Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:02,000 --> 00:00:05,160
In Britain, we eat nearly 9 million loaves of bread every day,
2
00:00:05,160 --> 00:00:08,480
most of them bought in bakeries, shops and markets.
3
00:00:08,480 --> 00:00:11,520
But I reckon some of the very best bread you can eat
4
00:00:11,520 --> 00:00:14,760
is the bread you bake yourself.
5
00:00:14,760 --> 00:00:18,240
Great taste. Earthy, rich, full of history -
6
00:00:18,240 --> 00:00:21,480
that's the way all bread should be made.
7
00:00:21,480 --> 00:00:23,680
I think every home is improved by it,
8
00:00:23,680 --> 00:00:27,120
so I want to show you that making bread in your own kitchen is
9
00:00:27,120 --> 00:00:30,120
much more satisfying than buying a loaf.
10
00:00:30,120 --> 00:00:33,560
Because it is a feast for your family and your senses.
11
00:00:34,640 --> 00:00:37,920
'The smell of it, the feel of it...'
12
00:00:37,920 --> 00:00:39,240
Beautiful stuff!
13
00:00:39,240 --> 00:00:41,120
'..the look of it...'
14
00:00:41,120 --> 00:00:44,320
Not like the ones you buy in the shops, it's more special than that.
15
00:00:44,320 --> 00:00:47,000
'..the sound of it...'
16
00:00:47,000 --> 00:00:49,960
This is a beautiful loaf.
17
00:00:49,960 --> 00:00:51,800
'..and the taste of it.'
18
00:00:51,800 --> 00:00:53,040
Wow!
19
00:00:54,280 --> 00:00:56,760
It just tastes so good, you've got to try it.
20
00:00:58,280 --> 00:01:01,720
I want to show you that making bread is simple, really.
21
00:01:01,720 --> 00:01:06,760
You mix, knead, prove,
22
00:01:06,760 --> 00:01:10,160
shape, prove again, then finally, bake.
23
00:01:15,240 --> 00:01:18,200
Some loaves I show you may seem complicated
24
00:01:18,200 --> 00:01:21,600
but with time and focus, you can grasp them all
25
00:01:21,600 --> 00:01:24,320
as I will guide you every step of the way.
26
00:01:24,320 --> 00:01:27,240
Once you've mastered them, I'm going to reveal how
27
00:01:27,240 --> 00:01:31,600
bread can be much more than just a loaf - it can be a meal in itself.
28
00:01:31,600 --> 00:01:33,880
One of the only things that'll keep my mouth shut!
29
00:01:35,680 --> 00:01:39,680
So, there's no excuses. Get baking!
30
00:01:45,400 --> 00:01:48,320
We've made many kinds of bread in this series,
31
00:01:48,320 --> 00:01:52,600
but now it's time for the daddy of bread-making, sourdough.
32
00:01:52,600 --> 00:01:56,200
Appreciating sourdough is like appreciating a fine wine
33
00:01:56,200 --> 00:01:57,560
or a single malt.
34
00:01:57,560 --> 00:02:00,720
Once you have the taste of it, you're going to want more.
35
00:02:02,400 --> 00:02:06,720
Classic sourdough has a distinctive look, a dark, heavy crust
36
00:02:06,720 --> 00:02:09,120
and a tangy, slightly sour taste.
37
00:02:14,840 --> 00:02:17,600
There is a little more art to making sourdough than other breads,
38
00:02:17,600 --> 00:02:20,760
but trust me, it's worth the effort.
39
00:02:20,760 --> 00:02:22,320
Oh, dear!
40
00:02:22,320 --> 00:02:26,040
I'll show you how to make a French style fougasse,
41
00:02:26,040 --> 00:02:28,440
sourdough bagels
42
00:02:28,440 --> 00:02:30,600
and a white chocolate and raspberry loaf,
43
00:02:30,600 --> 00:02:33,120
transformed into a summer pudding.
44
00:02:33,120 --> 00:02:36,680
If there is one recipe that you need to make before you die,
45
00:02:36,680 --> 00:02:38,160
it's that one.
46
00:02:38,160 --> 00:02:41,840
But let's start with a classic sourdough loaf.
47
00:02:41,840 --> 00:02:45,760
Most of the breads I've made before have used either yeast
48
00:02:45,760 --> 00:02:48,480
or bicarb or baking powder to rise it.
49
00:02:48,480 --> 00:02:50,520
But did you know there's yeast in the air?
50
00:02:50,520 --> 00:02:54,400
What I'm going to show you is how to harness that to make a sourdough.
51
00:02:54,400 --> 00:02:58,400
But to start your bread, you need to make what we call a starter,
52
00:02:58,400 --> 00:03:00,120
or "levain", the French call it.
53
00:03:01,600 --> 00:03:04,840
In standard breads, dried or fresh yeast is used to turbo-charge
54
00:03:04,840 --> 00:03:07,440
the creation of air bubbles in dough.
55
00:03:08,520 --> 00:03:10,520
By contrast,
56
00:03:10,520 --> 00:03:13,600
a sourdough starter encourages the slow growth of natural
57
00:03:13,600 --> 00:03:18,040
yeast organisms already present in the flour and in the air.
58
00:03:20,360 --> 00:03:26,240
For your starter culture, you need 250 grams of strong white flour.
59
00:03:26,240 --> 00:03:32,360
I'm going to add to this five seedless green grapes.
60
00:03:32,360 --> 00:03:34,600
Chop them up roughly.
61
00:03:35,800 --> 00:03:39,600
This fruit will ferment and ensures the starter liquid is
62
00:03:39,600 --> 00:03:43,720
the perfect environment for natural yeast to grow.
63
00:03:43,720 --> 00:03:46,480
It's best to use organic fruit, as it is free from chemicals
64
00:03:46,480 --> 00:03:50,040
and will ferment better. The last thing I add to this is water.
