All in one 13 minute video: How to cure your own bacon How to make a really great sandwich loaf How to make an unconventional but amazing pesto How to make Miracle Whip Plus a bonus peek at farmers markets and shredduce This is simply incredible content, thank you!
Brian is at the top of my list of chefs on UA-cam. No time is wasted, gets right to the point. Never tries to be a comedian or conduct any unnecessary theatrics. All of the recipes have been excellent. Some requiring too much time and requiring equipment that I don't have or have the space for. That's my problems. He is incredible.
so you took 9 days to cook a sandwich? 7 days to "COOK" [nobody with self respect calls making a sandwich cooking] youdont eat 3 months of the year you meant you cook 3 times a year because only a jobless, useless, idiot and stupid person would follow this recipe
@@rafaellima381 It's not so much a recipe as an instructional video. Doy, you don't have to make your own bread, your own pesto, your own bacon, etc. to make a BLT. But anytime you improve an element of a dish, you improve the dish overall. This shows you where and how to do that.
This bread is hard to mess up if you follow his instructions because I actually made a couple of mistakes (I think I may have overworked the dough with the mixer and I also used a slightly smaller loaf pan so I had a little bit of sag) and this loaf STILL ROCKS! I weighed everything to the recipe I think I just got a little aggressive on the mixing. So after it came out of the oven, a little bit sagged on the side and I cut that piece off to make it look more like a loaf should look and took a bite and WOW! I didn't know it was possible to make bread this good at home lol. TY Bri! Even though I made a couple of mistakes this is still on par with some of the best bread I've ever had (it's definitely on par with some of the best I've had from restaurants and bakeries). Sorry for the long rant but when you can make mistakes and still come out with stellar results, that tells me that Mr. Lagerstrom knows what he's talking about! Trust the process, and the poolish is a game changer!
i'v been watching your channel for over 2 months now and it's all gold, buddy. the quality is on par with the best in the biz and you're simply a fun guy. you're already a success and in a short time you'll be up the there at the top. Best of luck from Czech Republic, Bri!
so you took 9 days to cook a sandwich? 7 days to "COOK" [nobody with self respect calls making a sandwich cooking] youdont eat 3 months of the year you meant you cook 3 times a year because only a jobless, useless, idiot and stupid person would follow this recipe
I made this bread yesterday and it turned out amazing! I used all purpose flour since that’s what I had on hand, didn’t seem to cause any problems. Was looking for a good sandwich bread that isn’t dry or crumbly when you try to cut it, this bread cuts beautifully, has a nice texture, and tastes good.
I think it's important to let folks know that a good BLT has a short life span after you've assembled it. These suckers are all about the juice that comes from the salted tomatoes mixing with the mayo and pesto and it WILL turn your bread in to a soggy soup mess in about 3-5 minutes after you've completed assembly. BLT's are meant to be assembled and then immediately devoured. Do not try to make a BLT and take it to work for lunch or save it for later, that sucker has a finite amount of time to be eaten before quality plummets.
Every video I have watched do far is like a paid masterclass, done extremely well. There is a ton of info but the vids are NEVER TMI. The recipe is always the star of the show. The dancing is the next best star. Very professionally done. Very cheffy but minus the ego. You are born to teach, BL!
The Big Chief! that was my first smoker! I'm impressed that you went the distance and cured your own bacon. I've been doing that cour a couple of years, and it truly is the best. And to anyone presenting the "nitrates" argument and saying that uncured bacon is better for you: ALL bacon is cured one way or another. Anything else is smoked pork belly, which is also delicious. But it's not "bacon".
Awesome! Something else that goes well with tomato and could go in a BLT is avocado seasoned with everything bagel seasoning and sriracha mixed with mayo.... take out the bacon (or not and dice it smaller) and use croutons instead bread and this and any sandwich for that matter can be deconstructed into a salad for anyone who usually does not like salads
So I've been fighting with a loaf of white beard for a couple weeks now. I never have an issue with other breads. Could not get white bread...you know the easiest most basic vread...to work. Then I checked to see if you had a white bread I could try. Score! It worked! It's a thing of beauty...thank you!
I make my family's sandwich bread every week and it has been hard to find a recipe that is consistent and that we enjoy. I tried yours today and it was absolutely perfect. I skimped on the salt by accident, but the taste was still good and the loaf turned out beautiful. I'm going to be coming back to this one from now on! Thanks for the great content!
What are you talking about? Truss hydroponic grown vine ripe tomatoes are in season 12 months of the year usually for the same price as well. At least they are here in Australia.
Made this bread yesterday and it's by far the best recipe I've come across for white sandwich bread. There was a bakery near my old flat in east London that used to charge £7 for bacon sandwiches and £4 for a full loaf of their white bread - this tastes exactly the same for a fraction of the cost. 10/10 - appreciate your work.
