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Artisan Bread School


On all Artisan Bread School courses an emphasis is placed on sourdough bread, with participants creating their own sourdough culture, learning how to maintain it, store and refresh it prior to bread-making. Other breads use a combination of sourdough leaven & commercial yeast.  In addition we work with commercial yeast either directly into the dough or as an overnight sponge.  We use flour, water & salt only, no preservatives or improvers.  The entire bread-making process is done by hand with the most basic of implements and a minimum of physical effort. The secret ingredient is time; the result is an amazing crumb, and a delicious natural bread.  The main difference between courses in Italy, The USA and United Kingdom is that in Italy we use only wood-fired ovens to bake our breads.  Depending on the venue in the USA & UK we use either wood-fired ovens or a combination of wood-fired and convection ovens.

Our 5-day courses are strictly restricted in the number of participants taken. 

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