I really appreciate you giving us portion amounts for the ingredients when you can. So many cooking channels never do and its annoying. It's like what's the point of the channel, or telling us the ingredients for the recipe, when you dont tell us exactly how much we need to make it.
@@SandwichesofHistory yeah of course. Maybe it's just me, but I watch recipie videos because I want to try making them my self at some point, and it makes it a little harder when you're unsure of how much you need of each ingredient.
The crumb of the bread looks really good. Coming from the bread baking side, the fermentation technique I believe is called a 'poolish'. It worked really well here and typically gives a really good bready flavor. I'm pretty sure my local pizza shop does this with their crust, and I'm all for it
I'm a Malteser myself and I can tell you this is awesome, well done. I been in Australia for almost 18 yrs now and miss that stuff bad, bad enough to be a sook and shed a tear. My childhood memories and my very long history! Not to mention my family and friends. Will try to make it myself as it's not found around here. Thanks a lot!
This is the "stretch and fold method". It's an alternative to kneading dough when the dough has a high water content like this does. Check out the Catalonian Glass Bread (pan de cristal) for the ultimate example of the technique.
Mad respect for all the effort you put into a Maltese tuna fish sandwich, it looked fabulous!
Good job on the bread by the way. Best baking yet that I've seen.
I really appreciate you giving us portion amounts for the ingredients when you can. So many cooking channels never do and its annoying. It's like what's the point of the channel, or telling us the ingredients for the recipe, when you dont tell us exactly how much we need to make it.
Thanks, Karl! Yeah I figure if you want to play along at home, why not?
@@SandwichesofHistory yeah of course. Maybe it's just me, but I watch recipie videos because I want to try making them my self at some point, and it makes it a little harder when you're unsure of how much you need of each ingredient.
The crumb of the bread looks really good. Coming from the bread baking side, the fermentation technique I believe is called a 'poolish'. It worked really well here and typically gives a really good bready flavor. I'm pretty sure my local pizza shop does this with their crust, and I'm all for it
Thanks! Yeah I was astonished. Easily the most successful bread making I've ever done.
I look forward to your videos every single day! Thank you for always inspiring us to branch out and try out new sandwiches!
Thank you so much!
I'm a Malteser myself and I can tell you this is awesome, well done. I been in Australia for almost 18 yrs now and miss that stuff bad, bad enough to be a sook and shed a tear. My childhood memories and my very long history! Not to mention my family and friends. Will try to make it myself as it's not found around here. Thanks a lot!
Thank you so much! And yes, make it yourself 🙌
This whole channel is an absolute gem!
1:25 the Malcom McLaren reference 😂
Please can you try 肉夹馍 (rou jia mo). This is a traditional Chinese sandwich that I’d love to see you give ‘a goooo’
Have I got some great news for you! th-cam.com/video/PujYnOuo100/w-d-xo.html
That turned out great!! Was looking for this :) keep sharing please… I’m subscribed to your channel! 🥰
Thank you!
If you broiled the side of the bread with tomato paste and oil until it bubbled, I bet it would jack the flavor up distinctly.
That bread turned out great!
Thanks! I was shocked tbh
I've never seen bread left to prove that many times before, but can't argue with the end result, looks great!
I am a terrible baker but I just followed the guy's video and did what he did and it worked! Mind blown.
@@SandwichesofHistory Oh, I've been there before, always a nice surprise when what looks like a weird train wreck recipe turns out spectacular!
This is the "stretch and fold method". It's an alternative to kneading dough when the dough has a high water content like this does. Check out the Catalonian Glass Bread (pan de cristal) for the ultimate example of the technique.
This sandwich is the stuff dreams are made of
Is your peel named Emma? I’ll show myself out.
Needs mayo