65
00:03:50,040 --> 00:03:54,680
Equal amounts of flour to water and stir it together to form a batter.
66
00:03:56,360 --> 00:03:58,840
When these ingredients are mixed together,
67
00:03:58,840 --> 00:04:01,320
they attract the wild yeast around them.
68
00:04:01,320 --> 00:04:03,640
It reminds me of having tadpoles when I was a kid!
69
00:04:03,640 --> 00:04:05,000
I don't know what it is.
70
00:04:05,000 --> 00:04:08,200
I think most kids do this, certainly most of the lads I knew did it.
71
00:04:10,600 --> 00:04:13,640
Seal the jar and leave it to ferment.
72
00:04:13,640 --> 00:04:16,320
Little bubbles of carbon dioxide will form
73
00:04:16,320 --> 00:04:18,320
and natural yeast will develop.
74
00:04:18,320 --> 00:04:22,720
And like any other living thing, it needs to be fed.
75
00:04:22,720 --> 00:04:26,720
It's like giving birth to a new pet. Think of that as your new pet.
76
00:04:29,840 --> 00:04:34,200
After a couple of days, it begins to grow. To this.
77
00:04:34,200 --> 00:04:38,720
The bacteria has begun to multiply and it smells alive,
78
00:04:38,720 --> 00:04:42,480
it smells slightly vinegary. And that's why we call it sourdough.
79
00:04:44,240 --> 00:04:48,120
Discard half of this mixture, then pour the remainder into a bowl
80
00:04:48,120 --> 00:04:52,000
and feed your new pet with more flour and water.
81
00:04:52,000 --> 00:04:55,320
You do this to keep it continually fresh and active.
82
00:04:56,720 --> 00:05:00,040
So it perpetually exists, it never dies.
83
00:05:00,040 --> 00:05:03,840
I've even heard of a place which is a "sour hotel", where people
84
00:05:03,840 --> 00:05:06,760
when they go on holiday are so worried about their sourdough
85
00:05:06,760 --> 00:05:10,040
dying, they used to give these jars to the people in the hotel
86
00:05:10,040 --> 00:05:13,520
and they would feed it for them! I mean, what a fantastic idea.
87
00:05:14,760 --> 00:05:18,760
Return your starter to its jar and leave it for a few more days.
88
00:05:20,480 --> 00:05:22,680
So, this is a six-day one now.
89
00:05:22,680 --> 00:05:25,640
It's like opening up a bottle of lemonade, it begins to bubble.
90
00:05:25,640 --> 00:05:28,800
That fizz, that effervescence, it's telling you it's alive
91
00:05:28,800 --> 00:05:30,800
and it's ready to use.
92
00:05:30,800 --> 00:05:33,160
This is your starter, this is your live yeast,
93
00:05:33,160 --> 00:05:35,880
which you can use in replacement of yeast in your breads.
94
00:05:35,880 --> 00:05:40,000
So what I'm going to do now is make a loaf using this starter.
95
00:05:43,080 --> 00:05:47,920
You can see how lively it is, it's popping as you put it into the bowl.
96
00:05:47,920 --> 00:05:51,600
From now on, it's almost exactly the same process as other breads.
97
00:05:55,160 --> 00:05:59,760
Add 370 grams of strong white flour to your 250 grams of sourdough
98
00:05:59,760 --> 00:06:02,680
starter and most of the water.
99
00:06:04,200 --> 00:06:05,400
Bring the dough together,
100
00:06:05,400 --> 00:06:08,360
with the salt dissolved in the rest of the water.
101
00:06:08,360 --> 00:06:11,520
It's just easier, because it goes throughout the whole dough, as liquid.
102
00:06:11,520 --> 00:06:16,520
Then begin to manipulate the dough, tuck it in from the outside in.
103
00:06:16,520 --> 00:06:20,600
Just do this for a couple of minutes. A little bit of oil.
104
00:06:20,600 --> 00:06:23,640
You're beginning to make your first sourdough.
105
00:06:32,760 --> 00:06:37,960
After ten minutes of good kneading, you have a smooth, elastic,
106
00:06:37,960 --> 00:06:39,560
lively dough.
107
00:06:39,560 --> 00:06:42,520
Little bit of olive oil, just to stop it sticking too much.
108
00:06:42,520 --> 00:06:43,560
Get your dough.
109
00:06:44,560 --> 00:06:49,280
Now, the difference when you're rising sourdough - it takes longer.
110
00:06:49,280 --> 00:06:52,280
It's not as active as the shop-bought yeast.
111
00:06:55,240 --> 00:06:57,280
It'll take several hours to rise,
112
00:06:57,280 --> 00:07:00,720
but making sourdough is something you fit around your life.
113
00:07:02,080 --> 00:07:03,840
The smell is incredible.
114
00:07:03,840 --> 00:07:07,880
It's tangy, it's fruity, it's slightly vinegary, it's earthy.
115
00:07:07,880 --> 00:07:10,440
It's so different from making it with yeast.
116
00:07:10,440 --> 00:07:13,440
Like any dough, it needs to be knocked back.
117
00:07:13,440 --> 00:07:14,960
But this is a wet dough
118
00:07:14,960 --> 00:07:19,160
and it needs a little help to hold its shape during the second rise.
119
00:07:21,160 --> 00:07:24,160
This is what we call a banetton. It's basically a wicker basket.
120
00:07:24,160 --> 00:07:25,960
It's quite traditional in France
121
00:07:25,960 --> 00:07:28,280
to use this sort of mould to rise the bread.
122
00:07:28,280 --> 00:07:30,680
If you haven't got a banetton, you can prove it in a bowl,
123
00:07:30,680 --> 00:07:33,040
if you want, with plenty of oil or plenty of flour,
124
00:07:33,040 --> 00:07:35,040
just to prevent it from sticking.
