Artisan Bread School

Learn the craft of bread making in rural Tuscany

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Courses

INFORMATION ON 2009 COURSES WILL BE ANNOUNCED SOON

Five-day in-depth course with
Emmanuel Hadjiandreou
Monday 19 May 2008 - Friday 23 May 2008

COURSE FULLY BOOKED

Instructor: Emmanuel Hadjiandreou, multi-award winning artisan baker of Judges Bakery in Hastings, Sussex, UK.

This course is designed for home bakers and those interested in learning the craft of artisan bread making.

The course will cover:
Working with fresh yeast
Fermentation basics
Mixing, kneading and shaping a loaf
Making a sourdough and a sponge
Making different loaves with a wide variety of flours
Ingredients that complement the bread
Baking bread in a wood-fired oven

students' breads
lunch with our own bread

Three- and two-day courses
with Carl Shavitz

Instructor: Carl Shavitz, Director - Artisan Bread School, artisan baker

Three-day courses
26 - 28 May 2008
COURSE FULLY BOOKED

9 - 11 May 2008 COURSE FULLY BOOKED

Students will make focaccia, ciabatta, rustic sourdoughs, sourdough olive bread, yeasted loaves, plain white loaves using an overnight sponge and more. You will learn about controlling temperature variations, moulding and other techniques that can be used to bake artisan breads at home.

Two-day course
13 - 14 May 2008 COURSE FULLY BOOKED


Students will make focaccia, ciabatta, as well as rustic sourdoughs. In just two days, learn about controlling temperature variations, moulding and other techniques that can be used to bake artisan breads at home.

Photo David Johnson Cambridgeshire Journal September 2007
site updated 16 June 2008