September, October and November
This class is based on the Italian philosophy of life:Vivi la tua vita al meglio! Live your life to the fullest! You’ll bake crusty ciabatta, focaccia doused with olive oil and flavoured with rosemary, tomatoes and garlic and a spiced wholemeal fig loaf. Rachael will demonstrate schiacciata – a sweet, fruited focaccia flavoured with orange, lemon and vanilla.
| Dates | 26th September 2023 24th October 2023 7th November 2023 |
| Times | 9.30 – 4.30pm |
| Costs | £160 per person |
| Class Length | 6 hour class starting at 9.30am |
| Class Size | Maximum 8 Bakers |
| Suitable for | Beginners / intermediates / advanced |
What’s included
All ingredients, aprons and equipment
Second Breakfast
Lunch with a glass of wine
Refreshments throughout the day
Paper patisserie bags to take your bread home (feel free to bring your own bags if you’re walking / travelling far)
What to expect
An enjoyable, relaxed, and informative day surrounded by people who love food and good company. Everyone is welcome – from complete novices who’ve never baked a loaf of bread in their lives, to those who bake bread regularly and are keen to expand their repertoire or master a specific skill.
You will bake:
Ciabatta
Rosemary and tomato focaccia
Spiced wholemeal fig loaf
Demonstration:
Schiacciata
Timetable:
9.30am – Coffee and a chat about your baking experience & what you want out of the day
11.30am – Second Breakfast
2.30pm – Lunch with a glass of wine
3.30pm – Aim to finish, but this can be variable
Skills taught:
Kneading, stretch-and-fold technique
Judging rising times and temperatures
Shaping and adding fruit
Working with high hydration dough
Baking stones and steam
Allergen information
The classes include a wide range of ingredients including wheat, rye, dairy, eggs, nuts, sesame sulphites and soya so whilst we make every effort to avoid cross-contamination, this cannot be guaranteed.
Dietary restrictions
Please inform us if you are vegetarian. If you are vegan.