So many of you are asking for a “next level” bread class and here it is!
Whilst you don’t need to be a confident bread maker to get the most out of this class, we think the techniques used work best as a follow-on to our Beginners Bread class. Building on from the essential techniques for bread making, this class takes yeast risen dough further by introducing lamination or French pastry technique, incorporating whisked egg white in bread dough, different proving and shaping techniques. We focus on Northern European yeast risen breads:
Danish Tebirkes made by incorporating butter throught folding as per Croissant technique but with more savoury overtones and resulting in a sublime layered breakfast pastry topped with poppy seeds.
Swedish Rågkakor or Rye cakes not cakes at all but a golden syrup, fennel and caraway infused soft rye bread.
German Brötchen incorporating whisked egg white for slightly chewy yet ultra right little rolls
Danish Gifler light breakfast crescents cut and shaped like croissants but without the incorporation of butter
We share a typical Nordic Lunch while the final breads bake, consisting of fresh bread, fresh butter made in class, salami, mature Swedish Cheese and Black currant jam – served with mature cheese as per a classic Scandinavian combo
We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.
Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.
