28 Replies to “Paul Hollywood’s What Went Wrong: Bread”

  1. Im Celeac and i cant seem to ever bake a nice loaf of bread these days. Even watching this wouldnt necessarily apply to gluten free bread. It sucks being celeac, it really does. ☹️☹️☹️☹️

  2. Please translate “strong, white flour” for those of us who generally have access to “All Purpose” and “Self-Rising.” Thank you.

  3. Her dough – in the intro–was underprooved. I would have liked to see the actual troubleshooting to see what a properly proofed dough looks like. We all have the recipe already

  4. Where are the measurements? I can't seem to find the measurements for this recipe anywhere. I'm sure I could buy his recipe book but I'm poor right now so there's that. Every time I try to google a recipe there are tons of them but they're all super different.

  5. Paul   bollywood   hollywood    Tryin2       MaKe    bread     4hIS   The   Great    brItISh   Stab  Off   On   Channel   TooleduP4,  he  IS  JuSt    StuCKuP   Nutty   bread   freaK   SCouSer  hIS   flaSh  Never   No   when2   Put   Loaf   In   ShutuP  That   Mouth   Of  hIS

  6. Yeah! Troubleshooting the easiest bread in the world to make. If you have trouble baking bread with only sifted wheat, THE easiest ever, well, then you have not baked any bread. Try baking a 100% rye bread, for example, with sourdough made from scratch and everything. I baked that yesterday, with added blueberries (because I could not find lingonberries) and didn't bake it long enough, so I had to bake it again today, for 2 hours, just to be sure. The bread became moist because of the blueberries and two short baking time (1 hour 10 minutes). And you can also try a 100% wholegrain bread, which can be tricky as well. The breads I bake are very difficult sometimes, and I fail a lot. Either I fail in proofing or in the baking, or often both. Sometimes the taste as well. The reason why I bake such difficult breads are two: I live in Norway, and we don't eat bread made only from sifted wheat (in fact, we don't even call it bread), Norwegian breads have wholegrain, different flours, seeds etc, etc. Plus that I need lots and lots of fiber for my stomach to function somewhat allright. I need more fiber than wholegrain, so I usually add some extra. But, baking bread is not always easy, in fact I fail a hell of a lot.

    I have never baked bread with only sifted wheat, but I have baked using a lot of it, and that bakes itself to perfection. That is not bread making, it is just too easy for anything to go wrong. It will rise to fluffy by itself, it will never be wet inside, the taste is always allright. I am very afraid of moist bread, because I don't like it at all, so I often bake them too much and at a too high temperature, just to be sure. But even then I once in a while have to double-bake bread, because they turn out moist inside. But I have found a trick, and that is to add whole grains that are not soaked. They will suck out moisture from the bread. I thought of adding that to my rye bread, but I could not find rye grains, and since I wanted to try a 100% rye bread, I didn't add any wheat grains (the only available in our lousy shops). But I will do next time.

    Oh boy have I baked many mistakes throughout the years. The worst ever was when I tried the horrible Irish soda bread, and to make it even worse, I tried some spice I found in Sweden, called "bread spice". That became the worst ever bread. I can not count how many breads that have ended up like bricks. And how many breads that have risen just to deflate in the oven (I think it was overproofing).

    By failing a lot I have learned a very useful trick. And that is to bake bread with the red yeast, that one for sweet doughs. If you bake bread that does not proof very easy, like wholegrain and worse, the red yeast is stronger and will manage to lift difficult doughs better and higher than ordinary yeast. My sister used the sweet dough yeast for a gluten-free bread, and she saw a big difference. It is a stronger yeast, I have found out. So that is something you can try.

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