I am so delighted to have run my first two bread baking courses at the loaf in Crich. The first one was called 'Getting Started' and took place on 16 October. I was delighted to welcome seven enthusiastic bakers to the loaf for a day exploring yeasted doughs and delving into the mysteries of the bread baking process. We baked some soft white and brown bread and rolls, focaccia, and various things using a sweet dough.
It was a great day, mostly working around the bakers' table in the bakery itself as the training room was yet to be fully completed.
Comments from the bakers who were there included:
"Excellent course, paced well with clear instruction, support and great breads to take home!" Mo
"Hands on and chance to make different things with the same dough" Gaynor
"Being in a small group: able to ask questions easily" Caroline
"Really useful to know what the doughs should feel like - good clear instructions" Jen
"The lunch was a delight and it was great to be baking in a working environment" Colin
"I will change the way I bake bread" Brenda
And here are some pictures:
Then on 13 November I had the first 100% Sour sourdough baking course. We were able to use the new training room more fully as it is nearly finished now. Again we baked three different doughs: the Crich special sourdough, sourdough baguettes and our 100% Rye with pumpkin seed and orange, though some of the bakers made a variant using sunflower seed instead.
Great stuff Andrew! Encouraging to see such an interest from folks, and that you should get such a good range of positive comments - happy for you. I did a couple of days up at Mick's in Bethesda a fortnight ago, on his micro-bakery course, which was really good too.