Paul Hollywood's Bread tv programme

Miró

I have serious bowl envy after watching last night's prog. Would love to know where they come from?

sonastin

angeltreats wrote: »

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 thought about the fridge option but I'm not a morning person and there certainly isn't time in my morning routine for the full knock back, shape, bake routine. I got there in the end last night, although it did come out of the oven at 11:30 pm! It was a wee bit salty but that's because the battery is gone in my accurate scales so I was trying to make do with an old scale that was always rubbish but more so now the bowl is wobbly on top! Also a wee bit dense but I think that's because I tried to force it on. Nevertheless, we've got through a whole loaf between supper, breakfast and lunches so I'll give it another go tonight. Just need to remember to start it before I make a start on dinner

I didn't think last night's was particularly practical - not many folks have large flat hotplates big enough to do half those recipes. I still haven't watched the pitta bit as a got a phone call mid-way through but it's the only bit I really fancy trying.

Grouchy

Mir! wrote: »

I have serious bowl envy after watching last night's prog. Would love to know where they come from?

Absolutely agree, best part of the programme!:)

Elliesmum

Grouchy wrote: »

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.

Thanks Grouchy, I am so glad that I'm not the only one who thought that. To me he appeared a little arrogant, especially with the guys that were making the breads in their establishments....

I think he may have lost a viewer...

EM x

Grouchy

Olderbutnotwiser wrote: »

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?

I am no expert as you know, so not sure. Did you follow the same recipe to the letter? Did you let it prove longer? What is the crumb and general texture like? Airholed? Are they tasty anyway?

I think with a bit more information somebody might be able to figure it out. Sorry not sure about 2lb tin question. Personally I find baking rustic breads in a tin doesn't work as well - somehow they can overfill and look a bit leaning tower of Pisa like Also I'm not fussy if they don't look perfect and are a bit quirky just as long as they taste good.

Cheers

Swan_2

angeltreats wrote: »

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 wrote: »

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

sketchingkari wrote: »

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?

You might be able to find masa harina in a deli or health store, & for anyone in the Glasgow or Edinburgh areas Lupe Pintos stock it, I get mine there, & no I don't work for them They do mail order, but again the postage is prohibitive.

Failing finding a local stockist, asking a deli or health food store to order some in is probably the best way forward, but don't let anyone convince you to have cornmeal/polenta/maize meal as a substitute, they're entirely different & won't hold together.

Hope you can find some

Swan_2

Olderbutnotwiser wrote: »

Would I get better results from baking the bread in a tin? How much flour would I need for a 2lb tin?

Grouchy wrote: »

Sorry not sure about 2lb tin question. Personally I find baking rustic breads in a tin doesn't work as well - somehow they can overfill and look a bit leaning tower of Pisa like Also I'm not fussy if they don't look perfect and are a bit quirky just as long as they taste good.

Cheers

Hi OBNW I just noticed your 2lb loaf tin question when grouchy posted.

I used to bake 3x2lb loaves at a time & would use a 3lb/1.5kilo bag of flour, so a dough made with a total of 1lb/450-500g flour in the combination of your choice would be a good starting point.

Olderbutnotwiser

Thanks for that guys!
I think my dough was less sticky maybe that was why my bloomer ended up looking like a giant smartie!

Great British Bake off Easter prog on tonight at 8pm I really fancy trying hot cross buns.
My daughter likes the look of the M&S ones advertised on TV at the moment with chocolate and orange, but thats just wrong surely!!!!

anniemf2508

cshermen2000 wrote: »

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.

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mexgrocer are really reliable for delivery i buy gluten free wraps from them once every 3 months and are always well packed and arrive quickly

GubGub

Olderbutnotwiser wrote: »

Great British Bake off Easter prog on tonight at 8pm I really fancy trying hot cross buns.
My daughter likes the look of the M&S ones advertised on TV at the moment with chocolate and orange, but thats just wrong surely!!!!

Thank you! There's been an ongoing debate about this in my house and they are just wrong. Sticking a cross on top of something does not make it a hot cross bun.