Anyone up for a weekly GBBO challenge?

(178 Posts)
evilwem Wed 10-Oct-12 13:54:57

I've been wanting to have a go at the 8 strand plaited loaf since they did it in week 2(?), but never get round to it. I wondered if anyone else has been itching to have a go at anything else - we could share triumphs and disasters smile No judges proclaiming our bottoms are too soggy or anything though.

Oooh I would love to do this but my ovens broke and Im toooo pregnant for baking at the min <sobs>

I really want to make doughnuts and the gingerbread houses.

evilwem Wed 10-Oct-12 14:19:32

I'd love to try doughnuts but I don't have a deep fryer. Is reaching the kitchen counter a bit of a struggle at the moment ;) I remember at about 30-odd weeks announcing to DH that it just wasn't possible for me to do the dishes any more.

Im 36 weeks and Im on housework strike grin

To his credit DP is very good. But he cannot bake. And I like cake!

kate2boysandabump Wed 10-Oct-12 14:29:10

I would love to try the plaited loaf too. I'd like to give the doughnuts a whirl too.

I'm 30 weeks, so I'd better get a move on or I won't be able to reach!!

HoneyDragon Wed 10-Oct-12 14:31:55

If we do a weekly challenge we'll all be too fat to reach the counters grin

grin Honey

evilwem Wed 10-Oct-12 15:35:24

Good point HoneyDragon. An occasional GBBO challenge then. Or maybe combine it with a Shred thread to combat the effects. Heavily pregnant women would be exempted smile

Would we all do the same recipe and then post pics or what?

If you start to do it I will join in in late November smile

evilwem Wed 10-Oct-12 15:43:51

All the recipes are [[http://www.bbc.co.uk/food/programmes/b013pqnm here]. There are 56 of them, so should keep us going for a while! Posting pics would be good.

evilwem Wed 10-Oct-12 15:44:10

dammit here

NettoSpookerstar Wed 10-Oct-12 15:49:43

I'd like to and I have the book, but can't hand knead and my Kenwood is broken.

evilwem Wed 10-Oct-12 15:59:35

Oh dear, so many frustrated bakers!

midori1999 Wed 10-Oct-12 16:41:41

Yes, I'll give anything a go. Although won't be bothering if it's a gingerbread show stopper... grin

I missed it last night. Damn...

Its repeated at 11.30am on sunday on BBC 2 (I think)

evilwem Wed 10-Oct-12 18:58:17

Excellent midori. Right, shall we start with the plaited loaf this weekend?

hugoagogo Wed 10-Oct-12 21:58:21

Not sure about this weekend it's been so busy this week, I will join you for the next one though.

coffeeinbed Wed 10-Oct-12 22:02:08

Oh I'm in!

I'm in. Any excuse to bake.

Oh, I would, but too busy this weekend - I've been wanting to do the plaited loaf since I saw it, and then when I bought Mr H's book and discovered the instructions for the plaiting are all of about 25 words long ... pfft. Don't know what the fuss was all about. wink

Whitecherry Thu 11-Oct-12 12:57:11

I have bought the bread ingredients...

snozzlemaid Thu 11-Oct-12 13:42:54

I'm going to have a go. Can't wait to see how everyone does.
What a brilliant idea.

Im so jealous. I want to make bread. Though considering my near fainting after walking round sainsburies I really really cant!

Cant wait to hear how you all get on!

Yorky Thu 11-Oct-12 14:00:04

I wanna play- DH will just have to babysit/do dishes/fold laundry/run between DC activities while I knead/plait/swear! If he's good I may let him help enjoy the results!

I want to play join in !
So , plaited bread first ?
I don't know how to upload photos though , I'm on an iPad from before they had cameras .

evilwem Thu 11-Oct-12 14:37:21

Oh lovely lovely, good to to see more participants. You'll have to give a detailed description of appearance, taste and texture instead DoIlooklikeatourist smile.

Doesn't have to be at the weekend, maybe just some point over the week.

NettoSpookerstar Thu 11-Oct-12 16:10:03

I might see if I can talk DD into helping and she can knead, she does love GBBO.
We're seeing Mary and Paul at the Good Food show next Friday

OhDearSpareHeadTwo Thu 11-Oct-12 17:57:46

Does it matter what the bread is as long as it's plaited ? I'm thinking about doing a brioche

evilwem Thu 11-Oct-12 18:04:18

The recipe given on the website doesn't look particularly specialised. A plaited brioche sounds lovely. Do you have a good recipe? I've never made brioche.

Never make Lorraine Pascals brioche. It has put me off making brioche sad

evilwem Thu 11-Oct-12 20:18:07

That doesn't sound good, what was the problem?

It was a really wet dough. Like basically liquid. Then when it was cooked it was sooo salty with a weird texture.

I followed the recipe exactly so Im pretty sure it wasnt me. I love brioche too!

bluebird68 Sat 13-Oct-12 08:27:52

i'm in too. sounds fun- like being back in home economics class. I'll do sometime over next week- i think thats a good idea as we can all pick our best day. Yummy , now to find a recipe!

snozzlemaid Sat 13-Oct-12 11:13:11

I've made the dough and it's currently rising. I have had help from dd (11) but she said the kneading was too hard work.
Can't wait to see and taste the final product - I've not made bread for years.

Planning on making the plaited loaf tomorrow , having watched a chef explaining how to plait bread on YouTube might take some time and lots of muttering I'm allowing plenty of time .

NettoSpookerstar Sat 13-Oct-12 14:07:56

Oh that's a shame snozzlemaid, because I was hoping DD would knead ours.
I wonder if I can make a plaited loaf with no knead dough I make.

snozzlemaid Sat 13-Oct-12 14:17:35

It's plaited now and proving again.
The plaiting was ok - the instructions are good. It doesn't look right at first but once you get going you can see it is working.
Nearly time to get it in the oven.

snozzlemaid Sat 13-Oct-12 16:16:27

Photo of the finished loaf is now on my profile. I'm not sure it'd win any prizes for its looks, but it takes lovely.
We've all had a slice while still warm with lots of butter.

