Advanced Bread Baking Two – 2 Day Intensive

S$ 520.00

Advanced

by Dean Brettschneider

Course includes lunch and a glass of wine & coffee / tea on both days.

Building on your basic skills, practice advanced techniques to create more challenging breads such as Pain au Levin (including the sourdough starter), Apricot Brioche Plaited Loaf, Choc Cranberry Sourdough, Polenta Boules, Fig and Anise Plaited Scone and Mediterranean Savoury Pavés

Prerequisite: Must complete Basic Bread Baking Class before attending. Advanced Bread Baking One is NOT a prerequisite.

Course Dates
Sun 28 & Mon 29 January 2018 10am - 4pm (both days) 26 Jan 2018 Available Add to Cart

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