CRUMB……..whoops…. erratum….

Unfortunately between the final proof and printing a number of editing errors appeared in the text. Here are the corrections.  So sorry – Richard.

ERRATUM

Page 73 : Fougasse
350 cool water
800 strong bread flour
For the ferment :
100 rye and 100 strong white flour.

Method 1 … start by making the ferment …put the rye and the white flour in the mixing bowl..

 

Page 76: Cornettis

In ingredients listing:

Ferment

should read 200g of strong bread flour (not 100g)

Page 87: Honey & rasped loaf
Add a line. Saying to keep the raspberries frozen to till they are added to the dough.

Page 88: Muesli bread
Ingredient add 150g water to the ferment ingredients list.
Method. Add … combine wholemeal flour with the honey and yeast and water. …

Page 91: White sourdough
Stage 3 should read

200g strong white flour
100g warm water.

Page 109:  Rustic miche
Add to ingredients list 10g sea salt

Page 114: Gotchial
Add should read 5 eggs in ingredients not 3

Page 137: Pain de mie

In ingredients listing:

Should read 10g of sea salt (not 20g)

Page 140: Leopard bread

In ingredients listing:

Should read 150g of beer or water (not 50g)

Page 156
1 and 2 shouldn’t be there in the method.
The dough should be mixed as per the coloured buns on page 119.
2 should read: after the dough has rested for at least an hour. Lightly flour your work surface tip the dough upside down on to the table and roll the dough to a large rectangle a little bigger than a A3 piece of paper.

Page 192: Wholemeal flat bread
Add 150 gr of water into the ingredients
And add the water to paragraph 2 in the method.

Page 197: Corn bread.
Sea Salt should be 5g

Page 203: Seeded loaf
Delete stage 3 and replace with … Put the mixture into a well grease tIn and rest at least 2 hours or overnight
Preheat oven at 180  ….and delete … grease a large tins And delete… ladle the batter in the tin

Adverse Weather Policy 2019

As stated in our Terms and Conditions, we are not able to offer refunds or late notice amendments to classes where customers are unable to reach us due to adverse weather conditions.   However, where we take the decision to cancel a class then we will move customers to a new date of their choice.

Where classes are running, you should take your own decisions as to whether it is safe to travel to us in Bath.  We do not encourage anyone to take any risks.  If you are unable to attend a class please let us know as soon as you can.  In the event that you are unable to reach us you may send someone else in your place but again please let us know.

We understand that, where adverse weather conditions are concerned, it is not your fault that you are not able to reach us.  Please understand that it is also not our fault.  We have to go ahead and run our classes where the chef is able to make it in and where it is likely that at least some of the customers booked on the class are able to make it to the kitchen.

As a goodwill gesture we will circulate (by email) a list of places available at short notice to those who have not been able to attend a class.  Emails will be sent out roughly fortnightly. It is unlikely that we will be able to offer the same class on the same day of the week but we hope that customers will be able to find a class and date that suits them.  The classes offered in this way will be available on a first come first served basis to all those in the same position.   Customers will be able to choose a replacement class of the same or a lesser value than their original class.  No refund or credit will be offered where the replacement class is of a lower value than the original class.  Customers wishing to book onto a more expensive class will be asked to top up the difference.

Christmas Holiday closure

The cookery school will be closed for Christmas between 5pm on Friday 21st December and 9.30am on Monday 7 January.  During this time we will not generally be able to respond to emails or telephone messages however we will be in touch with all customers who have left a message as soon as we return in the new year.

If you have been given a voucher for a class in January but are not able to make the date please do leave us a message at the earliest opportunity.

We would like to take this opportunity to wish all of our customers a very merry Christmas and a happy new year.

Richard and Jo Bertinet

Adverse weather policy

As stated in our Terms and Conditions, we are not able to offer refunds or late notice amendments to classes where customers are unable to reach us due to adverse weather conditions.   However, where we take the decision to cancel a class then we will move customers to a new date of their choice.

Where classes are running, you should take your own decisions as to whether it is safe to travel to us in Bath.  We do not encourage anyone to take any risks.  If you are unable to attend a class please let us know as soon as you can.  In the event that you are unable to reach us you may send someone else in your place but again please let us know.

We understand that, where adverse weather conditions are concerned, it is not your fault that you are not able to reach us.  Please understand that it is also not our fault.  We have to go ahead and run our classes where the chef is able to make it in and where it is likely that at least some of the customers booked on the class are able to make it to the kitchen.