That looks so good! Its made me really hungry!

snozzlemaid Sat 13-Oct-12 16:22:49

Should be 'tastes' lovely not takes.

evilwem Sat 13-Oct-12 16:28:33

Brilliant snozzlemaid, well done! Good tip about it not looking right at first, not sure I would have had enough faith to keep going til it came right smile.

I'm not going to be able to have a go til tomorrow, but looking forward to it!

NettoSpookerstar Sat 13-Oct-12 17:40:53

That looks brilliant.

hugoagogo Sat 13-Oct-12 18:35:44

Very nice snoz I might do it tomorrow after all.

snozzlemaid Sat 13-Oct-12 18:52:39

It wasn't too difficult and I'm definitely no expert. I didn't use all of the water in the recipe - it said to add 3/4 of the water and mix and then add the rest, but I didn't need anymore as it was already quite wet.

VikingVagineGhoulnamStyle Sat 13-Oct-12 19:39:54

I'm up for giving it a go tomorrow if I have time. Usually DH is the one who makes bread, but I'll see if he'll let me have a go this week!

bluebird68 Sun 14-Oct-12 09:24:38

i'll be making mine on friday so i can share it with others on saturday evening- unfortunately i work every saturday so it has to be that way. snozzle well done, looks lovely!

coffeeinbed Sun 14-Oct-12 09:52:42

I have a sodding cold.
Will try when I actually manage to get off the sofa.

evilwem Sun 14-Oct-12 19:50:42

I haven't managed it yet either - I had to jet wash the decking this afternoon instead. I might be able to get on with it tomorrow, but if not then definitely Tuesday as I have actual free time and everything.

I hope you feel better soon coffeeinbed.

VikingVagineGhoulnamStyle Sun 14-Oct-12 20:58:16

Ended up making green tomato chutney instead because the toms were going soft. I won't have time until next weekend now.

Bumpstart Sun 14-Oct-12 21:07:43

Hello everyone, I'm Sadi missed this, I baked bread last night as well!

Just tin loaves, though.

What is the verdict on the plait?

What is the next recipe? Next weekend?

Well I had a go today , had the dough made and rising nicely , when SIL rang , they were going out for a spin , could they call in .
So , a cake emergency , made a Victoria sponge .

Plan was do the plait later .

Well I did the plait ( about 25 times ) badly .

I think I made the dough a bit too slack , so I just managed a basic 3 strand plait , as I have a painter / decorater coming tomorrow at 8-30 am to paint the kitchen .

No pressure then to clear all my crap wonderful treasures away .

I am determined to do this though , and will try again .

evilwem Tue 16-Oct-12 14:42:05

I've finally had a go, plaited loaf currently proving. Not had as much free time as I'd hoped as preschool called to get me to bring DD1 home, so have been doing the final bit while trying to keep the DDs away. (DD1 is fine btw, can see why they called as apparently she didn't seem right, but she perked up as soon as I arrived.)

It's gone ok, though I remembered half way through rolling (/stretching/wanging around until they got longer) the strands that someone on GBBO used too much flour so they didn't stick together and the loaf cracked all over. Hmmm, hope it turns out ok, at least edible if not pretty!

bluebird68 Tue 16-Oct-12 16:08:22

i'm sure it will taste lovely! i cant wait to make mine- but resisting so loaf is very fresh for saturday evening.

evilwem Tue 16-Oct-12 16:41:51

It's turned out ok, a bit wonky but you can see what I'm aiming for smile. But my god it's salty! Think I'll dial down the salt if I make it again.

I've taken a picture, but I'm having trouble uploading it. I'll try again later.

Anyone else had a go yet? Anyone want to suggest what to do next?

evilwem Tue 16-Oct-12 16:50:35

Picture should be there now.

bluebird68 Tue 16-Oct-12 16:58:04

it looks great! well done, hope mine is as good . whose recipe did you use?
i'll have a think about what next

evilwem Tue 16-Oct-12 17:01:01

Just the one from the GBBO website I linked to upthread. Having trouble getting on to it to link again. It's Paul Hollywood's recipe and they do call him Salty Dog on the Telly Addicts GBBO thread smile

That looks great! How much salt was in it? I once made his focaccia and it was really salty too!

evilwem Tue 16-Oct-12 17:12:47

10g salt to 500g flour. I've not baked bread much before and when I have it's been teaspoon measures rather than grams so I didn't have much of an idea how much I was putting in.

NettoSpookerstar Tue 16-Oct-12 18:01:20

Wow, that looks brilliant.

Thats loads shock I thought a teaspoon was normal too.

I think I will be changing the salt in any of PHs bread in future!

bluebird68 Tue 16-Oct-12 18:38:49

just looked in my Andrew Whitley book and he uses 5 g salt for his basic whoelmeal loaf (500g flour), so its basically half. I'll use half and see how that tastes.

evilwem that bread looks superb!
I made the bread following the recipe , but less salt and it tastes fine ( not such a good plait on mine )
I'll try again , as I really want to do this .
Is there a new challenge for this week ?

TigerFeet Tue 16-Oct-12 22:01:02

I'm in! I've been itching to have a go at the 8 stranded plaited loaf. Can we have a couple more days to have a go at this before the next challenge?

XBenedict Tue 16-Oct-12 22:05:04

I have Paul Hollywoods bread book and he uses LOADS of salt! I made the plait the week after they did on the GBBO, it's not as hard as it looks!

evilwem Wed 17-Oct-12 09:21:49

We could stay on the loaf til the weekend to give everyone a chance to try it that wants to.

