If you're using wholemeal flour, the stuff you milled yourself, use a bit more liquid than seems appropriate. The bran is all still in there and will continue to absorb liquid for quite a while. Go for a bit of a tacky, sticky consistency for the first rise. Also, those huge vacuum packed things of yeast may seem like a good deal, but they seem to die out in a hurry once they're open. I suspect they're made for large scale operations where huge amounts are used quickly, not home bakers using a couple teaspoons at a time.
Use bread flour instead of all-purpose flour or use a little gluten flour with all-purpose flour. It “glues” it together the bread so it’s less crumbly. My mother was the one who taught me that.
I was forced to use cake flour during the Covid19 pandemic when making Easter sweet buns. Remember to add one tablespoon of corn starch for every cup of cake flour as a substitute for AP flour because cake flour is low in gluten needed to make bread rise
I live in the tropics, Caribbean. Hot most of the year. Humid always. It is bizarrely difficult to make bread and ludicrously difficult to get yeast to go off. Using instant yeast, we still have to place it in water for 15 minutes before mixing into flour etc. The dough NEVER pulls back easily from the sides. It does not matter how little, much, pulling, squeezing, frigging flour ratios or anything else you combine.... I continue making imperfect bread, eating it and enjoying it no matter what. Also because the shop bread is pretty awful here and ludicrously expensive. If any of you have suggestions,I am all ears. Perhaps you live in the tropics and have the same challenges
I just want to make a hard crust rye bread because southern bakeries don't know or don't care to know how to make any bread with a hard crust! I had to go to a Publix baker here in Florida and have him special make hard crusted kaiser rolls because he was polish and from up north!
In the UK, home bakers add sugar to their mix EXTREMELY rarely. I once heard that the reason the US add sugar was that in the 1950's, the US hada sugar cane surplus which the then Secretary for Agriculture deemed should be added to more foodstuffs. I don't need sugar to feed my bread, never have, never will.
I just got a bead machine and its great. Also for some recipes you can use the machine to knead and rise the dough and finish the bread "by hand" for the last part. There is a dough cycle that does most of the work for you first.
or just leave the dough rest, and it will develop structure. Check the no knead bread recepis. Oh, and use really small amount yeast (1 or 2 grams), which will increase the rise, fermentation time, but it will be better.
Add with the yeast, it will only help the yeast liven up. It's like food for the yeast. Salt however is a yeast killer, so keep the salt away from the yeast for as long as you can. Though keep in mind that if your yeast is dead then you just wasted however much sugar on top of the expired yeast. It's not much but just one thing to think about. You can add the sugar in at any point in the mixing process, but adding it with the yeast is a common practice. Hope that helps!
its kinda funny that this day and age people still have trouble making bread, i found by accedent a fast way to bake bread,, it is found all over the inter web,, i made a batch of bread and ust got a emergency call, went and took care of it and put my bread in the oven without kneading it at all and it turned out great
Sorry bread god lol 😆 I just made bread for the first time and my only issue was it split on top a bit while baking 😂. But it's still good bread, any tips my guy ?
@@WandeAkinkuowo have you started yet? I’m 67 and just started baking bread this year. It’s so easy and no matter how it looks it taste great. Lol I make 2 loaves at a time. Eat 1 and freeze 1. I make half whole wheat flour and half unbleached and just started adding ground flax in it. Don’t over complicate it is key but following a good recipe helps. I have a convection oven setting and a regular bake oven. ( without the fan) Tried it both ways. Honestly no difference in temp or time but I check it after 20 minutes and stick a thermometer in it till it hits 200F. Usually takes about 30 - 35 minutes ( recipe says 40) after that take it out of bread pans. Let cool for 10 minutes, cut a slice and butter and or jam and sit back as you can’t stop smiling. Blessings
It depends on where you live , for example in the UK most tap water is safe to drink , however in some places in the US it isn't , so it can vary ¯\_(ツ)_/¯
Kneading confuses me. All it seems to do is make the dough into a brick. I don't knead anywhere near what others say to and my loaves turn out okay. 🤷♀️.
