@ 😘🤣 … love it! My breakfast has been the same for the past 10 years or so. I’m warning you though, it is very unusual and particular.🤣🥰 Breakfast includes; strongly brewed Earl Grey tea with full organic milk, 2 organic whole-wheat 14 grain bread slices - toasted, sprinkled with extra-virgin olive oil, & topped with raw Gruyère cheese slithers , and a couple of strong probiotics’ capsules. 🫶🖖
I bought a "Japanse" saw because of you Rosie. I love it. I wonder if it was made in China. Lol. They only had longer saws, not smaller ones like yours. I found mine in a hardware shop in Germany. 😅 I love hardware shops, I can spend hours in them. Your skills are amazing, you have come so far and really inspire me. And you are so funny. "Maybe I will always make sticky bread". 😂😂 An ex boyfriend of mine got into baking bread. He had lots of flops until he got it down pat. I have never laughed so much. Once he made a massive bread for a giant. One looked like a flying saucer which was rock hard. Not even our Pitbull Zina wanted to have anything to do with it. But yours looks quite good. Practice makes perfect, just like all your amazing skills: woodworking, sewing, filming, building, editing, music, shopping in the snow with a bicycle, etc. Well done. 🚲❄️🍞🛠️🪓🌲🏠🍵🔥
I wholeheartedly, as someone living in a snowy area, recommend getting a cheap pull sled & a canvas tarp. You can load the sled once a day, cover it with the tarp, & have wood by your door at hand rather than having to bundle & carry armloads! It's much easier on your body, too.
Next time your Mum comes to visit Rosie, you should both have a look at the attic. I know you don't like it up there, but: suitcases can be stored up there, so can boxes. Clothes can be dried up there. And maybe, people could actually sleep up there. I think it has great possibilities. Just an idea. with love.
And what I imagine is most important is insulation up there, either at the roofsides or on top of the floor, to keep the warmth you create downstairs does not escape upstairs.
You do so many lovely things, Rosie, but the sound editing may be my favorite. The sound of your footsteps crunching on the snow, the sound of the saw, the music overlaying it all so imperceptibly blended- Brava!
A silent follower summoned to speak up, because it’s yeast emergency! In Poland we always do leaven, because yeast need food and warm to activate, we use for 1kg of flour about 14g of dried yeast+a tablespoon of white sugar for them to eat and some people add a bit of flour(i personaly don’t), they need about 15 minutes to rise in a very warm environment, like the room with the fireplace. If old flour bread turns out gross, you can always start fires with it, because he’ll burn magnificetly, and the ash from it along with the wood one, can be used as a fertilizer for some of the plants and veggies , can’t remember which one’s tho I personalny love the parts where you cut all the joints in puzzle like way with your japanese saw, i could watch it all day! Warm hugs from Poland❤️ PS. Don’t let the first couple breads discourage You, they are famously bastards, it takes a while to get a hang of it, and it took me quicker to get diagnosed with gluten intoleranc, than to grasp bread folding 🥲
As a yet another silent breadmaking Polish follower, I wholeheartedly agree with this - with breadmaking, for it to turn out perfect, it usually takes not only following instructions to a t, but also praying to whatever gods one believes in and a blood sacrifice 😂 My first bread was black and hard as a rock, you’ve done brilliantly in comparison haha Just remember it’s better to wait for the bread to cool down after taking it out of the oven - it still „cooks” inside after you take it out while it’s still hot. It will prevent the bread from getting gummy and it might save you some stomachache. It won’t kill you to eat it hot but it might upset one’s stomach it they eat it hot very often. It’s an utter pleasure to watch your videos Rosie, especially during a lunch break on a busy day - I get transported to a quiet, green and very aesthetically pleasing environment thanks to you. Also your attention to detail is incredibly satisfying to an autistic perfectionist like me haha
I wondered about the room temp as well. I always put my dough in a sunny window, or on top of my gas oven as it heats up. I think on top of the wood stove would be too much? But maybe close by so it activates the yeast?
It's better to not cut the bread while it's still hot right out of the oven. Wait a bit so it has time to cool down. That way the starches and proteins can "set" it prevents it from getting gummy.
Opening scenes are brethtaking…& immediately remind me of all of the work you put into your video production ❤. Every project you do (&film) takes my breath away…& has from the very beginning.
For a first loaf, that looked great, Rosie. Well done 😊 As a long time bread maker, as in all skills, it takes time and repetition to get a “feel” for it. Every loaf is different and you learn to “listen” to it. I still end up with a dud here and there lol. C’est la vie. Keeps us humble. I love watching all those pieces of joinery come together. It’s so very satisfying. I giggled that you forget to light the fire and then in one scene, we can see your breath as you’re talking. Yup. I’d be the same 😅 Please forgive me for some unsolicited advice, but as a Canadian who is very familiar with serious winter conditions in a rural setting …. With your firewood pile being so far from the house, IF there was ever a really bad situation where you have no other source of heating and it’s a white out blizzard scenario, it sounds crazy but you could get lost between the pile and the house. I know … sounds insane and so improbable, but it happens. A common practice here is to tie a rope between the house and the outbuilding attached to pins at intervals so that you have a guide in an emergency. My mother’s outbuilding was only a matter of feet from her house and it happened a couple of times that if she hadn’t had the rope to guide her, she’d have gotten completely turned around or slipped and it doesn’t take long to get life threateningly cold, especially if you’re in the habit of running out in sandals and no coat and you’re on your own.
Thank you for posting this!❤ I was so worried about this very scenario but have never lived in snow (only visited it) and couldn’t speak from experience
Your level of joinery precision is top notch ( no pun intended) using hand tools. Most joinery today is all electric tools. You should be very proud of all your projects and you are very interesting to watch in all your endeavours.
The quality of your videos always blows me away, whether it's snow in the branches, the sun rising or setting, light from the windows you truly know how to use your cameras, add to that your editing skills and choice for sound and it is the best half hour of visual and sound of my day... And you are clever and humorous, I am so happy YT popped you in my list one day, there's so much garbage on YT and too little beauty.
I couldn’t agree more. She popped into my feed a few weeks ago and I have been binge watching. She is awesome at everything she does, including engaging us in a real way.
My friend and her mom taught me as they always made homemade bread that if the loaf is hot and you cut it you stick the end down on the counter or the cutting board so that the steam does not escape and make your bread soggy. Otherwise like your bread almost completely cool before cutting as it will make it sticky or soggy. At least this is what I was taught. When I lived in Germany as a child Annie would go out and milk the cows and then separate the cream and us kids would turn the butter and then the bakery in the village would come bring the warm kilm oven bread that was naturally formed in wide Loaves oh what a treat. Lifelong Love of warm fresh bread.
Living rooms are for living! I read in mine, watch movies curled up with my husband, hang out with friends, enjoy a cup of tea while I sit and think about what I'm doing that day, play with the cats... all kinds of things. There's nothing wrong with a comfy place to sit and relax :)
I qanted to add that your dough will rise better in an overly wrm room. I saw yoir breath when you hd full face camera shot and thoifht, "that bread will not rise in that temp!" My Sunday videos with Rosie re the best❤
Rosie does her own camera work as I understand. She obviously has a drone but everything else she does herself. There is nobody there but Rosie most of the year, but her parents come yearly to visit. On her trips, unless she tells you different - like her mum is with her - she films everything herself ❤
I thought for this too. I imagined that She may use cams with motionsensor. Anyway,the results is so natural and seems pro like she filmed by a team :)
I love you. Rosie! You can do all sorts of wonderful things while sitting... Stitching, darning socks, knitting, reading, talking with friends, writing, listening to music, daydreaming....
