Throughout history, bread has been an important food staple. The virtually infinite combinations of different flours and proportions of ingredients have resulted in a wide array of bread around the world.
DurationThere are few smells better than fresh bread, straight from the oven. While bread uses just 4 key ingredients – flour, water, yeast, and salt – the method of making it is essential in determining the quality.
In this workshop, we discuss the science behind bread making, techniques to create the best flavour and texture, and why ‘slow’ baking is so much healthier for you than mass and fast-produced bread. You will make a variety of breads and learn how to handle different dough textures.
While the day’s menu may change with the seasons and availability of ingredients, you can expect to make bread such as:
We’ll stop for a well-earned light lunch of soup and share a glass of wine with our fellow foodies. While we’re sure you’ll want to sample some of the bread you have made alongside your soup, there will be lots to take home at the end of the day, so please bring plenty of bags.
The school has been established by chef Robin Stewart. Robin has over 30 years’ experience as a professional chef including in some of the World's top 5* kitchens. He has also developed recipes for some of the key British supermarkets. He is passionate about good quality ingredients and great tasting food. He loves nothing more than to help others develop skills in the kitchen, passing on hints and tips, techniques and short cuts which he has found useful throughout his career.
Rutland Cookery School offers full day workshops only. There are a maximum of nine people on any course which enables individual attention to be given when needed. All ingredients, aprons and equipment are supplied and at the end of the day you will be sent an email containing all the day’s recipes. Students work individually at their own, fully equipped workstation. Everyone cooks the same dishes, working at the same pace with each stage clearly demonstrated and explained. The emphasis of the workshop is not on slavishly following a recipe but on developing your own personal taste, judgement and techniques.
Whether you are an amateur or a keen cook your confidence and skill levels will be increased by attending one of these courses.
On this introductory course you will learn the basics of bread bakery skills. This course is suitable for beginners and those wanting to refresh their knowledge. You will need to provide your own ingredients; your tutor will advise what is required.
Bread Making (Artisan and Beginners) course is offered by Blackfriars Restaurant Shool.
Baking is a both a science and an art. In any baking recipe every ingredient has a purpose.
It is a hands on course and throughout the day you will be making a wheat sourdough and a rye sourdough and will be taking one home in a banneton to bake the next day. You will also be taking home our wheat and rye starters to use at home and full recipe sheets.
Discover how to make a various Italian breads. I will take you through every step of the process and give you some tips of the trade on how to make these breads at home.
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