Online bread workshops

Join me and five others making bread online.
If you enjoy the free workshop then consider making a donation to a charity of your choice or to: The Cyrenians https://cyrenians.scot https://www.justgiving.com/campaign/Covid19CrisisAppeal
or NHS charities https://www.justgiving.com/campaign/nhscharities-covid19urgentappeal

Dates for September workshops are now bookable via Eventbrite. Links to recipes for each workshop are given in the details of each workshop below. For other recipes see the recipe page.

Preparing for a workshop

  • Use Chrome, Firefox or the latest version of Microsoft Edge browser when you link to the workshop. Older Microsoft browsers and Safari don't work. No login or account is needed.
  • Make sure that your tablet/phone/laptop is fully charged.
  • Print off the recipe to use while we bake and check that you have the ingredients or reasonable equivalents.
  • For almost all the recipes you need a timer, kitchen scales, a dough scraper, a 2 litre bowl or bigger, a cooling rack, a baking tray, a small bowl of white flour for dusting and baking parchment. Additional tools are given with each workshop below.
  • For some breads there may be preparation to be done the evening before.
  • Make sure you have something to hand that you will enjoy eating with what we have baked.
  • If you want to check the link and hardware/settings I will be online from 10.00 onwards.
  • Please mute the microphone at your end to cut out background noise. Turn it on to give comments or ask questions.
  • If you have difficulties joining in please email me. My phone provides a second camera for the workshop and so is out of commission for texts and phone calls.
  • To join the workshop paste
     jump in into your browser at around 10.15.
  • Remember our time zone Edinburgh, UK (GMT+1)


Tips

  • Yeast: Instant or Quick dried yeasts do not require soaking while Active dry yeast and fresh yeast do. Check the instructions on the packet. If your yeast needs soaked, then before the workshop starts soak the required amount of yeast in 50g of water from the recipe then stir in 50g of flour from the recipe and cover it.
  • Water : Your flour may absorb more or less water than mine. Hold back 10% of the liquid the first time you use a recipe. If the dough starts off sticky don't add more flour, wait a bit. The flour will continue absorbing water for 10 minutes or so, wholemeal for longer.
  • Temperature: We want lukewarm dough so if the flour is cold use warmer water but not above 44ºC. Bring chilled ingredients into the warm early eg eggs or butter from the fridge, olive oil etc.
  • There are usually 2 or 3 breaks (first proving, prove in shape and bake) when you can do your own thing or stay and chat/discuss. We need to be back together early enough to avoid over proving or burning things.

The September workshops are now bookable.
October workshops: Poppyseed roulade & digestives, bloomer and soup bowl cobs, focaccia & biscotti, stollen & shortbread , Scandi flat breads will be bookable from 24th September.


Just shaping workshop Sunday 20th September 10.30am
  • Bloomer recipe
  • Baguette recipe
  • About 3 hours end to end, 40 minutes gentle work.
  • Additional utensils:
  • Preparation: Make and prove two batches of dough: bloomer dough and a batch of baguette dough.

Walnut cob & middle-eastern flat bread workshop
Thursday 24th September 10.30am
  • Walnut cob recipe
  • Middle Eastern flat bread recipe
  • About 4 hours end to end,
  • Additional utensils: A grinder to make the walnut paste either electric or mortar and pestle.
  • Preparation: It will help if we all have the sponge mixture for the walnut cob made up beforehand (30 minutes or an hour or two before)

Skillingsboller & Staffordshire oatcakes workshop Wednesday 30th September 10.30am
  • Skillingsboller recipe
  • Staffordshire oatcakes recipe
  • 4 hours end to end
  • Additional utensils: A griddle or large frying pan, a rolling pin
  • Preparation: To cut down waiting time it would help if we all made the batter for the Staffordshire oatcakes before the class starts then the batter is ready whenever we are. Two or three hours before is OK too. Also an hour before we start make the sponge mixture for the Skillingsboller and set it aside somewhere warm