I watched this before baking and the loaves are the best I've ever made. The tip for rolling and tucking, and making sure the seam is only on the bottom was the reason my bread came out looking picture perfect. Thank you!
I just made my first loaf of bread 🥖 and was wondering why it split at the sides. You’re the first video I saw that addressed the issue. Thank you! Now I know what to do the next time. Can’t wait to try it again 🍞
I have learnt so much from Paul and never buy bread now but bake it all the time experimenting with different flours, especially seed and grain. Thanks Paul.
Not sure who this guy is, but for some reason I think many old fashioned, and older generation of cooks are usually much more judgmental and elitist lol. Maybe they had a tougher childhood back in those days, or something like that, lol. Which is why they need this sense of superiority over others.
@@rushbcykablyat1792 Yeah, and that's the trouble with an entitled younger generation who refuse to be judged in anything they do. A person who is too psychologically fragile to be critiqued will stagnate and never be able to be taught! If, however, you choose to continue to make crap bread, then be my guest. You might not be judged openly but you certainly will be judged behind your back. 😄 It's quite ironic that you should judge someone for judging someone!
Thank you for posting this video. After following your tips and technique, I made a perfect loaf of bread. My previous attempts didn't work out. Your video helped me see what I'd done wrong.
I followed your directions and made my first perfect loaf today. I've been having problems for a while trying to bake bread. The two I made yesterday went in the bin this morning, unrisen solid and heavy. Thanks so much.
Thank you for Simplifying baking bread! I love this recipe. No hassle and fresh bread for dinner. Just wondering if I'm using a convection oven what the temperature would be and how long to bake. Or do you recommend just using a regular bake oven with no convection. Thank you very much. Can't wait to try your cake recipe❤
There are plenty of bread recipes in the world, including on youtube, that you could use. The only essential bits are water, flour, and yeast. Even salt is not absolutely necessary, but the bread will taste flat to you without it if you are used to salt. Different types of bread use different proportions of water to flour (called hydration). Many varieties often add enrichments like milk, fat, eggs, sugar, etc. It's really up to you. One person's mistake is another's delicious discovery. Don't be intimidated by the "experts". The more difficult they make it sound, the more likely you are to buy gourmet bread in the bakery instead of trying it yourself--more money for them. www.craftybaking.com/howto/hydration-bread-dough
@@robinlillian9471 there are plenty of recipes of course.... but show me one link to Paul Hollywood's video where he shows how to make bread and gives the amounts of ingredients as well. The point of several of his videos I watched is that they give a good method pointers (though still not all the useful secrets) but if you do not have ingredients amounts you will not make a beard thats the same as one in his demonstration. (nothing for free from that teacher ;-) )
I made a batch loaf following the advice on this video and for the first time ever I made a loaf that was awesome, just like what I would find in the asda bakery. The video doesn't give you specific quantities so I looked a recipe up on the BBC good food website and I thought I'd share it here. INGREDIENTS. 500g strong white flour, plus extra for dusting 7g sachet fast-action dried yeast 1 tsp salt up to 350ml lukewarm water a little olive oil for greasing. Hope this helps.
I am surprised that the first liquid added was the oil. I would have thought that that would have to some extent hindered the subsequent wetting of the flour, yet it looked just fine at the end.
When those strict esthetic warnings come up, I remember to thank God and all the universe for the abundance of food and good health that was bestowed upon me. When my bread doesn't come out like a model, I either eat and enjoy to the fullest, or share with friends, neighbors, homeless people. Thanks for your video!
When I make bread at home I just put all the ingredients into a mixing bowl and mix for about 6 minutes.Mould it for about 10 seconds let it rise for about 40 minutes,then knock all the air out make the shape,prove it,then put it in the oven.My loaves come out nice all the time.
What went wrong was I listened to your advice to put oil on surface ! I don't use anything normally, just a dough scraper to pick up anything that sticks, and a teensy dusting of flour at the shaping stage. This was a disaster, dough went right back to sticky mid mixing stage, and no amount of kneading got rid of the gloopy stickiness.
No idea why any woman looks twice at him now he has been outed as a cheat. Once a cheat... And he really isn't anything special in terms of looks...is he?!
