Advanced Bread Baking One – 2 Day Intensive

S$ 495.00

Advanced

by Dean Brettschneider

Course includes lunch, glass of wine & coffee / tea on both days

Building on the Basic Bread Baking class, employ advanced techniques to create French, Italian and German inspired breads such as Pain au Levain, (including the sourdough starter), Ciabatta, Baguette Traditional, Multigrain Rolls, Bavarian and Danish Rye Breads and Feta, Caramalized Garlic, Tomato & Basil Rolls. 

Prerequisite: Must complete Basic Bread Baking before attending

Course Dates
Sat 27 & Sun 28 May 2017 10am - 4pm (both days) 25 May 2017 Close
Sat 1 & Sun 2 July 2017 10am - 4pm (both days) 29 Jun 2017 Available Register

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