If you are new to the World of Bread Baking, this class is for you. There is truly nothing better than the aroma and flavour of freshly baked bread. Through methods of Slow cold proofing we develop flavour, texture and easy digestablility. Unlike popular Internet recipe which use too much yeast to make breads quickly, this class will enable you to use very little yeast to develop flavour.

Here's what you're going to learn in this class -

1. Theory and types of Yeast
2. Theory of Wheat
3. Milling fresh wheat grains and using it to make brea
4. Kneading by hand
5. Shaping with without moulds  

Types of Breads -

1. Long Fermented Bread
2. Whole Wheat Bread
3. White Sandwich Loaf
4. Multigrain Loaded Bread
5. Pillow Soft Buns (Pao)
6. Burger Buns
7. Garlic Bread
8. Focaccia