Bread baking courses are more popular than ever; on this course France meets north America, students learn how to bake baguettes, brioche, croissants, bagels and cornbread.
Maximum student to tutor ratio: 8/1
Welcome: Meet your tutors and see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a morning tea or coffee and tasty Philleigh Way treat.
The Day: To help any beginners we kick off with the basics – an overview of the baking process, ingredients, learning the differences between flours and yeasts, proteins and gluten, measuring, mixing and kneading your dough. The course includes five demonstrations and four practical sessions. All equipment, aprons, food and drink are provided including a glass of Prosecco mid-morning and wine with a delicious Philleigh Way lunch.
Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the days activities and may vary depending on the season as well as the group’s interest.
Sample Breads Baked
Temperature control and baking
Age: 16+ or 13+ if accompanied by a paying adult.
Please note: We are sorry but this course is not suitable for coeliacs or those with a gluten intolerance.