Who’s Coming the list so far

Trefriw Baking 2012
7th & 8th July 2012

So far we have 18 people who have committed to attend the event and paid the event fees. We are looking to get 30 people to attend as bakers. People attending as bakers are welcome to bring along non baking partners and family members so long as they book a place in advance. People of all leaves of experience are welcome to attend as bakers.

The fees for the weekend are £55 for a baker for the two days and £20 for a non baker for the two days. Camping is available at the rate of £5 per adult per night. For details of how to pay please contact Jay and Joe at: bakingweekend@hotmail.co.uk

There is a limit to the number of places available. Once the 30 baking places are filled we may have to turn people away who wish to attend the event. We will add people to the list once we receive their payment.

The list so far:

joe rowntree

jay butters

terry lyons

ben johnson

christine noble

jack connah

ed connah

chris young

mick hartley

paul youd

sarah parry james

sian spashett

lisa killelay

jo ryan

geraint roberts

dianne brown

marcus row

gareth roberts

Cheese Bread

I made this yesterday with some left over pizza dough that I had in the fridge from the night before. I stretched out a couple of pizza bases covered them with grated parmesan and rolled them into a ball. Once the dough had recovered I pressed it into a 20cm disc, let it recover again then cut and stretched it out to 30cm. After proving I gave it an egg was and sprinkled a little parmesan over the top. I was lucky with the baking, while it was in the oven I got the mower out and started cutting the lawn and remembered to go in and check it just at the right time.

Fougasse bake off

May is already upon us and it is only two months till Trefriw Baking 2012 (7th & 8th July). I would like to get everyone involved in an informal bake off on the blog in the lead up to the event.

To get thinks started for May I would like people to have a go at making Fougasse and post a photo and a little something on the blog. This is just a chance to play around and get some discussion going.

As an example of what I had in mind here is a link to an informal bake off that was rather fun.

http://sourdough.com/forum/fougasse-bake-off

Please tag your posts “Fougasse bake off” so that they can be found in the link on the right of the page.

There are still places available for Trefriw Baking 2012, if you are interested please contact us at bakingweekend@hotmail.co.uk

Contact info

Anyone interested in attending the event or in need of information should contact Jay and Joe at:

bakingweekend@hotmail.co.uk

 

 

April Baking

I would like to get some activity on the blog. It would be very useful to have something we can show new people. Some friendly discussion and posts about what everyone is baking would be fun and give people an impression of what the event is all about.

For the rest of April could you please post photos and a little something on the blog about any baking you are doing. Then in May and and June we will run an informal bake-off where we set a style of bread for folks to have a go at.

If you add April Baking as the category of your post it can then be found in the categories links on the right of the blog.

Hot Cross Buns

I got stuck in yesterday and made a batch of hot cross buns.

It turned into a fun project which structured my day as I worked on them on and off. In the morning I got out a couple of books for reference. I am trying to learn how to use spreadsheets so I played around setting up a couple to convert imperial units and experiment with recipe proportions. Then onto the proper baking everything weighed out and into the mixer. Once it was kneaded and boxed up I walked the dogs while it fermented. After lunch I knocked it back, stretched out the dough and added the fruit. About an hour later I knocked it back again, spread the dough out and rolled it up again to help distribute the fruit. It had another hour to ferment while I cleaned the oven. Then I scaled and shaped the buns and put them in the oven with a tray of boiling water to stop them forming a skin while they proved. Nearly two hours later I glazed the buns while the oven preheated. After baking I gave them a second coat of glaze to create the sticky top crust. Then of course comes the most important part of a days baking, giving them away. I called in on my Father with some for him than took some over for my sister and her family. Time and baking projects is always a strange thing. What did I do yesterday? Did I really spend all day making twenty one hot cross buns?

Easter Baking

Hi folks what are you baking over the Easter? Seasonal specials like hot cross buns and simnel cake. Your regular daily bread, or taking advantage of the time off work to experiment with something new.

I have not had much time for baking recently so hearing what you are all up to would be great inspiration to kick me off again.

Joe

Trefriw Baking 2012

‘Trefriw Baking Weekend July 7th/8th 2012′ is the sixth annual gathering of bread enthusiasts. We aim to create a friendly informal atmosphere where participants can bake bread together and have creative fun. Bakers of all levels of experience are welcome from beginners to professional.

This has been a roving event, the first was held in Bethesda in 2007. Since then it has been held in France, South Wales, Yorkshire and  last year returned to Bethesda, North Wales . Most of those who  attend are  keen amateur bakers,and the event is self driven , either working together  on a project, or watching the demonstration of a particular skill .

The bakers often have a list of recipes they would like to make and just get on with it, sometimes a few bakers will work togther on a recipe.

With such a diverse mix of experience the event is a great opportunity for peer to peer learning.

The baking weekend is not run to make a profit, it is  paid for by the participents sharing the cost of holding the event. A good range of flours and basic baking ingredients are provided for everyone to use.  Bring along additional ingredients for a particular recipe or to share .

Meals are cooked by the bakers and eaten together .

This is very much a social gathering a chance to meet new friends and get together with old ones.