@BlueTansey yes it's a terracotta Puma by Henri Bargas Artist from the 1920's we have had her for sometime now, for years it sat in a box after moving house, so I decide to take her out and put her in my studio 😀🙃 Laters Steve
Got two loaves proving in the oven with light on at this moment When you say that we may not use the extra piece of yeast it might take a bit longer ? Where ? When ?
Got two loaves proving in the oven with light on at this moment When you say that we may not use the extra piece of yeast it might take a bit longer ? Where ? When ?
I just made this bread and for a sandwich loaf it is truly wonderful. I have been stuffing around for 3 years trying to get a nice crust and fine crumb. This recipe nailed it and the Poolish really added some flavour. Thankyou ever so much 🙏
many thanks for this, i make bread all the time so its nice to get the tricks of the trade, mines already to go for mixing 2moro. one other thing is bread prover the same as dia malt flour.
Not really the same, naturally when added it does help, it's almost like adding sugar as malt does that type of work, it's going into another video sometime 😀 to be honest if I was to make a video on everything, I would never have time to make recipe 🤣🤣
Hey again, please, you mentioned improver in your video that must be the commercial improver. I use the natural one called yudane the similar one to Tang zhong. Now my question is, I can I use this sponge starter ( for flavour) and the yudane improver which is to improve the keeping quality of the bread together in the same dough? I sincerely await your response. Thank you once again for your earlier response.
Wonderful to be knowing this, but here is my question, in absence of fridge and freezer, can make it and leave it in room temperature till next and yes ? Please, really appreciate yoir response. Thank t
@carlwood9904 around 10 minutes depending on your speed, rolls I like to speed them up, but bread slow down, so basely very slow 10 - 15 this is saying 1 2lb loaf 🙂 laters Steve
Just discovered you Steve made wee corner rolls that I normally use as dinner rolls . Used your sponge starter which went in the fridge for 18 hours . Made some corner rolls and what a difference best taste to my bread I’ve ever made .From now on this is the way I will go .one wee question am I better using the starter at fridge temperature or let it come down to room temperature before adding it to the rest of the flour and water . Again thanks great technique.
Thank you for those instructions, you have been very informative. I will definitely give this a go. One question if I leave some dough in the fridge for one week shall I just leave it covered in a container untouched for the entire week? Thank you so much.
Must always cover with film types of products 😀 also remember you can use it daily as well, you don't need to wait aweek, that's about the longest time aweek, sometimes in the summer it will not last that long 😉 😀 enjoy laters Steve 😀
Liking these tutorials good on ya for educating the public with great tips, As we are a family of five, from time to time I make my own bread, no bread maker ` I grind my own flour with my small stone mill, But for how much bread is eaten in the house hold I am forced to buy supermarket bakery bread, My Question to you is ,Why is supermarket fresh bakery bread seem uncooked, if I cut the crusty bloomer it collapsed when cutting, there is no firm bounce back like the 80s . Is it to do with the amount of water added in the bread today because if I squeeze some bread in my hands its like the doe turns grey like uncooked, its disgusting to eat, its almost what I had seen on Tv called liquid doe, But when I make my own its like the old days ,
Thanks mate 👍 👌 this may help: The texture and quality of bread can vary depending on the ingredients and techniques used. Supermarket bakery bread may seem uncooked or have a different texture for a few reasons: 1. Commercial Processes: Supermarket bread is often produced on a large scale, and the dough might undergo different processing methods than homemade bread. Commercial bakeries may prioritize efficiency and cost savings over traditional baking methods, which can affect the texture. 2. Ingredients: Supermarket bread may contain additives or preservatives to extend shelf life. These additives can affect the texture and freshness of the bread. 3. Baking Equipment: Large-scale commercial ovens may not replicate the same conditions as home ovens, leading to differences in the crust and crumb texture. 4. Dough Conditioners: Commercial bread often uses dough conditioners and stabilizers to improve shelf life and consistency, which can affect the final texture. 5. Preservatives: To increase the shelf life of the bread, preservatives might be added, which can impact its texture. When you make your own bread, you have control over the ingredients and baking process, allowing you to achieve the desired texture reminiscent of the "old days." Homemade bread can be crafted with fewer additives and more traditional methods, resulting in a firmer, crustier texture. Laters 🍞 😀 Steve
Yes, of course, it will give a better favour 😉 you may need to add extra flour or cut the water, because the starter makes things softer 🙂 laters Steve
😢excellent. You encourage and inspire very many people to get into baking. I am one of many. Thanks. Got a question. How much liquid starter will I need for 500 grams or less flour? What's the proportion flour amount? Thanks.
