A busy day of bread making with four lovely ladies was had last Sunday. We made the usual selection of breads including a white dough, spelt bread, focaccia, fougasse, chelsea buns and fruit buns, ending the day with some pikelets.
Breads made during the day
We enjoyed a lovely lunch in the sunshine of the open glass room and shared a carrot cake, fruit cake and shortcake biscuits over cups of tea. The students had travelled from far and wide to join us, so three of them had stayed overnight in Leena’s self-catering cottage right next door.
We had a wonderful day of baking this Sunday. Three students joined us for a class using different flours. We started the day with tea and cake (as usual) and also sampling a wholemeal spelt and a khorasan loaf that I had made the day before. We then got stuck in making a spelt loaf (some of us made wholemeal and some mixed white and wholemeal spelt) and a khorasan (Kamut) loaf. We used the folding method for the doughs as neither spelt or khorasan benefit from vigorous kneading. The loaves were beautiful when they came out of the oven and word has come through from our students that they were much enjoyed at home. Just before lunch the students were given the choice of making an olive oil dough or an enriched dough. Together they turned out a very tasty looking focaccia with olives, rosemary and sea salt, some gorgeous looking iced buns and some very sticky chelsea buns. We finished the day off by making tortillas on the Esse.
As always, there was much laughter and fun had during the day and we shared a delicious lunch prepared by Leena and drank plenty of tea. I have received some very positive comments from the students about how much they gained from and enjoyed their day with us at Veg Patch Kitchen and that lifts my heart. I must say, I really do love my job.
I was enjoying the day so much that I forgot to take photos of the cooling breads. Silly me!
If you would like to join us at a future class please do contact us.
We will be running a class looking at different flours in bread making on 3rd May 2015. We will also be looking at commercial yeast in all of its forms – fresh, dried and easy bake. So if you fancy comparing a spelt loaf with a kamut one then book now to secure your place.
As always it will run from 10.30 to 4.30 at Leena’s house near Clun in south Shropshire with plenty of tea, cake and a delicious lunch included, as well as a booklet with lots of information and recipes to help you hone your bread making skills in your own kitchen.
We had a wonderful day of baking with three lovely ladies last Sunday. The course was bought as a present for one of the ladies’ special birthdays. A lovely day of celebration was had, with lots of tea, cake and a tasty lunch. We made some enriched dough, with two of the course participants choosing to make chelsea buns, another chose hot cross buns and I made iced fingers. They were all absolutely delicious. In fact, the hot cross buns were the best I have ever tasted.
We also made some focaccia and fougasse from an olive oil dough, which looked amazing. I was so pleased to hear that the focaccia has been a big hit back home and that one of the ladies’ sons has made it himself in the week since the course so that he can enjoy it at breakfast time. That is why I started these courses, to hear stories just like that.
A happy day of baking
The goodies produced during the day
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