My parents always bake the bread at 160C for about 50-60min; the crust is softer usually. Besides the crust being harder is there any advantage for baking at 220C?
@@aruralmother2895 That's different - a controlled split along the score is way different than if the bread splits in an uncontrolled way along the side. You won't get as nice a rise if that happens.
I'm 63 and have never baked bread of any kind. After watching this, I'm going to attempt it. After I buy some parchment paper, to replace the greaseproof paper I have, and some olive oil. Wondering if any olive oil will do, or if the lighter flavoured and coloured ones would be okay?
Made this recipe a few times and the bread is just okay. The texture, crust and shape match but it just has a store bought yeast taste. Using the same ingredients minus olive oil and less yeast using the Ken Forkish method from FWSY that lets the dough sit for a few hour develops a much nicer flavor without the yeasty taste.
I added one sachet of yeast from a packet one and half teaspoons of salt 2 tablespoons of olive oil and a thin slice of butter and of lard that would be two mils or 1/64 of an inch in length of each one pound of bread flour and 9 fluid ounces of water tepid 5 ounces cold and 4 oz hot leave to steep for 5 minutes. If you want sugar then half a teaspoon or a full teaspoon to taste and Bob's your teapot. mix together and listen to the video tap bottom of bread when cool if there is no hollow sound then put back in the oven for a further 5-minutes no more. Good gardening..
I believe one should have patience and courage to handle high hydrated dough by streching and folding, which leads to give perfect smooth dough with enough gluten development.
Question how about letting proof over night in the refrigerator how long can you leave the dough in the refrigerator?? Thank you Paul your awesome 🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥪🍞🍞🍞🍞🍞🍞🥯🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥞🥞🥞
+goinghomesomeday1 That's where I first knew about Paul Hollywood! The Great British Bake Off, fantastic show! Mostly I bake plain white bread, sometimes I bake fruit nut bread. Paul's got nice Ciabatta recipe which I use for pizza nights. I can no longer enjoy any other pizza. It's gotta be on Paul's Ciabatta crust now! I borrowed 100 Great Breads from the library, it's from Paul Hollywood. Have you tried any of his recipes? They're awesome!
Lots of good recipes on kingarthurflour.com also. Many reviews/suggestions by recipe users also. They have unit conversions on their recipes so they're easier for international users.
This has some elements that totally surprised me, like the oil on the bench instead of flour. Surprised also when he looked up and said "stick;" sounded so American.
Whoa, those eyes and that accent. I think he was trying to show us something about cooking? Seriously, I learned more from this video than the other 19 I just watched ....
he didn't because he's focusing here on what went wrong with the processes of kneading and proving. he's assuming you have a recipe and have tried it and had problems.
@@annmcqueen5185 food wishes always includes the link to the page on his website (that often includes extra info) that ALWAYS has measurements. "portion size": if you need someone on yt to tell you how much to eat, maybe re-think that premise.
Love his shows and followed his recipe from his book to the letter. Sadly it was disappointing, when I made it myself using my own method and recipe , it was perfect.
Hello Sir , Myself geeta , I love ur program on Fox life.. .. Specifically the one in which U made preparation for Hi tea. In London... Sir my question is what is the difference between the flour quality of British n India. I am very much fond of Baking.. Trying New recipes. Please suggest some tips for Indian baking... BREAD .
what beautiful eyes you have ! I have tried about 4 different bread recipes (I refuse to use a bread machine), and my bread keeps smelling like yeast ! what can I do to stop this from happening ? I will try doing your recipe hoping perhaps this recipe does not have this yeasty smell
make bread dough the same way only I don't use cooking oil as a lot of oils have added chemical crap like anti foaming agents etc etc, also don't add salt but do use country life salted butter which I found is easier to add just before kneading, generally give the kneaded dough an hour and half to prove, bake at gas 8 for 30 to 40 minutes,
If you don't add salt your bread will be tasteless, the butter is not enough. You need about 2 per cent salt in bread to make it taste great. Also, you don't really need oil or butter for a nice loaf. My advise is letting it proof slowly and ferment in this time. Would be better if he would use even less yeast and let it proof overnight. Take it from a German who bakes bread herself for about 10 years now.
FYI for Canadians: "Strong white flour is equivalent to our bread flour. Plain flour is equivalent to All Purpose Flour. Also our pastry flour would not make good bread.
