Thank you for this video. God people are mean aren't they? Going through comments and heaps of people are just snarky. Thank you Buzzby Bakes, you're doing a great job.
Hi there. Thanks for the info. I’ve made your recipe now a bunch of times for basic white bread. Always delicious! Today I added grated old cheddar and fresh thyme before the last proof in the loaf tin. It is absolutely delicious. Although I should have put a sheet pan under it as the cheese melted out a bit and dripped onto the oven floor. A whole load of smoke :(. Love your videos. Thanks!
I have an artisan mixer and the head jumps up and and down at times when kneading bread, is this normal, I notice you keep your hand or arm on yours, does yours do this too?
Mine has done that too, I think it means there’s too much dough being kneaded, more than the machine can handle. Just reduce the quantity and it should be fine.
I attempted to make bread for the first time yesterday, they turned out okay, a bit dense and tasted floury, I read a recipe that said the dough should pull from the sides clean and it should be smooth and form a ball, mine was sticking to the sides like a maniac, I added flour and let the machine knead again, the recipe said crank the speed to medium, which I assumed was 5, but was it suppose to be 2 only? How long am I suppose to let the KA run? any tips or suggestions? Thanks though, I've been looking at a lot of recipes using kitchen aid hook attachment, yours was the most informative one so far.
Thanks for replying! I tried it again today, It think they were great, light and fluffy and does not have a floury taste, I tried using KA only but it didnt pull into a ball of dough smooth or otherwise, I kneaded it by hand, it was too sticky, even after flouring my hands and the counter, I let it proof abit more as you advised, I think it helped with the density and the floury taste. I kneaded by hand and I didn't know when to stop, I must've done something right as they turned out good, but now I don't know how to repeat the success, any tip when kneading by hand? when should I stop? window pane and pull test both failed when I tried them on my dough.
Partly, most is all purpose flour and some bread flour, yeah will try that method, I'm a little concerned when kneading by hand about the amount of flour I'm adding to prevent it from sticking, I don't want to disrupt the ratio, will it be better to just hold say half a cup of flour, then use this flour when kneading? I'm going to try and replicate the result one more time if i get good results, I'll try and tackle a different recipe. that white bread dough that you made in this video did you use a loaf pan when baking it or did you shape it to a ball? Is it a soft and light bread or is it hearty bread? Thank you so much Jo! The pointers you gave really helped. I'm for sure subscribing.
I've been using strong bread flour from Lidl and Aldi with good results. At 60pence for 1.5Kg it's cheap and works well. Well worth a trial use if you want to experiment.
I have the KA mixer but the dough hook is not retaining the dough. The dough is splitting into two separate pieces and not staying on the hook. What am I doing wrong? I keep removing the dough, reforming it into a ball and placing it on the hook, over and over. ??? There must be something I am missing, as the first few loaves I made this way the dough kneaded just fine.
No, I just took the dough out of the bowl to show you what it looked like. You can do a double proof though, it'll improve the flavour, texture and the crust 👌 Cheers Jo
Way too much emphasis is put on the idea of keeping the salt and yeast separate. The two ingredients are dry so cant really interact with each other, and they are only sitting together for a few seconds before being mixed into the dough where they will have to meet. When I'm baking sourdough I will delay adding the salt to allow the inoculated dough to get going, but we're dealing with much weaker yeast there and even then it's not strictly necessary. Happy Baking, Cheers Jo
There is still a large number of people using ounces in the United Kingdom that have no understanding of grams. I think it would be better if you gave the ingredients in both measurements. It would be handy if you gave the water temperature for those of us that use a thermometer. Also I do not think the music is necessary. Thanks.
Ha...14000 views and you're the first person to mention it! 🤣 Yes, it was hiding behind the flour. It is optional, but if you want to use it, add it at the same time as the water. Happy Baking my eagle eyed friend! Cheers Jo
Didn't you contradict yourself, you said leave to proof for an hour, then you took out the dough and turned it in then put it back in the mixing bowl then said proove for an hour ?
