Artisan Bread for Beginners
What you'll learn
- Bake a whole basket of different artisan breads, understand the key principles of baking with yeast and how to fit regular baking into even the busiest lifestyle.
- Students need basic kitchen equipment: oven, oven-gloves, digital scales, digital thermometer probe, mixing bowls, scraper, water jug, baking tins, baking trays, banneton (proving basket). Recipes and print-outs on tips/techniques are included, but students may wish to photograph their work at various stages and send them in for our review. Students will also need bread flour and yeast. Notes on choosing flour are provided in the course materials.
Bake your own show-stopping artisan breads using our simple, 7-steps method designed and proven to leave beginners baking with confidence!
Discover the simple secret of '5 minutes hands-on' and fit home-baked bread* into even the busiest lifestyle.
Crystal clear, step-by-step video instruction from expert artisan baker-tutors
Five complete bread-making projects
Downloadable, printable full-colour recipes, tips and techniques
A thorough understanding of bread-baking fundamentals
Experience of heritage and organic flours
*In this course, you'll be using instant baker's yeast for long and short fermentation. For wild yeast leaven/sourdough, please look out for our forthcoming course, The Artisan Sourdough Workshop.
Bake yourself happy! Learn a life-skill to love and share.
A gorgeous, crusty, hand-made loaf can make even the simplest meal heart-warmingly memorable. It is also far better for your health.
Home-baking skips the mega-dose of chemicals found in much store-bought bread, while slow fermentation lowers GI and makes nutrients more accessible to your body. It's good news for every body!
Content and Overview
Our hands-on course walks you step-by-step through five different projects, each designed to highlight different aspects of artisan baking.
We'll take you through the uninterrupted 'straight run' from mixing to baking on each project, and we'll also show you how to use your fridge if you want to slow down the process. This creates flexibility so you can easily fit the baking around your life, not fit your life around the baking!
These will give you a practical grasp of such concepts as kneading and gluten development, fast or slow fermentation, the relationship between rising time and dough temperature, hydration, leavens, proving, shaping and baking.
Mastering basic artisan breads will give you the confidence to impress your friends and family and to create recipes of your own. We hope it will also inspire you to progress into the magical world of sourdough with our forthcoming course on Udemy, Artisan Sourdough Made Simple.
Here are a few of our favourite 5 star testimonials from our other courses:
I gave five stars because the genuine enthusiasm of Penny and Dragan is so infectious, and all the various aspects are explained and demonstrated in such an easy to follow manner. I felt drawn in and couldn't wait to get a starter going. I'm looking forward to the time when I have rocked & rolled & chafed and, hopefully, ended up with a lovely smooth ball of dough - like the one that Dragan cradled in his hands so affectionately. Looks a little like play dough for grown-ups. George.E. Morley
Penny and Dragan removed the mystique surrounding sourdough and made it very "do-able." Really love the FAB recipe! Bobby Ollar
…The bonus too is they show the stages of dough development clearly and this was something I struggled to understand before this course. They keep it simple as bread baking should be. I'm really looking forward to more courses. Julia Bilecki
Dragan and Penny! Thank you for putting together such an awesome course. Incredible support, you know what you are talking about. Very insightful course. I really learned a lot, all of the additional advice/tips very helpful and useful. All the best for you. Marcelo Ariatti
The videos are priceless! Aden
Why not check out the promo video and the free lectures for yourself?
Who this course is for:
- Designed for complete beginners, this course has also been enjoyed by bakers with a little experience who want to fix certain aspects of their technique.
Lifelong bakers Dragan Matijevic and his partner, Penny Williams, set up their first microbakery in Oxford, 2008, selling artisan bread to locals from "The smallest bakery in the world" - a tiny, converted garden store. It was originally intended as a side-project, something to complement their freelance incomes as a magician (Dragan) and a copywriter/ translator (Penny). But the bread had other ideas! It proved such a success that they were soon baking six days a week, and being asked to give classes.
In 2012, Dragan and Penny moved to Devon, establishing The Artisan Bakery School in a rambling Devonshire cottage with a good kitchen and a slightly bigger bakery. They now offer a wide range of one-day classes or baking mini-breaks, from Beginners through Artisan Sourdough & Rye, Woodfired Pizza, Viennoiserie, Gluten-Free, Wheat-Free and Heirloom Grains, Heritage Techniques.
The Artisan Bakery School focuses on teaching people how to bake bread with integrity. That means authentic techniques, and ethical ingredients: no chemicals, no preservatives, no cheating and no cutting corners. We also show people who are time-poor how to fit real, slow-rise bread into their hectic lifestyles with minimal effort. We think baking should be fun and there’s no reason why you have to be a slave to your dough!
Teaching the craft of artisan bread making is our main trade. This is because we believe that such skills need to be passed on to future generations – for their pleasure, for their health and for the health of the planet.