Hi! Welcome to my blog. I am a major foodie, with a haphazard cooking philosophy, currently making that transition from cooking and baking for friends and family to 'wonder if I could make this my career'. Follow me for recipes, the outcomes of a few experiments, and general lovely foodiness. Opinions, reviews and recommendations are all my own.

Friday 24 May 2013

Brioche and The Final Episode of Paul Hollywood's Bread

I've been procrastinating about writing this post for the last few weeks, and it's about time I just sat down and did it. Maybe I've been suffering a little from blogger's block, or maybe as is oft my way, I have that much on my to-do list that I've just been faffing about and not doing any of it. A little bit I think it's because this will be my last post in the series that I have been writing about and following Paul Hollywood's 'Bread' and a little part of me is kind of sad that it's all done and dusted. 

Clockwise from Top Left: Classic White Bloomer, Flour Wraps, Homemade Pizza, and a White Loaf

That being said, I am so pleased that I set myself this challenge, and that I stuck it out to the end. When I started out, I had made a few attempts at baking a white loaf before, with varying degrees of success, had just about mastered Hot Cross Buns, and that was the extent of my bread-making ability. Now, I can readily make a fresh loaf, wraps, naan breads, pizza dough, soda bread, sourdough and brioche to name but a few. I have an active jar of sourdough starter in my fridge, and have used it every Sunday for the last three weeks to make a number of different loaves. Once a week, I make fresh pizza dough when I get home from work, instead of going to the take-away. And I have even been brave enough to start experimenting with recipes and creating my own, my Sourdough Cheese Pinwheel Loaf went down with Gary so well that I have had to make it again - definite win! 

Clockwise from Top Left: Naan Breads, Soda Bread, Cheese Filled Rolls and Pitta  Breads

Clockwise from Top Left: English Muffins, Sourdough Loaf, Sourdough Starter, Sourdough Cheese Pinwheels

The final episode of 'Bread' was based on enriched doughs, these are breads that have the addition of eggs or butter in the dough, and create a rich and decadent taste and texture. After watching the episode, there was only one loaf that I wanted to try, the Savoury Brioche Couronne, stuffed with parma ham, mozzarella and twisted into a crown shape, it sounded right up my street. 

I used Paul's recipe, which can be found here on the BBC website the only change I made was I halved the ingredients as it looked to make a very large loaf. I was right to do so, as even the halved quantities made a loaf big enough to feed Gary and I for several days. The recipe worked without a hitch, I don't have food processor yet, so I used a hand whisk with dough hook attachments, and it worked just as well. 

The enriched brioche dough

Rolled and filled with Parma ham and Mozzarella

Twisted into the classic Couronne shape

Baked and Golden : Savoury Brioche Couronne
This whole project has been so rewarding, I have learnt so much about the different doughs and methods for producing different styles of bread, and I am so pleased that bread-making is now a staple part of food preparation and meal times in our house. The Paul Hollywood book is great for beginners like me, because of its pictorial instructions, and equally so for the more seasoned baker, as there are a real breadth of recipes and meal ideas to challenge any ability. I think that the addition of the TV series has really made this process come to life for me, and I definitely learnt additional hints and tips from the show that aren't covered in the book. I really hope that the BBC commission a follow up series to this, but regardless I know that my bread adventure has really only just begun, and I now have the confidence to go out there and keep trying new bakes. Thank you Paul! 

10 comments:

  1. Mmm cheesy hammy brioche! Well done for teaching yourself new skills. I've been baking bread for around 3 years but it looks like you have tried more techniques than me already. I'm gradually working my way through a different bread book which has lots of international bread types. It's a great way to learn a little something about a different culture that you may not get chance to experience otherwise. Plus not to mention that bread is delicious whichever form in it's in :)

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    1. Thanks Jen, at first I was trying to just do the one a week from the TV show, but the sourdough starter took so long to get going, and in the meantime I just couldn't help but experimenting! It's seriously addictive, I think it's the magic of kneading a dough, and then watching it grow and come to life by itself! Love it :-)

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  2. Mmmm, blimey this looks good!

    I think your 'challenge' has been really inspiring, and a great way to introduce yourself to bread making. While I do sourdough myself, I've never really branched out into other breads and feel that I must try some different recipes! :)

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    1. Thanks Sue! I never thought I'd turn around something that I was so scared of to the point that I'm actually addicted, but here we go! I love it! So worthwhile, and actually so easy as well once the basics are in place :-) I'm glad my adventures have inspired! X

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  3. Such a great challenge Victoria, it's been really enjoyable reading how you've been getting on and I'm sure a really rewarding and interesting challenge for you. Now when is Series 2 going to be out!

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    1. It's been emotional as they say! I really hope there is another series as this one has been great, and in glad people have enjoyed reading my dramas in trying to recreate the bakes!

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  4. An absolutely brilliant challenge indeed - you've inspired me to venture into bread making. I recently bought Paul Hollywood's book but I've not tried anything from it yet. The brioche looks so delicious. What's been your favourite recipe from his book so far?

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    1. That's so good to hear! I think my favourite actually was the tortilla wraps, everything in the flatbreads section is really really good, and the wraps were so easy and taste just crazy amounts better than shop bought ones. I struggled with his sourdoughs, and had to go elsewhere for that in the end, and I have found a few recipes to be a little salty, most call for 10g of salt but I've cut back to 5-7g to be honest. It is a really good book though, and the pictures help a lot. :-) x

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  5. I am so proud of you and how enthusiastic and committed you have been to this bread journey! You've made some delicious looking bakes, I could eat them all :) and I'm sure you will continue to do so!

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    1. Thanks Kat! It's been a really rewarding thing to do, and I'm looking forward to making my own breads now and sharing recipes rather than just linking back to Paul's :-) thanks for all your support, been so lovely having someone cheering me on from the start ;-) x

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