1. The best thing since sliced bread

2. Bread facts
99% of British households buy the equivalent of 12 million loaves each day
80% of the bread in the UK is wrapped sliced bread produced in factories, 17% is baked supermarket in-store bakeries and the remaining 3% is baked in high street bakeries.
76% of this bread is white
Sandwiches account for 50% of bread production

3. Factory-made Bread Flour Water Yeast Salt
Real Homemade Bread
Factory-made Bread
Flour
Water
Yeast
Salt
Time – a long fermentation improves flavour, texture and helps the bread stay fresher for longer.
Flour
Water
Yeast
Salt
Additives such as
Flour treatment agent – to retain gas in the dough
Bleach (imported flour) – makes white flour white
Reducing agent – makes dough more stretchy
Emulsifiers – dough holds more gas, bigger softer loaf. Slows staling
Preservatives – prolongs shelf life
Enzymes – various uses, often described as “processing aids”

4. Flour
Stoneground flour still contains fine particles of the fibrous and most nutritious parts of the grain- the germ and bran.
Strong flour contains high level of protein and gluten.
Local

5. What’s so good about homemade bread?
More nutritious
Easier to digest
Less additives
Local
Cheaper
Tastier
Much greater variety
More fun!

6. What you need to make bread
Equipment:
Bowl
Scales (preferably digital)
Bowl scraper
Loaf tin or baking tray
Oven

7. Quick yeasted white loaf
Ingredients:
410g Strong white flour
285g Water
8g Fresh yeast
8g Salt
Method: Mix
Fold
Stretch
Shape
Bake

8. Mix
Mix the yeast and water in a large bowl, then add the flour and mix, making sure that there’s no dry flour left in the bottom of the bowl.
Leave for 10 minutes (or up to 30 minutes). Cover the bowl with a tea towel or plate to prevent the dough drying out.

9. Bread is magic! – or is it science?
Proteins in the flour bond together to form gluten
The starch in the flour is converted into sugars that feed the yeast and fermentation commences
Yeast cells multiply
FERMENTATION
Carbon Dioxide CO2
Alcohol
Bubbles of CO2 are trapped by the gluten to make the dough rise
Alcohol contributes to flavour
Slower fermentation means more flavour and a more digestible loaf!
Salt:
Slows down yeast activity
Tightens the gluten, making it more stable
Helps bread retain water and stay fresh longer

10. Fold
Add the salt and “fold” the dough 30 times, leave to rest for 10 minutes. To begin with it will be very sticky – don’t be tempted to add more flour!
Repeat the folding and resting until the dough has been folded 4 times. Rest for minutes.

11. Stretch
Place the dough on an oiled surface and stretch and fold twice.
Return the dough to the bowl and rest for minutes.

12. Shape
Turn the dough out onto the oiled surface again and shape. Place in the oiled/buttered loaf tin.
Cover with a tea towel and leave in a warm place until the dough has reached the top of the tin (about an hour, depending on the temperature).

13. Bake
Bake in a preheated oven at 250˚C (gas mk 9) for 10 minutes. Reduce the temperature to 200˚C (gas mk 6) and bake for another 30 minutes. If the loaf is browning too quickly, cover with a double piece of kitchen foil.
Turn out of the tin onto a wire rack to cool.

14. Tips When it comes to dough – the wetter the better
Weigh everything accurately, even water (1ml=1gram)
When adding seeds or nuts soak them first in water or they’ll dry out the dough
Warmth (25-30˚C) makes the yeast work more quickly, but slower fermentation results in a better flavour and a more digestible bread
Be inventive!

15. Local Food for Local People
Food4MaccDirect
Local Food for Local People
The Bread Club
Make real bread with a group of enthusiastic bakers at our local food hub on Gilchrist Avenue.
Alternate Monday mornings and afternoons
Alternate Wednesday mornings
Occasional Saturday mornings
You just pay for the ingredients you use plus a small contribution to cover refreshments – so you could have a loaf of real bread for as little as 60p!
Places are limited so booking is essential.
To book or for more information please call Yvonne on or