Easy Speedy Home-Made Bread!
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- เผยแพร่เมื่อ 24 ม.ค. 2024
- This is a super simple and efficient baking method that uses instant yeast and very little of your time. Try it out and enjoy the benefits of always having a stock of fresh dough ready to use any day of the week!
View the complete recipe by visiting our BLOG below:
rebelchefhome.com/?p=1081&pre...
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I like this video. Gets right to the point and not a lot of unnecessary talking.
At 71 I'm still too iffy to make bread. I'm watching, love from Australia 🇦🇺
absolutely impressed young lady, will do as I’m told from your video, let the good times roll!
Thank you for sharing .... 🤗🤗🤗👋 ... Can't wait to try it ..... Great ...🤗🤗🤗❤️👍
I just bought and used that Danish tool. I love it. I was amazed at how well it worked.
Isn't it amazing?! I was blown away by how well it works too, it's quickly become one of my favorite kitchen tools. I'm glad you like it too
I have finally found the perfect video. Love the idea of storing the dough!!
So many great tips! Thank you!
Love this video! Thanks for sharing!😊
Very nice, I learned a lot from this video! Thank you!
Glad to hear it!
Great video! Very clear instructions.
Glad you enjoyed it!
Wow! I'm hooked. THUMBS UP!!!
I’m making this now!!! Fingers crossed
Agree.... Ty so very much !!! ☺️
Love this recipe. Thank you. One question? If I make the dough and want to use it the same day rather than store in fridge, I would put in loaf pan and do my second rise immediately?
We see you, Martin!! 👀 Excited to try this out!
Looks amazing. Can’t wait to try it. I’m surprised there is any sugar to activate the yeast. I’ve always hear you need it. Nice to see a recipe that doesn’t
Love this book, this is a wonderful video and so well explained.
Thank you so much!
You know you're the one who told me to get this book!!
👍Incredible Job! 🙂 Stay blessed! 👍 Keep it up! 🙂 God bless you abundantly forever 🙂 Enjoy amazingly blessed life 🙂 Stay happy and well protected. HAPPY NEW YEAR 2024! 🙂💐🥧🍬🍩🍪🎂🎂☃🎁🎉🎍👍👀🙂
Great demo of this method. Thank you!! new sub. ❤
Awesome! Thank you!
I love your video, it was very informative. Thanks for sharing. Also, one more thing. Can you do the same thing with whole wheat flour, or is it harder? Thanks again
Thanks very much! yes, you can bake this with whole wheat flour but you will need to use more water. About 2 teaspoons extra water per cup of whole wheat flour you swap- good luck!
Thank you so much for all your information.
You are amazing ❤❤
Thank you for sharing your time and talent ❤
thank. you so much for this kind comment!
Once the batch of dough is ready for the frig, can it be shaped and baked?
Yes- once you have bulk fermented for the initial two hours you can either shape and bake right away or store in the fridge for up to 2 weeks
I have another question for you. Can you add some honey in with the dough mixture if you want it to have a little sweetness? Thank you
Yes that shouldn't be a problem
I really enjoyed your video, but I wondered what size loaf pan you used for the sandwich loaf.
thanks so much! standard size- 9x5
Nice bread. How many grams is that for the ingredients? Grams is universal, working with spoons or cups . . . . ?
Sure! Again, this video is intended to make bread baking as simple and attainable esp. to people who are put off by all the extra steps and equipment needed to do it 'correctly'
Master Dough (in grams)
680 g lukewarm water
10 g instant yeast
25 g kosher salt
910 g AP flour
Cheers!
Hi - what is the name of the book that you were referring to? Thanks.. Love from Canada
It's called The New Artisan Bread in 5 Minutes a Day
How many loaves does the complete batch of master dough make? You make this look so easy...
Thank you! One batch of master dough yields my family two large loaves or 3 smaller ones.
I've been watching a ton of bread making videos and baking bread for the first time the past few days. Most do not do the water in sheet pan/steaming method. I wonder if it has a real affect on the bread. I saw another video that discussed the tearing you showed and they said it was due to not letting it rise enough or letting it rise too much (I forget which).
Hello! I am far from a bread making expert but I do know that (like most things in the kitchen) there are several different avenues/approaches that all work great! All I know is, when I add the water to the preheated sheet tray, I get a perfectly un-torn sandwich loaf. Thanks for watching!
The reason your bread is tearing is because you are not keeping it covered as it rises. The top of the dough dries out and forms a thin crust that provides too much resistance when the bread expands in the oven. Keep your dough covered as it rises. You are noticing this less when you add water to the oven, because it softens that crust you formed. We add water to the oven to keep the dough from drying out as it expands, and to help give the finished loaf a nice, crispy crust.. Put your pan (with water) in when you turn on the oven to preheat and the water can heat up with it, providing nice humidity. If you want to access the "spring" that every bread video on youtube talks about, it is better to have a water bottle to mist the insides of your oven when the bread goes in. Spray the sides of the oven to immediately create steam and close the door. This is in combination with your sheet pan. Get yourself a scale and get used to weighing your ingredients to secure consistency in your results. Have fun, you're doing great.@@RebelChefHome
Thanks I appreciate all the info! I do use a scale for making lots of breads, this video is specifically made for those who are intimidated by the standard bread making process and are looking for a simpler way to get started. Thanks!
I started baking bread regularly late last year (2023) and into this year. I found that it does not have to be an exact science, that the dough and method is very forgiving as long as you get it close each time (I have watched a LOT of Steve's No Knead Bread videos).
I LOVE your video for all of the tips you shared, for the bulk dough idea (genius!) and your straightforward delivery. Your loaves looked amazing. @RebelChefHome
this is what we call misinformation. Not being exact and no knead approach are not related in any way. The making of bread has been around for a lot longer than you and I, and we know everything we can about it. It is an exact science. If you make the same recipe many times over, then you don't have to weigh or measure as much if you are confident enough to be close, but you won't be consistent. In order to have a consistent product, you need to be consistent. "This loaf is not quite as good as the last loaf" should not be something you ever have to say. Master bakers who have made bread thousands of times in their lives still weigh their ingredients each time they make it.@@wrylife57
You are talking too fast. wow. How do you expect us to watch, take notes,.....the BREAD
looks good...BUT YOUR DELIVERY....NEEDS UP DATE....PLEASE
Yep! I'm a fast talker, this channel won't be for everyone. Also this is why we attach a link for the recipe so you can go at whatever speed feels good for you!
Everyone is different; I didn't think she talked too fast at all!! Some creators talk too slow for me; my brain processes rather quickly, so when someone talks slow, my brain is already into the next week and I can pretty well gauge what they are saying next. With that said, she did advise there is a link in the description. Enjoy! I know I will!!!
Thanks so much Donna! Let me know how you like the bread!
@@RebelChefHome Will do!!
Speaking speed was fine for me. TH-cam has a feature where you can slow down the speed of the video. Adjust that to your liking and problems solved!
Take your rings off when you cook, that's disgusting...
Not the channel for you it would seem! See ya!