5-Day Advanced Bread Course (3-7 Apr 2023)


10 in stock

A new addition to our 5-day course offering! This course is aimed at the intermediate baker and will elevate your kitchen skills and confidence.

During this hands-on course, you’ll be guided through the process of harnessing the power of wild yeast, from it’s cultivation and how to care for it, to beautifully finished products, using both rye and white sourdough levains.
We will discuss the importance of ingredients, fermentation, the use of prefermented dough and baker’s percentages while putting into practice the kneading, proofing, shaping and baking methods.

Examples of bread we will produce are:

• White sourdough boule

• Dark rye seeded loaf

• Focaccia with biga

• Baguette with poolish and levain

• Fougasse

• Brioche

As well as helpful recipes to make use of sourdough discard including

• Pancakes

• Cookies

• Crackers

• Grissini

Everything you make and bake will be yours to take home, share and enjoy.

Course Summary:
Monday to Friday from 10am -4pm

What is included:
o All equipment and ingredients required to prepare each day’s bakes
o An ESFW apron to wear each day
o Expert tuition from our experienced and friendly chef tutors and assistants
o A printed recipe booklet detailing the breads covered, a PDF copy is also sent on completion of the course.
o Refreshments throughout each day

Ingredients used on this course contain gluten and dairy.

If the course is full, please email us on info@esfw.com and we can add you to a waiting list.


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