We will introduce you to a range of flours from Shipton Mill and you will learn about using fresh and dried yeast to make a variety of doughs for different types of bread. Once you have learned these basic doughs, you can experiment at home with different shapes and adding extra flavours to them.
DurationIn our popular bread making class, you will knead, pummel and stretch your way to the perfect loaf. We will introduce you to a range of flours from Shipton Mill and you will learn about using fresh and dried yeast to make a variety of doughs for different types of bread. Once you have learned these basic doughs, you can experiment at home with different shapes and adding extra flavours to them.
At the end of the lesson you will get to enjoy tasting all the freshly baked breads you have made. You will also leave the class with a bag of dough to bake at home and plenty of new skills.
Cookery School’s aim is to take people back to honest, homely, delicious cooking. There is nothing cheffy or fancy about the food – it is simply delicious home-made food, using common utensils that can be found in most home kitchens.
The focus is on demystifying cooking techniques, removing jargon and bringing back solid cooking skills, using high quality, primarily organic, sustainable ingredients.
At Cookery School it has always been about the food. It is not about using famous chefs but rather using the best teachers who understand the Cookery School way of teaching and make learning how to cook good food with confidence as accessible as possible.
Even prior to the inception of Cookery School, the school’s founder, Rosalind, has been fervently passionate about sustainability. Cookery School has the highest possible rating for sustainability from the Sustainable Restaurant Association (SRA) and has been virtually plastic-free since the beginning.
Sustainability is not just a buzzword but runs through the veins of the school, from sourcing top quality, seasonal, mostly organic ingredients, to running the kitchens on renewable energy, the school does everything possible to minimise its impact on the planet.
Let our Chef take you on a bread adventure where you will learn the skills to make consistently light and airy loaves.
Our Dough Preparation Course tends to fill up fast, so make sure to sign up today to reserve your spot. Curious to learn more about this program? Get in touch with our admissions office, they’ll be happy to help.
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 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
No baking experience is necessary; just plenty of enthusiasm & a willingness to work along side other food lovers to make real bread.
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