Bake Off Technical; Bread Week – Dampfnudel

In the wake of the sad news about #Breadxit (BBC losing the rights to Bake Off to Channel 4, and Mel Giedroyc, Sue Perkins and Mary Berry all stepping down), I figured I’d left it long enough to blog how Bread Week’s technical went for me (though in light of a recent financial blow, writing about superfluous baked goods I’m still trying to make my way through almost 4 days later seems a tad…bad form but that’s another story).

The nation watched with open-mouthed bewilderment as the 10 remaining bakers were instructed to make a curiosity known as ‘dampfnudel’, which, according to the insufferable Paul Hollywood was the toughest technical to date (and he was on smug, Cowell-lite form the entire episode. It’s JUST BREAD MATE. Calm the EFF down.)

Dampfnudel, despite the name, are not some weird form of noodle (Nudeln is German for noodle) but steamed buns, cooked in a lidded pan, and using my ultimate baking nemesis, enriched dough – I cannot get on with the stuff, I hate kneading, it never seems to rise for me but just about comes together upon baking. They should also have distinctly caramelised bottoms.

The particular recipe issued by the blue-eyed demon also instructed the bakers to make a plum sauce and vanilla custard as accompaniments. So this meant a fair bit of shopping to boot – although there’s loads of wild plums around my local area, I had to buy foreign imports for this as he asks for 4 ripe examples. Knowing how long it takes the home ripening billiard balls to do so, I had to splash out on ‘Perfectly Ripe’ versions (you can tell where I shopped), of the Flavor King variety, which admittedly do have a wonderful fragrance and glisten crimson upon cutting.

Like Hollywood himself, the recipe is anal, pernickety and frankly annoying. Here’s a link because I cannot be bothered to list every ingredient here. First I had to make the dough, making sure yeast and sugar were correctly placed, blah blah. It made a heinously sticky mess and was a bitch to knead. Repeated flouring of surface and hands was required and it eventually came together. I grated the zest of a lemon over it, kneaded it in again as barked at by Paul.  It was placed in a greased bowl and dumped in a warm place (my top oven, already warmed thanks to the main one at 120C sterilising jam jars, as I was also making wild plum jam that day. I may publish a recipe but it was too similar to my Cherry Plum jam in method) to rise for an hour.

Whilst the dough was rising, it was an ideal time to make the two sauces (I chose to not bake the dampfnudel for work because it required too much paraphernalia (serving buns from a pan – a saute one especially bought for this, and because it was reduced to clear at Sainsburys – great timing! – and two jugs of sauces to serve with.). Thankfully, these were easy enough to make; I’ve had experience of making ‘real’ egg yolk custard before and that came together pretty nicely (though I had such buyers remorse at having to get vanilla bean paste for this, especially as I HAD extract and would only need a half teaspoon – but again, I had to stick to doing exactly as the bakers did on the show). The plum sauce also thankfully came out OK, I didn’t overboil them and make it too thick, and it blended to a velvety, glossy, claret goo, heavily scented with fruity aromas.

Plum sauce – glossy, tart and fragrant.
Vanilla sauce AKA custard. Probably the best custard I’ve ever made.

Slight delay to proceedings owing to the wild plum jam taking ages to set, it was time to shape the buns. Quelle-surprise, the dough, despite having over an hour’s proving, stayed obstinately the same size. Rolling my eyes, I shaped it into 12 balls, which cracked a little (too much flour, no doubt because I’m shit at kneading) and left them aside whilst I got on with the poaching liquid, which is milk with a bit of butter and sweetened with caster sugar. Dickhead (sorry but it’s shorter than writing Paul Hollywood every time) instructs that you place the dough balls in the warm liquid and leave them for a second prove for 15 minutes. JESUS. These things had better taste amazing. I was getting irritable.

Here goes nothing….the dampfnudel start steaming after showing barely any rise.

Surprise, suprise, they stayed the same size. Had I murdered my yeast? Would I have wallpaper paste after the cooking time. And it was now time to cook supper. Bugger. They’d have to be served cold after dinner because I wasn’t going to stop now – thankfully my understanding better half stepped in to help with supper so I could FINALLY cook these wretched dampfnudel.

I placed the pan on the hob over a low heat and let cook, remembering to leave the lid ON at all times for 25 minutes. And FINALLY, it looked like things were going right. They began to swell like lemon scented Adipose (yes a Dr Who reference) in their sweet milky bath and when the buzzer pinged, only a scant splash of poaching liquor remained. I lifted off the lid and let them cook a further 5 minutes. YES. The bottoms had caramelised without burning, and the tops did not feel raw.

Success. Thankfully they cooked through in the allotted times…

Supper eaten (chicken enchiladas, all made from scratch FYI) and allowed to go down…It was time to finally try the bloody dampfnudel and see if an afternoon’s slaving was worth it. Turning them out, they didn’t stick to the pan but did come out as one, like a challah loaf, but were easy enough to separate. And the caramelised bits off the pan….WOW. Burnt toffee in the best possible way. They should be served as a snack by themselves.

The buns out the pan. Those caramelised bits are definitely a cook’s treat..

I reheated the sauces and served us one bun apiece, drizzling them artfully with a rough St George’s flag of custard and tangy plum, and then dived in.

Attempting and failing artful presentation

Dense, somewhat tightly structured within, with a subtle lemon flavour, but one thing was for sure, they definitely needed the sauces to finish the job. I was chuffed with the custard (but I usually use skimmed milk and no cream if I ever make it, this was a total splash out) and will keep the recipe for that for the future, the plum sauce was nice and tangy as a contrast. However, the buns themselves were a tad underwhelming. It’s Wednesday as I write this and I still have 4 buns remaining, no custard left. Myself and the better half have been gamely trying to eat them to avoid needless wastage (I will not throw any food away unless it’s unsafe to eat). Microwaving them doesn’t soften them, but dries the crumb inside out to almost inedible levels. Best served warm on day of making, I think.

I can already hear Hollywood criticising the crumb structure.

However, tonight I split a couple and toasted them under the grill, spreading them with a little butter and leftover raspberry jam from the Viennese Whirls. This is highly recommended if you, like me, have dampfnudel haunting you for the following days. They toast brilliantly and their lemony flavour stands up well to sweet jam on top.

If like me, they haunt you for days after making, splitting and toasting breathes new life into the stale dampfnudel, especially with home made jam atop them.

Verdict: Yep, the technicals are getting tougher, and I am doggedly still doing every single one to test my baking skills to the limit. Would I make dampfnudel again? NO. Not unless I was feeding a crowd of Bake Off fans and had enough time beforehand to do so. But I;m glad I did because learning about other countries’ traditional foods is one of my favourite things about being a ‘foodie’ and I got to make something I never would have before.

Technical Challenge gate is proving to be a twisted love affair. The recipes are gruelling, but they are interesting additions to my repertoire, push my abilities and plus, ya know, it’s Bake Off, and I’ve had some awesome responses on my social medias about doing them. However, it seems that ‘Technical Bake Along’ is the trend after a quick Instagram trawl…still, at least I now know I’m not alone in this mission and hopefully, I can reach out to other bloggers trying their GBBO hand.

Stay tuned to see how I fare with Batter Week’s technical, which I understand to be ‘lace pancakes’. Oh. Dear. I’m already predicting a hot mess…..



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