mediterranean breads

The Mediterranean is a melting pot of cultures and culinary traditions and this is reflected in the huge range of breads which could be called Mediterranean. On this class we've selected four different breads which emphaise the differences which can be found. Pane Pugliese is a simple, round loaf but long fermentation gives it great depth of flavour. Pitta is instantly recognisable but our recipe, using yoghurt, gives it a soft, creamy texture. Maneesh is a Lebanese flatbread beautifully perfumed with herbs and olive oil. Greek Daktyla is a wholesome plenty of flour and cornmeal giving it a deep, nutty flavour. In addition we'll make Socca, Nicoise chickpea pancakes, to keep our strength up for the breadmaking.

This class is aimed at intermediate bread makers wishing to expand their repertoire. Each course is limited to 8 places to allow for maximum participation. £89.00 per person. Lunch and recipe pack included. Starts 09:45 and ends around 4:30

artisan french breads

Pain de Campagne, Baguette, Brioche, Croissant ... anyone who has travelled to France will have tasted these wonderful breads and probably marvelled the skill and dedication of the artisan bakers who make them so wonderfully.

During this one day class you'll learn the techniques used to produce the distinctive flavours and textures of these unique breads.

This class is aimed at intermediate bread makers wishing to expand their repertoire. Each course is limited to 8 places to allow for maximum participation. £89.00 per person. Lunch and recipe pack included. Starts 09:45 and ends around 4:30

In these 2 day workshops we give bread the one thing it really needs if it is to become great bread ...time. The focus will be on long fermentation processes which give the bread flavour, digestibility, long life and better nutritional qualities. Read an article published in Devon Life Magazine here.

Additionally we will work with sourdough or naturally fermented dough which has had no yeast added to it - just the natural process of fermentation.

Sourdough, or Naturally Fermented bread is making a comeback as people turn away from mass produced bread and look for something with flavour, texture and greater nutritional value. Our Sourdoughs are made with live 'Starters' which have been left to attract natural yeasts. The bread ferments (proves) for a very long time during which great flavours and acidity develop, the bread becomes more digestible, leading to a more complex and interesting final loaf.

We'll makes breads with wheat and rye starters and overnight sponges (poolish and biga) and we'll make a variety of very interesting and delicious breads. On a tyical workshop we will make: 100% Rye, Blackbread with Caraway, Borodinsky, Pain de Campagne, Ciabatta, Baguette, White Sourdough and Honey and Sunflower Bread. We will always try to adapt the plan to suit the preferences of the students attending the workshop.

We will explore how to create a 'Starter' and to to maintain it through regular refreshment. We will look in depth at fermentation and how it effects the final result and what ingredients to use for the best results.

Suitable for intermediate bread makers wishing to expand your repertoire and for professional chefs looking to add great, home made bread to your menus.. Each course is limited to 6 places to allow for maximum participation. £160.00 per person for two days. Lunches and recipe pack included. 9:45 until 5:30 on the first day then 9:30 until 2:30 on day two.

We are giving our support to the Real Bread Campaign run by Sustain. This aims to ensure that we do not lose the skills and traditions of breadmaking and that evryone has access to great, healthy bread. Go here to find out more.

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