. . . Home bread making workshops in Worcestershire
STOP PRESS: BEWDLEY BEER BREAD BY BREAD AT HOME WINS BRONZE AWARD AT TIPTREE WORLD BREAD AWARDS
Bread at Home aims to promote home bread making by teaching you how to make your own additive-free bread in our relaxed bread making workshops. Workshops are held on selected Saturdays and Mondays throughout the year.
Baking your own bread can be one of the most enjoyable things once you know how to do it. Avoid buying bags of bread mix and special bread making ovens.
In the Bread making workshops, we teach you to make preservative and additive free bread that is a pleasure to eat. My family love the fresh bread I bake and it’s easy to do, once you have the know-how!
You can fit bread making into your everyday life, I’ve done so myself. It’s a case of timing and the bread making workshop will give you all the information you need to time your bread making to perfection.
"I feel confident to go and bake bread after this course."
The workshops are held in my kitchen in Bewdley, Worcestershire. My husband Ken and dog Tia are happy to share the house with you but you need to be aware that this is our home. Tia is a friendly working cocker spaniel who loves to meet people but once she has said hello, she will go about her own business without getting in our way.
Bread at Home is all about learning to make bread from four basic ingredients, flour, yeast, salt and water, in a domestic environment. The classes are small groups of no more than 4 and you will work in pairs. The aim of the Basic Bread Making workshop is that you will learn the basic skills to consistently produce wonderfully tasty loaves of bread, flatbreads and pizzas.
When you make your own bread you know what has gone into it. Mass produced bread may contain additional ingredients such as flour improvers, preservatives and enhancers to speed up the process and extend shelf life.
"Thought teaching was very good – excellent, in fact!"
Workshop 1 : Basic Bread making
In this workshop you are introduced to the basic recipe from which you can create a variety of loaves. You will learn the techniques necessary to create consistently good loaves every time you bake.
The workshop runs from 10am to 4pm and lunch is provided. There will be a maximum of 4 participants on the course so you can be assured of plenty of support.
Workshop 2 : Moving on from basic
In this Moving on from basic workshop you will use additional methods for working the dough to produce wonderfully tasty focaccia and ciabatta. We will also produce bagels which involved boiling as well as baking the dough. You will learn about gluten and how yeast, both manufactured and natural, works.
Once again the course runs from 10am to 4pm and lunch is included in the price.
Workshop 3 : Making Bread from Sourdough
Make bread without commercially produced yeast. On this course you will learn how to make and maintain your own sourdough starter. You will make three different types of loaves using white and rye starters.
As making sourdough bread is a slow process, this day is longer than the others. You will need to be ready to start no later than 9.30 and we are unlikely to finish before 5pm. You will go away with the fruits of your labours and a small pot of starter to help you on your way.
Lunch is included in the price.
"Janice explained how she did each stage and demonstrated her own, well practised techniques. She was on hand to assist and clarify and to give individual attention. This was great."
FOR FURTHER DETAILS AND DATES SEE WWW.BREAD-AT-HOME.CO.UK