The last beer! No. 26 Batch Hack from Ignition Brewery

 I am a fan of the concept of "The social enterprise", a business run for the benefit of society. Ignition Brewery is not the only one in the Toast companion box (Tap Social springs to mind) and their specific take is that people with learning disabilities have great value ion the workplace and, "with the right support and care they can make delicious beer." It is attitude like this that gives me enormous hope in a world that appears to be going mad. Ignition are based in South East London. Batch Hack is an English Amber Ale and appears to be bottle conditioned (judging by the wedge of residue in the bottom of the bottle).

On the nose it is soft and gentle with a very traditional English malty note. the smell of this beer screams quality. In the mouth it is traditional, easy and kind. This is a beer that is worth taking a little time over. The problem is that it is also fervently drinkable. I want more of this type of company and this type of beer!

 

The penultimate beer, No. 25 - Tmave on Toast by Utopian brewery.

 Utopian Brewery is situated in Devon (Probably my favourite county). By and large they brew lagers. Tmave is a dark lager and adds to the growing belief that the term "lager" itself has been much abused over the last few decades. Utopian Brewery has an environmental approach to everything they do. The ingredients for their beers are all locally sourced, they make their own nitrogen and rely on fermentation only to produce carbon dioxide. They are hot on not using plastics too.

This beer is lovely. It has a rich amber colour and on the nose it smells malty and rich with the tiniest hint of the hopiness of an English Best Bitter. In the mouth it is rich and feels nourishing on the swallow. The finish has a very English feel to it. It clocks in at a gentle 3.9% alcohol and, to be honest, I could spend a long evening into night, with good friends, drinking a grown up amount of this beer. 

Beer No. 24. Burnt by Beavertown Brewery.

When I was first teaching (a couple of centuries ago) I was given a really good piece of advice - "Take everything you do in the classroom seriously, but never take yourself too seriously" Beavertown brewery manage to do this beautifully. They state that "there's more to get from life if you open your mind to curiosity" They clearly live up to this as apparently the mastered interstellar travel - all on a Tuesday morning ( I think they may have made the last bit up). Their beers are branded with a very distinctive 60's sci fi vibe and I have been a fan for some time. (Hint, give Neck Oil a go)

Burnt is a Hoppy Porter and is really interesting. On the pour it looks like any other Porter and then it all changes. On the nose it has a raisin almost cassis smell, it offers a hint of smoke. Then, in the mouth it really challenges norms. Woody, piney, rich and full. Then it finishes with a hop burst that is both unexpected and fabulous. Like so many other beers in this companion box I really hope that they continue to brew this into the new year.  

  

Into the last four! Beer No 23. Atlantean Hegemony BY Wild Card Brewery

 Wild Card Brewery was set up in Walthamstow in 2012. The firm was set up by three home brewers and they produce beers with powerful flavours. They are very much part of the London Beers scene. Atlantean Hegemony is full of American style hops both in the late boil and as dry hops after after the biol is over.

On the nose it is full of Citra notes - lemon, line and even orange. A subtle malt lies underneath. In the mouth it is very very drinkable. Clean malty and citrus flavours fill the mouth followed by a really clean finish. The term Juicy IPA is often used these days to describe a style of beer. This is right in the Juicy zone! Lovely and thoroughly modern.

 

 

The 22nd Beer - Classic by Hepworth.

 The weather for the last 24 hours has been horrific we are quite a long way south in the country and the tiles on the roof of Corner Cottage rattled last night causing one or two scary moments overnight. However, all is well and no damage was done.The weather today has been properly wintry and that had me craving something Old fashioned and comforting. This is where Classic Old Ale comes in. This is not a madly strong winter ale or anything like that but it definitely hits the spot. Hepworth are based in Sussex and have great environmental credentials using the likes of heat pumps to cut down their carbon footprint.

So to the beer: It is a dark brown and invites the drinker in with dark caramel notes on the nose. Malty on the palate with clear sweetness, this is the beer to drink in front of the fire whilst telling stories about the last time you got snowed in. There is a lovely bitter finish (from the Admiral Hops). This beer is perfect for those of us who grew up drinking real ale (when we could find it) and have graduated to the modern beer scene. I really like this. There is a suggestion that it could be mulled - now there's an idea!

Beer No 21 - Ernest Special Bitter by Five Points Brewing co.

