Artisan Bread Making

Whether you’re a seasoned baker, or new to the world of bread making, learn the art of it at The Cookery School with expert guidance from our head tutor. You will master a range of techniques that are essential to crafting lovely loaves from understanding the proofing process to mastering shaping techniques and styles. Bread types covered on this course include focaccia, pizza dough and bagels. After all, nothing beats the smell of freshly baked bread on a morning!

*Dishes made may vary on the day

Our half day classes last three hours and will give you the opportunity to create and enjoy interactive demonstrations of a variety of dishes, before sitting down to enjoy them with a glass of wine.

Half Day Course Dishes (may include):

• Focaccia
• Pizza Dough
• Bagels

Techniques Covered on Course:

• Introduction to the process of making bread
• Mixing and kneading techniques
• Understand the proofing process
• Understanding the effect of different ingredients in bread
• Baking techniques and temperatures
• Artisanal kneading techniques
• Varieties within base bread doughs
• Bulk fermentation of bread
• Different shaping techniques and styles
• Leavening agents and their effects