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After a brief introduction to the day ahead we will be getting our hands stuck into weighing and mixing. Five different types of bread will be made with an emphasis on naturally leavened doughs; wholemeal sourdough, focaccia, ciabatta, 100% rye sourdough and baguettes.
The class will focus on hand shaping techniques, kneading and caring for your sourdough levain.
The overall aim is to build confidence and understanding of real bread.
10am-6pm
£80