Join us for our new 2 day baking course*, each day taught exclusively by Richard Bertinet.
Suitable for those of you who are new to baking and for those more established bakers who wish to broaden your bread horizons with new recipes from Richard’s extensive knowledge perfected over 30 years, all now put down in writing in his new book Crumb.
2 days focussing on enriched doughs, that altogether silkier almost melting dough that works perfectly with savoury ingredients as well as the more traditionally expected sweet variety. Master a Babka (Russian plait), Challah, Gotchial and a plum tart.
Day 2 takes you further into enriched doughs, adding the element of layered doughs or laminated doughs. You will be making cheese twists (with a pâte feuilletée), toasted pine nut, honey and pear croustades, cinnamon knots and Kouign amann.
Course runs from Monday 24th until Tuesday 25th February 2020
‘All it takes to make bread is flour, water and salt. To make great bread, add a little Bertinet’
Pierre Koffmann
*Please note we do not require customers to have attended our Introduction to Breadmaking course before attending these 2 days as basic techniques will be covered as we go along. Please call us if you would like advice about which classes are most suitable for you.
