I went on Wildfood.info and bemoaned my fate - And Riocaz came to the rescue.
Here's the resuscitated thread (thanks a million, Riocaz):
(Apologies for the different fonts and unexplained gaps - this all happened whilst I was rebuilding the post. I'll sort it when I get time. In the meantime, I'm starting a new 'My Daily Bread' post very soon.)
Rather than have separate threads for every event in my working week, and all the breads I make at home, I thought I’d try having one post in which I’ll chronicle all my daily bread adventures.
This was an Activity Day, run by the Priorswood Community Centre which is just a shop in the middle of a row of shops. But there is an overhang in front of the shops, which meant we were able to site three tables outside for the preparation - the ovens were all inside, of course. The weather played its part with brilliant sunshine all morning. (Lucky, 'cos it poured all afternoon!)
We started slowly, with 4 youngsters in the first half hour, but it built up and at one time I had 8 pizzas in the oven, with 5 proving! We were hoping for about 24, so we exceeded our expectations - and I only slightly singed one pizza, so that was an improvement! None of the participants had made bread before, but they all went home with a recipe and instructions to 'pass it on'!
Thanks to Rebecca and her team which provided me with great support - supplies of coffee, lots of washing up, standing by the ovens, etc. I couldn't have done it on my own!
It was also really useful to have all the activity taking place outside on the pavement, since passers-by couldn't miss us. Great publicity for the centre - and for breadmaking.
[Links to pics to come, hopefully]
Monday 17th October.
I've started volunteering in a local Family Centre, working with parents of young children. They do a different activity each week, and this week it was breadmaking. We had 4 families - 3 of them new to breadmaking. Each family made a batch of dough which was formed into a multitude of shapes. I'd forgotten my iPhone, so I couldn't take any pics - which was a pity since one of the mothers made a brilliant spider!
Later on I had my last evening class at Burnham, making a Christmas loafand a pane casereccio. This turned out to be a session with a difference!
The fuse blew on my 4 ovens, so that suddenly, halfway through the session, we weren't baking!
Full story on my Burnham evening class post.
|It's easy to see from this that 1 mug of flour, 1/3rd of a mug of water, a little salt and a teaspoon of yeast are all that's required to make a batch of dough. Each child then had half a batch to work with.|
|These diagrams are very effective - combined with spoken instructions, of course|
The children paired up with each pair making one batch of dough which they divided between them. Each child then made their own shapes which were then left to prove, then baked:
|The six rolls at the bottom were made from my demo dough - and left for the staff.|
|We made dents in the dough with the back of a teaspoon, placed half a teaspoon or so of pesto in the holes and covered them with roasted peppers.|
|This shows the pesto under the pepper. The crumb isn't bad for a bread that was made in about 1 and a quarter hours.|
|The rest of the focaccias. I like pesto and bread, but it does tend to creep about a bit and become a bit messy.|
It's going to be a richer version of my Christmas loaf:
To that end I've been soaking some dried apricots in Benedictine for the past fortnight.
Here's the full story (including pics).
|Keane is dividing the dough using his hand as a knife - he's certainly a switched on 3-year-old! Millie has just rolled out her pizza and Ethan is just kneading his dough. Pic taken through the window!|
And here's what they made:
|I preferred the look of the one on the left, with the mushroom on top of the stuffing, but the one on the right is probably better since the stuffing is on the top. Haven't tried that one yet - it's in the freezer until next Sunday.|
|Three (two and a half, really) mixed grill loaves and two batches of Chelsea buns. The yellow-coloured ones were made by...you guessed it, curry fiend Matt!|
|And iced by them as well - although I did a few. The better looking ones were iced by the youngsters!|
|Unusually, I've written the numbers on the b-parchment. This is because, when I said I would give them all a number to identify their bread - generally made out of dough and placed on top of the bread - one wag said she wanted the number one million!|
|I could have said add these at the beginning - but I forgot! Fortunately bread is very forgiving and you can add almost anything at the dough stage.|
|Very annoyed with myself for singeing the hedgehogs - but Sarah didn't mind. The plaque at the bottom reads 'Sunnyside' - by Emily.|
|The batch on the left definitely benefited from the extra wait whilst the batch on the right were baking.|
The group also made a batch of curried cheese twists and a couple of batches of cheese rolls.
|Cheese and veg pasties - with a curried dough - sweet calzone and apple and jam doughnuts and pasties|
|The secret is a very hot pan - and at least 15 minutes rest after rolling out. At least, that's how it was today.|
I had the other half of the pane frattau for dinner – it tasted even better second time around!
