Where: The Richard Hughes Cookery
School, The Assembly House, Norwich, Norfolk
The course:
European Breads £150 for the day including a two-course lunch and wine. At the
end of the day your bakes and a pack containing all the recipes are all packed
up and ready to take home.
What it’s like
The Cookery School forms part of The Assembly House in
Norwich City Centre. This is home to the restaurant and rooms owned by Richard
Hughes. The School itself lies just off the main courtyard but is accessed
through the very grand and impressive entrance hall that gives a tantalising
glimpse at the function rooms and restaurant. This is where we waited with
coffee as we arrived. The school has an individual work station for each of the
eight participants on the course. All had an excellent view of the
demonstration bench and also the ovens – a source of interest and delight
during the baking process and where ‘oohs’ could be heard as the bread baked.
The focus of the
course was on making European bread and was led by Richard Hughes himself,
aided by one of the kitchen staff, Brandon. Each of the breads we made were
demonstrated and we had a go at making them. The demonstrations were very clear
and well explained; some of the technicalities of bread baking were explained
but the real focus was on hands-on enjoyment.
Within half-an-hour our focaccia were ready to bake and we
moved on apace through fougasse, flatbreads, treacle and ale bread and cinnamon
buns.
The small number of participants allowed the conversation to
flow and all our questions were answered. If things didn’t seem to be going
quite right, Richard was always there to support and guide. Any special
requests or requirements such as a participant who was dairy-free were met
without a quibble.
We worked from 10.00am to 1.30am and the time flew by, aided
by the wine, beer and coffee which were opened at 11am! Whilst the last loaves
were baked, we retired to a private lounge for a sumptuous two-course lunch. My
vegetarian Spanish omelette was lovely but it was the dessert of a brulee-top
lemon tart with raspberry sorbet that stole the show!
What I learned
The biggest revelation and learning point for me was the use
of fresh yeast over dried. None of the breads we made required proving,
knocking back and a second prove and so the bread making process was quick and
easy. I have already bought fresh yeast ready to get baking again. I didn’t
know that fresh yeast can also be frozen and that when defrosted it becomes a
liquid – I shall make sure that the left-over yeast is frozen in an appropriate
container!
We were shown kneading techniques meaning that for these
breads, I won’t be using my stand mixer again.
It was also the conversation that took place between the
participants and with Richard that was wonderful; we all shared ideas and
experiences. I will definitely be staying in touch with some of my fellow
bakers!
At the end of the day, all our goodies had been bagged up
and we were given a pack with the recipes for the breads we had baked.
The verdict
The course had been bought for me by my sister for
Christmas, but I would quite happily have paid for it as it was worth every
penny! The small group, the discussion, the breads, the support and guidance
and the lunch made it a day to remember. I will certainly be looking to go back
to another course with Richard! Now to work off all the carbs…!
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