Join us for our 3 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.
Join us for 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.
This 3 day course runs from Monday 22nd until Wednesday 24th February 2021. Please bring a bag and/or a large container with you so that you can take home some of your delicious creations.
‘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 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.