Paul Hollywood's Bread

The second attempt (used some old flour from back of cupboard first time!) was wonderful.

Caught your message, Florence, this evening, having spent most of the day waiting for the bloomer to rise/prove. PH's advice to use cool water does seem contrary to everything I've been taught about keeping water/flour/kitchen as warm as possible for making bread.
By the way, the resulting bread was delicious, with a lovely crust!

Hello, I have Paul's 'Bloomer ' in the oven as I 'speak'. My first attempt at his methods - we shall see if proof is in the jolly old eating!

Sorry, I've got sex on the brain now

Rubbish tip. when. Down girl!

I frequently go to the Didsbury Aldi when I take my GD for lunch across the road at the Slug and Lettuce - why do they have these unpleasant names for pubs? GD, as a student sometimes needs a bit of grandmotherly support in the nutrition department. Aldi is great for students - and grannies. The one on Kingsway in Burnage is bigger!

Eeeeelegrannnnn naughty step, now!

Tip! Ho ho.

Thanks for the tip, Ella

Not for yeast though

The Aldi in Didsbury village is pretty good too when, I went last week for a rummage!

I went to a different Tesco today (Didsbury) because the traffic queues in the other direction were so long. I asked with a smile if I could buy some fresh yeast at the bakery section, and they said 'no, we'll give you some.' I came away with a great big piece, the size of a 1/2 lb pack of butter! Well done, Tesco's.

Then he would be off using his fabulous eyes on some stick insect ella.

He does have fabulous eyes, but doesn't he know it?! Just too cocky for me, and how fat would you get?

It's the close up of his hands in the dough, sort of slowed down to music. And those eyes!!!!! Oh sorry...I'm supposed to be folding jumpers.

Get a grip, Elegran! ..........oh, perhaps not

When you knock back risen dough and reknead it, the consistency does have a familiar feel.

Making finger rolls is even more suggestive. Squidgy sausage shapes to knead and shape . . . .

Never thought I would giggle at a thread on bread!

grace! Behave!!!

Soda bread just out of the oven today (it's not me that's eating all this baking, got son and girlfriend here for lunch).

He can knead my baps dough any day

Thank you Shysal

Stansgran, the exact recipes are given on the website and in the book. It is the trend on cookery programmes to seemingly pour any old amount from a glass jar, despite the fact that for baking the measurements need to be precise.
Today I did my own take on Paul's recipes and made some savoury chelsea buns with tomato pesto, parma ham and grated cheese - delicious! I froze them individually to be microwaved when needed (they are best warm).

I've got some focaccia on the go right now. Paul Hollywood's recipes are great because he's a proper bread baker who likes to take his time. It'll be teatime before I shape the proved dough. No rush - the bread tastes so much nicer that way.

I would like to buy the books but he never seems to measure anything. Does he give weights or just say pour out enough until half way up the bowl?

I just wish he would stick to his recipes- I have 2 of his books & he makes the same bread on TV but uses different ingrredients. Grapes instead of apple for sourdough starter & brown sugar instead of treacle for the Guinness bread.
I have made so much bread over the last few months! I have 6 different ones in the freezer at the moment- working on the theory that I won't want to do it when it gets hot outside.
DH is getting sick of sandwiches.