I have always proved my bread dough in the living room with an electric heater on full blast for exactly 1 hour. and about 45 mins for the final prove and nearly every time they turn out really nice. but I see what your saying about leaving it longer to obtain more flavour. I may experiment by leaving the dough in the fridge over night and see how that turns out... I imagine it would give good flavour and produce a well structured loaf..... has anyone tried this??
alex mcneilly. With dough l use for making cinn. rolls. You can refer. it for up to 3 days. Dough comes out beautiful. And the cinn. rolls are light and so delicious. Also...l use all purpose flour. When the kids were young l baked 4 loaves every 5 days. That was a long time ago. I don't eat bread anymore.
Pizza dough is different. You use '00' pizza flour and you prove it for 24-hours as any Italian pizza maker would tell you. Some use honey instead of sugar and some others use sugar in there videos. There are many flours for baking. Strong flour is for bread. Self raising is for cakes others things you bake. All-purpose flour is not used for bread making. It can be used for making cakes heavy and light bakes, very similar to self-raising but without the agents in it. In Britain we call all purpose flour plan flour and used for the purposes explained up above.
Hi Paul, I use a bread machine on dough cycle. then let the dough rise in a loaf tin, once or twice I have made a perfectly shaped loaf. Most times though I get a half risen dough after 45 mins to 1 hour of proving. I then bake in my oven at gas 4 for 40 mins. the texture is great but the finished loaf is only 4 to 5 inches tall! Why ? I don't try to force a rise by placing in a warm environment, maybe this would help?
Bread baking has to be the most difficult scientific process ever. And just to complicate it further most of the flour people have put the recipe on the bag, just to make it even more difficult.
I live in the Caribbean so my kitchen is usually warmer maybe hot for me. Where can I slow proof my bread because after 30 minutes my bread is usually about 1 inch higher than the pan?
How does one do this approach without one's hands getting caked in sticky dough? I've been coating my hands with flour, but I've also been getting dry, crumbly bread. This morning I tried the approach in this video, but the dough just glued itself to my hands in globs.
Biblical Criticism - 'a little bit' is actually a unit of measure. It's not metric or otherwise, it's universal. Just as... oh my, not enough, almost, juuuust a weeee more, damn it, Oh Jesus Christ! and F-N-A are all units of measure, just like that everyone knows what you mean.
D Hoosier .its up to you to bloom the dough, as you will be adding liquid to the bread the yeast will distribute and dissolve gradually whilst kneading.yeast is only used too aid carbon dioxide too help rise .as all bakers agree the slower the proof the tastier and better structure your bread will always have .time and patience is the key
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
I watched this before baking and the loaves are the best I've ever made. The tip for rolling and tucking, and making sure the seam is only on the bottom was the reason my bread came out looking picture perfect. Thank you!
I just made my first loaf of bread 🥖 and was wondering why it split at the sides. You’re the first video I saw that addressed the issue. Thank you! Now I know what to do the next time. Can’t wait to try it again 🍞
I have learnt so much from Paul and never buy bread now but bake it all the time experimenting with different flours, especially seed and grain. Thanks Paul.
It's nice to actually see him baking, I mostly just see him judging others bakes
watch baking show masterclass on netflix
@@tertiary7 yep. (iirc, his dad was a baker - the old fashioned kind w/ a storefront and all that.)
Not sure who this guy is, but for some reason I think many old fashioned, and older generation of cooks are usually much more judgmental and elitist lol.
Maybe they had a tougher childhood back in those days, or something like that, lol. Which is why they need this sense of superiority over others.
@@rushbcykablyat1792 Yeah, and that's the trouble with an entitled younger generation who refuse to be judged in anything they do. A person who is too psychologically fragile to be critiqued will stagnate and never be able to be taught! If, however, you choose to continue to make crap bread, then be my guest. You might not be judged openly but you certainly will be judged behind your back. 😄 It's quite ironic that you should judge someone for judging someone!
And you don’t like tjY because he’s male and your female great.
I was disappointed that Paul didn't give the ingredient amounts, so I could try this recipe.
I have found that people enjoy fresh bread regardless if it is a ‘fail’ according to a baker. Ugly homemade bread goes faster than store bought bread.
