Following your fantastic suggestions, I've embraced the wholesome world of whole wheat! This recipe is crafted with your health and taste in mind, bringing the nutty richness of whole grains to your table. This bread is so good, you'll forget store-bought bread even exists! Happy baking, everyone! ♥
Thanks for trying the recipe ♥ Sourdough recipes coming soon to the channel, I'm working on it. Stay tuned! Good suggestion on rye, I'll try to find some flour and experiment with it.
It's in the works! I'm preparing a series of sourdough videos, but good things take time. I only have time to make them on weekends and late evenings, but they will be on the channel soon! Thanks for watching ♥
Hello to you dear!!!!…enjoying all the fantastic bread recipes…..!!!! I just subscribed!!!!…waiting for more of your creations!!!!!…stay safe…take care….be happy❤……Rebeca ….Canada❤
Even though I'm using traditional yeast, the stretches and folds help develop the dough's gluten structure, similar to sourdough. This technique improves the bread's texture and gives it a better rise.
You could borrow the shaping process from one of my other breads: ua-cam.com/video/zrKcVpotOC0/v-deo.html. Keep the same process, but use that shaping method. Thanks for watching ❤️
Following your fantastic suggestions, I've embraced the wholesome world of whole wheat! This recipe is crafted with your health and taste in mind, bringing the nutty richness of whole grains to your table. This bread is so good, you'll forget store-bought bread even exists! Happy baking, everyone! ♥
Hi ! Watching from Thailand, Thanks 🙏
Me encantan todas sus recetas, tiene un canal magnífico.
Muchas gracias, un saludo desde España
Hi, thank you for sharing your recipes & easy technique/ method. I really loved it & enjoy watching your videos
Thank you for watching ❤️
Very well done process
I tried this bread recipe, it turn out beautifully, its a very easy way to make it. Wish you could share the rye sourdough bread
Thanks for trying the recipe ♥ Sourdough recipes coming soon to the channel, I'm working on it. Stay tuned! Good suggestion on rye, I'll try to find some flour and experiment with it.
Very good! I wish you could teach us how to make it with sourdough! Thanks for your kindness, Best regarás from Mexico
It's in the works! I'm preparing a series of sourdough videos, but good things take time. I only have time to make them on weekends and late evenings, but they will be on the channel soon! Thanks for watching ♥
Trying it right now! Proofing the 2 hours..Thank you for sharing..😊
Hope you like it! Let me know how it goes ❤️
@@Food-Language oven heating to 450…dough proofing last 30 minutes..waiting while watching Seinfeld…
@@Food-Language perfect!! Breakfast toast and sandwich for lunch!! Just like the video! Nice texture and terrific crust! Thank you my friend …🙂
Thanks for letting me know! I'm glad you liked it.
beautiful , Thank you for this video
Hello to you dear!!!!…enjoying all the fantastic bread recipes…..!!!! I just subscribed!!!!…waiting for more of your creations!!!!!…stay safe…take care….be happy❤……Rebeca ….Canada❤
Thanks Rebeca ❤️
Very nice ❤❤❤
Wonderful as always! I’ll try this one next! Thanks 👍✌️
What size are those pans? 9x13?
Edit: Oregon, USA
Thanks ❤️ They're about 10.2x15.5
@@Food-Language thank you!
👍😄 Thanks!
Can I substitute the bread flour with all
Purpose flour? Thanks
Yes you can, just make sure that it has a good protein content. 10%+ is good, 12% is ideal.
Hello to you !!!…..question do you have ciabatta recipe???….thank you …stay safe, take care…..reply to my question please!!!…Rebeca…..Canada❤
Can we use only white flour?
Yes, absolutely!
May I know the room temperature while you proofing the dough. Thanks.
Around 75°F (24°C) I'd say.
@@Food-LanguageThanks 😊
Why do treat the dough as if it were sour dough when you used traditional yeast? Just curious.
Even though I'm using traditional yeast, the stretches and folds help develop the dough's gluten structure, similar to sourdough. This technique improves the bread's texture and gives it a better rise.
Can I reduce salt?
Of course, you can skip it altogether if you like. It will affect the taste, of course, but it's a matter of preference.
@@Food-Language thanks for your reply.
What do I do if I want a round load instead?
You could borrow the shaping process from one of my other breads: ua-cam.com/video/zrKcVpotOC0/v-deo.html. Keep the same process, but use that shaping method. Thanks for watching ❤️