Breaking (Down) Bread-Understanding Bread Basics | Test Kitchen Boot Camp
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- Опубліковано 26 тра 2020
- Whether bread will bake up beautifully is largely determined before the loaf hits the oven. We’re here to get your dough game in tip-top shape.
The recipe in this video is the Pain de Campagne from our Bread Illustrated book!
Get the recipe for Almost No-Knead Bread: cooks.io/3d5eDMT
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Buy our winning bench scraper: amzn.to/3dFzbLC
Check out our online cooking school: cooks.io/2WKB18G
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Very informative and helpful. I enjoyed seeing Bridget in a relaxed not-under-TV-lights situation. So cool and calm. She's a real professional.
Thank you! This is like learning to make bread from a neighbor or family member that is a professional. No stress, none of the "animation" that we get with some of the videos made in the studio. i appreciate you!
Bridget: I think of cinnamon buns all the time!
Me: me too Bridget me too! 😂
ATK Boot Camp was a GENIUS idea. I love the unrushed level of detail and all of the pro tips. Keep them coming, please!
Yay! Bridget's turn!
Love her! 😍
@@BeetTheRush LOVE Bridget!
Bridget has been my favorite since the early seasons of ATK. Looking forward to this. 👍
@@mattiasw.5846 )p 0
Bridget is a great teacher...which really shown during this video. She is knowledgeable and conveys that knowledge in a accessible, measured manner. Brava Bridget.
After all these years Bridge, you’ve always been my fave as well.
I’ve been making bread, off & on for about 44yrs. The first few times was actually sour dough bread. I made a couple loaves of regular bread for the first time when I was pregnant with my son who is now 42. I just have always followed the recipe & only a small handful of times, has it not turned out perfect. Never knew the science behind any of it, I just made it. Of course it seems as tho I watched a couple grandma’s make it when I was young. Never used a bread machine or a mixer, it’s always been by hand. Time to pass on bread making to my 14 yr old grandson & maybe the 12 yr old!!
I think that would be a lovely thing to do with your grandchildren, Susan! And kudos for making your bread by hand. There is a real satisfaction in doing that.
I simply love you guys, and these videos you are doing from your homes are a nice treat. Thank you for sharing them with us...
I'm so with you, yes we already have enough to wash/clean. Always loved ❤ (and so much more!) how practical you have always been Bridget!
A great explanation about why we go through the various stages in bread making, thank you Bridget. Maybe a follow up would be to discuss different types of flour and how the process needs tweaking to accommodate them.
There is an excellent series on flour, dough, water temps etc here - about 20 episodes. In Mandarin but has full English subtitles. ua-cam.com/play/PL8w3rx2SiKBXACr-soCyNYL2uxKJKHwzS.html
Please, Please keep the true artist that did all the makeup for these presentations. Each and every one of you have been truly gorgeous. He/she deserves an award without a doubt.
Having worked in video editing for a few months, the little touches are quite simple and yet very effective.
Thank you, Bridget. Your lesson was fun to watch and full of knowledge. I look forward to the rest of these lessons.
Brilliant! Many tips here I didn't know before, and I have been cooking/baking for decades and even worked as a cook once upon a time. Thanks ATK!
I absolutely love u guys, and even though I am from the UK and some of our measures differ from ur's slightly and we can't buy the same equipment from the same suppliers, it is absolutely worth all the research I have to do 2 do the same recipes as u do. I still love watching you all. And I love that in this strange time, u have come up with such brilliant ideas 4 us 2 watch and learn from . Kinda makes me wish I lived there 😁. Xx
This is wonderful. I discovered your channel a while ago (I'm from Argentina) and I watch it every day! I'm learning so much about cooking and I was (am) kinda useless for it. But with all the science you also teach I can understand what I'm doing other than just read a recipe. I always made a good pizza but since I learnt the thin crust one you guys made (cold raise) weekends life changed! And I am literally going to make the vegan burgers I saw on an old show of ATK after I finish this video (even though I make my daily bread in the breadmaker I'm going to do the special one this way!). Thank you so much for all the things you teach us!
I enjoy watching Bridgette, she's good at explaining without seeming condescending. 💗
I Love these boot camps such great information. Thanks and keep them coming.
I love Bridget's hair and makeup in this. It gives the video a more relaxed feel, to me at least. 🙂
I very much enjoy you're doing a yeasted dough instead of sourdough. The amount of sourdough lessons I've seen in the past few years is overwhelming and I find myself wanting some variety. I learned quite a but watching this. 😁
Thanks!
