Baking Bread

Anyone not like homemade bread? No? I didn't think so. It’s a byword for serious cookery, often delicious and the smell alone is reckoned to turn a shoddy house into a saleable property. It also seems to be the piety of the week for those of an environmental turn of mind. Not just regular bread either. To be truly committed to the earth these days sourdough is de rigeur. Just like our ancestors used to make in the days before we were corrupted by modern luxuries like coal-fired power stations, global trade and er... yeast. I can’t help but wonder though: what’s so sustainable about making your own bread?

Undeniably, home baking appeals to those with a  self-sufficient streak, though most of us don’t grow our own grains and mill them. Even so, with a bag of flour from Tesco you have a fighting chance of attaining the glow of self-righteousness  that radiated from Tom and Barbara in The Good Life. Rather inconveniently for the emissions-conscious though, baking a loaf in a domestic oven uses many times the amount of energy of commercial oven. You can get around that one fairly neatly using one of those very clever bread machines which not only consume less lecky but also do some of the work.

It’s the hassle factor that seems to be the main sticking point.  If you’ve ever tried bread-making you will have noticed that it requires a certain commitment. Even if someone has a bread machine how likely are they to use it regularly? Some of us might be good for a few loaves or maybe a month or two of obsession, but who is going to live off home made bread unless they have to? Then there is the problem of who is going to eat a diet of our hearty loaves (not my kids anyway). It’s no wonder that one of the earliest specialist trades in human society was that of a baker. A professional who could make economies of scale, a range of products and leave the rest of us free to get on with other stuff. Without bakers, it’s difficult to see how we would ever have got out of the stone age.

“Hello axe-maker. I’d like to upgrade my old flint hatchet to one of those new bronze ones.”

“Sorry guv I don’t have time for this bronze-smithing lark. I’m too busy punching down my dough.”

One might reasonably assume that we wouldn’t have science, medicine, art and technology (including bread machines) if people had been piddling around all day with their sourdough starters.

Even if oil runs out and we’re left in a Mad Max-like future, spending our Lewes Pounds on home grown vegetables, it’s hard to see bread-making catching on en masse. Still, though it may not last more than a few minutes as the latest eco trend, it is good to see someone blowing the trumpet for a homemade loaf. In that spirit then let me finish with a recipe.

Venetian Olive Breads

This recipe accompanied my Viva Lewes Column on the 17th of November 2011

Konditor and Cook, posh bakers extraordinaire, do roll-sized versions of this Northern Italian classic. If you’re near the Borough Market this means lunch is sorted. Here is an attempt at something similar. Use whatever bread dough you fancy but this one is easy and works well. The whole thing takes about 5 1/2 hours all-in though you can do the first rising overnight.

Makes 8 rolls

For the Bread Dough

400g strong white bread flour or Italian’00’ flour if you can get it.

225 ml tepid water

1 level teaspoon of easy blend yeast

1 teaspoon finely chopped oregano

1 egg

25ml olive oil

Pinch of salt

For the filling

1 lump of fresh buffalo mozzarella

200g pitted green olives

1.    Heat the inside of a mixing bowl with boiling water. Mix the 225 ml of warm water and the yeast and  then beat in 175g of flour to make a batter. Cover with a towel and leave for 2-4 hours or overnight.

2.    When you come back to it fold in the oregano, egg (beaten first) and olive oil trying not to tear the stretchy glutens too much. Then fold in the flour and salt in a similar way. Use more flour if you need to but you’re trying to get a slightly sticky dough.

3.    Give it three quick kneads over the next half hour on a lightly oiled surface. (Sorry if you like kneading but the idea that a lot of it is necessary to build glutens is a myth). Then cover and leave for 30 mins.

4.    While you’re waiting slice the mozzarella thinly,  and make sure you have this, the olives and a small bowl of water handy. Grease a cookie sheet and put that nearby too.

