Advanced Bread Baking Two – 2 Day Intensive
S$ 520.00
Advanced
by Dean Brettschneider
Course includes lunch with a glass of wine and 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.
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