1 Dough 3 Loaves 2.0 (I Made My Best Bread Recipe Even Easier)

hey what's up the most viewed video on this channel is titled one dough three Loaves and the concept is very simple show people a very easy to make bread dough that can be shaped and baked into three different loaves of increasing complexity the problem is that despite that video being viewed over 5 million times the recipe wasn't perfect and literally thousands of you guys let me know that down in the comments so today I'm going to show you the new and improved version 2.0 this recipe is going to be easier to make even for beginners and the outcome is going to be better for everybody who struggled with the first one to get started on the dough I'll grab a medium stainless steel bowl and into that measure 250 grams of Warm Water 2 grams of instant yeast and 300 grams of ripe poolish what is that a poolish is a pre-ferment which is Baker speak for mixing some of the water and flour together ahead of time and fermenting it this pre-fermentation is a way to make the dough quite a bit more flavorful to make it alkalbine 150 grams of room temperature water a tiny pinch of yeast about 30 to 50 grams annuals and then 150 grams of bread flour I'll just stir that to combine and then ferment this at room temperature for as little as four but preferably 24 hours 24 hours later you can see this thing is ripe and it smells super yeasty plus this pre-fermented flour will enable much more my yard Browning in the oven meaning better crust now I'll just mix this right polish into the water and yeast then I'll add in 12 grams of salt 50 grams of whole wheat flour and 400 grams of bread flour to mix it I'll grab a sturdy spoon and then jump in and stir until I get a reasonably well combined clod of partially hydrated flour like this then to finish the mix I'll come back with a soaking wet hand and jump into the bowl I just use the soaking wet hand to keep the dough in the bowl and out of my arm hair now in version 1.0 of this recipe I used all-purpose flour and a ton of people in the comments were basically complaining that their doughs were way too wet and too slack and they were wondering if they could use bread flour so I kind of wanted to understand stand why my situation was so much different from theirs and I realized that I was using all-purpose flour that I had gotten from Union loafers the bread bakery that I used to work at and that all-purpose flour is significantly stronger than the home Cooks all-purpose flour it's closer to 12 to 13 protein which is actually what most home Cooks would call bread flour my bad so in version 2.0 of this recipe I'm using bread flour and it should make the entire process much easier it's more absorbent it's stronger it's easier to build strength with and I think it's going to stand up a lot nicer in the oven now once this dough is well mixed I'm going to pop on a lid and let it ferment for two hours in total but I'll check back in 30. and if you're wondering hey Bry how about a stand mixer sure just mix with the dough hook until everything's well combined on medium speed for about four to five minutes once it's homogeneous and no longer lumpy follow the same process that follows for the hand mix dough 30 minutes later this dough is nicely hydrated and relaxed but it's still way too weak to build into a loaf so we'll need to fold it to build up some of that gluten Network now to build some strength into this very Shaggy dough I've got a wet hand here and I'm going to give it an SBF or strength building fold to do that I'm just going to grab a grip of the dough and pull it out see how stretchy and extensible it is that's because we let it hydrate for about 30 minutes and all that gluten linked itself Up Lift It Up pull it back that's my first fold I'll repeat that about seven times around the bowl just to pull up and fold back another thing I'll mention about version 2.0 of this recipe is that I dialed Back the Water by a few percentage points initially when I designed this recipe I was coming out of working in the bread bakery so for me the hydration or how much water is in a dough was relative like I was used to work working with very very wet sourdoughs and at the time I thought this dough was like dry very easy anybody could touch that and turn it into great bread the thing is though most home Cooks have never touched bread dough in their life and the dough that I provided for people was probably too wet for them to handle so I've taken out a little bit of water I've changed it up to bread flour and hopefully more people are going to be successful and aesthetically we're going to have pretty close to the same result now once I've got my folds done I'm just coming back and giving the dough a little round maneuver here to tuck the folds up underneath to get everything into a nice tidy little ball and now that is quite a bit stronger than where we started we're going to do this one more time in 30 more minutes for now I'm going to pop the lid on and I'll check back then 30 minutes later I'll repeat the stretching and folding maneuver exactly the same as before after this second fold the dough is looking quite strong now and it's got plenty of strength to hold itself up in the oven now the lid goes back on and I'll ferment it for another 60 minutes after two hours of bulk fermentation time when I check back you can see this dough has more than doubled in size it is looking quite buoyant so now I'm going to show you three ways to turn it into a crusty rustic loaf of bread starting with the easiest possible and finishing with a proper gigantic loaf of crusty bread I refer to as the big dog for the first