6 1/2 c Unbleached Flour * 2 pk Active Dry Yeast 2 tb Sugar 1 tb Salt 2 1/4 c Hot Water (130 degrees F.) 1/4 c Butter or Margarine ** * Use up to this much flour. Use only enough flour to make a soft dough and to keep from sticking when kneading. ** Butter or margarine must be at room temperature or use the same amount of vegetable oil. -----
How To make Refrigerator Rise White Bread's Videos
Don't make this ONE STUPID MISTAKE when Baking Bread
I feel really stupid now - this one unobvious and stupid mistake could likely make You miss on massive oven spring when baking bread.
Recipe for the dough: - 350g bread flour (14% protein) - 50g whole wheat flour (14% protein) - 320g water = 80% baker's math - 80g sourdough starter = 20% baker's math - 8g salt = 2% baker's math
Instructions for the overnight sourdough (video upcoming soon): - Mix all - Add a lot of dough strength - Wait until sample doubled - Shape - Proof 1 hour at room temperature - Proof 8-24 hours in the fridge at 4°C - Bake in preheated oven at 230°C for 25 minutes - Bake another 15-20 minutes without the lid
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Flour I am using: Blog article on different flours in Germany: Drax Mühle Manitoba flour 14% protein: For ze Germans - T550 at Rewe 11-12% protein: Mulino Padano 15% protein: Strong whole wheat flour:
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Support me/Merchandise: All my custom designed shirts/hoodies: Batard sourdough shirt for all you batards ????: Get some of my starter Bread Pit: Happy open crumb sourdough shirt: Neapolitan pizza shirt:
Tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): Cooling rack: Digital kitchen scale: Dough scraper: Dutch oven for batards (Challenger Bread Pan): Dutch oven round (Lodge): Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: Infrared thermometer: Loaf pan (30cm length x 12cm width x 9cm height): Loaf pan with lid (34cm length, 13cm width, 12cm height): No stick spray (vegetable based): Ooni pizza oven: Oven gloves: pH meter to check acidity (advanced): pH meter to check acidity (basic): The best bread knife (made in Germany): Weck starter jars:
Useful videos: Debaked ep. 1 - Pizza journey to Napoli: Debaked ep. 2 - Journey to a flour mill: Discard starter bread: Fermentation time table: Make a sourdough starter: Make your starter more active: Recommend sourdough bread recipe:
0:00 Intro 1:05 The recipe 2:05 No ovenspring 2:52 Finding the mistake 4:18 The best baking temperature 4:31 Amazing oven spring 4:52 Testing different temperatures 8:00 The best temperature for oven spring 8:40 Comparing the results 9:57 3 tips on baking temperature 10:50 Further research ideas 11:23 Closing remarks and taste test
#sourdough #sourdoughtips
Speed Rising Rhodes Dinner Rolls
Speed Thaw and Rise Method - Use with caution - Spray pan with cooking spray. Place frozen rolls dough in pan. Cover with sprayed plastic wrap to keep it from sticking to rolls while rising. Boil 2 quarts (8 cups) water and put pan on lowest rack. Preheat oven to 200˚F. THEN TURN OFF OVEN OFF. Put rolls in the oven and let that and rise until double in size. WATCH CAREFULLY and do not let over rise. Remove pan of water and pan of rolls from oven. Remove plastic wrap. Bake at 350˚F. for 15-20 minutes. Enjoy.
This crusty easy bread recipe is phenomenal. It has got to be the simplest yeast bread recipe in the world, yet it delivers phenomenal results - an Artisan style loaf with an incredible thick, crispy crust , and a moist, chewy crumb with big fat holes like a loaf of sourdough!
Adapted from the New York Times Simple Crusty bread recipe, 3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!
How to Fully Ferment Bread Dough in the Fridge | 100% Cold Fermentation Guide
Since I published all my cold fermentation instruction videos and all the cold fermentation comparisons, I have been getting the same question over and over. And that is whether we can both cold bulk ferment and then cold proof the same dough? So, to be clear we would mix the dough, then instantly refrigerate it until it has well fermented, then we would remove it from the fridge only to shape it and instantly place it back for cold final proofing. Once proofing is done the bread would be baked right from the fridge.
I had never thought of this, but it sounded like an interesting concept and a great challenge.
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Secrets bakeries don't tell! I only make bread like this!
INGREDIENTS: • 1.5 cups of warm milk • 3 tablespoons of sugar • 1 tablespoon of biological yeast • Wheat flour • 1 tablespoon of olive oil • Water Click on the link below and access other delicious recipes!