In view of the government requirement for all schools, cafes, restaurants, pub and leisure facilities to close in order to help limit the spread of the corona virus, all of our classes are suspended until further notice. At this point we anticipate that will be the end of June.
Anyone who has booked and paid for sessions during this period will be contacted individually and we will discuss options for rescheduling or a credit voucher. We are currently working on getting as much of the Autumn/Winter programme on the website - and for early 2021.
Our premises are now closed but the staff team can still be contacted by phone or email between 10am and 4pm Monday to Friday so, if you have any concerns or questions, don’t hesitate to get in touch. We also will be very happy to process bookings for future sessions or for vouchers, which will now have an 18 month ‘shelf life’.
Please check our website for any updates and our social media platforms, where we will remain active and keep you entertained!
CONTACT THE COOKERY SCHOOL (PLEASE INCLUDE YOUR PHONE NUMBER)
The smell of freshly baked bread is delicious and whets our appetite. Baking your own bread is not only satisfying, but also you can make sure you use top quality ingedients with no additives or extra 'surprises'.
500 grams Strong White bread flour
1 teaspoon fast-action yeast
1 teaspoon Salt
2 tablespoon Rape Seed oil (or any good oil)
300 mls water (hand hot will make proving time faster)
- Put flour, yeast, salt into a large bowl and mix well.
- Make well in centre. Add water and oil.
- Bring dry ingredients into wet with dough scraper and mix thoroughly.
- If at this stage the dough looks too dry, add more water but only 1 tablespoon at a time. The mix should be soft and elastic.
- Turn out on to work surface and knead the dough until smooth. If your dough is wet, avoid the temptation to throw down lots of flour. Use the dough scraper to turn and roll it on the work surface, dust your hands with flour and then continue. If it begins to feel wet again, just repeat the process. It will come good and you will have a better ‘crumb’ from a wet dough than you will from a ‘tight’ or dry dough. This kneading this will take about 5 – 10 minutes. You can use an electric mixer with a dough hook.
- Put back into bowl and cover with tea towel/plastic bag/clingfilm and leave to double in size. The time this takes depends on the warmth of the place you put it in. You can even leave it in the fridge overnight for a long slow fermentation. This breaks down the wheat protein more effectively.
- Knock back and form into the final shapes if free-form loaf or rolls or put into 500g/1lb loaf tin.
- Leave to prove until doubled in size. Once again, the time it takes depends on the temperature. Allow 30 mins to 1 hour (unless putting in fridge as before – then it can be overnight).
- Bake in preheated oven at 200C/Gas Mark 6.
Cooking time: 500g loaf: 35 – 40mins; rolls 12-15 mins