Introduction / Bread Basics → Sourdough → Croissants and Danish
Workshop Outline
Introduction to bread making - hand-mix dough, traditional French baguette, Italian ciabatta and focaccia variations
How yeast works
Hand moulding
Baking
What To Bring
Closed shoes
A Pen
Your sense of adventure!
We Will Provide
Ingredients
Equipment
Course materials
Apron
2 course lunch and afternoon tea
Cost:
$210.00
Take home product includes:
Approximately 10 loaves ( Hand mix loaf, I kg flavoured focaccia, 3-4 baguettes, 3-4 ciabatta)
5kg bag Laucke Wallaby Flour
Apron
Resource
Dates:
- Sunday 24th of March 2019 (Booked Out)
- Saturday 30th March 2019 (Booked Out)
- Saturday 22nd June 2019 (Booked Out)
- Sunday 25th of August 2019 (Booked Out)
- Saturday 26th of October 2019 (Booked Out)
Bake School Schedule for 2020 will be coming soon
We do have a cancellation list and can be in contact with you if any places become available.