125
00:07:35,040 --> 00:07:39,200
Ball of dough goes upside down into the banetton.
126
00:07:39,200 --> 00:07:42,480
So, the rough bit's on the top. A little flour on the top of that.
127
00:07:42,480 --> 00:07:45,720
Now it needs to rise again. Pop it inside there.
128
00:07:45,720 --> 00:07:47,720
Tuck it up to go to sleep for a bit.
129
00:07:47,720 --> 00:07:50,640
Anything between three, five hours, leave it alone.
130
00:07:56,760 --> 00:08:01,080
Once the dough has doubled in size, gently tip it out onto
131
00:08:01,080 --> 00:08:04,320
a baking tray, dusted with flour and semolina.
132
00:08:04,320 --> 00:08:07,200
This will prevent it from spreading out too much.
133
00:08:07,200 --> 00:08:09,760
Draw a knife across the top to help it bloom.
134
00:08:11,720 --> 00:08:13,880
Do not underbake a sourdough.
135
00:08:13,880 --> 00:08:17,160
You want that lovely and dark, heavy crust.
136
00:08:17,160 --> 00:08:21,760
220 degrees for about 25 minutes, half an hour, drop it down to 200
137
00:08:21,760 --> 00:08:24,960
and leave it in there for another 20 minutes to really crisp up.
138
00:08:28,680 --> 00:08:30,400
Nice and crisp, perfect sourdough.
139
00:08:30,400 --> 00:08:32,240
That's the way all bread should be made.
140
00:08:39,440 --> 00:08:43,240
You can eat this gorgeous sourdough as it is, just with butter.
141
00:08:43,240 --> 00:08:46,720
But for me, it makes the best toast in the world.
142
00:08:50,200 --> 00:08:54,160
And there is no better way to start Sunday than with a delicious
143
00:08:54,160 --> 00:08:59,520
brunch of creamy scrambled eggs, grilled Parma ham and tomatoes.
144
00:09:03,120 --> 00:09:06,040
Rich, tangy, sweet.
145
00:09:06,040 --> 00:09:09,400
But it has to be done with sourdough -
146
00:09:09,400 --> 00:09:12,840
it's the only thing that will carry the flavour through to blend
147
00:09:12,840 --> 00:09:16,240
with the Parma ham and the egg. It's just simply delicious.
148
00:09:25,920 --> 00:09:28,440
The rise in artisan bakeries is bringing
149
00:09:28,440 --> 00:09:30,640
sourdough into fashion in this country.
150
00:09:30,640 --> 00:09:33,440
But Scandinavia and Eastern Europe have always sustained
151
00:09:33,440 --> 00:09:35,240
a tradition of sourdough,
152
00:09:35,240 --> 00:09:38,000
particularly in their dark rye breads.
153
00:09:40,600 --> 00:09:43,080
I've come to Essex, where Nadia Gencas
154
00:09:43,080 --> 00:09:46,360
and the team at the Karaway Bakery are baking traditional breads
155
00:09:46,360 --> 00:09:50,840
from Lithuania, Russia and all over Eastern Europe.
156
00:09:50,840 --> 00:09:54,480
I love this style of bread in particular, I love the taste of it.
157
00:09:54,480 --> 00:09:56,280
And I love the look of it.
158
00:09:56,280 --> 00:10:00,400
My eye is drawn to an elaborate celebration loaf.
159
00:10:00,400 --> 00:10:03,880
In Russia, it is a very, very old, popular tradition to welcome
160
00:10:03,880 --> 00:10:08,000
guests with a loaf of decorated bread with salt in the middle.
161
00:10:08,000 --> 00:10:10,000
- Can you eat that, though?
- Yes, you can.
162
00:10:10,000 --> 00:10:13,120
The decorations are a bit hard, but yes, you can eat it.
163
00:10:13,120 --> 00:10:17,040
The breads are dark in colour, but the thing that is really striking is
164
00:10:17,040 --> 00:10:22,400
how aromatic they are, infused with cinnamon, coriander and caraway.
165
00:10:22,400 --> 00:10:23,760
Smells amazing.
166
00:10:23,760 --> 00:10:27,080
They also use some unusual techniques.
167
00:10:27,080 --> 00:10:30,560
- This is Lithuanian scalded rye.
- Scalded rye?
- Scalded rye.
168
00:10:30,560 --> 00:10:33,360
Tell me a little more about it, it's absolutely fascinating.
169
00:10:33,360 --> 00:10:38,080
Scalding of bread - this is where you scald your flour, and some
170
00:10:38,080 --> 00:10:42,800
other ingredients, maybe malt and caraway seed, with boiling water.
171
00:10:42,800 --> 00:10:46,720
It sounds fascinating, the idea of boiling the contents of the loaf.
172
00:10:46,720 --> 00:10:49,800
So, what's the benefit of scalding at this stage?
173
00:10:49,800 --> 00:10:51,360
It retains the moisture for longer
174
00:10:51,360 --> 00:10:53,880
and the bread stays fresher for longer.
175
00:10:56,120 --> 00:10:59,480
Once the scalded rye, malt and caraway dough has cooled,
176
00:10:59,480 --> 00:11:02,640
the head baker adds a rye sourdough starter
177
00:11:02,640 --> 00:11:04,880
and the mixture is left to ferment.
178
00:11:07,480 --> 00:11:11,000
The fermented dough is mixed with more flour,
179
00:11:11,000 --> 00:11:14,280
then a second flavourful rye sourdough starter.
180
00:11:14,280 --> 00:11:17,440
The fact that you are adding different grades of sour is
181
00:11:17,440 --> 00:11:20,600
fascinating. And then, you end up with a lighter loaf.
182
00:11:22,760 --> 00:11:26,560
And finally, the secret to the dark, characteristic colour -
183
00:11:26,560 --> 00:11:28,240
roasted and liquid malt.
