0:00:02 > 0:00:05In Britain, we eat nearly nine million loaves of bread every day,
0:00:05 > 0:00:08most of them bought in bakeries, shops and markets.
0:00:08 > 0:00:11But I reckon some of the very best bread you can eat,
0:00:11 > 0:00:14is the bread you bake yourself.
0:00:14 > 0:00:18Great taste. Earthy, rich, full of history.
0:00:18 > 0:00:20That's how all bread should be made.
0:00:21 > 0:00:24I think every home is improved by it, so I want to show you
0:00:24 > 0:00:26that making bread in your own kitchen
0:00:26 > 0:00:30is much more satisfying than buying a loaf,
0:00:30 > 0:00:33because it's a feast for your family and for your senses.
0:00:34 > 0:00:36The smell of it...
0:00:36 > 0:00:37the feel of it...
0:00:37 > 0:00:38It's beautiful stuff.
0:00:39 > 0:00:41..the look of it...
0:00:41 > 0:00:44Not like the ones you buy in the shops. It's more special than that.
0:00:44 > 0:00:47- CRUNCHING - ..the sound of it...
0:00:47 > 0:00:50This is a beautiful loaf.
0:00:50 > 0:00:51..and the taste of it.
0:00:51 > 0:00:52Wow!
0:00:54 > 0:00:56It just tastes so good. You've got to try it.
0:00:58 > 0:01:01I want to show you that making bread is simple, really.
0:01:01 > 0:01:03'You mix, you knead, prove, shape,
0:01:03 > 0:01:06'prove again, then, finally, bake.'
0:01:15 > 0:01:19Some loaves I show you may seem complicated,
0:01:19 > 0:01:22but with time and focus, you can grasp them all,
0:01:22 > 0:01:24as I will guide you every step of the way.
0:01:24 > 0:01:26Once you've mastered them,
0:01:26 > 0:01:29I'm going to reveal how bread can be much more than just a loaf.
0:01:29 > 0:01:31It can be a meal in itself.
0:01:31 > 0:01:34It's one of the only things that will keep my mouth shut!
0:01:36 > 0:01:39So, there's no excuses - get baking!
0:01:47 > 0:01:49In this programme,
0:01:49 > 0:01:52I'm going to unwrap the secrets of some classic European breads.
0:01:54 > 0:01:57From Italy, I'll show you how to make this trio -
0:01:57 > 0:01:58an airy ciabatta -
0:01:58 > 0:02:01which might test your baking skills -
0:02:01 > 0:02:03crunchy biscotti - which won't -
0:02:03 > 0:02:06and the ultimate easy-peasy pizza.
0:02:06 > 0:02:08While all the way from Germany,
0:02:08 > 0:02:11I learn the tricks of the pretzel trade.
0:02:11 > 0:02:13There, you see? That's too fast!
0:02:16 > 0:02:18I'm actually going to start by showing you
0:02:18 > 0:02:22one of the most iconic breads in the world - the baguette.
0:02:26 > 0:02:30The baguette's name comes from a Latin word meaning "walking stick".
0:02:30 > 0:02:32So it's the long stick.
0:02:32 > 0:02:34But the ones we're going to make here
0:02:34 > 0:02:36are going to be able to fit in your home oven.
0:02:37 > 0:02:40This recipe will make two mini baguettes.
0:02:40 > 0:02:45And, like many breads, it starts with strong white flour, salt,
0:02:45 > 0:02:47yeast, and quite a lot of water -
0:02:47 > 0:02:51which means I'm not going to knead this by hand.
0:02:51 > 0:02:54Wet dough makes it quite tricky to deal with by hand,
0:02:54 > 0:02:58but the use of a mixer, or more importantly, the way the you mix it,
0:02:58 > 0:03:00will make a fantastic baguette.
0:03:00 > 0:03:02Now, olive oil.
0:03:02 > 0:03:05It'll give the bread a bit of life, a bit of longevity.
0:03:05 > 0:03:09Water - at least half straight into the bowl.
0:03:09 > 0:03:11Start on its lowest speed first.
0:03:14 > 0:03:17The flour will gradually absorb the water
0:03:17 > 0:03:21and, at full speed, the gluten builds up, so the dough becomes
0:03:21 > 0:03:24strong, but stretchy.
0:03:24 > 0:03:27It looks a lot smoother now.
0:03:27 > 0:03:29Drop it in the flour...
0:03:29 > 0:03:32..and you can see it stretching quite well.
0:03:36 > 0:03:37And smooth.
0:03:37 > 0:03:39That's a lovely little dough.
0:03:39 > 0:03:42That'll make two baguettes, that.
0:03:42 > 0:03:45I'm going pop that into the bowl...
0:03:45 > 0:03:46cover it up...
