Bread!
Part of our way of life but so misused by mass production.
At Manna from Devon we make bread as it should be made; with first class ingredients,
lots of time and heaps of respect and
if you join one of our breadmaking classes you'll get to grips (literally!) with
the whole process of making bread.
Run by David, a passionate bread maker,
these one day classes focus on gaining an understanding of basic doughs and the
huge variety of breads that these doughs allow you to make. Working with organic,
stoneground flours we will make white, and wholemeal doughs, discussing ingredients,
nutrition, flavour development, fermentation and every other aspect of breadmaking
along the way. Practice shaping loaves, rolls, pizzas, and baguettes and go home
with a variety of loaves.
On
a typical workshop we will make: bloomers, baguettes, sandwich loaves, grissini,
fougasse, multiseed, fruit and nut and classic wholemeal breads.
Suitable
for beginners and intermediate bread makers wishing to expand their repertoire.
Each course is limited to 8 places to allow for maximum participation. £89.00
per person. Lunch and recipe pack included. Starts 09:45 and ends around 4:30
Hi
David, I just wanted to say thank you for a great days baking last Saturday.
I love your small scale set up and the warm welcome you and Holly give. It
was great to have a whole days hands on to practice as well as getting a good
basic background to the magic of bread! and to go home with such a fantastic array
of goodies, the hot cross buns and Chelsea buns didn't last long!
I've
currently got a batch of wholemeal dough proving for which I used a poolish, its
looking good so far. My colleague made some Chelsea buns in the week to take to
school, I think he must have been bribing the kids for good behaviour!
I
just can't believe how much we packed into two days on the Slow Bread Workshop.
I couldn't wait to start making my own and the first efforts have gone down a
storm here. Thank you so much for sharing all your knowledge with us.
Marianne
T....
'Slow
Bread, and a ciabatta better than many in Italy.'
Chiara
(from Italy)
mediterranean
breads
The
Mediterranean is a melting pot of cultures and culinary traditions and this is
reflected in the huge range of breads which could be called Mediterranean. On
this class we've selected four different breads which emphaise the differences
which can be found. Pane Pugliese is a simple, round loaf but long fermentation
gives it great depth of flavour. Pitta is instantly recognisable but our recipe,
using yoghurt, gives it a soft, creamy texture. Maneesh is a Lebanese flatbread
beautifully perfumed with herbs and olive oil. Greek Daktyla is a wholesome plenty
of flour and cornmeal giving it a deep, nutty flavour. In addition we'll make
Socca, Nicoise chickpea pancakes, to keep our strength up for the breadmaking.
This
class is aimed at intermediate bread makers wishing to expand their repertoire.
Each course is limited to 8 places to allow for maximum participation. £89.00
per person. Lunch and recipe pack included. Starts 09:45 and ends around 4:30
artisan
french breads
Pain
de Campagne, Baguette, Brioche, Croissant ... anyone who has travelled to France
will have tasted these wonderful breads and probably marvelled the skill and dedication
of the artisan bakers who make them so wonderfully.
During
this one day class you'll learn the techniques used to produce the distinctive
flavours and textures of these unique breads.
This
class is aimed at intermediate bread makers wishing to expand their repertoire.
Each course is limited to 8 places to allow for maximum participation. £89.00
per person. Lunch and recipe pack included. Starts 09:45 and ends around 4:30
ITALIAN
bread
We've
added this workshop because so many people were asking about focaccia, ciabbata
and pizza; especially when I bring hot Focaccias out of the wood-fired oven at
Farmers Markets. Italian breads are really great for summer al-fresco eating and
look wonderfully impressive when presented in the middle of the table.
On
the workshop we'll explore what makes for a really authentic focaccia and we'll
get to grips with the really wet dough needed to make an open textured ciabatta.
We'll also throw pizza's, roll grissini, and make a really good rustic loaf. We'll
work with a pre-fermented biga, a vital part of the Italian bread making process,
to help develop the right texture and flavour in each of the breads.
Suitable
for beginners and intermediate bread makers wishing to expand their repertoire.
Each course is limited to 8 places to allow for maximum participation. £89.00
per person. Lunch and recipe pack included. Starts 09:30 and ends around 4:30
Slow
bread
In
these 2 day workshops we give bread the one thing it really needs if it is to
become great bread ...time. The focus will be on long fermentation processes which
give the bread flavour, digestibility, long life and better nutritional qualities.
Read an article published in Devon Life Magazinehere.
Additionally
we will work with sourdough or naturally fermented dough which has had no yeast
added to it - just the natural process of fermentation.
Sourdough,
or Naturally Fermented bread is making a comeback as people turn away from mass
produced bread and look for something with flavour, texture and greater nutritional
value. Our Sourdoughs are made with live 'Starters' which have been left to attract
natural yeasts. The bread ferments (proves) for a very long time during which
great flavours and acidity develop, the bread becomes more digestible, leading
to a more complex and interesting final loaf.
We'll
makes breads with wheat and rye starters and overnight sponges (poolish and biga)
and we'll make a variety of very interesting and delicious breads. On a tyical
workshop we will make: 100% Rye, Blackbread with Caraway, Borodinsky, Pain
de Campagne, Ciabatta, Baguette, White Sourdough and Honey and Sunflower Bread.
We will always try to adapt the plan to suit the preferences of the students
attending the workshop.
We
will explore how to create a 'Starter' and to to maintain it through regular refreshment.
We will look in depth at fermentation and how it effects the final result and
what ingredients to use for the best results.
Suitable
for intermediate bread makers wishing to expand your repertoire and for professional
chefs looking to add great, home made bread to your menus.. Each course is limited
to 6 places to allow for maximum participation. £160.00 per person for two days.
Lunches and recipe pack included. 9:45 until 5:30 on the first day then 9:30 until
2:30 on day two.
We
are giving our support to the Real
Bread Campaign run by Sustain. This aims to ensure that we do not lose the
skills and traditions of breadmaking and that evryone has access to great, healthy
bread. Go here to find out
more.
To use our booking form clickhereor call us on 01803 752943 or Email
us
Manna
from Devon
Cookery
School & Cookery Classes in Devon
Fir
Mount House, Higher Contour Road, Kingswear, Devon TQ6 0DE Tel: 01803 752
943 Mob: 07775 698 003 Email: info@mannafromdevon.com