19/05/2019 9:30 am - 2:00 pm
Members £20 / Non-members £37.50
Location: Graham’s Bakery, 22 Space Business Centre, GL2 4AL – https://grahamsbakery.org/
This course is suitable for the complete novice.
During this course you will create both White tin loaves and White oven bottom crusty types. You will learn how to use your senses to judge when the doughs are mixed, fermented, proved and baked. You gain moulding skills from a real baker that allows you to create bold and shapely loaves with good crumb structure.
Start the day with some freshly baked cookies, locally ground and roasted coffee or a pot of tea, a range of fresh juices, fruit teas etc. maybe even some fresh Brioche.
We will keep you topped up with drinks throughout the day, you will taste some of the breads made during the day.
After a hard days work you should take home 4 loaves made entirely by you individually from weighing the ingredients to packing them at the end it’s all your own work (we work the ovens but the rest is entirely yours)
How to book
Email James at firstname.lastname@example.org to reserve your place. To secure the member’s discount, please provide your membership number at the time of booking. If you have any dietary requirements please let us know when you book.
Thanks to generous subsidies from CSSC we can offer a fantastic discount for members on this course.
This course is limited to 8 spaces, so will sell out quickly. We apologise if you miss out this time, but we plan to offer further courses in the future.
If you have any specific dietary requirements or access needs, please let us know and we will do our best to accomodate.