Typically, a liquid starter is used in sourdough recipes. A common ratio is around 1:1:1 for flour, water, and starter. So for 500 grams of flour, you might use 250 grams of water and 250 grams of starter. Adjustments can be made based on your specific recipe and desired hydration level.
I have been wondering how flavor is induced into the bread and now i got it and thank you so much. Crazy how can i just bake a razor cutting on top and can i put a lid on the pan and get the same flavor or i just need to use a smaller dough if i do not want to razor cut it on top before baking?
@@crazybaker1 Sorry, I wanted to say *"....How can I just bake without* razor cutting on top but instead use tin with lid on the and get the same flavour or I would rather have a smaller dough that when it rises it can fit well into the pan? Hopefully I have said it differently and clearly this time.
@@KnordStream49554 for a round top loaf: prove to the top of the tin or just over, make sure your oven is pre heated at about 450f, if you want to add a small amount of water, put this in and the same time, half way turn down the heat, bake for 30 - 35 minutes 😀 for a sandwich tin prove until half way up the tin, then turn up side down on to a baking tray, bake the same as above but no water 😉 laters Steve
I think the difference in color is from humidity. I throw 3 ice cubes in the bottom of the oven when I put the dough in. I think it creates more consistency.
Hi, this may help : Adding ice cubes to the bottom of the oven can create steam, which might affect the colour and texture of your baked goods. Steam can help with crust formation and colour in bread, for example. However, it's essential to be cautious and ensure that your oven can handle this safely. If it works well for you, it can be a useful technique for achieving the desired consistency in your baked goods. Laters Steve 🍞
Hi Steve, as your 2nd year apprentice !!!! had to try this as my skill level a has risen ! did the sponge starter put into the fridge for 24 hr now the question when you remove from the fridge would you let it rise in temperature before mixing??? cheers buddy. by the way came out lovely but a bit low!
Hi! Steve. How about for the donut , I know some of the bakeries will mixed the left over dough into the fresh one, but I was wondering the eggs that contains in the left over dough will spoilt or contaiminated? Because they will keep incorporate the old dough into the new on and on...?😅
I just mix it into my next bun dough on the same day, at work because some people don't want egg in the bread because of the contamination, because eggs are like nuts 🙂
Currently I use this one www.rattonpantry.co.uk/products/matthews-bread-improver?variant=42102057468119¤cy=GBP&gad_source=8&gclid=CjwKCAjwkuqvBhAQEiwA65XxQF11eeywTbpG7dJ9EBS7R3Vc6miGKhUXbptu8gQBlhqQvNhKCz9O1hoC7fIQAvD_BwE
Hi Steve, thanks for your awesome recipes and sharing your recipe’s & techniques. I have a question I’m not sure about: About the 250g of the starter dough kept in the fridge up to 1 week. When ready to use the 250g of starter dough, do I use the same amounts of ingredients to add to it, ie; 568ml water + 18g salt + 9g bread improver + 9g sugar & 14g of fresh yeast (or 3g dry instant yeast), 28g shortening & 910g of strong white flour. Or will I be using 443ml water & 785g of flour? Thanks for your help.
Hi mate 250g of dough add into 906g flour, this is really the maximum amount, remember you don't have to wait a week, a week is about the last time in a fridge 😀 most of the time in my bakery I leave in the machine bowl for the following day 😀 enjoy laters Steve 😀
@@crazybaker1 Thanks for clarifying that Steve. Yes understood re less a week would be preferrable. I Love your videos, they are so informative and well presented❤️
to be honest, it's very much the same thing in the bakery 😕 😪 flour is all over the place and I am not really sure which one to use for now, currently I been testing out some different types of flour and I am just wondering which one 🙂 the wholemeal flour is ok 👍 this product is intended for bakery production and is sold in my shop 😀 as to white bread flour I am selling Shipton Mill Finest bread flour number 1, lots of different people say it's the best one 😀 now I am not sure if it's the same one sold at Shipton Mill website or not, I think so, currently I mix 3 different types of flour together to get a better loaf 😀 I will do a video on the to night at work 😀 laters Steve
Yes mate as it comes 1 lge, 1 small, but when adding in older dough you have 2 lge, when know what you need you can make up the amount of dough, it's so easy for me as I do this daily, both types
Hi, picked this recipe cos this is the 1 I wanted to make. I followed it to the letter and ended up with a dough like I was making a sponge cake batter?????????
