January 2021

Hello <<First Name>>

I'm writing this on Blue Monday. I refuse to believe this is the sadest day of the year! Although it's still cold and dark, there are glimpses of spring as the snowdrops, hellebores and daffodils start to flower.

Perhaps it is time to experiment? Do you want to learn how to make really good pastry this year? Perfect your sourdough technique or make Japanese milk bread perhaps?

These are just some of the things that I've been teaching in my online classes - and there are a fair few new Rofco oven owners out there seeking my advice too!

In this newsletter:

Epiphany
Do you have a bread question you'd like answered?
Da Mangiare
Improving your breadmaking
Online Sessions
In person classes
Recommended Podcast
Eating in is the New Eating Out

Epiphany

Across Europe, Epiphany is celebrated on 6 January. Throughout the month of January, you'll discover special treats in the patisseries to celebrate the 3 Kings' arrival.

I set out to create the Galette des Rois on the left, using rough puff pastry. This is far easier to make than true puff pastry with great results. (It is great for sausage rolls too). The pastry is filed with almond frangipane and is utterly delicious.

If you prefer, try my recipe for a Brioche des Rois, a sweet yeasted dough.

Both recipes need time to make, but it is elapsed time, not full on for the amount required. Let me know if you bake your own!

Let me know if you'd like some one to one tuition on pastry!

Do you have a bread question you'd like answered?

Bread chat is online on 25 January at 7:30 pm.

Send in your question to our experienced panel when you register, or if you'd prefer to just listen, join us on the night. Zoom login details are sent to you when you register

No matter whether you're a beginner or have more experience, you're bound to learn a lot!

Join us! Suggested donation £3, but donate as much or as little as you wish.

Find out more and book

Da Mangiare

This gorgeous painting I am sure would inspire many to cook with the ingredients depicted.

Florence’s Uffizi Galleries has announced a new video series called ‘Da Mangiare’ (To Eat), where every week a well-known personality from the world of food will interpret a painting from the collections through their own recipe.

Beginning on 17 January, and airing on the gallery’s Facebook page, the series will feature one great chef and one important food-focused work of art every Sunday. Through the chef’s skill, the history and context of each masterpiece will be brought to life

It's likely to be in Italian, but I am still tempted to attend. Discover more

Improving your breadmaking

Learn about temperature and how important it is in your breadmaking. Take the temperature of the water you add to your dough will make all the difference. No longer should you guess whether the water is tepid, warm or otherwise! And do you know what temperature the dough should reach when you've kneaded it?

Digital thermometers at the ready! A digital thermometer is an essential piece of equipment. Mine is a Thermapen which costs from £30. However, suitable thermometers can be found from around £10. Read more at #bakebetterbread

Online Sessions

It's amazing what you can achieve online. The graphic shows pictures that Tasha sent me of her sourdough made in our sessions. It didn't last long!

Online one to one sessions are available at a date and time to suit you: £15 per half hour tuition online. We have an initial chat about what you'd like to work on, then set the number of sessions - usually 2 or 3 online. Sessions are staggered to allow the bread to prove!

One to one online baking sessions

One to one online sourdough

Rofco Oven introduction

If there are two of you, an online session is of course possible!

In person classes

Classes will be available on weekends at an industrial kitchen in Nailsworth. There's plenty of space to welcome 5 socially distanced people. £70 pp. I am hoping to start classes as soon as allowed

Book now

Recommended Podcast

The Storied Recipe Podcast

I am excited to announce that I will appear on an upcoming episode of the Storied Podcast. I'll let you know when the episode comes out.

Becky Hadeed invites guest onto her podcast to talk about their food stories. There are some rather stunning photos to accompany each episode too!

Why not start with Hermine's story? My favourite participant from the most recent series of Great British Bake Off shares her story from Benin to Bake Off.

Follow me on Social Media and check out the Website

A post on Japanese Milk Bread is coming very soon. Don't miss it!

Severnbites on Facebook

Danielle on Twitter

Danielle on Instagram

Severnbites Website

Eating in is the New Eating Out

I am sure you are all missing eating out in restaurants. In the UK, many of our best chefs have started offering special menus you can get delivered to your home.

We tried out Aktar at Home. Aktar Islam has a Michelin star for his restaurant Opheem in Birmingham. Our delivery proved to be a copious selection of 10 home-style dishes. Excellent value as it stretched to 4 meals!!

We're ready to try something from Home X next which features menus from several restaurant including an interesting sounding vegetarian tasting menu from Green Haus. Have you tried any meals such as these?

Thank you for reading this edition of the Severn Bites Newsletter. I hope you enjoyed it. Please pass it on.

Happy Baking!
Danielle

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EpiphanyDo you have a bread question you'd like answered?Da MangiareImproving your breadmakingOnline SessionsIn person classesRecommended PodcastEating in is the New Eating Out