Most videos about bread baking on TH-cam is so complicated, one German dude even has spreadsheets when all I want is to bake healthy not overly processed and complicated to make bread. This tutorial is much easier to follow. Thanks.
As a home breadbaker for almost 50 years, I have been challenged recently with congestive heart failure. Your easy approach to bread baking and recipe flexibility has given me inspiration to seek bread flavor in my new world of low sodium. Ta.
Growing up in the north of Sweden I thought I knew how to bake bread, I grew up baking bread. In my family we didn't buy bread, we baked every two weeks a big batch and froze it in. I've never followed a recipe, I know the amount of each ingredient by heart. Learned it from my mom. The interesting thing is that we always used white flour and then just added wheat germ to it. Why we did that, instead of using whole grain flour, I have no idea. The thing is that the last couple of years I've tried to learn how to bake with other grains such as spelt and rye. I've watched endless of TH-cam tutorials and read forums to learn. So far it's still not working out perfectly. LOL. In fact I've even come to realise that the whole kneading thing, I've been doing it wrong my whole life. LOL
I made the spelt-only bread last night for the first time. I always added it to wheat before in fear of the bread being hard and brick-like. But your advice on making the dough wet and extra soft sorted this out - my bread is tasty, soft, fluffy and amazing! Thank you!!!
Dude! I know am watching this 5 years after the video was published ... BUT ... thanks to you and this video I now have AMAZING bread on my first attempt ever at bread .. AND I already feel I have a tiny bit of understanding of the gluten, the structure of the dough, kneeding, etc. THANK YOU. If you could do a video series, that would be amazing. Nobody explains bread like you do.
Oh my god, I'm now a bread queen all thanks to you! Amazing instruction. I know so much more about the structure of the dough and what it should feel like and feel like before baking. Thank you for explaining about the sugar and the salt ingredients and what they're for - it makes the whole thing much more enjoyable to modify as you please. I've been feeding my starter religiously since my first successful sourdough round because it came out so well and made my own breads ever since; today I made a sourdough loaf and some rosemary and olive oil rolls and I'm really enjoying experimenting! Thanks for these videos, they're fantastic!!! People are right, you need a show. And a book ;P
I have to say，watching your tutorials is so relaxing and it calms my mind. so far, your tutorials are the only tutorials that can make me feel the heart and soul behind them. I almost want to become the doughs, but I will pass the cutting part😛.
Agree with the top comments. Great tutorials and great demonstrations. Visited Ireland this July, wish I could have shook this man's hand. What little I know of baking brings me loads of compliments, due to Patrick. Thanks!
You're amazing. I first saw your video on making sourdough bread and was just amazed at how easy you made it seem. The more videos I watched, the more I want to start making my own bread. You have a calming voice and I just love the way you explain the process. I love wheat bread and I can't wait to give it a try myself.
Patrick... I love all your bread videos. They are truly inspiring and creative, and easy to follow your instructions! Thank you so much for everything!
I have done this recipe now on and on again.. it maybe the best ever recipe for spelt ever. Please do share it and do it, especially for elderly people, weak people, homeless people. It give them so much for a little work. It is divine.
Lovely bread made by a master baker. The instructions are simple and easy to follow. I've made countless loaves and they always come out perfect despite occasional missteps.
Patrick, I only discovered you yesterday, and I have already learned so much! My last loaf of bread turned out so much better! I'd love to see you wit your own channel, and I can't wait to see more! Thanks for dispelling the myth about sugar in the warm water. I had no idea!
just finished first loaf and it is amazing!!!! I used all spelt flour to feed my starter and used half spelt and half white for the loaf. I like to prove it overnight for digestability...I do notice a difference. Buffalo, NY has cold mornings now so the dough didn't rise as much as I thought it should but it didn't matter...the loaf looks great. I cooked it on a pancake griddle with the pan for water below and that is so much easier than using the heavy dutch oven I have. I am really enjoying this....THANK YOU!!!!!
