When I turned thirty I toured around Italy in my Campervan cooking everywhere I went.
I did some amazing things which changed my life forever and I'll never forget it. Thanks
to Food Tube I can now share these things with you guys and I'm really excited. Puglia
bread. Now I thought I knew a thing or two about making good bread but when I got invited
into this little bakery in the backstreets of Altamura bread was taken to a whole new
level. This baker's supposed to be the best in Altamura. Altamura's supposed to be the
best place in Italy for bread. You know, people talk about it all over Italy. Now I show you
how we make. Natural yeast, flour, water and salt. 1kg of salt for 50kgs of bread, finish
it, ok? This is the natural yeast. Yeah, natural yeast, yeah. Natural yeast. You know when
you get good bread it's sort of sticky and knotty and has good texture and a wicked crumb
and it stays moist longer, do you know what I mean, and has that wonderful sort of beery
flavour? Well that's from the natural yeast. Sorry. Water. So what you're saying is that to
make a good bread you want the bread to take on about 65% water which essentially makes
it quite moist. Here. You are able to knead? Like this? Stop, stop, stop, stop, stop, stop.
Ok, I think that this one is like to Jamie. Like my arse? Woman. A woman's bum. This guy
was cheeky alright but he taught me how to make the best Focaccia I've ever had. Oregano,
oregano, salt. More salt because my customers. They like salt? Love drinking. Oh right! Let's go. Fantastic.
Yes. Oh you've got a wood oven. Would you like to go in? No! I've never, ever seen anything
like that in my life. Wow, you are fantastic. Thermometer or a... No, no. Or by? We use
a Focaccia to see the temperature, ok? Ah, there's no dials here, it's all, the fires
built and it's all done on the senses. They put the Focaccias in and depending on how
quickly the Focaccias cook they use that as their guide, you know, whether it's in for
five minutes or seven or eight minutes, they know how hot it is. Why is your bread so good?
Because we have the best flour and the climate, yes, is rich of natural yeast and the water
is very important. And time of working. 2kgs. That is a bread, you know. Focaccia, your
focaccia. Fantastic, look at that. Wow. The wood oven gives it a smell, it gives it the
most incredible... you know it's just cooked just to the limit but you know that's gonna
taste like heaven. And I'll show you a test of good bread and bad bread. You go and get
your normal sort of factory made bread and just from inside grab a piece of bread like that and
if you could get a normal sort of average, the normal bread in England, if you squeeze it, right,
without hardly any effort at all it willl go back to a solid lump of like a plasticine,
almost like raw dough. Now with this, when I squeeze it, it doesn't look like much, but
it's moving back and that's how you can tell if you've got a good bread made well.