Well a recipe is a guide, your flour is not going to be the same every time, and I don't have any information about what flour you are using 😉 by the way all my bread recipes are all the same recipe apart from the ingredients which maybe different from product to product 😉 if possible please let me know what flour and what you did, as you may have misunderstand how this all works 😊 laters Steve
Hi mate good luck with your new venture, all my recipes are cut down bakery recipes, just remember that flour is not the same as UK and USA, you are working with sand 😀 also yeast breads recipes are going to be far different from what I use 😀 but you can test out and see what works best for you, I have lots of different options recipes, I think you need to be working careful modding recipes to suit your needs and tastes 😀 let me know if you need any more help 😀 laters Steve
This may help:There are several potential reasons why your bread may not have risen as much as usual. Here are a few common factors to consider: 1. Yeast activity: Check the freshness and viability of your yeast. If your yeast is old or expired, it may not have enough strength to properly leaven the bread. Using fresh yeast or active sourdough starter is important for good fermentation. 2. Temperature: Yeast activity is highly influenced by temperature. If the dough is too cold, fermentation will be slower, resulting in less rise. Ensure that your dough is kept in a warm environment (ideally between 75-85°F or 24-29°C) to provide optimal conditions for yeast activity. 3. Fermentation time: If you didn't give your dough enough time to ferment, it may not have had sufficient time for the yeast to produce carbon dioxide and create the desired rise. Make sure to follow the recommended fermentation times in your recipe and allow for adequate proofing. 4. Dough hydration: If your dough is too dry, it can inhibit yeast activity and hinder proper rise. Conversely, if your dough is too wet, it may not hold its shape and rise as expected. Ensure that you are accurately measuring your ingredients, including water, and adjusting the hydration level as needed for your specific recipe. 5. Over-proofing or under-proofing: Both over-proofing and under-proofing can affect the final rise. Over-proofing occurs when the dough is left to ferment for too long, exhausting the yeast and resulting in a less impressive rise. Under-proofing, on the other hand, means the dough hasn't had enough time to fully develop and ferment. Finding the right proofing time will depend on the specific recipe and environmental conditions. 6. Handling and shaping: Improper shaping techniques or excessive handling of the dough can lead to degassing, where the carbon dioxide created by the yeast is released, resulting in less rise during baking. Handle the dough gently during shaping to maintain the gas bubbles and structure. By assessing these factors and making adjustments where needed, you can improve the rise of your bread in future bakes. Experimenting with fermentation times, dough hydration, temperature, and proper yeast activity can help you achieve the desired level of rise and a well-fermented loaf.😉😋
@royalanethridge333 yes, in fact this bread recipe is perfect for bread rolls, in the bakery I sometimes use this recipe for rolls, than making a dedicated rolls dough 😋
Your recipe calls for 910g of bread flour but my bread machine can only knead 600g of dough max. Can I reduce all ingredients in this recipe by half? Will it work?
If you dd it you will get 3, but what I would do is make the a mix as it is so it's like 3 small Loafs, put 2 ln the fezzer for the next time you made it, now with the 1 small left, leave it out for about 1 hour then mix a new mix and add that 1 bit of dough into the mix halfway through 😉
Hi if you times the recipe by 13 that is very nr, Making liquid Sponge Starter for the Bread: take it Out of your flour is best for you it's a lot easyer, same thing times by 13 for recipe Laters Steve🙂
Hi folks welcome to today's video, it's time to get you guys baking like a Pro with Pro Secrets 😉 😎
Love the tiger sculpture behind you. Any history on that? It looks identical to the sculpture in front of my High School.
@BlueTansey yes it's a terracotta Puma by Henri Bargas Artist from the 1920's we have had her for sometime now, for years it sat in a box after moving house, so I decide to take her out and put her in my studio 😀🙃 Laters Steve
Got two loaves proving in the oven with light on at this moment
When you say that we may not use the extra piece of yeast it might take a bit longer ? Where ? When ?
Got two loaves proving in the oven with light on at this moment
When you say that we may not use the extra piece of yeast it might take a bit longer ? Where ? When ?
I used this starter technique this morning for my crusty rolls, it was perfect.
