Note to self: 70% hydration 1000g Bread Flour or Strong Flour (flour with closer to 13% protein) All Purpose flour or plain flour is lower in protein and should be a last resort for making bread. 30g fresh yeast or 10g instant yeast or 12 to 15g of active yeast 20g salt 700ml of water
Weight is more accurate because 1000ml of water at 100c is not the same as 1000ml of water at 34c. 1000g is always 1000g at sea level no matter what temperature it is.
Density of water at 25 degree Celsius is 0,998g/ml, so that's not noticable in that volume. Only thing that he has a point on here is the fact that measuring volume is less accurate in that cup than weighing.
Some people say? That's because it's true; the SI system of units was set up to make it true (and a whole load of other convenient things too!). It is more accurate to weigh,as even a basic pair of kitchen scales can measure to 1ml accuracy; unless you use a scientific instrument like a pipette or burette to measure your water volume, you won't get your measurements so acurate.
This is a fantastic video for any bread maker who wants to expand his/her skills. I particularly like the way he handles the wet dough at the beginning, kneading it through to a nice silky dough ball ready for 1st proving. Also the trick with the scissors. Just the job to impress the family when they visit. Excellent tutorial.
Dude I just tried this for the first time..this technique made my homemade bread loaf come out like a dream and tasted like heaven..now I will teach my kids how to do this.. AMAZING 😍
Thank you Richard. This is a great technique to work loose (wet) dough. It makes for a very open, light bread with big holes and an airy structure. I am an amateur rookie baker who got tired of dense loafs from overworked, over-floured dough and your method allows me to get that high hydrated professional result without a sticky ugly mess going in the oven. You really can feel the dough 'come alive' as it changes from 'uh-oh, I need more flour' to a smooth workable dough. Don't be afraid to try this, all you new bread bakers, you won't be sorry. I'm off to feed my sourdough starter. I've got some pastrami waiting for some Kaiser rolls.
Thank u chef. I don’t have a stand mixer and not a lot of patients. Ur slap method worked perfect. I found my favorite recipe to make hoagies and now with ur slap method of kneading I saved a lot of time without a stand mixer snd my bread was nice snd fluffy and soft on the inside and crusty just right on the outside. Perfect for sandwiches
I agree with you except what he was saying, if I understood correctly, was not that 700g doesn't equal 700ml, but rather that it is much easier to get EXACTLY 700g on a scale than it is to get 700ml by eyeballing the line in a measuring cup. If you eyeball it as 700ml, then put it on the scale, you will very likely not have exactly 700g.
CruelFish The density of Potable water is 1.0103. That would make a difference by weight and volume. Water with Density= 1 is at the highest purity. Eg. 2 Ohm water. Thats quite expensive to create. Hope I was of help.
"Don't stick my hand in there yet in case the phone rings you know" This guy always cracks me up. Such an incredible conflation of skill and talent in both baking and teaching.
Thank you sir! I am just learning how to bake bread...any bread. Never knew you could play slimy dough like that. Thanks for showing me. I was afraid of touching slimy dough before. Now I think I can nail it... I am waiting for my try after watching your video. Thank you so much.
This guy is awesome, pure professional, loves what he does. Spring of knowledge. Just what I wanted. Have bookmarked this video as a source of knowledge. Chef supérieure. Merci beaucoup.
Fantastic Richard thank you. I love your attitude towards the dough and how you treat it with respect. I love home bread baking and I've only mastered my bloomer, but thanks to you I will be more adventurous now.
Thank you so much for sharing this, I just made the best white bread I've had in my life (and I've been to France many times). I am going to buy his book and DVD just to thank Richard. This is awesome.
made this yesterday, not as easy as he makes it look but he is the master. When finished bread felt heavy and thought it was going to be dense. It was not and some of the tastiest bread I ever made.
Wow.....I've never made bread but I've been watching many, many videos on bread making. I have to say, I haven't seen any other video that comes close to Mr. Bertinet's technique. My hat is off to you sir....you are an artist!
I started making bread during covid, about every other day for a year. Perfected using “The Bread Bakers Apprentice.” I have learned a lot from just a few videos. The handling of the dough is one of them. I subscribed. I like high hydration formulas. I made dough with Bigga and poolish and just dough with overnight slow fermentation. Going to make bread.
