Lewis Freeman is a sixth generation baker who runs Dunns, a family bakery in London. Find out from Lewis about artisan bread making, the science behind the ingredients, and hints and tips about bread making in the classroom.
Lewis will demonstrate how to make three breads – a traditional sour dough, a bloomer and a focaccia.
This masterclass would be useful for trainee, new and more experienced secondary teachers across the UK.
- A day in the life of a bakery.
- Artisan baking.
- The science of bread making.
- How to make three artisan breads, with hints and tips for the classroom
- Links to Food – a fact of life
- Suggestions for sources of information.
- Hear what makes artisan baking different to large-scale baking.
- Develop your knowledge of bread making and share hints and tips with your pupils.
- Opportunity to ask questions of Lewis about bread making.
- Signposts to free editable resources for use in the classroom will be highlighted.
- Sources of further support and information will be made available.
- A certificate of attendance will be provided – useful as evidence for your professional development and performance management.
- The webinar supports the Food teaching in primary and secondary schools: a framework of knowledge and skills– backed by government.
Trainee, new and more experienced secondary teachers across the UK.
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