Courses
Skills & Techniques
This course is for would be home bakers, who have limted experience baking bread or get inconsistent results and are not sure why.
You will learn how to make a really good white dough from scratch, learning the skills to knead and prove effectively by hand. Half the dough will be used to create the traditional shapes you see in the bakery, such as bloomers, cobs and plaits. The second half of the dough will be used to make our famous Stilton + Raisin bread, giving you an introduction to Speciality breads.
The course includes everything you need for the day: apron, tea towel, ingredients, recipe sheets and equipment, and lunch on the day. You also get to take home all of the bread you make- around 4 to 5 loaves! This course is £125.00 pp.
Dates: 27th April 2024, Sunday 30th June 2024, Saturday 10th august 2024, Saturday 26th October 2024.
Stone Oven Pizza
My name is Giovanni, an italian baker and pizza chef and I will teach you the "Neapolitan technique": how to work the dough by hand and the importance of the ingredients.
We will talk about its chemistry, about the pizza's history, than you will be free to top your pizza with any ingredients available (expect pineapple 😅) and finally you will learn how to bake it in our wood fired oven.
Lunch will be served: an incredible 24-hours leavened pizza dough, before to continue to learn how to make an authentic "Italian Focaccia" and a delicious "Garlic bread".
You will take with you all the pizzas, focaccia and garlic bread that you have made, to show the rest of your family the brilliant skill that you have learned, which will go down very well at home!
Just £95 pp For information or to book, please call 01279 411774 or send an email to: [email protected]
We will have fun and we will eat lots of food. I promise!
Ciao!
Dates: 20th April 2024, Sunday 12th May 2024, Saturday 15th June 2024, Sunday 28th July 2024, Saturday 31st August 2024, Saturday 12th October 2024
Sourdough
Sourdough is a naturally leavened bread, which means it doesn't use commercial yeast to rise. Instead, it uses a 'starter' – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise. This also produces the tangy flavour and slightly chewy texture you'll find in sourdough. One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier. The naturally long fermentation helps to break down the gluten, making it more digestible and easy for the body to absorb
During the course we will:
- Make sourdough baguettes and rolls
- Learn how to make a sourdough starter from scratch
- Discover how to avoid unnecessary waste by reusing the scraps of the sourdough starter, using it to prepare bread sticks, crackers and scones
The course includes everything you need for the day: apron, tea towel, ingredients, recipe sheets and equipment, and lunch on the day. You also get to take home all of the bread you make- around 4 to 5 loaves! This course is £125 pp.
Dates: Saturday 11th May, 2024, Saturday 13th July 2024, Saturday 14th September 2024,
