This course is all about creating those small little bakes which you want to pile, fill or stack with your favorite sandwich filling. Or serve it on the side of a pot of soup. And to have them freshly baked on a Sunday morning.
This is a fun baking class with lots to take home.
- Dough management – timings, temperature and consistency
- Working with different flours and seeds
- pre-ferments / poolish
- shaping and a little braiding
- how to bake in a domestic oven
Time: 10am – 2pm including a nutritious lunch
You will leave with all your rolls and buns, recipes, notes and lots of inspiration to bake in your home.