*Please check before you attend that you adhere to Government coronavirus guidelines*
If this class is full please email Rachael on [email protected] to be added to the waiting list. If two members of the same / extended household wish to attend together, I may be able to increase numbers.
Class numbers range from 4 to 6 depending on current coronavirus guidelines. Hopefully this will increase to full classes of 8 over the next few months.
Date: Friday 16th October 2020
Time: 9.30am – 4.30pm
Class size: 4 maximum (6 or 8 depending on lock down)
9.30 – 4.30pm
Class size: up to 4 (or 8 if lock down relaxes)
Everyone is welcome in any of the classes! Whether you’ve never baked bread in your life, you have a vague memory of baking at school or you’re pretty good at baking bread but want to master specific skills or recipes, possibly with a view to selling your bread. With only 5 or 6 bakers in each class there’s plenty of opportunity for discussion and personal hands-on tuition.
French Breads include:
Learning how to use a pre-fermented poolish, shaping baskets (bannetons), slashing techniques, baking with steam and baking stones.
Batons + Pain d’Epi
Dark rye loaf