Our 3 day course with Richard Bertinet includes An Introduction to Bread Making, French Breads and Italian Breads. On day 1 learn how to work the dough using Richard Bertinet's techniques of bread making mixing several batches of dough focussing on white and olive oil doughs. Day 2 moves onto French breads and introduces moulding techniques, the use of ferments and using a poolish with Day 3 focussing on Italian breads with more moulding work and using a biga. Breads made include fougasse, tin loaves, flamiche, baguettes, pain de campagne, ciabatta and filled breads.
All days start at 10am and run on 1st, 2nd and 3rd August inclusive. The course includes lunch with wine every day, all materials and ingredients, a signed copy of Richard Bertinet's CRUST and a dough scraper.