Wilton Court Restaurant with rooms bakes Paul Hollywood’s bread recipes

paul_hollywood_1x1Paul Hollywood professional baker and Bafta award winning television presenter and judge of the Great British Bake Off is a special guest celebrity at the Flavours of Herefordshire Festival on the 2nd November 2013

The Wilton Court have been baking a selection of his breads for their guests, recipes as below just fantastic why not try for yourself.

White Cob bread

500g  white  flour,10g salt, 10g dried yeast, 30g butter, 320ml cool water

1. put all dry ingredients in a large, being careful not to put the salt and yeast next to each other (the salt can kill the yeast)
2. add the butter and the water and work the mixture until it is all incorporated
3. lightly flour your surface and turn out, knead for 5-10 mins until it looks and feel silky
4. return back to the same bowl and cover with cling film, put in a warm place until it has doubled in size
photo bread  15. get a baking tray lined with grease proof paper ready
6. once it has proved, return to a floured surface and knock back until all the air has gone
7. shape into your desired shape, we have choose rolls
8. prove once again until nearly doubled in size
9. egg wash or dust with flour
10. back at 220 degrees centigrade for 30 mins
11. once out the oven put on a rack to cool
Tip- when testing bread is ready, tap the bottom of the roll or loaf, and once cooked it will sound hollow

Brown Bread 

200g wholemeal flour,  50g white flour, 6g salt, 20g tracle, 15g yeast, 150ml water

The same method as above applies for the brown bread also

photo bread  2Focaccia 

500g white flour,2tsp salt, 14gm yeast, 2tbsp olive oil, 400ml cold water

1. put all ingredients together in a large bowl
2. once all incorporated empty onto a floured surface and knead for 5-10 mins until it looks and feels silky
3. return to the bowl and cover with cling film, put in a warm place and prove until it has doubled in size
4. while your waiting get a baking tray lined with grease proof paper
5. once it has proved return to a floured surface and knock back
6. shape into think rectangles
7. sprinkle with Maldon sea salt, fresh rosemary and olive oil
8. bake at 220 degrees centigrade for 30 mins
9. once out the oven put on a cooling rack to cool

 

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