Paul Hollywood's Bread tv programme

BitterAndTwisted

I forgot that it was on and missed it and am really cross with myself as I saw the trailer and wanted to see it.

Many thanks for the link lynnemcf as I saw from there it's being repeated on Sunday at 11.30 on BBC2. I've made a diary entry and won't miss it now.

Grouchy

I really don't like the whole tellycook stuff and avoid like the plague except Nigel Slater occasionally, but I've just got into baking my own bread and watched this, thought it was really useful. Has anyone tried the pan of water in the bottom of the oven?? Never heard of that before.

I've been trying to find a good everyday bloomer recipe and will try his which is a slight variation on my usual one. Looking forward to the rest of the programmes. My goal is avoiding store bought bread altogether.

Here are two rustic savoury loaves from recipes I've been experimenting with. Still need a bit of tweaking as I'm still a novice at this ...

BitterAndTwisted

I think the water at the bottom of the oven is to gt a less crispy crust.

Grouchy, it's really not helpful to mention your savoury loaves unless you give us a clue to the recipe! Are the ones in the photo ordinary white wheat flour or what?

Raksha

BitterAndTwisted wrote: »

I think the water at the bottom of the oven is to gt a less crispy crust.

Grouchy, it's really not helpful to mention your savoury loaves unless you give us a clue to the recipe! Are the ones in the photo ordinary white wheat flour or what?

Actually it's the opposite, water generates steam which promotes a crisper crust.

anniemf2508

The water in the bottom of the oven is generally used when making baguettes, as you want a really crispy outer but a soft inner.

I got the book for this on Saturday, made ciabatta on Sunday and it turned out lovely and really quite easy to do although a little time consuming as you have to make part of the mix at least 6 hours before making the dough.

CupOfChai

Since I've attempted to make my own bread and it didn't work brilliantly, I'm paying attention! Will definitely try his way of making the basic white bloomer, I already saved the recipe from the BBC site. Curry-loving OH informs me I'm to ensure I watch the next episode and pay strict attention, so I can learn to make naans.

I couldn't make all our own bread, there just isn't time. But I do want to do it sometimes because I absolutely adore good fresh bread and that's the sort that is more pricey to buy.

LandyAndy

Justamum wrote: »

I watched, and I'm going to have to buy the book!

Me, too.

I make bread regularly (once or twice a week) and wanted some different ideas.

Bread making has to be one of the most satisfying things you can do.

sandraroffey

Paul Hollywood is the best bread baker (and bread historian) in the world. a few years back i had a shop with my husband, opposite pauls bakery shop in canterbury.....fatal!!!!!!

bread so yummy that we were eating a loaf or flat bread a day, as it was, nothing on it. the smell wafting over to us opposite was just drawing us in.

he did one with bits of roast potato in it...to die for. and the garlic and rosemary....... im just going to have to buy the book.

Justamum

sandraroffey wrote: »

bread so yummy that we were eating a loaf or flat bread a day, as it was, nothing on it. the smell wafting over to us opposite was just drawing us in.

That's the thing about proper bread - it doesn't need anything on it. Even though I make all our own bread (just basic for sandwiches and toast) occasionally I buy a loaf from a newly opened artisan bakery in Douglas when I go shopping. It's delicious. He makes it using sourdough - something I've tried in the past but haven't really bothered to try and get to grips with.

I was pleased to see PH made a malt loaf last night - I love malt loaf, so I'm going to give his recipe a go.

andygb

Just a word of warning about putting olive oil in, if you have never done it before. Olive oil burns at a fairly low temperature, so if you bake at 240C, then the crust will be fairly dark. I tend to bake at no more than 220C for about 25 minutes when using olive oil.
The loaf tin filled with water is a trick used by French bakers, when they wish to get a really good crust on baguettes, flutes and ficelles.
As for knocking all the air out of the bread before the last shaping and proving, this only applies to some loaves (the English style IMO). You have gone to all that trouble to get a very light, aerated dough so why ruin it?
If you are baking French style bread with a very open, cellular structure, then no oil is used, a long initial prove (sometimes as long as 14 hours), and very gentle handling of the dough, in fact nothing more than shaping on a floured surface.