On our way back from River Cottage, we called in to the excellent Stoate’s Mill near Shaftesbury to buy some of their organic bread flour.
Posted in Cooking
Tagged Aidan Chapman, BakeryBits, bread making, Maltstar granary flour, rye flour, Stoates Mill flour
Before and after the Phoenix Baking School, that is.
To accentuate the positive, I’ll start with the “after”. The second attempt after Aidan Chapman’s course was pretty successful:
I left the previous post at lunchtime of the Phoenix Bakery’s excellent Monday Baking School, with Jean and me enjoying our pizzas.
Much refreshed, we rejoined Aidan Chapman in the bakery, where our beetroot and spring onion loaves had now proved. Here Aidan is demonstrating how they should feel when they’re ready for the oven:
Posted in Cooking
Tagged Aidan Chapman, beetroot bread, focaccia, grignette, grissini, lame, Monday Baking School, Phoenix Bakery, soda bread, sourdough, Sourdough bread, Weymouth
Ever since the Cake and Bake Show, when we saw Aidan Chapman demonstrating his sourdough techniques, we’ve been looking forward to attending one of his courses.
Monday Baking School is held on the last Monday of every month. We had high hopes, but Aidan exceeded all our expectations. It was superb. Twenty four hours later, we’re still both buzzing.
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Posted in Cooking
Tagged Aidan Chapman, Breadmaking, focaccia, Monday Baking School, Phoenix Bakery, sourdough, sourdough pizza
We won a pair of tickets to the Cake and Bake Show at Earls Court, courtesy of Andrew Webb, editor of the very wonderful lovefood.com.
We weren’t at all sure of what the show would be like. We’re enthusiastic breadmakers and I’m (perhaps too) fond of pies, but cakes aren’t our forte. We needn’t have worried. It was great. In fact, one day wasn’t nearly enough to see all that we wanted and to attend all of the demonstrations that we would have liked.
Plus, to add a dash of celebrity to the proceedings, the contestants from The Great British Bake Off were there.
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