 Five Points was founded in 2013 since then it has become a bit of a London institution. If ever there was a brewery that took old classics and turned them into modern classics then Five Points is that brewery. Ernest Special Bitter is indeed very special. Ernest is a hop variety about which we hear very little; this is a shame as it makes a little magic in this beer. They are proud that their beer is always unfiltered and unpasteurised. As a guy who started his beer career drinking real ale in the late 1980's this is right in my sweet spot.

On the nose it has a sense of a strong premium bitter pulled from a fresh keg, it begs to be drunk. In the mouth it is malty and bready with a lovely dry finish. When beer writers say that a beer combines the best of tradition and modern brewing ideas, this is the beer that they mean. I hope they continue to brew this as they will certainly have a client on the Bucks Oxon border! 

Into the Twenties! Beer number 20, Turning Tide by Adnams

 Nobody could describe Adnams as a new brewer. They were founded in 1872! They have long been a favourite of mine I am a massive fan of Broadside and more recently Ghost Ship. They are a well established name in British brewing with massive national reach. In many ways this means that they are taking quite a risk in getting involved in a box full of beers made by "young thrusters" of the beer world. Turning Time is a Raspberry Scotch ale. Make no mistake, despite Adnams' heritage, this is a very modern beer. 

On the nose this beer gives a strong sense of the raspberry but this is not overwhelming. On the palate it is sweet, bready and the hops come in quickly at the finish. It is unfair to put this in a 330ml can - I want more! As I write I'm sitting in front of a fire with this lovely fruity beer, not sure I could be any happier!

Nineteenth Beer - Back off Warchild by Harbour Brewing

 Harbour brewing are from Cornwall. They wear there Cornishness with pride, and I really like that. Their beer is brewed on a farm using water from a spring and they use as many ingredients as they can from the most South West of counties. This is not just a twee detail or quirk of this business. If we are to really ride this wave of fabulous new breweries across the country then we have to celebrate the locality or what would be called "terroir" in the wine industry. This in no way diminishes the quality of this beer as it is delicious.

Back off Warchild is a West Coast IPA and comes in at 5%. It opens up on the nose with Citrus and pine and the smallest hint of caramel. IN the mouth it feels solid and full with grown up bitterness. It has a long citrus finish. This is my first taste of any beer from Harbour and I can say without any doubt it will be not be my last. This is nicely crafted and balanced beer, proper grown up drinking. The only criticism I have it that there wasn't a second one in the box.

      

    

Beer No 18 - Friend in Knead by Tooth and Claw

 Tooth and Claw is made up of a collective of employees from Camerons at the Lion Brewery based in Hartlepool. Camerons is the largest independent in the North East. However it encourages Tooth and claw to make experimental and innovative beers in the small pilot brewery. I cannot imagine a more sensible way of using the talent you have in your business.

Several decades ago I was briefly in the Wine Trade. On the way to a meeting in Notting Hill I stumbled across an Off Licence called Grog Blossom. (Grog Blossom is an old expression for an acne like rash that sometimes forms on chin of somebody who has drunk too much) In this shop I discoved that there was more to beer than I ever imagined. This was the first place I discovered beer flavoured with fruit. In the early nineties there were a great deal of drinkers who were poorly educated in beer. These Framboise and Kriek beers were described to me as "girly" and "not proper beer"; they really were uninformed times with bigotry and ignorance running wild (not to mention sexism). I have always felt that beer and fruit worked well together and have become a bit of a fruit beer evangelist.

Kvass is a "type" of beer made with bread which, of course, makes it the perfect product for the Toast companion box. Kvass tends to be found in Eastern Europe and the Balkans. This one is made with sourdough bread and is flavoured with Raspberry and Cranberry. Surprisingly on the nose there is not a lot of fruit, Pilgrim hops are more up front and centre. On the palate there is buckets of fruit and the low alcohol content (1.7%) makes it really drinkable and delicious. I don't think I've ever learned so much about a beverage in such a short time. Fascinating drinking.

    

10 to go! Beer number 17. Sambrooks Brewery, Lamplight.

I have made no plan of drinking the Toast Companion Box beers in any particular order but this evening I was after something particular, it is bitterly cold and I fancied something with a bit of body. This Baltic Porter. Sambrooks have been brewing in South West since 2009. In 2019 they moved to he old Young's Brewery in Wandsworth. 

On the nose this is full of coffee and dark malt notes even a hint of burnt toast (yes really) it leads the drinker in demanding that he or she takes a good slug. In the mouth this is rich and malty with a hint of chocolate and some dark caramel with a sweetness which perfectly balances the final dry finish.

As the gritting lorry drives past Corner Cottage in preparation for a frosty night I don't think I could have chosen a better beer for tonight!

