This is where I shall post all about the workshop - my planning, the letter to the students, how the session went and any pics I (or the students) take.
12/11/2015
After the letter went out I had a call from the centre telling me there was another student enquiring about the course. This student ran a pub and made all his own bread - not only that he was a trained chef! He was wondering if I had anything I could add to his repertoire.
After a short conversation on the phone, after I told him we could make several breads that weren't initially on the programme, he said he'd like to come along.
Here's the programme I've designed, just for him. (Now I'm really looking forward to the workshop!)
Dear student
09/11/2015 Here's the letter that goes out to the students:
12/11/2015
After the letter went out I had a call from the centre telling me there was another student enquiring about the course. This student ran a pub and made all his own bread - not only that he was a trained chef! He was wondering if I had anything I could add to his repertoire.
After a short conversation on the phone, after I told him we could make several breads that weren't initially on the programme, he said he'd like to come along.
Here's the programme I've designed, just for him. (Now I'm really looking forward to the workshop!)
Dear student
Here’s my suggested alternative programme for you for Saturday – hope it meets with your approval!
1. Italian soda bread (soda bread focaccia)
2. As the rest of the group
3. Apfel kuchen (German apple cake) and Schiacciatta con l’uva (Italian fruit loaf) with a demo of hot cross buns
4. Ciabatta
5. Pane casereccio (stuffed rolled pizza)
As to the extra ingredients:
The focaccia needs olive oil and rosemary - dried is fine
The apfel kuchen needs an apple – a decent sized eater will suffice – cinnamon and sugar
The schiacciatta just needs a good handful of seedless grapes
The ciabatta just needs olive oil
The stuffed pizza needs 100g cubed Cheddar, chopped mushrooms and cherry tomatoes
Given your experience, as far as possible, I'll let you get on with it (with the recipes, of course!), while I look after the beginners in the class. IMO, you're going to be a real asset to the group - I'm sure you'll be a great inspiration.
If there’s a variety of bread you’d like to have a go at instead of the ones suggested, don’t hesitate to get back to me.
Regards, Paul
09/11/2015 Here's the letter that goes out to the students:
Breadmaking
made easy workshop, Burnham, 14/11/15
Dear Student,
(This should be read in conjunction with the Course
Information Sheet - you should already have a copy of this. The list of
ingredients and equipment is a little different, so please have a look at
that.)
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 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 paperwork to fill in (bring a pen if possible), but it won’t take
long and I’ll guide you through it.
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 expectations.
We’ll be eating lunch around 12.30-1.00, and everyone will
make their own.
Here’s the programme for the workshop as it stands:
1. Soda breads – choice of plain
or spicy fruit loaf
2. Fancy dinner rolls or
shapes+bread wraps (lunch)
3. Fruit dough for hot cross buns
and Chelsea buns
4. Focaccia
5. Cheese and tomato pizza
If there is time we could also make some petit pain au
chocolat – depends how everything goes on the day.
I have a blog, which I call “No bread is an island”, in
which I write about – among other things – my teaching practice. On there I have
started a post, “Breadmaking Workshop at Burnham”, which will contain all
(most) of what you need to know about the course:
There’s not a lot on it, yet, but here’s a post about a
breadmaking workshop at High Ham village hall, which will give you an idea
about how the workshop will go:
I have several aims for this course, one of which is that
everyone should enjoy her or himself! Another is that everyone will make good
bread. I’ll bring along tea and coffee at 20p a mug. You may want to bring your
own mug
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 this Saturday!
Best regards,
Paul Youd (Course Tutor)
Shopping list:
(I’ve simplified this a bit from the list in the course
information sheet.)
1 bag (1.5kg) strong white flour
50g fresh yeast if you can find it – I’ll have some with
me if not
10g baking powder
Salt
100g granulated sugar
Sesame/poppy seeds
200g dried fruit
Mixed spice
250ml olive oil
100g cheese (for pizza and lunch)
2 tomatoes
2 mushrooms
Tomato topping for the pizza – tomato puree is the
easiest to transport. Or make up your own topping
Dried herbs
Small bar of your favourite chocolate
You will also 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.
Baking paper or parchment (stops the bread sticking to the
oven trays)
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:
Kitchen timer (if you have one)
Set of measuring spoons
Any favourite cooking utensil – sharp knife/scissors are
always useful
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