This introduction to Artisan Bread Making Day is suited to beginners or home bakers wanting to refine their techniques.
DurationUnder tuition of Steph you will make 3 different doughs to create:
In this technique-based course, you will learn that the doughs made are very versatile and can be made into many other breads and bakes.
Hartingtons is all about love of fabulous cookery courses and baking courses.
A love of great food and drink courses and a love of the beautiful landscape of the peak district.
Hartingtons was set up at the end of 2010 by julie and chris to educate, bemuse, inform and amuse people with an interest in food. It’s production, consumption and the general enjoyment it provides when shared with friends.
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.
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.
This spring, squash’s resident baker, julie filain is running monthly sourdough bread-making workshops where we will make our very own sourdough focaccia!
Our Bread Class is the perfect opportunity to rise to the challenge and learn to make your own delicious bread. This class will teach you the-knead-to-know, to become a star baker in no time!
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