Based on: iambaker.net/simple-sourdough-bread/#wprm-recipe-container-92027 For 1 loaf: (500g Flour, if using whole wheat you will need to adjust for more water, this video was made with 100% whole wheat fresh ground flour, below is what I do with store-bought flour) 350g whole wheat 150g all-purpose unbleached 300g warm water 170g active sourdough starter 20 grams honey 6 grams salt
1. Combine ingredients in a bowl and pre-mix by hand to incorporate flours and liquids. 2. Knead with a bread hook on a stand mixer set to 1-2 (never higher than 2), knead for 2 minutes at a time with a 2-minute break in between to allow it to incorporate easily. Kneading should take less than 6 minutes on the mixer, probably 15 minutes if doing it by hand. 3. Once the dough is stretchy and doesn't appear wet(add slightly more flout) or crumbly(add slightly more water) transfer dough to a lightly oiled bowl and over with a damp towel. Set bowl on a heating pad to aid in the rise if indoor temps are under 70 F. 4. After 3 hours take the dough ball out and fold it into itself until you form a tight ball, this introduces some stretch to the gluten and helps distribute heat. 5. Remoisten the towel and cover again for 2-3 hours. When it is done the dough will appear larger and when you poke it the dough will spring back some. 6. After the second rise preheat the oven to 450 with the dutch oven inside it so everything preheats. 7. Dust a cutting board or counter with flour. Take the dough out and then pull the dough into itself until it forms a nice smooth top but don't overdo it otherwise, the dough will tear and it won't form a nice shape. If the dough feels to wet add some more flour until it isn't too sticky. When the final boule is shaped dust it with flour. 8. Place dough onto a piece of parchment paper and score the dough as you please. 9. Once the oven is heated (let it heat for an extra 10 minutes after the preheating alarm goes off), remove the hot Dutch oven from the oven. Be aware the cast iron will be very very hot so move quickly and use thick gloves. Open the dutch oven and then carefully lower the parchment and dough into the dutch oven. 10. Place the dutch oven back into the oven and cook for 15-20 mins, bread should have risen significantly and should be beginning to brown. 11. After the first bake remove the top lid and return the pan and bread back to the oven for another 15-20 minutes, the top should be fully browned. A good test is to knock on the top and bottom of the boule and if you hear a hollow sound it indicates that the bread is ready. 12. The most important and difficult step, remove the bread from the oven and wait at least 20 minutes! If you cut in too early the interior won't have time to set and the internal steam will make the bread doughy as you cut into it. Enjoy!
Hmm my grandmother died when I was 17. That woman never bought bread we always made fresh bread every day. I started to make the bread when I turned 14. Few years ago I got a bread machine but honestly l have not used it more than 4-5 times. Because it doesn't work nowhere as good for my taste. Watching you guys made me think of that awesome fresh baked bread smell my husband says it's the best home "air freshener" 😂. Well done both of you.
Honestly, seeing the other side of gardening food is really fun, and you guys are hilarious. Maybe start a "Kev's Kitchen" Episode featuring a recipe that includes food you have grown?
Enraged is too strong a word. You two are providing glorious entertainment! I am a kneader, and that process is a very zen experience. For every 10 bread bakers, there are 200 different opinions on how it should be done. You've got the basics. When it works, you celebrate! When it doesn't, you make croutons. :D That is one Epic loaf! Beautiful.
Jacques's tasting notes were too funny!! "I'm picking up some wheat, and some butter." Dying! And Kevin, your scoring game is on point! Great job to both of you!
Everything here is excellent and I'm super jealous of the fresh grind!! Only two things I'd recommend for your second loaf: 1. Flip your combo cooker upside down so it's easier/safer to load the loaf with parchment paper. 2. Spray some water into the hot combo cooker so it steams, then immediately put the lid on (feel free to spray the loaf directly - you want to add more than you think, but not so much you lower the temp, so don't pour water in). High humidity inside the combo cooker prevents the crust from setting too soon in the first 20-ish minutes, so you get more rise (aka oven spring), then when you take the lid off for 20 final minutes, it dries out the crust at the max expansion point. Let it rest for an hour after to finish cooking the inside (some say on a cooling rack, others say in the oven with the door open to "cure," but in that case, be careful not to burn the bottom). So happy for y'all! Next, do popcorn! PS: after you eat all the butter, do not sleep on dipping oil. Put some evoo in a small bowl, pinch of salt, cayenne, herb de provence, onion powder/granules, garlic powder/granules, etc. But let them infuse for at least 30 min, but this is best if you make it and set aside when you first start the bread. Williams Sonoma at home! Also drink wine. 🍷
From beating your wheat to spanking the dough, laadahmercy! LOL. I laughed really loudly at that dough spanking scene. This video did not disappoint. I learnt a lot from this (as always) and laughed a lot. Beautiful bread! Fantastic job, Bread Bros! Thank you.