Maybe once your sitting room is done you can find a language partner to sit with and then find community in your area to sit with. The universe keeps telling me I have to rejoin community and I don't want to. But humans need other humans. It's such and icky fact of life.
Being from the U.S.A., I was getting caught up in the whole Trump inauguration thing and being very stressed out that he's our president again. But, I saw your video on the side panel and thought what a wonderful thing! I'll go watch this week's episode of Rosie instead of getting caught up in stupid politics. I would much rather spend 30 minutes out of my day watching you create beautiful things (sofa and bread) in a warm cabin in Sweden with a snowy wonderland outside. It just made my whole disposition turn around. As always, thank you, Rosie!!
Half the US voters did not vote for him. He just cut prescription assistance for elderly and poor and released violent offenders - worrisome yes but telling myself we can fix it in midterms
That’s so sad that knowing that trump is rounding up immigrants, loading them on military planes, and dumping them somewhere….going into churches and schools snatching up children….that’s what relaxes you? I found Rosie the weekend before that evil man came back to DC. He put a known sex abuser and alcoholic into the Pentagon. Nevermind that the dude was a weekend Fox reporter. He took away an EO that gave us lower drug prices. Why? I will be sitting back and relaxing while the same ppl he pardoned hit the Hill again, or maybe 1600 PA Ave, when y’all realize the only reason he and his billionaires are in DC is to rip off what they didn’t take last time around.
When I first started watching your videos Rosie I was way behind so I binge watched them.....hours of enjoyment! After I got caught up I thought, 'well I won't watch them for a while and then I can binge watch them again'. Alas, I could not wait I had to watch the next ones as they came out. Every other week I think, oh good it's Wild Rosie week end....Yeah!
32 Minutes... 12 degrees outside... 72 degrees inside... Hot coffee... Best 32 minutes of my week!! Thank you for being you. You make me smile. 💖Mrs. T
If you made your own sourdough starter, once it’s fully active you can fridge it, feeding it the night before the day you make bread, feed it after then fridge it the following night. You could do this weekly and never buy yeast again.
Also I freeze the bulk of the yeast I buy. Yeast will get active much easier when the water is warm and you add the sugar or honey your recipe calls for to the yeast and water. Sourdough is great solution also.
Everything you do is part of you. Living alone is not for all of us, but you are genuine, and the noise of anyone/thing else is gone. Everything seems to reverberate with your essence making a calm, unified whole. For me, that is the pleasure of watching your posts. I think you will do far more than just sit in your living room. Thank you for sharing your beautiful build with us; the joinery makes your build stronger and part of that reverberation of your spirit. I hope you have a wonderful two weeks!
Fellow baker here👋 If you mix your dry yeast with luke warm water and just let it rest for ten minutes before mixing it with your dry ingredients - that should help. It might not have risen properly but the sound of the crust sounds proper perfect👌
i always put sugar in my yeast and water only 2 tsp and for a sweeter loaf i put in 2 heaped soup spoons of brown sugar - i always put salt in with the flour let it rise push it down and then let it rise again - sometimes when it rains it wont work - the air has to be warm to help it rise - a warm place next to the fire on a stool might help
Rosie, I was taught to add yeast to one cup of warm water and let it sit 10 minutes then add to your flour mix to rise once, punch it down rise again then bake it. Your sofa frame work is ingenious 😅❤
Talented young lady! Been watching Rosie for over two years, and she has become comfortable talking to us, and the aerial shots of her home and surrounding area are so nice. I did wonder why she does not have a firewood box closer to her home instead of walking to the shed. Her wood work of cabinets and storage spaces are precise. Very enjoyable video and Thank You Rosie, for Sharing~~!💚💛
I am proud of you for trying the bread. A tip, it looked like it wasn’t kneaded enough as it should be smoother before the rise. Whole grain bread especially needs a lot of kneading to help it develop the gluten structure that will help it rise and provide a beautiful even open crumb. Knead it for 8-10 minutes. You can test if it’s ready by pressing the dough with your finger. It should bounce back. If it doesn’t it needs more kneading.😊I’ve never heard of that long of a rise time. Usually it is 1 1/2 to 2 hours. Punch down, shape and then rise again for about 30-45 minutes. Also, even cold proofed bread in the fridge is usually 8-12 hours, then set out for an hour on the counter to warm up before baking. Anyway, keep at it and you’ll find yourself making amazing bread!
@@wildflowerwind6941even no kneed bread needs a bit of kneeling to incorporate the yeast & flour properly. Plus you generally add water and a pinch of sugar to your yeast to activate it prior to incorporating it into your bread.
The souring of the dough in no knead bread gives the gluten the ability to develop, and nice 'holey' structure, it's a whole different long-rise method. No kneading, no punching down, just mixing at the beginning. A good book I started with was Jim Lahey's no-knead, artisan bread, but now do no-knead bread with my own sourdough starter.
I can’t get over every little piece of wood that you cut to perfection. I honestly don’t think I have the patience to do that myself but I so enjoy watching you. maybe when your bread is rising, you need to put it in a warm spot.
Rosie it's taken me a week, but I've watched every cabin renovation vlogs!! I became hooked due to your cinematography but most of all to your flurishing diy skills.
The initial bread clip - I can relate😄😄 How you keep things real, yet creative and entertaining is fascinating - keeping video productions simple is good - you're a natural. xx
I love watching your journey. Seeing how you do things with patience, persistence and general methodology reminds me that it takes time to get an amazing result. I get a bit caught up in the finished result and tend to just get the job done. Thanks for sharing. 😊
Wauw Rosie, je ' foto's ' zijn adembenemend en met je gekozen muziek zo voedend voor mijn ziel. Ik denk voor velen. Ik bewonder en heb respect voor je levensinstelling. Je pakt gewoon alles aan . ' Ik heb het nog nooit gedaan, ik denk wel dat ik het kan ❤' Jouw brood ziet er fantastisch uit! Ik geniet er van hoe jij leeft in de natuur en van je huis een echt Thuis maakt. Lieve groeten, Gerrie ( Ik hoorde je ma vorig jaar Nederlands praten, dis ik facht, ik schrijf je gewoon in het Nederlands 😘🌟🏡
Congrats on your first loaf - baking bread is addictive 🙂 let the bread cool completely before cutting as the bread will continue to steam on the inside to get that soft bread texture. If you cut the bread when it’s still hot the texture will turn gummy (sticky) as it cools (l learnt that lesson the hard way 😉) 🇦🇺
Beautiful loaf of artisan bread 👏👏👏 also i love that hand saw.... I have it on my "purchase soon" list 😀 we are so blessed by your EXCELLENT filming and editing talent 💞 best on UA-cam!!!!!!
The hand sawing blows me away! It’s amazing to me to see the ease with which you do it. I have tried it sooooo many times and it is not easy to start. Rosie, I enjoy all your videos.
Enjoying your meticulous approach to making furniture is like watching a modern Japanese samurai use her katana sword! You have such admirable diciplin! I LOVE and admire your work! Love from Denmark
You should make your own yeast, plain flour and water in a sealed container in the fridge, top it up every 3 days with a spoon of flour and a drop of water if it's to dry and stir. If you make enough you can use it to make pizza base and use it to make actually fermented bread, it is fab. Look it up on YT as well.
