The working bakery, where the classes will take place, is fully equipped and has a range of professional bread ovens.
DurationIn the Advanced class, you learn how to work with sourdough and enriched doughs to make delicious croissants Danish pastries etc.
Gives you a unique opportunity to gain experience in peeling your dough into a professional deck oven; as well as being demonstrated on how to produce first-class bread for a home environment.
The courses are all hands-on with the students learning about flour and how to knead and shape their bread under the guidance of The Friendly Loaf Bakery’s very own Mark Proctor.
At the Friendly Loaf Bakery, we specialise in slow proved breads, sour dough, patisserie and much more, using only high quality flours and ingredients.
We offer a wholesale/retail service from our bakery based in Nowton, Bury St Edmunds. The public are always welcome to call in to purchase freshly made breads or patisserie goods, purchase English & French flour or place an order.
There is also a trade shop alongside the bakery, we look forward to seeing you.
Let our Chef take you on a bread adventure where you will learn the skills to make consistently light and airy loaves.
Learning the art of making sour dough bread – Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities.
Join Richard Bertinet for his classic hands on 5 day baking class. Begin the week with An Introduction to Breadmaking on Monday followed by French Breads, Italian Breads, Dark & Sweet and Slowdoughs & Sourdoughs on the following days.
Bread in some form has existed in almost every culture since we were able to create fire. With the correct knowledge and recipes, bread-making is a wonderfully rewarding past-time.
You’ll be learning how to make and bake a variety of traditional griddle breads.
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