Make Artisan Bread at Home

Learn how to fit beautiful, hand-made breads into even the busiest lifestyle.



1.5 hours label £35

A gorgeous, crusty, hand-made loaf can make even simple meals heart-warmingly memorable, so why not bake yourself happy and learn to make your own with this online class?

With easy-to-follow instructions, you'll create show-stopping artisan bread using The Artisan Bakery School's simple seven-step method designed and proven to leave beginners baking with confidence!

Explore five different projects, each designed to highlight different aspects of artisan baking. From mixing and kneading to baking and eating, you'll get hands-on at each stage and learn how to create flexibility and fit baking around your life by slowing down the process using your fridge.

You'll also gain a practical grasp of concepts including kneading and gluten development, fast or slow fermentation, the relationship between rising time and dough temperature, hydration, leavens, proving, shaping and baking.

At the end of this bread making class, you'll have mastered the basic artisan loaves and gained the confidence needed to impress your friends and family with your own recipes.

Please note:

  • In this class, you'll use instant baker's yeast for long and short fermentation.
  • Recipes and print-outs on tips/techniques are included, but students are also welcome to photograph their work at various stages and send them to The Artisan Bakery School for review.


Knowledge required
Designed for complete beginners, this course has also been enjoyed by bakers with a little experience who want to fix certain aspects of their technique.
 
What to bring
  • Basic kitchen equipment: oven, digital scales, digital thermometer probe, mixing bowls, scraper, water jug, baking tins, baking trays, banneton (proving basket).
  • Bread flour and yeast (notes on choosing flour are provided in the course materials).
Your teacher
The Artisan Bakery School
The Artisan Bakery School

5.0 (1)

In 2008, bakers Dragan and Penny were among the pioneers in teaching microbakery business courses and among the first to sell real bread in Oxford. Now based in Devon, UK, their mission is to teach people how to bake real bread, pastries and pizza. Sourdough, heritage and gluten-free breads are their specialities.

Dragan's fascination with breadmaking was born of necessity in the mid seventies, when he first arrived in the UK. The bread in England then was, and still largely is, fast to produce and chemically induced. Coming from a macho culture, barely able to fry an egg, he was forced to learn how to bake a decent loaf, just to survive. Dragan's greatest pleasure is when people come to them saying that they can finally eat bread again because properly fermented dough is easy to digest.

Penny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.

“We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being."

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2024-04-05 15:00:00
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