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 any one of Bread 1 or 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.
French Breads with Richard Bertinet *Place Available* Please email
Date: 12th January 2021 Time: 10:00 am