option I'll flip my dough out onto a floured cutting board and then I'll flatten it a little bit with my hand and make sure to pop any unruly air bubbles those will balloon if not destroyed next I'll gently move this round of dough into more of a squaring shape and once I've got a gassy slab of dough like this I'll just cut it right down the middle into two equal sized rectangles next I'll just scoot each of those onto a parchment lined sheet tray to proof them up essentially now we've got a very rudimentary ciabatta also known as slipper bread it's a freestanding rustic loaf that doesn't really get shaped in the traditional sense now to proof these I'll just cover them with a sheet tray and check back in 60 minutes one hour later these loaves have risen by about 60 to 75 percent so it's time to bake them I'll just load both Loaves on this sheet tray into a very well preheated 480f oven and bake them for 20 minutes cut to the time lapse and after a quick 20 you can see that these loaves caught a great rise and took on some very nice color so I'll pull them out you guys this loaf makes a great table bread for wiping up sauces or dipping an olive oil or you could even slice it to make a rustic Italian style sandwich the only real downside to this simpler process is that there's no steam in play during the bake and so as a result the crust will be kinda soft but if you eat the bread right away there will still be a enough crispiness to satisfy or if you're planning on grilling or toasting the bread before serving then softer crust doesn't matter at all overall I think this is a pretty great result with a very low lift simple to execute process I hope you try it up next if you want a darker crispier more vibrant crust then we'll take this process one step further but first let me quickly think manscaped for sponsoring this video manscape's grooming kits are a far cry from The Men's Grooming setup that I'm used to manscaped sent me their Platinum package 4.0 and it's kind of a bathroom Tool Shed we've got the shampoo conditioner combo a body wash and deodorant all the products are free of dyes parabens and phthalates they're cruelty free and they have a clean cologne scent oh get out of my lip smells good though the real workhorses in this kit though are the lawnmower 4 electric trimmer and the new weed whacker 2 nose ear and hair trimmer the weed whacker has a nice bright LED on it so you can actually see what you're doing and both trimmers are waterproof cordless and designed with ceramic blades to help reduce Nicks and cuts Right Now manscape is offering 20 off free international shipping and two free gifts if you use my promo code Brian L at manscaped.com oh and by the way there's free stuff in the kits my Platinum package came with this nice travel bag and a free pair of manscaped anti-chafing boxer briefs did you hear that no more chafing again that's 20 off plus free shipping with promo code Brian L the link is in my description thank you manscaped now to make this second loaf I'll flip this dough out onto a well flour cutting board just like I did before then I'll flatten to degas it and work it into the shape of a rectangle and then I'll cut it in half right down the middle from there I'll give it a very simple shaping that means that I'll pull out both sides fold those over each other then I'll use the flat of my hand to press those together and gently Degas any large bubbles from there I'll flip it over and tidy things up a little bit to make sure everything is nice and tucked up and then I'll move it over to a sheet tray to proof it adding in this shaping step creates additional internal strength that allows the loaf to rise higher in the oven and develop a much thicker crust now to prove these I'll just cover with another sheet tray and check back in 60 minutes one hour later when I check back you can see that when I poke the loaf it's gassed up just enough to spring back gently it's good to go now to give this Loaf a thick well set crispy crust I'm going to introduce some steam the way I prefer to do that is with a sealed environment in this case a five to six quart dutch oven one caveat though this level of heat will beat this out of the enameled Coating in your Dutch oven if you bake often as you can see this one's not looking too good but it's fine with me I only use this to bake bread with I have a nicer more pristine Dutch oven than I use for cooking on the stove top if you don't want to put wear and tear on your nice Dutch oven I totally get it instead I would recommend buying this cast iron Lodge logic combo cooker it's the gold standard for home bread baking in my opinion and I baked 12 loaves of sourdough in that cooker every day for two and a half years I'll link to it down in the description now to bake this I'll cut the parchment paper in half and bake these loaves one at a time from here I'll drop the loaf into a very well preheated Dutch oven this one was in the 480 oven for 30 minutes then I'll just cover it with the lid and bake for 20 to 22 minutes just like before and after 12 minutes I'll come back and remove the lid and continue to bake this until it's deeply golden brown uncovered and after 22 minutes this loaf is looking great so I'll pull it out again the upgrade here is all in the Steam for a very little bit of added complexity of process we get quite a bit better eating experience the crust here is brittle a touch chewy and just as crusty and flavorful as anything you'd get in a corner Boulangerie in France the crust to crumb ratio here is very similar to a baguette making it about half crust that's a very fun bread to eat this loaf gets really close to that