Date: Friday 20th April 2018
Time: 9.30 – 4.30pm
Class size: 6 maximum
Suitable for: all the classes (except sourdough) are suitable for any level of experience – from those who have never baked bread in their life to rusty bakers who want to improve their baking skills, disastrous bakers who can’t understand where they are going wrong and bakers who wish to start selling their breads.
Suitable for: Although this class is suitable for all levels of experience, be prepared to get very sticky. French dough tends to be very wet and there’s a certain knack to keeping it under control. Messy but great fun!!
Description: Learn how to use a pre-fermented poolish, knead and shape soft, wet dough and make crusty French batons, Pain d’Epi, a dark German rye bread, fougasse leaves and beautifully buttery croissant.