Baking bread is not just cooking; its meditation, exercise and cooking all rolled into…poppy seeds. Or, as Marcus Wells of Bristol’s Breadstore says; “an art which has to be one of the most satisfying things we can do in our kitchens” (reminder: he’s talking about baking).

What’s more, it’ll definitely save you money in the long run because the raw materials are cheap and few. The latter of which can not be said of white sliced from the supermarket; just have a look at the ingredients panel. Theoretically, you can make a loaf of good bread with just flour and water. However, this takes patience as you wait for naturally present yeasts to ferment the mixture and incorporate air. So, most people use bakers yeast (dried or fresh) plus elbow grease and a little salt for flavour. It really is as simple as that. From this foundation can come all those wonderful things like malt loaf, sundried tomato & olive bread or the ubiquitous sesame-seed bun.

OK, the 3 hour process might put you off, but it needn’t. Bread making can be spread over an evening so you can enjoy the combination of simple ingredients and go-slow tempo, nestled amongst the daily chores.  In fact, it can be taken a step further by slowing all the fermenty bits in the fridge so that all the work can be scheduled for either end of the working day. Mixing and kneading before you go to bed, into the fridge to rise, then shaping before you head to work, into the fridge to rise again and just bake it when you get home.

Stick one in the oven 20 minutes before your friends, or prospective tenants come round because, as Marcus says; “nothing can beat the smell of bread as it comes out of the oven”.

Anyway, must dash, my production leaven is ready for the prove…(the lingo improves with time).

Recipe:

600g strong flour (brown or white)
400ml very warm water
1tsp of bakers yeast
1tsp of salt

Essentially bread making is always two parts very warm water, and three parts strong bread flour (not simply ‘plain flour’) and for every kilo, you’ll need 1 tsp of salt and 1tsp of bakers yeast.

First dissolve the yeast in a little of the water and wait a minute. Then add the flour, salt, the rest of the water and mix. Once it’s fairly thoroughly combined, tip the whole lot onto the worktop. Use you fists to knead the dough for 10-15 minutes then stick it back in the bowl (with a plastic bag over the top though not touching the dough) to rise for 2 hours, preferably in a warm place.

It should now have risen to twice its original size so take it out of the bowl and flatten it out, then shape it into whatever you need/wish. For a loaf shape, make it into a stout sausage and drop it into a loaf tin. Let it ‘prove’ for one hour with the plastic bag over the top, making sure to pre-heat the oven 20 mins before the hour is up. Bake for 35-40mins at 200 or higher if your oven is a bit crap.

Tuck in!

Nick Easton