No bread is an island

...entire of itself. (With apologies to John Donne!)
I live and breathe breadmaking. I’m an evangelist who would like everyone to make his or her own bread. I want to demystify breadmaking and show it as the easy everyday craft that it is. To this end I endeavour to make my recipes as simple and as foolproof as I possibly can.

I call my blog 'No bread is an island' because every bread is connected to another bread. So a spicy fruit bun with a cross on top is a hot cross bun. This fruit dough will also make a fruit loaf - or Chelsea buns or a Swedish tea ring...
I'm also a vegan, so I have lots of vegan recipes on here - and I'm adding more all the time.

Friday, 31 May 2013

BREADMAKING WITH MY GRANDCHILDREN

Thursday 30th May 2013
I'd forgotten all about this post!

We've had the grandchildren here all week, and made several batches of rolls which I wasn't bothered about posting about - but these I have to share with you.


My daughter (their Auntie Emma) is 6 months pregnant, and the kids are fascinated - especially Alfie, who's now 7. (Just to tell you how interested he is in pregnancy - he's absolutely gutted that his two older sisters are allowed to watch ''One born every minute', and he isn't!)


I'd demonstrated how to shape a tadpole or a mouse with a bread dough, and Alfie, I thought, was following suit...



...albeit going a bit overboard with the tail! 
"What's that, then, Alfie?" I asked, expecting him to say 'mouse', or 'tadpole'. "It's an umbilical cord, granddad," he replied, matter-of-factly.

But he hadn't finished with it - here's his final shaping, with an unusually coloured flower (we had no green food colouring):



On the left is Alfie's final version of an umblical cord - at the top is a reindeer dropping (which will be painted with chocolate spread after baking). And the two rolls on the right are pain au chocolat.

And this is what can happen if you take your eye off the ball!


I have an oft-repeated saying - "If you can't make a mess when you're breadmaking, when can you make a mess?"
 Not sure I had this in mind!

Monday 9th April 2012.
Alfie again made some spicy fruit buns with me for them to take home with them.


We made 16 - smaller ones than last time. You'll need to ask my wife where the missing one is!
The cake is a gluten-free parkin for my son who has a wheat allergy. 

Sunday 8th April.

The grandchildren had a had a young friend visit them today, Elsbeth, who'd never made bread before. So it was decided we should rectify this situation and make some bread while she had the chance.The choices were pain au chocolat, jam doughnuts, iced buns or fancy dinner rolls and shapes - they chose fancy shapes that can be turned into iced buns. 

So Olivia, Alfie and Elsbeth lined up at the worktop and here's how it turned out:
A sweetened dough made with 1 mug of flour - dividing it into smaller pieces

Olivia's rolling out her dough 


There's Alfie mugging up to the camera
More dividing and shaping
Yet more...

Now there are some real shapes

Finishing touches
Clipping a hedgehog's spikes
A whirl

I think this is going to be Olivia's reindeer poo

All the finished bread - proving
Olivia's (at the top) and Alfie's bread. Elsbeth had to take her rolls home to finish them off. We'll ice these in the morning.
Whilst the bread was proving and baking, the youngsters all helped to clear away (with Olivia explaining to Elsbeth that this was the worst part of breadmaking! :) ). Still, she did it willingly enough.

I had to go over everything with a cloth and a brush, but at least they did the most of it.



Tuesday, 28 May 2013

SOURDOUGH - AGAIN!

Saturday 11th May 2013

The students on my 2013 Hornblotton course all decided they'd like to make a sourdough loaf on the 2nd session (of two) - so, not being as expert as I would like to be, I've been studying the subject all week.

I posted a request for help and support on two forums that I frequent, and got some good advice. I also turned to a former student of mine who has really gone to town with sourdough over the past year or so - he was also very helpful.

I gave my students the basic method of putting together a sourdough starter, but thought, as a backup, I'd better make enough starter for everyone - just in case!

I began on the Monday evening, mixing 25g each Doves Malthouse flour (sieved to remove the wheat berries) and Rye flour, plus 50g Doves Organic Wholemeal flour with 200g of boiled water. I placed this in a 500g Kilner jar (without the rubber seal so that it's not airtight)

Starter:
25g Doves Malthouse flour (sieved) 
25g rye flour
50g Doves wholemeal
200g boiled water, cooled



1.3kg of starter almost fills the 2.8L food storer
I posted this on "The Fresh Loaf" and "The Food Board", two of the  forums I use:


"...I began making my starter on Monday, by Tuesday evening it was active, and I've been dividing and feeding it ever since.

