Date: Tuesday 10th June 2018
Time: 9.30 – 4.30pm
Class size: 6 maximum
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, pain de seigle, fougasse leaves and beautifully buttery croissant.