Bread Pain Pane Brood Brot Aran

Bread Pain Pane Brood Brot Aran
Baking @Granton:hub

Monday, 16 January 2017

Breadinfife Rises Again

Hi ho, hi ho, it's off to work we go...
Well we have just rekindled the fire under BreadinFife and I hope it is going to rise again. The classes with Edinburgh Food Social in Leith and at 140 North Street in St. Andrews are underway.

The first class in St. Andrews went well though it would have been better if I hadn't steered the group towards underproving the white cobs. The rest of the baking was OK. 

Of course there's a learning period with new ovens, new to me that is. After a few classes here I may be able to pretend to be knowledgeable about Aga style baking but for the moment I need to experiment more. 

What a splendid environment Sarah and Stuart Lloyd have invited us to share! The kitchen and dining area is just perfectly set up to run baking classes in a cosy but convenient work space. Thanks to you both.

We sampled quite a bit as we headed towards lunch then had lovely mackerel pate with oatcakes and rolls. The white cob which had a trail mix of cocoa nibs, goji berries, sunflower seeds added was a bit alternative with cheese but hey, if you don't try you don't learn!
The image on the right is a post lunch pause. There are no pittas left on the table but on the plate in the centre almost all the oily flat breads are sitting unloved. Ah well, can't win them all.

The other surprise for me was the effect that a cool/cold stainless steel work surface had. Because during kneading you keep moving the dough to a different (cold) area on the work top the end temperature is much lower than if the same dough had been worked on wood. To counter this next time we can start with warmer dough and at any pauses make sure that the dough is resting on a warm surface, covered probably by an upturned bowl.

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