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Bread Recipes

How to knead and bake a loaf of bread




This is a quick bread recipe you can make it home. In this video, we will show you an interesting and different way do you kneed your bread. We hope you enjoy it!

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Video Transcription

[Music]
good afternoon my fellow carver holics
it’s my day off
and my day to experiment so I thought
I’d share a recipe that I like a lot
with you so follow along this is the way
you make your bread at home you can make
this spread easily on yourself I’m gonna
show you a few ways of kneading this go
that’s a little bit different and that’s
it let’s get going
[Music]
okay so we’re looking at the formula or
the recipe for today’s bake you don’t
have to write it down now I’ll have it
popping up throughout the video okay so
well first thing we’re gonna do is start
out with nine hundred and seven grams of
strong bread flour now there’s a
difference between bread flour and
all-purpose flour and cake flour bread
flour has about fourteen percent gluten
or protein then we’re gonna add 680
grams of water
I held a little bit back in order to
have enough room in this cup and 14
grams of sugar 14 grams of yeast and let
that bloom you don’t have to do that if
you’re using SAF Gold instant yeast you
can mix it right into the dough or into
the flour and you’re good now the key
here is not breaking the wall and I
broke the wall but you know that’s
alright we can make up for that we can
recover so all we have to do is push
this water back into our dough and
continue with the mix this is the water
I held over I had leftover couldn’t get
in the in the measuring cup and I’m
gonna add this slowly and combine the
dough with the flour now here is what
we’re trying to accomplish here we’re
trying to get all of this flour hydrated
we’re not trying to develop any gluten
or anything other than that we just
really want a shaggy mass everything
that is flour has to get wet and we’re
almost there and you can already tell
how this dough is coming together it’s a
very sticky dough so you know the secret
to sticky dough is working with wet
hands and I
haven’t figured that out here yet but
we’re almost hydrated we’re almost at
the point where we’re going to let it
rest for just a little bit now this is
gonna be our first sort of bench rest
it’s actually called an auto lease it is
where we allow the flour to absorb as
much of that water as it possibly can so
let’s rest it covered for fifteen
minutes come back to it and we’ll tell
you we’ll take a look at what it looks
like so it’s been 15 minutes and already
you can see how much difference is has
been made look at the formation of
gluten already here you get it look at
the extensibility of this dough that’s
amazing and you know we haven’t even
added salt and the oil yet so I’m gonna
add the 14 grams of salt right here and
a tablespoon of extra virgin olive oil
that that will help me to actually help
this this assault penetrate the dough
and become evenly dispersed now whenever
you add fat to a dough that has already
begun to develop some of its gluten
structure it’ll feel like it’s coming
apart it’ll look like it’s coming apart
and you will sit there and you will need
and you’ll think oh my god what have I
done wrong am I ever gonna get this back
to where it was you know what it looked
like before can I recover yes you can
and this is what’s supposed to happen so
you need a way continue to knead this is
building up the strength of the dough
and already you can see it coming back
to where it was now because this is such
a wet dough I’m gonna use this French
method called the slapping fold and you
slap the dough down and you flip it back
upon itself slap it down and flip it
back on it
and that does a couple of things it
strengthens the gluten and it also traps
air so we want to knead this dough until
it’s smooth and elastic and you’ll
easily be able to tell when that happens
and it’ll become less likely to stick to
your fingers and if it does start to
stick to your fingers just wet your
hands that’s the key here you’re gonna
have to do this for 15 minutes I always
say about 700 slaps but it’s not that
many 15 minutes should do it if some
people are stronger than others some
people are more accomplished than others
and you don’t have to do this laughing
slowly
this certainly can be done in a stand
mixer except you won’t know what’s going
on with the dough it’s important I think
particularly if you’re new to baking is
to do things by hand so you can feel
what’s going on in the dough and the
dough will always tell you what it needs
and in order for you to really learn how
how dough behaves you got to have your
hands in it so we’re the place where
we’re smooth I want to denote the dough
to relax a little bit before I start my
first direction fold and it’s relaxed on
me now I’m gonna stretch it and fold it
we do this in place of all that extra
kneading I want to trap some air and
have it begin the bulk fermentation
we’re gonna do a two hour cold bulk
fermentation so I make a little raggedy
ball out of the dough tighten it up just
a little bit you don’t need to make do
is be as anal as I am about it here you
just want just a little ball and you
want to cover that and let that rest for
30 minutes now as hot as it is in South
