Online bread workshops

Join me and five others making bread online.
If you enjoy the free workshop then consider making a donation to a charity of your choice or to: The Cyrenians
or NHS charities

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.

To join in a workshop

  • If you have booked a place paste the link jump in into your browser at around 10.15. We start at 10.30 GMT.
  • If you want to check out the link and related hardware/settings I will be online from 10.00 onwards.
  • Please mute the microphone at your end to cut out background noise. Turn it on to give comments or ask questions.
  • 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.
  • We need to be back together early enough to avoid over proving or burning things.
  • Make sure you have something to hand that you will enjoy with what we have baked.
  • If you have difficulties joining in please email me. My phone provides a second camera for the workshop and so is out of commission for texts and phone calls.

Preparing for a workshop

  • Use Chrome, Firefox or the latest version of Microsoft Edge browser when you link to the workshop. Older Microsoft browsers and Safari don't work. No login or account is needed.
  • Make sure that your tablet/phone/laptop is fully charged.
  • Print off the recipe to use while we bake and check that you have the ingredients or reasonable equivalents.
  • For almost all the recipes you need 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. Additional tools are given with each workshop below.
  • For some breads there may be preparation 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, then before the workshop starts 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.
  • Water : Your flour may absorb more or less water than mine. Hold back 10% of the liquid the first time you use a recipe. If the dough starts off sticky don't add more flour, wait a bit. The flour will continue absorbing water for 10 minutes or so, wholemeal for longer.
  • Temperature: We want lukewarm dough so use warmer water if the flour is cold but not above 44ºC. Bring chilled ingredients into the warm early eg eggs or butter from the fridge, olive oil etc.

These workshops are now bookable on Eventbrite but only a couple of places left.

Walnut cob and malt/rye rolls workshop Wednesday 5th August 10.30am
  • About 4 hours end to end,
  • Additional utensils: A grinder to make the walnut paste either electric or mortar and pestle.
  • Work to do before the workshop: It will help if we all have the sponge mixture for the walnut cob made up beforehand (30 minutes or an hour or two before)

Harvest wheatsheaf workshop Sunday 9th August 10.30am
  • About 3 ½ hours end to end, but only 45 minutes gentle work.
  • Additional utensils: a baking stone or heavy tray preheated in the oven,
  • Work to do before the workshop:

Focaccia and biscotti workshop Wednesday 12th August 10.30am
  • About 3 hours end to end, 40 minutes gentle work.
  • Additional utensils: bread board and bread knife to slice the biscotti after their first bake. Remember to buy/set aside olives, garlic, chilli, rosemary for the focaccia and nuts, dried figs, etc for the biscotti
  • Work to do before the workshop: Prepare a sponge mixture for the focaccia the evening before as on the recipe. Make rosemary infused olive oil as at the foot of the recipe. Optional, but really worth it. If you are going to use almonds or hazelnuts in the biscotti then it will help if you toast them for 10 minutes as in the recipe then once they are cool enough rub the skin off the hazelnuts.