Thanks for sharing the knowledge.
Thanks mate your welcome 🙂
I just made this bread and for a sandwich loaf it is truly wonderful. I have been stuffing around for 3 years trying to get a nice crust and fine crumb. This recipe nailed it and the Poolish really added some flavour. Thankyou ever so much 🙏
@garyhanley3477 your welcome mate 👍 😀 laters Steve
many thanks for this, i make bread all the time so its nice to get the tricks of the trade, mines already to go for mixing 2moro. one other thing is bread prover the same as dia malt flour.
Not really the same, naturally when added it does help, it's almost like adding sugar as malt does that type of work, it's going into another video sometime 😀 to be honest if I was to make a video on everything, I would never have time to make recipe 🤣🤣
Great loaf nice flavour and good after 4 days
Wonderful mate 👌
Sir you are a very good baker.
Thank you so much. Laters 👍
I made this bread today. It was very easy, and delicious.
Thank you 😊
Baked 2 loaves Wednesday still fresh best ever
Bread rolls tomorrow cheers Steve
Best of luck 🤞 😀
Fantastic bread made another two
My favourite way
Thanks Steve lovely loaves
Laters
Well done mate 👏
Just cut a slice of bread it’s been on my workbench for 5 days still no sign of mould. A great loaf
this is ware it pays off, that small amount of ex.. time, and helps both flavour, freshness and moulding
Hey again, please, you mentioned improver in your video that must be the commercial improver. I use the natural one called yudane the similar one to Tang zhong.
Now my question is, I can I use this sponge starter ( for flavour) and the yudane improver which is to improve the keeping quality of the bread together in the same dough?
I sincerely await your response. Thank you once again for your earlier response.
Yes, you can use sponge dough and improve if you want, or even cut out the yeast culture or some of it 😊 I also use a natural improver
Really great 👍
Thank you 😊
Great advice my two loaves came out perfect laters
Well done, mate 👏 👍
Wonderful to be knowing this, but here is my question, in absence of fridge and freezer, can make it and leave it in room temperature till next and yes ?
Please, really appreciate yoir response.
Thank t
@josephabakus5764 The following day is fine, but cut down the yeast culture, or if it's longer don't use yeast at all
Great video how nice to be able to make real English bakery style bread at home
Thank you 😊 nothing like it 😀
What are the specs and times if you have a kenwood food mixer please..?
@carlwood9904 around 10 minutes depending on your speed, rolls I like to speed them up, but bread slow down, so basely very slow 10 - 15 this is saying 1 2lb loaf 🙂 laters Steve
Looking forward to it.
Thanks mate 👍 it's really great to show you guys how we get bread tasting so great 👍
@@crazybaker1 I used to love bursting open the previous night dough left in our big spiral mixer in the morning. Strong gassy yeast smell....mmmm 🤣
@@user-zt1er1uj6i sniffing glue 🤣
Just discovered you Steve made wee corner rolls that I normally use as dinner rolls . Used your sponge starter which went in the fridge for 18 hours . Made some corner rolls and what a difference best taste to my bread I’ve ever made .From now on this is the way I will go .one wee question am I better using the starter at fridge temperature or let it come down to room temperature before adding it to the rest of the flour and water . Again thanks great technique.
You can use both from the fridge or left to room temperature, depending how quick you want your dough to move 😏 enjoy laters Steve 🫠
Thank you for those instructions, you have been very informative. I will definitely give this a go. One question if I leave some dough in the fridge for one week shall I just leave it covered in a container untouched for the entire week? Thank you so much.
Must always cover with film types of products 😀 also remember you can use it daily as well, you don't need to wait aweek, that's about the longest time aweek, sometimes in the summer it will not last that long 😉 😀 enjoy laters Steve 😀
Liking these tutorials good on ya for educating the public with great tips,
As we are a family of five, from time to time I make my own bread, no bread maker ` I grind my own flour with my small stone mill,
But for how much bread is eaten in the house hold I am forced to buy supermarket bakery bread,
My Question to you is ,Why is supermarket fresh bakery bread seem uncooked,
if I cut the crusty bloomer it collapsed when cutting, there is no firm bounce back like the 80s .
