MN WEBCHAT GUIDELINES 1. One question per member plus a follow-up question if appropriate, ie once you've had a response. 2. Keep your question brief 3. Don't be disappointed if your specific question doesn't get answered and do try not to keep posting "What about me?". 4. Do be civil/polite. See guidelines in full here.

Paul Hollywood: live webchat, Thursday 14 February, 9.30am

(174 Posts)
RachelMumsnet (MNHQ) Wed 13-Feb-13 10:21:08

We're just coming down from the thrill of last night's webchat with Yotam Ottolenghi and are now gearing ourselves up for tomorrow morning when Paul Hollywood will join us at Mumsnet HQ for webchat at 9.30am.

Paul Hollywood is Britain's favourite master baker and best known for his appearance with Mary Berry on Great British Bake Off. His latest book is all about bread - how to make it and how to use it. Not only does Paul teach you exactly how to make a variety of breads, but for each one there is a spin-off recipe that shows you how to make a fantastic meal of it.

Join Paul for brunch tomorrow between 9.30 and 10.30 am. If you're unable to make that time, do post a question to this thread in advance.

gazzalw Wed 13-Feb-13 11:29:39

We have two children, 12 and 7, who are keen on bread-making. We have mastered the basics and wonder what recipe(s) you might have for budding bread-makers that will be both fun to make and delicious to eat. Thanks!

Oh fantastic!

I suppose my question would be, If you had to choose one bread to show people how to make to get excited by it, which bread would it be?

pirouette Wed 13-Feb-13 11:49:31

Welcome to MN, Paul!

Following on from the wholegrain challenge which many of us have been trying, any advice on how to make spelt bread lighter and tastier? Mine is like a wholesome brick.

cm22v077 Wed 13-Feb-13 11:57:31

Who's your favourite, Mel or Sue?

DameMargotFountain Wed 13-Feb-13 12:18:48

do you ever buy a mass produced, shop-bought loaf, just so you can sit back and say 'mine is SOOOOO much better than that'?

grin

cm22v077 Wed 13-Feb-13 12:26:42

Also, I read today you're going to be on Let's Dance for Comic Relief! Awesome! Are you excited/nervous/terrified?

Bobolbach Wed 13-Feb-13 12:33:42

Hi Paul. Would you please tell my DH that I need a red Kitchen Aid. He will listen to you.

Thanks. You're great by the way.

Bobolbach Wed 13-Feb-13 12:34:17

Hi Paul. Would you please tell my DH that I need a red Kitchen Aid. He will listen to you.

Thanks. You're great by the way.

CMOTDibbler Wed 13-Feb-13 13:14:32

Have you ever tried baking gluten free? If not, do you fancy giving it a go as a real challenge!

Hi Paul.
I'm a bread addict and love making (and eating) bagels. What's your favourite bread?

Miggly Wed 13-Feb-13 13:48:43

Hi Paul,

I've found all your bread talk on the Bake Off rather inspiring, and my resolution for 2013 is to perfect my breadmaking - I'm baking several loaves a week to try to improve. My kneading is getting better but my rise is still hit and miss. I've been trying fresh yeast, which I feel makes a bit of difference, but the bread book I'm currently reading reckons there is no advantage to it over dried yeast. Which do you prefer to use and why?

Many thanks!

Hi Paul and welcome to MN.

I am a novice baker but have turned out a few good white loaves now so looking to do something else. I really fancy making olive bread... Do you have any tips when it comes to this please?

Thanks smile

poorbuthappy Wed 13-Feb-13 14:17:07

Paul, I just want to say thank you. My MIL had your book given to her for Christmas. We have never had so much freshly baked, bloody lovely bread ever.

Ta muchly. grin

Oodsigma Wed 13-Feb-13 14:20:24

Thinking of a question!

Hi Paul. Bread-making is something that I have only recently discovered. I have only made what I would describe as a French style rustic loaf so far as I don't have a bread machine. Would I be able to move on to other styles of bread if only making by hand, or should I invest in a machine? I would like to make all the bread for my family of four whilst my DCs are young.

lottytheladybird Wed 13-Feb-13 14:58:59

Hi, Paul!

If I mix all the ingredients for a cake in the morning, then leave it until the afternoon before putting it in the oven, will the resulting bake be affected?

(My husband gave me your book for x'mas - I love it! smile)

TheDeadlyDonkey Wed 13-Feb-13 14:59:31

Hello smile
I've recently started making bread. I've used fresh and dried yeast (separately) but have limited success with both, despite following recipes, and the bread comes out delicious but brick like!
What am I doing wrong?

Thank you!

Hi Paul - as a family we all enjoy the GBBO, my wife doesn't know it but I've applied for the next series (yikes!!). Am still going through your book and a few of Marys as well as half a dozen other books!!, plus throw in a few experiments too.....DS' would be shock if they ever saw me and I actually spoke to you in person.

Thats a great bake and no soggy bottoms are the catch phrases here.

How do you pick out the technical challenges and do you think the standard is getting higher each series so the challenges can become at a more professional level, puting it out of each of the common man (or woman) - much as Master Chef has become psuedo prefessional with crazy challenges?? (is that 2 questions in one??)

jennywren123 Wed 13-Feb-13 15:39:58

Hi Paul

I have been trying to make macaroons. Some have worked out perfectly and tasted fantastic (if I do say so myself grin ). Others have spread too much or cracked (even sometimes on the same tray). What's your top tip for success with macaroons?

Thanks!

mummy2benji Wed 13-Feb-13 15:43:25

Hi there! I have a four year old son with longstanding eating problems and a very poor diet (reflux as a baby, became a food phobia). Just wondering if it is possible to sneak vegetables into bread without it being very obvious eg great lumps of tomato? I have had a recipe for courgette cake in the past where you couldn't taste (or more importantly, see) the courgettes. Any ideas for similar with bread?! Thanks.

LucyLight Wed 13-Feb-13 15:51:22

hi - i've been making bread for the last year or so (and your recipe for danish pastries is delicious) - just started making sourdough and it seems to be heavier than my other 'yeast' breads - what could I be doing wrong? Any tips. It is edible- just a bit heavy. BTW- I have an Aga which came with the house if that makes any difference.

