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| A selection of our breads |
Friday was bread making day with Paul the Baker Dawn and Meg joined me to do battle with the dough and make some good home made bread.
Paul arrived with bags of flour and just about every utensil you could possibly need to make and bake bread. We started with sourdough and progressed to crusty French and then wholemeal bread. It wasn't long before the kitchen had a good coating of flour and the aroma of home made bread started to fill the air.
We learnt lots of good tips, especially to be confident with the dough and not let it sense any fear! There was a sense of healthy competition as to who was going to bake the best bread, and we made our own distinct cuts on top of the bread so we could identify each loaf as it came out of the oven. In the end it really didn't matter, they all looked and tasted beautiful. we even managed to make some plaited bread and bread sticks for good measure. When we had finished the kitchen looked like a flour mill and we had a mountain of bread to eat. We were all suitably proud of our efforts, it really was proper 'artisan bread'.
So guess what we've been eating all weekend, Dawns husband Steve and Russell came to join us on Saturday afternoon to help us get through some of the bread and no one was allowed to leave without some flour and a gift of home made bread.
I now have a jar of sourdough starter in the fridge to look after that needs to be fed approx every four days. I'm really quite attached it, I keep checking to make sure its ok, and Paul has already had a couple of emails from me because I was concerned about its health! I am a bit worried about who will care for it whilst I'm on my travels, so its looking like we might be taking it with us round Europe and we can then also have a go at baking sourdough bread as and when we have access to an oven.
We are hoping to arrange for Paul to come back and show us how to make Croissants Pain au Chocolate etc later in the year, so if you want to place your orders now let me know!
Paul arrived with bags of flour and just about every utensil you could possibly need to make and bake bread. We started with sourdough and progressed to crusty French and then wholemeal bread. It wasn't long before the kitchen had a good coating of flour and the aroma of home made bread started to fill the air.
We learnt lots of good tips, especially to be confident with the dough and not let it sense any fear! There was a sense of healthy competition as to who was going to bake the best bread, and we made our own distinct cuts on top of the bread so we could identify each loaf as it came out of the oven. In the end it really didn't matter, they all looked and tasted beautiful. we even managed to make some plaited bread and bread sticks for good measure. When we had finished the kitchen looked like a flour mill and we had a mountain of bread to eat. We were all suitably proud of our efforts, it really was proper 'artisan bread'.
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| A good workout |
I now have a jar of sourdough starter in the fridge to look after that needs to be fed approx every four days. I'm really quite attached it, I keep checking to make sure its ok, and Paul has already had a couple of emails from me because I was concerned about its health! I am a bit worried about who will care for it whilst I'm on my travels, so its looking like we might be taking it with us round Europe and we can then also have a go at baking sourdough bread as and when we have access to an oven.
We are hoping to arrange for Paul to come back and show us how to make Croissants Pain au Chocolate etc later in the year, so if you want to place your orders now let me know!
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| I've been certified. Meg Dawn and myself with Paul |
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