Great British Bake Off

Soufflé and my first ever LIVE broadcast

Baking Live

This week was the Great British Bake Off final, and so far I had been baking along. (Video evidence here) The Semi-Final saw them making chocolate Soufflé for the technical, and I knew this would be tricky to film and bake easily as it had to be done with a lot more grace and care than I normally bake. So I had the idea of doing a LIVE broadcast of my bake on YouTube right before the finale. The trouble was, there would be a 40 minute gap, where the Soufflé would be in the oven, and I worried about resorting to just showing me watching the oven door for the entire time. 

Luckily I invited people round, so then called upon them to play a game, a quiz and make some vegan meringues. So with this concept set in my head, I realised I would need some new video angles, so I hitched up some lovely duct-taped webcams to various angles in my kitchen. The encoder I downloaded to help stream my video allowed me to switch between the cameras... but not as easily as I would have wanted, so I created some 'in between shot' pictures, to entertain the folks watching LIVE at home (if there were any...) 

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The time finally came, Jenny, Phoebe and Sam had arrived to watch (and then eat) and all I had to do was get to it. Luckily during the day I had practiced making the soufflé, I got some quick snaps of the various stages of the bake, but it didnt rise as well as I had hoped. However, that didnt matter as the main event was the LIVE bake itself, so that had to go well. If I am honest, even if it failed, I wouldn't have minded, we all know what happened to my baguettes the first time round. 

An unexpected moment came when Phoebe called her dad to ask a Soufflé question as apparently the man is quite the soufflé king. I got very over excited about the phone call, as you can see in the video. Next time, I will know to put phone calls on speakerphone so everyone can be part of it. Lesson learned. 

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All in all, the bake went very well, my Soufflé came out of the oven risen to perfection and tasted amazingly chocolatey. Aside from the grainy aesthetics the video seemed to work fine (once I remembered to actually put sound on) and my entertainment while the bake was in the oven seemed to go down very well. Though disaster struck in the form of a Nip Slip Wardrobe Malfunction. It was the Superbowl all over again, and I was Janet. What a tragedy. 

My baking with the Bake Off series of bakes has now come to an end. It was great fun, and an insane challenge. Who knows what next year will bring. I will most definitely be doing some more LIVE bakes in future, with more games and more quizzes and special guests. Stay tuned to my channel by Subscribing so you won't miss any new videos. I have some new plans for my channel, and I am changing the way I create content to make for more exciting viewing. Oh, and there will be a return to the musical bakes very, very shortly. Some pictures of my bake are below. 

Thanks for reading, see you soon. 

Colin 

Flaounes, tricky to make, tricky to say.

Flaounes

Pastry week in the Great British Bake Off had a technical that was so unheard of even Mary didn't have a clue what it was. That didn't bode well for the bakers, and even with a little research, me. What I struggled most with was the pronunciation, which I believe is Floo-ow-nays, but I could be totally wrong. I searched the internet high and low (okay so page 2 of google search), and found a helpful website that gave me three different ways to say it. Not that it helped

 
How to say Flaounes

Never let anyone say I don't do my research.

Posted by Colin's Time to Bake on Wednesday, 23 September 2015
 

I thought I had fallen at the first hurdle, getting the ingredients. I couldn't for the life of me find Mastic Powder or Mahlepi Powder. But all was not lost! After a shout out on twitter and to the GBBO Facebook baking group I am a part of, there was a clear winner. Steenbergs Organics, based in Yorkshire, England had exactly what I was needing. So I ordered some and they arrived promptly and safely in a few days. If you are needing anything obscure, I am sure these guys have it, so pop over to their site and have a look here

Once they had arrived, I was well on my way to success. I even bought myself a Pestle and Mortar to grind the Mastic with, proper alchemic type stuff these days. The new struggle I had while making this was NOT eating the cheese. How was I to be around 750g of grated cheese goodness and NOT stuff it all in my mouth. I would be lying if I said I didn't sneak some though, for quality control purposes only, I assure you. 

 

The cheese was grated, the flour and sultana mix was added, along with the milk and eggs. Then I got to use my hands to mix it, which is one of my favourite things to do while baking. I'm such a tactile creative, I love being hands on, so this was BRILLIANT! I think thats why I like baking, its all very hands on, and delicious. 

With the pastry resting for an hour, it was time to get my sesame seeds ready. This was where I hit a snag, I bought the wrong seeds. I had mistaken Linseeds for Sesame Seeds, which LOOK EXACTLY THE SAME! Anyway, the preparation for this now seemed to make some sort of weird paste, though I think I could utilise it in future. The goo that was created by the seeds are most certainly of the same consistency as egg whites, so I am sure could be used in a vegan bake. I am not vegan, but some of my friends are so I think its nice to make things they can enjoy (and shamelessly plug my baking at the same time). 

All out of 15cm diameter plates (the horror) meant I had to get creative, and remembering a craft session in primary school making snowflakes, made a circle out of rectangular paper. The instructions are -very quickly- explained in the video that coincides with this blog post, so you can catch it there. Just in case its too quick though, here are the 8 steps from rectangle to circle. 

Circles made, filling placed gently on and sides folded up into triangles, as the recipe calls for, unlike the squares requested on Bake Off itself. I figured I would follow the recipe as close as I could, so as to absolve myself from blame if it went wrong, you know, the adult way of saying, 'It wasn't me.' Baked for 15 minutes at 200ºC and then another 15minutes at 180ºC meant they were baked to perfection. Though I really should get a new seal for the oven door and an oven thermometer as I doubt my oven is remotely close to these temperatures. 

Now all that is left to do is exercise all this cheese fat off my 30 year old middle and I am sorted. I really enjoyed this bake, and thanks to my vast supply of spices from Steenbergs, ill be sure to make these again. 

Thanks for reading, don't forget to watch the video of my triumph below. 

See you all again soon.

Colin