Bread making with Chef Michel – March 2026

Learn what makes a good sourdough culture (starter) – Sourdough is a stable culture of lactic acid bacteria and yeast in a mixture of flour and water.

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities.

Learn the art of making Michel’s Easter Hot Cross Buns – Master the art of baking traditional spiced, sticky glazed fruit buns adorned with pastry crosses. While a classic Easter treat, these buns are delightful any time of the year.​

Learn the art of making the perfect 3 Strand Plaited bread

Please note, we reserve the right to alter the dishes covered in the course, to meet the dietary requirements of our guests
 

Enhance your baking expertise by delving into the foundational techniques and diverse varieties of bread-making.​

Cultivating a Sourdough Starter – Learn how to begin your sourdough journey by creating a robust starter by combining flour and water, feeding the mixture daily until it becomes bubbly and active. This natural leavening agent imparts a distinctive flavour and texture to your bread.

Understanding Dough Hydration and Proofing – Learn how Hydration—the ratio of water to flour—significantly influences dough consistency and bread quality. Proper hydration ensures optimal gluten development, essential for structure and chewiness. Proofing, or allowing the dough to rise, enables yeast fermentation, resulting in a light and airy loaf.

Exploring Yeast Varieties: Fresh vs. Dried – Learn how the yeast is pivotal in bread-making, with fresh and dried forms offering distinct characteristics. Fresh yeast often yields a richer flavour and is ideal for recipes requiring extended fermentation. In contrast, dried yeast offers convenience and a longer shelf life, making it suitable for various baking needs.

Crafting Classic Hot Cross Buns – Elevate your baking repertoire by mastering traditional sourdough Hot Cross Buns—spiced, sticky-glazed fruit buns adorned with a pastry cross. These treats are especially popular during Easter but can be enjoyed year-round.

Techniques: Stretching, Folding, and Kneading Dough – Learn Developing gluten is crucial for bread structure. Techniques like stretching and folding gently strengthen the dough without intensive kneading, while traditional kneading methods further enhance gluten formation, contributing to the bread’s final texture.

Shaping and Braiding Loaves – Transform your dough into visually appealing loaves by learning shaping techniques. Mastering a three-strand braid involves arranging three dough strands, pinching them together at one end, and alternately crossing the outer strands over the center to create an intricate pattern.

By embracing these techniques and exploring various bread types, you’ll build confidence and versatility in your baking endeavors.

This one-day Easter special bread making course takes place in the historic town of Eccleshall, in the heart of rural Staffordshire. Easily accessed from Derbyshire, Shropshire and Cheshire, we are only minutes from the M6, A51, A50 and the A34. We have free on-site parking. 

Our “kitchen angels” will support you on the day and ensure you have everything you need. We’ll provide an apron, and all the equipment and ingredients you need. We’ll even do the washing up! 

There’ll be plenty of opportunities to taste the food as you progress through the day and you’ll join us at our farmhouse table for a freshly prepared pizza made by you.  

You’ll also prepare food to take away and enjoy at home. We make a conscious effort to reduce waste and encourage you to bring your own containers to transport your goodies home.  

Our day courses run from 9.30 am to 3.00 pm and you can join the team for morning refreshments from 9.15 am. 

More specific information will be sent to you by email when you book your course.
 

Michel has worked in many well-known kitchens across London. However, it was his move to Shropshire where he began his mission for using the finest locally sourced food. 

He worked more recently as executive head chef at the Albright Hussey Manor Hotel where he achieved 2AA Rosettes for nine consecutive years. 

Michel shares our passion for supporting local farms and preserving our heritage and open spaces, as well as helping the environment.  Read more about Michel’s experience here  

No prior experience is necessary for this course and the day will appeal to keen bread making enthusiasts.  The day will be a fabulous culinary experience and you will learn from Michel who is truly passionate about creating delicious food of known provenance. You’ll meet new people and enjoy the hospitality of the Perrys Field to Fork team.  

To ensure we can accommodate your dietary needs, please inform us of any allergies or specific requirements at the time of booking before your experience.

While we strive to cater to various dietary preferences, our kitchen handles all 14 regulated allergens and other known allergens. Despite taking appropriate steps to manage cross-contamination, we cannot guarantee that our dishes are free from trace amounts of these allergens.

If you have severe allergies, please contact us directly to discuss how we can best assist you.

Book online or call us on 01785 851911 if you have any questions.

Please advise us of any allergens/dietary requirements prior to booking.