If you're looking to take your first steps towards creating classic breads on a regular basis, this one is for you.

Right from the basics you'll learn my "never fail" method of making bread at home. You'll discover exactly what all the ingredients do and why they each play such an important part in the process. With this knowledge you'll understand what causes a dough to collapse, what prevents it from rising, to make sure that your bread comes out perfectly, every single time.

No more worrying and no more dense and doughy loaves.

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

White and Brown Yeasted Bread Doughs

The ingredients you need to make bread and what they are all there for

How to swap out white flour for brown flour

The all-important principles of bread making

How to adapt the recipe to your schedule if you need to

The importance of building strength and structure in your dough

How to incorporate flavours into and on top of your dough

Shaping up your bread dough for maximum puff

How to get the best out of your oven at home

The importance of baking with steam

And more…

We’ll Make:

Tinned sandwich loaves

Seed topped rolls, knot rolls, and plaits

Pita bread and soda bread

Freestanding fruit and nut bloomers

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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