Introduction to Real Bread Baking

Course details

Real Bread for Beginners: The aim of this one-day course is to give beginners and those brushing up their skills an introduction to the different stages involved in making bread. It is hands-on and during the day you will weigh, mix, knead and make three different doughs. You will learn about fermentation and different shaping techniques. While the dough proves and the bread bakes you can relax with a cup of tea or coffee. This is a six hour practical hands-on course during which you will learn how to successfully make and bake the following:

Real Pan Bread (once you have tasted this you will never want to purchase a factory made slice pan ever again. We will show you how easy it is to make the dough and bake the bread. This pan has a pleasant flavour makes the best toast you will ever taste).

German Party Brot (this bread is great to take along to a dinner party - your friends will be hugely impressed with your baking skills).

Enriched Plaited Bread (looks difficult but is so simple to make and delicious).

Traditional Wheaten Soda Bread (unique to Ireland and very simple to make - we will give you some great baking tips).

You will also learn about the type of flour and yeast used and you will go away confident in your newly acquired bread baking skills. As with all our recipes we guarantee they work perfectly when you bake at home.

Real Bread – what is it? Real Bread is bread made using natural and traditional methods without the use of processing aids or any other artificial additives. At the Baking Academy of Ireland we will teach you to make real bread from flour, water, salt and yeast. Real Bread does not involve the use of any processing aids, artificial additives (flour 'improvers', dough conditioners and preservatives), or anything other artificial ingredient, such as: E481 (sodium stearoyl-2-lactylate), E472e (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids), E920 (l-cysteine), E282 (calcium propionate), E220 (potassium sorbate), E300 (ascorbic acid), E260 (acetic acid) soya flour, vegetable fat and dextrose. These are just some of the ingredients you might find in an industrial loaf.

We do NOT use pre-mixes - pre-weighed mixes designed for the not very skilled baker.

Bakers Do It Better - and you will learn more when you attend one of our courses. The maximum class size is 12 students and students work individually and not in pairs - we believe this provides you with a superior learning environment. Also the fee covers everything, including ingredients, and car parking is free.