truly Artisan level and if you're as crust focused as I am I would say go for it and use the steam now finally it's time to get to the one kilo Behemoth that is the big dog this version uses the entire batch of dough to make a full-sized grown-up's bread called a Bool to make it I'll flip out my fermented dough onto a well-flowered work surface just like before then I'll shape it now for the third loaf I'm actually going to shape it like you would in a bakery to get started on that I'm gonna pop any large bubbles here if those make it through to the final loaf they would make big voids that would potentially collapse and make the bread less fun to eat now I've got it on a floured surface here so it doesn't stick and the part of the dough that was facing the bowl is facing up and it's a little bit sticky it's a little bit wet that's what we want because that's going to help the folds that we make stick together so the first move is to just grab a corner pull it out and fold it over for about 60 percent to the other side so you can already see it's sticking to my hand a little bit big bubble here so I'll just pop that and I'll repeat that fold it over that one maybe go another 20 degrees 30 degrees Around the Horn here very similar to how we stretch and folded the dough in the initial bulk fermentation stage I'm looking to do maybe seven or eight of these folds every time I bring one of the folds in you can see there's a bunch of big bubbles we'll want to pop those now we've got like this upside down folded diaper looking thing so I'm going to flip it over onto those seams real quick now the dry flowery side is facing up and the wetter stickier side is facing down and then I'm just going to take my hands and roll the dough to kind of Tuck those seams back underneath and it kind of helps Degas some of those giant bubbles that were on the outside and that's like the most basic way that you could shape what's called a Bool in a professional restaurant Bakery so once this is shaped I'm going to set it off to the side here then I'm going to grab a bowl to proof it in in a bakery this would be called a banatin and it would normally be made of wicker and it would have like a burlap lining since we don't have one of those and this is for beginners we're going to kind of DIY our own so this is the same bowl that I mixed the dough in and I've got a tea towel here anything that's not that absorbent is what you're looking for tea towel is the least absorbent thing I've got in my house so I'm just folding it in half and putting it in the bowl here and then I've got a little mixture of AP flour and whole wheat flour whole wheat is good for this because the bran in it acts kind of like ball bearings it's not very absorbent so that keeps the bread from like hydrating with the flour and fully sticking so I'm going to grab this loaf and flip it into my floured bowl with the seam side facing up and now I'm just going to tuck these seams a couple more times to kind of seal everything together and now we've got a really tidy loaf that's going to have plenty of strength to hold itself up once it's in the oven from here I'm just going to close up the tea towel and then proof it for 45 minutes to an hour and 20. we'll check back then 60 minutes later this dough has just about doubled in size so it's ready to bake next I'll grab my very hot Dutch oven from the oven I'll pop off the lid then drop in a generous layer of semolina flour or fine cornmeal to stop the Loaf from sticking or burning then very carefully I'll flip this loaf into the Dutch oven finally I'll use some scissors to score a weak spot in the top of the loaf so that it has somewhere to rise through then the lid goes on and I'll throw it in the oven covered for 18 minutes after 18 minutes I'll come back and pop open the top and oh baby this thing sprang really well the cuts that we make just exploded that is so sad fine now I'll slide this back into the oven and bake for another 20 to 25 minutes but this time I'll lower the oven to 465 F and after just about 40 to 45 minutes of bake time this loaf is nicely browned and the crust is well set so I'll take it out and pop it on a wire rack to cool look at this thing oh my God now you know why I call it the big dog this version has the thickest crunchiest crust and just as I expected it sings when it cools out of the three loaves in this video this one might have the most useful form factor you could tear it up at the table and serve it with food or you could slice it there's a lot more interior crumb with this version and that makes it great for toast or sandwiches either way you go here all three of these options are great in their own way and it kind of just depends on the result that you're looking for and what level of complexity you're willing to deal with I think that this recipe in process truly is the easiest actually good bread that you can make at home again not the easiest ever but the easiest actually good and I hope you agree now very importantly if you made version 1.0 of this recipe please let me know down in the comments how version 2 Stacks up is it better is it worse let me know what I got wrong let's eat this thing

Channel: Brian Lagerstrom

Views: 834,160

Keywords: 1 dough 3 loaves, easy bread recipe, easiest rustic bread, beginner bread baking, bread without mixer, bread, baking, homemade bread, bread with poolish, how to make homemade bread, bread for beginners, brian lagerstrom bread, brian lagerstrom, weeds and sardines, rustic bread, robust crust, easier bread recipe, how to make bread, bread recipe

Id: HdoP33KPYtY

Length: 15min 35sec (935 seconds)

Published: Thu Jul 13 2023