ATM I've got 1.3ltrs of active starter - 
which I could easily double by Sunday. I'm not sure, as I write, how many students will turn up with their own starter on Sunday, so mine may have to suffice for all.
My gut feeling is that I should refresh the starter on Saturday evening, then, on the Sunday we should go for a small loaf for each student, comprising 50% starter.

1.32kg of starter (2:1 water to flour), refreshed with 440g of flour and no liquid, would give me 1760g of starter, at a ratio of 1:1, wouldn't you agree?

This amount divided by 10 students = 170g of starter. To make a loaf with a 62.5% hydration (normal 1lb flour to 10fl oz water), we'd need to add 115g flour and 40g water.

It's only a small loaf, I know, but I've only got 1 domestic oven and 5 small (size of a microwave) ovens to work with.

I figure if we make up the sourdough first thing on Sunday morn, then leave it through the day, it may well be ready to bake sometime in the afternoon. If it's not, then the students would have to take it home to bake it.

One further question - between now and Saturday, would you recommend me refreshing the starter (and discarding half?)

What do you guys think?"


And received a lot of good advice!

This morning I added 440g of flour to the starter and left it for three hours. Then I took out 100g of starter and added 150g of white flour and 75g water, plus a quarter of a teaspoon of salt and 25g of olive oil.


This was a little more moist than I wanted, so I added a dessertspoon of flour, and kneaded it for a minute or two. I shaped it into a small oval, then placed it on some baking parchment and covered it with the scale pan.


This was then left for four hours while I went for a swim and did some supermarket shopping.


About 6 in the evening, with the oven on for dinner, I placed the loaf in the oven and baked it for 25 or so minutes at 220C.



It's very nearly got the 'flying saucer' look about it, but I think I've just got away with it!

And here's the crumb. Judging by this, another hour or so's proving would have perhaps been better - but, I'm pretty pleased with it even so. I wait to hear what my supportive (both internet and real life) friends have to say about it.

On the day everything went very well - better than I could have expected, in that each student made 2 sourdough loaves, one with my starter and one the students had made.

We had enormous fun with it - and with the rest of the breads we made.

The next day, encouraged by my success, and having a large supply of starter on hand I decided to make a couple of batches of sourdough - a chocolate and beetroot loaf, which I'd made before, and some Chelsea buns.


Chocolate and beetroot - put to prove

Risen and ready to bake

I found a jar of mincemeat in the fridge which needed using up, so I spread the dough with the mincemeat before rolling up - lovely!
Only 40 minutes in the oven - for a 1.3kg loaf I don't think that was long enough. Difficult to tell this loaf by colour!

The crumb
[I need to put my recipe for the loaf on here - I wrote it down somewhere, but can't find it ATM. However, I'll get a recipe up here eventually. Ditto the Chelseas]

Sunday, 26 May 2013

SODA BREAD FOCACCIA, WITH MALTHOUSE FLOUR (undercover)

I'll try and remember to take a photo of the crumb when we cut into it - tomorrow, at my daughter's

Going to see my daughter and her husband tomorrow, so I thought I'd make some bread to take up with me.

Her husband is a great fan of soda bread - and both he and my daughter also like Malthouse flour (Malthouse is Doves version of Granary flour), so I thought I would combine the two.

I've been putting more and more olive oil in my soda breads recently - it does improve the crust especially, IMO. And the focaccia treatment of pouring olive oil into holes on top of the loaf does make a difference.

Finally, I used the undercover method with this loaf.

Ingredients:
400g Malthouse flour
4 tsps (25g approx) baking powder
5g salt
250g water
50g Extra virgin olive oil

Method:

1.     Since the baking powder begins working as soon as it comes into contact with the water, it is essential to have everything ready before mixing the dough. So, heat the oven to 220C, 425F, gas mark 7 and either grease your baking sheet or line it with baking parchment.

2.     Place the flour and salt into a large mixing bowl, add the baking  powder and stir the dry ingredients to mix them evenly. When the oven is hot, add the water, then the olive oil and begin mixing with a palette knife or similar.

3.     Turn it out onto a lightly floured worktop, knead it firmly several times, then mould it into a cob shape, roll it out into a large circle, about 2cm thick and place it on your prepared baking sheet. 
(With practice you can get the mixing and shaping done in less than two minutes.)


