Course code: ICXU003P
Subject area: Cookery
Study level: Part Time
Course level: U
7:00pm - 9:00pm
14th Jun 2023 - 5th Jul 2023
01235 555 585
Travel around the fascinating world of bread making and explore their secrets.In order to avoid disappointment, it is advisable to enrol at least 2 ½ weeks prior to the course starting. We will confirm course information two weeks prior to the start date
Your tutor has been successfully baking and selling Focaccia and Ciabatta for over 17 years.
• Explore the secrets of soft but fully flavoured Focaccia, Pizza and Ciabatta.• Have fun shaping French Fougasse, baguette, brioche, doughnuts and Georgian Kachapuri bread. • Make Pitta, Naan and the most delicious Pane Pugliese using the dutch oven technique and alternative flours.
For our first session you will be making ‘A British Loaf of Bread (Sandwich Tin)’. You will need to bring the following ingredients and equipment:
Ingredients: • 250g strong white bread flour• 50g whole meal flour• 3g fresh yeast (or 2g dried yeast)• 195g water• 6g saltOptional: pumpkin and sunflower seeds
Equipment:• A large mixing bowl • 1 fork• 1 measuring jug• 1 scale• Clingfilm• Tea towel• 1 x 500ml sandwich baking tin (will need to fit 500g water)
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: £56.00Exam Fee: £0.00
Total Cost: £56.00
19+ Reduced Fee
Tuition Fee: £33.60Exam Fee: £0.00
Total Cost: £33.60