Course code: ICKS003P
Subject area: Cookery
Study level: Part Time
Course level: U
6:45pm - 8:45pm
18th Jan 2022 - 8th Feb 2022
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 2½ weeks prior to the course starting. We will confirm course information two weeks prior to the start date.
Travel around the fascinating world of bread making and explore the secrets of soft but fully flavoured Focaccia, Pizza and Ciabatta. Have fun shaping French Fougasse, Brioche and Doughnuts. Make Pitta or Naan and the most delicious Pane Pugliese using the Dutch oven technique and alternative flours. You will need to allow time for advance preparation and cooking your breads at home the next day.
For the first session the recipe is A British Loaf of Bread and you will need to bring the following ingredients and equipment with you:Ingredients: 250g strong white bread flour 50g whole meal flour3g fresh yeast (or 2g dried yeast)185g water6g saltOptional: pumpkin and sunflower seeds:
Equipment:1 bowl1 scalecling filmmeasuring jugtea toweldough scraper1 wooden spoonapron
Tea/Coffee are available to make, with a small charge. To reduce the use of single-use plastic water bottles/cups, there is a watercooler on site making it easy to refill your water bottle.Free parking. Please report to the Kidlington Adult Learning Reception on arrival.
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