Join us for our new Enriched Doughs class*, 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.
Today enriched doughs are our focus, 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.
‘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 call us if you would like advice about which classes are most suitable for you.