Thank you for posting this video. After following your tips and technique, I made a perfect loaf of bread. My previous attempts didn't work out. Your video helped me see what I'd done wrong.
I followed your directions and made my first perfect loaf today. I've been having problems for a while trying to bake bread. The two I made yesterday went in the bin this morning, unrisen solid and heavy. Thanks so much.
Hey I am obsessed with you Great Britain baking Show! Waiting for news episodes
Thank you, Paul. Today I'll use your technique. Yesterday II forced the rise by placing dough on stovetop. I'll try a slower rise.
Thank you for Simplifying baking bread!
I love this recipe. No hassle and fresh bread for dinner. Just wondering if I'm using a convection oven what the temperature would be and how long to bake. Or do you recommend just using a regular bake oven with no convection. Thank you very much. Can't wait to try your cake recipe❤
Add half the water... then the other half.
Then the last bit
He went to the same school as me - where half of the maths they taught us was pointless and the other three-quarters was impossible to understand.
He added half the water, than half of what was left in the measuring cup. Leaving 1/4 of what he started with.
Berkcam OMG now that's funny :)
There are plenty of bread recipes in the world, including on youtube, that you could use. The only essential bits are water, flour, and yeast. Even salt is not absolutely necessary, but the bread will taste flat to you without it if you are used to salt. Different types of bread use different proportions of water to flour (called hydration). Many varieties often add enrichments like milk, fat, eggs, sugar, etc. It's really up to you. One person's mistake is another's delicious discovery. Don't be intimidated by the "experts". The more difficult they make it sound, the more likely you are to buy gourmet bread in the bakery instead of trying it yourself--more money for them.
www.craftybaking.com/howto/hydration-bread-dough
@@robinlillian9471 there are plenty of recipes of course.... but show me one link to Paul Hollywood's video where he shows how to make bread and gives the amounts of ingredients as well. The point of several of his videos I watched is that they give a good method pointers (though still not all the useful secrets) but if you do not have ingredients amounts you will not make a beard thats the same as one in his demonstration. (nothing for free from that teacher ;-) )
Great video, I made bread for the first time & it came out awesome. Thanks Paul
Brilliant - love it when he shows his personality. The comment at the end was really funny.
Hvala na savjetu i receptu.Predivan kruh,rado bih ga namazala sa putrom i pojela u slast.💕
"I don't wanna see any more loaves... looking like that."
2:20 No wonder he says don't bother with a different bowl to save on washing up, the proofing process cleans the bowl for you!
Or off camera he did clean the bowl.
I made a batch loaf following the advice on this video and for the first time ever I made a loaf that was awesome, just like what I would find in the asda bakery. The video doesn't give you specific quantities so I looked a recipe up on the BBC good food website and I thought I'd share it here.
INGREDIENTS.
500g strong white flour,
plus extra for dusting
7g sachet fast-action dried yeast
1 tsp salt
up to 350ml lukewarm water
a little olive oil for greasing.
Hope this helps.
Thanks Alan!
Paul you certainly have a way with bread. :) thanks for this video...it really opened my eyes. Jaci
I am surprised that the first liquid added was the oil. I would have thought that that would have to some extent hindered the subsequent wetting of the flour, yet it looked just fine at the end.
Hi, i want to thank you for your recipes. I followed the instructions and was very successful. Best of luck
When those strict esthetic warnings come up, I remember to thank God and all the universe for the abundance of food and good health that was bestowed upon me. When my bread doesn't come out like a model, I either eat and enjoy to the fullest, or share with friends, neighbors, homeless people. Thanks for your video!
I totally missed everything he said, I was totally lost in those eyes
Ha! Me too!!!!
Same 🤩😘😍🥰
Beauty 😘😊
Omg those beautiful piercing eyes
Ha! I didn't think I was the only one. I have his book and my loaves have always turned out great.
Gawd I love you...what prowess you have. AND, you’re adorable. I love your bake-offs too!
lol I'm sure he'd agree with you
I was sooo mezmerized, but NOT by HIS method of making bread, but by HIS Gorgeous Blue 👀s! Love YOU Paul 😘
i think i'm in loaf
noice
me 2. Looking at those gorgeous eyes.
