If you join us on an all day Bread basics course you will enjoy a whole day devoted to the art of bread making. There will also be plenty of stops for tea or coffee and a delicious lunch too. We normally fit in at least three different breads, including a focaccia, a wholemeal or spelt and a flavoured loaf. I like to tailor each class to the interests of the participants, which is easy to do when there is a maximum of four people in each class.
These are the loaves made on last Saturday’s course. We made spelt loaves using 50% white spelt and 50% wholemeal spelt, a wholemeal loaf with 50% freshly milled Shropshire Soissons grain and 50% stoneground wholemeal from Shipton Mill, a white dough using Shipton Mill Baker’s White which we made into focaccia and a flavoured granary loaf using tomato paste or marmite as the flavour base with 50% white flour, 50% wholemeal and some malted cut rye and Shipton Mill’s Five Seed Blend.
A full-day course gives us plenty of time for in-depth conversations about the bread making process and we discuss the use of different yeasts (easy bake, dried active and fresh), the role salt plays in bread making, the consistency of different doughs for a successful loaf, shaping and the importance of getting a good tension when shaping, getting the best out of your oven and lots, lots more.
I love using my Komo grain mill during courses so I can share the flavour impact that freshly milled flour has. I use grain grown in fields in Shropshire and Cheshire.
There is a bookshelf crammed with books about breads, so you can browse these over a cup of tea.
You take home all of the breads that you have made, a booklet that contains over 20 pages of advice, tips and recipes and a scraper and 10% discount voucher from Bakery Bits.
If you would like to book a place on a future course visit the Ironbridge courses page to see the dates of future courses. I am also very happy to arrange a full-day or evening course for two or more people on a mutually convenient date if there isn’t a date listed that suits you. Feel free to get in touch.