Відео

You are very welcome!

Thank you for watching! Took a couple of times to get to know my new pan. I learned that the key to creamy scrambled eggs on a stainless steel pan is heat management. I was cooking the eggs most of the time with the pan lifted up from the stove. When the eggs are almost done, I transfer it to the serving plate immediately 🙌

@@sensitiveskinlifestyleI have a question, when you lower the heat, how long do you wait to add the oil? Immediately or is there a certain time frame? Because I lowered the heat and immediately added my olive oil then eggs and they cooked in under 3 seconds😅.

I lower the heat, add the egg and immediately lift it up from the stove and then after 2 or 3 seconds, i start using the chopstick to scramble it so it doesn't get over cooked (since it is being moved around). I watch the consistency. And when it's 75% done to my desired consistency, I use a silicon spatula to transfer it to a plate. 80% of the time, my pan is lifted up from the stove. I only put it on a stove if it needs more heat, and even so, it would be for only a few seconds. The scrambled eggs cook really fast, so I watch it closely. Basically, you heat the pan until it's hot enough, then lift it from the stove and use the heat from the heated pan (not the stove) to cook the egg while you scramble it. When you transfer the scrambled egg to the plate, the egg will continue to cook. For example, if I am making a 6 egg scramble for 2 people, I would immediately transfer it to a plate once it's 80% done to avoid over cooking. After I do that, then i would divide the scramble for each serving plate. Because if I left the egg the pan while plating the first serving, the eggs in the pan for the 2nd serving gets overcooked (even though it's a few seconds) Hope this helps! I tell myself when I am doing scrambled eggs, "It's all about heat management." It takes a few tries to get used to it, but once you get the hang of it, it becomes additive 🙌

@kingzakkuu7844 in regard to the question, when I lower the heat how long do I wait until I add the eggs. That depends on how hot your pan is. If you feel that its very hot then you can lift the pan off the stove for a few seconds and let the temperature of the pan drop a bit then place it on the stove, then add the egg.

Hey there, do you mean the glass bowls I used for the poolish? Or to cover the dough on the board for resting?

@@sensitiveskinlifestyle the glass bowls

@@r0nea • The bowl used for the poolish at 2:53 is a 1.5-quart bowl (7 inches diameter x 2.75 inches height). • The bowl used at 5:33 and 5:57 is a 3.5-quart bowl (9 inches diameter x 3.5 inches height). When making an 8-inch larger French boule bread, I use my 2.5-quart bowl (8 inches diameter x 3 inches height) for the poolish. In general, though, you can use any bowl that's large enough. Hope this helps!

Yum ✨️ Sounds delicious, I learned something new today - barley milk! Thanks for sharing🥛

Yes you can! I have tried using all purpose flour before and it's fine. I still think bread flour produces better results but my husband couldn't tell the difference when he ate it. Do share how it goes 🙌

❤️🙌

It's my very pleasure 🙌 hope you give it a try and enjoy its taste ✨️

My pleasure! Can't wait to hear how it turns out🙌

Hi there @MendeMaria-ej8bf ! The difference baking the same bread recipe with lid and without a lid are as follows: 👉 With a lid results in a loaf with a uniform, square-rish shape, softer crust, and denser and softer/less dry/moist texture. 👉 Baking the same bread recipe without a lid gives a taller, rounded top loaf with a thicker, crispier crust and an airy lighter crumb texture. Cheers🍞🙌

@@sensitiveskinlifestyle Thank you very much for your detailed answer to my question. Greetings from West-Europe. ❤

🙌🍞

Great to hear from you! I don't know how to make sourdough bread and don't know what it tastes like so far. However the closest I can show you is a French Boule Bread video recipe 👉ua-cam.com/video/Z0V_gWxNpHA/v-deo.html

Hey Bert, so nice to hear from you again. I'm curious about what prompted your question. Could you share more about what you're hoping to achieve or resolve by adjusting the flour amount and hydration percentage? Help me understand your perspective and thoughts🍞🥖

@@sensitiveskinlifestyle i need a slightly bigger boule bread. Ive just acquired a bigger tramontina dutch oven ( 8 in). I want to try a more hydrated dough to get more "holes" in the crumb though it gets unyieldy in handling.. Actually i tried and it came out not much different from your recipe. My challenge is to get a thicker and crispier crust

Yes you can! If you use a dutch oven you don't have to spray water or place the hot water pan. I think you have to preheat the dutch oven as well. Do share how it turns out!🌸🍞

@@sensitiveskinlifestyle Thanks 🙏🏻🌹

You are correct, its cubic inches

🌸

It's my pleasure!🌻

Great idea, try it out! I have always wondered if using the same amount of sour dough starter in place of the poolish would produce similar result. But I have never worked with sourdough (not a fan of the sour taste), hence haven't tried. Try it out! Maybe if you achieve good results it might make inspire me to try sourdough🙌

Let us know how it goes :)

