The Taste of Real Bread: an introduction to Eastern European and Russian breads
Gain skills and confidence in making Russian and East European breads and take home some tasty loaves at the end of the day! The course also offers an insight into the nutritional benefits of 'real bread'.
To develop skills, knowledge and confidence in making Russian and East European breads; and an understanding of the nutritional benefits of ‘real bread'.
Who is the course for?
What topics will this course cover
Following recipes to make a variety of Russian and East European breads. The 5 stages of bread-making (mixing and kneading; rising; shaping; proving and baking). Techniques for mixing, kneading and handling doughs - especially sourdoughs and doughs containing a high % of rye flour. Techniques for shaping loaves, rolls etc. The nutritional and health benefits of "slow bread" compared to industrial "fast" bread. Microbes working for us: the role of yeast and bacteria in producing tasty and digestible bread. Understanding the sourdough process and how to maintain a sourdough culture (your 'starter').
What will it be like?
WEA classes are friendly and supportive. You will be encouraged to work together with your fellow students and tutor. You will be asked to share your ideas and views in the class and work with the group to give and accept feedback in a supportive environment. The WEA tutor will use a range of different teaching and learning methods and encourage you to be actively involved in your learning. You may be asked to undertake work to support your course outside of your class.
By the end of the course I should be able to:
1. Follow the steps of a recipe to make Russian and East European breads. 2. Confidently knead a variety of doughs, including sourdoughs, and assess when it has been worked sufficiently. 3. Use at least 2 different methods for shaping loaves or rolls. 4. Describe the sourdough process and how to maintain a sourdough culture. 5. Describe the nutritional and health benefits of "slow bread" compared to industrial "fast" bread.
How will I know I'm making progress?
You will be invited to assess your own progress by completing the WEA Individual Learning Plan at the start of the course and again at the end of the course. There are no formal tests or exams. Your tutor will observe your skills, technique and confidence in following recipes, kneading dough, shaping loaves etc and will offer you informal, constructive feedback. Your tutor will also encourage you to assess your dough: ‘is it too dry/wet?' ...'have you felt any difference in the dough as you kneaded it?' etc. And once the loaves come out of the oven, there's a further opportunity to assess the application and outcome of the learning! If your loaf isn't quite as you'd like it to be, there'll be a chance to chat over why that might be and what to do differently next time. There will also be question and answer sessions and quizzes to assess your understanding of the bread-making process, how yeast works, the sourdough process and nutritional aspects etc.
What else do I need to know, do or bring?
Please bring the following things with you: * A voluntary donation towards ingredients (suggested amount £3 each day). This is cost-price – as you will be taking home 3 loaves each day. * Tea-towels, cloth bags or plastic bags to take your loaves home in. * You're also welcome to bring food to share for lunch - we usually sample some of our bread and its nice to have some dips/spreads/salad to go with the bread. * If you have a free place, please bring evidence of any benefits you are in receipt of. If you have the following items, it's helpful if you can bring them: * Digital weighing scales - if you have any and they are easy to carry. * Proving basket - but only if you have one already. If you are interested in buying one during/after the course, the tutor can advise on what type to buy.
Reading and information sources
There's no essential reading, but if you want to find out a bit about 'real bread' before the course, have a look at: http://www.sustainweb.org/realbread/
What could the course lead to?
Further WEA bread-making courses. WEA courses in cake-making, cooking and nutrition. Drop-in community bread-making sessions (Somewhere Else, Bold St, L1). Courses and events at Home Baked Community Bakery (Anfield). Courses and events run by Squash Nutrition. Baking & catering courses at the City of Liverpool College. Membership of the Real Bread Campaign.