Suitable for the complete novice and those with previous experience who have less time during their day.
Graham will take you from a complete novice or recipe follower to a level of competency and understanding that will allow you to create your own recipes to achieve the bread qualities of your personal preferences.
During this course you will create both white and wholemeal breads as tin loaves and as oven bottom crusty types. While producing these doughs Graham will explain the ingredients involved and how the differing quantities produce different qualities in the finished product. 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.
Courses run from 9.30am to 6pm ish.