Thanks for the easy instructions. I'd never made bread before and loved this - it tasted exactly like Ciabatta bread, although I turned the dough into six oblong rolls rather than a loaf. Edit: Used the recipe again yesterday, a lot more yeast was needed due to cooler temp, and heavy rain. lol
I love butter then thick cheese slices on the fresh bread, I was bad at pastry but good at bread, I loved making and eating the fresh hot offering!!! Stay safe...Steve...
I love the smell of bread baking on my boat. This looks like a simple recipe and I hope my results look as good as your, I can't wait. Thanks for sharing.
Always nice to see you dear, even when you are creating a loaf of fresh bread! It must be miserably hot & humid there because I noticed the sweat dripping off your nose! Hoping that the new motor will be delivered sooner than later, especially after it “missed the boat” before.
Hi! Tips from a grandson's (myself) master baker whose skills were tought by the baker himself: use less flour on the board, because it can and it will harden your dough; bakery is not an exact science, of course, but you should know that the water/flour ratio should never exceed 64% (that is: 64% of water for 100% of flour; the so called San Francisco bread style uses 70%, but it reauires more technical skills), especially if you are using industrial type flour (i.e. bleached white flour). You must let your dough grow longer if you are using less dry yeast than recommended unless you are baking in a hot climate, as you are, and this is a major parameter to take into account. When "mixing", never cut the dough, because you are destroying what is the core nature of bread making, that is: construing the gluten network that will hold the gazes produced during fermentation; and this construing is your prime goal. I do not know the technical terms in English, but what is sure is that the technique you are using is well known, but needs a little bit of improvement. Remore the gazes from the dough after the first hour, and letting it sit for at least another 40 minutes before forming your bread will surely improve the texture and the taste of the final product. After you have formed your bread, let it grow for another 30 minutes, more or less. Always assure the dough to rest between each and every of your interventions on the dough. In normal conditions (24 C degrees and 55% humidity) dry yeast has a "production" time limit of approximately 2h30. Since you are using very little, this time can be expanded without any forseable problem. Finally, why not try to develop your own yeast, usually called "sour dough" by fermenting your flour and nourrishing it regularily? The taste of the bread will be improved as well as it capacity to last longer. But use organic flour for it and for your bread as well: better for your health and for the planet's too.
Glad to see ya eating you need to gain a little wait girl I mean your gorgeous but a little light in weight dept love ya watch all the time have fun out there good luck
Looks great, but can you 2 resist eating it before you "spoil your dinner" ? ( My Mom's usual question when we tried to snack on something instead of waiting for dinner ! ) At least you ran beforehand and got an arm workout from making it, no wonder you stay so beautifully slim !
That is not easy……In six hours I have to make the bread, make a mess, stretch for a run, fold the bread, go for a run, fold the bread, drop sweat in the bread, fold the bread, get rid of the flies, watch it rise for 2 hours, then cook it……lol…looked great…..Food Network look out
Nothing says sailor like your super precise measurements!
Hey Cutie!! Love your shirt!! Gen X rules!
haha love the running shots! Almost thought I was watching a Nike ad...
“Around mix and then squish squish squish“, wow for a minute there it was like I was watching Julia Childs.😁 you need to have some of these though🍷
Nothing feels like home more than the smell of fresh baked bread just pulled out of the oven.
Ive got the missis laid up after a leg operation,Im going to surprise her and make some bread,that looks easy.
Talented sheila aye! Looks yummy.. Cheers 🥂
Thanks for the easy instructions. I'd never made bread before and loved this - it tasted exactly like Ciabatta bread, although I turned the dough into six oblong rolls rather than a loaf. Edit: Used the recipe again yesterday, a lot more yeast was needed due to cooler temp, and heavy rain. lol
Love making Bread, just bought a Dutch Oven. Thanks for the recipe. Have fun and Stay Safe
I don't have any idea where you came up with a baking video, but I would follow you to the ends of the earth to watch more.
A clear baggie of water hung in the companion way, some people put a penny in it, will keep the flies out.
Your bread looks very yummy.
Oh boy I'm going to try this. I didn't know making bread could be so easy.
The best part of bread out of the oven is the 200 gr of butter you put on the end stub of that first cut!
HaHa! That level of measurement is right down my alley.
Damn..must be tasty..one day will try...
This looks really yummy thanks for sharing
I love butter then thick cheese slices on the fresh bread, I was bad at pastry but good at bread, I loved making and eating the fresh hot offering!!!
Stay safe...Steve...
I love the smell of bread baking on my boat.
This looks like a simple recipe and I hope my results look as good as your, I can't wait.
Thanks for sharing.
