Baking bread is hard right? It can be frustrating, inconsistent and confusing. You’ve tried it before and it just hasn’t turned out the way you thought it would. Maybe you’ve bought some books or turned to the web and seen a lot of gumph like percentages, flour-types and voodoo methods. You’ve heard it could be down to the weather, or maybe it’s the equipment you’re using, or maybe you were just meant to sit at a desk pounding on a keyboard instead of swanning through the kitchen with crusty warm bread in your hands and
growling at anyone who tries to take it from you (oops, I mean) sharing it with your friends and loved ones.
Well when my first son was born I decided there was no way he was going to eat anything prepared in a factory, I would never say ‘no’ to him and he’d only have the best quality wooden toys to play with. Yeah, right, that lasted long! But one thing I did stick with was baking bread. At first they were like hockey pucks and you needed an angle grinder to get through them. People would smile at me when I gave it to them but later I’d find the half gnawed lumps tucked behind the sofa cushion or hidden in the potted plant. I persisted though and got better, so good that I had my own award-winning bakery in Canada and recently won the top prize in the sourdough category of the Craft Bakers Association Western Region Championships. I learnt a lot of tips and a lot of tricks and I want to share them with you on this breadmaking course. And although some of you might just be starting this crazy baking adventure this course is not just for beginners – I’m confident that I can help anyone raise their baking game and bake better bread.
On this course I will show you how to bake five different breads from 3 different doughs, including my ever popular Focaccia bread. All equipment and course material will be provided and we’ll all sit down for a stew or something appropriate at lunchtime. At the end of the day you’ll get to take what you bake to show off to your friends and family. You’ll also get to keep your own apron as a momento.
We’ll be baking on the centre table in the deli so the group will be intimate – no more than 5 of us. The course will run from 10am and should end around 1530, although as you’ll find out with dough you have to be a little flexible!
To book the course simply navigate through the calendar, select the date you wish to attend, adjust the number of places you’d like to book on it and click Book – it will be added to your shopping cart where you can pay for it with your credit card or paypal
This was a great, easy going day. Jamie managed to pass on a lot of knowledge without ever making it feel like a lesson