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Master Artisan Breads at Home

Learn how to bake delicious loaves with this help of an expert teacher.

The Artisan Bakery School

5.0 (1)

ClassBento donates with every order to

3 hours £35

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What you'll do

In this virtual baking class, you'll learn that delicious artisan sourdough and yeasted bread don't take hours of hard work and toil — they're actually quick and easy to make!

The secret is all in the planning and understanding of vital relationships between time, temperature, ingredients and techniques. Your teacher will share expert, time-saving strategies for genuine, artisan sourdough and yeasted bread.

You will learn exactly how to bake a daily sourdough by mixing one big batch of dough at the beginning of the week and using your fridge to slow down the rise so that you can get out some dough and bake a fresh loaf, baguette or roll every day!

If you are nervous about sourdough or don't know how to bake, don't worry; you will also learn to make daily yeasted bread using instant baker's yeast. Then, once you've got the hang of it, you can move on to the sourdough version.

Whether you're looking to develop your bread making skills or just want to discover new recipes, this class is one of the best indoor activities for bakers. All it takes is five minutes of hands-on effort before nature and time take over!

In this online class, you'll learn:

Six expert schedules for hassle-free, time-saving baking.
Thirteen tried and tested recipes - an artisan baker's dozen!
How to mix once and bake twice - or three, or four or more times a week.
How to effortlessly control the behaviour of your dough.
How to make your own sourdough starters and leavens.
How to time and money on bread and make baking a healthy habit.

Please note:
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

This course is aimed at those with previous baking experience who are wanting to nail to the bread thing!

What to bring

Basic kitchen and equipment.
Bread flour and yeast (notes on choosing flour are provided in the course materials).

Your teacher

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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