This class is all about BREAD!  If you have always imagined waking up to the smell of freshly baked bread and want to know how to make all sorts of bread from Hot Crossed Buns to Italian Foccacia, this is the course for you.

Who is the Course For?

This course is perfect for:

• Beginners;
• Anyone who wants to make real bread for their family knowing exactly what is in it and focussing on healthy ingredients and processes;
• Cake and cupcake makers who would like to add a new skill to their portfolio;
• People who have baked a little bit (or baked used an electric breadmaker) but who don’t have the confidence to take it to the next level;
• Anyone who just loves baking for fun;
• Parents who want to learn how to make bread so they can teach their children the skills and cook as a family activity together at home.

What you will learn

This is where a new journey begins. We have created a full one day class where you will make several types of bread using your own hands.   During the day you will learn:

• The history of bread.
• The knowledge and skills you will need to be able to make all kinds of bread which will be cheaper, nice and more nutritious than factory bread.
• Quick and easy processes to enable you to make loaves without additives or special tricks.
• Which flour to select in order to achieve the flavour and texture you want.
• How to work with yeast – what to look for and how to use it properly.
• How and why you knead bread and learning to knead the artisan way.
• When you don’t need to knead bread and why.
• How to shape plaits, rolls, batons, pretzels, loaves, bloomers, cottage and may types of fancy dinner rolls (you will be making breads by yourself during the day so you will have plenty to take home).
• How to work with white flours and the usage of brown, multiseed or wholegrain flours.
• How to make foccacia (which you can fill with cheese, salami, olives, peppers and sun dried tomatoes and even make some extra for your lunch!)
• How to make hot crossed buns.
• How to make seeded or flavoured bread.
• Shaping, rising and baking methods and tips for cutting, serving and storing your bread.
• An understanding of dough consistency and temperature.
• How to flavour breads without hurting the yeast.
• What gluten is and what do you need to know about it when making bread.
• What sourdough is and it differs from other breads.
• An understanding of wild yeast cultures.
• An understanding of wholegrain and its benefits.
• What is a gluten window?
• What is retardation and why do we do it?
• Proofing and baking.
• An understanding of what is meant by starters, levains, biga and poolish.
• An understanding of fermentation and how to ferment properly.
• Tips on how to bake perfectly every time and in ANY oven.
• How to develop your new-found skills.
• The knowledge to be able to make any shape of bread you choose.
• Lots of tips, interesting facts and legends form a baker with over 20 year’s experience.

There is also nothing like eating your own fresh bread so you will also have the option to make your own fresh bread for lunch during the day which you can eat there and then (well, as soon as it had cooled !).

What you will take home

• A whole array of freshly baked bread made by you – not just a few but LOTS (we make approximately 250 to 300 during the day averaging 30 to 40 per student!)
• The ability to make breads in all sorts of styles from rolls, plaits, pretzels, loafs, cottage loafs, focaccia or hot cross buns and many others.
• A real understanding of how to make proper “artisan” bread by hand so you can, if you choose, opt to make all your own bread
• A new found skill which you can use for fun or add to your own skills if you are already working as a cake maker
• A certificate of completion at the end of the course
• A FREE Bread Making Starter Pack with key equipment, information and recipes to take home with you

Recipes and fact packs

We will provide you with a Fact Pack after the class which will also include all recipes and a reminder of tips, skills and everything covered within the class. Of course, you can also follow us and our baking advice on our Facebook page

We supply lots of tea and coffee throughout the day and you can take breaks whenever you wish. We have a lovely coffee area attached to the kitchen where everyone can relax during lunch.

Class times and equipment

This class starts at 10.15 and runs to approximately to 4pm.  Classes tend to book early so you will need to book in advance. We will provide tea and coffee throughout the day and of course there will be an abundance of freshly made bread to taste throughout the day.  All the bread you make can be taken home and of course, all bread can be frozen for future use.

This class is suitable for all levels including beginners.  Everything is explained to you step by step and as with all our classes, all equipment is provided for you. As our groups are small but our kitchen is very large (600 square feet) with plenty of space, separate standing work area (necessary for kneading), seated areas for more detailed work, photography area and shop.  We are therefore able to cater for those of differing standards and ensure you get individual attention.

Your tutor

This class will be taught by Paul, who has over 20 years of experience as an artisan baker.  Paul was part of the team in Hambleton bakery that won ITV’s Brtiain’s Best Bakery.  Paul will be on hand to answer any questions you can think of during the day.

Testimonials from prior students

To see what others have said about Pretty Witty Cakes’ courses, see here .

How to book your class

Click here to book our Traditional Bread Making Class

Location: Our Traditional Bread Making Class is based in the Pretty Witty Work Shop which is a bright, spacious and airy 40 foot kitchen in Crowborough (TN6) on the Kent, East Sussex border.

Price: £150 (includes VAT where applicable).

Time : 10:15am – 4pm

Travel: We can assist with all travel arrangements including advising on trains and flights, pick up from the airport or train station.  For those coming by car, we have ample private and enclosed parking at the house.

Before booking, please ensure you read the terms and conditions on this website and also double check the date that you wish to attend as there will be no refunds for cancellations.  Class places are non-transferable.

For further details, please email [email protected] or call 07976 32 72 78