💜💚
Thanks, Bridget. I bake bread all the time, but always learn a new tip or two from good videos.
You are an excellent teacher!
“Think of cinnamon buns… I think of cinnamon buns all the time.” Love you!
This was really helpful - I bake bread every week. Seeing how a pro does it at home is amaaaaazing. Thank you!
So helpful with great step-by-step instructions. I was hoping there would be explanation about yeast and the different uses for regular and rapid rise yeast.
Thank you, this is going into my files!!!! Love all your clips!!!!
Wonderfully satisfying demonstration, great tips. Mahalo!
So thorough. So thankful!
Wow! This video is amazing! Ty for sharing this...
ATK is the best most interesting cooking program ever. I am a much better cook since I started watching. Love it!
I just made my first real sourdough loaf a few days ago. Now, thanks to this video, I know why it was the best bread I ever made. Apparently it was the autolysis step, and very long rise times (several hours). BTW, my starter was made with filtered rainwater. My loaf kind of tasted like cheese.
Thank you Bridget and ATK. More boot camp please please please!
Thank you Bridget!
Oh my goodness I’m so appreciative 🎈🥰🤓💕🎊.....I’ve always wanted to make bread. I’m nervous and so scared but I’m ready. Thank you for sharing your team and you have made me feel fancy and not alone during covid.
Very helpful.thank you
I learned so much from this video, so thank you, Brigid! And one of the most important things I learned is that I need to purchase ATK's bread book.
If I may Ms Bridget, I have some additions to your video, as a bread baker for a living. When you said for small amounts it okay to use teaspoons well, not for salt. A tsp of table salt is different than a tsp of say kosher salt. Always weigh your salt. Retired now but I still bake 15 or so loves a week and I mix it all by hand using what is now called the “Tartine method” so all I have to clean is a large bin and my hands. Btw, you forgot to talk about scoring or slashing the bread and it importance. Pet peeve is calling it a recipe, it’s a formula to professional bakers and the term should be used to illustrate to novice bakers the importance of sticking to a formula to have the best results. Please don’t take this as as this old baker beating you up, I simply wanted to point out some additional information. I have taught many a home cook how to make professional sourdough and yeasted breads over the years along with pastries, croissants and cakes and the best thing I have learned is it to let them know that this is not cooking. Formulas need to be followed for the best results. Sure, once you are proficient you can play with hydration and salinity and times and dough temperatures but early on stick to the formula. Cooking....you can play around with and still get good results. All the best Ms. Bridget.
ATK uses table salt unless they say otherwise...and they have talked about how kosher salt (and even different brands of ks) measures differently
@ J Red..was hoping you had your own vids showing your craft
Great information. I am feeling more confident to bake some bread!!!
Really good tips
This is excellent
Thank you!
At 17:22 she flours the top of the dough. All you’ve accomplished by doing this is add dry flour to the center of the dough because the top of the dough becomes the center after shaping. You only need to flour the bottom which becomes the top of the bread.
You look great Bridget. I don’t do bread, pasta & pizza dough yes, but I watched all 21.5 minutes because you rock. 😉
I am Absolutely *LOVING* these videos! 🤜👍🤛♡♡♡
We love Bridget!!♡♡♡
Thank you 😍😍😍
3:45 "Having these both on hand, if you can find them of course..." such a sign of the coronavirus times. Stay safe everyone.
Thanks for inviting us into your kitchen. 🍞🌸
Thank you 🙏
There is really no reason to weigh water, since 1 ml = exactly 1 gram. I usually do, but only because I put the mixing bowl or bread making bowl on the scale and hit zero after adding each ingredient. 100% agree with the mixing machine - there is a Chinese recipe I use to make a very thin dough to make wonton and spring roll wrappers, and it involves mixing for 20 minutes+ (as the author translated it - "you will break your arm". You can buy bags of gluten and add to all purpose flour at about the 5% rate to make it the same as bread flour.
"There is really no reason to weigh water, since 1 ml = exactly 1 gram"
Since this is *America's* test kitchen, it is unlikely that most people watching this would have recipes written with millilitres...or grams. ;-)
Great tips, thank you! Any suggestions for those of us who live at higher altitudes? I live at about 5200ft. above sea level and struggle with break structure and rise.
