France. The home of the baguette and the ultimate of all enriched breads, the brioche.

This workshop is your gateway to making classic French breads at home with excellent results, even with little previous experience. You’ll learn the principle of the baguette, brioche, and a rustic Pain de Campagne. With this course under your fingers, you’ll return home well equipped to bust out these iconic breads time and time again.

After this course you’ll have a solid understanding of:

Perfectly shaping baguettes and scoring for that crunchy burst

The secret to a crispy crust that lasts

How to part bake baguettes and freeze for emergencies

How to make a “couche” at home and how to use it

The best practice for stone baking in your own oven

The “oven off” trick for maximum oven spring

What makes the brioche the ultimate enriched dough

How to incorporate butter into dough by hand

How to use a pre-ferment to make a stone baked loaf packed with flavour

We’ll Make:

Crusty stone baked baguettes & epi

Pain de Campagne; French country style loaf

Dark chocolate brioche

Fougasse

Your ticket includes

A six-hour relaxed bread making course with teas, coffees and homemade biscuits (or sometimes cake)

Plenty of time for questions

All your breads and recipes to take home

A proper lunch with fresh bread

Bake with Jack Kitchen Studio

Knaphill, Woking, GU21 2EP

9:30am-3:30pm

Timings are a guideline as the rising time of our dough may vary depending on the weather.

Course location and details

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