You can use your oven like a proofing box. Position a rack on the lowest rung and the other rack on the middle rung. Place an empty cake pan or casserole dish on the lowest rack. When you are ready to proof your dough you can place the dough bowl on the middle rack, and just add boiling water to the empty cake pan. Keep the oven door closed. The oven should be 'OFF' the entire time. I'm not sure how well this will work for overnight proofing, but for doughs that need to be proofed for a few hours this method works great.
Just baked one loaf in a loaf pan - as a test. It turned out perfectly and is so darn delicious! Will have to bake another batch tomorrow. Thank you so much for this recipe and I look forward to trying more of your recipes soon.
I just baked off a sourdough version of this, and I like it even more than the yeast-bread version. This is a great recipe. I used a 10% inoculation ratio and dropped the treacle (just to learn the natural flavor). I increased the dough weight slightly so that I ended up with two two-pound loaves. I fed the starter, then made a leaven the following morning. I did a one-hour autolyse, then four 30-minute rest/stretch-and-folds. Then a bulk rise of about two hours (until 50% growth). I then divided and shaped the loaves, put them in their loaf pans, and refrigerated them overnight. I baked them off the next morning in a 450 deg F oven for 15 min with steam, then 400 deg for another 30 min, then took them out of their pans and baked another five minutes to crisp the outside. Absolutely DELICIOUS! Thank you, Patrick, for inspiring my favorite sourdough recipe ever.
Thank you so much for this tutorial ! My breads were super dense before I found this video. I love the fact that you make it seem so simple in a very humble way. I love making bread but I have never been so excited by the result. Thanks again :)
Thanks Patrick I've tried making a few different types of bread using your techniques with so far excellent results, very easy to follow, really worthwhile thanks again.
I really have so much to say but, I want to resume all my feelings telling you that I LOVE ALL THE THINGS YOU DO. THANKS FOR SHARING YOUR KNOWLEDGE AND PASSION FOR WHAT YOU DO
Love your tutorials, could watch them all day long! So simply explained yet with details! And do not get me started about the lovely accent. Best wishes!
so very, easy to follow and has helped me overcome so many errors, its been more useful than books that i've read, thank you for taking the time to share your knowledge and experience its very much appreciated.
Thank you for this video! I have just spent the last 3 days looking at bread cloches and casserole dishes at ridiculous prices and wondered about the humble Pyrex one and how to get the bread dough from basket to cloche! Now I’m off to Tesco to pay £9 for one! Thanks again!
I follow you..love all your tutorials. Thank you for your time to doing such a wonderful videos and so well explained. Thank's to you I'm making my family bread!
Made this with organic white spelt flour as it was all I had. It has a wonderful crust and so full of flavour. Love these videos. Hope to see some more soon :-)
Thank you for explaining so simply. I have made 2 sourdough breads and they are a success. Only problem now is my family expects me to bake bread more. I'm about to make my 3rd. Grazie.
The recipe accessed through the link above has 700g of strong white flour listed instead of the spelt flour. Anyway, that apart, great videos; unpretentious, and very clear presentation. Thanks for imparting your knowledge and experience!
That's a great tutorial, thank you. It led to me binging on your videos, and also promptly buying a bag of spelt! If I double up the recipe would it change the baking time?
Thanks so much for this and all your videos! They have allowed me to bake my own breads :) Could this recipe be adapted for use with a sourdough starter rather than baker's yeast?
Patrick, thank you for your lovely videos, I learned a lot from you. It was you who inspired me how to make my own sourdough and it worked. I just need some clarification. In this recipe, if I want to use a sourdough starter instead of yeast, what is the proportion of water-to-flour-to starter? Thanks in advance!
