Continental Breads: 4 March 2026

Italian Breads

This engaging 1-day workshop is designed for anyone interested in the art of baking Italian breads, particularly those made with olive oil and high hydration dough. Over the course of 6½ hours, you will immerse yourself in hands-on baking, learning about the essential ingredients and methods for creating Italian breads.

Workshop Highlights:

• Ingredient focus: Understand the different types of flour suitable for each bread type and how they affect the dough

• Dough building: Learn the step-by-step process of building dough in stages, which is crucial for achieving the perfect texture and flavour

• Kneading and proving: Gain insights into effective kneading techniques and the importance of proving time for bread development

• Shaping and baking: Discover the best practices for shaping dough and mastering the baking process to create flawless loaves

• Biscotti baking: Delve into the art of making almond biscotti, with tips on achieving that authentic crunch that makes this treat so delicious.

Typical breads you’ll make:

• Rosemary and Sea Salt Focaccia: Enjoy the fragrant blend of rosemary and sea salt, perfect for pairing with meals or enjoying on its own

• Baguettes: Made the French way!

• Ciabatta: Learn to craft this iconic Italian bread known for its crusty exterior and airy crumb

• Almond Biscotti: Perfect your technique for baking these twice-baked biscuits.

Additional Details:

The workshop caters to all skill levels, from beginners to experienced bakers looking to expand their repertoire of olive oil breads. Lunch is provided. Comprehensive workshop notes will be provided to help you replicate the recipes at home.

With devoted time allocated for questions and answers, you will leave with a solid understanding of the techniques practiced. 

Allergen information: wheat, rye and nuts will be used during this class. Workshops take place in a working kitchen and therefore there may also be traces of other allergens. Unfortunately, we aren’t able to tailor recipes for substitutions or alterations, as these can fundamentally change the composition and final bake result. If you have specific food allergies, please make us aware at the time of booking. For more information regarding the range of ingredients used at The Batch Kitchen, please contact us before booking your course.

For more information on our booking policy, please read our full Workshop Terms and Conditions.

LOCATION

The Batch Kitchen, Unit 5, Weston Farm, The Street, Albury, Surrey GU5 9AY