A Day at The Dusty Knuckle: My Experience on a Bread Course in London
This past weekend, I had the pleasure of attending a hands-on bread course at
The Dusty Knuckle in London, and it was an experience I won’t forget anytime.
The course kicked off at 10am, and upon arrival, we were greeted warmly with the comforting smell of fresh bread in the air. The group of eight strangers were welcomed with a coffee order to get us started and a generous selection of the bakery's signature pastries to share. It was the perfect way to ease into the day, while chatting with fellow bread enthusiasts.
Our instructor for the day was Andy—better known as @atdavy.baker on Instagram—an experienced baker and teacher at The Dusty Knuckle. His approachable style and wealth of knowledge instantly put us at ease. Andy guided us through each step of the process with clear instructions, patiently answering questions and sharing helpful tips along the way. From the very beginning, it felt like we were in good hands, ready to take on the exciting challenge of baking four different types of bread.
The goal of the day? To bake four different types of bread: rye, sourdough, soda bread, and focaccia. Each one required its own technique, timing, and ingredients, which made for a full-on yet fascinating baking experience.
Rye Bread
We began with rye bread, a denser loaf compared to your usual white bread. The process was slow and methodical, involving different types of flour to achieve that classic rye texture. I learned how crucial hydration is in creating the perfect crumb, and by the time it was in the oven, I was already anticipating that rich, earthy flavour.
Sourdough
Next up, sourdough—a crowd favorite and the one I was most excited to try my hand at. The process is famously finicky, but under Andy’s guidance, I learned the importance of stretching and folding the dough rather than aggressively kneading it. Watching the dough ferment and develop those signature air bubbles was nothing short of enticing.
Soda Bread
Soda bread was our next challenge, and it was the quickest of the four to prepare. No yeast required here; instead, the magic happens with baking soda and buttermilk. Within just a few minutes of mixing, this rustic bread was ready for the oven, and the smell of it baking had the whole group eagerly waiting to dig in.
Focaccia
Last but definitely not least was the focaccia, an Italian classic. I loved how creative we could get with toppings—herbs, olive oil and sea salt. The dough was satisfyingly elastic to work with, and I was already imagining serving it with dinner later, this was my favourite to make and it smelt so good i was already taste testing it on the train home.
By the time we reached the midway point of the day, we were ready for a well-earned lunch break. We gathered in The Dusty Knuckle’s charming outdoor seating area, where we were treated to a tomato and bread salad - a delicious and inventive way to use up old bread. The combination of juicy tomatoes, olive oil, and crusty chunks of bread was the perfect refreshment, highlighting how leftover bread can be transformed into something delicious.
As an added treat, we were each offered a free beer or cider voucher to use at the pub garden next door, giving us the perfect opportunity to unwind and soak in the relaxed Dalston vibe before heading back to the bakery to continue our bread-making journey.
The lunch break was a lovely mix of good food, great company, and a moment of calm before diving back into the dough!
After lunch, it was back to baking. We checked on our loaves, learned more about the baking process, and shared tips about how to replicate the results at home. As 3 pm rolled around, the smell of bread filled the entire bakery. There’s something truly gratifying about seeing—and smelling—the fruits of your labor after a full day of work.
At the end of the course, we each left with our four loaves—still warm and fresh out of the oven. Carrying them home, I felt like a true artisan baker (at least for the day). It was immensely satisfying knowing that I had created them with my own hands, and I couldn’t wait to share them with family and friends.
This bread course at The Dusty Knuckle was everything I’d hoped for and more. I gained practical skills that I’ll be able to use in my own kitchen, and I left with a deeper appreciation for the art of bread-making. Whether you’re a novice or someone looking to refine your skills, I can’t recommend this experience enough. Plus, there’s something inherently peaceful about baking—a kind of meditative escape from the hustle and bustle of London.
If you’re looking for a hands-on, rewarding day out, The Dusty Knuckle’s bread-making course is absolutely worth a visit. You’ll leave with not only a box full of delicious bread but also newfound confidence in your baking abilities.
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