Online bread baking workshops

This is a good time to exchange skills through the magic of the Internet. To join me and up to five others making bread online read on. Fun and possibly chaotic but hopefully we will make a good something!
If you enjoy the workshop as well as learning something then if you feel like it you could make a donation to a charity of your choice. My suggestions are The Cyrenians and NHS donation. Links are and

Workshops to choose from

Workshops so far have been on pittas, digestive biscuits, wholemeal loaves, ciabatta, focaccia, bloomers, fougasse, oatcakes together with Staffordshire oatcakes, brioche and challah with hot cross buns, white cob soup bowls, skillingsboller and walnut bread coming up soon. Please email/text me to suggest what the next workshops should be…

To book a place

You can see the available workshops on the calendar opposite. To book click on the workshop date then on register. The workshops will be advertised around two weeks in advance through the BreadinFife mailing list, Facebook page and via Eventbrite. For recipes see the recipe page.

Preparing for a workshop

  • You need to be using Chrome or Firefox or the latest version of Microsoft Edge browser when you link to the workshop, not older Microsoft browser versions or Safari.
  • No login or account is needed.
  • It's a good idea to make sure that your tablet/phone/laptop battery is fully charged.
  • Check that you have the ingredients shown in the recipe or reasonable equivalents.
  • Print a copy of the recipe from the link on this page to use while we bake, or make a note of the ingredients and weights for each.
  • Make sure that you have the required utensils. A timer, kitchen scales, a dough scraper, a 2 litre bowl or bigger, a cooling rack, a baking tray, a small bowl of white flour for dusting and baking parchment are needed for almost all the breads. Any additional tools are given with each workshop below.
  • There may be preparation for some breads to be done the evening before.


  • Yeast: Instant or Quick dried yeasts do not require soaking while Active dry yeast and fresh yeast do. Check the instructions on the packet. If your yeast needs soaked, soak the required amount of yeast in 50g of water from the recipe then stir in 50g of flour from the recipe and cover it. Do this before the workshop starts to avoid getting out of step with others using instant yeast.
  • Water : Your flour may absorb more or less water than mine. It's best to hold back 10% of the liquid the first time you use a recipe. Even if dough starts off a bit sticky resist the temptation to add more flour. The flour in your dough will absorb water for 10 minutes or so, wholemeal for longer and any extra flour you add will absorb water for a further 10 minutes. You can see how easy it is to end up with a "brick"!
  • Temperature: We want to end up with lukewarm dough so if the flour is cold we need warmer water but not above 44ºC. If other ingredients in the recipe are stored chilled then bring into the warm early eg eggs or butter from the fridge, olive oil etc. Temperature is crucial the whole way through - your hands, the type of worktop you are using, cooling draughts.

The workshops

We start at 10.30 GMT
To join in paste the link jump in into your browser no earlier than 10.20
Please mute the microphone at your end to cut out clatter from everyone but turn it on to say you're in and to comment or ask questions.
There's no need to stay online while dough proves or bakes but we need to be back together early enough to avoid over proving or burning things! There are usually 2 or 3 breaks (first proving, prove in shape and bake) when you can do your own thing or stay and chat/discuss.
The workshops end when we are snacking on what we have just baked and comparing notes. Make sure you have something to hand that you will enjoy with what we have baked.

White cob soup bowls workshop on 3rd June at 10.30am
  • 3 hours end to end
  • Additional utensils: none, but some soup would be handy.
Hot cross buns workshop on 7th June at 10.30am
  • 4 hours end to end
  • Additional utensils: a piping bag for the decoration and a pastry brush for glazing.
Walnut cobs workshop on 10th June at 10.30am
  • 4 hours end to end
  • Additional utensils: a grinder to make the walnut paste.

Skillingsboller workshop on 14th June at 10.30am
  • These are buns with flaked almonds, cinnamon, cardamom etc.
  • 4 hours end to end
  • Additional utensils: a rolling pin, a pallet knife or scraper.