We had a really successful bread and butter course on Wednesday at Ironbridge. The room was set up for the four course participants and we had a busy and fun evening of bread making and butter churning.
Ready for pizzas
Bowls at the ready
We made a wholemeal wheat or spelt dough using the folding method, a white dough, kneaded on the table. We shaped these into bannetons, tins or focaccia and baked them off ready for the participants to take home with them. They all turned out beautifully.
White, wholemeal, spelt and focaccia loaves made by the participants.
We churned some cream into butter to finish the evening off.
I received some lovely comments from the course participants:
“It was a really great evening Kath, thank you, already had a taste of the bread and butter for supper .. Lovely. Thanks again for a really lovely evening….. Definitely going to do more bread baking, you have really inspired us..going to take some to a team meeting tomorrow for a tasting session.”
“Thank you so much for a lovely evening. I had a great time and am looking forward to trying the recipes again – hopefully with the same success as last night.”
Last Saturday saw me taking my first class at Acton Scott Museum. I was joined by eight lovely students for a day of bread making.
Here they all are doing a fold of their spelt/ wholemeal dough. We kept ourselves very busy. We made a wholemeal or spelt dough and shaped it into a tin, an olive oil dough that we shaped into a fougasse or a focaccia and a white dough that we shaped into a boule and proved in a banneton.
The highlight of the day was cooking our white loaves in the Bailiff’s cottage’s bread oven. Mike, the Bailiff, had lit the wood fired bread oven and made it ready for our loaves. It was fascinating being able to step back in time and cook our loaves the traditional way.
Whilst we waited for the loaves to cook it gave us all a chance to have a wander around the farm yard and coo over all the new babies that had recently arrived. There was a litter of nine day-old Tamworth pigs, some week to ten day-old calves and some very adorable chicks. The working horses are always worth a look and I never miss the opportunity to steal a glance at Dusty the Donkey (if only he fitted into the back of my car…).
Acton Scott is a working farm museum following the farming methods of the Victorians and is well worth a visit if you find yourself in Shropshire.
I am looking forward to my next couple of courses there, Home Dairying on 25th June and Sweet Doughs on 24th September.
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.
Have I told you how much I love my job? Last night’s class was an absolute pleasure spent with three lovely people. We made plenty of bread in our action packed three hours. We started with a spelt using the folded method, then kneaded a white dough which we made into loaves and a pizza for each of us. We made some Shropshire Butter Buns with an enriched dough I had prepared beforehand and I even had time to demonstrate how to make soda bread. It was all baked in the fab ovens that Little Wenlock Village Hall is kitted out with and was taken home by three satisfied students.
One of the students was kind enough to take a pic of me, in full grin, with all of the breads we produced.
If you would like to join me for a fun evening learning a new skill then please do get in touch.