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Artisan Bread Making |
This course aims to show the great craft of Le Manoir's own artisan French bread making and also to impart a deeper understanding and connection with food. The skills that you will learn are in stark contrast to 80% of the bread that we eat in this country, which is industrially produced.
This bread making course will cover the best of Le Manoir's bread making techniques, such as natural fermented mother dough, 100% rye bread and stone baking - all prepared in the school using flour from Shipton Mill, a traditional stone ground mill in Gloucestershire.
Introduction to Bread Making
Using fresh and dried yeast, learn to create by hand and machine, breads, from white to brown, cereal, burger buns and others, using different various flours. In the company of Benoit Blin, Head Pastry Chef at Le Manoir, learn new skills and techniques that will give you the confidence to make great tasting bread at home.
This one day course is inclusive of a days tuition, morning and afternoon tea and informal lunch in the cookery school.
A typical itinerary commences with the morning session starting at 9am (please check in at 8.45am). After lunch the course recommences at 1.20pm until afternoon tea at 4.30pm when course certificates are presented and the day comes to a close.
2010 Dates - £430 per personOctoberThu 21st, Fri 22nd
2011 dates to be confirmed.
This is a non residential course. Our luxury accommodation is available for those who wish to extend their experience by reserving an overnight stay either the evening before or after your course.
For further information on the course and to book, please contact us:
Tel: 01844 278881
E-mail: reservations@blanc.co.uk |
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