Let's Get Technical - Great British Bake Off Series 5 Pies and Tarts Week

In true Great British Bake Off technical challenge fashion I am setting a time limit on this post.
On your mark, get set, WRITE!

I should post these on Sunday night but to be honest I'm a bit knackered after the challenges and before you know it, it's Sunday again!

For pie and tart week I had to make Paul Hollywood's Mini Pear Pies in 2 hours.

Here is a recap of how the bake happened via my live tweeting:

This is a recipe that I would practice and make again. I'd like to try a beef or lamb wellington version as I really like the effect the spirals have on the pastry.

My syrup was a little thick as I did have to chase a chicken out of the garden mid challenge....they don't do that on the show!!

I like to think the storks are a homage to the Australian landscape after a bush fire, next time must remember the foil hats for protection.

 The pear pies found a welcome home as a Fathers Day dinner dessert with AB's parents

 

Let's Get Technical - Great British Bake Off Series 5 Dessert Week

So week 4 of Let's Get Technical - dessert week Mary Berry's Tiramisu Cake and I'll say, this has been the most challenging technical so far. 

The biggest challenge I have had to over come is disagreeing with Mary Berry, I know how does one even suggest such an idea. 

It all started with the first ingredient in the filling 1 tablespoon of instant coffee added to boiling water? No that can't be right? It's a tiramisu ma dove è il caffè, un espresso???

There was a lot of agonising between following my life philosophy of living in a home that does not contain instant coffee or tracksuit pants or following the baking wisdom of Mary Berry.

During this difficult decision, I thought back to that moment of childhood when we first learn that our parents aren't always right and perhaps don't actually know everything. O.K. Done, decision made I am not using the instant coffee, not now, not ever!

Sadly my rebellious phase with Mary did not end there, I would substitute the brandy for some marsala, as I found the quantity of brandy used really over powering (though it may be required to drown out the horrid taste of instant coffee if heading down that slippery slop)

Oh Mary, I am so sorry, it doesn't stop there, what has come over me???

Cutting one sponge to make the layers is just messy and I don't think it is worth the hassle, if I were ever to make this again (unlikely), I would just bake thin layers.

Mary, I'm sorry I doubted you, I know you have immensely more baking knowledge than I do (yet) and I promise to behave from now on, well until I see you with instant coffee, glace cherries or shop bought fondant!

Another technical challenge another day buying more cake tins.

An 18cm loose bottom square tin is something illegal in Australia as no matter how many shops I went too 20cm was the smallest. 

At least the time for this challenge is doable and realistic unlike the baked Alaska

I did feel the urge to channel Nancy at this point "jobs a good'un"

Unlike a band-aid don't rip the baking paper off too quick

Some chocolate "art", thank the stars it's a bake off and not a draw off!

The over sized tin

The chocolate that was meant to be grated and added between the layers, oops a mistake like that would have sent me home! 

Karma for disagreeing with Mary perhaps?

I thought my froth spilling out of the chocolate cup with chocolate covered coffee beans was inspired but realise the execution may be a little more Mr Whippy and dead flies.

AB's Mum didn't mind that the layers were uneven though I was ashamed, embarrassed and realised it most likely ruined her birthday dinner!

Should have weighed the filling in even quarters what was I thinking?!?!

Thankfully I had a back up cake that made up for it

Maybe I've been photographing food too long but apparently you are supposed to put people heads in the shot? 

Like my thoughts on instant coffee, do you have a food you won't allow in your home?

Let's Get Technical - Great British Bake Off Series 5 Bread Week

Hard to believe we are already at week three of The Great British Bake Off and it's bread week. (or that it's really week four and I hadn't written this one up)

I discovered this week I would be a reality show producers' dream. (I hope they are paying attention now)

Being bread week I was quite confident this technical challenge would go smoothly. I can't remember the last loaf of bread I bought and to further enhance my confidence I had previously made Paul Hollywood's ciabatta recipe. 

I was even confident enough to tweet that I hoped my bake was more successful than the spelling in the GBBO book!

So while I thought I was on the highway to success, a producer and potential audience would know this kind of confidence had me plotting a course straight towards a doughy iceberg!

The original recipe posted on the bake off site had half the dough resting for 6 hours which I thought was interesting for a 3 hour challenge, though Paul from Beer and Baking did suggest that the BBC has access to the T.A.R.D.I.S. so it all made sense. 

While I already have the current GBBO book I haven't read the recipes for the challenges apart from the equipment list just to make sure I had everything needed.

So the clock begins, the flour, water, yeast and salt are kneaded into submission for the sake of such a heavenly pursuit as bread.

The live tweets go out for those that are following alone and home, and to my delight there are people following along at home. (you can too, twitter #lets_get_technical or @dbtsauce Sunday afternoons Melbourne time)

And so we now have some more additions to my every doubling in size collection of pictures of dough...(yes I know what I did there)

There was a moment of worry as the dough wasn't rising as high as I would like, but my tub was 4.5L rather than the requested 3L, so there may have been a little more girth than height.

It's a challenge gently handling and shaping such a moist dough for the fear of losing the air.

And in they go...

As you can see my oven is "professional" and has the option for fan forced or not, which is great as long as I remember to choose the correct one. 

 Yes, well,  live tweeting the event may take away a certain level of concentration!

With a heavily floured and semolina'd tray I'm not sure why it decided to stick

Being that it's my challenge I figure I can make up the rules, so I started again.

