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Fruit Loaf – packed with sweet deliciousness.

This week, the last week of our subscription, we made a wonderful classic, the fruit loaf. Filled with prunes, raisins and apricots this sweet bread is a great way to start a wintry day. Led by the founder of e5, Ben, we produced over 60 loaves, enough for us to try as well as to send off with the bicycle courier to our subscribers scattered around East London.  As well as the bread, we worked together to make our own lunch consisting of a spicy carrot soup with a delicious harissa sauce to dollop on top. this was the first time we had cooked together to make our own lunch and…

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Surviving the chilly frost of winter with the warmth of bread

As the cold takes its grip and what feels like the heart of winter settles around us, there is no better place to be then inside a bakery, lovingly preparing bread. On Tuesday we re-visited the multi-grain bread and made approximately 70 loaves for our customers. While we waited for the bread to prove we experimented making butter for the first time. This was the first time many in the group had made butter, and it was a learning curve for all of us. Mariana, our teacher, explained how she uses yogurt to ferment the double cream a little to give the butter a slightly fermented taste. The double cream…

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Hackney Wild!

This week we revisited the Hackney Wild. This time however, instead of preparing loaves for ourselves, we baked over 55 loaves for our east London subscribers. We worked all morning to shape the large batches of dough that Mariana, our bread teacher, had begun working on earlier. We worked on perfecting the pre-shape, which, as the dough is still quite sticky at that point, is not the easiest time to handle the dough. But with much practice, the loaves began to look rounder and hold together tighter when we put them on the board to rest. Lots of the women have their own methods of working with bread dough and…

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Beginning the month with Bread and Jam

After a small break for Christmas, we are back at E5 Bakehouse as excited as ever to be learning more about the wonderful nature of sourdough and how best to use it to make brilliant, healthy bread. We have also begun our month-long subscription system whereby we have gathered 55 brilliant supporters who we bake…

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Combining Touch, Sight, Sound and Smell to create a wonderful loaf

Another day, another loaf……. We began bright and early this morning with breakfast, tea and coffee at E5 Bakehouse while slowly getting to grips with new names and faces. Eight women were present to begin a 10-week training in sourdough bread, with optional pickles, butter and jam making as the course progresses. Alongside the bread product, the women will have the option of completing their level 1 health and hygiene certificate which will allow them to work and volunteer in other commercial kitchens in the future. From all corners of London, in fact, all corners of the world, we began to get to know new people and come to terms…

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Coffee and pickles

Coffee training and fermentation techniques were the two activities for this week’s training.  Making 3 types of pickles with the head chef of e5 Bakehouse Marcella. The Japanese nuka bran pickles, sour beets and cucumber relish. Chop, chop, chop.  All the vegetables for the pickles.  Sanitizing the jars by putting them in high temperature and…

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Mixing things up..

To mix things up we baked some cakes in our 6th week of the course. We made 3 different kinds of cakes. At the beginning we had to prepare the class with all the ingredients we are going to use.We had a massive block of butter.                  …

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Handmade bread & butter

In week 4 of Just Bread course we started the day as usual with morning coffees and teas and some home baked cakes the ladies brought with them. This week we baked 42 Hackney Wild loaves for our subscribers. Making this big amount of bread made the ladies really excited and on their tip toes…

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Fabulous and fruity

This week saw Just Bread participants branching out a little.  Along with making a fantastic seeded rye, the trainees also created a raspberry and red currant jam.                 Each of the women made three loaves, one for them to take home and two for our fabulous subscribers who are helping the women by subscribing to a…

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Just Bread – New Course!

Are you a refugee woman interested in learning artisan bread baking skills? Our latest bread baking training course will be starting 14th June 2016 (E5 Bakehouse and Refugee Council working in partnership) Based within a bakery in London Fields (near Hackney Central) you will be taught by a professional baker from E5 Bakehouse’s team. Every Tuesday for 10 weeks (10am till 4pm). Meet and train with other refugee women. Reasonable travel expenses covered and lunch is provided If you are interested in being considered for a place, please email RiJ@refugeecouncil.org.uk or call 02073461047.  Places are limited so we will be meeting and selecting women with a genuine interest in bread…

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Just Bread in 2015

Wow, what a year! 2015 has been a time of incredible growth for Just Bread. Thanks to the wonderful support of our partners, supporters, customers and trainees we’ve delivered 20 weeks of training, and 2 new groups of trainees have become Just Bread graduates. And that was just the bread and butter! From film festivals to…

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Big thank you to Optimity Advisors

Optimity advisors is a small consultancy firm based in old street London. Each month the staff are given a sum of money to stock an old school ‘tuck shop’ with drinks, fruit and snacks or even home made cakes and pizza nights with all the proceeds going to charity. Each month a volunteer/s takes it…