0:03:46 > 0:03:48and leave it alone for two hours.
0:03:54 > 0:03:56Et voila! As the French would say.
0:03:58 > 0:04:03And you have a light, stringy...
0:04:03 > 0:04:07glutinous...dough.
0:04:07 > 0:04:09There's the structure.
0:04:09 > 0:04:13The gluten's been built up... and it stretches quite a bit.
0:04:13 > 0:04:17One thing I love about the baguette is the shaping.
0:04:17 > 0:04:20This is very simple to do.
0:04:20 > 0:04:23Stretch to get the tension.
0:04:23 > 0:04:25Fold over. Flatten.
0:04:26 > 0:04:30Flatten it down, fold over the top,
0:04:30 > 0:04:34and again, and again, and again,
0:04:34 > 0:04:37so you end up with a line down the middle.
0:04:37 > 0:04:43Start in the middle...and then roll...out.
0:04:43 > 0:04:45It's magic.
0:04:45 > 0:04:48You get the shape. Go through it again.
0:04:48 > 0:04:51Little bit of flour. Flatten it down.
0:04:51 > 0:04:53Be very gentle when handling the dough,
0:04:53 > 0:04:56so as not to let too much air out of it.
0:04:56 > 0:04:57Fold over the top,
0:04:57 > 0:05:00use the heel of your palm and your fingers all the time.
0:05:00 > 0:05:02Start in the middle and then just taper.
0:05:02 > 0:05:06Put a little bit more pressure on the ends and taper it off.
0:05:08 > 0:05:10'I'm using a special rounded baguette tray
0:05:10 > 0:05:12'that will fit into your home oven.
0:05:12 > 0:05:15'These are available online and from kitchen shops.'
0:05:15 > 0:05:18You need to leave that to prove for at least another hour
0:05:18 > 0:05:20and it will double in size.
0:05:20 > 0:05:23But leave it alone now.
0:05:23 > 0:05:25'To prove, you can put it in a plastic bag
0:05:25 > 0:05:28'to keep the dough from forming a skin.'
0:05:28 > 0:05:32I've got a mixture here of semolina and flour.
0:05:32 > 0:05:35I think the semolina adds a bit of crunch to the top.
0:05:36 > 0:05:41Sharp blade, I'm going to slice three long slices at a slight angle.
0:05:41 > 0:05:44You can see it's beginning to open up now.
0:05:44 > 0:05:46They're perfect and ready to go in the oven.
0:05:48 > 0:05:50'The next stage is crucial.'
0:05:50 > 0:05:54Add a jug of water to a hot roasting tin at the bottom of the oven.
0:05:54 > 0:05:57This creates steam.
0:05:57 > 0:06:01The steam bath begins to coat the top of the bread
0:06:01 > 0:06:05in a beautiful film which will give you that glisten, that crisp
0:06:05 > 0:06:07that you want on top of a baguette.
0:06:10 > 0:06:12Bake for 30 minutes at 220 degrees,
0:06:12 > 0:06:15and a further ten minutes at 200.
0:06:17 > 0:06:20They're crispy. Got proper colour.
0:06:20 > 0:06:23'Leave these to cool on a wire, so that the steam can escape
0:06:23 > 0:06:25'and the crust doesn't go soggy.'
0:06:25 > 0:06:31Most of the baguettes in this country are the colour of a cloud.
0:06:31 > 0:06:33Too white. You need to have that crust on it.
0:06:33 > 0:06:35You need to have that deep colour
0:06:35 > 0:06:37and that's what gives you the flavour.
0:06:37 > 0:06:41An iconic French loaf goes well with an iconic French cheese -
0:06:41 > 0:06:43Camembert.
0:06:43 > 0:06:46It's been baked in the box for at least 20 minutes.
0:06:46 > 0:06:48Goes lovely and soft.
0:06:48 > 0:06:50Dip into the Camembert...
0:06:55 > 0:06:57I'm in France already.
0:06:57 > 0:07:00Viva la France, indeed.
0:07:00 > 0:07:03So why not go the whole hog and make it into a garlic baguette?
0:07:04 > 0:07:07The worst thing that British people do to a baguette
0:07:07 > 0:07:11is saw through it with a knife, put garlic butter in it,
0:07:11 > 0:07:14wrap it in a wrap and then stick it in the oven.
0:07:14 > 0:07:18That's not how you do garlic bread. This is the best way.
0:07:18 > 0:07:21I've got a dough here which is exactly the same one
0:07:21 > 0:07:24as I made for the baguette.
0:07:24 > 0:07:29'Caramelise some garlic, by roasting it with some sugar, salt and oil.'
0:07:29 > 0:07:32Just crush the garlic.
0:07:32 > 0:07:34Force it into the dough.
0:07:34 > 0:07:38All those juices will spread out through the whole dough.