First time trying it this way and it came out fab just like yours thank you for the video x
When I make bread at home I just put all the ingredients into a mixing bowl and mix for about 6 minutes.Mould it for about 10 seconds let it rise for about 40 minutes,then knock all the air out make the shape,prove it,then put it in the oven.My loaves come out nice all the time.
I now make this bread every 3 days always good.
Awesome! I didn't put the line right at the bottom and my bread tore exactly like that on the side. Very simple to fix! Thanks.
Thank you Paul that's really helped me. I made bread with my brother but your the exspert and you got me trying to do it myself.
Keep Baking your really good.
Very nice video!!! Love to see how you make the dough!! You are awesome!!
I just learnt so mcuh in one video! explains a lot about my bread haha
What went wrong was I listened to your advice to put oil on surface ! I don't use anything normally, just a dough scraper to pick up anything that sticks, and a teensy dusting of flour at the shaping stage. This was a disaster, dough went right back to sticky mid mixing stage, and no amount of kneading got rid of the gloopy stickiness.
This is exactly what I needed! 😄 Thank you Paul!
Absolutely perfection here
I always add too much flour when kneading. I can’t wait to try it with oil. Thank you so much!
Wetting your hands with water helps keep it from sticking too.
Those blue eyes! The real reason many of us watch The Great British Baking Show.
Britain's answer to George Clooney? lol.
Yeah, I am. And I'd rather be that than what you are.
He is a cheat, he cheated on his wife, but I do understand why ladies like him, I'm only 21 and I see the charm and wit and gorgeous eyes.
No idea why any woman looks twice at him now he has been outed as a cheat. Once a cheat... And he really isn't anything special in terms of looks...is he?!
It isn't the eyes, it is the passion and confidence.
My parents always bake the bread at 160C for about 50-60min; the crust is softer usually. Besides the crust being harder is there any advantage for baking at 220C?
He didn't put flour on counter. All recipes tell us to do that. His dough was pretty moist
It's a high hydration dough. Supposed to be loose and tacky. Using flour would ruin the percentages and cause a heavy tight crumb
I thought cracked bread was more authentic, I didn't know it meant badly baked lol.
It does if it is a sourdough.
@@aruralmother2895 That's different - a controlled split along the score is way different than if the bread splits in an uncontrolled way along the side. You won't get as nice a rise if that happens.
I'm 63 and have never baked bread of any kind. After watching this, I'm going to attempt it. After I buy some parchment paper, to replace the greaseproof paper I have, and some olive oil. Wondering if any olive oil will do, or if the lighter flavoured and coloured ones would be okay?
I need him to come to my house. Mine still look terrible. Lol
Made this recipe a few times and the bread is just okay. The texture, crust and shape match but it just has a store bought yeast taste. Using the same ingredients minus olive oil and less yeast using the Ken Forkish method from FWSY that lets the dough sit for a few hour develops a much nicer flavor without the yeasty taste.
I added one sachet of yeast from a packet
one and half teaspoons of salt
2 tablespoons of olive oil
and a thin slice of butter and of lard
that would be two mils or 1/64 of an inch in length of each
one pound of bread flour
and 9 fluid ounces of water tepid 5 ounces cold and 4 oz hot leave to steep for 5 minutes.
If you want sugar then half a teaspoon or a full teaspoon to taste
and Bob's your teapot.
mix together and listen to the video
tap bottom of bread when cool
if there is no hollow sound
then put back in the oven
for a further 5-minutes no more.
Good gardening..
I believe one should have patience and courage to handle high hydrated dough by streching and folding, which leads to give perfect smooth dough with enough gluten development.
Question how about letting proof over night in the refrigerator how long can you leave the dough in the refrigerator?? Thank you Paul your awesome 🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥪🍞🍞🍞🍞🍞🍞🥯🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥞🥞🥞
A LOT OF THANKS! MST PAUL!
My bread baking experience has changed permanently thanks to Paul Hollywood! Store bread is a big joke now!
+goinghomesomeday1 That's where I first knew about Paul Hollywood! The Great British Bake Off, fantastic show! Mostly I bake plain white bread, sometimes I bake fruit nut bread. Paul's got nice Ciabatta recipe which I use for pizza nights. I can no longer enjoy any other pizza. It's gotta be on Paul's Ciabatta crust now! I borrowed 100 Great Breads from the library, it's from Paul Hollywood. Have you tried any of his recipes? They're awesome!