Late reply but I hope this helps somewhat: You want to use 20% of your flour weight as starter so in this recipe it would be 700 x 0.2 = 140g of mature starter For me, i don't adjust the water in the recipe at all and the bread still turns out great (might be wetter than whats seen in the video of course)
Im from the netherlands. I've had it with the bread from the supermarket. 🤨. I eat toast now. the video's i saw from u making me think that i can do this. I need to try making my own bread. When u cut that bread... Ooh i wanted to take a bite.😯
I love these videos they are so concise and learn a lot, the bread always looks fantastic!!! - Quick question how do you go about proofing your bread at home when the temps have dropped during winter? I find sometimes I am baking sourdough that isn't really quite there..
Am I the only one who noticed that Patrick was using two different bowls to rest the dough- I mean popping the dough into a silver bowl and takjng it out from the plastic one... or maybe just making two batches of bread at the same time... great tutorial by the way - I love the passion for bread and the way of simple explanation step by step :) Great videos - all of them
Yup, what Carmen said! At one point you can see that he places the one bowl aside and brings in the already proved dough straight away. He had two lots of dough proved to different stages for the sake of a nice condensed shooting schedule :) He's nice like that ;) It's like the old "here's one I made earlier!"
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Patrick has the best bread tutorials on all of TH-cam
James C Indeed, good sir, indeed✌🏻
Agreed, a genuine masterclass
The bread kitchen is great also
I've noticed they say that about every food video on youtube.
Most videos about bread baking on TH-cam is so complicated, one German dude even has spreadsheets when all I want is to bake healthy not overly processed and complicated to make bread. This tutorial is much easier to follow. Thanks.
My favorite baker in the whole world!
As a home breadbaker for almost 50 years, I have been challenged recently with congestive heart failure. Your easy approach to bread baking and recipe flexibility has given me inspiration to seek bread flavor in my new world of low sodium. Ta.
Patrick, you need your own show on a major cable network. You’ve got the whole package, man.
Amber dido!!
@@VeeVeeVeeV I agree!!
Agreed!!!
Who has cable anymore?
Christine Hicks enough people to get this man paid! Haha!
Growing up in the north of Sweden I thought I knew how to bake bread, I grew up baking bread. In my family we didn't buy bread, we baked every two weeks a big batch and froze it in. I've never followed a recipe, I know the amount of each ingredient by heart. Learned it from my mom. The interesting thing is that we always used white flour and then just added wheat germ to it. Why we did that, instead of using whole grain flour, I have no idea. The thing is that the last couple of years I've tried to learn how to bake with other grains such as spelt and rye. I've watched endless of TH-cam tutorials and read forums to learn. So far it's still not working out perfectly. LOL. In fact I've even come to realise that the whole kneading thing, I've been doing it wrong my whole life. LOL
I really love this guy!! 10/10 would watch a cooking show with just him talking me through baking
Patrick is one of the best for tutorials on TH-cam...cheers for another awesome vid 🍞
I made the spelt-only bread last night for the first time.
I always added it to wheat before in fear of the bread being hard and brick-like.
But your advice on making the dough wet and extra soft sorted this out - my bread is tasty, soft, fluffy and amazing!
Thank you!!!
You are the best. Congrats!!!!!! I wish I were in Ireland to buy your bread.
Dude! I know am watching this 5 years after the video was published ... BUT ... thanks to you and this video I now have AMAZING bread on my first attempt ever at bread .. AND I already feel I have a tiny bit of understanding of the gluten, the structure of the dough, kneeding, etc. THANK YOU. If you could do a video series, that would be amazing. Nobody explains bread like you do.
Thanks for the teaching! You really know your job.🎉
Oh my god, I'm now a bread queen all thanks to you! Amazing instruction. I know so much more about the structure of the dough and what it should feel like and feel like before baking. Thank you for explaining about the sugar and the salt ingredients and what they're for - it makes the whole thing much more enjoyable to modify as you please. I've been feeding my starter religiously since my first successful sourdough round because it came out so well and made my own breads ever since; today I made a sourdough loaf and some rosemary and olive oil rolls and I'm really enjoying experimenting! Thanks for these videos, they're fantastic!!! People are right, you need a show. And a book ;P
I have to say，watching your tutorials is so relaxing and it calms my mind. so far, your tutorials are the only tutorials that can make me feel the heart and soul behind them. I almost want to become the doughs, but I will pass the cutting part😛.
