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Follow on Courses

Follow on Courses

Follow on Courses

These courses are only for people who have previously attended a qualifying course with Graham's Bakery (any course qualifies except the basics from August 2016 onwards)

These courses will further develop your skills and repetoire, please keep checking back for new course dates and additional types of course.

With the sound basis of your learning from the first course these courses are even more fun and relaxed. you will be able to discuss your efforts at bread making so far with graham and a group of like minded bakers who have all learnt the traditional methods of the true baker.

Please do not book on these courses unless you have previously attended a course at Graham's Bakery. you will not be able to attend and we will retain 10% of your fee as a handling charge. this is not negotiable.

A deposit of £30 can secure any course space, just email asking to be booked on to the date required and we will send payment details in due course.

App

App


Soft Rolls & Buns

Soft Rolls & Buns

This course is only open to people who have previously attended a course at Graham's Bakery

Further develop your skills as you learn to make soft Rolls and a range of Bun goods.

Lunch and Recipe cards are included

Italian Breads

Italian Breads

This course is only open to people who have previously attended a course at Graham's Bakery

Further develop your skills as you learn to make your own Pizza bases, ciabatta, ciabatta rolls and a range of focaccia .

Lunch and Recipe cards are included

Brioche & Chollah

Brioche & Chollah

On this course you will learn how to further enrich your doughs to make beautifull plaited cholah loaves and soft and sweet brioche

The course is from 09:30 and finishes at about 18:00 Lunch included

 

Panettonne & Stollen

Panettonne & Stollen

On this course we will cover two massively enriched Christmas products the wonderfully light Italian Panettonne and the denser marzipan filled German Stollen.

the course is from 09:30 until 18:00ish

Lunch and recipe cards included.

Spelt & Rye Bread Making Course

Spelt & Rye Bread Making Course

On this course we will cover 100% Spelt breads including, white tin, wholemeal and crusty oven bottom breads. you will learn how to make great bread from this more digestible wheat. you will also make a 100% light rye loaf.

the course is from 09:30 until 17:00ish

Lunch and recipe cards included.

Traditional Sourdough Bread Making Course

Traditional Sourdough Bread Making Course

This course covers white and brown sourdoughs, the course will cover keeping the mother, mixing, proving, moulding, baking etc. you will also learn how to attain different characteristics from your breads by using different temperatures and by breading the starter to give the results you require. You will learn how sourdough recipes are formulated, how to change the recipe to give doughs that take from 5 hours to 3 days to complete and how to convert any commercially yeasted recipe in to a sourdough one.

Courses times will vary greatly so at most could run from 9.00 to 21:00 with a break from 10:30 AM until 15:30 although we hope to move the students and dough along so that the course is from 09:00 until 18:00 with a gap from 10:00 until 12:00

Artisan Sourdough Bread Making Course

Artisan Sourdough Bread Making Course

This course covers sourdoughs, bread, pizza, Ciabatta and focacciaproving, moulding, baking, keeping the mother and recipe formulation. You will have 4 loaves and some San Francisco Sourdough starter to take home.

This course covers Artisan sourdoughs, proving, moulding, baking, keeping the mother and recipe formulation. You will have 4 loaves and some San Francisco Sourdough starter to take home.

Courses times will vary greatly but are expected to run from 9.00 to 16:00