FooffyShmoo Wed 13-Feb-13 16:02:14

Hi Paul

I second CMOTDIBBLER's question about gluten free baking. The gluten free bread in the supermarkets is dire, really vile (with the exception of M&S seeded batch)if there was a recipe for edible, well actually not just edible but enjoyable, bread I'd never buy again.

I love a good sandwich.
I miss bread. <wistful>

thestylethatdecadesforgot Wed 13-Feb-13 17:01:54

Hi Paul,

Really enjoy GBBO, thank you, especially the masterclass episodes.

Could you give me some foolproof tips for kneading please? I use good quality flour and yeast but apart from a no-knead recipe I use, all my loaves come out very very dense and I think under baked (though that could be from cutting the loaf open to have a look after a couple of minutes), so I'm guessing it's the kneading at fault.

I try to mix white flour with wholemeal or malted flours and it seems to make such heavy dough, I can't seem to knead it enough. I have a kitchen aid, could I leave it rattling around in there for 10mins with the dough hook?

Ps, sorry this is so long, but I have tried that throwing the dough around thing you doubt my dough is really not elastic enough.

Thank you if you have time to answer my Q!

mrsvilliers Wed 13-Feb-13 18:09:16

Hello! I love the GBBO, the challenges in series 1 seemed do-able but now they seem to have got a lot harder and make me nervous...

My question is about cakes. I want to make a thomas the tank engine cake for my 2 year old's birthday using sugar paste icing. I was going to do a chocolate cake but the trial recipe I used (Edd Kimber's!) is delicious but clearly too delicate. Is there another chocolate cake recipe you could suggest or am I doomed to Madeira cake?

Thank you!

fireside Wed 13-Feb-13 18:11:59

We are foster carers for children from 5 to 12. I always try cooking and baking with the children we are looking after because it's brilliant for them: lots of fun, one to one time, they get to be creative, it's also educational and therapeutic, and helps them with concentrating, taking instruction and, if all else fails, at least we end up with something delicious (hopefully!) to eat.....we usually do simple things like pancakes or cookies but is there a simple bread recipe, not too many ingredients and not too time consuming, that you could recommend for us to try?

Hang on, I've just realised. You have PAUL HOLLYWOOD coming in.

I hope you have prepared a truly masterful biscuit selection for him or you will be in trouble!!!!!!

Ohh ohhh <tries to think of credible question to guarantee a response> -and swoon--

Nope. I'm hopeless at bread.

Wait.. Whats have you found to be the worst "disaster" on bakeoff? You know those times when you say "i think this has been dropped?" But really you've howled with laughter after watching things crash on the floor? Go on. Admit that you've laughed.

NulliusInBlurba Wed 13-Feb-13 18:41:52

We live in mainland Europe, where there is no tradition of self-raising flour. You buy plain flour and add raising ingredients yourself. If I'm using a British recipe that calls for SR flour, how much raising agent should I add to made it equivalent? I've been informally told 25 g of baking powder for 500 g of plain flour. Would you add bicarb as well?

I loved the recent Red Nose GBBO - the slebs were brill, and it really increased my confidence to see them making a hash of some things, but then rescuing them at the last minute and producing some really edible bakes. It inspired me to do a custard tart this evening. I screwed up the rolling out of the pastry but then just flattened it down with my fingers like, IIRC, Claudia Winkelmann, and it actually worked OK. I bet the 'real' competitors never do anything like that!

Cmh1050 Wed 13-Feb-13 18:46:43

Hi Paul, forget about the bread, my friend Lisa and I think you're lush!!!

It's her birthday tomorrow (14th Feb), please please make her day and wish her happy birthday!! We love GBBO and can't wait for the next series xx

Thank you!

P.s. we love your buns x

Afrodizzywonders Wed 13-Feb-13 19:21:42

Hi Paul

Can you suggest a idiot proof cake or biscuit recipe for someone (cough) who has an extreme fear of baking...would need to impress my 2 year old son and imprint warm fuzzy memories in his mind and taste buds.

I watch GBO in awe.....

Vinnyinny Wed 13-Feb-13 19:58:50

Hi Paul. I've been trying and failing to make a sourdough starter for a while now. It all goes so well up until the point where I halve the mix and add fresh flour and water. It just goes really smelly with no air bubbles, and no growth. It develops a horrible liquid on the top too. What am I doing wrong?

LilyBolero Wed 13-Feb-13 20:14:51

Hi Paul, we all love TGBBO in our family!

My question is; "what is your favourite creation on the Bake Off, and the worst disaster?".

I've often thought it would be funny to introduce an element of realism (and comedy) by getting the bakers to have to bake with 1 or more small children in the kitchen....the dulcet tones of my 2yo discovering "Ooh a CAKE" as I nipped upstairs before icing my daughter's panda birthday cake were VERY unwelcome as he demolished half the cake before I could run back downstairs to stop him! My husband's comment of 'And there's only 30 minutes left in the Bake Off' was equally unwelcome!

bouncychair Wed 13-Feb-13 20:24:24

I love the GBBO too! Me and my SIL watch it together and take turns to bake each week so we have cake to eat while we watch!

I am trying to perfect my basic white bread before I move on to more complicated bread recipes. I've 2 questions for you:
1. Do you prefer to bake with fresh or fast acting yeast?
2. What is your favourite bread?

bouncychair Wed 13-Feb-13 20:26:01

(and I bet that MNHQ are all baking furiously tonight all hoping to get the Paul Hollywood seal of approval for their bakes!)

ivykaty44 Wed 13-Feb-13 20:59:48

Hello

Where did your blue eyes come from? They are rather striking grin

jesmeen Wed 13-Feb-13 21:03:30

really very nice site i love it..

jesmeen Wed 13-Feb-13 21:08:28

Message deleted by Mumsnet for breaking our Talk Guidelines. Replies may also be deleted.

jesmeen Wed 13-Feb-13 21:09:30

Message deleted by Mumsnet for breaking our Talk Guidelines. Replies may also be deleted.

CuriousMama Wed 13-Feb-13 21:17:15

My dp is the main bread baker in our house. Today we visited my home town and went into the artisan bakery there. They had so much to choose from but we opted for the sourdough bread as dp is interested in trying to make this. It's so delicious. That tang you get when you bite into it, blissful.

