Bread of Heaven

Bread of Heaven or in my case Bread of Great British Bake Off.  This week The Great British Bake Off made three different types of bread:-

Quick breads

Baguettes

3d Bread Sculpture

My first bake was the 3d sculpture and after looking into a theme I came up with the idea of  a Yin & Yang shape.  My design was made from a batch of white bread and  brown bread.  I wasn’t convinced it was going to turn out as well as it did as the white bread rose a lot more than the brown bread when proving however the final result was an even bake.  I also had some dough left so I made some bread rolls to have with my lunch (yum yum).

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For my second bake I made baguettes.  A baguette is made from a normal bread dough recipe but the proving time is double and when the baguette is baked a roasting tin of hot water is placed in the bottom of the oven to create steam which gives the baguette a crust.  This bake went a bit wonky as my final shape was a lot larger than a normal baguette but it did taste like a baguette and was delicious straight out of the oven with lashings of butter

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My final bake for this week a quick bread.  A quick bread is a Soda bread and the reason it is called a quick bread is because it has no proving time and the kneading is very minimal.  I used a normal soda bread recipe and I added my own twist by adding some mexican flavours (cumin, chilli, paprika, oregano and coriander).  I always find soda bread doughy so I liked the idea of adding some spices to the bread to take away from the doughy taste.IMG_3598

Biscotti

IMG_3550Week two of The Great British Bake Off and it’s biscuits with the fist challenge being Biscotti Biscuits.  Biscotti means cooked twice.

A traditional Biscotti is normally made up of pistachios with white chocolate and cranberries but I have decided to go with a hazelnut and chocolate biscotti.

My Biscotti was made by mixing together flour and bicarbonate of soda into a bowl and adding orange zest, hazelnuts and chocolate chips.  In a separate bowl I whisked together eggs and sugar until they were light and fluffy and then folded this into the dry ingredients.  This was then all folded together to make a soft dough.  I then tipped the dough onto a floured surface and shaped it into a ciabatta shaped.

The trick I found with Biscotti was to make sure it is not over cooked and to remember it will be baked twice.

When I had shaped the dough I then baked the Biscotti for ½ an hour and then left it to cool on a cooling rack.  You must wait for the Biscotti to cool before slicing it into 1cm slices if you cut into slices before the cooked dough has cooled it will crumble.  When sliced I then placed back in a cooler oven for 10 minutes.

These are nice crispy biscuits but I would add more chocolate chips next time.  If you’re lucky to have some biscuits left they will store in a tin for unto three weeks.