Patrick Ryan's Sundried Tomato & Basil Sourdough with Pine Nuts & Parmesan
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- Опубліковано 14 тра 2024
- This is Patrick’s sundried tomato and basil sourdough with pine nuts and parmesan. With its tangy tomato flavour, this sourdough loaf is the perfect snack when eaten as is.
We filmed this recipe as part of Patrick's brand ambassador role with Kenwood.
If you fancy giving this recipe a try head over to Kenwood's website
realcooks.co.uk/patrick-ryan/... - Навчання та стиль
When there is a bread video with Patrick Ryan, I'm there.
Right there with you!
Same here
Indeed
Ooooo me too 😉
Wish I knew how to add a photo because I’d show you how wonderfully this recipe turned out. Thank you Patrick! You have been one of my sourdough mentors ❤️
Oh my, what a wonderful combination of flavors. Thank you Patrick.
Wow! Looks delish, thanks Patrick for another great recipe, can't wait to try it
Happy Fall, Patrick. Thank you for this. 🍂🍁🍂
Lovely bread and smooth technique... I just can't get enough!! 😍
Good to see you again, Patrick🤝Lovely recipe 👍🏻❤️🍀
Just added sundried tomatoes to my shopping list; basil in the garden. Making this one for sure. Thanks Patrick
I love your technique. So confident. So straightforward. You aren't letting the dough intimidate you at all. That's my goal. This looks delicious. Thanks for the tutorial!
This is one of the best Patrick Ryan recipes I’ve made! Simply delicious. The dough is very sticky to work with but the olive oil on the hands tip makes it manageable. The end result is perfection. Thank you, Ryan!
What I wouldn’t give for a slice of that !!!
Beautiful 😍
Oh that looks delicious! I'll be making this soon! Thank you.
And greetings from Arizona!🌵
😃👍
Replaced basil by rosemary from our garden. Really delicious 😋 thank you Patrick
Very nice these videos are a treat! Thank you patrick!
Thank you, guys, for uploading these videos. I wish I knew how to bake better. God bless!
We need to see you more in UA-cam!!!
Totally making this!
Thank you for the new recipe!!
I made this, flippin fantastic! sooooo much flavour.
Looks great Patrick! I will definitely try! Love ur breads!
Omgeee… looks so goood.. thank you for sharing
Hell yeah! Patrick at it again!!!
Wow. I want that. Lol. I will have to make time to try this recipe. Your simple sourdough pizza us now a weekly staple in our house Thanks for sharing!
Love this! Thanks for the recipe! Patrick needs to be a weekly special.
Absolutely. His bread videos are the best. Please PLEASE make it a weekly special
My favourite UA-cam baker did it again. Trying this next weekend. Thnx for another great video. Grtz from Belgium 🇧🇪
Awesome, I’m trying this! 😃
Odličen kruh, hvala za vse nasvete! Pozdrav iz Slovenije ❤️🍞
Great videos. Well articulated 👌
It's beautiful I'm going to make this
Thank You trying to get to grips with these processes :) I can taste and smell this load and I have not even made the Dough yet ... but my Starters are GORGEOUS :)
the trust this man has to not get any white spots on his long sleeved black top is really incredible
0:52 That's all you KNEAD to do. Thanks Patrick
Giving this a go❤️
I love watching your videos and have tried a couple of your recipes.
My dough has a different consistency I am wondering if this is because of where I live Port Stanley ON Canada beside the lake.
Great video he is The Ronaldo of bakers beautiful loaf of bread.
Just baked this added a bit of feta , sun dried tomatoes , cheddar and took out the seeds and nuts. It smells and looks amazing. Will be playing with different combos of flavours. Thank you 🎶🎶🎶
Just cut a slab a bit of Philadelphia cream cheese, a fresh cup of coffee with beautifully foamed milk /cream in my new frothier. Mmmmmm a bit of heaven.
How long do you let it rest before cutting the finished bread?
There he is!
Buen video. Lo que estaría bueno es que digas que harina usas. Marca , cantidad de proteína , etc.
Absolutely beautiful!
Is it really necessary to laminate and add the inclusions during fermentation? How about adding everything into the mixer and allowing the hook to do the work?
yes - your gluten structure will suffer a lot if you dump everything into the mixer
UA-cam doesnt give me videos from this youtuber, but it knows it will catch hands if i miss a patrick ryan video. XD
Very nice
Woke up early at 4:45 AM here in the States. What am I to do?. Check out, my go-to bread guy. For sure I will give this a try in the next couple of weeks. Your "brogue", reminds me of my, Da who came over from Limerick. Take care.
Sorry, can I know if I don't have starter, how much instant yeast I should use for it. Thank you As I really want to try to make it.😁
I notice that you use a lot of cotton towels in your prep for your breadmaking. How do you wash them effectively to prevent the flour from getting gummy. Any tips?
Do you preheat your dutch oven so that's hot when you put the dough in?
You're gentler with your dough than I was with my kids changing diapers ...
PATRICK!!
I tried making this but dont have a pyrex or dutch oven. It got too dark and the tomatoes burnt at 240C even at 35 minutes. What temperature and time should I use if I don't have either of those?
Patrick can you make a cranberry, walnut sourdough bread?
what is the model of your mixer? Bowl appears to be 7 qt. correct?
❤️❤️❤️
Looks incredible and on the menu for tomorrow. Out of interest, what kind of oil do you use (and does it matter) when handling the dough? I usually end up with half the dough stuck to my hands!
Any oil will do, but some oils are more expensive than others. :)
Cheap cooking-oil is fine.
I make 50/50 blends of rape/grape or rape/peanut oils for frying/roasting etc. & use a drop of the peanut blend for handling dough.
Could have used motor oil for the disaster I ended up with...wet dough was difficult to work with but I persevered! Not a great rise but mightn't have given my starter enough time to reactivate (been in the fridge until a day before). Hoping for the right taste and we'll go again! At least the kitchen smells lovely!
Thanks Patrick! 👍🏼
@@markcarey3308 I had the same problem. I wonder if Patrick could give some problem solving tips.
Can I put more starter?
My mouth is watering 😋 I've tried making sourdough but my starter seemed very running. Anyone know where I've went wrong pls 🙃
Just add less water to your starter. If you add too much then bubbles that form will escape as its not sticky and gluppy and it might look like your starter isn't active.
@@TomFoyleIreland I'll maybe try again. Kinda put me off. After Christmas and keep you posted.
Did the bread go from Fridge to oven or did it come to room temp before?
Considering it's a sourdough, could be both. If it was domestic yeast I would expect it to be standing at room temp. Seeing as it has been rising for about 2 hours tops I would say it was proving at room temperature to begin with
I notice you don’t use a leaven ? All the books I have suggest a leaven ?
You mentioned tomato puree but its missing from the written recipe, how much should I add?
I have requested to amend the recipe it is 30g tomato puree
Tomato puree - is that the se thing as tomato.paste in the states? The consistency in the viseo looked like tomato paste.
@@John-cr7gb I think it might be tomato paste in USA. We call it tomato purée in Ireland
Thanks for the confirmation. I baked the bread this morning and it's delocious
@@John-cr7gb so glad you like it! It was such a nice flavour combination
I want to Marry this Man!!!!!❤️
Has Mr. Patrick been working out? His body is gorgeous! xoxo
Personally I think you ended this video too soon. I don't usually see so fine a crumb on a sourdough bread. Looks really delicious!
what? no windowpane check?
Is this a new video. I have been waiting for your videos so long. I was going to unsubscribe.