My question is, we've seen a few versions of starters for the sourdough, which one would you recommend please?

GetKnitted Wed 13-Feb-13 21:34:40

Hi Paul, thanks for coming on to talk to us smile

I would like to know how to sucessfully substitute sugar for honey in a normal sandwich loaf. We've been baking our own for over 6 months now and would like to cut out the processed sugar if we can. Every time we try making bread with honey the bread comes out of the breadmaker brown around the edge and soggy in the middle. blush

Thank you for the help x

GetOrf Wed 13-Feb-13 21:37:05

I can't think of anything constructive to say. I don't really eat bread, have baked about 3 cakes in my 34 years and they were all vile (and I don't like cakes anyway).

But I would very much love to go on GBBO, make an utterly terrible Paris Brest or something just to have the divine Paul Hollywood give me a dirty look.

Hi Paul. I broke out in a sweat when I saw this web chat come up. You are SO HOT.
I have two questions:
1) how does it feel to be a baking sex god
2) do you wear tinted lenses or are your eyes really that blue

<fans self>

harbinger Wed 13-Feb-13 22:35:26

Hello, Paul, I'm a bake house kid, when I was little I remember going to the shop and getting the 'ends' of the custard/vanilla slices.
I have plenty of very good photos from and in the bakehouse. That's what we called it.
My Dad, now 88, used to get up at 3.30am to help his father. Then do a full day's work.

harbinger Wed 13-Feb-13 22:43:10

Thanks computer....Do you feel sad that they had to sell out?

JoyceDivision Wed 13-Feb-13 22:46:18

Paul, you are a dish
And I wish
that your clothes you would take off
in the Great British Bake Off

grin

Bad poetry aside, could you tell me what is the best thing to substitute ground almonds ina recipe if you are snowed in and the cupboard is empty (flavour is lovely, and no nut allergies) My MIL said to use ground rice but people say it can leave a cake dry and chewy?

poorbuthappy Wed 13-Feb-13 22:53:06

Had there every been a deleted post on a web chat before? shock Never mind 2??? shockshock

Jux Wed 13-Feb-13 22:56:35

Hi Paul, I have a question about bread making. I don't have/don't particularly want a bread maker, so either get dh to do the kneading for me or do it in the mixer. I can get my dough so it is easy to handle, looks glossy, and the finger poke thing works. However, whenever I see you guys on tv cutting gaily across the top of an unbaked loaf with a knife, leaving a lovely neat gash, it drives me nuts! My knife always get stuck. The dough clings to it like it has met the love of its life. My beautifully-shapped dough becomes a deformed gnomish thing, with a knife hanging out of it, as if it were the victim of a particularly gruesome murder.

This is true of any bread - white, granary, soda, rye.

OK, what do I do? What haven't I done? What have I done wrong? I am going to cry. (Once baked, the bread's bloody lovely, though. wink)

fallenempires Wed 13-Feb-13 23:15:49

Hi Paul,thanks for braving coming onto a MN live webchat!!
Like many of us I received a copy of your new book for Xmas(which I'm working through) and would like to ask you to choose the ONE recipe which you'd like us all to try- both novice and confident bakers.

musthavecoffee Thu 14-Feb-13 07:44:19

Hi Paul!

I love baking biscuits, it's my favourite thing to bake. My oven however has a mind if its own and has hot and cold spots.

Even after a perfectly cooked batch, it will happily burn the next lot, even when baked in exactly the same way. So, any top tips for ensuring an even bake every time?

Thanks smile

Oodsigma Thu 14-Feb-13 08:31:09

Do you and Mary Berry get competitive over baking techniques or do you always get on ?

reastie Thu 14-Feb-13 08:51:38

What's been your worst baking disaster ever? <tries to feel better about my own past misfortunes>

Lizzylou Thu 14-Feb-13 09:01:03

Do the female contestants go all a quiver whenever you come over to judge their efforts?

Cos I would

Hi Paul swoons
Due to be severely asthmatic I can't knead dough at all. My budget won't stretch to a Kitchenaid so can you recommend something cheaper to knead for me?

As an aside I had my first ever day out in a wheelchair seeing you and Mary at The Good Food show last year, you were both fabulous grin

JBrd Thu 14-Feb-13 09:21:43

Good morning, Paul, thanks for coming to 'talk' to us.

I love baking, and have recently started using spelt flour for making bread.

However, the breads with spelt flour always come out quite stodgy and 'wet', and I'm not sure if and what I need to adjust when baking with it - less water, longer baking times etc? I've tried mixing the spelt flour with normal bread flour, but not with much success. Any advice would be appreciated!

CatherineHMumsnet (MNHQ) Thu 14-Feb-13 09:24:19

Paul is in the house and will be answering questions in just a mo.

lucjam Thu 14-Feb-13 09:27:20

Hi Paul, how do you manage to eat all those baked goods and keep your weight down? Do you exercise like mad? Love GBBO, its a top show!

Morning Paul. I've already asked a question but we DO need to know what you think of the biscuits at MNHQ.

CatherineHMumsnet (MNHQ) Thu 14-Feb-13 09:28:54

Just like to say a huge Mumsnet welcome to Paul Hollywood - off you go!

PaulHollywood Thu 14-Feb-13 09:28:59

Hello everyone, let's get baking. I hope you're all having a great valentine's morning.

ILoveTIFFANY Thu 14-Feb-13 09:30:40

Hi Paul!

Are you romantic? Would your wife say so? X

PaulHollywood Thu 14-Feb-13 09:30:43

gazzalw

We have two children, 12 and 7, who are keen on bread-making. We have mastered the basics and wonder what recipe(s) you might have for budding bread-makers that will be both fun to make and delicious to eat. Thanks!

Always start off with a simple bread as kids get bored very easily. That would be pita bread. Can be baked within an hour and then filled with anything you want. OR topped with jam and have your own jam sandwiches with the kids.

PaulHollywood Thu 14-Feb-13 09:31:21

ILoveTIFFANY

Hi Paul!

Are you romantic? Would your wife say so? X

Yeah, i used to be. I did woo my wife. As you get older i think I get more grumpy!

PaulHollywood Thu 14-Feb-13 09:32:21

CMOTDibbler

Have you ever tried baking gluten free? If not, do you fancy giving it a go as a real challenge!