The 4.8L KitchenAid can take mix up to 2kg of stiff dough, so can easily handle this 65% hydration dough. I've been making these weekly for over 5 years and the mixer is still going strong...the KA website even says 'Our stand mixers can withstand anything from sticky mixtures to compact doughs. So, don’t be shy. Give your stand mixer a challenge.' They're built well, so don't be afraid to use it! Cheers Jo
I agree! I used to work for Whirlpool Corp which owns KitchenAid. These things are made extremely powerful. Heck, even the little hand mixers are powerful beasts.
I don't know where people get this idea from, the KitchenAid can mix 2kg of stiff 55% hydration dough. This recipe makes 2kg of 65% hydration dough. I've been making bread in it for 8 years and it's absolutely fine. Don't be afraid to challenge your KitchenAid, that's what they're built for.
65% hydration is pretty low. Did you definitely use strong white bread flour? You could take the hydration down to 60% (720g water), but the dough will be very stiff. I have baked two loaves following this method every weekend for the past 7 years, so I know it works. 👍 Cheers Jo
I'm an American and was put off by this in the past. Then I realized how much fudging is involved in the American process. Notice he isn't adding a little more water or a little more flour. He just measures, dumps and mixes. Measuring flour by volume doesn't work well because there is at least a 25% give between packed and loose flour. Anyway if you can afford a KA mixer you can afford a 12 buck scale. Good luck. BTW, I prefer American measures for everything else!
Also, I still find measuring liquids by weight very strange, so remember that 1ml of water = 1gram. This will roughly work for milk, but not so much for oil. If you really must use cups, remember 240 ml to a cup, and fraction from there. Amazing how snarky and superior the Brits are about the metric system since they only converted relatively recently and still are very familiar with the Imperial measures. We Yanks got it from them after all.
Thank you for this video. God people are mean aren't they? Going through comments and heaps of people are just snarky. Thank you Buzzby Bakes, you're doing a great job.
Ha...you get used to it! Plus you get the odd nice and encouraging one like yours. Happy baking. Cheers Jo
Hi there. Thanks for the info. I’ve made your recipe now a bunch of times for basic white bread. Always delicious! Today I added grated old cheddar and fresh thyme before the last proof in the loaf tin. It is absolutely delicious. Although I should have put a sheet pan under it as the cheese melted out a bit and dripped onto the oven floor. A whole load of smoke :(. Love your videos. Thanks!
Thanks this works a treat the bread was lovely xx
Thank you! Enjoy your bread and Happy New Year! 👍👊
I made some rolls using my Kitchen Aid mixer. They came out chewey and tough. I mixed them for longer than 5 minutes. Did I "over knead" the dough?
Would of been nice to see the end product with it being cut ☹️
@Matthias Musa That comment was literally spam...
@Atlas Quinn no I don't give a shit about spam. Reported.
I have an artisan mixer and the head jumps up and and down at times when kneading bread, is this normal, I notice you keep your hand or arm on yours, does yours do this too?
Mine has done that too, I think it means there’s too much dough being kneaded, more than the machine can handle. Just reduce the quantity and it should be fine.
I can’t find his instructions on how to actually bake the basic white bread. Temp and for how long? Can anyone help?
Hi Phil, once you've shaped and proofed your loaves, bake them for 10 mins at 250c then 25 mins at 180c...or at least that's what I do 👍
How long are you meant to bake it for and at what temperature please?
Hi Leanne, you can find a full recipe that uses this dough to make 2 loaves here www.buzzbybakes.com/post/basic-white-bread-dough
Found it eventually. Got 1 minute left until it’s done. I’ve only made one loaf so halved ingredients. Fingers crossed 🤞🏻
@@leannewelch3815 exciting times! Let's hope that first loaf is a success and inspires years of baking. 🤞
Did you use a fan assisted oven? Mine hasn’t browned so I’ve left it in a bit longer.
@@leannewelch3815 Yes, my oven has a fan. Crank up the heat for a few mins if you want a darker crust. 👍
How long do you knead the dough and what speed?
About 5 minutes should do it. Start off on speed 1, then go up to 2 once the dry flour is incorporated so it doesn't fly everywhere 👍
good job! I just want to find out the capacity of KA. THANKS.