Love you, Bridge!! Xoxo
Definitely getting myself a digital scale
You science nerd Bridget, love it, and bread!
This is the second or third video where baking bread was the main topic and after all I have seen it is better to just go to the store and buy some. I like the video you showed on how to make bread, and I love watching the cooking show on PBS.
Having any bread baking video without a cross section at the end feels like a crime.
This^ I mentioned such a year later and scrolled for comments to find that others feel the same as I do.
edit: No feedback from Bridget on clearly helpful posts like yours above could be translated as uninterested or lack of confidence.
The idea is to bake the greatest loaves and to improve every single time. Same works for video production, I imagine.
@@crimsonfancy 🤣 Could also "Translate" that she's comfortable in her long, successful career and is too busy to give a hoot about what you think of a video from a year ago. 🙄😆
Bridget, you look stunning in this video!
Love Bridget but I will never make my bread her way... too much work. No knead bread, Jim Lahey's recipe, is my favorite 👍
“ I think of cinnamon buns, I think of cinnamon buns all the time.” 👍🥰
You're the Best👍👍👍💪
Wheat Montana all purpose flour is fantastic! It has a little higher protein content and can be used for anything makes great bread, I even use it for sourdough Bread.
I just love the no knead method best for me. Let it rise for 24 hours. They did a video on it a while back. Been doing no knead for about 12 years now. Wouldn’t have it any other way.
I ❤️ Bridget!
I just saw a shot of the Bosch Universal Plus!
Thanks, Bridget!
My mother raised 7 kids, 6 boys, and DIDN'T wear
out her Bosch Universal. Tried, but couldn't do it.
(Figured that a woman that makes "Liquid Bread"
also makes bread.)
steve
Thank you! :)
🤜👍🤛♡♡♡
Yeaaaaaaaa. Bridget is back.
This week, I have wondered if Test Kitchen ever collided with This Old House to design the perfect kitchen. I am in the process of finding a new job then finding a nicer apartment and I keep thinking, when I get new kitchen, what will I bake. I would love to bake bread every week. Even a few cakes. I do like that no knead bread recipe. Bridget on This old House? P.S. Bridget is my favorite Saint because she turned bathwater into beer. Not sure I would drink it however.
It would be great if you could do some episodes of high-altitude baking for us poor souls who live in the mountains.
I liked this video but I really would have liked you to take us all the way to the end; show us the form in which you baked it, and then cut it so we can see the structure on the inside.
I always had misunderstanding with my bread I think we both need a break from each other
Wonderful for the starting baker. I use vital wheat gluten as an additive to all purpose to bring up the protein percentage. That provides great control.
How about doing a video on the different sponges. I use a poolish (what you showed in this video) but I also use a pate fermentee (I would love to see a good video on that from the ATK.) Biga is another pre-ferment (similar to poolish, with an Italian twist.) You could get into the baker's percentage and what percentage of the pre-ferment should be part of the recipe. You guys do a great job. Rather than using flour on my work surface, I use a little water. Friction on a dry surface works to shape the dough. Thank you.
COOL! Bridget is up next for the Boot Camp series. I was waiting for her. I've been a devout fan of hers since the very first ATK "Tomato Sauces" pilot episode.
Bridget, love you and the show. It’s fun seeing the ATK gang cook from their homes. But...saying that, I have been making bread for over 50 years, but If I was a beginner, after watching your boot camp, I would throw in the towel. Too complicated, overly laborious. This was for the experienced bread maker that wants to step up their game. Long before digital scales and instant read thermometer and fancy flours, women have been baking amazing bread. I am still using the recipe (that is flawless - you can’t screw it up) that I have passed on to my children and friends. (I received it from a friend during my Woodstock days, when we were trying to set our souls free.) I change it up by changing the dry ingredients. Yes, I also use it for cinnamon rolls that would rival Cinnabon for decadence. I have tried many a different bread recipe, but come back to my Country Crust Bread. Please consider something more simple and basic for the beginner. Bread baking 101? After watching, my husband’s comment was he rather buy a loaf at the grocery store than go through that ordeal. Your devoted fan,
Loved this segment on bread!!
Do you have any information on baking bread with alternative flours such as almond, coconut or even oat fiber? I've been looking specifically for a sourdough recipe :)
Thank you for your awesome videos & detailed information!! You're the best!!
You can replace some of the flour with these flours, but you still need some wheat flour in yeasted or sourdough breads.
