From The Great British Bake Off to The Great British Food Festival, Luis Troyano gives us low down on life after the show that changed his life.
In the baking world there’s no bigger seal of approval than Mary Berry’s. If she bigs-up your bread, digs your doughnuts or pinches your pie recipe, then it’s safe to say that you’re onto something special. And that’s exactly what happened to Luis Troyano!
Luis hit the bakery big-time when he made it into the finals of 2014’s Great British Bake Off. Fast forward a few months and he’s now baking full time, has his own cookery book in the making and has been invited to host baking demonstrations at The Great British Food Festivals. Not bad, hey!
We caught up with Luis to find out what guests can expect from him demos at The Great British Food Festivals, how his life has changed since GBBO and asked him to share one of his favourite recipes with us.
What can visitors expect from your demo at The Great British Food Festival?
First and foremost, fun! I like to show visitors how to make something tasty and spectacular that is actually really easy to do. The demos will be bread based; one savoury and one sweet. Both bakes are suitable for sharing with friends and eliminate all the myths around making your own bread.
I’m always open to questions from the audience and love to chat to people afterwards about their baking.
What attracted you to take part in this particular festival?
The Great British Food Festivals really do highlight the talent and producers in the local area. I love having a walk around and exploring the many stalls there. The people attending are always really warm and welcoming, making it a pleasure to demonstrate there.
What food festivals do you like to attend?
I attend lots of food festivals all around the country. But I do in particular really enjoy going to my local artisan markets, they always have a heavy food bias. It’s really amazing the amount of people that are producing some fantastic products at home and selling out every weekend from a small local stall.
What is your favourite Mary Berry quote from your series of the GBBO?
Not so much a quote, but her response when she took a drink from one of my Irish Cream
doughnuts was priceless and a moment I will never forget.
How did the GBBO affect your life, and your baking?
The GBBO totally changed my life. As well as being given the opportunity to write a book, I now also bake for a living, which is simply amazing. As far as baking goes, I can certainly bake a lot faster now than before the GBBO!
Who or what inspires you the most?
I don’t really have one thing that inspires me the most. I think the internet and social media has changed the way we consume information and follow trends, so there’s always new people trying new things on there which is a huge inspiration.
What do you love to cook or bake for your family?
I cook all sorts of things for my family. They are my testers when I’m trying new things too. I really enjoy making bread and always supply the cakes and desserts.
What is your all-time favourite cake? What is your least favourite dessert and why?
Favourite all time cake is carrot cake. I hate blancmange and rice pudding!
Who is your favourite TV chef?
I have a few. Delia has been a great influence on my baking. I do however really enjoy watching The Hairy Bikers, not only are they entertaining but I admire their vast knowledge and diversity.
Fancy yourself as a bit of whizz in the kitchen? Well, even if not, you should really give Luis’ tasty jamon and manchego spiral bread muffins a go. Fragrant sweet-smoked paprika flavoured bread dough is rolled out and filled with Spanish Serrano ham, Manchego cheese, roasted red pepper strips and chopped green olives. It is then rolled and cut into slices and baked in tulip muffin cases for 25 minutes. Each one is finished with a drizzle of extra virgin olive oil. These are a perfect accompaniment with a starter, a lunchtime snack or great to have on hand when friends pop over for drinks, and can be eaten hot or cold.
You will need a 12 hole muffin tin and 12 tulip muffin cases.
Ingredients (makes 12 muffins)
For the bread dough:
• 500g strong white flour
• 320ml warm water
• 10g fine salt
• 10g fast action yeast
• 1 tbsp extra virgin olive oil
• 1 tsp sweet smoked paprika
For the filling:
• 100g thinly sliced Spanish Serrano ham
• 130g roasted red pepper cut into 1cm wide strips (the type that comes ready to use in a jar in oil or brine)
• 160g pitted green olives coarsely chopped
• 100g Spanish Manchego cheese cut into fine 3mm strips
• Coarsely ground black pepper
• Extra Virgin Olive oil for drizzling
• Rice flour for sprinkling on worktop to roll out dough
1. Make the bread dough first. Place all the ingredients in a mixing bowl and 3/4 of the water.
2. Start to bring the mixture together with your hands or a dough hook. Add more water as required until all the dry ingredients are absorbed. You may not need all the water.
3. You don’t want a dough that’s too wet. Knead for around eight minutes until smooth and elastic.
4. Place the dough in an oiled bowl and cover with cling film. Leave to prove for one hour.
5. Preheat the oven to 200c fan. When the dough is proved tip it out on a well-floured surface (use rice flour to prevent sticking) and knock it back slightly.
6. Using a rolling pin roll out the dough to a rectangle approx 60cm x 25cm.
7. Tear the Serrano ham into strips and place on the dough in two stripes on the dough.
8. Place the red pepper strips onto the ham stripes followed by the Manchego cheese.
9. Sprinkle the chopped olives evenly all over the dough followed by a sprinkle of black pepper.
10. Starting along one long edge roll the dough into a giant Swiss roll. Cut the roll into 12 rounds and place each one with into a tulip muffin case with the spiral visible. Prove for about 50 minutes until puffed up.
11. Place in the centre of the preheated oven for around 20 – 25 minutes until golden. Drizzle each muffin lightly with extra virgin olive oil.
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