Classic Bread Paul Hollywood's Bread


Classic Bread

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'I'm Paul Hollywood and baking is in my blood.

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'I was taught how to bake bread by my dad.'

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One of the things I remember was giving him

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a hug before I went to school, and pulling back

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and looking at my jumper and I was coated in flour.

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And funny enough, my son does it today.

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'I've been around the smell of freshly baked bread all my life

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'and it's guaranteed to get my mouth watering.

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'I think every home is improved by it so I want to show you that

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'making bread in your own kitchen is much more satisfying than

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'buying a loaf, because it's a feast for your family and for your senses.

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'The smell of it, the feel of it...'

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It's beautiful stuff.

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'..the look of it...'

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It's one of my best loaves I've ever made.

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'..the sound of it....'

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This is a beautiful loaf.

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'..and the taste of it.'

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I'd have that any time of the day. It's delicious.

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'I want to show you that making bread is simple, really.

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'You mix, knead, prove,

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'shape, prove again, and finally bake.

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'Once you've mastered that,

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'I'm going to reveal how bread can be much more than just a loaf.

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'It can be a meal in itself.'

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It's gorgeous.

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'So there's no excuses. Get baking.'

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In this country we eat three and a quarter billion loaves a year.

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It's safe to say we like bread.

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So over the next six weeks, I'm going to show you how to make more

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than 30 different sorts from around the world.

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As we have a rich history of baking in this country,

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I want to begin this series by showing you

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my versions of some classic British breads.

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Something deliciously crusty for lunch.

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A tea-time treat that can become a pudding.

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A robust and hearty dinner.

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And first of all, a perfect learner loaf.

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A bloomer is one of those original breads that

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I first learnt how to make when I was about 13 years old.

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Master the bloomer, and everything else will fall into place.

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I'm going to show you how to use flour, yeast, salt,

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olive oil and water and turn it into something truly magical.

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To start with, 500 grams of strong white flour.

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So the next building block, 7 grams yeast.

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That goes to one side of the bowl.

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Your salt is 10 grams and goes to the other side of the bowl.

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You don't want to put it into contact with the yeast

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because it begins to kill it. That's a living animal. Although it is

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dehydrated, once liquid hits it, it becomes alive

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and you don't want to restrict its movements by adding salt to it.

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Keep the salt away at this stage.

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And there is one other perhaps unexpected

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ingredient for my version of this classic British loaf.

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Olive oil.

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It gives a bit of longevity to the loaf, keeps it nice and soft.

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And finally, 320 ml of water.

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Now, this is a big thing.

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Most people, when they make bread, actually use warm water.

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It's a myth, a legend, and it's rubbish.

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Yeast is a micro-organism, which grows when you add water.

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Using cold water means that the yeast grows slowly

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and your bread will taste so much better.

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Begin to mix. Fingers in like a mixer.

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Like a claw, in there and begin to turn.

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Add enough water until all the dry ingredients are taken up

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and you have a moist, messy dough, just about hanging together.

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At this stage, I need to start kneading.

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Now, rather than put my dough into flour, which would just absorb

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straight into the dough and make it too tight,

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I'm going to use olive oil again.

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A good lump of it, and it just helps it, stops it sticking to the table

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and it actually stops it sticking to your hands as well.

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The reason you knead bread is to build the gluten up

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in the dough to make it elastic and strong.

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Therefore, builds up the air bubbles in the bread.

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At the moment it's quite rough, but that will get soft

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and smoother, the longer that you work it.

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Do this for around 10 minutes.

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The more you play with it, work it, stretch it,

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the better your dough will be.

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So just stretch, tuck it over, stretch, fold it over,

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and that is the very, very basics of kneading.

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I use quite a bit of my body weight down through my hands.

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It's a great little workout.

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It gets rid of, gets rid of the bingo wings on the side.

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And all you're doing is playing with it until you get to the point

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where your dough is nice and soft...and smooth.

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You know you're doing well when it holds together in a ball

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rather than sticking to you or the work surface.

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But I'm there now, actually. It's getting smoother and smoother.

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Look at that. This is beautiful, soft, glossy dough.

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Pop it in the bowl.

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Cover up your bowl and what that will do is prevent the air from

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drying out the crust on that and actually prevents it from growing.

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This dough will need to prove twice.

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The first time, you leave it at room temperature

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until it has at least doubled in size.

