A White Bread Masterclass
Вставка
- Опубліковано 23 лис 2017
- Here is the first of our two part bread masterclass with Patrick Ryan.
Get the full recipe here www.ilovecooking.ie/features/...
This is a yeast bread recipe 3 ways. It is a multipurpose enriched white yeasted dough. Patrick Ryan of Firehouse Bakery created this simple yet versatile recipe.
This is your everyday loaf, the one for the kids’ sandwiches and smothering with butter and jam.
While producing a great white loaf it is also a fantastic all purpose dough.
For a foccacia Flatten it out using the tips of your fingers till it is about 2 cm in thickness with the characteristic dimples you would expect. Cover generously in olive oil and the toppings of your choice. Prove for 40 minutes. Give a final drizzle of olive oil and bake at 230c for 15 minutes and you will have yourself a great foccocia.
Or better yet a 200g portion of dough rolled thin produces a fantastic 12”inch pizza base. Get yourself a pizza stone or improvise with an up turned roasting tray. Preheat the oven to its highest setting and cook the pizza direct on the stone/roasting tray. And if you find yourself with a bit of surplus dough don't let it go to waste. Roll the dough as thin as possible. Cut it into shards and arrange on a floured baking tray. Bake at 160c for about 10 minutes or until crisp and you will have an array of crackers better than anything shop bought.
Or if you fancy making your own burger buns simply portion the dough to 100g, Roll each piece of dough round and top with seeds. After 45 minutes of proving the buns will be ready to bake at 230c for 15 minutes.
This dough really is the all rounder.
Also make sure to subscribe to Patrick's UA-cam channel here / @firehousebakery1545
He’s the reason why I’ve become successful at sourdough bread and now white bread. I really appreciate the common “myths” being exposed, like adding additional flour until the dough is no longer sticky, adding sugar to yeast, kneading for 10 minutes or until the dough “feels” ready. I’ve attempted bread making for years and struggled to get it right until I found him on UA-cam. He really simplifies things and I love bread making.
Patrick is one of the best teachers I have ever seen. Such great explanations!
You are a gifted teacher. I wish we lived near you and your bakery, I would love to have some of your beautiful breads!
We are scratch bakers here in Indiana. I have always followed you instructions and now I will do the panning of my loaf breads using your method of shaping them.
Thank so much for your light! I am very glad to watch your videos as you have made me and my wife Anna, better bakers too.
I love watching his videos, 60% because of his skill, 40% because of his accent 😊
Oh ... 😏
I've subconsciously began to pronounce flour as "flaar" and I'm okay with it
It’s a masterclass. You’re here to learn; otherwise you’re wasting your time. He’s not a circus clown!
@@lepauvrehomme bet you're fun to be around in a day to day situation. Maybe have that stick surgically removed from your backside?? Jeez. I have to say that I too enjoy his accent, but it's not because it's his.. just enjoy the irish accent. If you can't understand things like that ... well I REALLY feel sorry you ...
Family Tradition Transportation oh, I am fun, and I’m also not stupid enough to say that I “enjoy” an accent.
i love how dedicated he is to explain the techniques and tips to the viewers.every video he says about the windopane technique and some explainations are repeated in every video he said and i love that he is great as a teacher.
I could watch Patrick Ryan for hours on end. Thank you for these master classes. Please do one for French Baguettes.
Boboiboy galaxy
Can you imagine this guy in a movie with Liam Neeson?
I made bread! I did the thing! Holy heck, things don't usually work out for me, but literally just watching this video - literally just this video - was apparently enough to give me the confidence I needed! I LOVE your instruction style, it gave me a good understanding of what I was looking for in terms that actually mean something, as opposed to finite instructions that could go wrong... I LOVED making this bread, and I can't wait to make more, and different kinds!
Matthew Dieck
He has a bread store? Where about?
Teaching is a gift, and you most certainly have it! Clear, respectful, not patronising to us beginners, and you are so inspiring! Nice voice and presentation too :-) Trying this new method to me out now! Subbed.
It's delicious Patrick! I'm so chuffed! Thank you!
I just tried the knead rest method and am I ever amazed. Doing this from now on!! Thank you for sharing that tip 😄
Just made it. I truly didn't know i could make bread like this. Thank you so much for helping everyone to accomplish this!
Patrick does a great job explaining and motivating future bread makers. Simple, clear and I can't wait to try!
