On this fantastic one day course, our team of River Cottage chefs will explain the ins and outs of baking, aiming to inspire you to abandon ready-sliced loaves for a world of delicious breads baked at home.
The course is very hands on, and built around our basic bread method. We will show you how this can be adapted with infinite variations, to give you complete confidence to become master of your own bakery. The course also covers other breads such as foccacia, ciabatta and flatbreads, as well as pizza, some of which you will bake in our wood-fired oven, and eat as part of an informal lunch, along with delicious dishes prepared by the River Cottage Kitchen. We will also show you how to create and nurture you own wild yeast starter.
Eleanor from the Western Morning News recently joined us for a Bread course: Read her article here>
And read this blog to find out about one of our guest's experience. More >
Arrive: Tractor ride down to the farm
Welcome: Meet your host and tutor, see for yourself the famous River Cottage farmhouse and kitchen garden. Enjoy a morning tea or coffee and tasty River Cottage treats.
Demo one: In the barn we cover the basics – looking at the ingredients, learning the differences between flours and yeasts, measuring, mixing and kneading your dough.
Practical session one: Have a go at making and kneading your own dough - you will come back to this during the day once it has proved.
Break for coffee
Practical session two: Knocking back your dough, creating foccacia and making and eating pizza cooked in our traditional wood-fired oven.
Practical session three: Shaping loaves, making ciabattas and baking loaves.
Lunch: You will be served an informal lunch, including your homemade pizzas and local seasonal ingredients.
Demo two: Frying pan breads – here you will learn to make some of the following: English muffins, flatbreads, roti, tortillas or socca (a French chickpea pancake).
Practical session four: Making and baking soda bread – the perfect speedy teatime bread!
Demo three: Sourdough bread - learn how to create and nurture you own wild yeast starter to take home and make this deliciously chewy and tangy loaf.
Q&A: By now you will be bursting with ideas and no doubt have a few questions to ask and this is the opportunity to take away those invaluable tips for success at home.
Close: Have a chat with fellow course attendees and members of the River Cottage team, before jumping on the tractor to take you back up the hill.
This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on the season as well as the group’s interest.
Location: This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
Wine/drink: We are a licensed venue. We have a wide selection of the finest organic wines.
Accommodation: If you need local accommodation please click here.
Age: We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
Time: 10.00am - 5.00pm
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the school you are interested in, please call us on 01297 630302.
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