@@dkn1055 Well, parboiled anyway. Only for a short time, not enough to fully cook the bread, but enough to change the chemical structure of the starch in the outside.
This recipe comes from Poland, they are called Krakow bagels. There are bagels, baguettes, rolls, bread. The shaped dough is boiled and then baked in the oven.
@@MrMackievelli Don't know who are those " molasses", but in Russia we boil this kind of bread in water with bicarbonate to get the color of bagel.So do the Germans.
Interesting. I'm a first cook doing a little training with our first baker to maybe replace him at times. I often use multiple heat sources (starting meat in the oven, veggies in the pot, then combining) to speed up my cooking, and find that I get different, and often better, textures. Our baker recently shared his secret for pizza dough - freezing it for a minimum amount of time, then thawing for a very specific amount of time, and it is the best pizza dough I've ever worked with.
That's the traditional french method. By traditional; I mean traditional for us professional cooks. Cook everything separately to the point it's perfect and combine at the end to keep them at just the right point of 'done-ness'. Also helps keep the flavors separate, which can be great depending on the recipe. Not so good when you're doing braised or saucy foods like curry though.
I just made pretzel rolls. Boiling water adding baking soda, 40 seconds on each side. I then used an egg wash before baking high on 450. It turned out absolutely amazing! I made turkey bacon avocado and swiss sandwiches with bibb lettuce and a heavy ranch dressing. Mayo thick ranch. It was incredible. People said they would sell for 15 a piece easy. I'll now boil all my breads before I bake them. Always! My pretzels turned out, to die for as well. With melted cheddar cheese and cracked pepper. They are incredible. Boil boil boil from now on
I make bread on a regular basis and though this recipe looked a bit odd I thought I'd try it. It turned into a disaster. The bread stuck to the wax paper, the bead looked like elephant trunks, the temperature was off and 20 minutes isn't enough time to cook bread that has only boiled for 5 minutes. I have tried using milk instead of water and it really never comes out right and I don't think using oil in the batter did anything either. Other commenters are quite right when they compare it to a bagel. I've found that the best bread is made in a bread pan with a looser batter. You get nice soft spongy bread with good holes using just flour, water, yeast and a little sugar and salt. Bread takes 35 - 40 minutes to cook at 350 degrees. It is pretty consistent whether you use stiff dough or loose dough.
@@spicencens7725 Thank you! I will try this with chocolate bread and see how it comes out. I know about yummy bagels but never heard this being done with regular bread.
@@spicencens7725 th-cam.com/video/M5zoapiMqJE/w-d-xo.html This is the easiest recipe but I don't split them anymore, it's too time-consuming, I just put it in a loaf pan and get it over with. I glaze it with an egg yolk and 2tsp milk. I will boil this next time and see what happens.
Just made these. Very heavy and dense, in spite of the amount of yeast! Texture, very chewy. Taste quite nice. The boiling stage, every one broke open, even though I was very careful with folding. If I make these again, I'll make a smaller quantity. Bit less fluid and smaller portions for each roll.
@Isabel Levy Thanks so much for your reply. I was surprised when the instructions said to add the Yeast followed by the salt. (0.07) But went along as this was the first time I made it. Next time I'll trust my instincts and remember your words! After sampling one yesterday, we are going to try them for lunch today. Looking at them, I think I might toast them.
I used to make homemade bagels. Boiling was part of the process. They were dense like you said. This was also how commercial bagels were made when i grew up. When the boiling process was eliminated from commercial bagels, bagel popularity increased by leaps and bounds because not boiling them made them lighter and more appealing.
@@mildredpierce4506 Thank you so much. I currently have 4 of these monsters left in my freezer. The two we ate yesterday were not vary good at all. I will use your information to dump the remainder and make a batch of bread my own way. Do you think the birds will be harmed if I throw these out for them?
@@spacial2 The yeast will die when the temperature it is exposed to exceeds 37 centigrade. Boiling water is 100 centigrade. In other words, the yeast dies the minute the bread heats up. So I don't think any amount of yeast can make that loaf any less dense.
