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 workshops focus on
gaining an undertsanding of three basic doughs and the huge variety of breads
that these doughs allow you to make. Working with organic, stoneground flours
we will make white, olive oil 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, foccaccia,
pizza, 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. £85.00
per person. Lunch and recipe pack included. Starts 09:30 and ends around 5:00
"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 froze the
seedy wholemeal loaf and ate it later in the week, delicious!
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!
All the
best, B......"
Sourdough
Weekends
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.
During
this 2 day workshop 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 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 their repertoire. Each course
is limited to 8 places to allow for maximum participation. £150.00 per person
for two days. Lunches and recipe pack included. Starts 10:00 Saturday and ends
around 3:00 on Sunday
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