Rosie until now I have had no advise to give you. For me, impressively you have covered it all. I realized the one thing I now can share since this last beautiful video is in regards to sour dough starter. Yes the last person who commented that you can make your own yeast. I had begun my sour dough journey 18 months ago. Not so successful at first. But I didn’t qui, I actually then followed directions and now have a very healthy starter. Wow! The benefits are fantastic. Also recently bought a grain mill for my kitchen aide mixer. I now choose which type of wheat berries to mill and make my own bread using my sourdough starter. I learned all of this through Lisa Bass and her Farmhouse on Boone utube channel. This experience has positively changed my views on the health benefits of bread. This has also raised my levels of healthy food preparations within my own kitchen. Everything you do is wonderful. I was a professional wedding photographer for 20 years and I applaud your photography/video skills! I very much enjoy your levels of filming, doing all that you do and sharing your journeys. Be safe and keep going. Sandy Lu
Love the joinery at 16:13, it's so cute! Also I found in my own bread experiments, that if you let the bread cool completely before cutting into it it won't be as sticky!
Rosie, consider scratch pantry for Becky no knead rustic loaf. It can be changed up, easy to ignore while rising and simple. Flour has a best before date. It can become a home for other concerns unless you freeze beyond eighteen months. Your sofa is going to look great.
I see a lot of helpful comments about the bread, but haven’t really seen any tips for the cake not rising properly, so I thought I’d share some tips. When it comes to cakes it’s very important measuring precisely first of all, and following recipes to the t because it’s basically a chemistry project 😅 so some recipes calls for different ways of combining the ingredients and there’s always a reason for that😅 Personally I’m vegan so I do not use eggs while baking cakes, so to make my cakes rise I use vinegar. The acid reacts with the baking soda/powder and the cake rises✨ But second important thing is to NOT over mix the batter! Sift the dry ingredients to prevent lumps and stop mixing as soon as everything is combined. You can also opt for a folding technique instead of a whisking technique. When you over mix it does affect rising and consistency. Third very important thing is to work with room temperature ingredients! If the batter is too cold from cold eggs/milk before going into the hot oven it will not rise properly ❤️ Hope this helps☺️
Congratulations on your first bread! It's a fun journey I started just a couple years ago. There's much to learn and it's fun! Best of all - fresh bread to eat!!
The sitting room can be a nice room for exercising or for feeling a little more free, since small spaces can make you feel like you can't get a decent stride and you're always making little chop chop steps and avoiding corners. The sitting room is an antidote to that, a comfort at the back of your mind, in case you wanted to do a project which needed room to spread out or whatever.
Oh..Rosie..you got that "thing" (I don't know name for it) for your 🪵 I prefer that thing over🪓. Great choice! We have had very little snow here in Finland this winter. You seem to have a lot there at our neighbour. You made my day again with your framework pieces. You have made such a progress! Keep going ❤😊 We love to "be with you" during your renovation project. Nice day to everyone watching too!
Advice from a bread maker, you need to knead you bread much more for the gluten to get sticky enough to make fluffy bread. Knead it for at least 3-5 minutes after you have all the moisture worked in. The way I learned it, knead it until it doesn't stick to your hands anymore. I have never had any luck doing "no kneed bread", but then I like my bread lighter. By letting it rise that long, you were on the way to a good sour dough starter.
@@alisabundrick4707 Yeah, I got that towards the end. It did turn out more like a cake than bread and the reason I don't make my bread that way. It seems like a waste of yeast to me.
I have always put my no-knead bread dough in a super-hot (preheated at 450 degrees) dutch oven with some cornmeal on the bottom...during cook time, the moisture in the dough comes out and the dutch oven retains it so that it acts as a steam as it's cooking. Take the lid off for the last 10-15min to get a good crust.
Make sure to let bread cool down before cutting it, and sourness can be from the flour you used... I hope you'll fall in love with bread making because it's the best magic trick ever, so full of joy
Let me ask you because I don't bake bread but have friends who do. I've never seen any of them not "proof" the yeast before adding it in but Rosie put it directly into the mix. Did she miss that proofing the yeast step which is why it didn't rise? I genuinely don't know but you seem like someone who would know. I'd like to learn to make bread so I'm curious.
I'm pretty sure there's no such thing as "over rising"..😂 if that's a word. I was about to throw out some bread dough that I thought wouldn't work, and I decided to let it" cold rise" in the fridge for about 12 hrs. It turned out fabulous. I also start my yeast in a bowl of warm water and add a tsp of honey to activate the yeast .( It also gives a really nice flavor to my bread) Most of my bread I make in my Dutch oven and it's pretty much foolproof. Give it a try sometime. I'm as hooked as you on all the nice joinery pieces. I could sit and watch you do it all day.❤
Rosie,Your an inspiration to us all. Whenever I get a bit stressed out at times I watch you Rosie and you calm me with your peaceful simple life then I make a cup of tea and pray for people who comes into my mind. Just as you perfect building over time you will also perfect making bread .I think your doing an outstanding job creating your comfortable home. Your sooo creative .
If your kitchen is too cold for proper bread rising, I recommend Irish soda bread: it's easy to make and doesn't require a long waiting time or a warm room. I’d also recommend not trying to tease wild yeast or sourdough starter in the winter in a cold kitchen where no one's baked bread for years. You're more likely to collect mould.
Also, if you've got a warm place to raise bread it doesn't take 18 hours to rise. When I could eat bread back before "The Diagnosis" I made my own every week; I would knead the dough for 10-15 minutes, leave it to rise for an hour covered in a warm place, punch it down, let it rise for another hour covered in a warm place, knead it, shape it into loaves, let it rise in the pan for another 45 minutes covered in a warm place, then uncover and put it in a preheated 365°F/185°C oven for about 42 minutes. I also used about 15% white flour because whole grain flour doesn't have that much gluten. By the way, yeast should be stored in the freezer. It will last much longer there.
It's so beautiful outside! I've always loved working jig saw puzzles and your joinery is so complex! like finding just the right piece to fit! I can smell that bread baking from here, yum! Well, better results next time! Come back soon, love following along with you on your journey!
make yourself some sort of over the shoulder strap with a hook at the end to help you carrying large sheets of plywood. takes the load off and youre mostly using your hands just to keep it balanced
Greetings from NorCal, by way of Kazakhstan. I found that with old yeast, you have to wait much longer for it to come to life 😊 And I am sure you didn't forget to add some sugar to feed the yeast 🤗
Rosie, I love not only the beautiful work you are doing to your home, but also your seriously magical filmmaking. Your videos are cinematically beautiful. You are so talented. Thank you for sharing your world with us.
Great progress 👏and that snow was amazing,love the fire going while working 👍bread looked pretty good to me ,I’ve watched every episode since you started and love it , you are living the dream Rosie 🫶👍🇬🇧
Wish we got lovely snow like this in the UK,we just get 🥶 cold , perpetual 🌧 rain and 70mph winds. My late Father would have loved all Rosie's attention to detail,as he was very particular wood worker and did all his own DIY.
