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Hurn Court Farm, Hurn Court Lane, Hurn, Dorset. BH23 6AX | |
| Tel: 01202 471133 | Fax: 01202 471123 |
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Hands-on Artisan One-day Bread-making Workshops Breadmaking is an age-old craft, somewhat forgotten in the busy hustle and bustle of today's society. The time-honoured skills of the breadmaker have served generations, dating back to the Neolithic era with the first breads produced being cooked versions of a grain-paste, made from ground cereal grains and water. It evolved through either accidental cooking or deliberate experimentation with water and grain flour to leave us with what are today known as flat breads, such as the tortilla, chapati, dosa, oatcake and pitta bread etc. Leavened bread: bread which has risen due to fermentation, i.e. the use of a raising agent such as yeast, has also stood the test of time and the list of breads in this category is simply endless! The making of bread requires little more than a pair of hands, simple ingredients, an oven and patience. So why is it so few of us know how to make this staple ingredient to our diets?  In the first of our one-day Artisan Breadmaking workshops (Bread 1) we introduce you to the craft of making and shaping white dough, rye dough and olive dough and, of course, baking it to produce a range of breads: fougasses; baguettes; breadsticks; pizza etc., etc. Our master baker will initially show you the fundamental steps of making each dough and baking the dough; after which you will make your own doughs, bake them and sit back to enjoy over lunch. Also, over lunch is the opportunity to taste and discuss the characteristics of a range of regional breads and specialist breads. The second of our one-day workshops (Bread 2) looks at a wide range of more complicated doughs you will make: old style crusty loaf with ale- cottage & bloomer; pain de campagne; brioche and ciabatta. The third of our one-day workshops (Bread 3) takes you into the realms of sour dough, dark rye bread, the use of spelt flour etc., Roomali, Panatta breads and an experimental session. All workshops have a 9:30am for 9:45am start, a light breakfast with bread is given, coffee/tea/fruit juice throughout the workshop and a light lunch is served with wine. During lunch you have the opportunity to taste and discuss the characteristics of a range of regional breads and speciality breads. Lunch is also used as a tutorial as our baker sits with you to discuss any issues. Please note that the numbers are restricted for each workshop, to ensure that there is an effective one to one with our baker. Places are booked on a first come first served basis. For details of availability and booking, please phone 01202 471133 or visit www.artisan-centre.com or www.thegourmetworld.com.
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