I have never commented on a video before but I feel compelled to say thank you. From judging when to take it out of the oven by temperature, to the jarred sample indicating doubling during rising, the poke test, to testing optimal hydration levels of new flours before baking, the difference your videos have made to my successful bakes is astounding. The pizza, the bbq bread, the dough slapping, the dad jokes; I'm currently watching your videos instead of tv. You're doing so good - thank you so much!
I agree! I arrived at this channel trying to troubleshoot my own bread making troubles and he talks about all the same issues I've been struggling with. These videos are immensely helpful.
i appreciate this channel and the cheff so much. Thank you for sharing this art, it helps yougner generations to learn it and keep this delicious tradition alive!
Hi from Australia! Absolutely LOVE your channel. I've been baking (cake) for years but your methods have completely changed my bread baking - really love your flow charts and the way you present your bread making. MANY thanks. Looking great to your next upload. ❤❣🥰
I've had mixed results with various "standard" recipes but having followed this process a few times I can confirm it's a perfect loaf every time. Thanks!
The sandwich bread turned out really well for my first time ever baking it! Thanks for the step by step instructions and all the tips that accounts for microclimate variables.
I did this with just some of my sour dough starter discard seeded with 4 grams of caputo brand yeast and man It came out with blister and tasted so much like a sour dough but it was fast also. Im new to bread but man thanks to you and food geek I am making so much great bread for home and family, Ive been really working on Einkorn wheat sour dough but Ive been adding extra gluten I have not quite got it right yet but when I do Ill post the measurements. I really enjoy that wheat.
Hi again. I tried your sandwich bread but without yeast in polish, instead I have used some of my sourdough starter in it. It was most delicious sandwich bread I have ever tasted. I said was because we have ate it in two days sooo good and yummy 😋 thanks again for such great recipe my friend. Happy holidays!
I am so excited about this series! Todays video is great, as usual, but for me the next one will be the bomb! While I have heard of using a poolish (pre-ferment?) I have never risked the attempt. Being able to follow your wonderful step-by-step instructions is very encouraging for me. I'm really looking forward to that video (which I do for each one you post anyway ;-) ) I may even be compelled to try a sourdough after this series. Thank you so much!
Guten aben . You are a star, I did hope that you might devise a recipe for sandwich bread. Now I know what you have been doing for the past 3weeks😅 Thank you very much, I will try this asap 👍🏻
Made it yesterday and it turned out sooo good. Loved the crust and the fact that it is so simple to make thanks to your detailed tutorial. Will be baking another loaf today. Thank you
I adapted the first recipe (not using a polish) for a 50/50 wholemeal bread. Worked perfectly despite letting the bulk ferment go on too long (work meetings got in the way😕). I raised the hydration to 75% and added a little olive oil to help it keep. Amazing. Thank you.
I just wanted to say thanks for the really informative and accurate bread videos. I spent so much trial and error and wasted time trying to make bread from really badly written online recipes. I'm going to try the recipe in this video out today. I've previously tried your no knead sourdough recipe and it was fantastic. Definitely going to point friends to your videos if they bring up bread baking stuff.
OMG, *_THANK YOU_* for explaining how to get a nice, soft crust! I am _so_ not the target demographic for most bakers; I loathe crusty bread with huge holes.
Thanks for your videos!! And I am soo greatful for your tip- Fermentation is the key to great bread. I had my first almost perfect sourdough sandwich bread, fermentation was so slow, and I did almost everything wrong😂 didn't knead enough much, probably the starter wasn't that strong but the bread came out great because I fermented the shit of it, almost thought it was overproofed, so baked it at like 5 in the morning 😂 But the end result was literally the best white bread I have had and I live in Europe, so have had lots of good bread. 😅 It has amazing flavour and the texture is perfect. The trick to keep the small portion aside to check proofing is underrated ❤
amazing, already baked and eaten;) pretty easy and delicious, i brushed some butter in the crust when it came out the oven for ultra softness, thank you!!!!!!
I have an additional idea to go with the tip about taking a sample to check fermentation, which is the following: if, like me, you only buy Gü for the glass jars, you can’t go wrong with either the chocolate or the lemon cheesecake. Thank you so very much for sharing your hard-earned lessons with us.
