logo-banner
image

Artisan Breads: Brioche to Focaccia

Freshly baked bread is one of the simple pleasures of life. In these two hands-on classes, you will learn techniques for kneading, proving and how to prepare delicious bread from classic white to wholemeal loaves. You will also make your own sour dough as well as chewy ciabatta. 

Recipes included in this course:

  • Brioche
  • English Muffins
  • Focaccia
  • Sourdough Rye Bread
  • Walnut and Fig Bread

Course Requirements

Aged 17 and over

Part Time | 1 Day

Part Time | 1 Day

© The New Zealand School of Food and Wine