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Bread Making

Bread Making
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Product Details

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 focaccia 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 >



COURSE DETAILS


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 focaccia and making and eating pizza cooked in our traditional wood-fired oven.

Practical session three: Shaping and baking your 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: 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 available to purchase.

Dietary information: It is with regret that this course is not suitable for those with a wheat or gluten intolerance or allergy, however we do run a specific Gluten Free and Advanced Gluten Free course.

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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Bread Making

Price From : £195.00

Rating: 4.2/5.0

6 reviews

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Customer Reviews Write a Review
ar_weston
From little acorns...
Rating: 5/5

... big things grow. It may be classed as a basic course but even though I have been baking my own bread for over a year I still learnt so much! A great 'hands on' day.

Added on by ar_weston

NaomiJames
Fantastic Experience
Rating: 5/5

WOW! What a day! An absolutely brilliant experience! Aidan was a fantastic tutor, so laid back and a joy to be taught buy. I now have the confidence to attempt bread at home. You definitley don't go hungry on this course! And you bring lots home to! I used a voucher that I had as a gift from work colleagues, and my tasters have gone down a treat this morning!! Thank you RCHQ I shall be back for more!!

Added on by NaomiJames

user-571372
Ahh, now I get it !
Rating: 5/5

Before I attended this course, I wondered why there were no reviews for it on this website. I thought this strange. Now that I have attended the course, I completely understand. Everyone who attended the course has either thrown their computer away or is using their laptop as a board to roll out dough, having turned their back on machinery and technology. I thought the course was excellent and what it did for me, was this...... Now, I feel like I get it. It didn't just provide me with a couple of recipes and a loaf, it provided me with an understanding of how bread works and what to do. So, when I see a bread recipe now, I understand why it's being done, what's important and what isn't, plus I know what I might want to change to suit my needs. I'm the type of person who can't get my head around something until I understand the basic idea and why I'm doing it. Therefore, after several previous attempts at reading books and not getting it.... now.... ahhh, I get it! Thank you Dan and River Cottage!

Added on by user-571372

littlemisstipc
My First River Cottage Course.....
Rating: 5/5

After spending many a happy hour in the Axminster Canteen a couple of friends and I decided to take the plunge and do our first River Cottage course on 4/3/13. What a fantastic day! As two out of three of us are very keen bakers (the third loves our products) we all decided to do Bread At River Cottage. Our tutor for the day was artisan master baker Aiden Chapman whose enthusiasm and passion for his craft soon had us all swept along. We all found Aiden very easy to follow and his tips, hints and tricks of the trade were invaluable. Along with lunch, pizzas made by us all, there were lots of tastings, the doughnuts and hot chocolate were delicious. At the end of the day we could also take home everything, (and there was a lot), we'd made or had a hand in making. This course gave me the confidence to try new bread ideas or adapt the old ones I have. Many thanks to Aiden and all the RC gang for making such a great day.

Added on by littlemisstipc

Andielou
Mmmm bread!
Rating: 5/5

Thanks to Aidan and his clear passion for his craft I now have a 'starter' on the go and a home that smells of freshly baked bread, I would say I'm a 'real bread' convert! The whole day was fabulous enhanced by the early March sunshine and the wonderful new event space. We were really well looked after by the rest of the team too. Just wish I'd taken a few notes and had a few pointers to bring home, but you can't beat getting stuck in! - Andrea Thompson

Added on by Andielou

sally m
Great day packed with ideas
Rating: 0/5

Just back from another excellent course at RC. This time I tried the bread course as I was fed up with the limitations of my bread maker. Aidan proved to be a brilliant tutor and provided plenty of inspiration for some artisan bread making. I'll be gathering my 'wild yeast' tomorrow. Loved the new space - spacious and airy with fab. views - although the fire was terrible, what has risen in its place is lovely.

Added on by sally m