@@spacial2 They don't show themselves proofing the dough after shaping it although i am certain they did, because of how it looks while boiling it. It is probably dense because you didn't proof them. (unless you did)
thank you for each of your recipes ... they are all too good, concise and clear, interesting too ... ... I tried them, excellent and applicable ... greetings from Bosnia and Herzegovina
You are really proofing the dough to cause it to rise. To leaven or adding leavening means to add an agent that causes it to rise whether it’s yeast, baking soda, baking powder, beer, Kefir, sour dough, etc. or using other processes like steam and air, creaming (sugar and fats) , and whipping (like egg whites).
@@cindithomas7440 haven't made baguettes, but my regular sourdough I put in a dutch oven with lid on for first half of the bake at a high temperature, then I take the lid off the the final half and lowered the temp a little bit. Comes out with a crunchy crust. Early on, I used a cookie tray with boiling water situated one rack below the bread + cast iron I was using. There was some good skin development, but not as consistent or good as the dutch oven method. You might have to adjust the amount of water used, time the amount of time for steam exposure, and I don't know if you were putting in already boiling or near boiling water from the start of the bake?
You can get the same effect by tossing some water on the bottom of your oven. The steam will make the outside crusty. Boiling will make it more like a bagel consistency
Thanks I was curious what it did. Hate bagel consistency. However throwing a little water to boil off into the over to make a crusty outside sounds nice. Now I'm imagining a kid pouring water into their oven and breaking it lol.
Exactly this.. This is pretty much how you make pretzels, not bread. Top tip, put a tray of ice in the oven instead of water, it'll melt slowly and keep a consistent level of steam.
Homemade ovens are not prepared to be steamed. It could create a wet environment but not enough as baker ovens, which will truly make a difference. You might be part of an illusion.
your channel is amazing! when notifications for your videos arrive, I'm happy because I know you're dedicated to showing the best to your followers! keep this humility and God will give you a great reward and put you in a place that many did not believe you would reach. God bless you and your family and a big kiss here in Brazil👍👍
no need to boil your pretzel in ..lye. Lye alone at room temperature -- a ca. 8% solution of sodium hydroxide in water, does the job. But! it contains, like baking soda/baking powder excessive amounts of nickel, which is toxic to everyone, even to the non-sensitives.
While boiling, the starch contained in the outer layer absorbs water and swells until it becomes gelatinized. The greater the water absorbed, the lower the gelatinization temperature. When the starch granules are heated between 56 and 75 ° C, the bonds between the molecules become weaker and the starch absorbs large amounts of water. The surface of the bread becomes shiny after boiling because the gelatinized starch layer reflects the light, giving it a brilliant effect. When the bread is baked it does not grow much because the gluten proteins are cooked (denatured) and the crust is already formed, so the internal structure remains dense and rubbery. Furthermore, during boiling, the yeast contained in the outermost layers of the dough dies when it reaches a temperature of about 60 ° C.
@@techramancer To date there is no official explanation for the excessive nickel in baking soda (sodium bicarbonate). It stems from its manufacturing process.
@@thomasgarbe8354 i find both of your claims dubious. for one baking soda tends to be pretty pure (99% ish), two Nickle is not in and of itself toxic though some people can be allergic to it.
You can't just show me that you're doing a thing without explaining what I should expect from it, I need to be able to check what my results are from yours to see if the technique is really worth my time
@@frankboy619 just to remind you the OC said "without explaining what I should expect from it" which mean how he should know the method worked aka is it fluffier or more tastier or whatever. I doubt you could judge that from watching the video alone
Watching this remind me of something I haven't eaten for long time. Bread dip into coffee milk. Thanks for some nostalgic memories with you using bread dip into milk.
It gelatinizes the starch on the outside of the dough only. It will cause a stretchier, chewier texture to the crust, like that of a bagel. However, for this reason, it shouldn't be done if you desire a crispy, deeply browned crust like a traditional French baguette or a soft, supple loaf like Pullman/sandwich bread.
well, you boil gnocchi and bagels as other ppl are mentioning, so it works if you're looking for that chewy texture. i don't think it's generally applicable for different bread types or ppl would be using it. for sourdough, half the rise is in the oven spring. boiling first would inhibit that
a jr bakers helper did this in 1977 i saw it myself and he called it begal ing the dough becasuse bagels are boiled for Montreal style bagels. i was this young apprentice now a pastry chef of sorts
mix the yeast with the milk and let it sit for a few minutes before adding the salt. the yeast needs some time to start working and it doesn't really like salt.
