Due to COVID-19 and the current health restrictions in NSW, this class is postponed until later in 2020. If you are interested in finding out when we reschedule this class, please click here to contact us.
Immerse yourself in a day full of bread baking!
This intensive, full-day workshop will cover all you need to know about baking bread and baking with yeast.
Anneka Manning, author, baking teacher and the founder of BakeClub, will teach you the science behind bread baking giving you a thorough understanding of what is actually happening throughout the process so you always come out with beautiful baked bread at home. You will explore the way yeast works and how to use it, as well as kneading, proving and shaping your homemade dough.
During this class, you will work in small groups making this a great way to meet like-minded bakers or the perfect excuse to bring a friend! You will learn to bake a collection of tried and tested recipes including simple Dinner Rolls and Fennel Grissini Sticks (the ultimate accompaniment to an antipasto or cheese plate) to Salsa Verde Pizza using your own homemade failsafe pizza dough and a divine Orange Cardamom and Plum Brioche.
With your new skills and confidence, you will be able to try your hand at any yeast-based recipes including bread, rolls, loaves, scrolls, pizzas, flatbreads… The list is endless!
You will learn:
- How yeast works and how to use it
- The differences between fresh and dried yeast
- The importance of gluten in bread baking
- Kneading by hand and with a stand mixer
- Why proving is important and what is actually happening during the process
- How to shape loaves and rolls
- Glazing, scoring and slashing your bread
- The three main stages of bread baking
- The best ways to store your home-baked bread
Recipes you will learn to bake include:
- Dinner Rolls
- Fennel Grissini Sticks
- Persian Flatbread (Taftan)
- Olive & Rosemary Focaccia
- Mini Rolls with Cheese (Kifle Sa Sirom)
- Fig & Walnut Bread
- Four Seed Spelt Loaf
- Salsa Verde Pizza
- Orange Cardamom and Plum Brioche
- Swedish Cinnamon And Almond Twisted Buns (Kanelbullar)
What you will get:
- 7 hours of expert baking advice, guidance and inspiration from Anneka Manning
- Hands-on baking in the state-of-the-art BakeClub kitchen in Rosebery, Sydney
- Your chance to get the answers to any baking questions you’ve always wanted to ask
- An invaluable recipe and information kit to take home
- Baking confidence, knowledge and skill to take home, keep and use regularly in your own kitchen!
- Special gifts from our wonderful partners including a baking ingredient from Queen Fine Foods
- A fun day full of learning and laughs surrounded by like-minded people
- Take-home box with samples of all the goodies we bake in the class
- Morning and afternoon tea, and endless cups of tea and coffee!
Class details:
This workshop will take place over a full day (9.00am-5.00pm). There were will be two 3½-hour sessions with a break for lunch in between.
This class is suitable for:
Enthusiastic beginners, intermediate and experienced bakers.
