Italian Breads
62 62 people viewed this event.
Paid
This class will teach you how to handle the high hydration necessary to bake the perfect focaccia and a light and airy ciabatta, with hands-on practice using “stretch and fold” and “coil fold” techniques for gluten development. You’ll also bake a spiced wholemeal fig loaf that makes wonderful toast, combining the flavour of wholemeal flour, the aroma of mixed spice and the soft juiciness of warm figs. Rachael will demonstrate schiacciata – a sweet, fruited focaccia flavoured with orange, lemon and vanilla.
| Dates | Tuesday 13th January 2025 |
| Times | 9.30 – 3.30pm |
| Costs | £160 per person |
| Class Length | 6 hour class starting at 9.30am |
| Class Size | Maximum 8 Bakers |
| Suitable for | Beginners / Home cooks |
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)
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
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:
Traditional kneading, stretch-and-fold and coil fold techniques
Judging rising times and temperatures
Shaping and adding fruit
Working with high hydration dough
Baking stones and steam
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 or have any food allergies / significant intolerances
Ticket Information
Note: If the classes are showing as sold out or if you need two spaces but there is only one space left, please contact Rachael to be added to the waiting list or to see if we can squeeze you in.
Recent Comments