Learn Artisan Bread Making on these one day courses in Bakewell! And yes (no pun intended) you will learn how to bake-very-well in Bakewell on our full day bread courses hosted by Andrew Auld master baker of Loaf in Crich.
The courses take place at the School of Food’s professional kitchens in this delightfully converted former mill in the heart of this Derbyshire town. As you can imagine there’s no sign of a sliced white here as your baker host is passionate about using traditional bread baking techniques and prefers using either baker’s yeast or natural leavens to produce their tasty range of artisan breads.
You have the choice of four different courses that all revolve around hand-making bread. You can add a gallic flavour to your baking as you tackle croissants baguettes and brioches on the French bread and Viennoiserie day or perhaps you’d like to have a go at the tricky thing that is sourdough? This course will see you mixing up wild yeast sourdoughs and 100% rye ones too.
There is also the classic artisan bread making workshop that show you how to perfect that crust on your traditional white or brown loaves gets you kneading your wet dough for a foccacia and coming up with a sweet dough to turn into something scrummy like Chelsea buns or iced fingers. Yum. Last but not least is the speciality bread session that is a wonderful melange of bread baking styles with everything from foccacias and pain au chocolat to rye breads on the menu.
As well as learning about each different bread type on your course you’ll also explore ingredients and mixing practice the art of kneading then be shown how to shape the dough ready to be baked. This is all done by hand which is an essential part of the artisanal process as is the finishing touch of slashing or sprinkling your bread with seeds or flour to give it that inviting hand-crafted look.
Lunch is included on these artisan bread making days and all courses provide everything you need to roll up your sleeves and get stuck in. As an artisan bakery teacher Andrew likes nothing more than producing a nice crusty baguette or tinned loaf but also loves soughdoughs so you’ll have a variety of breads to try out with up to three being made throughout the course of the day – all of which you can take home with you.
