This is an introduction to bread making aimed at those who have never before made bread by hand. It covers the core techniques necessary to make a range of delicious breads at home.
Steve will explain about the key proportions for bread making, understanding function of each ingredient, the effects of gluten and the longevity of different doughs. He will explain the various techniques for kneading and proving, and how these affect the rise and texture of the bread you make. You will also learn how to create a range of variations from base recipes using different toppings, flavourings and shapes.
A home-made soup will be served for lunch with breads made in the class and a selection of dipping sauces.
Breads made on this course typically include:
Pizza – Spiced – Garlic
Chorizo and Gruyère
The above are representative of the style of recipes taught on this cookery course.
However, Swinton Park Cookery School reserve the right to change any or all of these dishes, as circumstances require.