We are halfway though our trip to the UK today and there has been a lot of bread making happening at my parents house this week. My family are (nearly) all enthusiastic bakers.
Several years ago my sister and her husband went on a bread making course that transformed all of our approach to bread. The Bertinet method differs significantly from the bread making style that most of us have learned. Instead of kneading bread down, the bread is folded and lifted to catch air in it. The recipes are very simple and most bread is made from just flour, yeast, water and salt – no fat.
And of course it’s all made by hand and without a breadmaker.
My mother now makes bread several times a week (the pizza and olive bread sticks are hers) and Jim has recently joined the family movement with some really great wholemeal and seed loaves.
Having become converts of home baking, we spend a fair bit of time talking bread in our family (that and dogs!) and a favourite topic is the ingredients of a shop bought sliced loaf, there’s a lot of extra preservative stuff in commercial bread, and most factory produced baked products are never given the time for the yeast to mature properly. It’s no wonder really that some people have adverse reactions to it…
But anyway, I did say that we are “nearly” all skilled bakers…. My father and I are the exception! My dad, who can turn his hand at anything practical, enters the kitchen only to repair things, and I am just lucky to have a husband whose culinary skills and enthusiasm eclipses my own – I am however a very appreciative consumer!