Photo of Paul Hollywood by Mosaic Marketing
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I don’t know about you, but I love carbs. Just thinking about pasta, pastries, bread, cookies, and cakes makes my mouth water. If I’m not eating any of these delicious delicacies, I am most certainly watching other people make them on The Great British Baking Show. Ironically, however, I myself am one of the most novice bakers out there. I’ve never had any training and, if I’m being completely honest, I always feel a little bit lost when I step into the kitchen.
Often, I find myself making excesses as to why I won’t be able to make that moist chocolate cake, those fluffy cinnamon rolls, or a batch of flaky pasties. Usually, my excuses stem from the fear of me ending up with a batch of charred hors d'oeuvres and a kitchen full of smoke. |
Luckily, something changed recently. I’m not sure if it was quarantine, Paul Hollywood’s charisma, or a combination of both, but I’ve decided to put aside my excuses and tackle a recipe that has frightened me for quite some time: the famous White-Bread Loaf by Paul Hollywood himself.
Before jumping into the recipe, I know what you’re thinking: “Why should I listen to a novice baker who just admitted that they don’t actually know what they’re doing?” Listen, I’m not here to spew technical directions at you or convince you that I possess any fancy skills. In fact, I hope to do the direct opposite. Specifically, I hope that by sharing my ‘unprofessional’ and outright messy experience, I can inspire other sub-par bakers, and maybe a few professional bakers, to seek out and tackle that treat they’ve been putting off. Likewise, I hope to showcase that a lack of skill doesn’t mean that you’re destined to fail. I promise that if I can do it, you definitely can. Now, bready, set, and let’s dough
Before jumping into the recipe, I know what you’re thinking: “Why should I listen to a novice baker who just admitted that they don’t actually know what they’re doing?” Listen, I’m not here to spew technical directions at you or convince you that I possess any fancy skills. In fact, I hope to do the direct opposite. Specifically, I hope that by sharing my ‘unprofessional’ and outright messy experience, I can inspire other sub-par bakers, and maybe a few professional bakers, to seek out and tackle that treat they’ve been putting off. Likewise, I hope to showcase that a lack of skill doesn’t mean that you’re destined to fail. I promise that if I can do it, you definitely can. Now, bready, set, and let’s dough
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STEP 1: GATHER YOUR INGREDIENTS
This recipe is surprisingly simple. In fact, you’ll need five – yes, just five – ingredients to make this delicious fluffy loaf: 1. The first ingredient you will need is flour. For maximum-fluff it is best to use strong white bread flour. However, if you, like me, don’t have that you can use all-purpose flour. 2. The second element you’ll need is yeast. I've always had an irrational and somewhat unusual fear of yeast. I think it has something to do with it 'being alive.' Nevertheless it will help make our loaf light and bouncy. I didn't expect to be conquering my fears while baking bread, but hey... I'll take it! |
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3. Salt is the third item you will need. The recipe specifies using kosher salt, but any salt is fine. I used pink Himalayan sea salt and the bread still tasted delicious.
4. Next, you will need some olive oil. Any brand will work. This will be used to keep the dough from sticking to your work surface. The kneading process gets very sticky!
5. Lastly, you will need water. The recipe calls for 320 ml, but I eyeballed the amount. A little extra water won’t hurt you. Generally, bread dough should be wetter and stickier as opposed to dry and flaky. Also, I recommend using the water to keep yourself hydrated as well – making bread is hard work!
4. Next, you will need some olive oil. Any brand will work. This will be used to keep the dough from sticking to your work surface. The kneading process gets very sticky!
5. Lastly, you will need water. The recipe calls for 320 ml, but I eyeballed the amount. A little extra water won’t hurt you. Generally, bread dough should be wetter and stickier as opposed to dry and flaky. Also, I recommend using the water to keep yourself hydrated as well – making bread is hard work!
