Bread baking at its best20 Apr
On Saturday 17 April a number of students joined chef Richard Curtis on our famous Artisan bread course. During the day the team learnt all the skills associated with this specialist baking skill, culminating with the students taking home arms full of fresh tasty bread.
Date for your diary – on 15 May will be running a pastry day – details being published soon
For the students a recipe – as promised by Richard
Half spongeA sponge dough for adding to a bread or roll recipe to enhance the flavour & texture of the final product
400 ml of warm water (32oC / 34oC)
100 ml low fat yogurt
10 g yeast
400g strong flour
100 g wholemeal, rye or spelt
Rest for 18 to 24 hours at 20oC/ 24 oC max
Add to bread or roll dough recipe
100 ml low fat yogurt
10 g yeast
400g strong flour
100 g wholemeal, rye or spelt
Rest for 18 to 24 hours at 20oC/ 24 oC max
Add to bread or roll dough recipe
5 Responses to “Bread baking at its best”
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Thank you very much for this recipe. This is a delicious bread that all will enjoy.
My wife went on the last bread making course and LOVED IT! the only problem was that I had to have sandwiches for my dinner and tea for the next 2 weeks.
Highly recommended.
I am glad that your wife enjoyed our day making bread, I had a lot of fun too, You will have to come to our Curry day with larger and cider tastings to get your own back!
A really enjoyable day with bread to be proud of at the end – worth the hard work! – many thanks Richard
My husband and I tried this recipe last night and it worked a treat!