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Focaccia and higher hydration doughs with James Hillery
This session will build on the skills learnt in the first webinar, making a focaccia dough that has a higher hydration, a wetter and stickier dough to work with, which gives that traditional open bubbly crumb.

We will also talk about different kneading approaches used for sourdoughs and “no knead“ breads.

The webinar will take place on Tuesday 14th September at 7pm.

The webinar will be hosted on Zoom and will include a live presentation plus a Q&A session, lasting approximately 1 hour (these are approximate timings and may vary slightly).

Tickets for this webinar are £10. (Follow the information below to pay via PayPal or Card).

Once you have registered for the webinar, you'll receive an email confirmation containing your link to join the webinar on the day.

During the webinar, you'll have the opportunity to submit your questions and chat with fellow attendees using the Q&A and 'chat' buttons at the bottom of your screen.

The webinar will be recorded and will be made available to all registered attendees for a limited time following the live webinar.

About the presenter

James was a contestant on Series 8 (2017) of The Great British Bake Off and has a passion for baking, which grew from learning to bake with his father as a child. James loves all aspects of baking including teaching, developing and writing recipes and presenting at food festivals. He is a judge for the World Bread Awards and the Great Taste Awards.

His recipes are delicious and focus on flavour, fun and seasonal produce. His goal is to ensure that the recipes are accessible to all and achievable by everyone.

Sep 14, 2021 07:00 PM in London

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Webinar is over, you cannot register now. If you have any questions, please contact Webinar host: Baking Heaven magazine.