I've been watching youtube vids for over a year trying to perfect sourdough and a simple white life. Had some success but mainly met with failure.
Nailed my sourdough and white loaf on the 1st attempts with your vids.
Great stuff, great food and with the simplicity life should be.
Thanks fella, great videos and much appreciated.
I love this guy very straight forward with the tips doesn't stick to recipes too much but more on feel. Which is how real cooks do it. Nice job. Subbed.
thefamous360 I looked all over for his site! So down to earth and “real”. Can I use my mixer to knead?
Yes, he said that you can in the video.
He should have said it needs covering with clingfilm during proving though (it will develop an unpleasant skin otherwise). Otherwise excellent video.
Thanks a million for your passion. Likewise, I love love baking sourdough breads and buns and brioche and the list goes on
Luckily bakers do the breads and use recipes 🤦♂️
Ryan, I can watch you bake all day long!!
yep, I'm really falling for this guy. Can't seem to get enough. (no-homo) lol
I used this to make pizza ... beautiful. Made some up again today but used 200g wholemeal flour and 300g bread flour, (called high grade flour here in NZ), it made a beautiful loaf with a lovely crumb. Will be using your recipe from now on. Hoping to come to Ireland one day and attend the bread making classes you offer at the Firehouse Bread School
I so enjoy your videos and always learn something I hope you will do more bread videos.
Love your videos and busting myths. Thanks for the tip of proofing only up to 80% resulting in lovely oven spring. i can confirm that
This guy is great! Have no idea why anyone could give him thumbs down. Hope your bread proves wrong!
You are just fantastic
Like that kneading technique, thanks!
This dude is the real deal.... love the vids!
Love all your UA-cam videos!!! I'm a fan!
Love this guy. Learning tons and it's great, more please!
Since I discover your channel I have been really addicted to it! Is so good, I’m making my own sourdough feeding every day, also this recipe looks so good I’m making it tomorrow for some focaccia night. Thank you, bread wasn’t something I wanted to do but you make it seem much easier and tastier. 🙌🏽
As always Patrick Ryan is the best. Love the relaxed manner in which little facts are shared as the recipe goes along. I have learned so much from him I cannot say enough good things.
Baked the loaf and the buns today and they came out beautifully. Very dry in winter here so had to add 10% more water, and I did the 10minute kneading as I had the time.
I keep sharing this channel and I keep coming back to watch the recipes over and over. Thanks for sharing your time with us.
! I love, love, love your technique...so easy and relaxing!
Thank you for your video. It looks great, and I will try it.
Love these vids , you are very likable amd engaging. A big shout out from Sydney Australia
Oh man insta - subbed , old school stuff , gotta love it !
Great baking skills
made the focaccia, turned out really great!
A lovely relaxed and encouraging presentation.
Thank you.
these videos are incredible, thank you so much i wish i could donate
PATRICK RYAN YOU ARE SIMPLEST THE BEST! THANK YOU TO SHARE YOUR KNOWLEDGE!
I cant wait to give this recipe a go.
this guy really knows his craft great to watch glad i found this channel
Love his masterclass videos. Makes baking so simple and explains away the myths that never worked for me. Please keep making more vids!
I will definitely make my breads like this from now on!!! Thank you.
What a technique!!
I love your videos. Please do more. I have made the best breads because of you! You are awesome!!
I will have to try this thanks
Great video! I made it and it was delicious! Thanks Patrick
I love this content
Just love your videos. You make it very easy to feel confident in the effort if you are new at bread making.
This guy's 🍞 videos are great
You've got the realy magic voice make us so calm and the way we've been explained is so magical too. 😚😚
For those interested: There are an array of enzymes produced by the yeast and used in its breaking down of complex carbohydrates (such as those on flour) into more simple carbohydrates (such as table sugar) - of which, only the latter it can eat.
Providing sugar skips the energy intensive steps of breaking down the flour and basically gives the yeast a "full tank" of energy right out the starting line. Most recipes probably call for too much... And in extreme cases you can kill them with sugar, if concentration is too high. (A little goes a long way)
The "warm" is because that is the temp at which the enzymes are most active and thus the yeast eat faster... But it's not an on/off thing. It's just faster when warm.
I like to use the full volume of water (from the tap) with a tbs of flour and sugar each... Then just wait till it's bubbly. And it will be off to a great start, in the dough. But I see how Patrick's way may be less labor-intensive with similar results.
