Tag Archives: bake

For the love of….bread

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At the very beginning of my journey to country bumpkindom, I ‘met’ a gentleman.  This gentleman followed dear old Margot’s chronicles (or mad woman’s rantings as Jerry affectionately refers to the blog) on Twitter from first chirp and has tweeted and retweeted my posts countless times.  He has encouraged others to follow, saved me from kitchen disasters, provided invaluable advice and yet we have never been in the same room as each other.  You may be wondering why I am telling you all this, dear Reader.  Who is this gentleman?  He is known as Mr Blackbird.  Other than being a thoroughly nice chap who has taken pity on a muddled Margot, the fact of the matter is that Mr Blackbird has a specialist skill.  A skill which I am keen to master.  A skill which will help to transform Margot from townie to home grown bumpkin.  He is a……..baker!

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” - Robert Browning(photo: BLlackbird Bread)

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” – Robert Browning
(photo: Blackbird Bread)

To give Mr Blackbird a proper introduction, he and Mrs Blackbird started Blackbird Bread, a micro-bakery in Twickenham, in 2012.  They bake bread (quite obviously) and cakes all from home, selling to friends and neighbours, the surrounding community and local markets.  11 types of bread and 3 different cakes can be ordered by text, phone or email and are delivered on foot (if within walking distance) or picked up by their loyal followers 3 times a week.  Quite frankly, when the bread looks this good, why wouldn’t you buy it?

Blackbird Bread - don't mind if I do! (c) Blackbird Bread

Certainly NOT half-baked! The delicious loaves made by Mr and Mrs Blackbird.
(photo: Blackbird Bread)

Well dear Reader, on Margot’s New Year’s list of to-dos was: No.17 Bake a decent loaf of bread.  This has been somewhat of a holy grail quest for me for some years now.  I simply cannot bake ordinary bread.  Variations on a theme of soda bread, including one with cheese and bacon – done.  A real loaf – absolutely not.  That was UNTIL I met Mr Blackbird.  Armed with Mr Blackbird’s Basic White recipe (which can be found here on Mr B’s blog http://blackbirdbread.blogspot.co.uk/2012/10/a-loaf-for-heather-or-bread-basics-101.html), I gingerly tested my baking skills.  Jerry was quite bemused at my ‘Mr B says that you have to….and Mr B said that you should do that…’ but the pep talk and recipe prevailed and I baked my SECOND ever proper loaf with resounding success.  (First loaf lost its bottom crust as I wasn’t liberal enough with the flour on the tray).  However, with some practice loaves under my belt, I think that I may have finally passed the test!

Margot's humble cottage loaf

Margot’s humble cottage loaf

Anyway, I thought if Mr Blackbird could teach a ridiculously hopeless case like me how to bake, then I must encourage him to give up his baking secrets to you, dear Reader.  He very kindly said he would oblige so for the first Margot guest post ever………OVER TO YOU, Mr B!

“Blackbird Bread’s Top 5 tips”

Hi! The brilliant Margot has kindly invited me to do a guest post on her lovely blog. An honour!

I work for Blackbird Bread, a micro-bakery in Twickenham, providing homemade bread and cake for the local community. We bake from home, using a domestic oven, nothing fancy, just real honest food! Please visit our blog for more information – http://blackbirdbread.blogspot.co.uk/

Margot asked if I would provide my top 5 tips for baking a loaf of bread, but instead I’ve compiled a list of baking bits and pieces that are invaluable when making a loaf! Really the list could go on and on, so I’ve had to be quite strict!

  1. Digital scales Essential. You can get away with normal kitchen scales when weighing out large quantities of flour, but 7g of yeast is almost impossible to see without digital scales. (You can use measuring spoons, or a teaspoon, to weigh out measurements, but they’re never 100% accurate). They’re not too dear (ours cost £10).
  2. Clingfilm/black bin bags Yes, you heard right! The oft thought misconception about baking, and proving, is that you need to put things on top of a radiator, or in a warm place. Whilst that is useful, it isn’t vital. By using clingfilm or a black bin bag, you ensure the heat and moisture from the dough remains in the bowl as the gluten stretches and the dough proves.
  3. Water spray Cheap as chips, usually costs £1 and is necessary to keep the dough hydrated when it goes into the oven. Bakers’ ovens have built in steamers and sprays so this simply replicates that.
  4. Roasting tray When you switch the oven on (at least 45 minutes before you put the dough into it), put a roasting tray at the bottom of your oven. Leave it and let it get good and thirsty! Pop the kettle on and, just after you spray your loaf and put that in the oven, pour the boiling water from the kettle into the roasting tray and close the oven door as quickly as you can! The steam will fill your oven and maintain hydration for your loaf throughout the bake.
  5. Baking stone/pizza stone By all means use a roasting tray to bake bread in, but you can’t beat a stone that sits in the oven and gets incredibly hot. Your bread will start to cook the second it hits the stone if it’s in the oven for long enough (same time as the roasting tray for steaming – at least 45 mins before baking). The pizza stone is much thinner and usually round, so is brilliant for single loaves. The baking stone is thicker and is, basically, a paving stone, so is quite heavy, but can take two loaves at a time.
  6. (I know I said five tips!) Breadknife A sharp breadknife will be needed to score/slash your loaf just before it goes into the oven. A simple horizontal mark, approximately 1 cm deep, will allow you to control how the loaf will rise and will help to avoid any unsightly bulges in the wrong places!