Lots of good recipes on kingarthurflour.com also. Many reviews/suggestions by recipe users also. They have unit conversions on their recipes so they're easier for international users.
can you please share the recipe ? how much flour ? salt ? yeast ? do you use ? thank you so much in advance !!
This Is fantastic 👍this is the BEST bread I've ever made.
What a dashing handsome personality
That dough when just come together looked WAAAAY wet!! LOL!
Pão caseiro
Paul Hollywood trademark: steel light blue eyes! Gotta love PH
ive been using his book and i suck ASS at reading instructions so this video helped sooooooo muchhhhhhhhhhhhhhhhhhhhhhhhhhh
This has some elements that totally surprised me, like the oil on the bench instead of flour. Surprised also when he looked up and said "stick;" sounded so American.
I feel lucky because strong flour is our usual thing in Canada. Never had a problem.
Wow he is handsome….., very good bread
Whoa, those eyes and that accent. I think he was trying to show us something about cooking? Seriously, I learned more from this video than the other 19 I just watched ....
He’s a gorgeous loaf 🥰😂
I wish he gave the quantities of each of the ingredients
Thomas Shue there is a recipe basic bread recipe look it up by Paul hollywood
he didn't because he's focusing here on what went wrong with the processes of kneading and proving. he's assuming you have a recipe and have tried it and had problems.
Thank you, Salari. That was very kind of you to post the ingredients and quantities.@@Salari
@@Salari Thank u
@@annmcqueen5185 food wishes always includes the link to the page on his website (that often includes extra info) that ALWAYS has measurements.
"portion size":
if you need someone on yt to tell you how much to eat, maybe re-think that premise.
Love his shows and followed his recipe from his book to the letter. Sadly it was disappointing, when I made it myself using my own method and recipe , it was perfect.
prove the dough in the bowl you mixed it in.... it comes out in a clean bowl... very clever.!!!
Hello Sir ,
Myself geeta , I love ur program on Fox life.. ..
Specifically the one in which U made preparation for Hi tea. In London...
Sir my question is what is the difference between the flour quality of British n India. I am very much fond of Baking..
Trying New recipes. Please suggest some tips for Indian baking... BREAD .
Made this and it came out great!!!!!!!
How much water did you use pls
such a pleasure to watch!!..🤗🤗🤗
Hi Paul I’m using a mixer is that okay. My bread comes nice thank you 🍞😀 I don’t buy bread anymore thank you for the recipe ✅
what beautiful eyes you have ! I have tried about 4 different bread recipes (I refuse to use a bread machine), and my bread keeps smelling like yeast ! what can I do to stop this from happening ? I will try doing your recipe hoping perhaps this recipe does not have this yeasty smell
Lessen your yeast.
He didn't add any sugar - what is the yeast supposed to feed on? Though I see a sugar bowl on the countertop... I also prefer using milk.
make bread dough the same way only I don't use cooking oil as a lot of oils have added chemical crap like anti foaming agents etc etc, also don't add salt but do use country life salted butter which I found is easier to add just before kneading, generally give the kneaded dough an hour and half to prove, bake at gas 8 for 30 to 40 minutes,
his use of oil rather than flour or water seems odd to be honest...
If you don't add salt your bread will be tasteless, the butter is not enough. You need about 2 per cent salt in bread to make it taste great. Also, you don't really need oil or butter for a nice loaf. My advise is letting it proof slowly and ferment in this time. Would be better if he would use even less yeast and let it proof overnight. Take it from a German who bakes bread herself for about 10 years now.
Wow i did this today
Taste fabulous
FYI for Canadians: "Strong white flour is equivalent to our bread flour. Plain flour is equivalent to All Purpose Flour. Also our pastry flour would not make good bread.
500g strong white bread flour, plus extra for dusting
10g salt
7g fast-action dried or quick yeast
40ml olive oil, plus extra for oiling
no water
Love his eyes
"Lively, and soft, and smooth." If only. My life sucks.