Giving the loaf a good spritz with water before putting it in the oven helps to give you a nice crusty exterior while helping to maintain a soft moist interior.
I put a cake pan in my oven on the lowest rack, pour boiling water into it and put my proofing bowl in the oven on the higher rack so it's a little warmer and humid. I leave the pan of water it in there (topping up if needed) through the preheat and the bake to add humidity.
Brush a raw scrambled egg wash all over the loaf on the last rise. For the baking... Use a meat thermometer and bake loaf to 190° . Maybe keep the cover on til the last 5-10 minutes of baking. Perfect loaf everytime!
I could make suggestions and critique, but watching the sheer joy you both had making the bread I won’t. For the first baking bread you did well! Keep on baking bread…and please get a bread knife! ❤️
not going to lie, watching Kevin weigh out those ingredients was killing me! But I love that you guys are breaking all the rules and just having fun with it. You do you!
I spit out my coffee when he said “the vibe I’m getting is I just got to the kings table”. Kevin’s face was priceless! Who knew I’d enjoy a video watching two men eat bread so much!
“You need to calm down’” says the guy who got carried away spanking dough! 🤣 I am loving these videos where I feel like I’m chillin with my friends. Don’t stop the grow guides and stuff, need those too. But this was lots of fun. The Garden With Me thing is awesome too. Luv both you guys!
You guys are hilarious 😂 loved, loved the entire video from start to finish. I can see it “The Epic Bread Making” with Kevin and Jaques. What other types of bread can you make? Looking forward to more bread making 👏🏼👍🏼🥖🍞
whats hotter then a hot loaf? not much but how about two good looking guys sitting in an awesome garden breaking bread ,they grew, processed and baked them selves ! you guys are awesome! truly epic!!
You boys are cracking me up! So glad you have the 'bread bug' because its fun! I make Challah Bread each week and its so fun. There are no mistakes just happy little experiences.🤣. Enjoy the process!
Kevin, I'm a huge fan of your channel. You and the Garden Hermit are hysterical and I'm enjoying the collaboration. The bread wasn't perfect, but the collaboration is perfect and epic.
Wow! You’re living the dream. If I didn’t have to work a full time job I would do everything you’re doing. Grow my own food, bread from farm to table, solar panels, rain water harvesting, reuse water from the house in the garden etc. Love the bread video and thank you for sharing! My mouth was salivating. 😂. Plus you’re so lucky to find a friend like Jacque that is so like minded to share and help with everything. I’d like a Jacque in my garden. Where can I get one? 😀
Bread that is warm and straight out of the oven will be doughy, especially when cut with a knife. It needs more than ten minutes when it's a dense loaf.
Quick bread facts: your dough was a little dry, add less flour on the work surface, add more water, and brush with egg wash before cooking. Otherwise, you did a great job!! Ps. Add oil in the dough about 2 tbsp
The first rise might have been a lot lower because of the extra salt added. Salt acts as a combatant to yeast. With too little salt, it will rise too large and you'll end up with massive air bubbles in the final product. With the correct amount, it battles the yeast so it doesn't rise out of control and you get a good proportion of small, medium, and large bubbles. With too much though, it can make it take quite a long while to rise to the correct amount as the salt is killing too much yeast. It just means you have to rise it longer like you did. So no big deal.
A really great bread making book is, " The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" by Peter Reinhart. I love that you weighed the flour and other ingredients. The scoring on top is a great touch.
Some things I've learned from brewing alcoholic beverages and baking Japanese style bread: Yeast can't really consume honey unless there's a big healthy culture fermenting the food, so it's only there for flavor. If you want to crank up the activity of the yeast, malt sugar, corn sugar (glucose/dextrose), apple cider, or potatoes will do the trick. You can ferment or "proof" bread dough in the oven or a big plastic box, just make sure the oven is off and put a bowl of freshly boiled water in the same space. It's more of a cinnamon roll (sweet yeast breads) thing than a rustic loaf thing, where you really want the bread to not dry out at all. There's a French bread that is shaped and cut like a leaf, the exact name escapes me. Great bread for newbies: focaccia. I have the exact same oven mitts Kevin used.
Next loaf try using the shallow pan as the base and then deeper one as the top. It works more like a bread cloche. Removing the deeper “top” reduces the chance of the crust burning before the middle is baked fully especially with cast iron radiating heat right next to the crust.
I loved this. Baker/Gardner here. Honestly, it’s super exciting to see you two exploring this. You have the best attitudes when it comes to learning new things.
😂🤣😂🤣😂🤣😂🤣😂🤣😂🤣 I'm a custom cake designer. You do you boo 😁😉😂 This was thoroughly enjoyable. Also facepalm moment with the heat mat 🤦♀️🤦♀️ why did I never think to use my heat mat for this.
