During the unfathomable lockdown times, a good friend brought me a few magazines, one of which mentioned a course in South Africa. Little did I know that one article will change my life. Pushing through many factors holding me back, I kept my own promise to do this for myself, and so I took the journey…

I started my course with baking Ciabatta and Baguette. This was all new and to find that I will learn about ‘Percentage‘ and ‘Hydration‘ and old traditions, made
this even more exciting and interesting.

On day two of the course, I had the opportunity to help the instructor with an order, and this helped a lot! Apparently I looked at the Ciabattas like they are my babies.

The feel of the dough is just out of this world. I was no longer afraid of the dough. It felt like silk in my hands. I must admit that the Baguettes was a different story and more challenging for me. 

Still on day two, we started the preparation to bake Sourdough bread.
Leaven, was a new word and a new journey on its own. The dough looked different and dry to me, but what a transformation that took place as the hours passed.

I was thrilled about my learning process about dough, percentages as well as hydration. All of this was a whole new world.

The next day, I helped roll out the dough for pitas, and enjoyed the towns homely atmosphere. 

The experience of bread making, the freedom of a small town, great people and fresh air was a must for me, and so ‘Deola’s Bread’ started.