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Which will take about two hours.

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There we have it.

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The yeast has begun to grow and created little sacs full of air and

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if I open up the structure a little bit, look how far I can stretch that.

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That's the gluten that's been built up.

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It's got a bit of air in it, which I'm going to smash out now.

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Knocking back the bread forces the air out of it

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and deflates the balloon.

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Then when you come to shape it, you have a more regular structure inside your loaf.

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You flatten out your loaf to a rough rectangle, fold over the top,

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and fold it up, all the way and flatten that down again.

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Bit of stretch, fold it over and over again.

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Knuckles in, fold over the top

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and then in, in, in.

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There's a bloomer. That needs to be proved up now.

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This second prove is for about 2 hours at room temperature.

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Air bubbles again expand and the loaf doubles in size.

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OK, we've got dough ready. Just take off this wrap.

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My final tip is to finish by spraying the raw loaf with water and dusting with flour.

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Then score the loaf, which allows you to control

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the direction in which the loaf expands, or blooms, in the oven.

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Thus the name "bloomer".

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Now ,that will go into an oven at 220 for about 25 minutes.

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To get a great crust on this loaf, a professional baking secret is

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to fill a trough in the bottom of the oven with water.

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It creates a beautiful steam bath inside that then allows it to

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grow and expand that little bit more.

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And it gives you a slight shine on the top of the loaf.

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Look at that.

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It's got a gorgeous golden brown on the top,

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beautiful light brown on the side.

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A good way to check it's ready - give it a little tap

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and listen out for a hollow sound.

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Now, that needs to go onto a cooling wire.

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You can't eat it when its hot.

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Leave it for a couple of hours that will be absolutely delicious,

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I promise.

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You should now have one crusty loaf with a soft interior or crumb,

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airy and light but satisfyingly chewy.

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It smells fantastic. Takes me back.

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It's gorgeous. Absolutely gorgeous.

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If you don't scoff it at breakfast, this delicious bloomer can be

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transformed into a filling lunch.

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A roasted vegetable picnic loaf.

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You've got to take off the lid

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because you need to cut a fair way down.

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Turn half of the scooped-out bread into crumbs and combine

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in a simple dressing with olive oil, garlic and sherry vinegar.

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Then add roasted aubergines, peppers and courgettes.

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Give it a bit of a mix together.

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Now to fill the loaf.

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First some basil pesto, then alternate layers

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of the different vegetables, freshly torn basil and buffalo mozzarella.

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The last of the mozzarella on top like so,

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pop that back onto the top.

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Really get a bit of tension in there

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and that whole thing goes in the fridge overnight.

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If I take this away, you'll see the inside.

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And that, as a little sandwich loaf,

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using your bloomer, is a bit special.

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Summer. In a loaf.

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Classic British breads like the bloomer evolved out of a close

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cooperation between farmers, millers and bakers.

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With a little bit of help from the brewers of beer.

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In the mid-nineteenth century,

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the Swiss invention of milling with steam-driven steel rollers

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put paid to most of those community relationships.

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Hello. You must be Howard.

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But just outside St Albans, farmer Howard Roberts is

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a part of one such rare partnership that survives to this day.

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Perhaps this puts things into context a little bit, Paul,

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because in the bottom of the valley,

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down in the trees there, that is Redbournberry Mill.

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We're farming the land here and the mill is that close.

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We're producing the wheat and the oats and everything else here

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and it's only literally a few yards as the crow flies to the mill there.

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-When you look at food miles...

-It's metres!

-You're not even looking at that, really, are you?

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That's great, that's fantastic.

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This wheat was harvested recently and it has to be

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dried before it can be bagged up ready for the short journey.

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Hi, Justin.

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Morning, Howard. Very well.

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Justin James has been the miller at Redbournberry for 15 years.

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So the first job is to get the wheat up to the top floor,

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three floors above here.

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-I don't fancy doing that but I take it this has something to do with it.

-Absolutely.

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I will tie the sack onto the chain here, pull one of the two strings behind you

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and the sack should disappear up to the top floor.

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And all we have to do is listen for the pairs of trap doors banging shut

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and once we have heard three pairs, we know it's at the top.

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-BANGING One.

-One.

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-BANGING Two.

-Two.

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-That's fantastic.

-Now it should be on the top floor.

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We can store about three tonnes of wheat inside this one hopper.

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Ah, temptation just to jump in. That's the kid in me.