This is how you make cotton wool bread/brioche, British bakeries steam their loaves to make them look bigger once baked. You get bread that goes mouldy rather than stale.
@@emmanuil7 ;) я тоже не русская :) Бабушка моя варила перед выпечкой что бы :тесто закрыть: . То есть оно сроазу поднимается и не лопается, обваривается верхняя корочка. Оно не лопается при выпечке и долго остается свежим. Попробуйте.
It's a common ingredient. It can give the yeast a little boost, promotes browning, enhances flavor, and helps slow staling because it's hydrophilic. You can leave it out, but it will alter the outcome a little bit. However, white flour and sugar are almost no different as far as your body is concerned. So if you're concerned about sugar for dietary reasons, such as diabetes or weight gain, the starch content of the flour is going to be a much bigger concern than the small amount of sugar in the recipe.
@@feedingthetroll Don't count on it. Some baguette recipes specifically put a water bath AND spray water on top a couple times during the baking process. Pre-baking moisture level really isn't a great indicator of crustiness. I will try to make it tommorow and write here how it ended up if you want a follow up.
It proved for 40 minutes before he knocked it back. The yeast added flavour and texture, and knocking it back does not remove all the CO2 trapped in the dough.
@@pietperske3583 It still turns into a dense loaf when you don't let it prove a second time. You let it prove and then knocked it back. All you got from the yeast is aroma.
> "I will never give up on this trick"
> doesn't use it when baking the little breads in the second half of the video
That, my friend, is called: using an attractive title that doesn't necessarily correlate to the content thereof, to grab potential viewer's attention.
@@mi4936 click bait
2nd bread dsnt look good -- much too 'tight'
@@jxw5 most likely because they used baking powder instead of yeast for leavening
@@jxw5 that is the kind of dinner roll I want to cover with butter and dunk in soup though.
Boiling bread, what an incredible idea!
(Bagels, ever hear of Bagels?).
No, because you felt for clickbait!
Or pretzels.
bagels are boiled? wtf
Really? Dammm
@@dkn1055 Well, parboiled anyway. Only for a short time, not enough to fully cook the bread, but enough to change the chemical structure of the starch in the outside.
Pretzels and bagels are boiled first
This recipe comes from Poland, they are called Krakow bagels.
There are bagels, baguettes, rolls, bread. The shaped dough is boiled and then baked in the oven.
Does it raise when boiled
@@violinplayer3518 I'm guessing they expand a little bit. I'm not too sure though. Please let me know if you end up trying it ☺
Usually add molasses to the water here for bagels. You could do lye in the water too and get that dark brown pretzel color.
@@MrMackievelli Don't know who are those " molasses", but in Russia we boil this kind of bread in water with bicarbonate to get the color of bagel.So do the Germans.
@@mayasiaw1830 They did not say a single word during the entire video about WHY you should do it. In fact, they did not say anything during the video!
Interesting. I'm a first cook doing a little training with our first baker to maybe replace him at times. I often use multiple heat sources (starting meat in the oven, veggies in the pot, then combining) to speed up my cooking, and find that I get different, and often better, textures. Our baker recently shared his secret for pizza dough - freezing it for a minimum amount of time, then thawing for a very specific amount of time, and it is the best pizza dough I've ever worked with.
That's the traditional french method. By traditional; I mean traditional for us professional cooks. Cook everything separately to the point it's perfect and combine at the end to keep them at just the right point of 'done-ness'. Also helps keep the flavors separate, which can be great depending on the recipe. Not so good when you're doing braised or saucy foods like curry though.
@@lyravain6304 I'm doing cafeteria cooking now so for me it's more about getting more food cooked faster.