Hi, when l saw the first glilpse of the video l thought it was one of these snowy postcards we had around christmas time when l was little a long time ago socute and romantic and a cosy feeling.thank you Rosie have a happy new year full of wonderfull projects
Rosie, Your patience and persistence toward perfection amazes me. Each episode, from across the world, fascinates my imagination with your gentle approach toward your life. I appreciate you so much thank you for your tireless work.❤❤❤❤
I am always amazed at your creativity! I've been following your progress from the beginning, and I'm never disappointed. I make home bread as well and I've always pre-proofed the yeast no matter if there is kneading or not...if you want to try a different variation without kneading, proof the yeast in warm water with a teaspoon of sugar, add to flour with a teaspoon of salt and a tablespoon of oil. Mix everything and place in oiled bowl and cover. Every half hour just stretch up and fold the 4 sides into itself, and let rise. No kneading necessary. After 2 hours of folding place dough in pan you are going to bake and let it rise for 1 hour. Bake and enjoy. Wishing you all the best ~ from Canada
Thank you for your beautiful work Rosie! I keep rewatching all your videos, I enjoy them soooo soooo much! Love when you say "Cute" it makes me smile every time, like you are my Friend back for a visit. The Quality of your Videos is outstanding! I enjoy every Moment! Thank you so much for all the hard work! Looking forward to another year with you! Wish there was a Love Button on UA-cam we could give you!
Liebe Rosi ❤ich bin auf deinen Kanal gestoßen durch Zufall 😅❤ ich habe alle Videos mir angeschaut ❤ ich bin so begeistert was du als Frau kannst 👍👍👍👍👍was das Handwerk betrifft und was du bis jetzt alles geschafft hast 👍👍👍👍👍👍👍🙏du bist echt eine super Frau 🍀☘️🐞🍀☘️ganz große Klasse 👍! Gerne viel mehr von deinen Videos 😊ich könnte dir stundenlang zu sehen ❤
G’day, the outside video scenes were beautiful Rosie, especially as today here in Oz it was 38 degrees C / 100 Fahrenheit 🇦🇺 Bread turned out well 👍🏻🇦🇺
I have learned from my own frustrating experience that flour has a shelf life of about a year, or somewhat more if stored properly and kept in a cool dry place. Even in the freshest flour there are naturally occurring bacteria that will begin fermenting the starch, which will create lactic acid as the flour ages. The age of your flour plus overproofing the dough both probably contributed to the sourness of the bread. My go-to bread guru Rose Levy Berenbaum always recommends using fresh flower for any bread project, because unlike baking a cake for example, there is no flavoring in bread to cover up any sourness that may be in the flour. Breadmaking is a rewarding albeit sometime maddening experience. But well worth it. Good luck 😀
I'm sitting on my comfy sofa watching your hard work while i knit !! I need mt sofa for lots of creative projects 😊 - might you consider making thermal blinds for your windows - keep the precious heat in at night!! Roman blinds? Tricky but you are a whizz at learning new skills 👏👏
I am impressed with your first bread making adventure. It looked good to me & I keep chucking when I think of your comment “maybe I’ll make sticky bread forever”. You will succeed down the road, but are happy with your results…good attitude & you’re happy!
Hi Rosie, I saw tou in an article in a German magazine and was SO excited! Glad that you are becoming more and more known, your journey, precision and determination are so inspiring! All the love from central Germany :>
Another beautiful video! I love your love of intricate joinery. You should have a look at castle joints - very stable but also aesthetically pleasing. I think you would enjoy them. Bread takes practise. The more you make it the better you get & you learn from each loaf along the way. Thanks for the consistently fabulous content
Hi Rosie, Thank you for your videos. Your cutting skills are amazing . I'm not a bread making expert but I had some ideas for the next time you make bread. Perhaps you would like to allow the dough to rise closer to the warmth of your wood burning stove. Also, if the bread is sticky perhaps toasting it in your toaster oven would get rid of the stickiness. Probably ideas that you are well aware of, but your gentle personality makes your viewers (me anyway) want to be helpful to you. You keep on enjoying the peaceful life in the snow creating with wood, fabric and dough!
Honestly! i thought you were going to cut your bread with the Japanese saw🤭 I've never made bread before. You've definitely put me in the mood to burn something 😂
I love how you sit and talk to us like we are old friends. Your videos are the best ❤
@@dorissmith9186 I agree👍 Rosie’s videos are the best… every other Sunday I am a very happy camper during breakfast😀
@@dorissmith9186 Distand friends can be the best .
We are. 😊🫶
@@Dr.Yalex. Ha! What are you having? I've had tea and yogurt with granola! We'll start a Rosie's breakfast club!
@ 😘🤣 … love it! My breakfast has been the same for the past 10 years or so. I’m warning you though, it is very unusual and particular.🤣🥰
Breakfast includes; strongly brewed Earl Grey tea with full organic milk, 2 organic whole-wheat 14 grain bread slices - toasted, sprinkled with extra-virgin olive oil, & topped with raw Gruyère cheese slithers , and a couple of strong probiotics’ capsules.
🫶🖖
Watching Rosie cut very precise notches using her Japanese hand saw is oddly satisfying. Her joinery is like a crazy mathematical jigsaw puzzle xx
It's an off-brand Japanese Jenga :D
She is really bcoming a master joiner and very handy with the Japanese hand saw!
Fun with Legos! I love it ~
I bought a
"Japanse" saw because of you Rosie. I love it.
I wonder if it was made in China. Lol.
They only had longer saws, not smaller ones like yours. I found mine in a hardware shop in Germany. 😅
I love hardware shops, I can spend hours in them.
Your skills are amazing, you have come so far and really inspire me.
And you are so funny.
"Maybe I will always make sticky bread". 😂😂
An ex boyfriend of mine got into baking bread. He had lots of flops until he got it down pat.
I have never laughed so much. Once he made a massive bread for a giant.
One looked like a flying saucer which was rock hard.
Not even our Pitbull Zina wanted to have anything to do with it.
But yours looks quite good.
Practice makes perfect, just like all your amazing skills: woodworking, sewing, filming, building, editing, music, shopping in the snow with a bicycle, etc.
Well done. 🚲❄️🍞🛠️🪓🌲🏠🍵🔥
Does SketchUp layout the joins for you, or do you invent them yourself. They are very elegant.
I wholeheartedly, as someone living in a snowy area, recommend getting a cheap pull sled & a canvas tarp. You can load the sled once a day, cover it with the tarp, & have wood by your door at hand rather than having to bundle & carry armloads! It's much easier on your body, too.
We did just that before we added wood storage in our basement.
I could have sworn Rosie used to have a pull sled.
Hers broke a while ago
@@persgodiva ohhhh, bummer.
What an excellent idea, a sled? They are fun too.
Next time your Mum comes to visit Rosie, you should both have a look at the attic. I know you don't like it up there, but: suitcases can be stored up there, so can boxes. Clothes can be dried up there. And maybe, people could actually sleep up there. I think it has great possibilities. Just an idea. with love.
And what I imagine is most important is insulation up there, either at the roofsides or on top of the floor, to keep the warmth you create downstairs does not escape upstairs.
I agree that space could be beautiful after Rosie puts her magic touch to it.
I have been trying wanting you to use it for years.
Yes! Use your attic
Agree! It would be a great space!
When your video ends I’m always disappointed because I wanted it to go on longer because it’s that lovely.
@@makeyourselfathome6826 She is a perfect director, it's like the serials,to be continued... that's how it ends up!!!Love it
I feel the same way 😁
Same here, she has the most relaxing videos
Me too!! I could watch Rosie all day.
I always feel lonesome when she leaves.
