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GBBO Episode 3: Of Wigs, Spices And Buns – Baking Week

the-great-british-bake-off-jordan

A good baker will rise to the occasion, it’s the yeast he can do. How do you get a baker into bed? Seeduction! No need to be leaven town, loaf around instead and catch week three of the Great British Bake Off and bread week. We are bread to sin, only if you like the look of the mahogany tiger as Sue referred to Paul. That’s enough of the puns, it’s the middle of August and we’re back in the tent in a damp rainy green field, like any British summer holiday.

The informative filler, like the middle of a sandwich, this week was about wigs, not a necessity for Paul or his helmet haired co-judge but spiced bread doughs. The Dutch and Portuguese traded the spices which were expensive luxuries. Queen Bess in 1600 issued a Royal Charter and so that Britain could then join in the trade via the East India Company; Mace, Cinnamon and Nutmeg began to get cheaper and used more often, especially in breads. Even Samuel Pepys in his infamous diary wrote about eating a wig. This is when we started the slippery slope into eating sweet breads, cakes and puddings, oh dear so this is when it happened.

The first challenge was to produce 12 equally sized bread rolls using rye flour which proved tough for the bakers. Rye flour has less gluten and so is harder to work with and much darker. The bakers produced as follows: Martha, date and walnut; Norman, caraway seeds and raisins; Luis, two types of dough incorporating fennel, parsnip, carrot and chocolate; Nancy, cider and walnut; Jordan, rye and spelt with lemon and poppy seeds; Kate, orange and cardamom seed two tone knots; Richard, American Pumpernickel with cranberry and caraway seeds; Diana, cheese and walnut; Chetna, onion and pine nuts finally Iain, cranberry and walnut.
All sounded tasty.

Next was to follow a recipe of Paul’s – producing 4 ciabatta (Italian meaning slipper) loaves. The rolls needed to have a good dome with an airy structure, they were advised to be patient, if only they all listened. In reverse order the results were, Jordan, Iain, Chetna, Diana, Richard, Nancy, Norman, Martha, Luis and in first place was Kate, well done Kate!

Show stopper challenge, the final and best part. A filled bread centrepiece, good on the outside as well as on the inside, Paul? His instruction was to avoid it being too moist on the inside, is that problem? Apparently so, vegetables and/or fruit steam as they cook producing air holes, not good. Here is the results and comments: Richard, Pesto pin wheel, precise well baked, good pesto; Martha, stuffed sunflower loaf, neater legs and longer in the oven; Norman, chicken and roasted vegetable picnic loaf, raw loaf underneath; Chetna, rolled and filled twin loaf, not exciting, messy on top, wonderful flavours; Iain’s Moroccan plait with a Bessara Dip, crispy, good texture, great taste, success; Jordan’s strawberry and raspberry cheesecake brioche, moist, middle sunk, outside ok; Nancy’s full English Stromboli, not a centrepiece, big gaps, overfilled, great flavour; Diana’s sharing savoury pinwheel, bold and beautiful, soggy bottom, delicious; Kate’s prosciutto, olive and coriander bread, clever presentation, no gap, raw inside and finally Luis, Roscon De Reyes, royal and regal, good presentation, small gap, not keen on flavours.

The overall results, what we all really want to know: Star baker was Luis and Jordan unfortunately was sent home, ahhh.

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3 Responses to 'GBBO Episode 3: Of Wigs, Spices And Buns – Baking Week'

  1. Bob says:

    Is it too soon for one of the cooks to stand out? Anyone looking like a winner yet?

  2. Alison says:

    I was fascinated by the wigs, it was a new one on me. It will be harder to guess who gets sent home from now on.
    Alison recently posted…Body Drench Tahitian Monoi Oil ReviewMy Profile

  3. Janice says:

    What a fun post, I love the Bake Off and am glued to it every Wednesday, I won’t even answer the phone when it’s on.
    Janice recently posted…Cheese and Chive Scones with Marjoram and Marigold Cream CheeseMy Profile