 Okay, that’s enough from me! Thanks to Margot for letting me loose on her blog!  Please follow our baking adventures on Twitter – @blackbirdbread

To Mr B – I salute you and your fabulous baking skills.  I am delighted that you agreed to share your tips!  To you dear Reader, DO follow Blackbird on Twitter or check out his blog and if you live in Twickenham, what are you waiting for…place your order!  I am completely indebted to Mr Blackbird and am thrilled to have made his acquaintance.  I never truly believed that I would ever be able to pull off No.17  Bake a decent loaf.  However, following these fundamentals, armed with a baking stone and trying not to become too complacement, this townie is turning country baker, producing her own daily bread with a little help from Poppy and Primrose of course!  Hoorah!

Margot's humble cottage loaf!

‘Proving’ to be a hit…. Sorry, couldn’t resist the baking pun!

 

Baking, shaking and no stirring in sight

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Apparently, it is National Baking Week.  How do they dream these things up?  Tuning in to the Great British Bake Off this week, I found myself riveted.  Not for tips from Mary Berry on good baking as you might think…… Now that Jerry is out of earshot, I will admit that I was glued to the screen, unable to concentrate on the recipe for a Paris Brest due to a rather dishy young baker named James.  Once I dragged myself away from watching him making fondant fancies, I got to thinking about my own baking skills which, it has to be said, are rather hopeless.  I have all the relevant kit as you can imagine.  Bread scraper, cake and loaf tins, silicone moulds, palette knives, spatulas and EVEN a flour shaker!  I know I know, with all this kit, you would think that I would be able to produce something edible.  I try very hard but the cakes, bread, scones etc I have made in the past have always had the qualities revered in London brick.  I can’t help myself.  Even though I know that baking is a science and instructions must be adhered to strictly, somehow, I can never help trying to cut a corner here or adding something to the recipe there.  Dare I say it, on one occasion, I even thought that I knew better than the housewives’ staple and goddess of plain cookery, Delia.

In desperation, I turned my hand to some baking research.  Reading some serious tomes on the matter, namely Bread Matters by Andrew Whitley, it seems that soda bread is the place to start as it requires very little skill on the baker’s part!  No problems there then!  Past that, it was all sourdough starter this and proving baskets that.  Not for the serial baking criminal…..

Well in the end, after some serious deliberating over recipes, I used a classic soda bread recipe (thank you Mr Whittingstall!) and tried as best I could to follow the baking rules!  Preheat oven, weigh out ingredients, mix then knead.  I did take a turn towards inventiveness and added a few crumbled handfuls of a lump of cheese I found in the fridge, fried off some smoked bacon and put those in too.  Mixed altogether, it looked a bit like a small brain on the baking tray.  Unappealing I know.  Not even Primrose could give a vote of confidence on this one!

Not very appetising…..

Whilst it had its twelve minutes in a hot oven, I remembered a nifty bit of magic which might just steer Primrose and Poppy away from the inevitable baking failure.  Making your own butter!  About the only truly memorable thing from my prep school days other than girls having embroidery lessons on Wednesday afternoons whilst the boys went out to play sport.  Before you ask, no I did not to go to school in the 1950s but might as well have.  Just in case you want to have a go at this, here is how I did it:

At the beginning….

          • Get a jam jar and fill a third full with room temperature double cream.  (I used it straight from the fridge….and it took ages to get through the next bit so follow this even if you don’t follow any of the other instructions)!
          • Put the lid on tight and then start shaking.  If the cream is the right temperature, then you may only need to shake for 10mins.  I attempted to banish the bingo wings for roughly 20mins.  You must shake vigorously and continually.
          • The jam jar will go silent…..don’t PANIC.  In the words of the WWII propaganda poster, “Keep Calm and Carry on”.
          • Shake until the sound changes to a slosh and you have a creamy mass and some watery milky liquid in the jar.
          • Pour off the liquid (this is buttermilk and you can use it in your next batch of soda bread).
          • ‘Rinse’ the butter in the jam jar with cold water.  Keep doing this until the water runs clear.

            …and here’s one I made earlier!

          • When it does, then your butter is almost ready.  Just press out the rest of the liquid.  You can use a delightfully vintage set of butter paddles for this.  Failing your ability to procure these, your hands will do just as well.
          • Wrap in greaseproof and put in the fridge.
I mixed in a little ground sea salt into mine before putting in the fridge but I shall leave the flavourings up to you.  Anything goes really.  You won’t make enough to rival Anchor but you will have made enough to smother on a slice of soda bread.  It would seem that butter requires little culinary know-how.  Bread on the other hand….well it looks like I may be going back to the bread board again.  Sadly you could have used my efforts for shot putting.  Shame I am a few months too late for the Olympics!  Still, three loaves later and apparently if one follows the recipe and uses buttermilk instead of fat free yoghurt, a bacon and cheese soda loaf with a fluffy inside can be made.  A tiny taste of heaven with our homemade butter.  Dare we say that Margot has had success in the baking department at last?!  Dear Reader, I’ll let you decide….

A small kitchen miracle at last!