Our resident baker will demonstrate the mixing of doughs and the theory behind slow cold fermentation and a myriad of shaping techniques. We'll be making sour dough, baguette, rustic batard and boule.
Date | Mon 22 Mar
Time | 6pm - 8pm
Cost | $109
What you'll learn | The tips and tricks of breadmaking.What’s included | Bubbles & nibbles What to bring | Enclosed shoes
Terms & conditions, cancellations & refund policy