A chef's masterclass

A good friend of mine, a professional chef asked me to show her Richard Bertinet's dough making techniques today. Over 4 hours, we baked and baked. White dough for these rolls and plaits; wholemeal for some savoury filled rolls, a poolish dough for loaves and beginning stages of some sour dough.

All very satisfying - not least the excellent lunch she provided.

I think she did well! Anyone fancy a dough workshop?