Homemade Bread for Beginners (ft. Pro Home Cooks)

this video is brought to you by trade coffee white bread white bread white yes white bread what do you mean some other way I mean and I have serious about sour web but sourdough bread hasn't changed my life the way this recipe has pride satisfaction accomplishment making your very first loaf of bread by hand yes all by hand this is a feeling that is hard to describe right so I'm glad I got your attention now hey guys sorry this is Alex I hope you guys are well I'm good I mean I'm still stuck at home these days but I had recently some very positive changes not talking about my mental health gone for good and I've got so much of it anyway something way more powerful like this I'm talking about flour wheat flour I did manage very recently to get my hands on a good amount it means just one thing it means it is finally time for me to share something that I think will be nothing short of a life-changing recipe for you I'm serious so as all good recipe should start this has been stuck with a big mixing book to which I'm gonna add half milk half water this is step it and then I've got 550 grams of it okay that's two and a half US cups why warm basically because yeast grow better in a warm environment we're trying to make it cozy for them when you're making bread liquid always goes first this way you don't have flour stuff at the bottom to spacer I used milk to make this bread a bit more comforting basically you don't have to you can just go full on water and this will be just fine as well seven tablespoons of sugar one two three five six seven three teaspoon of salt and three teaspoon of these so I'm perfectly aware that salt and yeast don't go long together that's well but in this recipe doesn't matter for us mere mortals it doesn't matter you know mine Jacobo now you want to go with seven chips that's two pounds that's 900 grams places all-purpose flour if you've got bad flour then by all means please uses a seven tablespoon of butter you can replace that by seven tablespoons of oil or lard of Crisco whatever you use this okay it's gonna be very hard to make it come together and believe it or not you don't have to incorporate it the best you can and just wait waiting wait wait and then afterwards wait this is something that that is definitely within my reach I feel it's made for dummies why am I not using the wooden spoon when I'm a weirdo I told you about it this is like this it breaks very easily you will notice that later on the dough will have more structure see trying to get my hands out of this it's the most wonderful time of the year I've been washing home alone with my kid for like the median time now this needs to rest for half an hour one hour is better to hour is even better when you let the dough rest the dough is just easier to work with it behaves better it's smoother it's more pleasant to work with basically so it's been this more than than an hour it's been two hours and a half in fact Lenti time to rest it's now feels like it's ready for some kneading action stretch for stretch for that dough were to be more tacky then I would use the second method which is take the dough like a baby you smashed the bottom that's where the baby analogy ends immediately you pull you roll it take it from the side you start again there's a very nice to tell you that I you made the sourdough series in this case I'm just gonna do it same my left hand is here to place the dough in the right position my right hand grabs it folds it onto itself and push again pull it's already getting a bit smoother I'm gonna wait for five minutes that resting time is gonna do me some good and it's kind of - the dose I'm good as well making is all about knowing when you need to put the work on and knowing what not now it's not always so much softer I can't believe that I just gave you an advice and I'm surprised by the outcome of this advice I mean we all know I reckon the kneading is now done we are about to enter poof in stage one a bit of oil and then with the dough wipe the interior do it like this so both sides of the dough are now oily that's something to cover it up cause other way it's gonna dry and then you basically leave it this room is not cold at the moment so I'm gonna leave it on the counter like this if you've got a cold room you can always pop that in your oven without any heat going on but just having the light turn on that that's a good cheat sign so this is gonna stay like this for an hour sometimes two sometimes three hours you want that dough to double in size plenty time to have a lovely chat with my buddy Mike from the channel pro home cooks an amazing cook is also the mazing Baker has been making sourdough for years so on top of that is a very good friend of mine and to be honest at these times and take any excuse to see a friendly face so let's just give this guy a call [Music] what's up Mike the situation where you are you're not invoking at the moment well are you my wife and I fled the city your lockdown right you can't yeah I'm baking all day long I'm cooking all day long I'm enjoying my family as well so that's how I feel too you know we're lucky to be able to work it's funny cuz I had friends on the phone and they told me can you imagine we need to cook every night I can see that I can see value in in our jobs as well it's like to be able to go in the fridge and just make whatever I want with whatever ingredients I have not have to go to the market so it becomes very valuable you've been baking mad you've been baking sourdough tons of different bread and I love your experience driven approach the way you you think sometimes by feel if you had things that would be worth sharing so ok I'll give you just