Half Day Brillient Breads
Learn the general principals of bread making, leavened and unleavened bread, natural and prepared yeasts, using a variety of equipment, techniques and methods to produce your very own loaf. You will learn the fermentation process and the different methods of bread-making. All of our bread is made by hand without the use of specialist machinery so it can be easily replicated at home. Typical dishes on this course include: Nann Bread, Apple, Cider, Sage and Cheddar Soda Bread Parisienne Dinner Rolls Rosemary and Garlic Focaccia Olive and Caramelised Onion Bread Custard Doughnuts Scones.