184
00:11:30,440 --> 00:11:34,000
The dough is thoroughly mixed and left to ferment again.
185
00:11:36,960 --> 00:11:40,640
The head baker then kneads and shapes the dough.
186
00:11:40,640 --> 00:11:42,440
It gets a final prove.
187
00:11:43,960 --> 00:11:46,240
And then, the bread is ready for baking.
188
00:11:50,040 --> 00:11:52,760
- What's this?
- That is our dry calamus leaves.
189
00:11:52,760 --> 00:11:57,320
This plant is very fragrant and it adds to the fragrance of the loaves.
190
00:12:01,120 --> 00:12:05,000
It's got such a gorgeous flavour. It is light as well, and it's moist.
191
00:12:05,000 --> 00:12:06,560
Mm. Yeah, indeed.
192
00:12:06,560 --> 00:12:09,960
I was expecting something quite dry and heavy and it just isn't.
193
00:12:09,960 --> 00:12:12,440
That would actually make a great sandwich.
194
00:12:12,440 --> 00:12:17,400
We love it with roast beef, with some horseradish and some salad,
195
00:12:17,400 --> 00:12:21,240
or with smoked salmon and capers and dill.
196
00:12:21,240 --> 00:12:22,840
I think it's gorgeous.
197
00:12:29,040 --> 00:12:32,200
Making sourdough is all about the flavour of the bread.
198
00:12:33,320 --> 00:12:37,080
And you can use my basic recipe to make the most stunning
199
00:12:37,080 --> 00:12:41,680
tea-time loaf. This is a sourdough with a sweet twist.
200
00:12:41,680 --> 00:12:44,520
What I'm going to do to the basic sourdough is to add raspberries
201
00:12:44,520 --> 00:12:47,160
and white chocolate.
202
00:12:47,160 --> 00:12:50,400
You won't have tasted anything like it before, I promise.
203
00:12:51,920 --> 00:12:54,720
To start with, you need to get your sourdough,
204
00:12:54,720 --> 00:13:00,360
which again has been fed, risen and ready. And smells fantastic.
205
00:13:00,360 --> 00:13:05,760
250 grams of the sour into a bowl. Bubbling mess!
206
00:13:05,760 --> 00:13:08,200
That needs to be fed now and left for the following day
207
00:13:08,200 --> 00:13:10,680
so you can make something else with it.
208
00:13:12,600 --> 00:13:15,520
So, in goes the flour and some of the water,
209
00:13:15,520 --> 00:13:18,760
dissolve salt in the rest. This is a sweet loaf, but you still need salt.
210
00:13:18,760 --> 00:13:20,760
No salt in the dough retards the dough
211
00:13:20,760 --> 00:13:23,400
and prevents it from working properly.
212
00:13:23,400 --> 00:13:26,680
Blend all ingredients together and knead for ten minutes.
213
00:13:26,680 --> 00:13:29,520
Then leave the dough to prove in an oiled bowl,
214
00:13:29,520 --> 00:13:34,000
until it has at least doubled in size. There we have it.
215
00:13:34,000 --> 00:13:38,800
A lively little dough there. At this stage, it's a basic sour.
216
00:13:38,800 --> 00:13:42,400
Once the dough has proved and the gluten structure has formed,
217
00:13:42,400 --> 00:13:44,160
it's time for some flavours.
218
00:13:44,160 --> 00:13:46,040
We have the sharpness from the raspberry
219
00:13:46,040 --> 00:13:48,000
and that lovely flavour, but you also have
220
00:13:48,000 --> 00:13:49,560
that beautiful, creamy sweetness,
221
00:13:49,560 --> 00:13:51,280
which is inherent in white chocolate.
222
00:13:57,080 --> 00:14:00,840
I'm using fresh raspberries but please don't use the frozen ones,
223
00:14:00,840 --> 00:14:03,480
because they tend to give off too much moisture.
224
00:14:05,720 --> 00:14:07,640
If you find the dough is getting too wet,
225
00:14:07,640 --> 00:14:10,880
add a sprinkle of flour to bring it back.
226
00:14:19,600 --> 00:14:22,120
That flour will help to soak up the moisture
227
00:14:22,120 --> 00:14:24,840
coming from the raspberries.
228
00:14:24,840 --> 00:14:27,720
Now I'm going to prove this up into a banetton.
229
00:14:27,720 --> 00:14:29,920
You can get most of these baskets online.
230
00:14:29,920 --> 00:14:32,320
You could use a tin, but you're not going to get
231
00:14:32,320 --> 00:14:34,960
the finish that we want with the lines on the top.
232
00:14:34,960 --> 00:14:37,760
Plenty of flour in there. Roll it up.
233
00:14:37,760 --> 00:14:40,200
Rough side goes straight on the top.
234
00:14:40,200 --> 00:14:43,240
This needs to prove and rise again now, which will take
235
00:14:43,240 --> 00:14:44,760
another three to four hours,
236
00:14:44,760 --> 00:14:47,240
depending on the temperature of your kitchen.
237
00:14:50,640 --> 00:14:53,000
On the baking tray, put a bit of semolina -
238
00:14:53,000 --> 00:14:57,080
this will stop it from skidding too much on the surface.
239
00:14:58,960 --> 00:15:01,120
There you have it. It's a wet liquid,
240
00:15:01,120 --> 00:15:03,840
so it's sitting down and beginning to float.
241
00:15:03,840 --> 00:15:06,120
It will carry on flowing a little bit in the oven,
242
00:15:06,120 --> 00:15:09,400
and then it'll bake and it'll be absolutely beautiful, I promise.
243
00:15:09,400 --> 00:15:12,360
Bake this at 220 for 20 minutes.