I just made pretzel rolls. Boiling water adding baking soda, 40 seconds on each side. I then used an egg wash before baking high on 450. It turned out absolutely amazing! I made turkey bacon avocado and swiss sandwiches with bibb lettuce and a heavy ranch dressing. Mayo thick ranch. It was incredible. People said they would sell for 15 a piece easy. I'll now boil all my breads before I bake them. Always! My pretzels turned out, to die for as well. With melted cheddar cheese and cracked pepper. They are incredible. Boil boil boil from now on
I make bread on a regular basis and though this recipe looked a bit odd I thought I'd try it. It turned into a disaster. The bread stuck to the wax paper, the bead looked like elephant trunks, the temperature was off and 20 minutes isn't enough time to cook bread that has only boiled for 5 minutes. I have tried using milk instead of water and it really never comes out right and I don't think using oil in the batter did anything either. Other commenters are quite right when they compare it to a bagel. I've found that the best bread is made in a bread pan with a looser batter. You get nice soft spongy bread with good holes using just flour, water, yeast and a little sugar and salt. Bread takes 35 - 40 minutes to cook at 350 degrees. It is pretty consistent whether you use stiff dough or loose dough.
I must try this!
To make a pretzel type crust, add baking soda to the boiling water. Sprinkle breads with Himalayan salt before baking! Heaven!
Good morning, what does boiling the bread do?
@@FBIagent22-q1dHi. It seals the bread, giving it a shiny, chewy texture. Using baking soda gives it that 'soft pretzel' taste.
Bagels are boiled too.
@@spicencens7725 Thank you! I will try this with chocolate bread and see how it comes out. I know about yummy bagels but never heard this being done with regular bread.
@@FBIagent22-q1d YVW! The shine it will put on choc... Wha...? Ch...ch...chocolate b...b...bread? How do you...you have a recipe???
@@spicencens7725 th-cam.com/video/M5zoapiMqJE/w-d-xo.html This is the easiest recipe but I don't split them anymore, it's too time-consuming, I just put it in a loaf pan and get it over with. I glaze it with an egg yolk and 2tsp milk. I will boil this next time and see what happens.
Just made these. Very heavy and dense, in spite of the amount of yeast! Texture, very chewy. Taste quite nice.
The boiling stage, every one broke open, even though I was very careful with folding.
If I make these again, I'll make a smaller quantity. Bit less fluid and smaller portions for each roll.
@Isabel Levy Thanks so much for your reply.
I was surprised when the instructions said to add the Yeast followed by the salt. (0.07) But went along as this was the first time I made it.
Next time I'll trust my instincts and remember your words!
After sampling one yesterday, we are going to try them for lunch today. Looking at them, I think I might toast them.
I used to make homemade bagels. Boiling was part of the process. They were dense like you said. This was also how commercial bagels were made when i grew up.
When the boiling process was eliminated from commercial bagels, bagel popularity increased by leaps and bounds because not boiling them made them lighter and more appealing.
@@mildredpierce4506 Thank you so much.
I currently have 4 of these monsters left in my freezer. The two we ate yesterday were not vary good at all.
I will use your information to dump the remainder and make a batch of bread my own way.
Do you think the birds will be harmed if I throw these out for them?
@@spacial2 The yeast will die when the temperature it is exposed to exceeds 37 centigrade. Boiling water is 100 centigrade. In other words, the yeast dies the minute the bread heats up. So I don't think any amount of yeast can make that loaf any less dense.
@@spacial2 They don't show themselves proofing the dough after shaping it although i am certain they did, because of how it looks while boiling it. It is probably dense because you didn't proof them. (unless you did)
thank you for each of your recipes ... they are all too good, concise and clear, interesting too ...
... I tried them, excellent and applicable ...
greetings from Bosnia and Herzegovina
I'm baking tomorrow...! 🤗
you are the best
You are really proofing the dough to cause it to rise.
To leaven or adding leavening means to add an agent that causes it to rise whether it’s yeast, baking soda, baking powder, beer, Kefir, sour dough, etc. or using other processes like steam and air, creaming (sugar and fats) , and whipping (like egg whites).
boilling will cause tha air to expand hence rapid proofing. it will be better to proof slowly.
@@cindithomas7440 haven't made baguettes, but my regular sourdough I put in a dutch oven with lid on for first half of the bake at a high temperature, then I take the lid off the the final half and lowered the temp a little bit. Comes out with a crunchy crust.
