Bread baking: Knead to Know

About this course

The class introduces the foundations of bread baking, including working with yeast, mixing, kneading, proving and shaping dough. Participants make rosemary focaccia, mini wholemeal loaves and an antipasti-stuffed picnic loaf, including shaping pre-proved wholemeal dough into individual loaves. Teaching demonstrations are followed by cooking at individual stations. The class also includes preparing a BLT with freshly baked bread and time to eat it at the chef’s table or pack it to take home.

What you'll learn

• Explain foundational principles of bread baking
• Mix and knead bread dough
• Prove dough using yeast
• Shape dough into focaccia, mini loaves and a stuffed picnic loaf

Is this course right for you?

Listed as suitable for all levels, the course combines easy-to-follow demonstrations with hands-on cooking at an individual station. Participants can attend alone, although solo bookers may be paired with another person.

• Suitable for learners across the stated all-levels range
• Includes both demonstration-led teaching and individual practical work
• Solo participants may be paired with another attendee

Before you go

• All ingredients and equipment are provided.
• Aprons are provided.
• A digital recipe pack is included.
• The BLT can be eaten at the chef’s table or packed to take home.