0:07:39 > 0:07:42'Shape it - just like you did the standard baguettes.'
0:07:42 > 0:07:46Flatten it down and then roll it up.
0:07:46 > 0:07:49'This makes the best garlic bread you'll ever taste.
0:07:49 > 0:07:52'I promise you, you will never go back.
0:07:52 > 0:07:55'Topped off with some melted buffalo mozzarella...
0:07:55 > 0:07:57'Pretty special, I'd say!'
0:07:58 > 0:08:02'You can find this and other recipes at the BBC food website.
0:08:06 > 0:08:09But France is not the only country with iconic loaves -
0:08:11 > 0:08:13Germany has a rich tradition in baking,
0:08:13 > 0:08:16with over 300 varieties of bread.
0:08:16 > 0:08:20I've come to Hansel and Pretzel, to see the owner Petra
0:08:20 > 0:08:23and her head baker, Andy, who have - like the famous pretzel -
0:08:23 > 0:08:25moved here from Germany.
0:08:25 > 0:08:28- Hello.- Nice to meet you. - Nice to meet you.
0:08:28 > 0:08:31Can you tell me a little bit about the history of pretzel?
0:08:31 > 0:08:34It's typical, especially for the southern part of Germany -
0:08:34 > 0:08:37so, Swabia or Bavaria.
0:08:37 > 0:08:39It dates back to the Middle Ages
0:08:39 > 0:08:43and it's said that it resembles the arms of a praying person.
0:08:43 > 0:08:44So people used to pray like this,
0:08:44 > 0:08:46with their arms crossed in front of the body.
0:08:46 > 0:08:49And that's, actually, just like a pretzel.
0:08:49 > 0:08:54The dough is made, portioned up and ready to use.
0:08:54 > 0:08:57'I've never made a pretzel, so I've got my learner plates on.'
0:09:00 > 0:09:03'Though I say it myself, I'm a dab hand at plating loaves,
0:09:03 > 0:09:07so thought nothing could phase me...until now.'
0:09:07 > 0:09:08It's very long.
0:09:08 > 0:09:09Yeah.
0:09:09 > 0:09:12'A simple looking knot is not so simple, after all!'
0:09:12 > 0:09:15It's that movement, isn't it?
0:09:15 > 0:09:19OK. There's definitely a challenge going on here.
0:09:19 > 0:09:21See, I would actually take it back round that way.
0:09:21 > 0:09:24You're flipping it back round to there, aren't you?
0:09:24 > 0:09:26That's the bit where I got lost.
0:09:27 > 0:09:30You lifted it up, yeah... Twist it?
0:09:34 > 0:09:36Yeah. There, you see!
0:09:36 > 0:09:38That's too fast!
0:09:38 > 0:09:40That's better!
0:09:41 > 0:09:43OK, I'll have a look at that one.
0:09:43 > 0:09:47That whole twist thing I reckon comes with about 30 years' practise.
0:09:49 > 0:09:51I get the same affect, at the end!
0:09:53 > 0:09:55Oh, the invention of a new pretzel!
0:09:55 > 0:09:57I think my way works.
0:09:57 > 0:09:58PETRA LAUGHS
0:09:59 > 0:10:02There you go.
0:10:02 > 0:10:04I doubt that this has a future!
0:10:05 > 0:10:08What I didn't expect, is that the pretzels are frozen
0:10:08 > 0:10:10and then dipped in lye.
0:10:10 > 0:10:13A sodium solution often used in soap making.
0:10:13 > 0:10:18And that, basically, gives the nice dark brown colour.
0:10:18 > 0:10:20But, of course, you shouldn't try that at home.
0:10:20 > 0:10:23The dough is slashed, to produce the iconic bloom when baked.
0:10:23 > 0:10:26You can smell them, can't you?
0:10:28 > 0:10:30They're delicious.
0:10:30 > 0:10:31How would you butter something like that?
0:10:31 > 0:10:33You'd actually cut it like this
0:10:33 > 0:10:38and then you just butter this part...and that's about it.
0:10:40 > 0:10:42For me, they're magic.
0:10:42 > 0:10:45I'm going to try and make some of these at home, actually.
0:10:45 > 0:10:47- You're welcome.- You're welcome.
0:10:52 > 0:10:54- Morning!- Morning, mate, you all right?- Bit chilly, innit?
0:10:54 > 0:10:56'The German pretzel is thought
0:10:56 > 0:10:59'to date from as early as the seventh century,
0:10:59 > 0:11:02'but it's a more modern Italian bread I want to show you next.'
0:11:02 > 0:11:05The ciabatta - in Italian, it actually means "slipper" -
0:11:05 > 0:11:08was invented recently by an Italian racing driver.
