Paul and Mary are back – it’s Bake Off time!

Dust off your apron and set the oven timer, Great British Bake Off has returned to our screens for this now annual institution of cake near-disasters, soggy bottoms and the poker straight faces of judges Paul Hollywood and Mary Berry.

Now in its fifth series, we’ve now felt the pain of the disaster of raw dough and the palpable feel of shock from Mary when she discovers she is eating pre-made icing and the nation is yet again hooked as they watch their favourite cakes being created by the group of eager contestants.

Three episodes in,  this week saw the remaining would-be bakers face the now infamous ‘bread week’ where Paul Hollywood talks about crumb structure, gluten and various other yeast-related scientific trickery with his only advice to ‘be patient’. These words from the wise bread man ring true with it being Kate’s week due to her incredible patience in that she is the only one who was emulate the great Paul Hollywood ciabatta recipe in the technical round with many of the other contestants producing very disappointing and uninspiring offerings. Her success it seems was down to not falling for the trick of using the available proving drawer and being the last to turn out her dough probably had Paul quietly salivating as he took a piece from the final loaf.

The efforts of Jordan and his rather chaotic presentation of cheesecake brioche would have had the team at Dunn’s Bakery wondering if they could improve on his recipe by using their own freshly baked egg and butter packed sweet bread. Their brioche would never be raw in the middle though and the expert bakers at this proud North London bakery based in Crouch End would certainly be through to week 4 as everyone waved goodbye to Jordan as he was eliminated.

On sofas across the UK, whilst we all strained to smell and taste the amazing bread conjured up by Nancy, the HD clear images of the sunflower loaf stuffed with knock your socks off cheese conjured up  pictures of a dough-baked octopus as Martha walked forward  for the tasting.

As the episodes progress, they are bound to whisk up the viewing public more and more each week to a bun-baking frenzy with everyone having their own thoughts about who should be sent home and who should receive the winning crown.

Next week is desserts and we will all sit and lick our lips in pleasure as we bemoan our luck at not being alongside Mel and Sue as they get to cheekily try frostings and take the first smell of  rich chocolate sauces as the aroma rises from the stoves. Norman is still hanging on by the skin of his teeth after his presentation of a loaf of bread which to everyone else looked like a pie and admits himself that he finds pesto ‘exotic’, so he’s going to have to really pull something amazing out of the pudding bag to stay in the quintessentially British marquee of macaroons and custard slices.

Break bread and drink wine

There can’t be many other foods other than bread and wine which can claim to be at the basis of civilisation when it comes to sitting down to eat. They have been equally paired in importance over the centuries, both metaphorically and spiritually. To place them side by side though as the main food stay of a meal may not feel as natural however with bread usually seen as food to sit at the side of meal rather than be at the forefront of the taste matching with a bottle of wine.

The concept then of pairing bread and wine together may not be something many wine  – or bread – lovers would ever think about, but take some freshly baked sourdough from Dunn’s Bakery and pair it one evening in front of an open fire with a dry, red wine from the Cotes du Rhone and you’ll feel the taste of the soft doughy centre of this bread with origins which stretch back as far as the first wines ever produced gently soak up the robust flavours of the centuries old French classic.

Fruity, lunchtime delights from this proud North London bakery based in Crouch End include the egg and butter-rich Brioche, full of the perfect combination of classic French-originated bakery ingredients and the decadent sensation of the melt in the mouth fresh dough. The perfect way to enjoy this as you relax in your garden is with a glass or two of something fizzy such as a good Italian spumante as the bubbles will complement the texture perfectly.

For a wine to accompany a classic baguette made from milled French wheat, look no further than a pinto grigio or sancerre to really set the taste buds going.

Weekend afternoons in the late summer mean that a picnic is a must to take in the last of the sunshine, so take your favourite bottle of rose and mix with thinly sliced and mild-tasting Sunflower Cob or to really fill you for the afternoon as you watch your friends play tennis, enjoy with a small GI bread from their range.

Cricket matches and long afternoons in the field mean bringing out the big guns, so it has to be a really hearty red such as an Italian nero D’Avola and then drink it as you tear pieces from a loaf of Redemption Ale. A bread made from beer brewed in Tottenham, you’ll be hit for six by this combination of bold red and locally made delight.

Looking for a sweet treat to tempt and seduce that special someone as you spend a romantic evening together? Start the evening with your favourite cakes and a bottle of Madeira and then move to slices of thickly buttered Californian Raisin Malt Loaf to really get your teeth into something sensational. A family favourite at tea time it may be, but it’s perfect with a very grown up wine for a grown up evening.

The more you think about it, the more bread and wine make the perfect partners. Experiment with your favourite tipple and one of the many soft and unctuous loaves and you’ll soon wonder why you didn’t discover this culinary match made in bakery heaven before.