Shires Cookery School » Artisan Bread http://www.shirescookeryschool.com Do you want to cook like a pro? Tue, 27 Jul 2010 11:45:04 +0000 en hourly 1 http://wordpress.org/?v=3.0 Bread baking at its best http://www.shirescookeryschool.com/2010/04/bread-baking-at-its-best/ http://www.shirescookeryschool.com/2010/04/bread-baking-at-its-best/#comments Tue, 20 Apr 2010 18:43:02 +0000 wendy http://www.shirescookeryschool.com/?p=1715 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

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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
 

 

　

]]> http://www.shirescookeryschool.com/2010/04/bread-baking-at-its-best/feed/ 5 A great Mother’s Day gift – and save £20 http://www.shirescookeryschool.com/2010/02/a-great-mothers-day-gift-and-save-20/ http://www.shirescookeryschool.com/2010/02/a-great-mothers-day-gift-and-save-20/#comments Sat, 20 Feb 2010 16:33:53 +0000 wendy http://www.shirescookeryschool.com/?p=1654 If you are looking for a unique Mother’s Day gift then Shires has the answer.

On Saturday 13 March we are running our popular
Artisan Bread course, there are just four places
remaining. We are delighted to offer these places to your special Mum at just £65, that’s £20 off the usual student rate of £85. When booking enter RH5 on the discount code page. 

Alternatively if you would like to purchase a gift voucher they start from £25 up to £100, are packaged with a beautiful greeting card and can be mailed direct to your special Mum or relative.
Email info@shirescookeryschool.com and we will contact you to discuss your requirements.

]]> http://www.shirescookeryschool.com/2010/02/a-great-mothers-day-gift-and-save-20/feed/ 0 And the winner is…… http://www.shirescookeryschool.com/2009/09/and-the-winner-is/ http://www.shirescookeryschool.com/2009/09/and-the-winner-is/#comments Sun, 06 Sep 2009 16:45:18 +0000 wendy http://www.shirescookeryschool.com/?p=1279 A huge thanks to everyone who paid us a visit at the Holdenby Show – we had a great weekend with some fabulous demos taking place.Faye@HoldenbyShow

We had over 150 entries to our competition to win a day with Shires – we are delighted to announce that our winner is Caroline Sweetman from Daventry

Many of you also completed our mini survey telling us the type of courses that you would like us to run. The most popular choices being Italian cookery, wine matching, healthy eating and bread baking.

Bread makingThe good news is our Artisan Bread course will be running again in October and for all you pasta lovers our first Italian Cookery Day will take place in November. Please subscribe to our site and you will receive details of the courses as soon as they are posted.Italian Cookery

]]> http://www.shirescookeryschool.com/2009/09/and-the-winner-is/feed/ 0 Basic bread recipe http://www.shirescookeryschool.com/2009/08/basic-bread-recipe/ http://www.shirescookeryschool.com/2009/08/basic-bread-recipe/#comments Mon, 17 Aug 2009 07:36:04 +0000 wendy http://www.shirescookeryschool.com/?p=1035 Bread making

A recipe from our
Aritisan bread day

 

 

Basic Bread recipe
Ingredients
1kilo    Strong White Bread Flour  100%
10g       Fresh Yeast  10%
20g       Salt   20%
600ml  Warm Water 35c (hand hot)   60%
60g   Oil   6%

Method

  1. Weigh all ingredients, oven  temperature 240c.
  2. Put the yeast, oil and water in a jug and mix.
  3. Sieve flour and salt.
  4. Make a well and add three-quarter of the liquid, mix well, gradually add the other liquid mix until you have smooth dough.
  5. Knead well for five minutes, until you have a smooth dough.
  6.  Lightly oil the mixing bowl; cover with a large plastic bag, a carrier bag is ideal, prove until double in size.
  7.  Knock back, knead again for five minutes.
  8. Divide into two, Mould place in bread tin.
  9. Cover the bread with a large plastic bag and leave to prove.
  10. Once proved double in size, mark the bread, place in the preheated oven and bake for thirty five minutes.

If you missed this course – the good news is we will be running it again later in the year – see the pics and comments from our students  Subscribe so you dont miss out on future dates

]]> http://www.shirescookeryschool.com/2009/08/basic-bread-recipe/feed/ 0 A successful day baking http://www.shirescookeryschool.com/2009/08/a-successful-day-baking/ http://www.shirescookeryschool.com/2009/08/a-successful-day-baking/#comments Sun, 09 Aug 2009 10:41:20 +0000 wendy http://www.shirescookeryschool.com/?p=987 August 1 saw the launch of our first course at Northampton College – students joined Richard Curtis to learn the art of Artisan bread making.

The students where taken through a brief history of bread making before measuring, kneading and fermenting their first batch of dough.

Richard said every student went from the kitchen loaded with loaves of bread, from focaccia, crisp French sticks, granary basket bread to cottage loaves. As one student said “I have never learnt so much in such a short time.’ Richard then went on to say they were a great group of eclectic students who were ready to learn and laugh – a great day. Another student, Alison commented  ‘I had never made bread before and knew absolutely nothing but Richard was such an inspirational and knowledgeable teacher who has really given me the confidence to give it a go on my own !!

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