I have always proved my bread dough in the living room with an electric heater on full blast for exactly 1 hour. and about 45 mins for the final prove and nearly every time they turn out really nice. but I see what your saying about leaving it longer to obtain more flavour. I may experiment by leaving the dough in the fridge over night and see how that turns out... I imagine it would give good flavour and produce a well structured loaf..... has anyone tried this??
alex mcneilly. With dough l use for making cinn. rolls. You can refer. it for up to 3 days. Dough comes out beautiful. And the cinn. rolls are light and so delicious. Also...l use all purpose flour. When the kids were young l baked 4 loaves every 5 days. That was a long time ago. I don't eat bread anymore.
Pizza dough is different. You use '00' pizza flour and you prove it for 24-hours as any Italian pizza maker would tell you. Some use honey instead of sugar and some others use sugar in there videos. There are many flours for baking. Strong flour is for bread.
Self raising is for cakes others things you bake.
All-purpose flour is not used for bread making. It can be used for making cakes heavy and light bakes, very similar to self-raising but without the agents in it. In Britain we call all purpose flour plan flour and used for the purposes explained up above.
Hi Paul, I use a bread machine on dough cycle. then let the dough rise in a loaf tin, once or twice I have made a perfectly shaped loaf. Most times though I get a half risen dough after 45 mins to 1 hour of proving. I then bake in my oven at gas 4 for 40 mins. the texture is great but the finished loaf is only 4 to 5 inches tall! Why ? I don't try to force a rise by placing in a warm environment, maybe this would help?
A little oil under baking paper was not a good move. My oven make some oil smoke during baking the bread. But the bread itself was super good.
I'll have to master kneading
what exact brand of flour do you use? I'm waiting on some Jovial Einkorn AP flour I ordered a while back.
But the tatty loaf will make great bread and butter pudding! Failing that, the chickens can eat it!
Bread baking has to be the most difficult scientific process ever. And just to complicate it further most of the flour people have put the recipe on the bag, just to make it even more difficult.
I see lots of loaves that look like the busted up one.
The bread whisperer
I live in the Caribbean so my kitchen is usually warmer maybe hot for me. Where can I slow proof my bread because after 30 minutes my bread is usually about 1 inch higher than the pan?
Paul is amazing
Lyndsay Vegan Amazing womanizer who chases after a washed-up, bimbo barmaid.
No longer time for baking - spending his money now!
Bolje nego s putrom. Bolje od bagete. Super.
Would love to see Paul Hollywood using autolyse and stretch and fold techniques. Times have changed Paul, you need to keep up
If he was my baking instructor I would just mess up on purpose so I'd have to stay after class.
Tanks for all Paul nice Bread
i love how he says "woootah"
How does one do this approach without one's hands getting caked in sticky dough? I've been coating my hands with flour, but I've also been getting dry, crumbly bread. This morning I tried the approach in this video, but the dough just glued itself to my hands in globs.
I have a terrible loaf. Come make me answer to you Paul 😍
Don't buy the yeast that comes in the little pots ,buy the sachets and use a new one everytime,the yeast is always active in those things
Brilliant tutorial, thanks Paul :-)
Okay thank you Paul
How about providing quantities or the recipe?
u never even told the flour measurment
Phenomatics no shit! This is pretty much worthless if I don’t know how much of what I’m supposed to use.
"A little bit" is not a unit of measure.
"A little bit" because flour, from different vendors, different times of the year due to humidity, behaves differently.
Biblical Criticism - 'a little bit' is actually a unit of measure. It's not metric or otherwise, it's universal. Just as... oh my, not enough, almost, juuuust a weeee more, damn it, Oh Jesus Christ! and F-N-A are all units of measure, just like that everyone knows what you mean.
It's about an Iota to exact!!
How do I restart if it stops during baking
Biblical Criticism ‘Faith is a con’
Amazing
*QUESTION: Paul is the ONLY person/baker I've ever seen NOT use warm water to gently 'bloom' the yeast. Any thoughts on this??*
D Hoosier .its up to you to bloom the dough, as you will be adding liquid to the bread the yeast will distribute and dissolve gradually whilst kneading.yeast is only used too aid carbon dioxide too help rise .as all bakers agree the slower the proof the tastier and better structure your bread will always have .time and patience is the key
He used instant yeast. You don't need to bloom instant yeast.