Not much beats the smell and taste of freshly baked bread! 

In this session, we’ll be getting hands on with a variety of yeasted doughs and techniques as we get to grips with breadmaking processes so that you understand the science behind what’s going on as we bake and can make great bread every time you bake.  

We’ll be making breads such as a sandwich loaf, focaccia and English muffins. 

You’ll learn how to adapt the recipes to make different breads, how to store and refresh your breads if you have leftovers as well as different ways to serve them. 

The class is running on Saturday 8 November and places are almost sold out! If you miss out, there is another class running on 7 February. 

Book your place through the BAL website.