This 6 hour hands-on class covers essential breads by which I mean breads you might enjoy everyday, breads to rely on like wholemeal loaves, basic white loaves, rolls and oatcakes. These versatile breads fit into any meal, rolls or toasted wholemeal for breakfast, white loaves for a light lunch, oatcakes with soup or wholemeal and a salad in the evening. We usually manage 4 or 5 of the breads listed below but may vary what we bake (and we are open to suggestions).
When we bake wholemeal bread we will use an overnight sponge mixture (don't worry, dead easy and takes 30 seconds) to improve the flavour. We will also try using old dough from a previous baking to give the same boost to the taste of the bread. "old dough" sounds a bit yukky but it is a traditional baker's technique and again is really simple.
Not everyone likes brown or wholemeal bread, and some foods call for a lighter texture and taste than wholemeal so knowing how to bake a good white loaf is important.
This loaf has a wonderful buttery smell and toasts quickly to a golden colour.
Packed lunches, Sunday breakfasts, toasted snack next day - rolls are quite versatile. We will use a variety of flours to see how you can change the flavour by just a small variation in the flours and/or the proportions used. You can also check how the different flours affect the consistency of the dough.
Tasty, cheap and quick to make, keep well, healthy, go with sweet and savoury: seems a bargain! The technique is straightforward, the ingredients are readily available and the only equipment you need is a baking tray and an oven (well maybe a bowl and a spoon too)
Easy, quick and versatile. Fun for young fingers too.
Superficially similar to pittas but much softer.
All the recipes are on this website so you can have a more detailed look at what we do or just get cracking.