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Bread making courses at bakehouse logog

Our very popular series of bread-making courses take place in the former bakehouse in Crich. We undertook a complete refurbishment of the former bakehouse in the summer of 2011 when expanding the bakery so we have more than enough space for one-day courses. Here is a blog entry with some pictures of the first two courses we ever ran and some comments made by the bakers who took part.

If you are interested in baking and would like to learn new skills or brush up on what you know already, why not consider a course with Andrew Auld, the loaf's owner and head baker?

Give a bread-making course as a present...

A perfect gift idea for a foody friend or relation might be a voucher for a bread baking course. Whether they are a beginner or a regular home-baker looking to improve their skills, they would love to be treated. For more information or to order a voucher, .

The courses

Andrew offers a series of different courses, one covers standard yeasted doughs and is suitable for both beginners and those looking to hone their skills. The second is all about sourdoughs and you will get the most out of the course if you already have some experience working with bread doughs. The third is French baking.

NEW for 2015

Andrew has just developed 'Brot' a course all about German baking - book onto the first course of 2015 soon to avoid disappointment.

He is also working on a 'Breads of the North' course which covers crispbreads, blinis, oatbreads and a seeded rye...watch this space for further details and course dates or register your interest today!

course date summary
Date Course Places remaining
19th October 2014 All about the dough FULLY BOOKED
9th November 2014 All about the dough Available
14th December 2014 100% Sour Available
25th January 2015 Brot - German baking Available
8th February 2015 All about the dough Available
22th February 2015 100% Sour Available
22nd March 2015 French Baking Available
29th March 2015 All about the dough Available
26th April 2015 Breads of the North Available
10th May 2015 100% Sour Available
14th June 2015 All about the dough Available
21st June 2015 Brot - German baking Available

To be kept informed about course availability and any new courses as soon as they are available, register for an email update.

'All about the dough'

Sunday 19th October 2014 (FULLY BOOKED), 9th November 2014 (Available)

This one-day course aims to give beginners and those brushing up their skills an introduction to the different stages involved in making bread. It is hands-on and during the day you will mix three different doughs, learn about fermentation, try out different shaping techniques, drink coffee while your bread proves and experience the joy of getting your handiwork out of the oven.

"Excellent course, paced well with clear instruction, support and great breads to take home!" Mo

"Hands on and chance to make different things with the same dough" Gaynor

The day will start at 9.30am with light refreshments. A light lunch is provided from the loaf's café next door and you will finish by around 4.30pm.

The cost in 2014 is £135 per person or £235 for two and includes all refreshments and ingredients. All equipment you will need is provided and everything you bake is yours to take home.

'100% sour'

Sunday 7th September 2014 (FULLY BOOKED), Sunday 14th December 2014 (Available)

This is a one-day course aimed at home bakers who are interested in getting in to the exciting world of sourdough baking. Andrew's interest in bread started many years ago with standard yeasted doughs, but the passion needed to set up and run the loaf bakery was fully ignited when he started sourdough baking seven years ago.

On the course you will learn about starting off and nurturing a sourdough leaven. You will work with three different sourdoughs including a white wheat/wholewheat/rye dough, a french baguette dough and a 100% rye sourdough. You will learn about working with wetter doughs, working with proving baskets, slashing the dough for the oven and getting good results in a domestic setting.

"Different starters used and different methods" Anne

"Thanks so much for a wonderful day yesterday, not just for the expert advice and info, and delicious food but also for the opportunity to be with other people who are like minded breadheads and get to talk about baking all day! Good value for money too - it's not the cheapest course but to arrive at 9.15 and leave at 6pm is well worth it. Andrew I was gobsmacked by your encyclopedic knowledge of every aspect of breadmaking." Caroline, Sept 2014

"Starting with breakfast was a good way to get to know the other people on the course - brioche and croissants were delicious" Wendy

"Great value for money" Colin

"Hands on involvement at all stages" Chris

"Masses of new knowledge - excellent session" Brenda

The day will start at 9.00am with light refreshments. A light lunch is provided from the loaf's café next door and you will finish by around 4.30pm.

The cost in 2014 is £135 per person or £235 for two and includes all refreshments and ingredients. All equipment you will need is provided and everything you bake is yours to take home.

French baking

Sunday 22nd March 2015 (Available)

experience the delight of making croissants from scratch, teasing perfect slashes out of your baguettes and tasting your own buttery brioche!

The day will start at 9.30am with light refreshments. A light lunch is provided from the loaf's café next door and you will finish by around 4.30pm.

The cost in 2015 is £135 per person or £235 for two and includes all refreshments and ingredients. All equipment you will need is provided and everything you bake is yours to take home.

Brot - German baking

Sunday 25th January 2015 (Available), 21st June 2015 (Available)

a brand new course for 2015. Inspired by a year in Germany and recent visits to German bakeries, Andrew has put together this course; to unveil the mysteries of those dark German ryes, including Pumpernickel bread; to help you know your dinkel from your roggen, your schrot from sauerteig; and to try your hand at the yeasted sweet delights of Zwiebelkuchen and Mohngebaeck.

The day will start at 9.30am with light refreshments. A light lunch is provided from the loaf's café next door and you will finish by around 4.30pm.

The cost in 2015 is £135 per person or £235 for two and includes all refreshments and ingredients. All equipment you will need is provided and everything you bake is yours to take home.

Breads of the North

Sunday 26th April 2015 (Available)

Covering the fascinating world of Northern European bread, Andrew is developing a course to include crispbreads from Sweden, Blinis from Russia, Scottish Oat bread and a seeded rye from Denmark - rich and deep in flavour, these breads form the perfect accompaniment to the strong flavours of gravadlax, caviar, haggis and pickled herring!

Booking

To book a course, letting him know which course you would like to book onto.

We ask for a 50% deposit to secure your place on a course. The remaining 50% is payable two weeks before the date of the course. You can pay in full when you book if you wish.

If we had to cancel the course for any reason, we would refund you in full. If you have booked and have to cancel you must let us know at least four weeks before the course to receive a full refund, otherwise we will have to charge a cancellation fee of 25% of the course fee. You can pay by cheque made out to 'The Bakehouse' or by bank transfer - just ask for details.

Flour

Customers who have been on the course have asked if we are able to stock flour in the deli. We are delighted that from 20th December we are selling a small range of flours from our miller, Shipton Mill. Initially they will include:

Traditional organic white - 1kg and 2.5kg

Stoneground organic wholemeal - 1kg

To produce the untreated organic white and wholemeal flours our miller favours a careful blend of the rare English wheat, Maris Widgeon combined with top quality strong organic Canadian flour to give outstanding baking results.

Three malts and sunflower

Gently blended with sunflower, sesame, linseed and pumpkin seeds, the three malts makes a delicious, well-balanced brown bread flour, the colour of speckled hens.

 

We are looking into stocking a light rye flour and plain and self-raising flours.

Yeast

We stock fresh yeast which is delivered to us fresh every Tuesday and is available to buy by the gram. Also available are proving baskets, dough scrapers, dough knives and other baking accessories.

Couronnes Bordelaises