Bread Making Classes in Kent — What You’ll Learn at Strong White Bakery School

There’s nothing quite like the feel of dough between your fingers, or pulling a golden loaf from the oven that you made entirely from scratch. If you’ve been looking for bread making classes in Kent, here’s exactly what to expect from a day at the bench with Martin at Strong White Bakery School.

Whether you’re a complete beginner or want to sharpen skills you already have, these small-group classes are built around doing — not watching. You’ll go home with real bread, real technique, and the confidence to keep baking.

Who Are These Classes For?

Strong White bread classes are for anyone who wants to understand the craft behind great bread. Most students come with little or no baking experience — curiosity is the only requirement. Classes run throughout the year at venues across East Kent, including Deal, Dover, Canterbury, Folkestone, and Ramsgate.

Groups are kept deliberately small so everyone gets hands-on time and personal guidance throughout the day.

What You’ll Learn

The Ingredients — Why Simple Is Best

Great bread needs very little: flour, water, salt, and time. We start here, unpacking what makes quality ingredients matter and why supermarket bread can’t replicate the real thing.

You’ll explore:

The difference between flour types and when to use each
How hydration levels affect the texture and crust of your loaf
The role of fermentation in developing flavour

Hands in the Dough — The Feel of Good Bread

This is not a demonstration class. From the moment you arrive, your hands are in the dough. Martin shows you:

How to mix a soft, well-developed dough with minimal kneading
How to judge readiness by touch and smell rather than a timer
When to fold, rest, and shape — and why each stage matters
What to do when things go wrong (they sometimes do — and that’s fine)

Fermentation — Learning to Work With Time

One of the biggest lessons in craft bread baking is that time does most of the work for you. You’ll learn:

The difference between fast and slow fermentation, and why slow usually wins
How to build flavour and structure without overworking the dough
Practical ways to fit bread baking around everyday life

No apps, no timers — just feel, observation, and a little patience.

Shaping, Scoring & Baking

Once the dough has done its job, we move to the satisfying part. You’ll shape and bake a range of breads — typically including:

Crusty rolls with an open, airy crumb
Focaccia with a crisp base and pillowy interior
Rustic flatbreads or pizza using the same base dough

You’ll also learn how to get professional results from your home oven, an air fryer, or a pizza stone — no specialist equipment required.

What You’ll Take Home

Every student leaves with:

The bread they baked during the class
A clear, repeatable method they can use at home immediately
Confidence to experiment and troubleshoot on their own
Martin’s slow-dough focaccia recipe (see below)

And, more often than not, a few new friends.

Practical Details

Location: Venues across Kent — Deal, Dover, Canterbury, Folkestone, Ramsgate & Thanet
Group size: Small and friendly — everyone gets individual attention
Equipment: Everything is provided. No fancy kit needed.
Duration: Half-day and full-day options available
Refreshments: There’s always something warm to enjoy

Upcoming dates and pricing are listed on the courses page. Gift vouchers are also available if you’d like to treat someone to a session.

What Students Say

New skills …
I loved every moment. The environment was supportive, and I left with new skills and some delicious recipes.
Emma T, Chatham, 2025

Bonus Recipe: Martin’s Slow-Dough Focaccia

This is one of the breads you’ll make on the course. Low-knead and cold-fermented overnight, it’s a perfect introduction to working with time rather than effort.

Ingredients (makes one tray, serves 4–6)

273g strong white flour
205ml cold water
5g salt
1g fast-action dried yeast (reduced for slow fermentation)
15ml olive oil, plus extra for the pan and topping

Equipment

Large bowl, scraper, scales, water jug
8-inch square baking tin or similar

Method

Evening, Day 1 — Mix the dough

Combine flour, salt, and yeast in a large bowl. Add cold water and olive oil, mixing until no dry spots remain. Cover and rest for 20 minutes, then perform a few stretch-and-folds to smooth it out. Lightly oil the top of the dough, cover the bowl tightly, and refrigerate overnight (up to 24 hours).

Next Day — Shape and proof

Remove the dough from the fridge and rest at room temperature for 30–60 minutes. Lightly oil your tin and stretch the dough to fill it. Cover and proof for 1.5–2 hours, until bubbly and puffy.

Dimple, top, and bake

Drizzle generously with olive oil and use oiled fingers to press deep dimples across the surface. Add toppings — sea salt, rosemary, sliced olives, cherry tomatoes. Bake at 220°C (fan 200°C) for 20–25 minutes until golden and risen. Cool briefly, then slice.