A DIFFERENT APPROACH
Find out why continental bread is so different and learn how you can bake these loaves at home.
Take your newly learnt bread making skills and give them a continental twist.
Duncan will take you step by step through some of the baking techniques used by French and Italian bakers. Using soft doughs you will:
- Make Focaccias and Fougasse
- Use Rye flours, mixes and ingredients
- Use Pain Blanc and French flours
New course dates: Wed 6th October 2021 (continental), Wed 10th November 2021 (sweet buns)
From time to time we also run a Special Sweet Buns course. You’ll make Chelsea Buns, Danish Pastry, Iced Rolls and Tea Cakes.