5 minute read
Bread 41
Bread 41
FOOD AWARD
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BY JORDAN MOONEY
There has always been something symbolic about breaking bread. In my house, and at many houses across the world, bread is always the centrepiece. No matter where you go, there may not be meat and there may not be vegetables, but there will always be bread in some shape or form. Bread is a constant.”
Growing up in a family of six, Eoin Cluskey remembers that there was always bread on his table. Although baking bread may not have been his original career path, it was always his calling. After initially training and working as a carpenter, Cluskey completed the Ballymaloe 12-week cookery course, then founded Bread 41 in 2018. Now, the Dublin 2 bakery is one of the city’s best-known and well-loved artisan companies. An organic bakery, the grain that is used in each loaf is freshly milled at the bakery every day.
In Ireland over the past number of years there has been a serious movement towards the real bread that Cluskey is passionate about. Each loaf is traditionally made and fermented for a minimum of 24 hours, something that helps to create the air bubbles and tang that sourdough bread is known for.
When the bakery first opened in 2018, the team was overwhelmed with the demand for its products, selling out in just 20 minutes. Now, with 44 staff members on board, the team at Bread 41 can produce hundreds of loaves of bread daily by hand, as well as several thousand of its bespoke pastries.
Each loaf is made with sourdough starter and options include: the Glentie Malt loaf made with three malted organic grains and three varieties of soaked seeds; an oat porridge loaf made with whole rye and roasted oatmeal; the Shakelton 7 seed loaf, which is made with three different cereal grains and seven different seeds; as well as sourdough baguettes, a traditional family pan and a special of the week. Each perfectly unique loaf is sustainably made, with Cluskey committed to running a zero-waste, carbon neutral company. He has worked on eliminating packaging and the company’s bread van is a converted vintage milk float, ensuring there’s no green guilt associated with your daily bread.
The bakery has built up quite a loyal fanbase; it’s not uncommon to see queues of eager punters lining the street ahead of its opening, especially at the weekend. Cluskey and the Bread 41 team are also well-known for their corporate social responsibility
Cluskey has achieved near-perfection with his loaves. Although Bread 41 is based in Dublin, the bread is coveted around the country – fans of the brand have long called for outposts to be established around Ireland, so watch this space.
bread41.ie
Buttermilk batch bread
Recipe by Bread 41.
Sometimes the simple things are the best. This is a really easy and really good bread that doesn’t take too long to make. It’s great eaten fresh and also makes delicious toast.
MAKES 1 LOAF.
575g strong white flour
12g salt
12g fresh yeast
202g water
202g buttermilk
Mix the flour and salt in a clean bowl. Crumble the yeast into the flour, then add the water and buttermilk.
Bring the dough together with your hands or with a spatula. Turn the dough out on a clean surface and knead for approximately 10 minutes. The dough should be soft and elastic. Place the dough in an oiled bowl, cover with a damp tea towel leave to prove for 90 minutes.
Turn the proved dough out and knock it back. Divide the dough into four equal portions, approximately 450g each. Shape each portion of dough into a rough round and leave to rest for 20-30 minutes. Once the dough has rested, roll each portion of dough into a tight round and place onto your baking tray in a 2×2 pattern, allowing each portion of dough to just touch each other.
Cover and allow to prove again for 60-90 minutes. Preheat the oven to 220˚C. Place a roasting tray into the base of the oven.
When ready to bake, place the loaves into the oven and pour water from a boiling kettle into the hot roasting tray; this should release a blast of steam. Bake the loaves for about 35-40 minutes or until the bread sounds hollow when tapped on the base. Remove from baking tray and cool on a wire rack.