4.    Press your fingertips into the dough, making large indentations, and drizzle oil all over the dough and into the holes. 

5.     Bake in the centre of the oven for 25-30 minutes, turning at intervals if necessary.

6.     The loaf is ready when it has a good colour underneath and a skewer comes out clean. You may need to put it back in, upside down, for a few more minutes. Place to cool on a wire rack.

Undercover method:
At step 5 I covered the dough with a stainless steel roasting dish for the first 10 minutes of baking. This allows the dough to rise that little bit more.



Saturday, 25 May 2013

5:2 DIET - CHELSEA BUNS (VEGAN)


No need to go without any treats on the 5:2 WOL - but if you need to know how many calories you are eating, these buns come in at around 160 calories.

(Here's the original version - with pics.)

Ingredients:
300g strong white flour - 1032 cals
25g granulated sugar - 100c
2 teaspoons mixed spice - ?
200g dried fruit (currants, sultanas or raisins) - 586c
1 dessertspoon fresh yeast or 1 teaspoon dried yeast - 12c
200ml lukewarm water

Filling:
10g vegetable oil - 82c
10g sugar to sprinkle - 40c

Topping:
Brush with a glaze made with 1 dessertspoon sugar and 2 dessertspoons boiling water. Sprinkle with sugar. (I haven't counted these calories - you don't need a topping if you're watching your calories!)

Method:
1. Place the flour, sugar, spice and dried fruit into a mixing bowl, and mix to distribute the ingredients. Measure the water and stir in the yeast until it dissolves (dried yeast takes longer to dissolve than fresh). Add the yeast liquid to the dry ingredients, and add the olive oil if using.

2. Have a little water to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight).

3. Mix into a sticky dough - if it's not sticky add another 25g of water to make it so - and knead for 10-20 seconds.

4. Dip your hands in a little flour and rub off as much of the dough sticking to your hands as you can before you wash them. Invert the bowl over your dough and leave for 10-20 minutes.

5. Knead it again for a short period and leave it as before.

6. Knead for a third time - and this time you should notice that the dough is less and less sticky. Once again leave it for a bit.

7. When you're happy with the dough, leave it - covered - for at least an hour if you can

8. When you're ready to proceed, roll the dough out into a rectangle, 40cm by 25cm, with the long edges across in front of you. Brush with oil, leaving a centimetre gap along the bottom edge and sprinkle with the sugar. Roll up the dough towards you, along the long side, as you would a Swiss roll. Cut into 10-12 pieces and place, cut side uppermost on a prepared baking sheet.

9. Cover with a dry tea towel and leave to prove on your worktop until the buns have grown appreciably in size.

10. Bake for about 15 to 20 minutes at 220C 425F or gas mark 7, checking the colour underneath the buns – they should be browned evenly across the bottom. You may need to remove the buns on the outside, which have browned underneath, and replace the others in the oven, upside down if necessary. Brush them with the glaze when they come out of the oven and place on a cooling rack.

9. Place the buns on a piece of baking parchment so that they are just touching. Place the paper on a baking tray and cover with a roasting dish. Leave until the rolls are roughly doubled in size then bake at 220C for 10 minutes before removing the roasting dish. Continue baking until the top of the rolls are browned sufficiently - say 5-10 minutes. Brush them with the glaze when they come out of the oven and place on a cooling rack.

Soaking fruit.
I'm a great fan of soaking the fruit in water* for several hours - overnight, preferably, and use some of the liquid. Here are 400g of sultanas and chopped, dried, unsulphured apricots:

Pour off as much liquid as possible before adding to the dough - and reduce the liquid amount in the recipe by at least 25ml.
*Tip: Soak the fruit in wine for a few weeks before Christmas - makes a lovely dessert wine.

FAMILY LEARNING AT PRIORSWOOD PRIMARY - a new record!

It began with a call from my Community Co-ordinator, Ruth, "Would you like to run a one-off Family Learning session at Priorswood Primary School in Taunton?"

Well, of course I said yes! Family Learning sessions are absolutely my favourite!

The day before the class, I got a phone call from Ruth telling me that the head teacher at the school had recruited 20 families - and to make sure I had enough ingredients and bring all my ovens! 

The usual maximum for this sort of session - where we make some bread rolls in various shapes - is about a dozen, and that's pushing it a bit. So to say I was somewhat taken aback would be a bit of an under-statement!