Chemical Yeast, Butter, Oils, Sugar, de-chlorinated water, Digital elevator Dance music.....Why just not buy A industrial supermarket bread!? This Is by far the strangest video I have ever seen on bread making with mashed Up videoclips featuring chefs I’m sure they wouldn’t allow to feature their faces in this video!
Bake like a pro is wrong. I've made bread with AP, Bread flour (protein over 12%) and a Pizza blend flour from a restaurant supply house. Best I've found so far for no knead bread? Pizza first, Bread second and AP third. When it comes to traditional bread, I prefer Bread flour over AP. The results are simply better.
Well, the protein in bread flour is usually higher than all purpose, bread flour's protein usually ranges from 12-15%, and all purpose from 9-12%. More protein means that more gluten can be potentially formed, causing a bread with better volume/structure.
Do you have any bread baking tips you can offer?
If you're using wholemeal flour, the stuff you milled yourself, use a bit more liquid than seems appropriate. The bran is all still in there and will continue to absorb liquid for quite a while. Go for a bit of a tacky, sticky consistency for the first rise. Also, those huge vacuum packed things of yeast may seem like a good deal, but they seem to die out in a hurry once they're open. I suspect they're made for large scale operations where huge amounts are used quickly, not home bakers using a couple teaspoons at a time.
Use bread flour instead of all-purpose flour or use a little gluten flour with all-purpose flour. It “glues” it together the bread so it’s less crumbly. My mother was the one who taught me that.
I was forced to use cake flour during the Covid19 pandemic when making Easter sweet buns. Remember to add one tablespoon of corn starch for every cup of cake flour as a substitute for AP flour because cake flour is low in gluten needed to make bread rise
tip: bake with sourdough.
I live in the tropics, Caribbean.
Hot most of the year. Humid always.
It is bizarrely difficult to make bread and ludicrously difficult to get yeast to go off. Using instant yeast, we still have to place it in water for 15 minutes before mixing into flour etc.
The dough NEVER pulls back easily from the sides. It does not matter how little, much, pulling, squeezing, frigging flour ratios or anything else you combine....
I continue making imperfect bread, eating it and enjoying it no matter what. Also because the shop bread is pretty awful here and ludicrously expensive.
If any of you have suggestions,I am all ears. Perhaps you live in the tropics and have the same challenges
same here. it sucks
Thumbs up if you tried to bake but couldn't find any flour due to Panic buying lockdown 😂
Yeah, and I got scared when she said CO2. If that gets around, the nut jobs will be banning yeast breads. 🙄
I just want to make a hard crust rye bread because southern bakeries don't know or don't care to know how to make any bread with a hard crust! I had to go to a Publix baker here in Florida and have him special make hard crusted kaiser rolls because he was polish and from up north!
In the UK, home bakers add sugar to their mix EXTREMELY rarely. I once heard that the reason the US add sugar was that in the 1950's, the US hada sugar cane surplus which the then Secretary for Agriculture deemed should be added to more foodstuffs. I don't need sugar to feed my bread, never have, never will.
I just got a bead machine and its great. Also for some recipes you can use the machine to knead and rise the dough and finish the bread "by hand" for the last part. There is a dough cycle that does most of the work for you first.
or just leave the dough rest, and it will develop structure. Check the no knead bread recepis. Oh, and use really small amount yeast (1 or 2 grams), which will increase the rise, fermentation time, but it will be better.
When proofing the yeast, do you add the sugar right along with the yeast or after it bubbles ?
Add with the yeast, it will only help the yeast liven up. It's like food for the yeast. Salt however is a yeast killer, so keep the salt away from the yeast for as long as you can. Though keep in mind that if your yeast is dead then you just wasted however much sugar on top of the expired yeast. It's not much but just one thing to think about. You can add the sugar in at any point in the mixing process, but adding it with the yeast is a common practice. Hope that helps!
The flour you use to very important. We are lucky in Canada to have strong high protein flour.
its kinda funny that this day and age people still have trouble making bread, i found by accedent a fast way to bake bread,, it is found all over the inter web,, i made a batch of bread and ust got a emergency call, went and took care of it and put my bread in the oven without kneading it at all and it turned out great
Sorry bread god lol 😆 I just made bread for the first time and my only issue was it split on top a bit while baking 😂. But it's still good bread, any tips my guy ?