Early on, I used a cookie tray with boiling water situated one rack below the bread + cast iron I was using. There was some good skin development, but not as consistent or good as the dutch oven method. You might have to adjust the amount of water used, time the amount of time for steam exposure, and I don't know if you were putting in already boiling or near boiling water from the start of the bake?
You can get the same effect by tossing some water on the bottom of your oven. The steam will make the outside crusty. Boiling will make it more like a bagel consistency
Thanks I was curious what it did. Hate bagel consistency. However throwing a little water to boil off into the over to make a crusty outside sounds nice.
Now I'm imagining a kid pouring water into their oven and breaking it lol.
Exactly this.. This is pretty much how you make pretzels, not bread. Top tip, put a tray of ice in the oven instead of water, it'll melt slowly and keep a consistent level of steam.
Homemade ovens are not prepared to be steamed. It could create a wet environment but not enough as baker ovens, which will truly make a difference. You might be part of an illusion.
everyone is talking about how this person practically made a bagel, but what about dipping the thing in milk like wtf!
lol yea wtf was that
your channel is amazing! when notifications for your videos arrive, I'm happy because I know you're dedicated to showing the best to your followers! keep this humility and God will give you a great reward and put you in a place that many did not believe you would reach. God bless you and your family and a big kiss here in Brazil👍👍
An interesting receipt... A very good video. Greetings from Turkey
In Germany we boil our Prezels in a Special liquid called: ,,Lauge,,
It gives them a unique taste.
Are you trying to say, "unique" taste?
Yes, in English it is called lye.
@@Baronstone yes, thanks you for pointing IT out 🤷😉
no need to boil your pretzel in ..lye. Lye alone at room temperature -- a ca. 8% solution of sodium hydroxide in water, does the job. But! it contains, like baking soda/baking powder excessive amounts of nickel, which is toxic to everyone, even to the non-sensitives.
@@thomasgarbe8354 Yeah, I never use it. Boiling is fine by me.
شكراً على الترجمة العربية تسلم يدك على الوصفة الناجحة
so lucky to find your videos, thank you so much for sharing.
Delightful recipe. Very appetizing 👍. Thanks for your hard work. Have a nice day and good mood.
Thanks...... great ideas...... amazing
How about explaining WHY we should boil the bread? There was no need to give another recipe for bread.
While boiling, the starch contained in the outer layer absorbs water and swells until it becomes gelatinized. The greater the water absorbed, the lower the gelatinization temperature. When the starch granules are heated between 56 and 75 ° C, the bonds between the molecules become weaker and the starch absorbs large amounts of water.
The surface of the bread becomes shiny after boiling because the gelatinized starch layer reflects the light, giving it a brilliant effect.
When the bread is baked it does not grow much because the gluten proteins are cooked (denatured) and the crust is already formed, so the internal structure remains dense and rubbery. Furthermore, during boiling, the yeast contained in the outermost layers of the dough dies when it reaches a temperature of about 60 ° C.
@@uncleivanovich Thank you! This is sensible information.
right I was just thinking the same thing
How awesome is this.....wow.....love it...Thomas, Denmark
Wow! That must be my next recipe. I love bread.
Thanks for the video.
Greetings from Brazil.
Really good. Love the boiling. Like a bagel. Steaming isn't the same. Thank you for your video.
a bagel is boiled in baking-soda water. That is actually detrimental you ones health -- because of the excessive Nickel content of soda.
@@thomasgarbe8354 What? Why is there nickel in your baking soda?
@@techramancer To date there is no official explanation for the excessive nickel in baking soda (sodium bicarbonate). It stems from its manufacturing process.
@@thomasgarbe8354 wtfffff bamboozling
@@thomasgarbe8354 i find both of your claims dubious. for one baking soda tends to be pretty pure (99% ish), two Nickle is not in and of itself toxic though some people can be allergic to it.
Wow, its great, and Im gonna try it out and make it, 👍👍👍
omg did the water, and it soooooo good!!!!! very fluffy
Thanks for the recipe! 🤗🤗🤗🤗🤗👍
Waw bravo 👍👍👍👍😋😋
like a cross between bagels and bread very nice.
I do this with bagels but never thought to do it with reg rolls. I'll give it a shot. Thank you. :o)
Traditional begles are made this way .... some use wood oven so good 👍
Bagels suck.