Brian, your talent and style is insane. Looking forward to where this channel goes. I'd love more content on how to make "buddha bowls" "burrito bowls" etc... I'm really busy and love to get home and quickly assemble meals from ingredients I've chopped and prepped the day before
Oh man! This recipe is fire! Love the fact that you actually show us how to make the dough by hand. Looking forward to seeing you reaching the 1M subs milestone!
Dude…!! You are friggin KILLING ME…. Homemade Pesto on a BLT… And…hands-down…the best BLT I have ever seen… Your cooking style is down-to-earth, but amazing… I’ve been cooking for a while, but I’m learning so much from just watching your videos…Well done Sir…!!
I only made the bread... but oh my GOD it is good. First time making poolish, followed measurements exactly. The weights added to 130 g, but after it sat for 26 hours it weighed EXACTLY 125 g (as the bread recipe calls for). I love how many bread recipes you have, and how you work 2 - 4 recipes in every video (bread, bacon, mayo, pesto...).
Chef Brian, the jump cut editing of your dancing at the end of each video totally reminds me of the panel by panel dancing in the Calvin and Hobbes comic strip!! Love it!
Just had to come back here and say: I've made the loaf of bread in this recipe COUNTLESS times (this is my white bread that we use for sandwiches, french toast, breakfast toast, etc.) - it's easy, comes out gorgeous and tasty every time and it's a good use for my sourdough starter cast off when I feed my starter (I use that instead of the poolish). Thank you for this go-to, easy bread recipe so I don't have to buy store bought bread ever again. Also, if it's well wrapped it will stay fresh enough to last for several days (and even longer for things like toast or breadcrumbs).
so you took 9 days to cook a sandwich? 7 days to "COOK" [nobody with self respect calls making a sandwich cooking] youdont eat 3 months of the year you meant you cook 3 times a year because only a jobless, useless, idiot and stupid person would follow this recipe
I prefer bruschetta in place of plain tomato. Probably sacrilege to some, but there's much more flavor and I find the texture much more appealing than biting through slices of tomato.
You actually managed to bring some new wisdom into the breadmaking process. And ive been a youtube foodie since its started. Well done sir I salute you and will make this some day.
I love these informative cooking videos, i've been watching people make bread from scratch for a good while but i've never even heard of a poolish till today, Great Vid!
Excellent timing for this recipe, was planning to try new one after done dough for Cubano and the one dough for three breads which done couple of times. Noticed that the breads which are done with poolish really help my overall health when having chronic bowel disease. Also huge money savers as like for the one dough for three breads can cost two to four euro each in grocery for the simplest version. Now just need to get myself a loaf tin.
My favorite heirloom tomatoes is Dr. Wyche's yellow tomatoes. Absolutely delicious, big yellow beefsteak tomatoes with a smooth texture and sweet, refreshing crunch. I basically live for the few months I get to pick and eat those from my garden.
If you don’t have time to make pesto, or if your just making one or two sandwiches just tear up basil leaves and spread them over your ripe tomatoes, It’s even better than pesto!
Bread is an excellent recipe, been changing things as in adding diastolic malt powder. Makes this loaf really tasty. Also put mine in a bannotin and let it sit the fridge overnight. And cooked it in a dutch oven. Freaking awesome 👍
Its so impressive seeing you assemble each component of this sandwich. Super approachable and informative too. I just harvested my batch of tomatoes from the backyard, and now I know what im going to use them for!
I absolutely love how you make everything yourself! That's the best way to make anything 'ordinary' wonderful. I appreciate your tutelage and look forward to many more videos!
I look forward to every video. Thank you! I never thought I could bake bread. But with your expert instruction, I have done it very successfully. My husband is so impressed with my bread.
Just when I thought I had a productive week, Brian goes off and makes his own bacon and totally resets my joy. At least I know what’s for brunch tomorrow;) Thank you for another great video/recipe!
I really think you should make a stand-alone video for the bread featured in this video. Ever since I saw this video I've been making that bread 2 - 3 times weekly for my family. We love it! It's our one for all, PB&J, grilled cheese, BLT, sandwich/snack bread.
It takes a special kind of person to go through all this for a BLT. Granted, probably the best BLT anyone has ever tasted but the amount of effort is off the charts.
Love the videos & recipes. So much talk about tomatoes & seasons and grocery stores not having the good stuff, makes me feel spoiled to be in NorCal. We have ripe tomatoes all year and I can find amazing fruits & veggies at my local grocery store. (emphasis on Local). Now I have to go guiltfully go make a BLT...
Bri, I hope this isn’t creepy, but you look a lot like my childhood best friend who I haven’t spoken to in years due to some issues I won’t get into, but your friendly, kind, best buddy vibe really warms my heart. And of course your talent is un-paralleled. Thank for being my UA-cam friend.
One of my favorite things to eat of all time... I grow two tomato plants each year and eat BLT's for two months straight while they are in season! You are going to be big time Brian!!
