This course will conclude in the dining room, accompanied by a plentiful lunch and a glass of wine. Participants will be able to take their delicious baked goods home to share, or enjoy solo!
DurationDuring this half-day class, you will learn the fundamentals of bread making, mastering a range of classic techniques from preparing a rustic country loaf and enriched doughs, to heritage grains and pre-fermentation – all guided by The Langham’s very own resident baker: Chef Frances Aizlewood.
You will learn:
Please note, the above recipes are for indicative purposes only, and the exact dishes may vary.
Included in this course:
Our cookery school is a fun and creative way to learn new cooking skills or build on what you already know. Find inspiration in our ‘Building Block’ classes or ‘Masterclasses’. Both are taught by our team of expert chefs who will share trade secrets in an informal and informative way.
In our Building Block classes, you will master the basics from knife skills to superb sauces and the fundamentals of great pasta. Our Masterclasses let you explore classic recipes from The Langham’s restaurants, learn tricks of the trade and enrich your culinary knowledge.
Our cookery school is a great way to spend the day with friends and family, and our classes make an excellent to gift for those budding cooks in your life. Food is joy. Or at least that is what we believe at Sauce by The Langham. Join us to learn, create and eat delicious food!
Learn how to make croissants and other pastries on a cookery course in Birmingham. Join Loaf for this day-long exploration of sweet breads and viennoiserie in our dedicated cookery school and real bread bakery.
Come and join her and enjoy making a wonderful array of different breads to take home.
This fun Saturday morning class is an opportunity to spend time cooking together and learning new recipes. You'll work together to mix, knead, prove and bake pizza and bread. You'll have lunch together and take home your loaves to show off!
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.
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