Olive oil bread making
SPEND A DAY LEARNING A NEW SKILL. MINDFUL AND MIND FULL ( IN A GOOD WAY)
IT’S A SUNNY MONDAY morning and I’m in a light and bright café, to master the art of baking olive oil breads. The course is run by Simon, founder of Stoneham Bakehouse, a community-supported bakery in the Poets Corner area of Hove. There are six of us on the workshop, all willing, eager and at the novice end of the scale when it comes to bread-making.
First we make a batch of dough from which we make grissini and fougasse breads, learning useful tips along the way such as the importance of measuring with digital scales for precision. Once we’re all owners of balls of dough, we set them aside to prove for about an hour (they can also be left overnight for quick fresh bread in the morning). Simon then produces a large tub of his expertly proven dough, and divvies it out. This is for our focaccia, which we make our own with various herbs from his allotment. Focaccias ready to bake, we return to our original dough, now risen enough for us to start shaping fougasse bread and rolling out grissini.
It’s a productive morning and time flies. After testing a grissini or three, we pack our goods away along with recipe sheets. One of the main things I left with was confidence and the next day I made fougasse breads for my son’s lunchbox. Since I went on the course, Stoneham Bakehouse now have their own premises thanks to a hugely successful crowdfunding scheme, which means more everyday and speciality bread workshops.