Week 1: Working with Baker's Yeast
You'll start off working on different practical techniques, kneading, introducing steam into the baking process and alternative fats.
Week 2: Sweet Doughs
This week you'll experiment with a dough sweetened with black treacle as well as different fillings and shaping for sweet babkas - a brioche like dough, delicious alongside a cup of coffee.
Week 3: Flatbread
This lesson is a love letter to food stalls from the hummusiyas to the street food stands selling vibrant flavors and warm laffa bread.
Week 4: Foraged Ingredients
In your final week, you'll be putting a foraged twist on the traditional Irish soda bread. This is a robust bread that holds up well to limitless variations and modifying with your own flavors.
- Live Workshop: Coaching & Q&A
You'll be able to get real-time feedback on your creations and have the opportunity to ask any questions.
- Plus, bonus recipes & resources!