0:11:08 > 0:11:12And it was designed to rival the baguette,
0:11:12 > 0:11:14as a carrier for the perfect sandwich.
0:11:14 > 0:11:17And that's my kind of sandwich.
0:11:18 > 0:11:21I'll show you how to make the perfect ciabatta,
0:11:21 > 0:11:25which is a little more challenging than the baguette.
0:11:25 > 0:11:28The ciabatta is made using a sponge - or a biga, in Italian -
0:11:28 > 0:11:31not a cake sponge, but a starter dough,
0:11:31 > 0:11:35which provides the foundation for a stronger, airy structure
0:11:35 > 0:11:37and a more distinct flavour.
0:11:37 > 0:11:39A sponge is a very traditional way of doing it.
0:11:39 > 0:11:44And to make a sponge, you use half the flour that you use in a recipe.
0:11:44 > 0:11:47'Add half the yeast and oil to the flour.
0:11:47 > 0:11:50'You'll use the other half of these ingredients later.'
0:11:50 > 0:11:53By leaving it for a long period of time to ferment -
0:11:53 > 0:11:57grow and then ferment - it gives the bread an inherent flavour.
0:11:57 > 0:12:00It's a very traditional way of doing it, especially a ciabatta,
0:12:00 > 0:12:03because there's so much liquid in there.
0:12:03 > 0:12:04'Add some cold water.
0:12:04 > 0:12:07'Cold water means it takes longer to prove,
0:12:07 > 0:12:08'and the longer the prove,
0:12:08 > 0:12:11'the longer the yeast has to develop flavour.'
0:12:11 > 0:12:14Add a little bit of oil to your table,
0:12:14 > 0:12:16and then just briefly knead it,
0:12:16 > 0:12:19just to bring it together a little bit more.
0:12:19 > 0:12:23Once I've done this, which takes just a couple of minutes,
0:12:23 > 0:12:26this can be placed back in the bowl and left to rise.
0:12:26 > 0:12:28The best place to leave it
0:12:28 > 0:12:31is probably in the kitchen, just covered up.
0:12:31 > 0:12:35But the minimum amount of time you need to prove it is about -
0:12:35 > 0:12:39depends how hot your kitchen is - but between three and six hours.
0:12:39 > 0:12:43I'm happy to put the dough in like that.
0:12:43 > 0:12:47Leave it alone and let nature do some work, for a change.
0:12:47 > 0:12:49'You know your sponge starter is ready
0:12:49 > 0:12:51'when you can see crease marks in the dough.
0:12:51 > 0:12:54'These are formed by the yeast rising as much as it can,
0:12:54 > 0:12:58'until it exhausts the nutrients and collapses down on itself,
0:12:58 > 0:13:00'which is called "the drop".'
0:13:02 > 0:13:06So this gelatinous mess is now quite stringy.
0:13:06 > 0:13:09Looks like a pair of Y-fronts, to be honest.
0:13:09 > 0:13:13That goes into a mixer.
0:13:13 > 0:13:17'Measure the remaining flour, yeast and olive oil into the mixer
0:13:17 > 0:13:19with the sponge starter.
0:13:19 > 0:13:21'Then dissolve the salt in water,
0:13:21 > 0:13:25'which means it disperses through the dough immediately.'
0:13:25 > 0:13:29I'm going to put half of my water in...
0:13:29 > 0:13:32and begin to develop the dough.
0:13:34 > 0:13:38'Like the French baguette, this Italian ciabatta is a very wet dough
0:13:38 > 0:13:42'which needs mixing for a long time to absorb the liquid.'
0:13:43 > 0:13:46Now, this dough is beginning to develop.
0:13:46 > 0:13:49Now, if you look at the mix, it looks quite mottled.
0:13:49 > 0:13:55It looks like... cellulite, for want of a better word.
0:13:55 > 0:13:57What you're doing is building up the gluten in this.
0:13:57 > 0:13:59Now if I stretch that...
0:13:59 > 0:14:02It's beginning to stretch, but it's breaking too readily.
0:14:02 > 0:14:06Now that needs to be mixed for a bit longer,
0:14:06 > 0:14:10but the dough has formed and once the dough has formed,
0:14:10 > 0:14:13you begin to drip feed the rest of the water.
0:14:13 > 0:14:16Add the water very gradually, so as not to flood the dough.
0:14:16 > 0:14:18By adding the water, it loosens the gluten strand,
0:14:18 > 0:14:21but doesn't break it.
0:14:21 > 0:14:25So you're still trying to build up that resistance, without...
0:14:25 > 0:14:27Basically, without trying to break down
0:14:27 > 0:14:29the structure of the dough itself.
0:14:33 > 0:14:35What you're listening for,
0:14:35 > 0:14:37when you've got all the water in there,
0:14:37 > 0:14:39- is not a smooth sound like that. - SOFT MOTOR-HUM
0:14:39 > 0:14:41You can't hear anything.
