Come and chat to Bake off's PAUL HOLLYWOOD, Friday 10 October, 10-11am

[RachelMumsnet]

On the week that TV's most hot-contested baking challenge reaches its climax, we're thrilled that Paul Hollywood is returning to Mumsnet Towers. Paul last joined us back in February 2013 when he gave us his tips on bread-making. This Friday between 10 and 11am he will be on hand to help out with all your baking conundrums and of course give us the inside story on this year's GBBO.

Paul's latest book Paul Hollywood's British Baking is published this week and everyone who joins the webchat will be entered into a draw to win a SIGNED copy. If you're unable to join Paul on Friday morning, post a question in advance on this thread.

A note on SCON and SCONE. I call it a scon, Mary calls it a scon, the queen mother called it a scon – I'm sure the queen calls it a scon. End of conversation.

Someone lend Paul the ...

My favourite biscuit at the moment is a chocolate digestive... Milk chocolate.

Will the producers have a freezer per contestant next year?

Hello Paul Hollywood,

I think I overwork my dough. You have such good wrist action. What's the secret? Do you ever wake up with crusty bits under your fingernails?

@MrsMigginslovespies

Hello Paul, Thanks for coming on. Loved the show as always and gutted when it finishes! Anyhoo, my question is: how do I KNOW when kneading bread that it is actually ready to go and prove? I feel I could knead it forever which can't be right and my bread either ends up hard as a brick or too yeasty-tasting. What texture am I looking for, please? I do love good bread!

Many thanks indeed

It's the breast test –when you touch it and it springs back, it's ready to go in the oven.

@katienana

who would win if the winners of each series were to compete against each other?

It'd be difficult to choose, but I certainly wouldn't say. I wouldn't be able to pick.

Yes ...bingate. Were you annoyed at how it was edited into a bigger drama than it actually was?

The breast test?

Disappointed with the biscuit choice.

Thought it would be a hobnob.

Haha thanks Paul, I'll definitely be buying the book

@Housemum

You made this young lady VERY happy at the Good Food Show London last year (she was the cheeky mare that asked the question in the supertheatre about sliced white bread, don't know if she'll have a question for you this year but she's working on it!) and I hold you solely responsible for the layer of flour/icing sugar/general stickiness that covers my kitchen at a weekend (and the fact that I can't get a look in at baking anything myself these days!).

Can't join live as will be at work so my question is:

If you had to choose 1 bread, 1 pie, 1 cake as being the only ones you could ever have again, what would they be?

And how is the wrist, you mentioned at the Food Show that you might have to have a carpal tunnel op? Not great when your work involves so much kneading :( (that probably caused it in the first place).

Bread would be a baguette, the cake would be a lemon drizzle, and the pie would be a pork pie.

The wrist is knackered –I need a good massage on my forearm and my wrist.

@plus3

Yes ...bingate. Were you annoyed at how it was edited into a bigger drama than it actually was?

I wasn't annoyed about how it was edited, I was annoyed about how it was in the press. Both Sue and I went on Twitter to stand up for Diana.

@LineRunner

Hello, Paul.

Who did you vote for in the last election, and do you regret it?

I know who I voted for yes and no I don't regret it.

@LRB93

Hello, hope you're okay, I just wanted to ask a quick question - How do you make the perfect buttercream icing for piping? I keep getting the wrong consistency. It's either too firm and doesn't stick to the cupcake or too runny it doesn't hold it's piped shape.. :S

It's all down to the proportion of icing sugar. 150g of butter to 400g icing sugar as basic. A tablespoon or coffee essence or espresso will give you a lovely flavour.

@SquattingNeville

Hi Paul! There were so many interesting bakes in this years series, what one is the most memorable for you? For good or bad reasons

Nancy's jaffa cakes at the beginning were fantastic.

For me, a jaffa cake is a biscuit.

@bluesky

Yesterday I saw how the viewing figures for GBBO have grown year on year since it started, it's amazing. For next year, is there anything you would like to change or add, or do you believe that it's such a great formula it should just be left alone?

I loved this series, great challenges, amazing bakes with brilliant contestants (I thought Martha was just lovely). And yes the right lady won!

Don't fix it if it isn't broken. The only thing that will change is another load of fantastic bakers - I'm looking forward to meeting them!

But the clue's in the name Paul

Biscuits get soft when they go stale, cakes get hard.

@CountessOmen

Hi Paul, Just wanted to say how much I enjoy watching you bake.

My question is, when baking is there any recipe you struggle with?

No...

Oh and thank you for making a great family show worth watching. I was beginning to give up on telly.

Report on the Jaffa Cake decision.

You are wrong about jaffa cakes, Paul.

@HopeAndStories

Hello male judge!

What is your favourite dirty food, when you can't be bothered to cook?

Also, do the contestants get to keep their Kitchenaids? I blame the show for making me buy one!

Last thing, your savoury brioche couronne is immense. It's a massive hit here!

Donuts! No, the contestants don't get to keep their KitchenAids!

@pmcp15

Hi Paul. Is it better to bake bread in a tin or free form?? Is it better to use steam ie water in vessel in bottom of oven ps ta for weeks of baking heaven!!!!!

It's always good to start by making bread in a tin, before learning how to freeform a loaf. Always use steam in an oven, if you want that little crisp layer on the top.

CaptainFatPants
Don't be silly. Wigan pies are the best in the world. 2nd place are pork pies from a particular bakery in St. Helens. Your Woking pies could only ever be third in the world, at best

@MrsHathaway

Report on the Jaffa Cake decision.

Oh please!! Really?!