What next though? Something sweet? I've been looking through the other technical challenges, a lot of them need specific kit, but what about these?

Treacle tart

Queen of puddings

And I'd love to try the fraisier cake, but maybe we could work up to that smile

Anyone got any other recipes they're dying to try?

bluebird68 Wed 17-Oct-12 09:31:04

i'd love to try the fraisier but feel it needs a special occasion - maybe nearer christmas or even next summer when strawberries are back in? or maybe its one we all do individually as it fits whats going on in our calendars. I'm so glad they showed it quite clearly on TV as in the book i was befuddled with what to do!
i've made both the others before at school - so many , many years ago . I'd vote for treacle tart as i can make minis and take to work on monday to share (important to avoid me getting bigger!).

At some point i'd like to do something like croissants or danish as i've never attempted that type of dough but i'm not fussed about doing it right now. Also really want to do jam filled doughnuts- i don't even like them much, its just the challenge. I knows someone who made made them in a fairly small saucepan of oil rather than huge deep fat fryer. Strudel dough would be another- hard to imagine ever getting it that thin. and another time consuming thing that would need sharing afterwards.

bluebird68 Wed 17-Oct-12 09:44:28

Queen of puddings is a good choice also and it can be scaled down . DP doesn't ever do sweet things or eat wheat so baking is for me and work colleagues mainly.

Yorky Wed 17-Oct-12 10:09:33

I used to make treacle tarts at work, but have never done a queen of puddings - would be a very nice pudding for family. I think the fraisier is inescapably a summer thing - unless you could mess with the recipe and make chocolate creme pat and use cherries so its a bit black forest-y and then OK for Christmas (I know, I'm a heathen, and nearly incapable of following a recipe properly)
Strudel pastry scares me slightly, but quite fancy home made croissants

Yorky Wed 17-Oct-12 10:16:06

Although I think the DC could have a ball redecorating the house icing fondant fancies!

bluebird68 Wed 17-Oct-12 10:30:57

hmm they would be fun and i just watched the final, pithivier would be another good choice as can be eaten for dinner if doing a savoury version.
i'm happy with Queen of puds as next up, what does everyone else think?

evilwem Wed 17-Oct-12 11:06:27

What do you think the right technique for decorating the fondant fancies would be? Maybe dipping is right, but you just need to let the cakes rest a while longer so they don't collapse.

You're right that the fraisier is a summer thing, I hadn't really thought about the strawberries. Maybe we could reconvene for the beginning of the next series smile

I'd love to try almond croissants - I've been pining after them since we went to France last year.

Queen of puddings next is good with me, trying not to get ahead though - looking forward to seeing any more plaited loaves smile

I dont know how they were supposed to do the fondant fancies. The cakes were all breaking as it was but Paul and Mary said the fondant should have been thicker shock

If i was doing it I think I would get a ladle, hold the cake over the bowl and pour a ladle of icing over. It would be messy. But I wouldnt want to risk the sponge breaking!

bluebird68 Wed 17-Oct-12 11:47:17

i agree the fondant fancies challenge was a bit unfair as the sponge needs more time to rest, then more time for icing to set. I made simplified fondant fancies (no domed topped) once using peggy porchens instructions- they were hard, messy and didn't look great- i guess it is one to practise! I found it hard to get the full cake covered with icing but when i pushed it all in bits fell off!!

PP says to re warm fondant icing until runny , give it a quick stir then start dipping. dip the cake into the fondant upside down. Then to lift out- hold it with one finger at the bottom of the cake and with a truffle fork at the top. Making sure you don't push the fork into the marzipan just lift the cake gently and place it straight onto cooling rack and leave to set.

i made them once as a few years ago there was a new fashion for cake cubes being used to spell things out. Not sure i'd try again but never say never!

bluebird68 Wed 17-Oct-12 11:50:02

the truffle fork isn't actually in the cake, from the photo it looks as though it is being used in place of what your fingers would do. The prongs are quite thin and wide apart so good for support.

bluebird68 Wed 17-Oct-12 11:54:20

sorry more info- on her cube she is lifting out- the bottom is clear of icing, so looks like you dip it in as far as you can without submerging it. The extra icing will drip down to just cover that last few millimeters. If the fondant is thick enough it will cover back over where the fork touched the top and also cover any slightly rough edges. (in theory)

Yorky Wed 17-Oct-12 12:18:58

Wem - our local tesco had almond croissants on 2 for £1 when I nipped in this morning.
I just don't understand why the baby weight isn't shifting grin

evilwem Wed 17-Oct-12 14:02:46

ooh, I want to try making fancies now, one for the list.

Yorky - almond croissants are on my mind because I saw a pack of 6 in Costco for about £3. I managed to resist because a) they wouldn't have been as good as the ones in France, and b) I would have eaten them all anyway. But I was deliberating over them for a loooong time.

VikingVagineGhoulnamStyle Wed 17-Oct-12 18:54:46

According to the GBBO book, you should spoon the fondant over each cake and guide it with a palet knife if necessary.

bluebird68 Thu 18-Oct-12 08:08:42

that sounds easier- though on an large scale you'd waste more icing unless you has a tray underneath.
long day at work today so looking forward to a day of baking on Friday! Plaited loaf here i come!!

bluebird68 Thu 18-Oct-12 08:09:14

sorry i can speak and spell, am typing in near dark room !!

evilwem Thu 18-Oct-12 20:00:48

Oh, I thought it was Friday and I was going to ask how your day of baking had gone bluebird. But it's not Friday. It's Thursday.

<sigh>

Friday tomorrow though, eh? smile

Yorky Thu 18-Oct-12 20:15:18

Now you're just showing off because you know what day it is.