That looks amazing! I do a weekly sourdough baguette bake (my daughter has decided that mine tastes better). It take 3 days start to eat, and I have had to adapt recipes for AP flour, then back to bread flour, then adjust for wet vs. dry days. I used to do challahs and fruit bread and yeast dough cinnamon rolls, too. I don't know if that makes me an expert (self-taught), but I was not upset by anything you chose to do on this video. There is a lot of precision in baking, but you have to adapt slightly every time you do a bake, and getting a feel for the different stages is just as important as weighing things exactly--so if something is off, you can adjust various factors. You nailed the important parts: enjoying the process, enjoying the end product, and enjoying sharing. AWESOME!
Just order it. I can get wheat berries at Amish bulk stores OR order from Breadtopia. Then you don't have to wait a year for your wheat crop to harvest.
Hey from Adam in Newfoundland. Bread looks great. If you only had fresh zucchini to make some zucchini bread, I think that would be really good. And obviously with some good butter.
The seedling heat mat is a stroke of genius. I also live in Southern California, where it could be lovely outside, so my heat is not on except at night, and the kitchen gets too cold for dough to rise. Last winter, I was just putting my oven on at the lowest temperature, to warm the area around it gently, which I know is probably a total waste of gas, but presumably uses less gas than turning the heat up and cooking a whole condo. If it was warm enough outside in the sun, sometimes I would set the starter in its jar outside for its feeding, but I didn’t want to do that with my loafs. I have not bought any heat mats, but now I know I will get multipurpose use out of them!
You can also use a cooler as a proving “drawer” like on GBBO. Use a bowl that fits nicely in the cooler for the bread dough, and put a canning jar of boiling water in next to it…then keep curious household members from opening the lid for a few hours!!
I love the combination of commedy and educational. Great job, especially because I always use a bread machine because bread intimidates me. Looks delicious!
The germ and the bran act as little knives within whole wheat flour and basically retard gluten, that is why you knead (knead…get it?) to make adjustments and/or add bread or AP flour about a 2-to-1 ratio, whole wheat flour to white flour. I learned that from watching one of Alton Brown “Good Eats” bread episodes.
Whats great for sourdough (and lazy bakers) is a no knead method. You basically make the dough and let it proove, the fold it 4 times. Do this every 30 minutes about 4 times and it gives a really nice crumb on the loaf! Bread looked truly Epic though!
Slap that dough! 🍞✋✋✋ I never thought it would be worth growing such a small amount of wheat, but it looks like a fun experience. Maybe I'll give it a shot since I like baking and gardening!
I make all my own bread. All through this video I was saying no don't do that lol. It turned out well. Just goes to show you don't always have to do things just so to get a desired result. Congrats you two:-):-):-)
nice! dudes. I make lots o bread. you are not triggering any hate at all. I may have let it rise another 1/2 hour just before baking (after the last shaping), but that said, it look great. thanks! ps/ I have the same mixer - same color everything. really nice. I used to buy fresh bread made at this place that ground their own flour. it just tastes way better.
Just a quick tip: Use an instant read thermometer to check the internal temp of the bread. If it's at least 190F, you're good. Also, buy a serrated knife. Otherwise, great video. Also, can Jacques make a video on starting a sourdough starter?
Me watching this whole thing was just the memes of slapping rice and “slappa the bass man!” Running through my head 😂😂😂god I hope someone knows what I’m talking about
This was great. I need more of this content… I’m gonna follow Jacques recipe for bread… ive tried at least a half a dozen times to make bread, and I just can’t seem to get it right…
That was a really enjoyable episode! The dynamic between you guys was on point. I laughed all the way through and then again whilst reading the comments. Epic work, thank you!
The two of you made me laugh so many times. A great line was, "now that we're into our true winter"...lol. South OC here and planted spinach seeds tonight now that the latest heat spell is over.
Got me hungry it’s almost 10:30 on the east coast lol…love baking bread and all the recipes that come from that simple dough like pizza and cinnamon buns
I really love your videos you inspired me and my daughter to start planting and harvesting and learning how to bake a little bit of bread and it really surprises me because I have never baked bread before,I love it! You should make an farming group/squad to teach people how to plant,harvest,bake many farming things.👌
I've been baking with my mom and grandma since I was old enough to make a floury mess and y'all are doing it right! (Admittedly, did not get into the sourdough cult so idk much about that science)
Your bread is absolutely EPIC!!!! I was drooling over it, giggle! One thing you can do to keep you from having dry flour at the bottom of the bowl is to put your warm water in first. That's how I start my bread, and I use an 18 year old Bosch kitchen machine (my second one in 34 years), and I put in half of the flour after the water and jog the machine a bit to mix. I then add the oil, honey, yeast, salt, and dough enhancer, then turn the machine on low and as it goes, I add in flour until the dough stops sticking to the side of the mixing bowl, and the motor makes a certain sound, lol, that tells me it has enough, and let it knead for 8 minutes. And those 8 minutes of kneading means i only have to let my dough rise once, for 30 to 45 minutes, and then it's into the oven for baking.
