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Bread making courses at bakehouse logog

We are delighted that we are now offering bread-making courses in the former bakehouse in Crich. We recently completed expansion of the bakery production premises and from October 2011 we have had the space we need for one-day courses. Here is a blog entry with some pictures of the first two courses 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 three 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.

course date summary
Date Course Places remaining
13th April 2014 100% Sour FULLY BOOKED
11th May 2014 100% Sour One space remaining
1st June 2014 100% Sour One space remaining
8th June 2014 All about the dough FULLY BOOKED
29th June 2014 All about the dough 3 spaces remaining
20th July 2014 French baking Available
7th September 2014 100% Sour Available
19th October 2014 All about the dough Available
9th November 2014 TBC Available
14th December 2014 TBC 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'

8th June 2014 (FULLY BOOKED), 29th June 2014 (Three spaces remaining), 31st August 2014 (Available), 19th October 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 13th April 2014 (FULLY BOOKED), 11th May 2014 (One space remaining), 1st June 2014 (One space remainingS), Sunday 7th September 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

"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 20th July (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 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.

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