Learn to create healthy and nutritious breads using commercial yeast and a variety of flours plus a few simple ingredients. As well as explaining the difference between different fresh and dried commercial yeasts and how they impact your loaves. Learn how to kneed, shape and prove dough to create better texture and flavour and how to make a dough at the weekend that you can shape and bake fresh during the week.

This class is perfect for beginners to bread baking as well as home bakers wanting to increase their bread baking repertoire and knowledge. During this hand’s on class you will produce the following delicious everyday breads:

Five seed loaf & rolls
Crunchy Focaccia
Cider & Rye Cobb with Hazelnuts
Spelt Moroccan flat bread