Tired of store-bought bread then learn how to bake bread at home exploring this article. Master the art of baking bread in the oven with our simple guide for perfect loaves.
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Method. Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and add the salt at the other, otherwise the salt will kill the yeast. Stir all the ...
- Best bread recipes
Basic white bread. by Edd Kimber. For this simple white...
- Best bread recipes
- The Challenges
- The Judges
- The Presenters
- Past Series
Signature Bake
Testing the bakers’ personality, creative flair and baking ability, the main challenge here is to produce something cute, rustic and altogether home-made-looking. It’s in this test that the Bakers get to show off their tried-and-tested handcooked bites.
Technical Bake
This challenge separates the wheat from the chaff. Take one basic recipe, with the same ingredients and instructions, and ask our bakers to produce the finished product… sound easy? Well, any variation on the finished product will be a result of their own technical knowledge and experience – or lack of. Bakers are laid bare in this task and this is where the pressure’s really on in the Bake Off.
Showstopper Bake
The oven gloves are off in this final challenge where the bakers are able to showcase their depth of skill and talent. The complexities of this task call for a professional standard in taste and appearance. Are they up to it? The judges will be looking for the most impressive and elaborate creations – that better taste first-class too.
Paul Hollywood
Paul Hollywood is one of the UK’s leading artisan bakers. The son of a baker, Paul originally trained as a sculptor until his father persuaded him to change careers. By combining his love of sculpting and baking, Paul established himself as an innovator. During his time as head baker, Paul worked in some of the most prestigious hotels in the world, including the Dorchester in London. He cemented his reputation as the leading authority on bread making by publishing the best-selling book 100 Gr...
Prue Leith
Prue Leith is one of the country’s foremost culinary experts, and her distinguished career has seen her as a restaurateur, caterer, food teacher, food writer, novelist (her stories are full of food too) television cook… and even a radio cook on the Today programme. Prue is the founder of Leith’s cookery school, which has seen many thousands of students pass through its doors, including the likes of Diana Henry, Lorraine Pascale and Gizzi Erskine. Her interest in proper training and education...
Noel Fielding
Noel Fielding is a comedy writer and performer who was educated at Croydon School of Art in South London. Noel and comedy partner Julian Barratt were nominated for the coveted Perrier Award for Best Newcomer during their Edinburgh Festival debut in 1998. Their multi-award winning series The Mighty Boosh began as a Radio 4 series in 2001, before transferring to BBC Three. This was followed by Noel’s solo series, Noel Fielding’s Luxury Comedy, and the follow-up Luxury Comedy: Tales From Painted...
Alison Hammond
Known for her quick wit and big heart, Alison first entered the Tent in 2020 as a celebrity baker on The Great Stand Up to Cancer Bake Off. She now returns, in what she says is her dream role, as co-host of The Great British Bake Off. Alison has been a firm family favourite on ITV’s daytime show This Morning since she joined in 2003, and in 2021 she became one of the main hosts, presenting Fridays, alongside Dermot O’Leary. Other career highlights include appearing on the judging panel for tw...
Series 1
In our first series, the search began for the country’s top home baker. Ten passionate cooks travelled the country, baking cakes in the Cotswolds, biscuits in Scotland, bread in Sandwich, puddings in Bakewell and pastry in Cornwall before a grand final in London. The series also traced the history of British baking: visiting local baking landmarks and discovering why we bake what we bake today. And the winner was Edward.
Series 2
Over eight weeks, 12 of the Britain’s best amateur bakers showcased their cake-baking, pastry- and bread-making and patisserie skills as they were challenged to make everything from the perfect tarte au citron to iced fingers and family pies. But only one could become Britain’s Best Amateur Baker. That was the icing on the cake! All the challenges were devised and judged by legendary cookery writer and baker Mary Berry and acclaimed Master Baker Paul Hollywood. The winner was Joanne.
Series 3
Over ten weeks, twelve of the country’s best amateur bakers faced challenges offered up by the King and Queen of baking, legendary cookery writer Mary Berry and Master Baker Paul Hollywood. Giving the bakers support whilst licking their mixing bowls clean were Mel Giedroyc and Sue Perkins who continued to host the proceedings. The Great British Bake Off returned for a third series with cakes, pies, breads and the odd kitchen disaster. The winner was John.
- Bread
- 1
- Tip the flour into a large bowl and add the yeast to one side and the salt to the other. Add the lard and pour in about 225–250ml of water. Mix using one hand, then add a further 75–100ml of water (you may not need it all, or you may need a little more), a little at a time, until all the flour is incorporated and the dough is soft but not soggy.
- Tip the dough onto a lightly floured work surface and knead for 5–10 minutes, until it is smooth and silky.
- Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise until doubled in size. This will take at least 1 hour and can take 2–3 hours, or longer, depending on the room temperature.
- Tip the dough onto a lightly floured surface and fold it inwards repeatedly to knock out the air and ensure that it rises upwards, rather than outwards.
Oct 11, 2024 · Seven-Stranded Plaited Wreath Technical Challenge from 'The Great British Baking Show's Season 15 Bread Week Love Productions This week's Technical Challenge, set by Paul, begins unusually: The Gingham Altar already has something on it, covered up just like the ingredients the bakers are given.
- Using cups to measure ingredients? Try a scale. At the foundation of every bread is a ratio: the quantity of water to flour in a baguette, the amount of yeast or sugar to flour in brioche, and so forth.
- Guessing your water or dough temperature? Try a thermometer. For the best bread, controlling the temperature of the dough is just as important as proper ingredient measurements or good scoring.
- Are your doughs rising in mixing bowls? Try a lidded container. While a mixing bowl can work for rising doughs, there are several reasons to consider upgrading to a lidded container.
- Is your dough rising on the counter? Try a bread proofer. When cooler conditions cause bread doughs or loaves to move slowly, or whenever you want a stable environment for preferments or sourdough culture, a proofer can greatly improve the quality of loaves.
Oct 11, 2024 · The technical is a Baking Show first with Paul requesting the bakers make a seven-stranded braided bread wreath. (In England they call braids “plaits,” and, next to Celsius, it is one of the ...
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Basic white bread. by Edd Kimber. For this simple white bread recipe, you can choose to bake the dough as a tin loaf, perfect for sandwiches, or as a free form boule, which is great if you don’t ...
