Easy to Make Bread Tutorial

I see let appear grateful Baker herewe’re gonna make some bread today whyI’m gonna make bread well it seems thateveryone everyone there brother everyonethere uncle everyone’s making breadtoday how do I know you can’t find thisanywhere you cannot find yeast it’s offthe shelves it’s everywhere it’s missing[Music]but those of you who have used and haveflour and have all the stuff you needlet’s make some bread cause you mightnot know how to make it maybe never madebread ever perform your life so we’regonna make really easy easy sort of anItalian white bread loaf all right let’sget startedwe need some flour so how much flour dowe need this recipe calls for three cupsthere’s about 120 grams and a cup offlour give or take depending on here youtalk to that seems to be about thestandard so we’re gonna get some flourdoes it have to be bread flour no breadflour is great because it has moreprotein it’s going to give you a betterchoose better structure for the breadhowever times are tough these days and Ithis is a fine flour we’re just gonnause AP flour all purpose flour nice easyflour they’re regular flour used foreverything so we’re gonna get three cups360 grams 370 grams to that we’re gonnaadd in 7 grams or if you’ll need if youhave the packages of yeast 1 package ofyeast happens to be 7 grams that’s whatwe’re gonna use 7 grams of active dryyeast now here’s the thing we’re gonnahave here active dry yeast quick riceinstant yeast difference same stuffsmaller granules in the instant biggergranules in the act of dry after dryyou’ve gotta activate you gotta first ofall you gotta make sure it’s beenworking you gotta proof it so you getyour water 1 cup of water that can weighup to 100 grams a cup you put your eastright insideand you got to let it sit for about fiveto eight minutes and that’s where yourproofing proofing just means or as theBritish they prove your proving that itactually works you’re gonna see it startbubbling and foaming once this bubblesand foams it’s ready to goinstant east you don’t need to do thatyou just throw it right in it’s good togo with smaller granules you don’t needto get it all set and ready with thewater so well that’s getting ready we’regonna take our salt because you need tohave some flavor teaspoon of salt rightinto our flour we’re also going to takea teaspoon of sugar do we have to havesugar not necessaryhowever sugar is what the east feeds offthe yeast feeds eats the sugar producescarbon dioxide that’s okay the lovelybubbles and and the little air pocketsin there and it just it makes you veryvery happy we’re gonna mix that aroundwe’re going to use our hands[Music]that’s all mixed around the other reasonis also if we were using the instantyeast you cannot have the instant yeastcoming in contact with the salt becausesalt will kill your yeast in this caseit’s all mixed it’s good anyway thiswater should be between 100 and 110degrees Fahrenheit to warm and you’regonna kill the yeast and too low and itwon’t activate the yeast if you’re usingthe active dry yeast just a little whilein the microwave and that’s all you needand don’t be afraid of yeast don’t beworried you’re gonna kill it the saltyou’re gonna kill it with heat it’s notgonna work it’s not gonna rise and it iswhat it is but now it’s been enough timethis is bubbly it’s beautifullet’s get this now into our flour andsugar and salt and to that we’re alsogonna add 2 or 3 tablespoons of oliveoil 1 2 3 yeah baking is really preciseand we’re just gonna slowly mix itaround I like to use this guy it’s abowl scraper it’s it mixes everythingaround but if you don’t have one again acouple of bucks you can get one or youcan just use your hands and you’re justtrying to get it where it’s justcombined it’ll be kind of shaggy it’llbe kind of wet you just keep mixing itaround until you have no more dry bitsof flour sitting at the bottom of thepan and again if you are using a mixer astand mixer you just throw this in youput in your dough hook you turn it onand about low speed get it up to maybemedium-low until it comes together as aball and pulls away from the edge of thebowl okay so that’s a beautifulbeautiful dough look shaggy come andkind of coming together and we justnever gonna need you justplay with it make sure that all thepieces are together I pulled my gnomemaybe a little bit early okay now it’sstarting to come togetherso you just use the heel of your handkeep it a little push and back and pushback and what you’re doing here isyou’re activating the glutens and that’swhere bright flower comes in reallyhandy because as I said red flower hasmore protein it’s got a higher glutencontent scraper then again you don’tneed it it just makes your life easier Ithink they even sell them at the dollarstore and you just give a push and ifit’s a little bit wet like this one iswhatever you do don’t start adding flourto it it would be unhappy you can juststart to slap and pull and especiallybecause we’re using non bread flour hereit’s gonna it’ll take a little longer toknead together if it was bread dough ithappened a little bit quicker but you’reprobably going to be kneading foranywhere from maybe five upwards of tenminutes but with this this particularrecipe way closer to fiveand as you can see it’s already startingto turn into a nice cohesive dough it’snot all scraggly like it was only aminute or two agoyou see how it’s it’s it’s almost thereright now see how it’s getting kind ofsmooth very elastic that’s what you’relooking for just want to fill up that soit’s so you’re gonna end up with it’sgonna be such a beautiful beautifulbread when it’s done it’s gonna have acrust and it’s light as a feather insidethe