I've gotta try it! Thanks.
Brilliant!
As it happens, I'm proving my bread ready for the oven... Yours looks fresh and tasty...
Wow!!!
Bread looks good. Are those biceps I see on you now? 💪🏼?
YUM!
Good recipe! 😋Very simple and easy to make! Thank for sharing! 🤗
Lucky there never ended up some surprise raisins (flies) in the bread :D, but looked damn yummy
You forgot the butter! Nothing like butter melted on fresh, out of the oven, bread. Gonna definitely try your recipe Sunday. Thanks!
i am not interested about bread making at all but your T-shirt definitely deserve a like!
Whoa! I thought baking was pretty exacting…”Measuring Cups” are important…But what do I know anyway😜 Continue to Stay Safe & Enjoy 😎
It’s nice to see you do something besides fix the boat 😄😄 You’re in good shape because you work at it.
Job well done
Could you use that as a pizza crust too? I hope you got that fly! It was annoying me and I'm not even there lol. I hate those things! Take care.
Easy recipe is best as I have little in way chef skills , haute cuisine for me are pancakes .
Always nice to see you dear, even when you are creating a loaf of fresh bread! It must be miserably hot & humid there because I noticed the sweat dripping off your nose! Hoping that the new motor will be delivered sooner than later, especially after it “missed the boat” before.
Look at those guns💪cheers ledgend.😜
You don't seem to be your usual self in this one. Hope all is ok. Marcus, UK. XX
Thought for sure Louie was gonna end up in that loaf
How much fly dung do you put in your bread?
whole wheat flour?
Very delicious but next time with seeds please
👍
Hi! Tips from a grandson's (myself) master baker whose skills were tought by the baker himself: use less flour on the board, because it can and it will harden your dough; bakery is not an exact science, of course, but you should know that the water/flour ratio should never exceed 64% (that is: 64% of water for 100% of flour; the so called San Francisco bread style uses 70%, but it reauires more technical skills), especially if you are using industrial type flour (i.e. bleached white flour). You must let your dough grow longer if you are using less dry yeast than recommended unless you are baking in a hot climate, as you are, and this is a major parameter to take into account. When "mixing", never cut the dough, because you are destroying what is the core nature of bread making, that is: construing the gluten network that will hold the gazes produced during fermentation; and this construing is your prime goal. I do not know the technical terms in English, but what is sure is that the technique you are using is well known, but needs a little bit of improvement. Remore the gazes from the dough after the first hour, and letting it sit for at least another 40 minutes before forming your bread will surely improve the texture and the taste of the final product. After you have formed your bread, let it grow for another 30 minutes, more or less. Always assure the dough to rest between each and every of your interventions on the dough. In normal conditions (24 C degrees and 55% humidity) dry yeast has a "production" time limit of approximately 2h30. Since you are using very little, this time can be expanded without any forseable problem. Finally, why not try to develop your own yeast, usually called "sour dough" by fermenting your flour and nourrishing it regularily? The taste of the bread will be improved as well as it capacity to last longer. But use organic flour for it and for your bread as well: better for your health and for the planet's too.
Where in Mexico and what's cost of slip? I'd like to escape 45 latitude come December, have sailed but only lakes in pocket sailboats,
in the environment you are in i should think sourdough would be extraordinary
Glad to see ya eating you need to gain a little wait girl I mean your gorgeous but a little light in weight dept love ya watch all the time have fun out there good luck
Looks great, but can you 2 resist eating it before you "spoil your dinner" ? ( My Mom's usual question when we tried to snack on something instead of waiting for dinner ! ) At least you ran beforehand and got an arm workout from making it, no wonder you stay so beautifully slim !
Hmmm, most sailors make moonshine with yeast 🤣
Looks like you have no trouble finding a warm place for your bread to rise...
Hey Dr Sheddy what's happening u look distracted hope everything is going to plan mate chin up you'll be out of there soon 🇦🇺🐳🐙
this is why God invented supermarkets ...
Don't think that bread is Keto friendly, but obviously you do not need Keto.
That is not easy……In six hours I have to make the bread, make a mess, stretch for a run, fold the bread, go for a run, fold the bread, drop sweat in the bread, fold the bread, get rid of the flies, watch it rise for 2 hours, then cook it……lol…looked great…..Food Network look out
Wow the longest easy recipe I’ve ever watched 😂. Try the 3 step recipe, same ingredients 1/10 of the effort and time.
Will look it up! I have tried so many recipes and this was by far the easiest and quickest as far as 'bread' went that actually tasted good
Not just a pretty face
Sorry, it is not simple...🤪
You bake like a guy, nice to see