|
|
Artisan Bread Making |
This course led by Chef Patissier, Benoit Blin aims to show the great craft of Le Manoir's own artisan French bread making and also to impart a deeper understanding and connection with food. The skills that you will learn are in stark contrast to 80% of the bread that we eat in this country, which is industrially produced.
This advanced bread making course will cover the best of Le Manoir's bread making techniques, such as natural fermented mother dough, 100% rye bread and stone baking - all prepared in the school using flour from Shipton Mill, a traditional stone ground mill in Gloucestershire.
The day will commence with preparing your dough - to ensure your freshly baked bread is ready for your late lunch of a traditional French 'casse croute' served with a selection of charcuterie and seasonal delicacies. We will also enjoy mid morning 'café croissant' with Le Manoir home made jams.
You will be leaving with a live mother dough to nurture for further bread baking at home, a bag of useful goodies and tips, and of course some of the bread baked throughout the course of the day.
This one day course is inclusive of a days tuition, morning and afternoon tea and informal lunch in the cookery school.
A typical itinerary commences with the morning session starting at 9am (please check in at 8.45am). After lunch the course recommences at 1.20pm until afternoon tea at 4.30pm when course certificates are presented and the day comes to a close.
2010 Dates - £430 per personAprilThu 29th, Fri 30th OctoberThu 21st, Fri 22nd
This is a non residential course. Our luxury accommodation is available for those who wish to extend their experience by reserving an overnight stay either the evening before or after your course.
For further information on the course and to book, please contact us:
Tel: 01844 278881
E-mail: reservations@blanc.co.uk |
|
 |
| |
| |
|
|
|
