Artisan Breadmaking

Colchester Institute is now offering an introduction course to learn the basic skills and unravel the mysteries of making bread and fermented doughs. Through the Six week course you will be mastering basic bread dough techniques producing French baguettes, wholemeal, granary, rye, sourdough, focaccia, ciabatta, other international varieties and even gluten free!

The course welcomes all from novices to those wishing to hone their skills.

Week 1: Introduction to yeast & gluten ,stages of making dough including proving, shaping and baking.

Week 2: Making of enriched doughs ,Chelsea buns, Swiss buns and doughnuts.

Week 3: International breads, Fougasse, focaccia and Ciabatta.

Week 4: Making doughs using a ferment ,Sourdough, Pain de Champagne and wholemeal and ale bread.

Week 5: Gluten free week – Loaves and flatbread, naans.

Week 6: Review of skills covered – Making of a display bread and flavoured loaves.