05 August 2011

Bread in Fife


A couple of weekends ago, Chele from Chocolate Teapot, myself and two of my friends: Hilary & Louise, went on a breadmaking course.

The breadmaking course was held in a rather gorgeous B&B called Ochil Villa. Ochil Villa is set in the charming village of Freuchie, in Fife.

If you are looking for a B&B in Fife, I would heartily recommend staying there. I had a peek in one of the bedrooms as the door was left open and it was lovely. So light, fresh and inviting and of course the food is homemade and accompanied by the most delicious breads. The whole place was gorgeous actually, including the secluded country garden at the back of the house.

We had a great day at the B&B. Our hosts were so friendly and our teacher, Colin Lindsay was so knowledgeable and enthusiastic. He really inspired us.

I am not confident in making bread, which is why you will find so little on this blog. So far I have dabbled with no knead breads (such was my fear), pizza dough, scones and chapatis. All this is going to change. Colin has really given me the confidence to start breadmaking.

As for the others, well Chele, is pretty darn good at baking bread already, but was happy to join in the fun and pick up some new tips. Louise was a breadmaking virgin, although she loves to cook. She has really got into rye bread recently and wanted to make her own and Hilary also loves baking bread, but was eager to learn more.

Over the course of the day we made a wholemeal loaf and a wholemeal cob, a rye loaf between us (which we discovered cannot be kneaded as the dough is so gloopy), half a dozen rolls with various flours and toppings, staffordshire oatcakes (a savoury pancake, made with yeast) and the most gorgeous coarse oatcakes (they taste so good compared to shop bought oatcakes and the texture is much better. They are so much cheaper too).

We learned to check the temperature of all the ingredients and what a difference that makes to the bread. We mastered attempted a variety of kneading techniques and we learned about sourdough starters and 'old dough' or 'mother dough' as it is sometimes called.

And we tasted and tasted and tasted. There was absolutely no need for lunch. Although we did enjoy some rolled up Staffordshire oatcakes filled with parmesan and tomatoes along with some of the freshly squeezed apple juice from local trees in the most idyllic walled garden.

Such a fabulous day! Here are some of the trillion photos I took:





















Colin Lindsay
Bread in Fife
Ochil Villa
High Street,
Freuchie,
Fife,
KY15 7EZ
Scotland


Telephone: 01337 858 031 or 07840 258550
Email: baking@breadinfife.co.uk

Website: Bread In Fife
Twitter: @BreadinFife
Facebook: BreadinFife

Bed & Breakfast: Ochil Villa
Trip Advisor: Ochil Villa

The breadmaking day cost £40 per person, but as we booked as a full group of four, it only cost us £32 each. Very reasonable.

38 comments:

  1. Those loaves look pretty professional! I would say you mastered it by the look of them. I always have trouble with getting a good sourdough; both in the fermenting of the starter and then the rising of the loaf itself. Any tips? Also, will you post a recipe for the oatcakes? I would love to have a go at making those.

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  2. David would have ABSOLUTELY loved this. We'll look forward to trying out the new kitchen in our flat with those oatcakes!! and someday I'll have to get those lovely cloth bowls for baking boules. Those seeded buns look lovely! You have the best adventurous girlfriends!

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  3. Colin told us not to put the starter in the fridge, but to keep it out, unless you won't be using it for a while. Also the temperature you want your dough to be is 27 degrees, so take the temperature of the flour into consideration and adjust the temperature of the water accordingly. If it isn't warm enough it will take longer to rise. Even as much as an hour longer.

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  4. Hi Tanita, I never even thought of asking David, I assumed he was great at baking already. If you guys fancy going on a course at the B&B, I wouldn't mind doing one of his other ones.

    Oh and Adam, I will email you the recipe :)

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  5. What a wonderful looking loves....I would have loved to do the class myself...

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  6. Great round up Jac, was such a good day and I learnt loads ... oh to be as wise and wonderful in the way of bread making as Colin is ;0)

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  7. Oh yes Chele, he is definitely our breadmaking guru. It was fun :)

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  9. MAN!! that looks good... and look at the concentration on your face... 'really must listen to what the bread man says!' love it!

