The Artisan Bakery School

Biography

Dragan Matijevic
“My fascination with breadmaking was born of necessity in the mid seventies, when I first arrived in this country. The bread in England then was, and still largely is, fast to produce and chemically induced. No wonder that today we have such a huge number of people suffering from bread allergies.
Coming from a macho culture, barely able to fry an egg, I was forced to learn how to bake a decent loaf, just to survive.
But my really passionate quest for the perfect loaf began later on in my life. Wanting to learn absolutely everything about what makes dough work, I picked up tips from master bakers everywhere, as well as trying one thousand and one ways of making bread.
The answer was to ditch everything but the essentials (good flour, clean water, salt and yeast) and give it all plenty of time.
Today, to make my perfect loaf, I prefer to use heritage flours (or gluten free flour), coupled with the time-honoured method of long fermentation, which makes delicious and beautiful breads that are also good for health.
I use mainly sourdough retardation method because it is dead easy (15 minutes hands on) and produces the best tasting loaves. My dough takes between 12 and 144 hours to develop and each loaf is carefully hand-crafted. That’s why I call my loaves ‘artisan’.
My greatest pleasure is when people come to us saying that they can eat bread again, because properly fermented dough is easy to digest. Or our students telling us that after the course with us they have never bought another loaf of bread again!”
Apart from baking Dragan does magic shows for all ages and writes books for children.

Penny Williams
Penny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis.
As a three-year old Penny remembers coming in from the garden to poke a curious, muddy finger into a mesmerising pillow of white dough rising in a bowl and squeaking with guilty alarm at the grubby dent she had made. To her astonishment, the dent disappeared, just as her laughing mother said it would. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.
The Rise of Real Bread Conference in 2009 was her first encounter with the artisan bakers, millers, farmers, scientists, ecologists, writers and activists that are fighting for a better loaf on Britain’s tables. It was a watershed moment.
Penny says “We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being.
But the most fun part of The Artisan Bakery School is running the weekend courses. It’s all about making people feel at home, preparing something special for them at every meal, gathering round the table, or round the fire, enjoying a glass of wine and telling stories after dinner. You wouldn’t believe how many amazing tales our bakers have to tell!”
Apart from being a baker Penny is a professional copywriter and an author of a number of fictional books, both for children and adults.

