Tutor teaching ciabatta, focaccia, bagels, enriched doughs, lamination and quick breads, and first port of call for a dough going wrong at the bench.
- Role
- Tutor
- Affiliation
- Slop University School of Invented Disciplines
- idris.fenn@slop.university
- Contact
- Ask at the bench first, or email if a dough problem cannot wait until Monday; email Marisol for marks and extensions.
Trained in pastry, arrived at bread#
Idris trained as a pastry cook for six years before he mixed a bread dough for money, and it still shows in the six Bakes he runs: butter laminated through a croissant dough, brioche built a spoonful of butter at a time, a bagel boiled before it is baked. Those weeks — ciabatta, focaccia, bagels, the enriched doughs, lamination and quick breads — are the ones where getting the physical process right matters more than reading a clock, and where a formula that looks fine on paper still needs a pair of hands to check it.
He judges the fermentation bake-off alone in week 8, signs your showpiece proposal at Bake 11, and sits with Marisol to cut both loaves at the lean-dough bake-off in week 4. Formulas and schedules for the weeks he teaches are on the Bake pages; the bake-offs carry their own briefs.
Who to ask, and when#
For a dough doing something you did not plan for, ask Idris before you ask anyone else — a slack focaccia or an under-proofed bagel ring is easier to diagnose standing in front of it than described after the fact, and email still reaches him if the bake cannot wait that long. For marks, extensions, or anything about the course’s shape, email Marisol directly. Read the assessment policies before a deadline if illness or an oven failure is going to cost you one.