Is it to do with the amount of water added in the bread today because if I squeeze some bread in my hands its like the doe turns grey like uncooked, its disgusting to eat,
its almost what I had seen on Tv called liquid doe,
But when I make my own its like the old days ,
Thanks mate 👍 👌 this may help: The texture and quality of bread can vary depending on the ingredients and techniques used. Supermarket bakery bread may seem uncooked or have a different texture for a few reasons:
1. Commercial Processes: Supermarket bread is often produced on a large scale, and the dough might undergo different processing methods than homemade bread. Commercial bakeries may prioritize efficiency and cost savings over traditional baking methods, which can affect the texture.
2. Ingredients: Supermarket bread may contain additives or preservatives to extend shelf life. These additives can affect the texture and freshness of the bread.
3. Baking Equipment: Large-scale commercial ovens may not replicate the same conditions as home ovens, leading to differences in the crust and crumb texture.
4. Dough Conditioners: Commercial bread often uses dough conditioners and stabilizers to improve shelf life and consistency, which can affect the final texture.
5. Preservatives: To increase the shelf life of the bread, preservatives might be added, which can impact its texture.
When you make your own bread, you have control over the ingredients and baking process, allowing you to achieve the desired texture reminiscent of the "old days." Homemade bread can be crafted with fewer additives and more traditional methods, resulting in a firmer, crustier texture. Laters 🍞 😀 Steve
Very nice looking bread. Poolish?
@crazybaker Could I use a starter in my bread maker? I suppose I'd need to adapt things a bit....me thinking....?
Yes, of course, it will give a better favour 😉 you may need to add extra flour or cut the water, because the starter makes things softer 🙂 laters Steve
Very nice
Thanks mate 👍
😢excellent. You encourage and inspire very many people to get into baking. I am one of many. Thanks.
Got a question. How much liquid starter will I need for 500 grams or less flour? What's the proportion flour amount? Thanks.
Typically, a liquid starter is used in sourdough recipes. A common ratio is around 1:1:1 for flour, water, and starter. So for 500 grams of flour, you might use 250 grams of water and 250 grams of starter. Adjustments can be made based on your specific recipe and desired hydration level.
Very informative baker ! Thx !
Thank you 😊 laters
I have been wondering how flavor is induced into the bread and now i got it and thank you so much. Crazy how can i just bake a razor cutting on top and can i put a lid on the pan and get the same flavor or i just need to use a smaller dough if i do not want to razor cut it on top before baking?
@kivenhiraramire4255 when making sandwich flat bread, it has not very much flavour has open top bread 😋
@@crazybaker1 Sorry, I wanted to say *"....How can I just bake without* razor cutting on top but instead use tin with lid on the and get the same flavour or I would rather have a smaller dough that when it rises it can fit well into the pan? Hopefully I have said it differently and clearly this time.
@@KnordStream49554 for a round top loaf: prove to the top of the tin or just over, make sure your oven is pre heated at about 450f, if you want to add a small amount of water, put this in and the same time, half way turn down the heat, bake for 30 - 35 minutes 😀 for a sandwich tin prove until half way up the tin, then turn up side down on to a baking tray, bake the same as above but no water 😉 laters Steve
@@crazybaker1 thank you very much sir
I think the difference in color is from humidity. I throw 3 ice cubes in the bottom of the oven when I put the dough in. I think it creates more consistency.
Hi, this may help : Adding ice cubes to the bottom of the oven can create steam, which might affect the colour and texture of your baked goods. Steam can help with crust formation and colour in bread, for example. However, it's essential to be cautious and ensure that your oven can handle this safely. If it works well for you, it can be a useful technique for achieving the desired consistency in your baked goods. Laters Steve 🍞
Hi Steve, Could you combine both techniques, sponge and old dough? Might be worth a try
It tends to blow up the bread to much, and not very good to control, I have tried all types of things over the years, some good and some bad 😅 🙃
Good honest video well presented.
Thanks mate 👍 now you know what to do with leftover dough 😀
Have just started doing the pre ferment a couple of weeks back, and enjoyed the results 👍
@John Scrivener I will cover some other things as well, so many different things in baking, it's a bit like building 😀
@@crazybaker1 cheers
Hi Steve, as your 2nd year apprentice !!!! had to try this as my skill level a
has risen ! did the sponge starter put into the fridge for 24 hr now the question when you remove from the fridge would you let it rise in temperature before mixing??? cheers buddy. by the way came out lovely but a bit low!