We do do gluten free challenges on bake off and in fact this year we have another one. I am working on projects at the moment. Watch this space...

GreatGooglyMoogly Thu 14-Feb-13 09:32:54

Hi Paul,

What is your favourite biscuit? smile

PaulHollywood Thu 14-Feb-13 09:33:07

cm22v077

Also, I read today you're going to be on Let's Dance for Comic Relief! Awesome! Are you excited/nervous/terrified?

Unfortunately not. Due to other commitments I won't be on this year.

PaulHollywood Thu 14-Feb-13 09:33:53

Afrodizzywonders

Hi Paul

Can you suggest a idiot proof cake or biscuit recipe for someone (cough) who has an extreme fear of baking...would need to impress my 2 year old son and imprint warm fuzzy memories in his mind and taste buds.

I watch GBO in awe.....

Victoria sandwich is the easiest cake to start with. All in one method.

PaulHollywood Thu 14-Feb-13 09:35:19

LilyBolero

Hi Paul, we all love TGBBO in our family!

My question is; "what is your favourite creation on the Bake Off, and the worst disaster?".

I've often thought it would be funny to introduce an element of realism (and comedy) by getting the bakers to have to bake with 1 or more small children in the kitchen....the dulcet tones of my 2yo discovering "Ooh a CAKE" as I nipped upstairs before icing my daughter's panda birthday cake were VERY unwelcome as he demolished half the cake before I could run back downstairs to stop him! My husband's comment of 'And there's only 30 minutes left in the Bake Off' was equally unwelcome!

On Bake Off i don't have disasters. I was doing sugar work one time and I burnt my finger.

Favourite bake for me would be my pork pies. Delicious. Both Mel and Sue devoured two each. Recipe is in How to Bake.

BelindaCarlisle Thu 14-Feb-13 09:35:24

HI Paul!

i blame YOU ALONE for making my rugby playing 9 yo son into a crazy baker. He has done (in the last month) cookies (endlessly) chocolate eclairs, tarte au citron, his own sausage rolls (rough puff if you ask!) and yesterday a Bakewell tart.
It's brilliant as he just gets on with it, minimal input from me.

What he has found though, is that kids books tend to be " make a fairy cake into a monster" kind of thing, and he needs far more sophisticated recipes than that. He is now on Mary Berry ( of course). I wonder if there is a halfway house market for clever child cooks?

PaulHollywood Thu 14-Feb-13 09:36:27

Jux

Hi Paul, I have a question about bread making. I don't have/don't particularly want a bread maker, so either get dh to do the kneading for me or do it in the mixer. I can get my dough so it is easy to handle, looks glossy, and the finger poke thing works. However, whenever I see you guys on tv cutting gaily across the top of an unbaked loaf with a knife, leaving a lovely neat gash, it drives me nuts! My knife always get stuck. The dough clings to it like it has met the love of its life. My beautifully-shapped dough becomes a deformed gnomish thing, with a knife hanging out of it, as if it were the victim of a particularly gruesome murder.

This is true of any bread - white, granary, soda, rye.

OK, what do I do? What haven't I done? What have I done wrong? I am going to cry. (Once baked, the bread's bloody lovely, though. wink)

Hold your knife at 45 degrees. Make sure it's sharp and do it quickly. This will eliminate any tear but you must put it straight into the oven.

PaulHollywood Thu 14-Feb-13 09:37:18

Oodsigma

Do you and Mary Berry get competitive over baking techniques or do you always get on ?

We always get on but when it comes to baking we both have our own methods.

PaulHollywood Thu 14-Feb-13 09:38:14

GreatGooglyMoogly

Hi Paul,

What is your favourite biscuit? smile

Mine is a milk chocolate digestive with a bucket of tea. I'll kill a whole pack

TennisFan42 Thu 14-Feb-13 09:39:07

Hi Paul,

When you and Mary Berry disagree on star baker, how do you come to an agreement on who to give it to? Do you take Mel and Sue's opinions into account as well?

PaulHollywood Thu 14-Feb-13 09:39:29

BelindaCarlisle

HI Paul!

i blame YOU ALONE for making my rugby playing 9 yo son into a crazy baker. He has done (in the last month) cookies (endlessly) chocolate eclairs, tarte au citron, his own sausage rolls (rough puff if you ask!) and yesterday a Bakewell tart.
It's brilliant as he just gets on with it, minimal input from me.

What he has found though, is that kids books tend to be " make a fairy cake into a monster" kind of thing, and he needs far more sophisticated recipes than that. He is now on Mary Berry ( of course). I wonder if there is a halfway house market for clever child cooks?

My son, who's 11 and also plays rugby, follow the recipes in my new book, Paul Hollywood's Bread and he's getting on fine

BelindaCarlisle Thu 14-Feb-13 09:40:06

great thanks

MirrorballMoon Thu 14-Feb-13 09:40:09

Hi Paul, will you be at the London Cake & Bake Show this year? My friend Fruitcake and I loved you at last years! xx

PaulHollywood Thu 14-Feb-13 09:40:55

JBrd

Good morning, Paul, thanks for coming to 'talk' to us.

I love baking, and have recently started using spelt flour for making bread.

However, the breads with spelt flour always come out quite stodgy and 'wet', and I'm not sure if and what I need to adjust when baking with it - less water, longer baking times etc? I've tried mixing the spelt flour with normal bread flour, but not with much success. Any advice would be appreciated!

When starting with spelt flour always bake in a tin. This will encourage the dough to be light and airy as it only has one way to rise. Spelt is a wheat but with a slightly lower gluten level. Because of this it needs more kneading.

Lizzylou Thu 14-Feb-13 09:41:54

Are Mel and Sue always funny even off camera?

Does everyone just scoff all of the bakes?

PaulHollywood Thu 14-Feb-13 09:42:02

NettoSuperstar

Hi Paul swoons
Due to be severely asthmatic I can't knead dough at all. My budget won't stretch to a Kitchenaid so can you recommend something cheaper to knead for me?

As an aside I had my first ever day out in a wheelchair seeing you and Mary at The Good Food show last year, you were both fabulous grin

Unfortunately I can't come round to help. The next one is using a kenwood which you'll find is marginally cheaper. OR buy a bread machine which is considerably cheaper. I'd recommend Panasonic.

