How to Make 3 Artisanal Breads from 13 Ingredients | Handcrafted | Bon Appétit
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- Опубліковано 5 тра 2024
- In this episode of 'Handcrafted,' co-founder of Tartine Bakery Chad Robertson walks us through the process of making three different types of bread from scratch, including country sourdough, porridge bread and sprouted rye bread.
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How to Make 3 Artisanal Breads from 13 Ingredients | Handcrafted | Bon Appétit - Навчання та стиль
This is so relaxing to watch. And the narration is so calming. Ready for a nap at work now.
Why are so feminine? Such a soy boy.
I legit fell asleep... Then went back to watch again haha
liiparks 6 mins in and I was out
Geoffrey why did you take the kids
@@TheTAKNO what are you, a five years old?
Love this guy's presentation style, straight to the point and very calming voice. No wasted time.
someguywhocanfly you would love the handmade soba noodles video then (if you haven’t seen it yet, I highly recommend)
Hugo A.C. Yeah that video, this one, and handmade pasta are my faves
This is the kind of thing that makes you nod your head sagely and say "that's good, honest work."
BA! Where's the money shot of the crumb? All that work and we don't get to see a closeup of the crumb?
THIS! I wanted to see what the porridge bread looked like inside!
You can sort of see it. It's not that good.
It's near the end of the video, just keep watching.
good call
Definitely needed a closeup. Maybe ripping into the bread too. Those holes!
When I heard “leaven,” I thought it was incorrect, because I’ve always heard “levain.” Then I heard him say “levain” at one point, so I looked it up. Same thing - one is English, one is French (if anyone but me cared).
Thank you. I wondered the same thing as well
Judy Vallas
What also scared me was him saying that the French coined the term “autolyse”(English) after he had just said “leaven”(English) instead of Levain(French).
Sorry, but, what consists in that leaven thing?
Rodrigo Almeida flour and water left to ferment over a few days
I've always considered levain essentially a stage in certain methods. Mainly because in the sponge and dough method, it's called levain-levure in French. I've always felt that the French levain refers to that sort of pre-ferment stage, whereas the English leaven just refers to any leavening agent. Because without some distinction, people who says levain are just being pretentious. Kinda like ordering with phony Italian accent at an Olive Garden.
I have a couple of his books, I need to recommit to learning his art. Thank you BA so much for inviting a master class baker to show us how to reach new heights.
ARE WE JUST GONNA IGNORE THE FACT THAT HE WAS BASICALLY EYE BALLING STUFF AND EVERYTHING STILL CAME OUT PERFECT??????
I'm fairly certain it's all pre-measured since bread is usually done by mass instead of volume, hence why he just dumps the whole plastic container of flour. he's still really great nonetheless
To be fair he said he's been doing this for 20 years!
With sourdough, you can potentially do it all by feel. I’ve even seen recipes for sourdough where they just put the dough together, let it rest overnight, bake it, and it still makes bread. Not to downplay any of this master bakery, just saying it’s easier than people think
This guy is the god of bread, I wouldn't doubt his skills
Is there an actual recipe anywhere? As in measured amounts and instructions?
He makes the best bread in the world.
If you want it, you have to get to his store early....They sell out very quickly.
Now let's all watch Brad and Claire make sourdough for the 100th time
????
Man I could watch this on repeat all day. Next time on BA Live: 24 hours of bread!
You might enjoy this video of a day in the life of a baker --
/watch?v=iUuKstAWof4
I graduated from college in December with a STEM degree and immediately applied to work at an artisanal, wood-fired bakery. There’s nothing like using your senses and intuition to make something of few ingredients into a showstopper. ♥️
Cooking is just food engineering.
I'm a political science major and I'm going to take a course on bread making so I can also apply in the future.
It's crazy how little he actually works the dough
@array s WHAT, are you trying to say you can overwork them (which is the case of most bread) or you can't overwork them (which would be a reason to work it more)
@@trexaz19 te same with all breads, you can always overwork them( overworking means destroying the gluten). But the doughs in the video are extra vulnerable. You only have to overwork them slightly and the breads will not hold air in.