   

Beer no. 16. Good Cop by Windsor an Eton Brewery

 When your stated aim is to make yourself "Windsor's top attraction" there is clearly no lack of ambition. For those who are unfamiliar with the UK Windsor Castle is the largest and oldest occupied castle in the world; this is a tough act to follow. However, there is no doubt that they produce lovely, award winning beers.

Good Cop is particularly interesting: It is bottle conditioned, meaning that secondary fermentation takes place in the bottle and hop leaves are used as well as the usual hop cones. The results are really rather good.

On the nose it is like a really well kept old fashioned real ale - hint of yeast, biscuity and welcoming. On the palate it is quite spectacular. It is grassy and clean but also full and mellow a really difficult thing to achieve. I can't even work out what I would eat with this beer it offers so much. Wonderful. (hope they are going to continue brewing it!)

 

The fifteenth beer - Concrete Jungle by Signature Brew

 Signature Brew manage to mix great beer and live music with ease. This is the sort of brewery that people believe is impossible to run. Often when a business tries to conflate to great leisure aspects, they do both badly. Nothing could be further from the truth in this instance. Based on the motto that "Great music deserves great beer" they have collaborated with many great bands and even held gigs in their taproom. Some of the beers they produce are stunning and they have twice been SIBA's Brewery Business of the year. These guys really know what they are are doing in both fields.  

This beer a Toasted Lager is probably the most "bready" I have tasted so far. On the nose it has a rich malt aspect with the tiniest hint of smoke. This body is carried through to the palate where there of overtones of enriched dough bread (brioche maybe?) and an old fashioned mouthfeel and finished. I'm about to go to the fridge and get out some blue cheese, perhaps a 2 Blue Monday (obtuse musical reference) 

The Fourteenth beer. Barm by Wold Top.

 Barm is the yeasty froth that forms when beer is brewed. It can be taken and uses as leavening for bread. There is a lovely circularity about the name of this beer, brewed with waste bread! Wold top are all about local ingredients grown sustainably and being energy efficient with their own turbines. They also produce cracking beers. Barm is a dry hopped lager so it is cold fermented using bottom fermenting yeast and then finished like an American IPA! This should not really work but it really does. I am drinking it on a freezing cold November night and it tastes lovely goodness knows how Barm would taste on a balmy July evening!

On the nose it is quite reserved though there is a hint of hops and an even smaller hint of aproicots. In the mouth there is a clear light stone fruit edge (Apricot, Peach, Green guage). It has a clean lager finish and leaves you hurrying for a second gulp.

Half way! No. 13. Tick Tock Bock by Meantime

 Meantime were there in the early days. They are one of the breweries that defined craft beer in the UK. The name comes from the fact that they are based  in Greenwich, "home of time" They produce some truly lovely beers and I have been drinking them for many years. This brewery never disappoints.

Doppelbock literally means double beer, it usually refers to a rich lager which sometimes feels a bit like a meal in a glass. There is a history around it being a form of sustenance during the Lent fast and when one tastes this beer it is not difficult to understand.

On the nose it smells a bit rustic and like it is going to be a challenge. This beer fronts up as a proper beer lovers tipple, it demands respect and a bit of concentration. In the mouth it is rich and sweet and a bit malty with a definite alcohol hit (8%). This is a  grown up beer and even the name makes a point

 

Number 12 - In Deep Water from Tap Social.

 Tap social is based in Botley, West Oxford. They are based on an old trading estate and are becoming a bit of an institution. The brewery was set up with the purpose of creating employment and training opportunities for ex-offenders. They seek out those shortly to be released and offer them a job in the brewing industry. This in itself would be remarkable, however, they also produce fabulous beers all named with a nod to misbehaviour or imprisonment beers like "Cell Count", "Time better spent", and "Inside out". They have a vibrant tap room and social space and consider themselves a social asset. I can't help but feel that this type of Social Enterprise is going to become more and more important in the future. 

During lockdown I arranged an online beer tasting for the staff at the school in which I teach and as our nearest brewery, Tap Social Cell Count featured and shone as one of our beers. I am a huge fan of this brewery.

So to the beer. In Deep Water is described as a red IPA. It looks like a really beautiful old bitter. On the nose it has a hint of plum and green gauge and maybe even peach. When in the mouth, this is a very quafable beer indeed, even at 3.6% abv this could still get you into trouble based on its sheer drinkability. It actually has a mid note of really good bread (honestly) with a malty finish. This is a fabulous beer from a fabulous company!

