The Farm Dojo

via Braidwood, NSW

Learn to make perfect bread in your home or food business

Afternoon Breadmaking Experience

This relaxed and enjoyable course shows you how to make a loaf of bread at home or on the campfire. We make one type of naturally fermented dough and we cook it in the campfire. You then get to eat the bread with some food that was simmering away while we made the bread.

Duration is about 3 hours and can be worked around lunch or dinner.

Cost is $100 per person. Minimum of four people.

This course can be held at a variety of venues depending on how much travel and comfort people want. I have a couple of venues that work well for me, but this is a very transportable course.

Notes and materials are provided.

Matthew Hulse learnt to bake over 20 years ago. Matthew is the grandson of a baker and nephew of a pastry chef. Matthew is best known for creating Dojo Bread in 2006. Since selling the bakery, he continues to share his knowledge through entertaining, informative and popular bread making workshops. Matthew has made bread for television, radio, magazines and most importantly friends and family for almost 20 years.

Overnight Baking Course.

This course covers the material I have been presenting for 10 years in the breadmaking workshop. I decided to do the prep with the students to avoid that “heres one I prepared earlier” situation that was necessary to make the one day course work. In the overnight course we do it together and you can see it and touch it!

Most importantly you will be steered away from the common pitfalls that undo beginners! We cover ingredient selection, recipes and formulations, mixing dough, moulding bread into loaves and rolls, proving, baking, cooling and storing bread. All types of bread are covered. We explain all types of bread: soft white to stoneground sourdough!

Arrive after lunch at the venue. Settle in and we get started. Theory for one hour and then we start mixing and doing the prep for the overnight ferments and the fruit bread.

A meal is served in the evening and in the morning the moulding and baking is done until lunch at 12:30. During lunch questions are answered and we bake off the bread. Go over recipes again.

The minimum number of participants is 4 people and the maximum is 6.

The course is $175 per person. Accomodation is not included and depends on what room one chooses.

Included in the course fee is dinner, breakfast, as well as tea and coffee. Also the materials needed to make bread on the day and some sample ingredients. Take home notes are also provided.

Matthew Hulse learnt to bake over 20 years ago. Matthew is the grandson of a baker and nephew of a pastry chef. Matthew is best known for creating Dojo Bread in 2006. Since selling the bakery, he continues to share his knowledge through entertaining, informative and popular bread making workshops. Matthew has made bread for television, radio, magazines and most importantly friends and family for almost 20 years.