Discover everything you 'knead' to know about perfect bread-making with this one day baking class at Hugh Fearnley-Whittingstall's famous River Cottage cookery school in Devon. Join Hugh's talented team of master bakers for a fantastic hands-on experience making differing varieties of dough ' from focaccia, flatbreads and pizza bases, to perfect loaves of soda bread, sour dough and more. After a friendly welcome complete with tea and coffee and a tasty snack, you'll roll up your sleeves and get stuck into measuring, mixing and kneading. You'll learn how to knock back your dough and shape your loaves, and pick up fascinating facts about the key ingredients and how best to turn them into great-tasting breads. You'll even get a chance to nurture your own wild yeast starter to take home with you for future use. At lunchtime you'll enjoy a light lunch of home-made pizzas ' using your own home-made bases of course - topped with delicious seasonal ingredients sourced locally. Enjoy the opportunity to chat to your knowledgeable hosts with a Q A session after all the demos, before catching a lift back up the hill on the trailer of the River Cottage tractor ' a great day full of useful baking tips and delicious tasting opportunities!
Need to Know
On the morning of your bread-making course you'll be given a tractor ride down to the famous River Cottage farm where you'll meet your hosts and tutors for the day. Enjoy a cup of tea or coffee and a tasty snack before getting stuck into the basics of bread-making - including getting to know the essential ingredients and learning how to measure, mix and knead your dough. Over the course of the day you'll take part in a number of practical bread-making sessions and watch demonstrations by your tutor. You'll enjoy a light lunch of pizzas - bases created by yourself and delicious toppings made from local seasonal ingredients - and additional tea and coffee. Learn how to create and nurture your own yeast and pick up lots of great baking tips throughout the day. The breads you make will vary from course to course but could include focaccia, sour dough, frying pan breads, soda bread and more.