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Celebrating in Style

Having completed their training just a week ago, today it was time for our Just Bread bakers to come together and celebrate. And we did so in style, thanks to the team at the Goring Hotel in Belgravia, who opened their doors to us with great generosity. The women were taken on a grand tour of…

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Pumpkin, poppy, sesame and sunflower

It was a wholesome week for the Just Bread bakesters as we set about making 150 of our 66% seeded rye rolls which, with a coarser grain, took a little extra energy and strength to prepare for baking. With the dough set to prove by the warm oven, the women shared lunch with special guests…

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Getting down to business

It was another week of firsts for the Just Bread team, who came together to make an astounding 120 ciabatta ‘slippers’ to satisfy our growing number of subscribers. There was a real sense of professionalism among the bakers today who – now in week four of their training – are already being required to demonstrate the…

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Wild Loaves Rising

It was all go at the Bakehouse today as our bakers prepared their first loaves for Just Bread subscribers. On the menu this week was e5’s signature sourdough, the Hackney Wild, and the women got to work quickly, measuring the ingredients with meticulous precision and confidently stretching and folding the dough. This week’s tea break conversation turned to baking cultures around the world and in particular in our particpants’ home countries. Nazy, who grew up in Iran, explained how in her home town each variety of bread is made in a separate bakery, while Noha told the group about ‘ashe’-or ‘life’- a round pocket bread that is a favourite in…

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And we’re off!

Our new group of trainee bakers got off to a fantastic start today, perfecting a rustic white sourdough, and learning all about starters and yeasts and flour types. With expert guidance from Ben and Jean at e5, the women were coached through every step of turning flour and water into the delicious loaves similar to those…

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Exciting next steps for Just Bread trainees

As we quickly enter into summertime, our days together experimenting with food and bread at e5 are slowly drawing to a close. We have enjoyed a wonderful course with our eight incredible students, who have been committed, enthusiastic and kind students from the first day onwards. Over the duration of the ten weeks, the collaboration…

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Flatbreads and flavours

The past two weeks our trainees have been working together on developing flatbreads and sides for their first public event.  Suffice to say, they are all eager and highly motivated to impress.  Details will become available in due course. Inspired by both the backgrounds of our trainees and the famed wholesome sourdoughs of e5 Bakehouse,…

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New course mid March 2015 – Now recruiting

We are delighted to announce the start date of our next round of Just Bread training for refugees. We are expecting the new course to start on 17th March 2015.  The course will be running every Tuesday from E5 Bakehouse in East London for around 14 weeks.  During this time trainees will visit also receive a session from Bread Ahead bakery and…

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New home for Just Bread

We have been fairly quiet with updates on here recently but behind the scenes all here at Just Bread have certainly been peddling madly.  We have been doing the rounds introducing ourselves to bakeries and looking for potential venues. Last year we delivered our training at the amazing and lovely Myatt’s Field Park in South London but the Refugee…

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Just Bread goes outdoors

It has been hectic as ever here over the last few weeks and only now are we getting around to updating you on how things have been progressing at Just Bread. Firstly, what a fantastic day we had at the Celebrating Sanctuary event down on London’s Southbank the other week. Thanks to everyone who came…

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Graduation: It’s not the end, but the beginning…

Last week, all trainees who embarked up their journey with Just Bread graduated. Our final training session was marked as a celebratory event, with a communal lunch featuring a veritable smorgasbord of delicious dishes from our trainees’ countries of birth.  We had a special visitor from the Refugee Council, Caroline Olshewsky.  She is will be…

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Bonus Baking Session

Once again, you’d barely know it was a spring term holiday from the turnout at our bonus baking session. Much to our surprise, 6 of our 8 trainees attended. We’d only expected 4 of them, but a few extras were able to get some childminding help from friends and come along. Seeing this level of…

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“We do that!”

You’d have never known it was a school term holiday at our latest session (a bonus), given the fact a number of our trainees have school-aged children. We expected just four of our eight trainees to be able to attend because of childminding issues, but seven turned up. It was a wonderful surprise. And we had an extra: the perfectly behaved, lovely eight-year-old daughter of one of our trainees. Such a delight! After working up a batch of pizza dough and leaving it to prove, we set off for a tour of a proper artisan bakery just five minutes down the road. That bakery was The Old Post Office Bakery,…

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The sweet smell of fresh sourdough starter and…

The sweet smell of fresh sourdough starter and…the starkly contrasting, surprisingly unpleasant smell of an unsuccessful starter made for howls of laughter at our latest session. Almost all our trainees arrived with successful live cultures ready for baking their first attempt at sourdough. The sound of popping kilner jars lids as they were opened was…

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They came, they baked, they bantered

Our latest baking session was a bit of the old and the new. Our trainees revisited making loaves, both tin and banneton, with any combination of flours of their choosing. It was nice to see many of them opted for wholemeal and spelt. They also made more of their beloved focaccia with toppings of their…

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