Bread is as old as time. Mankind has always been partial to a bit of stodge. Pack those carbs in and then put in a good shift in the fields.

I used to be a bit daunted making bread. Anything with yeast sounded like too much of a faff. All that muscle work, digging your knuckles in the kneading. Then came the proving, living in hope that the mass of dough flourishes into something rounded and gorgeous.

The Bolton News: Mak Patel with his milk buns receipe

There were failures. Disappointment and heartbreak at seeing the dough stay inert and lifeless. The final thing out of the oven wouldn’t look out of place as a feature in a garden rockery. All those hours wasted. Even the family’s love wouldn’t extend to admitting the bread was edible. Humiliation and tears.

In my journey for Bake Off I have learnt the secrets to making good bread, ones that will bring immense satisfaction and you can punch the air each time. There are a few tips I can impart.

Hydration

The ultimate key to success of a good bread. Hydration is the quantity of liquid to the flour. The higher the hydration, softer the loaf. Different chefs have different levels of hydration for the type of loaf they’re making, but there is a level they won’t go under. My working ratio is 60%. For every 100g of flour I use 60ml liquid (water or milk). This will give a very manageable dough and airy loaf.

Yeast

Use good quality yeast dried or fresh yeast. Avoid quick action yeast which is mainly for bread machines. The catering brand of dried yeast I use has never failed me. Activate the yeast in hand-hot warm water with a splash of sugar. It should bubble like crazy after a few minutes. If it doesn’t, start again. By the way, yeast hates salt so keep them separate for as long as possible.

Flour

Strong flours have a high gluten content that makes the bread soft and chewy. Kneading the dough for 10 minutes or so will give a very smooth and elastic dough. You can tell its right with the light test. Stretch a bit of the dough against some light. It should be a translucent without tearing.

The Bolton News: Mak Patel with his milk buns receipe

Mak’s Milk Buns

A very versatile bun recipe, that can be used for sandwiches, burgers, with a cheese pastie in the middle and so much more. They are soft and light. In fact you will be rather pleased with the result that shop bought buns will be a thing of the past. Follow my tips above and be patient. This recipe is perfect for a stand mixer as it takes a lot of the hard work out of the equation. Hand kneading is just as good. Bread making is a very spiritual process. Let’s not go into yoga positions just yet though.

500g Strong white flour

300ml warm milk (60% hydration)

7g dried yeast

½ tsp sugar

10g salt

25g soft butter

Half a cup of melted butter for brushing

Method

1. Warm 250ml of milk in the microwave. About 45 seconds.

2. In a stand mixer with a dough hook mix the flour and warm milk until it gives you a rough mix. 4 minutes max. Stop the mixing at this point and let the dough rest

3. In a cup heat 50ml of milk in the microwave. 20 seconds should do. It should warm but not hot. Add the yeast and sugar. Mix and leave it to activate, 5 minutes at least.

4. Once the yeast has bubbled sufficiently add it to the dough and mix for 2-3 minutes on medium speed. Add the salt and keep the mixing going on the same speed. Add the butter and increase the speed ever so slightly. It’ll look like a sludgy mess but have faith. After about 10 minutes the dough will become smooth and elastic.

5. Take the dough out of the mixing bowl and knead by hand for about 2 minutes. This will give you a good feel of the dough. It should be warm, smooth and springy. They more bread you make the more you will get an understanding how it should be.

6. Place the dough back in the bowl, cover with cling film and Prove the dough in a warm place (an oven heated to its lowest setting is ideal). After about 1 to 2 hours it will have doubled in size.

7. Knead by hand to knock the air out. Cut into 100g pieces and roll into balls. Place the rolled dough in a floured high sided baking tray. Cover and leave to prove for another hour or so. The dough will rise into each other creating this beautiful batch effect.

8. Heat oven to 180 degrees. Bake the buns for about 20 minutes, until golden brown on top. Brush with the melted butter. Carefully remove from the baking tray and place on cooling rack. Cover with a tea-towel and leave to cool.

They keep in the bread bin for at least three days. Good luck