@@yepenyanneke8961 yes I am very familiar with the concept
That's the awesome thing about this artisan-style sourdough... It's actually a lot less work than regular yeast bread, just a lot of waiting around.
Chad: the salt will *temper* the fermentation
*Chris has entered the chat*
😂
its funny cause its true lolololol
CLAIRE has entered the chat
Claire just LEFT the chat she's scared
**Mentions Fermentation**
**It’s alive with Brad theme song ominously plays in the background**
BA has the most creative and informative cooking related channel on youtube I've come across, and I am SO glad I happened upon it.
This dude has the best voice for instructions.
Thank you for being so generous with your recipes. This makes so much sense and easier to understand than most. Loved your technique and will definitely try this out. Thank you!!!
Is it just me, or is his technique hypnotizing. I find myself rewatching this video all the time.
He makes the dividing and pre-shaping in particular look so effortless. It's beautiful.
Thank you, thank you, thank you BA for these kinds of videos. I love them and I just love every video that you do ! Continue the great work !
THANK YOU - for answering lots of little detail questions and sharing your expertise - about levain, when to add salt, turning, air, flavor - all of it! This will def improve my next loaf!
The dough when he's shaping the loaves looks so satisfying to touch
someguywhocanfly it’s one of the reasons that I like to bake bread. Fun tactile experience. Kind of like kids playing with slime or playdoh.
There is something beautiful about watching this video, and listening to Mr. Robertson talk.
Very well spoken English.
chad is my inspiration I have all his books. The porridge bread is one of my favs
I need to try the porridge bread ASAP. 😋
Amazing sourdough video! All the deep details on the core mechanics and science, and overall art, of making the bread blew my mind.
I could watch you all day long. Your experience is beautiful. Thank you for sharing!
!!! Glad to know they’re still doing this series.
This has got to be one of my favorite series on youtube. I could watch stuff like this for hours.
I was glued to my mobile screen while watching... God his techniques, his narration, the gentle subtle way in which he was working... One of the best bread making video I have ever seen. Lot to learn. Lot.
His voice was super calm and really well curated to this video.
Someone lent me his book and I just fell in love with the science behind making a good loaf of sourdough. As a visual learner, I am pumped to see the man himself making a loaf of sourdough! Thank you, BA!!!!
Im living for these instructional-storytelling like Videos. They are amazing!
Great video! Well done and informative. Had I not watched this, and my breads came out that dark I would have considered them burnt but when they were sliced, they all looked amazing. Please do more videos with Baker Chad Robertson.
This is probably one of the most informative videos I have watched. Not to mention, it was fascinating to see him work the dough with such ease.
Its unbelievable how amazing those 3 main ingredients (water, flour, salt) creates something so fascinating and delicious...
I just made a variation of the porridge bread in class! Mixed the sourdough starter with a biga preferment. Came out amazing!
This was a very soothing video. I could listen to this all day.
(also very interesting for someone who's not that good att baking bread)
the ease with which Chad works all of that dough shows the gazillion hours spent on the job... as always, amazing!
I’ve been making sourdough for the last 3 months. With tartine’s book guidance ❤️
LOVE the Tartine country loaf. Amazing it takes this much work!
What a generous video full of information and technique!! I LOVED IT. thank you.
Can you guys please continue this series? I really love it!
Amazing.... one of the best videos you've ever done. Great job Chad
Great video! Straightforward and calming narration - clearly an expert who knows his craft!
I wish this series could release more often, it's great to be able to see masters demonstrating their craft. It's a shame that it doesn't garner as much views as other series on BA.
This guy is awesome and you can sense his knowledge and passion. Bonus point this was so relaxing I had to watch the second half today bc it put me to sleep last night omg
THANK YOU!!!! this is amazing.
These are one of the most beautiful loaves I have yet to see. It's a shame we didn't get a full crumb shot, but the glimpse we got was spectacular nonetheless.
This was therapeutic
Absolutely love the smell of freshly baked goods especially bread.
That was very informative and impressive! You are a very talented baker!
