One of our most popular bread making courses, learn the ins and outs of truly great bread, with a day of mixing, kneading, baking and eating!
“There is nothing in the world as satisfying to eat as home-baked, handmade bread. Of course, technically, the artisan baker down the road is much better at it, but no amount of skill and craftsmanship can replace the utter joy of eating and sharing the stuff you make yourself.” The River Cottage Bread Handbook
Bread Making is one of our original and most popular courses here at River Cottage HQ. Our chefs take you through every stage of the process from mixing, kneading and proving to baking and devouring the results. With the knowledge and confidence gained from this intensive one day you will be ready to tackle the joys of bread making at home.
At River Cottage we bake all our bread including our classic farmhouse loaf so we begin the day showing you how to make this and the number of ways it can be adapted. You will also explore international breads like focaccia and roti, make wood-fired pizza for lunch and create your own wild yeast starter, for a fabulous sourdough. Once you start making your own bread nothing else will do!
“A fantastic day out that far exceeded my already high expectations. I am well and truly a real bread convert now.” – Jen, My Make Do and Mend Year
A fabulous, informative and well taught course with lots of fun and delicious food . The friendliest staff who were so helpful, nothing was too much trouble. An awesome venue , can’t wait to come back again .
Lorraine Attended 30 September 20185.0 out of 5
09:30 - 17:00
Arrive at River Cottage
You’ll be met at the top of the hill at 9.30am and begin your River Cottage experience with a 10-15 minute walk through the wonderful pathways down to the farm, enabling you to really soak up the views of the valley.
Make yourself at home
You will be greeted by our friendly front of house team with tea, coffee and treats fresh from the kitchen. This may be a pile of drop scones with local honey or our home-baked sourdough, topped with soft egg, chestnut mushrooms and wild garlic or bacon (depending on the season).
To begin, we cover the basics – looking at the ingredients, learning the differences between flours and yeasts, and measuring and mixing a great bread dough.
Practical session one
You’ll have a go at kneading your own dough, which you will leave to prove as we break for coffee.
Practical session two
You’ll learn to ‘knock back’ your dough, then create focaccia and pizza to cook in our traditional wood-fired oven.
Practical session three
Once your dough has proved, you’ll master the art of shaping and baking your loaf to perfection.
We’ll take a break for lunch, which will include your homemade pizzas and other local, seasonal produce prepared by the kitchen.
Here you will learn to make an unleavened frying pan bread, such as flatbread, roti, tortilla or socca (a French chickpea pancake).
Practical session four
Next there will be a quick lesson in rustling up the perfect speedy teatime loaf, soda bread.
You will create your own wild yeast starter to take home, and learn how to use it to make a distinctively chewy, tangy loaf of sourdough bread.
If there are any questions that have not been answered throughout the day now is the time to ask them and make sure you have all the expert tips you need for bread success at home.
You'll head back up to the car park at 5pm.
Please note: 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 seasonal availability.
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 course you are interested in, please call us on 01297 630302.
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.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
Sorry, we’re afraid this course is not suitable for those with coeliac disease or wheat intolerances. However we do run Gluten Free Cookery courses.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018