I love you. You have been so helpful and don't perform like others. Straight info. I have beautiful starter for the first time by following your advice.
Ty, excellent, I have been making sourdough bread almost 2 1/2 years your video is so concise summary of what I’ve learned, Excellent video the way you explain everything
I have seen several videos of yours, but this one is formidable, you deliver a master class on how to proceed in the preparation of bread. I have been involved in learning about sourdough bread and everything I have seen and read in three years of research is a sum of closed compartments without a continuous flow from start to finish, even more, surprising when your exposure has almost no noticeable ¨seams,¨ and you do it with a perfect sweep, leaving behind no important detail to mention. In summary, a young boy is teaching an older man, making use of a presence that only many years of the profession give. One suggestion: pay attention to the sound of your video and you´ll notice how you overuse the word "so."
Longer proofing = bad for tall airy bread, BUT it is great for flavor and easily digestability. There are trade offs, neither is better than the other. Just what you are looking to achieve
Hi! Can I ask where you normally buy your flours? Is Central Milling your go to? Looking for another option bc it's so expensive to ship from them for som reason :( Thanks in advance!!
Great information and very well presented. Found you on the NY style pizza vids. Now here's a serious question, been searching for years on how to bake genuine Nyc style hard rolls. We had a real New Bakery here for decades. The guy died and the secret for those perfect hard rolls went with him. PLEASE if you have any way for the home baker to discover how to bake those rare and delicious rolls.. Crunchy outside - angelic soft inside with such a unique flavor.. Thanks...
I've found that a plastic bag works best, and sourdough will last a week or oven longer when stored that way. Paper bags are too breathable, so they cause the dough to become stale pretty quickly in my experience.
Thank you for this video! I haven't made bread in a long time and I'm trying to get back into it. I'm having trouble with my fished product being a little flat. Question: I have a new oven with a proof setting. Can I use that for my bulk rise? Any tips for using a stand mixer to knead?
Hi Charlie I am new to your bread making videos, and started my own sourdough starter. I am on day 7, feeding twice a day now and my starter is still producing hooch. It has been doing this from day 2. Should I start over?
I’m sure you have figured this out already but the issues with top heat and fan are the same. They cause the crust to build before the bread is done rising. Bottom heat with steam is almost always best. The steam keeps the crust soft until it’s risen, then can be removed for colour at about 1/2-2/3 way done baking
It sounds like maybe the pan was just too small for it, or maybe it was over-proofed. When you say over-rise, do you mean that it over-flowed from the pan, or just that the holes in the dough were too big?
Ah okay, so it sounds like you’ll just need to use a larger pan or reduce the recipe a bit next time. That recipe was designed to make buns, so I’m not exactly sure what size pan you’d need if you’re making a loaf
@@TheRegularChef thank you! also one more question why is it important to use softened room temp butter and not melted butter when making an enriched dough like brioche?
Using melted butter will likely result in a more dense bread since the flour can absorb the liquid. Whereas a softened butter will get distributed throughout the dough without being completely absorbed, so it creates a more light and airy texture.
"For God sent not his Son into the world to condemn the world; but that the world through him might be saved." - John3:17 Jesus of Nazareth died for the remission of sin, including yours, was buried and rose from the dead on the third day. Whoever believes on him has everlasting life in heaven. "For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." -John 3:16.
I love you. You have been so helpful and don't perform like others. Straight info. I have beautiful starter for the first time by following your advice.
Great info that is down to earth without any pretense.
Great explanation of the reasoning behind all the steps that are involved! And that larger bread pan looks awesome. I'm going to have to try that.
Your thumbnails and videos inspired me to try my own starter. Thank you!
Great video. Another downsize to the Challenger pan is the weight. My Dutch oven is giving my arthritic hands enough to deal with.
Bro, I’m so so so happy to discover your channel. DO YOU HAVE A PODCAST?
Ty, excellent, I have been making sourdough bread almost 2 1/2 years your video is so concise summary of what I’ve learned, Excellent video the way you explain everything
Great video, just made your sourdough baguette today, it’s amazing, thanks Chef !
Great to hear, I’m glad you liked it!
