Flour power – Bread making

2014-10-11 13.21.20 2014-10-11 13.59.05

By guest blogger DANIEL POOLE

This Saturday at Chorlton High School a group of 12, plus Cracking Good Food co-ordinator Tracey and myself joined expert bread maker Rob Tomlinson for a fantastic breadmaking session. The group had the opportunity to learn the principles of breadmaking and to prepare a selection of baked treats. This included their own home-made loaves with a choice of seeds, focaccia bread with sundried tomatoes and black olives, and some garlic naans filled with their own garlic paste. Rob had the group captivated with his passion for breadmaking over the four-hour workshop. The practical aspects of the workshop were interwoven with the science, philosophy and politics of baking. No one who was there that day is going to look at a loaf of soft sliced white the same way again!

While all this was going on, Tracey and myself cooked two anchovy pizzas and a vegetarian pizza following Rob’s recipe for homemade dough. The tomato-based sauce of the pizza included finely sliced apple, which was a surprise to me, but worked fantastically well. The ingredients for the pizza were included in the recipe sheets which everyone in the group took home. The opportunity to sit down at lunchtime with a slice of pizza was very welcome given the heat of the room, vital for ensuring that the bread would rise. The group were really friendly and chatty, happy to share their own breadmaking experiences. Every loaf in the room rose perfectly and the smells of the kitchen were a gift to the nostrils! A great session.

There are more photos from this session on the Cracking Good Food Facebook page – click here.

Cracking Good Food run artisan breadmaking sessions in Chorlton, Flixton and Prestwich. Click here for details and bookings.

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