This one day advanced bread-making course concentrates on using a ‘Mother dough’ to produce a dough within a working day.
Taught by Clive Mellum, our Master Baker, this course concentrates on using a ‘Mother dough’ to produce a dough within a working day.
The basic laws of fermentation still apply but we will be concentrating on technique. Learn about blending flours and the reasons why we do this.
Try your hand at
- 100% rye loaf
- An open crumb loaf with high water absorption using 24hr saltless sponge to practise wet dough development
- Soft rolls for baps or bridge rolls using sponges and flying sponges with the addition of natural crumb softeners
- Scones, the typical problems which can arise and how to eradicate the variances that can occur by understanding how each of the ingredients interact with each other
This is a very full and complex day and breaks will be governed by production. You will get more out of the day if you have previously attended the basic course.
No. of places per course: 6
Price per person includes light refreshments and lunch.
All ingredients, equipment and recipes are provided by Shipton Mill.
Courses start at 9:30am but please try and arrive by 9:15am. The day will finish around 4:00pm.
You may cancel at anytime but if we are unable to fill the place then we will be unable to offer a refund. So please give us as much notice as possible.
Location: This course takes place in the test bakery at our Frampton Mill site in the village of Frampton-on-Severn (click here for Google Map).
PDF DOWNLOAD - Advance Baking Course Information