Happy national homemade bread day!
The best thing about homemade bread is the way it invites all of your senses. First there’s the comforting smell that lingers throughout your kitchen, and later, the seemingly automatic ‘Mmmm’ that escapes you as you take your first bite.
Today, 17th November, is National Homemade Bread Day. To celebrate, why not bake something special to share with friends, family, or maybe even bring into the office!
The History of Homemade Bread
While the origins of Homemade Bread Day aren’t quite clear, it’s fascinating to dive into the history of bread itself, which has been with us for as long as 10,000 years.
During the Neolithic period in Europe, it’s believed that humans made bread by retaining pieces of the previous day’s bread as a ‘starter’ in a similar fashion to sourdough making. It’s really been a staple in our cooking since day 1!
Intriguingly, the tragedy that was the volcano eruption in Pompeii actually preserved the city’s ovens, which led to archaeologists later finding them. They discovered that the people of 79 AD had access to bread, which they baked in at least 33 different bakeries across the city.
As the basis of so many recipes (such as pizza!), bread will always have a special place in our hearts. That’s why, this Homemade Bread Day, you should consider making some bread at home. It’s the best (and tastiest) way to celebrate. While it is a delicious staple for our taste buds, knowing how to make it is a MUST (or shall we say, a knead) for any baker.
Recreate Delicious #EcoRestaurants Flavours at Home
At Eco, we’re passionate about making bread from scratch. Our famous pizzas are truly defined by their fermented homegrown sourdough bases created from authentic recipes.
Fancy a taste of Eco at home? Here’s how to make a sourdough starter in just three easy steps:
400g flour
1 ½ teaspoons of yeast
42g sugar
1 teaspoon of salt
475ml water
First, using a wooden spoon, mix the dry ingredients together. Remember to never use metal utensils when making a sourdough starter as acid and metal aren’t a good combination.
Now, gradually stir in your water, mixing until it creates a thick paste.
Cover your bowl with a kitchen towel, letting it sit in a warm place for 2 to 3 days, giving the mixture a stir a couple of times a day. You’ll know it’s ready when it forms a sour smell and has a bubbly appearance. Store in the fridge.
Want to learn more about all things sourdough, Italian cuisine and the incredible history of Eco? Keep your eyes peeled for more blogs from Eco.
#NationalHomemadeBreadDay #EcoRestaurants
