Our one-day Introduction to Bread Making Course is designed to introduce you to a wide range of delicious British and Continental breads and doughs, and give you the confidence to make them regularly at home.
Our one-day Introduction to Bread Making Course is designed to introduce you to a wide range of delicious British and Continental breads and doughs, and give you the confidence to make them regularly at home.
Baking your own bread might seem intimidating to many home cooks, but we aim to completely demystify the process and show you just how easy and rewarding it can be.
Skills:
• Farmhouse Loaf
• Focaccia
• Ciabatta
• Pizza
• Cinnamon Buns
• Using different flours including wheat flour, rye flour and spelt
Following a demonstration for each, you’ll practise how to mix and knead soft Continental dough and also tighter British doughs. We mix and knead by hand in order for participants to get the ‘feel’ of the dough as it develops, which is a key skill for bread making.
This is a bit of workout but it’s very worthwhile – and our course members always go home tired but smiling and with an impressive selection of bread that they have personally made.
Our aim is not only to teach you basic recipes, but equip you with an understanding of what makes the dough ‘tick’. During the class we’ll thoroughly demystify the subject, and we’ll welcome all of your questions about bread, from baking to the nutritional and health benefits of various different types.
At the end of the day, you’ll go home with a selection of your own delicious creations, plus a course booklet which includes all the recipes used and some guidance notes. The day also includes a fabulous lunch.
Please note that although we will talk about Sourdough Breads on this ‘Artisan’ course we will not make them. If you are interested in learning all about Sourdough Bread please look at our Sourdough Bread Course.
Vale House Kitchen is a bespoke country skills and cookery school situated in the village of Timsbury 8 miles southwest of Bath. We offer all the traditional courses you would expect from a cookery school.
But have the added dimension of teaching skills such as fishing, shooting, foraging and butchery and have a real field to fork philosophy runninng through our courses.
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!
n our Afternoon Tea course you will spend the day with our patisserie expert who will guide you through some of Hobbs House Bakery's very favourite afternoon tea recipes.
We will begin with our sourdough starter. You will learn how to make it from scratch, how to maintain it and also keep alive! We will then bake delicious loaves and a fougasse (a pretty looking bread from south of France).
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.
The course is split into two lessons/sessions. The first session is curry making (make one each) followed by bread making.
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