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 8th, 9th and 10th February inclusive.
Please bring a bag and/or a large container with you so that you can take home some of your delicious creations.