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Week One at Loaf Cookery School

pasta courseWell last week saw Loaf’s first week of doing business. We started on Thursday evening with a ‘Handmade Pasta’ workshop. Five people came along (six is our maximum class size), and by the end of the evening had successfully mastered kneading, rolling, and shaping fresh egg pasta, and made three classy sauces to accompany their handiwork. Alongside a nice Chianti, we enjoyed seasonal vegetable tortellini with a butter and blue cheese sauce, paperdelle puttanesca, and taglietelli carbonara. Oh and we made some orechiette with the scraps and a quick gnocchi demo. Phew, it was a lot of fun and the talented students picked up the techniques extremely quickly, without even using a pasta machine!

Saturday saw the first full day ‘Bread:back to basics’ course, and it was a sell out. We had a fabulous day, and produced some great breads.

bread course

Despite the weather we were dashing in and out to the earth oven to bake our white and multigrain loaves, in which we had earlier made our own pizza’s for lunch and fougasse to show off! We covered a couple of different kneading techniques and made some stunning ciabatta’s too. We covered the principles of sourdough baking, and I’ll be seeing some of the students next year when I do a Friday eve/Saturday morning ‘simply sourdough’ course – should be great fun! We finished off making brioche dough, and each student left with a bit of dough to refrigerate overnight, and bake at home. Check out this review of the day on the No Love Sincerer blog, and see our upcoming courses here.
All in all a great first week, knackering stuff though!