You do so many lovely things, Rosie, but the sound editing may be my favorite. The sound of your footsteps crunching on the snow, the sound of the saw, the music overlaying it all so imperceptibly blended- Brava!
I could almost taste your mouthwatering bread
I wait impatiently for your videos and admit to watching them many times. Love from Australia ❤️
Your home is so beautiful in the snow.
A silent follower summoned to speak up, because it’s yeast emergency!
In Poland we always do leaven, because yeast need food and warm to activate, we use for 1kg of flour about 14g of dried yeast+a tablespoon of white sugar for them to eat and some people add a bit of flour(i personaly don’t), they need about 15 minutes to rise in a very warm environment, like the room with the fireplace. If old flour bread turns out gross, you can always start fires with it, because he’ll burn magnificetly, and the ash from it along with the wood one, can be used as a fertilizer for some of the plants and veggies , can’t remember which one’s tho
I personalny love the parts where you cut all the joints in puzzle like way with your japanese saw, i could watch it all day!
Warm hugs from Poland❤️
PS. Don’t let the first couple breads discourage You, they are famously bastards, it takes a while to get a hang of it, and it took me quicker to get diagnosed with gluten intoleranc, than to grasp bread folding 🥲
As a yet another silent breadmaking Polish follower, I wholeheartedly agree with this - with breadmaking, for it to turn out perfect, it usually takes not only following instructions to a t, but also praying to whatever gods one believes in and a blood sacrifice 😂 My first bread was black and hard as a rock, you’ve done brilliantly in comparison haha
Just remember it’s better to wait for the bread to cool down after taking it out of the oven - it still „cooks” inside after you take it out while it’s still hot. It will prevent the bread from getting gummy and it might save you some stomachache. It won’t kill you to eat it hot but it might upset one’s stomach it they eat it hot very often.
It’s an utter pleasure to watch your videos Rosie, especially during a lunch break on a busy day - I get transported to a quiet, green and very aesthetically pleasing environment thanks to you. Also your attention to detail is incredibly satisfying to an autistic perfectionist like me haha
Karolina, your comment that “The first couple of loaves are famously bastards” made me laugh out loud 😂 you are so right.
I wondered about the room temp as well. I always put my dough in a sunny window, or on top of my gas oven as it heats up. I think on top of the wood stove would be too much? But maybe close by so it activates the yeast?
There's nothing like the golden glow from a window onto the white snow glistening outside, to make you feel that a home is joyful and safe.
It's better to not cut the bread while it's still hot right out of the oven. Wait a bit so it has time to cool down. That way the starches and proteins can "set" it prevents it from getting gummy.
Yes , I said the same 😊
Dear isahtak
👍👌👏 I wanted to comment the same but fortunately you already did all the writing work. 😁 ;-)
Best regards, luck and health in particular.
Also prevents the moisture from escaping.
It's nice to meet you all here and try to help Rosie ...
She doesn't need much help , she is incredible !
Opening scenes are brethtaking…& immediately remind me of all of the work you put into your video production ❤. Every project you do (&film) takes my breath away…& has from the very beginning.
For a first loaf, that looked great, Rosie. Well done 😊 As a long time bread maker, as in all skills, it takes time and repetition to get a “feel” for it. Every loaf is different and you learn to “listen” to it. I still end up with a dud here and there lol. C’est la vie. Keeps us humble. I love watching all those pieces of joinery come together. It’s so very satisfying. I giggled that you forget to light the fire and then in one scene, we can see your breath as you’re talking. Yup. I’d be the same 😅 Please forgive me for some unsolicited advice, but as a Canadian who is very familiar with serious winter conditions in a rural setting …. With your firewood pile being so far from the house, IF there was ever a really bad situation where you have no other source of heating and it’s a white out blizzard scenario, it sounds crazy but you could get lost between the pile and the house. I know … sounds insane and so improbable, but it happens. A common practice here is to tie a rope between the house and the outbuilding attached to pins at intervals so that you have a guide in an emergency. My mother’s outbuilding was only a matter of feet from her house and it happened a couple of times that if she hadn’t had the rope to guide her, she’d have gotten completely turned around or slipped and it doesn’t take long to get life threateningly cold, especially if you’re in the habit of running out in sandals and no coat and you’re on your own.
Thank you for posting this!❤ I was so worried about this very scenario but have never lived in snow (only visited it) and couldn’t speak from experience
That is excellent advice from a fellow Canadian 👍🏻🇨🇦
I have enjoyed watching your home evolve from a tiny point of light, to a glowing orb of warmth. Thanks.
Your level of joinery precision is top notch ( no pun intended) using hand tools. Most joinery today is all electric tools. You should be very proud of all your projects and you are very interesting to watch in all your endeavours.
The quality of your videos always blows me away, whether it's snow in the branches, the sun rising or setting, light from the windows you truly know how to use your cameras, add to that your editing skills and choice for sound and it is the best half hour of visual and sound of my day... And you are clever and humorous, I am so happy YT popped you in my list one day, there's so much garbage on YT and too little beauty.
I couldn’t agree more. She popped into my feed a few weeks ago and I have been binge watching. She is awesome at everything she does, including engaging us in a real way.
Me too! Binge watching that is. Totally relaxes me!
My friend and her mom taught me as they always made homemade bread that if the loaf is hot and you cut it you stick the end down on the counter or the cutting board so that the steam does not escape and make your bread soggy. Otherwise like your bread almost completely cool before cutting as it will make it sticky or soggy. At least this is what I was taught. When I lived in Germany as a child Annie would go out and milk the cows and then separate the cream and us kids would turn the butter and then the bakery in the village would come bring the warm kilm oven bread that was naturally formed in wide Loaves oh what a treat. Lifelong Love of warm fresh bread.
Living rooms are for living! I read in mine, watch movies curled up with my husband, hang out with friends, enjoy a cup of tea while I sit and think about what I'm doing that day, play with the cats... all kinds of things. There's nothing wrong with a comfy place to sit and relax :)
Rosie, if you put a damp linen cloth over the dough and sit it by your fire it will proof and rise beautifully 👍🏻
I will try that next time!
I qanted to add that your dough will rise better in an overly wrm room. I saw yoir breath when you hd full face camera shot and thoifht, "that bread will not rise in that temp!" My Sunday videos with Rosie re the best❤
Yes, tea towel close to stove in the winter
@@elizabethbrown7026 I let it rise in my little warm room though, which I heat with a little heater, not the kitchen! :)
Would you like some dried sourdough starter? I can send you some from the Alpes-de-Haute-Provence.
Rosie does her own camera work as I understand. She obviously has a drone but everything else she does herself. There is nobody there but Rosie most of the year, but her parents come yearly to visit. On her trips, unless she tells you different - like her mum is with her - she films everything herself ❤
Rosie... can teach others how to film and edit things around us.. 😉
I thought for this too. I imagined that She may use cams with motionsensor. Anyway,the results is so natural and seems pro like she filmed by a team :)
I love you. Rosie!
You can do all sorts of wonderful things while sitting...
Stitching, darning socks, knitting, reading, talking with friends, writing, listening to music, daydreaming....
Maybe once your sitting room is done you can find a language partner to sit with and then find community in your area to sit with.
The universe keeps telling me I have to rejoin community and I don't want to. But humans need other humans. It's such and icky fact of life.
The bread looks very good, tx for sharing!
