This Easter weekend, Features Editor Adam Duxbury put some new bread baking skills to the test and got stuck into hot cross buns.
After recently attending an Introduction to Bread Making Cookery Course for a Flybe assignment, I was keen to put all his newfound kneading, rising and rolling skills to the test. My baking took place at the wonderful Eckington Manor Cookery School in rural Wocestershire. The school is housed in a working farm, set on 260 hectares of water meadow, and offers courses in everything from knife skills and making the most of your AGA, to entertaining at home and easy Thai food.
Most of the produce that’s used in the school comes straight from the grounds, and this farm-to-fork principle underlies everything they do here. The Hotel’s head chef, and one of the tutors in the school, is Mark Stinchombe. He recently won Masterchef: The Professionals, so you know you’re in safe hands!
Even though I’d tackled bread making in the past, it was nice to cover some of the more fundamental aspects of the art that I’d ignored in favour of creating more visually exciting bakes (I blame watching too much Bake Off for that!). They do say start simple though and it was fortunate that nobody in the group felt smothered with too many technical terms. As each bread came out of the AGA, perfectly risen and beautifully golden, it gave us all an immense feeling of satisfaction. And it certainly gave me a good excuse to get baking over the long weekend!
You can read more about Adam’s trip to Eckington Manor in the current issue of Flight Time.