Archive for August, 2014

Summer of Baking

Posted on: August 21st, 2014 by Harriet Low No Comments

Sorry it’s been a while since I last blogged, but for those of you who follow me on Twitter (@PaulHollywood) and on Instragram (bakerhollywood) will know I have been doing some travelling with my family in Italy and France. But now I am back and super excited about the next few months.

This weekend I am at CarFest South with my good mate Chris Evans. This is always such a fun event for me, as I love cars almost as much as baking.

Then it’s only a matter of months before the Autumn leg of my show Paul Hollywood’s British Baking Live Tour begins on November 6th in Poole. The tour will be full of my favourite British bakes, from Cornish Pasties to Bakewell Tarts. For more information and tickets then check out the Tour page on my website.

Along with the tour my new book Paul Hollywood’s British Baking will be available to purchase in October. The book is jam packed with brilliant British recipes, including traditional cakes, pastries, puddings and of course bread.

And of course it’s GBBO time! The show is three episodes in now and I am sure you all have your favourites already. I am keeping tight lipped on who will make it to the end but I am sure you will agree we have some seriously good baking talent this year. I really hope you are enjoying watching it, as much as Mary and I enjoyed making it.


Posted on: August 20th, 2014 by Harriet Low 2 Comments

1.Lightly oil a 2-3 litre square plastic container. (It’s important to use a square tub as it helps shape the dough).

2. Put the flour, salt and yeast into the bowl of a mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Add the olive oil and three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water. Then mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.

3. Tip the dough into the prepared tub, cover with a tea towel and leave until at least doubled, even trebled in size – 1-2 hours or longer.

4. Heat your oven to 220°C and line 2 baking trays with baking parchment or silicone paper.

5. Dust your work surface heavily with flour – add some semolina too, if you have some. Carefully tip out the dough (it will be very wet) onto the work surface, trying to retain a rough square shape. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. Coat the top of the dough with more flour and/or semolina. Cut the dough in half lengthways and divide each half lengthways into 2 strips. You should now have 4 pieces of dough. Stretch each piece of dough lengthways a little and place on prepared baking trays.

6. Leave the ciabatta dough to rest for a further 10 minutes, then bake for 25 minutes, or until the loaves are golden brown and sound hollow when tapped on the base. Cool on a wire rack.