Events Calendar

Artisan Bread Course

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Saturday 08 July 2017, 10:00am - 04:00pm
Graeme Taute will be running a Foundational Artisan Bread Course on Saturday 8 July 2017. The growing popularity of the Banting Diet has resulted in considerable negative press about bread, encouraging Artisan Bakers to articulate more clearly the distinctions between commercial and hand-made artisan bread. More often than not the problem with bread is not wheat or gluten, but rather badly-made, additive-ridden bread. That our diets are overloaded with carbohydrates goes without saying, and Tim Noakes’s work has helped encourage people to create a far better balance.
 
During the 6 hour course participants will be guided through all the essential aspects of good, healthy bread-making, including an exploration of the types of flour and yeast, mixing and kneading techniques, processes of primary and secondary fermentation, shaping and baking. Each participant will make a traditional French Artisan Loaf and an Italian Ciabatta. The Italian Focaccia will be demonstrated, and form part of the lunch.
 
Date: Saturday 8 July 2017
Time: 10h00 - 16h00
Cost: R850.00 per person, includes course notes, baking ingredients and lunch
Venue: Edgewater, 36 Sutton Road, Hilton
 
NOTE: This will be the last Foundational Artisan Course for the year.
Location :Edgewater, 36 Sutton Road, Hilton
Contact :This email address is being protected from spambots. You need JavaScript enabled to view it.