Bread making course at Bordeaux Quay


Rosemary and Parmesan Soda bread scones

Rosemary and Parmesan Soda bread scones

Last night Liz and I headed out to Bordeaux Quay, where about 4 months ago, we’d booked a cooking class. It was my birthday present to Liz (back in March) so nothing like a bit of a delayed reaction!

It was thoroughly excellent and I learnt absolutely loads. Including a new technique for kneading which immensely improved the lightness of my loaves and the time I spend kneading. I have also had some strict instructions on how to keep my sour dough starters alive. We may move onto Lorraine Mk3 in the next few weeks.

Doughnuts

Doughnuts

And fresh doughnuts are a world apart from the cheap shop bought ones. Truly lovely.

Fougasse bread

Fougasse bread

We made a basic white bread dough but instead of making a loaf, we made it into the Fougasse bread (above) and this French quiche type thing (below) (I forget the name but it starts with a F)

French quiche type thing

French quiche type thing

And, due to this new kneading technique, my brown/multi seed loaf, came out as light and fluffy as could be. Delicious, I had it for breakfast this morning with fried eggs.

4 flours, seedy loaf

4 flours, seedy loaf

A thoroughly excellent course and I would be keen to look at the 4 week course that Kate (our instructor) taught.

Obviously, all this bread is totally breaking my low carb habits and I am struggling a little bit with that. It definitely makes me feel a bit weighed down! Still, as a once a week treat, fresh, homemade bread is just lovely!