Paul Explores London's Bread Baking Comeback | Paul Hollywood's City Bakes | Tonic

I'm visiting the baking capitals of the world volition in search of the people the places and the traditions that make the very best of baking Wow from the laid-back sunshine vibe of Miami to the European chic of Paris ah super [Applause] [Music] City bakes has taken me to places that I hardly know but this time it's different we're in Britain we're in London and I know a little bit about British baking this time I'm going to show you my London by showcasing its stellar baking heritage that's what I'm talking about massive cake low delays there's a cream I'll be dropping in on a new generation of artists on bakers they say that is what a proper life is all about and visiting one of my old haunts now this place is very special to me to create the ultimate afternoon tea ladies and gentlemen Paul Hollywood's which goes down a storm [Applause] in my quest to find the best of the world of baking I'm on home turf London has a reputation for being the food capital of the world it's one of the most visited cities in Europe and home to seven and a half million people I'll always be a proud nor than that bus for a pudding Baker at the age of 23 London was the place I needed to be one of the reasons I actually came to London was because I was offered a job at the Dorchester I mean you don't tend jobs down at the doors is there I was a youngest head Baker that ever had but coming to London was also about being in the focal point of food this is the place where all the chefs want to work and it made a massive impression on me I spent all my free time exploring the history of this city from the Buzzi Market Square of cava garden to its elegant Victorian arcades when it came to baking it was the River Thames that helped revolutionize our food in the days of the British Empire merchant ships laden with spices and exotic fruits made their way into the city from around the world and for those wealthy enough to buy these exotic foods there's only one place to go when I lived in London there was a lot of food places I liked to visit and the place I'm gonna take you to now is one of the oldest actually it's over 300 years old it's the Queen's grocer opulence underlined the stuff they have in there is unbelievable Fortnum and Mason is London's most luxurious grocer and has been the shop of choice for high society and royalty since 1707 well famous for its picnic hampers crammed with fine foods and preserves it's also home to one of the most glorious tea salons in London and if you're after British baking classics this is a great place to find them now this is what I'm talking about these represent some of my favourite bakes in the UK the gorgeous lemon drizzle then you have the Dundee cake then you have this thinking pie then you have a classic British pork pie we brought a lot to the table I've made in Britain poor pies gonna be right up there now look at these guys another favorite of mine the Scotch egg the spicy sausage makers Justin deep-fried in bread crumb and actually fought an amazing claim that they invented the Scotch egg the thing is about British bacon tastes amazing it's all about the taste [Music] Janell well a Scotch egg made well you can't be sir it's just absolutely beautiful those Brits are so obsessed with our baked goods that the industry is worth a staggering 3.4 billion pounds a year so it's a great button as well however there is one British classic that you can't buy at Fortnum's it's impossible to talk about baking in Britain without a notes of the guilty pleasure that is sliced white bread it's the perfect fit for that great British institution the bacon butty as a lifelong Baker slice bread should be sacrilege books i must confess i love it this is a great carrier for a sandwich as long as you buy a decent one and to be honest he doesn't like a bacon and egg sandwich needs a cup of tea though very same controversy as well ah thank you richest bakers revolutionised baking with the mass-produced loaf back in the 50s but times have changed and today London's in the throes of a traditional bread making Renaissance in the shadow of the shard tooked under the arches of London Bridge Borough Market is London's oldest and trading began here as early as the 13th century awesome food more importantly for me are some bacon is alive and well in this market today it's a popular stop off for food lovers Londoners popping out for lunch and wide eyed tourists [Applause] I think you can choose your market by spread good breads good market bad press I wouldn't go in I'm excited by what Boras bakers are doing here and to get in on the action I'm on my way to meet master baker Matt Jones who's had a stall here for 15 years and whose bakery is just around the corner [Music] welcome fantastic range of breads ooh well you know we've got some bits and pieces here to show you got a nice Brown salad Oh a raisin sourdough nice this is our hundred percent rhyme that's lovely looking like that is trusted that took years to develop now you see that is what a proper loaf is all about when you normally think of British bread you think of the slice stuff but I know this is the new generation of bread in this country in fact it's the old generation comeback what sets our apart from the mass-produced bread is that it's not made with manufactured yeast but with one that's homegrown given it a unique and subtle flavor you could just eat that in the same I mean yeah I mean the smell it's totally different to the ones you know we ran a shop where I guarantee that'll make the best toast in the world the flavor you can smell the sour in there as well try that on a busy night Matt bakes up to two tons of bread and supplies 60 restaurants and hotels as well as local markets he's still got a batch of white sour bellows to finish so I offered to lend him a