Also, to shape my bread I use some olive oil on the surface of the counter, not flour, and it helps to keep me from overworking the dough and my hands don't get sticky. And I let my bread cool for a couple of hours, and that way there's no dampness, but I use an electric slicer, and damp bread doesn't slice well at all for me. Your loaf is perfect for eating right away just the way you did it. So very happy for your success!!!
🤣🤣 y'all are so cute and funny! the only bread i've had great success with is homemade pumpkin bread (soooo good) do you think you'd ever do fruit/veggie breads down the road? german poppyseed bread is so tasty i think y'all would have fun making that
Based on: iambaker.net/simple-sourdough-bread/#wprm-recipe-container-92027
For 1 loaf:
(500g Flour, if using whole wheat you will need to adjust for more water, this video was made with 100% whole wheat fresh ground flour, below is what I do with store-bought flour)
350g whole wheat
150g all-purpose unbleached
300g warm water
170g active sourdough starter
20 grams honey
6 grams salt
1. Combine ingredients in a bowl and pre-mix by hand to incorporate flours and liquids.
2. Knead with a bread hook on a stand mixer set to 1-2 (never higher than 2), knead for 2 minutes at a time with a 2-minute break in between to allow it to incorporate easily. Kneading should take less than 6 minutes on the mixer, probably 15 minutes if doing it by hand.
3. Once the dough is stretchy and doesn't appear wet(add slightly more flout) or crumbly(add slightly more water) transfer dough to a lightly oiled bowl and over with a damp towel. Set bowl on a heating pad to aid in the rise if indoor temps are under 70 F.
4. After 3 hours take the dough ball out and fold it into itself until you form a tight ball, this introduces some stretch to the gluten and helps distribute heat.
5. Remoisten the towel and cover again for 2-3 hours. When it is done the dough will appear larger and when you poke it the dough will spring back some.
6. After the second rise preheat the oven to 450 with the dutch oven inside it so everything preheats.
7. Dust a cutting board or counter with flour. Take the dough out and then pull the dough into itself until it forms a nice smooth top but don't overdo it otherwise, the dough will tear and it won't form a nice shape. If the dough feels to wet add some more flour until it isn't too sticky. When the final boule is shaped dust it with flour.
8. Place dough onto a piece of parchment paper and score the dough as you please.
9. Once the oven is heated (let it heat for an extra 10 minutes after the preheating alarm goes off), remove the hot Dutch oven from the oven. Be aware the cast iron will be very very hot so move quickly and use thick gloves. Open the dutch oven and then carefully lower the parchment and dough into the dutch oven.
10. Place the dutch oven back into the oven and cook for 15-20 mins, bread should have risen significantly and should be beginning to brown.
11. After the first bake remove the top lid and return the pan and bread back to the oven for another 15-20 minutes, the top should be fully browned. A good test is to knock on the top and bottom of the boule and if you hear a hollow sound it indicates that the bread is ready.
12. The most important and difficult step, remove the bread from the oven and wait at least 20 minutes! If you cut in too early the interior won't have time to set and the internal steam will make the bread doughy as you cut into it. Enjoy!
You can lightly toast it if it's a little damp, works great !
I just do it by eye. Cakes and everything Ahahah. I like a bit of chaos in my cookery. I actually get good results consistently somehow
Hmm my grandmother died when I was 17. That woman never bought bread we always made fresh bread every day. I started to make the bread when I turned 14. Few years ago I got a bread machine but honestly l have not used it more than 4-5 times. Because it doesn't work nowhere as good for my taste. Watching you guys made me think of that awesome fresh baked bread smell my husband says it's the best home "air freshener" 😂. Well done both of you.
that was awesome, it was so laid back and fun to watch.
Start with your wet ingredients first in the mixing bowl. From a former baker
Honestly, seeing the other side of gardening food is really fun, and you guys are hilarious. Maybe start a "Kev's Kitchen" Episode featuring a recipe that includes food you have grown?
Honestly the banter between Kevin and Jacques while eating the bread made this video 😂😂
Very much so
100% :D
This 100
Enraged is too strong a word. You two are providing glorious entertainment! I am a kneader, and that process is a very zen experience. For every 10 bread bakers, there are 200 different opinions on how it should be done. You've got the basics. When it works, you celebrate! When it doesn't, you make croutons. :D That is one Epic loaf! Beautiful.
Haha same love the hand knead it's so nostalgic for me.
When it doesn’t, you make croutons. Life advice right there.😁
I love that so much. When it works, you celebrate! When it doesn’t, you make croutons. :) that’s well-said
Yes, not enraged, but probably some head shaking, sighs, "Oh, honey", & "Bless your hearts".
