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Digital Subscriptions > delicious. Magazine > October 2018 > TEST REPORT




WHERE Paul Covent Garden, 29 Bedford Street, London WC2 (

THE COURSE Daily Artisan Bread, £80 for a three-hour evening class (includes charcuterie/cheese boards, plus your bread to take home)

TESTER Susan Low

WHAT’S IT LIKE? If you’ve ever wanted to know what it’s like to bake bread in a professional bakery, this course will put you in the picture. Paul’s flagship Covent Garden branch was the first of the French bakery chain to open in the UK back in 2000 and bread is still baked here every day. The equipment used on the course is professional although the techniques are easily translated to a home kitchen.

WHAT I LEARNED Our group of six (maximum of eight per course) met for tea in the restaurant before course tutor Richard Blades, Paul’s head baker, shepherded us downstairs to the pro kitchen. Richard talked us through a few food safety points before explaining a bit about the ingredients (flour, salt, water, yeast) and techniques of bread-making: mixing, kneading, shaping, proving and baking. It soon became clear that Richard has knowledge verging on the encyclopaedic. Encouraging us to handle and smell various types of flour, he explained how different protein/gluten levels affect the flavour and texture, and how the amount of water added will affect the consistency of the finished loaf. “A well-hydrated loaf gives an open texture,” he said – and when it came time to mix our dough, we learned that the dough was indeed well hydrated – wet and extremely sticky.

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About delicious. Magazine

Ease into autumn with the October issue of delicious. magazine. Cosy up with Ottolenghi's simple comfort food, Debbie Major's satisfying sausage casseroles and the perfect autumn dessert – sticky toffee apple pudding. Follow the MasterChef finalists' guide to running your own supperclub and perfect your baking with our ultimate scone recipe and DIY garibaldi biscuits (aka squashed flies!). Our hearty vegetarian midweek dishes and main-meal soups will also keep you toasty and warm this month. Plus, don't miss all our fab foodie competitions and reader offers.

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