Love these videos :)
Just a comment, not a critique of your answer.
He uses cool tap water in order to prolong the proofing only to create a more complex flavor profile in the breads, nothing more.
I, myself, found this out when I moved to a warmer climate, and found that I couldn't make bread the same way as my American recipes dictated. That 2nd proofing completely liquefied my dough! And this is NOT a joke. Turned out flour in some countries is processed in such a way that it destroys, or breaks, the gluten, so that the dough is only given a quick first proofing, and an even quicker 2nd rise.
So I stuck it in the fridge after adding vital wheat gluten according to instructions, and wow, what a revelation! Great flavor, great structure, and great chew. Turned out that that was what proof retardation was all about and I'd discovered it by accident.
So, yeah, the cooler the temps at which you proof, and the longer the time you proof, the more acidic the dough, but more complex the back flavors as well. Too long, though, and you get ethanol ... Like too much of a good thing.
Sorry if I'm preaching to the choir.
One of the best or propably the best bread making tutorials.
Great video thank you.
Today I made my first white loaf, easy recipe to follow. Thank you!!!!!
Really great videos. I want to make my own bread now. I have been really afraid since yeast can be so tricky to do. Love learning about the window pane effect!
Am loving this masterclasses , please keep it up , and can you provide one about whole wheat multigrain/seeds loaf ? Thank you all for all your efforts
This guy is the BEST
Excellent!
Love your masterclass, hope we can see more about all the goodies we can make with your masterclasses, thank you so much, you are a great teacher!!
I second this too. ONE of the BEST teachers out there! Thanking you.
The best tutorial for baking bread!!!!!!!!!!❤Thank you Patrick!
I used to live in Ireland, Cork.
I miss that place, beautiful very green, people nice, food delicious.
I have been baking bread since years...but I learnt a whole new way! Tank you so much...OH, could you do with a kitchen hand ... I have someone here looking for a job :)
What an excellent teacher you are!!! I tell you though, I tend to melt into your wonderful accent!
Good information and presentation! I subscribed
This bread recipe it's so Amazing!!! I've made all three types and am so hapoy. It's so much easier than any recipe I've tried before this. Made it 3 different times and perfect!! Thank you!!
Watching you make bread is like watching a ballet!
You are a genius !! I love watching your videos...my 12year old wants to try baking for the first time.. Thanks again. Please keep up the good work on these videos !! Cheers !!
I just tries this recipe, in a smaller size and it was beautiful delicious white bread!!! Thank you!!! You're the best..
Is this the best bread channel?
That is bread made with love.
I'm trying that tomorrow! :)
I love your videos. I always learn soo much.
Can I use sourdough for these recipes? How much sourdough can I use for 20g of fresh yeast?
Great videos (I'm binging on all of the bread vids). One suggestion - please cut into the finished loaves at the end so we can see the crumb. Heck, even take a bite. Other than that, great series and thank you
I just read my response and see how weird that might sounds... Hahahaha, I hope you understand where I am coming from!
You don't sound weird at all!! I follow another guy who also does no knead bread, @artisanbreadwithstev, and he almost never cuts his breads or bites into them despite repeated requests. 😂 And those requests also come from guys
usually!
In a grandma with joint issues and it's impossible to make bread with either a mixer (too heavy) or by kneading (obv), so I'm left with the no-knead method.
This guy just has some alternative methods that give me ideas for adding toppings, and maybe better crusts.
Happy baking!
Finally made a great bread. From first try to great bread took me about 4-5 tries . First all purpose flour, no proper kneeding. Now good breadflower fresh yeast and proper kneeding. It is delicious!
I love the way he rolls the dough 💛💛
I love the way he just presses the buns into the damp cloth and seeds.
I found this video to be useful !!!
wow, I will try your recipe and will follow your method. fingers cross because I live in a very hot and humid country, it may affect the proofing process.
Loved this video I'm going to use it later this week ! Where can I purchase the plastic bowls you use I would like to get some. Cheers Happy New year !
Made this white loaf for the first time ever & we just can't believe how gorgeous it is !! Perfectly fluffy bread with just the right amount of crunch to the crust but it doesn't cut your mouth. There is a problem though, it is so good, we are going to have to be very strict with ourselves so that we don't devour it all in one sitting. I can't remember when I last enjoyed bread with just butter on it. Thank you Patrick. Your tutorials are so interesting & you are just so easy to listen to. Brilliant that we don't have to knead for ages, just 10-20 seconds at a time. My wife says it has taken her back to when she used to have bread like this when she was a little girl. She has told me several times about being given this bread shortly after it had been baked by Mrs.Cowan & how wonderful bread tasted then. We are now in our mid 70s & your bread has taken her back to being a little girl again.
