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Digital Subscriptions > Delicious Magazine > March 2018 > delicious TEST REPORT

delicious TEST REPORT

in the know.

THE COOKERY SCHOOL

WHERE The Bertinet Kitchen Cookery School, Bath (thebertinetkitchen.com)

THE COURSE An introduction to bread making with Richard Bertinet, £210 for a one-day course (includes lunch and bread to take home)

TESTED BY Isabella Bradford

USE YOUR LOAF Bertinet can teach you to bake all sorts of bread

WHAT IT’S LIKE Tucked away in the cobbled backstreets of Bath is baker extraordinaire Richard Bertinet’s cookery school, famed for its hands-on bread-making courses. As a novice baker, I was trying the one-day course but serious bread heads can take the two, three and five-day bread-making courses (or specialise in French, Nordic or Italian breads). His classes always sell out.

WHAT I LEARNED The class started with the baking essentials: the tools needed (only a plastic scraper, scales, tea towels, a mixing bowl and two hands – not a Thermomix in sight); the type of yeast; the optimum water temperature (“not cold, not warm, just wet”); and how to handle the dough.

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About Delicious Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

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