The Best Bread in Puglia | Jamie’s Italy – UNSEEN


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.

100 thoughts on “The Best Bread in Puglia | Jamie’s Italy – UNSEEN

  1. I am sooo doing this today. It's rainy out and I have not made Foccacia in years. I am sure mine will not be near as tasty as in the video, but I am inspired to collect some fresh spring water to see if it changes the outcome of the bread. :)))  

  2. Wow. That is one hell of a wood-fired oven. Puts ours to shame, but our wings were pretty good…Sticky smoked-beer chicken wings

  3. we all like making different kinds of bread~ Turkish bread or Italian bread, or even dutch bread has there beautiful limits~ but home made is like farther love, a strong feeling of making others comfortable for warm bread~ for early in the morning is warm bread a nice touch of comfort~ 

  4. That guy at the beginning when he was explaining how the dough is made explained it in a way that looks like jamoe doesnt know how to speak englosh

    Its kinda funny

  5. If you're open to new business ideas, how about opening proper bakeries across the UK! So hard to find #realbread outside of London.

  6. Square toast and sandwich bread manufacturers will hire an assassin for showing the people of England "real" bread.

  7. can you believe gluten free diets are becoming a fad…. man how can they do that to themselves! Oh well more bread for me!

  8. can u imagine that bread with some salami – olives – olive oil – 
    or  to wipe a dish of pasta with tomato sauce (the left over in the dish)

    what about the crunchy parts 
    GRRRRRR

  9. We have brilliant bread here in Portland (Oregon, USA) and this has inspired me to buy a loaf tomorrow and have it with some goat cheese, salad and fruit for dinner!

  10. You never cease to amaze! I love this, particularly because it's been a decade since I was in Italia…(my heritage on all sides!) and I LOVE the people, the food, and the feel of the place. Your visit brought me back (and made me yearn for a taste)! Thanks, Jamie. You're the BEST!

  11. I don't understand why they should tell their recipe if now everybody can make it and  harm their business.

  12. Everyone calls me mental because youre like my biggest idol ever! I hope one day we will cook together would die for it! much love Yaz from Germany

  13. Why do you and Sorted Food have some of the same soundtracks? They are awesome, I want to know where they come from!

  14. torna in italia per i tuoi 40 anni e fai di nuovo il giro vieni a casa mia e cucina con me e mia mamma……jamie come back to italy for ur 40th come to my place and cook with me and my mum, it would be fantastic…..

  15. What is the natural yeast exactly made of? is it like a firm sourdough starter or just a giant block of yeast?

  16. Don't bother watching this muppet get the real deal with Italian Grandma cooking
    https://www.youtube.com/watch?v=D2ws4sTKrdI

  17. You look so nice jamie, even u'r talanted in cooking specially italian but you listen carefully and respect what the local bread maker teach u. Salut.. bravo…

  18. Haha I love Italy. I love Italian. They really live their life happily without protocol or anything like that.

  19. It's the same kind of stove they use in Arabia to bake Manaqeesh, ( Zaatar/ Arabian Thyme bread or cheese bread) This kind of stove is referred to as Tanour تنور in Arabic.

Leave a Reply

Your email address will not be published. Required fields are marked *