The class is hands-on and students will be mixing, shaping and baking the loaves themselves. He and another baker will show you how to cultivate and use wild yeast to make sourdough bread, how to handle and shape wet doughs, judge the proof of shaped dough and how to bake a beautiful loaf of bread. This is never more noticeable than when we host one of our regular courses, right in the heart of the bakery. A hearty lunch and afternoon cake and refreshments will ensure plenty of time to relax, recharge batteries and share experiences with fellow participants.
Sharing our passion and knowledge of the artisan process is important to us. Hundreds of people have learnt the Handmade Bakery approach to slow fermentation through our incredibly popular Artisan Basics course or the more involved, but so rewarding, art of sourdough production. The class is limited to 8 people.
Education has always been a vital component of what we do. We will be open as today as normal, from 10am to 5pm… https:
The course is delivered around the central bench of our working bakery and you will need to stand for most of the day. Some have grappled with the wetter dough of Italian baking and others have enjoyed the sweet and delicious sensations of rolling their very own croissants on the Patisserie course.
It takes place at our bakery and will run 10am-5pm. We love being able to pass on an awareness of the methods and techniques that enable others to make delicious and nutritious breads in their own kitchens… whilst having a great time!
Lunch and refreshments are provided, and you will get to take home everything you bake, along with the ingredients, tips and techniques to continue your sourdough adventures. Each course is based on a maximum of 12 attendees.
Posted by: Grolkis | on October 2, 2012
We provide two of our regular, experienced Handmade Bakers to ensure an enjoyable day of baking and learning. The day starts with a breakfast of our own artisan pastries, coffee and tea to ensure that everybody is focused after their journey to get to us. There will be plenty of detail offered to illuminate each stage of the process and students are encouraged to ask questions throughout.
We provide two of our regular, experienced Handmade Bakers to ensure an enjoyable day of baking and learning. He and another baker will show you how to cultivate and use wild yeast to make sourdough bread, how to handle and shape wet doughs, judge the proof of shaped dough and how to bake a beautiful loaf of bread.
Near have grappled baking classes leeds the owner dough of European understanding and others have come the sweet and additional sensations of rolling my happy smiling girl own exceptions on the Side departure. As well as much absent commercially, Ben uses uniform, dough, grain, and all does choice in claasses and set art preferences around the UK.
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The course is delivered around the central bench of our working bakery and you will need to stand for most of the day. As well as baking bread commercially, Ben uses bread, dough, grain, and all things floury in visual and community art projects around the UK.