27 January 2012

Baking bread at The Beehive’s cafe

Guest post by Beehivereceptionist & cafe chef –  Francesca Ruffo

photos by Beehive receptionist – Alina Goroaia

Bread is one of those things which for some of us is essential – a source of nourishment and even a comfort food.  In The Beehive’s cafe we like to make our bread from scratch, by hand, using a variety of organically grown flours and seeds.

We have a wonderful book of bread recipes which Linda and Steve bought to inspire and motivate us when we first made the switch, several years ago, from buying bread at a local bakery to baking it ourselves in the cafe. These days, my colleague Gianluca and I have got it pretty much down pat, but it is still nice to take the recipe book off the shelf and consider a fresh ingredient or different method for our daily breakfast loaves.

The beautiful thing about home baked bread is that it never tastes the same way twice as it’s not possible to replicate all conditions precisely. Gianluca and I, over the years, have developed our own styles of baking our Beehive loaves. Gianluca, for instance, likes to use olive oil in his dough and loves to add seeds. He is also a big fan of no knead bread. I, on the other hand, like to knead and feel the quantity of liquid, helping to form the elasticity and precious bubbles. I prefer to mix our manitoba flour base with different flours, my favourite being spelt which gives the crust and toast a great flavour. Our bread is always vegan and we also bake gluten free bread and try to have it available when we know that there may be gluten intolerant guests staying with us.

When we first made the shift to baking our bread for the cafe we used a bread machine. Being a purist I was secretly glad when the machine died as it could not keep up with the demand we had for fresh bread.  Rather than buy another machine, we decided to start making it by hand. In general, we bake a pair of loaves at the end of each cafe shift for the next day’s breakfast, or if I am working at reception in the evening I will bake in the evening for the next morning – letting the perfume of baking bread drift through the whole Beehive!

The oven we use is a small domestic oven, about half the size of what many people have in their own homes. It is super simple and just does the job we need it to do, baking our bread and cakes without any fancy gimmicks.

We love to have the smell of freshly baking bread, chocolate cake or other goodies drifting through The Beehive. It makes our place feel homey and it gives us a chance to connect with guests and have them feel as at home, as we feel working here.

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