Course Description
This Intermediate level course teaches about the differences that must be observed when yeasted dough is carrying quantities of sugars.
Demonstrating the use of the “flying ferment”, we shall make three sweet breads: Chelsea buns, stollen, and Devonshire Splits. Finally, a special sweet pastry method will be shown as we make a batch of Christmas mince pies.
Course Programme
| 10:00 am | Welcome, coffee, discuss programme |
| 10:15 am | Make FERMENT for Chelsea Buns Discuss: ferments for rich doughs |
| 10:30 am | Make ferment for STOLLEN Make sponge for DEVONSHIRE SPLITS |
| 11:00 am | Make Fruit DOUGH for CHELSEA BUNS Discuss: flours yeast salt / fat / butter gluten Prepare filling for Chelseas |
| 11.30 am | Make DOUGH for Stollen Prepare modelling paste (marzipan) |
| 12:00 am | Make DOUGH for Devonshire Splits Make Chelsea buns, laminating |
| 12:30 pm | Make short sweet paste for mince pies Discuss mince meat (fruit) filling |
| 1:00 pm | On-going working the Chelseas Working the stollen |
| LUNCH | |
| 2:00 pm | Shape and egg glaze the Chelsea buns & stollen Baking begins Make the Devonshire splits (rolls) Make the mince pies |
| 4:30 pm | Finish all baking/ Tour the mill |
| 5.00 pm | Course finishes |