Carolina we’re not looking for a real
warm place to put this because I don’t
want to over ferment it however I do
want it to be in a draught free
environment so this little
case works out perfectly for me I’ve
made more doing that thing that I care
to think about now here it is 30 minutes
later and we’re gonna do our second
stretch and fold start at one end and
lift up you don’t want to tear the dough
but you do want to stretch it and fold
it over a 90 degree turn stretch it fold
it over same thing and one last time
stretch it and fold it over it’ll get
stiffer every time now we turn it upside
down put it back in its case 30 minutes
from now we’ll do that one more time and
then we’ll do the cold bulk fermentation
so I cut all that out we just took it
out of the refrigerator it’s actually
been out for about an hour so that it
can come back to room temperature I’m
going to release the dough a little bit
from the sides of the bowl and just dump
it out trying not to de gas it so much
now the top of the dough is on the is on
the on the board it doesn’t matter so
much that flour is on that top part
because that won’t be incorporated back
into the dough the part that’s on the
board right now is the good surface
that’s the one we’re going to use on the
outside of the on the outside of the
bread so we’re going to fold it up in
this case we’re going to make a bowl
create just a little bit of a little bit
of tension and in this case we’re making
a batard so we shape the loaf this is
pre shaping we loosely shape the loaf
into the desired shape and let it rest
and I always like to think that the
dough is learning how to become what I
want it to be in that pre shape now in
this stage this is called the final
shaping this is where we’re going to
introduce tension so we’re going to fold
the dough a little bit more and not back
some of the air out of this this thing
particularly the large air bubbles and
shape it with a lot of tension across
that surface and you see me here
flowering this Bannatyne
and you need to flower it with whatever
you feel comfortable with some semolina
some rice flour mixed with your flour
the last thing you want to have happen
is a wet dough like this to stick to
your Bannatyne it will ruin your day
now these mana tones typically come with
a a cloth it can be a cover or it can
you know go inside the Bennets and you
just stick this on that cloth I don’t I
like to stick it right into the
Bannatyne I like the way that the the
way that the rattan makes marks on my
bread I had a brain fart there for a
minute alright now that they’re in the
band phones we’re going to cover them
and let them rise for an hour take a
floured finger and you can push down on
the dough and if it goes in and stays in
maybe pops back just a little bit you’re
you’re right on the note you’re right on
the numbers that’s when the bread has
been proofed sufficiently now that
parchment paper here is your friend not
the non grease 2 version because that’ll
stick this version is this is a reynolds
product it’s a parchment paper pop up my
goodness this thing i go through so much
of this I need to buy stopped in this
store in that product so here you see me
scoring the dough this is to do two
things it will mark the dough is you
know who the Baker was it shows who the
Baker was it helps me identify who the
client is I mean it can have a lot of
different communication purposes but it
also helps that helps me to determine
where I want this dough to expand when
it hits that hot pot or it hits that hot
pizza stone it’s going to have what we
call is oven spring it’s gonna jump up a
little bit and if you don’t score it
tell it where you want it to bring
it’s gonna find the weakest point and
and that’s where it’s gonna split and
you’ll have a not so very attractive
piece of bread still edible but what
we’re trying to get away from so my
ovens are preheated with my stones and
in this case my dutch ovens to 500
degrees and an additional 500 degrees or
I’m sorry preheated for an additional 30
minutes to make sure everything is
really up to temperature we’re going to
bake these off at for 24 minutes
but there are some crucial ways to
determine if it’s done listen to the
little crackling sound that you might
hear from the surface you’re gonna tap
the bottom it should sound hollow like a
drum but for me the most important thing
to do is to check the temperature and I
want that temperature to be between 197
and 200 degrees Fahrenheit Coulomb on a
wire rack and Bob’s your uncle so I
couldn’t find my bread knife so I’ve got
a watermill of knife and that seems to
work just perfectly it’s been about two
hours I’ve let this cool sufficiently or
as long as I plan to let it cool and I
can’t tell you man what this smell is
like in this room this is beautiful
beautiful aromatic bread and it’s
extremely soft and you saw that the
crumb was you know not a big open face
open crumb like that’s like a sourdough
bread but this is so aromatic and soft
it’s amazing so let’s put some butter on
it and see what some additional Eagle do
to it look at that now that’s a piece of
toast buddy of mine Scott Derek owns
Blythewood beekeeping Association down
there right around the corner and this
is honey from his shop
then get much better than that to see
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