I really like watching Paul as he is not a show off as most cooks on TV. I tried this receipt and it was wonderful. I also like the music being really low. Not sure why people think that have to have this loud music in the background.
PLEASE PLEASE PAUL Make more baking videos Please. I don't have cable tv. I know im not the only one that has to rely on social media to watch you. We can't thank you enough. From Tulsa Oklahoma
Imagine if he invited a person to cook or bake with him for a few days, even just one day! Now, I live in the states, but perhaps if he travels over here. The man is incredible.
Paul your such a foodie. I Love watching people cooking real food anyone can make, keep it simple & seasonal. That’s how I was taught by my Nanna and probably how you grew up. Simple homemade good food, which is not taught in school now.
As someone mentioned in there comment that what would happen if Paul Hollywood asked or invited someone to cook with him, I would probably faint or fall out since I've never seen or met a famous person as Paul Hollywood! I've got a nephew that's one of my sister's son's and he does health programs on Facebook and my sister took me to one of there family get togethers and him & his wife walked in and I went speachless! Iike anyone I see 👀 on TV or anywhere else it gets to me! Anything you make Paul Hollywood is delicious 😋!
Am amazed at the skills of those who have used the recipe with success - really clever with a hydration percentage in excess of 100. My repeated efforts produce a mess
You make baking so much fun!! The biggest part of your charm is your sincere personality, and the reason why I come back to learn from you and realize...I can do this too!! Ty
Have you tried holding the Woden spoon the other way around and mixing the wet ingredients with the handle? It works a treat! Great video BTWS and I hope my tip helps 👍 Clive 😁
So; basically; make your dough; cover it and have three beers. Stagger back, roll out your dough; add your cheese and bits and bake! YUMMY with bells on!! (I could eat like two of those)
You have to think ….will you be an o k doctor with huge debts and lots of hard work….or will you be a fantastic baker with your own business and just as much money….people are beginning to distrust doctors …but there will always be a need for a good loaf of bread….follow your bliss to be happy….❤️
Great video. Can I ask, Is it really such a high hydration dough? 270/250 = 108%? the dough in the video doesn't look that wet?? Is there a typo in the water quantity?
Completely agree. As he speaks Paul says he is only adding 2/3 of the water ie 180g. Which is 72% hydration. Question is why would you do it that way. I’m not sure how many bakers have tried it at 108% as would expect more -ve comments
Ok Paul,we'll all whack our ovens up to full blast for an hour coz we can all afford to waste that much lecky! 😆 mine's getting the usual 10mins if I ever get round to cooking this! 🙄
Anyone have any advice on an exact temp for a conventional standard oven. I know he said as hot as it can but wondering if anyone had a more exact temp.
Hello Paul. Greetings from upstate New York! I'm absolutely sure that I am not the only US viewer you have but perhaps I'm the only one who has no idea what strong flour is, ( is there also a weak flour?) nor what you mean when you say 180 C without fan and 160 C with Fan. I've learned many things from your various shows (especially GBBS) such as pudding in the UK isn't pudding at all or that you refer to cake as sponges! Weird, but ok. Could you enlighten this fan to the whole strong flour and fan or no fan confusion? Many thanks!
I used to make lovely bread in England but since moving to Germany I have been unable to buy flour which results in a lovely loaf, they all resemble house bricks. I buy flour which has a 12% protein level but still the finished product is heavy, hard and inedible. I have tried both making the bread by hand and in a Panasonic bread maker. Can you help please?
I would love to get notifications for when Paul uploads a new video, but for some reason it's disabled and I can't. Does anyone know a fix for this? Don't want to miss a bake!
My favorite thing about these videos is seeing Paul so happy when he gets to eat them. That is how you KNOW they are good!
I love watching Paul like be chill in a random back garden, he is just iconic
I really like watching Paul as he is not a show off as most cooks on TV. I tried this receipt and it was wonderful. I also like the music being really low. Not sure why people think that have to have this loud music in the background.
PLEASE PLEASE PAUL Make more baking videos Please. I don't have cable tv. I know im not the only one that has to rely on social media to watch you. We can't thank you enough. From Tulsa Oklahoma
Imagine if he invited a person to cook or bake with him for a few days, even just one day! Now, I live in the states, but perhaps if he travels over here. The man is incredible.
I love how happy he is when he’s eating! So real!