In the event, 21 families turned up! This is by far my largest session - I think I've had 14 in the past, but 21 - that's a challenge.

I lined my 5 ovens up at the front of the class, against the wall, so they were out of the way and arranged the tables in a horseshoe arrangement, with the youngsters sitting at the tables and their parents seated behind. I have to tell you it was a bit of a squash in there! Another difficulty was that the school oven was 30 metres away down the corridor!

However, with Ruth as my main (only) support, we managed to ensure that everyone was able to make a decent bread dough which they divided into 6 pieces to make their shapes. 

One of the trickiest considerations is making sure that everyone's bread comes back to them - so I give them all a number to make out of dough and stick on top of one of the rolls. 

[This doesn't always work, as on Wednesday we had two number 12s - turned out that one should have been number 21! :)]

One of the things that determines whether these sessions go well or not is the reaction of the school staff. I have to say that everyone was brilliant - nothing was too much trouble for anyone - secretary, caretakers, teachers, TAs, etc! Even the head teacher came in at one point and asked how she could help! Makes my life a lot easier, I can tell you!

I had a lovely surprise when I was setting up the room. A young man who I found out later was the teacher whose room we were using, said, "Where do you want these tables, Paul?" Now we hadn't, at this stage, found out who was who, and I thought for a second, 'How does he know my name?'  He turned out to be a youngster I'd last seen about 15 years ago - who was in the same year as my daughter at school! He'd turned into an excellent young man who was another who couldn't do enough for us!

Reflections:
Although the session could be considered a success - in that I was able to demonstrate to everyone's satisfaction that making bread is an easy, everyday activity, which was my main aim - there were far too many students for me to give each of them the attention they deserved.

Everything was rushed - which isn't conducive to good learning. Because all the bread couldn't be baked at the same time, a lot of the batches were ready whilst others were waiting to go into the oven - so students were collecting their bread and wandering off without me knowing. Because of this I was unable to wrap up the session appropriately - there was no summary of the session from me, for example. So that was a bit unsatisfactory.

But, at the end of the day, everyone went home with some tasty bread rolls - and there are 42 people who now know that making bread is not the scary thing that many people perceive it to be. So I'm not too unhappy!

No pics, I'm afraid - just not enough time!

Friday, 24 May 2013

My Daily Bread (7)

After a very quiet April, May has been  - well, frenetic at times!

It began on the first of May with a Family Learning session at Fledglings Pre-school, Bishop Henderson PS with 12 parents and 15 children. I took three of my ovens, and there was one in the venue - so we did the session in 2 shifts.

In a busy session like this, I tend to just get the students to make half a dozen bread rolls in a variety of shapes. No pics, I'm afraid. 


On the 4th of May I fancied a lentil and potato pie (with a bread dough) and also an apple and sultana pie (also with a bread dough).

The savoury pie on the left, the apple pie on the right with a jam pasty made with some leftover doughh


The inside of the apple pie

Ditto for the lentil and potato pie
I should say that both pies were gorgeous!

[More to come from my sessions at
Brock House Sure Start centre, Norton Fitzwarren, Taunton.

And the WEA course at Hornblotton, Shepton Mallet, Somerset ]

Saturday, 18 May 2013

BREADMAKING AT HORNBLOTTON, SOMERSET!

[Scroll down to Sunday 5th May for the first day's happenings, followed by what happened on the following Sunday.]

I'm running a 12-hour course over the first two weekends in May, at a village hall in the village of Hornblotton, near Yeovil, Somerset.

In this post I shall detail all the planning involved, plus the story of how the two sessions went, along with photo's both from me and from my students.

Here's the letter that has gone out to the students to set the scene:


10th April 2013

Breadmaking made easy workshop, 10.00am - 4.00pm
5th and 12th May at Hornblotton Village Hall


Dear Student,



This letter sets out what I intend will happen on the first 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. There is some necessary administration to complete, which we will go through together. If you need any help with the forms I will be there to give you a hand, so there’s no need to worry. Bring a pen if you can remember, although I will have a couple to spare.



Before we start breadmaking I’d like to spend some time finding out what you expect to get out of the day’s session so that I can hope to 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.



