UK BREAD MAKING
. . bread making workshops in Brighton and Surrey
to make delicious homemade, real bread on one of our short,
affordable one-day and half-day baking classes in Brighton.
If you've ever tried baking your own bread, you may have
had limited success, or inconsistent results and been left
asking lots of questions. There are, of course, a gazillion
books and recipes available but there's nothing like getting
stuck in and learning from an experienced baker.
On our one-day courses we will answer your questions and
explain what makes for a great loaf (or roll or bun), and
you'll get to bake your own bread to take home and share.
Our half-day classes are a fantastic opportunity to take a
morning off with friends and learn to make something simple
and delicious such as hot cross buns or Swedish cinnamon buns.
Who are they for?
All our classes are for beginners and improvers - if you've
tried baking bread and not had much success, or if you've
never tried and want to give it a go, this is for you, whether
you want to learn the basics of everyday bread, or get a bit
more sophisticated with Mediterranean and Scandinavian breadmaking
Classes are small, with a maximum of four. Our classes are
mainly for adults but we are more than happy to welcome children
with an accompanying adult.
"I loved my day of bread making,
it was great to do something different and I came away armed
with not only a fine loaf to share with my family but with
the confidence to carry on making delicious bread at home.
Anna managed to pass on a lot of information in one day and
we were given some really useful notes to take home."
Scheduled classes take place in a home kitchen in Brighton,
Sussex. We also have another venue in Surrey that can be
booked for groups of three to four. By learning to bake
bread in a domestic kitchen, you know you'll be able to take
what you've learned and replicate it at home - please see
class information page for more details.
If you would like to spend a few hours in a practical workshop
where you will make bread you can take home and be proud of (along
with the skills to make more), then have a look at the dates
of our classes and get signed up.
We are happy to put on classes specially for groups of 3 or
4 at either in Brighton or Walton on the Hill, Surrey. Please
get in touch by emailing email@example.com
or calling 07946 443433 to arrange a mutually convenient date
for your group.
Bread at home is all about learning to make bread from four
basic ingredients, flour, yeast, salt and water, in a domestic
environment. The classes are small groups of no more than
four. The aim of the Bread Making Workshop is that you will
learn the basic skills to consistently produce wonderfully
tasty loaves of bread.
When you make your own bread you know what has gone into
it. Mass produced bread may contain additional ingredients
such as flour improvers, preservatives and enhancers to speed
up the process and extend shelf life.
"I just wanted to say how much I enjoyed the breadmaking
class on Saturday. It has started off a new passion! Both
of you are great teachers and I liked the way you gave us
your top tips without too much jargon!" ~ Sadhana
The basic techniques and recipes for baking everyday bread,
includes white, wholemeal and rolls, and shaping techniques
for a boule, bloomer and tin. This class will teach you
about ingredients and what to look for at each stage of
the process. Classes are small, fun and relaxed, with a
maximum of 4 people.
Learn to make delicious Ciabatta, Focaccia and Fougasse
- impressive and delicious breads that have the lovely additional
flavour and texture given by olive oil, and fantastic to
share (or keep to yourself!). Classes are small, fun and
relaxed, with a maximum of 4 people.
Cinnamon and cardamom feature heavily in Scandinavian baking,
as do butter and syrup! This class covers Norwegian Grovsbrod,
an everyday rye bread with a beautifully soft texture and
And of course, no Scandinavian class would be complete without
the ubiquitous Cinnamon bun (pictured)! Soft white dough
flavoured with cardamom and rolled around a butter, sugar,
cinnamon and sultana filling.
Sourdough is bread made with a natural leaven and has the
most wonderful, distinct flavour and texture. Moving on
from straight doughs, mixed and baked on the same day, this
course looks at using pre-ferments to improve the flavour,
nutrition and keeping qualities of your bread.
"Having baked my own bread in a bread machine for years,
it wasn't until Anna showed me the true ways that I realised
how little I really knew. Anna introduced us to the beauty
of the balances, timings, textures and smells that are so
magically involved with the process, and lost when we buy
that loaf from the shops. We all should get back to basics
and revel in reviving this most basic of arts. Thanks Anna."
FOR FURTHER DETAILS AND BOOKING SEE
ANNA AND THE BREAD MAKING WORKSHOPS
is a passionate baker with a love for sharing and teaching
others. Anna is a member of the Real
Bread Campaign and aims to promote the health, financial
and feel-good benefits of baking and eating real bread.
Being half Swedish, I was brought up with a fairly constant
supply of Swedish cinnamon buns (Kanel Bullar), Semlor at
Easter and the wonderful thinbread flavoured with caraway (Tunnbrod),
not to mention Vortbrod at Christmas.
always had proper bread in our house - not that it always
came from our own kitchen, but I definitely remember having
thick granary bread sandwiches when my friends at school were
tucking into their neat little sliced white ones (not that
I appreciated it then, at an age when I just wanted to fit
in - but I do now, of course).
Several years ago, I learned to bake bread properly at the
Lighthouse Bakery in Robertsbridge, East Sussex; a true artisan
bakery where they produce some of the finest bread known
to man. Since then Iâ€™ve baked bread virtually every day
- often a little over-zealously, resulting in a freezer
bulging at the seams. Luckily friends and family have always
been on hand to help consume the glut! Through the workshops
at Anna's Kitchen, I am passing on the skills and experience
I've gained, with a lot of very positive feedback.
Classes are short, either one-day or half-day, starting at
9.30 (slightly later at weekends) and finishing by 2.30 (or
1 o'clock for a half day) and in that time we aim to get across
the basics of breadmaking, for beginners and improvers, concentrating
on just two or three types of bread. This approach allows
you to focus on each stage of the process and get answers
to questions that are so often brushed over in recipe books.
In my experience, trying to fit in any more than this can
result in information overload. As well as the bread you
make, you will take home a booklet with the recipes and techniques
as a reminder.
Class dates can be found on our bookings
page, but we are more than happy to arrange bespoke classes
for small groups if the dates aren't suitable.
I am not a bakery (yet!) but I have been baking and teaching
successfully for many years and look forward to welcoming
you to one of my classes soon.
FOR FURTHER DETAILS AND BOOKING SEE
Hub-UK : firstname.lastname@example.org