Sold by: School of Artisan Food
Explore artisan baking on this practical four-day course dedicated to bread and patisserie.
Immerse yourself in all things dough with the expert guidance of Emmanuel Hadjiandreou.
Discover how to bake in domestic and professional ovens with a range of flour types, and with both conventional and wild yeast.
Fri 24 - Mon 27 Apr 2015
Thu 25 - Sun 28 Jun 2015
Thu 10 - Sun 13 Sep 2015
Fri 30 Oct - Mon 2 Nov 2015
Please click on the link bellow to book this course ...