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The best breadmaking courses in Derbyshire

PUBLISHED: 00:00 09 November 2018

The results of a course at Hartingtons' cookery school

The results of a course at Hartingtons' cookery school

as supplied

Our mini-guide to homemade breadmaking courses in the local area.

BEST FOR ALL ROUND BASIC AND SOURDOUGH

Seasoned

Course in a nutshell: ‘Classic bread day’ covers the basics of a traditional loaf, an Italian-style loaf e.g. ciabatta, an enriched dough making cinnamon buns and an introduction to sourdough making flat breads. ‘Sourdough bread making day’ covers a country loaf, sourdough pizza, a rye loaf and sourdough baguettes.
Where: Seasoned Cookery School, The Stables, Catton Hall, Walton upon Trent. In beautifully converted stables with a large teaching kitchen.

Most popular course choice: Sourdough – natural yeasts give it a beautiful flavour, it keeps for a long time and is easier to digest.

Contact: www.seasonedcourses.com/bread-making-courses

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BEST FOR ARTISAN

Hartingtons School of Food

Course in a nutshell: Learn the art of artisan breadmaking by exploring the ingredients and mixing of the doughs, the art of kneading, shaping the dough and then proving techniques. This is all done by hand before slashing the doughs and baking them off to produce delicious tasting and looking artisan bread.

Where: Hartingtons School of Food is in a converted mill overlooking the River Wye in Bakewell. Small teaching groups of up to 12 people.

Most popular course choice: The artisan loaf covered in seeds which gives the bread a crunchy texture and slightly nutty taste.

Most unusual bread: The Couronne – a sweet plaited loaf that resembles a crown. It is a speciality of Lyon, traditionally made at Christmas and is stuffed with dried fruit and nuts and covered in icing sugar.

Contact: www.hartingtons.com

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BEST FOR SPECIALITY AND GLUTEN FREE

Edesia’s Kitchen

Course in a nutshell: Tailored to suit from middle-eastern breads to Italian.

Where: Comfort of your home to village halls or work places.

Course tutor: Home economist for a major gluten free manufacturer. Teaches small groups at their homes or chosen venue. Demos baking at WI groups. Bread, patisserie and cookery courses running at Derby college.

Most popular course choice: Italian bread, especially with traditional, authentic flour.

Most unusual bread: Spelt & beer bread, spelt, beer & cheese cobs.

Contact: edesiaskitchen.co.uk

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BEST FOR VARIETY

The Loaf

Course in a nutshell: Five different courses covering basic yeasted doughs, French breads and viennoiserie, sourdough, German breads and breads from Northern Europe. All courses are hands-on in a dedicated training room, but results are baked in the production bakery. Breakfast and lunch are provided and you take home everything you bake.

Where: A busy and vibrant artisan bakery, delicatessen and café in Crich. Groups of 8 to 10 people in the dedicated training room.

Course tutor: Andrew Auld, Master Baker at the loaf for ten years, leads all the courses.

Most popular course choice: Each course is different but croissants on the French course always amaze people.

Most unusual bread: German schwarzbrot on the ‘Brot’ course is the most complex.

Contact: www.theloaf.co.uk

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BEST FOR NATURAL

Field Sport UK

Course in a nutshell: Campfire bread making

Where: Just across the border at Lount near Ashby-de-la-Zouch. Course tutor: Paul Harvey, bushcraft expert.

Most unusual bread: Rosemary, garlic and black pepper. The chilli one also takes people by surprise. Bannock bread twisted over a stick is a showstopper.

Contact: www.fieldsportuk.co.uk

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