Continental Breads

Continental Breads

Date: Tuesday 7th November 2017
Time: 9.30 – 3.30pm
Cost: £100
Class size: 5 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 polish, 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.

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.

Programme:

9.30am Prompt start! It’s a busy day and there’s a lot to get done. Coffee and a brief chat about your previous experience and what you’d like to achieve by the end of the day

1.30pm Lunch in the sunroom with a glass of wine and the first taste of your own bread, fresh from the oven

3.30pm Aim to finish. Times may vary depending on experience, conversation and the weather!

What to bring: Just yourself, your questions and a smile. All equipment, aprons, ingredients, recipes, refreshments and lunch are included.

Take home: A big bag of the bread you have baked, recipe booklet, Bakery Bits voucher and bench knife and the confidence to bake fantastic bread in your own kitchen!

Where: Orchard House, Pentre Lane, Abergavenny NP7 7HE.
Tel: 07977 511337