Rutland Cookery School: Bread Making Masterclass

Summary

In this workshop, we discuss the science behind bread making, techniques to create the best flavour and texture, and why ‘slow’ baking is so much healthier for you than mass and fast produced bread. We make a variety of breads and learn how to handle different dough textures. The breads we make are: Sourdough Borodinsky Ciabatta Challah and Focaccia. A light lunch of homemade soup and sourdough will be provided plus a cheeky glass of wine!