Bread: Back to Basics is a day-long bread experience. In a world where real bread is so hard to come by, this course will equip you to make consistently good, wholesome bread at home. This hands-on course takes bread back to its essential ingredients – flour, water, salt and yeast – and teaches you
Learn how to make bread on a cookery course in Birmingham
Bread: Back to Basics is a day-long bread experience. In a world where real bread is so hard to come by, this course will equip you to make consistently good, wholesome bread at home. This hands-on course takes bread back to its essential ingredients – flour, water, salt and yeast – and teaches you a great repertoire of beautiful breads based on these basic building blocks.
Good bread is best made slowly, so throughout the course you’ll be introduced to techniques for building superior flavour, texture, nutrition, and keeping quality into your bread using the best ingredient around: time.
During the course you will make both white and wholemeal loaves, ciabatta, foccacia and fougasse and pitta. You’ll also make an enriched brioche dough to take home and bake the next day.
Loaf will share tips and techniques throughout the day. You’ll learn everything from what is the essential bread making kit to how to form a perfectly round boule – and there’ll be plenty to take home and share (or keep to yourself!)
The course starts promptly at 9.30am and finishes around 4pm takes place at Loaf’s cookery school on Stirchley High Street in South Birmingham.
All refreshments, lunch, equipment, recipes and aprons are provided.
You’ll feel right at home at Loaf, and everything you learn will set you up for bringing your own kitchen alive with the smell of fresh bread. There will also be a chance to tour Loaf’s in-house community bakery and to stock up on bread-making equipment from our shop after the course.
This course is not suitable for Coeliacs. The brioche is made with milk and eggs which can’t be substituted. If you are vegan/dairy-free, we’ll make sure you take home more bread. Please email us if you need to know more about allergens in this course.
We believe everyone has the right to be able to find, cook, and eat real food everyday. We’ve developed courses that enable you to do just that.
Whether it’s learning how to make sourdough bread or fillet fresh fish, Loaf’s in-house staff and expert external tutors will guide you through every step of the process.
You will leave our courses feeling confident that you can start reproducing the magic at home in your own kitchen. No prior experience necessary!
You’ll be introduced to the basics of sourdough baking and learn how to make a sourdough starter – and keep it alive. We’ll teach you the techniques we use in the bakery to knead and shape our loaves, and you will then make four different types of bread over the course of the day
Discover how easy it can be to create impressive bread that is flavoursome and light in texture.
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.
Our intensive two day masterclass will take you through the complex processes involved in perfecting sourdough and other artisan breads; from keeping your starter alive to complex fermentations techniques.
You’ll be learning how to make and bake a variety of traditional griddle breads.
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