07 SEP
2017
Artisan Bread Baking
The School of Artisan Food
This intensive four-day course will give you the practical skills and knowledge to confidently bake a range of fresh artisan bread and patisserie products at home.
During this hands-on course, you’ll learn how to bake in domestic and professional ovens with recipes using both sourdoughs and commercial yeasts. You’ll benefit from Emmanuel’s expertise as he teaches you all about the importance of ingredients and fermentation methods. You’ll also cover kneading, proofing, shaping, how to use baking tins and proofing baskets, the milling process and the types and classes of flour.