As we are currently in “Bread Week” on the nation’s favourite TV show, The Great British Bake Off, the arrival of ‘PAUL at Home’ couldn’t come at a better time.
The new online range from the much-loved group of French artisan bakeries features bread-baking kits and product sets, and is available nationwide so you can get your PAUL fix wherever you live.
To celebrate the launch, PAUL has partnered with the 2019 Great British Bake Off (GBBO) winner and pro-baker, David Atherton, on a ‘step-by-step’ recipe video using the bread starter kit for fans to follow along at home.
PAUL has also shared their simple wholesome multigrain bread recipe with us here at VIVA, which we tried and tested ourselves, with phenomenal results.
See our finished masterpiece and check out the full recipe below.
450g PAUL multigrain bread flour
2 tsp fine sea salt
2 tsps dried yeast (or 15g fresh yeast, crumbled)
300ml luke warm milk and water, mixed
For the Topping
1 tbsp water
1 tbsp whole rolled porridge oats
Put the flour and salt into a large bowl and make a well in the centre. Cream the yeast with 1 tbsp of the milk and water. If using dried yeast, dissolve in warm water.
Pour the dissolved yeast into the well in the flour along with enough of the remaining milk/water to mix to a smooth dough that comes away from the sides of the bowl. If it seems too stiff, add a little more warm water.
Tip the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp tea towel and leave to rise in a warm place for 45 minutes or until doubled in size.
Pre-heat the oven to 220°C/425°F/gas mark 7.
If you have a bread proving basket, shape the dough to fit the shape of your basket and pop it in. Brush the surface of the loaf with water and sprinkle over the porridge oats. Cover with a tea towel and leave to prove for 15-20 minutes, then gently turn out and place on a greased baking sheet.
If you haven’t got a bread proving basket, shape the dough into a round and place directly onto the greased baking sheet before adding the porridge oats, covering and proving as above.
Bake the bread for 15-20 minutes until it is golden and the base sounds hollow when tapped with the fingertips. Cool on a wire rack.
You can find the full at home range by the expert bakers here: PAUL at Home