0:14:43 > 0:14:45- It's that... - HE CLAPS HIS HANDS
0:14:45 > 0:14:48It's that slapping of the dough on the side.
0:14:48 > 0:14:51What it's doing is, it's trying to pull together into one ball.
0:14:51 > 0:14:54If it's not pulling together into one ball
0:14:54 > 0:14:58it means its gluten strands aren't strong enough to pull it together
0:14:58 > 0:14:59into one big ball.
0:15:00 > 0:15:01Have a quick look at that.
0:15:07 > 0:15:08That's what I'm checking for.
0:15:08 > 0:15:10You can stretch it now. You couldn't before.
0:15:10 > 0:15:15Nice, soft, elastic dough.
0:15:15 > 0:15:17'Oil a square container.
0:15:17 > 0:15:21'Using a square means this delicate dough needs less handling
0:15:21 > 0:15:22'to shape it,
0:15:22 > 0:15:24'keeping more of the air inside.'
0:15:24 > 0:15:29The easiest way to bring it out, is to put some oil on your hands
0:15:29 > 0:15:31and it will come out in one piece.
0:15:34 > 0:15:38A little bit of a test. Shake, shake, shake, shake, shake.
0:15:38 > 0:15:40Massive pair of Y-fronts now!
0:15:40 > 0:15:43They're going to be my Y-fronts in about 20 years.
0:15:43 > 0:15:45That'll go straight in.
0:15:47 > 0:15:48Leave it alone.
0:15:51 > 0:15:52After all that mixing,
0:15:52 > 0:15:55you can see how much the dough has risen.
0:15:56 > 0:16:00It's nearly up to the top - about three-quarters of the way up.
0:16:00 > 0:16:02It's like a pillow.
0:16:02 > 0:16:06'Sprinkle your work top with a mixture of semolina and flour.'
0:16:06 > 0:16:09The reason why we heavily flour with semolina,
0:16:09 > 0:16:11is to absorb the extra bit of liquid.
0:16:11 > 0:16:14It's quite a liquid jelly dough.
0:16:14 > 0:16:17'Because of this, it can spread, rather than rise.
0:16:17 > 0:16:20'So the semolina provides resistance to help the dough head up
0:16:20 > 0:16:22'and not out.'
0:16:22 > 0:16:23Try and be gentle with it.
0:16:23 > 0:16:27Try and get as much air in it as you possibly can.
0:16:27 > 0:16:30Got a bit of a wobble to it, which is good.
0:16:30 > 0:16:34'Cut the dough in half-length ways to form two rectangles,
0:16:34 > 0:16:37'trying to handle it as little as possible.
0:16:37 > 0:16:39'To avoid wet dough spreading outwards,
0:16:39 > 0:16:43'roll each half up on its side.'
0:16:43 > 0:16:45It's like going against the grain with wood.
0:16:45 > 0:16:47It gives it more resistance, therefore, gives it more height.
0:16:47 > 0:16:50'You have to be quick to keep the shape.
0:16:50 > 0:16:52'Place them on a floured baking tray
0:16:52 > 0:16:54'and leave to rest for at least half an hour...
0:16:57 > 0:17:00'..before baking at two 220 degrees.
0:17:00 > 0:17:05'Your loaves are baked when they are golden brown and hollow-sounding.
0:17:05 > 0:17:06'Gorgeous fresh ciabatta -
0:17:06 > 0:17:09perfect when dipped in some virgin olive oil.'
0:17:14 > 0:17:16'It will keep for three to five days,
0:17:16 > 0:17:20'but there's always ways of using it up, if it goes a little stale -
0:17:20 > 0:17:22like a colourful panzanella salad,
0:17:22 > 0:17:25'a dish that is thought to date from the sixteenth century.'
0:17:25 > 0:17:31Panzanella salad - a beautiful, colourful Tuscan salad
0:17:31 > 0:17:34which will use up any crusty bread.
0:17:34 > 0:17:37'Roast and skin some peppers and cut them into strips.'
0:17:37 > 0:17:41It's a way of using up any leftover bread -
0:17:41 > 0:17:45the crustier the better, because they soak up more of the juices.
0:17:45 > 0:17:49'Blanch and skin the tomatoes and push the pulp through a sieve.
0:17:52 > 0:17:54'Add the chopped flesh to the peppers,
0:17:54 > 0:17:57'and then some capers and some green pitted olives.'
0:17:57 > 0:17:59So the whole thing together
0:17:59 > 0:18:02is colourful, bright and full of flavour.
0:18:02 > 0:18:03'To make the vinaigrette,
0:18:03 > 0:18:06mix red wine vinegar with the sieved tomato juice
0:18:06 > 0:18:09'and then a glug of olive oil.'