7:22 I have not seen the Ankarsrum kitchen machine n ATK. No, I am not working for Ankarsrum (I am actually working for Intel). But that machine has been my favorite for quite some time and certainly when baking. For being a home kitchen machine it is outstanding, up to 5 kg dough. And it is quite silent as well ;-)
It occurred to me yesterday that baking bread is a lot like knitting. There are various methods of making the knit stitch: English or" throwing" and Continental or 'picking" which Western methods and insert the needle into the front of the stitch and the Eastern methods which insert the needle into the back of the stitch. All give the same resulting knit fabric. There can be advantages to each method, depending on the individual knitter, and each method can be a meditative practice much like bread baking can be.
Bridget, have you ever used the Ankarsrum mixer for making bread?
I wonder what brand the bowl scraper is. Saw the bench scraper but I like the rounded shape.
Where do I find the recipe that was used for the sponge? It sounds very interesting. I'm a member of ATK/Cook's.
Just stumbled on this - can’t find the measurements needed and how much do yog use for the first resting process?
I'm getting ready to attempt a Tangzhong Roux dinner roll. Wish me luck (I might need it)
I've made Japanese shokupan (bread) using that technique, and it was a miracle worker. Good luck!
Very easy and the texture is amazing!
My new-to-me favorite technique! I've been baking King Arthur Flour's favorite sandwich bread recipe incorporating the flour paste for the past ten weeks. (Yup, quarantine bread baking...) It makes a super tender loaf with almost two weeks of shelf life. It's been a game changer for me!
Is it necessary to do the window pane test?
Might you be able to come up with a yeast low carb bread that tastes good and can be toasted? I've experimented with vital wheat gluten but that stuff is pricey and while I think it might work, I don't want to spend hundreds of dollars to figure out the right proportions.
I knead the one with the pony tail !
I just purchased 10 lb of bread flour. Man last year at this time I couldn't get any flour made out of anything! I have a bread maker and I make it to dough and then I bake it in the oven.
I worked for a pizza shop and I had my own shop for a while. To clean the oven brick the method I learned was to just turn the oven brick over and let the flame cook it clean. Unfortunately in a home oven, this method will not work due to the burner being under the steel oven.
Surface tension is super important, without good shaping and forming, the dough will spread out and look like a pancake! I wouldn't flour the top as you're trying to form it into a ball because it won't stick to itself, and it will form a gap in the middle of the ball. Just personal experience!
So glad to see her baking stone looks as dark and spotted as mine.
I'd love to see you test the "knuckle test" (I call it the poke test). I submit that it is absolutely useless, that the dough will always spring back a bit irrespective of where it is in the proofing stage.
Any tips for quarantine when bread flour just cannot be found and all purpose is the only option?
What is the proper or right way to make potato yeast? Have seen some videos of other people making it and I don't think mine turned out quite as it should have. Please help. If I can avoid buying yeast at the store, then I will go that route.
Good information. And she's pretty!
Where can I find the recipe for this bread? I couldn’t find it on the ATK site.
What about substituting beer for part of the water?
I love the video! But maybe if possible healthy bread
I dont know much about bread making. Seems like such a significant amount of flour ends up incorporated into the dough from the several sessions of handling it and kneading it. If you added it from the beginning (at least some) would it help not be as sticky and therefore need less for the kneading and shaping? All very interesting
Is it necessary, or even a good idea, to proof the dough in an oven that has a proof setting? Thanks for another awesome lesson.
You don't need to proof the bread in an oven with a proof setting, but for breads that don't need a long proof (like in the fridge). I don't see why not use that setting, for the appropriate bread if you have it. At least try it. My mom always used to let her dinner rolls rise in the back window of the car.
Your friends at King Authur in Vermont say never take the breads temperature. It’s blasphemy!
Brewers also use a starter to jump start fermentation, or in my case, restarting fermentation after killing the culture. In that case, you can use malt extract solution or apple juice.
I'd try and get a *rise* out of you folks with a crusty bread pun..
But it was a little too *crumby!* 😋
...chuckle :)
I’m guessing you have a PhD in Dad jokes.
Wow, I usually find ATK videos current and informative, which this was at points, but there are so many better, more efficient, less messy ways to make bread that won't have you running the risk of incorporating too much flour into the formula. UA-cam the Rubaud technique for working dough. Also- what about scoring?? This is hugely important, especially to artisan style breads that were demonstrated in this video.