Paul Hollywood's Bread by Paul Hollywood

Leave to cool completely on a wire rack before serving. Preheat the oven to 220C/425F/Gas 8 (200C fan) and bake for 25 minutes, or until the loaves are golden-brown and sound hollow when tapped on the base. Happy baking Wholemeal flour 100gPlain white flour 400gBicarbonate of soda. Leave the ciabatta to rest for a further 30-45 minutes. This week Paul is baking Soda Bread See below for the full list of ingredients. Stretch each piece of dough lengthways a little and place on the prepared baking trays. Coat the top of the dough with more flour and/or semolina.Ĭut the dough lengthways, dividing into four equally-sized loaves. Use features like bookmarks, note taking and highlighting while reading Paul Hollywood's Bread. Download it once and read it on your Kindle device, PC, phones or tablets. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. Paul Hollywood's Bread - Kindle edition by Hollywood, Paul. The batter will create a distinct top on your bread and deliver a rich boost of flavor Originally Published: June 25, 2018. Pour over your shaped loaf before baking. Leave for 1½ to 1¾ hours at room temperature, or until at least doubled, even trebled in size (it's important the dough proves slowly, otherwise it will collapse and your loaves will be flat).ĭust two large baking trays with flour and semolina.ĭust your work surface heavily with flour and semolina and carefully tip out the dough (it will be very wet) - trying to retain a rough square shape. Here’s how Paul says to make a crackly, bakery-style top. Tip the dough into the oiled container and seal with the lid.

(It’s important to use a square tub as it helps shape the dough). Lightly oil a 3 litre/5¼pint square plastic container with a lid. Mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.

Begin mixing on a slow speed.Īs the dough starts to come together, with the motor running, slowly add another 110ml/3⅓fl oz of cold water, drip by drip. Put the flour, salt and yeast with 330ml/11fl oz cold water into a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast).

Paul Hollywood's Bread by Paul Hollywood