1 Dough 3 Loaves 2.0 (I Made My Best Bread Recipe Even Easier)
ฝัง
- เผยแพร่เมื่อ 4 มิ.ย. 2024
- 1 Dough 3 Loaves version 1 was a great recipe, but a lot of you had trouble with it. This update makes it even easier to achieve 3 great loaves! Thanks to MANSCAPED for sponsoring today’s video! Get 20% OFF + Free International Shipping + 2 Free Gifts with my code “BRIANL” at manscaped.com/brianlagerstrom
FULL RECIPE & INSTRUCTIONS @ : www.brianlagerstrom.com/recipe...
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
LODGE COMBO COOKER: amzn.to/3PV7BR1
5.5qt DUTCH OVEN: amzn.to/3NUvF46
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN: amzn.to/41SQxy1
HALF SHEET WIRE RACK: amzn.to/41tasDT
KITCHEN AID MIXER: amzn.to/3IGRS3s
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
LID: amzn.to/3J43QCx
PIZZA STEEL: amzn.to/43EdB40
*As an Amazon Associate I earn from qualifying purchases*
DOUGH INGREDIENTS
250 grams (1c) of warm water (approx 86F/30C)
2 grams (2/3 tsp) of instant yeast
300 grams of ripe poolish (see instructions below)
12 grams (2 1/2tsp) of salt
400 grams (3 1/3c) of bread flour
50 (1/2c) grams of whole wheat flour
POOLISH INGREDIENTS:
150 grams of room temperature water
Tiny pinch of yeast (about 30-50 granules)
150 grams of bread flour
CHAPTERS:
0:00 Intro and mixing the dough
3:03 Strength building
5:05 Loaf 1, the easiest “good” loaf
6:49 Staying clean cut (ad)
7:56 Loaf 2, the easiest “better” loaf
10:32 Loaf 3, the easiest “best” loaf
#1dough3loaves #beginnerbread #breadrecipe
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - แนวปฏิบัติและการใช้ชีวิต
![[TH] 2024 PMSL SEA GF D3 | Summer | มาร่วมเป็นพยาน กับวินาทีแชมป์!](http://i.ytimg.com/vi/JCYvEsFlwx8/mqdefault.jpg)
Did you make v1 of this recipe? Let me know how this updated version stacks up!
Thanks to MANSCAPED for sponsoring today’s video! Get 20% OFF + Free International Shipping + 2 Free Gifts with my code “BRIANL” at manscaped.com/brianlagerstrom
i heard that if you say the name of your favourite youtuber 3 times they pin you:
Brian Lagerstrom,
Brian lagerstrom,
Brian Lagerstrom
I've made the large loaf from v1 multiple times, and it's always been fantastic. Looking forward to trying the new version soon!
I made the 3rd version of the bread, but already changed the flour to bread and the whole wheat to rye flour, talking about taste, the rye was perfect. The dutch oven held up just fine and I do have a banneton. Not so sure I will try your new version, I am more then happy with the old altered version I absolutely have mastered. Thank you, was the first time ever the bread turned out as I remember it from Germany.
I made level 2 and it was outstanding, so excited for this one
I did make it, and it came out okay. I did version 3. I have a pic somewhere. I'm sure I used bread flour, because I always do.
I think I have literally clicked into the original video like 100 times. This was my gateway to bread, and now I suddenly have like, a million bread books and proofing baskets and a sourdough starter and a Challenger pan. We haven't bought bread in years. I'm so excited for so many more people to discover this one!
That sounds amazing!! I'd love to get to that point
Brian is our bread god 😀😀
I'm the very same, each step I check again, each time I make the bread. I think it's a cunning plan to get lots of views, psychological methods being administered definitely 😂😂
Class
Same here! I used to watch the original video at least once a week when making bread, and now I've got my own starter, a couple books as well, and am experimenting with different types of flour, fermentation times and temperatures, and whatever else you can experiment with with bread. Thanks Brian!
The level of quality instruction here is off the charts. Best YT cooking channel.
