Description
£110.00
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 doughs
-develop beautiful doughs with simple methods into different loaf shapes 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 farmhouse loaf, seeded spelt tin loaf, authentic focaccia and brioche burger buns
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, milk
Description
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 doughs
-develop beautiful doughs with simple methods into different loaf shapes 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 farmhouse loaf, seeded spelt tin loaf, authentic focaccia and brioche burger buns
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, milk
Additional information
| Date | Sat 10th Feb 2024, Sat 9th Mar 2024, Sat 6th Apr 2024, Sunday 18th Feb 2024 11-4pm, Sat 11th May 2024, Sat 1st June 2024, Sat 13th July 2024, Sat 3rd Aug 2024, Sat 21st Sep 2024, Sat 5th Oct 2024 |
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