Paul Hollywood's Bread tv programme

Popperwell

Thanks for the links...too expensive to buy cook books now but will watch the programme tonight...ok its not bread but 1st April 90 mins before Paul's programme the Hairy Bikers return with a new series...so Monday's are a food based night on BBC2.

Olderbutnotwiser

If anyone can help please do, the first bloomer I made was gorgeous but since then my bloomers have been getting wider but as tall, what am I doing wrong?
Would I get better results from baking the bread in a tin? How much flour would I need for a 2lb tin?

SIRENS

redfragglebiker wrote: »

I got the How to Bake book for crimbo and it's FANTASTIC. I'm not bad with desserts, cakes etc but my bread was never quite tight. So far I've made dinner rolls, a cottage loaf and crumpets from How to Bake and they've all been a resounding success! :T

Thanks so much for that, will give it a go, I'm good with cakes but usually stick to the same old loaf receipe, crumpets definately sound yummy:T

MrsE_2

lollipopsarah wrote: »

I watched this morning and drooled (!) but tbh I just haven't got the time to faff about with it.
I remember years ago I made a bread without yeast (when we had the power cuts) and it was lovely but I can't remember the recipe.
xx

Soda bread?
Soda bread has bicarb instead of yeast.

sonastin

I think I've made a mistake tonight. Decided to give the bloomer a go while cooking dinner. Didn't realise a) what time it was when I started and b) how long it was going to take for the "tripling in size" let alone the shaping, proving and baking. Oh well in for a penny and so on, I guess it's going to be a late night!

angeltreats

sonastin wrote: »

I think I've made a mistake tonight. Decided to give the bloomer a go while cooking dinner. Didn't realise a) what time it was when I started and b) how long it was going to take for the "tripling in size" let alone the shaping, proving and baking. Oh well in for a penny and so on, I guess it's going to be a late night!

You could just throw it in the fridge overnight, it'll prove slower and be ready for the oven tomorrow morning. I used to do this quite often. Or make the dough before work, let it prove all day in the fridge, then knock it back, shape it and bake it when I got home.

I have given in and ordered the book

I'm watching tonight's programme now as I just got home. Wonder where I could buy masa harina, I've looked for it before in the world foods aisle in Asda but couldn't find it and I don't have access to any lovely London shops.

cshermen2000

This is the first link I found angeltreats.
http://www.mexgrocer.co.uk/Masa-Harina-for-Tortillas-1KG-MASECA.html

Never used them so can't comment on delivery etc....

Oops just seen delivery is £3.90. Hopefully someone else can advise you on somewhere with free postage or a shop.

And cheaper here http://www.casamexico.co.uk/products/white_masa_harina_(corn_flour)_1kg-862-40.htm

angeltreats

Thanks for the links. Unfortunately the postage for both sites costs more than the masa harina itself! But they do have shops too so I might ask a friend in London to pop in for me.

One good thing about having lots of cookery shows on telly is that they do introduce new ingredients that the supermarkets eventually start stocking.

Grouchy

Pity the second programme was not as practical as the first. Would only be tempted to try the pitta.
What put me off most was his self praise and congratulation which got quite nauseating. And the sloppy eating habits didn't appeal either (sorry one of my pet hates).
May record next episodes and then skim for anything useful.

Have experimented with his bloomer recipe and found that overnight proving made the loaf much tastier and a nice openish crumb.

sketchingkari

I went on a search for the masa harina too, it's not too bad on it's own, but the postage makes it very expensive.

I'm wondering if it is worth popping along to somewhere like Holland and Barrets and seeing if they can order it in for me?