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Top 10 bread-baking secrets from Bread & Wine

Breadmaking top 10
- Allow time, bread is meant to be savoured so take the time to make it
- Take into account the quality & age of your flour; the temperature of the day (on colder
days, a warm room (not a hotspot) will encourage the dough to rise better. During warmer
weather, you bread may well rise faster than you expect.
- You have to move the dough –stretch, fold, turn
- Hot hands – do you have them, if yes then a sticky dough will certainly cling to you, the
dough’s’ temperature will also be warmer, so take care not to overwork.
- Oven temperature – start high, often higher than you expect and depending on the total
length of baking time suggested, reduce after  15/20mins and then again after a further 20
mins
- Use water when baking to improve & increase crust & lift within the bread as baking
- For a further depth of flavour especially with sour dough’s, take time – allow the dough to
prove in the fridge from 12 – 72 hours depending. Allow to warm slightly after taking from
the fridge before reshaping for final prove.
- Don’t’ be scared of water, more often the wetter the better!
- Patience – allow the bread to cool at least a little before breaking.
- Ingredients – good quality flour locally Golden Reef & Eureka have what you are looking for

It’s no secret that Bread & Wine makes to-die-for breads—from bubbly sourdoughs, chewy ciabattas and focaccia singing with herbs, to fermented beetroot bread that tastes sweet and earthy and comes in a vivid magenta hue…

Master baker, Tina Jewell, has looked up from the dough for a moment to share her top ten bread baking secrets. Find out more about her bread-making courses.

 The very first bread baked in the new kitchen

1. Allow time, bread is meant to be savoured so take the time to make it
2. Take into account the quality & age of your flour; the temperature of the day (on colder days, a warm room (not a hotspot) will encourage the dough to rise better. During warmer weather, you bread may well rise faster than you expect.
3. You have to move the dough –stretch, fold, turn.
4. Hot hands – do you have them, if yes then a sticky dough will certainly cling to you, the dough’s’ temperature will also be warmer, so take care not to overwork.
5. Oven temperature – start high, often higher than you expect and depending on the total length of baking time suggested, reduce after  15/20mins and then again after a further 20 mins
6. Use water when baking to improve and increase crust and lift within the bread as baking
7. For a further depth of flavour especially with sour dough’s, take time – allow the dough to prove in the fridge from 12 – 72 hours depending. Allow to warm slightly after taking from the fridge before reshaping for final prove.
8. Don’t’ be scared of water, more often the wetter the better!
9. Patience – allow the bread to cool at least a little before breaking.
10. Ingredients – good quality flour locally Golden Reef & Eureka have what you’re looking for.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, Tina Jewell,
comment-notesComments: 0


  

It’s back to school at LQF

Back to school
Cooking school that is! Here at Le Quartier Francais we host a number of cooking classes instructed by masters in their craft, from the spice spectacular with Spice Guru, Vanie Padayachee to a charcuterie course with our very own Charcuterie King, Neil Jewell.  The courses are hands-on, intimate and, well, really, really fun.
So, what’s cooking good-looking?
Cooking with Spices
This cooking course is a journey with chef Vanie Padayachee. Tempering and blending of spices as well as discovering her family recipes. Using local and seasonal produce you and Vanie will be grinding, blending, chopping and cutting spices to stir up a colourful and fragrant dishes. Find out more information here.
Dates 10 January 2013 and 12 February 2013, 30 March 2013
Mini South African Flavours
Get introduced to the magic of local produce: A morning dedicated to learning about, as well as cooking with, uniquely South African ingredients. Find out more information here.
Dates 25 August 2013, 01 October 2013
Mini Bread Baking Course
You don’t need a lot of dough to learn how to bake, spend  an affordable day at the enchanting Bread & Wine Vineyard Restaurant on the Môreson Wine Farm for a bread-making experience that’ll leave you inspired and newly skilled. Find out more information here. (We can also arrange a full bread baking class enquire: louise@lqf.co.za)
Dates: 31 January 2013, 18 February 2013, 18 March 2013
Sweet Tarts Class
Join Tina Jewell from Bread and Wine Vineyard Restaurant on Môreson Wine Farm for a hands-on pastry class. You’ll learn to make pâté sucrée, frangipane and crème patisserie. Find out more information here.
Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za
Neil’s Two Day Charcuterie Course
Join the King of Charcuterie on a two-day course that’ll see you wrestling him for his crown. The workshops cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. Find out more information here.
Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za
Follow us on Twitter for news on our cooking classes, will be promoting new ones throughout the year. Plus please email us at: louise@lqf.co.za for more information, or if you’d like us to keep you updated on upcoming classes.

Cooking school that is! Here at Le Quartier Français we host a number of cooking classes instructed by masters in their craft, from the spice spectacular with Spice Guru, Vanie Padayachee to a charcuterie course with our very own Charcuterie King, Neil Jewell.  The courses are hands-on, intimate and, well, really, really fun.

So, what’s cooking good-looking?

Cooking with Spices
This cooking course is a journey with chef Vanie Padayachee where you’ll temper and blend spices as well as discover her family recipes. Using local and seasonal produce you and Vanie will be grinding, blending, chopping and cutting spices to stir up a colourful and fragrant dishes. Find out more information here.

cooking with spices

Dates 10 January 2013 and 12 February 2013, 30 March 2013

Mini South African Flavours
Get introduced to the magic of local produce: A morning dedicated to learning about, as well as cooking with, uniquely South African ingredients. Find out more information here.

south african flavours

Dates 25 August 2013 and 01 October 2013

Mini Bread Baking Course
You don’t need a lot of dough to learn how to bake, spend  an affordable day at the enchanting Bread & Wine Vineyard Restaurant on the Môreson Wine Farm for a bread-making experience that’ll leave you inspired and newly skilled. Find out more information here. (We can also arrange a full bread baking class enquire: louise@lqf.co.za)

bread making

Dates: 31 January 2013, 18 February 2013, and 18 March 2013

Sweet Tarts Class
Join Tina Jewell from Bread and Wine Vineyard Restaurant on Môreson Wine Farm for a hands-on pastry class. You’ll learn to make pâté sucrée, frangipane and crème patisserie. Find out more information here.

tarts

Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za

Neil’s Two Day Charcuterie Course
Join the King of Charcuterie on a two-day course that’ll see you wrestling him for his crown. The workshops cover the making of savoury French style sausage, cooked and air-dried hams, blood sausage and more. Find out more information here.

charcuterie

Dates for this class have not been finalised, to find out more and to book your spot contact Tina on 021 876 4004 or breadandwine@moreson.co.za

Follow us on Twitter for news on our cooking classes we will be promoting new ones throughout the year. Plus please email us at:  louise@lqf.co.za for more information, or if you’d like us to keep you updated on upcoming classes.



  




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