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.
DurationJoin us for our new Enriched Doughs class*, taught exclusively by Richard Bertinet.
Suitable for those of you who are new to baking and for those more established bakers who wish to broaden your bread horizons with new recipes from Richard’s extensive knowledge perfected over 30 years, all now put down in writing in his new book Crumb.
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.
Please bring a bag and/or a large container with you so that you can take home some of your delicious creations.
Join Richard for a class and learn from one of the industries leading experts. Born in France, but very much an anglophile, Richard has been living and working in the UK for the last 30 years.
His work on baking has resulted in awards including BBC Food Champion of the Year and a host of awards for his baking books DOUGH and CRUST which revolutionised home baking for many.
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