This class is lead by baker Ben Glazer. He’s worked with some of the UK’s most exciting restaurants; the starred Portland and Lyle’s, up-and-coming Inver in Scotland, popular eateries Pitt Cue, Shotgun and Sager & Wilde Restaurant, and Lardo. Before that he worked at London’s e5 bakehouse and helped open up In de Wulf’s sister bakery De Superette, in Ghent.
Under Ben’s expert guidance you will learn how to shape, prove and bake 3 styles of loaf; a country sourdough, a parker house roll and a rye bread, all made using beautiful rare-breed and organic grains, stone-milled by Gilchester Organics in Northamptonshire.
HOW IT WORKS In the first half of the class, you will learn the techniques for preparing the breads, weighing out and mixing the ingredients. At around 1pm, you will move next door to have a 3 course lunch in The Quality Chop House Restaurant. The menu will showcase the wonderful breads you will be working on. After lunch you'll return to the classroom to shape the breads and bake the rolls.
You will leave with the hot parker house rolls, the rye loaf in a tin, and country loaf in a banetton ready for you to bake in your own oven the following day. We'll also give you a scraper, recipes and a bag of Gilchester organic flour so that you’re all set to bake at home.
Cost - £110 inclusive.
Our cancellation terms for all classes are 2 weeks in advance of the class date for a full refund.