The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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overnight baker

When I was working part time looking for a job I found bread baking to be a fulfilling enjoyable part of my day to look forward to. Since starting work full time as a teacher however my bread baking has dropped to zero as lesson planning has taken up more and more time. Then a couple of weeks ago I found out I would be teaching microbes to year 8's (~12 years of age), so I couldn't resist the chance to combine something I love with what should hopefully be a good way to teach some of the topic.


For just over a weeks time I have booked out a food technology lab for 1:40 minutes and I'm looking for a good bread recipe to go from separate ingredients to finished loaf/rolls in this time (ideally one and a half hours but I know I'm pushing it). Has anyone ever done this before or can anyone point me in the right direction for an appropriate recipe?


N.B. My students will have access to fairly good ovens, parchment covered trays and mixing bowls. I'm looking for a fairly simple wheatflour and dried yeast style recipe but one that can be individualised so the small groups they are working in can choose to either make individual rolls or club together to make a big loaf. However any suggestions that people have will be greatfully received.

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