I generally have to ask my 5 yr old. And he quite often knows the date too. More use than I give him credit for really grin

D'ya reckon I could mix the dough, then leave it to prove while I take DD1 to her SALT appt, then carry on when we get back?

evilwem Thu 18-Oct-12 20:30:34

Ooh, I don't know, bread's not my speciality. How long will you be out for?

Yorky Thu 18-Oct-12 20:57:35

Can't see the appt lasting more than hour, its only a 10min walk away, just hope they won't be running too far behind

hugoagogo Thu 18-Oct-12 21:11:05

I need help with my plaited loaf.

1 The dough kept sticking where it was not supposed to and stretching.
2 Are the instructions right? It didn't look like a plait at all!
3 I gave up and made a cottage loaf, even that wasn't that good, too dense I think.

Bread is not my thing. sad

evilwem Thu 18-Oct-12 21:58:40

hugoagogo I think it's quite tricky to use the right amount of flour to get the strands rolled out so that they don't stick to each other when you are plaiting it, but do once they're proving so that it doesn't crack in the oven. I used a fair bit of flour and found them ok to work with, but then there were places where it cracked while baking.

The instructions are right, but it takes a while to look like it's working. It doesn't look like a standard three strand plait - there's sort of one of those running along the middle, with the other strands looping beneath it as you go.

Sorry you didn't get much out of it - will you try again?

Yorky - I think you'd be ok to leave it while you're at the appointment. At a guess maybe it'd need less proving the second time round, which might affect the final shape, but I really am pulling that out of thin air, no idea really!

Yorky Fri 19-Oct-12 12:37:03

It rose beautifully while DD was impressing her speech therapist (so nice when they have a good day at the right time!)
Not at all convinced by the plaiting though - looks a bit like a dyspraxic epileptic spider doing macrame!

Interesting thing I noticed in the recipe is the lack of sugar - never made a loaf which didn't have sugar to 'feed' the yeast. MAybe its a breadmaker thing?

Its now proving again, so fingers crossed it tastes OK.

Next time I'll have to try for an evening so not fitting around appts and nursery pick ups

bluebird68 Fri 19-Oct-12 12:40:41

i'm making mine too! its on its first proving.

bluebird68 Fri 19-Oct-12 13:52:36

gosh- far harder than i thought it would be. 1. to concentrate completely and not forget which step i was on for plaiting and 2. the last bits of dough?? they were getting thinner and thinner as i tried to finish off, in the end i tucked quite a lot underneath. now proving.

i've never added sugar to regular bread dough so must be a breadmaker thing.

Rosa Fri 19-Oct-12 13:56:15

I did a simpler version of the loaf as the plaiting required too much brain power. It tasted ok actually .... SO whats next ??? Treacle tart sounds nice but think it is too sweet for my household. Noo to the fondant fancies I felt so sorry for them as it looked really hard !

Yorky Fri 19-Oct-12 14:02:09

I'm better at baking than technology - trying to work out how to get photo from phone to profile!

DH sabotaged it - set the timer but was feeding DD2 when it beeped so I told him to tap it and see if it sounded hollow. He came back and said it wasn't dark golden, but light, so I said it mattered more what it sounded like. When DD2 had finished I went to see - pale golden? it was anaemic! had to put it back in for 5 minutes, but the bread and the oven had both cooled a bit so worried about it being a bit dried out sad
Fingers crossed

bluebird68 Fri 19-Oct-12 14:11:26

there were a couple of nods on Queen of puddings. I'm not sure if i can make it work for me under current set up at home. (too complicated to go into but basically DC have fled the nest and DP doesn't ever eat anything sweet ). Generally sweet things are for me , work colleagues and the occasional guest. Might have willing victim on sunday but not sure yet- can't take leftover Queen of puds to work! (though could take Treacle tart)

i would love to try flatbreads at some time. In pauls book he has flatbreads with bacon and epoisse cheese ( whatever that is- something creamy i think) and stilton and grape flatbreads. both sound yum

coffeeinbed Fri 19-Oct-12 14:14:32

Epoisse cheese is very smelly.
In a good cheese way, I must add.

Yorky Fri 19-Oct-12 14:57:54

Well it tasted very nice smile

Um, I see your dilemma Bluebird. Would your DP prefer a pithivier? they sound nice. Queen of puddings is probably the least sharable round the office dish we could have chosen grin

I've just been noseying through the list of recipes and fancied the Caramel and Cinnamon cake - but 13 eggs in 1 cake seems slightly OTT to me!

bluebird68 Fri 19-Oct-12 16:15:45

i'd love to do a pithiver- may well do that next weekend anyway.
I'm ok with Queen of puddings, just looked again and it can be scaled down easily so maybe i'll do a solo one .

well picture of plaited loaf up. Tastes nice but still too salty for me and i used 5g rather than 10g. Not happy with the plaiting, the start and ends are wrong but hey ho- first time so not going to beat myself up. The bread itself has come out very well. Lovely texture.

evilwem Fri 19-Oct-12 16:35:28

Perhaps we could pick a savoury and a sweet each week and people could choose which suits them?

<<secretly has doubts on the longevity of the thread now GBBO itself has finished>> smile

bluebird you need to make your profile public so we can admire your loaf smile

I'm currently waiting on the dough to rise for my plaited loaf. I agree Evilwem it looks like too much salt for my taste buds. We shall see though.

I shall load a picture up later....watch this space.

bluebird68 Fri 19-Oct-12 17:22:45

ok done that! my elderly neighbour locked herself out and whilst waiting for locksmith in my flat admired my plait (which was nice of her). Come on DP get home and say nice things.

I just looked at yours yorky its very good. Did you measure the length of the strands? I found it hard to get mine to behave and stay at 40cm or longer, they kept pulling back again- maybe i wasn't assertive enough with them!