0:18:09 > 0:18:12There's a lot of liquid, because the bread will soak everything up.
0:18:12 > 0:18:15So the whole thing - especially with stale bread - is a sponge.
0:18:15 > 0:18:16'Season.'
0:18:16 > 0:18:18A bit of pepper in there.
0:18:18 > 0:18:20'Add some garlic...and stir.'
0:18:21 > 0:18:24All we do is rip off chunks of the bread
0:18:24 > 0:18:28and drop it straight into the dressing.
0:18:28 > 0:18:30Soak for an hour and that will get blended in
0:18:30 > 0:18:32with all the peppers and olives and capers.
0:18:32 > 0:18:34A little bit of basil. Job done.
0:18:34 > 0:18:36'Perfect panzanella!'
0:18:36 > 0:18:39'The bread adds texture and flavour to this colourful salad,
0:18:39 > 0:18:43proving that even old bread can create a fabulous meal!'
0:18:46 > 0:18:51From using up the stale bread to bread that's deliberately crunchy,
0:18:51 > 0:18:53this biscotti might look like a biscuit,
0:18:53 > 0:18:56but it's actually a sliced-up loaf and it's easy to make.
0:18:56 > 0:19:00These sweet and tasty treats date back to the 13th century.
0:19:00 > 0:19:03A biscotti, which basically means twice-baked.
0:19:03 > 0:19:05That's why they're so hard and crunchy.
0:19:05 > 0:19:08I'm going to show you how to make three flavours
0:19:08 > 0:19:11with a beautiful hot mocha dipping sauce.
0:19:11 > 0:19:15'My three biscotti are chocolate, almond and orange,
0:19:15 > 0:19:16'pistachio and cranberry,
0:19:16 > 0:19:17'and hazelnut and date.'
0:19:19 > 0:19:22Biscotti - a classic, classic Italian bake.
0:19:22 > 0:19:26You need to bake this thing twice, to get that crunch.
0:19:26 > 0:19:30This gives you a very crispy mixture, indeed.
0:19:30 > 0:19:32Add six eggs to the plain flour and sugar.
0:19:32 > 0:19:35Into this, I'm going to add a teaspoon of baking powder.
0:19:35 > 0:19:38This will be your rising agent.
0:19:38 > 0:19:41I'm just going to start getting my hands in there now.
0:19:41 > 0:19:43A baker can't resist getting his hands into mixes,
0:19:43 > 0:19:46because then you really remember what it should feel like.
0:19:46 > 0:19:49I'm feeling for something that is going to bind together.
0:19:49 > 0:19:50Not too liquid.
0:19:50 > 0:19:53If it's very liquid, you have to mix it for a long time,
0:19:53 > 0:19:55to try and build up some stability in the mix.
0:19:55 > 0:20:00Don't worry about your hands getting dirty. It's part of the trade.
0:20:00 > 0:20:03And the volume of sugar in this will make it quite sticky.
0:20:03 > 0:20:06Although this is a fatless mix, there is a lot of sugar in there,
0:20:06 > 0:20:09so don't kid yourself into thinking you'll get slim by eating it.
0:20:09 > 0:20:12I'm splitting my dough into three, for three flavours.
0:20:14 > 0:20:17'For the pistachio biscotti, add the zest of a lemon...'
0:20:17 > 0:20:20and little bit of bite from the lemon really adds to this flavour
0:20:20 > 0:20:24and I think it adds a little bit of authenticity of Italy.
0:20:24 > 0:20:27'..and some roughly-chopped pistachios and dried cranberries,
0:20:27 > 0:20:28'then mix together.
0:20:31 > 0:20:33'For the hazelnut and date biscotti,
0:20:33 > 0:20:36'again, start with lemon zest, then add chopped hazelnuts
0:20:36 > 0:20:38'and dates to the dough mix.'
0:20:40 > 0:20:43The final one...is a bit special.
0:20:43 > 0:20:46'For the chocolate nut and orange biscotti, add the chopped almonds,
0:20:46 > 0:20:50'some extra flour to the dough and some melted chocolate.'
0:20:50 > 0:20:52The general law is, once you've got a good base mix -
0:20:52 > 0:20:54bread, cake or anything -
0:20:54 > 0:20:58if you add a liquid to it, you must counter it with something dry.
0:20:58 > 0:21:01So I've added flour to counteract the liquid of the chocolate
0:21:01 > 0:21:02going in there, as well.
0:21:02 > 0:21:04'Chop up some almonds.'
0:21:04 > 0:21:08The addition of the almonds to this really adds to the texture,
0:21:08 > 0:21:11but also to the flavour.
0:21:11 > 0:21:13That blended with the chocolate - gorgeous!
