[Disclosure: Paul invited me along to one of his courses for free]
Like everyone, I got a bit into bread-making during lockdown. Not sourdough, just basic, straightforward bread – in line with my basic, straightforward personality. I’d tried a bread making machine in the past but it never turned out quite right, and having learned how to do it the old-fashioned way, I realised that part of the joy of making your own bread is the process itself. Kneading is incredibly therapeutic, as is seeing what was once just flour and water transformed into something delightfully edible.
However, also like everyone else, once lockdown was over I got back into buying bread and let my new-found skills lapse, along with the lovely experience of doing it myself. I’m sure I’m not alone, but lucky for us in Rugby, we don’t just have some good bakeries and bakers. We have good baking teachers just waiting to remind us of the joys of getting your hands clean, throwing a bit of flour around, kneading some dough, and enjoying the spoils.
I’ve mentioned baking classes with Revel Bakery on this blog before, and I hear they’re back at their Churchside Arcade home. But my latest discovery is the classes on offer from Rugby Real Bread. Paul has been on my radar for a while, but I’ll confess to not having taken enough advantage of his mad skills – either by buying his bread or tapping into his virtually unrivalled knowledge and passion when it comes to all things baking.
Paul is not just about making bread. He’s about showing just how much fun it can be. That’s why he offers regular classes on everything from stollen and Panettone at Christmas time to sourdough, baguettes, muffins, scones and everything in between.
With all of the above, and more, available at supermarkets as well as from a whole array of artisan bakeries in Warwickshire, including right on Rugby’s doorstep, you’d be forgiven for wondering whether there’s a market for people learning to do it themselves. I did. A question that was soon answered as I stepped through the door into the test kitchen at Houlton School, where Paul holds his courses.
Forget the fact it was a cold, rainy, dark Wednesday night at 7pm. Forget the fact we were about to make bagels – something you can buy and toast yourself, grab in a cafe, or even get from a dedicated bagel takeaway in Rugby these days. The room was full. Different ages, different levels of ability, and different combinations from couples to friends and several solo bakers.
We’ve all watched Bake Off, and the scene isn’t too different, except you’re safely protected from the wind and rain by bricks and mortar rather than a tent. And that Paul is funnier and more entertaining than any presenter I’ve seen grace our TVs on the show.
We’re each allocated a station and with very little delay, we’re soon alternating demonstrations of each step from Paul with weighing and measuring, kneading and shaping at our own individual stations, and sharing our own baking tales (or any other tales) across the counters with our fellow baking beginners. It’s not a competition, of course, and while there might be a sly glance at other people’s efforts, the atmosphere is one of a team effort – made all the easier by Paul’s watchful eye and gentle tips and help when needed.
I won’t take you step by step through how to make a bagel. You’ll need to sign up for a class yourself for that. But thanks to Paul’s careful planning and time-keeping, by 9pm we’ve not only boiled and baked some bagels ready to eat the minute we get home – guaranteed to be good as they’re made from dough Paul made. But we’ve also made our own dough and shaped it ready to be finished off at home.
It’s a bagel bonanza. And on top of all that, we’ve snaffled a hefty amount of bagels baked before the class by Paul so we can try various different types, complete with a healthy spread of decent butter.
Needless to say, it’s a joyous evening. Not just because it involves learning a new skill, meeting new people, and eating our body weight in bread. But because it’s a reminder of why baking was that thing we all turned to when times got really hard. The satisfaction of turning flour and water into something so comforting. The soothing skills of kneading and shaping. The luxury of slowing the clock, taking time out, and focusing on just one thing – even if that one thing is as simple as a bagel.
Of course, if you’re not a hopeless romantic like me keen to find something soul-affirming in every food-related experience, you can just simply get along to Paul’s courses as a way to learn to bake bread. They’re fun, affordable at £26, and suitable for everyone, whether you’re a novice like me or a Paul Hollywood wannabe.
Paul’s got a full calendar of courses planned for the whole of 2023, including the chance to learn how to make Hot Cross Buns, pastries, muffins and more. Head to his Facebook page for full details and to book. Trust me, you won’t regret it.
[Disclosure: Paul invited me along to one of his courses for free]
