From yeast to loaves...
Led by professional patisserie chef Joanna Owens from The Organic Cakery at Bore Place, this course is aimed at home bread makers who want to improve their bread making with practical experience and theoretical knowledge. This course will help you to increase your understanding of the whole bread making process.
The course will cover:
- Bread making, timings and how to fit it all in!
- Using fresh yeast, dried yeast and fast-acting yeast
- Using pre-ferments
- Choosing flours
- How bread structure is formed and how some ingredients can affect your bread making success
You will get hands-on experience making:
- Farmhouse loaves
- Brioche
- Ciabatta (using a pre-ferment)
All products used are organic, fairtrade and, where possible, locally sourced.
You will take home a selection of breads from the day, along with recipes and information sheets.
The course includes light refreshments and lunch made with produce from the Market Garden at Bore Blace, and freshly baked foccacia.
Class sizes are small to ensure all participants can recieve 1-to-1 support.
Joanna Owens is a professionally trained Patisserie Chef, with a level 4 Grande Diploma in Patisserie, confectionery and Chocolate work. She trained in Westminster, London, under Master of the Culinary Arts Chef Yolande Stanley and has over eight years’ experience running Pastry Kitchens in award-winning country house hotels and restaurants.