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STEP 2: MEASURE OUT INGREDIENTS
I know you want to jump straight into making this bread, but there is one more very important step that you must take before diving in: measure out your ingredients and make the necessary conversions. If you have a kitchen scale, then you’re ahead of the game. Go ahead and weigh out each ingredient. On the other hand, if you don’t have a scale (like me), you can simply pray that Google provides you with some guidance. |
know, I know… This is not the most reliable way of sourcing measurement conversions, especially those dealing with volume and weight. It’s like trying to balance a pound of gold to a pound of feathers without a scale; it’s almost impossible. With that being said, I used this graph to unscientifically convert the measurements from grams to cups and it worked. If there’s a more scientific way to go about this without a scale, I’m all ears.
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STEP 3: READY, SET, DOUGH
Now that you have your measurements in order, it’s time to start making the dough. Plop the flour into a good-sized bowl and add in the salt and yeast. Make sure to add these on opposite sides of the bowl. Paul Hollywood’s recipe was very specific about this step. If you're feeling brave, I dare you to mix the salt and yeast together and let me know hat happens; I'm not responsible for the results that follow, but I am very curious. Add the water and begin stirring (with your hands of course!) I started with a little less than ½ a cup of water and slowly added more until the dough came to a very cloggy texture. Your hands should look a bit like the paws of a bear who just destroyed a fresh beehive – if it’s not messy, you’ve definitely done something wrong. Do your best to scrape the sticky dough off your hands and then drizzle some olive oil across your work area. Do not use flour! Adding flour to your work area will cause your dough to dry out and your final loaf to be dry and dense. Begin kneading the dough and continue kneading for 10-15 minutes. Who said baking wasn't a workout? Also, I recommend putting on some good music and setting your timer before you begin kneading – I cannot stress enough how sticky and messy this step can get. Once your dough begins to smooth out you can stop kneading. Roll your dough into a ball and place in an oiled bowl. I repeat: oiled bowl! Cover the bread with a towel or plastic wrap, though I used a plastic crock pot liner, and let it sit in a warm spot for at least an hour. If this recipe taught me anything it is the value of patience. |
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STEP 4: WAIT...
This bread recipe may be simple, but it does take some time. It is crucial to let the dough sit for at least and hour. The bread should sit until it triples in size and smiles back at you.
This bread recipe may be simple, but it does take some time. It is crucial to let the dough sit for at least and hour. The bread should sit until it triples in size and smiles back at you.
Disclaimer: The dough will not actually smile back at you.
STEP 5: RELEASE SOME OF THAT PENT UP EMOTION
Place your dough on a lightly floured surface and beat it up… Show no mercy! The goal here is to release the air that has built up inside the dough. I found that the best way to do this is by spreading your fingers and sharply pressing down, in a rigid fashion, as if you were a cartoon character playing the piano. Go ahead and fold the dough over itself one or two times as well as you continue to knock the air out.
Although this is a great opportunity to release your pent-up feelings, make sure you don’t overwork the dough. One too many folds can make the final loaf tough and dense. You will know your dough is ready when it springs back to you. You can test this by giving your dough a poke with your finger.
After the dough is flat and smooth, roll it into a ball, cover it with a large bowl, and let it sit on a flat surface for another hour, or until it has doubled in size. Before leaving the kitchen, make sure to also preheat the oven to 420°F and place a baking tray in the lower rack of the oven. (We will use this tray later for the bake.)
Place your dough on a lightly floured surface and beat it up… Show no mercy! The goal here is to release the air that has built up inside the dough. I found that the best way to do this is by spreading your fingers and sharply pressing down, in a rigid fashion, as if you were a cartoon character playing the piano. Go ahead and fold the dough over itself one or two times as well as you continue to knock the air out.
Although this is a great opportunity to release your pent-up feelings, make sure you don’t overwork the dough. One too many folds can make the final loaf tough and dense. You will know your dough is ready when it springs back to you. You can test this by giving your dough a poke with your finger.
