In my 1-day basic bread baking course we discuss yeast, fermentation, and bread flour. We knead white and wholemeal dough, make buns with a “ferment”.
There is plenty of time for hands-on shaping practice, and be guided about dough development, proof, and baking.
We tackle as much as can be reasonably covered in a day from 10 a.m. to 5 p.m. A tour of the working stoneground mill is included.
Festive bread baking
Basic courses before Easter will feature the Hot Cross Bun. Basic courses before Christmas will feature stollen.
An excellent hands-on course today
Many thanks for an excellent hands-on course today. We both really enjoyed it and learnt a lot.We have been tasting some of the bread at home for our supper and it is all fantastic and really tasty.I hope that we now continue to make bread like this at home ourselves.Thanks again for a great day.
Barry & Christine, bakery students, Northallerton
Basic Bread Baking Course Programme
|10:00 am||Welcome, coffee, discuss programme|
|10:30 am||Make WHOLEMEAL|
|11:00 am||Make 2 WHITES: Cann Mills (organic) - stoneground
compared with modern roller mill flour
|Discuss: yeast, salt, gluten|
|Work the wholemeal|
|12:30 pm||Make FERMENT for buns|
|1:30 pm||Make BUN DOUGH|
|work the whites|
|Scaling, relaxing, moulding|
|2:30 pm||Shaping buns|
|4:00 pm||Tour the mill|
|Finish all baking|
|5.30 pm||Course finishes|