Not long ago, we sent our esteemed colleague, and resident baking enthusiast, Louise to a bread making class at London’s Smart School of Cookery.
Did she love it or loaf it? Read on to find out…
“Described as ‘bread making with a difference’, the Smart School of Cookery’s bread making class promises to take the hard work out of bread making. The school is run by Ann, and her own bread making technique involves adding water straight to yeast before the flour, which eliminates the need to knead the dough.
I must admit, I have made bread before, but I actually enjoyed the kneading part of the process as I found it quite therapeutic. It did feel a bit like cheating, but it was fun to learn a new technique none the less.
Over the course of a few hours, we made delights such as chocolate and orange brioche, olive and rosemary focaccia, raisin and walnut rolls – as well as tear and share dough balls with ginger, chilli and garlic dips.
The best part of the class was of course getting to taste the freshly cooked, and still warm, bread. I don’t think I’ve ever eaten so much bread in such a short amount of time before in my life – but one thing’s for sure, it was delicious!”