I tried your method of kneading the dough today before the first rise. I use a Canadian very strong white mixed with 20% Canadian very strong whole wheat making two 2lb tin loaves. Both came out absolutely perfect with a soft springy crumb ideal for sandwiches. Love the video by the way.
Just discovered this fellow and tried the slap technique last night. Fairly easy to get a hold of the technique and very effective.This will be my main way forever i suppose.
The skin on his fingers is obviously made of kevlar if he can bend a double-edged razor blade by pressing both sharp edges between his fingers.. If I tried that I would end up in the ER.
The secret is in the grip and only bending it - no, absolutely no sliding along the edge. :) You don`t grip it with the apex being on the edge. You put the pressure point at the end of the edge - a razor has a very thin edge. You thenpress forwards a bit until the blade starts to bend. When you press down then, your skin is not on the edge and you can't cut yourself. It's easy with fingers - some magicians manage to do that with their lips ...
Hi Mr Bertinet I am so thankful that I came across this mtd. This is by far the best method and the cleanest method to work with bread. I have 2 standing mixers but ever since I came across yr mtd, I have only used the mixer for the initial mixing. After that it is a good workout all the way with yr mtd. Thank you for introducing the world and me to this method.
wonderful job Mr. Betinet. I wonder about how you bake them, do you use water inside the over? I'm a Colombian citizen, starting to learn how to make bread, at a Colombian institution. I'm happy about what I have learned. But I'm most of the time, searching for better techniques that will improve my skills. Thank you so much for the way you teach us the proper care of bough.
Just got this book, don't have a DVD drive or player so this YT is very helpful. However, would have been nice to see a crumb shot so I can see what I'm aiming for. UA-cam bakers - start with a crumb shot please!
The stretch and fold technique makes a killer pizza dough as long as you weigh your ingredients to give you at least 65% hydration. I don't even have to knead the bread for that long to get a nice airy dough that passes the windowpane test.
This is a huge workout. It looks like he slams the bread about a hundred times. There is no way I could make it through. This looks like a job for a team, no wonder the results are phenomenal!
Wonderful way to work the bread dough and give it more air. Using less flour on the kneading board is good news also. I enjoyed this and learned new ideas ! Thank you for sharing !
I live in Bath and have met Richard: he makes great bread, believe me. BUT he uses Shipton Mill bread flour, not any old supermarket bread flour. I notice the difference if I use SM flour this method works: ordinary supermarket flour just stays a sticky mess. SM flour can be hard to find, though you can get it via Amazon.
Thank you so much Richard, all the while, all chefs asked to punch down the dough after proved . Bread is not our main food but I love bread and sometimes baked my own bread, buns. I will try your new method.
All the videos I watch on bread making....all the bowls...something about a pile a flour on the counter and a well that just feels right. Messy? 100%. Satisfying? You betcha.
i found this method of kneading good to learn. i am baking cakes and i like now to try to bake bread because this is easy techniques. but of course if i can follow the way correctly and turn it good. i like the video to watch. my question is in bread making is it always good to use the bread flour or just all purpose flour?
I just cut into my fourth loaf of sourdough. It's the best one I made yet. I'll try your recipe next, it looks like the same technique for kneeling the bread as I use, the slap and fold meathod. Great video. That bread sounds very good.
Careful with the flour/water proportions. He is in Europe where the flour has a different consistency than in the US. If you are in the United States, try with less flour.
Sorry may sounds stupid but where in the UK can I buy a working table like that? Seems like a stone of granit... I would need a big one to cover my table... any cheap place recommended? Amazon? B&Q?
So tell me then richard how come i saw mrs Bertinet in tescos on Wednesday buying a top of the range morphy Richards bread maker, seriously though nice video thanks.
I love baking bread especially with the hand! It makes me feel that I did it with love and somehow I feel my soul in it too. But it wasn't easy to work with wet dough! It was always challenging. I use to deal with it by making my hand also wet. It worked always with me but it wasn't easy especially in the beginning. But I love this technique which Richard has demonstrated in the video. Thanks a lot for it. The ingredient for the dough is mentioned 700g water, 1kg flour, 20 g salt and for the fresh yeast it wasn't mentioned how much! Normally it's 1.5% fresh yeast " 15g in this case?" but I'm not sure about this recipe! Could anyone please let me know how much yeast did he use? Thanks in advance.