Longevity of the thread? well i did enjoy making same things as everyone else in cookery classes at school but now older its nice to put own spin on things- like in the show when they got to make their own variations, plus then bakes can be adapted to own family situation. I think time is also an issue and making something every week may not be possible for everyone- but that shouldn't put people off making things when they do have time.

snozzlemaid Fri 19-Oct-12 17:28:13

Bluebird that looks brilliant. Not sure that i'll have time for anything this weekend.
Lots of the recipes look really tricky so not sure what I'll try next.

evilwem Fri 19-Oct-12 18:26:07

bluebird and Yorky, yours both look great! Very tidy smile

bluebird68 Fri 19-Oct-12 18:37:12

thanks! DP came in, looked at it and said "did you make that?" then "that's amazing, aren't you clever". Wow DP is not one for compliments. might try John's colosseum next ( joke)

Yorky Fri 19-Oct-12 18:52:22

Bluebird - I felt better about my plait before you made your profile public grin

Think I'll do queen of puddings tomorrow, DH loves a good sugar hit!
Or maybe I'll try the plait again, if I knead a double batch DC can make bread hedgehogs from their bits?

I agree it would have seemed more logical to 'cook along' with the show, but obviously a week behind, iyswim, but if nothing else you've proved to me I can do hand made bread even around appts and DC - Thank you, I was missing baking

NettoSpookerstar Sat 20-Oct-12 15:04:41

I saw Paul make the plait at the Good Food show yesterday, he made it look so easy.
I really must try it this week.

NettoSpookerstar Sat 20-Oct-12 15:05:21

Oh, and there's a Christmas show, and a celebratory show coming up.

NettoSpookerstar Sat 20-Oct-12 15:07:51

Celebrity, that should have said.

Mine is up on my profile. Sorry it took so long. I cannot load images via my phone.

The bread tasted lovely. Not too salty for us. I liked its simplicity and found plaiting it ok once you get going. It's a keeper recipe wise.

Please can I join?

Of course. The more the merrier. smile

VikingVagineGhoulnamStyle Sat 20-Oct-12 21:05:24

NoKnown you need to make your profile public for us to see!

How do I join in?

VikingVagineGhoulnamStyle Sat 20-Oct-12 21:06:56

Make a plaited loaf following the GBBO recipe, then take a photo and post it to your profile for us to judge see.

When will the next challenge start?

It should be public! Can someone check now?

VikingVagineGhoulnamStyle Sat 20-Oct-12 21:16:11

I think they'll probably just overlap. Next one seems to be Queen of puddings.

VikingVagineGhoulnamStyle Sat 20-Oct-12 21:17:16

Wow, that's neat plaiting!

Thanks. It was easier than I thought.

I'm making the queen of puddings tomorrow. I cannot wait!

snozzlemaid Sun 21-Oct-12 08:06:06

I'm going to have a go at Queen of Puddings one day this week. Doesn't look too difficult (last famous words). And I'm sure I can find a couple of people who will willingly sample it.

evilwem Sun 21-Oct-12 08:24:08

That is a thing of beauty NoKnownAllergies.

I'll be doing queen of puddings one day this week. I think we're having people over one evening so will have some willing guinea pigs (depending how it turns out!)

bluebird68 Sun 21-Oct-12 10:22:02

beautiful noknownallergies.

I think i'll either be making a savoury Pithivier next weekend OR i may have a go at making woven trellis over a pie (could be a savoury pie) . I think the trick for me to keep going on this will be to adapt some of the skills and techniques they used and put into practice in food we actually eat. I had a quick stab at a small treacle tart last night- tasted ok (i'm not a huge fan of ultra sweet food) and most will go to work but the trellis was hard- never done woven before. I think next time i'll roll out the trellis nice and thinnish, egg wash it, leave to dry a bit , cut a piece of round baking paper and do my woven design on there and then slip it on over whatever filling it is covering. I tried doing it on top of the treacle- disaster , and tried on some cling film (as per Mary's instructions), also didnt work. If anyone has another technique let me know please!

i didnt take a photo of it! I will do queen of puddings again one day (we made it in school) but can't see it being this week. Looking forward to seeing them all.

HairyPotter Sun 21-Oct-12 10:39:19

I'm very late to this thread and I didnt watch the show blush but I really want to try the bread.

Im very impressed by all the photos posted. I think I will have a bash this afternoon. What's the consensus with the amount of salt? 10g or 5g?

bluebird68 Sun 21-Oct-12 11:09:19

5 g was ample for me (for 500g flour)

bluebird68 Sun 21-Oct-12 11:24:45

right just watched the treacle tart bit again- several of them did the lattice work on baking paper- most then slid the design on. james flipped his on
( scary!). So i will try that next time- though probably slidding it on. Loved james- so devil may care.

bluebird68 I use a flexible chopping board from ikea for things like that. It's a bit sturdier than grease proof paper. You can flour it and cut on it too.

Thankyou for the compliments. blush I love baking but DH is always very kind with his compliments which makes it hard to judge if he is just being nice.

My QoP is currently at the custard setting stage. It looks quite watery though.

In terms of salt I would probably reduce next time just because I try to use less out of habit. I might make it again and see if it tastes any different.

Made the eight strand plait today .
I'm very pleased with it , a bit too brown though , but the plait is lovely , and it tastes V V good .
Will try and do the picture ( maybe tomorrow though , too busy watching Strictly results ! Oops )

Yorky Sun 21-Oct-12 20:22:06

Well no QoP here today, The day went off schedule when DD1 tripped over her own feet and headbutted the corner of a kitchen unit, ending up in minor injuries sad She's taped back together and will be fine, but will have to try and fit pudding in one evening during the week - maybe Weds when DH is on leave.

The DC had a lovely time yesterday though, making bread hedgehogs, caterpillars, snowmen and snails yesterday!

