19th November 2013
Christmas Breadmaking Workshop, 10.00am - 4.00pm
23rd November at Hadspen Village Hall
This letter sets out what I intend will happen during the day and includes a list of items which you will need in the session. If you are new to breadmaking, let me reassure you that it is much easier than you may have been led to believe. It is indeed, ‘easy peasy’! Oh, and it’s also a lot of fun, as you’ll find out!
The session will begin in a relaxed fashion – the first thing you need to do is to find somewhere at the side of the hall to park all your stuff, get yourself a drink and a chair to sit on round the tables in the middle.
Before we start breadmaking I’d like to spend some time finding a little about each other, and what you expect to get out of the day’s session so that I can better meet all your requirements.
Lunch. We’ll be eating around 12.30-1.00, and everyone will make their own. All you need to bring is a little cheese – say 50g – and a tomato or a mushroom.
Here’s the programme for the workshop as it stands:
1. Soda bread focaccia
2. Potato pizza - lunch
3. Xmas loaf
4. Mince pies/tarts/doughnuts
5. Fun with mincemeat
6. Stuffed mushroom en croute and grissini
I have a blog, which I call “No bread is an island”, in which I write about – among other things – my teaching practice. On here I’ve started a post, “Hadspen breadmaking”, which contains all (most) of what you need to know about the course, including my planning:
Keep an eye on this, if you can – and check out the many recipes on the blog, including those for the breads I’ve already mentioned.
If you’re interested in sourdough, I’ll have some of my sourdough starter with me. Bring along a container – a small jar would be fine – if you’d like to take some home with you.
I have several aims for this course, one of which is that everyone should enjoy himself or herself! Another is that everyone will make good bread. At any time during the day the kettle can go on for a mug of tea or coffee. Cost 20p.
I'm sorry if this all sounds a bit daunting. Please let me assure you that it will all fall into place quite easily. If you have any suggestions, (or concerns) at all, please don't hesitate to contact me, I'm always very happy to talk to my students about bread.
Finally, can I draw your attention to the word ‘Companion’? The ‘com’ part means together – as in community – and the ‘pan’ part of the word means bread. So ‘Companions’ are people who make bread together! Which is what we shall be doing over this Saturday!
Paul Youd (Course Tutor)
You will need to bring:
Several tea towels, both to cover your dough whilst it's proving and to wrap any warm bread in to take home.
Something to carry away the finished products (a large basket or cardboard box lined with tea towels would be ideal)
Mug for hot drinks
Sourdough container (if you’re interested in this)
You can also bring the following items – but they’re not essential:
Kitchen timer (if you have one)
Set of measuring spoons
Any favourite cooking utensil – sharp knife/scissors are always useful
Your favourite baking tray
Your favourite weighscales