Artisan Bread Making

There are few smells better than fresh bread, straight from the oven. While bread uses just 4 key ingredients – flour, water, yeast and salt – the method of making it is essential in determining the quality. On this workshop, we discuss the science behind bread making, techniques to create the best flavour and texture and why ‘slow’ baking is so much healthier for you than mass and fast produced bread.

You will make a variety of breads and learn how to handle different dough textures. While the day’s menu may change with the seasons and availability of ingredients, you can expect to make bread such as: - Sourdough - Borodinsky - Rosemary and Potato Bread - Challah - Ciabatta We’ll stop for a well-earned light lunch of soup and share a glass of wine with our fellow foodies. While we’re sure you’ll want to sample some of the bread you have made alongside your soup, there will be lots to take home at the end of the day, so please bring plenty of bags.

Dietary information This workshop is suitable for vegetarians. It is not suitable for vegans or coeliac diets. Please email us if you need to know more about the ingredients we will be using in this course.

Other information This workshop starts at 10am and finishes at 4pm, but please arrive at 9.45am to allow for introductions and coffee. Tea and coffee are available on arrival and for you to help yourself to throughout the day. All ingredients, equipment and aprons are provided.

A booklet of the day’s recipes will be sent to you by email within 48 hours of the workshop so that you can try the recipes you have learned at home. When booking, please let us know if you have any accessibility requirements. Rutland Cookery School is committed to being an inclusive venue and we will do our utmost to accommodate you.

We have an adjustable workstation for those who may need to sit down or are in a wheelchair.