The Master of bread and baking Paul Hollywood will be joining us on Thursday to answer all your bread making conundrums…..

So, If you’ve been wondering how you can tell when the dough’s ready for the oven? Or if trying to get the perfect crust on that loaf leaves you in a tizz, or if going organic when it comes to flour is your burning question...then post us your queries here and you could have them answered by Paul live on air……

I recently made my very first ever hand made bread - and was proud of my produce... I am a massive garlic fan - so made my own garlic butter and finished it in the oven until the butter oozed... I have always made my own garlic butter but usually just added it to breads bought from the deli. In my own opinion - I foud the deli breads slightly lighter or "airier" (I dont think thats a real word) but they seemed to absorb the butter better - I followed Jamie Oliver's recipe - and have no doubt the fault lies in my technique so was wondering if there is anything I can do to make it lighter - I kneaded it and proved it twice before baking - but somehow still found it slightly more dense than the deli breads? Any advice would be more than welcome

The dough should be softer than you probably think - when you do the initial kneading under no cicumstances put flour on the bench/board, this serves to tighten the dough as well as creating an imbalance in the recipe. You will know when the dough is ready `cos it will leave the bench with no residue, another tip is NOT to spread your fingers - just use the heel of your hand.
After the initial proving don`t overwork the dough just fold it a couple of times, this expels excess Co2 & improves the texture/crumb of the dough, hope this helps

Thanks - I shall give this a go...I really enjoyed making the bread - and it didn't take very long at all - I made bread again yesterday - a half wholemeal mixture and dusted it with some flour mixed with a hint of cinnamon...so much fun!!! although the kichen (and me) always end up covered in yeast, flour and all sorts - but definately worth it thanks again

I believe you said in a previous posting that you are from the Emerald Isle? When making wholemeal bread make 1/3rd of the flour weight with strong flour, this lightens the crumb & will give a better lift, add a dessertspoon of black treacle to your yeast mixture but more importantly - substitute half the liquid with Guinness!!!!

Ahhhh, good idea - I was using honey with the yeast - but the black treacle sounds gooood!! Have you tried the Guinness ?? It sounds like it shouldnt work - but I'm intrigued... so I shall definately try the adding of Guinness...we Irish are always looking for ways to add alcohol to the cooking process (and drink it with the finished product, in fact any excuse to consume alch is usualy taken!!) Boozy Bread...I like it

Yes the Guinness works, it`s prob best to warm it before using. Also you should try Black Pudding bread - small dice of the pud in your dough then liquidise some pud with the liquid content of yor recipe, you can also add a little diced apple to the dough

thanks -

Help with rolls needed

When I bake rolls (using about 100g of kneaded dough) I don't seem to get enough height. They spread sideways too much.

Any tips on how to get more height?

Could be one of several reasons - are you using strong flour? Too much liquid? Overproving? Oven too cool?

I'd love to make pretzels at home but when i did try making them they were very very heavy any tips???

Thank you Paul for answering my plea on the programme.

Very helpful.

I have tried your tips - less moist dough, more kneading and tighter balls - success. Much better height/width relationship.

Thanks again

Hang on Hungryman my reply not good enough for you?

No problem hungry man over 20 years making bread has its uses sometimes....enjoy!! Paul

Thanks to all - the tips and assistance are so good (and in my case so necessary) - I'm a beginner at all this - but a keen learner - and need all the help I can get - I love making bread - it's good fun to make - (very messy), and the smell is so so nice...and you can tinker and twist every variation (And I thought it was cool seeing my post on tv - sad, I know...) - perhaps I should get out more

Hepp133,

don't worry GFL like questions, and to be honest we like answering them. GFL is all about, up to date variants on recipes and old ones as well......keep watchin...any questions you may have please post them here and I will endeavour to answer them. You may have to start a new thread though so I can see it quickly...P

Hi art1

No offence meant.

I do not have daily access to the messageboards so I had seen Paul on the programme before I read your tips.

Your tips all good - yes to strong flour - yes to too moist dough - no to overprooving - new fan oven, still trying to find the right temperature - experiments in progress.

Thanks for the advice

No problem HM I was only having a wind up any how!! Absolutely no offence taken - hope you have sorted your bread

Lovely to see you posting again Paul, but as for GFL liking questions, well yes, I agree they like questions, and are always asking for questions. Unfortunately not many questions from the message boards are answered, and a lot are never even asked on the program.

You, Paul, have always kept an eye on the boards, as does Lotte, and Simon who posted the other day.

Food Uncut have Elaine now, so they have the benefit of her coming on and checking out the boards, GFL doesn't seem to have the same.

So, as I say, it is lovely to see you posting again, but it is also great to have people like Art and other chefs who tend to fill in when so many questions are asked, but never answered.


Just another note Paul, I wonder if you could look at the flour and yeast entries under ingredients. They seem to be very lacking IMHO, people are always asking what sort of flour to use, and can they use dry or instant yeast in your recipes instead of fresh. Maybe if the ingredients section was expanded to include this info at least we would have somewhere to direct people to. Use your weight if you can, to help people to Use Your Loaf.

Rosti thank you for the comments, it is always nice to be appreciated, I`m serious in the fact that I love to help people with their probs but I also think that the likes of you, trappist, fudgey, bookey, GQ etc have loads to give ( if I have omitted anyone sos!!!) I never want to step on anyones toes but I really do enjoy occasionally pricking balloons!!!

oh thanks art, she said welling up inside

What a smothie!!!

sp* smoothie

I can`t believe this is the second time I have had to do this!!!
Fudgey I have always wanted to be a "Smothie" !!! Anyway Yahboosucks to you the sentiment is real so there!!!

Sorry art - just my brand of a sense of humour

You really are appreciated ..... honest.

Now I'll stop there - can't have you getting big-headed can we