[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][nectar_slider location=”Flavoured Breads” full_width=”true” overall_style=”classic” bg_animation=”none” slider_transition=”slide” caption_transition=”fade_in_from_bottom” image_loading=”default” heading_tag=”default” button_sizing=”regular”][/vc_column][/vc_row][vc_row type=”full_width_content” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” top_padding=”2%” left_padding_desktop=”20%” right_padding_desktop=”17%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overflow=”visible” advanced_gradient_angle=”0″ overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” gradient_type=”default” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” advanced_gradient_angle=”0″ gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”3/5″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid” gradient_type=”default”][vc_column_text]Flavoured Breads and Staffordshire oatcakes is a re-styled new course for 2023 based around a popular course we ran up to 2017. We’ve given the material a re-vamp and are looking forward to running it with you in 2023.
This covers many methods of the basic breads course but will require no previous experience to participate. We’ll show you how to make 3 yeasted breads and how we incorporate flavours into the breads as well as making traditional Staffordshire Oatcakes.[/vc_column_text][vc_column_text]
What we’ll teach you on this course:
Basics: Equipment & Ingredients
Bread: Walnut & Ale, Tomato, onion seed & Rosemary, Fig & Black Pepper & Staffordshire Oatcakes.
Techniques: Weighing out Ingredients, Mixing, Developing gluten, Shaping & Baking
[/vc_column_text][nectar_single_testimonial testimonial_style=”basic” text_color=”#dd9933″ quote=”Firstly I just wanted to say how much I loved the course and thank you all for an incredible day, I can’t give it enough praise and seriously recommend it to anyone regardless of their baking skills! Secondly as I got this course as a gift can I ask you send the recipies to this email as obviously you won’t have it and I really don’t want to loose out on what I’ve just learnt 😁” name=”Dan O’Halloran” subtitle=”French breads and Pastry course – Reviewed 20th November 2022″][divider line_type=”No Line”][heading subtitle=”As a guideline….”]What the day will look like[/heading][fancy-ul icon_type=”font_icon” icon=”icon-bookmark” color=”Extra-Color-2″ alignment=”center” spacing=”5px”]
- 9.45am Meet for Coffee & Welcome
- 10am Get Setup in the Bakery
- 10.15am Talk: Ingredients and Flour
- 10.40am Practical: Weighing out & Mixing
- 11.30am Practical: Developing gluten & Fermentation
- 12:30am Demo: Making the oatcake Batter
- 1pm Lunch in our Cafe
- 2pm Practical: Bench Rest, Shaping & Proving
- 2.30pm Talk: Baking Equipment
- 3pm Practical: Scoring & Baking
- 3.30pm: Practical: Oatcake Making
- 4.30pm Tasting and Q&A
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Course Dates
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More dates will become available for this course in 2024
[/vc_column_text][divider line_type=”Full Width Line” line_thickness=”2″ divider_color=”default” custom_height=”3″][heading]View other courses[/heading][vc_column_text]
Sourdough
Italian Breads & Pizza
Festive Breads
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Useful Information:
All our courses are held in our bakery. The Address is 3 Bath Street, Leek, Staffordshire, ST13 6JQ
Courses are always run on a Sunday and there is Free Parking in Leek Town Centre right outside the Bakery.
Whilst most equipment is provided you may wish to bring your own set of electronic scales and an apron.
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