Patrick, you are one of the best bread guy in the world, greetings from Canada, all the best to you from the bottom of my heart...
Agree with the top comments. Great tutorials and great demonstrations. Visited Ireland this July, wish I could have shook this man's hand. What little I know of baking brings me loads of compliments, due to Patrick. Thanks!
You're amazing. I first saw your video on making sourdough bread and was just amazed at how easy you made it seem. The more videos I watched, the more I want to start making my own bread. You have a calming voice and I just love the way you explain the process. I love wheat bread and I can't wait to give it a try myself.
I’m Engy from Egypt
I really love baking bread because of you
Love bread🙌🏻Very Thankful for these Awesome videos!
Patrick... I love all your bread videos. They are truly inspiring and creative, and easy to follow your instructions! Thank you so much for everything!
I have done this recipe now on and on again.. it maybe the best ever recipe for spelt ever.
Please do share it and do it, especially for elderly people, weak people, homeless people. It give them so much for a little work. It is divine.
Excellent tutorial very informative
Today I made these recipe. The outcome was outstanding!, thank you very much for all your tutorials, greetings from Mexico! 🙌🏻👌🥳
Lovely bread made by a master baker. The instructions are simple and easy to follow. I've made countless loaves and they always come out perfect despite occasional missteps.
Wow! This was comprehensive! You are a real pro! Thank you so much for this!
Its pretty great that you responded to the comments on previous videos by cutting the bread at the end of the video.
This recipe is my favorite. My wife got me a stand mixer last year and I make bread with it as often as I can.
Well... I came to double check I was making my starter correctly...five videos later I’m still here. Really educational channel! Cheers, Patrick.
Patrick, I only discovered you yesterday, and I have already learned so much! My last loaf of bread turned out so much better! I'd love to see you wit your own channel, and I can't wait to see more! Thanks for dispelling the myth about sugar in the warm water. I had no idea!
just finished first loaf and it is amazing!!!! I used all spelt flour to feed my starter and used half spelt and half white for the loaf. I like to prove it overnight for digestability...I do notice a difference. Buffalo, NY has cold mornings now so the dough didn't rise as much as I thought it should but it didn't matter...the loaf looks great. I cooked it on a pancake griddle with the pan for water below and that is so much easier than using the heavy dutch oven I have. I am really enjoying this....THANK YOU!!!!!
You can use your oven like a proofing box. Position a rack on the lowest rung and the other rack on the middle rung. Place an empty cake pan or casserole dish on the lowest rack. When you are ready to proof your dough you can place the dough bowl on the middle rack, and just add boiling water to the empty cake pan. Keep the oven door closed. The oven should be 'OFF' the entire time. I'm not sure how well this will work for overnight proofing, but for doughs that need to be proofed for a few hours this method works great.
Karen, did you use starter to make this bread? How much for this receipt? And water?
Tried this one today. Just so easy and the taste is just so yummy
Just baked one loaf in a loaf pan - as a test. It turned out perfectly and is so darn delicious! Will have to bake another batch tomorrow.
Thank you so much for this recipe and I look forward to trying more of your recipes soon.
I just baked off a sourdough version of this, and I like it even more than the yeast-bread version. This is a great recipe.
I used a 10% inoculation ratio and dropped the treacle (just to learn the natural flavor). I increased the dough weight slightly so that I ended up with two two-pound loaves. I fed the starter, then made a leaven the following morning. I did a one-hour autolyse, then four 30-minute rest/stretch-and-folds. Then a bulk rise of about two hours (until 50% growth). I then divided and shaped the loaves, put them in their loaf pans, and refrigerated them overnight. I baked them off the next morning in a 450 deg F oven for 15 min with steam, then 400 deg for another 30 min, then took them out of their pans and baked another five minutes to crisp the outside.
