19th November 2013
Christmas Breadmaking Workshop,
10.00am - 4.00pm
23rd November at Hadspen
Village Hall
Dear Student,
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.
Sourdough:
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!
Best regards,
Paul Youd (Course Tutor)
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
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
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