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.
For this new 2 day course we will be concentrating exclusively on rustic and sourdough, doughs that require a ferment, slowly developing the real depth of flavour and character to crumb and crust. This will be practised on a fougasse, quinoa bread and apple and cider rolls while we wait over night for the sourdough ferments to work their magic. On Friday using these ferments you will develop your sourdough making technique, baking sourdough crackers, sourdough pizzas and various classic sourdough loaves.
Course runs from 27th to 28th February 2020
‘All it takes to make bread is flour, water and salt. To make great bread, add a little Bertinet’
*Please note we do not require customers to have attended our Introduction to Breadmaking course before attending this week or any of the constituent parts as basic techniques will be covered as we go along. Please also note that while you will make sourdoughs on this course, the techniques will only be covered briefly and, as such, anyone wanting to study these types of breads in depth, should consider taking our standard 5 day course. Please call us if you would like advice about which classes are most suitable for you.