Best YT cooking channel. Full Stop!
Almost as good as the dance party my toddlers have at the end of these videos 💃 🕺
Was thinking the same thing, this is one of the best instructional videos I've seen on YT.
Hands down. He makes intimidating recipes much more approachable!!!
Chef Jean-Pierre is better, by far.
Thank you for looking back and not being afraid to say "I could have done better". Everyone gets a better recipe out of this!
He does this a lot actually. This guy is the best food youtuber for people who actually want to make the stuff they watch. At least best I know
I've been doing the big dog at home since you posted the v1 recipe here. While making it over and over I eventually adapted the water/flour ratio to get a more consistent and manageable dough. Interestingly, I've been using a water quantity that is close to the one you mentioned in this v2 recipe. Therefore, it seems that we have found improvements as independent experimenters. Nice!
PS: my kids say that the bread is not singing but howling since it's the big dog. :D
Who else skipped right to the third option on their first try? 😂😂
I did.
I used his first video and didn't have a Dutch oven so I made option 1 like 20 times but when I got one for Christmas the next day I did that big boy
✋ ... and it was a disaster 😝
I did. Never made anything like bread before. I added rosemary, roasted garlic, and pepper jack cheese. Came out dope. Doing another tomorrow
The OG video 3rd loaf was the first bread I ever made!
The original recipe was a game changer for me in the pandemic, to the point that I basically didn't buy bread for a year or two. I tweaked it over time and settled on this for the flours:
200g bread flour
100g wheat flour
100g dark rye flour
Absolutely killer sandwich bread
Nice. A darker variation. Love it
same hydration?
@@Mario-fn7po yes
Think I'm going to have to steal your recipe for this weeks bread lol. I've been thinking about adding wheat too my rye bread, and this is a good ratio.
@@BobTheBald2 Do it! It's so good. Nice density and flavor.
I made the v2, "big dog" today. It didn't come out as large as I expected it to be, but not bad! I had put my poolish in the fridge after 24 hours and took it out the next day and let it warm up to room temp. Mabye a "fresh" poolish would've been better? Haven't tasted it yet (I really want to dive in, but it's too soon!). Smells great! Looks good, too! Thank you! Brian your instructions are great, very straightforward and to the point. You also exhibit a great sense of humor and humility. I really appreciate your content, and will be making more of your breads and other recipes! Thanks again! I think this is my 7th loaf of bread, ever! Fun!
Here my text version I created so I don't have to watch the video over and over again.😅 I halfed his recipe. This way my wife and I have no leftovers after eating it for 3 days.
Bread V2.0
- 75g room temp water
- Small pinch yeast
-75g bread flour
Let sit for at least 4h to 24h
- 125g warm water
- 6g fresh yeast or 2g instant yeast
- All the poolish
Mix into water
-200g bread flour or all purpose flour
- 6g Salt
- 25g whole wheat or 9 grain flour
- Mix together until smooth
- Cover and let sit for 30 minutes
- Wet hand really good, grab part of dough, pull up until it almost rips and let fall on other side of bowl 8 times
- scoop underneath turn 90 degrees until there is almost a ball
- cover and let sit for another 30 minutes
- repeat folding and cover again for an hour
- flour flat area put dough on it
- grab side of it with 3 fingers, pull it out and fold it back on the dough to cover it by 60%, do this 7 to 8 times
- turn ball over and do rotate loaf keeping the seem in the center and on the bottom
- flip it seem side up into 9in proofing basket, tuck it a bit more to seal real good
- proof on the counter for 30 min
- preheat oven to 500° Fahrenheit with Lodge Dutch oven in it
- proof on the counter for another 30 min
- flour top of loaf and Dutch oven well
- lower loaf top side down into D-oven
- score on top with siccors
- put lid on
- reduce temp to 485° and bake for 18min
take lid of and bake for another 20 to 25 min at 465 F
- bake dark to get more flavour
Thank you!
