During the course you will develop your home baking skills while learning the science behind bread making in general, and learning the art of savory and sweet brioches.
Brioche are simple to master but it’s important to follow a few golden rules like understanding the right moment to add the butter to your dough or the temperature of the milk.
Since time is the most precious ingredients for good bread in general, you will always make the dough on the night of your lesson but take it home to allow a slow fermentation for a better final product.
The tutor will give plenty of instructions for you to bake at home independently using your domestic oven.

Please bring the following with you each week:
· A mixing bowl
· A tea towel
· Cling film
· A scale
· A measuring jug
· A dough scraper
· Measuring spoons

For the first session you will also need to bring the following:
500 g plain flour
250 g of mascarpone
100 ml milk (warmed at 37*C)
50 g sugar
7g dried yeast or 15g fresh yeast
1 egg
2 egg yolk
25g butter (optional)

Abingdon and Witney College is subject to Ofsted regulation and is required to work with all its students to make sure they understand Government initiatives around Safeguarding, Prevent and Fundamental British Values. Information on these matters will be shared with you during your course.

You will also be asked to complete monitoring paperwork, which helps us to deliver course content to the highest quality.