Tuesday 26th July 2016 - 5th session
No pics this time - phone failure, I'm afraid.
No pics this time - phone failure, I'm afraid.
Parathas and pasties and Swedish tea ring
Pasty filling:
Potatoes/onion/mushroom/red kidney bean
Potatoes/broccoli/onion/peas/celery/carrot
Red lentils, potatoes, onion
Hi folks,
Ingredients for the last session - 26th July.
We’re making a Swedish tea ring and paratha/pasties, so:
Sultanas
Sugar
Cinnamon
Flaked almonds
Icing sugar
You will need to prepare a pasty filling - my favourite is curried lentils and potato hash:
But these combinations are also good:
Potatoes/onion/mushroom/red kidney bean
Potatoes/broccoli/onion/peas/celery/carrot
(Basically, anything cooked ‘en croute’ enhances the filling every time.)
Plus the usual flour/yeast/olive oil/salt
Tuesday 19th July 2016 - 4th session
Michele had been asking about rye bread - which I make very infrequently, if at all. Since rye on its own can be quite tricky, I thought it best if she were to make it with a mixture of rye flour and wholemeal. Janet made a similar loaf whilst the others went for ciabatta.
Here are some of the ciabattas:
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| Ciabattas - all looking pretty good! |
I thought later on that I would have liked to have looked at the crumb of some of these loaves.
And some croissant pics:
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| I know this is Sarah's bread - and she had made 6 croissants! :) |
Tuesday 12th July 2016 - 3rd session
Chelsea buns and focaccia:
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| Mike with his Chelsea buns and rosemary focaccia |
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| Janet's focaccia |
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| Not sure whose these Chelseas are... |
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| ...or this focaccia |
Tuesday 5th July 2016 - 2nd session
Pizzas and petit pain au chocolat today - and I did remember to take pics! (Well, some!)
Pizzas being put to prove:
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| Wendy's homemade vegan mozzarella is the star of these pizzas |
In line with the vegan ethos of the course, Wendy made everyone some Mozzarella cheese, which was well received. We also had a taste of some vegan feta and Cheddar - these have certainly opened my eyes to vegan cheese possibilities!
Next week we're making focaccia and Chelsea buns.
[More to come]
Tuesday 28th June 2016 - 1st session
8 students turned up, which is exactly the number I was hoping for when I began planning for the course. I was expecting 7 women and 1 man, so when a second man arrived, I was a little surprised.
However, 'Priscilla' turned out to be Mike, who'd been given the course as a present from his partner. :)
The session went pretty much to plan - everyone made a soda bread and a batch of bread rolls, and also took away a batch of 'high-hydration' dough to bake at home.
One thing I neglected to do - and this often happens - I didn't take any photo's of the lovely breads that were produced by the students.
A call went out to the students to take pics of any bread they hadn't yet eaten - and, of course, the loaf they had made at home.
Sarah responded with this pic:
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| Sarah's soda bread at the front, with the high-hydration loaf behind |
Thanks, Sarah!
I'd recommended that the students bake their dough the same night, but Michele thought she'd prefer to leave it until the morning. I hadn't done this myself for a while, so I persuaded her to bake it that same night.
I'd made a demonstration batch myself, and I thought I'd better leave this until the morning.
Here's the result:
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| It took a good couple of hours to rise |
I proved it by using the microwave as a proving cabinet, placing a mug of boiling water alongside the loaftin in the microwave.
The Vegan Breadmaking made Easy course starts Tues 28th June 6-8. A 5wk course-making 10 or so different breads.
Intros/labels/register - icebreaker - expectations - what’s going to happen tonight.
My planning:
- Demo of a fruit soda bread and a plain one - Students follow suit - bread goes in oven
2. Demo of high-hydration loaf - Students follow suit - put to one side
3. FDRs - students make 6 rolls - put to prove (check soda breads)
4. Re-visit HH dough - knead it using olive oil
Demo of shaping HH loaf. Oil plastic bags for dough
Bake FDRs
1.
Whiteboard: soda breads: 1 cup flour; 1.5 tsp bp;
either: 1/4 tsp salt Or: 1 tsp sugar, 1 tsp m/spice, 1 cup sultanas
1/3rd cup cold water and splash of olive oil
2.
Three cups flour (either all white or 2 w/m to 1 white), tsp salt, 1.5 cups lukewarm water with 1 teaspoon yeast + olive oil
3.
FDRs - 1 cup flour - 1/4 tsp salt - 1/3rd cup l/warm water - 1 tsp yeast
My aim is to change students' attitude to breadmaking - to bring it into their comfort zone.
Over the next 4 weeks we can make at least another 8 different breads/cakes/
- and I’d like to spend half a session on GF
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