Maybe you’re a complete novice or perhaps you’ve tried your hand at a bit of bread making with erm….mixed results?
This course takes you through the baking process, exploring the importance of each ingredient, your environment and how they affect your dough. We want you to leave us with a good understanding of the basic principles of bread making and new skills to take home so you can continue to experiment with your own recipes.
The morning starts with coffee, pastries and introductions. After covering the theory of fermentation, we’ll mix our ciabatta dough, with which we make both a loaf and a focaccia. We then move onto our pain de campagne, made with a blend of white, wholemeal and rye flours. Finally, we’ll mix a sweet dough, for which we have a variety of fillings and inspiration for shapes you might create. Whilst our doughs prove, we practice shaping and slashing techniques before breaking for lunch.
In the afternoon it’s final shape time, putting everything we have learned in the morning into practice. We’ll look back over the day, review our recipes, adding notes and suggestions, as well as discussing baker’s percentages and how these can be used at home. We’ll have just enough time for a cuppa and a custard tart before loading our loaves into the oven and finishing for the day. You will leave with a bag bursting with goodies and a brain bursting with ideas!
The bakery has continued to operate through the whole of the pandemic with the relevant risk assessments and health and safety measures in place to ensure our customers and staff remain safe. As a team we continue to follow the same measures, wearing masks, distancing wherever possible and ensuring additional cleaning practices are in place. We ask that while you are with us that you also adhere to our procedures.
We have reduced the number of students on all our courses to allow more space to work, and we will be making small changes to the day to reduce the sharing of equipment and utensils while in the bakery and at lunch.
We ask that if you can, please do wear a mask, there will be points in the day where you need to smell and taste while we are learning so masks will be removed, and of course multiple breaks for lunch and refreshments. If you have any additional concerns related to COVID-19, please do let us know before the day.
WHAT TO BRING
Bring a notebook or camera or both. We are more than happy for you to take as many photos and notes as you need, anything to help you take away as much knowledge as possible from the day. You’ll be on your feet all day so comfy shoes are a must. It can get quite warm in the bakery so cool comfortable clothing is advised.
Whilst we have ramped access to the bakery and shop, our bathroom facilities and working counter height are not wheelchair accessible. Sadly this is not an adaptation we are able to make to our working bakery.
Let us know in advance if you have any specific dietary requirements, we provide meat and vegetarian options at lunch as a matter of course.
All courses take place at our bakery and shop at 302 Abbeydale Road, Sheffield, S7 1FL.
PAYMENT AND CANCELLATIONS
Full payment for the course is needed at the time of booking. Payment can be made by card over the phone, by bank transfer, or in cash/by card at the bakery.
You are welcome to cancel or move your booking 30 days before the course start date free of charge. If you would like to cancel or move your booking within 30 days of the course date for any reason we will only be able to do so if we can find someone to take your place on the original course. If we are unable to find an alternate we cannot refund the course fee or move your booking, this includes if you are unable to attend due to any kind of sickness or diarrhoea, as this would compromise the safety of our food preparation environment.
Should there be major flooding, earthquakes or other acts of God and we need to cancel the course, you will be reimbursed in full with our sincerest apologies.