Online bread workshops

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.
  • Links to recipes for each workshop are given in the details of each workshop below. For other recipes see the recipe page.
  • 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.
  • To join the workshop paste
     jump in into your browser at around 10.15.
  • Remember our time zone Edinburgh, UK (GMT+1)


  • 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.
Stollen and shortbread workshops Wednesday 21st October 10.30am
  • Stollen recipe
  • Oatmeal Shortbread recipe
  • About 3 ½ hours end to end, but only 45 minutes gentle work.
  • Additional utensils: a baking stone or heavy tray preheated in the oven
  • Preparation:
  • Soak the dried fruit in rum, sweet sherry or fruit juice the evening before. It's a good idea to stir or shake the bowl now and then.
  • Take butter out of the fridge early enough to get to room temp. before the class.
  • Handy if you grind the cardamom beforehand. It's noisy and fiddly to do in class.
  • Make the sponge mixture at least 1 hour before the class starts (evening before if you like.)
Fun baking Sunday 25th October 10.30am
Preparation (sorry there's so much):
  • For the pirozhkis it's a good idea to weigh out and chop finely the onion and chives in advance (evening before if you like).
  • Also weigh out and finely chop the cabbage but keep separate from the onion/chives.
  • It also makes sense to hard boil the eggs ahead of time.
  • Have butter at room temperature for the pirozhki and the simnel cake
  • For the simnel cake a little beforehand, heat the milk till it is bubbling round the edge then allow to cool.
  • The St. Lucia buns also use scalded milk so it makes sense to scald enough in one go to cover both items. Be generous with the milk when you weigh it out - you always get less back once it is scalded.
  • Also the evening before, soak the sultanas - see recipe. It's a good idea to stir or shake the bowl now and then.
  • Crushing cardamoms for the St Lucia buns is tedious and time consuming so we should all do that ahead of time too.