The new season of The Great British Bake Off is upon us, a time when baking flourishes and kitchens transform into havens of creativity. It’s a show that celebrates the simple yet profound act of breadmaking, reminding us of its significance throughout history and in our everyday lives.
The Rise of Bread: A Culinary Milestone
Imagine a world without bread. It’s hard to fathom, isn’t it? Bread, with its humble origins, represents a cornerstone of human civilization. Wheat, a staple food source, paved the way for settled communities, leading to the development of agriculture and the birth of civilizations. Bread has been a constant companion throughout history, nourishing generations and symbolizing our progress as a species.
Bread: A Symbol of Comfort and Resilience
The pandemic brought a renewed appreciation for bread, its simple yet profound comfort. Flour mills worked overtime, supermarket shelves were stripped bare of yeast, and everyone, from seasoned bakers to novice cooks, embraced the art of baking. Sourdough, a testament to patience and skill, became a symbol of resilience and creativity. In a time of uncertainty, the act of making bread offered solace and a sense of control.
A Personal Struggle with Bread Baking
Unfortunately, my own bread baking journey has been marked by a series of unfortunate events. My lockdown attempts at wholemeal loaves resembled paving slabs rather than edible delights. Instagram, a virtual showcase of culinary prowess, filled me with a mixture of admiration and despair as I saw others proudly display their golden focaccia and perfectly risen sourdough. I eventually threw in the towel, defeated.
A Revelation in the Heart of London
But then, like a divine intervention, an opportunity arose. Sauce at The Langham, a renowned cookery school, offered a bread-making masterclass. I couldn’t resist the chance to learn from the best.
A Culinary Journey Begins
On a misty Saturday morning, I embarked on my bread-baking adventure. The opulent Langham hotel, with its grand lobby and plush carpets, was an unexpected setting for a cookery school. It felt like stepping into a world of culinary extravagance.
A Kitchen Fit for a Queen
The kitchen, or rather, the farmhouse-style showroom, was simply stunning. Mod-cons blended seamlessly with rustic touches, and my inner home decorator couldn’t help but take notes. The atmosphere was warm and inviting, thanks to the friendly smiles of Kitchen Manager Millie Simpson and bread-baking expert Frances Aizlewood.
A Masterclass in Bread Making
We were about to embark on a four-bake challenge: focaccia, tiger loaf, milk buns, and soda bread. The names alone sent a shiver down my spine, but I was ready to face the challenge head-on.
The Art of Focaccia and the Importance of Salt
Frances, our guide, began by introducing us to the ingredients for the focaccia. Poolish, a pre-ferment, sounded like a culinary mystery, but I soon learned its significance. We then moved to our individual stations, each ingredient meticulously prepped in separate pots.
The milk buns followed, requiring the creation of a roux before incorporating it into the dough. We kneaded and mixed the dough with a powerful Kenwood mixer, a machine that would have made my mother envious.
Next came the tiger bread, which involved serious kneading and a lesson in the importance of salt. We tasted a loaf made without salt, and its blandness highlighted the crucial role salt plays in flavor.
A Symphony of Bread
With the focaccia and tiger bread set aside to prove, we tackled the soda bread. This simple loaf involved combining wholemeal flour with buttermilk, bicarb, and the ever-important salt. We were free to flavor our loaves, and I opted for oregano and chili.
As the doughs rose and baked, we diligently worked on our focaccia, adding toppings of our choice. The tiger bread crust was carefully formed, and the milk buns were shaped and sprinkled with nigella seeds and sesame.
A Feast for the Senses
This wasn’t your average cookery class. Sauce at The Langham went above and beyond, providing a culinary experience that extended far beyond baking. The prep was meticulous, the equipment top-notch, and the setting exquisite. We were treated to coffee throughout the class, and lunch was a culinary triumph.
A Culinary Masterpiece
The lunch spread was fit for royalty. Pissaladiere, a savory onion tart, was a culinary highlight, joined by panzanella, charcuterie, salads, and pesto-topped roasted new potatoes. A crisp glass of Sauvignon Blanc completed the meal. It was a testament to the dedication and skill of Millie Simpson and her team.
A Moment of Pride
The entire masterclass was perfectly timed, allowing us to create our bread masterpieces within the half-day lesson. Our milk buns were the last to emerge from the oven, and I was beaming with pride. “We could serve those in our restaurant,” Millie said, her smile a testament to my newfound baking prowess.
A Transformation
As I returned home with my creations, the expression on my wife’s face confirmed what I already knew – I could now bake bread. It was a moment of triumph, the culmination of a journey filled with discovery, fear, and ultimately, satisfaction.
Sauce at The Langham: A Culinary Haven
Sauce at The Langham offers an exceptional cookery experience, complete with welcome tea or coffee, a light lunch, and wine. Their upcoming classes, including a masterclass with Michel Roux Jnr, are sure to inspire aspiring bakers.
A Journey Inspired by The Great British Bake Off
As the new season of The Great British Bake Off begins, let it be a reminder of the simple joys of baking, the comfort it offers, and the possibilities that lie within each loaf of bread. Whether you’re a seasoned baker or a novice, the journey of breadmaking is a rewarding one, filled with creativity, discovery, and ultimately, the satisfaction of creating something delicious from scratch.
