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.

Course Dates
Sat 24 November & Sun 25 November 2018 10am - 4pm (daily) 22 Nov 2018 Available Add to Cart

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