I made the toughest bread today. You could use to break into people cars😂
Officer, he threw a loaf of bread through my window
So the best bread uses white flour, high fat, and lots of sugar. Seems logical!
I have never made bread before seems complicated!
It’s actually quite easy but it takes time to knead the bread and let it rise
I’ll have to give it a try one of these days
@@jeniferjohnson374 Thanks for the tips!!
@@WandeAkinkuowo have you started yet? I’m 67 and just started baking bread this year. It’s so easy and no matter how it looks it taste great. Lol I make 2 loaves at a time. Eat 1 and freeze 1. I make half whole wheat flour and half unbleached and just started adding ground flax in it. Don’t over complicate it is key but following a good recipe helps. I have a convection oven setting and a regular bake oven. ( without the fan) Tried it both ways. Honestly no difference in temp or time but I check it after 20 minutes and stick a thermometer in it till it hits 200F. Usually takes about 30 - 35 minutes ( recipe says 40) after that take it out of bread pans. Let cool for 10 minutes, cut a slice and butter and or jam and sit back as you can’t stop smiling.
Blessings
Pizza dough next, please.
How long should a regular loaf of bread be placed on tge rack to cool?
Let it cool on a rack in the pan for about 5 minutes then take it out of the pan and cool it on the rack.
20 minutes. Then DIVE IN.
Wait? Tap water is safe to drink? Which year am I in?
It depends on where you live , for example in the UK most tap water is safe to drink , however in some places in the US it isn't , so it can vary ¯\_(ツ)_/¯
I’m going to continue to spend big bucks on professionally prepared bread. Worth every penny!
Never made bread after this vedio i think I can't make it ever
Agree lol this made me feel so defeated
I made yesterday, not complicated at all. This video is a joke.
I just got done make bread and it smells sour? What did I do wrong?
You might've overproofed it. How long did you let it rise for and how much yeast/sourdough did you use?
you definitely don't need sugar
All bread is different
Best comment
Kneading confuses me. All it seems to do is make the dough into a brick. I don't knead anywhere near what others say to and my loaves turn out okay. 🤷♀️.
Kneading creates air pockets and helps mix or lengthen the strands of gluten which gives bread it’s airy texture.
you dont need to knead by hand; hydrate the flour and literally let it establish the gluten network on its own
Use bread improver
The biggest mistake is spending hours making something that you could buy for two bucks at the grocery store.
LOL...you have a point
This made my day
cringe.
good luck finding artisanal bread without the oil and excess sugar at some accessible grocery store...let alone at an affordable price
Living on $1,300 SS Retirement means not able to afford bread at $4 & $5. Making bread keeps me busy, out of trouble, and bread affordable.
@@relearn1 also saves on healthcare bills; not paying for these ridiculous additives
My bread is so hard
You used too much flour
Chemical Yeast, Butter, Oils, Sugar, de-chlorinated water, Digital elevator Dance music.....Why just not buy A industrial supermarket bread!?
This Is by far the strangest video I have ever seen on bread making with mashed Up videoclips featuring chefs I’m sure they wouldn’t allow to feature their faces in this video!
Not helpful
Bake like a pro says there is no difference between AP and bread flour
Bake like a pro is wrong. I've made bread with AP, Bread flour (protein over 12%) and a Pizza blend flour from a restaurant supply house. Best I've found so far for no knead bread? Pizza first, Bread second and AP third. When it comes to traditional bread, I prefer Bread flour over AP. The results are simply better.
@@rmtl3140 its not always easy to get bread flour....AP can make a great loaf of bread.
Well, the protein in bread flour is usually higher than all purpose, bread flour's protein usually ranges from 12-15%, and all purpose from 9-12%. More protein means that more gluten can be potentially formed, causing a bread with better volume/structure.
it's just bread, its not rocket science. im tired of seeing videos like this that over-complicate everything and put people off.