MrsBrown's philosophy of life and stuff

This was going to be a class outline for one breadmaking class, but I think there's too much I want to share to fit just one class. Here's what I can tell people about;

• Ovens - history, construction, how to fire, how to cook stuff other than bread.
• Bread - process, routines at home and at Festival, sourdough and yeast
• Cooking bread without an oven - flat bread recipes, cooking techniques

And, now I think about it, I can also run;

• Currant buns - tour of community bakery and watch currant buns come out of oven.  Eat currant buns, materials charge of $2 per bun
• Making faggots - kid friendly class on fuel for the bakery.  Faggot makers will receive a currant bun.
• Bread making with children - mucking around with dough.

Bread making -about 10am on Friday

Discuss flour - wholemeal, spelt, white
Discuss routines - sourdough and yeast, at home and at Festival
Make sourdough and shape loaves
Make sponge for next day  (enough for current buns at current bun eating class on Sat)

Charge for materials - 0.5kg flour per person - $2 each?

Ovens/Bakeries - Friday about 3pm

How to fire - practical demonstration while talking
types of ovens - brick, wicker, cob
How used in period - central bakery, household bakery, communal bakery
Tools and equipment in the bakery

Cooking bread without an oven - in the morning sometime, 9am so the fire is still going?
 
Make the following breads

• sourdough in dutch oven and on flat plate
• flat bread - with yeast
• flat bread - with shortening

Plan:

pre-make bread dough for playing with, shape half into loaf
pre-heat dutch oven (tiny or borrow one) (5min)
mix yeast flat bread - leave to rise (20 min)
mix shortening flat bread (20min)
roll out some sourdough bread

put loaf into cook in dutch oven (30min)
cook yeast flat bread on lid of saxburger/pizza stone (15min)
cook shortening flat bread (15min)
pull out bread

eat and enjoy!