You should see how real bakers do it. Their mentality is that the oven kills all the bad stuff, so why bother? Just make sure there's no visible schmutz in the dough.
ive never seen use of ice cubes in the oven to make steam. usually i just stick a loaf pan filled with water in my oven at home.. there is a steamer oven at my school.
Some will keep a pan in the oven filled with chain links, and place the ice cubes in the pan when the bread goes in. Your loaf pan filled with water will raise the humidity somewhat, but it's not as effective as it should be. You only really need the steam during the first few minutes after placing the product in the oven.
I don't know who taught this chef or you guys how to make bread. But in the straight dough method you don't add the butter in at all. Butter comes with other methods of dough and then you add it in slowly not at once. Not a good video.
Great comedy film, clearly a chef not a baker. As for health and safety she must have missed that tutorial. Very funny
You should see how real bakers do it. Their mentality is that the oven kills all the bad stuff, so why bother? Just make sure there's no visible schmutz in the dough.
ive never seen use of ice cubes in the oven to make steam. usually i just stick a loaf pan filled with water in my oven at home.. there is a steamer oven at my school.
Some will keep a pan in the oven filled with chain links, and place the ice cubes in the pan when the bread goes in. Your loaf pan filled with water will raise the humidity somewhat, but it's not as effective as it should be. You only really need the steam during the first few minutes after placing the product in the oven.
I don't know who taught this chef or you guys how to make bread. But in the straight dough method you don't add the butter in at all. Butter comes with other methods of dough and then you add it in slowly not at once. Not a good video.
There are so many errors in just the first 45 seconds of this video. Wow.
mam can you say about the moulding in straight dough method
Ty
I'm new to this. At 4:02, after bulk fermentation, the chef didn't fold the dough before pre-shaping it. Is that normal?
During the mixing stage, I was taught to mix the dough for 10 minutes. How many minutes did you do it for?
Ayame Himura It may depends on what kind of mixer you are using and what kind of bread you gonna bake
thanks
Good
Actually the salt/yeast thing is a myth.
😀