Continental, Italian & French Bread-Making

Course

In Shaftesbury

£ 370 + VAT

Description

  • Type

    Workshop

  • Location

    Shaftesbury

  • Duration

    2 Days

Make memorable loaves with that open bubbly texture that we get in Continental breads. Suitable for: All welcome

Facilities

Location

Start date

Shaftesbury (Dorset)
Cann Mills, SP7 0BL

Start date

On request

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Course programme

Continental, Italian & French Bread-Making
  • Gain an insight into the whole process of yeast fermentation
  • Working in a small group, learn hand skills from a master
  • Take home your inspired produce
  • Tour the working flour mill with the miller
Make memorable loaves with that open bubbly texture that we get in Continental breads. Learn the professional baker's approach to using a poolish for making a real baguette, use the Italian overnight starter biga for achieving the correct texture for ciabatta. Cann Mills sourdough leaven (levain) will be on hand for making splendid pain de campagne loaves proved in baskets, and we shall blend rye with wheat for a typical complex continental effect. On this course we endeavour to capture the perfect "rustic" loaf, and we shall extend the range to include yeasted pastries - try your hand at croissants. Tour the mill. Included in Course Fee:
  • all tuition
  • printed materials/recipes
  • an apron
  • lunches (catering by Zig Zag Catering, Shaftesbury)
  • course dinner (when 2 - 3 day course)
  • all raw materials, plus your inspired produce to take home
Two - day course........... £370.00

Continental, Italian & French Bread-Making

£ 370 + VAT