About The Abergavenny Baker
Microbakery & "Breads of the World" Classes. Eat, drink, chat, laugh & spend a day learning the secrets & skills to bake beautiful breads. . .
The Abergavenny Baker Description
£100 per person. Classes are held for a maximum of five bakers allowing plenty of opportunity for discussion, hands on experience and questions.
The day starts in the kitchen at 9. 30am – with views up over the vineyard to the peak of the Sugarloaf Mountain. We’ll drink coffee and discuss the science that transforms a few simple ingredients into beautiful breads.
10am Roll up your sleeves and start mixing, kneading, shaping and baking. I usually choose three different doughs to make four or five types of bread and you’ll have the option of working alone or in pairs.
Late morning coffee and the first taste of your freshly baked bread.
3. 30pm Time to relax in the sunroom. A glass of wine / beer / cider / prosecco (depending on the class) in hand and a lunch to complement the breads you have baked.
Armed with your bag of bread, recipe cards, knowledge and experience you will leave Orchard House as a baker (no longer a mere follower of recipes) – with the confidence to bake at home. The day finishes at 4. 30pm.
All ingredients, equipment, recipes and refreshments are included.
Just bring a smile to give Rachael when you arrive!
Reviews
It’s a bit of a long read - but so interesting. The 100% granary loaf we baked in the Welsh Class on Friday is a case in point - smelt wonderful, fantastically tasty and a meal in itself.
I have to admit, I’ve been a bit lazy with choosing flour. Shipton Mill does a lovely organic white bread flour, but I’ll start Looking for whole grain stone ground flour when I’m baking a brown loaf. I wonder where I can buy Talgarth Mill flour locally?
Thank you Henry Iles for sending me the link 😃
If you’re thinking “Oh blimey, winters coming and it’s raining again. What can I do to cheer myself up?” Here is the answer!!!
For the third week running 3 out of the 5 bakers have already been to a class before. Because, they say, “Its a really lovely day and there’s always so much to learn”.
Today we baked a 100% granary loaf, a traditional yeasted barabrith, Pembrokeshire Buns (served with raspberry jam and extra thick double cream) and a batch of Swansea loaves 👏 👏👏👏👏 to the bakers!
If you want a really well risen, crusty loaf try baking in a cast iron casserole (or Dutch oven). You’ll be astounded by the difference it makes.
This 100% granary flour loaf with 500g flour : 350g water (70% hydration) was seriously messy to knead by hand! Proofed in a banneton and baked in a casserole preheated to 250*C. Drop the oven to 220*C and bake with the lid on for 20 minutes, then lid off for another 20 to give a crusty loaf that is resonant when tapped on the bott...om.
It was SO tasty. Perfect with a big bowl of cawl 🥣 and a slab of Perl Wen 🧀
For an easier / less messy version try the no-knead long fermentation method. Details on request
Why does the Dutch oven make such a difference?
1. Granary flour has much less gluten than strong plain flour so the dough is prone to collapse. Being enclosed in the oval casserole gives an intense even heat around the dough, encouraging it to rise upwards rather than spread outwards. Less risk of producing a pancake!
2. Steam released from the dough is trapped in the casserole during the first 20 minutes of baking. This stops the surface of the dough from “setting” immediately at 250*C, allowing more time for expansion upwards and outwards.
I love baking 😍
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Perfect soldiers for dipping eggs. Gently toasted, smothered in butter, light as a feather but tough enough to dip! 😃
The next Middle Eastern Flatbreads Class will be in the new bakery school at No 1 The Courtyard, Lion Street in Abergavenny. Details to follow...
A special day today 😃
Three bakers had been before - and today they came back for more!
Kim (far right) brought her mate Lauren and Siobhan (far left) brought her daughter Sinead. Thank you all for coming 😘
Italian stecca baked ready for you to taste...
Call by The Courtyard Lion Street
... Opposite Morrison’s. Free entry 😊
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Oh look!
Long fermentation, no knead baguette style loaf 😃
If you’re interested in long fermentation breads give me a call as I’m planning a new class...
When your brother comes to stay for the weekend and you want to spend the day doing something lovely together...
If you’re stuck for a present for someone who has everything...
A day full of eating, drinking, laughter and baking. Lunch with wine, and a big bag of bread to share with friends, family and neighbours 😃
When you want to meet up with a good friend, spend the day together and learn a new skill 😊
Imelda and Gwen have known each other since their teens - they travelled from Blackwood and Gowerton to meet up for a day in the kitchen. Jess (Bean & Bread) was brushing up on the finer details of baking the perfect toasting bread ...
So easy! “No-knead” granary flatbread.
Tasty, crusty, chewy. Perfect for tearing into chunks... and mopping up the juices of the spicy Lebanese chick pea stew I made for friends last night 👌
Annie (front left) is a complete novice. Never baked bread in her life. Just look at that country loaf!!!
Great class today with beautiful sourdough loaves. There are a couple of spaces left for the next Sourdough class in October...
See www.abergavennybaker.co.uk for details