244
00:15:12,360 --> 00:15:15,680
Drop it down to 190 for at least another 20 to 25 minutes
245
00:15:15,680 --> 00:15:17,440
and that will build up the crust.
246
00:15:31,240 --> 00:15:32,920
That is delicious.
247
00:15:32,920 --> 00:15:35,880
The tang coming from the sourdough, and that creaminess coming from
248
00:15:35,880 --> 00:15:38,440
the chocolate and then you get the hint of the raspberry.
249
00:15:38,440 --> 00:15:41,640
A little bit of butter, cup of tea, job done.
250
00:15:41,640 --> 00:15:43,400
I mean, that is just...
251
00:15:43,400 --> 00:15:46,480
For me, it's one of my best loaves I've ever made.
252
00:15:46,480 --> 00:15:48,960
They just taste so good. You've got to try it.
253
00:15:48,960 --> 00:15:52,080
This sourdough loaf is versatile.
254
00:15:52,080 --> 00:15:55,240
You can eat it as it is or my favourite thing
255
00:15:55,240 --> 00:15:58,960
is to transform it into a summer pudding crammed with fruit
256
00:15:58,960 --> 00:16:01,440
and served with white chocolate cream.
257
00:16:07,680 --> 00:16:10,920
Tip some raspberries and your favourite mixed berries
258
00:16:10,920 --> 00:16:14,560
into a pan, add some sugar and a little raspberry liqueur.
259
00:16:14,560 --> 00:16:17,600
Warm the mixture through until the sugar is dissolved
260
00:16:17,600 --> 00:16:19,720
and the fruit has begun to break down.
261
00:16:21,000 --> 00:16:23,400
Take off the heat and allow to cool.
262
00:16:23,400 --> 00:16:26,200
Slice the bread and cut off the crusts.
263
00:16:26,200 --> 00:16:28,800
Line a well-buttered bowl with the slices of bread
264
00:16:28,800 --> 00:16:31,640
and don't leave any gaps.
265
00:16:31,640 --> 00:16:33,760
Pour in the fruit compote.
266
00:16:35,240 --> 00:16:37,240
And cover with a little more bread.
267
00:16:38,720 --> 00:16:42,480
Wrap the bowl well and put a plate on top to weigh it down.
268
00:16:42,480 --> 00:16:44,040
After a few hours in the fridge,
269
00:16:44,040 --> 00:16:47,280
the juices will have seeped into the bread and set the pudding.
270
00:16:47,280 --> 00:16:50,600
So all you have to do now is cross your fingers.
271
00:16:50,600 --> 00:16:52,720
This is going to be something very special.
272
00:16:56,600 --> 00:17:00,320
It looks like raspberry ripple and it will taste absolutely divine.
273
00:17:03,600 --> 00:17:07,440
Serve with a white chocolate and mascarpone cream.
274
00:17:09,960 --> 00:17:11,760
I've been looking forward to this.
275
00:17:11,760 --> 00:17:16,000
If there is one recipe that you need to make before you die...
276
00:17:17,480 --> 00:17:18,520
..it is that one.
277
00:17:19,720 --> 00:17:20,880
This is mine.
278
00:17:23,120 --> 00:17:25,200
This and other recipes in the series
279
00:17:25,200 --> 00:17:28,320
can be found at the BBC Food website.
280
00:17:29,840 --> 00:17:31,960
Sourdough is very versatile.
281
00:17:31,960 --> 00:17:34,040
It can make sweet breads, everyday breads
282
00:17:34,040 --> 00:17:36,680
and anything you would normally rise with yeast.
283
00:17:36,680 --> 00:17:39,920
It takes a bit more time and dedication
284
00:17:39,920 --> 00:17:41,440
but the word is spreading.
285
00:17:42,520 --> 00:17:44,400
It might be 5,000 years old
286
00:17:44,400 --> 00:17:48,920
but sourdough is the beating heart of the artisan bread revolution.
287
00:17:52,200 --> 00:17:53,800
'I'm in Hackney, east London,
288
00:17:53,800 --> 00:17:57,120
'at the E5 Bakehouse with Ben Mackinnon and his bakers,
289
00:17:57,120 --> 00:18:01,400
'where the sourdough permeates not just bread but the air.'
290
00:18:01,400 --> 00:18:03,240
I've just had one of your coffees
291
00:18:03,240 --> 00:18:05,920
and I could actually taste the sourdough in the coffee.
292
00:18:05,920 --> 00:18:08,240
- Come off it!
- No, no, you could smell it.
293
00:18:08,240 --> 00:18:10,760
'There's real passion in the baking here.'
294
00:18:10,760 --> 00:18:13,520
That's the Route 66 - 66% rye.
295
00:18:13,520 --> 00:18:15,520
Route 66?!
296
00:18:15,520 --> 00:18:19,880
'And they're entirely dedicated to the enjoyment of sourdough.'
297
00:18:19,880 --> 00:18:22,440
Commercial yeasts can do it all a lot faster
298
00:18:22,440 --> 00:18:25,000
but the sourdough gives really fantastic flavour
299
00:18:25,000 --> 00:18:27,320
and then there's a bit more art and creativity to it.
300
00:18:27,320 --> 00:18:30,760
You're looking after it and it also improves its keeping qualities.
301
00:18:30,760 --> 00:18:34,360
- I think it's better for you, sourdough bread, you know.
- Yes.
302
00:18:34,360 --> 00:18:35,720
It makes it more digestible
303
00:18:35,720 --> 00:18:38,560
because you've given the dough that kind of time to develop.
304
00:18:38,560 --> 00:18:40,840
'As well as their own signature loaves,
305
00:18:40,840 --> 00:18:42,080
'Ben and his team make
306
00:18:42,080 --> 00:18:44,800
'sourdough versions of several classic breads -
307
00:18:44,800 --> 00:18:49,040
'baguettes, ciabatta and, unusually, bagels.'
