Tuesday, 15 November 2016

Bread Making



Thank you Leta, for one of the tastiest and very sticky hands on LGT nights we have had so far. Thank you also for opening your home to 14 eager bakers. 

We were welcomed to Leta's kitchen to the inviting aroma of bread baking in the oven. Just like on Nigella, as soon as Leta finished her introduction explaining what we were going to make, the oven dinged right on cue to signal the loaf that had been pre-prepared loaf was ready to come out of the oven.  It looked perfect and made us all the more eager begin the process of making our own loaves. 

Leta had all the ingredients set out on a table with two Ciabatto recipes pinned to the wall for our reference.  We took turns weighing and measuring various types of flour, yeast and optional salt and oil then the fun began - the mixing.  It was a touchy, feely, sticky affair.   I heard Leta say on more than one occasion "can I feel yours" and everyone was very obliging.  

There was plenty of time for relaxing as can be seen in some of the photos.  

After we finished our preparation and all our dough balls were safely cocooned in their bowls, we got to the best part of the night, tasting Leta’s still warm bread with delicious cheeses, jam, lemon butter, etc. 






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