I love the tips and instruction. I am not a fan of the raw tomato but I am willing to make it a B and L sandwich. Thinking about a smoker now.....Keep up the videos and that passion you have for cooking! Side note, I love how clean and uncluttered your kitchen is. Nothing to distract the viewer.
As soon as I see local tomatoes here in Michigan in August, my first thought is, "Ooohh! BLTs!!" Now, I'm not committed enough to cure my own bacon or bake my own bread, but still, BLT is one of the most awesome sandwiches ever, up there with the Reuben, the cheesesteak, Chicago Italian beef, and the Detroit coney. BTW, I'm part Irish, so the week that includes St Patrick's day is the time for corned beef and cabbage, reubens, and homemade corned beef hash on Sunday morning.
Oh YEAH! Been making my own bacon for about 10 years. Mostly hot smoked with apple and cherry wood. Thank you so much for making actual bacon. Adding "pink salt" is respecting the recipe. If you do not add pink salt, you are making salted pork, not bacon. Just love your work. THANKS.
Found you a few weeks ago and have been binging almost every episode. Love the detail on every step and food always looks great. Appreciate all the effort to keep producing these videos!
Love that you actually eat the stuff you made and enjoys it, both making and eating. Your bread recipes came out great with little to no effort. Store bought never again.
Just made this bread. Intense. Your baker chops shine through. Underproofed and underbaked mine a little and was short about 20g poolish, but the taste is incredible. So much more flavor than I was expecting. Roasted some peanuts to make peanut butter and made grape jelly for the most ridiculous bougie PB&J I've ever seen, was absolutely dope. Also extremely legit toasted with Marmite. Major league props, all of your recipes I've tried so far have been solid gold winners.
B! Masterpiece right here! All time fav sam. We got a belly from our half a hog and I'm gonna throw this on especially with that pesto 👌. Its all about the farmers market tomatoes. You are crankin out some real zinger vids lately!
Elevate a little more by infusing the bread with tomato. Once upon a time I was a line "cook" (more like assembler) at St. Louis Bread Co (Panera for those outside the promised land). A bunch of us that worked there used to make our own BLTs using the tomato basil bread loafs they used on the Bacon Turkey Bravos. It was fire and we didn't even use ingredients as nice as the bacon and tomatoes from this video. I guess that also speaks to what you said about pesto going really well with a BLT. Agreed.
I have my dough in the loaf pan to do its final rise before realizing I have a 9x5, not a 10x5. I took it out, chopped some dough off, reshaped and put it back in. Hope I didn't screw this one up. Other than that, awesome channel. Brian has been my go-to for this journey in breadmaking.
Every year when the tomatoes are in season I make a decadent sandwich. First, I get some miche bread from Panera and toast it. Then I butter the toast and spread a layer of Mayo. I said it was decadent. Then comes the salted and peppered tomatoes. You’re going to want to eat it standing over the sink because it very juicy.
Happy Friday, Mr. Lagerstrom! Thank you for sharing this epic recipe/technique extravaganza! I am glad you referred to this sandwich at one point as a tomato, bacon, and lettuce sammie. This isn't about the bacon. It is about the tomato playing the lead with the bacon playing best-supporting actor. I slow roast homegrown sungold tomatoes throughout the summer to freeze in sandwich-size clumps to enjoy all winter and spring on my tomato and bacon sammies. I don't mess with the crunchy water (lettuce) thing myself but your mileage may differ.
Daaaaammmnnn.....I was drooling the whole time watching this. That bacon and those super sweet tomatoes. I like the pesto as a twist to kick things up a notch. Well done Bri. 👍🏻
Highlight of my week is Brian's videos coming out - making my own bacon is something I have always wanted to try and will be now. Thanks again for your amazing videos
Have you ever tried Tomato Sandwiches? It's fresh home-grown tomato, preferably something with less mushy parts inside and more firm. You cut the tomatoes thick, almost an inch thick each and add salt, then put on toasted bread with mayo, crushed black pepper, basil leaves and olive oil.
Bri, first off, thank you for the videos. You’ve become a staple on my UA-cam homepage. Appreciate the approach and vibe of your videos. I’ve made several of your recipes and have really liked them. Now that I’m done gassin you up, do you have any recommendations for cooking beef bacon? I recently picked up a few pounds but the little I’ve read about cooking it has made me a little nervous. Any input from you or anyone else in here would be great. (Was wondering if sous vide, oven, etc would be effective maybe)
Excellent work Brian. I know a lot of this, but you explain it extremely well for anyone of any skill level. That BLT looks fantastic, dig the pesto spin. Kudos bud 💯 ✌🏼
I may try most of this. I'm not sure about the pesto, but I'll try at least once to give it a chance. I'm intrigued by the mayo. Only significant change for me: no tomatoes. None! Not a seed, slime or even a whiff. Personally, I can't stand tomatoes. But I'm a huge BLT-T fan.
