This two day course is for those with some experience who want to increase their repertoire and hone their skills. The running order included sourdoughs, Arkatena, Borodinsky, seeded rye breads, plaited brioche and schiacciata (from ch 10 of Bread Matters).  Using couches and deft handling of very soft doughs, the bakers made some very fine baguettes and bâtards.   

 

There is also a Flickr gallery of photographs from this course.



Click on an image to enlarge it and to start a Slideshow

Breads

Schiaccatta

Pam

Whole group

Debbie

Three couches

Baguette

Ian

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