Monday, 28 November 2016

A few bread notes from here and there

Cartmel Priory


This bread story came up in a recent baking session at the Heron Corn Mill, and I can now share these pics thanks to Greevz who sent me them. I really hadn't quite grasped how old parts of Cartmel are, and it's well worth a visit just for this.


The tradition of leaving out bread for the poor of the parish continues to this day. I wonder if it's sourdough.


Slaithwaite


I have what a character in Ulysses calls a "strong weakness" for Slaithwaite. (Despite the spelling, it is pronounced "Slawit". It's a Yorkshire thing.) The terrain is uncompromisingly hilly and the scenery is breathtaking in more senses than one. If you approach Slaithwaite from the M62, be prepared for a series of hair pin bends and superb views at every turn. And test your brakes before you start!

Down from the railway line, nestling between the canal and the river, you will find the marvellous Handmade Bakery coop. This started out as a subscription community bread service running in the back room of the local green grocer's shop. It's now in a large canalside premises. The whole setup ticks a number of boxes for me - community breadmaking, not for profit, cooperative working, hand made bread, overnight fermentation, a really cosy cafe in sight of the working bakery, bakers who will take a minute off to talk bread with you, real tea and coffee, proper simple food for lunch at reasonable prices, really friendly staff, a canalside situation, accessibility by train, glorious surroundings. What's not to like?

This was what the bread shelf looked like the afternoon I was there. Lots of bread had been sold, but a good choice was still available. The top shelf had two long-fermentation white options - yeasted on the left and sourdough on the right. The other shelves were for wholemeals of various kinds. 

Friends, Romans, countrymen: lend me your ears


If you look at the loaves on the top shelf, the slashing of the loaves on the right has clearly produced different results from the slashing of the loaves on the left. I asked the baker how this was done.

The bread on the left was slashed with the blade straight up - a single vertical cut along the length of the loaf. It looks like the loaf was fairly loosely shaped, because the bread has spontaneously ripped right down beyond the end of the cut, allowing the whole thing to open right up.

The right hand loaves have a distinctive step shape, known as the ear. In extreme cases you should be able to get hold of a loaf by its ear. This one looks pretty amazing -


But this one looks more like an owl than anything else!



This is achieved by slashing with the blade about 30 degrees above the horizontal. Think of the angle of the hour hand on a clock when it's 2 o'clock.

Another shelf at the Handmade Bakery had orders waiting to be collected, all bagged up with customers' names written on. The bakery has subscribing customers who order so many loaves a week and pop in to pick up their bread when it suits them. The bakery gets the security of regular sales, and the customer knows they will always get a loaf, even if the shop is sold out. A sound coop principle.

The cup that cheers


There are a few trusted items on sale at the bakery as well as the bread. They have a range of Suki teas from Belfast. Their Earl Grey is really worth a try. I first found this in the cafe at Glasgow's Kelvingrove Gallery, and always look out for it.



Flour power


The Handmade Bakery uses two suppliers of organic flour. One is Shipton Mill near Tetbury. You can find this flour at Low Sizergh Barn. The other supplier, which is more local to Slaithwaite, is Yorkshire Organic Millers of Spaunton, near Pickering. Botham's of Whitby also use this flour.


They are very proud at Yorkshire Organic Millers - proud to be Yorkshire, proud to be stone ground, and proud to be organic. Quite right too. They use electricity to power the stones, unlike the Heron Corn Mill which uses water power exclusively, of course. We need to treasure this fundamental distinguishing feature of our own historic mill! 

I bought a "wild white" from the Handmade  Bakery. That's an overnight sourdough to you and me. Very good too. Considerably more sour than the stuff I make myself, but very good flavour. 



I was happy to see that mine stands up quite well when compared to the professional version. Can you tell which is which?


Hungary comes to Huddersfield






From Slaithwaite the only place to go is Huddersfield, where I had a fairly hectic weekend of weird and occasionally wonderful music at the festival. In the market I came across this cheerful Hungarian couple, selling various Hungarian food, including the bread they have named their cafe after - langos.



This is essentially a pizza-like fresh dough, which is flattened into a circle and deep fried to order. It usually comes with a topping of cheese or various other options, but I had a plain one to see what the bread was like.


Being deep fried it is undoubtedly rich - a bit like a calzone, but not folded. It is nice and tasty inside, and crunchy on the outside. I had a little garlic dressing on mine.



Poland and the Caribbean


My last stop in Huddersfield was Wood Street, where there is a Polish deli and grocer, and a Caribbean general store and restaurant.

I always feel a little out of my depth when faced with a Polish deli. Polish names don't trip off English tongues very easily. On my last visit, I bought some meat to make a sandwich with, thinking it was cured pork. Actually it turned out it was bacon - not a great choice for lunch on the hoof! So this time I just took a look at the bread - various types of Baltic-heritage rye bread and dark breads like this Latvian one -



Caribbean bakeries mean one thing to me: BUNS! I used to get these in Manchester as a sweet treat. This one claims to be "Birmingham's best".



If you have never tried one, don't be put off by the rubbery looking outside. On the inside, it's a rather delicious gooey treacle fruit cake, with a touch of spice and brown sugar. It's definitey moreish, and seldom lasts long when I'm around.

Along with the wonderfully named "foo foo flour" and row upon row of jerk chicken mixes and chilli sauces, the Huddersfield Caribbean shop offers several variants on the classic bun theme, but I like my old favourite best.