The breads in this 6 hour hands-on class have very distinctive tastes. By balancing the flours we choose with the flavours we are going to add we can end up with wonderful breads. In addition most of the recipes in this class involve copious amounts of butter and to counteract the effects this has on the gluten we add eggs too. In the class we learn how to handle these very soft buttery/eggy doughs. We should manage: pirozhki, challah, croissants and digestive biscuits (or possibly oatcakes though they take longer to bake.)
Unlike the fougasse, baguette and focaccia doughs croissants use a stiff cold dough so that the butter doesn't melt when we get around to adding it. The dough needs to be cooled repeatedly through to stop the butter from being absorbed into the dough. There is a helpful diagram to remind you of the layering and folding. If there is time in class we can try making bears' claws with marzipan filling.
Russian street food as in the photo at bottom right. These pasties are traditionally filled with cabbage, onion and egg, but enjoy experimenting. The pastry is made from a soft yeasted dough.
Just a bit of fun, but they are really good and quick.
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)
A sweet white bread, enriched with eggs made not only for major festivals but every week on the eve of the Sabbath. Thanks to Andrew Whitley of Bread Matters (www.breadmatters.com) for the plaiting diagram, the recipe which I have abbreviated a little, and for showing me how. The header shows challah with and without the traditional poppyseed dusting.
All the recipes are on this website so you can have a more detailed look at what we do or just get cracking.