Absolutely DELICIOUS!
Thank you, Patrick, for inspiring my favorite sourdough recipe ever.
Thank you so much. You shared alot with us. I learned so much in just this one video from you.
I now love making bread because of you and your way to venerate making it 😁. Thank you
Thank you so much for this tutorial ! My breads were super dense before I found this video. I love the fact that you make it seem so simple in a very humble way. I love making bread but I have never been so excited by the result. Thanks again :)
You are awesome Patrick. Tried a lot of your recipes they are brilliant !!
Patrick is the best one.. i hope soon he has his own channel... Love you Patrick
Thanks Patrick I've tried making a few different types of bread using your techniques with so far excellent results, very easy to follow, really worthwhile thanks again.
I love your presentation Patrick.
It looks fantastic! Can’t wait to prepare it. Thank you!
I really have so much to say but, I want to resume all my feelings telling you that I LOVE ALL THE THINGS YOU DO. THANKS FOR SHARING YOUR KNOWLEDGE AND PASSION FOR WHAT YOU DO
The bread and technique are as beautiful as the view of the motherland out the window.
This better be a longterm thing, these videos are wonderful! you guys should do baguettes !
They have a baguette video already. Just check it in the channel´s playlists
Love your tutorials, could watch them all day long! So simply explained yet with details! And do not get me started about the lovely accent. Best wishes!
so very, easy to follow and has helped me overcome so many errors, its been more useful than books that i've read, thank you for taking the time to share your knowledge and experience its very much appreciated.
Thank you for this video! I have just spent the last 3 days looking at bread cloches and casserole dishes at ridiculous prices and wondered about the humble Pyrex one and how to get the bread dough from basket to cloche! Now I’m off to Tesco to pay £9 for one! Thanks again!
Patrick u are the best teacher ever
Yes indeed James C I concur the best tutorials on TH-cam. Learnt heaps and less failures with bread making.
Best vids on youtube right now! Keep them coming!
Hi Patrick, how can I replace the fresh yeast with spelt sourdough starter? Thanks for all the great videos
I follow you..love all your tutorials. Thank you for your time to doing such a wonderful videos and so well explained. Thank's to you I'm making my family bread!
Every video I watch of his I learn several new amazing tips. Great teacher!
I simply love your videos! Wonderful!
Love this. I use treacle often, the flavour and colours are just divine. I've never made 100% spelt though, must try.
Thanks so much for all the great advice, my bread is amazing now, I get lots of great compliments on my loaves. Many thanks 👍
He explains everything so beautifully.
Great content! I will be making this bread at the weekend.
Made this today with honey and quick dried yeast subbed in - it came out soo good! Thanks for the recipe
You explain the process so clearly, thank you!
Bought some Trecale, ground my fresh spelt from berries, and am so excited to try this recipe! Thank you for the lovely lesson. Much appreciated.❤
How did it go?
I tried it and it's amazing!!!! Thanks for the recipe
Thank you for such good instructions and nice video!
Bread-making as pure art 🍞💙
Made this with organic white spelt flour as it was all I had. It has a wonderful crust and so full of flavour. Love these videos. Hope to see some more soon :-)
Thank you for explaining so simply. I have made 2 sourdough breads and they are a success. Only problem now is my family expects me to bake bread more. I'm about to make my 3rd. Grazie.
Patrick's wife smiles every day of the week
Awesome as always I got your book from Amazon yesterday ! Bread revolution
The recipe accessed through the link above has 700g of strong white flour listed instead of the spelt flour. Anyway, that apart, great videos; unpretentious, and very clear presentation. Thanks for imparting your knowledge and experience!
