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.
Take a nostalgic step back in time and connect with Ulster’s past and savour the tastes and smells of freshly baked griddle breads. Arlene will demonstrate how they are baked on a griddle (just like her mum and granny did), and then you can enjoy them served up with a selection of our finest loca...
Do you know the Bagelman? If not, here's your chance to meet him. Join Jack from South Coast Bagel Company for a Bagel making workshop. Jack will take you through the full Bagel making process from making the dough yourselves to then rolling, boiling and baking your own Bagels to take home for brea...
Basic breads is the most popular course we run, its a complete beginners guide to the world of bread baking. Its been developed over the years to take you though step by step every stage of the process.
You’ll be learning how to make and bake a variety of traditional griddle breads.
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.
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