Bread Making

Learn all the secrets to making bread at home like a professional baker.

Tuesday 3rd March 2020

Course runs from 9.30 a.m – 3.30 p.m.

Cost: £110

With

ANGUS MCCAIG
Chef & co founder
“This course is for home bakers who are looking to expand their repertoire, and understand the processes of wild yeasts”

We cover making and working the dough. How to build structure in to a loaf. Traditional and modern baking methods. Simplifying the bread making process, and understanding key points to ensure everyone can make great bread wherever they find an oven.
We all get involved with 3 doughs.
White bread for fougasse, baguette, loaves and epi.
Italian olive oil dough for focaccia, ciabatta, and picnic bread.
Pain de campagne, a French country bread with rye and malted flour. We also discuss sourdough, and all students can take some starter home to experiment. This course is very hands on. We make plenty of bread, and everyone takes home bagfuls of bread, notes and the
knowledge gathered over the day.

The cost is £110. This includes notes, all equipment, lunch and a bag of your finished bread to take home.

If you would like to enrol on one or our courses please call or email.

Opening Hours

TUES– SAT
11:00am – 3:00pm Food served 12 – 2pm
5:30pm – 11:00pm Food served 6:30 – 9pm

SUNDAY & MONDAY
We are closed

Follow The Holt on

Drop Us a Line

Don’t be shy. Let us know if you have any questions!

Find Us

178 High street
Honiton
Devon EX14 1LA

TEL 01404 47707

Parking

Dowell street car park is a two minute walk from The Holt, or you can enter the lottery of the high street parking which is an hour. We always keep an eye out for high visibility jackets!