Jacques's tasting notes were too funny!!
"I'm picking up some wheat, and some butter." Dying!
And Kevin, your scoring game is on point! Great job to both of you!
Thank you!
I held it together until "I'm picking up some wheat."
Everything here is excellent and I'm super jealous of the fresh grind!!
Only two things I'd recommend for your second loaf:
1. Flip your combo cooker upside down so it's easier/safer to load the loaf with parchment paper.
2. Spray some water into the hot combo cooker so it steams, then immediately put the lid on (feel free to spray the loaf directly - you want to add more than you think, but not so much you lower the temp, so don't pour water in). High humidity inside the combo cooker prevents the crust from setting too soon in the first 20-ish minutes, so you get more rise (aka oven spring), then when you take the lid off for 20 final minutes, it dries out the crust at the max expansion point. Let it rest for an hour after to finish cooking the inside (some say on a cooling rack, others say in the oven with the door open to "cure," but in that case, be careful not to burn the bottom).
So happy for y'all! Next, do popcorn!
PS: after you eat all the butter, do not sleep on dipping oil. Put some evoo in a small bowl, pinch of salt, cayenne, herb de provence, onion powder/granules, garlic powder/granules, etc. But let them infuse for at least 30 min, but this is best if you make it and set aside when you first start the bread. Williams Sonoma at home! Also drink wine. 🍷
Oh FANTASTIC TIPS!!!
Great tips thank u
From beating your wheat to spanking the dough, laadahmercy! LOL. I laughed really loudly at that dough spanking scene. This video did not disappoint. I learnt a lot from this (as always) and laughed a lot. Beautiful bread! Fantastic job, Bread Bros! Thank you.
Glad you enjoyed!
Giving the loaf a good spritz with water before putting it in the oven helps to give you a nice crusty exterior while helping to maintain a soft moist interior.
Great tip!
Could bread be any more like concrete?
I put a cake pan in my oven on the lowest rack, pour boiling water into it and put my proofing bowl in the oven on the higher rack so it's a little warmer and humid. I leave the pan of water it in there (topping up if needed) through the preheat and the bake to add humidity.
Brush a raw scrambled egg wash all over the loaf on the last rise. For the baking... Use a meat thermometer and bake loaf to 190° . Maybe keep the cover on til the last 5-10 minutes of baking.
Perfect loaf everytime!
Jacques: "Taste test!!?!"
Lol the concern in his voice 🤣
You guys are so funny!
Kevin ready to taste test everything lol.
Can't help myself
Such a cute couple
I could make suggestions and critique, but watching the sheer joy you both had making the bread I won’t. For the first baking bread you did well! Keep on baking bread…and please get a bread knife! ❤️
not going to lie, watching Kevin weigh out those ingredients was killing me! But I love that you guys are breaking all the rules and just having fun with it. You do you!
I def let myself loose a bit 😂
@@epichomesteading a wild man,l you are!
The fact that they broke all the rules and came out with good bread!
I never weigh anything when i make bread. Iron age woman didnt have weighing scales.
@@pheart2381 They'll get there. Give them time ;-)
"How are you going to put butter on a giant bubble?!!!" LMAO One of the best episodes yet!
Man spoke the truth there... Truth...
This is one of the funniest episodes in your channel
LOL glad to hear it
"Don't get that in the mail" yeah throwback anthrax joke (geez I feel old) 😂😅
Came to the comments just for this. A dark joke totally flying under the radar of an otherwise wholesome video. Love it.
I spit out my coffee when he said “the vibe I’m getting is I just got to the kings table”. Kevin’s face was priceless! Who knew I’d enjoy a video watching two men eat bread so much!
LOL I died when he said that
Jaques is like please touch the dough less. Please dont pinch it. Please stop squeezing it. And Kevin is like I grew this amazing play doh!
Tbh even i was like STOP SLAPPING THE AIR OUT OF IT!! 😅
Loved this! You guys are hilarious. Nothing better than learning and laughing with great friends. Truly an insanely Epic Loaf my friends! 🤗😁
“You need to calm down’” says the guy who got carried away spanking dough! 🤣
I am loving these videos where I feel like I’m chillin with my friends. Don’t stop the grow guides and stuff, need those too. But this was lots of fun. The Garden With Me thing is awesome too. Luv both you guys!
Loved this. Jacque Can you do video on sourdough starter. How can a baker not be able to make true sourdough.
Congrats on that amazing accomplishment.
Yeah, I've looked up recipes for sourdough and they all need starter. How did cowboys out in the bush make sourdough?
You guys are hilarious 😂 loved, loved the entire video from start to finish. I can see it “The Epic Bread Making” with Kevin and Jaques. What other types of bread can you make? Looking forward to more bread making 👏🏼👍🏼🥖🍞
Focaccia up next!