Just FYI for whoever cares. I changed my receipt and added a pinch of ground cumin to it. I like it much better this way but my wife doesn't. I think it makes the bread a little bit more interesting. 😋
I cut the dough from the original recipe in two, bake one in the pot and the other half goes in the fridge in a proofing basket so it's ready for the next day bake. The first one doesn't last very long 😂
There's a text version in the description.
@@arturjogi2667It doesn’t have instructions. It’s just a list of ingredients. Not helpful.
I appreciate your commitment to keep improving your recipes!
I’m so glad to hear that. Some people get but hurt when I redo content
@@BrianLagerstrompeople are so weird! I'm always surprised at what people kick off about in the comments on your videos. I don't know how you have the patience honestly!
Please don't delete your OG recipes though, they are still good and are staples for some of us who have been around since weeds & sardines ❤
Npc comment
@@BrianLagerstrom I think it's amazing! Would be up for a revisit of other older recipes, whether it's an updated & improved method, extra variations, etc. Not sure if the YT algo gods would smile upon that but I would find it fascinating. NB this comes from someone who watches all your videos, often several times, even on the rare occasions that particular vid isn't something I would choose to make for my family.
@@urie4769 not long from now npcs will have feelings too
One thing you should add to your recipe, especially for the big one, is to let it cool completely or about an hour. I've sometimes felt rushed and would cut my bread 20 mins after baking and the center would still be slightly wet. Cutting early is a big mistake that beginners do especially cuz it smells so good!
Warm bread is good. Hot bread is not. Wait for it. It is worth the wait.
How long do you have to wait?? I'm hungry!
Omg one of the hardest things about making bread! You're so right, I think Brian takes it for granted but it's such an easy mistake
@mattlevault5140 I think if we want to get into the bread warm, usually better to make smaller loaves so some stays fresher.
I make that mistake every time.
THE FIRST VIDEO SPARKED MY LOVE FOR BAKING and ive been making loafs on my own since then! (16 year old here). Seriously, love your content
I love to hear that! Hope this one works for you too!
Awesome! Thanks for watching! I hope you like the version 2.0
@@BrianLagerstrom i will definitely give it a try as soon as i can😌
FOR ALL CANADIAN VIEWERS: I have made Brians V1.0 many times, and had great results every single time. During my bread baking obsession I was going around looking at all the bread flours available, comparing it to AP flour, and it seems that in Canada at least , all and I mean ALL flour is strong flour, 4 g protein per 30 g of flour, putting it at 12-13 grams per 100 grams. I was able to find some posts explaining why that is at the time. But am unable to quote them at this time. So ... long story short ... In Canada at least , don't stress about finding bread flour ... Just look for the flour which shows 4 g protein per 30 grams ... and it is in fact most of it. I hope it clears some things up , as this singular thing sent me down a rabbit hole that I couldn't crawl out of for quite some time until I got my answer ... don't stress it , Canadian flour , even AP is good for this recipe. I hope this clears some doubts up for anyone dealing with what I have gone through. All Day Brian, All day. :)
This is so good to know! I ran around Toronto for months trying to find bread flour, but it was always sold out or simply not stocked (until I just went and bought a megabag from Costco). I've been using Brian's V1.0 recipe with 2/3 AP and 1/3 bread flour and it always turns out extremely delicious without being too difficult to work with.
@@Stripbolt Costco bread flour which I also bought, has the same protein content as any of the other ones available in a regular store , so no need to run around, I;ve made it with costco bread, as well as 5roses AP, both same protein content, I think living up north , flour is all high protein
I’m based in the UK but the bread flour I use is from Canadian wheat and I can confirm that Canadian flour is the best I’ve ever used.
I'm U.S. based but a lot of people seem to be using Robin Hood up in Canada.
My mother in law taught me to make bread when I was a newlywed. She made the best bread! She lived in northern Maine and would only use Robin Hood flour that she got in Canada in huge bags! I never understood why Canadian flour would be any different than ours but it was. Now I know why!