PaulHollywood Thu 14-Feb-13 09:43:17

Miggly

Hi Paul,

I've found all your bread talk on the Bake Off rather inspiring, and my resolution for 2013 is to perfect my breadmaking - I'm baking several loaves a week to try to improve. My kneading is getting better but my rise is still hit and miss. I've been trying fresh yeast, which I feel makes a bit of difference, but the bread book I'm currently reading reckons there is no advantage to it over dried yeast. Which do you prefer to use and why?

Many thanks!

I use the fast action yeast. There is no difference at all between fast action and fresh. I used fresh yeast for 25 years and for the last 8 I've used fast action.

CollectorofCookbooks Thu 14-Feb-13 09:44:03

Hi Paul

Huge fan of yours and GBBO! Welcome to MN

If you just had to bake and eat one kind of bread for the rest of your life, which one would you go for?

(Also, is GBBO as much fun to make as it is to watch?!)

PaulHollywood Thu 14-Feb-13 09:44:16

mummy2benji

Hi there! I have a four year old son with longstanding eating problems and a very poor diet (reflux as a baby, became a food phobia). Just wondering if it is possible to sneak vegetables into bread without it being very obvious eg great lumps of tomato? I have had a recipe for courgette cake in the past where you couldn't taste (or more importantly, see) the courgettes. Any ideas for similar with bread?! Thanks.

Making a focaccia is the best way to hide vegetables such as carrots, onions, courgettes, parsnips, etc.

MrsExcited Thu 14-Feb-13 09:44:23

You can pick up a bread maker on ebay for less than £20 if that appeals

NorthernNumpty Thu 14-Feb-13 09:45:21

Hi Paul,

I am a huge fan of you and Mary, I wish you had a bakery in my local village. I dispair at the demise of the high street baker.

Do you have a recipe for Nan bread? is it incredibly difficult to bake properly without a fire pit?!

PaulHollywood Thu 14-Feb-13 09:45:27

Lizzylou

Are Mel and Sue always funny even off camera?

Does everyone just scoff all of the bakes?

Mel and Sue are my sisters and I can confirm they are hilarious. Mary is the matriarchal figure and the crew always polish off the bakes.

PaulHollywood Thu 14-Feb-13 09:46:09

MirrorballMoon

Hi Paul, will you be at the London Cake & Bake Show this year? My friend Fruitcake and I loved you at last years! xx

I'm not going to the March one but I'll be at others later in the year.

PaulHollywood Thu 14-Feb-13 09:46:50

lucjam

Hi Paul, how do you manage to eat all those baked goods and keep your weight down? Do you exercise like mad? Love GBBO, its a top show!

I always struggle keeping my weight down but just got a bike a christmas and intend to use it a lot this year.

ILoveTIFFANY Thu 14-Feb-13 09:46:54

Thanks for replying!! Wow

Happy valentines day!!

Lizzylou Thu 14-Feb-13 09:47:05

Where does Mary put it all?!

NorthernNumpty Thu 14-Feb-13 09:47:16

Ooops I of course dont mean bread made of grandma's!

'Naan bread'

PaulHollywood Thu 14-Feb-13 09:47:58

TheSkiingGardener

Oh fantastic!

I suppose my question would be, If you had to choose one bread to show people how to make to get excited by it, which bread would it be?

For me, although it can be complicated, sour dough is the best.

I spent yesterday making a birthday cake for my son's birthday.

I realise these things are all in the icing but every time I make a 'big' cake I deliberate over whether to do it in two tins or make one big cake and slice it in half to sandwich.

Every year I forget which I did last year and which gives better taste and shape.

Please tell me once and for all and I shall obey.

PaulHollywood Thu 14-Feb-13 09:49:28

CrackedNipplesSuchFun

Hi Paul and welcome to MN.

I am a novice baker but have turned out a few good white loaves now so looking to do something else. I really fancy making olive bread... Do you have any tips when it comes to this please?

Thanks smile

Always use a good quality olive, preferably black in a loaf or if you're making sticks, I would use green olives because they hold together better. Great recipe in How to Bake

JBrd Thu 14-Feb-13 09:50:19

Thanks for the advice on spelt flour!

You mention baking tins - mine are ancient, and I'm suspencting that they contribute to the more recent baking failures, so I want to treat myself to new ones. Any particular ones you can recommend? What about silicone moulds for bread baking, any good?

PaulHollywood Thu 14-Feb-13 09:50:25

lottytheladybird

Hi, Paul!

If I mix all the ingredients for a cake in the morning, then leave it until the afternoon before putting it in the oven, will the resulting bake be affected?

(My husband gave me your book for x'mas - I love it! smile)

The maximum length of time I've ever left a cake is an hour and a half. Any more than that and the strength in the baking powder is reduced.

PaulHollywood Thu 14-Feb-13 09:52:00

jennywren123

Hi Paul

I have been trying to make macaroons. Some have worked out perfectly and tasted fantastic (if I do say so myself grin ). Others have spread too much or cracked (even sometimes on the same tray). What's your top tip for success with macaroons?

Thanks!

The secret when making macarons is to leave them to rest for a good two to three hours before baking them. This will give you the feet, i.e. the base, that you look for on a good macaron, and shine. providing you have the correct liquid in there.

PaulHollywood Thu 14-Feb-13 09:53:02

Cmh1050

Hi Paul, forget about the bread, my friend Lisa and I think you're lush!!!

It's her birthday tomorrow (14th Feb), please please make her day and wish her happy birthday!! We love GBBO and can't wait for the next series xx

Thank you!

P.s. we love your buns x

Happy Birthday Lisa! I think you're lush too.
x

Coffeeandcookie Thu 14-Feb-13 09:54:26

Hi Paul,
When making cakes I use the electric egg bearer to get my whites fluffy and d it into the batter without losing any air. But my cakes always end up dense. Does this mean i need a kenwood mixer like they have in GBBO??

PaulHollywood Thu 14-Feb-13 09:54:45

NorthernNumpty

Hi Paul,

I am a huge fan of you and Mary, I wish you had a bakery in my local village. I dispair at the demise of the high street baker.

Do you have a recipe for Nan bread? is it incredibly difficult to bake properly without a fire pit?!

