- Bandon, Cork, Ireland
- Alan and Zoe Tennyson make bread from their home in Cross Mahon Bandon Co. Cork. They specialise in organic spelt and wheat breads sourcing local organic produce where possible. Our wholemeal spelt breads are made with Ballybrado flour, the only Irish producer of organic flours. We hope to add further organic breads as we continue to source producers.
Saturday, November 21, 2009
Saturday, October 31, 2009
Monday, October 5, 2009
Thursday, July 23, 2009
Day 2 Italian favourites for your family
Sunday 27th July 2009 11am to 3pm
Group size: 6
On our second day we are going to get stuck straight into a basic pizza dough. Kneading first to a elastic dough. Once we have that a soft and springy ball, it will be set aside to prove.
Immediately after the pizza the focaccio will need to get itself together. It is going to be very similar to our pizza dough with the addition of fresh herbs (sage or rosemary or both). It will again be set aside to prove its worth.
Once the pizza dough has proved we will knock it back, roll it out, covered in a sieved tomato sauce, with fresh mozzarella, Parmigiano Reggiano and you guys will create your own original.
While our pizza is in the oven we will be shaping our focaccio and getting it ready for its second prove.
At this point the pizza will come out and be given a couple of minutes to rest. While we enjoy it for our lunch the focaccio will be in the oven.
Thursday, May 21, 2009
Thursday, May 7, 2009
Day 1 The Fundamentals of Yeast Bread
Sunday 18th October 2009 11am to 3pm
Group Size: 6 and perhaps 2 kids (over 8yrs)
On our first day we will begin by looking at the Bakers formula and getting the balance of flour, water, yeast and salt just right.
Once we have our quantities right we will get stuck in. The plan is for participants to take their basic dough in four different directions.
Now comes the kneading!
Once we have the dough, beautiful soft and elastic it will be ready to prove. This will give us a window to make our soup and cover some other important topics related to the humble loaf. Including some options to improve our bread further (sourdough, old dough and fresh yeast).
Our dough is now ready to knock back and shape. Handling dough at this stage is one of the biggest pleasure to making your own bread. It soft, warm and literally alive. Once shaped our loaves are now ready for their second proving.
We will use this time to have a look at some cook books which light the way in terms of further study;
Whitley, A. (2009) Bread Matters Why and How to Make your own. Fourth Estate. London.
Stevens, D. (2009) Bread River Cottage Handbook No.3. Bloombury. London.
Having had their last meal, our little yeast spores are ready for the oven.
While our bread is baking we will have time to absorb the beautiful smell and explore some of the factors related to the mass production of bread.
Finally we can enjoy some soup (we will be having something fresh, seasonal and as local as possible) and fresh bread together. We will have other fresh bread there, since you may want to bring home a complete loaf.
Our aim is to support the sharing of skills and knowledge about traditional methods of cookings. For this reason we have kept our prices as low possible.
Wednesday, April 22, 2009
Sunday, April 12, 2009
- Rosemary focaccio. A traditional Italian flatbread, which makes beautiful bruschetta and sandwiches. Made with organic strong white flour, rosemary, water, yeast and salt.
- Sage focaccio. Like the rosemary focaccio, a classic italian bread. Made with organic strong white flour, sage, water, oil, yeast and salt.
- Traditional white yeast bread. The old staple, so used and abused! But with a little TLC it can become a thing of beauty. Organic strong white flour, butter milk, water, salt & yeast. Move away from the dark side and come home to real bread.
- Multi seed soda bread. We love this bread! Plain flour, organic bran, organic pinhead oatmeal, linseed, sunflower seeds, bread soda, treacle, butter milk, oil and salt.
- Spelt bread made with organic Ballybrado flour. This ancient grain is making a fast come back, due the growing population with wheat intolerances. We use locally milled ballybrado organic spelt flour. Spelt flour, butter milk, water, oil, yeast and salt.
- Spelt soda. This bread is yeast free, dairy free and wheat free. Made with organic spelt and rye flours, organic oatbran, organic pinhead oatmeal, linseed, sunflower seeds, bread soda, soya milk, oil and salt.
- Raisin & marmalade bread. Organic strong white flour, butter milk, free range egg, water, raisins, sultanas, marmalade, salt, sugar, oil & yeast.
- Banana bread with apricots, sultanas & lemons. Plain flour, real butter, sugar, apricots, sultanas, bananas, lemon rind, oil, free range eggs, butter.
Please post any comments or suggestions.
- ► May (3)