Baking great bread at home is such a useful and rewarding skill to lear. The results can give you deliciously full-flavoured bread.
This class aims to dispel the myth that baking is a hard process – demanding crack-of-dawn starts and hours of kneading, and even then, fraught with possibility of failure! We will show you that baking can be an incredibly easy and theraputic process that you can easily fit into your daily routine.
If you’ve never baked before – ot you’re a baker lover and looking for ways to build on your skills – this class is really useful.
In this class you will:-
-learn the correct way to knead and develop rye and wheat doughs
-develop beautiful doughs with simple methods into different loaf shapes, baskets, bannetons and moulds
-use technique, heat, moisture and, most importantly, time to artfully affect your bread
-learn how to get artisan results in both traditional stone decked ovens and domestic ovens
YOU WILL MAKE, BAKE AND TAKE HOME: hand-moulded wheat, wholemeal and rye loaf; rye loaf made in a banneton, rye tin loaf; 2 artisan demi-baguettes
LUNCH INCLUDED: there is also a break for coffee and baked chocolate fondants straight from the oven for a boost in the afternoon!
FULL DAY CLASS: 12 noon to 5 p.m. (may end a little later)
YOUR TEACHER: Justin Gourlay set up the Open Bakery in Brighton in 2010. He has been teaching classes since 2014 and Csaba Bozo, our Head Baker working with us since 2015
Under 16’s need to have a place booked and accompanied with a paying adult.
ALLERGENS : wheat gluten, rye gluten
If you’ve ever wondered how to perfect a sourdough loaf or baguette at home this is your chance to find out. You will learn how to knead and develop different doughs, and bake using our own stone-decked bread oven. Classes are taught by our skilled bakers.
We teach different techniques on how to knead and mould 5 types of bread – wheat and rye sourdoughs as well as focaccia and baguettes.
Coffee and lunch are included, and you get a bundle of your own baked loaves to take home with you.
The class also details the use of time, heat and steam and how you can use these things to artfully affect your bread.
Lunch makes for a welcome break after a little vigorous kneading to build up you appetite! Coffee and hot chocolate fondants straight from the oven for another boost in the afternoon.
5.5 hr class. 10:30 a.m to 4 p.m. £80 per person. Under 16’s need to have a place booked and accompanied with a paying adult.
Please see below for Refunds and Cancellations
We are offering smaller sizes classes than usual, with extra measures in place to adhere to Covid-19 guidelines. If we have to cancel the class you will be offered a full refund if we are unable to offer a new date.
After booking, we will email details about the day with another reminder nearer the time. Please check your junk folder as the email will include vital information about the day.
We do have a waiting list for classes, if you would like to be added for future dates please email kemptown@openbakery.co.uk .
We can amend a booking or give a refund with 7 days notice of the event date, no refund will be given with less than 7 days. If you are unable to attend short notice and you offer your place to someone else please let us know their details.
If we need to cancel the class we will offer a full refund if we cannot offer an alternative date