September 2017

Breadmaking in a Day – Friday 1 September 10am – 2pm

Chilli cheese and onion bread

Join us on one of our weekday breadmaking sessions.
Learn about organic flours, kneading and shaping techniques, enriched doughs and using pre-ferments in bread.

This is the only workshop we run where you can make our bestselling cheese (chilli) and onion loaf (chilli optional!). Add to that a batch of Norwegian Boller (cardamom buns) and you have two delicious breads to take home.

Suitable for all experience levels. All ingredients, light lunch and refreshments included.

Cost £50 Book Online

 

Sourdough Basics – Sunday 17 September 10am – 3pm

Artisan baked bread

Artisan Baked Bread

To celebrate the Real Bread Campaign’s annual Sourdough September, we bring you all things sourdough. On this workshop, we aim to introduce you to using sourdough (natural leaven) in breadmaking.

Begin your own starter, refresh and take away some of ours, create a sourdough pizza for lunch. Recipes, kneading, shaping and baking also covered in detail. You will take home recipes, dough and bread.

Due to the nature of sourdough bread, we will work at all the different stages but will not bake a loaf from start to finish as this is a lengthy process!

Cost: £75 (includes lunch) Book Online

 

Real Bread Basics – Saturday 30 September, 10am – 3pm

This is a great introduction to the basics of breadmaking.

Feel confident to try again at home after making our white and wholemeal loaves plus a delicious focaccia.

Light lunch and refreshments provided.

Cost: £65 (includes lunch) Book Online

Learn to Bake SourDough Breads

Sourdough Basics

We’re offering a new workshop in the New Year. On this workshop, we aim to introduce you to using sourdough (natural leaven) in breadmaking.

You will begin your own starter, refresh and take away some of ours, create a sourdough pizza for lunch. Recipes, kneading, shaping and baking also covered in detail. You will take home recipes, dough and bread.

Due to the nature of sourdough bread, we will work at all the different stages but will not bake a loaf from start to finish as this is a lengthy process!

Cost: £75 (includes lunch) Bookable online, Sunday 19 February (Fully Booked) or Sunday 19 March

Traditional Breadmaking

All our loaves use a traditional ‘sponge and dough method’ using stoneground flour.

Our sponge and dough method is a simple  process, the sponge is made and allowed to ferment overnight and then the sponge is added when we mix the final dough. This gives the bread long fermentation time, a depth of flavour and a great texture.  We use the sponge and dough method in  our daily bake and also teach this method of breadmaking on our courses. If you want to know more – please ask when you’re next in the bakery.