IMO this was a reflection of the time they’d had to prove, so I shall alter my recipe accordingly. I then soaked the last two in broth and cut each into two – making 4 separate circles. So I layered the Pane frattau in four layers, adding a cheese-type sauce I’d made from nutritional yeast and 'Free & Easy' dairy free cheese flavour sauce mix.
The resulting dish was just as tasty as I’d remembered it. It took me 90 minutes, roughly from start to finish.
Sunday 22nd May.
I've just returned from a fantastic walking weekend in the Forest of Dean - with 35 other blokes, here. We do this every six months or so - basically eating, drinking and walking from Friday midday until Sunday lunchtime.
On Saturday evening, after dinner, I generally do a breadmaking demo, using whatever lies to hand. To emphasise just how easy it is to make bread I tipped around 2/3 of a packet of bread flour in a mixing bowl, added salt, yeast and sufficient water to make a workable dough, plus a generous glug of olive oil.
There was some Brie and Cheddar left over from the cheese board, so I made three Brie parcels, and a large cheese loaf. Basically I kneaded a good handful of roughly chopped Cheddar into some of the rest of the dough and shaped it into a baton. And I made a focaccia:
Virtually all the bread had disappeared by the end of the night.
Thursday 19th May.
2 sessions today in my weekly care home. This morning we made jam tarts - described by one support worker as 'Stained glass windows':
(As you've probably noticed, I've figured out how to access my iPhone photos. It only required a USB connector just as I do with the camera. But I was so used to using Bluetooth with my old phone, I got hung up on it!)
More photos to come (and the recipe for the sweet peanut butter dough) as I get the time.
Wednesday 18th May.
Had my mind on other things, recently, so I'm afraid I've neglected this a bit.
Still been making bread, though - and I've even taken a couple of pics on my new iPhone which I'll upload as soon as I can figure out how to load them onto my Mac. (Bit ironic, really; my Samsung took lousy pics, but I could get them on here, very easily. Not so with the iPhone - yet!)
Started a new course at Bishops Hull PS yesterday. Over the next 5 weeks, the head wants me to give all the year 5 youngsters a taste of breadmaking - so 9 kids each having two lessons. They began with fancy dinner/freeform rolls - and I never thought to take pics! There were some weird and wonderful creations. Next week we're making jam doughnuts - although they want me to bring some chocolate spread, so, chocolate doughnuts!
I've got a couple of goes on the chiminea I need to report on.
Sunday 8th May.
Off to the cricket with some friends this afternoon - didn't have a lot of time to make some bread for a snack for us all, so I made a variation on my usual spicy breakfast naan, which is a quick bread, cooked in the frying pan. In recognition of my friends differing takes on spicy food I halved the amount of curry powder I usually use. I also grated in some creamed coconut which needed using up - and added a dessertspoon of molasses.
Unfortunately, there was too much curry in there for my friends palates - they didn't come back for seconds! Which meant I brought a load back for my breakfast for the next few days. I have to say the molasses gave the bread a depth of flavour which is very pleasing. I shall incorporate it into my recipe in future! However, I didn't notice the coconut!
Friday 6th May.
New Family Learning course started today - one dad and 2 mothers (One other mother couldn't make it, but will join us next week). Each family made a plain soda bread and a spicy fruit loaf.
I stayed on and made four more spicy fruit loaves with my year 4-5 group.
In the afternoon, at my fortnightly care home, we made chocolate and prune loaves:
Dough made with cocoa powder, sugar and chopped dark chocolate, rolled out and spread with juicy, plump prunes, then rolled up like a Swiss roll with the ends tucked in. It was very tasty!
Thursday 5th May.
2 sessions at my weekly care home today. In the first session we made 4 batches of petit pain au chocolat:
In the second session Matt wanted to make a curried pizza, so he did - as did Guy. The rest made plain cheese and tomato pizza.
In the evening, whilst watching Newsnight, I made my spicy breakfast naans - yesterday I soaked 200g of chopped, dried apricots and 200g of sultanas, in preparation. These weighed in at just about 1000g after baking, so I divided them into 10 pieces which I will freeze when they've cooled.
Tuesday 3rd May.
Tuesday 24th May.
2nd week with my yr 9/10 kids – 9 of them all told. This week they were making petit pain au chocolat (PPs) plus one each, chocolate spread and jam doughnuts – all from the one batch of dough.
They rolled out the dough, cut out 4 circles to make the doughnuts, squidged the rest of the dough back together, divided it into four and made 4 pains au chocolat. The doughnuts were brushed with a sugar glaze whilst the PPs were just given a sugar glaze.
One of the youngsters, Laura, had made a batch of rolls at home, which she brought in to show me, so here they are.