Full day Ciabatta, Baguettes & Bagels class, £140*
*Price increase for courses from January 2022
If you are already familiar with the basics of bread then our Ciabatta, Baguettes and Bagels course might be perfect for you. On this course I will show you how to make bread using pre-ferments to improve the flavour and texture of your loaves. Making these three different breads will show you how to handle doughs with caring hydration levels. You will also learn new shaping techniques and different ways to bake your bread.
Upcoming course dates for 2021 & 2022
Tuesday 12th October, 10am-4pm, 1 space available, £120pp
Tuesday 29th March 2022, 10am-4pm, 4 spaces, £140pp
Friday 13th May 2022, 10am-4pm, 4 spaces, £140pp
If you would like to book a place please fill in the form below with the course name, date and number of people or call Kath on 01952 432910. I will confirm asap. You can pay by BACS transfer, PayPal or cheque.
What to expect from the Ciabatta, Baguettes and Bagels course
Our full day Ciabatta, Baguettes and Bagels course introduces you to slow dough. Each of these breads uses a pre-ferment. A pre-ferment is a portion of the dough made with a very small amount of yeast that is left to ferment for several hours before adding to the rest of the ingredients. This technique improves the flavour and texture of the bread.
You will learn:
- about the different pre-ferments that you can use and how to prepare them – biga, poolish, pate fermentee
- about mixing these doughs and the difference in hydration in each of these breads
- how to shape these very different breads and
- how to bake them
This course is more suitable for those that are already familiar with bread making but can also be enjoyed by a novice bread maker.
Our classes are small so that everyone has individual attention.
The course includes refreshments throughout the day and a home made lunch. You take home all of your breads and a recipe/ advice booklet.
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