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 and want to master specific skills or recipes (possibly with a view to selling your bread). With only 6 – 8 bakers in each class there is plenty of opportunity for discussion and personal hands-on tuition.
French Breads include:
Learning how to use a pre-fermented poolish, bannetons (cane baskets), slashing techniques, baking with steam and baking stones.
Batons + Pain d’Epi
Demonstration of Campaillou style loaf