Anybody from Germany using this recipe: you need to use good type 550 flour for this. Cheap type 405 flour just doesn't rise that well. The flour I worked with recently cost me 1,69€, or 1,79€ per kilogramme even. That's not a cheapo. But you just don't get a fluffy puffy dough out of the cheaper flours. I tried. It just doesn't work, at least with this recipe it doesn't. The gluten/proteine-content is too low with cheap flower. It works for cake, pancakes or something, but not for baguette, bread rolls or any other soft bread.
There are a lot of bad comments about the cameraman which I think are quite unjust. The cameraman only looks at his face when nothing important is happening. Just remember, without the cameraman there would be no video and we have to be grateful that we can make bread and not have to worry about a war over our heads.
I no longer put salt into bread. It may sound strange, but after eating bread without salt a few times, you no longer feel the need to use the salt. And it tastes more like actual bread, instead of the taste of salt. Salt is not that healthy either and it affects blood vessels in the long term. We are a used a little too much with salt in everything.
Are real subtitles on the original DVD? Not the ones autogenerated by youtube that dont make sense 😂 The accent is a bit difficult to understand at times.
Hi, thank you for this video! Should this technique change in case of sourdough? I backe bread for quite a while (used to use the no kneed yeast method), but since I tried working with sourdough before about 1.5 year I get much testier results, but I still cannot overcome problems: my dough is sticky and hard to work with whatever I do (lamination, coil folding, etc). The bread gets out not flat, but not as high as I would like it to be.
I Love this video thank you so much. You seem tall enough that you a higher table or your back will really hurt from bending like that. I learned that lesson the hard way
Richard Bertinet totally transformed the way I make bread. And it all started with this video.
I was lucky enough to do a bread course with Richard a few years ago and I’ve been making this beautiful bread ever since. 😀
Do you know if this folding method would work well for brioche? I have a bad shoulder and still want to make brioche this winter. Thanks.
I did the course last December and I agree with you.
Note to self: 70% hydration
1000g Bread Flour or Strong Flour (flour with closer to 13% protein) All Purpose flour or plain flour is lower in protein and should be a last resort for making bread.
30g fresh yeast or 10g instant yeast or 12 to 15g of active yeast
20g salt
700ml of water
700g Water????
agus joharudin 1g = 1ml (700g = 700mls)
Weight is more accurate because 1000ml of water at 100c is not the same as 1000ml of water at 34c. 1000g is always 1000g at sea level no matter what temperature it is.
Density of water at 25 degree Celsius is 0,998g/ml, so that's not noticable in that volume. Only thing that he has a point on here is the fact that measuring volume is less accurate in that cup than weighing.
Some people say? That's because it's true; the SI system of units was set up to make it true (and a whole load of other convenient things too!). It is more accurate to weigh,as even a basic pair of kitchen scales can measure to 1ml accuracy; unless you use a scientific instrument like a pipette or burette to measure your water volume, you won't get your measurements so acurate.
True technique. This is exactly the way Julia Child was taught to make bread from the ancient bread makers of Paris. Thank you for posting this video.
This guy not only knows his craft intimately, but he also knows how to teach. He explains and emphasises all the stuff that matters 👏👏👏👏👏👏👏👏👏👏👏👏
This is a fantastic video for any bread maker who wants to expand his/her skills. I particularly like the way he handles the wet dough at the beginning, kneading it through to a nice silky dough ball ready for 1st proving. Also the trick with the scissors. Just the job to impress the family when they visit. Excellent tutorial.
O the joy of baking bread,I worked at a bakery for 15 years and enjoyed production of beautiful products.Thanks so much for bringing back memories!
Dude I just tried this for the first time..this technique made my homemade bread loaf come out like a dream and tasted like heaven..now I will teach my kids how to do this.. AMAZING 😍
Thank you Richard.
This is a great technique to work loose (wet) dough. It makes for a very open, light bread with big holes and an airy structure.
I am an amateur rookie baker who got tired of dense loafs from overworked, over-floured dough and your method allows me to get that high hydrated professional result without a sticky ugly mess going in the oven.
You really can feel the dough 'come alive' as it changes from 'uh-oh, I need more flour' to a smooth workable dough.
Don't be afraid to try this, all you new bread bakers, you won't be sorry.
I'm off to feed my sourdough starter. I've got some pastrami waiting for some Kaiser rolls.
On my way to prepare for Saturday pre holiday meeting. I believe it will come out good.
