Advanced bread making
Join artisan baker Aidan Chapman for a day of advanced bread making at the River Cottage Cookery School.
Learning how to create your own bread formulas, you’ll be making delicious enriched doughs for croissants and brioche and sourdough pizzas to cook in our wood-fired oven.
You’ll also cover ferments, such as biga, poolish and sponges, a way to make your bread taste amazing and add shelf life to your loaf. You’ll learn how ferments are used in ciabattas, focaccias and baguettes and how to maximise your baking at home.