Join us at MOR HQ in Chipping Campden for a relaxed, hands on day exploring the foundations of Italian baking. From soft, olive oil rich focaccia to airy ciabatta and beautifully fermented pizza dough, this course is all about understanding dough, time and technique.

We’ll work together through each style, sharing practical skills and plenty of tips so you leave confident to recreate them at home.

Perfect for curious beginners and confident home bakers alike.

During the course, you’ll learn:

How to mix and ferment dough for pizza, focaccia and ciabatta
Understanding hydration and gluten development
Shaping and handling wet doughs with confidence
Using time and fermentation to build flavour and texture
Baking for light crumb, crisp crust and golden colour

Drinks and lunch included

Time: 10:00 to 15:00
Location: MOR HQ, Chipping Campden