Around Montmorillon

Hi All

I've been running a Simple Bread making course for the last couple of months with great success
If you want to learn how to make a good loaf of bread either contact me through this forum or ring 0961467608

These are some loaves made by people attending my course NOT me .....................









How good is that !!!!!!!!!!!!

They look great, pass the Butter.

curryman.......................I've told you in the past to stop taunting us with pictures of your delicious cooking.

These loaves look fab (oops, shows my age) but what fascinates me is what sort of flour you're using.

Is it some ready mix jobby complete with the yeast incorporated?  Or just a good, old fashioned strong white bread flour?

If the latter, what is a strong white bread flour called in French?

In the meantime, I'm with Fred.  Just butter please.

Oh Admiral .........

How could you even think I would use a mix ..........

All my food / dishes are make from scratch including breads .... Naan, Chapati, Greek, Turkish, English Bloomer, Split Tin Cottage etc

If you want to learn how to make proper bread come on my course

Some of us are gluten and wheat free!

Have you ever baked/had success with gluten free flour?

I try, I fail


Gluten/Wheat/Dairy Free
If anybody would be interested in joining an informal group - meeting up occasionally please get in touch.
I will re-post this elsewhere to avoid hi-jacking this post,....

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EDIT By Fred: Here is the link to Clubby's new thread Group - Gluten/Wheat/Dairy Free

Hi Clubby

Sounds like everyone ends with a brick

I would love to experiment to bake a good edible gluten free loaf the problem is the ingredients are expensive (I was given some flour to use it was useless) and I'm sure it will take a few attemtps to get it right and I really cannot afford to do this, if you want to pay for the ingredients I will be more than happy to give it a go.
I feel it's getting the quantities of the ingredients right the flour you can buy does not seem very good as I said I tried it.
Let me know what you think

I've only ever tried baking cakes and they are very hit and miss, but brownies and pancakes come out ok.
Chapatis have also been fairly successful.

I'm not sure what flour is on offer in France or Montmorillon - here in the UK we have a wide choice but I think it's my technique that is lacking!

Generally, I just try to forget about bread - hard to do when in France though..

I'll have a look at the GF flour in France next month when we're over - or maybe I should just bring some with me for you to experiment with?!

Hi Clubby

As I said the Gluten free flours DO NOT WORK you need to make your own mix up, the problem is getting the mix proportions correct, this the experimenting part ie, make a mix, make a small loaf, see the result, one could be lucky and you may only need a couple of attempts but it may take a dozen goes to get the right mix.
I've tried the flours and they don't work, the loaves were like bricks

Hi Clubby
I've been thinking (dangerous for me) this bread that you want, is it to make sandwiches or are you looking for bread to dunk in food / soup or maybe eat with a piece of cheese ie not exactly a slice of bread

A soup, cheese or curry companion would do the trick, something dunkable or scoopable...