Course date 11 May 2021
A day focussed on French breads. Learn how to develop your moulding technique and make full flavoured traditional baguettes, learn to bake with steam and bake epis with a poolish before moving onto pain de campagne and pain brie. All participants must have completed An Introduction to Bread making prior to booking, therefore this course can not be booked online, please email the office on [email protected] and we will call you to take the booking.