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  10. Very funny Dom and no I didn't want to miss anything. Took copious notes :)

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  11. Thank you so much for this fabulous information! I would LOVE to go to this place!! I also LOVE all your recipes!!! GREAT BLOG!

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  12. Thank you MJ and pleased to meet you :)

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  13. Jacqui-Thanks for sharing such lovely photos of amazing breads, and the beautiful B&B place.
    I would love to visit this place, a nice travel vacation!
    You are so lucky to get some lessons from this amazing place. I hope you share something you learned to make!
    xoxo

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  14. I will be posting some bread soon Elizabeth :)

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  15. How fabulous, I do love home-made bread, the smell is heavenly!

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  16. It is Nic and so nice when you have made it yourself :)

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  17. So glad to hear you had such fun and are now inspired to bake more - it's something I really love doing (as you may have guessed!).

    It's a really lovely thing to do with a small intimate group of friends too - I once did a bread baking day with three others (not friends though) and it was great because we each got the individual attention we needed. Fabulous! I look forward to seeing more bread on the blog!

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  18. I hope I can live up to your expectations C :)

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  19. now I want to go on a breadmaking course - it looks fantastic - did you come home with a basket of bread covered with a gingham cloth? Will there be bread on the blog soon? I am really into my olive oil bread if you want a suggestion - trying to work out how to make it with chia seeds

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  20. Those are some gorgeous loaves of bread!

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  21. No, I am afraid the bread came home in a bag Johanna. Does that spoil the illusion? I am heading over to look for your bread :)

    Thanks Pam :)

    It was Jan, a really good day :)

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  22. Wow! What an amazing day! I'd love to go on a breadmaking course...I am totally terrified of kneading (my standmixer does it for me)...and I'd love to learn how to make rye bread! how wonderful! :)

    ps check the edinburgh cake ladies facebook xx

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  23. Thanks Victoria, I will go have a look :)

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  24. This sounds like a wonderful experience Jacqueline. One for the memory books for sure!

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  25. Thanks for sharing your day with us Jacqueline, I'm envious - I am terrible at breadmaking and this would have been a blast. I'll keep it in mind, because you never know....

    I love Fife, If I had had the choice of choosing where to live in Scotland in another lif, it would be Fife.

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  26. I'd have loved to have a go at this. I'm pretty rubbish at kneading, rely on the breadmaker for that. The whole day sounds a lot of fun.

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  27. Wow, those are some seriously good looking loaves of bread. Loved this post, so interesting to learn about techniques I never really thought about much!

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  28. It was a good day Val :)

    I will let you know if I go again Shaheen, although you could just book yourself. It is not far from Ladybank train station, so you could get a train through.

    I was never taken by my breadmaker when I had one Janice, but a lot of peopple do seem to use them a lot and love them.

    Thnaks Michelle :)

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  29. Looks like a fabulous course! Those loaves look marvellous, I especially like the circular one.

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  30. Hi Sarah, Yeah, the cob is rather impressive. We had lovely floured baskets to shape them in.

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  31. Looks like a pretty awesome time.

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  32. i work in a bakery all day five days a week, and sometimes my bread doesn't look as good as yours. i'd say you've got the hang on it--bravo! :)

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  33. You would have enjoyed it TB :)

    Thanks Grace, but the test is making it yourself without a tutor :)

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  34. Great looking bread. That course sounds fantastic and amazing value. There is nothing like homemade bread. Good luck with baking it at home, we'll have you joinging Fresh from the oven (http://freshoven.blogspot.com/) in no time!

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  35. Hi Jac, you folk made it a really enjoyable day for me and you made such good bread - just born to it. Thanks for posting all these great pictures and I love the fulsome praise ;>)

    Colin

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  36. Sounds an absolutely fabulous day - what fun. So many different breads that you made too. The reason I make rye sourdough is that I don't have to knead it. I wanted something I could make every week without worrying about it taking too much time and this just fits the bill brilliantly AND it;s delicious as bread for work sandwiches or toast. Sometimes doing something like this is just what is needed (excuse the pun) so good luck with your future bread making.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x