It's difficult to bake one without a tandoor but you can get a good finish on a naan bread in your conventional home oven using baking powder instead of yeast. As an alternative, you could also make chapatis.

Ooh thank you. Have never been brave enough to try sour dough but will do so now.

I do despair, though, at the complete lack of good bakeries in much of the UK. Do you think there is anything that can be done to revive good local bakeries and patisseries? I live in a city of a million people and we have NO proper bakeries at all.

PaulHollywood Thu 14-Feb-13 09:55:15

newpencilcase

I spent yesterday making a birthday cake for my son's birthday.

I realise these things are all in the icing but every time I make a 'big' cake I deliberate over whether to do it in two tins or make one big cake and slice it in half to sandwich.

Every year I forget which I did last year and which gives better taste and shape.

Please tell me once and for all and I shall obey.

I would use two to ensure a good bake.

How did you make enough dough to get an Aston Martin? Is that the car of choice for a good baker?

PaulHollywood Thu 14-Feb-13 09:57:39

JBrd

Thanks for the advice on spelt flour!

You mention baking tins - mine are ancient, and I'm suspencting that they contribute to the more recent baking failures, so I want to treat myself to new ones. Any particular ones you can recommend? What about silicone moulds for bread baking, any good?

I don't like using silicone moulds myself as i would encourage you to take your bread making out of the tins (unless as in previous post you're baking with spelt flour). Use conventional tins any tin will do as long as it's been seasoned. TO season a loaf, rub with lard lightly, place in a hot oven and turn the oven off. Leave the tin in there to cool.

PaulHollywood Thu 14-Feb-13 09:58:12

NigellaPleaseComeDineWithMe

How did you make enough dough to get an Aston Martin? Is that the car of choice for a good baker?

Without question.

Phew grin

Thank you. I have demanded my husband makes me an 8 plaited loaf as a symbol of his undying devotion but I'm still waiting.

PaulHollywood Thu 14-Feb-13 09:59:20

LittleAbruzzenBear

Hi Paul. Bread-making is something that I have only recently discovered. I have only made what I would describe as a French style rustic loaf so far as I don't have a bread machine. Would I be able to move on to other styles of bread if only making by hand, or should I invest in a machine? I would like to make all the bread for my family of four whilst my DCs are young.

I'd do it all by hand. Practice makes perfect.

PaulHollywood Thu 14-Feb-13 10:00:15

DameMargotFountain

do you ever buy a mass produced, shop-bought loaf, just so you can sit back and say 'mine is SOOOOO much better than that'?

grin

I do buy sliced bread but not too criticise it but to use it in a great bacon butty.

LilyBolero Thu 14-Feb-13 10:00:31

One quick 'extra' question - my dh has just, amazingly, given me one of the lovely mixers you use on the bake off, for valentine's day. What is the FIRST thing I should bake using it?

charlieandlola Thu 14-Feb-13 10:00:56

<picks self up off floor post swoon>
Hi Paul
Was it your Aston Martin at the Good Food Show with the cake related plate ? V suitable if so , made my 10yo want to bake to get a cool car. He now watches Top Gear and GBBO on loop thanks to that !

PaulHollywood Thu 14-Feb-13 10:02:08

Bobolbach

Hi Paul. Would you please tell my DH that I need a red Kitchen Aid. He will listen to you.

Thanks. You're great by the way.

DH, please invest in a new kitchen aid for your wife immediately. OR else.

ILoveTIFFANY Thu 14-Feb-13 10:02:18

Paul do you have a kitchenaid? If so, which colour??

Tallgiraffe Thu 14-Feb-13 10:03:22

Hi Paul,

We're huge fans of GBBO in this house, the only cookery programme my husband has ever watched!

Is it better for bread to rise somewhere too warm or too cold? I live in an old farmhouse in which we have a wonderful aga. If I put bread to rise near it, then it seems to rise very quickly (too quickly maybe?) but the rest of the house is pretty cold and it takes forever. I'd love to get better at bread as agas can make delicious bread I'm told!

Thank you grin

PaulHollywood Thu 14-Feb-13 10:03:42

TheDeadlyDonkey

Hello smile
I've recently started making bread. I've used fresh and dried yeast (separately) but have limited success with both, despite following recipes, and the bread comes out delicious but brick like!
What am I doing wrong?

Thank you!

The technical challenges are difficult to pick but we have deliberately chosen to up the ante on these particular challenges as the bakers are getting better and better every year.

Am still going through your book and a few of Marys as well as half a dozen other books!!, plus throw in a few experiments too.....DS' would be if they ever saw me and I actually spoke to you in person.

Thats a great bake and no soggy bottoms are the catch phrases here.

How do you pick out the technical challenges and do you think the standard is getting higher each series so the challenges can become at a more professional level, putting it out of each of the common man (or woman) - much as Master Chef has become psuedo prefessional with crazy challenges?? (is that 2 questions in one??)

PaulHollywood Thu 14-Feb-13 10:05:11

LucyLight

hi - i've been making bread for the last year or so (and your recipe for danish pastries is delicious) - just started making sourdough and it seems to be heavier than my other 'yeast' breads - what could I be doing wrong? Any tips. It is edible- just a bit heavy. BTW- I have an Aga which came with the house if that makes any difference.

leave it to rise for a long period of time. that's the secret. Sour dough is a different animal and takes time and patience to create a good loaf.

I think you answered by original question before I re-posted - naughty me...

PS your bacon rolls also rock in this house

CatherineHMumsnet (MNHQ) Thu 14-Feb-13 10:05:40

Sorry that technical answer of Paul's was to go with the question from NigellaPleaseComeDineWithMe

PaulHollywood Thu 14-Feb-13 10:06:05

LilyBolero

One quick 'extra' question - my dh has just, amazingly, given me one of the lovely mixers you use on the bake off, for valentine's day. What is the FIRST thing I should bake using it?

keep it simple. do a white loaf.

cm22v077 Thu 14-Feb-13 10:07:57

Hi Paul, what's it like supplying bread for Harrods? Are they fussy customers? How did you get that opportunity?

PaulHollywood Thu 14-Feb-13 10:08:34

thestylethatdecadesforgot

Hi Paul,

Really enjoy GBBO, thank you, especially the masterclass episodes.

