Petersfield’s weekly magazine show, with Claire Vennis and Joff Lacey.
This week, Joff is at home in Herne Farm, while Claire is seemingly channelling mid-1970s’ BBC sports broadcasts from behind the Iron Curtain … all that’s missing is Bryon Butler.
They speak with Ramsdean’s award-winning baker, Sarah Raisbeck, who is now operating a ‘pick-up shop’ from her home and Sarah supplies us with an easy-to-make bread recipe – see below.
Plus there are contributions from Suzie Wilde, Martin Bamford and Richard Marks, and music from Mark Handley and the Bone Idles, who pay tribute to our NHS heroes.
This week’s P pod was recorded on Monday, 27 April, 1975, in Leipzig, via a series of anonymous drops and an underground network held together by fuse wire and sticking plasters. Production and editing were by Dave Bowers, who has subsequently been fired.
RECIPE
This is enough for two loaves:
800g bread flour (I’d go for 50:50, white and wholemeal)
560g water
30g olive oil (or whatever you have / prefer)
16g salt
1 sachet yeast (or 7g from tin, or 14g fresh).
Dissolve the yeast into the water, add and then mix all ingredients to a shaggy mess (everything’s incorporated but no form) and cover with a shower cap.
After 20 minutes lightly fold the dough over, rotating the bowl as you go and form into a ball. Repeat this after another 20 minutes covering up each time, then leave to rise until more or less doubled in size.
Gently plop the dough onto the counter, divide into two, form into balls and leave to rest (it relaxes the dough before you put it into the tins). Meanwhile butter and lightly flour the tins.
Flip one of the balls over onto a lightly floured work top so the smooth side is at the bottom; fold in half with your hand and place seam side down in the tin.
Repeat with the other loaf. Cover the tins (I use a shower cap for this as well) and leave to double or so in size.
Preheat the oven to 220, ideally without the fan.
Bake for 35 minutes.
Once out, tip onto a cooling rack and leave to cool. I put these in plastic bags to keep them soft, and they freeze really well.
This recipe is taken from a baker on Instagram called Richard Caddick.
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