Bread: Learn to bake with chef Charlie Hodson

good morning I’m Charlie Hudson Norfolkchef and food champion I’m old Hall farmdairy and Whitin with Rebecca Mayhewfarmer and ownershe’s taking up the joys who can findout more about milking and what they getup to on the farm before we head to thekitchen so I can show you for funrecipes to share with your family athome up to short walk up the farm trapand out the cow shed a little underimportant for us within farming is theeducation side the education starts atgrass roots of children Chang recipefarming and the traceability of wherefood comes from so at this point I’mgonna hand over to Rebecca maybe youngand the farmer is going to share withyou what they use their beautiful Jerseylook for on the farm and in the wideraudience of Norfolk good morning I’mRebecca and these are our Jerseygoddesses we started our dairy three anda half years ago we milk all the Jerseygirls here but fair to be in total wesell raw milk direct to the public andwith that we make ice cream butterOxley we have cream and you’re good oneof the most important things to us aboutour dairy other than the fact that themilk is raw is that we keep our cows andparts together and we also love toinvite members of the public down tocome and see the cows being milked andlearn about agriculture it’s reallyimportant to us that childrenparticularly know where their food comesfrom and that’s why we’re here today[Music]many guys now we’re back in the kitchenafter great talkback of house you gomilk’s who looks after a beautifulJersey cows we’re going to be anenforceable recipes today but you canstir homely families so we’re going tostart for the bread recipe using localflourthat contains water oil and soap andyeast it’s a really simple recipe thatI’ve used about 15 years it’s foolproofso if I can do it anybody can do sosimple bread recipe we’re going to useone kilogram of bread flour strong breadflourinto thatyou’re going to put picture potency soif you handle mixer hope of six muchmore fun day with your handsand then we have 625 mils or tepid waterinto there we’re going to put somegrapeseed oil just a good squirtit’s tepid water tepid means it’s justwarm on the touch nothing more nothingless and into that we’re going to put 21grams of dried yeastand then we’re going to wake up a littlebit somewhat wants to dissolve the yeaststaring it in so there’s no grain leftand very sturdywe’re gonna wrap that to the strongpowerjust a little at a timeuntil the flower the water in the eaststarts to make the doughif you are doing this at home withoutmixer even there’s two or three in yourfamily when it gets a bit tiring on yourhand you can do it a bit like a relayso now that those performs what we’ll dowe’ll take the tower outFranchitti sofathat is a beautiful bread daywhat we need to do now though is proveit improving is ready what want to do isdouble the size of the bread and in thekitchen we’re very very lucky so what wedo we put our bread dough into a bigbowl cover it with cling film put it onwhat want to call the heat almost on thepass but what you can do at home is putyour bread dough into a bowl cover itwith cling film and put it in the areacovered well if you haven’t got anairing cupboard just somewhere variablewe’re going to keep a little piece ofthis wet note back just something elsewe’re going to do another onethat’s our dough into a bowland we’re going to cover it in clingfilm to clean from the boatand the key thing though is just to keepas much heat in the bow as you canand then we’re going to put this underthe Evite’sso our next stage on our bread making wepraise the dough once and that’s risen Ijust knocked it back down again my handswe’re gonna take that out then we’regoing to reprove it for the second timebut I’m going to shape it as well andput it onto this tray that will improvefor about another five to ten minutesfor exampleit’s very lightly shaping it with yourhands into a nice round ballwhat we pulled off to temporarythis is going to be our second proofwith a Brett so then put it back underthe heat lights and comewith a damp cloth for proxied 5-10minutesit’s now the bridge treatment for thesecond time I’m just going to fly on thechocolate backit’s just something I like to dopersonnameand I’m going to put in the oven 160degrees until golden brownbest way to find out if your breadskirts and turn it over get mom and dadto help you laughs cause it’s going tobe really hot you just tap the bottomso as it prints out the oven kids sowhat you’ve got to do get a mum and dadto help you because the bread is goingto be really hot just tap the bottom andyou’ll hear it sound so beautiful andcooked put it on a cooling rack andthere’s your fresh super I’ve made oursound bread today I’ve had the privilegeof being a total farm in widsom nearBunge supporting eatin grow farm hashtagfood army massive thanks to Rebecca andStuart Maggie for inviting us to thefarm to cook simple recipes forchildren’s cook at home with theirfamilies but also reminding you thatunder these times to keep socialdistancing so if you’re supporting yourlocal farm shops just keep that twometres between you and then we’ll all besafeand Charlie’s Norfolk food heroes thankyouyou