Date: Tuesday 26th June 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 to bakers who wish to start selling their breads.
Description: Experiment with different kneading, shaping, baking and scoring techniques to make a traditional split white tin loaf, a crusty multi-seeded rye, cheese wraps and a show stopping wreath.
Techniques: You will mix, knead and shape three types of dough to produce 4 or 5 different breads. There are 2 conventional ovens and a 2 oven Aga.