Date: Friday 4th May 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: Description: Imagine your favourite Italian foods – sundried tomatoes, marinated olives, ham , cheeses and salami. You will bake ciabatta, focaccia, sweet bolzanese buns and a rich wholemeal fig and rosemary bread as the perfect accompaniment.
Techniques: You will mix, knead and shape three types of dough to produce 4 or 5 different breads. There are 2 conventional ovens, a 2 oven Aga and a semi-industrial Rofco B40.