Speciality Breadmaking Course- at the weekend (SOLD OUT)

This Speciality Breadmaking Course with Steph Clubb, passionate about bread and a much in demand development breadmaker, is a fabulous course for beginners or home bakers wanting to refine their techniques.

On our mini tour of Europe looking at Speciality Breads of different regions you will make the following breads to take home and enjoy with family and friends.

French Tabitiere (snuff box bread) - a delicious, traditional artisan loaf using an overnight poolish

Italian Il Pane Coda di Drago (dragon tail bread) - a spectacular looking bread using 00 Semolina blend flour

Swiss Zofph (swiss braid) - a lovely enriched dough, plaited using 2 strands to create a striking enriched bread
 
Anyone attending the course will also receive a complimentary dough scraper from Hartingtons for you to take away and use when breadmaking at home.

Course Times: 10.00 - 4.00



This course includes refreshments and an informal light lunch.

  All ingredients, equipment and recipes are provided by Hartingtons.