20/02/2018 - 11:00 am
The class will run from 11am until 2pm. Please arrive at the Restaurant by 10.55am where a refreshment will be served.
The class teaches the principles of traditional bread making techniques and is taught by our bakers, Zac Laverick and Sam Castle. They will cover mixing, clearing, fermentation, knock-back, cutting and scaling, hand moulding, proving and oven baking. These techniques will be used to bake strong white and wholemeal loaves from 100% organic flour. It is a very hands-on and practical course, you will learn the theory of bread making but to an extent the amount of theory you will learn will be dependent on the questions asked on the day.
Aprons and hair coverings will be supplied. Otherwise, please wear sensible, non-slip shoes and remove any rings prior to the class. You will be provided with a printed copy of the recipe, a diagram showing kneading technique, a scrapper and a pencil, should you wish to make additional notes during the class.
During the class, we will break for a bowl of soup and freshly baked bread before returning to the bakery. The class will conclude at 2pm when you will be able to take home the bread that you’ve made.
We regret that once your class has been booked and paid for you will only be able to cancel your place and obtain a refund or change to a different date if we are able to sell your place to someone else. In the unlikely event that we have to cancel the class, we will offer another date or a full refund.
We look forward to seeing you soon and hope you enjoy the class. In the meantime, if you have queries please do not hesitate to contact us on 01395 568521.