 

Beer no. 11 - Guinness

 We all love an underdog, its a character trait held by very few nations, the UK and Ireland among then. One of the reasons we like our independent traders and small, family companies is because of the sense that they might be taking on the might of the international company and maybe, just maybe winning. We even get upset when our favourite small company gets big and seems not to be the plucky little trier and becomes an economic force. So it seems illogical that Guinness (part of the Diageo giant) should be part of the Toast companion box. However, this is a very narrow minded view: If we don't bring everyone with us on this journey then its a few small voices yelling in a big space. We need the big companies involved in cutting food waste. Further to this it shows great courage by Guinness to get involved and the beer they have brewed is not bad either,

On the nose it has a dark malt smell linked with a faint vegetable character. In the mouth it is quite surprising: First of all it is clearly a Guinness. However it has a stronger alcohol feel and a very interesting chilli note on the finish. Long bitter chocolate notes complete the picture. Well done Guinness great beer.

We are up to 10 - Puffincan by Better World

 This beer is a Kveik IPA. The Kveik, or more correctly the Voss Kveik is the yeast that is used in this beer. It has its origins in Norway but turns up all over the world now and is regarded as a classic yeast. This has been used to brew a modern IPA. The team at Better World have gone with Simcoe, Ekuanot, el Dorado and Comet hops. So this beer's influences are from all over the world. Most of us believe that we should all do something to make the world a better or safer place, not all of us act on it. The team at Better World plan to use revenue to plant 100,000 trees in places where deforestation is causing devastation - more power to them!

On the nose this beer is a little reserved letting out a little hint of earthy malt and a hint of peach. In the mouth it takes off! Tropical fruits, melon and mango, then a hit of citrus, followed by citrus malt, one of those beers that lifts your eyebrows. It does not hide it abv (6.5%) but neither does it boss the beer about the depth of flavour is perfectly matched by its strength. This is definitely not a session beer but I could take a second! totally fascinating.

Number Nine! New Skies by Fyne Ales

 Fyne Ales Farm Brewery was founded in 2001 and is a family owned concern in the Argyll countryside. Their collaboration beer is a New world Pale Ale. This is unashamedly a modern beer. It is easy to assume that a brewery tucked away in the Scottish countryside would produce very old fashioned beers - nothing could be further from the truth. They produce modern innovative beers that are modern and innovative and progressive. 

On the nose this beer is a citrus attack. Pink grapefruit and blood orange give a smell that is close to sherbet and makes you want to take a big mouthful. In the mouth there is a bit of peach and maybe, nectarine. The finish is genuinely earthy and that is when the malt arrives. This beer has the potential to be a modern classic,. in simple terms, I want another.

    

It's the Eighth one - Pudding for the People by Unity.

I am a little bit later tonight as I sing in a choir and we rehearse on a Wednesday night. I had to choose a beer that might sooth an over used voice so I took a chance with Pudding for the People, a Bread and Butter porter. This is brewed by Unity, a brewery that is so positive in its attitude that it brings a smile to my face whenever I read about them, it is community owned and brews very modern beers indeed.

The beer itself is a joy. It is not as heavy as some porters as it has quite a light feel despite 5.2% alcohol. On the nose there is "rum 'n' raisin" edge to this beer with just a hint of winter spice, cinnamon maybe nutmeg. In the mouth it has a gentle spicy sweetness with a very subtle vanilla edge,  again with dried fruit followed by a lovely old fashioned finish. I could not have picked better to sooth my tired vocal chords. 

Lucky Number 7 -Northern Mornings by Northern Monk

 I have been a fan of Northern Monk Brewery for quite some time. Their beers are well made and well thought out (a particular favourite being Faith). They wear their Northern roots proudly and the fact that they started with very little and have created a highly successful brand within the Craft beer movement. They have created a Breakfast Stout.

I have struggled to find agreement on what a Breakfast Stout should be; some people say it needs to have coffee in it some give all sorts of definitions. Certain breweries have even added bacon to the mix! I am not averse to drinking at any time of the day but I'm not sure I could cope with a beer at 5.8% pint with my muesli!

And so to the beer: On the nose there is a strong smell of toast (yes honestly), also the tiniest hint of dark treacle. In the mouth there is a very strong sense of "Abbey" which ties in with the house style of Northern Monk. It is sweet and strong, rich, malty and dry at the finish. This is not a beer to be hurried, it requires the drinker to savour and consider the richness of flavours. Thoroughly well made beer, and I promise it smelled of toast!