hand the thing is about sound I said those been around for about four nine thousand years basically the first guys that made sourdough was ancient Egypt to 9000 BC and we're still doing exactly the same method now just that what we're doing is using a are full of them rather than a pot over a charcoal pit once in the baskets the dough is popped into the proven to rise and an hour and a half later it's ready for the oven normally if you're gonna bake your home to 20 get your over nice and hot in there for about half an hour and knock it down to about 200 for about 20 minutes they have it the perfect life simple as that [Music] [Applause] there's nothing quite like the smell of freshly baked bread and if it tastes half as good as it looks Matt's going to have some very happy customers what you're looking for in a good loaf is actually there's no splits on the side which is good it's split where you cut with a knife which is a good if it's expanded it hollow crispy it's good to go that's a nice looking life I like that color of that actually hot out of the oven and with customers waiting it's time for Matt to make some real dough three pound please okay help anybody with a white sour it's still warm from the oven I'm really excited to see people snapping up these loaves thank you very much sometimes you have to look back to move forward by taking inspiration from our baking heritage mat and other artists on bakers are doing british baking proud [Music] next my City bakes takes me on a trip down memory lane this place is very special to me I get my whites back on after a 15-year break if I keep it as small as possible so it's dated if that tensions it means he'll run what a book thought will my ultimate afternoon tea be a runaway success can't wait to eat this myself for an absolute disaster I think these are too big just I'm back on my old stomping ground in the English capital London so far I've looked getting stuck into some great artists and bread-making but I want to make a very personal bait to celebrate this great city I'm going to indulge myself take a trip down memory lane I'm actually on my way at the moment to a hotel that is very special to me I used to work there about 15 years ago now for me it's one of the best hotels in the country when you turn this corner you understand why it's so special look at that it's gorgeous for me it's the best of the best of British country houses Clifton house in Berkshire has played host of virtually every British monarch since George the first in the 1920s Clifton became London's most famous party house socialite Lady Astor famously threw lavish parties for the Great and the good everyone from Charlie Chaplin to George Bennett Shaw were entertained there I spent a very happy two years here at Baker I'm thrilled to be back [Music] boiling now this place is the place that is very special to me that chair this this one here this was my seat this was my favorite place to hang out before my shift started nice to sit here about 3 o'clock in the morning at work 5 6 days a week sometimes my coffee talking to the duty manager it's lovely being back when I got out the car they actually said welcome home those little things and he does now feel very special to me but one of my favorite rooms in this hotel is just over there I want to show you [Music] this room in particular is very special because you don't have to look at the deck or you feel actually you're in a chateau rather than an English stately home and there's a reason for that it actually came from Versailles they call it Madame de Pompadour room this was moved from Versailles to this house and all the woodwork was brought with it this room again is special because the Queen Mother if she had afternoon tea in this room but also because of the view can you imagine living in a house like this I want to do justice to this magical setting so I'm going to pull out all the stops for my city break and pay homage to the Queen mums favorite pastime afternoon tea [Music] social historian James Sherwood knows all about high society and the origins of this very British ritual afternoon tea was an important event was there it was it was originated by the Duchess of Bedford it was a great friend of Queen Victoria and she found that at 4:00 p.m. all around about that time that you start to suffer a sort of low and you sort of feel a bit limp and lifeless and what do you need you need a pot of Darjeeling and you need cucumber sandwiches what else I couldn't agree more but in just over two hours I have to serve my vision of the ultimate afternoon tea to 50 expectant guests the bells balloon the no idea that I'll be making it and it's been 15 years since I stepped into this very kitchen it's good to be back so we've been back in a professional kitchen for a while 15 years ago 15 years have you still got what it takes chef Andre Gareth kindly left me three members of his team to help me get ready for service but we've never worked together before so it's crucial that they know exactly what I want to achieve I want to keep it as traditional as possible I don't go to frou-frou and French you want to keep it very basic very British but tastes amazing so I'm thinking of lemon drizzle I'm thinking strawberry bar ket's sandwiches again soft as possible as fresh as possible sliced thin cucumber egg beef a little bit of mustard on there so something just really celebrate British afternoon tea time is tight there's a lot at stake here and the diners don't know it's me in the kitchen today but I really want to impress I just hope the lads can help me deliver try and keep it small as possible so it's dainty so when the top goes on it's it's pretty bit of German a middle that we perfect yeah I want to try and keep it our Finch so it's more of a bike to bite should be finished Straub is laying out like that on top of the bar get nice and