@@epichomesteading waiting patiently…not! 😂
Kevin's excited expressions were *EVERYTHING*
I started making no-knead Dutch Oven bread over the last year, and it's a lot less work than the kneaded stuff, and tastes just as wonderful.
Ok, I have to try this!
whats hotter then a hot loaf? not much but how about two good looking guys sitting in an awesome garden breaking bread ,they grew, processed and baked them selves ! you guys are awesome! truly epic!!
😍
You boys are cracking me up! So glad you have the 'bread bug' because its fun! I make Challah Bread each week and its so fun. There are no mistakes just happy little experiences.🤣. Enjoy the process!
K: Let's taste test it.
J: TaStE tEsT?!?
So entertaining :D
Kevin, I'm a huge fan of your channel. You and the Garden Hermit are hysterical and I'm enjoying the collaboration. The bread wasn't perfect, but the collaboration is perfect and epic.
Appreciate you!
Wow! You’re living the dream. If I didn’t have to work a full time job I would do everything you’re doing. Grow my own food, bread from farm to table, solar panels, rain water harvesting, reuse water from the house in the garden etc. Love the bread video and thank you for sharing! My mouth was salivating. 😂. Plus you’re so lucky to find a friend like Jacque that is so like minded to share and help with everything. I’d like a Jacque in my garden. Where can I get one? 😀
They're an extremely rare specimen
Bread that is warm and straight out of the oven will be doughy, especially when cut with a knife. It needs more than ten minutes when it's a dense loaf.
Just ordered the seed mat just for my bread baking, brilliant idea!...why didn’t I think. I’m alway trying to find a warm spot to rise my dough.
What's the lowest temp you can set your oven for? Mine can be set to 30 degrees which is great for rising the dough.
Top of the fridge works well, dryer too if youre using it while making bread.
I’ll turn the oven on for maybe 3 mins or so then shut it off, I’ll make sure it isn’t too hot before I put the dough in there to rise. Works great.
I just turn the oven light on and it's perfectly warm, no seed mat required.
Right??? A warming blanket or muscle heating pad would work, too. Duh! I feel like a total dork now. LOL
Quick bread facts: your dough was a little dry, add less flour on the work surface, add more water, and brush with egg wash before cooking. Otherwise, you did a great job!!
Ps. Add oil in the dough about 2 tbsp
Brush a sourdough with egg wash? I've never seen that, only for sweet bread.
There are going to be some people enjoying that bread smacking clip a little too much. 🤣
It should have been titled "Two Dudes, One Loaf"
That is both hilarious and disgusting because I get the reference
We almost did, but felt it would be too far 😂
I feel like "home-grown wheat baby" also needs to grace some EG merch 🤣🤣🤣
Agree! And "this is gluten-full, not gluten-free my friends 😏"
The first rise might have been a lot lower because of the extra salt added. Salt acts as a combatant to yeast. With too little salt, it will rise too large and you'll end up with massive air bubbles in the final product. With the correct amount, it battles the yeast so it doesn't rise out of control and you get a good proportion of small, medium, and large bubbles. With too much though, it can make it take quite a long while to rise to the correct amount as the salt is killing too much yeast. It just means you have to rise it longer like you did. So no big deal.
A really great bread making book is, " The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" by Peter Reinhart.
I love that you weighed the flour and other ingredients. The scoring on top is a great touch.
We always cut into fresh bread when it's hot... who cares is right, it's freakin delicious!! Great job! ❤️🌾🥖
I have never enjoyed watching 2 guys bake bread this much before. They’re so funny together! More baking!!!
Some things I've learned from brewing alcoholic beverages and baking Japanese style bread:
Yeast can't really consume honey unless there's a big healthy culture fermenting the food, so it's only there for flavor. If you want to crank up the activity of the yeast, malt sugar, corn sugar (glucose/dextrose), apple cider, or potatoes will do the trick.
You can ferment or "proof" bread dough in the oven or a big plastic box, just make sure the oven is off and put a bowl of freshly boiled water in the same space. It's more of a cinnamon roll (sweet yeast breads) thing than a rustic loaf thing, where you really want the bread to not dry out at all.
There's a French bread that is shaped and cut like a leaf, the exact name escapes me.
Great bread for newbies: focaccia.
I have the exact same oven mitts Kevin used.
Fougasse! That was the French leaf bread. Slightly proud that I didn't have to Google it.
Next loaf try using the shallow pan as the base and then deeper one as the top. It works more like a bread cloche. Removing the deeper “top” reduces the chance of the crust burning before the middle is baked fully especially with cast iron radiating heat right next to the crust.
I loved this. Baker/Gardner here. Honestly, it’s super exciting to see you two exploring this. You have the best attitudes when it comes to learning new things.