It would be a shame if I got eliminated from my own house!

And sometimes you just have to go with what you know and line the tray and finish it on the baking stone.

Ahh now that looks better!

Could be more holey but was a lovely breakfast with some avocado and bacon!

Next week (well this afternoon) I'll have a go at Mary's Tiramisu cake, which could lead to a falling out with Mary all over a certain ingredient I "sort of find unacceptable...." 

Be sure to tune into the drama as I'm also cooking my Mother in-(should be)-law's birthday dinner at the same time..... multitasking woo hoo!

Let's Get Technical - Great British Bake Off Series 5 Biscuit Week

Week two of the Great British Bake off and it's biscuit week.

This will be interesting as biscuits aren't something I make or eat regularly maybe a 3-4 times a year occasion, including gingerbread at Christmas. I don't dislike biscuits but would always opt for bread or cake or pastry instead.  

I won't be writing too much about the contents of the show, star baker or eliminated baker, purely to avoid spoilers for people that haven't seen it. Also the purpose of this challenge is really for my own learning's and review my own skills rather than the bakers in the tent.

Though this moment in the show had to be shared.

Photo BBC / Love Productions

The look you get when you don't make your own fondant!

 

The look you get when you add glacé cherries to a recipe!

 

That's 2 weeks in a row, not happy MARY!

 

Thankfully when I read the ingredient list I was relieved to find that the glacé cherries could be substituted for dried cranberries and luckily I had some left from Finland's entry to Chow Down to Eurovision 2014 (seamless cross promotion)

The technical challenge this week is Mary Berry's Florentines (recipe here)

 

 At first I started using a teaspoon measure to put them on but second guessed myself and went for a teaspoon which made the Florentines have inconsistent sizes.

Bigs or littles I call it catering for everyone

 

 No visible chocolate bleeding through, that's because they are upside down in the photo!

That is kinda a zig zag, maybe more a wave?

 

My chocolate tempering wasn't the best on this occasion, can we call that a zig zag??

 

 

 

On the back of this challenge I suspect I could eliminate myself, but as AB said "you're the only baker, you can't be eliminated" I like that logic!

 

The verdict is I won't be in a hurry to make Florentines again but I did learn about tray variations and the effect on cooking time and heat retention when tempering chocolate.

Having already made a loaf before starting the Florentines, bring on bread week I say!

What have you been baking this week? Have you given Florentines a whirl? 

Let's Get Technical - Great British Bake Off Series 5 Cake Week

 

Firstly I should apologise for the title of this series because Let's Get Technical fits perfectly to ONJ's Let's Get Physical.....and will be stuck in your head for days.

 

Let me hear Mary Berry talk! (warned you)

 

The Great British Bake Off started again this week for a 5th series which means my obsession will be flamed for another 11 weeks.

 

Previously I've written about my love of the Bake Off in all it's international guises in these posts: My Own Private Bake Off, My Bake Off Birthday and 200 Odd Years And Still Pinching Bread.

The main reason for my enjoyment of Bake Off is that it is a show based on skill rather than personality, bitchy tactics, or relying on family tragedy to have a good enough back story so the audience can cry through and forget that you're actually a bit rubbish at cooking.

I have learnt so much just from listening to the judge's critics, the baker's explain their methods and seeing the successfully and sometimes not successful results.

Though the best way to learn is with practice so over the next few weeks I'm going to be baking the technical challenges that are in the show each week.

I of course have the massive advantage of seeing the show first, having the recipe, and not having a camera crew just waiting to see my every mistake. I will stick to the time limit that is allocated in the challenges and if you follow me on twitter @dbtsauce you will be able to follow the bake in real time. (Sunday afternoons)

I'll then photograph the result, good, bad or ugly, it will be honest but let's hope there's no major disaster...

The first challenge was Mary Berry's Classic Cherry Cake (recipe here)

I do love Mary Berry, but hate glace cherries though I soldiered on.

So with two hours on the clock all that was needed was for someone to yell:
On your mark, get set, BAKE! (ok I did it and I'm not ashamed either)

Oh Mary why?? ewwww I hate glace cherries, even just touching them.

I suspect I was a little heavy handed with greasing the tin which I think has made it darker.

 

It did just slide out of the tin though.....and almost onto the floor.

 

Those icing lines aren't even, Paul won't be happy!

It's all about your cherries being suspended....

 My nuts are quite large as I'd forgotten flaked almonds so flaked some whole almonds myself

 

 Well if I'm going to do this, I'm going to do it properly!

 

And amazingly my cake was ranked number one, ok it was the only one but work with me here.

 

The verdict is I'm quite happy with this as a first attempt at this cake. I think it's quite achievable in the time frame but would be so much better without those vile glace cherries!

 

So that's one technical challenge down, let's see what biscuit week brings??

 

Have you been baking this weekend? Have you tried Mary's Cherry Cake?

If you need more cake and well the answer to that is always yes,  Lucy at Supergolden Bakes is hosting My Great #GBBO BAKE ALONG

In My Kitchen - August 2014

I'm back In My Kitchen with a post that's short and sweet but could this be in the new Shane, Manu or Miguel???

Maybe more Gordon.......I did need the swear jar once!



More saucy than Fifty Shades of Grey!

 

Thanks to Celia from Fig Jam and Lime Cordial for hosting the monthly In My Kitchen, check out the other kitchens.