As Real Bread Week comes to a close for this year, it seemed appropriate to look at books to inspire great bread baking, and these take you from the very beginnings with great flour, all the way through to fancy endings.
Here’s something I’d never thought of doing at home. Probably because I still have visions of Windy Miller (apologies to those that didn’t have childhoods in the 70s) busy grinding my flour for me. But as an alternative to mass industrial milling, then this might be interesting to do, and be interesting to see how different any resulting bread was. Though I can’t see whether in the list of equipment need it starts with “first, build your windmill”. Hopefully not.
And once you’ve done the grinding, the mixing and the baking, then toast is one of my favourite things to do with bread. This book covers things like bruschetta, open sandwiches and canapes, so not just instructions for making cheese on toast. I like both the writing style and the photography in this book, definitely makes me want to get in the kitchen.
Bread has played such a staple role in our diets, and this is a great book for those food lovers and bakers with an interest in the history of food. There’s a whole section covering how to bake bread without white flour, and then further chapters on doughs with and without yeast. Whilst I don’t think the national loaf of rationing was ever going to win on the taste front, I’m quite intrigued to have a play with some of these recipes, knowing last year I had fun making boiled fruit cake from a Marguerite Patten recipe of the era.
So, from the old to the new. If you didn’t think there was anything possibly new in bread, then this book claims to know otherwise. This is actually focused on gluten free baking, which on the bread front I’ve had some very mixed results. It mentions baking with rosehip flour, which I’ve not come across before at all, so fascinated by that. Overall a good book for either those looking for gluten free, or just curious and adventurous bakers looking for something a little different.
This is a great book for someone who perhaps hasn’t done a lot of bread baking, as it takes you step by step through a basic dough and loaf, and then shows you how to step that basic recipe up to the next level. You might start out with a sandwich loaf but this book will have you making crackers, pizza and country-style breads by the end.
I think there is very little that beats the satisfaction of making bread at home. There’s the stress relief of all that kneading, the practising of patience waiting for it to prove, and the reward of the house smelling of baking bread. And then more patience of waiting for it to cool just a little when it comes out the oven so you can devour that first slice, covered in butter.
That’s why I’m never giving up bread.