In your baking class you’ll get an introduction to using yeast by making and kneading your focaccia dough. Once the dough has been formed it is set aside in a bowl with cling film, encouraging the yeast to activate causing the dough to rise. In the meantime we begin making scones, with the option of keeping it plain or adding raspberry and white chocolate.
The scone dough is formed together and kneaded, rolled out and cut using appropriate scone cutters. Once the scones are into the oven the focaccia dough will have increased in size and depending on temperature may be ready to bake. When using the focaccia dough you can keep it plain with rosemary and rock salt or make a tear and share bread with roasted peppers, onions, and rock salt. The class is normally split 50/50 on this one.
Once the focaccia dough has been shaped correctly its set off to the side with cling film over it on a baking tray to rise even more. Scones will be ready by now and come out of the oven ready to eat. While the focaccia dough is rising we move on to soda bread. This is where the Irish tradition is kept in the class, with the soda and potato bread being baked on a traditional gas-griddle hot plate where you can watch it being baked right in front of you. For both the potato and soda bread visitors are encouraged to set and lift their items on and off the hot plate by themselves for the full experience. After the potato bread is set onto the hotplate to bake the Focaccia bread is ready for the oven and will be ready after the Soda bread is baked on the hot plate.

Mark’s aim is to teach a lost skill back to the home; one that people will use and develop and bake to suit their needs.
Classes for up to 8 people.
Use the contact form to speak to speak with Mark to discuss what you would like to learn and bake.
**Prices are subject to length of class and ingredients used. **

Experience Northern Ireland

Finding Treasure in NI

The Krazi Baker

The Krazi Baker

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