Tag Archives: Shropshire

Bread basics full day course

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. selection of loaves made on a bread basics course

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.

Komo grain mill

There is a bookshelf crammed with books about breads, so you can browse these over a cup of tea.

Bread library

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.

Booklet and scraper

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.

 

Bread & Butter

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

  Ready for pizzas

Bowls at the ready

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.

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.”

Acton Scott Bread making 7 May 2016

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.

Making bread at Acton Scott

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.

Bread making 28th February 2016

More lovely people joined us on Sunday to learn new skills in bread making.

Veg Patch Kitchen Bread Making class

Here they all are with the breads that they made throughout the day. We made white and spelt loaves using the folded method, an olive dough using the kneading method which we shaped into fougasse, focaccia and pizzas. We also made an enriched dough making iced fingers, Shropshire butter buns, chelsea buns and hot cross buns.

The loaves made during the bread making class

The loaves made during the bread making class

If you would like to join us for a full-day or evening class of bread making then please do contact us.

Shropshire Hills Discovery Centre Cookery Course Launch

Shropshire Hills Discovery Centre launched their spring cookery courses on Saturday. The centre, in Craven Arms, South Shropshire is introducing a range of cookery courses, including Asian, Cajun Carribbean and International Cuisines courses.

I am teaching an evening of Bread Making for Beginners at the centre on Wednesday 23rd March.

Saturday was a chance to showcase all of the courses. The centre was buzzing with people visiting the farmer’s market, the craft fair, the centre’s cafe and the secret hills exhibition.  I did a half-hour demonstration of how a basic white dough can be shaped into a wide range of different breads. I shaped fougasse, focaccia, turkish pide, a round loaf, a batard, a cottage loaf and a braid. I baked the fougasse so that the crowd could sample some of it. The demonstration flew by in the blink of an eye.

If you would like to book the bread making course, or any of the other courses, contact the Shropshire Hills Discovery Centre to book your place.

Shaping breads Shaping breads Shaping a fougasse Shaping a braid

Fougasse ready for sharing

Tailor made bread making courses

We had another very successful evening of bread making at Little Wenlock on Tuesday. One of the students was a keen bread maker who had requested specifically that we focus on shaping and flavour development. I am very happy to tailor a class around the needs of the participants. So whether you want to know how your dough should feel or how to get the best rise, come along and join me at one of my classes.

We folded a spelt dough that we shaped into tins and kneaded a white dough that we shaped into baguettes, boules and batards. We also made turkish pide and pizza to munch on at half time.

Nothing makes me happier than to pass on my knowledge of bread making to others and then to receive positive feedback is just the icing on the cake. This is the message I received from one of the course participants:

Had a fantastic evening with Veg Patch Kitchen! Gained so much from it all including a few gorgeous, yummy calories! Such a choice of breads this morning for breakfast, the family want me out with Kath Corfield every Tuesday night! Thank you Kath for a wonderful experience and some real usable knowledge.

To book your tailor-made class contact me.

Full-day bread making course 29th November 2015

On Sunday we hosted a family who were celebrating their Mum’s birthday with a special day together. We very much encourage people to tailor the day to suit them, especially if it is a group booking. So on Sunday, the daughter that booked with us requested that the course included Turkish and Mediterranean breads and croissants as these were what her mum was most interested in. It was very exciting to be able to tailor a course like this.  We made two versions of Turkish pide, a focaccia and fougasse each and croissants and pain au chocolat.

The Mum and Dad of the group had visited Turkey several times, enjoying the Turkish pides fresh from the wood fired oven. I had a lot to live up to. We made a flatbread version and a filled version, the Turkish equivalent of pizza. There was some fantastic creativity  with the fillings and toppings going on.

Turkish pide

Making Turkish pide

Turkish pide

Ready to go in the oven

Turkish pide

Fougasse

The creativity continued with the fougasse.

Fougasse

Making fougasse

Fougasse and focaccia

The fougasse and focaccia baked and ready to take home

I was very impressed with their talent for laminating the croissant dough and, of course, there was an element of familial competition going on.

croissants croissants

It was a lovely way to spend a very windy, rainy day. They took armfuls of goodies home with them and I hope that family croissant making becomes a regular thing for them.

If you would like to book a tailor-made course for you and a group of friends and family please contact us to chat about how we can help you enjoy a fantastic day of bread making.

15th November 2015 full-day course

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.

The breads made by the three students

The bread made by the three students

Breads taken home by Christopher

The breads made and taken home by Christopher

Evening Class 3rd November 2015

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.

Kath Veg Patch Kitchen

If you would like to join me for a fun evening learning a new skill then please do get in touch.

Take a look at our evening class and full-day course pages for more information on our bread making classes.

 

Full-day course price rise

Our full-day courses in 2016 will be priced at £90.00 per person. Discounts will still be available. Members of the Real Bread Campaign get a 10% discount off all our courses and if you book as a party of 4 or more you can grab a place at £80 per person.

Our full-day courses near Clun, in South Shropshire, start at 10.30 am and finish at about 4 pm. We welcome you with a cup of tea or coffee and a piece of cake. Then we get started on making lots of bread. An example of a day with us will see us making a white bread using the kneading method, a spelt or khorasan bread using the folding method and an olive oil dough for making fougasse, focaccia or pizza. We try out different shaping techniques on the doughs. We also make an enriched dough which can be made into chelsea buns, fruit buns, iced fingers or Shropshire butter buns. We always enjoy a delicious lunch in the glass room and there are plenty of tea and cake breaks during the day.

You leave with armfuls of bread to take home, a recipe and advice booklet and a full stomach.

We have a limited number of spaces available on Sunday 15th November priced at £75.00 per person. Contact us to book your place.