Monday 13 February 2012

Artisan Italian Bread Making Course In Bakewell

The latest artisan bread making course took place at Hartingtons School of Food on Sunday.

This relaxed baking course took place in Bakewell in the Peak District with students learning all about the mystery of the biga. It was refreshing to hear our tutor David Neville's first rule was to discard the constraints of a standard bread baking recipe. It was all about feeling the dough!

The students produced a fantastic focaccia and a ciabatta as well as producing their own personalised pizza. In addition to this they also made their own delicious pumpkin soup. Lunch was a bowl of the soup together with freshly made olive and rosemary focaccia.

All the students left inspired by their artisan bread making if you too want to be inspired why not have a look at some of the forthcoming artisan bread making courses at Hartingtons in Bakewell in the coming weeks.

We can guarantee that learning to make your own artisan bread will inspire you to bigger & better things in 2012.

See images from our artisan bread making courses.

1 comment:

The Editor said...

Just to say the pumpkin soup made a superb basis for a risotto.