Thank u chef. I don’t have a stand mixer and not a lot of patients. Ur slap method worked perfect. I found my favorite recipe to make hoagies and now with ur slap method of kneading I saved a lot of time without a stand mixer snd my bread was nice snd fluffy and soft on the inside and crusty just right on the outside. Perfect for sandwiches
It's beautiful to watch a master at his heart. I have truly enjoyed watching you perform and look forward to other opportunities to learn.
If the person giving me advice on cooking has a French accent, I will believe anything ha says, no matter what.
+Sloth on Caffeine ikr especially if his name is Richard Bertinet.
Unfortunately yes he is French but a very sloppy one..We need to call Pierr Herme Master Pastry Chef to help....
Like how he says that 700grams of water is not 700ml?
It's literally how the gram works.
Hes french ofc he is right!
I agree with you except what he was saying, if I understood correctly, was not that 700g doesn't equal 700ml, but rather that it is much easier to get EXACTLY 700g on a scale than it is to get 700ml by eyeballing the line in a measuring cup. If you eyeball it as 700ml, then put it on the scale, you will very likely not have exactly 700g.
CruelFish The density of Potable water is 1.0103. That would make a difference by weight and volume. Water with Density= 1 is at the highest purity. Eg. 2 Ohm water. Thats quite expensive to create. Hope I was of help.
I saw hundreds of baking videos but that's the best. Masterly.
Best bread I have ever made,have been baking my own bread for many years,and this recipe and technique is the best.
+James Dunkerley can you share the measurements?? thx!
this is very awesome. Making dough is an art, not something to take for granted... thanks for sharing
"Don't stick my hand in there yet in case the phone rings you know" This guy always cracks me up. Such an incredible conflation of skill and talent in both baking and teaching.
Thank you sir! I am just learning how to bake bread...any bread. Never knew you could play slimy dough like that. Thanks for showing me. I was afraid of touching slimy dough before. Now I think I can nail it... I am waiting for my try after watching your video. Thank you so much.
This guy is awesome, pure professional, loves what he does. Spring of knowledge. Just what I wanted. Have bookmarked this video as a source of knowledge. Chef supérieure. Merci beaucoup.
Fantastic Richard thank you. I love your attitude towards the dough and how you treat it with respect. I love home bread baking and I've only mastered my bloomer, but thanks to you I will be more adventurous now.
Thank you so much for sharing this, I just made the best white bread I've had in my life (and I've been to France many times). I am going to buy his book and DVD just to thank Richard. This is awesome.
I've tried it, the breads the best bread without a doubt!
made this yesterday, not as easy as he makes it look but he is the master. When finished bread felt heavy and thought it was going to be dense. It was not and some of the tastiest bread I ever made.
phebesdad yeee
Longer fermentation with less yeast is an easy way to improve the flavour even more, be sure to try it out :-)
i have been making my pizza dough for the last 3 years every week and i have to say that your tipps really will improve it even more !! THANK YOU !
I have all his bread e-books. Thank you for downloading this!
best bread making video I've seen yet. thank you
I baked few baguette out of this dough came out perfection,delicious wonderful .....God bless you Richard
Excellent technique! Love it!
You are the Bread Master Richard Bertinet. Amazing! !!!!!
Shelley n xx
Wow.....I've never made bread but I've been watching many, many videos on bread making. I have to say, I haven't seen any other video that comes close to Mr. Bertinet's technique. My hat is off to you sir....you are an artist!
Bravo. Always a pleasure to see an artisan at work.
I started making bread during covid, about every other day for a year. Perfected using “The Bread Bakers Apprentice.” I have learned a lot from just a few videos. The handling of the dough is one of them. I subscribed. I like high hydration formulas. I made dough with Bigga and poolish and just dough with overnight slow fermentation. Going to make bread.
I tried your method of kneading the dough today before the first rise. I use a Canadian very strong white mixed with 20% Canadian very strong whole wheat making two 2lb tin loaves. Both came out absolutely perfect with a soft springy crumb ideal for sandwiches. Love the video by the way.
Love this tutorial, so many hands made tips and detail!
best advice I have seen on how to make dough for bread - wonderful, thankyou Richard Bertinet, I have your book! Well worth it
Inspiring,l appreciate the kind way you put this across,well done,thank you
Just discovered this fellow and tried the slap technique last night. Fairly easy to get a hold of the technique and very effective.This will be my main way forever i suppose.
