I’m Rebecca Bishop of The Next Loaf Baking School in Wenhaston, Suffolk. I teach fun, informative and hands-on baking classes that’ll leave you feeling inspired and eager to get back to your own kitchen to practise what you’ve learnt! With Christmas fast approaching and lots of classes to choose from, a baking class gift voucher might be the perfect present for the baker in your life so they can choose the class they attend.
I’m also the author of the baking book Two Magpies Bakery and founder of Two Magpies Bakery. Each month my column will feature a delicious seasonal bake, book recommendations, insider tips for ingredients, equipment and much more. To get the latest information sign up for my newsletter www.thenextloaf.co.uk or follow me on Instagram @thenextloaf
This month I’m mainly making…. biscuits!
As the autumn chill starts to bite there’s nothing better than coming home, putting the kettle on and hunkering down with a cuppa and something sweet to fill that gap. As I often have some egg white lurking in my fridge, Amaretti biscuits are my go-to (find the recipe in my book). They’re quick and easy to mix, smell heavenly as they’re baking and get chewier the longer they’re left in the tin – that’s if they’re not all eaten straight away!
What I’m reading –
I love to write (and read) new recipes but you can’t beat a classic, especially when it comes to a craft as old as bread. Elizabeth David’s English Bread and Yeast Cookery, first published in 1978, has pride of place on my bookshelf.
Try out my recipe for
Apple and Hazelnut Cake!
This month’s recipe is a moist apple cake that’s best made in a loose bottomed tin. My favourite tins are non- stick springform. Just loosen the clip on the side of the tin to release the metal ring around the cake. A word of caution though – learnt through experience, gently run a knife around the top edge of the cake before you ‘spring’ your cake free as any sticky, caramelised edges may still be attached to the tin and this will spoil the edges of your cake.
Baking know-how: Flour part 2
Last month we looked at the different properties of plain and self-raising flour. This month focuses on bread flour – what to look for on the label and how it affects your bakes. Dough requires both elasticity and strength to be able to support the gas bubbles created by yeast. The protein that gives bread flour the ability to create these properties is called gluten (this is what makes bread ‘chewy’ – a quality we don’t want in a sponge cake or muffin) and the more gluten in a flour, the ‘stronger’ it is. Bread flour is labelled ‘strong’ or ‘extra strong’. You can also take a look for at the nutritional analysis label on the side of the bag to make sure the protein level is 11g per 100g or higher.
What I’ve been working on…
I’ve been testing lots of exciting new bakes for my new 2024 classes including a deliciously wholesome seeded sourdough loaf for my ‘baking for sensitive tummies’ class using local rye and wheat. I’m also adding new bakes into some of my most popular classes including flatbreads, sticky cinnamon buns and seeded sourdough crackers.
Baking classes
From January 2024, I’m launching ‘The Next Loaf’ baking school in Wenhaston, Suffolk. If you’ve already attended one of my classes at Two Magpies Bakery you’ll know they’re perfect for raising your baking game or as a gift for a loved one.
Classes are small so there’s lots of personal attention and suitable for beginners or bakers looking for more consistency and challenge. We’ll be mixing, shaping and baking our way through an exciting range of classes including Scandinavian baking, Easter baking, sourdough, parent and child baking and Italian baking – to name a few! Classes (and gift vouchers) are now available to book on my website www.thenextloaf.co.uk
Private baking classes
Planning a special get-together, hen-do or just love to bake with friends and family? If you’re interested in a bespoke classes in your own home for a maximum of 6 people get in touch with rebecca@thenextloaf.co.uk
Upcoming events
• 4th November 2023 – Southwold Literary Festival talk.
• 25th November 2023 – Cake and bake show, London Olympia sourdough workshop and author talk.
• January 2024 onwards – Baking classes in Wenhaston (just off the A12 near Southwold)
visit my website www.thenextloaf.co.uk to book.