Bakers flour is perfect for baking bread, croissants and brioche. Bakers flour (T55) has a higher protein content which produces a higher percentage of gluten, resulting in upright well formed loaves.
Join guest chef, Alejandro Luna, as he creates a classic shaped-brioche. This simple yet satisfying recipe is a great addition to your repertoire. An extremely versatile dough that can be used as a base recipe for many other products.
1 hour 30 mins
Join guest chef, Alejandro Luna, as he demonstrates his take on Kougelhopf. This traditional ring-shaped sweet bread has inclusions of cranberries, ruby chocolate and pistachios. The Kougelhopf is dipped in a spice-infused rum syrup and dusted with icing sugar and freeze dried raspberry powder.
Class tags: cardamom, cinnamon, Kougelhopf polish, lemon, star anise
1 hour 30 mins
You are bound to love Kirsten’s twist on the classic Mille Feuille! In this cake you will find decadent layers of caramelised puff pastry and passionfruit mousse, sandwiched with a cinnamon shortbread and finished with a simple stencil design.
Class tags: caramel powder, inverted puff pastry
Join guest chef, Guillaume Lopvet, as he shows you how to create the delicious Japanese milk bread; Shokupan. This moist bread loaf is both soft and fluffy, making for an extraordinary tasting experience!
Class tags: Japan
Fougasse is a stunning French flat bread with a delightfully crisp crust and delicious centre. This beautiful bread, resembling a rustic leaf, is flavoured with roasted garlic, parmesan cheese and chives.
Class tags: autolyse, autolysing, egg free, egg-free, France, savoury
3 hours 20 mins
A simple recipe for everyone’s favourite flat bread with a fragrant oil made from infusing garlic, rosemary and thyme.
Yeild 1 Focaccia 250x380mm