Bread and Wood Burning


It would be fair to say that today my senses have had an olfactory workout. First the kitchen is enveloped in the delicious smell of fresh baked bread, my olive and pepper loaf sits on a cooling rack as, Never Can Sat Goodbye  by Gloria Gaynor plays on the iPod.  I transferred the song from my sister’s original 7” vinyl single onto my hard-drive and formatted it for my Apple device many years ago. To be honest I always preferred the b-side of this classic, We Just Can’t Make It.

Compared to commercially made bread, I love homemade. There’s sense of satisfaction when you throw together a handful of ingredients and out comes something so delicious. I say, throw, as when I’ve finished making bread the kitchen is a mess and looks like a mad baker has had a fit during the kneading process. I’ve had no training in the kitchen, but my paternal grandfather was a baker, so maybe there’s a bit of flour in my genes. This past two-weeks I’ve produced a rosemary focaccia, a fennel and garlic ciabatta and a couple of crusty white loaves, so am feeling like I’m becoming a little more like a traditional Italian peasant farmer. I was chatting to my friend in the local independent supermarket a few days ago and commented that they don’t sell bread. “We sell flour and yeast, why should we sell bread?” was her reply. “Every Italian mother knows how to make bread, why waste money buying a loaf when it only costs cents to make it at home?” I agree with her, as for the cost of one loaf you can buy the ingredients to make three or four.

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Later in the evening we decide it’s time we tested the wood burner. We purchased it two-years ago from a friend in Cellino Attanasio, and the cast iron burner took us nearly three hours to transport back as it weighed down my old Berlingo as we criss-crossed mountain tracks. The fire was laid and tentatively the paper was lit, I opened the windows expecting the room to be filled with smoke, but none came, it travelled up the chimney, as it was intended to do. The windows are closed and our living room is bathed in a red glow, twenty-minutes later the windows are opened again to let in some cool air, the room is stifling. Not having a handbook or instructions and being wood-burner virgins, we fiddle with vents and dampers and soon the heat is brought under control and a log glows seductively behind the glass-windowed door. Or fiddling has let the aroma of burning wood float into the air and it assaults the senses.

There are some smells that give pleasure more than others, and everyone has their favourites, be it freshly ground coffee or tarmac. It might be vanilla or even wet dog. But for me it has to be fresh bread or wood smoke, so today’s olfactory perception has been pleasurable on two counts. I just love days like this.

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