Vicky’s bread produces French-style artisan breads in Helston, Cornwall.
The basic range includes the classic baguette, multigrain, rustic Bordelais sourdough and spelt sourdough, with ciabatta, olive bread and other specialty breads on special days or at the weekend.
We did really well at the recent Soil Association Organic Food awards, winning three out of the four bread prizes awarded. We were one of only three companies to win more than one award; the others were Waitrose and Organix baby foods.
We received a highly commended prize for our Bordelais, and a commended for our Multigrain and Spelt loaves. We only entered three breads, so we got a prize for each one!
Bread courses for 2011
People have been badgering me about dates for the next lot of courses, and quite right too - lazy old me! Anyway, here we are......
N.B. If these dates fill up -don’t worry, I will do more, I just thought I’d see how we went with just 6 days to start with.
SOURDOUGHS AND ADVANCED BREAD-MAKING TECHNIQUES
Saturday October 8th
Saturday October 15th
Saturday October 22nd
You don’t have to be Heston Blumenthal to come on this day, so please don’t be put off by the word advanced! This day is meant for those of you who really want to get to grips with your method of dough-making, dispel the myths around sourdough cultures, and use pre-fermented mixtures to pack lots of lovely wheaty flavour into our breads. This is how we bake all the time in the bakery, and using sourdoughs is a really great way to make beautiful, unique and very special loaves.
During the day we will start off with some moulding practice on some bordelais dough that has already been made, then we will get on and make our own bordelaise dough, then a whole wheat version, then a flavoured loaf which you can choose (from 3 options). We will also make some buttery rolls using a different method of pre-fermentation, just for fun.
The cost of the day is £150, and includes tea/coffee and cake, lunch, all materials and loads of bread to take away, and a goody bag at the end of the day, with a recipe book so you can do it all at home.
Saturday October 29th
Saturday November 5th
Saturday November 12th
I am doing this one at the request of some die-hard bakers I had the privilege of meeting on this year’s courses (you know who you are!), and hopefully it will be a lot of fun. I have to admit I am looking forward to it already.
This day will be a little more light hearted than the sourdough day, as we will be employing lots of different techniques and moulding styles, and therefore less able to go in-depth over every aspect of how each bread is made, although I have to say, most of these dough’s are quite simple anyway. Of course, we will all be chattering away in Italian to keep things authentic, so bring your dictionary with you (only kidding).
We will be making our own pizzas, focaccia and ciabatta, as well as bread-sticks (grissini) a rustic Italian loaf called a pugliese, and the sweet and fruity pannetone. There will be lots of room for creativity as we decorate our pizzas and focaccias, and choose seed dips for our grissini, and of course you will get all the techniques and recipes in one of my little books at the end of the day, so you don’t need to worry about forgetting it all!
The cost of the day is £150, and includes tea/coffee and cake, lunch, all materials and loads of bread to take away, and a goody bag at the end of the day, with the aforementioned recipe book so you can do it all at home.
See article in this months cornwall today