0:21:16 > 0:21:19'Add a dash of vanilla essence, the zest of an orange
0:21:19 > 0:21:21'and some chopped-up chocolate.'
0:21:21 > 0:21:23And that really adds to a biscotti.
0:21:23 > 0:21:28You'll get an overall flavour, but then you're going to hit this chunk.
0:21:28 > 0:21:32'Shape the three biscotti mixtures, ready for their first bake.'
0:21:32 > 0:21:37Place that straight onto a baking tray.
0:21:38 > 0:21:43'Bake for the first time at 160 degrees for about 35 minutes.
0:21:43 > 0:21:46'And whilst they're in the oven, you can make your dipping sauce.'
0:21:47 > 0:21:51I'm making, basically a chocolate sauce, to go with the biscotti.
0:21:51 > 0:21:55I'm adding...some cream...
0:21:55 > 0:21:58some coffee...
0:21:58 > 0:22:01a good squirt of...honey.
0:22:02 > 0:22:05Once that's warmed, I'll begin to add my chocolate.
0:22:05 > 0:22:08But be careful, because you want to melt the chocolate,
0:22:08 > 0:22:09you don't want to burn it.
0:22:10 > 0:22:13Then your marshmallow finally goes in and it's ready.
0:22:20 > 0:22:24'Once baked for the first time, cut into slices and bake again -
0:22:24 > 0:22:25'turning half way through.'
0:22:30 > 0:22:32'Get creative with your flavours.
0:22:32 > 0:22:34'These are my three versions of biscotti,
0:22:34 > 0:22:38'ideally served with a hot mocha dipping sauce.'
0:22:38 > 0:22:41I think it's more than moreish. I think it's a must.
0:22:46 > 0:22:49I've shown you breads that become lunches and deserts
0:22:49 > 0:22:52but now a classic, that's right at the heart of dinner.
0:22:54 > 0:22:58Pizza is one of the most popular fast foods in this country.
0:22:58 > 0:23:02I certainly love it and it tastes fantastic fresh from your own oven.
0:23:02 > 0:23:03It's also dead easy.
0:23:05 > 0:23:09To make the pizza, you need flour, salt, yeast - basic ingredients.
0:23:09 > 0:23:13'Measure out strong white bread flour, yeast and salt,
0:23:13 > 0:23:15'then add olive oil and water.'
0:23:15 > 0:23:19It's one of the most basic of mixes to make.
0:23:19 > 0:23:23You want to make sure that you have quite a wet dough.
0:23:23 > 0:23:25That's perfect... Perfect.
0:23:25 > 0:23:29I make these with my son. The making side of it is part of the fun.
0:23:29 > 0:23:33If you make your own dough, that encourages kids
0:23:33 > 0:23:38to understand what goes in the food, as well as what goes on the food.
0:23:38 > 0:23:40You can just give them a lump of dough
0:23:40 > 0:23:41and let them play with it, like plasticine
0:23:41 > 0:23:44and they're kneading the bread - building up the gluten,
0:23:44 > 0:23:45just by playing with it -
0:23:45 > 0:23:49stretching it and putting it back together again.
0:23:49 > 0:23:53The dough is becoming elastic, it's beginning to stretch.
0:23:53 > 0:23:56Now that...is smooth,
0:23:56 > 0:23:58it's soft,
0:23:58 > 0:24:01it's squidgy...and it stretches.
0:24:01 > 0:24:05Now that needs to rest in a bowl for at least an hour or two.
0:24:05 > 0:24:08It'll at least treble, even quadruple, in size.
0:24:08 > 0:24:10Pop it in a bowl and cover it up.
0:24:12 > 0:24:18Here we have our beautifully risen, light, cloud of a dough.
0:24:21 > 0:24:25There she goes - sinking back down to its original size.
0:24:25 > 0:24:27Beautiful smell.
0:24:28 > 0:24:31Divide it up into as many balls as you want, really.
0:24:31 > 0:24:33Shape them into balls.
0:24:33 > 0:24:35Now these have been resting for a couple of hours.
0:24:35 > 0:24:37You could shape them again and forget about them
0:24:37 > 0:24:39for another three hours, if you want to.
0:24:39 > 0:24:41If you've got a party - that's the way forward.
0:24:41 > 0:24:45They just slow prove and that's what gives it the flavour.
0:24:45 > 0:24:48'Flatten the dough balls into a size and shape you want
0:24:48 > 0:24:50for your pizza bases -
0:24:50 > 0:24:53'first with your fingers, then with a rolling pin.'
0:24:53 > 0:24:57Keep on moving it, so it doesn't stick to the top.
0:24:57 > 0:24:59It's still quite thick.
0:24:59 > 0:25:03And it's all the same thickness throughout all of the base itself.
