Bread: Back to Basics is a day-long bread experience. In a world where real bread is so hard to come by, this course will equip you to make consistently good, wholesome bread at home. This hands-on course takes bread back to its essential ingredients – flour, water, salt and yeast – and teaches you a great repertoire of beautiful breads based on these basic building blocks. During the course you will make rustic white loaves, wholemeal seeded rolls, ciabatta, focaccia, fougasse and pita. You’ll also make an enriched brioche dough to take home and bake the next day.
Good bread is best made slowly, so throughout the course you’ll be introduced to techniques for building superior flavour, texture, nutrition, and keeping quality into your bread using the best ingredient around: time.
The course will be led either by Rob Drew – Loaf baker, Tom Baker – Loaf founder; or Gordon Stovin – Loaf graduate, talented home baker, and one half of the excellent BeerBods. They will be sharing tips and techniques throughout the day, and you’ll learn everything from what is the essential bread making kit to how to form a perfectly round boule, and there’ll be plenty to take home and share with your loved ones too!
This includes a brief introduction to naturally fermented bread and baking some pre-made sourdough dough.
The course starts promptly at 9.30am and finishes at 4pm takes place at Loaf’s high street cookery school on Stirchley High Street in south Birmingham. You’ll feel right at home at Loaf, and everything you learn will set you up for bringing your own kitchen alive with the smell of fresh bread. There will also be a chance to tour Loaf’s in-house community bakery and to stock up on bread-making equipment from our cookery school shop after the course.
All refreshments, equipment, recipes and aprons are provided.
Use the calendar below to find and book a suitable date and add to your basket, and pay via the checkout. We look forward to seeing you soon!
This course is not suitable for Coeliacs. The brioche is made with milk and eggs which can’t be substituted on the course so if have dietary requirements which exclude these ingredients we’ll make sure you take home more bread! Please email us if you need to know more about allergens in this course.