Sourdough and Sweet Baking

Time

9:00 am – Arrival

9:30 am – Course Start

4:30 pm – Course End
Duration

1 Day
Tutor

Paul Raddan

From enriched sweet doughs to naturally leavened sourdough, this hands-on baking course with expert baker Paul Raddan celebrates the versatility of artisan baking. Throughout the day, you'll create a selection of delicious sweet and savoury bakes while developing the practical skills and understanding needed to achieve excellent results at home.

Working with both sourdough and yeasted doughs, you'll learn techniques including mixing, fermentation, shaping, filling and baking. With Paul's expert guidance, you'll gain confidence across a variety of artisan baking styles and leave with a collection of bakes to enjoy and recreate in your own kitchen.

What You'll Learn

Through practical baking and expert guidance, you will:

Understand the differences between sourdough and yeasted doughs
Learn mixing, fermentation and dough development techniques
Develop confidence in shaping enriched and naturally leavened doughs
Explore filling, twisting and finishing methods for sweet bakes
Gain practical skills to recreate a variety of artisan breads and pastries at home

What You'll Bake

During the course, you'll make:

Cinnamon Buns
Learn how to work with enriched dough to create soft, light buns filled with warming cinnamon flavour.

Chocolate & Vanilla Custard Torsade
Master the art of shaping and twisting doughs to create an eye-catching pastry with layers of chocolate and vanilla custard.

Mini Doughnuts
Discover the techniques behind producing light, fluffy doughnuts with a beautifully soft texture.

Rum Babas
Create this classic enriched bake, learning how fermentation contributes to its distinctive light and airy structure.

Walnut & Raisin Sourdough
Make a naturally leavened sourdough enriched with walnuts and raisins, offering a subtle sweetness that pairs perfectly with strong cheeses or simply toasted and drizzled with honey.

Who Is This Course For?

This course is ideal for home bakers, food enthusiasts and anyone looking to broaden their baking skills. Whether you're interested in sweet doughs, sourdough baking or both, you'll gain valuable hands-on experience across a range of artisan techniques.

The School of Artisan Food makes a conscious effort to reduce waste and packaging, so we encourage you to bring your own containers to transport your food home.

Refreshments will be available throughout the day, as well as a buffet-style lunch prepared by our catering team. All ingredients, equipment and recipes will be provided.

Please Note:

Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

Sourdough and Sweet Baking