About the Course
Join artisan baker Nicola Cooper for a day of baking delicious handmade bread at Blake’s Kitchen. During this day-long course Nicola will give you a full-on, hands-on, breaducation. You’ll discover what went wrong in the 1960’s, why gluten should be everyone’s favourite protein, what real bread really is, and what inspired her to set up a bakery from scratch. In 2015 Nicola began by baking just a handful of loaves in her domestic oven to ‘see if they would sell’. In 2018, Nicola wrote a recipe for the Blake’s Malt Crunch Sourdough; in 2019 it won ‘Best Wholegrain Loaf’ at the World Bread Awards.
On this course we’ll be focussing on yeasted breads including focaccia, ciabatta, and fougasse, as well as white and malt crunch loaves.
You’ll be welcomed to Blake’s by fresh bread and coffee. We’ll get cracking with mixing and kneading doughs in several different ways, before focussing on flatbreads like focaccia and fougasse that we can eat straight away for lunch. We’ll then progress to various shaping and finishing techniques before baking off our final loaves and rolls in the Blake’s ovens. Nicola will give you a quick introduction to what sourdough bread is too and we’ll bake off some sourdough loaves to take home.
You’ll leave with armfuls of real bread, heaps of new knowledge and skills, and hopefully feeling inspired to become regular real bread bakers at home. We’ll throw in a plastic dough scraper too - as you’ll learn, it’s your new best friend!
Things you should know
The price we quote is per person and includes all ingredients needed for the course, together with printed recipes and refreshments (these will be dependent on course and it's time).
All our courses are strictly limited to 8 bakers. Booking is confirmed by payment of a 50% deposit, payable by paypal or bank transfer. Payment details will be sent to you upon receipt of your ‘request to book’ form.
When you come to Blake's make sure you bring your own apron and wear suitable footwear for being on your feet and in the kitchen.