James Morton (GBBO) bread webchat - Fri 27 Sept 1-2pm

golfpro

Hope you don't mind my asking but how old are you? What is next for you - you have accomplished so much for someone who is so young?

I am 22 years old. What next? Who knows, I'll take whatever I can get. I'm still training to become a doctor, so I've got another year and a half of that before starting work. I'll keep baking in the meantime!

Cheese

Hi James. There are quite a lot of male chefs/bakers over the past few years - do you think the stereotype of women in the kitchen are shifting? How does it feel to be role-modelling for the kids of day? <pressure>

If I'm honest, I think there are too many male professional bakers and not enough women; conversely in the home, I'd like to see more men baking. Hopefully I can help, but I think it's shifting to a more equal distribution now and I see that as a very good thing for everyone.

Iwantmylunch

puts on husky voice Hello James... Do you have a Mrs?

feels bad for scaring the poor lad

Dear Iwantmylunch,

I have a Mrs.

Thank you,
James

GrannyBusy

What do you think of the recent trend for all things cupcake?

I think this trend is nearly over, and I'm thankful for that. #TooMuchIcing

Even macarons are going out of fashion! Who knows what will take their place? A lot of people are saying meringues... but I think BUNS. Iced buns.

Sunnyclimbs

Hello James, I wondered, what is your favourite type of cake and bread? And is bread-making more about science and technical ability or the knack of combining the right flavourss etc?

Good questions Sunnyclimbs! My favourite bread would be a sourdough pain de campagne - simply white but with the kick of a little dark rye. As for cake, it's difficult. I'm not the biggest fan of them, if I'm honest... Do brownies count? Love a rich, raspberry brownie.

This recent idea of combining the right flavours is pretension evangelised by the GBBO. In bread, it's irrelevant, pretty much, and it's much better to master the classics. Combining flavours is something to experiment with but not dwell on - its just a way people have come up with to make them sound original. When in actual fact, their product would be superior pure. So yes, it's all about knowing what to do! But you need remarkably little to make good bread, just a wee bit of understanding.

Grannyfive

I don't remember you having any particularly disastrous mishaps etc. on the show (correct me if my memory has failed me!) was it horrible to watch fellow bakers in the middle of a sticky situation, or were you too focused on your ownr baking to notice?

Hi Grannyfive! Thanks for the question - my last one I'm afraid. We all were quite in 'the zone' - we were focused on what were doing, yes. I had a few disasters, but I didn't see them as horrendous. I was quite lucky to keep a certain sense of perspective; it was just baking after all!

James

MiceElf

Another one. We love olive and rosemary bread and red pesto bread. Any other combinations that light your oven?

Absolutely loads! You can try almost anything - basil, tomatoes... try making your own pizzas! For about 60 others, see my book

james

LaraGransnet

Thanks James for coming in and letting us know that Paul is a cuddly bear - sure he'll love you for that! Some great questions and answers. Good luck with the book!

Thanks for having me! It was a joy!