Date: Tuesday 23rd October 2018
Time: 9.30 – 4.30pm
Class size: 6 maximum
Suitable for: all the classes 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: Learn how to use a pre-fermented poolish, knead and shape soft, wet dough and make crusty French batons, Pain d’Epi, pain de seigle, 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.