The Art of Natural Leavened Bread.

The Art of Natural Leavened Bread £90, duration 3 hrs (Buy a Gift Voucher now)

Students will learn how to scale, divide and shape a naturally leavened dough ready for the final prove. They will also learn how to successfully create a leaven for use at home. The evening includes a recipe pack, cane bannetone proving basket and scraper, the students will leave with their own freshly baked sour dough and the ability to bake their own fresh sour doughs at home.

The course will be held in the bakery by qualified bread baker, consultant and teacher . Andrew has contributed extensively in the Bakeries bread range, he specialises in long fermentation systems used in bread making  particularly using natural levains and sour doughs.

Dates Available

Tuesday 26th February 6pm – 9pm

Tuesday 12th March 6pm – 9pm

Tuesday 26th March 6pm – 9pm

To reserve a place on one of the above courses, please contact the Bakery on Tel:

*The course starts at 6pm, we ask for all attending a course to arrive 15 minutes prior to be welcomed with a tea/ coffee and an introduction by Andrew on the evenings bread making and recipe pack.

To see all our course click: Artisan Baking & Pâtisserie Courses.