I don’t know anything about joinery but I’m so impressed with your designs and the complexity of the way things go together!
Rosie you are so skilled don't leave the attic without engaging with that project too❤
Your content is a refuge to me. Thank you for sharing your life with us.
Being from the U.S.A., I was getting caught up in the whole Trump inauguration thing and being very stressed out that he's our president again. But, I saw your video on the side panel and thought what a wonderful thing! I'll go watch this week's episode of Rosie instead of getting caught up in stupid politics. I would much rather spend 30 minutes out of my day watching you create beautiful things (sofa and bread) in a warm cabin in Sweden with a snowy wonderland outside. It just made my whole disposition turn around. As always, thank you, Rosie!!
The opposite for me regarding our President. My stress is gone. Watching Rosie is a bonus.
Half the US voters did not vote for him. He just cut prescription assistance for elderly and poor and released violent offenders - worrisome yes but telling myself we can fix it in midterms
@@raquelsalazar5404yes me too, now Trump is POTUS again, I can relax & enjoy Rosie
That’s so sad that knowing that trump is rounding up immigrants, loading them on military planes, and dumping them somewhere….going into churches and schools snatching up children….that’s what relaxes you? I found Rosie the weekend before that evil man came back to DC. He put a known sex abuser and alcoholic into the Pentagon. Nevermind that the dude was a weekend Fox reporter. He took away an EO that gave us lower drug prices. Why? I will be sitting back and relaxing while the same ppl he pardoned hit the Hill again, or maybe 1600 PA Ave, when y’all realize the only reason he and his billionaires are in DC is to rip off what they didn’t take last time around.
Too bad the American people put this POS back in power. Biggest creep ever. He can keep his grubby hands off this country!🇨🇦
When I first started watching your videos Rosie I was way behind so I binge watched them.....hours of enjoyment! After I got caught up I thought, 'well I won't watch them for a while and then I can binge watch them again'. Alas, I could not wait I had to watch the next ones as they came out. Every other week I think, oh good it's Wild Rosie week end....Yeah!
32 Minutes... 12 degrees outside... 72 degrees inside... Hot coffee... Best 32 minutes of my week!! Thank you for being you. You make me smile. 💖Mrs. T
A would die in 72 ....
If you made your own sourdough starter, once it’s fully active you can fridge it, feeding it the night before the day you make bread, feed it after then fridge it the following night. You could do this weekly and never buy yeast again.
Great solution
Also I freeze the bulk of the yeast I buy. Yeast will get active much easier when the water is warm and you add the sugar or honey your recipe calls for to the yeast and water. Sourdough is great solution also.
Rosie you are an amazing human…much love
Everything you do is part of you. Living alone is not for all of us, but you are genuine, and the noise of anyone/thing else is gone. Everything seems to reverberate with your essence making a calm, unified whole. For me, that is the pleasure of watching your posts. I think you will do far more than just sit in your living room. Thank you for sharing your beautiful build with us; the joinery makes your build stronger and part of that reverberation of your spirit. I hope you have a wonderful two weeks!
Fellow baker here👋 If you mix your dry yeast with luke warm water and just let it rest for ten minutes before mixing it with your dry ingredients - that should help. It might not have risen properly but the sound of the crust sounds proper perfect👌
i always put sugar in my yeast and water only 2 tsp and for a sweeter loaf i put in 2 heaped soup spoons of brown sugar - i always put salt in with the flour let it rise push it down and then let it rise again - sometimes when it rains it wont work - the air has to be warm to help it rise - a warm place next to the fire on a stool might help
I love how happy you are walking in the snow in your sandals. Your house is really coming along. Terrific work Rosie!😊
Sunday, coffee and Rosie. Perfect!
Literally every week! 😊 ☕️
Rosie, I was taught to add yeast to one cup of warm water and let it sit 10 minutes then add to your flour mix to rise once, punch it down rise again then bake it. Your sofa frame work is ingenious 😅❤
Talented young lady! Been watching Rosie for over two years, and she has become comfortable talking to us, and the aerial shots of her home and surrounding area are so nice. I did wonder why she does not have a firewood box closer to her home instead of walking to the shed. Her wood work of cabinets and storage spaces are precise. Very enjoyable video and Thank You Rosie, for Sharing~~!💚💛
I am proud of you for trying the bread. A tip, it looked like it wasn’t kneaded enough as it should be smoother before the rise. Whole grain bread especially needs a lot of kneading to help it develop the gluten structure that will help it rise and provide a beautiful even open crumb. Knead it for 8-10 minutes. You can test if it’s ready by pressing the dough with your finger. It should bounce back. If it doesn’t it needs more kneading.😊I’ve never heard of that long of a rise time. Usually it is 1 1/2 to 2 hours. Punch down, shape and then rise again for about 30-45 minutes. Also, even cold proofed bread in the fridge is usually 8-12 hours, then set out for an hour on the counter to warm up before baking. Anyway, keep at it and you’ll find yourself making amazing bread!
I thought she said it was a "no knead bread."
@@wildflowerwind6941even no kneed bread needs a bit of kneeling to incorporate the yeast & flour properly. Plus you generally add water and a pinch of sugar to your yeast to activate it prior to incorporating it into your bread.
The souring of the dough in no knead bread gives the gluten the ability to develop, and nice 'holey' structure, it's a whole different long-rise method. No kneading, no punching down, just mixing at the beginning. A good book I started with was Jim Lahey's no-knead, artisan bread, but now do no-knead bread with my own sourdough starter.
I can’t get over every little piece of wood that you cut to perfection. I honestly don’t think I have the patience to do that myself but I so enjoy watching you. maybe when your bread is rising, you need to put it in a warm spot.
I really hope you get plump cushions and some soft luxurious elements in the living room!! Somewhere you can curl up and be cozy ❤️
Rosie it's taken me a week, but I've watched every cabin renovation vlogs!! I became hooked due to your cinematography but most of all to your flurishing diy skills.
Rosie look how pretty you’re deck looks in the snow and also the guest house door now it’s painted, so pretty ❤
The initial bread clip - I can relate😄😄 How you keep things real, yet creative and entertaining is fascinating - keeping video productions simple is good - you're a natural. xx
I love watching your journey. Seeing how you do things with patience, persistence and general methodology reminds me that it takes time to get an amazing result. I get a bit caught up in the finished result and tend to just get the job done. Thanks for sharing. 😊
Admire your independence and your progress. The house is lovely!
First bread. First sofa room for sitting. I love watching you build your life, Rosie!
Wauw Rosie, je ' foto's ' zijn adembenemend en met je gekozen muziek zo voedend voor mijn ziel. Ik denk voor velen. Ik bewonder en heb respect voor je levensinstelling. Je pakt gewoon alles aan . ' Ik heb het nog nooit gedaan, ik denk wel dat ik het kan ❤'
Jouw brood ziet er fantastisch uit! Ik geniet er van hoe jij leeft in de natuur en van je huis een echt Thuis maakt.
Lieve groeten, Gerrie
( Ik hoorde je ma vorig jaar Nederlands praten, dis ik facht, ik schrijf je gewoon in het Nederlands 😘🌟🏡
Ja , dat heb ik ook gehoord . Haar ouders wonen in Nederland .