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There's no easy way out once you're in there, I'm afraid.

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'From this point in the process,

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'gravity takes the grain through the mill.'

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So we are now below the hoppers, the main grain hoppers.

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Yeah, the wheat is going to flow down this spout here,

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if I just pull this little flap out at the top, the mill stones

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are inside this wooden box and the grain will get crushed in-between the two stones.

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It can't get overloaded at any point?

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No, you can put too much through at one point,

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and that's where the phrase "grinding to a halt" comes from.

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I didn't know that.

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A single grain of wheat will make 20,000 flour particles.

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So there's the first bit of the flour coming down.

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What a lovely colour.

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Unbleached, nothing unnatural in it. Just the pure wholemeal flour.

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A beautiful thing. It's lovely.

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I'm using Justin's freshly ground flour,

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made with Howard's wheat, to bake a loaf in the mill's own bakery.

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In such a traditional setting, I want to make historic British bread to which I've added a modern twist.

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Now this bread's not going to taste like most normal breads.

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It's going to have a lot of flavours going on in there.

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To start with, I have my beautiful warm wheat flour which I've

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never used warm flour before, straight from the mill.

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This is what, only half an hour old?

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I'm combining 150 grams of white flour with 350 grams

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of Justin's rye flour, which will give the loaf a nutty taste.

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So it's going to be quite strong.

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Quite a heavy bread but fantastic to eat.

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Add 10 grams each of salt and yeast to the mix

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and then some treacle, which adds a caramel bitter-sweetness and colour.

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So the next thing I'm going to add is some water.

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This bread dates back to Tudor times,

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when the water wasn't drinkable and so ale was used a lot in bread.

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And often the barm was used off the top to rise the bread

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so that was the yeast board.

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This primitive yeast was unpredictable and gave us the term "barmy".

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And then we begin to stir all the ingredients together.

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For this modern version, I'm only adding some ale for flavour.

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And now I'm going to start using my hands, so at this stage I've

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nearly incorporated all of the flour into one big lump.

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And using a little bit of beautiful white flour, that will be the bonding agent in this.

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And then begin to manipulate the dough. Heel of the palm down, roll it up.

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You need to do this for about five to ten minutes.

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This needs to prove until it has at least doubled in size.

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You can see the top of the dough itself is all split

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and it's because the yeast has exhausted itself

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and forced apart the dough itself.

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Now I'm going to dig this out, put it in a little bit of flour,

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flatten it down with your hand, fold it.

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This is where you start to use your knuckles.

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In, over, over, flatten it down again, and roll it up.

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Shape this into a ball.

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Coat it in a little bit of flour and spin it.

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Pop that on to a tray and it goes right in the middle.

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But what makes this loaf really special is my contemporary twist.

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And ale and rye flour crust.

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Now I'm adding the ale to this.

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Get your spoon in. The spoon you used before is all right.

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Add a little bit of sugar and this helps with the colour of the loaf itself.

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And this is the fun bit.

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Start by rubbing it onto the top and taking it as far down as possible.

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And that has got a beautiful little beer batter all over the top.

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Top it with a handful of oats.

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After a second prove,

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it needs about 30 minutes in an oven at 220 degrees.

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Wow, look at this.

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I hope you like it.

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A great place for this loaf is at the heart of a ploughman's lunch.

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Which is what I've made for Howard the farmer, and Justin the miller.

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Very, very good.

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-That is excellent, Paul.

-You like that?

-Yeah, very very good.

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You can taste the beer.

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You can.

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You can taste all the flavour of the rye, all the ingredients.

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The beer glaze is fantastic.

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It gives it that extra edge.

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You've done us proud.

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-It's fantastic teamwork. Cheers, guys.

-BOTH: Cheers.

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That loaf is ideal for lunch.

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Now I want to show you how to bake a perfect teatime bread.

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One that was first made in the nineteenth century.

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It's also rather versatile

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so I'll turn it into a sumptuous pudding, but first a basic loaf.

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Like the ale I used to flavour the bread I made for Justin and Howard,

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this bread uses another by-product of brewing,

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malt extract, to give it sweetness and depth of flavour.

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I'm going to make a malt loaf,

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which is actually one of my son's favourites.

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Strange, because it's quite an adult taste.

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And we're going to start with malt.

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This is a beautiful flavour - it's very, very strong.

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It's like a cross between caramel and treacle.

