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.”
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.
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.
We had a really successful evening class with four lovely ladies last night. Our evening classes are held at Little Wenlock Village Hall and it is proving to be a fantastic venue for running our classes out of. The fully equipped catering kitchen is a great space for learning to make bread. There was lots of laughter and the ladies all felt that they had learned new skills and I am sure that their bread adventures will continue at home. The evening classes are action packed and we made delicious pizzas to keep us going ( we shared some with the committee meeting being held next door too) and the parsnip cake went down very well. Last night was so action packed that I didn’t have time to take many pictures of the breads that we made, but I did take a quick shot of the gorgeous loaves that they had made before I packed them up for them to take home.
White loaves made by the four students.
If you would like to join us for an evening class the next one is being held on 3rd November. Please contact us to book your place.
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.
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