Great British Bake Off week 3 and we are on to bread. But even with Paul Hollywood throwing a ciabatta-shaped curve ball, everything seems to be plodding along on a rather even keel. No dramas, big or small. No (new) custardgates! I don’t know whether this is because the bakers are all evenly matched in terms of skills or whether BBC prefers this kinder, gentler pace. Even Paul seems to have mellowed. In the end it was the perennially cheery Jordan who went home and I am kind of sad to see him and his multicolour hair clips leave.
If you are baking along to the Great British Bake Off remember to link your recipes at the bottom of this post! I love seeing what everyone has been up to. Are we giving the GBBO baker a run for their money?
25g | 2 scant tbsp bread flour
125ml 1/2 cup | 4.2oz water
Bread
350g | 12.3oz strong bread flour, more for rolling
2 tbsp skimmed milk powder (optional)
1 large egg
1 tsp instant dried yeast
60g | 2.1 oz sugar
1 tsp salt
125ml | 1/2 cup | 4.2oz whole milk
120g | 4.1oz water roux
60g | 1/2 stick unsalted butter, very soft
1 egg, beaten with splash of milk for glazing
To fill
* follow this recipe (or your own) but make sure the pork is fairly dry
2 tbsp nigella seeds
- To make the water roux, put the flour and water in a small pan and whisk over medium heat until the roux thickens. When the whisk leaves a trail of lines on the surface, it is ready. Place some cling film directly on the surface of the roux to prevent a crust forming. Leave to cool slightly.
- Add the flour, salt, sugar, yeast and skimmed milk powder to the large bowl of your Magimix fitted with the large plastic blade. Pulse briefly to combine the ingredients.
- Mix the milk, roux, butter and egg together in a measuring jug and add gradually to the dry ingredients with the processor running. Stop after 30 seconds and do a windowpane test. You may need to mix a few more seconds but usually under a minute.
- Transfer the dough to a lightly greased bowl, cover, and let it rise at room temperature for up to 2 hours or until almost double in size.
To make the dough in a bread maker, add the milk, tangzhong and egg to the bread machine. Top with the flour, salt, sugar, yeast and skimmed milk powder. Make sure the yeast does not touch the wet ingredients. Use the dough setting and let it run for 15m. Lift the lid and add the softened butter. The bread machine will mix the dough and do the first round of proving.
- Add the flour, salt, sugar, yeast and skimmed milk powder to the bowl of your stand mixer. Attach the dough hook and mix briefly to combine.
- Mix the milk, roux and egg together in a measuring jug and add gradually to the dry ingredients with the mixer running on low speed.
- Once the dough forms a ball, add the softened butter and continue to mix for 7-15 minutes or until the dough passes the windowpane test.
- Transfer the dough to a lightly greased bowl, cover, and let it rise at room temperature for up to 2 hours or until almost double in size.
- Preheat the oven to 180 C | 350F.
- Tip the dough onto a generously floured worktop, knock it back and let it rest, covered with cling film for 10 minutes.
- Roll out the dough to a large rectangle. Place a generous amount of pork along the middle (as shown in picture).
- Roll the dough over the pork and bring the ends together to from a large ring. Wet the edges with a little water to seal.
- Mix the softened butter, flour and sugar until you have a paste. Transfer to a piping bag fitted with a small round nozzle and pipe lines along the ring as shown.
- Use large kitchen scissors to cut along the ring diagonally exposing some of the filling.
- Brush with egg wash and sprinkle with the sesame and nigella seeds. Let the loaf rise, covered loosely, for 30 minutes.
- Bake for 30-35 minutes until golden, covering with foil if it’s colouring too quickly. Cool before serving, cut into slices.
Sam Williams says
This looks amazing!
helen says
wow, I love the idea of this, and the look of it – pulled pork already in a bun, genius!
Thalia @ butter and brioche says
this bread looks so amazing! i definitely need to try the recipe, love pulled pork. pinned!
Kat BakingExplorer says
This bread looks amazing, I love Chinese bakeries and this reminds me of them!
Kirsty @ Ever So Sweet says
This is just a fantastic idea!! Not sure I could make something look that good but it sounds amazing!
Rosa Mira says
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Laura Denman says
Oh my goodness. I know if I had this for my lunch I would be going back for seconds. There are several guys at my uni who I know who be almost in tears at the thought of getting their hands on this and it certainly wouldn't be split into as many portions as it should.
Lucy Parissi says
Thanks Laura. It was a big hit at my office : )
Even though I tool most of it there so as not eat all of it myself I still sneaked a few slices. You have to make this bread (filled or unfilled) – it is uniquely delicious
Lucy @ BakingQueen74 says
Looks amazing, I love pulled pork too, very tasty!