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Artisan bread

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Artisan breads are known for their rich flavour and texture.  To achieve the perfect balance of flavour and texture requires an understanding of how the ingredients chemically interact with each other. Through this class you will build on your already existing skills and learn the art of creating beautiful artisan loaves using long fermentation methods.

You will learn how to make 12 artful bread shapes considering colour, hue, crumb density, texture and varying degrees of sourness. 

Varieties covered throughout the course will be:

  • white
  • rye
  • multigrain
  • wholemeal
  • fig & pecan
  • olive & roasted garlic
  • potato, caramelised onion and rosemary
  • quinoa pepita and sunflower seeds.

What you will learn

  • hydrating techniques
  • slow fermentation methods 
  • cultivating natural ferments 
  • mixing, hand kneading, cutting and moulding techniques
  • multiple shapes, free form and tinned
  • proving techniques
  • hearth baking techniques.

All products produced throughout the course are shared between students to take home. 

Entry Requirements

Suitable for those who have completed 'The Art of Sourdough' course or who have some previous experience in the course area.


2 days



Choose your start date


Friday, 06 April 2018



Attendance dates

6-7 April 2018