In this hands-on, full-day class, you will explore the craft of four distinct breads, each with its own cultural significance and flavour profile. Whether you’re a seasoned baker or a beginner, our expert chefs will guide you through every stage of the bread-making process, helping you achieve bakery-quality results at home.
Dietary Info: Contains gluten and dairy. Suitable for vegetarian diets (V). Not suitable for vegan or gluten-free diets.
What You Will Be Making:
• Naan Bread – A soft, pillowy Indian flatbread made with flour, yoghurt, and yeast, cooked to achieve
the perfect balance of chew and crispness.
• Slow Proof Focaccia – A light, airy Italian bread infused with olive oil and herbs, developed through
a slow-proofing process for enhanced flavour.
• Soda Bread – A quick Irish bread made without yeast, using baking powder for leavening. You'll
learn how to mix, shape, and score a rustic loaf.
• Baguette – The iconic French bread with a crisp crust and airy interior, using traditional kneading,
shaping, and scoring techniques.
Skills:
• How to make and shape different bread doughs
• Kneading, proofing, and scoring techniques
• The science behind fermentation and slow proofing
• How to use a steam oven or creating a steam environment
What You Will Take Home:
• Naan Bread
• Focaccia
• Soda Bread
• Baguette
What You’ll Get for Lunch:
Enjoy a selection of artisan cheeses, local butter, and freshly baked bread, served with seasonal accompaniments. Everything you prepare will be enjoyed in class or taken home. To reduce waste, please bring your own containers.
Details:
• Full-day course – 6.5 hrs
• Suitable for beginners and experienced bakers
• Feel free to take notes or film during the class
Dietary Info:
Suitable for vegetarian diets. Unfortunately, this class cannot be adapted for vegan or gluten-free requirements. For specific concerns, feel free to contact us before booking.
Upcoming Class Dates – 2025:
• Sunday 31st August 2025
• Friday 19th September 2025
• Sunday 19th October 2025
• Friday 21st November 2025
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