This one day introduction to baking is designed as an easy introduction to bread making at home,
Taught by Clive Mellum, our Master Baker, this course is an introduction to the art that is baking. It will introduce you to the science and practical steps behind long fermentation, serving as a brilliant starting point for you to go home and start making really great bread. Learn about dough development using different types of yeast and how to balance a recipe.
Try your hand at:
- A white dough using the sponge and dough method (or pinch back), with this dough you will produce a cottage loaf, pitta bread and practice your bread plaiting skills.
- A soda loaf to demonstrate the reaction using bicarb and buttermilk.
- An enriched dough to demonstrate the advantages of a flying sponge fermentation, from this dough you will make Clive’s famous Chelsea buns.
- Short pastry to demonstrate how you can destroy the proteins present in the flour as well as develop them for your breads
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 - Basic Baking Course Information