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.
In this class you will explore some of the vastly different types of bread you can make with either bakers' yeast or that pot of bicarb in your cupboard.
No baking experience is necessary; just plenty of enthusiasm & a willingness to work along side other food lovers to make real bread.
This lesson will see you make a range of breads including using a yeast starter that gives sourdough tones to your bread and by the end of the day you will have mastered hand crafted loaves, focaccia and enriched sweet treats. Understanding Gluten and how to keep you bread consistent is a big focus
Let our Chef take you on a bread adventure where you will learn the skills to make consistently light and airy loaves.
Join us for a fun way to spend a Friday evening, with vegan, classic baking and gluten-free baking classes!
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