Congrats on your first loaf - baking bread is addictive 🙂 let the bread cool completely before cutting as the bread will continue to steam on the inside to get that soft bread texture. If you cut the bread when it’s still hot the texture will turn gummy (sticky) as it cools (l learnt that lesson the hard way 😉) 🇦🇺
Beautiful loaf of artisan bread 👏👏👏 also i love that hand saw.... I have it on my "purchase soon" list 😀 we are so blessed by your EXCELLENT filming and editing talent 💞 best on UA-cam!!!!!!
The hand sawing blows me away! It’s amazing to me to see the ease with which you do it. I have tried it sooooo many times and it is not easy to start. Rosie, I enjoy all your videos.
Enjoying your meticulous approach to making furniture is like watching a modern Japanese samurai use her katana sword! You have such admirable diciplin! I LOVE and admire your work! Love from Denmark
Ditto! Love from Wisconsin 😊
So clever Rosie 😊 Bravo. Don’t forget to be kind to yourself and look after you 😊❤
You should make your own yeast, plain flour and water in a sealed container in the fridge, top it up every 3 days with a spoon of flour and a drop of water if it's to dry and stir. If you make enough you can use it to make pizza base and use it to make actually fermented bread, it is fab. Look it up on YT as well.
Wow, I had no idea you could make yeast🎉
I had no idea yeast what made that way! Great to know
@@wildrosie It is sourdough (not yeast), and definitely worth trying. Great tip!
Rosie until now I have had no advise to give you. For me, impressively you have covered it all. I realized the one thing I now can share since this last beautiful video is in regards to sour dough starter. Yes the last person who commented that you can make your own yeast. I had begun my sour dough journey 18 months ago. Not so successful at first. But I didn’t qui, I actually then followed directions and now have a very healthy starter. Wow! The benefits are fantastic. Also recently bought a grain mill for my kitchen aide mixer. I now choose which type of wheat berries to mill and make my own bread using my sourdough starter. I learned all of this through Lisa Bass and her Farmhouse on Boone utube channel. This experience has positively changed my views on the health benefits of bread. This has also raised my levels of healthy food preparations within my own kitchen. Everything you do is wonderful. I was a professional wedding photographer for 20 years and I applaud your photography/video skills! I very much enjoy your levels of filming, doing all that you do and sharing your journeys. Be safe and keep going. Sandy Lu
@sawittchen I've actually used it as a yeast also. But yes the sourdough is next level. 🫠
Love the joinery at 16:13, it's so cute! Also I found in my own bread experiments, that if you let the bread cool completely before cutting into it it won't be as sticky!
Rosie, consider scratch pantry for Becky no knead rustic loaf. It can be changed up, easy to ignore while rising and simple.
Flour has a best before date. It can become a home for other concerns unless you freeze beyond eighteen months.
Your sofa is going to look great.
8:02 yay, see you are using the bits and chips of wood for kindling!!! Looking cozy.
All those pieces and joins for the sofa - I would lie awake at night obsessing about them. It's all looking great. Cute in fact 😉
I see a lot of helpful comments about the bread, but haven’t really seen any tips for the cake not rising properly, so I thought I’d share some tips. When it comes to cakes it’s very important measuring precisely first of all, and following recipes to the t because it’s basically a chemistry project 😅 so some recipes calls for different ways of combining the ingredients and there’s always a reason for that😅
Personally I’m vegan so I do not use eggs while baking cakes, so to make my cakes rise I use vinegar. The acid reacts with the baking soda/powder and the cake rises✨
But second important thing is to NOT over mix the batter! Sift the dry ingredients to prevent lumps and stop mixing as soon as everything is combined. You can also opt for a folding technique instead of a whisking technique. When you over mix it does affect rising and consistency.
Third very important thing is to work with room temperature ingredients! If the batter is too cold from cold eggs/milk before going into the hot oven it will not rise properly ❤️
Hope this helps☺️
Congratulations on your first bread! It's a fun journey I started just a couple years ago. There's much to learn and it's fun! Best of all - fresh bread to eat!!
The sitting room can be a nice room for exercising or for feeling a little more free, since small spaces can make you feel like you can't get a decent stride and you're always making little chop chop steps and avoiding corners. The sitting room is an antidote to that, a comfort at the back of your mind, in case you wanted to do a project which needed room to spread out or whatever.
Oh thank goodness , I was nearly in withdrawal mode 😆🥰
The snow and the bread baking! All the joinery. So satisfying. Thank you, Rosie. 💕
You have been blessed with an amazing mind for design. I absolutely love what you've done in this sweet little cottage.
You just made my Sunday. Rosie with a cup of coffee! What could be more relaxing and soothing? 🏡☕️🍞🪵🔥❄️hammer🔨🪚📐 😊♥️
I watch alot of channels, but Rosie is one of my top 3 . ❤
Great little log splitter! Love your joinery detail.
The previous owners of that house must be so impressed with everything you're doing! You're making them happy for sure. ❤
winterwonderland, amazing joinery and your first bread! Amazing!
Oh..Rosie..you got that "thing" (I don't know name for it) for your 🪵 I prefer that thing over🪓. Great choice! We have had very little snow here in Finland this winter. You seem to have a lot there at our neighbour. You made my day again with your framework pieces. You have made such a progress! Keep going ❤😊 We love to "be with you" during your renovation project. Nice day to everyone watching too!
haha the kindling cracker! i like it too :D
Advice from a bread maker, you need to knead you bread much more for the gluten to get sticky enough to make fluffy bread. Knead it for at least 3-5 minutes after you have all the moisture worked in. The way I learned it, knead it until it doesn't stick to your hands anymore. I have never had any luck doing "no kneed bread", but then I like my bread lighter. By letting it rise that long, you were on the way to a good sour dough starter.
I think she said it was a no knead recipe. That kind of bread, for me, usually turns out more dense and moist (sticky)
@@alisabundrick4707 Yeah, I got that towards the end. It did turn out more like a cake than bread and the reason I don't make my bread that way. It seems like a waste of yeast to me.
Yeah, this one was really the most basic recipe to start off with, def going to try others and see how they turn out!
@ Well, I made my first loaf of bread back in 1972, so welcome to the adventure of bread making.
I have always put my no-knead bread dough in a super-hot (preheated at 450 degrees) dutch oven with some cornmeal on the bottom...during cook time, the moisture in the dough comes out and the dutch oven retains it so that it acts as a steam as it's cooking. Take the lid off for the last 10-15min to get a good crust.
Make sure to let bread cool down before cutting it, and sourness can be from the flour you used... I hope you'll fall in love with bread making because it's the best magic trick ever, so full of joy
Let me ask you because I don't bake bread but have friends who do. I've never seen any of them not "proof" the yeast before adding it in but Rosie put it directly into the mix. Did she miss that proofing the yeast step which is why it didn't rise? I genuinely don't know but you seem like someone who would know. I'd like to learn to make bread so I'm curious.
Evertime i check in on your videos the quality of the film, color, composition, music, etc, etc... is so much better.
You mentioned that the kitchen is cold, maybe that's why the yeast is not active, they like warm rooms, best regards
I kept it in the warm room :)
I'm pretty sure there's no such thing as "over rising"..😂 if that's a word. I was about to throw out some bread dough that I thought wouldn't work, and I decided to let it" cold rise" in the fridge for about 12 hrs. It turned out fabulous.
I also start my yeast in a bowl of warm water and add a tsp of honey to activate the yeast .( It also gives a really nice flavor to my bread)
Most of my bread I make in my Dutch oven and it's pretty much foolproof. Give it a try sometime.
