- Duration
3 Days
- Attendance
- 9am - 4.30pm
- Location
- Plumpton College
Course Overview
Join our expert tutor Aidan Chapman for a 3-day journey into Principles of Artisan baking.
This course is perfect for the avid home baker who wants to improve their knowledge, it is also the perfect gateway for someone considering going into baking as a career.
Day 1
Creating various pre-ferments to use in your baking
We will make a Poolish, Levain, a sponge and start the journey of your own Sourdough starter
We will discover the theory of fermentation and how using it in your baking, to create wonderful flavoured products that are also good for your digestive system
We will look at what wheats and grains to use and how you can fit these into a busy schedule.
Day 2
We will put your pre-ferments to good use in various doughs
Including
Baguettes, focaccia, brioche, tin bread, doughnuts and croissants
You will learn all mixing and shaping methods
Day 3
We will bake of all of your creations from day 2
Looking at various methods to get the best out of your ovens
Shape and bake your croissant, shape and fry your doughnuts
We will also continue with your sour dough starters that you will be able to take home and bake with.
All recipes and methods will be given to you so you can continue with your baking journey at home/workplace.
Course Cost
£415 for the full course which includes £40 to cover the cost of materials.
Entry Requirements
Who is this course suitable for?
This three day course is perfect for those with none or little knowledge of the area being covered. It's a fun, social and unaccredited course that is suitable to give as a gift, or simply to meet likeminded people.
If you are looking at this course for Continued Professional Development or enhanced skill development, please refer to our fully accredited adult part-time courses.
Course Dates
- Start Date
- 13 January 2026
- End Date
- 4 March 2026
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