Learn a wide range of traditional bread making
Nothing can beat the taste of fresh, homemade bread and our Artisan Bread Weekend is designed to teach you the traditional artisanal bread-making techniques that result in delicious, nutritious bread.
Over this weekend you will be learning traditional techniques including Poolish, a traditional starter for breads such as Sourdough, Baguettes and Italian Ciabatta. Often known as the "Mother dough", artisan bakers will use a starter that has been kept alive for years and is often passed down through generations within the family. These methods create an incredible crust and a sour flavour to the dough along with aeration that can't be achieved using quicker methods.
All breads made on this course can be made by hand and replicated at home and you will leave the course on Sunday with an abundance of baked breads.
- Spiced flat bread
- Beetroot and walnut bread
- Breakfast muffins
- 24 hour Sourdough
- Baguette starter
- Ciabatta starter
- Overnight brioche
- Rum savarin
- Seasonal soup with beetroot and walnut bread
- Traditional sour dough loaf
- Toasted pumpkin seed baguettes
- Olive burger buns
- Raspberry and white chocolate brioche muffins
- Eggs benedict with breakfast muffins
You will enjoy a sit-down lunch with wine accompanied by some of the bread you have prepared during the day.
You will be able to take away the additional items you make in the afternoon to enjoy at home. Recyclable containers are provided.
This course is not suitable for those with the following allergies:-
- Gluten Intolerence / Ceoliac
- Nut allergy