   

The Sixth Companion - Brixton Brewery's Midnight Hour

 Those of us who started their drinking in the late 80's carry a lot of baggage when it comes to beer. We suffered the indignity of bad keg bitter, badly kept real ale and lager which didn't taste of much at all. So it is inevitable that we carry certain prejudices. Like all unconscious prejudices. it is good to have these challenged and then reflect on how much netter the world of the beer drinker is today. The prejudice that lager was merely a vehicle for alcohol has long left my psychology, there are many beautiful lagers on the market, many made at scale. However, when somebody labels a beer "Black Lager" then the prejudice that larger should be a light straw colour is thus challenged! Incidentally, Melissa Cole has written a great book on lager, well worth reading

Brixton Brewery started in a railway arch in 2013, if this is the quality of beer that they generally produce then I need to try more. This is a well made beer. I also love the naming of the beer: as if we weren't aware, time is running out!

On the nose it is like a dark chocolate Malteser (if they existed) full of malty Ovaltine tones. IN the mouth it is lighter than expected but has a lovely clean  with hops coming through at the end. By the time it has taken me to type this, it is almost finished. Very, very moreish!

5th Companion - Bedlam Brewery Sussex Smokie

I like all things smoked. I make my own smoked salmon, love smoked bacon and smoked almonds are a favourite. Smoke has been used as a form of preservation for hundreds of years. It has developed to such a level that smoking has become a method of adding value and flavour rather than a method of giving greater shelf life. 

Bedlam Brewery lies in Sussex and produces a whole raft of really lovely beers. Their ethical credentials are building too with solar panels and spent grain being sent to feed livestock. The "secret" ingredient in this beer is beech smoked malt.

So to the beer: This is an intriguing beer. On the nose there is the slightest hint of smoke, chocolate and espresso. This really draws you in, in short, it is exciting to smell. In the mouth this beer truly delivers. Smoke, sweetness, coffee, even a little liquorice mingle together in a wonderful rich mouthful. It has a slightly dryer finish but this is a beer for a cheeseboard or even sticky toffee pudding. This is my first smoked porter and I am hooked. 

Companion No. 4 - Stroud Brewery -Buen Vivir.

Over twenty five years ago I first encountered Wheat Beers. To say I fell in love with them would be an understatement, they have been my go to treat ever since. Early on in this love affair I tried to convert others, and thus share the love around. This did not always go well. My brother's reaction of "why would you put that in your mouth?" was not untypical of the response I got from many. A few years later, of course they were all trying to convert me to the joys of Hefeweizen like they had discovered it!

My fourth beer from The Toast Companion box is Buen Vivir from Stroud Brewery in Gloucestershire. It is described by them as an Organic Hefeweizen. The label on the can, which is fascinating in its own right, carries the lovely line "Buen Vivir is based on the belief that true well-being relies on a harmonious connection between people, their communities and nature". Frankly if you don't buy into that then have a very hard look at yourself! Their organic credentials also live up to this statement.

On to the beer. The nose carries a mild clove element and a quite strong sense of banana skin, it is worth lingering a moment or two with this beer as it opens up, much like a wine might in the glass. In the mouth it has the characteristics  you would expect from a beer of this type: it is spicy (cardamon, cloves and maybe nutmeg), it is rich and dry with a lovely soft mouthfeel born from gentle petillance. This is not a beer to be hurried, though at 4.5% abv, I wouldn't say no to a second or third. 

The third Companion - Orbit Beers' English Pale Ale.

 The third beer from my Toast Companion box comes from Orbit Beers of Walworth SE London. The suggestion on the label that this is an English Pale Ale in the traditional sense is seen of at the first sniff. This is a very modern beer in all the good ways!

It looks like an old fashioned Pale Ale (albeit an unfiltered one). That is where the "old fashioned" stops. The nose is pure strawberry (yes, really) with a hint of green salad (yes, really). In the mouth there is very clear malt with the tiniest hint of toffee and this is followed by a really dry clean finish. 

There is nothing "old fashioned" about this beer. I hope that Orbit decide to continue to produce this beer as it is exactly what the craft beer revolution of the past decade has been all about. They have taking British brewing heritage and danced it into the 21st century. Cheers!

Companion No. 2 - Toast Coffee Porter

This is the second of my tastings from the Companion series issued by Toast. This Coffee Porter comes in at 5.6% and is brewed by Toast themselves. This beer has been brewed using Fair Trade Coffee from Cafedirect, which itself is a certifies B Corp. Even the label on the recyclable can is made with a sustainable wood based paper. This has ethics all over it!

