Classes in Granton are for a maximum of four and we need a minimum of two people booked before a class goes ahead. This small class size makes it easy to ask questions or go over something again. We start by reviewing what we are going to make, snack whenever the opportunity arises then break for a late lunch based on something we have baked. If you have special dietary needs then it may be wise to bring something for lunch; text or call to clarify. Contact me for details on baking classes for groups of six to ten.
Aprons are provided and paper carrier bags are available to take your breads home.
All classes start at 10.00 and finish at 16.00 which gives us time to make four breads or occasionally five. If you are likely to be late please let me know (text or call 07840258550). We may start without you but someone will make an extra batch which you can take over when you arrive.
To see the dates of classes on offer, check availability of places or book click on booking page. To buy or use a gift voucher see the information on the booking page or contact me by phone or email.
Standard cost is £75. Group bookings save £20 on two tickets, £45 on three and £60 on four.
For more information or if you have any difficulty booking please email email@example.com or call me on 07840258550. To hear about new class dates sign up to the Breadinfife newsletter
We should manage to bake all of these with a bit of snacking along the way. The aim of the class is to get the feel of the dough at each stage (mixing, kneading, shaping and firing) and know when to move from one stage to the next.
Very different techniques for each one of these. The pirozhki filled with chopped cabbage, onion and egg are a real treat and of course you can go for other fillings. Challah is a soft, buttery, eggy dough, plaited and glazed to make a wonderful breakfast treat. Lemon bread is easy and surprisingly more-ish. The lemon scent leaps out again when you toast it. Olive bread made with a little rye, semolina and wholemeal is light and delicious. The walnut cob made with chopped walnuts and a walnut/honey/butter paste is so tasty just on its own and even better with a bit of blue cheese.
The cobs are all made using overnight ferments. These doughs are quite soft so they need different handling and shaping from your average white loaf. Development of gluten is done with minimum effort by gently folding the dough in the bowl. We will also make breadsticks, again using a pre-ferment.
Fougasse is easy and fun. Brioche is very rich - but delicious now and then. Croissants are easier than you think.
The pizza recipe takes a while but no much work. Worth the wait. The biscotti recipe is just one of probably hundreds of Italian biscuit recipes. There's plenty scope for experimenting.
The thyme flat bread and bread sticks are ideal for dipping in humous or oil. The traditional Staffordshire oatcakes are yeasted flour and oatmeal wraps which are good with either sweet or savoury fillings. The bloomer filled with roast veg is a great picnic (packed lunch?) treat and the soup bowls are fun with soup, humous or yoghurt.