I've been having trouble with all sorts of flour based foods. This helps a lot, thank you
Making your sourdough recipe tomorrow!
Awesome, good luck with it!
Thanks!
That was a really informative video Thankyou I learnt a lot 😊
I have seen several videos of yours, but this one is formidable, you deliver a master class on how to proceed in the preparation of bread. I have been involved in learning about sourdough bread and everything I have seen and read in three years of research is a sum of closed compartments without a continuous flow from start to finish, even more, surprising when your exposure has almost no noticeable ¨seams,¨ and you do it with a perfect sweep, leaving behind no important detail to mention. In summary, a young boy is teaching an older man, making use of a presence that only many years of the profession give. One suggestion: pay attention to the sound of your video and you´ll notice how you overuse the word "so."
Love your videos
They have helped me loads
So grateful to you
Longer proofing = bad for tall airy bread, BUT it is great for flavor and easily digestability. There are trade offs, neither is better than the other. Just what you are looking to achieve
►► will definitely keep this in mind!!! Great info in this video! THANK you for sharing!! I want to improve my techinique!!
Why is your course not available? I was ready to buy it
Hi! Can I ask where you normally buy your flours? Is Central Milling your go to? Looking for another option bc it's so expensive to ship from them for som reason :( Thanks in advance!!
When using the mixer to knead dough what is your recommendation for the setting on the mixer (slow vs fast)?
Great information and very well presented. Found you on the NY style pizza vids. Now here's a serious question, been searching for years on how to bake genuine Nyc style hard rolls. We had a real New Bakery here for decades. The guy died and the secret for those perfect hard rolls went with him. PLEASE if you have any way for the home baker to discover how to bake those rare and delicious rolls.. Crunchy outside - angelic soft inside with such a unique flavor.. Thanks...
What is the best way to store the bread after you're done?
I've found that a plastic bag works best, and sourdough will last a week or oven longer when stored that way. Paper bags are too breathable, so they cause the dough to become stale pretty quickly in my experience.
hi! your recipes are great, please consider making a sourdough sandwich bread.
Thanks, I'll definitely add that one to the list!
Thank you for this video! I haven't made bread in a long time and I'm trying to get back into it. I'm having trouble with my fished product being a little flat.
Question: I have a new oven with a proof setting. Can I use that for my bulk rise? Any tips for using a stand mixer to knead?
Hi Charlie
I am new to your bread making videos, and started my own sourdough starter. I am on day 7, feeding twice a day now and my starter is still producing hooch. It has been doing this from day 2. Should I start over?
Love yr explanations. For baking bread, use top n bottom heating or fan mode or both?
I’m sure you have figured this out already but the issues with top heat and fan are the same. They cause the crust to build before the bread is done rising. Bottom heat with steam is almost always best. The steam keeps the crust soft until it’s risen, then can be removed for colour at about 1/2-2/3 way done baking
why is my brioche loaf over rise in the oven as it was baking?
It sounds like maybe the pan was just too small for it, or maybe it was over-proofed. When you say over-rise, do you mean that it over-flowed from the pan, or just that the holes in the dough were too big?
@@TheRegularChef over flow from the pan.
Ah okay, so it sounds like you’ll just need to use a larger pan or reduce the recipe a bit next time. That recipe was designed to make buns, so I’m not exactly sure what size pan you’d need if you’re making a loaf
@@TheRegularChef thank you! also one more question why is it important to use softened room temp butter and not melted butter when making an enriched dough like brioche?
Using melted butter will likely result in a more dense bread since the flour can absorb the liquid. Whereas a softened butter will get distributed throughout the dough without being completely absorbed, so it creates a more light and airy texture.
What if I don’t want to bake better bread
Haha then I guess you don't need to understand the process!
"For God sent not his Son into the world to condemn the world; but that the world through him might be saved." - John3:17 Jesus of Nazareth died for the remission of sin, including yours, was buried and rose from the dead on the third day. Whoever believes on him has everlasting life in heaven. "For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." -John 3:16.
…electric mixer…yeast?…pathetic…
Haha what are you on about? Yeast is one of the core ingredients in bread, not sure what you were expecting...