Artisan Bread Baking (3 Days)

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

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

We make a conscious effort to reduce waste and packaging. Students are encouraged to bring their own containers to transport their bread home.

Refreshments will be available throughout the day, as well as a light lunch. 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.