Date: Tuesday 7th November 2017
Time: 9.30 – 3.30pm
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.