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We are often asked where to learn how to bake artisan bread so we have started listing some courses that we know of here. If you would like your course to be added here, or have been on a course that you would recommend, let us know.  | Loaf Cookery School is Birmingham's newest cookery school, a place where you can learn forgotten food skills in the heart of the second city. Loaf runs a one day introduction to baking your own bread (Bread: back to basics) which covers all the essentials to help you get started with handmade artisan bread, and a two day 'Simply Sourdough' course to take it that one step further. Courses are led by Loaf director Tom Baker, and many of the loaves are baked in his handmade traditional wood-fired earth oven. Loaf is a social enterprise so any profits made by the cookery school are ploughed back into community food initiatives such as promoting locally produced food. Find more information at Loaf:
Tel: 07811 178272 (Tom)
email: tom@loafonline.co.uk |  | Time to take bread into your own hands If you want to learn how to make the real thing, Bread Matters is the place to come. It’s led by Andrew Whitley who started one of the UK’s best known organic bakeries in the 1970s. After many years as a full-time artisan baker and pioneer of wood-fired ovens, he knows what he’s talking about. He's also co-founder of the Real Bread Campaign. Bread Matters courses are for everyone, novice or old hand. All you need is a desire to make proper bread. We learn by doing, so everyone makes a variety of breads, feeling the changes as dough forms, observing the crucial part time plays in developing good flavour, satisfying texture and nutritional integrity. The result? Several loaves of your own bread, a greater understanding of the processes at the heart of breadmaking, more confidence and a lot of fun. Bread Matters courses are held in a converted farm steading on a five acre organic smallholding at Macbiehill, 17 miles South of Edinburgh in the Pentland Hills. A warm welcome, good companionship and lovely surroundings await you. Find more information at Bread Matters:
email: andrew@breadmatters.com |  | Artisan Bread School courses in Italy are restricted to 6 participants working in a purpose built professional environment. An emphasis is placed on sourdough with participants creating their own sourdough culture, then learning how to maintain, store and refresh it prior to bread-making. In addition we work with commercial yeast either directly into the dough or as an overnight sponge. The entire bread-making process is done by hand with the most basic of implements and a minimum of physical effort. The secret ingredient is time; the result is delicious, nutritious bread. Find more information at Artisan Bread School:
email: carl@artisan-bread-school.com |
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