Thank you so much for sharing your knowledge sir.
This is my favorite BA video of all time, thank you so much for getting Chad, a master, and my first and strongest culinary inspiration to teach these beautiful techniques!
Thank you @bonappetit!! This is such a nice piece! ❤️
The narration is really great - relaxed but it contains so many of the little nuggets developed over a long career. Great stuff
I'm SO happy to see Scandinavian style rye bread is getting more popular now. Its so delicious, especially with fish! Very well made!
And just before easter as well. Can't have a Danish easter without "rugbrød" in my family.
@@RedSaint83 can't have a Danish daily life without rugbrød lmao
As a German I love bread, just as anyone else here, and I didn´t know that this particular bread was Scandinavian - love it! I can´t sem to remember what we call it though (I don´t live there anymore and can´t look it up so easily).
Wow absolutely one of the best videos and stories on sourdoughs. Thanks a lot.
So much nurturing goes into even a single loaf! Like Brad said in his video, this is why artisanal bread is comparatively pricey, but so worth that price.
Get this man a UA-cam series!
This was so lovely to watch, thank you!
wonderful Video, I had a baker once in the Hotel I worked as a Cook which he treated the dough like his own kid, it's heartwarming to see how much Love the Bakers are putting in their Breads, sometimes I think I should be a Baker too, I like this kind of Stuff
More from Chad, please!!
Rewatching this series for like the 6th time. Please do more of these ♥️
Don't be fooled by how easy this looks. To make your ouwn leaven and bread is lots of batches to get one right. To make a great bread from scrach is mastery.
Yep. This is a master making his craft look easy. It's taken me about 20 loaves to get sourdough down but even then I've made maybe one or two that have the bounce and look of his country sourdough in this video.
Just made the oat loaf. Pretty yum! Making sourdough bread is a wonderful journey without end.
Very well narrated. This was definitely one of the most enjoyable videos Ive had the pleasure of watching.
that shaping technique, holy moly
This felt like a college course on baking bread, I absolutely love the about of detail and precision put into this video! I’m definitely going to go back and follow the recipe with hopes of baking my own sourdough from scratch! Again Great job on this video, I would love to more of this in depth hyper informed content on this channel!
Did you end up making that loaf? How did it turn out?
this work is so elegant, a real idol!
The master himself!! Thanks so much, this is gold!
Relaxing, please make more
I really love the Hadcrafted series. In the US, unless we work in the food industry or restaurants, are very out of touch with how our food is made and the art form that it is.
I'm loving these types of videos 💙💕
Thank you for sharing such a great video!
This was a beautiful and unbelievable watch. Wow. Thank you
Chad Robertson on bon appetit this is a dream come tru!!!
This was incredibly well done, thanks Masterbaker.
This was awesome - would love a video on who to make a sourdough starter, I've failed miserably on my last two attempts!
I love this series of handcrafted a lot
Thank you... Thank you so much for this video...
Kneading the dough looks oddly satisfying
So calming
Great info and beautifully executed recipes👌🏽🌻
Thanks for sharing these really useful tips Chad👍
definitely trying this out, thanks, great idea, maddddttt
Pretty good job, superb personal and dinamic Technics. Thanks sharing that video!
Chad Robertson is a bread legend. I love his book. Thank you for the video!
excellent video! the quality of the image.. the narration.. the story itself.. plus so many tips and information for producing our own bread! thank you!!!!!!!!!!
덕분에 빵 잘 만들어 먹고 있습니다 감사합니다.
This was so interesting. And so relaxing!
I need more episodes of bread making with him
Amazing video- thank you, BA!
Magistral!!!!!👏magnífico video! Gracias!!!!
This was great, so informative.
Very nice bread. MY favourite would be the sprouted rye. Americans are so missing out on great bread, good to see people making that available. Greetings from Germany!
So cool! I never considered using water to keep dough from sticking.
This is so satisfying
This is mesmerizing
Love this!! So wonderful to watch this form of craft :)
Great video! Thanks for sharing
I'm a seasoned sourdough baker still learned a lot here, thanks