Online baking skills

£15.00

Learn to bake online. These are personalised half hour online baking sessions on bread and seasonal bakes.

How about expanding your baking skills for the holiday season? Using the wonder of Zoom, this is the next best thing to working with me in person.

You’ll need a minimum of two sessions to make a basic bread loaf.  Cost is £15 per half hour. Examples of what we’ve covered include: Hallowe’en bakes, Christmas Bakes, European Christmas bakes; making sweet buns; making baguettes; autolysing, shaping and baking bread; setting up a sourdough starter and more!

Terms and conditions apply.

Clear

Description

Bake online together – It’s not just bread

It is amazing what you can learn to bake with me online. These sessions are personalised and are for one or two people. We work together in half hour sessions to create some great bread and some seasonal goodies. With a little preparation, you can create and bake a simple bread recipe in two half hour sessions. Seasonal bakes and pastry are available too!

Baking for Halloween and Christmas

Baking for Halloween and Christmas

Ideas for your sessions:

Breadmaking

  • Learn how to knead dough
  • Shape your dough to perfection
  • How to score your bread
  • Yeast vs sourdough
  • Start and maintain a sourdough starter. Bake a perfect sourdough loaf
  • Create delicious sweet or savoury treats

Seasonal baking

  • Bake for Hallowe’en – pumpkin bread or fougasse frights
  • Bake for Christmas: Pudding, Cake or Mincepie?  You choose
  • Bake European Seasonal delicacies: Stollen, Potica, Kugelhopf

Depending on the complexity of the bake, more sessions will be required. But we’ll discuss that first of course.  I’ll set up a quick chat to discuss what you would like to achieve then schedule the sessions at a time to suit you. This could be daytime, evening or weekend subject to availability.

Sessions are charged in half hour segments for £15 a segment. You will need to do some preparation at home outside the sessions. All the lessons use techniques that I learnt in France. Many of these are covered in the Bake Better Bread series

Previous participants have taken two or three half hour sessions to complete a project. For example we made these baguettes in this way and made and shaped the loaf!

Do get in touch to discussion what you’d like out of your session.

Additional information

Half Hour session

£15

Reviews

  1. Ywain

    BRILLIANT!
    I contacted Danielle for help whilst trying to master baking a straightforward loaf during lockdown. What I was baking tasted ok but I felt that if I was putting the effort in every day I wanted to get better results. I was also experimenting with T55 flour and wanted some tips. Her page stood out amongst the sea of nondescript advice as being more precise, and practiced so I decided to book a session.
    Danielle contacted me for a brief run through of what I needed advice on, booked a time for the seesion and emailed me breakdown of what prep I needed to do. She also suggested a second session to follow up which I found completely necessary and worthwhile.
    My bread now [almost] looks like I want it to, and tastes better thanks to Danielle’s advice.
    Highly recommend these sessions to anyone who who has started baking and needs advice on specific aspects of bread baking – make sure you have your questions sorted before starting!

  2. breadbakerdanielle

    Thank you Ywain. I really enjoyed our two sessions together. I’m really impressed with the bread you’ve made since!

  3. Jill Springbett

    Danielle was very friendly helpful and approachable. I am a reasonably experienced breadmaker, and I have been making sourdough recently. However, it wasn’t quite as I wanted; Danielle helped me with my specific questions and gave me lots of useful tips. Her advice has given me much more confidence, and I recommend her tutoring based on my session.

  4. breadbakerdanielle

    Thank you Jill. It was a pleasure to chat to you. Looking forward to seeing the results with your new flour!

  5. Jane Fleming

    I was really looked forward to my sourdough sessions with Danielle and I was not disappointed – Danielle is a very experienced and inspiring breadmaker. I loved the fact that during our sessions she gave me lots of tips and advice and I have come away feeling very confident about baking my next batch of bread. It is also really good to know that she is on hand if I need any further help. I would thoroughly recommend her very friendly and professional services.

  6. breadbakerdanielle

    Thank you Jane. I really enjoyed our session together. Looking forward to seeing your next sourdough loaf!

  7. Julie Shelton

    As a fairly experienced sourdough baker I was getting stuck in finding the exact advice regarding over proving of dough, as well as advice about some technical aspects.
    Danielle’s knowledge and experience were clearly evident in the advice she gave me.
    I found this time an invaluable asset to my dilemmas and well worth the money.
    Danielle has a lovely manner and took an interest in my methods. She also enabled me to trust my own ability with her reassurance advice and support.

  8. breadbakerdanielle

    Thank you Julie. I really enjoyed our session together and look forward to keeping in touch.

  9. clare shephard

    I actually did the classes rather than my mum as she couldn’t attend due to Covid, Danielle was more than happy to change the classes, i found the classes a great help, i would have never made bread myself other wise, but it really does give you a proud satisfaction that you did it yourself. i did 4 classes, and managed to make a loaf and two different tear and shares, classes are really good and clear, Danielle was easy to talk too, and clear with the information and any doubts more than happy to repeat it!! if you are in doubt definetely do the classes, i have actually made the bread again today and I am happy to use my skills i learnt! thank you

  10. breadbakerdanielle

    Hello Clare, Thank you so much for your comments. It was a pleasure to teach you. I am so pleased you are continuing to bake.

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