Bread produced on the Bread: Back to Basics Course
Bread: Back to Basics is a day-long bread experience. This hands-on course, led by baker and Loaf director Tom Baker, will equip you to make consistently good, wholesome bread. The course includes making rustic white loaves, wholemeal seeded rolls, ciabatta, and fougasse, which we bake in both a normal domestic oven, and Tom’s handmade outdoor wood-fired earth oven. We also make authentic pizza’s and bake them in the earth oven for lunch, and brioche dough for you to take home and bake the next day. Tom will be sharing his tips and techniques throughout the day, and you’ll learn everything from what is the essential bread making kit to how to form a perfectly round boule, and there’ll be plenty to take home and share with your loved one’s too! Tom is a fan of slow-fermented bread and will introduce you to baking sourdough bread, although the day will mainly cover yeasted bread.
The course usually runs on a Saturday and starts promptly at 9.30am and finishes at 4pm, and takes place at Loaf HQ in Cotteridge, South Birmingham. All refreshments, equipment, recipes and aprons are provided. The course costs £75 per person. For latest course dates and booking, please visit the cookery school main page or email cookeryschool@loafonline.co.uk with any queries.
If you’d like to see how other people have reviewed the course, check out these blogs:
No Love Sincerer – For the Love of Bread
And these photos:
http://www.flickr.com/photos/paulmiller/sets/72157623669771326/
Photos from our flickr set for this course:
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