This course aims to create the opportunity for teams to practice working together in a fun and practical way away from the office environment. Using traditional long-fermentation and sourdough bread making techniques, the team will learn to work together to create a variety of different breads with great flavour and nutritional value.

By the end of the session, participants will be able to:

• Understand what constitutes ‘real’ bread
• Get a hands on feel for the dough at its critical stages of development
• Understand how to mix, knead, and shape bread
• Make French country hearth bread, a multigrain sandwich loaf and a rye sourdough

Pre-requisites:

This session involves working in a bakery. Please wear comfortable and practical clothing. All other equipment will be provided.  This session is suitable for everyone, whether they are experienced at working in a kitchen or not.

Location:

Off-site venue arranged by ecf Training and Coaching

Duration:

3 hours. Can be combined with any other ecf training product

Participants:

Group of up to 10