Hey Bri, one of the things I think worth addressing in this video is about the temperature in your house when you start proofing the dough. I remember reading a comment thread on one of your videos about how your kitchen appears to be warmer than most and some people found WAY better results when they let their doughs rest for longer than the video specified. Moreover, I think it would also help to mention how Altitude plays a role in breadmaking and how different pressures cause dough to act differently during baking. Regardless, I absolutely love this video and I can't wait to try this since I finally got an oven at my new place.
My kitchen here in the UK changes temp wildly both month to month and even hour to hour, so this is all stuff I'd love to see more info about. Great shout.
I have a much colder house than normal (Avg 15degC last few weeks) what i do is simply pre-heat water in the microwave and also pre-warm the oven to a very low temp (no more than 50degC, but turn it off when the dough goes in) for proofing.
If I've just come home from work I'll also put the bowl on top of my car bonnet. Ha.
I've never bothered to look into altitude and pressure - defies the point of 'beginner' ? - but just looked it up and my house is at about 200m above sealevel and about 1023hPa. My bread still works out fantastic even though I haven't included these data into my recipe.
Baking at 23°C is standard, the most important thing is the T°c of the water which should be comprised between 16 and 20°C. The hotter your kitchen is the cooler the water must be. The wheat temperature is a minor factor in the equation.
interestingly "room-temperature" has a scientific standard, typically taken as 23C (74F).
When Bri says "proof at room temperature" i think "way warmer than my cold ass 15C (59F) house, and plan accordingly
@@thisswanwearssocks 15C house?? you must be Santa Claus:))))
I have always used v1 but I did use bread flour all the time with great results
I put black olives in it and feta it beats any brought bread I have come across
This is my thank you gift for people who have help me and it gives me such pleasure baking bread and giving it away
I found you through covid and bake every 2weeks thank you so much for making my time in the kitchen fill of joy when I bake your bread
I made this recipe (the third variation), and here are my notes:
1. I followed the directions exactly. All ingredients were weighed using a digital scale. I don't know if this is necessary, but it worked.
3. I let the pre-fermentation sit for a full day. It really didn't take off until about 6 hours in, so I'd say that 4 hours isn't long enough. Also, the longer it sits the more flavorful it becomes.
4. At each stage my loaf was shaggier and less aesthetically appealing that his. However, it still turned out fine.
5. I used a straight cast iron dutch oven (not enameled) and it turned out fine.
The resulting loaf was PHENOMENAL. Open and airy crumb with a thin and crisp crust. It has Restaurant quality flavor and smells fantastic.
The most magical moment was when I placed the loaf on the counter to cool and I could hear it crackle.
So many YT cooking shows are like "Watch me make a thing", Bri is like "here's how you make this thing" and that's not just more useful but also demonstrates a higher level of skill.
what?
I don't remember the contents of the video that made me comment this.
@@Scerttle bro took back his comment
@@asat103lmao you're right
I absolutely LOVE this style video. The mix of your normal voice over and the conversational style while you cooked, was very engaging. Plus I learned a ton by hearing the why behind your various changes.
Hey Brian! I’ve made your original several times without any issues using Canadian all purpose flours… it has a protein content of approximately 13% depending on the brand. Just an FYI for your Canadian viewers. As well, thanks again for your fantastic channel and recipes. You have definitely changed eating in my house.
Good catch! You saved me a return trip to the grocery store. Canadian all-purpose all the way.
I am a long-time viewer. I've tried a number of your videos. I love how you carry the viewer along with the what's, why's , when's, and how's of what you are making. I didn't try the first bread, but guy your way to instruct to have a home cook feeling like a chef is amazing. My bread came out great! Thanks for your content
This was the first video that got me into baking bread two years ago. Love that you made a follow up!
I just want to say the revisiting and explaining the “whys” of all this is EXTREMELY HELPFUL!! I’d love any and all re-dives and deep-dives on bread strategies anytime
You are a wonderful person and an excellent baker. I have baked loaves and cooked meals I never thought were within my skill level thanks to you Brian
Just made this today. Went with option 2. First proper loaf of bread I've ever made and it turned out amazing!
you are so important for many homecooks and homebakers, cheers to you and your content!