308
00:18:49,040 --> 00:18:51,800
- Can you tell me, Ben, how you actually make the bagel?
- Sure.
309
00:18:51,800 --> 00:18:55,520
- Got a white, 100% white, sourdough leaven here.
- Ye.
310
00:18:55,520 --> 00:18:57,600
You take a small amount, about 100 grams
311
00:18:57,600 --> 00:19:01,280
and about the same amount of water which is quite warm.
312
00:19:01,280 --> 00:19:06,280
And then a few grams of malt extract, about ten grams of sugar.
313
00:19:06,280 --> 00:19:08,400
- A bit of feeding yeast.
- Yeah, exactly.
314
00:19:08,400 --> 00:19:11,000
And I'm just going to grab a bit of fresh yeast, as well.
315
00:19:14,800 --> 00:19:17,160
This is a strong white bread flour.
316
00:19:17,160 --> 00:19:19,920
The thing with the bagels is you just want a really strong dough
317
00:19:19,920 --> 00:19:22,400
- so the stronger the better.
- Yeah.
318
00:19:22,400 --> 00:19:24,240
The kind of trick that we incorporate
319
00:19:24,240 --> 00:19:26,640
is we don't instantly knead them for a long time.
320
00:19:26,640 --> 00:19:30,480
We just let it rest for 20 minutes so the yeast can get really active.
321
00:19:34,360 --> 00:19:36,680
This has had the 20-minute rest and you can see the gas
322
00:19:36,680 --> 00:19:38,200
has built up in there, the CO2.
323
00:19:38,200 --> 00:19:41,160
- It's quite active, actually.
- Yes, quite nice and active.
324
00:19:41,160 --> 00:19:46,240
Knocked back and very quickly you'll see the glutens tightening up
325
00:19:46,240 --> 00:19:48,360
- and I can't really stretch it any more.
- Yes.
326
00:19:48,360 --> 00:19:49,880
We knead them every 15 minutes.
327
00:19:49,880 --> 00:19:54,320
- Yeah. Is that how you mould the cob?
- Yeah.
- It's an interesting technique.
328
00:19:54,320 --> 00:19:56,440
- I can never do it like that.
- How would you do it?
329
00:19:58,920 --> 00:20:00,840
- Just do it one.
- OK.
330
00:20:00,840 --> 00:20:03,480
The reason was, when I was a kid in the bakery, my dad used to go,
331
00:20:03,480 --> 00:20:06,000
"Hang on, son. You've got two hands there."
332
00:20:06,000 --> 00:20:08,400
So we'd have to be going like that otherwise he'd say,
333
00:20:08,400 --> 00:20:11,440
"I'll pay you half your wages." I went, "Oh, thanks very much, Dad."
334
00:20:11,440 --> 00:20:14,720
When we do them two-handed, we need the other one to work off.
335
00:20:14,720 --> 00:20:17,960
- You can push one against... Yes, exactly.
- And bring them together?
336
00:20:17,960 --> 00:20:19,480
I would tend to push that way
337
00:20:19,480 --> 00:20:21,840
because you're going that way, aren't you?
338
00:20:21,840 --> 00:20:23,960
You're driving it together.
339
00:20:25,560 --> 00:20:27,720
'And after all that kneading and resting,
340
00:20:27,720 --> 00:20:31,480
'it's time to portion up the bagel dough and roll it into balls.'
341
00:20:31,480 --> 00:20:33,480
- You scale it up and I'll do it.
- All right.
342
00:20:39,000 --> 00:20:40,960
They're all right, Paul, but, um...
343
00:20:47,760 --> 00:20:51,400
Poke your finger into the middle, work the two fingers like that
344
00:20:51,400 --> 00:20:55,320
to try and open it up and then just finish off with a bit of a spin.
345
00:20:55,320 --> 00:20:56,840
An interesting way of doing it.
346
00:20:58,840 --> 00:21:02,120
'I love working in this kind of open kitchen atmosphere.
347
00:21:02,120 --> 00:21:03,920
'It really takes me back.'
348
00:21:03,920 --> 00:21:06,840
When I first started, my dad was the first person in the country
349
00:21:06,840 --> 00:21:08,920
- to open up an in-store bakery.
- Oh, really?
350
00:21:08,920 --> 00:21:10,520
I'd get shouted at by the customers.
351
00:21:10,520 --> 00:21:12,720
They'd go, "Eh, love!" Obviously in Liverpool.
352
00:21:12,720 --> 00:21:15,560
"Eh, love, get that loaf, just bang it to the back of the oven for me
353
00:21:15,560 --> 00:21:17,400
"for ten minutes and burn the ... out of it."
354
00:21:17,400 --> 00:21:18,680
- I went, "Absolutely."
- Cool.
355
00:21:18,680 --> 00:21:23,200
But it's that communication between you and your customer
356
00:21:23,200 --> 00:21:26,000
- because that's been broken down now.
- Yes.
- I love that.
357
00:21:29,200 --> 00:21:32,200
'These little beauties need to prove for an hour and a half
358
00:21:32,200 --> 00:21:34,480
'before being plunged into boiling water
359
00:21:34,480 --> 00:21:36,920
'with a little bicarbonate of soda dissolved in it.'
360
00:21:36,920 --> 00:21:38,840
This just puffs it up, doesn't it?
361
00:21:38,840 --> 00:21:42,120
It forces the yeast to work, bang, and sort of explode and it puffs up.
362
00:21:42,120 --> 00:21:44,840
Yeah. So we give them about 30 seconds on each side
363
00:21:44,840 --> 00:21:47,120
just to give them that kind of chewy skin.
364
00:21:47,120 --> 00:21:51,720
'The bagels are then baked for 20 minutes until they're golden brown.'
365
00:21:55,720 --> 00:21:57,720
They look lovely, them. I love the colour.
