An eight strand plaited loaf & a bit of crumpet

Ever since I watched the technical challenge of Paul Hollywood's eight strand plaited loaf on The Great British Bake Off last year I wanted to attempt it myself.  Mentioning it in my last blog post kept it at the front of my mind and I was determined to give it a go today.  And give it a go I did.

I should say that despite my love of experimenting with baking, it's been so long since I just made bread (20 years ago was my last proper loaf!) that this time I stuck with the recipe.  No seeds or herbs or cheese or anything extra, just white bread.

I'm very happy to say I haven't lost my touch.  After the first prove I had a wonderful monster on my hands!

Bread dough - first prove

So things were looking good but the hard part was yet to come.  After knocking it back I did what you would surely expect from me by now, and I grabbed the scales and weighed the dough before cutting it up into eight equal pieces (121g each in case you were wondering).

I followed every bit of the instructions to the letter.  I tacked the end of the dough down nice and firmly so it wouldn't move while I was playing.  I did my best to keep all the strands the same length and an even thickness.  Then I prayed to the flour fairies that I wouldn't screw it up!

Eight strand plaited loaf before final prove

I didn't screw it up!  Hurrah!  Of course it wasn't perfect and I hate that it wasn't, but for a first attempt at anything like this I'm rather feckin' happy.  The results after baking are here.  Look down.  There ya go!

Eight strand plaited loaf
(finally baked!)

I look at it now and see the curve and it bugs me, but it's not one huge knot of dough, which was what so easily could have been the result.

A close-up
Because that's what I do

I'm not sure how I managed, but I actually waited until it was completely cool before cutting into it and scoffing a slice with real butter.  I did take one final photo of it though, just to make your mouth water a teeny bit!

Mmmmmmmm............ butter!

You know, I forgot what proper home baked bread not from a machine tasted like, but I won't forget again.  I know it takes some time to mix and knead and knock back and shape, not to mention the proving time, but by heck it's worth it!

I didn't stop there though, did I?  No, by jiminy, I did not!  I made crumpets too.  I've never made crumpets before today but I'll definitely make them again.  Think of the ones you buy in the supermarket.  Close your eyes and imagine biting into one.  Remember the taste?  Now take away the kinda plasticy taste and the slightly rubbery texture, and add extra softness and depth of flavour.

And butter.

You need to add butter.

A bit of my buttery crumpet

They're really, really bloody lovely!  It can be a bit fiddly removing them from the crumpet/poached egg rings before flipping them over in the pan, but it's worth it.  The added bonus is that because it's a batter instead of a dough there's no kneading, it's just mix it, prove it, add the bicarb and salt, let it sit for a few mins, then cook.

These crumpets are very easy to make, and I see no reason on this earth why anyone would choose to buy them ready-made once they've tasted them made fresh at home.

Both these recipes were taken from Paul Hollywood's 'How to Bake'.  The more I use his recipes the more I want to get in the kitchen.

No, I'm not on commission... sadly  ;)

Right now, bugger off and bake something.  Go on.  Really.... go!

I can still see you.