Paul Hollywood's Bread tv programme

Grouchy

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?

I used the Olive Bread recipe (it uses strong white flour) from bbcgoodfood and made the two loaves, one greek black olives and rosemary (was excellent) and sundried tomatoes and thyme (was good but a little sweet for my taste). The olive bread recipe by the book is also very good and easy.

I have read up a bit on the function of sugar and see mixed opinions on this. Most of my experiments so far have had sugar but I do find it a tad on the sweet side for a good white loaf so am going to try without? Anyone got experience with/without sugar recipes?

I've also been using recipes with olive oil and want to try a) without oil b) with butter c) with vegetable oil.

So many options !!

Cheers

andygb

Grouchy wrote: »

I used the Olive Bread recipe (it uses strong white flour) from bbcgoodfood and made the two loaves, one greek black olives and rosemary (was excellent) and sundried tomatoes and thyme (was good but a little sweet for my taste). The olive bread recipe by the book is also very good and easy.

I have read up a bit on the function of sugar and see mixed opinions on this. Most of my experiments so far have had sugar but I do find it a tad on the sweet side for a good white loaf so am going to try without? Anyone got experience with/without sugar recipes?

I've also been using recipes with olive oil and want to try a) without oil b) with butter c) with vegetable oil.

So many options !!

Cheers

I have only ever used olive oil as the oil component in my breadmaking.
I have left oil and sugar out, when using an overnight proving process, with quite a wet dough.
The result was a rock hard crust, and a very open texture - like emmental cheese. This was good because I was making French style ficelles, and the resulting crust was nice and chewy.

Raksha

My standard bread making recipe has been the River Cottage one, 500g strong bread flour, 300ml water, sachet of quick yeast. No salt or sugar. Not had any complaints.

Seakay

realy enjoyed the programme and interested in the tips of cold water, steam for crisp crust and using oil not hard fat.
I'm always looking for a soft crust as i like to toast bread or use it for sandwiches and don't want the edges to be a lot harder than the middle.
I've tried putting butter papers on top and wrapping the bread in a towel as it cool which helps - anyone have any other ideas?
I was hoping that PH would but all bakers seem to want a really crispy crust
Also, I assume he was using quick yeast not ordinary dried?

anniemf2508

This is the bloomer i made this afternoon, i'm quite pleased with it

Raksha

I was always told using milk instead of water makes a softer crust

Islandmaid

Just popped in to declare my love for Paul and his loaves - roll on the weekend to give it a go...........

andygb

Islandmaid wrote: »

Just popped in to declare my love for Paul and his loaves - roll on the weekend to give it a go...........

You girls are are such "jam tarts" - just concentrate on the bread for heavens sake!:)

Peggybabcot

Just to lower the tone even further I have to say, Paul Hollywood can knead my baps any day of the week!

Popperwell

I can make bread and plan to again but on my own I'll admit it is easier to buy one and saves on energy and we now have a baker on the town that offers more choice than the bread available in supermarkets so I can buy loaves such as a bloomer etc...it seems a bit expensive but then again I don't have to buy the flour so is it really?

anniemf2508, your loaf looks lovely...there is something satisfying about making bread.