Could you give me some foolproof tips for kneading please? I use good quality flour and yeast but apart from a no-knead recipe I use, all my loaves come out very very dense and I think under baked (though that could be from cutting the loaf open to have a look after a couple of minutes), so I'm guessing it's the kneading at fault.

I try to mix white flour with wholemeal or malted flours and it seems to make such heavy dough, I can't seem to knead it enough. I have a kitchen aid, could I leave it rattling around in there for 10mins with the dough hook?

Ps, sorry this is so long, but I have tried that throwing the dough around thing you doubt my dough is really not elastic enough.

Thank you if you have time to answer my Q!

You're not kneading long enough and you need more water in the mixture. But it sounds also that you're not proving it for long enough. The dough should spring back when gently pressed with your finger without leaving an indentation. Watch the show for examples of how to knead or there are great step by step pictures/explanations in both How to Bake and Paul Hollywood's Bread that are easy to follow.

PaulHollywood Thu 14-Feb-13 10:10:33

Someone (@coxxy) on Twitter just asked how to know when bread is properly baked.
One of the key things to look for is a hollow sound when it comes out of the oven when tapping the bottom. But normal rule is based on a 500g loaf if it has sugar in it, it will take 25 minutes to bake at 210 degrees c. If it doesn't have sugar in, 30-35 minutes at the same temperature.

PaulHollywood Thu 14-Feb-13 10:12:08

mrsvilliers

Hello! I love the GBBO, the challenges in series 1 seemed do-able but now they seem to have got a lot harder and make me nervous...

My question is about cakes. I want to make a thomas the tank engine cake for my 2 year old's birthday using sugar paste icing. I was going to do a chocolate cake but the trial recipe I used (Edd Kimber's!) is delicious but clearly too delicate. Is there another chocolate cake recipe you could suggest or am I doomed to Madeira cake?

Thank you!

There's a great chocolate cake recipe in How to Bake which uses ground almonds instead of flour and tastes delicious. Topped with chocolate ganache which is equal amounts of Bournville dark chocolate and cream.

Bobolbach Thu 14-Feb-13 10:13:04

You wonderful man you. I'm off to DEMAND a kichen aid with your response as back up.
Marvellous!
Just off to ice my finger buns, so this feels all very apt.
Love your book.
Think I may name the mixer after you!

PaulHollywood Thu 14-Feb-13 10:13:45

Tallgiraffe

Hi Paul,

We're huge fans of GBBO in this house, the only cookery programme my husband has ever watched!

Is it better for bread to rise somewhere too warm or too cold? I live in an old farmhouse in which we have a wonderful aga. If I put bread to rise near it, then it seems to rise very quickly (too quickly maybe?) but the rest of the house is pretty cold and it takes forever. I'd love to get better at bread as agas can make delicious bread I'm told!

Thank you grin

You want an ambient temperature of around 18-22 degrees c. However if slightly cooler this is not a problem. It just takes longer to prove and therefore gives the bread more flavour. The rule of thumb is the longer a bread takes to rise, the better it is. Slow food rules.

PaulHollywood Thu 14-Feb-13 10:15:26

NulliusInBlurba

We live in mainland Europe, where there is no tradition of self-raising flour. You buy plain flour and add raising ingredients yourself. If I'm using a British recipe that calls for SR flour, how much raising agent should I add to made it equivalent? I've been informally told 25 g of baking powder for 500 g of plain flour. Would you add bicarb as well?

I loved the recent Red Nose GBBO - the slebs were brill, and it really increased my confidence to see them making a hash of some things, but then rescuing them at the last minute and producing some really edible bakes. It inspired me to do a custard tart this evening. I screwed up the rolling out of the pastry but then just flattened it down with my fingers like, IIRC, Claudia Winkelmann, and it actually worked OK. I bet the 'real' competitors never do anything like that!

Between 40-50g of baking powder per kilo of plain flour. I play with this amount depending on what I'm baking.

PaulHollywood Thu 14-Feb-13 10:16:33

ivykaty44

Hello

Where did your blue eyes come from? They are rather striking grin

My grandad

PaulHollywood Thu 14-Feb-13 10:18:00

GetKnitted

Hi Paul, thanks for coming on to talk to us smile

I would like to know how to sucessfully substitute sugar for honey in a normal sandwich loaf. We've been baking our own for over 6 months now and would like to cut out the processed sugar if we can. Every time we try making bread with honey the bread comes out of the breadmaker brown around the edge and soggy in the middle. blush

Thank you for the help x

You don't need sugar in bread. Unless you're making an enriched dough. The reason it's going brown round the edges is because you're adding sugar and its burning before it's baking.

PaulHollywood Thu 14-Feb-13 10:19:01

JoyceDivision

Paul, you are a dish
And I wish
that your clothes you would take off
in the Great British Bake Off

grin

Bad poetry aside, could you tell me what is the best thing to substitute ground almonds ina recipe if you are snowed in and the cupboard is empty (flavour is lovely, and no nut allergies) My MIL said to use ground rice but people say it can leave a cake dry and chewy?

Replace the ground almonds with plain flour

Tallgiraffe Thu 14-Feb-13 10:21:55

Thank you, I shall be patient in future and will crack the bread making skills!

Have a fun morning in MNHQ, hope they've provided some cake...wink

PaulHollywood Thu 14-Feb-13 10:22:10

musthavecoffee

Hi Paul!

I love baking biscuits, it's my favourite thing to bake. My oven however has a mind if its own and has hot and cold spots.

Even after a perfectly cooked batch, it will happily burn the next lot, even when baked in exactly the same way. So, any top tips for ensuring an even bake every time?

Thanks smile

You need to get an engineer in to balance out your oven. Keeping your oven clean makes a real difference.

Metrobaby Thu 14-Feb-13 10:22:30

Hi Paul,

ON GBBO, have you ever tasted the contestents bake, and thought - "it's actually better than what I've made"?

GetOrf Thu 14-Feb-13 10:23:34

I love him

PaulHollywood Thu 14-Feb-13 10:24:22

ILoveTIFFANY

Paul do you have a kitchenaid? If so, which colour??

I do, it's cream.

PaulHollywood Thu 14-Feb-13 10:25:06

Metrobaby

Hi Paul,

ON GBBO, have you ever tasted the contestents bake, and thought - "it's actually better than what I've made"?

