From the gorgeous farmhouse loaf to enriched doughs. We look at variations of dough and bread that can enhance any meal, big or small.

Rupert and guest chefs will take you through the whole process and how the chemistry works in bread making. As well as a few culinary side dishes to prepare alongside your breads. The day is fun, informative and most of all you’ll go home with plenty of spoils from the days baking.

This course is running on both Thursday 30 July & Friday 31 July.

Course Overview

Duration: 10:00–15:00

Tutor: Rupert Cooper – Head Tutor

Max student to tutor ratio 8/1

Welcome: Meet your tutors and see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a morning tea or coffee and tasty Philleigh Way treat.

The Day: The course includes three demonstrations and four practical sessions. All equipment, aprons, food and drink is provided including a glass of Prosecco mid-morning and wine with a delicious lunch.

Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the days activities and may vary depending on the season as well as the group’s interest.

Sample breads 

Classic white loaf

Stuffed Focaccia with mozarella, red onion jam and basil

Sourdough

Soda bread

Naan bread

Skills

Ingredients

Mixing

Kneading

Proving

Temperature control and baking

Age: 16+ or 13+ if accompanied by a paying adult.

Please note: We are sorry but this course is not suitable for coeliacs or those with a gluten intolerance.