the Vinegar makes the Yeast works intensivier and moist but we use only just a litle Yeast for more time to Resting in room Temperature. and i praktice always my Bread with Vinegar.I recomended this.
The bread looks so beautiful.. and I am sure it tastes delicious. I live in California and I have not ever seen 9% vinegar. Where may I get the 9% vinegar?
Lighting + video camera on "auto exposure mode" adjusting accordingly. When his hands look darker is also when there's white baking paper filling most of the image, causing the light meter to think there's more light than there is and stopping down the aperture/exposure, causing his skin to look darker. In the parts when his skin looks lighter, most of the image is the dark table top which causes the aperture to open up to let in more light, resulting in his skin looking lighter. Cameras on auto mode try to average the tones of the image in the frame to make everything "medium tone." So, when there's a lot of white/light/bright, the aperture gets smaller to reduce light and try to make the whites more medium tone. When there's a lot of dark tones/colors, the aperture gets bigger to let in more light to make the dark tones more medium tone. These adjustments affect everything in the image, resulting in his medium skin tone to get lighter or darker accordingly. More than you wanted to know, right? LOL
A tablespoon of yeast?! I use half a teaspoon for a similar amount of flour (no knead bread). I use 400g flour, half teaspoon yeast, 1 teaspoon coarse salt, 350ml water. That's it for a basic white loaf: flour, water, salt and yeast. Although I often add mixed seeds (sunflower, pumpkin, flax & sesame) to the dough and on top and cracked wheat (steel cut wheat berries) to the dough for a multi seeded loaf. I have never added vinegar so I cannot comment either way on that except to say I see no reason to add it and also I would be worried about it negatively affecting the taste, but that's just a guess..
Yes, I've tried it in this and a few others. The taste of vinegar is the least desirable ingredient I've ever experienced in bread made with it. @@essie491
we put vinegar in pie dough and in bread. always have, white vinegar only and it cooks off. make sure you aren't using cleaning vinegar or too much vinegar it doesn't need much 1/2 tsp.
Thumbs down on this bs. I have seen vinegar listed in the ingredients of a sourdough bread once at a chain store and had a good laugh. I'm sure its sour but it hasn't got the taste of real sourdough which takes learning the nature of your culture and the skill and patience to create a great loaf of bread with that knowledge. If vinegar worked why would people maintain a sourdough culture for thousands of years? I have one that is at least 200 years old that I make great bread with white and whole grain flours. My taste buds aren't fooled by this trick are yours? Depending on high protein levels and freshness of the flour as well as handling and timing to properly bring the creation of a great loaf of bread isn't just science,its art.
In the video they added teaspoon of vinegar instead of bread improver which contains a lot of chemicals, not for it to taste like sourdough. Natural bread improvers include 1/4 teaspoon ginger and using the water you boiled your potatoes in. warm the water before adding it to the bread flour. Use same amount of potato water as would using ordinary warm water or milk
the Vinegar makes the Yeast works intensivier and moist but we use only just a litle Yeast for more time to Resting in room Temperature. and i praktice always my Bread with Vinegar.I recomended this.
The bread looks so beautiful.. and I am sure it tastes delicious. I live in California and I have not ever seen 9% vinegar. Where may I get the 9% vinegar?
Nice looking rolls👍
Thanks 👍
❤ Looks amazingly delicious... thank you for sharing this ❤
❤️🌹thank you so much 🌹❤️
You need some bigger bowls! Kidding aside, great recipe. I'll have to try this next time.
So nice!!
They look great! I'm going to try this recipe
thank you so much 😊😊😊
Has anyone tried? Looks like a great recipe for burger rolls/bun?
👌 looks delicious 😋 😍
thank you so much 😍😍😍
You need a bigger bowl.
can you post the entire recipe in the description? I see I'm going to have to convert your measurements
Felicitări mestre !!! Din România !!!
Grazie mille per il tuo apprezzamento nei nostri confronti e per il tuo supporto al canale 😍😍😍
Very nice bread I would try making it
😍😍😍
Curious how this will work with only ferment (sourdough)
Is the knead board/table ok? Looks like there are full of rashes or is it a design? i like the recipe, thank you.
It's called a pink granite kitchen countertop...
Looks like granite. Very common in USA.
looks good but maybe try adding oil after the vinegar as it tempts to hinder the yeast multiplication.
thank you so much ❤️🌹❤️
Did your professional baker also tells you to use rusty table?
😆
It's called a pink granite kitchen countertop, perhaps consider increasing your knowledge instead of hating on some guy making bread
الله ينور يا باشا
شكرا يا غالى 😍😍😍
Looks great but what happened to your hands they changed colour or was that the bread dough 😮
Lighting + video camera on "auto exposure mode" adjusting accordingly. When his hands look darker is also when there's white baking paper filling most of the image, causing the light meter to think there's more light than there is and stopping down the aperture/exposure, causing his skin to look darker. In the parts when his skin looks lighter, most of the image is the dark table top which causes the aperture to open up to let in more light, resulting in his skin looking lighter. Cameras on auto mode try to average the tones of the image in the frame to make everything "medium tone." So, when there's a lot of white/light/bright, the aperture gets smaller to reduce light and try to make the whites more medium tone. When there's a lot of dark tones/colors, the aperture gets bigger to let in more light to make the dark tones more medium tone. These adjustments affect everything in the image, resulting in his medium skin tone to get lighter or darker accordingly. More than you wanted to know, right? LOL
A tablespoon of yeast?! I use half a teaspoon for a similar amount of flour (no knead bread). I use 400g flour, half teaspoon yeast, 1 teaspoon coarse salt, 350ml water. That's it for a basic white loaf: flour, water, salt and yeast.
