Starting with the basics; flour, yeast, salt and liquid, we’ll take you through step-by-step how to make great bread every time!
The menu: Boule- Frosted Cinnamon Buns- Bazlama (Turkish flatbreads)
Christmas menu: Stollen Bars – Brie and Cranberry Tear and Share Wreath – Frosted mincemeat buns
Workshop Length: 3 hours.
Level/ Suitable for: Beginners to intermediate. Those with an interest in baking/ bread making.
Skills/ techniques/ content covered: Bread ingredients, mixing/ kneading/ rising/ knocking back/ shaping/ proving/ baking, suggestions for adapting recipes. The class covers both the use of dried and fresh yeast, giving you the confidence to work with either again at home. Fresh yeast will also be available to purchase
Age suitability: 16 years upwards (or 14/ 15 years if accompanied by a full paying adult over the age of 18 years).
Tutor: Dot or Louise.
Suitable for: Vegetarians. Can be adapted for a Vegan/ Dairy-free diet. A £5 supplement applies and is payable on the day of the workshop. Please inform us at time of placing your order in ‘additional information’ if you would like the menu to be adapted for this as we will need notice to prepare. For any other special dietary requirements, please contact us before booking. This cannot be adapted for a gluten-free diet.
Workshop Frequency: 2-3 times per month.
Already been to this workshop? You might also enjoy: Mini bread masterclass; Magical Macarons and The Great British Cake-Off.
What to bring: Tote bag (or similar). Packaging will be provided for individual breads.
Please note: The dough for the cinnamon buns and flatbreads are made independently. The dough for the boule is pre-made before the workshop. Inductions hobs will be used during this workshop. You will be given a pot of fresh yeast to take away at the end of the workshop.