Bread is the lifeline of millions of people across the world, with 99% of UK households buying bread it is undoubtedly a integral part of our diet. On a basic level it’s a simple prepared food, and as such the basic ingredients haven’t changed in thousands of years. I love baking and I love the whole process of making a loaf; its a very mindful thing, offering time to think and allowing you to do something physical which has a satisfying end product.
I’ve made bread on and off over the last few years, but recently I’ve been getting more in to it. Although not working at the very early times of commercial bakers, making and kneading the dough before the school run has become a good way for me to start the day. With the positive benefits of bread on my mental wellbeing in mind, I discovered Bread Club. It’s been set up by a community social enterprise run by The Community Chef in nearby Lewes. The basic premise is that communities used to have their own bakeries and everyone had a relationship with the baker, the oven, the community bread; and this is something which we should reinvigorate. In addition, the mindful nature of bread making is something we can all benefit from. Bread Club in Lewes is a group of people who produce real bread for subscribers to the club, providing those who subscribe with weekly fresh, lovingly crafted bread.
Over the last couple of weeks I’ve started a course of bread making training with Bread Club and the Community Chef, with a view to developing a similar project in Hove. Though a stressful experience in many ways (I still find meeting new people a challenge); working with a small group of bread lovers, making bread and enjoying lunch, has been a highlight of my week. So far we’ve focused on the basics of bread and how the different variables can be controlled to get a great loaf, as well as developing an understanding of enriched doughs. We always leave holding bags bulging with warm bread, and I fill the train home with amazing bread aromas. I can’t wait until next week.