I’m Not a Fashion Designer Anymore, I Bake Bread | Brandon Maxwell

welcome back to my youtube we’re gonna
do something totally different todaywe’re all at home right now when we’re
teaching each other and ourselves to donew things that we’ve never done before
one of the things that I’ve been tryingto do a lot is to teach myself to cook
because my life is usually veryfast-paced I’m eating on the go I’m
eating takeout I never really havetaught myself to cook some experiences
have been incredible but some otherthings have not gone so well for me so
I’m gonna try today something that I’vebeen seeing everybody else doing which
seems really complex and hard but I’mgonna give it a shot because we’re now
two months in and I think my cookingskills have improvedtoday I’m gonna
make a Pullman loaf which I’ve hadbefore but never made myself I’m not a
very good Baker being from the southI’m mostly fry and cook everything so
this is not going to be easy for me I’musing a Pullman pan which I’ve just
learned from my YouTube team aka myfiancee that it is called Pullman
because you can pull it and I’m a man soI’m gonna start with the baking first
this is gonna be like kind of an all-dayactivity it says it’s two hours and 45
minutes so let’s get started all rightguys let’s go over all the ingredients
lukewarm water heaping tablespoon ofhoney one-and-a-half teaspoons of salt
soft butter instant yeast all-purposeflour not that dry milk powder got it
and a baking machinethat’s not a baking machine that’s a mixer a stand mixerokay and a mixer a stand mixer first I’m
going to test the temperature of thelukewarm water needs to be around a
hundred and it’s at ninety nine pointthree so we are good to go so we’re
gonna mix these in the order thatthey’re listed in the recipe so I’m
gonna start with my lukewarm watermy one heaping tablespoon of honey which
I’m gonna use a spatula because I’venever made the Pullman loaf before I
don’t really know why it’s important todo it all in order but we’re gonna trust the expertsone and a half teaspoons of salt in the
shot glass boomtwo tablespoons of soft butter all right
2 and 1/4 teaspoon of instant yeastbefore I add the flour I’m gonna get my
little mini whisk and I’m just gonnawhisk it all together so it doesn’t
clump I never get a chance to use thismini whisker and I think it’s really cutenow I’m gonna add the flour I’m going to
adjust my stand mixerand slowly drop in the flour
I’m going to turn that off for a bit andI’m going to scrape the sides just to
get it all in there and then I’m gonnaadd my last ingredient which is the
nonfat dry milk powder alright I’m goingto set it back on two and slowly mixyou’re gonna check to make sure that this is
soft under your hands I don’t know whatto feel for because I’ve never made this
loaf but it seems not hard breaking newschef experts have said it’s not soft
enough so we’re going back for round twoonce it starts to make that noise when
you’ve accidentally put your shoe in thewashing machine and everything is
hitting really hard and the machine isshaking you should be good so normally I
would wash this spoon and like make sureeverything was perfect but life is not
perfectnow I’m placing in a lightly greased
mixing bowl the next step is that I’musing this dough scraper I don’t know
what it is and I’m not gonna sit hereand lie to you and pretend like I know
what all these tools are they have beenplaced here for me by my fiancee who
does most of the cooking but now I’mgonna take this dough scraper I’m gonna
remove from this bowl and put it in alightly greased Bowl the purpose of
doing this wow this is a great tool actuallythese little simple things I wish I had inventedso now I’m bringing in my GLAAD press
and seal get at me GLAADand this is like a sticky wow it’s stickynow we cover you want to try to put this
somewhere warm while it’s rising in ourhouse we have a lazy susan little
cabinet that stays mostly warm insidebecause it’s next to the baseboard
heater so I stick it in therehey Google set a timer for 90 minutes 1 hour and 30 minutes starting nowsee you guys soonokay our dough has been rising for 90
minutes now and this is the big step 2and so now I need to butter the pan I’ve
actually never really buttered a panbefore and excuse my dry hands because
I’ve been washing them a hundred times aday there’s nothing like butter you guysjust use what’s on my hand and I’m going to
butter the top this is not beautiful inany sort of way and my next step after
this is I’m gonna put the dough into thepan and I think from what I’ve been told
that’s the hardest thing to do need tomake this a little more beautiful but
anyways I’m gonna wash my hands now beright back is it 1 o’clock yet okay what’s nextalright my next step is that
now I’m gonna take the dough out it’sbeen in our
lazy susan cabinet for about 90 minutesand I messed up on the butter so it has
actually been in there for like ahundred minutes but now I’m gonna take
it out I’m gonna transfer it into thepan and I think I’m gonna have to phone
a friend to do that we have beenthinking all day long who is our friend
that bakes the most and my friend RyanRoche is an incredible designer is a
great Baker so I’m gonna cold call herand see if she answers and if she’s mad
at me for calling her on my YouTube butI think she will be the best person to
help me transfer it from the bowl to thepan all right now we have the dough I’m