Just used the bread recipe from this video. Turned out great. I LOVE making bread thanks to you and your videos. The poolish and biga are genius. Especially in this house where my wife doesn’t like sourdough bread.
I consider myself a cook being able to cook almost everthing I want but still I learn from this channel.. and btw I like those post-cooking signature dance moves.. celebrating a wholehearted cooking session.
I cooked my bacon in the oven for the first time this morning and oh my God, what a difference. I feel like I've wasted my life not knowing this secret. And I was using $$$ bacon from my neighbor's farm, which I previously thought was much more wholesome, but just so-so in taste when cooked on the stove, but holy cow was it delicious from the oven!!!! I had to run in and order the oven cooking tray with screen you use, Brian. I hope Amazon is giving you a commission on the stuff I've ordered from them based on your recommendation. If they aren't, they should.
@@BrianLagerstrom Good to hear. I even ordered myself the waffle maker and I've put away it for Christmas morning. I'm making the waffles with the fruit and cheesecake whipped cream for Christmas, and I'm gonna do the savory ones for New Years. Weeeeeeeeee. Thanks so much for your channel. I love your videos. They're educational and entertaining. I'm so excited, I feel you're opening a whole new world of flavor to me. And I'm gonna make the most of it....at least till the new year. Then I'm gonna start 'being good'. But somehow just knowing that these wonderful foods are available is gonna make being more disciplined during the down side of Winter and Spring a cheery thing. Thanks again!
@@BrianLagerstrom My children loved the bread, learning to make your way of making bread is the best thing happened to me this year. I have made bread before the regular way with yeast, I try to make sourdough bread too. but your way is so easy and simple. Thank you.
All in one 13 minute video:
How to cure your own bacon
How to make a really great sandwich loaf
How to make an unconventional but amazing pesto
How to make Miracle Whip
Plus a bonus peek at farmers markets and shredduce
This is simply incredible content, thank you!
🤙🏻🤙🏻🤙🏻🤙🏻
YES!! BRIAN IS THE BEST 🤩
Yeah, to the point. Understanding thst we're here for the food.
Emenem cant compete when this guy starts to show us how to make bread, from growing the wheat, and mining the salt. In a 10 min video
Sorry, but this guy lives in dreamland. Aint nobody got time for that.
2 and a half minutes into the video and this guy has already put in more effort for one sandwich than I have for any meal I've ever made.
This comment should be pinned.
that means its time for you to start cooking!
Wait until you get to 4:20 in
Hahaha. True that
Kinda says more about you than him
Brian is at the top of my list of chefs on UA-cam. No time is wasted, gets right to the point. Never tries to be a comedian or conduct any unnecessary theatrics. All of the recipes have been excellent. Some requiring too much time and requiring equipment that I don't have or have the space for. That's my problems. He is incredible.
As Kenji says, "A BLT is not a bacon sandwich, it's a tomato sandwich." You can't have a good BLT without great tomatoes. Great video!
Kenji is The Godfather haha
so you took 9 days to cook a sandwich?
7 days to "COOK" [nobody with self respect calls making a sandwich cooking]
youdont eat 3 months of the year
you meant you cook 3 times a year because only a jobless, useless, idiot and stupid person would follow this recipe
@@rafaellima381 Hey look everyone, we got a spicy edgelord over here
@@rafaellima381 get a life
@@rafaellima381 It's not so much a recipe as an instructional video. Doy, you don't have to make your own bread, your own pesto, your own bacon, etc. to make a BLT. But anytime you improve an element of a dish, you improve the dish overall. This shows you where and how to do that.
This bread is hard to mess up if you follow his instructions because I actually made a couple of mistakes (I think I may have overworked the dough with the mixer and I also used a slightly smaller loaf pan so I had a little bit of sag) and this loaf STILL ROCKS! I weighed everything to the recipe I think I just got a little aggressive on the mixing. So after it came out of the oven, a little bit sagged on the side and I cut that piece off to make it look more like a loaf should look and took a bite and WOW! I didn't know it was possible to make bread this good at home lol. TY Bri!
Even though I made a couple of mistakes this is still on par with some of the best bread I've ever had (it's definitely on par with some of the best I've had from restaurants and bakeries). Sorry for the long rant but when you can make mistakes and still come out with stellar results, that tells me that Mr. Lagerstrom knows what he's talking about! Trust the process, and the poolish is a game changer!
I didn't even know it was possible to over-knead bread dough I only knew about overfermentation wow
i'v been watching your channel for over 2 months now and it's all gold, buddy. the quality is on par with the best in the biz and you're simply a fun guy. you're already a success and in a short time you'll be up the there at the top. Best of luck from Czech Republic, Bri!
Thanks very much! Glad your here.