TheCapedCrusader Mon 22-Oct-12 12:03:19

Can I join late in the game? I didn't see the thread till now, but I had a go at the eight strand plaited loaf the other day, it turned out ok but I got a bit muddled towards the end!

I hope your daughter is ok now Yorky, you must have got an awful fright. thanks

Yorky Mon 22-Oct-12 18:59:51

GBBO masterclass starting now on BBC2, he's doing the plait!

evilwem Mon 22-Oct-12 20:02:35

Dammit I missed it! I'll have to catch up on iplayer. Thanks though, will put the others on to record.

Yorky Mon 22-Oct-12 20:21:02

I found it really useful to watch - would pay good money to do a baking class with him or Mary.
DD has been fine today - apart from trying to pull off the steri strips on her forehead.
And I have completely failed to find the necessary attachment for the blitzer to make breadcrumbs which is annoying - obviously haven't used it since we moved in here

Watching the updates of previous contestants has prompted me to upload my QoP picture. I need to be more organised!

It was OK. I liked the flavour but the texture was not to my liking. The custard was too watery/liquid like. I prefer my custards to be firmer. The meringue was lovely and chewy though. Overall I wouldn't make this again.

Yorky I hope your DD is better.

evilwem Wed 24-Oct-12 11:18:29

I watched the masterclass with the plaited loaf yesterday. I couldn't believe the speed that Paul Hollywood was plaiting the strands, til I realised it has been speeded up smile. Also, the way he just tore off the the ends of the loaf instead of trying to tuck them under and make them neat - of course! Maybe I'll wait to see if there's a masterclass on the queen of puddings before giving it a go wink.

VikingVagineGhoulnamStyle Wed 24-Oct-12 15:38:28

You know, I'm not 100% it was actually sped up...

evilwem Thu 25-Oct-12 10:03:57

Just watched again. He is so quick! There is a bit though if you go to 24.45, where he's stopped talking and they've sped it up a bit. I think. Just to see it all done. Still incredible watching him do it.

Way behind you all but made the loaf today. I think I rolled my strands too thin...

Will miss out Queen of Puddings (not a fan of those) so what's next?

evilwem Fri 26-Oct-12 21:28:45

Lovely loaf clemette. I haven't had a chance to do the queen of puddings this week, it's been hectic with family visiting and about 7 cakes to make! There hasn't been a particularly enthusiastic uptake on it anyway, so maybe moving on to the next might be a good idea anyway. Someone mentioned the pithivier further back - any interest? I'll go have a look the recipes again, maybe widen the search to the individual recipes rather than just the technicals, see if anything stands out.

Pithivier would be fab...

Yorky Sat 27-Oct-12 10:27:44

I found the bit for my blitzer so I now have breadcrumbs!!
Hoping DH will distract DC for a bit so I can QoP this afternoon. Can't wait till we get a bigger kitchen so there is room for them to cook with me
Pithivier sounds good, but then I fancy jam doughnuts! Trying to decide if making my own crackers is just time consuming, but its something I've never tried

DD1's head is healing nicely, so DS2 fell flat on his face on the pavement and grazed his nose - he now has go faster stripes!

bluebird68 Sun 28-Oct-12 13:14:12

i agree that not just doing a technical challenge would be good. I watched Paul doing flat breads today and really fancy doing those. I would like to make a pithivier though. and doughnuts at some stage are a must!

evilwem Tue 30-Oct-12 11:25:59

Right. Pithivier is on. What fillings will you all do? I might do the one on the website, Brendan's I think. It looked tasty.

bluebird68 Tue 30-Oct-12 13:49:20

i think i'll be doing a salmon filling. either with rice , spinach , dill and creme fraiche or mushrooms and leeks (leeks on bottom, then salmon, then mushrooms on top). failing that i have some leftover roast chicken in the freezer so it could be a simple chicken and mushroom filling- it will depend on who i'm cooking for next weekend!

evilwem Tue 30-Oct-12 14:44:36

Can the filling be more or less anything, as long as it's not too wet?

bluebird68 Tue 30-Oct-12 16:28:18

yes, definitely! really pretty much whatever you'd put into a pie. For me this is about making puff pastry which i haven't done since i was at school. now there are so many variations on how to make it but i want to do it the long classic method- for which i need to find a classic recipe. wonder if its in Delia ?

bluebird68 Tue 30-Oct-12 17:10:31

nope not in her How to cook (which i picked up for 50p in library book sale), she does a cheats flaky pastry. Lorraine Pascale has a weird method i don't quite get so onto my faithful Gordon Ramsey- (Just Desserts) which has loads of techniques in there- including all-butter puff pastry. Will have to set aside a full morning and will probably never do it again but looking forward to the challenge!

Yorky Wed 31-Oct-12 08:44:31

Wow Bluebird - your bookshelf sounds like mine! I was going to offer to check in my huge black book from college (you can imagine how thick the dust is on it!) but you sound well held for choices! Now isn't the time to admit that even at college we used ready made is it blush

bluebird68 Wed 31-Oct-12 09:16:20

we made puff pastry once at school and the quicker type too- rough puff? or flaky? or are there 3 types? its confusing. Anyway we defo didn't do any grating of fat into flour. I cant remember what we made with it though. cookery lessons were a whole morning so there was time. Probably something very meaty. I wonder if it was steak and kidney? or maybe just steak? I think its really quite rare for people to make their own but i am surprised you didn't do it at college! I'm guessing too much to get through on the curriculum (maybe). Everyone should have proper basic cookery lessons at school, not the nonsense my daughter got taught a few years ago in technology classes- design a main meal suitable to serve on an airplane, or make stir fry- 3 weeks running and look at how you can improve it each time ! they could have made stir fry one week, spag bol the next, soup the next and picked up some useful skills and good basic recipes along the way but oh don't get me started!