problem with this particular breadreally one person can eat the wholething in a day maybe even one sittingbecause it’s just it’s so good it’s solight it’s so delicious and you didn’tdo anything with it all rightI think we’re there so give it a littleand again you can use this can use yourhands just get it into a little balljust tuck it under itself got a nicelittle ball see how nice and smooth thatis on the outside beautiful get yourbowl and less dishes less worry that’swork but a little bit of oil in theremixed around the bowlcuz you don’t want this bad boy stickingokay upside downflip it over now you got a little oil onthe outside make it into a nice littleball get it down there let it get readyto sleep for leaving read read noteseverywhere I’ll walk him through thehouse with dirty hands like that coverit upyou don’t have to be or if there’s nowatch’n because it’s just read justfiling water okay and we’ve got to getthis into a warmish environment to proofnow some breads they just need to be atroom temperature this particular breadit kind of likes it a little bit warmerif you need your own temperature alittle bit warmer depending on the timeof year it could be cool in your kitchenand it’ll take a little just take a lotlonger to rice the best place to proofbread if you want to consistent slightlyabove room temperature is right on topof your fridge it’s kind of the perfectplace in the house but this bread Ifound that eighty degrees or higher is areally good proofing temperature so whatyou do is you take your oven you turn onthe oven light that will keep your ovenat about eighty degrees give or take soyou just put on your light and you juststick it in and that’s it and when thatdoubles in size which is going to be 30to 45 minutes maybe an hour if you don’tput it in the oven you come back to ityou check on it okay it’s been 45minutes I’m pretty sure our bread doughis ready so let me just take a lookinside the oven and oh oh this is athing of beauty look what we’ve gotgoing on here nicely doubled in size andit’ll just gently take it out comesright out cuz the oil we put in thereand we’re gonna deflate it so we’regonna sort of push it down one day allthat air that we just made getting ridof itthat’s all good we’re gonna make it intoa little rectangle and we’re going totake far-endbring it up about 1/3 of the way and thefourth front end the other third of theway we’re gonna press that down just tomake a seam we’re gonna make a littleloaf if you want a longer loaf you leaveit like this you just sort of work it Ilike my looks a little more like afootball shape just tuck them in therepull them in and now you want to makethe outside of this thing just a littlebit a little bit tight I want to give alittle bit of stretch on the outside nowI’m gonna use a pizza peel I’ll explainwhy I’m gonna put a little bit ofcornmeal on it and the cornmeal is justto help get it off the peel when I’mdone if you don’t have a pizza peel as amatter you don’t need one just put on abaking sheet you don’t have cornmeal itdoesn’t matterdon’t put anything down a little bit offlour down it really doesn’t matterwe’re gonna transport this little babyright onto therewe’re gonna take our wrap we’re gonnaput it back on top I like to put alittle bit of cornmeal on top againno cornmeal no problem a little bit offlour on top we’re gonna cover that upjust so it doesn’t stick take a cleandish towel and cover it up again thenyou take it and you put it exactly whereI told you to put it before top of thefridge we’re gonna give it a second riseas little as ten minutes as much as ahalf an hour I lean towards the halfhour time it’ll come up nice you don’twant to over proof it because when itgets too big it will then just deflate Ijust had that happen the other dayforgot about it so put on your timercheck it at about 10-15 minutes see howit’s doing we’re gonna come back andwe’re gonna take a look at our proofloaf okay just one little thing I forgotkind of important we’re going to preheatthe oven this someone’s going to bereally really hot that’s how we’re gonnaget a nice crust that’s part of howwe’re gonna get a really nice presswe’re going to crank this up to 500degrees we’re gonna put a pizza stone inthe oven if you don’t have a pizza stonedon’t fret use the baking sheet that’sjust fine and I’ll explain how we’regoing to transfer them afterwards butright now 500 degrees baking stoneinside and then we’ll be back after wecheck the proof spread okay it’s been 35minutes let’s have a look at our breadoh I can see it’s lookingto get look at that now how can we tellif it’s ready aside from the fact thatit’s a lot bigger it’s gonna look pokeand if it bounces back which it is notall the way but it’s coming back she’sready all right we’ve got our 500 degreeoven this was on the train it would justbe an upside down shape we just slide itin or on a piece of parchment paper andwe’re just gonna reach in slamming ohcrapwe got one little thing because I’mfilming that’s to cut open the top of itwe just got that three so I can move alittle bit if you have a sharp knifethat’ll work tooour razor blade alright and then we wantto create that hard crust shut it downgo down to 450 degrees and give it about17 minutes we’ll be back okay it’s been17 minutes I don’t know if it’s rain forsure sounds a little hollow underneathwhat a cool and absolutely let it coolyou do not want to cut into a hot breadlike this my family knows already notallowed let that cool for a little whileand then feel free to just cut into itand joy as fun as easy as it is to makea bread I hope you enjoyed the videoI’ll have a few more coming up in thenear future and I’ll see you soon[Music]