Rachael Watson – Fougasse and French Beans

Join Rachael Watson, ex-GP and founder of the Abergavenny Baker Cookery School, to discover the magical properties of long fermentation dough and the gut/planet/budget friendly benefits of dried French beans. Shape and bake a fougasse (deliciously crusty loaves, shaped like a leaf) and learn how to develop the gluten, flavour and crust in French breads. Then relax and refuel with a plate of  French bean and Toulouse sausage casserole and a glass of wine before you hit the festival streets in the afternoon!