Paul Hollywood's Bread tv programme

Swan_2

Justamum wrote: »

Apart from the shape it didn't look like any ciabatta I've seen. Usually it's got massive holes in it, whereas his had the texture of normal bread.

I wondered about that too :think:

flea72 wrote: »

Ciabatta is a bread roll. I think you are confusung it wih foccacia

What he made was the original classic 'slipper' shaped ciabatta, the ciabatta roll is a (relatively recent I think?) variation made with the same dough. Focaccia is an entirely different kind of Italian bread, usually larger, flatter, topped with oil & sometimes herbs & other flavourings.

I do take issue with some of what he produces, for instance a classic baguette shouldn't have oil in it, but I guess he's adapting the recipes for the home baker. A proper baguette is notoriously difficult to make properly.

Also did I blink & miss it, or did he show a fougasse then not demonstrate it? That's a really fun bread to make Maybe it was a preview for next week?

Swan_2

Grouchy wrote: »

Umm, I found the last episode a bit queasy. Pizza and chiabatta are standard. Some lovely classic recipes overloaded with added faddish ingredients or full of and swimming in buckets of oil. Unhealthy and over the top, made my stomach turn.
Large segments of the progamme are not about baking breads really.
I won't be watching again.

Yes I wish there was more about actual bread baking. Possibly it'd be difficult to fill an entire programme without alienating most of the viewers, but selfishly I'd rather have fewer programmes than have all the filler.

Tbh I'm not liking this series very much, but I'm very interested in bread baking so I thought I'd give it a go (although I'm not a fan of Mr Hollywood)

Justamum

flea72 wrote: »

Ciabatta is a bread roll. I think you are confusung it wih foccacia

No. I've bought ciabatta in the same shape as he made last night, and it was holier (not Holier :rotfl:). Here are some pics http://www.google.co.uk/search?hl=en&gs_rn=7&gs_ri=psy-ab&cp=9&gs_id=3o&xhr=t&q=ciabatta+bread&bav=on.2,or.r_qf.&bvm=bv.44442042,d.d2k&biw=1024&bih=629&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi&ei=YKpaUe-aM4TmOZLIgJgL

Foccacia is a flatter bread and looks like this http://www.google.co.uk/search?hl=en&gs_rn=7&gs_ri=psy-ab&cp=9&gs_id=3o&xhr=t&q=ciabatta+bread&bav=on.2,or.r_qf.&bvm=bv.44442042,d.d2k&biw=1024&bih=629&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi&ei=YKpaUe-aM4TmOZLIgJgL#um=1&hl=en&tbm=isch&sa=1&q=foccacia+bread&oq=foccacia+bread&gs_l=img.3..0i10l10.45341.46751.0.47014.8.8.0.0.0.0.168.860.3j5.8.0...0.0...1c.1.7.img.sSKhSAJqAMc&bav=on.2,or.r_qf.&bvm=bv.44442042,d.ZWU&fp=e66a1811a8610208&biw=1024&bih=629

Justamum

Making a pretzel into the right shape looks difficult.

7_week_wonder

I haven't had time to watch last night's programme yet but I can thoroughly recommend foccacia made using a food mixer to do the kneading (which is allowed - cos even the river cottage cookbook says so;)) I've made it at least four times now, it is pretty straight forward but looks impressive and tastes great.

Softstuff

Swan wrote: »

I do take issue with some of what he produces, for instance a classic baguette shouldn't have oil in it, but I guess he's adapting the recipes for the home baker. A proper baguette is notoriously difficult to make properly.

It's funny you should say that, in his "How to bake" book, which is linked to the TV series (which I haven't seen being is Oz), it's got oil. In the "100 Great Breads" book, which is older, it uses butter. So yes, it does seem he's adapted some recipes.

As for making it easier for the home baker though, I'm all in favour of that. I'd rather be able to produce a reasonable facsimile of a baguette (which frankly would beat half of the supermarkets offerings over here) than get 6 pages of instructions for an authentic baguette I have no chance of making (I actually read an entire book about the baguette once with lengthy instructions that were so off putting I've never tried it).

In any case, I have now bought 100 great breads and just picked up How to Bake from the library. At first glance it occurs to me I'll end up buying this book as well (to tell you how rare it is for me to buy a cookery book, there were previously 3 on my bookshelf - an ancient one on indian cooking that uses no premade ingredients, another book on bread with a perfect naan recipe and my own!).

Damn you Mr Hollywood. I've gained about a kilo in a week eating 3 loaves I made from the first book of yours. Now I'm in possession of your pork pie recipe I'm in trouble.

angeltreats

My copy is taking ages to be delivered from the Book People I know it's been a bank holiday and everything but apparently it's been sitting in the driver's van since about 6am last Thursday morning Wish it would hurry up.

angeltreats

flea72 wrote: »

Ciabatta is a bread roll. I think you are confusung it wih foccacia

Ciabatta should have a very holey texture. Look at these.

I've made ciabatta from a River Cottage recipe and also from an Ursula Ferrigno recipe. Home made is lovely but you do really have to be quite organised and whereas I rarely ever buy a loaf for sandwiches or toast these days, I do still buy ciabatta for convenience.

Justamum

angeltreats wrote: »

My copy is taking ages to be delivered from the Book People I know it's been a bank holiday and everything but apparently it's been sitting in the driver's van since about 6am last Thursday morning Wish it would hurry up.

I was lucky, mine was delivered last Thursday I've made the crumpets, but I need to get some proper crumpet rings - mine stuck to them so the crumpets ended up all messy. They weren't deep enough either, so they're on my shopping list for Friday.

lovelife79

I got his book going with this series as an easter present.

looks so good, tried the soda bread recipe (no buttermilk, so made my own and it still worked)

OMG! it was sooooo good! took it to my sisters for her bday lunch (id made soup as well) THERE WAS NONE LEFT!! only got one slice as well, gutted! oh well, just need to make more...... :rotfl::T