This helped me making so much better bread :) I had always been oversaturating my bread with flour before watching this
The skin on his fingers is obviously made of kevlar if he can bend a double-edged razor blade by pressing both sharp edges between his fingers.. If I tried that I would end up in the ER.
Jessejrt1 im actually surprised that you're the only guy who commented about this
its burnt to a callus
That was my thought. Impressive
The secret is in the grip and only bending it - no, absolutely no sliding along the edge. :) You don`t grip it with the apex being on the edge. You put the pressure point at the end of the edge - a razor has a very thin edge. You thenpress forwards a bit until the blade starts to bend. When you press down then, your skin is not on the edge and you can't cut yourself. It's easy with fingers - some magicians manage to do that with their lips ...
Hi Mr Bertinet
I am so thankful that I came across this mtd. This is by far the best method and the cleanest method to work with bread. I have 2 standing mixers but ever since I came across yr mtd, I have only used the mixer for the initial mixing. After that it is a good workout all the way with yr mtd. Thank you for introducing the world and me to this method.
wonderful job Mr. Betinet. I wonder about how you bake them, do you use water inside the over? I'm a Colombian citizen, starting to learn how to make bread, at a Colombian institution. I'm happy about what I have learned. But I'm most of the time, searching for better techniques that will improve my skills. Thank you so much for the way you teach us the proper care of bough.
Would have liked to see the baking method and more of the finished bread such as crust and inside texture.
I would really recommend his book Dough; this is the DVD that goes with it, so is really meant only to supplement the written instructions
Thanks so much for a great segment on this often misunderstood craft
thank you so much Richard bertinet for demo.,.,now i learn to how hundle the dough.,.,.god bless
Thank you! Crunchy chew!😲😆
I’m starving and I just ate!
Patricia
Ahh ... far the best and informative video on the net. Thks a lot.
Just got this book, don't have a DVD drive or player so this YT is very helpful.
However, would have been nice to see a crumb shot so I can see what I'm aiming for.
UA-cam bakers - start with a crumb shot please!
The stretch and fold technique makes a killer pizza dough as long as you weigh your ingredients to give you at least 65% hydration. I don't even have to knead the bread for that long to get a nice airy dough that passes the windowpane test.
How to make bread with Stannis Baratheon.
Samuel Harris
:D
Samuel Harris The best sourdough starter
Oh that made me chuckle :)
This is a huge workout. It looks like he slams the bread about a hundred times. There is no way I could make it through. This looks like a job for a team, no wonder the results are phenomenal!
Wonderful way to work the bread dough and give it more air. Using less flour on the kneading board is good news also. I enjoyed this and learned new ideas ! Thank you for sharing !
In the oven for how long and what temperature?
I live in Bath and have met Richard: he makes great bread, believe me. BUT he uses Shipton Mill bread flour, not any old supermarket bread flour. I notice the difference if I use SM flour this method works: ordinary supermarket flour just stays a sticky mess. SM flour can be hard to find, though you can get it via Amazon.
Thanks for all the attention to technique.
Wow excellent workmanship
Thank you for the bread lesson! I loved watching you bake!
Thank you so much Richard, all the while, all chefs asked to punch down the dough after proved . Bread is not our main food but I love bread and sometimes baked my own bread, buns. I will try your new method.
fantastic. I must buy his book.
A true Master Baker I love you Richard
This is magic you're doing!
I learned so much. Thank you.
All the videos I watch on bread making....all the bowls...something about a pile a flour on the counter and a well that just feels right. Messy? 100%. Satisfying? You betcha.
Wonderful tutorial
wow got a piece of art when making my bread again. thats really amazing.
Thank you for posting this video from Mr. Bertinet, I have 2 of his books with the DVD but I am yet to watch and make the bread.
thanks a million from all the from malaysia. i baked as a hobby and putting in a bit of artistic value was a great fun. thanks again
Watching this French master of bread at work, bring the dough alive, I feel a baguette and broche coming on
Thanks for the boule shaping demo...I finally got a beautiful high rise...perfect for soups.
i found this method of kneading good to learn. i am baking cakes and i like now to try to bake bread because this is easy techniques. but of course if i can follow the way correctly and turn it good. i like the video to watch. my question is in bread making is it always good to use the bread flour or just all purpose flour?
