Intermediate Bread Day


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This course builds on the beginners bread day but also who has bread baking experience. What you will learn:

  • Wheat, Rye, Spelt and other flours – what do I need to consider?
  • Sourdough – establish, keep and maintain; different sourdoughs
  • Varieties of kneading, shaping and scoring and when to use them
  • Pre-ferments, poolish, soakers, water-roux?

We bake a variety of breads and rolls.

Time: 10am – 4pm