It's 4.8l and can mix 2kg of 60% hydration dough 👍
I attempted to make bread for the first time yesterday, they turned out okay, a bit dense and tasted floury, I read a recipe that said the dough should pull from the sides clean and it should be smooth and form a ball, mine was sticking to the sides like a maniac, I added flour and let the machine knead again, the recipe said crank the speed to medium, which I assumed was 5, but was it suppose to be 2 only? How long am I suppose to let the KA run? any tips or suggestions? Thanks though, I've been looking at a lot of recipes using kitchen aid hook attachment, yours was the most informative one so far.
Thanks for replying! I tried it again today, It think they were great, light and fluffy and does not have a floury taste, I tried using KA only but it didnt pull into a ball of dough smooth or otherwise, I kneaded it by hand, it was too sticky, even after flouring my hands and the counter, I let it proof abit more as you advised, I think it helped with the density and the floury taste. I kneaded by hand and I didn't know when to stop, I must've done something right as they turned out good, but now I don't know how to repeat the success, any tip when kneading by hand? when should I stop? window pane and pull test both failed when I tried them on my dough.
Partly, most is all purpose flour and some bread flour, yeah will try that method, I'm a little concerned when kneading by hand about the amount of flour I'm adding to prevent it from sticking, I don't want to disrupt the ratio, will it be better to just hold say half a cup of flour, then use this flour when kneading? I'm going to try and replicate the result one more time if i get good results, I'll try and tackle a different recipe. that white bread dough that you made in this video did you use a loaf pan when baking it or did you shape it to a ball? Is it a soft and light bread or is it hearty bread? Thank you so much Jo! The pointers you gave really helped. I'm for sure subscribing.
I've been using strong bread flour from Lidl and Aldi with good results. At 60pence for 1.5Kg it's cheap and works well. Well worth a trial use if you want to experiment.
Wow...that is cheap. I've never ventured into a Lidl, but at those prices I may have to check it out 👍
Aldi or Lidl equally good and whichever I'm going near. This is a regular price not a special.
Did you leave out the oil?
Does no one measure with measuring cup increments anymore? I see all these recipes with gram measurements.
Looks great, do you think the machine would do the job with 500 grams of flour?
Yes, when I made single sourdough loaves I use 400g flour 👍
stop this music please, just do your baking.
Can’t concentrate with music playing in addition to you talking.
I have the KA mixer but the dough hook is not retaining the dough. The dough is splitting into two separate pieces and not staying on the hook. What am I doing wrong? I keep removing the dough, reforming it into a ball and placing it on the hook, over and over. ??? There must be something I am missing, as the first few loaves I made this way the dough kneaded just fine.
painting55 this recipe is simply too much for your mixer. Cut the recipe in half and it’ll work fine.
what did you have the oil there for?
It's an optional extra...which I 'chose' not to add! 🤣👌
Is it normal for the head to jiggle up and down at speed 2?
The latch on my KitchenAid is a little loose now - wear and tear over the years. 👍
Buzzby Bakes there could be a solution to it the screw might need Turing by a quarter turn
Love the video but you have to cut your music. Irritating.
Thank you! I no longer use background music on my videos, so hopefully you can enjoy them all going forward. Cheers Jo
Ues music too loud i dont hear what he is saying
Are we supposed to proof twice? Or did you repeat yourself?
No, I just took the dough out of the bowl to show you what it looked like. You can do a double proof though, it'll improve the flavour, texture and the crust 👌 Cheers Jo
Shouldn't you try to keep the yeast and the salt separate?
Way too much emphasis is put on the idea of keeping the salt and yeast separate. The two ingredients are dry so cant really interact with each other, and they are only sitting together for a few seconds before being mixed into the dough where they will have to meet. When I'm baking sourdough I will delay adding the salt to allow the inoculated dough to get going, but we're dealing with much weaker yeast there and even then it's not strictly necessary. Happy Baking, Cheers Jo
Where are you from? I’m guessing British but I’m pretty terrible at these things:/
Pretty sure that accent is German could be French
@@MrInvisiblecrayon Definitely British. Plus he's using Waitrose flour, and there are no Waitrose stores in France or Germany!
