Good Bread

Really good bread takes time

‘It is a chemistry made of passion, patience, timing and skill. And to have that touch and understanding’ my friend and neighbour Andy Clappis (Artisan Breadmaker Willunga) shares what it takes to be a great breadmaker

Bread-making has deep cultural roots across the world. From the flat breads Chapati of India and Mexican Tortilla to the quintessential leavened French Baguette, Italian Ciabatta, or the Dark Rye Sourdough of Finland.

The bread lovers’ pilgrimage is to the boulangeries of France swooning over the fresh baked loaves lovingly displayed in every shape, size and golden hue. Mouth-watering long crusty baguettes, rustic pain de campagne, delicately patterned leaves, round boules, braids, some flavoured with seeds, others filled with cheese.

The desire for good bread in Australia has been rewarded by the emergence of artisan bakers making loaves with good ingredients, skill and passion. Andy Clappis, Artisan Bread-maker Willunga, says that it is this local support that continues to inspire him. Andy sells his Italian style bread at the Willunga Farmers Market along with numerous other bakers including the internationally renowned sour dough specialist John Downes. I admit I'm also addicted to Emily's sourdough and rye available from Blessed Cheese on the Main Street of McLaren Vale on Thursdays and Saturdays.

Making your own bread is a primitive pleasure from the deeply satisfying ritual of kneading to the comforting scent of freshly baked bread.

It is simple to make everyday fresh bread at home and yet we enthusiasts will spend a lifetime trying to master the technique for a perfect crust and crumb.

The ‘secret’ of good bread is using good ingredients. Start with good flour such as Lauke’s organic bread flour, or you could buy whole grains and grind your own fresh.

Then add good yeast - that wonderful organism that turns grape juice into wine and flour into bread. Fresh yeast offers the best flavour but readily available supermarket instant granules also do a decent job.

The best tip I’ve had from the finest bakers is ‘practice’, let your hands take over and learn to feel your way. Pile your ingredients on a surface, make a well in the centre, work in the liquid a bit at a time with your fingers. You want an elastic piece of dough. Recipes are only a guide, use your sense of touch to decide if the dough is too sticky then add more flour, when too dry try oiling or wetting your hands then work the dough again. Kneading is pure pleasure, the more you enjoy - the finer your texture!

When you have a smooth mass, cover your dough with a damp tea towel and allow it to rise until doubled in size. Shape into a loaf by gently pressing the air out of the risen dough then fold on itself to create a smooth loaf.

For a good crust, make sure the oven is very hot before baking, slip your loaf onto a hot tray and spray some water around.

When your kitchen is full of the heady aroma of freshly baked bread – your loaf is ready to share.

Pizza Bread

Popular Pizza is a versatile, quick and simple every day bread base perfect for any topping you like.

INGREDIENTS (Guide)

2 Cups Flour
¼ Tspn Salt
¼ Tspn Sugar
1 ¼ Tspn Dried Yeast Granules
½ Tblspn Olive Oil
1 Cup Warm Water


METHOD

1. Heat Oven to high, 250 degrees Celcius, place Oven Tray on shelf to heat up.

2. Combine dry ingredients in a bowl (or on surface) 2 Cups Flour and ¼ tspn Salt, ¼ tspn Sugar and 1 ¼ tspn Yeast

3. Mixing - Make a well in the centre of the dry ingredients and gradually add liquid (1 cup water at body temperature and ½ tablespoon of Olive Oil) mix in with your fingers in a circular motion, pulling the flour into the liquid and gradually mix to form dough.

4. Knead the dough - thoroughly for 10 minutes until it feels elastic.

5. Rise - Place in a lightly oiled bowl, cover with a tea-towel, leave in a warm spot allow to rest and prove for at least 15 minutes.

6. Knock Back - Tip dough onto surface, knock back and gently knead again for 5 minutes.

7. Shape Dough – Dust with flour and roll flat to approximately 3-5mm thickness.

8. Bake - Brush edges with oil and add topping (fresh ingredients from the garden – tomatoes, capsicum, chilli, basil) slide onto the hot baking tray in oven to bake for 10 to 15 minutes – crispy base, browned edges.

If you'd rather buy some 'home made' bases - Anna and Andy Clappis sell the best you'll find at Willunga Farmers Market every Saturday Morning....