Bread Making

This half day course has been developed for those who specifically want to create authentic Baguettes and Croissants at home. The Baguette is made using long slow fermentation which produces a classic chewy crumb and an amazing crust.

The Croissant dough is also produced using slow fermentation prior to lamination with the finest Normandy butter. The flour we use, T65, is milled in France from French wheat which gives a light open textured loaf with a crisp crust.

Create your own individual hand made Artisan Pizza. Make your dough, add your toppings from a range of fresh produce, top with mozzarella, sprinkle with olive, chilli or avocado oil and bake, served with a glass of wine. We can also provide vegetarian options by prior arrangement.

Many cooks of all levels believe that successful bread making is difficult, time consuming and sometimes scientific...not necessarily true!

I am a classically trained chef who worked in many top class hotels during my early career and will be happy to share my knowledge taking the mystique out of cooking showing you some shortcuts and 'tricks of the trade'.

If you’ve ever wished you could make your own bread, this is a fun, hands on experience focusing on practical skills covering kneading, proofing, shaping and of course....baking!

I will guide you through this relaxed, practical half day, which is dedicated to learning every stage of the artisan baking process, the easy way. No prior baking experience is necessary; just enthusiasm and a desire to make real bread!

I will cut through all the theory and just show you an easy and fun way to make some classic breads for you to take home including:

• Authentic Baguette
• All Butter Croissants

Note:

To enable us to create these baguettes and croissants in a half day course, some advance preparation is required by me the evening prior to the course however ALL the elements and stages will be fully covered during the course.