Paul Hollywood my favorite...Super delicios...
Paul your such a foodie. I Love watching people cooking real food anyone can make, keep it simple & seasonal. That’s how I was taught by my Nanna and probably how you grew up. Simple homemade good food, which is not taught in school now.
I love watching him knead dough! Yum! Looks delicious!
Absolutely... him's strong and nimble fingers/hands sends me...💗🤗😂
It's so different than our garlic bread....look's amazing
Looks so yum! Especially as it has a “Liverpool” connection!
We love to watch your City Bakes show as well as your youtube channel.
Canada loves you Paul Hollywood ❤️🇨🇦🥰🇬🇧❤️and your recipes as well
As someone mentioned in there comment that what would happen if Paul Hollywood asked or invited someone to cook with him, I would probably faint or fall out since I've never seen or met a famous person as Paul Hollywood! I've got a nephew that's one of my sister's son's and he does health programs on Facebook and my sister took me to one of there family get togethers and him & his wife walked in and I went speachless! Iike anyone I see 👀 on TV or anywhere else it gets to me! Anything you make Paul Hollywood is delicious 😋!
Looks amazing.. cant wait to make this! Thanks Paul! Xx
That smile 😊 says it all ,,,,
Go on Paul!!
I just made this! It's the best garlic bread I've ever had! Thanks Paul 😊
I made that dough to use as pizza and I must say it is delicious ! (and I have tried many and was never satisfied) so, thank you, Paul !!
I can't see how you managed it with so much water?
@@alanhogg6040 Agreed, it's not possible with these measurements. More water than flour!
The Garlic Bread looks delicious... I'm going to try this .. Thanks so much for the recipe Paul ...
He's got a pizza oven. Now, that's a game changer! Cheers!
Love this man you can see he enjoys cooking
Looks amazing. Can't wait to try it!
Good to see some more recent posts. Keep it up!
Am amazed at the skills of those who have used the recipe with success - really clever with a hydration percentage in excess of 100. My repeated efforts produce a mess
i kept adding flour until i could form a ball, I agree, to wet
Absolutely delicious 😊
Hope you enjoyed your beer ❤❤
This is a must try. Love garlic. Love cheese. Love bread. I somehow wound up with lots of butter and olive oil so why not put it all to fabulous use.
10/10 for doing this with far too much water in the recipe
You make baking so much fun!! The biggest part of your charm is your sincere personality, and the reason why I come back to learn from you and realize...I can do this too!! Ty
Looks delicious!
Looks so delicious!!
Did the scones. Fab!
it looks delicious and simple recipe. thaks. but do we need such a huge over and maybe high temperature
Paul, I love that your rise time is based off of how long it takes you to consume 3 beers!! Awesome 👌
You make me salivate…yum
Your garlic bread looks so much different than ours here in the US. Your does indeed look much better. 😊
My son and I are going to make these.
Lovely,lovely 😍
THANK YOU PAUL! I LOVE GARLIC! LOOKS DELICIOUS! HUUUMMM! MORE VIDEOS PLEASE!
Definitely gong to try this one Paul 👍🏼😋
Looks good. Paul Thankyou for sharing love you Paul
😱 must try ,thanks Paul
That means when you are dedicated and passionate chef, to make you cook immediately his recipe . Many blessings!
Fantàstic!!!👍❤️
making my mouth water! Thanks for another great video paul x
Lo mejor es ver como disfruta comiendo!¡! Saludos desde Argentina
spectacular way of cooking, congratulations!!
I have to make this asap
Loving the videos Paul, more more more!!
Wonderful!!! 👏👏👏
That could be a whole meal for me 😁😋 ...with the beer too of course lol
Have you tried holding the Woden spoon the other way around and mixing the wet ingredients with the handle? It works a treat! Great video BTWS and I hope my tip helps 👍 Clive 😁
My mouth is watering! Looks delicious!
So; basically; make your dough; cover it and have three beers. Stagger back, roll out your dough; add your cheese and bits and bake! YUMMY with bells on!! (I could eat like two of those)
Looks amazing !!
Get baking with Paul Hollywood.