@@BrianLagerstrom LET’S EAT THIS THEEEEEEEEENG
@@BrianLagerstrom I just found your channel in the last few days and its amazing.
so you took 9 days to cook a sandwich?
7 days to "COOK" [nobody with self respect calls making a sandwich cooking]
youdont eat 3 months of the year
you meant you cook 3 times a year because only a jobless, useless, idiot and stupid person would follow this recipe
@@rafaellima381 he still cooked the filling
I made this bread yesterday and it turned out amazing! I used all purpose flour since that’s what I had on hand, didn’t seem to cause any problems. Was looking for a good sandwich bread that isn’t dry or crumbly when you try to cut it, this bread cuts beautifully, has a nice texture, and tastes good.
With every new episode you're cementing yourself as my favourite cooking channel!!
Thanks DBbro!
I think it's important to let folks know that a good BLT has a short life span after you've assembled it. These suckers are all about the juice that comes from the salted tomatoes mixing with the mayo and pesto and it WILL turn your bread in to a soggy soup mess in about 3-5 minutes after you've completed assembly. BLT's are meant to be assembled and then immediately devoured. Do not try to make a BLT and take it to work for lunch or save it for later, that sucker has a finite amount of time to be eaten before quality plummets.
Brands, please consider to sponsor him more! All his contents are must-watch for ppl who love food and start to cook like me!!
Every video I have watched do far is like a paid masterclass, done extremely well. There is a ton of info but the vids are NEVER TMI. The recipe is always the star of the show. The dancing is the next best star.
Very professionally done. Very cheffy but minus the ego. You are born to teach, BL!
It always makes me smile when I see that there's a new Brian Lagerstrom video. And BLTs are awesome.
Absolutely the best cooking personality on the platform. Balanced between educational and entertaining, with a glug of swag 😎
totally agree. My new fav.
The Big Chief! that was my first smoker! I'm impressed that you went the distance and cured your own bacon. I've been doing that cour a couple of years, and it truly is the best. And to anyone presenting the "nitrates" argument and saying that uncured bacon is better for you: ALL bacon is cured one way or another. Anything else is smoked pork belly, which is also delicious. But it's not "bacon".
Awesome! Something else that goes well with tomato and could go in a BLT is avocado seasoned with everything bagel seasoning and sriracha mixed with mayo.... take out the bacon (or not and dice it smaller) and use croutons instead bread and this and any sandwich for that matter can be deconstructed into a salad for anyone who usually does not like salads
So I've been fighting with a loaf of white beard for a couple weeks now. I never have an issue with other breads. Could not get white bread...you know the easiest most basic vread...to work. Then I checked to see if you had a white bread I could try. Score! It worked! It's a thing of beauty...thank you!
Hello how are you doing?
I make my family's sandwich bread every week and it has been hard to find a recipe that is consistent and that we enjoy. I tried yours today and it was absolutely perfect. I skimped on the salt by accident, but the taste was still good and the loaf turned out beautiful. I'm going to be coming back to this one from now on! Thanks for the great content!
I had a BLT yesterday. The bread is Key to a good sandwich.
Hello how are you doing?
Thick cut Applewood smoked bacon is the S-Tier of bacon. Change my mind
I won’t try
Bacon is bacon
Yes dawg the cherrywood smoked thick cut really hits too
I raise you thick cut Maple Bourbon Smoked Bacon
I've had pecanwood smoked bacon and it was even better than hickory smoked.
OH! Muh! GOSH! Pesto on a BLT is genius. I must love it! 😍
What are you talking about? Truss hydroponic grown vine ripe tomatoes are in season 12 months of the year usually for the same price as well. At least they are here in Australia.
That dance is such a good visual description of how good that must taste. 😋
looks so good. don't have time to go search for heirloom tomatoes for this michelin star version but def good bacon is key too
Made this bread yesterday and it's by far the best recipe I've come across for white sandwich bread. There was a bakery near my old flat in east London that used to charge £7 for bacon sandwiches and £4 for a full loaf of their white bread - this tastes exactly the same for a fraction of the cost. 10/10 - appreciate your work.
Brian, your talent and style is insane. Looking forward to where this channel goes. I'd love more content on how to make "buddha bowls" "burrito bowls" etc... I'm really busy and love to get home and quickly assemble meals from ingredients I've chopped and prepped the day before
Looks exactly like Joshua Wiseman
Just started eating more BLT’s recently, can’t believe I was missing out for so long. Thanks for the vid Bri!
Oh man! This recipe is fire! Love the fact that you actually show us how to make the dough by hand. Looking forward to seeing you reaching the 1M subs milestone!
my favorite video of yours so far! legit made like 4 recipes and put them all into one! keep up the great work Bri!
Thanks for watching!
Damn that's a lot of work you put in on this one. Always appreciated!
Does anyone actually ever end up following these videos and make the food?
@@cozza819 Probably not lol, just entertaining to watch.
@@esprit101 You're just lazy. Don't blame the gear.