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A couple of tablespoons of the malt extract,

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closely followed by two tablespoons of black treacle.

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Using a hot spoon will help.

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And then a tablespoon of brown sugar

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and that will give a beautiful caramel feel to the loaf.

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25 grams of butter - now all of this goes on the heat.

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While the butter mixture melts,

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blend together the other ingredients.

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Strong white and wholemeal flours, plus of course a bit of yeast.

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I can hear my butter, which is all melted together

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but you'll leave that to cool because if you put a hot mixture on this,

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it will kill the yeast instantly.

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Sultanas. That's all my ingredients ready.

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The mixture has cooled for about 20 minutes, and the smell as

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the dark warm liquid hits the bowl is really lovely, malty and rich.

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Now I'm going to add my water.

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And get a bit of a spoon in there to turn this mixture together.

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Now start using your hand in there. Folding it into the middle.

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So you end up with that. It's like magic, innit?

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Does that scare you? Thinking "I'm never going to be able to do that."

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But it's actually quite simple to do.

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This is a slightly different technique.

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If you pat and pour into the middle, what's happening now is

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because you're giving it some aggression,

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the moisture from those sultanas are beginning to release.

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It is therefore a good idea to use a little bit of extra flour

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to stop the dough sticking to the work surface.

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One thing I crave is actually being alone making bread.

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For me, it's a personal thing, making bread.

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You get a huge amount of satisfaction seeing a loaf

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coming out of the oven that you've made.

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I'm happy with that. It's smooth, got a bit of elasticity in it now. Half it.

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Fold over the ends. Into the tin, knuckles in, flatten it down.

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These have yeast and therefore have to grow.

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You need to leave them alone and let nature do its work.

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After about 90 minutes of proving, it's set for the oven.

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190 degrees for 40 minutes and it will be lovely

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and golden in colour when it comes out.

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Oooh, yes. There we are.

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They smell lovely.

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Now one of the things that makes this even more indulgent is honey.

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While it's warm, drizzle over the top

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and leave it to soak in for a little bit of tea in the afternoon

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with a little bit of butter. You will thoroughly enjoy a great malted loaf.

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As great as it is sliced and buttered, if there is some

0:21:580:22:01

left over, you can transform it into a rich satisfying dessert.

0:22:010:22:06

First, make fresh custard.

0:22:090:22:11

Milk and cream.

0:22:110:22:13

Or if you're feeling posh, it's a bit like a creme anglaise.

0:22:130:22:17

For this recipe and others in the series, you can visit

0:22:170:22:20

the BBC Food website.

0:22:200:22:23

2 teaspoons of cinnamon.

0:22:230:22:25

While that is gently heating, beat together caster sugar and eggs.

0:22:250:22:31

Then gradually whisk in the warm milk and cream mix.

0:22:310:22:35

The smell when you break into it is lovely.

0:22:370:22:40

It reminds me of my nan's house because she loved malt loaf

0:22:400:22:43

and I used to go round there as a kid growing up.

0:22:430:22:45

Spread each slice with butter and marmalade. Add a layer of sultanas.

0:22:450:22:52

Let the custard soak in for a few minutes, then for crunch,

0:22:520:22:56

sprinkle with Demerara sugar.

0:22:560:23:00

That will then be baked.

0:23:000:23:01

Gorgeous. Serve with creme fraiche and orange zest.

0:23:030:23:08

This is a really comforting, warming pudding,

0:23:100:23:14

one that shows just how versatile bread is.

0:23:140:23:17

I have shown you breads ideal for breakfast, lunch and tea.

0:23:250:23:30

Could you give me three of the lamb steaks, please?

0:23:300:23:33

Now I want to show you a brilliant British bread

0:23:330:23:36

that's at the heart of a substantial supper.

0:23:360:23:38

Thank you.

0:23:380:23:40

That's my lamb steaks and that's going to be served

0:23:400:23:42

with my beautiful trencher and salad. And it's going to be absolutely delicious.

0:23:420:23:46

The trencher is a bread that dates from the Middle Ages.

0:23:460:23:52

It was the stale bottom bit of the loaf given to

0:23:520:23:54

the peasants by the aristocracy.

0:23:540:23:57

That part left over after the tasty bit,

0:23:570:23:59

the top half, had been scoffed by them,

0:23:590:24:02

which is where the term "upper crust" is thought to have been born.

