The Lockdown Loaf
It’s week god-knows-what of the global pandemic of 2020. We’ve been in and out of lockdown since the 23rd March and, like many others, I have been hell bent on ensuring I pick up some sort of skill with the reduced time in the pub and the enforced time inside. I jumped on the bread-making band wagon early doors of the pandemic. It all started with a sourdough starter - a starter I didn’t think much of when I first started it. Little did I know that it would fast become the antidote to the trials and tribulations of 2020. Stressed? Make a sourdough. Over-worked? Make a sourdough. Socialising with my bubble? Make a sourdough. Cheer up a friend? Make a sourdough. Bored out of your mind? Make a sourdough.
My mum, although a seasoned professional cook, has never been able to master the art of bread making. She makes the most phenomenal baked goods but bread? Not her jam. Having spend the majority of the first lockdown at her house, I think her inability to bread make spurred me on to get really bloody good at it - most likely because it’s a safe bet to me adding value to family feeding without stepping on her kitchen toes. Having moved back to my own flat in August, I consciously kept up my new found skill. When socialising was once again permitted, I adorned all my friends with a loaf of something. So much so that many of them now won’t permit me to socialise with them UNLESS I bring a loaf with me.
Aside from my work, I’ve always felt distinctly average at most things I do. I’ve never really felt like I’ve found my niche passion. Since I’ve started making bread, I’ve been spurred on to continue, largely because of the realisation that I’m actually rather good at it. Arguably above average. And the best bit? I really enjoy it. Get me on the topic of bread and my eyes light up, I’ll bore the pants off you by talking about my crumb (not a euphemism) and before you know it, you’ll be nursing a loaf you probably didn’t ask for. There’s something about the process I find remarkably therapeutic. The nurturing of the dough. The joy of seeing people’s faces light up when they take a bite. The smell that wafts through the house whilst it’s baking. It stimulates the senses in every possible way.
With each loaf I make, I’m learning. I’m learning about how the temperature of the room impacts my loaf, what a good dough feels like, the best flour combinations, how to spruce up a dwindling sourdough starter and with each new learning I acquire, I fall that little bit more in love with my new hobby.
Here are some of my best loaves so far:
My bread making essentials
A baker’s lame - this helps you to score the bread seamlessly - a good, sharp knife will do too but nothing beats the clean lines of a lame. Try this one to get you started.
A banneton basket - These baskets help with the final shaping of your dough and give them a very professional look. If you don’t have one, just use a tea towel lined bowl. You won’t get the lines of a basket but it won’t impact the taste.
A cast iron dutch oven - it doesn’t have to be a Le Creuset but it’s an all round kitchen essential that should stand the test of time. I like this double Dutch oven for bread making but also have a great one from Sainsbury’s Home that does the job too.
Good quality flour - invest in good flour like Marriage’s, Doves Farm or Wessex Mill and you’ll notice it in the flavour of your bread. I recommend always having a good stock of strong white bread flour (I buy the 16kg bags) but rye, wholemeal and spelt are good to have too.
Patience. Unfortunately there’s no next day delivery on this one but it’s much needed for a good loaf. Take your time with your loaf. The more patient you are with it, the deeper the flavour.