Michel Roux is the recipe for me. He has a great one in his pastry book. I'm trying the pithivier tomorrow with a chocolate and hazelnut filling.

evilwem Thu 01-Nov-12 07:06:56

Michel Roux's recipe has got to be good hasn't it? Does this look right?

evilwem Thu 01-Nov-12 07:10:42

I should probably not be evil anymore...

bluebird68 Thu 01-Nov-12 08:11:46

interesting he does a parcel- which must be what Lorraine Pascale is describing in her method that i didnt really understand. with pics it becomes clearer now! Looks fine and i'm sure is exactly how LP does hers, no time to check at moment though.

is his pastry book to be recommended then? i have far too many cookery books but am lacking on the patisserie side, simply because i don't think there are many of them out there. I have plenty of cake books , loads on decorating them ( an old hobby i no longer indulge in) but little with pastry in. The gordon ramsey is good in that he covers lots but would be good to have another option to turn to.

i'm actually thinking of doing a sweet filling now. All depends on who is around for the weekend. But puff freezes well so i can always do a small savoury one and keep the rest for christmas (sorry to say that word!)

bluebird68 Thu 01-Nov-12 08:12:31

yes dont be evil anymore!!

wem Thu 01-Nov-12 08:33:51

No more evil! Interesting that you say it freezes well. I was thinking of doing a smaller quantity as I thought I'd just do a small pithivier for me and DH tomorrow, but if it freezes then it's worth doing the full amount. What's the best way to wrap it/seal it to go in the freezer?

bluebird68 Thu 01-Nov-12 16:34:57

ah just wem that's better!

I'd just wrap tightly in cling film and then probably stick it into a zip lock plastic bag to be extra sure but as cling film around high fat food isn't supposed to be that safe i should probably stop that bad habit, in which case i'd wrap in greaseproof paper first, then use foil to tighten it up , then stick in bag. As long as its tightly covered will be ok for a while.

bluebird68 Thu 01-Nov-12 16:36:41

or if you have room stick it in a freezable airtight box- again i'd probably wrap it in something first .

The Roux pastry book is great. He has some great recipes in there but lots of tips and guidance as well. I thoroughly recommend it. I use the Roux egg book a lot too as the methodology is so reliable for me. I just get on with his style IYKWIM.

I'm glad you are back to Wem, it's much nicer.

When I freeze any pastry I just put into a freezer back, squash out any excess air then place the bag in a plastic container. I write on the container with a sharpie what the item is and when it was made. It takes a little bit more effort but all pastry looks the same when frozen, as I have learnt from past experience!

wem Fri 02-Nov-12 10:42:40

First step on the puff pastry has gone a bit wrong. Halved all the ingredients as I didn't have enough plain flour - except I forgot to halve the water. Gloopy sticky mess all over the kitchen surface!

The sad thing is as it happened I imagined the GBBO cameras zooming in on my disaster grin. Put me right off applying!

bluebird68 Fri 02-Nov-12 13:38:06

oh no. Did you save it? i've done that a few times when scaling down recipes! I think i'll be doing mine next weekend as i have family coming over. Today i made part 1 of Queen of puddings- the baked custard bit. Its now in the fridge waiting for jam and meringue tomorrow. I made 2 minis scaling down recipe to just 1 egg. i'll post a pic sunday.

wem Fri 02-Nov-12 14:04:17

No, I abandoned it. If I'd had the extra flour I might have attempted to even it up, but I was doing half quantity as I didn't have enough flour in the first place.

Been out to get more flour and tried again smile. Going better so far, have just rolled it out and folded it up for the first time. It's hard work rolling out cold pastry + cold butter!

wem Fri 02-Nov-12 18:46:06

Woohoo! That was lots of fun. Pic on profile. The puff pastry was so much nicer than shop-bought.

I didn't do the proper scalloped edges, I did crimp it but that disappeared when I baked it. Pleased I bothered to do the spiral lines though, it's a great effect.

bluebird68 Sat 03-Nov-12 08:04:47

well done, looks great and bet it tasted wonderful. Fantastic cakes btw!

i can't remember how they did the scalloped edges on the programme but i saw a quick way on youtube where you make cuts along the edges and then push out with your thumb. Looked fine to me and i'm not even sure about proper scalloped edges, seems a waste of some hard made pastry! Agree with the sunshine effect on the top though, makes a great effect.

wem Sat 03-Nov-12 09:30:33

Cheers, I got my cakes back when I lost my evil smile

Yes, it was frustrating cutting out two circles without being able to push the offcuts together to save waste. Not the most economic of shapes!

I did a fairly basic chicken and mushroom filling in the end, was tasty though. Were you going to do a sweet one?

bluebird68 Wed 07-Nov-12 13:57:17

i couldn't make my mind up but have decided to do individual apple pithiviers and freeze the remaining pastry. Its in the fridge at the mo, waiting for more turns.

I found bashing out the butter into the right size and shape really tricky. I don't remember it being hard to do at school which just shows how much easier it is when you have real life demo in front of you and a teacher walking around to help with queries along the way. The other hard thing is how many different methods there are- which to choose? Mine is cobbled between Paul Hollywoods and Gordon Ramseys. Neither gave enough info for me to feel completely confident after so many years but between the two i seem to have sorted it out. we shall see. I also used half plain flour, half strong flour. No eggs- seemed a waste of eggs and extra expense.

