Dublin Cookery School - Tuesday 2 May – Thursday 4 May 2017; 9.30 to 16.30 Price; €290
Nothing beats the taste and smell of wonderful homemade bread. Water. Flour. Salt. Yeast. From such a simple list of ingredients comes a multitude of possibilities, depending on how we combine those basic variants and what choices we make in the core bread-making steps of mixing, kneading, proving and baking.
From starter and overnight doughs for crusty rolls and flavoured breads, we’ll explore pizza dough, flatbread, naan, brioche, focaccia, crackers and multigrain. Enjoy becoming completely hands-on in what we hope you’ll find is something that you will become confident in producing regularly at home.