Second guest baker learning Bethesdabakers’ methods & systems by practical experience this week was Luke Conlon.
These courses are becoming a very rewarding two-way process with me getting the benefit of the participants’ ideas, experience and view of how bread making can enrich their lifestyle, while they seem to go away feeling their plans can be realised having seen the quantity and variety of what can be produced in a small domestic workspace. Plus it’s fun.
Amongst the 60+ loaves we turned out on Thursday was Brioche Provencale:
Not much left two breakfasts on.
The PArtisan Baker 