Bread is one of those things that is still slightly mysterious to me. I don’t find kneading relaxing, I’ve never got to know the exact change in texture when dough is just ready, and who knows whether a loaf is over or under proofed. But when bread from scratch goes well it feels like crazy yeast-based magic. This means I tackled bread week on The Great British Bake Off with equal parts excitement and trepidation.
This year I’m once again going to be baking the technical challenges in the Great British Bake Off each week. Baking along last year really took me out of my comfort zone and introduced the to some amazing bakes I loved (Savarin! Dampfnudel!) And some which I will never make again (I’m looking at you, Spanische Windtorte).
Tudor week on The Great British Bake Off was a bit underwhelming. I was expecting huge banquet levels of food and enough meat to give the whole country gout. Instead, there was the fairly obligatory hand raised pie (see mine from last year – complete with pastry dinosaurs!), a big marzipan thing (bad for nut allergies) and Jumbles.
Making Fougasse for the Great British Bake Off bread week has been tricky in a very busy week, but I got there! The joy and the pain with dough finding the time for all the kneading and proving and shaping and proving…