115 - Bread Break

I was in the habit of baking bread in a machine. You tip in the ingredients, and 3 hours later your loaf - rye, wholemeal or a mix - is ready. Tasty. Good.

But one day I smelt burning and it wasn't crumbs on the heating element, so I realised the interior machine was burning, and dangerous.

Then I began a big-loaf-of-seeded-sourdough habit, nipping into our local Reeve bakery, once a week, in the morning, before they sold out. One of the best loaves I've ever had. Very crusty and springy. Not cheap, but it lasted me a week and they slice it neatly for you in their industrial slicing machine.

It suddenly occurred to me, that making bread by hand, at home, might be worth a try. Especially since I am at home working most days. It's would be easy to set aside the dough and check it during work breaks.

So I gave it a go last week, following along to a YouTube instruction video (Elaine Boddy) on how to make a sourdough starter and then carefully following the bread making recipe. You begin with a white flour loaf, as apparently that is easier than the wholemeal variety.

So very rewarding, and I found it strange how strong my relationship was with a lump of dough. Another one of those almost primeval experiences like drawing (see blog post 7). 

"The oldest evidence of bread-making has been found in a 14,500-year-old Natufian site." Helen Briggs

The scent and palm cupping feel of it triggers the good feelings. Like turning your face to the sun after winter gloom.

Amazingly, it turned out really well. Nourishingly well. Deliciously well. I will try it again next week with some wholemeal seedy flour.