@@BIGLOVE201130 Montreal bagel smokiness...
@@eduardosampoia5480 not as much as your mom though.
@@eduardosampoia5480 Thank you. I think so too.
Asian bread is soft like sponge, European bread must be crispy !
You can't just show me that you're doing a thing without explaining what I should expect from it, I need to be able to check what my results are from yours to see if the technique is really worth my time
These type of video a like title clickbait of article that doesnt even show you the real informations
You didn't see the finished result? Must have been busy type your comment. You can clearly see how the bread turns out.
@@frankboy619 just to remind you the OC said "without explaining what I should expect from it" which mean how he should know the method worked aka is it fluffier or more tastier or whatever. I doubt you could judge that from watching the video alone
@@h3xagon0001 he takes the bread squeezes it tears it cuts it if you are comfortable baking you can gauge it by the video
@@h3xagon0001 you can see what to expect they show the finish product
ThQ. Learnt. Blessings. Mumbai
Thank you your recipe
greetings from Indonesia 🇮🇩 I just saw the recipe for bread before it was baked and boiled first.
Watching this remind me of something I haven't eaten for long time. Bread dip into coffee milk.
Thanks for some nostalgic memories with you using bread dip into milk.
This is old school method. I help granny make buns this way since I was 7yo n Im now in my 60s. And yes, we dip in milk, coffee, hot chocolate..
Interesting, but I don't understand what the purpose of cooking before baking is. Is there a significant benefit?
Glad I’m not alone. 🥴
I believe it laminates the outside giving it that bagel like skin.
It gelatinizes the starch on the outside of the dough only. It will cause a stretchier, chewier texture to the crust, like that of a bagel. However, for this reason, it shouldn't be done if you desire a crispy, deeply browned crust like a traditional French baguette or a soft, supple loaf like Pullman/sandwich bread.
Basically what bloodgain said. To add to that; you can add baking soda to make the water alkaline, making the effect more pronounced and pretzel-like.
I haven't used this technique for a long time. I already made the dough and will make a small bread rolls!)))
Hi thank you is one interisting idea. Happy day
well, you boil gnocchi and bagels as other ppl are mentioning, so it works if you're looking for that chewy texture. i don't think it's generally applicable for different bread types or ppl would be using it. for sourdough, half the rise is in the oven spring. boiling first would inhibit that
Pretzels are boiled too
Is it like the method of making bagel？
Yes.
Güzel oldu denicem teşekkürler
I love home made rolls 😋
Looks great, I think they do bagels this way right?
Awesome 😎 thank you
In the second recipe - is there no leaven time or boiling involved?
Baking powder is used in that recipe instead of yeast, and with that you do not need leavening time.
Interesting! I will try this recipe .
Awesome. I'll have start baking bread again as opposed to buying wonder bread at the grocery store. Thanks!
a jr bakers helper did this in 1977 i saw it myself and he called it begal ing the dough becasuse bagels are boiled for Montreal style bagels. i was this young apprentice now a pastry chef of sorts
Very good 👏👏
Add in some baking soda for the last 30 seconds on each side and you'll make a pretzel bread.
Nobody wants pretzel bread.
@@jonhohensee3258 Its crazy how confident u can be while being wrong
@@TheCrazeTaker - I asked everyone. It's a big fat "no" on the pretzel bread.
@@jonhohensee3258 alright, let's see. like this guys message if you hate pretzel bread, like this one if you like it. science!
@@gothglam - Anybody can fake those results.
Deneyeceğim. Teşekkür ederim.
mix the yeast with the milk and let it sit for a few minutes before adding the salt. the yeast needs some time to start working and it doesn't really like salt.
I totally agree. I always add the salt after adding the flour. Yeast and salt don't get along
Сегодня попробовал изготовить. Ну ничотак. Мне понравилось, вкусно и красиво вышло. Обязательно еще буду делать. Не всякий раз конечно
Looks so delicious ;)
This is how you make cotton wool bread/brioche, British bakeries steam their loaves to make them look bigger once baked. You get bread that goes mouldy rather than stale.
