Bread MakingOn this full day workshop we will prepare and bake a variety of breads: white poppy seed, porter and treacle bread, focaccia, walnut and Roquefort fougasse, challah, buttermilk rye.
On this full day workshop we will prepare and bake a variety of breads: focaccia, sourdough, walnut and Roquefort fougasse, challah, rosemary potato bread, and porter and treacle bread. This course is designed to make bread-making simple even though the loaves themselves may sound complicated, rest assured they are not!
By the end of the day / course you will have a good understanding of yeast – what it is and where it comes from, different flours and why ‘slow’ baking is so much healthier for you than mass and fast produced bread. We discuss gluten, why it can be a problem and how to alleviate this to some degree.
Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes. However, a booklet containing the course recipes will be given to you at the end of the course.
Everyone has their own set of ingredients sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
We will stop and eat as we go along so that you taste bread as we bake and we can discuss. You will take all of the loaves home with you, but all will be missing a few slices!
The not so small print – please read.
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.
It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.
Loaves may vary from examples above.