We will take you through the ingredients, the skills & techniques, and the basic science behind the craft of bread making of both an enriched sweet and flat leavened bread, all in our mini workshop!
The menu: Rosemary and sea salt focaccia – Sugar jam Doughnuts
Workshop Length: 2 1/4 hours.
Level/ Suitable for: Perfect for beginners who are new to bread making, or those with some experience but want to develop their skills and understanding of the process whilst making other breads.
Skills/ techniques/ content covered: Basic science behind bread making, the ingredients, mixing/ folding/ rising/ knocking back/ shaping/ proving/ baking, suggestions for adapting recipes.
Age suitability: 16 years upwards (or 14/a 15 years if accompanied by a full paying adult over the age of 18 years).
Tutor: Louise, Ceri or Dot.
Suitable for: Vegetarians. Not suitable for a Vegan/ Dairy-free diet. For any other special dietary requirements, please contact us before booking.
Workshop Frequency: Once every couple of months.
What to bring: Packaging will be provided for individual breads.
Please note: Tickets are sold individually. Induction hobs will be used during this workshop.