Wondeerful video and the look delicious. One thing I struggle is that my dough doesn't rise as much as yours and some times only half as much. I will keep fighting with it. Any tips?
Great thanks - enjoyed Bap Rolls when I visited Scotland so will definitely try this. Well baked them and turned out great - one issue I had was that when I baked on baking paper the rolls stuck to the paper ? Did I not put enough flour down on the baking paper???
Hi Mike, i love baking but now im a diabetic im looking for a good low carb bread. Can you experiment one for us..we did your camp bread it was the yummiest bread ive had
Old Mate. I have made these 3 times now using Laucke rustic white bread flour. Although nice and fluffy when they go into the oven , they loose height and come out much flatter. Any help much appreciated. Thank you in advance. Skipper
Ok try this 200 grams plain flour 4 grams of salt 1 teaspoon of baking powder 40 grams of lard 20 grams of firm butter Water cool if hot weather Add enough water to make a firm hard dough well mix let stand 20 minutes then fold let rest then roll out and use. 👍
Thank you very much. I’m going to make them JP from Miami Florida.
Fab recipe, going to make these today
Great video, these look like the real deal
Thanks 👍
Thanks, these look great
Thanks 👍
Wondeerful video and the look delicious. One thing I struggle is that my dough doesn't rise as much as yours and some times only half as much. I will keep fighting with it. Any tips?
Are you using strong baker’s flour keep temperature of dough around 25 c make sure you well develop the dough when mixing good luck 👍
Great thanks - enjoyed Bap Rolls when I visited Scotland so will definitely try this. Well baked them and turned out great - one issue I had was that when I baked on baking paper the rolls stuck to the paper ? Did I not put enough flour down on the baking paper???
Thanks for making them you can spray oil on the paper I do for some things just the can spray 👍
I like to make bread Mike but I've never come across flour improver, can you tell me what it is?
It helps develop the gluten and makes the crumb whiter I never bake bread without it you can get online 👍
Great video thanks, do these freeze well?
Yes you can thanks
Yes 👍
Kinda look like pandesal but the crumbs are still White are those crumbs?
Hi sorry I don’t understand the question 👍
Those are real beauties!
Thanks 👍
Hi Mike where do you get Lard from.I live in Australia,I can’t say I have ever seen Lard here.
Any other Substitute?
Hi from the supermarket 👍
What kitchen air do you used thanks
Hi Proline 7 👍
Morning.master.mike.chris.again.what.is.your.prefered.hydration.have.a.nice.day
Depends on the flour stronger flour takes more water I go by feel I like a firm dough but not too tight
Hi Mike, i love baking but now im a diabetic im looking for a good low carb bread. Can you experiment one for us..we did your camp bread it was the yummiest bread ive had
Sav De silva Hi nice to hear from you I ‘m working on a no gluten bread that is nice to eat regards 👍
Thanks it’s something I’m looking at
The list of ingredients is excellent just an idea perhaps you could add the recipe method
Hi it’s on the video thanks
Old Mate. I have made these 3 times now using Laucke rustic white bread flour. Although nice and fluffy when they go into the oven , they loose height and come out much flatter. Any help much appreciated. Thank you in advance. Skipper
Wats the subsitute for bread improver?
REKHA KAUSHIK you don’t have to use it but your bread won’t be as good you can get it online 👍
@@masterbakermike3725 TQ so much for replying 👍
Hello.cobber.thanks.for.the.response.i.ment.to.explain.a.general.purpose.crust.for.anything
Ok try this
200
grams plain flour
4 grams of salt
1 teaspoon of baking powder
40 grams of lard
20 grams of firm butter
Water cool if hot weather
Add enough water to make a firm hard dough well mix let stand 20 minutes then fold let rest then roll out and use. 👍
Where is the no knead part, If you ask me the wrong title
What a discouraging comment! the gentleman has kindly provided the informative video for free! Why pick faults?
@ 2:35 he leaves it for 1.5 hours. If it was a conventional recipe then it'd be kneaded for 15-20 minutes.
Mike.i.see.you.add.salt.and.sugar.to.the.flour.at.the.same.time.so.many.in.your.trade.say.salt.will.kill.the.yeast.true.or.mumbo.jumbo.thanks.chris.from.Aotearo.new.zealand
All good when you mix everything straight away.