I’m still working on the programme, but just to say that during the 2 days we’ll be making many of these breads:


Soda breads
Fancy dinner rolls and freeform loaves
Small filled savoury breads – from sizzlers through stuffed parathas to pierogis and baozi (Chinese buns)
Larger filled savoury breads – from pasties to calzones to pane casereccio
Hot cross buns, through Chelseas to apfel kuchen (German apple cake) or schiacciata con l’uva
Flatbreads – from naan through pitta to trenchers and focaccia to pizzas
Sweetened breads – from iced buns through Devonshire splits to pain au chocolat and jam doughnuts
No-knead overnight bread
Yeast-risen batters – pikelets and socca

If you don’t see the bread you’ve always wanted to make on this list, get in touch and we’ll see how we could fit it in to the programme.     

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, “Hornblotton breadmaking”, which will include everything about the course, including all my planning:


Please have a look at this, if you can – plus, check out all the recipes on there, including those for the breads I’ve already mentioned.

I have several aims for this course, one of which is that everyone should enjoy themselves! 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 too daunting. Please let me assure you that it will all fall into place quite easily. If you have any suggestions, (or reservations) at all, please don't hesitate to ring me, I'm always happy to talk 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 these two Sundays!

Best regards,

Course Tutor

Ps. If anyone would like to get there a few minutes early to help me set up, I would appreciate that!

You will need to bring:
Apron
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

You can also bring the following items – but they’re not essential:
Set of measuring spoons
Any favourite cooking utensil – sharp knife/scissors are always useful
Your favourite baking tray
Your favourite weighscales

[In the original letter I did, of course, include my contact details. For obvious reasons I've removed them from this copy.]

Wednesday 1st May

My planning so far - this isn't set in stone, but it's roughly what I intend to do

Lesson plan 5/5/13



Get there by 9.30 (make sure Alison knows I want to start setting up then)



Set up the hall with tables, kettle(s) on, arrange ovens, etc.



Timings:

0000 - Fire drill, toilets, introductions/register/name labels – icebreaker – expectations – what’s going to happen today (soda breadsizzlers/rolls - high hydration dough for pizza and focaccia - Chelsea buns/Swedish tea ring) oven work - risk assessment - photo permission form. My faults as a tutor.

0030 – Soda bread demo times 2 – both plain and spicy fruit. Have baking paper/trays to hand

0045 – Students make their own plain soda bread – which goes straight into the oven

0110 – Yeast-risen dough demo (need lukewarm water) (check ovens)
0120 – Students follow suit
0140 – Demonstrate 2 sizzlers and 3 rolls – students make their own lunch
0200 – Put the dough to prove
0205 – Make a high hydration dough which will make a pizza and a focaccia. 2 mugs flour to 1 mug water – put to one side. (Revisit every 10-20 minutes)
(0230) – Start baking everyone’s lunch.
Make fruit dough – 2 mugs flour, 2 tspoons mixed spice, 2 dsps sugar 1 mug dried fruit
0300 – Lunch – but checking ovens/dough
0330 – Shape Chelsea buns and Swedish tea ring - put to prove
0400 – Divide dough in two pieces, one slightly larger (focaccia) than the other (pizza)
0425 – Roll out dough for pizza, cover with tomato puree and grated cheese
0450 – Roll out focaccia – shape and put to prove
0505 - Demonstration of my overnight, no-knead bread, that I’d made last night – folding and shaping it



Rest of the session, while the bread is finishing baking:

Discussion, including: breadmaking rules - what makes a good baker - how to improve - good breadmaking habits (practice, practice, practice) - is there anything that would stop you making bread at home?

Homework – I’d like you to think of someone, who doesn’t know how to make bread, who you could teach between now and next Sunday

Breads for next week



Summary

Sunday 5th May

Well, that was the planning  - and we pretty well stuck to it!

In the event, 11 out of the 12 turned up - one had some unavoidable family commitments. And next week we'll be missing Sue, who would rather go to New Zealand to visit her family than enjoy a second day's breadmaking!

The day got off to a splendid start - I was met at the front of the village hall by Jenny and her husband (Colin?), who helped set up the hall with tables, etc.

Very shortly after I arrived, just before 9.30, the students started arriving. I had loads of offers of help, so setting up was a doddle.

There were various levels of breadmaking experience within the group - most of the students had had a go at it, with the main requirement being to achieve a level of consistency.


Jim, Denise, Viv, Amanda, Michelle

Amanda, Viv, Julia, Sophia,Sue, Lavinia, Roger

...and Simon, on the end

Simon, eating a serious Chelsea bun!




