“Stretch, stretch and pull,” says Tina Jewell. What sounds like directions in a gym class, are actually instructions for kneading dough. A group is gathered around a large wooden table in Bread & Wine, furiously working balls of sour dough. White flour floats in the air like fine mist.
On arrival, eager bakers were given their own Bread & Wine aprons (to take home) and bread ingredients. First up was the focaccia dough, now the sticky sour dough is being pulled and stretched till malleable. Once ready the dough placed into baskets to prove.
While this is happening, the focaccia dough we made earlier comes out to be shaped and dressed. One we simply top with herbs (olive oil and coarse salt will be added just before baking), the other we fill—with pesto, tomatoes that were dried in the kitchen and creamy Danish feta—and folded over.
Then a cloud floats into the room. Okay, a giant bowl of ciabatta dough. But it may as well be a cloud it’s so pillowy soft. We shape hunks into small breads on a tray.
Our sour dough’s now ready to shape. We turn it out of our baskets and coil the dough like a snake, placing it back into its floury container (the weaving of the basket creates a pretty pattern on the bread once baked).
Then it’s time to go for a wine tasting of Môreson wines, followed by a delicious lunch at Bread & Wine, after all, making bread is hungry work.