Dough days-teachers report

The sun streaming through the kitchen window seemed like a good omen as our very first Cook Club guests arrived for a day of kneading, shaping and baking bread.

With ovens turned to the hottest setting the day, we started with a simple olive oil dough to be turned into fougasse and rolls. Amid clouds of flour they then made a loaf with their own choice of flours – wholewheat from our local Burcott mill, rye flour, nuts seeds and dried apricots all came into play.

As neither pupils had made much bread before they loved it all-from the smell and feel of the fresh yeast as we rubbed it into the flour, the changing texture of the dough as it was kneaded and the wonderful aromas that filled the whole house as the bread baked.

We finished the session with an enriched sweet dough which we turned into a cinnamon swirl. Lunch was pissaladiere made with our first simple olive oil dough and then it was all too soon time to go home laden with bags full of breads to share with family and friends. Our next Cook and Dine course is fully booked but there are still places for the next pastry day and our Autumn courses starting in October.

Gorgeous bakes today with @cadogancooks! Take a look at the cookery school

A post shared by Holly Cadogan (@hollycadoganflowers) on



Leave a Reply