There are few things more satisfying than taking your own freshly-baked loaf out of the oven; the look, the smell, the crackling sound of the crust cooling and, of course, the taste. Our classes provide tips, techniques and understanding to get you started or take you further in baking your own bread. Join us in a small, informal group to learn how. This is hands-on baking with practical tips, time to discuss and compare notes, plenty of opportunities to sample what we bake and lots to take home to share with appreciative friends. There is no special equipment needed, just a normal domestic oven and good flour. It's so easy to do and tastes great.
We usually start by reviewing what we are going to make and break for a late lunch based on something we have baked. Click on each class for more detail. For availability and booking see the venues.
Welcome offer at Granton:hub 20% off all classes in August and September.
Typically rolls, wholemeal Loaves, a white cob, oatcakes and pittas.
From: St Lucia buns, pirozhki, Hot Cross buns, Challah, whey bread, digestive biscuits.
Fougasse, croissants, pizza, focaccia, baguettes. We will bake four of these in a class.
Milk loaf, Lemon bread, soft rolls, soda bread and more.
White, wholemeal, harvest and walnut cobs, breakfast broch, crusty oily batard all made in casseroles (dutch oven baking).
BreadinFife classes have been running now for seven years, starting with classes of friends and moving out to friends of friends mostly living nearby. Now we are happily welcoming people from across Scotland and beyond.
Involvement with the food movement in Fife and Edinburgh has helped me to make many contacts across Scotland who have taught me so much and given support and technical help to make our bread classes better. However, throughout we have kept things simple, no dough hooks, retarding cabinets, special bread ovens, proving ovens or any other specialised equipment and no unusual ingredients. The emphasis is to show how easy, cheap and accessible home made bread is.
Adding interesting flavours can have a technical aspect but often has no more impact on a loaf than the icing on a cake so with classes we are not so concerned with making gruyere and pecan white loaves, rather with making a good plain white loaf.
We are out to learn the look and feel of dough at each stage, and to recognise when the dough is ready to move from one stage to the next. Once you have that everything is possible.