Goya, together with Kathija Hashim, held the first in a series of bread classes on Saturday, Feb 15th, 2020 at the Bangalore International Centre coffee shop. The workshop covered the Japanese style of bread-making, using the tangzhong technique that has been gaining popularity the world over, with lessons on 5 kinds of breads: Japanese milk bread (or Shopkupan), pizza, dinner rolls, whole wheat loaf, and cinnamon rolls. The lesson, as any good bread class should, included lots of snacking on warm bread and fresh-from-the-oven pizza.

The Japanese tangzhong 'secret ingredient' is a technique that improves hydration levels, keeps bread tender and moist with longer shelf life, and a very soft crumb. Kathija Hashim, our bread expert, is one half of the popular blog, The Malabar Tea Room. She is the co-author of The Family Table, a collection of recipes from the Mappila community of Kerala.

Kathija is also a deeply beloved and well-respected cook and baker within the food community. She has been teaching bread-making for several years, and began her journey as a self-taught baker, experimenting with different styles of breads. She is an engaging and passionate teacher, enthusiastic about imparting her skills to other home bakers.

More pictures of the event here.