😂🤣😂🤣😂🤣😂🤣😂🤣😂🤣 I'm a custom cake designer. You do you boo 😁😉😂 This was thoroughly enjoyable. Also facepalm moment with the heat mat 🤦♀️🤦♀️ why did I never think to use my heat mat for this.
😂🤟
That looks amazing! I do a weekly sourdough baguette bake (my daughter has decided that mine tastes better). It take 3 days start to eat, and I have had to adapt recipes for AP flour, then back to bread flour, then adjust for wet vs. dry days. I used to do challahs and fruit bread and yeast dough cinnamon rolls, too. I don't know if that makes me an expert (self-taught), but I was not upset by anything you chose to do on this video. There is a lot of precision in baking, but you have to adapt slightly every time you do a bake, and getting a feel for the different stages is just as important as weighing things exactly--so if something is off, you can adjust various factors. You nailed the important parts: enjoying the process, enjoying the end product, and enjoying sharing. AWESOME!
This was probably one of the most satisfying things to watch!
Anyone can grow a tomato.....but who can grow wheat and make bread!!!
EPIC learning! 💜
You guys crack me up!!🤣 Great video and delicious looking bread 🍞
Thank you 😋
Inspiring me to see if I can get some friends together to grow wheat and do this on a slightly larger scale. Very cool to see the full circle trip
Just order it. I can get wheat berries at Amish bulk stores OR order from Breadtopia. Then you don't have to wait a year for your wheat crop to harvest.
😅 nothing could have made this video any better, except... if Kevin popped out of a kitchen cabinet like he does in the garden ❤
All I could think about is the children's book, "The Little Red Hen." This is the modern day version!
Need a larger area to grow your wheat next time. Looking forward for next year's bread 😁
I was enraged up until you took your winter coat off.
Love the chemistry and the laughs between you two! Definitely more kitchen/cooking videos for sure, it only makes sense!
Hey from Adam in Newfoundland. Bread looks great. If you only had fresh zucchini to make some zucchini bread, I think that would be really good. And obviously with some good butter.
Oh and the video was also really fun to watch
That's on the menu next!
I need more Bros Baking Bread. This was a great video! Also, what could you have possibly done wrong when the loaf turned out so great :)
If you have any leftovers, it's worth noting that true sourdough tends to last better than other kinds of bread, at least in my experience.
when you taste what bread is supposed to taste like for the first time lol
The seedling heat mat is a stroke of genius. I also live in Southern California, where it could be lovely outside, so my heat is not on except at night, and the kitchen gets too cold for dough to rise. Last winter, I was just putting my oven on at the lowest temperature, to warm the area around it gently, which I know is probably a total waste of gas, but presumably uses less gas than turning the heat up and cooking a whole condo. If it was warm enough outside in the sun, sometimes I would set the starter in its jar outside for its feeding, but I didn’t want to do that with my loafs. I have not bought any heat mats, but now I know I will get multipurpose use out of them!
You can also use a cooler as a proving “drawer” like on GBBO. Use a bowl that fits nicely in the cooler for the bread dough, and put a canning jar of boiling water in next to it…then keep curious household members from opening the lid for a few hours!!
I love the combination of commedy and educational. Great job, especially because I always use a bread machine because bread intimidates me. Looks delicious!
Ok now I've seen breadheads rise to crown the crust....keep on baking boy's...:)
The germ and the bran act as little knives within whole wheat flour and basically retard gluten, that is why you knead (knead…get it?) to make adjustments and/or add bread or AP flour about a 2-to-1 ratio, whole wheat flour to white flour. I learned that from watching one of Alton Brown “Good Eats” bread episodes.
Wouldn't be surprised if the next time you bake your own bread, you put on some of your own jam or preserves
Whats great for sourdough (and lazy bakers) is a no knead method.
You basically make the dough and let it proove, the fold it 4 times.
Do this every 30 minutes about 4 times and it gives a really nice crumb on the loaf!
Bread looked truly Epic though!
Slap that dough! 🍞✋✋✋ I never thought it would be worth growing such a small amount of wheat, but it looks like a fun experience. Maybe I'll give it a shot since I like baking and gardening!
Intoxicating video! But I'm angry I watched it, because now I have to go out and plant wheat!!! Thanks a lot, guys!!!!
I make all my own bread. All through this video I was saying no don't do that lol. It turned out well. Just goes to show you don't always have to do things just so to get a desired result. Congrats you two:-):-):-)
nice! dudes. I make lots o bread. you are not triggering any hate at all. I may have let it rise another 1/2 hour just before baking (after the last shaping), but that said, it look great. thanks!
ps/ I have the same mixer - same color everything. really nice. I used to buy fresh bread made at this place that ground their own flour. it just tastes way better.
You guys are hilarious. 😂
Seriously, though, go watch Paul Hollywood making bread. 🤣
You two are so hilarious and damn I was drooling! Love the cooking videos, plz make more!
Fun video. It is funny to see Jacques without his hat in the Epic Kitchen. Keep growing, cooking and baking.