Gluten tag! Another great video. I have been trying all kinds of recipes..mixes of flours...but next I want to try bagels and buns. Feeling more confiando winging it more😱🤣🤣🤣
Loaf tin! Thanks for an excellent video. I was amazed that it works so well without any stretch and folds. Got to give it a go. One for the wish list: love to see you translate this to a wholemeal loaf perhaps 50/50 wholemeal/white flours.
@@the_bread_code Good luck! I'll be very interested. I think a high percentage wholemeal sourdough is the only loaf I have ever had to throw in the bin.
The Black Speck I found a black speck in my dough recently and picked it out with tweeters and looked at it under a microscope , yes I have a microscope in my house, it's the best way to check for trichome development, anyways, the black speck turned out to be a grain of black pepper. Soooo I think that's just what we'll say it was, cool with you, right?
Loved the video clip. I'll make this and then try the next two in order. I never seem to have a good sandwich bread on hand and this will solve that problem.
Thanks for the video. Looking forward to the next video as I have been wanting to use poolish. Though I tend to say loaf tin I believe either is acceptable.
Excited to embark on this journey after I ran into some problems with another loaf pan recipe. Thanks for all the detailed instruction, it's very helpful for a beginner like me! After fermentation do I need to reincorporate the small dough sample?
@@the_bread_code Good to know! I made this bread three times, and not only does it come out perfectly every time, it's gone within 2-3 days. Life will never be the same! I can't thank you enough :)
There's another way to make the bread soft and moist (and for more days). The use of yudane which basically a piece of dough made with the use boiling water. It's a method of gelatinazation so flour absorbs more water which I guess is probably why it retains moist wayy better
Excellent question. Sorry. I missed it in this video. I typically store it in the fridge and just bake it with a little bit of oil in the morning. However, for the sandwich bread you can easily just re-add it during the shaping stage as well. I'll include that in my next video.
@@the_bread_code Thank you for your reply. I’m a beginner for making sourdough bread. I tried and failed twice. After I found your videos, then I’d successfully made one. I’ve learned a lot from your videos. Thank you very much for all your works. A new bread maker from Hong Kong😊
Thanks for the video! My daughter (remotely) and I both made loves yesterday. Came out great!. Question though, I put my dough in the freezer for the 30 minutes and my daughter just used the fridge. Mine dropped down quite a bit in temperature, but scored great. My daughters did not do quite as well. Which of us was correct. Thanks!
@@the_bread_code perhaps - I'll let her know. BTW, loved the video on your tour of the flour mill. There is so much I do not know about flour. Interestingly, I picked up some King Arthur's All Purpose Flour at Costco and it was the only one that showed a protein content (11.7%). All of the rest showed no information on protein at all.
I live in Germany and I’m wondering... where are you finding flour with 15% protein??? Have never seen anything more than 12 unless it’s Dinkel or whole grains. Great vids by the way
that video is amazing! Thank you sooooo much!!!!! When you say if you don't have time (on 8:40) - there is a hack in wich you can use 3% dry yeast and 5% sugar + warm water. So salt is still 2% or is sugar replacing salt?
Hi 🎉🎉🎉 Thank you so so so much for this receipy. Today i gave it a try with 50g of flour measurement and it is just perfect except one. I felt it a bit chewey that have to press a bit to tear. I baked it for 40 min as was baking in microwave convection but cooked in conversation mode. Could you please help to understand what mistake happened?
Guten Tag! And thanks for the amazing tricks and tips. I have an issue, if you can help. my flour is bread flour with 12% protein so I use 60% hydration. I keep temperature at 78-80F (in oven with light on). My flour mix never reaches the windowpane, not after 15 min, not after 1.5hrs when bulk fermentation is done. I even tried kneading by mixer for 5 mins to help it but still nothing. The dough forms a nice ball but is more thick. To help gluten form, should I ferment at colder temperatures, maybe increase hydration or maybe knead more? Thanks!!
