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Cointreau as well as pistachio, cardamom and lemon ones. This same dough is used to make Chelsea buns and cinnamon buns, doughnuts, muffins and poppy seed plaits. I think bread making could justifiably be a school project making many subjects come alive; how about • chemistry, physics and biology (it’s a scientific process with actions and reactions using live yeast) • social geography and history (you can track the movement of breads like the bagel from Jewish communities in eastern europe in the 17th Century to mainstream America in the 20th Century and now into Japan) • mathematics (bakers use a lot of percentages and calculations) • and art (creating something desirable) We are really lucky in Dartmouth to have two great bakeries here in town as well as the Deli at Dartmouth in Duke Street bringing in fantastic sourdough bread from the Almond Thief bakery in Dartington. We and our students make a fair few pizzas here at the cooking school during our wood fired cooking courses - and they are amazing. However, there is so much more to flat breads than just pizzas which you can make with the same dough. An all time favourite is the Provencal pissaladiere reminiscent of


hot days with a glass of very cold rosé wine and en- joying a piece of oily bread topped with slow-cooked sweet onions, salty anchovies and olives. Or maybe another close favourite would be the eastern Europe- an Khachapuri. Coming from Georgia, it’s a popular Russian street food with a few glasses of vodka - a perfect choice and one we serve for brunch as it’s full of egg and cheese with optional mushrooms and ham. Or another close choice, the Catalonian coca – like a pizza but no cheese or tomatoes which brings back memories of travelling in Barcelona and northern Spain. Amongst many things that surprise our


students is how soft and initially wet the bread dough is. It is really tempting to add more flour to a soft and sticky dough but if you do, the final bread will be solid and dense instead of light, pillowy and inviting. Also a long low rise is good for flavour and texture - not the hour in a warm place, advised by many older recipes; when it’s ready, it’s ready. You can even leave it overnight in a fridge if you don’t want to get up at sparrow o’clock to make dough.


If you’re tempted to have a go, then have a go – nothing gives you the experience and confidence that your own bread making will. And no more heavy duty, solid schoolcooking bricks; good bread is the way ahead!


Newly refurbished restaurant over the yacht club boasting fabulous views over to Kingswear and out to sea


 Menu created using seasonal locally sourced produce


 Fully stocked bar offering a selection of carefully picked wines, local ales and a local lager on draft, exciting range of gins and spirits


 40 cover restaurant • Available for private functions


 Open Wednesday – Monday from 6pm Closed Tuesdays


 Sunday Roasts every week from 6pm


1st Floor, 22 South Embankment, Dartmouth, TQ6 9BB upperdeck@bushells.org.uk


www.bushells.org.uk • 01803 839281


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