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!