Bread Workshop...

Saturday was a brilliant day in the school, we did a bread workshop and I have really perfected my breads. I have baked so many breads at this stage that I've completely lost count. The good thing is, none of the breads I made have gone to the hens- they've all been eaten up.

First up Saturday was Timmy's sourdough bread. Throughout the course this has been without doubt my favourite bread and one I really hope I continue making when I finish the course. It's the bread that I made last week, the one you have to feed daily for five days before it's ready to knead but well worth the effort- trust me ;)

Then onto what I used to think was a simple bread but after Saturday I'm not quite sure anymore ;'(

It's the famous Ballymaloe soda bread but it's very difficult to get it perfect. Saturday after many an attempt, I got close enough to the perfect soda bread. The dough became too wet so instead of just giving the dough to the hens, I made some delicious scones out of the mixture.

The one bread I had the fear of was White Yeast Bread but fear no more- hooray!

Similar to the sourdough bread, white yeast bread takes forever to rise. I started my white yeast dough Saturday and I'm hoping to roll it out this Monday- so keep an eye on twitter for updates. Good aul Timmy had pre-prepared white yeast bread for us so we could make all sorts of rolls; plaits and even, well faces. It was getting close to lunch:

The one cheese that goes deliciously with a sourdough is a labneh which is the simplest of all cheeses to make- it's just strained natural yogurt which means it strains the whey from the yogurt. It is a mix between a yogurt and a cheese leaving a nice natural sour cheese. I'll post a recipe for one when the course finishes soon. It is a cheese whose roots are found in the homeland parts of Levant:

The days of blogging daily are over because it's the final week- the final countdown ;(

I'm looking forward to writing up some yummy summer recipes.