Course code: ICXU001P
Subject area: Cookery
Study level: Part Time
Course level: U
7:00pm - 9:00pm
20th Sep 2022 - 18th Oct 2023
01235 555 585
Flour, water, salt and yeast : these are the only 4 ingredients to make flavoursome, healthy artisan breads! Join us and learn how to bake a Country Loaf, Breadsticks , Sandwich Loaf, Baguettes, Focaccia , Brioche, Ciabatta, Simple Pumpernickle , Pain de Campaigne, that will be the envy of all major High Street Bakeries.
Over the course you will develop your home baking skills while learning the science behind bread making using only 4 ingredients and at least 6 hours to rise.Artisan Bread does not use preservatives and is full of flavour and texture.Our tutor will show you how to make the dough on the night of your lesson but you will take it home to allow a slow fermentation for a better final product.The tutor will give plenty of instructions for you to bake at home independently using your domestic oven.Please bring the following with you each week: A mixing bowl A tea towel Cling film A scale A measuring jug A dough scraperFor the first session you will also need to bring the following:• 250g strong white bread flour • 50g whole meal flour • 3g fresh yeast (or 2g dried yeast ) • 195g water • 6g salt Optional: pumpkin and sunflower seeds
Abingdon and Witney College is subject to Ofsted regulation and is required to work with all its students to make sure they understand Government initiatives around Safeguarding, Prevent and Fundamental British Values. Information on these matters will be shared with you during your course.
You will also be asked to complete monitoring paperwork, which helps us to deliver course content to the highest quality.
16 - 18 Fee
Tuition Fee: £70.00Exam Fee: £0.00
Total Cost: £70.00
19+ Reduced Fee
Tuition Fee: £42.00Exam Fee: £0.00
Total Cost: £42.00