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