I'm fine with boiling bread dough it works for bagels and pretzels..... but I don't think I've ever seen anyone dip their bread in milk, before.
were you dipping the first breads in milk? 2:05
Suuuuuuupeeer..!!!!!!
👍⭐️⭐️⭐️👏👏👏👏🇹🇩
You are perfect 😘💞.My like your syntages.Thank you very much.Greece Athens.
Very nice bread, hands, and arms too!
I'll try this, thanks for sharing
Такого еще не видела никогда - надо попробовать!!😋🙋🥐
Мы так бублики делали с незапамятных времен
@@puzenko_nata_lariacovna Нерусские собрались, я спрашиваю, тишина..все только хвалят.. скажите пожалуйста для чего варить?
@@emmanuil7 ;) я тоже не русская :)
Бабушка моя варила перед выпечкой что бы :тесто закрыть: . То есть оно сроазу поднимается и не лопается, обваривается верхняя корочка. Оно не лопается при выпечке и долго остается свежим. Попробуйте.
Excellent!
♥️♥️♥️Thank you
You don't have to wait a while to let the dough to leaven again before boiling it ?
no stress. bread sticks
Thanks
did you just put sugar in bread? looks very yummy, would it work without sugar?
It's a common ingredient. It can give the yeast a little boost, promotes browning, enhances flavor, and helps slow staling because it's hydrophilic. You can leave it out, but it will alter the outcome a little bit. However, white flour and sugar are almost no different as far as your body is concerned. So if you're concerned about sugar for dietary reasons, such as diabetes or weight gain, the starch content of the flour is going to be a much bigger concern than the small amount of sugar in the recipe.
Dankeschön,es ist ganz interresant und neue
So, what's the difference if you DO boil it?
Bread is probably chewier like bagels which are boiled before baking,😋
Technique emprunter au bretzel ! Vieux comme le monde
looks great but did you just dip bread in milk?
Thanks, Dear Master
My man just made bagels without an alkaline bath. Every Jewish deli baker in NY is screaming at their screen right now.
*Bread must be dipped in milk Ong Tho Vietnam is the pinnacle*
Варка ни как не влияет на выпечку! Не стоит заморачиваться!
the youtuber to this trick: ill never gonna give you up!
Bagel.
thank you for the oven temp. converting.. it becomes very confusing otherwise for the ones who has ancient ovens
Reminded me of Bagels.Nice.🙂
Délicieuse recette de pain trop bon
Please any advise on bread recipes with rice flour precooked corn flour
Am gluten intolerant.. my attempts made very hard bread
I would have appreciated to hear the bread's noise !
I also would have comparad with one not boiled loaf.
Beyond that, nice channel and videos
comparad?
probably not making any sound since it has been boiled must be really not crusty
@@feedingthetroll Don't count on it. Some baguette recipes specifically put a water bath AND spray water on top a couple times during the baking process. Pre-baking moisture level really isn't a great indicator of crustiness. I will try to make it tommorow and write here how it ended up if you want a follow up.
In the USA a similar technique is used for bagels
Зачем?? В чем выигрыш? Во вкусе, времени приготовления?
Уважаемый автор, ваши комментарии совсем не повредили бы роликам.
Yummy! looks good :-)) thank you
But why add yeast, when you plan on dumping the bread directly into boiling water before the yeast has had time to do its job?
It proved for 40 minutes before he knocked it back. The yeast added flavour and texture, and knocking it back does not remove all the CO2 trapped in the dough.
@@pietperske3583 It still turns into a dense loaf when you don't let it prove a second time. You let it prove and then knocked it back. All you got from the yeast is aroma.
Vayyyy beeeeeeh.masallah
Как интересно . Это надо попробовать .
Très bien merci beaucoup pour votre pain
Thank you. The recipe looks yummy, I’m definitely going to try it 😀
Jewish grandmothers watching this and thinking "Oy Vey!!!! 🙈🙈🙈"
What kind of flour? Korean Bao Buns are steamed. Very similar to boiling.
Its kind of like baking a bagel where you boil it first.
not 'like' -- but 'IS'
Bagel bread!
This is the right way to make bagels.
Καλησπέρα Bravo 🙏🇬🇷
Love it
FELICITĂRI.