a few one is you know a process called auto lease and it really just means when you can bind water and flour and through the hydration of the flour they just start bonding together and creating the gluten so you don't even have to touch it if anything's ever feeling weird and sticky just let it relax for a little bit and let the auto lease process happen another great tip is when it comes to using geese packets is don't use as much as the recipes tell you that stuff is really powerful half what they tell you and just let it ferment and another great tip is to slow down fermentation throw something in the refrigerator the temperature reduction will slow down the yeast production but it won't do much to the bacterial production so you're still going to be developing a ton of amazing flavors throw it in the fridge if it's late at night and let it ferment for a day a two days three days sort of fling on the second either one build it into your schedule that's very interesting because the time situation when it comes to baking go ahead it usually is like something that bother people but knowing that you can just slow everything down using the fridge this is amazing what I try to do for people is just get them started on a bread journey do you have a you know a bread loaf that comes out like [ __ ] and you're stomping your feet like you're you know 6 years old that's all part of the game that's completely natural it's good to see you in these moment please be safe you seem safe as well ok bye you men bye bye ok so it's been about an hour that dough is ready to be shaped and then we'll start the second poofing so at first they don't want any flour I really need it not to stick to the bench Wow softness fluffiness I can sense the Purple's inside you want to deflate that oops I've been working out lately this is the cake pan that I'm gonna use so I shouldn't go wider than this now I'm gonna roll it tight adding a bit of tension by just pulling on it every time I make it tell stupid definitely video for dummy and videos dummy being mean theses for to look I'm sure it's gonna be fine [Music] now starts the second proofing and that loaf needs to double in size as well in the meantime I might just preheat the oven I'm gonna go for 200 degrees Celsius that's 400 degrees Fahrenheit with the rest of those you've got plenty different options I'm probably ain't gonna make a few burns to make burgers this is just a blank canvas boy do I love but okay sponsor time trade coffee is all about speciality coffee they deliver fresh coffee from the nation's top roaster or right to your dog first you go on their website where you can take a quiz this will tell trade how you like your coffee and this way they can curate matches just for then then we send out the coffee this is the one that I've got right there that chalk like smokey brown sugar Wow then you can write it back on tray that they will use your feedback to adjust and to improve on how they pick the right matches for you for me in this case so besides coffee they also sell all the tools you need including the mocha master a beautiful coffee maker handmade in the middle and they just produce outstanding cups of coffee click the link below and get the 30 percent off your first bag with free shipping included and if checkout you use the promo code Mooka Alex you then enter for a chance to win the mocap master we saw earlier please see the disclaimer in the description box so all the details you need are in the description box is down below and for now let's go back to bed making should be ready to be back by now oh look at that dude it's gonna get probably even bigger in the oven it's gonna think about 50 minutes to panic more or less before opening the top of the oven because it's gonna leak some moisture out some steam out and seems very useful to baking 28 minutes in I reckon it's time to get it out I may say so myself and I am that is just stunning mine can blowing of course I'm tempted to slice that buy it open right now but I shouldn't cause every decent Baker out there will tell you that you need to wait for it to completely cool down before slicing it I don't know because of what to be honest so if you know the answer to this let me know in the comments okay it's gonna be 30 very long minutes hang in there Alex hang in there let's get it open [Music] this is the piece that everybody leaves aside here but this is my favorite one if that is your first loaf there is no way in a million years that you're not gonna do it again I've been baking white bread Brown better yeast bread basically sourdough bite I've been baking quoi so I'm still amazed by how proud of myself I feel just by baking something as simple as just flour and water plus or plus a few tiny ingredients and turning them into that wonder it's a wonder okay it's biblical it definitely is biblical a solid bread recipe that we work every time slice up like a big chunk of this when you toast this stuff if it's thick enough it's gonna be cold on the outside but still very fluffy and then almost chewing the inside doing a massage to this but it's probably time for me to end this video anyway anybody got what it takes to make this but I didn't use any machine I didn't use any fancy ingredients and really easy techniques I hope you enjoyed this video as much as I enjoyed making that but I really hope as well that you you guys are staying safe at staying at home that you guys are just coping with this moment I am with you let's bake together okay easy bye bye [Music]

Channel: Alex

Views: 552,889

Keywords: how to make bread, white bread, by hand, no machine, comfort bread, bread recipe

Id: ycztOGTIX-s

Length: 13min 49sec (829 seconds)

Published: Sat Apr 18 2020