I add into the warm water, or in the bakery just put it in the dough as it's mixing, enjoy Laters 😉 😀 Steve
@@crazybaker1 top man! thanks👍👍
@@alanreynolds2125 your welcome mate
Hi! Steve. How about for the donut , I know some of the bakeries will mixed the left over dough into the fresh one, but I was wondering the eggs that contains in the left over dough will spoilt or contaiminated? Because they will keep incorporate the old dough into the new on and on...?😅
I just mix it into my next bun dough on the same day, at work because some people don't want egg in the bread because of the contamination, because eggs are like nuts 🙂
@@crazybaker1 I see...but can I use this sponge starter method for the donut recipe?
@@kellychin2895 it not something I would do
@@crazybaker1 I see...ok
What improver do u use
Currently I use this one www.rattonpantry.co.uk/products/matthews-bread-improver?variant=42102057468119¤cy=GBP&gad_source=8&gclid=CjwKCAjwkuqvBhAQEiwA65XxQF11eeywTbpG7dJ9EBS7R3Vc6miGKhUXbptu8gQBlhqQvNhKCz9O1hoC7fIQAvD_BwE
@@crazybaker1 thanks
I baked many of these loaves, but I still don’t understand when you say it will take longer. How long?
Can take longer if you cut yeast, make cold, prove in a fridge etc 😀
How do you make a proofer box?
There are numbers of different ways link: th-cam.com/video/oXdz_zIig_I/w-d-xo.htmlsi=AZN2Cu4xi_TYrGw0 or so part 2 covers heating inside
Hi Steve, thanks for your awesome recipes and sharing your recipe’s & techniques. I have a question I’m not sure about: About the 250g of the starter dough kept in the fridge up to 1 week.
When ready to use the 250g of starter dough, do I use the same amounts of ingredients to add to it, ie; 568ml water + 18g salt + 9g bread improver + 9g sugar & 14g of fresh yeast (or 3g dry instant yeast), 28g shortening & 910g of strong white flour.
Or will I be using 443ml water & 785g of flour? Thanks for your help.
Hi mate 250g of dough add into 906g flour, this is really the maximum amount, remember you don't have to wait a week, a week is about the last time in a fridge 😀 most of the time in my bakery I leave in the machine bowl for the following day 😀 enjoy laters Steve 😀
@@crazybaker1 Thanks for clarifying that Steve. Yes understood re less a week would be preferrable. I Love your videos, they are so informative and well presented❤️
@@fantailrain3570 your welcome 😀
Can I use to make rolls
Yes of course lovely flavour 😘
Thanks from Norway
@royalanethridge333 your welcome mate 👍 😀
Would there be any need to add any other flavour to the dough mixed with the polish?
great post but can you tell me if its normal for a loaf to come out of oven crispy but when it cools down it goes soft ??? still taste good though
It's most likely the type of flour, and bread is like the weather it can be different in wet days 🙃
isn't that the truth Thx what flour do you recommend for us home bakers @@crazybaker1
to be honest, it's very much the same thing in the bakery 😕 😪 flour is all over the place and I am not really sure which one to use for now, currently I been testing out some different types of flour and I am just wondering which one 🙂 the wholemeal flour is ok 👍 this product is intended for bakery production and is sold in my shop 😀 as to white bread flour I am selling Shipton Mill Finest bread flour number 1, lots of different people say it's the best one 😀 now I am not sure if it's the same one sold at Shipton Mill website or not, I think so, currently I mix 3 different types of flour together to get a better loaf 😀 I will do a video on the to night at work 😀 laters Steve
that sounds great il look forward to watching when it comes out @@crazybaker1
@@garyash4823 th-cam.com/users/shorts13UmLCTcyxA?si=I4boV87jqsAlVZkj
I’m confused will I have one large one small
Yes mate as it comes 1 lge, 1 small, but when adding in older dough you have 2 lge, when know what you need you can make up the amount of dough, it's so easy for me as I do this daily, both types
Hello sir, can I get this Same ingredients for 12kg of flour?
What the heck is 'bread improver'? Never heard of it here in the U.S. Thanks
It's very common in the US this it may help video link: th-cam.com/video/iZcczFNtKDA/w-d-xo.htmlsi=bP95kofBL6sSusfT
Hi, picked this recipe cos this is the 1 I wanted to make. I followed it to the letter and ended up with a dough like I was making a sponge cake batter?????????
