Join us for our new 5 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.
We start the week with 3 days focussing on rustic breads and sourdough, doughs that require a ferment, slowly developing the real depth of flavour and character to crumb and crust. On day one you will begin by perfecting your bread making techniques, reinforcing Richard’s baking skills. On the following 2 days, this skill 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 Wednesday using these ferments you will develop your sourdough making technique, baking sourdough crackers, sourdough pizzas and various classic sourdough loaves.
On day 4, Thursday, you will move onto 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, a plum tart, cinnamon knots and a baked brie.
Finally, Friday is reserved for flatbreads and batters, baking without gluten. Don’t think that batters are just for pancakes, it is a type of dough, one that is used to achieve a particular texture. Test this out on socca, a seeded loaf, green pea flatbread, cornbread and blueberry and blue corn pancakes.
At the end of the 5 day course you will get to take home your very own Bertinet sourdough starter and a scraper. Please bring a bag and/or a large container with you so that you can take home some of your delicious creations.
Course runs from 26th April until 30th April 2021 but can also be taken in 3 parts
26th – 28th April – Rustic and Sourdoughs 3 day course
29th April – Enriched Doughs 1 day course
30th April – Flat breads & batters (Gluten Free) 1 day course
‘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.