When I first got into bread/dough-making two years ago, yours was one of my main sources of instruction. I learnt how to do strength-building folds from this channel, and your videos gave me so much knowledge and confidence to figure things out as I went. I changed jobs last year and have a lot less time and attention to bake now, and the last few loaves I've experimented with came out quite disappointing, but once I saw this video, I knew I had to make it. This is the first dough in a long time that has felt perfect and right, and it was such a joy to work with them. The loaves are in the oven now, and I'm so excited to have them for dinner tomorrow. Thank you for reminding me how much I love this, Bri!
I am a v1 user, and I started routinely making my own bread since. I appreciate the updated format using this recipe/process. The Big Dog never disappoints.
Your hard work and effort shows and is appreciated. Thank you
I can’t believe how good this bread is! I watched this video many times, and finally made just the easy mode ciabatta with no steam. I could not wait more than a few minutes and the bread is still warm from the oven. It is definitely the best bread I’ve ever made. It may be the best bread I’ve ever eaten. Thank you Brian! I will be making this again.
I love the way this video was shot and narrated. It’s cool having some moments of “real time Bri,” not just scripted, which is also always very thorough. Long time viewer! Love the content
I'm a long time viewer as well and I really didn't like the new camera tricks. For me it felt like it was more unprofessional than usual.. I like the normal style!
Hey Bri, I made your bread this morning. It was my first ever bread baking endeavor. I went for the Big Dog and it is delicious. Thanks for sharing your experience and expertise.
Hey Bri! Great instructional video, it's also great that you listen to the feedback from your viewers and strive to improve the recipe for us all! Keep up the good work!
Really appreciated you discussing the thoughts behind the changes you made. Can't wait to make this one!
I make your V1 version of the big dog all the time. It was also my beginner loaf so I just had to learn to deal with the higher hydration - but that was all skill building! Luckily for me, I never noticed you said to use AP flour in the original recipe and so have used bread flour all along. So cool you re-made this video for people to try again.
One thing I do differently, I don't have time in the evenings to finish a loaf in one night, so I make the poolish night 1, the bulk on night 2 (put it in the fridge after 2 SBFs), then night 3 it comes out of the fridge, warms up to room temp, shape, prove bake. I actually think the second overnight for the bulk improves the flavour. Cheers!
I make version 1 regularly with strong bread flower. I mix and shape it the night before and let it rise over night in a banneton in the fridge. This way i can eat this amazing bread fresh for breakfast. The whole family loves is. Thanks Bri for this gamechanger!
I do the same. I love fermenting it overnight and baking in the morning:)
@@donatapluskota9875 That's an awesome idea. Thanks for giving this to me.
Thank you! finally got the oven spring I've been looking for. This dough is a godsend for home cooks- truly the best good bread I can make at home.
Loooove the real time instruction while you are working, and not just voice-over. Hope to see more of this! Great vid.
Love the new format! Camera movement and live audio!! Killin it, Bri!
Recipe is dope as usual! Thanks B-Man!
I definitely used your video to get started baking bread. Overall I had only a couple issues - all you addressed in this video. Thanks for taking the time to make an update!
Great to hear!great to hear. Really curious to hear what you think of the updated formula.
I’ve made this recipe several times and I love it. So happy to hear you clarify about the protein content of the flour you used in the first video. I’ve had such success with bread flour and the one time I tried this with APF it was a mess.
Thanks man. You rock!
The original recipe was the reason I subscribed to this channel!! Can’t wait to try the update! Great work Bri!!
I am doing this today. I was thinking of making 2 loaves of bread using the third method, since I don't have a Dutch oven big enough to get the whole dough in there. Here in Finland, ap flour usually has 12.5-13g proteinin per 100g. I use flour where is exactly 13g.
