This 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.
Try your hand at charcoal, turmeric and beetroot 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 well-deserved late lunch with wine and a chance to ask Richard any questions.
Please bring a bag and container with you so that you can take home some of your delicious creations. This class starts at 10am and will finish around 3.30 – 4pm.