The beer itself is not in anyway simple! The nose has deep espresso notes, a strong burnt chocolate edge and the tiniest hint of roasted nuts. In the mouth it is rich though avoids sweetness there is both Coffee and Chocolate again with a definite bitter mouth feel and clean finish. There is a distinct hint of red wine in there too (Think a butch Barollo or Rhone) 

This is a beer for a roaring fire, and good company. It might even work with blue cheese. Totally fascinating!

 

My first companion. Toast Juicy IPA.

 I wrote yesterday about the Toast Companion series of beers. Today is November 1st and hence the end of my self imposed "Dry October" and I have just opened my first can. This beer was recommended by Toast themselves as my first of the box, and is brewed by the team at Toast.

Toast Juicy IPA is modern cloudy India Pale Ale coming in at 5.5%. A firm tight head formed from the pour (into the supplied glass) and held throughout the entire drinking. On the nose there is a gentle sense of fruit and spice and even a hint of apricot jam. This is a classic beery deception as the beer itself has a really clean dry finish and a wonderfully soft mouthfeel.

I am a fan!

Now I have the delicious problem of deciding which will be my next choice....

Toast but not as we know it.

 About eight or nine years ago I was searching for a short video to show my tutor group about food waste. I have been aware of the vast amount of food that is wasted in the UK for may years and wanted you open a discussion with my students. I stumbled across a video on YouTube which showed Tristram Stuart giving a TED talk entitled "The global food waste scandal" In this lecture, crammed full of interest and passion, Mr Stuart mentioned a new project in which he was involved which was taking left over bread and using it as part of the carbohydrate for brewing beer. The brand was called Toast and was finally set up in 2015. The statement in support of this venture was the delightful "If you want to change the world you have to throw a better party than those destroying it"

It is worth remembering, at this point, that, in 2012 when Mr Stuart was giving the TED talk we were in the early days of the Craft beer revolution which is now providing the British public with the most amazing choice of beers. We are blessed with choice beyond anything we have seen before, from traditional cask ales to American style IPA's. It is in many ways a golden age for the discerning beer drinker.

The Craft beer movement is full of collaborations between breweries and this collegiate approach leads to some amazing beers. Many micro breweries and indeed brewers operate a social enterprises or brew to raise issues around injustice. 

Toast have decided that the advent of Cop26 was the time to make a huge beery point. They have created a coalition of 25 breweries, all of whom have produced a new beer using bread in the mash tun. These beers have been packed up together and sold online with various treats also tucked in to the very clever box. A big chunk of the price goes to charities. I, of course, ordered a box. 

The beautiful wife and I have been taking part in "Dry October" so not having any alcohol until November 1st. My wonderful box of beer arrived a few days ago and has been torturing me ever since! I have, however, been strong and the collection is still intact. 

Having mentioned this on Twitter I was advised by the team at Toast that my first beer should be their own Juicy IPA. So tomorrow after some exercise and dinner I will open one can of beer and enjoy it. I plan blog my reactions to this beer and then do the same for every beer in the box. I do not plan to do one every night as the body must be allowed at least a couple of days a week without booze.  And so, until tomorrow....

A week in Bread

Owing to a slight change in lifestyle, involving shedding a few pounds, I haven’t been eating a lot of bread in the past twelve months. This, in turn, has meant that I haven’t made very much bread either. This all changed in the last week. An idea to regain and practice some of the skills developed many years ago I decided to try some of my old recipes and ideas out over an entire week of the school holidays. Last week I made some of the Malty loaf which is first on the list. The mix I made, created 2 large sandwich tin loaves. This was far more than the beautiful wife and I needed so I put a message out on the village Whatsapp and left it in the Church porch for whoever wanted it (and could get there first).

The chatter created in the village was so great that I decided to do the same whilst trying out a few of my old recipes and trying out some flours. Everyday I would leave some in the Church and a daily round of banter on the app ensued. This was not a random act of kindness, I was just perfecting some recipes and that caused a lot of bread to be made. On the basis that I hate food waste, giving the loaves away seemed like the only option.

Below are the recipes for the five breads I made. 

A few things that are of note through all the recipes:

I tend to go with a 70% hydration for most of my loaves (with the exception of the Focaccia below). This makes a really wet, sticky dough. The way I knead tends to be based on what I have learnt from watching Richard Bertinet on Youtube; I recommend perfecting this method as it is not only effective but also is great fun - it’s often referred to as “showing the dough who’s boss”. https://www.youtube.com/watch?v=cbBO4XyL3iM&t=100s

I always use fresh yeast in my breads. I find it produces a much more complex bread as it allows for an extra round of proving. This takes a bit longer but is well worth the wait. If you wish to use dried yeast, use half the amount and take one proof out of the recipe.

