06th October 2017 10:30 am - 06th October 2017 03:30 pm
A workshop designed to uncover some of the secrets of continental breads. A workshop for all fans of crusty French Baguettes, Olive oil featuring greatly with some Rosemary Bread, Minorcan Buns, Swedish Limpe and Cardamom buns.
Sue will guide you through every step, from discussing ingredients, equipment, suppliers to mixing and kneading the dough, proving, shaping, scoring, basting and baking. Typically you will leave this busy workshop with 3-4 different loaves so bring along a large container!
The course will run from 10.30am until 3.30pm and include a light lunch and tea/coffee refreshments. This course will be a fully hands on experience and include all the ingredients, equipment, refreshments and recipes for the day.