I'm as hooked as you on all the nice joinery pieces. I could sit and watch you do it all day.❤
I watch these Sunday videos with a cup of coffee and I can’t take my eyes off the screen. My little indulgence and motivation.
Rosie,Your an inspiration to us all. Whenever I get a bit stressed out at times I watch you Rosie and you calm me with your peaceful simple life then I make a cup of tea and pray for people who comes into my mind. Just as you perfect building over time you will also perfect making bread .I think your doing an outstanding job creating your comfortable home. Your sooo creative .
If your kitchen is too cold for proper bread rising, I recommend Irish soda bread: it's easy to make and doesn't require a long waiting time or a warm room. I’d also recommend not trying to tease wild yeast or sourdough starter in the winter in a cold kitchen where no one's baked bread for years. You're more likely to collect mould.
Also, if you've got a warm place to raise bread it doesn't take 18 hours to rise. When I could eat bread back before "The Diagnosis" I made my own every week; I would knead the dough for 10-15 minutes, leave it to rise for an hour covered in a warm place, punch it down, let it rise for another hour covered in a warm place, knead it, shape it into loaves, let it rise in the pan for another 45 minutes covered in a warm place, then uncover and put it in a preheated 365°F/185°C oven for about 42 minutes. I also used about 15% white flour because whole grain flour doesn't have that much gluten.
By the way, yeast should be stored in the freezer. It will last much longer there.
It's so beautiful outside! I've always loved working jig saw puzzles and your joinery is so complex! like finding just the right piece to fit! I can smell that bread baking from here, yum! Well, better results next time! Come back soon, love following along with you on your journey!
make yourself some sort of over the shoulder strap with a hook at the end to help you carrying large sheets of plywood. takes the load off and youre mostly using your hands just to keep it balanced
Greetings from NorCal, by way of Kazakhstan. I found that with old yeast, you have to wait much longer for it to come to life 😊 And I am sure you didn't forget to add some sugar to feed the yeast 🤗
Rosie,
I love not only the beautiful work you are doing to your home, but also your seriously magical filmmaking. Your videos are cinematically beautiful. You are so talented.
Thank you for sharing your world with us.
Great progress 👏and that snow was amazing,love the fire going while working 👍bread looked pretty good to me ,I’ve watched every episode since you started and love it , you are living the dream Rosie 🫶👍🇬🇧
You are very intelligent !!! You are so above average. !!!!
Wish we got lovely snow like this in the UK,we just get 🥶 cold , perpetual 🌧 rain and 70mph winds.
My late Father would have loved all Rosie's attention to detail,as he was very particular wood worker and did all his own DIY.
This video was such a joy to watch from the opening image until the very last second. Beautiful for the eyes, ears and soul. ❤
Hi, when l saw the first glilpse of the video l thought it was one of these snowy postcards we had around christmas time when l was little a long time ago socute and romantic and a cosy feeling.thank you Rosie have a happy new year full of wonderfull projects
Rosie, Your patience and persistence toward perfection amazes me. Each episode, from across the world, fascinates my imagination with your gentle approach toward your life. I appreciate you so much thank you for your tireless work.❤❤❤❤
I am always amazed at your creativity! I've been following your progress from the beginning, and I'm never disappointed. I make home bread as well and I've always pre-proofed the yeast no matter if there is kneading or not...if you want to try a different variation without kneading, proof the yeast in warm water with a teaspoon of sugar, add to flour with a teaspoon of salt and a tablespoon of oil. Mix everything and place in oiled bowl and cover. Every half hour just stretch up and fold the 4 sides into itself, and let rise. No kneading necessary. After 2 hours of folding place dough in pan you are going to bake and let it rise for 1 hour. Bake and enjoy. Wishing you all the best ~ from Canada
Thank you for your beautiful work Rosie! I keep rewatching all your videos, I enjoy them soooo soooo much! Love when you say "Cute" it makes me smile every time, like you are my Friend back for a visit. The Quality of your Videos is outstanding! I enjoy every Moment! Thank you so much for all the hard work! Looking forward to another year with you! Wish there was a Love Button on UA-cam we could give you!
Liebe Rosi ❤ich bin auf deinen Kanal gestoßen durch Zufall 😅❤ ich habe alle Videos mir angeschaut ❤ ich bin so begeistert was du als Frau kannst 👍👍👍👍👍was das Handwerk betrifft und was du bis jetzt alles geschafft hast 👍👍👍👍👍👍👍🙏du bist echt eine super Frau 🍀☘️🐞🍀☘️ganz große Klasse 👍! Gerne viel mehr von deinen Videos 😊ich könnte dir stundenlang zu sehen ❤
That is a beautiful loaf. It's amazing how successful you can feel when your bread works out. Nice job.
G’day, the outside video scenes were beautiful Rosie, especially as today here in Oz it was 38 degrees C / 100 Fahrenheit 🇦🇺 Bread turned out well 👍🏻🇦🇺
I have learned from my own frustrating experience that flour has a shelf life of about a year, or somewhat more if stored properly and kept in a cool dry place. Even in the freshest flour there are naturally occurring bacteria that will begin fermenting the starch, which will create lactic acid as the flour ages. The age of your flour plus overproofing the dough both probably contributed to the sourness of the bread. My go-to bread guru Rose Levy Berenbaum always recommends using fresh flower for any bread project, because unlike baking a cake for example, there is no flavoring in bread to cover up any sourness that may be in the flour. Breadmaking is a rewarding albeit sometime maddening experience. But well worth it. Good luck 😀
That complicated corner was pretty impressive.
I'm sitting on my comfy sofa watching your hard work while i knit !! I need mt sofa for lots of creative projects 😊 - might you consider making thermal blinds for your windows - keep the precious heat in at night!! Roman blinds? Tricky but you are a whizz at learning new skills 👏👏
I am impressed with your first bread making adventure. It looked good to me & I keep chucking when I think of your comment “maybe I’ll make sticky bread forever”. You will succeed down the road, but are happy with your results…good attitude & you’re happy!
You do the most complicated joints I’ve ever seen…mind blowing beautiful work 👍❤️
Lovely, calm and peaceful 🌱
Hi Rosie,
I saw tou in an article in a German magazine and was SO excited! Glad that you are becoming more and more known, your journey, precision and determination are so inspiring!
All the love from central Germany :>
Rosie, you are a very capable person who thrives in isolation, a good person who's caring and kind, and yet such a hermit. You are a puzzle, Rosie.
Nice bread❤ The dough rises well if you place it in a warm place like near the fire.
Another beautiful video! I love your love of intricate joinery. You should have a look at castle joints - very stable but also aesthetically pleasing. I think you would enjoy them. Bread takes practise. The more you make it the better you get & you learn from each loaf along the way. Thanks for the consistently fabulous content
Oh yes, those joints are cute!
Hi Rosie, Thank you for your videos. Your cutting skills are amazing .
I'm not a bread making expert but I had some ideas for the next time you make bread. Perhaps you would like to allow the dough to rise closer to the warmth of your wood burning stove. Also, if the bread is sticky perhaps toasting it in your toaster oven would get rid of the stickiness.
Probably ideas that you are well aware of, but your gentle personality makes your viewers (me anyway) want to be helpful to you. You keep on enjoying the peaceful life in the snow creating with wood, fabric and dough!
Honestly! i thought you were going to cut your bread with the Japanese saw🤭 I've never made bread before. You've definitely put me in the mood to burn something 😂