The smell of homemade bread is so welcoming. I must say also the art of bread making is so rewarding too. Italian breads are an absolute favourite of mine. From a plain ciabatta to a rosemary and olive focaccia to a piadine filled with cheese and grissini sticks wrapped with parma ham. An incredible variation that require a level of knowledge and technique. The ingredients are minimal and inexpensive, all that costs is your time and energy in the kitchen working with the perfect dough.

All stages of bread making are important, from exact measurements, to kneading and proving. Some breads require a long prove, some a shorter prove, whilst others work well and prove in the fridge overnight.

The kneading is an essential stage. A mixer with dough hook can take the strain away, alternatively get some upper strength into your arms and work the dough by hand. It is essential you stretch and pull the dough to enable the gluten to start working.

From the 21st May I will be starting my Italian bread classes, so you will learn techniques, methods, and varying Italian flavours and seasonings, from olives to cheese, cured meats and herbs, everything you need to make the perfect Italian loaf.

Please refer to the Cookery Classes page on my blog, for date and costings.

Carmela x