Nearly all of a loaf of bread is flour - so it is important that you buy the best you can afford. You will get a fine loaf from supermarket strong flour but the character you get from an independent mill who can tell you on which farm the grain was grown, will be far superior.

As I have a normal oven with no clever steam injectors I pop a roasting dish on the bottom shelf as it is heating up. Just before I want to bake I quickly open the door and pour in about a mugs worth of just boiled water, closing the door quickly. This creates enough steam to ensure the crust is a bit special.

I prove the dough in a large earthenware bowl (Mason Cash No9 by choice). I also mix the dough in this bowl. Before putting the dough in to prove I always wash the bowl and leave the hot water in it for a few minutes. Just before the proving time starts I empty the water and ensure the bowl is bone dry. Owing to the fact that the bowl is earthenware it holds a lot of the heat and creates a mini proving oven for the first 30 minutes or so.

The loaves

Malty loaf

500gms Wessex Cobber flour (Made by Wessex Mill but there are other flours with Malted wheat flakes).

500gms Strong bread flour (My favourite is made by Shiptom Mill).

30gms Salt.

30gms Butter.

30gms Fresh yeast.

700gms Blood temperature water.

Add the two flours and crumble in the yeast. Break the butter into small pieces and add this. Pour in the water and begin to mix with one hand, bringing the mix together - it will be very sticky! When it is all almost together add the salt and begin to knead. When you have a soft supple dough put a little flour into a large bowl and pop it in, covered with cling film. 

Place the bowl in a warm (but not hot) place. It is also important that this space is free of drafts. Allow this to prove for 50 minutes to an hour it should surprise you with its size!

Pull the dough out of the bowl and re-shape it. This stage is called Knocking Back (which always sounds too violent for me) and it is about removing the big bubbles of gas from within the loaf to create a much more complex matrix of little bubbles. 

Pop the dough back in the bowl, cover and leave it to prove once more.

After an hour or so tip out the dough and gently knock it back again. 

Split the dough in two and put each half into a large loaf tin. Sprinkle over a little flour and drape over some cling film (you don’t want it to restrict the dough rising again.

Put the oven on to about 250 degrees celsius (or as hot as you feel safe with your oven!) Just before the loaves go in the oven make a cut across the middle with a razor or very sharp scalpel. 

After half an hour pop your loaves into the middle of the oven and bake for about 25 - 35 minutes but make your own judgement on this. For a really artisan look leave the loaves in the oven a little longer than you think is necessary.

Take the loaves out of the oven, they should fall out of the tins. Place them on a cooling rack.

Rosemary and Garlic Focaccia

1kg Strong Bread flour (I used Shipton Mill strong white but a good Tipo 00 would work well).

20gms salt.

50gms Good Olive oil (Plus a little for brushing).

20gms Fresh Yeast.

650gms Blood warm water.

3 or 4 Cloves of garlic.

Small bunch of Rosemary.

Pinch of sea salt.

Add the yeast, olive oil and water to the flour and bring together with one hand. Add the salt. Bring the dough together and knead. (This will require a much more old fashioned method than the “slap and pull” as the dough is a bit drier) 

When you have a soft pliable dough, leave it on your work surface for a few minutes to rest. 

Break the dough into two pieces and spread them into foil trays (you could use a roasting tin). Flatten the dough out so that it covers all of the tray. 

Cover with a piece of cling film and leave in a warm place for 2 to 4 hours. Pop the oven on to 250 celcius 30 minutes before you want to bake.

You should now have a soft pillow of dough. Dig your fingers in at regular spots on the dough.

Place a thin slice of garlic and a few strands of rosemary in these little dimples. 

Using a pastry brush, softly cover the dough with a film of olive oil. 

Bake until the surface is a reddish brown.

Remove from the oven and brush over a bit more olive oil finishing with a pinch of salt.

Raisin and Walnut bread

500gms Wholemeal Strong flour (Shipton Mill)

500gms Strong white flour (Shipton Mill)

30gms Salt.

30gms Butter.

30gms Fresh yeast.

100gms Raisins

150gms Walnuts broken into small pieces.

Add the two flours and crumble in the yeast. Break the butter into small pieces and add this. Pour in the water and begin to mix with one hand, bringing the mix together - it will be very sticky! When it is all almost together add the salt and begin to knead. When you have a soft supple dough put a little flour into a large bowl and pop it in, covered with cling film. 

