Bread Course

Nothing beats the sense of satisfaction when you pull your home-made loaf of bread out of the oven. The worst part is waiting for it to cool a little before tucking in!

First thing, the group heads down to Mapledurham Watermill to watch the flour being stone-ground at the oldest working mill on the Thames. As you will discover, things haven’t really changed there in the last 600 years. Our treasured flour will then return with us to the School where we’ll bake wonderful foccacias, malted brown loaves, soda bread and pizza bases, all made in the traditional method by hand.

To finish the day we will take our pizzas over to the now infamous Stone Bread Oven at the Pot Kiln for a slice of heaven and a cool beer. We’re not the only ones loving the outdoor pizza oven – read more about the craze in this article from the Saturday Telegraph http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/7751991/The-BBQ-is-dead-long-live-the-pizza-oven.html

Throughout the day, you will pick up expert techniques for mixing, kneading and shaping the dough, through to the finished loaves coming out of the oven. Achieve the crust and crumb, taste and texture you’ve aspired to, along with a host of tips and tricks.  Numbers will be limited to 12 people, to ensure that Mike is able to work with each of you individually. You will leave with your loaves and a lot of new skills that you will be able to put into practice at home.