Well a recipe is a guide, your flour is not going to be the same every time, and I don't have any information about what flour you are using 😉 by the way all my bread recipes are all the same recipe apart from the ingredients which maybe different from product to product 😉 if possible please let me know what flour and what you did, as you may have misunderstand how this all works 😊 laters Steve
How long can I leave the starter in fridge after 24 hours
I would say around about one week, it really depends on the temperature of your fridge 😉 mostly + 5 it's week or day in the fridge then freezer 😀
Do you put hot water in oven
@royalanethridge333 to be honest not very often, only when I do baguettes and French sticks, if I want them crustyer
@@crazybaker1 ok another two in morning might go back to baguettes for a change next laters
I want to start my Bakery business in Ghana, please can I get some ingredients? A butter bread, A sugar bread and a wheat bread
Hi mate good luck with your new venture, all my recipes are cut down bakery recipes, just remember that flour is not the same as UK and USA, you are working with sand 😀 also yeast breads recipes are going to be far different from what I use 😀 but you can test out and see what works best for you, I have lots of different options recipes, I think you need to be working careful modding recipes to suit your needs and tastes 😀 let me know if you need any more help 😀 laters Steve
Steve what did I do wrong as my loafs were Great but they didn’t rise very high as yours
This may help:There are several potential reasons why your bread may not have risen as much as usual. Here are a few common factors to consider:
1. Yeast activity: Check the freshness and viability of your yeast. If your yeast is old or expired, it may not have enough strength to properly leaven the bread. Using fresh yeast or active sourdough starter is important for good fermentation.
2. Temperature: Yeast activity is highly influenced by temperature. If the dough is too cold, fermentation will be slower, resulting in less rise. Ensure that your dough is kept in a warm environment (ideally between 75-85°F or 24-29°C) to provide optimal conditions for yeast activity.
3. Fermentation time: If you didn't give your dough enough time to ferment, it may not have had sufficient time for the yeast to produce carbon dioxide and create the desired rise. Make sure to follow the recommended fermentation times in your recipe and allow for adequate proofing.
4. Dough hydration: If your dough is too dry, it can inhibit yeast activity and hinder proper rise. Conversely, if your dough is too wet, it may not hold its shape and rise as expected. Ensure that you are accurately measuring your ingredients, including water, and adjusting the hydration level as needed for your specific recipe.
5. Over-proofing or under-proofing: Both over-proofing and under-proofing can affect the final rise. Over-proofing occurs when the dough is left to ferment for too long, exhausting the yeast and resulting in a less impressive rise. Under-proofing, on the other hand, means the dough hasn't had enough time to fully develop and ferment. Finding the right proofing time will depend on the specific recipe and environmental conditions.
6. Handling and shaping: Improper shaping techniques or excessive handling of the dough can lead to degassing, where the carbon dioxide created by the yeast is released, resulting in less rise during baking. Handle the dough gently during shaping to maintain the gas bubbles and structure.
By assessing these factors and making adjustments where needed, you can improve the rise of your bread in future bakes. Experimenting with fermentation times, dough hydration, temperature, and proper yeast activity can help you achieve the desired level of rise and a well-fermented loaf.😉😋
@@crazybaker1 your brilliant thanks laters
@royalanethridge333 your welcome mate, many different things in baking to remember 👍 👌
What do you mean a lot longer ?
If you make a dedicated dough Starter, then leave it longer in the fridge 😉 for extra flavour 😉
The starter can be used in rolls ?
@royalanethridge333 yes, in fact this bread recipe is perfect for bread rolls, in the bakery I sometimes use this recipe for rolls, than making a dedicated rolls dough 😋
@@crazybaker1 tomorrow then is on crusty rolls starter is in the fridge thanks
Your recipe calls for 910g of bread flour but my bread machine can only knead 600g of dough max. Can I reduce all ingredients in this recipe by half? Will it work?
Yes, just half the recipe 😋
So every time I use this recipe I can only get one loaf plus a small loaf ? Can I increase to get 2 loaves
If you dd it you will get 3, but what I would do is make the a mix as it is so it's like 3 small Loafs, put 2 ln the fezzer for the next time you made it, now with the 1 small left, leave it out for about 1 hour then mix a new mix and add that 1 bit of dough into the mix halfway through 😉
Hello sir, can I get this Same ingredients for 12kg of flour?
Hi if you times the recipe by 13 that is very nr, Making liquid Sponge Starter for the Bread: take it Out of your flour is best for you it's a lot easyer, same thing times by 13 for recipe Laters Steve🙂