Bake Crusty Bread at Home

hi my name is Mike publicus I’m a masterbaker and I started my apprenticeship in1955 and my wife and I have owned andoperated bakeries for many yearssuccessfully but of course we are nowretired but I’m still baking bread ifyou’d like to learn how to make breakthe way I do then please keep watchingmy video on then I kept on alleys andjust show you what it’s like look atthat lovely and white not gray no I seesome breadless gray and I don’t like itbut this is beautiful and white so as Isaid if you’d like to learn how to makebread like me then please keep watchingok we’ll stop making this bread I’ve gota kilo baker’s flour here good strongBaker’s flour 20 grams of salt 10 gramsof bread improver I like using bread andbourbon makes all the difference and 40grams of lime I like using lot but youcan use margarine if you wish but I findthat blood is better now I’ve activated10 grams of instant yeast in 300 mils ofwater and teaspoon of sugar and as youcan see it’s frothing up its nicelyactivated so I’ll just add thatand now I’m going to put anothersurround nose of water altogether that’ssix hundred mils of water and and thatshould work out about fine for thisflower you might have to you may have tovery add a bitI’ll just let that come together now andit should be right sometimes you mighthave that a little bit more water everyplows different so you left the pondthis out for yourself but make sure youget strong buggers Clara but that’s theonly thing aren’t in stressed I’d liketo get a perfect level of about twelvepercent and you’ll find it will bereally good you can make the third ballgame if you wish some people might nothave a mixer well my good by hand butyou’re going to remember you must reallydevelop the bow and it might make youten to fifteen minutes to really work onit to developer but most people haven’tmachines me beg said why not you sirso let this mix me up about five minutesand then I’ll come back then we’ll seehow it’s goingokay I’ll stop this now whatever look atit it’s been about five minutes and asyou can see that’s come together now asI said if you don’t mix apart man do itthis way don’t do it in two placesdo it in for like this if you’re mixingby hand and really get into it like thatand then put that one over thereget it now face roll it up put it on topall right that get another face put thaton top get another place it makes iteasier doing it in little pieces you’renot doing it one thing put them togetherand then same thing cut it out and justkeep repeating that process and that wayyou can mix it by hand if you haven’tgot a machine but of course we’re luckywe’re goingshame that one day then I cut our littleplaces of shouting that way itincorporates better so I’m going to dothis probably probably about four fivetimes to really get it to come togetherand then I’ll come back to you okay nowthis is looking pretty good man so I’lljust check on this as you can see it’scoming together very nice yeah I’mpretty happy with thatI might just do it once more just do itonce more and then it should be rightjust bring it together like that itreally helps to the both of that youdon’t have to make a dive this big ifyou don’t want it you can cut the restof me in half just do 500 grams of flourand then cut me and grease exactly inhalf it’s nice to meet the boat mannice and clear when I pull it apart whenI pull it the pod is lovely and clearand this like a nice film clear filmkeep stretching the stretching thestretching and you can eventually saysir so I’m happy with that so what I’mgoing to do now is put this in a bowllittle bit of flour rather are not usedoil I hope he isn’t all because when youcome to mold up later on if there’s alittle film of oil over the doubt itstops us from all joining together soI’m going to put thislet it rise and I’ll see you in a betterman huh now here we are now that’sreally not really enough so I’m happywith thatoh you can see I didn’t use oil and youdown after you boil them I will use justa little bit of flour before I scarlittle valleys off about 250 gramsI love balance scalesI see people using those little digitalscales I don’t like the end of my sleeplet’s have a my pianist I’ll show youhow I made them a baker and I’ll showthem there you can make them we must usetheir thumbs or us they get their thumbsin C my son’s going in there the thumbsdoing the moulding and then you get thatlovely little torpedo shirtokay but of course if you can’t knowthat like I do or like back to spit youjust don’t this way just follow thediver gently and just keep rolling upkeep rolling I put a bit of pressure alot put a bit of pressure row I put abit of pressure and you’ll get it reallyin the sunshine look at thatno difference so you all you people cando it that way if you can’t hold up likeI didI’ll do one more for you in the showjust started crawling push it thereRaleigh push it there darlin push itthere rolling and sell and you get thatlittle Vienna Shack which upon thanks toall good cops yeah for the back ofmodels like this the back of mouths likethis and that’s how you get you uglyshape but of course I won’t expect youto be a little more like that but that’sfinedip the – get out of them and just bendit under then the lambda bend it underbend a number until you get a shape thatlooks like a ball that’s fineyou’ll get away with that I’m tellingyou don’t worry about yeah this willmake a little colleagues left this hairI might have caught his left eye justrot I’ve got the little ball I’ll put alittle cross there the reason I do thatso this will join up nicely like thatthen I’ll put me fingers in the flourand push it down the center and thatthat will keep it in placeokay this next one will do a do a littleplaque on top of the Vienna this is justsomething different just somethingdifferent just wrong piece here bringout that I’ll just run a little bit ofwater along the top and then little airthat will help sky and bison to sort ofstick to the back I just come up and dothen just this skyrail mother just stayaround like that give a little bit of astretch here and then you can land it ontop followed under sign on the other endjust fold it underand there you have it I’ll put a fewlittle cuts in maize you know it’s justwhatever you from that’s that so what Ido I hate more havin up to 50 degreesCelsius and then I put a try of boilingwater underneath because it’s cold inthe outs in the wintertime and it stopsit from getting a skin on it and ithelps them recover and prove better soyou can do that if you like but that’swhat I did so I reckon it’ll take aboutthree quarters of an hour from someproof up properly so I’ll come back toyou then and we’ll bake them off putsome water in the bottom this water waslike a steam bath now they don’t stop itfrom getting a skin on top and it’llprove a lot better so I’ll see youshortlyokay now that proved up nicely andthey’re ready to go in the oven turn thepreheated the oven to 220 so I’m justgood things ready to put it in the ovenI’ll put some flour on a couple I use alittle sip just put the flour on gentlytap it that gets max of nice I’m in thisone too yeah you don’t have to but thismakes little things nicer and we’ll do acouple of Vienna’s with sesame seed Ilike to put a bit of water because thesame will end stick the full stick to behonesta little bit of shade okaythere we go now upper phase in the Amurand I’ll live in 25 minutes and thenI’ll turn in Iran that buy a bike evenevery oven is different but this happenI’ve found that I’ve got to turn thingsaround so they cooked nice and even sogo ahead with thatwell I’ll just put them in I pretty sentthe up and as I said to 220 I’ll wait acouple of minutes and I’ll turn the ovenback to 200 and then I’ll give themabout 25 minutes and I’ll swing themaround[Music]and another 25 minutes and we’ll see howthey’re going okay it’s been about anhour so should be ready to come out nowI turned it around after 25 minutesreally nice car that do with that I lookreally nicewe’ll come on here in a second now whatyou can do if you want to over theresome people do I don’t but you can painta little bit of batter on just to givethem that nice give them that nicelittle pass this makes a little bit ofdifference of course I don’t do that butit does give it a nice effect okay hereso there’s not a reason why you can’tmake bread like this if you followexactly what I showed you it might takeyou a couple of times to get it rightbut I’m sure you willso thanks very much for watching and Ihave to talk to you again shortlybecause I will be putting more videos upfor you to look at and learn from medon’t forget to hit the like buttonbelow and subscribe to my channel formore videos master baker Mike thank youall very much for watching