Edit. The breads turned out excellent. Maybe next time I'll use a little less flour when I'm not making bread for the first time. I always start making bread with this recipe for myself and my family. Really good recipe, I recommend it. Thanks for this Brian!
I make your last recipe regularly (so thanks a lot, Bri), my flour mix is
250g wheat bread flour,
100g spelt flour (if i'm feeling fancy)
30g rye flour
20g wholemeal rye flour (so little cuz this stuff looks like ash)
Experimenting with different flours is actually so much fun, every each way you get something a bit different and you can find your fav.
I have made this every night for my family this week. We LOVE it! Thank you for breaking this down for us!
Thanks for the detailed instructions on all of your videos! I’ve never had luck with baking anything, until watching your videos and following your instructions. I made this yesterday and must not have let it rise enough as it turned out very dense. Determined to get it right, I started a new batch of poolish last night and made the bread this morning…and it worked perfectly. Now I just have to try and keep from eating it all in one sitting. Love the channel!!
My wife and I have my parents over every Friday and we serve one of your recipes. Thanks for all the great meals! A recipe request: salisbury steak.
That is so beautiful! More families should have this traditional weekly family gathering, but it has been lost in our busy, scattered culture. You and your wife are gems!
Love to see that you’re experimenting with doing the narration live rather than as a recording after the fact. Keep it up big dog ❤ your recipes are the real deal
Thanks! I hope people like it.
@@BrianLagerstromi'm sorry Bri I didn't like it :( I felt like it was an uncut video
Props for listening to the feedback and making corrections - going to try this for sure!
Tried version 1 last week and it was OK, then I found version 2 and a proof setting on my oven and it came out perfect. Thank you!
The mark of a true professional is what you just did. Could be so easy to rest on years of experience and left it at that. Instead, taking the time to listen, readjust and still create awesome food is genuinely awesome.
Version 1 has been my weekly bread recipe for a couple of years now, and over that time I have moved to adding 450g of flour instead of 400, as well as using 50g of whole wheat, 300 of bread, and 100 of AP flour. Sounds like you made similar changes, I’ll try this one and compare!
Yes! I have made that big dog loaf so many times! It is one of my favorite things to cook, and all my friends and family love it. Can't wait to make one with these new techniques. I could never get it to rise quite as big as yours so I'm guessing I'll have even better results now.
Awesome, Brian. I baked my first loaves from your first video, which was a perfect starting place. From there I went to fully fledged sourdough. Now I've come back to a poolish style loaf that gives me the optimum bread to effort ratio. Thanks for your great videos.
Fun fact: the all-purpose flour in Canada has the same protein content as bread flour in the US.
Fun fact: no
wait what? Crazy.
So how much more does bread flour in canada have? I've been making most of Brian's recipes using bread flour in canada
Depends on the brand.
@@blipzimmerman1792 Rogers AP is 12-13%, bread is 13-14%, Rye is 10-12%
I like to use King Arthur which is 11.7%. It splits the difference and I use it for everything without too much trouble.
I found working the dough more solves the wetness problem he was talking about.
I think I have probably made version 1 over 20 times at this point. It made me fall in love with baking. Thanks for continuing to make bread accessible to home cooks!
One thing I like about your channel is that you are very informative. Most recipes tell you to follow a bunch of steps without explaining the importance of it, and how it changes the bread
Been baking bread for about a year now...yes, it is very satisfying! Great instruction here, thank you! :)
I've made V1 quite a bit but cut the water back to 302 grams to make the Big Dog. It turns out quite well.
Just made V2 last night but made the poolish a day ahead. It's interesting that you ditched the oil and the sugar and I think the bread is better for it. This was a very tasty bread and certainly much easier to work than V1.
My only disappointment was the Big Dog didn't rise as much as I had hoped. It turns out that yeast that is almost a year past its expiration date is a bit stunted! I can't wait to try again with fresh yeast.
