We recently completed Bread Making and Master Baker. It isn’t essential to complete both courses but we did see the majority of students returning…for a second helping.
The results were excellent and students learnt about dried, fresh and wild yeast, different flours, correct kneading, proving and baking techniques.
Each course includes a meal and we were fortunate to have good weather enabling us to take the oak table out into the courtyard.
Typical recipes include: Granary dinner rolls, Bacon and nut batch loaf, Hot Cross Buns, Walnut bread, Watercress Bread, Dorset Beer bread, White Sourdough…