Beginner courses at the National Bakery School

This is a first approach to bread making made from scratch: participants will learn how to make two yeasted items easily replicable and very versatile, together with a few basic notions.

We will approach:

• Soft Rolls
• Baguettes

Equipment, tools and ingredients, as well as aprons, hairnets and bags to carry the products home, will be provided by NBS. Wear comfortable clothes and shoes with closed toes.

Date: 8 November 2019 

Time: 17:00 - 20:00

Location: D. Powell Bakery @ National Bakery School – E119

Second approach to bread making: participants will learn how to make two yeasted items, with ingredients inclusion and artisan shaping, from scratch. Both items are very versatile (interchangeable ingredients) and easy to be replicated.

We will approach:

• Olive Bread
• Onion Bread

Equipment, tools and ingredients, as well as aprons, hairnets and bags to carry the products home, will be provided by NBS. Wear comfortable clothes and shoes with closed toes.

Date: 13 November 2019

Time: 17:00 - 20:00

Location: D. Powell Bakery @ National Bakery School – E119

Participants will explore two methods of cake making: sugar batter process and hot method.

We will approach:

• Victoria sandwich
• Sticky ginger cake with clementine glaze

Equipment, tools and ingredients, as well as aprons, hairnets and bags to carry the products home, will be provided by NBS. Wear comfortable clothes and shoes with closed toes.

Date/Time: 28 October 2019 (18:00 - 21:00), 26 November 2019 (15:00 - 18:00 or 18:00 - 21:00)

Location: Yamazaki Bakery @ National Bakery School – Room E118

Participants will explore colour and textures in sugar paste to create a parcel.

We will approach:

• Cover 16 cm square sponge parcel with marbled paste complete with bows

Equipment, tools and ingredients, as well as aprons, hairnets and bags to carry the products home, will be provided by NBS. Wear comfortable clothes and shoes with closed toes.

Date/Time: 12 November 2019 (13:00 - 16:00), 18 November 2019 (18:00 - 21:00)

Location: Yamazaki Bakery @ National Bakery School – Room E118

Learn how to bake gluten free items that have good flavour, texture and consistency. Products are easy to be replicated at home and are versatile, for the choice of gluten free ingredients.

We will approach:

• White GF Bread
• GF Cheese Scones
• GF Nut Bread

Equipment, tools and ingredients, as well as aprons, hairnets and bags to carry the products home, will be provided by NBS. Wear comfortable clothes and shoes with closed toes.

Date: 4 December 2019

Time: 17:00 - 20:00

Location: D. Powell Bakery @ National Bakery School – E119

Participants will learn how to create amazing desserts from sweet pastry.

We will approach:

• Frangipane tarts with fresh fruit
• Salted caramel and ganache tart

Equipment, tools and ingredients, as well as aprons, hairnets and bags to carry the products home, will be provided by NBS. Wear comfortable clothes and shoes with closed toes.

Date/Time: 2 December 2019 (18:00 - 21:00), 20 January 2020 (18:00 - 21:00)

Location: Yamazaki Bakery @ National Bakery School – Room E118

Participants will be able to start their own natural bacterial culture and fully understand the process of making sourdough bread. They will also get introduced to the use of a proving basket and scoring techniques.

We will approach:

• White sourdough
• Rye sourdough
• Make and maintain your own starter

Equipment, tools and ingredients, as well as aprons, hairnets and bags to carry the products home, will be provided by NBS. Wear comfortable clothes and shoes with closed toes.

Date: 20 November 2019

Time: 16:00 - 20:00

Location: D. Powell Bakery @ National Bakery School – E119

Participants will learn how to make fat-enriched dough from scratch and how to produce a light and versatile product, easily replicated at home.

We will approach:

• Braided brioche bread
• Doughnuts

Equipment, tools and ingredients, as well as aprons, hairnets and bags to carry the products home, will be provided by NBS. Wear comfortable clothes and shoes with closed toes.

Date: 27 November 2019

Time: 17:00 - 20:00

Location: D. Powell Bakery @ National Bakery School – E119

Participants will learn how to make laminated dough and how to shape croissants and pains au chocolat.

We will approach;

• Croissants
• Pains au chocolat

Equipment, tools and ingredients, as well as aprons, hairnets and bags to carry the products home, will be provided by NBS. Wear comfortable clothes and shoes with closed toes.

Date: 6 December 2019

Time: 17:00 - 20:00

Location: D. Powell Bakery @ National Bakery School – E119