Although I often add mixed seeds (sunflower, pumpkin, flax & sesame) to the dough and on top and cracked wheat (steel cut wheat berries) to the dough for a multi seeded loaf. I have never added vinegar so I cannot comment either way on that except to say I see no reason to add it and also I would be worried about it negatively affecting the taste, but that's just a guess..
I'm still unclear what the vinegar is doing. And one trick my mother had was adding some crushed vitamin C or lemon juice. It boosted the yeast.
Acid denatures proteins.
What does that mean? @@billymorgan4611
it does not boost the yeast.
adding vit c or lemon juice strengthen the gluten structure so the bread can hold more volume.
@@brainslug2k8 why not using Good high protein flour instead?
@@shweshwa9202 sure you can do no problem still the vit c will make the structure of the developed dough much stronger then without.
Vinegar also adds a lot of flavor too
The worst flavor, in my opinion.
@@reneemarielong6798 that's your opinion. I've made it with and without vinegar and I prefer the taste with vinegar.
Exactly. I have as well, and I prefer not.@@hoodedcreeper2465
Para que sirve el vinagre?
Because vinegar helps in swelling the dough and making it high and makes the bread soft and fluffy.😍😍😍
Wow wow wow I really love it 🥰
thank you so much 😍😍😍
Whats the sense of vinegar in the dough if you already put the sugar
google it!
Lactate and acetate are close. Yeast dont make either.
اللة ينور عليك يا فنان ياابو عمو ❣️❣️❣️
شكرا يا باشا 😍😍😍
is there the written recipe?
😍😍😍
@@weirdrecipesforcooking4842 Guess not...
Why not use regulR measuring spoons? Eating spoons are not accurate.
Unfortunately here in the US they only sell 5% vinegar
Where in the world to find 9% vinegar 😮
Baking soda and vinegar, yeah. I don't get what's new about this?
Where's the baking soda?
Why don’t you post the ingredients,please?
Why don't you watch the whole video and jot them down?
Hold music for daycare.
There are so many things wrong here I don't know where to begin.
Vinegar makes your bread smell awful. It's a terrible dough conditioner.
No thanks. I'll take the real homemade bread.
His arm hair.😕
This ia the hands of real bakers....they know what they're doing.....just look at how they do it...u'll like it more😂
@NicanorJorgeJrJorge Really? Spilling flour because the bowl is too small? Professionals don't waste.
*These are (the hands)
Most humans have arm hair, welcome to earth
Nooooooo.
When did he add vinegar i did not see it
Using vinegar is hardly a secret. It’s common and widely done. Stop acting like you have some great secret. So arrogant.
"Just add vinegar" = just destroy the taste.
How so??? Explain!!😮😮😮 did you try the Recipe???? I'm just asking. Have a blessed New Week.😊😊😊
Yes, I've tried it in this and a few others. The taste of vinegar is the least desirable ingredient I've ever experienced in bread made with it. @@essie491
Have you tried? I'm asking because I never tried.
Oh yes, I've tried! I personally find the taste nasty. @@JulphikarSarkar
we put vinegar in pie dough and in bread. always have, white vinegar only and it cooks off. make sure you aren't using cleaning vinegar or too much vinegar it doesn't need much 1/2 tsp.
...and, if you take the ring off your finger, you can even bake these rolls in a sanitary, professional way.😂
It goes in the oven
Ever heard of soap and water?
Thumbs down on this bs. I have seen vinegar listed in the ingredients of a sourdough bread once at a chain store and had a good laugh. I'm sure its sour but it hasn't got the taste of real sourdough which takes learning the nature of your culture and the skill and patience to create a great loaf of bread with that knowledge. If vinegar worked why would people maintain a sourdough culture for thousands of years? I have one that is at least 200 years old that I make great bread with white and whole grain flours. My taste buds aren't fooled by this trick are yours? Depending on high protein levels and freshness of the flour as well as handling and timing to properly bring the creation of a great loaf of bread isn't just science,its art.
In the video they added teaspoon of vinegar instead of bread improver which contains a lot of chemicals, not for it to taste like sourdough. Natural bread improvers include 1/4 teaspoon ginger and using the water you boiled your potatoes in. warm the water before adding it to the bread flour. Use same amount of potato water as would using ordinary warm water or milk
Its not for it to be sourdough 🤣🤣🤣🤣 do yourself a favour and don't let anyone know how backwards you are please 😮🤦♀️
I saw some one add vinegar to prata dough
It has nothing to do with adding a sour flavour. It relaxes the dough to increase extensibility.
I wondered the same thing! But, the Amish add vinegar to pie dough. I always wondered why and I still don't know!
The hand tattoo...were you in prison?
Probably "baking bread with intent"! 🤣🤣🤣🤣🤣🤣 Thought I'd try and brighten up this, sometimes, toxic thread!
People from GOA, India have this tattoo on the right hand just below the thumb.