Processed NIA 6661 Kitchen Dough


Immerse yourself in the secrets of master bakers in the space of just one day. In this practical course, you’ll be getting your hands floury by learning the art of baking, mixing, hydration methods, kneading, proving, knocking back and creating ‘oven spring’.  

You'll experiment by making bread recipes from a classic farmhouse loaf to international favourites like baguettes and pizza bases, which you’ll top and tuck into for lunch. After making savoury classics, you'll learn to bake sweet treats like brioche and cinnamon doughnuts.  

If you’ve always wanted to bake bread from scratch or are looking to progress existing baking skills, this is the perfect workshop to bring your baking game to a new level.

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Steven Lamb

Steven Lamb

Culinary Guru

Steven Lamb is an award-winning author, culinary consultant, teacher and presenter. After a background in media, Steven’s food career began nearly 20 years ago, and in that time, he’s built up an extensive knowledge of food and a winning reputation on the culinary scene. With a natural talent for live hosting and interviewing, you’ll often find him at the best food shows and festivals - leading cookery demonstrations or hosting celebrity chefs.

Products you’ll typically make

  • DSC00796 Processed Farmhouse loaf
  • DSC00743 Processed Focaccia
  • Adobestock 293739586 Thin-crust pizza dough
  • DSC00773 Processed Baguette
Processed NIA 7095 Bread

Course run-down

10.00 - Morning session: We’ll start the day getting familiar with three most important bread baking ingredients: flour, yeast and water. We'll then make dough for a farmhouse loaf and, whilst this is proving, we’ll start the pizza dough in prep for lunch.

Later in the morning we’ll make salty, herby and spongy Italian focaccia, which we'll douse in olive oil. The pizzas will then be finished, dressed and cooked at a high temperature so your chosen toppings are melted and the crust is crisp. 

1.30 – 2.15: Lunch

Afternoon session: The afternoon is dedicated to making sweet doughs, starting with batches of doughnuts sprinkled with sugar and cinnamon and finishing off with the baking of mouth-watering, indulgent brioche.

4.30: Head home with digital access to methods and recipes to start your baking journey!

Skills covered

  • Baking
  • Mixing
  • Hydration
  • Kneading
  • Proving
  • Knocking back
    Knocking back
  • Shaping

What you need to know

Getting here

Our state-of-the-art training facilities are situated behind the Wyatt Stand at the iconic Edgbaston Stadium in Birmingham. The venue is all on one level and easily accessible from every area of the stadium.

Xcelerate Regional Skills & Community Training Hub, 
Edgbaston Stadium,
Edgbaston Rd,
B5 7QU

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Bread & Baking Masterclass with Steven Lamb

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Total: £180