Discover how easy it can be to create impressive bread that is flavoursome and light in texture.
DurationOn this very hands-on course you will learn how to make a range of yeasted and non-yeasted breads as well as enriched doughs. Impress your friends and family with the 4 different breads you will make on this course and gain confidence to recreate them all over again at home!
Typical areas covered:
Pippin’s Cookery School was founded by Caroline Jones and her desire to pass on her enthusiasm and knowledge to others. Caroline trained at the prestigious Leiths School of Food and Wine gaining her Professional Chefs Diploma in 2001. From this, she began her career in Food working both as a private chef and in catering both in the UK as well as in Australia. In 2003 Caroline returned to Leiths as a Lecturer and Class Teacher training those people searching for a career within the Food Sector. Caroline has now set up her own cookery school based on all her professional experience both within the industry and within teaching. Her relaxed and informal manner of passing on her knowledge will leave those attending a course not only with newly developed skills but also with a newfound confidence.
Let our Chef take you on a bread adventure where you will learn the skills to make consistently light and airy loaves.
Fancy trying out some more unusual bread recipes? This class covers all the steps and techniques to produce two delicious breads, the bagel and the pretzel, using a mixture of familiar and less every day real bread making techniques.
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.
We teach sweet and savoury recipes which we have tried, tested and simplified over the past 19 years. They are all very easy to follow and can be repeated in your own kitchen using widely available, affordable ingredients
Introduction to bread and sourdough. In this class you will learn to make 3 different kinds of bread e.g. country sourdough, ciabatta, and rye bread. You will learn how to create and maintain a sourdough starter from scratch and how to fit bread making into busy modern life.
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