When I was doing the no-knead bread, I used to drop the dough ball into the dutch oven (like in this video) and almost always deformed the bread by hitting the side or getting it uneven (plus, it's just a little too easy to graze that blistering hot pan with a finger). These days, I drop the dough from the banneton onto a square of parchment paper. After scoring, I grab the edges of the parchment paper and lower the loaf into the hot pan. My loaves are now beautiful and I no longer burn my hands.
Don't think there was oil and sugar in V1
I'm having the same issue with my dough deflating on the move from banneton to dutch oven. Am I overproofing? I'll try the parchment paper today and see if that helps.
Just pulled this “Big Dawg” out of the oven and it is singing! BTW, for everyone who is wondering, I used parchment paper because I always do and I baked it in a Challenger bread pan because I have it. I followed the recipe as written without any problems with stretch and folds and shaping!
I'm glad to hear your boule baked fine using the parchment. I will next time!
V1 has become my go-to recipe and starting point for versions with more hydration and whole-wheat flour. Thanks for making the videos!
I deeply appreciate the link to the recipe. This really helps me work with your recipes. Thank you.
I love the change to your videos... a mix of you talking in person and voice-over! Nice one Brian. A minor change but it totally changes the feel of the video. Love your work.
Oh it’s cool that you noticed. I’m experimenting with bringing in a bit more of a live feel to keep things interesting. Thanks for watching
@@BrianLagerstrom Yep the hand-held camera shots focusing on what you are doing also add an extra level over static head-on shots. Makes it flow much smoother than a what can feel like a selection of cuts stitched together. A great balance of information without either getting too complicated or being patronising.
My few attempts following your original video resulted in more puddles than loaves--glad to know it wasn't just me messing up enormously somehow 😅
Just made the Big Dog and it turned out beautifully. I’ve never baked bread before and this recipe was amazing! Thanks for sharing.
By far the best instructional videos on TH-cam...strong work Bri
Love this. How would you change this if we wanted to make a whole wheat version? Do you just swap out the bread flour for something like King Arthur's whole wheat flour (it's listed as 13.2% protein), or do you have to do some ratio? Or does it not really matter, and you should just experiment?
I second that question. I want to try that recipe, but with whole wheat.
v1 was my go-to bread recipe for a LONG time! I definitely ran into the issues mentioned, but it stood the test of time. I can't wait to try v2!!
We used that older video to make the premium rustic load and we did just fine. Loved it. Thanks bro. Appreciate the updates video too!
One important thing about loafs #2 and #3 that you don't mention in either video is the pizza steel you've got under the dutch oven. The first couple times I tried to make either they turned out almost perfect, but the bottom was burned straight black and took some of the fun out of eating it. I wondered for a while why I was getting that when you weren't, until I noticed you were putting the dutch oven onto a pizza steel. I then did the same and, voila, a perfectly browned bottom! Because of the longer cook time, particularly on loaf #3, you really need that steel or stone to guard against direct heat from the oven element to prevent burning.
Love the videos, this channel got me into baking!
I’ve made this 4 times and have been trying to solve the burning bottom problem! Thank you!
I don’t have this issue.
Version 1.0 has been part of my Saturday morning ritual for months now (I was a little late to the party lol). I’ll be trying out these ratios for sure this weekend. Got some good ideas for further experimenting in the comments too!
Big thanks for 1.0 and now 2.0!
Version 1.0 kicked off a year of baking for me and yes I did struggle with the initial recipe but with the assistance of some of the comments I altered it and finally succeeded making a Big Dawg, pure bliss!
Now roughly a year later this pops up in my feed, crazy. Will have to give this recipe a shot and see the difference. Thanks!
That was why I always had so much trouble!!! Can’t wait to revisit this! I’ve been in the mood for some bread so this will be happening real soon.
Did you invent the S.B.F fold thingie? Because these days a *lot* of TH-cam bread makers and pizza makers are doing it. Including Alton Brown. 😀
Hmm no. It’s an old technique for building strength into high hydration dough. I might have been one of the first to show it on YT though. Def not THE first
I’m bready
....it was perfect for me. Changed my bread making, totally. The poolish and the layering did it. I've recommended your instruction vids to friends. You're tops. Thanks
Great update to the original video, Brian!
