Specialist cooking courses: bread making courses

Bread is amongst the oldest of our prepared foods with evidence to suggest that Europeans were baking it around 30,000 years ago.

It is eaten throughout the world and is probably one of the most satisfying foods to prepare and cook – there are few things that beat the smell and taste of freshly baked bread.

With its enduring popularity it is easy to understand why so many people want to make their own. For those looking for improve their bread baking skills there are numerous cooking courses throughout the United Kingdom.

There are a variety of different providers but, in our view, the following are amongst the best.

Nottingham, The Manor School of Fine Cuisine

The Manor School of Fine Cuisine was founded in 1987 and offers visitors a wide range of cookery courses. It is based in the Nottingham School of Cookery and is proud of its friendly, informal and relaxed learning environment.

The cookery school places a strong emphasis on food provenance and makes excellent use of the fantastic produce available locally.

The one-day bread making course aims to demonstrate how simple and rewarding it can be to make your own bread. It will provide students with the skills to enable them to make fantastic breads such as Irish soda bread, organic granary loaves and focaccia.

The day will begin with some fundamental bread techniques before progressing onto bread shaping and more advanced doughs later in the day.

Bath, The Bertinet Kitchen Cookery School

The award-winning cookery school was opened in 2005 by French baker and chef, Richard Bertinet. It offers specialist bread-making and baking courses for professionals and amateurs alike as well as a wide range of cooking courses for food enthusiasts of all abilities.

If you’re really serious about bread then the five day bread-making course may be for you. The week long course will be taught by Richard Bertinet and will begin with an introduction to bread making on day one. This will be followed by Italian breads, French breads, sweet & dark and slowdoughs, and sourdoughs on day’s two to five.

The course will include lunch on each day, all ingredients and materials and a copy of Richard’s acclaimed book – ‘Crust’.

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