Time: 9.30 – 3.30pm
Class size: 5 maximum
Suitable for: This class is reserved for returning bakers or those who are already confident in kneading and shaping high hydration doughs, using bannetons, baking stones, steam and scoring. Please contact Rachael directly on 07977 511337 if you have not already attended one of her classes previously.
Description: Longer, slower fermentation using a starter rather than commercial yeast produces wonderful breads rich in flavour with an open crumb and deep, crispy crust.
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.
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