Here's where I shall post all the preparation and planning for this course, plus links to the recipes of all the breads we make over the three weeks. I'll be surprised if we don't make a dozen or so different varieties of bread between us all!
Here's the pre-course letter that students will receive:
Here's the pre-course letter that students will receive:
Dear Student,
Breadmaking at Morland Hall, Pearce Drive, Off Morland Road, Highbridge, TA9 3ET, 9.30-12.30, 6th to 20th
May 2014
This letter sets out what I
intend will happen in the first session and includes a list of ingredients and
utensils which you will need to bring. If you are new to breadmaking, let me
reassure you that it is much easier than you have been led to believe.
The session will begin in a
relaxed fashion – the first thing you need to do is to find somewhere to park
all the stuff that I ask you to bring, get yourself a drink and a chair to sit
on. There is some necessary administration to complete, but we can go through
this 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 I’d like to
spend some time finding out if you’ve had any experience in breadmaking, and
what you expect to get out of the course, so that I can hopefully meet all your
requirements.
The breads we will be
making on the first morning are: Plain soda bread, spiced fruit loaf (also soda
bread) and a tinned loaf, yeast risen.
Each week you will make 2 or
3 varieties of bread – most of them chosen by you and the other students.
However, there are various techniques I want to cover, such as ‘No-knead,
overnight bread’, using the cloche method, etc. You will be given the recipes
for all the breads we make, plus general breadmaking hints and tips. My aim is
for you to become a competent home baker (if you’re not already!), able to bake
any bread you fancy.
Bring a large basket or a
cardboard box to carry all your equipment and ingredients, and the finished
products to take home with you! Coffee or tea is available during the
session.
I want to reassure those
students new to breadmaking that my first aim for this course is for everyone
to enjoy their learning – I always delight in these sessions, and it’s my job
to see that everyone else does. Breadmaking is an easy, everyday craft – as
you’ll come to realise (if you haven’t already)!
If you have any questions,
doubts, suggestions at all, please don’t hesitate to ring or email me. I
always enjoy making contact with my students before the course begins.
Finally, I’d like to 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 the word ‘Companion’
can be taken to mean, ‘Someone who makes bread with friends’. Which is what we
shall be doing on these Tuesday mornings!
I look forward to meeting
you and welcoming you on the course.
Paul (Course tutor)
P.s. I’ve started a post on
my blog where I will post all the planning for this course – plus all the pics,
both mine and yours!
Have a look around the blog
– this will help you decide which breads you’d like to make.
Shopping list:
500g
strong white flour (own brand is fine)
500g
strong wholemeal flour (if you want to make a wholemeal loaf or rolls)
Baking
powder
Olive
oil
Salt
2
dessertspoons sugar (granulated is fine)
Mixed
spice
100g
dried fruit
10g
fresh yeast (but I'll have plenty available if you can’t find any)
You will also need to
bring:
An
apron
A
couple of tea towels, both to cover your dough whilst it's proving and to wrap your
warm bread in to take home.
Baking
paper/parchment (this is unlike ordinary greaseproof paper as it contains
silicon)
Something
to carry away the finished products (a large basket or cardboard box lined with
tea towels would be ideal)
Mug
(there are cups and saucers in the centre – not sure if they provide mugs)
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