This course is aimed at any keen baker. If you are a complete beginner, or if you are already a home-baker wishing to brush up on existing skills, this easy to follow, step by step guide will surely turn you into a confident baker. We will begin with an introduction to bread making including the science and history involved. We will then take you through a journey to create a full range of products from standard yeasted loaves to sourdough, focaccia, pizza bases, and more. Each section will be complete with a FAQ video, and we will also be on hand to answer any further questions you have via email.
Welcome! Here you will hone in on the methods and techniques needed to craft a simple, yet delicious loaf of bread. Start here for my full support, tips, and advice before you jump into another section of the course.
Welcome to the first practical session. Here we will focus on developing your skills to make a perfect standard loaf. Once you have mastered this, we will begin to experiment with different flavours, and shapes.
Water 400g (Approx)
Here I'll answer some of the frequently asked questions in regards to straight run bread. If you have a question that is not covered in this clip or need more personal guidance, please email us and we will respond as soon as possible.