Basic Breads & Fermentation
Course
In Shaftesbury
Description
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Type
Workshop
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Location
Shaftesbury
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Duration
1 Day
Discuss yeast, fermentation, and flour. Knead white and wholemeal, make buns with a "ferment". Hands-on shaping practice, be guided about dough development, proof, and baking. Suitable for: All welcome
Facilities
Location
Start date
Start date
Reviews
Course programme
- 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
Festive: Basic courses before Easter will feature the Hot Cross Bun;. September 14 will feature the Jewish plait, challah. November 13 will feature stollen for Christmas Two - day course..............£370.00 You will become competent at kneading both white and wholemeal and learn about shaping sticks, rolls and loaves. See the development of magical gluten, be guided about feeling the state of proof, gain confidence about final baking. Basic doughs and more flavoursome overnight doughs are made; strong flour is compared with weak; use a "ferment" to make rich fruit buns; learn the tricks of the trade for croissants. Festive: Basic courses before Easter will feature the Hot Cross Bun;. September 14 will feature the Jewish plait, challah. November 13 will feature stollen for Christmas Included in Fees:
- 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
Additional information
Basic Breads & Fermentation