We start the day at 9.30 with a cuppa and talk about what baking experience guests have. Then we make the first of the doughs; weighing, mixing and kneading the ingredients. For the first one, a wholemeal dough, I'll be right there, leading them step by step through the process. The second dough, an organic white, will be easier second time around. By the time the bakers are on their third dough, a focaccia, I’ll be making a brownie to have with coffee and a well-deserved sit down. At this stage, the kitchen is full of bowls of rising doughs covered with cloths. The doughs prove naturally in the ambient temperature of the kitchen. We take our coffee and cake either in the garden, weather permitting, or in a comfy armchair. After our coffee break we shape our three doughs into six different types of bread: white and wholemeal loaves, white rolls, wholemeal mini loaves flavoured with walnut or beetroot, pitta and focaccia. When everything is shaped and proving we have a light lunch of freshly cooked pitta stuffed with Greek salad. All the bread goes into the oven while we’re eating so we finish off around 3pm. We use my regular oven, so it’s straightforward to re-create in any kitchen. There are only two people at a time so the experience is really personal.
Il tuo host
I'm passionate about baking good wholesome bread and sharing my experience with others. I've immersed myself in the bread world; travelling to Paris to learn from expert bakers, learning from them and then sharing tips and recipes with other bakers. I teach in a relaxed style in my country kitchen to very small groups. I demonstrate how to mix, knead and shape the dough and inspire in others the confidence to produce beautiful, tasty bread. I grow most of our fruit and veg in our garden and produce jams, chutneys and pickles to sustain us through the year.
Che cosa è incluso
We'll be having a cake of some sort midway through the morning, usually a chocolate brownie or fruit muffin. Lunch is pitta…
We have a selection of teas and coffee.
Dove ti troverai
We'll be baking in my country kitchen. My house is over 300 years old and has low beamed ceilings and open fireplaces. In summer we'll have our coffee outside in the garden surrounded by flowers and wildlife. In winter we'll be next to a roaring log fire.
Cosa tenere a mente
Termini di cancellazione
È possibile cancellare e ottenere il rimborso totale di qualsiasi esperienza entro 24 ore dall'acquisto.
Termini di comunicazione
Comunica sempre attraverso Airbnb. Per proteggere i tuoi pagamenti, non trasferire mai del denaro e non comunicare al di fuori del sito web o dell'app di Airbnb.
Requisiti degli ospiti
Possono partecipare fino a 2 ospiti a partire dai 11 anni.
You can be an experienced baker or a novice. You'll get to make six different types of bread in a day and take it all home.
corso di panetteria
Introduction to bread baking
A partire da $120 a personaNuova esperienza
A partire da $120 a persona