Nice recipe! Thanks for that… Which is the temperature of the water you use, and at what temperature do you let the dough proof? My dough balls don’t have that much rise although I use a good quality bread flour (12%) and fresh yeast as shown in the video. Maybe your environment temperature is higher and I need to wait a bit longer… hence my question! Thx again for the nice recipe. Love the crunch.
First of all thanks for trying my recipe! ♥ The water temperature doesn't matter too much, I just use regular tap water without heating it. The ambient temperature was about 77°F (25°C) when I made this bread, but I make it throughout the year and temperatures vary. Regardless of the temperature, I just look at the dough from time to time to see if it has doubled in size. If the room is cooler, it may take a little longer to rise, but on average, the main rising time after the stretching and folding is 2 hours, and I leave the formed mini loaves to rise for 30 minutes. They don't need to rise too much, the dough is super active at this point and will spring up during the baking process. When you score the bread you should see small bubbles in the cut. How was your final result? Were the loaves dense?
Hi there! You could make this with half whole wheat flour, but make sure you use a "strong" flour for the other half to help it rise. White flour is considered strong if it has a high protein content (12%+). I made something similar here ua-cam.com/video/7ifRUw1dJT4/v-deo.html and the flavor was out of this world! I used 1/3 whole wheat flour and it was absolutely fantastic. Replacing half the flour could be a bit risky because whole wheat is heavy, but if the other half is a strong flour it could work beautifully. Let me know if you try it, I'm curious.
@@Food-Language Thank you sooo much for your prompt response🙏🏼I appreciate your effort☺️I will definitely make this and try it with 50% half whole wheat and see how it goes. Noted with the strong flour. Here in the US I use King Arthur Organic Bread flour with 11% protein. I will try it with that and later try it with High gluten flour. I will now try to find the size of your pan😆You just gained a fan here✋🏼😉
I get asked this every day 😅 I wish I could remember, they have no branding on them and I've had them for many years. They are nice, but often I just use two pans of the same size and they work just as well.
Check out my other video ua-cam.com/video/7ifRUw1dJT4/v-deo.html I used 1/3 whole wheat flour and 2/3 bread flour. If you replace all the bread flour with whole wheat, the dough will have a hard time rising.
You could try it, but it won't rise as much. The taste would be amazing though. I'll get back to you if I try 100% wholemeal, or you let me know if you've tried it, I'm curious.
Bonjour ! Oui, vous pouvez tout à fait laisser la pâte reposer une nuit au réfrigérateur avec de la levure sèche. Il est important de placer la pâte au frigo juste après les séries de pliages et avant la phase de levée de 2 heures. La levure sèche fonctionnera toujours bien, même à basse température, mais la pâte lèvera plus lentement. Sortez-la du frigo et laissez-la revenir à température ambiante avant de former vos petits pains. Bonne boulange !
They are just two thin pans that happen to have the little grooves that hold them together when one is used as a lid. As you can see in many of my videos, just two regular pans will do the trick, the only requirement is that they are the same size. Just turn one upside down and use it as a lid. Cast iron is nice, but it requires a long preheat, if you're using thin pans you don't need to do that. Just pop them in the oven and you're good to go.
Hi, can you make an example of "bread flour"? In my country we do not use that terminology so I can't really understand which kind of flour I should use! 0? 00?
Hi Andrea, from your name and the types of flour you mentioned, I'm guessing you're from Italy (sorry if I'm wrong). If so, use Manitoba flour (any brand, they're all good), it's the best. If not, just check the protein content on the label, if it's 10% or more, you can use it. 12% is ideal.
Sowohl die Type 405 als auch die Type 550 sind für dieses Brot perfekt geeignet. Das Wichtigste, das Sie überprüfen sollten, ist der Proteingehalt des Mehls. 12 % sind ideal.
Any bread flour, really. I have tried different brands, but in the end you can make good bread with any of them. I prefer unbleached flour with a protein content of around 12%, even AP flour will work if the protein content is higher than 10%, fancy brand or not.
You do actually. Regardless of the type of yeast you use, be it fresh, dry or sourdough, you need to do this to strengthen the gluten network. If you skip stretching, you will likely end up with a dough that doesn't hold its shape during baking.
Watching from Jamaica 🇯🇲🇯🇲🇯🇲
Amazing ! I am trying this today , watching from Croatia, from the Adriatic sea !
Let me know how it goes! Also, Croatia is awesome! ♥
Watching from Australia 😊😊 this recipe looks straightforward, can’t wait to give it a go!
Thanks Angela ♥ Let me know how it goes
Watching from Sydney Australia. Looks amazing. Thankyou for the video.
Thanks for watching! ❤️
I am going to make these, Thank you for posting !!
Hope you enjoy!
Perfect recipe 😍 very nice Video 👍🏻
Watching from London it looks amazing
Perfect I like to make like this
Thanks
Most welcome 😊
This bread looks delicious 😋
Watching in Slovakia
Nice recipe! Thanks for that… Which is the temperature of the water you use, and at what temperature do you let the dough proof? My dough balls don’t have that much rise although I use a good quality bread flour (12%) and fresh yeast as shown in the video. Maybe your environment temperature is higher and I need to wait a bit longer… hence my question! Thx again for the nice recipe. Love the crunch.