366
00:21:57,720 --> 00:21:59,400
They're good. A good tan on the top.
367
00:21:59,400 --> 00:22:01,640
The crusts will soften when they're left to rest.
368
00:22:01,640 --> 00:22:05,440
It does make a difference with that bicarb in the water as well.
369
00:22:05,440 --> 00:22:08,160
They've got quite a nice, tight crumb there.
370
00:22:08,160 --> 00:22:11,280
They smell delicious. What shall we put with this?
371
00:22:11,280 --> 00:22:13,600
I've got some cream cheese and some blackberries.
372
00:22:19,800 --> 00:22:23,120
- That's lovely. I'm enjoying that.
- Good, isn't it? Yeah.
- Yeah.
373
00:22:23,120 --> 00:22:26,040
The chewiness and that earthiness that comes from the bagel -
374
00:22:26,040 --> 00:22:28,840
being the sour - really adds to the flavour of that.
375
00:22:28,840 --> 00:22:31,320
- Mm.
- Then you hit that creaminess of the cheese
376
00:22:31,320 --> 00:22:34,320
and that little bit of sharpness coming from the blackberries.
377
00:22:34,320 --> 00:22:35,440
- Nice one, Ben.
- Cheers.
378
00:22:35,440 --> 00:22:36,800
BEN CHUCKLES
379
00:22:44,360 --> 00:22:46,920
'Bagels are often served with smoked salmon
380
00:22:46,920 --> 00:22:49,920
'and my next bread also goes fabulously with fish.'
381
00:22:49,920 --> 00:22:54,520
Sourdough is a flavourful bread and works best with big flavours.
382
00:22:54,520 --> 00:22:57,320
Give us a couple of the tuna steaks, please.
383
00:22:57,320 --> 00:22:59,040
'I'm going to make a substantial,
384
00:22:59,040 --> 00:23:01,280
'brightly coloured, tuna Nicoise salad...'
385
00:23:01,280 --> 00:23:02,440
- Thank you.
- Thank you.
386
00:23:02,440 --> 00:23:05,440
'..packed with bold flavours and served alongside
387
00:23:05,440 --> 00:23:09,440
'an olive-stuffed sourdough loaf made to tear and share.'
388
00:23:09,440 --> 00:23:14,440
The Italians have their focaccia but the French have their fougasse.
389
00:23:14,440 --> 00:23:18,560
Fougasse is a flat bread that's shaped and cut like a leaf
390
00:23:18,560 --> 00:23:20,680
and it's a beautiful, crispy loaf.
391
00:23:20,680 --> 00:23:24,560
I'm going to do a fougasse and I'm going to stuff it with
392
00:23:24,560 --> 00:23:26,360
green and black olives and oregano.
393
00:23:34,240 --> 00:23:38,880
'This starts with the same classic sourdough recipe I used before.
394
00:23:41,120 --> 00:23:43,840
'And it's been kneaded and proved.'
395
00:23:46,600 --> 00:23:48,520
And this one has taken four hours.
396
00:23:48,520 --> 00:23:51,200
It's got a bit of life in there now. It's lovely.
397
00:23:51,200 --> 00:23:54,280
The structure is amazing. A good stretch on it.
398
00:23:54,280 --> 00:23:58,480
And what I'm going to add to this is some oregano, dried oregano.
399
00:23:58,480 --> 00:24:02,240
Fresh doesn't work as well, dried is more concentrated.
400
00:24:02,240 --> 00:24:05,640
And then black and green olives.
401
00:24:05,640 --> 00:24:07,520
If you don't particularly like black,
402
00:24:07,520 --> 00:24:09,720
you can use all green in this if you want.
403
00:24:09,720 --> 00:24:12,240
Because I'm adding a bit of moisture, a dusting of flour
404
00:24:12,240 --> 00:24:15,200
and then begin to push
405
00:24:15,200 --> 00:24:20,600
the dough from the outside into the middle as we incorporate the olives.
406
00:24:29,000 --> 00:24:31,760
What a mess! Just roll it round in the flour a bit.
407
00:24:35,240 --> 00:24:37,320
This will make two fougasse.
408
00:24:37,320 --> 00:24:39,800
I'm using a little bit of semolina -
409
00:24:39,800 --> 00:24:41,520
it adds a little bit of crispiness.
410
00:24:41,520 --> 00:24:47,040
Fingers in and begin to stretch... the dough out.
411
00:24:47,040 --> 00:24:48,280
What you're looking for
412
00:24:48,280 --> 00:24:50,760
is like a window with a flat bottom at this stage.
413
00:24:50,760 --> 00:24:52,960
Do the same with this one.
414
00:24:54,480 --> 00:24:55,760
Use your fingers.
415
00:24:57,120 --> 00:24:58,800
Now we've got the basic shape,
416
00:24:58,800 --> 00:25:02,400
gather it up, lift and drop.
417
00:25:02,400 --> 00:25:05,320
All the shaping, basic shaping, now, can be done on here
418
00:25:05,320 --> 00:25:08,960
because it's got a good coating of semolina or flour underneath it.
419
00:25:11,040 --> 00:25:12,960
Get your pizza wheel.
420
00:25:12,960 --> 00:25:15,600
Cutting four slashes on an angle
421
00:25:15,600 --> 00:25:18,040
to make it look a bit like a leaf.
422
00:25:18,040 --> 00:25:21,040
Then try and open it out a little bit.
423
00:25:21,040 --> 00:25:23,680
'The fougasse loaves need to prove again
424
00:25:23,680 --> 00:25:25,720
'until they've doubled in size.
425
00:25:25,720 --> 00:25:28,800
'Throw a little water into a roasting tin in the oven
426
00:25:28,800 --> 00:25:32,720
'to create some steam, then bake the loaves for about 20 minutes
427
00:25:32,720 --> 00:25:34,320
'until they're golden brown.