Place the bowl in a warm (but not hot) place. It is also important that this space is free of drafts. Allow this to prove for 50 minutes to an hour it should surprise you with its size!

Pull the dough out of the bowl and re-shape it adding the raisins and walnut pieces. This stage is called Knocking Back (which always sounds too violent for me) and it is about removing the big bubbles of gas from within the loaf to create a much more complex matrix of little bubbles. 

Pop the dough back in the bowl, cover and leave it to prove once more.

After an hour or so tip out the dough and gently knock it back again. 

Split the dough in three and shape each piece into a ball. Place them on a baking sheet and sprinkle over some flour. Drape over some cling film (you don’t want it to restrict the dough rising again.

Put the oven on to about 250 degrees celsius (or as hot as you feel safe with your oven!) Just before the loaves go in the oven make a cut across the middle with a razor or very sharp scalpel. 

After half an hour pop your loaves into the middle of the oven and bake for about 25 - 35 minutes but make your own judgement on this. For a really artisan look leave the loaves in the oven a little longer than you think is necessary.

Take the loaves out of the oven and place them on a cooling rack.

Onion Bread

1Kg White bread flour

700gms Blood warm water

30gms Yeast

30gms Salt

30gms butter

3 medium onions

Pop the four in a bowl and crumble in the yeast. Break the butter into small pieces and add this. Pour in the water and begin to mix with one hand, bringing the mix together - it will be very sticky! When it is all almost together add the salt and begin to knead. When you have a soft supple dough put a little flour into a large bowl and pop it in, covered with cling film. 

Place the bowl in a warm (but not hot) place. It is also important that this space is free of drafts. Allow this to prove for 50 minutes to an hour it should surprise you with its size! During this time, halve and slice the onions and cook then slowly in a pan with a lid on for 40 minutes until soft and just browning.

Pull the dough out of the bowl and re-shape it. This stage is called Knocking Back (which always sounds too violent for me) and it is about removing the big bubbles of gas from within the loaf to create a much more complex matrix of little bubbles. Add the slightly cooled onions to the dough and work them softly in. (Warning this will become a strange mix of sticky and slippery)

Pop the dough back in the bowl, cover and leave it to prove once more.

After an hour or so tip out the dough and gently knock it back again. 

Split the dough in three and shape each into a rugby ball shaped loaf placing them all on a baking sheet. Sprinkle over a little flour and drape over some cling film (you don’t want it to restrict the dough rising again.

Put the oven on to about 250 degrees celsius (or as hot as you feel safe with your oven!) Just before the loaves go in the oven make a cut along the middle with a razor or very sharp scalpel. 

After half an hour pop your loaves into the middle of the oven and bake for about 25 - 35 minutes but make your own judgement on this. For a really artisan look leave the loaves in the oven a little longer than you think is necessary.

Take the loaves out of the oven and place them on a cooling rack.

French Pain d’Epi

1kg French Bread flour (sometimes called French 65)

700gms blood warm water

30gms Fresh Yeast

30gms Butter

30gms Salt

Add the flour to a large bowl and crumble in the yeast. Break the butter into small pieces and add this. Pour in the water and begin to mix with one hand, bringing the mix together - it will be very sticky! When it is all almost together add the salt and begin to knead. When you have a soft supple dough put a little flour into a large bowl and pop it in, covered with cling film. 

Place the bowl in a warm (but not hot) place. It is also important that this space is free of drafts. Allow this to prove for 50 minutes to an hour it should surprise you with its size!

Pull the dough out of the bowl and re-shape it. This stage is called Knocking Back (which always sounds too violent for me) and it is about removing the big bubbles of gas from within the loaf to create a much more complex matrix of little bubbles. 

Pop the dough back in the bowl, cover and leave it to prove once more.

After an hour or so tip out the dough and gentl;y Knock it back again. 

Split the dough in four and pull or roll each into 12’’ (30cm) strip. Place the loaves on a baking sheet. Sprinkle over a little flour and drape over some cling film (you don’t want it to restrict the dough rising again.

Put the oven on to about 250 degrees celsius (or as hot as you feel safe with your oven!) Just before the loaves go in the oven take a pair of scissors and starting at one end make incisions at 45 degrees every 3 or 4 inches. Twist the loaf left then right all the way down till the end - it should resemble an ear of corn.

After half an hour pop your loaves into the middle of the oven and bake for about 20 - 30 minutes but make your own judgement on this. For a really artisan look leave the loaves in the oven a little longer than you think is necessary.

Take the loaves out of the oven and place them on a cooling rack.