Artisan Bread baking at Ann’s Smart School of Cookery

I am very lucky indeed to have foodie friends and even luckier to be gifted a cooking class for my birthday this year! The lovely Dharani and I went on a baking class at Ann’s Smart school of Cookery and this class was held at their branch in St Katherine’s Docks in London. It was a dreary day in London so it was nice to walk into a cookery class which starts with the enticing smell of yeast! It’s a small venue but just enough to fit in the 20 people who signed up and a great long industrial kitchen tables for us to sit around.

The class started off with an introduction with our Tutor, Stuart, who was very charming and explained the plan for the day. It was interesting to learn a different type of making a standard dough which involves adding the flour to the liquid and not the other way around. It was a revelation for me and I am looking forward to trying it out for myself at home! We started off with the Brioche and the dough was given to a pair of participants who very ably used this ‘introverted technique’ of bread kneading and the ingredients put into this enriched dough had such an amazing aroma! YUM! Surprisingly the same basic dough was used to make all of the breads, with adjustments only made for any added ingredients e.g. herbs, spices and olives for the Foccacia.

Some of the different breads made by various participants on the class.

Some of the different breads made by various participants on the class.

Myself and Dharani had the awkward task of making 30 identical crostini’s. It was arduous work and mine were so untidy compared to the lovely ones Dharani made! However it was worth it in the end and they were so yummy with the different dips we had to sample them with.

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Crostini’s in progress!

Me being silly with the Hippo face oven glove :-) (I need to get me some!)

Me being silly with the Hippo face oven glove 🙂 (I need to get me some!)

Dharani's perfectly shaped Crostini's <3

Dharani’s perfectly shaped Crostini’s ❤

The other participants on the class that day had other types of bread to make; pizza, cob, foccacia and seeded rolls.  It was amazing to see such soft bakes turn out so well with very little time for proving. But I guess that’s what happens when you have a bread making class for only 2.5 hours!

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Foccacia

Check out the air bubbles in this soft and pillowy Foccacia!

Check out the air bubbles in this soft and pillowy Foccacia!

Tear n Share rolls. I want to try out those saffron rolls - beautiful colour!

Tear n Share rolls. I want to try out those saffron rolls – beautiful colour!

What the course details do not explain on the website is how much of the baking we will be doing ourselves and I think that it something that I would have liked to know beforehand. In my opinion this class is for beginners to baking or for those who would like to be inspired. If you bake often and are seeking specialty bakes, then perhaps this is not the class for you. However, the school has many different types of classes and you can book here

This pizza was DELISH!

This pizza was DELISH!

Thank you to Stuart and the school for our bread-tastic day! It has definitely inspired me to experiment with different types of bread to provide much needed comfort during this cold season.  Dharani, I couldn’t have experienced this class without you, so a huge thanks and for taking some of these photos:-)

I have yet to experiment with the techniques that I learnt on the class, so watch this space for new bread recipes! But click HERE for my classic white loaf recipe that I use very often and can be adapted with different ingredients.

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4 Comments

Filed under bread, brunch, cooking class, Dinner, Food, vegetarian

4 responses to “Artisan Bread baking at Ann’s Smart School of Cookery

  1. D. Ramalingam

    It would have been a rewarding day. Wonderful article Suji. Always look forward to your articles. Love to try your recipes.

    Liked by 1 person

  2. Wow.. learning bread baking from a school is super awesome.

    Liked by 1 person

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