I’m taking up medicine, but I really wanted to be a baker/pastry chef and own my own bakery. Thank you for this
You have to think ….will you be an o k doctor with huge debts and lots of hard work….or will you be a fantastic baker with your own business and just as much money….people are beginning to distrust doctors …but there will always be a need for a good loaf of bread….follow your bliss to be happy….❤️
Bravo!👍❤
Great video. Can I ask, Is it really such a high hydration dough? 270/250 = 108%? the dough in the video doesn't look that wet?? Is there a typo in the water quantity?
Completely agree. As he speaks Paul says he is only adding 2/3 of the water ie 180g. Which is 72% hydration. Question is why would you do it that way. I’m not sure how many bakers have tried it at 108% as would expect more -ve comments
Paul i dont use sugar and I dont knead the dough so much as well. i leave the dough with the fold and stretch method. It works well too.
That looks amazing!!!!! I must make it!!
Haven't seen you in a while, Thanku for sharing, give us more videos Please?
I’ll take flatbreads any day over sliced bread. That looks perfect!
Ok Paul,we'll all whack our ovens up to full blast for an hour coz we can all afford to waste that much lecky! 😆 mine's getting the usual 10mins if I ever get round to cooking this! 🙄
I agree about the 110% hydration of the dough. It must surely be a mistake. I would normally use 175ml water for 250g flour which is 70% hydration.
3.20 am and I'm getting hungry 😂
What brad pizza oven are you using?
Looks good 👍
Do you prefer a specific type of flour or can any type of flour be used?
Cheers from 🇨🇦
語学が堪能だったら言葉がわかるのに…
英語が喋れるようになりたい。
ポールほんとうに好き！
I want to try this! But will be using an oven. Any tips?
Anyone have any advice on an exact temp for a conventional standard oven. I know he said as hot as it can but wondering if anyone had a more exact temp.
Dobar tek!
That Gozey is an absolute Beast
Hello Paul. Greetings from upstate New York! I'm absolutely sure that I am not the only US viewer you have but perhaps I'm the only one who has no idea what strong flour is, ( is there also a weak flour?) nor what you mean when you say 180 C without fan and 160 C with Fan. I've learned many things from your various shows (especially GBBS) such as pudding in the UK isn't pudding at all or that you refer to cake as sponges! Weird, but ok. Could you enlighten this fan to the whole strong flour and fan or no fan confusion? Many thanks!
Probala sam iz te peči je savršena.
I want to eat…Yummy
Yummmmmmmm ❤️
Lovely bread. Just a doubt, isn’t 7gm yeast too much for 250gm flour.
I was expecting a '5 minutes later' message across the screen after Paul said he'd be back in 3 beers' time.
We make our pizzas on the egg pretty much every week!!!
Brushing butter salted or not?
What is strong white flour. Ive never heard that term applied to flour?
How do I get it in my oven? Buy a huge flipper like yours 😮
Im looking at Tonic.. This is the channel ayt 😛
Please 🙏 provide same recipe, yet gluten I free and low carb. I believe in ya, bruh!!🤗🎯💗
Do research yourself do you have a brain
Oh Hell Yeah..
Da nisi došao lovit jarebicu?
I used to make lovely bread in England but since moving to Germany I have been unable to buy flour which results in a lovely loaf, they all resemble house bricks. I buy flour which has a 12% protein level but still the finished product is heavy, hard and inedible. I have tried both making the bread by hand and in a Panasonic bread maker. Can you help please?
You can buy flour on Amazon, any sort you like, nothing could be easier.
@@orcharddweller1109 I didnt realise that, I never thought of looking to be honest so thanks for that I will have a look. 💐💐
Hey, you've got 270ml of water I think you mean 170ml!
I was wondering about that. wasn't sure if it was the flour amount that was wrong, or the water. atm it sounds like its over 1:1 ratio
I can have a slice of pizza. 😋 9:47pm
I would love to get notifications for when Paul uploads a new video, but for some reason it's disabled and I can't. Does anyone know a fix for this? Don't want to miss a bake!
I have such a major crush on Paul Hollywood. Honestly, what is sexier than a man who can cook with and accent 🥰
Oh Hell Yeah
Good gawd man!
Fantastic . But did I miss something? Where is the garlic??
I'll be your butter I'll be melting 😂
❤️
👏🤗
Yo♥️🇨🇴
Tried it but it was way to wet, almost like porridge so had to add more flour. Not that good really.
More water than flour in this recipe. I'm surprised it's not been corrected at least in the text instructions.