This course develops on the Bread Basics course, so if you are already enjoying bread making at home and want to learn more this is the course for you. We use the pre-ferments biga and poolish to make baguettes and ciabatta, learning how to work the different hydration doughs and how to get the best out of the domestic oven.
The session includes refreshments, lunch and a glass of wine/cold drink at lunchtime.
The class is delivered by Kathleen Corfield. Founder of Veg Patch Kitchen.