Have you ever felt the urge to bake bread, but been intimidated by the process? It’s a universal experience – bread is a symbol of comfort, resilience, and even civilization itself. Think about it: the moment humans stopped wandering and settled down, they started growing wheat and baking bread. It’s no wonder “bread week” on The Great British Bake Off is the most anticipated of the season!
Lockdown Baking: A Tale of Two Loaves
During the pandemic, baking bread became a national obsession. Flour mills worked around the clock, supermarkets ran out of yeast, and everyone was trying their hand at sourdough. It was our way of coping with uncertainty. But for me, it was a different story. My lockdown baking attempts resulted in a dense, unyielding loaf that sounded more like a paving slab than a fluffy masterpiece. Seeing everyone else’s perfect sourdoughs on Instagram only made me feel more discouraged.
A Masterclass in Bread Baking
Then came a turning point. I saw an ad for a bread-making masterclass at Sauce, the esteemed cookery school at The Langham hotel. It was an opportunity to learn from the best. With a mix of excitement and apprehension, I embarked on my journey to becoming a bread baker.
The Langham’s Sauce: Where Baking Dreams Come True
Stepping into the Langham’s grand lobby, I couldn’t shake the feeling that I was in the wrong place. A cookery school? Here? But as I was guided up the luxurious stairs, a sense of anticipation replaced my doubt. The Sauce kitchen was a revelation: a stunning space filled with state-of-the-art equipment and rustic charm.
The Master Bakers: Frances and Millie
We were greeted by Millie Simpson, the Kitchen Manager, who knew everyone’s name. Frances Aizlewood, the bread baking expert, then outlined our four bakes for the day: focaccia, tiger loaf, milk buns, and soda bread.
Hands-on Learning and Expert Guidance
We dove right into the baking process. Frances demonstrated the focaccia recipe, explaining the importance of each ingredient, including the “poolish,” a starter I initially thought was a typo. We then moved to our individual stations, each ingredient prepped and ready to go.
Next came the milk buns, where we learned to make a roux before incorporating it into the enriched dough. This was followed by the tiger bread, which involved a thorough kneading process. Frances emphasized the importance of salt in bread, and we tasted a loaf made without it to understand its impact.
A Feast for the Senses
As our doughs proved, we moved onto the soda bread, which was a surprisingly simple recipe. We were encouraged to add our own flavor combinations, and mine was a mix of oregano and chili.
While the bread baked, we also topped our focaccia and shaped the tiger loaf. The entire process was seamless, with a well-rehearsed timetable ensuring we had time for a delicious lunch.
And what a lunch it was! It wasn’t your average cookery class buffet. This was a stunning spread fit for a London hotel, with dishes prepared by Millie herself. The charcuterie, salads, roasted potatoes, and the fragrant pissaladiere were a true testament to the quality of Sauce.
Triumphant Baking and a Sense of Accomplishment
As the class drew to a close, we collected our creations. My milk buns were a triumph, and Millie even said we could serve them in the Langham’s restaurant! I returned home beaming with pride, the expression on my wife’s face as I unveiled my bread-making prowess was priceless.
It was more than just a baking class. I’d learned new skills, conquered my fears, and discovered a newfound confidence in the kitchen. I had finally learned to bake bread!
For more information on upcoming classes at Sauce, visit www.saucebylangham.com. And don’t miss the new series of The Great British Bake Off, premiering on Channel 4 on September 13th, 2022.
