Bread Class

About this course

The class begins with a step-by-step demonstration covering bread-making fundamentals, including flour types, kneading and baking temperatures. Participants then prepare five breads: Diana’s Bread, focaccia, pitta, soda bread and sweet dough. The teaching also covers recipe adaptations and methods for storing and freezing bread. The session includes practical work on both kneaded and no-knead doughs, with pitta served during the class.

What you'll learn

• Identify how different types of flour are used in bread-making.
• Apply kneading techniques and appropriate baking temperatures.
• Prepare five types of bread, including focaccia, pitta and soda bread.
• Adapt bread recipes using suitable methods and shortcuts.
• Explain ways to store and freeze baked bread.

Is this course right for you?

Listed as suitable for all levels, the class combines a shared demonstration with individual hands-on baking. Participants booking alone may be paired with another learner. Children under 10 must attend with a paying adult, and every kitchen participant requires an individual booked place.

• Suitable for learners of different experience levels.
• Individual bookings may involve working alongside another participant.
• Under-10s must be accompanied by a paying adult.

Before you go

• Aprons, equipment and ingredients are included.
• Participants should bring a large container for taking baked goods home.
• The bread made during the class can be taken home, and a recipe booklet is emailed afterwards.
• Vegetarian catering is available; vegan and LF diets can be catered for on request.
• Participants may bring their own alcohol without a corkage fee.