No windowpane effect at all? That's very strange. Can you try once with 55% hydration and once with 65% just to test if any of the hydration will help you? Also try letting the dough sit for 60 minutes before you add the yeast. The autolysis should help. Thank you, Hendrik
@@the_bread_code when I was testing my flour I tried overnight autolysis with 65% and the dough was stretchy in the morning, didn't have that gorgeous windowpane that yours has but still, I was very surprised because it was the first time that happened. So maybe my flour just needs more time? I will try this same recipe with an extended autolyse, and with a shorter autolyse too, and compare. I will also increase hydration to 65%. I think 55% will be too low, I had trouble incorporating all the flour at 60%. I will return with my experiment results! Thanks for the suggestions :)
Thanks Curtis! The loaf pan I was using has the dimensions: 30cm x 12cm x 9cm. It's this one from Kaiser - but any other brand will work as well: amzn.to/3m7sJkI. It seems they made the newer ones slightly larger, but that will be even better.
Moin Obi. Gerne. Das ist leider nicht korrekt. Weiß nicht wieso das überall falsch steht 😅. Bread flour = T550 mit mehr Eiweiß. Also am Besten T550 nehmen.
@@the_bread_code You were just adding editing clips with different levels. You could figure out a way to match the volume levels of all the clips as you put them together.
Doesn’t the salt kill the yeast? What kind of yeast are you using? I have a jar of fleischmann's active dry yeast that I always use. Do you have American measurements and temps? Thanks
Does anyone know rough timings for after the dough has been shaped and resting on the countertop? How long after until its shaped for the pan? Room temp around 20-21c
Hi nice and easy to follow video, like air your other vids, I was wondering if you have ever made a sandwich loaf in a 34x13.5 x12cm. Pullman loaf tin, if you have could you let me use your recipe as mine never comes out right. If you have not why not :p
It's going to be part of series. This one is the first one, the most basic one with baker's yeast. Next video then with poolish and third one with sourdough :-). You could however follow the instructions in this video and replace the yeast directly with sourdough. That will work too 🚀. What I like about this yeast version is that it can be done in less than 2 hours if you want of course.
Enjoyed this video - have been subscribed for a long time. But.. friend.. I gotta say.. when I find a chunk of something black staring back at me from my dough - I stop and pick it out! What could it be? Maybe an errant fly speck, or some bit of carbon swept up in an air currents from the oven, or maybe an insect carcass of some sort, that's just dropped out of the sky! Doesn't matter, it doesn't belong in *my* bread! Oh, and maybe - just maybe I'd wash out my loaf pans as well, there was evidence of some black crud along the bottom seam there, and something yellow just sitting there looking pretty! Get it all clean - well scrubbed out, before you spray in any oil, much less lay your dough in there! . Looking forward to the next videos in this series, especially the sourdough version.
Hi!! Thank you for your insights!!! You are my best source for bread making for sure!! Can you please explain how other ingredients affect the dough? Like milk, eggs or butter... I love brioche bread!!
Hey Marco, nothing to worry. Just make sure your dough also passes the window pane test. You might have to homogenise/knead a little longer. I did a no-knead version but it might be that you have to knead.
Alrite, some troubleshooting please? I've mixed in all the ingredients (went with the speedy version with more yeast, sugar and warm water, and used 850 wheat flour) and my mixture looks nothing like yours at 4:30. It's way more sticky and loose, and still tears (no window pane) after being left for 60 minutes. What gives? edit:time correction
Tried this twice and the dough is sticky and lumpy. First time used 260g of water (65% hydration), second time used 240g (60% hydration). Perhaps kneading the dough is a better choice for me.
I don't really get why I'd make lean sandwich bread, since it gets toasted most of the time, I'd really profit from some milk, sugar, butter, and maybe even eggs.
I have never commented on a video before but I feel compelled to say thank you. From judging when to take it out of the oven by temperature, to the jarred sample indicating doubling during rising, the poke test, to testing optimal hydration levels of new flours before baking, the difference your videos have made to my successful bakes is astounding.
The pizza, the bbq bread, the dough slapping, the dad jokes; I'm currently watching your videos instead of tv.
You're doing so good - thank you so much!
Moin Jax. Thanks a bunch, truly appreciated!
I agree! I arrived at this channel trying to troubleshoot my own bread making troubles and he talks about all the same issues I've been struggling with. These videos are immensely helpful.
i appreciate this channel and the cheff so much. Thank you for sharing this art, it helps yougner generations to learn it and keep this delicious tradition alive!