No, though I live in hope.

BIWI Thu 14-Feb-13 10:25:09

I can't eat bread or cakes - too many carbs - so I feel like a street urchin watching this from outside, sticking my nose on the window and steaming it up ...

grin

Great webchat - lots of questions answered.

LilyBolero Thu 14-Feb-13 10:25:36

There's been lots in the news about making cookery compulsory in schools; what do you think are the absolute basics every child should learn, either at school or from parents?

IAmLouisWalsh Thu 14-Feb-13 10:26:10

Ooh, same Kitchenaid as me!

LilyBolero Thu 14-Feb-13 10:26:23

(we are snap! My lovely kitchen aid is cream too!!!)

Tee2072 Thu 14-Feb-13 10:26:39

BIWI move along...you're smearing the window. grin

I don't have a question, I just have to say I love GBBO and Paul and Mary and Sue and Mel.

PaulHollywood Thu 14-Feb-13 10:27:41

@dougal_ie asked can you freeze scones.

Wrap each one up in clingfilm when cool and then you can freeze

NettleTea Thu 14-Feb-13 10:28:16

My daughter has just asked how she can make biscuits and cakes for her Vegan friend

PaulHollywood Thu 14-Feb-13 10:29:01

LilyBolero

There's been lots in the news about making cookery compulsory in schools; what do you think are the absolute basics every child should learn, either at school or from parents?

Basic bread making and basic cake making, i.e. white tin loaf and victoria sandwich

NettleTea Thu 14-Feb-13 10:32:00

are there any good recipies she could use?

PaulHollywood Thu 14-Feb-13 10:33:21

Lovely chatting to you all this morning. I hope you all enjoy the rest of your valentine's day. Thanks for being so support of GBBO and I hope you like my news series which starts on BBC 2 mid-March - Paul Hollywood's Bread.
xx

lucjam Thu 14-Feb-13 10:34:06

thanks, mwah xx

GreatGooglyMoogly Thu 14-Feb-13 10:34:20

Thanks Paul - awesome webchat smile

NettleTea Thu 14-Feb-13 10:34:37

ooh look forward to that!!

Lizzylou Thu 14-Feb-13 10:35:35

I am having impure thoughts about Paul Hollywood.

LilyBolero Thu 14-Feb-13 10:35:39

Thanks Paul, great chat!

GetOrf Thu 14-Feb-13 10:36:36

What a great chat that was.

Tee2072 Thu 14-Feb-13 10:37:17

Great chat, thanks Paul!

Great web chat - lot's of questions answered with to the point replies.

Thanks!!

Thank you for answering my question Paul! [faints]

Fillybuster Thu 14-Feb-13 10:46:24

<sobs> can't believe I missed this...I've had a crush on Paul for years now....

(But I will stroke my cream kitchenaid and think of him next time I use it grin )

CatherineHMumsnet (MNHQ) Thu 14-Feb-13 10:50:53

Thanks Paul - that was a brilliant webchat - loads of questions answered!

corkythecat Thu 14-Feb-13 11:08:21

I love Paul!
Own up wow many of us have just bought his book?

Oh no - I missed it. Bloody animals.

I am logging on to Amazon to purchase as I type grin

CatherinHM - Was he sat next to you? Does he smell of freshly baked bread?

Jux Thu 14-Feb-13 11:40:26

Thanks Paul. Will watch out for your show in March; looking forward to a proper how to make bread one, rather than bits and pieces here and there.

Netto, I have ms and so am far too weak and pathetic to knead dough. Like you I get dh to do it, but he isn't always around when I need him to. I have a Kenwood which we got via Amazon, so much cheaper. It's great for kneading.

Tee2072 Thu 14-Feb-13 11:42:39

Exit I imagine he smells like very expensive after shave. And yeast. grin

Have the Kenwood KMix and I think it's more powerfull than the KA, maybe not quite as nice to look at but had a Kenwood for about 20 years so a bit of a fan. Plus their hand mixer KMix is metal and the best one we've found.

I am bit disappointed in my KitchenAid

it is not as good as my electric handwhisk

shock

DameMargotFountain Thu 14-Feb-13 13:29:38

sorry i missed this live, but what a great chat!

thanks very much for answering my question even though i only posted it to leer and the other questions and answers were fab!

RachelMumsnet (MNHQ) Thu 14-Feb-13 17:15:49

Paul has kindly shared two recipes he discusses: Chocolate Almond Cake and pitta bread. Mmm, get your pinny on smile

gazzalw Thu 14-Feb-13 18:07:33

Thanks for the recipe Paul :-)!

thestylethatdecadesforgot Thu 14-Feb-13 19:21:13

Wow! My first post on a web chat AND it was with Paul Hollywood AND he answered my q! How fab is that! Though my kitchen aid is pear green not cream sad

Oooh! I'm making the pitta bread tonight! Thanks Paul.

mooniy Thu 14-Feb-13 22:27:05

Message deleted by Mumsnet for breaking our Talk Guidelines. Replies may also be deleted.

ElvisIsKing Fri 15-Feb-13 12:39:57

great web chat

CuriousMama Fri 15-Feb-13 14:42:45

Aww he didn't answer my question. Never mind dp's made a starter for sourdough now and it seems to be working?

slightlysoupstained Sun 17-Feb-13 13:06:57

Oooh, nice recipes. Will have to watch out for the series.

Bit of a kneading tip: after mixing in the liquid, just go away and do something else for 10/15 minutes or so. When you come back, it will magically have transformed from a sticky mess into lovely stretchy dough. (Gives the gluten time to soak up the water and start to relax I think). I then give it a quick knead just to make sure there are no lumps left.

GetKnitted Mon 18-Feb-13 22:21:50

Not that anyone doubted him but, Paul was absolutely right, the sugar listed in the breadmaker recipe book was completely surplus to requirements! Thank you to Paul and MNHQ!

GetKnitted Mon 18-Feb-13 22:27:23

Also, do you think they originally wanted to call the series Paul Hollywood's Buns?

Jux Wed 20-Feb-13 21:06:31

Well, I'm making Philly Fluff cake on Friday for when dd gets home from skiing on Saturday, but on Sunday I shall have her making pitta bread.

Join the discussion

Join the discussion

Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.

Register now