As a goodwill gesture we will circulate (by email) a list of places available at short notice to those who have not been able to attend a class.  Emails will be sent out roughly fortnightly. It is unlikely that we will be able to offer the same class on the same day of the week but we hope that customers will be able to find a class and date that suits them.  The classes offered in this way will be available on a first come first served basis to all those in the same position.   Customers will be able to choose a replacement class of the same or a lesser value than their original class.  No refund or credit will be offered where the replacement class is of a lower value than the original class.  Customers wishing to book onto a more expensive class will be asked to top up the difference.

Corporate Bespoke Events

Thinking of running a summer workshop, a team building event or just treating your staff to something fun and enjoyable?  The Bertinet Kitchen can provide you with a bespoke cookery workshop to suit your needs. The event can be tailored to suit your requirements and can be as challenging as you like. You can even sit down for a rewarding lunch with wine when you’re done and sample everything you have made.

Contact us on 01225 445531 to have a chat about all the exiciting options available.

Summer Kitchen Closure

THE BERTINET KITCHEN COOKERY SCHOOL & SATURDAY MORNING BAKERY WILL BE CLOSING FOR THE SUMMER BREAK ON MONDAY 16th JULY AND WILL RE-OPEN ON SATURDAY 11th AUGUST

Our bakery shops and office are open all summer

1 New Bond Street Place Monday – Friday 8.00am to 5.00pm, Saturday 8.30am to 5.30pm

Brunel Square Monday – Friday 7.30am to 7.00pm, Saturday 8.00am to 5.30pm, Sunday 10.30am to 4.30pm

Office Monday – Friday 9.30am to 5.30pm Tel: 01225 445531

Granite baking stones

In both Dough & Crust I recommend putting a baking stone in your oven before pre-heating and baking directly on the stone.  I use granite and often suggest that people use a granite chopping board (examples are available very reasonably from Morrisons and Asda and it is a convenient size and thickness).  We have never had any issues with any of the pieces of stone we have used but one customer contacted us recently to say that they had used a granite slab from Asda and it had shattered in the oven during use.  As I said I have never had any problems so in order to make the use of granite boards as safe as possible here are my recommendations for using a board in this way…

  1.  Place the granite slab onto the bottom shelf where you have any exposed electric elements or onto the base of the oven where this is safe (for example in an Aga although in an Aga you can also bake directly on the floor of the oven);
  2. If you use one of the granite chopping boards, place them into your oven the wrong way up – i.e. bake on the rough side;
  3. When creating steam only use a misting spray. Some people recommend throwing water into the oven or placing trays of water or ice cubes into the bottom of the oven but I have to say I don’t agree.  Where you use larger quantities of water you are much less likely to get the steam you want and if you are using an electric oven it seems to me you can only be creating a safety hazard.  Misting sprays are easy to buy from garden centers and kitchen shops and we will be introducing them to our online shop soon;
  4. Don’t worry if your slab simply cracks – this often happens – indeed many of the pieces of stone I have in my ovens have cracks in them.  It will not make any difference to your bread.

If you have had any problems with baking stones do let us know.

Founding Member of the I.C.S.A.

The Bertinet Kitchen is very proud to be a founding member of the Independent Cookery Schools Association (ICSA). In the autumn of 2014 some of the most outstanding cookery schools in the Uk, including the Bertinet Kitchen, came together to form the ICSA. The ICSA is the only independent, non-profit, regulatory body for cookery schools in the UK. The mission of the ICSA is to assess, promote and advise cookery schools of excellence and help and encourage students in choosing quality schools in the ICSA group. Our members are assessed and accredited to the highest standard so you can be confident that you are receiving the best teaching in a professional environment. An ICSA school is a GREAT school.

Richard Bertinet named BBC Food Champion of the Year

We are absolutely thrilled to be able to tell you that yesterday Richard was names as the 2010 BBC Food Champion of the Year.

Richard was nominated by listeners of Radio 4’s Food Programme who were asked to pick an individual who had inspired them to think differently about food and who had used their work in the past twelve months to give fresh insights into the food we eat, bringing about a wider passion for good food, demystifying great cooking or the food world in general.

The BBC Radio Food & Farming Awards 2010, now in their eleventh year, are chosen by a panel of 12 experts (http://www.bbc.co.uk/radio4/features/ffa/2010/judges/) consisting of high-profile chefs, restaurateurs, food writers and nutritionists, including Angela Hartnett (Chair of Judges), Mark Hix, Charles Campion, Sheila Dillon, Rose Prince, Simon Parkes and Kath Dalmeny. As Food Champion of the Year, Richard was presented with his award at the BBC Radio Food & Farming Awards 2010 at the BBC Good Food show on Wednesday 24th November in Birmingham.   The awards ceremony was hosted by Sheila Dillon of Radio 4’s The Food Programme.