I like to measure🤔
What do you like to measure Mary 🤔
Buzzby Bakes I don’t have a scale, but thanks, I found another recipe and it worked wonderful😁
@@heismightytosave527 Get a scale, volume measurements are not as accurate
kungfustu ok thanks
There is still a large number of people using ounces in the United Kingdom that have no understanding of grams. I think it would be better if you gave the ingredients in both measurements. It would be handy if you gave the water temperature for those of us that use a thermometer. Also I do not think the music is necessary. Thanks.
You never added the oil
Ha...14000 views and you're the first person to mention it! 🤣 Yes, it was hiding behind the flour. It is optional, but if you want to use it, add it at the same time as the water. Happy Baking my eagle eyed friend! Cheers Jo
@@BuzzbyBakes How much oil?
@@nikosfragkedakis Hi, I usually add around 50g of oil or butter to a 1.2kg batch. Cheers Jo
"buzzby bakes"!!!! i get it .... u a mancunian?
I don't get it! 🤔 No, not a mancunian...a soft southerner! 😂
@@BuzzbyBakes wha?! this has to be a play on "Busby Babes". loved the vid anyway thnx
Music?
Smuggins agree... Too intrusive
He has to hold it down all the time it's kneading on speed 2 - KA not really up to the job of bread-making I think.
Didn't you contradict yourself, you said leave to proof for an hour, then you took out the dough and turned it in then put it back in the mixing bowl then said proove for an hour ?
I was wondering the same thing.
Crap audio
Yuck! You eat raw bread dough?
Way too much work for that little lift head mixer :(
The 4.8L KitchenAid can take mix up to 2kg of stiff dough, so can easily handle this 65% hydration dough. I've been making these weekly for over 5 years and the mixer is still going strong...the KA website even says 'Our stand mixers can withstand anything from sticky mixtures to compact doughs. So, don’t be shy. Give your stand mixer a challenge.' They're built well, so don't be afraid to use it! Cheers Jo
I agree! I used to work for Whirlpool Corp which owns KitchenAid. These things are made extremely powerful. Heck, even the little hand mixers are powerful beasts.
@@donnalynn2
Thanks Donna I didn’t know that. A true thanks not sarcasm.
To much flour in the poor kitchenaid
I don't know where people get this idea from, the KitchenAid can mix 2kg of stiff 55% hydration dough. This recipe makes 2kg of 65% hydration dough. I've been making bread in it for 8 years and it's absolutely fine. Don't be afraid to challenge your KitchenAid, that's what they're built for.
@@BuzzbyBakes good to know. when I see 1.2 kg flour.... I wonder is it too much?
This recipe didn't work at all! Too much water!
65% hydration is pretty low. Did you definitely use strong white bread flour? You could take the hydration down to 60% (720g water), but the dough will be very stiff. I have baked two loaves following this method every weekend for the past 7 years, so I know it works. 👍 Cheers Jo
@@BuzzbyBakes agree
Snarky? How refreshing to read the English language and laugh at British wit. Yank in Florida.
Was hoping to use this video to make bread in my Kitchen Aid but all the measurements are given in the European system ☹️
MrScottie68 what do you expect? He’s british, we use grams all the time. Convert it to cups or buy some cheap scales, it’s not that hard.
Actually it's not a European system it's a global system only two countries don't use, unfortunately yours is one of the two that hasn't got it yet...
You can punch it into Google to translate the measurements into your special American format.
I'm an American and was put off by this in the past. Then I realized how much fudging is involved in the American process. Notice he isn't adding a little more water or a little more flour. He just measures, dumps and mixes. Measuring flour by volume doesn't work well because there is at least a 25% give between packed and loose flour. Anyway if you can afford a KA mixer you can afford a 12 buck scale. Good luck. BTW, I prefer American measures for everything else!
Also, I still find measuring liquids by weight very strange, so remember that 1ml of water = 1gram. This will roughly work for milk, but not so much for oil.
If you really must use cups, remember 240 ml to a cup, and fraction from there.
Amazing how snarky and superior the Brits are about the metric system since they only converted relatively recently and still are very familiar with the Imperial measures. We Yanks got it from them after all.
Grams kilos what keep your recipes in your country 🙄👎🏻👎🏻👎🏻
In his country, and every country in the world other than Libya, Myanmar and The United States of America.