Bread making at its best15 Jun
If you are keen on learning the sought after skill of Artisan Bread making, here is your chance. It’s something very exquisite, demanding a precise knowledge of processes like meticulous mixing, kneading and fermenting, followed by shaping and proper baking.
A fine blend of the above mentioned processes leads to a well textured, delicious and aromatic loaf of luscious bread.
Cultured yeast was discovered in the mid-1800s in a French laboratory by Louis Pasteur, it was soon commercially available.
Baking Artisan Bread is considered one of the oldest methods of bread making around, popularity is growing in culinary circles. What makes Artisan Bread special is its exclusivity; it’s crafted, rather than mass produced, it is baked in select small batches.
Flavored breads may also be termed Artisan Breads. Also included in this category are the breads with added fruits, nuts, whole grains, cheeses and vegetables. Other bread-like products like certain bagels, pizza crusts and the like are often counted as Artisan Breads.
At Shires you can now be an expert at making the perfect home-baked loaf thanks to our experienced chef who will acquaint you with the fundamentals of age old art of bread making. You will learn to create mouth watering malt crunch loafs, onion bread, fabulous fruit buns and cottage loafs.
Your new found knowledge and insight into bread making will help you prepare aromatic fresh baked bread. Elaborate hands-on work, with an added emphasis on proper shaping techniques, will help you master the technique.
You will learn about the specific function of each ingredient in bread, the precise control of the fermentation process, different forms of yeasted pre-ferments and how to make use of them, as well as practical applications like determining proper dough temperature.
Scheduled at Northampton College 1 August 2009, the Artisan Bread making course is a great opportunity for those looking to expand their baking repertoire. Come along and join us – or if you have a flair for baking bread let us know your secret!
13 Responses to “Bread making at its best”
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I went to the bread baking course on 1st August and thoroughly enjoyed it. The tutor explained the proceedures very clearly. We baked several different types of loaves and I did not have too many failures! My freezer is now full of bread.
Hi Lin
Thanks for your comments – we have had some great feedback from the day – hope to see you again soon
Hi there,
When and where is the next course planned?
Kind regards,
Kelly
Hi Kelly
We are just confirming our programme of courses upto Christmas, the bread course is likely to run again in October. Details will be on the site by the end of the week
Hello! Are you going to run anymore breadmaking courses in October 2010?
Hi Elaine
Many thanks for your enquiry – we will be running the bread course again, but not until the New Year. We are currently having a new professional kitchen built, which will open towards the end of the year. I am putting together the schedule of courses that will run from January to March 2011, so please bear with us, the details will be posted shortly.
Thanks Wendy
I am interested in your Bread making course that you suggest might be run again sometime soon? Please let me know when you are planning it?
Thank you
Sheila Russo
Hi Sheila
Thanks for your enquiry, we will be running the course again on the Sat 26th Feb and 2 April. I will be adding these dates to the website on 25th January.
Hi Sheila
Next date is 19 March, followed by 9 April, we will also be adding more dates for this course later in the year
Hi,
I wonder if you would be so kind as to tell me when the next brea-makinmg course will be held please?
Hello Lyn
Many thanks for your enquiry, the next Artisan Bread course is on 28th January, we currently have places available.
If you need any further information please let me know
Hi Wendy.
I recently attended the Artisan Bread Making Course (19th Nov) which completely re-engineered the way I bake bread – I now know how to make bread properly! Richard was fantastic. He mentioned that he was about to ‘post’ new bread making courses (I think he referred to them as Bread 2 & 3) onto the website to learn new breads e.g. baguette, stollen etc. When will these new courses be available? I have caught the bread making bug!
Regards.
Robert
Hi Robert
So glad you enjoyed the day – thanks for taking the time to email.
I am currently putting together the schedule for 2012, which will include three levels of bread baking. The dates will be on the site by 12th December
We look forward to seeing you again soon!