I do, love the techniques and it’s so worth doing everything yourself
@@charlie5610 no way you actually did this
Dude…!! You are friggin KILLING ME…. Homemade Pesto on a BLT… And…hands-down…the best BLT I have ever seen… Your cooking style is down-to-earth, but amazing… I’ve been cooking for a while, but I’m learning so much from just watching your videos…Well done Sir…!!
Thanks for watching madmax
one of UA-cams highest quality presenters!!
It looks mouth watering.
just picked some black krim tomatoes that I was already planning on making blts with, now I am totally going to make that bread for it. Cheers!
This is my first year growing Black Krim, and it's now my favorite tomato. So much flavor.
@@susangarland6869 ohh yeah?? I have not tried one yet. Super excited!
I only made the bread... but oh my GOD it is good. First time making poolish, followed measurements exactly. The weights added to 130 g, but after it sat for 26 hours it weighed EXACTLY 125 g (as the bread recipe calls for). I love how many bread recipes you have, and how you work 2 - 4 recipes in every video (bread, bacon, mayo, pesto...).
Chef Brian, the jump cut editing of your dancing at the end of each video totally reminds me of the panel by panel dancing in the Calvin and Hobbes comic strip!! Love it!
Just had to come back here and say: I've made the loaf of bread in this recipe COUNTLESS times (this is my white bread that we use for sandwiches, french toast, breakfast toast, etc.) - it's easy, comes out gorgeous and tasty every time and it's a good use for my sourdough starter cast off when I feed my starter (I use that instead of the poolish). Thank you for this go-to, easy bread recipe so I don't have to buy store bought bread ever again. Also, if it's well wrapped it will stay fresh enough to last for several days (and even longer for things like toast or breadcrumbs).
I love love love that you make your own mayo. I bought an immersion blender for this specific purpose and have never regretted it. Great videos!!!
Thanks Judith!
There's like 4 dope recipes in this 1 vid. Great stuff!
Thanks monk
The dancing at the end of the vids is so entertaining. It’s like a wordless commentary of the food. Good job;)
Thanks Dana!
so you took 9 days to cook a sandwich?
7 days to "COOK" [nobody with self respect calls making a sandwich cooking]
youdont eat 3 months of the year
you meant you cook 3 times a year because only a jobless, useless, idiot and stupid person would follow this recipe
I prefer bruschetta in place of plain tomato. Probably sacrilege to some, but there's much more flavor and I find the texture much more appealing than biting through slices of tomato.
A really great, in-season tomato really is one of life's TRUE treasures
I agree wit wolfdawg
@@BrianLagerstrom Look for a Cherokee Purple. Best heirloom tomato EVER. 🤤 😋
You actually managed to bring some new wisdom into the breadmaking process. And ive been a youtube foodie since its started. Well done sir I salute you and will make this some day.
I love these informative cooking videos, i've been watching people make bread from scratch for a good while but i've never even heard of a poolish till today, Great Vid!
Thanks!
Excellent timing for this recipe, was planning to try new one after done dough for Cubano and the one dough for three breads which done couple of times. Noticed that the breads which are done with poolish really help my overall health when having chronic bowel disease. Also huge money savers as like for the one dough for three breads can cost two to four euro each in grocery for the simplest version. Now just need to get myself a loaf tin.
My favorite heirloom tomatoes is Dr. Wyche's yellow tomatoes. Absolutely delicious, big yellow beefsteak tomatoes with a smooth texture and sweet, refreshing crunch. I basically live for the few months I get to pick and eat those from my garden.
Love the idea of pesto on a BLT. Will try this out on Sunday with the pesto included
yup
If you don’t have time to make pesto, or if your just making one or two sandwiches just tear up basil leaves and spread them over your ripe tomatoes, It’s even better than pesto!
@@maryadabrowski3531 Maybe I will.
Bread is an excellent recipe, been changing things as in adding diastolic malt powder. Makes this loaf really tasty. Also put mine in a bannotin and let it sit the fridge overnight. And cooked it in a dutch oven. Freaking awesome 👍
Its so impressive seeing you assemble each component of this sandwich. Super approachable and informative too. I just harvested my batch of tomatoes from the backyard, and now I know what im going to use them for!
I absolutely love how you make everything yourself! That's the best way to make anything 'ordinary' wonderful. I appreciate your tutelage and look forward to many more videos!
Thanks for watching
@@BrianLagerstrom Of course! I'm a home baker and I have already learned so much from you.
I have two favorite sandwiches. A BLT and a French Dip. The star of any BLT is the tomato so I'm stoked to watch this. Thanks, B!
I look forward to every video. Thank you! I never thought I could bake bread. But with your expert instruction, I have done it very successfully. My husband is so impressed with my bread.
Thanks so much for trusting the recipes
Just when I thought I had a productive week, Brian goes off and makes his own bacon and totally resets my joy. At least I know what’s for brunch tomorrow;) Thank you for another great video/recipe!