neat thank you from all the same size all the pastries have to be the same sort of size as that somewhere someone picks it up whether it is gone a bar ket a lemon drizzle Victoria sandwich they all look the same size and that is critical if that tension is a detail while the lads are busy I'm going to make one of my favorites now I'm gonna be making my scones three different types in there do plain fruit and walnuts again classic but all looking exactly the same a lot of my hosts our establishments used strong white flour but you you can't overwork it that's the key thing it keeps it light keeps it moist it's easy to make scones you only need six ingredients a castor sugar to the flour some softened butter the magic ingredient baking powder and some eggs and begin to work that together in the bowl it starts the form fairly quickly then milk full fat milk half to begin with I'm happy with that mixture it's quite sticky that's the key thing pop down on the bench give the mixture a couple of foals until it comes together and divide into three parts I'm slightly under mixed in I don't forget this is strong bread flour so it's got gluten in it the more that you work it the tighter it would be the harder it'll be on the mouth and you eat it so the whole beauty of it is just to bring it together - it breaks easily last thing I want to do is work this like a bread dough pop that in there I've got a few sultanas going in there as well I just want to work that together into the into the dough once you work most of the sultanas into the mix take the second batch add walnuts and add it to the remaining Sultana see the third batch should remain plain roll it out so it's a good inch thick please go on culturing a little bit of flour and just cut down and that's it place on baking parchment but leave a bit of a space around each scone as they will expand and do the same with the other varieties finally blaze with egg yolk they have it little beauties ready scare any of them pop the scones into a nice hot oven at around 220 degrees for around 15 minutes while my scones baked the lads have been busy with their finishing touches the bar ket's are sprinkle with ground pistachio the miniature sponges are being decorated and the sandwiches are underway so you got your egg reverse you're getting B but the cucumber is live right now I still can't wait to eat this myself so far so good and look at these little stunners happy yeah how they thank you I'm chuffed how that turned out everything's coming together and not a moment too soon as upstairs the guests are starting to arrive but back in the kitchen there's a problem I think these are too big I think they need to be going off I mean that well ideally here but I think they have to go that way I think they'll have to be cutting up it's just I can't let those go upstairs that's like a doctor bullet either you could fill up with chips are in a five-star hotel I serve Astin just to cut that in half and Emily invert it and put a little spread on the top make me look a bit prettier this mistake is gonna cost us time and the guests are already seated and waiting I want all the same sizes then I get back and back you know think of the size the back leg Sestak they look better with the docker booties transformed we're back on track and just in time that for me it's good to go so there it is my perfect afternoon tea soft bite-sized beef cucumber and egg sandwiches my wonderful walnut raisin and plain scones and to crown it off a selection of classic British cakes as my afternoon tea makes its grand entrance upstairs the diners still have no idea that I'm behind all of this I hope they like it it seems to be going down well good afternoon ladies and gentlemen and a very warm welcome to Clifton house just if I could make a small announcement just to let you know that your afternoon tea today was baked by um well none other than Paul Hollywood's hello everybody it's been 15 years actually since I've been back to Clifton and actually put weights on and go into the kitchen so it's been a long time the team have been fantastic downstairs a really great job but I wanted to do celebrate British cakes so yeah Battenberg you have lemon drizzle you have a meringue with a praline cream you have a mini Victoria sandwich and you have a strawberry bar ket all these were on the menu when I was doing the afternoon teas at this house 15 years ago I hope you liked it thank you very much took in please do it's been such a long time since I've done this I'm dying to know what they think my afternoon tea seems to have hit this spot and it's been a real privilege to get back in the kitchen and serve up some great food in this historic and elegant house I love actually working in the Clifton today making afternoon tea I'm making it British again far too many French influences on the pastry side but today I brought it back to British and it was lovely hearing the people upstairs talk to me saying oh we like this but like that actually what a lot of people said to me was we love the walnut skulls I've had a ball if I'm really honest coming back to this hotel after 15 years being away I'm working I put my chefs fights on for me personally what I've realized I really miss it that's what I like to do a buddy a celebration of British food [Music]

Channel: Tonic

Views: 504,446

Keywords: Paul Hollywood, paul hollywood's city bakes, city bakes, city bakes full episodes, paul hollywood London, where to eat in London, best markets in london, typical food in London, Paul Hollywood full episodes, Paul Hollywood in London, City bakes, city bakes paul hollywood, full episode, full episodes, season 1, season 1 episode 5, Best sourdough bread in london, sourdough bakeries, artisan bakeries in london, borough market, what is an afternoon tea

Id: rWBGNWXu0t8

Length: 23min 15sec (1395 seconds)

Published: Sat Jun 06 2020