Bread at its Best!, and More .....

Saturday 3rd March 2018

Registration & Coffee:

Demonstration & Cooking:
9.45am to 3.30pm approx

Course Cost:

Light Lunch included

Build an impressive repertoire and further develop the basic principles of bread making: you will discover how ingredients, time, humidity, and temperature come together to create the unique crust and crumb of bread.

What better than the aroma of baked bread? Discover the satisfaction of baking your own. Once you have mastered the basics, you can experiment endlessly to create the perfect loaf. Join us for a day of intensive hands-on baking as you learn to create a variety of breads & and gain an understanding of the chemistry involved.

You will make breads from the following selection:

  • Create a range of bread dough and master the processes of kneading, proving, ‘knocking back’ and shaping.
  • Discover the techniques of making white breads such as cottage loaf, poppy seed plait and delicately shaped rolls.
  • Learn how to use a variety of flours to make multi-grained loaves or sharing breads such as Potato & Dill Bread or Foccacia.
  • Appreciate the taste of an enriched sweetened bread with fruits & nuts.

This promises to be a rewarding, fun and energetic cookery course in which you can enjoy some of your bread straight from the oven with a light lunch. You will have plenty to take home with you, along with a recipe booklet - so that you can continue to enjoy your new skills and enjoy those evocative memories which bread inspires in all of us.

We invite you to join us at 9.30am for coffee where you will meet other course members and your chef. We will talk you through the class menu and how the day will run before you move through to our purpose designed kitchen, surrounded by the beautiful Oast gardens. With small classes of around 8 people, the step-by-step tuition is fun and easy to follow as you are supported by the Cookery Studio team.

Book Your Place

Please contact us to book your place on this course, we look forward to seeing you there.