Description

This is a fully hands on class and is perfect for the bread baking lovers or those that want to start their journey in bread making.
You will mix, develop, ferment, fold, shape, proof, bake and taste a variety of loaves in French, Spanish and Italian styles, including malted sourdough, ciabatta, Altamura and more.
We use traditional methods of natural fermentation of starter that are achievable at home.
What’s included, full instructions, an active starter dough and 7 loaves of bread you produced.
The class will be led by experienced chef Paul Beech who will share his secrets to baking breads and inspire you to bake at home.


For organisations that wish to pay the student fees for this course and are unable to pay by credit card via the website, please contact the Short Course team via email at ShortCourses@tafesa.edu.au to organise a Third Party Payment invoice.