02-06-25

Good morning, everyone.  Welcome to Monday, the first day of a new week and, depending on which date you go by, the start of summer.  It looks like it too - the sun is rising and the sky is blue - for the moment, anyway.

Going back to Saturday, the four of us had a really lovely lunch together at Fowler's Farm, in Braintree.  I didn't get home until nearly five because I diverted on the way home to drop some fold up garden chairs with Beth and Alex.

Yesterday's sourdough course was amazing.  My usual Garmin satnav was on the blink (sound but no picture so I guess I have to get another one) so I used the car one - less reliable - which took me through country roads and housing estates.  It got me there with plenty of time to spare so that was OK.

The venue was the Knead and Desire shop/bakery.  There's the sales counter . . . 

The baking area . . .

And the coffee machine (excellent coffee).

So each day the shop sells coffee,  home made soup and he had made carrot and coriander soup for the course lunch.

Plus whatever sourdough loaves they are making that week and various semi-sourdough pastries.

I gather the place sells out very quickly!

There's also a little eating area, nothing special, just a table and a few chairs.

Not a great photos but this is Andrew, the shop owner and course tutor.  He is absolutely passionate about what he does and a thoroughly nice chap, very down to earth, not the least bit high-brow in his approach and generous in sharing his knowledge and experience.

There were six of us.  One younger man, two older men around my age, a lady and her teenage son who wanted to become a chef/baker of some kind - and me.

We were welcomes in with coffee and pastries - the most amazing pastries, all made by Andrew and semi-sourdough.  He uses a bit of yeast to help with the rise/lamination.

Oh, they were amazing and so very more-ish.  Just look at the lamination on that croissant . . . 

. . . and on the choc chip one I brought home.

Eat your heart out, Paul Hollywood!!

There was also a selection of breads to have with the soup - the cheese and chorizo was so good and I'm having a go at something similar at some point and also try cheese and olive so Beth can have some.  Or cheese and sundried tomatoes - and I also wonder what cheese and chopped cornichons would be like.

I could make some rolls with different insides, couldn't I?

Anyway, back to the course.
We polished off all of that and then the refill as well.

I came home with three loaves.

At the back there's a 100% dark rye with seeds, to the right is a 100% wholemeal and molasses and to the left is one I didn't make.  We practised scoring on dough that was ready for the oven before he baked them.

We did also make our own 'table loaf' as he calls it.  Not completely white but more white that wholemeal.  He doesn't make 100% white loaves.

We took that last home unbaked.  Andrew suggested that it go in the fridge to bake today but by the time I got home it had risen so much that I decided to bake it there and then.  No photo though.

I also came back with a lame, a scraper and an oval banneton; I have a round one so oval was just perfect, and some of his rye starter.  Bubbles is a 100% rye so I earlier this morning I put the two together - no point having two starters exactly the same.  

He uses his rye starter for everything, it is the only starter in the place.

An easy journey home.  I decided to go the longer, known, way round, using the satnav to get to Letchworth and then taking the way I always drove when going to Mum and Dad's.
It was a very bitter-sweet journey - so many memories surfacing as I made my way home.

I was all breaded out yesterday evening.  Not uncomfortable, this is sourdough after all  but very full of good stuff.

And I learned so much.

Andrew reckons I am correct in thinking that I over ferment my dough and that's why I don't get much oven-rise.  Also, he does a step I haven't used so far, which is making a leaven.  It's not essential but he thinks it gives a better rise and more consistency.

So I have fed Bubbles (and Squeak because why not) and this evening I plan to make a leaven with Bubbles, ready for making a loaf after Groove class tomorrow - or, maybe, some different flavoured cheese rolls.  Fingers crossed . . .

Not that I need any more bread right now.  I've sliced everything and more than half of it is going over to Beth's later this morning, but I want to practise.  My lot is in the freezer.
Maybe Chris would like a loaf - or Lindsey?   Beth will want more next week, I know.  As for me - I have enough.

So there you are.  It was a fab day and I am so happy to have gone and so lucky to have learned so much.  Now I have three normal days before jollification starts again.  Woo hoo!!