I also found this version on the internet which looked easy.

www.foodbeam.com/2008/04/10/reussir-la-pate-feuilletee-pas-a-pas-mastering-puff-pastry-step-by-step/

bluebird68 Wed 07-Nov-12 13:59:50

i had to start again as the butter got too soft- oh and made silly mistake of measuring out vinegar over the iced water- ended up with about 3 TBS in it rather than 1/2 teaspoon. So poured away and started again- at least i only wasted water and vinegar! must stop that bad habit.

wem Thu 08-Nov-12 07:53:56

I just followed the Michel Roux one I linked to further back. I didn't aim for a particular shape when bashing the butter (sounds like a euphemism for something!), just chopped it in half and put them side to side so it was roughly the right rectangular kind of shape and whacked it a few times with the rolling pin!

You're right about the egg wash being a waste of eggs - but it does make it pretty smile

I've got the Michel Roux Pastry book out of the library now - DH has requested croissants next, so I might be veering away from GBBO.

I would recommend the scrambled egg croustades with crab. They are heavenly.

I've yet to prepare my pithivier. It's been one of those weeks! Can we chooses something else to move onto? I quite fancy the doughnuts. ;)

wem Thu 08-Nov-12 13:30:43

I like the idea of doughnuts, but I'm nervous of doing them without a deep fryer. I watched the masterclass and Paul Hollywood was quite specific about the temperature of the oil, which I'd have no way of checking.

Just discovered this thread...I made the plaited loaf last week - picture here

Doughnuts sound good smile

NervousAt20 Sat 10-Nov-12 04:01:59

I'm in smile I can't find the recipe onthe net though, does anyone have the link?
Ill get the stuff I need tomorrow and make my attempt Sunday

<disclaimer - I like to bake but baking hates does not like me>

bluebird68 Sat 10-Nov-12 09:33:32
bluebird68 Sat 10-Nov-12 09:47:43

so made my pithivier. It wasn't good enough to take a photo and then have the hassle of uploading it so i didn't bother. It was however very tasty. Would i make puff pastry again? maybe for a special occasion . I learnt you really need to work quickly, keep everything as cold as possible all the time ( i have a marble rolling pin and the pastry still started to melt when i was faffing around cutting the shapes and assembling it all.) Obviously tasted nicer than shop bought but an awful lot of hassle, plus puff not my favourite pastry at all, never has been. Shortcrust all the way for me, even for sausage rolls.

i did upload my queen of puddings pic , sorry its so small.

welcome newbies!

i love the idea of making jam doughnuts because it is quite a challenge BUT i don't actually like jam doughnuts so see little point in spending time and money on this . In my home town is a stall that fry in front of you small ring doughnuts of the cakey variety that are my favourites (yum) . I may do another type of doughnut, years ago i made Koeksisters which were lovely and not hard at all. I fried them in a frying pan rather than deep fat fryer/saucepan of oil. My italian sweet book has Honey and spice twist which are a yeasted dough, fried than rolled in sugar- they are eaten on christmas eve in Italy. Or i may try baked doughnuts- I was intrigued by the fact that the baked ones on the Guardian link got a pretty good review- she said they lacked the crispness you get from fried products.

bluebird68 Sat 10-Nov-12 09:54:50

forgot to say fantastic looking loaf buttons and now i know you pull the ends off helps demystify things at the end of the plait!

wem Mon 12-Nov-12 11:13:52

Hi bluebird - can't see a queen of puddings pic on your profile...

Glad your pithivier was tasty, the most important thing! I have a half quantity of puff pastry left over and not sure what to do with it - any suggestions?

What would you do next instead of doughnuts?

bluebird68 Tue 13-Nov-12 09:30:20

thanks for pointing that out wem. i forgot to save it !

i think with my leftover puff i will be using it to top a savoury Pie. If there are any bits leftover from that then i'll probably make some individual apple tarts (open topped pretty ones) or whatever other fruit works well.

I'm set on doughnuts of some sort then i'm out. Need to cut back on my fat intake i think!

Has anyone ever used doughnut pans? (for baking them) we have a lakeland here and i am contemplating buying one.

bluebird68 Tue 13-Nov-12 11:10:44

right made some mini baked doughnuts today and they were lovely!
used this recipe- halved it (so i now have half an egg in the fridge) and it made around 1 and half pans using a mini muffin tin.

bunsinmyoven.com/2009/08/26/sugar-donut-muffins-quicker-than-going-out-and-buying-donuts/

I used cinnamon in the mixture instead of nutmeg but next time i'd try without or use just a pinch as i found the amount quite pronounced and possibly not to kids tastes. Ditto with the topping - prefer with just sugar , i used mixture of brown and white and also tried white alone. All very good (i do like cinnamon usually!) They are nice with or without having been rolled in butter. OK they are nicer rolled in butter and then sugar and it helps to stick the sugar but nice without. Next test is to see how long they stay fresh. I think they need to be rolled in butter to help with that so i'll keep a few of each and see what they are like tomorrow and the next day. ah cake testing , don't you love it! They were my late breakfast so having a healthy lunch later or possibly skip it entirely and have a slightly early dinner.

They looked pretty and were super easy. Didn't take a pic as too much hassle.
would be lovely for a kids party or to take to work .

bluebird68 Tue 13-Nov-12 11:13:04

and now i'm bowing out of this thread as I need to think of my cholesterol levels. Its been fun!

bluebird68 Tue 13-Nov-12 11:33:43

oh forgot to say, if you roll them in the butter when they are still very hot, as opposed to just warm they absorb a frightening amount of butter! a good compromise for me was to dip tops in butter and then roll in sugar. I , like most bakers, have asbestos hands!

bluebird68 Fri 16-Nov-12 10:42:39

update. My baked doughnuts kept well. I ate the last yesterday. The rolled in butter ones obviously kept better but the others were not stale. I don't think the unbuttered ones would have lasted another day and the buttery ones were staring to get wet from the interaction of the sugar and butter. But that's better keeping qualities than fried yeasted doughnuts!

twolittlelovelies Fri 23-Nov-12 10:57:34

Count me in too. When are we starting? The thread seems to have gone quiet?

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