Just a quick tip: Use an instant read thermometer to check the internal temp of the bread. If it's at least 190F, you're good. Also, buy a serrated knife. Otherwise, great video.
Also, can Jacques make a video on starting a sourdough starter?
Good call!
I agree, I'd love to learn about making sourdough starters!
The joy and excitement in this video was great to see. For some reason I felt like I was watching someone 1000 years ago enjoying their toils.
Spank the dough Kevin, establish dominance over the gluten in this early stage so it knows it’s place in the hierarchy.
Great job! I would check out “artisanbreadwithsteve” no kneed bread. Can’t wait to see more cooking from the garden!
"It's called....who cares, you don't have to do it perfect" 💯💯💯
*scale went from from 32g to 59g* Kevin: “so I added about 40 grams or so” xD
I felt that excitement of smacking the bread dough in my soul lol
Love to see people excited doing new things
thank you for the video. I am seriously considering adding wheat to the stuff I grow. that loaf looks pretty good.
This might be my favorite Epic Gardening video. Spanking the dough and tasting notes of wheat, I felt this in my soul. 🤣
Ooooh!!! I was wondering why I couldn’t see this video yesterday!!!
can I just say, you two are my favorite bro-mance ever!!! I watch you both and just get the biggest kick!
Oh lord! I’ve never seen bread made quite like that 🤣. Definitely bro bread
"2 bros baking bread" please don't give ideas to your fanfic writers
Me watching this whole thing was just the memes of slapping rice and “slappa the bass man!” Running through my head 😂😂😂god I hope someone knows what I’m talking about
Thanks Epic Bread Bros for brightening my day with this fun and hilarious video!!! LOL!!! Your ground to table bread looks WONDERFUL!!!!
Now that you have chickens, you could give your next loaf a nice egg wash!
I'm gonna need a t-shirt that says, "How are you gonna put butter on a giant bubble?" 😂
This was great. I need more of this content… I’m gonna follow Jacques recipe for bread… ive tried at least a half a dozen times to make bread, and I just can’t seem to get it right…
That was a really enjoyable episode!
The dynamic between you guys was on point.
I laughed all the way through and then again whilst reading the comments.
Epic work, thank you!
Just made English muffins this week, super easy and very yummy using sour doe.
The two of you made me laugh so many times. A great line was, "now that we're into our true winter"...lol. South OC here and planted spinach seeds tonight now that the latest heat spell is over.
LOL! I loved and laughed at this episode! Do it again. 🙌🏻
Got me hungry it’s almost 10:30 on the east coast lol…love baking bread and all the recipes that come from that simple dough like pizza and cinnamon buns
I really love your videos you inspired me and my daughter to start planting and harvesting and learning how to bake a little bit of bread and it really surprises me because I have never baked bread before,I love it! You should make an farming group/squad to teach people how to plant,harvest,bake many farming things.👌
This is so fun and amazing!!! Awesome job, and thanks for sharing!
I've been baking with my mom and grandma since I was old enough to make a floury mess and y'all are doing it right! (Admittedly, did not get into the sourdough cult so idk much about that science)
I'm told it's just another fermentation process, just a different organism than yeast.
bánh ngon quá ạ
Your bread is absolutely EPIC!!!! I was drooling over it, giggle!
One thing you can do to keep you from having dry flour at the bottom of the bowl is to put your warm water in first. That's how I start my bread, and I use an 18 year old Bosch kitchen machine (my second one in 34 years), and I put in half of the flour after the water and jog the machine a bit to mix. I then add the oil, honey, yeast, salt, and dough enhancer, then turn the machine on low and as it goes, I add in flour until the dough stops sticking to the side of the mixing bowl, and the motor makes a certain sound, lol, that tells me it has enough, and let it knead for 8 minutes. And those 8 minutes of kneading means i only have to let my dough rise once, for 30 to 45 minutes, and then it's into the oven for baking.
Also, to shape my bread I use some olive oil on the surface of the counter, not flour, and it helps to keep me from overworking the dough and my hands don't get sticky. And I let my bread cool for a couple of hours, and that way there's no dampness, but I use an electric slicer, and damp bread doesn't slice well at all for me. Your loaf is perfect for eating right away just the way you did it. So very happy for your success!!!
I think I had the most fun watching these two go back and forth. Hilarious! 😆 But I DID learn some things. Keep these videos comin'!
IT'S CALLED WHO CARES lmao im dead
we live in a weird time where we get excited to live like people lived their entire lives a few centuries ago
🤣🤣 y'all are so cute and funny! the only bread i've had great success with is homemade pumpkin bread (soooo good)
do you think you'd ever do fruit/veggie breads down the road? german poppyseed bread is so tasty i think y'all would have fun making that
Sounds so good!
This was SO much fun, I hope you make more videos like this!