0:25:03 > 0:25:07What you actually want is for it to be quite thin in the middle
0:25:07 > 0:25:10and a bit thicker round the outside.
0:25:10 > 0:25:13So you grab your pizza, throw it up.
0:25:13 > 0:25:16If you twist your fingers up, catch it.
0:25:16 > 0:25:19Never catch it on your fingers. They'll go straight through.
0:25:19 > 0:25:25Catch it on your knuckle. There you go.
0:25:26 > 0:25:30Thin in the middle... thick on the outside.
0:25:30 > 0:25:33There are your pizza bases. Quite straightforward.
0:25:33 > 0:25:37'And before baking, dust with a semolina and flour mix.'
0:25:37 > 0:25:42Semolina's gritty, so when you place that base on there, it skids easy.
0:25:42 > 0:25:44It lifts it slightly off the base.
0:25:44 > 0:25:46'This is the perfect opportunity
0:25:46 > 0:25:48'to be experimental with your ingredients.'
0:25:50 > 0:25:52Gorgonzola - just rip off pieces.
0:25:52 > 0:25:56Treat this almost like your tomato puree base.
0:25:56 > 0:25:59I'm using caramelised onions and grated pecorino cheese.
0:26:01 > 0:26:03Grate them quite big.
0:26:03 > 0:26:07'And I'm adding quartered figs...
0:26:07 > 0:26:09'..and then topping with Parma ham.
0:26:09 > 0:26:13It acts like a cage, just to protect all the ingredients inside.
0:26:13 > 0:26:14Now you get your pizza peel.
0:26:16 > 0:26:20You drive it underneath the pizza base. Now that's moving.
0:26:20 > 0:26:24'Bake on a bake-stone at 250 degrees for about ten minutes
0:26:24 > 0:26:27'until bubbling and golden.'
0:26:27 > 0:26:28Look at this!
0:26:29 > 0:26:34'Perfect pizza, without any need for that oh-so-familiar tomato base.'
0:26:38 > 0:26:40'I've been invited to an office party
0:26:40 > 0:26:43'where I'm road-testing my pizza recipe
0:26:43 > 0:26:46'with people who have never made it before...'
0:26:46 > 0:26:49Good job I painted my nails, eh, guys?
0:26:49 > 0:26:53'..to prove that it's not only fun, but also easy.'
0:26:53 > 0:26:54Is there a technique to this?
0:26:54 > 0:26:56Try and get it as thin as possible.
0:26:56 > 0:26:59It doesn't really matter, just put a little pressure on it. That's it.
0:26:59 > 0:27:02Oh, no, it's horrible now you're standing there.
0:27:02 > 0:27:04Just open it up slightly with your fingers.
0:27:04 > 0:27:06This is just to make it thinner?
0:27:06 > 0:27:08It's making the inside thinner...
0:27:08 > 0:27:11The centrifugal force throws it all outside.
0:27:14 > 0:27:15That's it. Not bad.
0:27:19 > 0:27:21That's pretty good.
0:27:21 > 0:27:24'The higher you get it, the thinner your base will be,
0:27:24 > 0:27:26'but you've got to be courageous.'
0:27:29 > 0:27:33'And once it's thin enough, you can get creative with your topping.
0:27:33 > 0:27:35It's all about getting your oven piping-hot,
0:27:35 > 0:27:38'and your dough as thin as possible.'
0:27:38 > 0:27:41Very cheesy! I'm sure it'll be delicious!
0:27:41 > 0:27:44'Just follow these simple steps for perfect results
0:27:44 > 0:27:47'when you make them for yourself at home.'
0:27:51 > 0:27:53This time, I've shown you how to make
0:27:53 > 0:27:56some of the most famous breads in Europe.
0:27:58 > 0:28:00'If you follow my simple steps,
0:28:00 > 0:28:04'you can make bread for any occasion, from France, Germany...'
0:28:04 > 0:28:07There's definitely a challenge going on here!
0:28:08 > 0:28:10'..and all over Italy.'
0:28:11 > 0:28:14Sourdough - many bakers fear it -
0:28:14 > 0:28:18but, next time, I'll show you how to master the daddy of the bread world.
0:28:18 > 0:28:21Think of that as your new pet.
0:28:21 > 0:28:23'Once you know how to make the starter dough
0:28:23 > 0:28:27'you can begin showing off, with a white chocolate and raspberry loaf'
0:28:27 > 0:28:28Fantastic!
0:28:28 > 0:28:31'An olive-filled fougasse...'
0:28:31 > 0:28:32It's an olive fest!
0:28:32 > 0:28:34'..and my rich berry summer pudding.'
0:28:34 > 0:28:40If there is one recipe you need to make before you die, it's that one.
0:29:04 > 0:29:07Subtitles by Red Bee Media Ltd