After the dough is flat and smooth, roll it into a ball, cover it with a large bowl, and let it sit on a flat surface for another hour, or until it has doubled in size. Before leaving the kitchen, make sure to also preheat the oven to 420°F and place a baking tray in the lower rack of the oven. (We will use this tray later for the bake.)
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STEP 6: SCORE THE TOP
Grab a sharp knife and get ready to embrace your inner-Wolverine. Now that your dough has expanded, dust it with a light coat of flour and score the top. Don’t skip this step! If you don’t score the top of your loaf, the sides of the loaf will crack during the bake. Your cuts on top should be between 2-3 centimeters deep and although I stuck with a basic straight-line pattern, as Paul Hollywood suggested, there is no reason for you to hold back on getting creative with a fun pattern or fancy design. Just be aware that while the score marks hold their shape well, fine details will be lost during the bake. In other words, if you create a Leonardo DaVinci artwork you should expect to receive a Picasso bread loaf after the bake. Substance over style any day! |
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STEP 7: IT'S ABOUT TO GET STEAMY
Guess what!? It’s time to bake!
Gently place your loaf on a non-stick baking sheet, if it isn't already on one and load it into the oven. Be careful not to disrupt the loaf too much, you don’t want to knock out any of the air. Before closing the oven door, pour a generous amount of water in the lower baking tray. This will create a nice steam bath, or bread sauna, that will help to develop a delicious crispy crust around your soft and fluffy loaf.
Let it bake about 25 minutes or until the loaf is a light golden-brown color. After the 25-minute mark, reduce the oven's heat to 325°F and let the bread continue browning for another 10 to 15 min. Watch carefully, as you do NOT want to burn your bread; that would be absolutely tragic!
You will know your loaf is done when the bottom of the bread feels hollow upon tapping it. I feel as though it’s obvious, but please wear oven mittens to avoid burning your poor little hands.
Guess what!? It’s time to bake!
Gently place your loaf on a non-stick baking sheet, if it isn't already on one and load it into the oven. Be careful not to disrupt the loaf too much, you don’t want to knock out any of the air. Before closing the oven door, pour a generous amount of water in the lower baking tray. This will create a nice steam bath, or bread sauna, that will help to develop a delicious crispy crust around your soft and fluffy loaf.
Let it bake about 25 minutes or until the loaf is a light golden-brown color. After the 25-minute mark, reduce the oven's heat to 325°F and let the bread continue browning for another 10 to 15 min. Watch carefully, as you do NOT want to burn your bread; that would be absolutely tragic!
You will know your loaf is done when the bottom of the bread feels hollow upon tapping it. I feel as though it’s obvious, but please wear oven mittens to avoid burning your poor little hands.
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STEP 8: COOL DOWN HOT STUFF
Remove the bread from the oven, but do not chow down quite yet. You must let your loaf cool! If you try and cut into your bread before its entirely cooled, you will destroy the loaf’s lovely round shape and damage the internal crumb structure. I know it’s hard but refrain from snacking. The wait will make it taste even more delicious in the end; I promise! STEP 9: CHOW DOWN... FINALLY The time has come - chow down! With no one to share my bread with, I chose to take a bite right out of the side… But if you plan to share with others, or simply possess more manners than I do, you can do the “normal” thing and slice it up. While this bread is delicious on its own, you can jazz up your consumption by toasting it, adding some jam, making a sandwich, or frying up some French Toast. There really isn't a wrong way to eat carbs; they are truly serendipitous. |
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Baking, despite what one many think, is not about the final product; it's about the process. It’s about making mistakes, getting messy, and having fun – you can always go to your local corner store and get a baked treat if your kitchen ends up in smoke and flames. While I don’t foresee myself becoming the next Paul Hollywood anytime soon, I can assure you that I will never stop baking. I hope you adopt the same mindset and try a new recipe soon.
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