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Ladies and gentlemen, my next guest tonight is spent 12 years judging bakers and doling out infrequent handshakes on the great British baking show. Please welcome Paul Hollywood. Paul, thank you so much for being here.

Paul, you got a ton. How many seven books on baking so far? I think seven or eight. Seven right? Well, it isn't seventh or eighth book right now. It's just called Bake. You're keeping it simple.

I'll actually, the book is all about going back to the classics because I wanted to read just some of the sugar levels which I thought were a little bit too high.

What are we doing? We're doing a very basic white bread, but that was my stripper name.

But we're going to braid it or plat it. We're going to plat it or like a hollow kind of like you do that. Yeah, exactly.

What are we doing first? What I want you to do. You've got your bowl there, which is flour. You've got basic, strong white flour, plain.

Okay. Into which you add your yeast. Okay, there you go. Straight in. A little splash of salt on the other side.

Why on the other one? You don't mix it in with the yeast? Not direct contact straight away. It's okay.

Next thing, a little bit of water, but half of that to start with. Half of that. About half of that. So you don't have to be, I thought baking had to be very exact.

It is, but which is why you only put half of it initially, then slowly turn it and then you put the rest in. So a good splash olive oil.

I think this might have been one of the worst nights for me to decide to not wear an apron. This is a very nice suit.

All right. Here we go. Here we go. Okay. Yeah. Get your fingers in and just literally just run the, run the water on the outside and just gently.

It is essential. It is. That's really lovely. Wow. That is like I'm powdering a baby and I can't find its butt. I'm just too much.

Where are you? You're in there somewhere. Now you say of all the things you like to bake bread is your number one thing. Is that because it's the primal?

It's the original baking thing. I think it's one of the hardest things to master within the baking for eternity.

I think ultimately baking for eternity. Yeah. I think if you understand bread making, you understand consistency.

If you understand consistency, you're going to be right with sponge and all sorts of other elements within the baking world.

All right. Let me ask you about the baking fraternity. Is there a hazing period? And what do they spank you with?

Obviously this is a thing with words I read in the U.S. That's a little bit different.

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