By popular demand, welcome to Bread Basics 101 – a brand new class from Mr Baker’s Cake School and the perfect introduction to all things yeasted. This class is perfect for those who are new to bread baking and would like to experiment with a selection of different breads.
DurationBy popular demand, welcome to Bread Basics 101 – a brand new class from Mr Baker’s Cake School and the perfect introduction to all things yeasted.
This class is perfect for those who are new to bread baking and would like to experiment with a selection of different breads.
There is nothing better than the smell of freshly baked bread and personally, I feel no bigger baking achievement than when I serve up a freshly baked loaf to my family and friends.
Bread can certainly be intimidating though and all the techniques and vocabulary… kneading, proofing, shaping, proofing again?! One can easily understand why so many people are put off from having a go.
So why not come to Mr Baker’s Cake School and let me take the fear out of bread for you, with some deliciously simple recipes that you’ll be able to make again and again.
In this face-to-face cake decorating class, you will learn:
How to make a truly magical Overnight Loaf that will quite probably convince you never to buy bread again.
How to make up a batch of light and fluffy short proof dinner rolls, ideal for lunchboxes, soups and even more besides.
How to make a delicious Soda Bread, the perfect quick bread for when you don’t have time for all the rigmarole of yeasted bread recipes.
Get creative in the kitchen under the expert tuition of passionate baker, former chef and qualified teacher, Rob Baker-Gall, at Mr Baker’s Cake School – Hampshire’s newest cooking, baking and cake decorating academy.
Bread Making (Artisan and Beginners) course is offered by Blackfriars Restaurant Shool.
This two-day course will give you the opportunity to learn all about wild yeast and sourdough bread-making, guided by internationally renowned baker and author of How to Make Bread Emmanuel Hadjiandreou.
Taught by the founder, Rebecca Bishop, come and learn the fundamentals of sourdough bread – mixing, shaping, baking and recreating it time and time again at home.
This spring, squash’s resident baker, julie filain is running monthly sourdough bread-making workshops where we will make our very own sourdough focaccia!
Today enriched doughs are our focus, that altogether silkier almost melting dough that works perfectly with savoury ingredients as well as the more traditionally expected sweet variety. Master a Babka (Russian plait), Challah, Gotchial, a plum tart, cinnamon knots and a baked brie.
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