Outside it was dull, windy and raining. In other words, the weather was perfect for spending a day inside a warm kitchen baking bread. We started the day with a cup of tea and a piece of cake, apple or ginger, in case you are interested. Then we got to work, we used the folding method to make a spelt loaf and then the kneading method to make an olive oil dough which was crafted into focaccia and fougasse. We also made an enriched dough to make Shropshire butter buns, chelsea buns and iced fingers and I demonstrated how easy it is to make tortillas. We enjoyed a delicious lunch in the glass room, admiring the weather from the comfort of our warm room. All in all it was a lovely day.
I did what I usually do and forgot to take photos of the breads we had made. Luckily for me, the students hadn’t. The photos below are theirs showing the results of their day’s work. They got to take all of this home to share with their friends and family.
