French Breads 5th November 2024
57 57 people viewed this event.
Paid
This class uses simple ingredients to produce breads that really impress! You will bake a rustic fougasse and crusty baguette style loaves along with a delicate, enriched pain de mie made with eggs, butter, milk, and sugar. Rachael will demonstrate how to shape and bake flamiche, a cross between a pizza and a quiche that is perfect for picnics and finish off the class with tresse (fresh custard & chocolate twists).
| Dates | Tuesday 5th November 2024 |
| 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)
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:
Fougasse
Baguette style loaf and pain d’epi
Pain de mie
Baguette style loaf and pain d’epi
Pain de mie
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 and Stretch-and-Fold technique
Judging rising times and temperatures
Shaping and slashing dough
Baking stones and steam
Judging rising times and temperatures
Shaping and slashing 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, please contact Rachael to discuss the possibility of bringing your own substitutions for eggs, butter and milk.
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