Home made bread

 Sorry I haven’t put a post up this week, but while we’re in the depths of winter I’ve decided I’ll only be posting once a week for now. There’s less going on up the allotments this time of year, but that doesn’t mean we’re sitting around with our feet up! There’s still plenty to do, and as always, a few unexpected hiccups along the way.

Storm Amy’s Visit

Just when you think winter might be easing up a little, along comes Storm Amy to remind us who’s really in charge. She certainly left her mark across the allotments this week. When I popped up there the morning after, it looked like a scene from a scrapyard — torn felt, empty water butts rolled halfway down the paths, and plastic compost bin lids scattered about like playing cards.

One of the neighbours’ polycarbonate greenhouses had taken a real beating — smashed up as if a lorry had ploughed straight through it. The panels were twisted, the frame bent, and there wasn’t much left that could be saved. It’s a real shame, as I know how much work goes into putting those up and keeping them going through winter.

We were lucky really — our sheds held firm and most things stayed put, though a few bits of felt have peeled back and will need sorting. Sam reckons it’s a good excuse for us to give the sheds a tidy and re-felt them properly before spring arrives. He’s probably right, though I can’t say I was in a rush to get up there in the wind and rain!

Storms like that are always a bit of a test for the allotment, but it’s all part of the challenge. You learn to expect the unexpected — one week you’re milling flour and transplanting onions, the next you’re chasing compost bin lids down the path. Never dull, never boring, and never short of a job to do.

This week we’ve been busy clearing more carrots and Brussels sprouts for the freezer. It’s a job I always enjoy – nothing like seeing those neat bags stacking up, ready to keep us going through the colder months. Sara does an excellent job sorting, blanching and freezing them all properly, and it’s satisfying knowing it’s all come straight from our soil to our plates.

Once we’d got that done, me and Sam turned our attention to getting the ground turned over ready for next season. Out came my Merry Tiller Super Major, the one I refurbished last winter. I’ve got to say, for its age it’s a grand machine and it was working beautifully… right up until the moment the drive belt snapped. I can’t even blame anyone for that one — it’s been on my “to do” list since January, and as Sara said, “Well, you’ve only yourself to blame there.” She’s not wrong either.

Still, up until it broke, the tiller was doing a cracking job, even in damp conditions. That old machine digs in well and really breaks the soil down nicely. It makes such a difference not having to dig everything by hand, especially in winter when the ground’s heavy.

Me and Sam take turns using the tillers and that way neither of us ends up pulling a muscle before heading off to work. It’s one of those bits of common sense you learn the hard way. Years ago, I’d have thought nothing of doing the whole lot myself in one go, but these days, I’d rather pace it out and still be able to move the next morning!

Just Me and Iris

On our second trip up to the allotment this week, it was just me and Iris. She’s always keen to help and it’s great to see how much she’s learned over the years. We took forty of our overwintering onions with us and got them transplanted into one of the prepared beds.

A few days earlier, me and Sam had gone over that patch with the tiller to break the soil up and then let it settle a bit. It meant all me and Iris had to do was rake it out level and make our planting rows. The soil turned beautifully — fine, crumbly and just damp enough to work with. The onions went in neatly, and we gave them a bit of encouragement with a light sprinkle of growmore.

It’s funny how even on grey winter days, just being up there with the tools, doing something simple like planting onions, can feel good for the soul. There’s always a quiet satisfaction in ticking another job off the list.

From Soil to Loaf

Now, moving away from the allotment for a moment, I’ve been experimenting in the kitchen again. I bake our bread once a week, and while I’ve got it down to a fine routine now, I can’t help thinking there’s always room for improvement.

So, I did my usual thing — went off down one of my long rabbit holes of research to see what other people were doing to make better bread. It turns out there’s a bit of a movement these days for milling your own flour at home, and apparently it makes a big difference. Freshly milled flour keeps all the goodness that shop-bought stuff often loses.

Of course, that idea had me hooked straight away. Before I knew it, I was deep in online reviews, watching videos, and reading about all the different types of grain you can use. The next thing I knew, I was on Amazon ordering myself a grain milling machine. I set a sensible budget before I started, because I know what I’m like — if I hadn’t, I’d have ended up buying something that could mill a ton an hour!

While I was at it, I ordered some grain too so I’d be ready to go as soon as the machine arrived. What I didn’t realise was that not all grains are equal. I ended up buying a soft grain — fine for cakes and pastries, but not really right for bread. What I needed was a hard wheat grain with higher protein content.Luckily, I emailed Doves Farm, and they were brilliant. A very helpful lady explained the difference between all the grains and flours, and pointed me in the right direction. That’s the kind of customer service you don’t get much these days — friendly, knowledgeable, and quick to respond.

First Milling Attempt

When the machine arrived, I wasted no time. I set it up, filled it with grain, and milled my first kilo. It was noisy — no getting around that — but it did the job well. When I lifted the lid, there it was: nearly a kilo of freshly milled flour. I was well chuffed.

I made two 500-gram loaves with it, just my usual recipe, and waited for the magic to happen. Trouble was, it didn’t. The dough felt heavy, didn’t rise like normal, and even after baking, the loaves came out flat. They tasted good, mind you, but they looked awful. More like bricks than bread.

Still, I’m not one to give up easily. Back to YouTube I went, determined to learn what I’d done wrong. I soon realised that freshly milled flour behaves a bit differently — it needs more rest time and sometimes a different water ratio.

The New Dough Mixer

While I was researching, I came across something else — proper dough mixers. I’ve been using our stand mixer for years, but I started reading that bread dough can really strain those motors, especially when you’re making heavier loaves. That’s all I needed to hear!

Then, as luck would have it, Amazon had a Prime Day offer on a proper dough mixer for under a hundred pounds. I couldn’t resist. When it arrived, I gave it a go, and what a difference! It might have been cheap, but it does the job beautifully. It kneads perfectly, quietly, and even has a setting for the first rise.

It’s one of those bits of kit that makes you wonder how you ever managed without it. Now I just tip in the water and ingredients, switch it on, and it does the hard work for me while I tidy up or make a cuppa.

If anyone reading this bakes their own bread at home, I’d honestly say — get yourself one. You don’t need the fanciest or most expensive model, but having a proper mixer that can handle dough makes life a lot easier and the bread much better.

Lessons and Little Wins

So all in all, it’s been a week of mixed fortunes — a snapped belt on the tiller, heavy loaves that could double as doorstops, and onions finally planted. But that’s how life goes sometimes, isn’t it?

I’ll get that new belt ordered for the Merry Tiller and give it a proper service while I’m at it. It’s too good a machine to leave sitting idle for long. And as for the bread, well, I’m already planning my next attempt with the right type of grain this time.

What I’ve learned, both on the allotment and in the kitchen, is that it’s all about keeping at it. You make mistakes, you learn from them, and you carry on. Whether it’s fixing an old engine, trying a new growing method, or learning how to mill flour, there’s always something new to pick up along the way.

So that’s the week done — a bit of mud, a bit of metal, and a bit of baking. Never a dull moment really, even in winter.

Until next time, happy digging, happy tinkering, and happy baking.