Home Courses - The School of Artisan Food Breads and Baking Artisan Bread Baking

Artisan Bread Baking

£560.00

Beginner

Duration:

1 Day

Timings:

09:30 - 16:30

Hourly Schedule

A festive day of baking

9:00
Arrival & welcome
Tea, coffee and warm pastries from the kitchen.

9:30
Festive dough theory
Understanding enriched doughs, spices and seasonal flavours.

12:30
Lunch
Seasonal lunch prepared by our catering team.

This intensive three-day course will give you the practical skills, knowledge, and confidence you’ll need to bake a wide range of fresh artisan bread at home.

You’ll be guided through every stage of the artisan baking process by tutor Emmanuel Hadjiandreou, an internationally renowned baker and author of the award-winning How To Make Bread.
You’ll benefit from Emmanuel’s expertise as he teaches you all about ingredients, sourdough, kneading, proving, shaping, and baking, with plenty of opportunities throughout the course to put your newfound skills into practice.
No baking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to make real bread. Over the three days, you will master the baking process, creating a selection of loaves to take home and enjoy, including:

Wholemeal Bread
White Bread
Malt House Bread
Ciabatta
Focaccia
Levain de Campagne
Baguette
Brioche
White Sourdough
Rye Sourdough

Please Note:

Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.

Your Tutors

Tutor

Kevan Roberts Head Baker

Kevan Roberts

Head Baker

Yorkshire-born Kevan has been working in the bread industry for over thirty years. During the early stages of his career, Kevan spent time working as a baker in France, before moving back to the UK to work at numerous bakeries before co-founding his first bakery in Yorkshire.

His journey led him to work in product development for large supermarkets, and he then went on to successfully establish Chestnut Bakery in the heart of Belgravia. More recently, Kevan has shared his skills, passion, knowledge, and enthusiasm in a number of teaching roles, including teaching practical courses at Bread Ahead Bakery in Borough Market, London before going on to teach as a Bread Science Lecturer at the National Bakery School at London South Bank University.

Kevan is no stranger to sharing his skills with a wider audience, having taken part in podcasts, speaking about real bread with the media, and appearing as a technical advisor on the BBC programme, The Apprentice. In 2020 Kevan had his first book published, ‘Baking Sourdough’ and he is currently working on his second.