428
00:25:42,920 --> 00:25:46,560
'Traditionally you'd expect a salad Nicoise to feature olives
429
00:25:46,560 --> 00:25:50,040
'but I've put my olives in the fougasse as well as in
430
00:25:50,040 --> 00:25:52,960
'the olive tapenade into which you can dip the bread.
431
00:25:55,840 --> 00:25:58,440
'The tapenade is so quick and easy.
432
00:25:58,440 --> 00:26:03,960
'Put some garlic, lemon juice, anchovies, black olives
433
00:26:03,960 --> 00:26:06,040
'and capers in a blender.
434
00:26:06,040 --> 00:26:07,760
'Add some Dijon mustard,
435
00:26:07,760 --> 00:26:11,760
'olive oil and basil, then blitz until you've got a rough paste.'
436
00:26:11,760 --> 00:26:12,800
It's an olive-fest.
437
00:26:14,880 --> 00:26:18,120
Then you scoop it up and you get that crunchy exterior of the bread
438
00:26:18,120 --> 00:26:21,280
and the softness of the tapenade. Absolutely perfect.
439
00:26:21,280 --> 00:26:22,800
'And now for the salad.
440
00:26:22,800 --> 00:26:24,680
'Rip some baby gem lettuce
441
00:26:24,680 --> 00:26:28,080
'and place in a bowl with some sliced, cooked new potatoes,
442
00:26:28,080 --> 00:26:33,040
'blanched green beans, baby plum tomatoes and capers.
443
00:26:33,040 --> 00:26:37,480
'Shake up a simple dressing of Dijon mustard, white wine vinegar,
444
00:26:37,480 --> 00:26:40,400
'olive oil and lemon juice.
445
00:26:40,400 --> 00:26:42,640
'Toss the whole salad together.
446
00:26:42,640 --> 00:26:44,640
'Just get your hands in there.
447
00:26:44,640 --> 00:26:47,400
'Then arrange it all on a board with halved boiled eggs.'
448
00:26:47,400 --> 00:26:50,480
It's one of those beautiful dishes that you just dip in, dip out,
449
00:26:50,480 --> 00:26:52,520
a glass of wine, chat to your friends.
450
00:26:52,520 --> 00:26:57,120
'Finally, oil and season the tuna steaks, then seal on a hot griddle,
451
00:26:57,120 --> 00:26:59,240
'leaving them a bit pink in the middle.
452
00:27:00,400 --> 00:27:03,360
'Slice the steaks and arrange on top of the salad.'
453
00:27:06,040 --> 00:27:09,200
So there have it - your beautiful tapenade,
454
00:27:09,200 --> 00:27:11,800
your gorgeous, crispy fougasse,
455
00:27:11,800 --> 00:27:14,400
your tuna Nicoise salad,
456
00:27:14,400 --> 00:27:16,880
a little drizzle of olive oil.
457
00:27:16,880 --> 00:27:18,280
Beautiful.
458
00:27:18,280 --> 00:27:22,000
'All the salad needs now is a hungry baker to help me eat it.'
459
00:27:25,360 --> 00:27:28,360
Here you are, Ben. It's your turn to try my stuff. Help yourself.
460
00:27:28,360 --> 00:27:30,920
- Rip into that.
- Thanks. Got a really nice colour on there.
461
00:27:30,920 --> 00:27:32,720
I love this. It's one of my favourites.
462
00:27:32,720 --> 00:27:34,920
- Mm.
- You like it?
- It's really good, yeah.
463
00:27:34,920 --> 00:27:36,920
It's crispy, isn't it? It's fresh.
464
00:27:36,920 --> 00:27:38,840
The olives in there are juicy
465
00:27:38,840 --> 00:27:41,760
with this strong sour kicking in as well.
466
00:27:41,760 --> 00:27:45,640
A nice sort of soft crumb. Good crust. I really enjoy that.
467
00:27:49,160 --> 00:27:50,800
And obviously you are passionate it.
468
00:27:50,800 --> 00:27:53,640
I am passionate about the whole environment of it
469
00:27:53,640 --> 00:27:56,160
as much as the bread. It's like the process of making it.
470
00:27:56,160 --> 00:27:57,640
You almost don't want to sell it.
471
00:27:57,640 --> 00:27:59,360
But it's nice to give it to somebody.
472
00:27:59,360 --> 00:28:02,280
- Yes.
- It's quite nice that they come and buy it.
- That's true.
473
00:28:02,280 --> 00:28:03,600
- Cheers, mate.
- Cheers.
474
00:28:06,640 --> 00:28:10,760
'I hope you now feel confident about having a go at sourdough.'
475
00:28:10,760 --> 00:28:13,080
Think of THAT as your new pet.
476
00:28:13,080 --> 00:28:15,600
'I've shown you how to make sourdough starter
477
00:28:15,600 --> 00:28:17,800
'from which you can make any kind of sourdough,
478
00:28:17,800 --> 00:28:21,760
'all sharing the distinctive flavour from the slow prove.
479
00:28:21,760 --> 00:28:24,240
'Next time, I'll show you how to make
480
00:28:24,240 --> 00:28:26,200
'some of the quickest breads in the business.
481
00:28:26,200 --> 00:28:28,000
'Brilliant for people with busy lives.
482
00:28:28,000 --> 00:28:31,560
'It's soda bread - a crusty Irish classic.
483
00:28:31,560 --> 00:28:35,200
'A hearty British stew with cheesy scone topping,
484
00:28:35,200 --> 00:28:37,840
'and a twist on a breakfast classic -
485
00:28:37,840 --> 00:28:40,400
'eggs Benedict served on a crumpet.'
486
00:28:40,400 --> 00:28:41,960
I just hope they like it.
487
00:28:55,200 --> 00:28:58,240
Subtitles by Red Bee Media Ltd
40444
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.