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If you like a good loaf of bread ………
The Artisan Bakery School-Day Classes的点评
点评：A present from my family.
I have baked a bit but not recently and not very often, and by chucking everything into a bread making machine and just turning it on.
Recently I became fascinated by healthy looking supermarket loaves, such as a nice looking sliced seedy loaf. I would eat it and think it’s some way up from the doughy soft white loaves I used to eat. But the loaf could sit in my breadbin for a good week or so and unlike me, show no signs of ageing. Was it just a white loaf in disguise with a bit of seed washing? The ingredient list suggested it might be.
So I started to eat and enjoy sourdough bread, particularly a toasted cheese and kimchi sandwich. I also now like darker rye bread, both good for gut health I’m told, so that’s a bonus and an online trend.
So, there I was today, in a cosy cottage in Devon, making a variety of additive free loaves. I was guided when necessary by Dragan and then Penny when I ‘kneaded’ it.
We had a home baked focaccia pizza lunch then got back to knocking back dough and learning some top tips along the way. In a relaxed fun day the only stressful moments I had was waiting to see what one of my loaves looked like after baking, they were all pretty good actually.
I came away with a box of loaves courtesy of my own work, a dough to bake one at home, and a starter for getting things going. Plus access to online books and tutorials. But mainly confidence to get going with making my own sourdough so I can get high on my own supply.
I think I might be a reasonably confident baker now particularly if I keep to the stages of the process as taught to me.
I would recommend this day to anyone who is a bit past adrenaline fuelled days out and wants to eat great bread.
I have baked a bit but not recently and not very often, and by chucking everything into a bread making machine and just turning it on.
Recently I became fascinated by healthy looking supermarket loaves, such as a nice looking sliced seedy loaf. I would eat it and think it’s some way up from the doughy soft white loaves I used to eat. But the loaf could sit in my breadbin for a good week or so and unlike me, show no signs of ageing. Was it just a white loaf in disguise with a bit of seed washing? The ingredient list suggested it might be.
So I started to eat and enjoy sourdough bread, particularly a toasted cheese and kimchi sandwich. I also now like darker rye bread, both good for gut health I’m told, so that’s a bonus and an online trend.
So, there I was today, in a cosy cottage in Devon, making a variety of additive free loaves. I was guided when necessary by Dragan and then Penny when I ‘kneaded’ it.
We had a home baked focaccia pizza lunch then got back to knocking back dough and learning some top tips along the way. In a relaxed fun day the only stressful moments I had was waiting to see what one of my loaves looked like after baking, they were all pretty good actually.
I came away with a box of loaves courtesy of my own work, a dough to bake one at home, and a starter for getting things going. Plus access to online books and tutorials. But mainly confidence to get going with making my own sourdough so I can get high on my own supply.
I think I might be a reasonably confident baker now particularly if I keep to the stages of the process as taught to me.
I would recommend this day to anyone who is a bit past adrenaline fuelled days out and wants to eat great bread.
翻译：这是家人送的礼物。
我以前也烤过面包，但最近不怎么烤，而且烤面包的方式也很简单，就是把所有材料一股脑儿扔进面包机，然后打开开关就行了。
最近，我开始对超市里看起来很健康的面包着迷，比如那种切片的籽粒面包。我吃过之后觉得，它比我以前吃的那些软绵绵的白面包好吃多了。但是，这种面包放在我的面包盒里一个星期左右，却不像我一样，一点儿也不变质。难道它只是换了个包装的白面包，加了点籽粒吗？配料表似乎也印证了这一点。
于是，我开始吃酸面包，而且很喜欢，尤其是烤奶酪泡菜三明治。我现在也喜欢上了黑麦面包，据说这两种面包都对肠道健康有益，这既是意外之喜，也是网上很流行的一种面包。
所以，今天，我在德文郡一间舒适的小屋里，烤了各种各样的无添加剂面包。德拉甘在必要时指导我，佩妮则在我揉面时给予帮助。
我们享用了自制的佛卡夏披萨午餐，然后继续揉面，并在此过程中学习了一些实用技巧。轻松愉快的一天里，我唯一感到紧张的时刻就是等待面包烤好后的样子，不过实际上它们都相当不错。
我带着一盒公司赠送的面包、一份可以回家烤的面团以及一份酵母种离开了。此外，我还获得了在线书籍和教程的访问权限。但最重要的是，我获得了制作自制酸面包的信心，这样我就可以享用自己亲手制作的面包了。
我想我现在应该算得上是一个相当自信的面包师了，尤其是如果我能按照所学的步骤进行操作的话。
我推荐这一天的活动给那些已经过了追求刺激的阶段，但又想品尝美味面包的人。
我以前也烤过面包，但最近不怎么烤，而且烤面包的方式也很简单，就是把所有材料一股脑儿扔进面包机，然后打开开关就行了。
最近，我开始对超市里看起来很健康的面包着迷，比如那种切片的籽粒面包。我吃过之后觉得，它比我以前吃的那些软绵绵的白面包好吃多了。但是，这种面包放在我的面包盒里一个星期左右，却不像我一样，一点儿也不变质。难道它只是换了个包装的白面包，加了点籽粒吗？配料表似乎也印证了这一点。
于是，我开始吃酸面包，而且很喜欢，尤其是烤奶酪泡菜三明治。我现在也喜欢上了黑麦面包，据说这两种面包都对肠道健康有益，这既是意外之喜，也是网上很流行的一种面包。
所以，今天，我在德文郡一间舒适的小屋里，烤了各种各样的无添加剂面包。德拉甘在必要时指导我，佩妮则在我揉面时给予帮助。
我们享用了自制的佛卡夏披萨午餐，然后继续揉面，并在此过程中学习了一些实用技巧。轻松愉快的一天里，我唯一感到紧张的时刻就是等待面包烤好后的样子，不过实际上它们都相当不错。
我带着一盒公司赠送的面包、一份可以回家烤的面团以及一份酵母种离开了。此外，我还获得了在线书籍和教程的访问权限。但最重要的是，我获得了制作自制酸面包的信心，这样我就可以享用自己亲手制作的面包了。
我想我现在应该算得上是一个相当自信的面包师了，尤其是如果我能按照所学的步骤进行操作的话。
我推荐这一天的活动给那些已经过了追求刺激的阶段，但又想品尝美味面包的人。
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