I just cut into my fourth loaf of sourdough. It's the best one I made yet. I'll try your recipe next, it looks like the same technique for kneeling the bread as I use, the slap and fold meathod. Great video. That bread sounds very good.
Careful with the flour/water proportions. He is in Europe where the flour has a different consistency than in the US. If you are in the United States, try with less flour.
Sorry may sounds stupid but where in the UK can I buy a working table like that? Seems like a stone of granit... I would need a big one to cover my table... any cheap place recommended? Amazon? B&Q?
So tell me then richard how come i saw mrs Bertinet in tescos on Wednesday buying a top of the range morphy Richards bread maker, seriously though nice video thanks.
beautiful I like your style to make bread. thank you for the tutorial video
Thank you !
What scraper do you like ?
Well done! Enjoyed very much.
I wish you would upload more bread videos.
Thanks for this.Second hand book ,no DVDs,so this was really helpful.
Thank You for sharing this! Very helpful!
I love baking bread especially with the hand! It makes me feel that I did it with love and somehow I feel my soul in it too. But it wasn't easy to work with wet dough! It was always challenging. I use to deal with it by making my hand also wet. It worked always with me but it wasn't easy especially in the beginning. But I love this technique which Richard has demonstrated in the video. Thanks a lot for it.
The ingredient for the dough is mentioned 700g water, 1kg flour, 20 g salt and for the fresh yeast it wasn't mentioned how much! Normally it's 1.5% fresh yeast " 15g in this case?" but I'm not sure about this recipe! Could anyone please let me know how much yeast did he use? Thanks in advance.
thanks for sharing
Anybody from Germany using this recipe: you need to use good type 550 flour for this. Cheap type 405 flour just doesn't rise that well.
The flour I worked with recently cost me 1,69€, or 1,79€ per kilogramme even. That's not a cheapo. But you just don't get a fluffy puffy dough out of the cheaper flours. I tried. It just doesn't work, at least with this recipe it doesn't. The gluten/proteine-content is too low with cheap flower. It works for cake, pancakes or something, but not for baguette, bread rolls or any other soft bread.
There are a lot of bad comments about the cameraman which I think are quite unjust. The cameraman only looks at his face when nothing important is happening. Just remember, without the cameraman there would be no video and we have to be grateful that we can make bread and not have to worry about a war over our heads.
How long do you bake it in the oven and what fan temperature?
any info on how long you bake the bread and the temperature?
Do I need to buy the book to know?
250C for 18 - 22 minutes - the lighter and more aerated your dough, the less time it will need
I no longer put salt into bread. It may sound strange, but after eating bread without salt a few times, you no longer feel the need to use the salt. And it tastes more like actual bread, instead of the taste of salt. Salt is not that healthy either and it affects blood vessels in the long term. We are a used a little too much with salt in everything.
Thank you, that was really informative.
Are real subtitles on the original DVD? Not the ones autogenerated by youtube that dont make sense 😂 The accent is a bit difficult to understand at times.
Hi, thank you for this video!
Should this technique change in case of sourdough?
I backe bread for quite a while (used to use the no kneed yeast method), but since I tried working with sourdough before about 1.5 year I get much testier results, but I still cannot overcome problems: my dough is sticky and hard to work with whatever I do (lamination, coil folding, etc). The bread gets out not flat, but not as high as I would like it to be.
Marijka thanks for the info! I'll give that a try. I'm in California and years ago we could find fresh yeast in the produce section.
I saw fresh yeast at Cash N Carry the other day. I think it's called Smart Foodservice in California. www.smartfoodservice.com/
I Love this video thank you so much. You seem tall enough that you a higher table or your back will really hurt from bending like that. I learned that lesson the hard way
the best, a professional, thanks
Amazing. Leave the dough to rest for an hour an everything changes, including the bowl it was resting in!!!!!
That was a great recipe! Thanks for sharing such an awesome video!! :-)
Excellent Thankyou
Is he only making wheat dough in his book or is he making rhy dough too?
Please keep the camera on what he is doing, not on the mans face, that is the way we learn from him.
Does fresh yeast mold after time in the fridge?
Can this same recipe be used for pizza dough?
This poor dude is like a foot too tall for that counter. His poor back. My sympathys.
Also thanks for the info. It helps.
Whow. Really enjoy this video. 10/10