First of all thanks for trying my recipe! ♥
The water temperature doesn't matter too much, I just use regular tap water without heating it. The ambient temperature was about 77°F (25°C) when I made this bread, but I make it throughout the year and temperatures vary. Regardless of the temperature, I just look at the dough from time to time to see if it has doubled in size. If the room is cooler, it may take a little longer to rise, but on average, the main rising time after the stretching and folding is 2 hours, and I leave the formed mini loaves to rise for 30 minutes. They don't need to rise too much, the dough is super active at this point and will spring up during the baking process. When you score the bread you should see small bubbles in the cut.
How was your final result? Were the loaves dense?
Look really good. Thank you for sharing. From Malaysia.👍❤️
Thanks for watching ♥
Bravo chef🙌😘
from Thailand ❤❤❤
Excellent! Greetings from Argentina.
Hi Alicia!
Looks yummy 😋
Thank you ♥
Hi! lovely recipe😊
Can I make this half whole wheat?☺️Also what is the size of the baking pan?
Hi there! You could make this with half whole wheat flour, but make sure you use a "strong" flour for the other half to help it rise. White flour is considered strong if it has a high protein content (12%+). I made something similar here ua-cam.com/video/7ifRUw1dJT4/v-deo.html and the flavor was out of this world! I used 1/3 whole wheat flour and it was absolutely fantastic. Replacing half the flour could be a bit risky because whole wheat is heavy, but if the other half is a strong flour it could work beautifully. Let me know if you try it, I'm curious.
Oh and the pan is about 15.5"x10.2" (39x26cm)
@@Food-Language Thank you sooo much for your prompt response🙏🏼I appreciate your effort☺️I will definitely make this and try it with 50% half whole wheat and see how it goes. Noted with the strong flour. Here in the US I use King Arthur Organic Bread flour with 11% protein. I will try it with that and later try it with High gluten flour. I will now try to find the size of your pan😆You just gained a fan here✋🏼😉
Aww so nice to hear! Hope to see you around. Happy baking and let me know how it goes.
Very good👌
Thanks 😊
Looks amazing! Can this be done with a sourdough starter instead of yeast?
Absolutely! I'm adapting this recipe for sourdough, I'll post a video about it when I get a perfectly reliable process. Stay tuned ♥
Maravilhoso!!! 🇧🇷❤
Where do you get those sheet pans that feature the divets to interlock when one pan is inverted over the other?
I get asked this every day 😅 I wish I could remember, they have no branding on them and I've had them for many years. They are nice, but often I just use two pans of the same size and they work just as well.
Hello from England 🇬🇧
Hi Eileen!
Hello from Malaysia 🇲🇾
Hi!
Yummy! 😋
yummy bread
Merci beaucoup pour votre réponse. Amicalement
Can I use wholemeal flour? Thanks.
Check out my other video ua-cam.com/video/7ifRUw1dJT4/v-deo.html
I used 1/3 whole wheat flour and 2/3 bread flour. If you replace all the bread flour with whole wheat, the dough will have a hard time rising.
@@Food-Language I use only wholemeal bread flour for my bread. So I was wondering if I could use it for rolls.
You could try it, but it won't rise as much. The taste would be amazing though. I'll get back to you if I try 100% wholemeal, or you let me know if you've tried it, I'm curious.
Bonjour, peux-t-on laisser la pâte reposer une nuit au frigo en utilisant de la levure sèche?
Bonjour ! Oui, vous pouvez tout à fait laisser la pâte reposer une nuit au réfrigérateur avec de la levure sèche. Il est important de placer la pâte au frigo juste après les séries de pliages et avant la phase de levée de 2 heures. La levure sèche fonctionnera toujours bien, même à basse température, mais la pâte lèvera plus lentement. Sortez-la du frigo et laissez-la revenir à température ambiante avant de former vos petits pains. Bonne boulange !
Do you have a link or details on these pans? They look so much lighter than cast iron!
They are just two thin pans that happen to have the little grooves that hold them together when one is used as a lid. As you can see in many of my videos, just two regular pans will do the trick, the only requirement is that they are the same size. Just turn one upside down and use it as a lid. Cast iron is nice, but it requires a long preheat, if you're using thin pans you don't need to do that. Just pop them in the oven and you're good to go.
Hi, can you make an example of "bread flour"? In my country we do not use that terminology so I can't really understand which kind of flour I should use! 0? 00?
Use any flour that is avaible
Hi Andrea, from your name and the types of flour you mentioned, I'm guessing you're from Italy (sorry if I'm wrong). If so, use Manitoba flour (any brand, they're all good), it's the best. If not, just check the protein content on the label, if it's 10% or more, you can use it. 12% is ideal.
I prefer more air holes but it looks good but still time consuming, Ontario Canada 🍞👍
Welche Type hat das Brotmehl? Weizen 405, oder 550 oder ist es egal?
Sowohl die Type 405 als auch die Type 550 sind für dieses Brot perfekt geeignet. Das Wichtigste, das Sie überprüfen sollten, ist der Proteingehalt des Mehls. 12 % sind ideal.
Yummy Amazing 😍
What type of bread flour do you use? 🇦🇬
Any bread flour, really. I have tried different brands, but in the end you can make good bread with any of them. I prefer unbleached flour with a protein content of around 12%, even AP flour will work if the protein content is higher than 10%, fancy brand or not.
@@Food-Language Give Thanks ✨
👍
Can you stop naming your videos with the same title please. You'd prob get more views that way too.
You don’t have to stretch it! It’s not sour dough!
You do actually. Regardless of the type of yeast you use, be it fresh, dry or sourdough, you need to do this to strengthen the gluten network. If you skip stretching, you will likely end up with a dough that doesn't hold its shape during baking.