0:24:020:24:06

This is my fresh version of that peasant dish.

0:24:060:24:10

Now it uses several different flours.

0:24:130:24:15

White flour, the rye flour that we got from the mill,

0:24:150:24:23

which is a fantastic rye flour.

0:24:230:24:24

And I've also got wholemeal flour as well.

0:24:240:24:27

These combine to give the bread a rustic earthy flavour.

0:24:330:24:37

Now I'm going to add my yeast.

0:24:370:24:40

Only a little bit. You don't want this to rise high.

0:24:400:24:43

Finally, salt, and cold water.

0:24:430:24:47

Just turn it around in the bowl very gently.

0:24:490:24:52

And begin to crush the dough together.

0:24:520:24:56

There we have our base dough.

0:24:570:24:59

Now what I'm going to try and do is force this into a rough ball.

0:24:590:25:04

The main difference with this dough is that it's coarser.

0:25:040:25:07

It's quite a stiff dough because of the rye in there and the wholemeal.

0:25:070:25:11

It feels nicer and you can feel more resistance in there.

0:25:110:25:14

That can go into a bowl now and sit and rest.

0:25:140:25:17

While my dough rises slowly for a few hours,

0:25:180:25:21

I'm going to make a marinade for my lamb.

0:25:210:25:24

For this, combining garlic, rosemary,

0:25:240:25:27

lemon zest and a good glug of olive oil.

0:25:270:25:31

I'm using lamb leg and that will be fantastic. Real feast food.

0:25:310:25:33

Throw it all in there and make sure it's all coated

0:25:330:25:37

and leave it to marinate for about three hours.

0:25:370:25:40

Like my dough, this could even be done overnight.

0:25:410:25:44

Bit of flour on the bench.

0:25:440:25:47

Get your dough out, shape it into a rough rectangle.

0:25:470:25:50

Get your fingers in there and begin to push it down.

0:25:500:25:54

I'm going to pop this onto a tray.

0:25:560:25:58

And then you can use a docker. Basically you can use a fork

0:26:010:26:03

or a docker and just roll it in the middle.

0:26:030:26:07

The main reason I do this is to stop the middle from ballooning

0:26:110:26:14

too much and coming up too high because it will.

0:26:140:26:17

I've left the edges to form a rim, like a dish

0:26:170:26:21

but now we are going to leave that for about half an hour to an hour to get a bit more life into it.

0:26:210:26:25

Once risen, the trencher bakes for about half an hour at 220 degrees.

0:26:270:26:31

It's a really hearty bit of bread, that.

0:26:310:26:34

But I need to cool it down a little bit for at least 30 minutes.

0:26:340:26:38

Now we've just got to season the lamb steaks for searing now.

0:26:390:26:43

For this I'm using crushed pink peppercorns and a pinch of salt.

0:26:430:26:48

Now they're ready for a hot griddle.

0:26:480:26:50

Once you've got these on here, don't move them for at least 10 minutes.

0:26:510:26:54

You've got all those beautiful ingredients sitting on there. Don't wreck it.

0:26:540:26:58

Now to build the trencher.

0:26:590:27:00

First a layer of watercress, then blanched green beans,

0:27:000:27:06

radishes and spring onions.

0:27:060:27:08

These are done. They just need to rest now.

0:27:090:27:11

Once rested, slice diagonally and place on the trencher.

0:27:140:27:19

Then finally pour over the meat juices, which will soak into the bread.

0:27:190:27:24

Creme fraiche, juice of half a lemon, mustard.

0:27:240:27:28

And finish with a dollop of this dressing.

0:27:300:27:33

So there's a sumptuous supper inspired by an ancient British loaf.

0:27:330:27:37

I hope I've inspired you to have a go at baking your own British bread.

0:27:420:27:47

Because we have a really amazing tradition in this country.

0:27:470:27:50

Next time, I'll show you flat breads from countries that build

0:27:520:27:56

entire meals around them.

0:27:560:27:57

That's the fella.

0:27:570:27:59

Breads that are now a significant part of our baking culture.

0:27:590:28:03

This is delicious. You've got to try this.

0:28:030:28:06

From Mexican corn tortillas to Caribbean buss up shut,

0:28:060:28:10

and Indian flatbreads to my own personal favourite,

0:28:100:28:14

Cypriot pitta and souvlaki. Yamas.

0:28:140:28:17

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