This course is run over two sessions and is designed to be the next step for enthusiastic bread makers who have already attended our Artisan Bread Making Course*
You will be expanding on the knowledge you gained in the first course. You will play with really hydrated dough, as well as incorporating new ingredients and creating new fun shapes. As usual, you will bake and take away your bread, along with the knowledge and confidence to produce spectacular and flavoursome home-baked bread.
This course offers you the opportunity to experience all the steps right from the beginning with making the dough.
This class is designed for learners who have attended Artisan Bread Making Class or to maximise the learning experience in this course, students should have knowledge on ingredient functionalities in bread, fundamentals of kneading by hand, fermentation, Poolish and Autolyse.
About the tutor, Laurie Brunot:
Laurie is a qualified French baker and pastry chef with 8 years’ experience in France and
New Zealand in artisan bakery, semi-artisan, gastro restaurant and café. Laurie has completed a certificate in tutoring as she is passionate about sharing her skills and has successfully run many workshops for us.