Join us for this brilliant Masterclass dedicated to all things bread-related! Beginners and confident bakers alike will learn the secrets of excellent rises and perfect proves.
DurationIn this jam-packed day, you will learn how to work with simple ingredients to create some totally out-of-this-world bread. We will lead you through all the various stages of bread making, demystifying the process and giving you the skills, knowledge, and confidence to produce beautiful bread in your own home.
These classes are always lots of fun and this one is one not to be missed!
In this session, we will be learning how to bake:
During the day you will stop for a quick lunch and a chance to sample some of the bread you have created along with some simple meats and cheeses, sitting with each other and allowing for more in-depth questions or conversation.
All dietary requirements, allergies, and intolerances can be catered for with prior notice.
The Natural Cook Company was founded in 2016 by Becca with the intention of putting the fun back into cooking and making home-cooked meals accessible to everyone.
We are a small, friendly cookery school for people of all skill levels and ages, from pre-schoolers to pensioners. We offer a truly diverse range of courses and workshops in our bespoke cookery school in Kingsley, Hampshire, or can come cook with you in your own home if you prefer.
Wherever the setting, our aim is the same… to ensure anyone who comes to cook with us is able to have fun and learn in a relaxed, friendly, and motivational environment.
Bread Making (Artisan and Beginners) course is offered by Blackfriars Restaurant Shool.
This two-day course will give you the opportunity to learn all about wild yeast and sourdough bread-making, guided by internationally renowned baker and author of How to Make Bread Emmanuel Hadjiandreou.
The five hour workshop includes demonstrations, instructions and guidance on how to make, shape and bake a selection of British breads.
This spring, squash’s resident baker, julie filain is running monthly sourdough bread-making workshops where we will make our very own sourdough focaccia!
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.
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