I have had a fabulous day today attending a Breadmaking Course at Acton Scott Historical Working Farm. The course was run by Peter Cook, Owner and head baker at Prices Bakery
in Castle Square, Ludlow. We started the day by making a traditional
white dough, the key point being to weigh accurately – something I’m not
renowned for! The dough was left to prove and we moved on to make a
dark ale and walnut bread, using Ludlow Brewery’s Dark Knight ale. Again
this was left to prove and we moved on to a third mix – fig and fennel
using a malted flour – this turned out to be my favourite, although I
wasn’t too sure about it at the time! The final bread we made was an
oaty bread with butter and honey in, making for a softer loaf,
apparently.
Once it had proved for a...