I was one of those that had the problem with the dough being too wet to efficiently work with. So I had catered the recipe with a little bit less water/using bread flour and have been making the third version of this recipe for the better part of a year. Glad to see the updated version.
Best bread... everyone asks for it
That's so nuts, I literally made the bread from the last recipe a couple of days ago. It tasted good but didn't rise during the prove for some reason :/
Cold dough I’m sure. Use warmer water and keep it in a warm spot. Sub 72f and things slow dramatically
@@BrianLagerstrom Hey Brian, you are probably right about that. I let it rise overnight in the fridge before shaping and proving it in the basket, so probably didn't give it enough time to come back to room temperature when I did that.
I have been trying waiting for this video! I’ve made the original many many times and my whole family love it
Impressive that you went back to tweak a recipe. This demo is one of your best! The level of detail and the depth of explanation are most helpful. Thanks...
I dont get how he plops the risen bread into the dutch oven without it degassing 🤷♂️
Proper shaping and not over proofing.
Came here looking for this question. Thanks!
Why does it look like he stole Joshua weissmans old kitchen 😭😭
I had a lot of success and fun with your first method, stoked to watch this, thanks for all the info bro!
Thanks Brian! I followed this recipe yesterday and it worked a treat. My partner loved it. ❤
I must have watched the first version of this 20-50 times learning to make my family bread. Can't wait to try the updated version!
I love your Chanel. Best Chanel on youtube for me. You explain very well, and i‘m always excited when i bake my own bread, thanks to you.
❤❤❤
I've made v1.0 and 2.0 and love the adjustment in 2.0. The big dog came out perfect. Thank you. Also made the skillet pizza awesome also.
Idk i made bread from both of your recipe videos and they both came out great and didnt have a problem following your instruction. Great videos!👍🏼
Version 1 of this recipe is currently my go to bread recipe and I make it often but with inconsistent results. I am really excited to try the new version of the recipe!
Version 1 was my first Crack at bread making, did all versions of it. Can't wait to give the second version a try! Thanks for the great content
The best cooking channel on TH-cam, so glad I found your channel. Great work!
Thanks, will try this weekend!
I tried the best version today. Crusty, crunchy, dense and delish. Thank you!
I started with your version 1.0 and struggled with the AP flour issue. Settled on bread flour and it really started working for me. I normally do two batches of he big dog version as I can fit my two Dutch ovens in my oven. I always add a teaspoon of bakers malt which makes a huge difference in the crust.
I’ve used the same recipe to do cinnamon raisin bread (flatten dough and add a bunch of cinnamon and about 1 cup of raisins then form loaf) and an olive loaf (1 cup each of halved Kalamata olives & castelvetrano olives).
The former makes amazing French toast and the latter is perfect with artichoke dip.
Thank you so much, Brian!
This was perfect, you method I always go and they come out great.. Big Thanks
I've made v1 a handful of times using AP now and it's worked great for me, I had no idea I was missing out on anything. Excited to try this refined version though- and I think the structure of this video is going to be easier to go back and reference.
Brian, your bread recipe was the first bread I ever attempted. I absolutely butchered it, but it was bread that got me through some serious food insecurity last year. Since then your rustic bread has become my go-to bread which my family absolutely loves. I'm deeply grateful for that video and absolutely stoked for the improved recipe!
I have been making the bread, where you starts the day before, a no-knead bread, and it is perfect every time, and like yours, it sings. Have also been experimenting with herbs, and love 2 versions, both to have with dinner, one with an italian (pizza) vibe, and the other with a french twist, good with salads.
Very excited to try this! I have cooked the other one 3 times, and whilst I did think it was a very wet dough and was a bit of a challenge, it was truly the best bread I’ve ever made at home!
Another great video. I've only seen this one, but it's intriguing and at some point i want to try it. I'm impressed with how gently you handle the dough, which possibly makes a difference in its outcome. Loved the dance at the end! 💕💕💕