Where to find The Artisan Bakery School online


Books

Baking In A Wood Fired Dutch Oven
Price: $2.99 USD. Words: 11,440. Language: English. Published: May 1, 2018 by Dragan Matijevic. Categories: Nonfiction » Cooking, Food, Wine, Spirits » Baking, Nonfiction » Cooking, Food, Wine, Spirits » Outdoor cooking
Dust off that heavy old cast iron pot, grab some fire bricks and a base, and hey presto! You’ve got yourself a mobile, wood fired oven.  The book covers how to: * Make and bake the most delicious wood fired pizzas and breads * Make a portable wood fired oven and take it anywhere and set it up in a minute * Safely and effectively start and control your fire and sustain correct baking temperatures
Wood Fired Oven Baking
Price: $2.99 USD. Words: 10,980. Language: English. Published: May 1, 2018 by Dragan Matijevic. Categories: Nonfiction » Cooking, Food, Wine, Spirits » Baking, Nonfiction » Cooking, Food, Wine, Spirits » Outdoor cooking
Master the craft of wood fired baking. Learn how to: * Make and perfectly bake great pizzas and breads * Light and manage a lively fire * Control the temperatures in the dome and on the hearth * Manage your schedule so that everyone eats before the fire dies out * Choose your fire tools and equipment * Use the best fu
Faster Artisan Breads II Sourdough
Price: $2.99 USD. Words: 19,400. Language: British English. Published: March 17, 2016 by Dragan Matijevic. Categories: Nonfiction » Cooking, Food, Wine, Spirits » Baking
This book, in 3 simple steps to outstanding sourdough bread, shows you how to: * fit a simple baking schedule into the busiest life * get the right level of rustic taste for your palate * make and maintain a healthy wild yeast starter * bake great recipes * in step-by-step colour photographs and clear explanations With great tips on how to improve the look, taste and texture of your loaves
Baking Low Gluten & Heritage Breads
Price: $2.99 USD. Words: 14,820. Language: British English. Published: March 17, 2016 by Dragan Matijevic. Categories: Nonfiction » Cooking, Food, Wine, Spirits » Baking
You will find in this book: * How to bake rye breads * Why heritage flours are better for your body * How to make a range of rich and characterful breads in 7 easy steps * How to make and manage consistently healthy wild yeast starters * Tips for improving the looks, taste and texture of your loaves
Building a Wood Fired Oven in a Day
Price: $2.99 USD. Words: 5,970. Language: British English. Published: March 17, 2016 by Dragan Matijevic. Categories: Nonfiction » Cooking, Food, Wine, Spirits » Pizza, Nonfiction » Cooking, Food, Wine, Spirits » Baking
This book is for anyone who’s dreamed of baking bread or pizza in their own outdoors woodfired oven, but always lacked the space, the skills to build one or the funds to buy one. * Takes 1 hour to reach baking temperature * Requires very little wood * Lends fabulous, smokey character to food * Can be used for breads, pizzas, baked spuds, casseroles and even barbecued food
Perfect Pizza
Price: $2.99 USD. Words: 13,710. Language: British English. Published: March 17, 2016 by Dragan Matijevic. Categories: Nonfiction » Cooking, Food, Wine, Spirits » Pizza, Nonfiction » Cooking, Food, Wine, Spirits » Baking
Perfect Pizza is a practical manual for professionals and enthusiasts alike who wish to learn the craft of real pizza making. You will get to truly “know your dough”, how best to handle it, at every stage from mixing to pizza shaping, topping and final baking. Complemented by tempting suggestions and instructions for authentic sauces, show-stopping toppings and fabulous finishing touches.
Party Breads!
Price: $2.99 USD. Words: 16,000. Language: British English. Published: March 16, 2016 by Dragan Matijevic. Categories: Nonfiction » Cooking, Food, Wine, Spirits » Baking, Nonfiction » Cooking, Food, Wine, Spirits » Pizza
* FAB (Faster Artisan Bread) 3 Step easy method for making authentic artisan loaves with only 4 minutes hands-on effort * Recipes include stuffed focaccia, pizzas & baguettes and breads for dips and mezze * Fabulous last-minute recipes for show-piece breads * Colour photographs and clear explanations * Great tips on how to maximise the look, taste and texture of your party breads
Faster Artisan Breads
Price: $2.99 USD. Words: 15,110. Language: British English. Published: March 15, 2016 by Dragan Matijevic. Categories: Nonfiction » Cooking, Food, Wine, Spirits » Baking
Fabulous breads in three bread making steps and only four minutes hands-on. This book dispels the myth that great bread is time consuming or difficult to make. * How to fit a simple baking schedule into the busiest life * Tens of great tips for better breads * Mix one batch of dough and bake fresh bread daily * Fabulous bread recipes with colour photographs and clear explanations
Gluten Free Gourmet Friendly Breads
Price: $2.99 USD. Words: 11,370. Language: British English. Published: March 15, 2016 by Dragan Matijevic. Categories: Nonfiction » Cooking, Food, Wine, Spirits » Baking
* Discover that gluten free can be tasty too * Pizzas for parties, fougasse for sharing, pitta for filling, and little socca nibbles to enjoy as snacks * Create your own custom flour blends * Make your loaves rise in a variety of ways, including using your own wild yeast leaven * Discover a wide variety of naturally gluten-free flours * Create elastic, chewy crumb, without additives
A Million And One Original Bread Recipes
Price: $2.99 USD. Words: 12,860. Language: English. Published: November 8, 2015 by Dragan Matijevic. Categories: Nonfiction » Cooking, Food, Wine, Spirits » Baking
This breakthrough book from The Artisan Bakery School not only shows you how to make great breads, but how to successfully develop original recipes of your own. Included: 50 recipe suggestions, learn proportions for incorporating 100 different nuts, seeds, fruits, veg, cheeses, meats, herbs and spices, successfully combine ingredients to balance flavours and textures.
Baking Real Sourdough Bread
Price: $2.99 USD. Words: 14,470. Language: English. Published: November 7, 2015 by Dragan Matijevic. Categories: Nonfiction » Cooking, Food, Wine, Spirits » Baking
This book dispels the myth that sourdough is difficult and time-consuming to make. It shows how to fit regular baking into even the craziest lifestyle by using an ordinary fridge and the principle of retardation. It contains: The Seven Easy Steps, how to maintain the leaven, the secrets of long fermentation, tips on improving the look, taste and texture of your loaves and our original recipes.
Artisan Bread for Beginners
Price: $2.99 USD. Words: 10,750. Language: English. Published: November 6, 2015 by Dragan Matijevic. Categories: Nonfiction » Cooking, Food, Wine, Spirits » Baking
This book shows you a traditional method as well as a fast shortcut so you can fit baking authentic artisan breads into even the most hectic lifestyle. It includes: Our proven Seven Steps method, detailed illustrations, tips on improving the look, taste and texture of your loaves and ideas for using fruits, nuts and seeds to create an impressive selection of wonderful, original breads.

The Artisan Bakery School's tag cloud