Chelsea buns

Chelseas, fruit soda bread and several fancy dinner rolls

Two Swedish tea rings - to be dredged with icing sugar on arrival home

[It was decided to make sourdough on the second session. Here's the story of the starter - and the loaf, I made this week.]

Sunday, 12th May
Another wonderful day! Once again the students arrived early and I had many helping hands unloading my 5 ovens and all the equipment - bowls, jugs, etc.


0000 - Register/name labels - what’s going to happen today: 

0015 – Sourdough demo –

0030 – Students make their own sourdough, shape it and put to prove – which goes straight into the oven

0100 – Yeast-risen dough demo (need lukewarm water) (check ovens) – different way of doing things!

0110 – Students follow suit - make their own lunch. Lavinia makes a socca pancake

0130 – Making a sweet dough for PPs/JDs (demonstrate jam tarts?) Put the dough to prove
0200 – Put the potatoes on to cook
0225 – Peirogi/pirotzkhi/parathas dough
(0230) – Start baking everyone’s lunch.
0300 – Lunch – but checking ovens/dough
0330 – Spelt bread – then,
0400 – Ciabatta
0425 – Bake the sourdough
0450 – Demonstration assembling a ‘no-knead, overnight’ bread
Admin
Homework – I’d like you to think of someone, who doesn’t know how to make bread, that you could teach between now and next Sunday
Final questions
Summary - closure

We began, as planned, with sourdough. 6 of the students had brought in their own starters, so I initially proposed that they should make a loaf using these - and the students who hadn't managed to make their own should use my starter.

In the event, the students with starters also wanted to make one using mine - and the students who had no starters were given some by the other students. So everyone made two sourdough loaves. Brilliant!

I was so impressed by the starters that students had made, I took a pic of them all - I'll try and remember whose was which:


Denise's

Viv's?
Amanda's? 

Sophia's
Julia's

Lavinia's


These were put to one side to rise, while we got on with the rest of  the programme.

We made the pane casereccio, which we were to have for lunch. I'd asked the students to bring some continental sausage and cheese - but they also brought tomatoes, mushrooms, harissa paste, pesto and smoked paprika. These were shared quite willingly between the students, there was a lovely atmosphere of co-operation and friendliness in the room!

I took advantage of Viv's harissa paste to accompany my polony and mushroom filling.

Once this was made and put to prove by the ovens, we went on to the sweet dough and made pain au chocolat and jam doughnuts. 

I'm not sure of the running order any more, but at some time the lunch was baked and eaten, potatoes were peeled and boiled and mixed with grated cheese and curry powder - the filling for the parathas and pierogis. The parathas were fried and the pierogis - mostly - boiled.

Time precluded making the spelt bread, but we managed to make some socca pancakes - Lavinia has a problem with gluten, so making these gram flour wraps came in handy for her. Several other students had a go at making these, and everyone had a taste.

Lastly we had a bit of fun with the ciabatta. My version of this bread has an increased liquid content - 25% extra - which makes a semi-batter and is beaten entirely in the bowl. It's not easy to get this right, first time up, and a couple of the students got very stuck up indeed!

Eventually, all came right and they all turned out some lovely loaves.


Late on in the proceedings I realised I hadn't taken any pics - so I went round taking random photo's of anything of interest.

Denise with her basket of bread
2 sourdough loaves, pain au chocolat, pierogis
Pierogis and parathas - bottom; jam doughnuts and pain au chocolat, plus a sourdough loaf. I'm fairly sure these are Jim's
Pierogis and parathas - top; jam doughnuts and pain au chocolat
Amanda keeping a close eye on her ciabatta dough
Simon's sourdough and pierogis (baked straight in  the oven and not poached)
Pierogis, jam doughnuts and pain au chocolat

Two sourdough loaves, parathas and pierogis
Ciabatta
Ciabatta
Everyone agreed they'd had a great time - and, more importantly, that they would continue making bread, now they had started.

There were two mentions of further breadmaking sessions arising from this. Jim has just asked me for some Saturday dates in July/August - he's hoping I'll run a workshop in his local village hall.

Amanda and Viv also mentioned the possibility of another workshop at sometime.

Just received this photo from Roger, with the following comment:


"Excellent course Paul. Many thanks again. Whoever would have thought I would be able to make all of this! Best wishes," Roger