Thanks for trying it out and sharing your outcomes ! It sounds like you did everything right. I have updated the website instructions for clarity that you don't have to boil for 5 mins. 1 cup rice to 1 cup water, bring water to a boil. Once the water reaches a hard boil, turn off the electric stove and cover. Leave the pot above the electric stove as it is. Wait 10 -11 mins (depending on your type of rice). And it should be done. I am curious as to why your rice turned out al dente/hard. May I ask what type of rice are you using and what type of stove do you use (i.e. electric, induction or gas)? Look forward to hearing back from you. Cheers

Thanks! And thats the only way I make rice until this day. 🍚

Based on my personal experience , yes it can heal after you stop using steroids. It will heal, give it time and it will.

thank you🌸

Thank you🌸

Vous êtes les bienvenus! Si vous essayez de faire ce pain, partagez-nous votre avis 🌻

You got it! This is actually a French Baguette recipe - I loved it so much I turned them into Boules for lunch sandwiches. It makes excellent French baguettes! Have you tried it shaping them into baguettes?🙌🙌🙌

Great question, something that I was thinking about for a while too. There are two ways to express baker's percentages when using a preferment (I.e. poolish): 1) Treat the poolish as a separate entity and express its flour content as 100%. Or 2) Treat the poolish as part of the main formula and express its flour content as a percentage of the total flour in the entire recipe. While the percentages are expressed differenty, the outcomes of scaling the bread are exactly the same. I experimented with both methods and decided to stick with the 2nd method, which is to consider the poolish flour portion as part of the total flour. In my French Boule video, which uses poolish, you can see how I expressed the ingredients as percentages in the description box 👉 bit.ly/frenchboulebread Hope this helps - Cheers!

Well, I think I will consider it a separate entity and go for it. No guts no glory. Thanks for the info. And now that I found your channel I will be checking out more videos and maybe grab a scarf while I am at it.

🙌 thank you✨️

You are very welcome. I wish you every success in walking through and out of TSW with your head held high🙌🙏🏽✨️ it can feel discouraging at times, but there is light at the other end of the tunnel. These 8 things changed my life and I have went through non-skin related stressful situations after TSW and my skin didn't flare up. I credit them to these 8 things which rewired my mind entirely to not let the condition of my skin (good or bad) affect my emotions (which prevents skin from worsening during TSW) ✨️ 🙏🏽🙏🏽🙏🏽

Thank you✨️

I have never used a pizza stone. But yes, you can use the pizza stone for the boule, the same way you would use it for making pizza🥖

You are welcome - how did it turn out?🌸

Excited! Let us know how it turns out and if you like it :)

5 mins of work the day before. Most of the work is waiting. Waiting allows for better flavors and texture. I experienced other benefits as well, such as the sharp increase in my understanding of bread making. But I agree it is a long time to wait for bread, especially the first few times. But after doing this over 50 times, it has become second nature. Thanks for watching!

Thank you for sharing your outcomes!

Hey there, I have already converted the recipe to ounces. The exact measurements in grams and ounces are in the description box. And the full printable recipe in ounces can be downloaded here bit.ly/frenchboule let me know if you are able to download it!🌸

Hej fra Canada 🇨🇦

Great question - you tapped into my dilemma! I had originally included the preferment's ingredients in the main dough's baker's math calculations. However, I decided to separate them out to make it easier for the reader to remember and scale the recipe: ▶ weight of poolish's flour is always half of the main dough's ▶ flour-to-water ratio in the poolish is always 1:1. To scale the boule size, simply use baker's % to scale the main dough ingredients. Then divide the main dough's flour weight by 2 to populate the weight of flour in the poolish. Then, it's just a matter of adjusting the instant yeast for the poolish. All these being said - what are your thoughts? What is your preference?

​@@sensitiveskinlifestyle I find that leaving out the poolish ingredients from the main dough's calculation affects especially the salt percentage and, in a small way, also the yeast's. However, the latter is manageable with temperature and time. And I always opt for less salt. Looking forward to more step-by-step bread baking videos in your channel.🙂

@@Lisa-elifequestI appreciate your thoughts! I thought about what you said along with all my previous considerations - and I am sold! I decided I will stick to the traditional expression of baker's percentage instead and included the poolish's ingredients in the main dough's baker's math. I updated all the percentages in the description box as well as the printable recipes on my blog post. Thank you for taking the time to share your perspective!

@elifequest An update - much appreciate your question. After thinking through another person's thoughts as well as the different considerations I had. I decided to include the preferment's ingredients in the main dough's Baker's Math. Thanks again for taking the time to comment - got me to resolve one of the dilemmas that has been on my mind. Cheers!

💐Thank you for the update. 🤗 Your time and effort are much appreciated. 🙂

No change in proofing time. Regardless of the type of yeast used, when proofing, if in doubt, rely on visual cues, such as doubling in size, rather than strictly adhering to the suggested times (times are more like guidelines). Do share how it turns out and how you like it with regular yeast 🙌 Cheers!