This new exclusive class with Richard Bertinet takes you through some of his favourite breads to wow your dinner guests. Using doughs, some familiar and some not, Richard will show you how to add some delicious and creative twists to your everyday baking.
We will start with bread shots, bite sized filled breads which make unusual canapés to pass around with drinks. You will make puff balls, crispy thin balls of dough that can be filled with salad, a neat twist using the encasing dough as croutons.
Also on the menu will be Carta di Musica, a very thin and delicate bread based on the traditional Sardinian Pane Carasau. We will be making a version pressed with fresh herbs to elevate your antipasti and cocktails.
You will make seaweed or beetroot and cumin sourdough crackers, a great way to use up sourdough ferment. Then try your hand at charcoal or tumeric buns, a dough at the lightest end of the enriched spectrum and delicious served with seared tuna and wasabi, there will be tastings!
There will be plenty of hands on time to practice what you are learning. At the end of the baking you will all sit down to enjoy a late lunch with a well-deserved glass of wine and a chance to ask Richard any questions.
Please bring a bag with you so that you can take home some of your delicious creations.