I really think you should make a stand-alone video for the bread featured in this video. Ever since I saw this video I've been making that bread 2 - 3 times weekly for my family. We love it! It's our one for all, PB&J, grilled cheese, BLT, sandwich/snack bread.
It takes a special kind of person to go through all this for a BLT. Granted, probably the best BLT anyone has ever tasted but the amount of effort is off the charts.
Just amazing. Brilliant recipe, brilliant videography, amazing skill and talent!!
Every detail is went through... amazing just amazing !!!
Love the videos & recipes. So much talk about tomatoes & seasons and grocery stores not having the good stuff, makes me feel spoiled to be in NorCal. We have ripe tomatoes all year and I can find amazing fruits & veggies at my local grocery store. (emphasis on Local). Now I have to go guiltfully go make a BLT...
Bri, I hope this isn’t creepy, but you look a lot like my childhood best friend who I haven’t spoken to in years due to some issues I won’t get into, but your friendly, kind, best buddy vibe really warms my heart. And of course your talent is un-paralleled. Thank for being my UA-cam friend.
The timing for this video is hilarious. I just finished making myself a BLT. Now I'm vicariously eating your superior BLT sanwhich
Hahah
One of my favorite things to eat of all time... I grow two tomato plants each year and eat BLT's for two months straight while they are in season! You are going to be big time Brian!!
I love the tips and instruction. I am not a fan of the raw tomato but I am willing to make it a B and L sandwich. Thinking about a smoker now.....Keep up the videos and that passion you have for cooking! Side note, I love how clean and uncluttered your kitchen is. Nothing to distract the viewer.
As soon as I see local tomatoes here in Michigan in August, my first thought is, "Ooohh! BLTs!!" Now, I'm not committed enough to cure my own bacon or bake my own bread, but still, BLT is one of the most awesome sandwiches ever, up there with the Reuben, the cheesesteak, Chicago Italian beef, and the Detroit coney. BTW, I'm part Irish, so the week that includes St Patrick's day is the time for corned beef and cabbage, reubens, and homemade corned beef hash on Sunday morning.
The bread recipe in here is a GOATed, no-fail, perfection loaf. Thanks, Bri!
Oh YEAH! Been making my own bacon for about 10 years. Mostly hot smoked with apple and cherry wood. Thank you so much for making actual bacon. Adding "pink salt" is respecting the recipe. If you do not add pink salt, you are making salted pork, not bacon. Just love your work. THANKS.
Found you a few weeks ago and have been binging almost every episode. Love the detail on every step and food always looks great. Appreciate all the effort to keep producing these videos!
Love that you actually eat the stuff you made and enjoys it, both making and eating. Your bread recipes came out great with little to no effort. Store bought never again.
Just did it and everyone in the family love it. Thanks Brian.
Your backyard looks so STL! Brings back some good memories.
Great Recipe!
Hard NO on the Miracle Whip, Homemade or not.
Just made this bread. Intense. Your baker chops shine through. Underproofed and underbaked mine a little and was short about 20g poolish, but the taste is incredible. So much more flavor than I was expecting. Roasted some peanuts to make peanut butter and made grape jelly for the most ridiculous bougie PB&J I've ever seen, was absolutely dope. Also extremely legit toasted with Marmite. Major league props, all of your recipes I've tried so far have been solid gold winners.
I bake Brian's bread couple times a week . SOOOO GOOOD !
B! Masterpiece right here! All time fav sam. We got a belly from our half a hog and I'm gonna throw this on especially with that pesto 👌. Its all about the farmers market tomatoes. You are crankin out some real zinger vids lately!
Elevate a little more by infusing the bread with tomato. Once upon a time I was a line "cook" (more like assembler) at St. Louis Bread Co (Panera for those outside the promised land). A bunch of us that worked there used to make our own BLTs using the tomato basil bread loafs they used on the Bacon Turkey Bravos. It was fire and we didn't even use ingredients as nice as the bacon and tomatoes from this video. I guess that also speaks to what you said about pesto going really well with a BLT. Agreed.
Great, it’s 4am and my mouth is drooling over this. Bravo!
Great work Brian. Loved the detail and some great tweaks taking that sandwich to the next level. The addition of Pesto is a great twist!
Thanks for another great one Brian! Nice touch on the Bacon baking method.
The return of the chief!
Totally didn’t see the pesto coming. I dig it!
I have my dough in the loaf pan to do its final rise before realizing I have a 9x5, not a 10x5. I took it out, chopped some dough off, reshaped and put it back in. Hope I didn't screw this one up. Other than that, awesome channel. Brian has been my go-to for this journey in breadmaking.