5.    Put the dough on a lightly floured board, give it a quick knead and then cut it into eight roughly equal sized pieces. Roll one piece of dough into an approximately circular shape about 1/4 inch thick. Put a slice of the cheese in the middle of the dough circle and then 2-3 olives on top, then another slice of cheese on top of that. Then gather the edges of dough around the cheese and olives to make a kind of sealed parcel with the filling inside. Try and make sure it’s completely sealed. Wetting your fingers at this point might help it stick. Then flip it over and put it on the cookie tray with the round side up. Go through the same process with the remaining bits of dough, making sure the finished rolls are spaced out on tray. Once all the rolls are on the cookie tray cover them with a wet dish towel and leave them in a warm place to rise for 90 minutes or till they’ve doubled in size.

6.    Preheat your oven to 200C (180C fan) or gas 4. When they have risen take of the towel and bake the rolls for 12-15 minutes. You can brush them with beaten egg before cooking if you prefer. Leave them to cool a bit before eating.

Pope Paul V

“BURN THE POPE!” I heard them cry. This was my introduction to the Fifth in Lewes, 20 years ago, deep in a banger-strewn crowd at the Cliffe bonfire. Being a cradle, though lapsed, Catholic it was hard to know what to make of it. Perhaps a slightly over-the-top protest at the conservative policies of the Roman Catholic church? Or possibly I’d misheard and the sentiment was merely to spurn the poor old Pontiff. Or it might even have been something to do with soap. It was hard to tell with all the noise. But craning my neck above the crowd there clearly was a Pope. Sitting on top of a big pile of sticks. What on earth, I wondered, was the trouble with the Pope that caused him to be incinerated on a yearly basis?

 Courtesy of Viva Lewes

I’m not sure whether I felt reassured to find out that this ritual had been going on since the 1670’s and that the Pope concerned was well past caring about his profile in Sussex. The Pope who is burned (the same one every year) is Paul V, head of the Catholic Church from 1605 until 1621, and who thus just managed to get himself in the frame to be in charge at the time of the Gunpowder Plot.

So was he really so bad? Well it depends on your perspective. For many he was a champion of the Counter-Reformation who re-established Catholicism in southern Europe and completed some of the greatest projects of the Renaissance, including St. Peters and the Vatican Library. For others he was an overbearing autocrat with an exalted view of the Church’s authority over secular powers. He succeeded in pissing off most European governments including that of Venice who, when they got a bit uppity about running their own affairs, found themselves excommunicated. His CV also included the first condemnation of Galileo for suggesting the earth might not be the centre of the universe. Probably not one to mention at an interview when you think about how things turned out.

Paul’s dealings with England were comparatively mild. He’d barely got his bum on the Papal throne by the time Catesby and Co moved into action and it’s not clear he was even involved in any plotting. English animosity seems to rest on a letter he sent to James I in July 1606 which by all accounts contained friendly congratulations on James’ accession to the throne. True, James had been King since 1603 so this might be considered a bit late but Paul had only been in office himself for a year or so and who knows what the post was like in the 17th century. The real reason the English take a dim view of Paul was that the he also condemned the  oath of allegiance James demanded of his subjects. If you’re wondering whether James was annoyed I ask you, is the Pope Catholic?

Of course James may also have been feeling a little sensitive after the latest in a sequence of several plots to assassinate him. It seems James wasn’t all that popular, with his main qualifications for kingship being that he was a Protestant and that he was prepared take a  relaxed view of his mother’s decapitation by the previous regime in return for supreme power. It’s strange then that we still celebrate the deliverance of the king Charles Dickens described as “cunning, covetous, wasteful, idle, drunken, greedy, dirty, and cowardly”. Still he was obviously relieved at the thwarting of the plot and decreed that “Henceforth and in perpetuity ye Rooks and DFLs of Lewes shall annually drink a bellyfull of local ale, bury your differences and shove fireworks up the backside of that bloke in Rome before torching him whilst making as much noise as possible”.

Or something like that anyway.

John McGowan