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

Artisan Bread Baking & Patisserie

£810.00

Beginner , Professional

Duration:

4 Days

Timings:

All Day

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.

4:00
Lunch
Seasonal lunch prepared by our catering team.

This intensive four-day course will give you the practical skills and knowledge to confidently bake a range of fresh artisan bread and patisserie products at home.

You’ll be guided through every stage of the bread and patisserie making process by our tutor Emmanuel Hadjiandreou, an internationally renowned baker and author of the award-winning How to Make Bread.

During this hands-on course, you’ll learn how to bake in domestic and professional ovens with recipes using both sourdoughs and commercial yeasts. You’ll benefit from Emmanuel’s expertise as he teaches you all about the importance of ingredients and fermentation methods. You’ll also cover kneading, proving, shaping, how to use baking tins and proving baskets, the milling process, and the types and classes of flour.

There will be plenty of opportunity throughout the four days to put your skills into practice as you create products including:

White bread
Wholemeal bread
Malthouse bread
Ciabatta
Focaccia
Dark rye sourdough
Levain de Campagne
White sourdough
Baguette
Multigrain sunflower bread
Puff pastry
Pain au chocolat
Croissants
Danish pastries
Pain au raisin
Palmiers

No baking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to make delicious artisan bread and patisserie. This is the ideal course for those looking to develop a more rounded set of baking skills.

The products produced over the four days will be available for you to take home and enjoy. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are encouraged to bring their own containers to transport their food home.

Refreshments will be available throughout each day, as well as lunch prepared by our catering team. All ingredients, equipment, and recipes will be provided.

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

Emmanuel Hadjiandreou

Emmanuel Hadjiandreou

Emmanuel has a real passion for artisan bread. Having trained as a baker in South Africa, he has baked around the world.

In the UK, Emmanuel has worked for Flour Power, Gordon Ramsay, Daylesford Organic and Judges Bakery.

He has a special knowledge of continental breads, having baked in Germany, where he learned to make a world-class stollen. While at Daylesford, the award-winning organic farm shop in Oxfordshire, Emmanuel’s bread won a Soil Association Organic Food Award, with several other bread creations earning the Highly Commended award.

Emmanuel has also published three books:

How to Make Bread won a coveted Guild of Food Writers award.
Making Bread Together – step-by-step recipes for fun and simple breads to make with children
How to Make Sourdough – 45 recipes for sourdough breads that are good for you as well as being great-tasting.
Along with Wayne Caddy, a fellow baking tutor at the School, Emmanuel has represented the UK at the baking Coupe du Monde.