gonna phone a friend see if she gets annoyedRyan hi can you see me yes okay yeah you’re
on my YouTube so hope that’s okay okayso let me explain to you sort of what
I’m doing now so I’m on step three causeon step two was place the dough in a
lightly greased bowl cover it and let itrise for sixty to ninety minutes until
it becomes quite puffy and it has becomequite puffy okay so now it says gently
deflate the dough which I don’t know what that meansokay so and shape it into a
nine inch log yes okay do you know how to dothat yes I do okay so I would put like a tiny bit of flour on your countertopis your countertop clean yeah okay good so yeah just that’s good that’s fine don’t worryoh God just gonna remove it with the recipe how about that oh yeah perfectokay so does this look like a more good amount I would put a tiny bit more and then like smooth it into like acircle because you’re gonna like pour your dough out tiny bit more perfect just give yourself a tiny bit moretiny bit more okay yeah I feel like I’m at a like table in Las Vegas where I’m likegrab your bowl and then just like tip it out on to your countertop onto that flourit seems to be going somewhat well yeahimagine it’s just like this delicate little creature you can push your hands into it and flatten it but be really gentleokay I’m pressing it but not too
aggressively yeah this is sort of likehow I would press my thighs to get into
my jeans normally not aggressively butdoing what we can okay the whole thing with dough is you don’t wanna handle it too much you just wanna be delicatebut I gotta get it to a 9 inch log now so what should I keep goingNo I think what you can do now is like fold it like thisyeah I think so and then stick them together yeah and then you wanna like pinch it together at the topokay got it
the pinching has been mentioned a lotand it didn’t I didn’t understand okay
everybody was talking about the seamyeah and I didn’t know what that meant
because in our business a seam issomething totally different
okay so this kind of looks like a bigdream burrito essentially yeah exactly okay so do you
see it yeah yeah okay so here’s my I’mgonna take my bowl away and I just drop
it in just gentle be delicate yeah okaymy grandfather just keeps texting I’m so
sorry um okay so I’m gonna turn my ovenon I’m gonna wash my hands first I’m
gonna lay it on the top there for 60minutes set my timer and then I’m gonna
call you back when I bake I love youthanks for answering my call bye
she taught me also how to make homemadeCaesar dressing and I’ve been making
that like once a week and it’s beenreally exciting so you know if you guys
have friends that are learning to cook Ithink we have FaceTime we have Zoom
it’s like great to call someone and tolearn so yeah I think lean on your
friendsokay we finished the doughrising it rose a little bit early like
thirty five minutes is what it tookwe set it actually on top of the stove
and we forgot to turn the stove off andby we I mean me and I was scrolling
through my phone and so it rose a littlebit quicker but the food experts have
told me that that’s okay let’s just hopeit doesn’t stick and so now we’re gonna
remove the plasticabsolutely gorgeous it’s a little bit higher
normally it should be half an inch fromthe top but again it rose too fast
because I got busy if this is the way todo this but because this looks like it’s
gonna be a little bit tight I’m gonnapush this down I think that’s probably
not the way to do it and probably anybakers are like this guy is an idiot and I’m
not disagreeing with you but honestlyit’s looking legit so now I’m gonna
slide my Pullman loaf top on beautifulI’m just gonna say for a second this loaf of bread has
been cooked many times in my home since quarantinelike least five times and I thought and I
think my YouTube team thought that this wasgonna be comedic but turns out I’m
making it better than anybody else justwant you to know look how perfect we are
ready to go into the oven are you takingnote YouTube teamI’m gonna place it in the oven nowOh my glasses fogged up I think my eyebrows burnedleave that there for 25 minutes and I’ll be backand now I’m going to take the
temperatureit’s a little over so we’re good the
flip over nailed it nailed it nailed ithow I know I nailed it is that it’s got
a good color it’s got a good feeling andmost importantly you have to have square
corners on all sides so Ryan’s tipreally helped me I padded this in really
well I think I might have had abreakthrough for all of you chefs with
the spatula so now we’re gonna let thiscool now we have the perfect bread
almost six hours later we are done myglasses are off I might or might not be
wearing sweatpants under here I don’tknow it’s almost four o’clock we’ve let
the bread sit for an hour there are afew pleasures greater for me than a
simple sandwich it’s something I’ve beenmaking almost every day for lunch during
this time you answered okay hi okay so Ihave the finished product to show you how did it turn out is it beautifulokay I’m just gonna tell you that it
turned out perfectly and it’s allbecause of you I’m not a fashion
designer anymore I make bread okaythat’s it our meal is prepared but we’re
not at the final step yet no meal inthis house
is complete without the sippy cupremember to like and subscribe and tell
me in the comments what you would liketo see me do next week I don’t think
anything will turn out as perfectly asthis had but I will try and I’m wishing
everyone a great weeksee ya