Friday, June 10, 2011
Bread-making at Blackheath Cooks
Following my recent venture into bread-making, I decided I should attend a course to help me along. I found this one by Blackheath Cooks , who also do a range of other cookery classes at the rear of their shop in Blackheath.
There were 5 of us there, and we each had equipment and materials laid out for us when we arrived. The atmosphere was relaxed and fun, and at the end of the 2.5 hour session we had baked 4 kinds of delicious bread, picking up handy tips along the way. My favourite bread was the focaccia, so simple to make yet delicious and very impressive. The basic focaccia recipe is below. We also made: Rye Bread, Seeded Rolls, and Cinnamon Buns.
-350g strong white bread flour
-1 tbsp caster sugar
-1 sachet dried 'quick' yeast
-1 tsp salt
-250ml luke warm water
-2 tbsps olive oil
-Choose from: sliced onion, olives, rosemary, sundried tomatoes, garlic, chilli...
1. Tip the flour, sugar, yeast and salt into a large bowl and mix well. Make a well in the centre and pour in the warm water and olive oil. Slowly incorporate the flour mix into the liquid stirring with a fork.
2. When you have a sticky dough, turn out onto a floured surface and knead for 5 minutes, or until smooth. The dough should spring back to the touch.
3. Flatten the dough (by hand or using a rolling pin) into a rectangular shape and place on a greased baking tray. It should be around 1cm thick. Leave in a warm place until puffed up.
4. Use your fingers to create dimples in the dough then drizzle over the olive oil and sprinkle over the rock salt. Then add the toppings, pressing them into the dough.
5. Bake at 180C for 20 minutes or until golden. The bread should sound hollow when you tap the bottom.
Serve with some olive oil and balsamic vinegar.