My loaves all seem to go too brown on top so I have added a little foil lid to it after 20 minutes or so & that has stopped the top overbaking.
Hi, thank you for the tutorial, I made the bread 🍞 and it came out fab. Can you please tell me if it is possible to keep the dough in the frindge/frizer and if so, what do I need to do to it? Many thanks
I've tried 5 times in the past and all of them were failures. Except this time. This is the first loaf ive ever made successfully. Thanks!
I love the proper information. I miss the trade.
Made a foccacia with tomato and the onion, then after it was cooked added some fresh basil from the garden and drizzled some balsamic vinegar reduction I had in the fridge, was awesome :P
Yummy!!
excepcional
I followed the recipe almost to a t but substituted 100grams of fruit for dark chocolate chips. These came out magnificently and I was promptly told by the wife - pointing a finger at me saying, we’re not buying hot cross buns this year as you’re making them, that’s a great recommendation for your video and recipe. Than you from Downunder.
"juusd a liil bid more olivoil" x 100
Thank you for the excellent explanation. I had only general purpose white flour at home, so I used, (I think you call it) brown flour with 12.1% protein (in Germany it is called 1050) and added little more water.
Made all three, the results are fantastic.
Thanks again
I have made this recipe countless times! I love how accessible you make bread making! My only question each time is, I can’t seem to get the water ratio right! Any rule of thumb you go by as far as dough consistency ?
These videos are amazing :) I am already baking the sourdough bread on a weekly basis, so I have a good starter. I suppose these can be made with the starter as well (since I am addicted now), and if so, what would be the process? Exactly the same as with the sourdough bread, I just have to add olive oil to the dough at the beginning? And pre-shape everything before refrigerating overnight? Thanks again for the high quality content!
I love the seeded buns! So im going to try this now. Where can i get that fresh yeast? Are those sold online?
Thanks for your videos. I have just recently started baking bread. My last name is Baker so I guess it was meant to happen at some point. I also just found out that I am mostly Irish/Saxon/Viking from a dna test.... beside the point but here I am on the irish bread baking channel!
Thanks to help from your videos and those of others on YT like Richard Bertinet and TopCameraMan/Saveurs I can't imagine anyone not being able to make bread at home.
I think in 2 weeks I have made 6 tin loafs 8 baguettes, soft pretzels, fougasse, I can't stop.
Wow! that is some bread making feel free to tag us in your bread creations over on our Instagram or Facebook page @ilovecookingireland
Sucrose sugars are definitely utilized by s. Cerviseae. Actually glucose and fructose are absorbed more readily, yeasts do have the enzyme invertase to change the disaccharide sucrose into its mono components gluc and fruc before being absorbed. Maltose derived from the flours own amylose and amylopectin is utilized last but at a much faster rate since it is transported via vacoules as opposed to being simply absorbed.
you make it look easy 😩😩😩
Plz have more videos from Patric 😃👍👍👍👍👍
Great video! Only thing i'm wondering, if I want to prepare the dough for the next morning, what is the best moment to put the dough in the fridge? During last time proving or right after shaping?
Could I prep the dough in the evening and bake in the morning? What changes would I need to make to the process as you mention you should only let it prove 80% at the last step. Great video, thanks!
Cant wait to try this, any tips for high elevation? I'm in Colorado at about 6,000 ft (1830 m)
V nice I like it
You know you're a good baker when your dough looks like beautiful balls of fresh mozzarella.
Congratulations very didactic! I'm in Rio de Janeiro and there are not good flours here. But sometimes I get Italian or French flour in some specific market.
Question: to use natural yeast (levain) ... what would be the amount? ... about 200g .. ???
Thank you for your willingness to share your knowledge!
Would you be so kind as to make a sourdough bread using a potato water starter?
Love your technique by the way. Really on point.
I never through about using just a standard white dough for foccacia!!
"You must dissolve the yeast in water with a spoonful of sugar. That's an absolute myth." You just blew it on the faces of most renowned chefs and food institutes. XD
If it is an innovative way to do it and it works..that's wonderful. The less sugar people eat the better! Nice Work IRISH!