Hey thanks a million for the heads up we have now amended the recipe it was a typo our end!!
I'm going to try that! Thank you so much for this, once again, amazing bread tutorial!
That's a great tutorial, thank you. It led to me binging on your videos, and also promptly buying a bag of spelt!
If I double up the recipe would it change the baking time?
I keep getting déjà-vus when you say "if you keep adding flour the dough will quite happily absorb it". It's virtually in every video XD
Yea and "everyone s got a casserole dish kicking around at home"!!
These videos are so helpful! Great content.
Patrick needs his own channel
Great video! I love the way Patrick explains everything. Can you also usa a sourdough starter for this type of bread?
Thanks so much for this and all your videos! They have allowed me to bake my own breads :) Could this recipe be adapted for use with a sourdough starter rather than baker's yeast?
you make it look so easy, and yummy!
Thank you, Patrick!!!
Excellent tutorial, especially for a newbie like me! I love when myths are debunked. I would really appreciate this recipe as a sourdough. 😉 ❤
Going to buy spelt flour this morning ❣️ this bread looks wonderful
Beautiful bread.
Love your videos....you make it look so easy. Thanks for sharing.
Best videos on you tube... thanks so much.
From Portugal,
Best regards,
Lina
Patrick rocks✊🏻
Best&Easiest Bread Making (I found) on TH-cam!
Love these videos. Any tips on working with sprouted whole grain flours? I am finding that I end up with a wetter dough.
Patrick, thank you for your lovely videos, I learned a lot from you. It was you who inspired me how to make my own sourdough and it worked. I just need some clarification. In this recipe, if I want to use a sourdough starter instead of yeast, what is the proportion of water-to-flour-to starter? Thanks in advance!
Exact same question here @Patrick
Late reply but I hope this helps somewhat:
You want to use 20% of your flour weight as starter so in this recipe it would be
700 x 0.2 =
140g of mature starter
For me, i don't adjust the water in the recipe at all and the bread still turns out great (might be wetter than whats seen in the video of course)
@@FurryMassMadness Thank you! That really helps.
This looks so good! I´ve tried making 100% spelt sourdough but it doesnt come out as good as I´d like so I think I will give this a try.
Im from the netherlands.
I've had it with the bread from the supermarket. 🤨. I eat toast now. the video's i saw from u making me think that i can do this.
I need to try making my own bread.
When u cut that bread... Ooh i wanted to take a bite.😯
We want more Patrick!!!
Thank you for the great recipe, do you have one for wholemeal French bread please?
Another one to try....I love these videos!
Simply amazing ,I think Gordon Ramsay needs to learn from you without cursing anyone 👏👏👏🙏🙏🙏
nobody there to curse
Love your bread videos. Can you post one on Irish brown bread?
Love your videos! What kind and brand of ovens are you using? Look awesome to use!
I love these videos they are so concise and learn a lot, the bread
always looks fantastic!!! - Quick question how do you go about proofing
your bread at home when the temps have dropped during winter? I find
sometimes I am baking sourdough that isn't really quite there..
Brilliant Patrick. Thank you.
Nice video from Patrick once again. Can you add the written recipe and include how much starter would be needed in place of yeast? Thanks!
A link to the written recipe has been added to the video description :)
I would love to know that as well?
Mooooore !!
Am I the only one who noticed that Patrick was using two different bowls to rest the dough- I mean popping the dough into a silver bowl and takjng it out from the plastic one... or maybe just making two batches of bread at the same time... great tutorial by the way - I love the passion for bread and the way of simple explanation step by step :) Great videos - all of them
That's the magic of videos! He got some dough ready ahead so he just whipped it out and showed us what happened after proofing.
Yup, what Carmen said! At one point you can see that he places the one bowl aside and brings in the already proved dough straight away. He had two lots of dough proved to different stages for the sake of a nice condensed shooting schedule :) He's nice like that ;) It's like the old "here's one I made earlier!"