Followed your how-to and recipe for the sandwich bread. Perfect 👌. Thanks
So glad to hear it thanks so much for trying
Every year when the tomatoes are in season I make a decadent sandwich. First, I get some miche bread from Panera and toast it. Then I butter the toast and spread a layer of Mayo. I said it was decadent. Then comes the salted and peppered tomatoes. You’re going to want to eat it standing over the sink because it very juicy.
Happy Friday, Mr. Lagerstrom! Thank you for sharing this epic recipe/technique extravaganza! I am glad you referred to this sandwich at one point as a tomato, bacon, and lettuce sammie. This isn't about the bacon. It is about the tomato playing the lead with the bacon playing best-supporting actor. I slow roast homegrown sungold tomatoes throughout the summer to freeze in sandwich-size clumps to enjoy all winter and spring on my tomato and bacon sammies. I don't mess with the crunchy water (lettuce) thing myself but your mileage may differ.
Daaaaammmnnn.....I was drooling the whole time watching this. That bacon and those super sweet tomatoes. I like the pesto as a twist to kick things up a notch. Well done Bri. 👍🏻
Highlight of my week is Brian's videos coming out - making my own bacon is something I have always wanted to try and will be now. Thanks again for your amazing videos
Killer bread! Thanks for the recipe, Brian! Bravo!
Thanks very much!
Maestro mis respetos! Te admiró! No paro de ver tus vídeos
BLT's my favourite sandwich! This is just taking it to another level! Never included pesto with it, but Ill give it a try!
It’s a game changer dood
Have you ever tried Tomato Sandwiches? It's fresh home-grown tomato, preferably something with less mushy parts inside and more firm. You cut the tomatoes thick, almost an inch thick each and add salt, then put on toasted bread with mayo, crushed black pepper, basil leaves and olive oil.
Bri, first off, thank you for the videos. You’ve become a staple on my UA-cam homepage. Appreciate the approach and vibe of your videos. I’ve made several of your recipes and have really liked them. Now that I’m done gassin you up, do you have any recommendations for cooking beef bacon? I recently picked up a few pounds but the little I’ve read about cooking it has made me a little nervous. Any input from you or anyone else in here would be great. (Was wondering if sous vide, oven, etc would be effective maybe)
Awesome video, Bri!! Love, love, love, everything from scratch, never change that!!
Excellent work Brian. I know a lot of this, but you explain it extremely well for anyone of any skill level. That BLT looks fantastic, dig the pesto spin. Kudos bud 💯 ✌🏼
I may try most of this. I'm not sure about the pesto, but I'll try at least once to give it a chance. I'm intrigued by the mayo.
Only significant change for me: no tomatoes. None! Not a seed, slime or even a whiff. Personally, I can't stand tomatoes. But I'm a huge BLT-T fan.
Yessss I've been waiting for the chief bacon video. Now I just gotta track down some pork belly.
Just used the bread recipe from this video. Turned out great. I LOVE making bread thanks to you and your videos. The poolish and biga are genius. Especially in this house where my wife doesn’t like sourdough bread.
The smoking of the Poe belly got me hooked. Reminds me of making bacon & ham with my dad. Awesome Brian. Imma give that a go
I consider myself a cook being able to cook almost everthing I want but still I learn from this channel.. and btw I like those post-cooking signature dance moves.. celebrating a wholehearted cooking session.
This sandwich is so tempting!
I cooked my bacon in the oven for the first time this morning and oh my God, what a difference. I feel like I've wasted my life not knowing this secret. And I was using $$$ bacon from my neighbor's farm, which I previously thought was much more wholesome, but just so-so in taste when cooked on the stove, but holy cow was it delicious from the oven!!!! I had to run in and order the oven cooking tray with screen you use, Brian. I hope Amazon is giving you a commission on the stuff I've ordered from them based on your recommendation. If they aren't, they should.
They are luckily! A small one but I’m grateful for it!
@@BrianLagerstrom Good to hear. I even ordered myself the waffle maker and I've put away it for Christmas morning. I'm making the waffles with the fruit and cheesecake whipped cream for Christmas, and I'm gonna do the savory ones for New Years. Weeeeeeeeee. Thanks so much for your channel. I love your videos. They're educational and entertaining. I'm so excited, I feel you're opening a whole new world of flavor to me. And I'm gonna make the most of it....at least till the new year. Then I'm gonna start 'being good'. But somehow just knowing that these wonderful foods are available is gonna make being more disciplined during the down side of Winter and Spring a cheery thing. Thanks again!
I made followed your recipe to make our bread today. Came out very good.
Thanks so much
@@BrianLagerstrom My children loved the bread, learning to make your way of making bread is the best thing happened to me this year. I have made bread before the regular way with yeast, I try to make sourdough bread too. but your way is so easy and simple. Thank you.
The BLT is the ultimate sandwich, in my humble opinion. Thanks!
Really got to try this.....i have a pig.
I also grow tomatoes. Have been eating them like crazy lately.
'Pellicule' = 'skin'. If i am not mistaken