Moin yola rola, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
Thank you so much for making these videos, after 5 failed attempts I found this masterclass and nailed it. I just met the loaf of my life ❤️
Hi from Australia! Absolutely LOVE your channel. I've been baking (cake) for years but your methods have completely changed my bread baking - really love your flow charts and the way you present your bread making. MANY thanks. Looking great to your next upload. ❤❣🥰
Moin to Downunder. Thank you very much! Happy baking!
I've had mixed results with various "standard" recipes but having followed this process a few times I can confirm it's a perfect loaf every time. Thanks!
The sandwich bread turned out really well for my first time ever baking it! Thanks for the step by step instructions and all the tips that accounts for microclimate variables.
I did this with just some of my sour dough starter discard seeded with 4 grams of caputo brand yeast and man It came out with blister and tasted so much like a sour dough but it was fast also. Im new to bread but man thanks to you and food geek I am making so much great bread for home and family, Ive been really working on Einkorn wheat sour dough but Ive been adding extra gluten I have not quite got it right yet but when I do Ill post the measurements. I really enjoy that wheat.
Episode 1: Yeast sandwich bread: ua-cam.com/video/vyDTKFtfIb0/v-deo.html
Episode 2: Poolish sandwich bread: ua-cam.com/video/B_2SEmyyvso/v-deo.html
Episode 3: Sourdough sandwich bread: ua-cam.com/video/o_xtVmR4vlc/v-deo.html
Hi again. I tried your sandwich bread but without yeast in polish, instead I have used some of my sourdough starter in it. It was most delicious sandwich bread I have ever tasted. I said was because we have ate it in two days sooo good and yummy 😋 thanks again for such great recipe my friend. Happy holidays!
Thank you very much! You have happy holidays too. Take care.
I am so excited about this series! Todays video is great, as usual, but for me the next one will be the bomb! While I have heard of using a poolish (pre-ferment?) I have never risked the attempt. Being able to follow your wonderful step-by-step instructions is very encouraging for me. I'm really looking forward to that video (which I do for each one you post anyway ;-) ) I may even be compelled to try a sourdough after this series. Thank you so much!
Moin Debbie. Awesome. Thanks for the nice message. Truly appreciated. The poolish one is also quite easy to make, just like this one :-)
Seriously your advice with boiling water, terracotta stone, and another tray on top has done wonders. Big thanks from Norway ❤️
Awesome. Thank you very much! The indirect heat I think is the biggest trick 🤓. Happy holidays.
Guten aben . You are a star, I did hope that you might devise a recipe for sandwich bread. Now I know what you have been doing for the past 3weeks😅 Thank you very much, I will try this asap 👍🏻
Thank you! Haha, that and just some good vacation!
You have done more to help me with my bread baking than you will ever know. Thank you. - Philip from Amanzimtoti, South Arica
Moin Philip King, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
Made it yesterday and it turned out sooo good. Loved the crust and the fact that it is so simple to make thanks to your detailed tutorial. Will be baking another loaf today. Thank you
I adapted the first recipe (not using a polish) for a 50/50 wholemeal bread. Worked perfectly despite letting the bulk ferment go on too long (work meetings got in the way😕). I raised the hydration to 75% and added a little olive oil to help it keep. Amazing. Thank you.
You are most welcome! Glad you enjoyed the recipe.
I just wanted to say thanks for the really informative and accurate bread videos. I spent so much trial and error and wasted time trying to make bread from really badly written online recipes. I'm going to try the recipe in this video out today. I've previously tried your no knead sourdough recipe and it was fantastic.
Definitely going to point friends to your videos if they bring up bread baking stuff.
Man thanks, you may well have reinvigorated my flat sour doughs. Wielen Danke.
Moin Peter Wood, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
OMG, *_THANK YOU_* for explaining how to get a nice, soft crust! I am _so_ not the target demographic for most bakers; I loathe crusty bread with huge holes.
Excellent video mate! Looking forward to the next two 😊😁
Moin Smiko, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
Thanks for your videos!! And I am soo greatful for your tip- Fermentation is the key to great bread. I had my first almost perfect sourdough sandwich bread, fermentation was so slow, and I did almost everything wrong😂 didn't knead enough much, probably the starter wasn't that strong but the bread came out great because I fermented the shit of it, almost thought it was overproofed, so baked it at like 5 in the morning 😂 But the end result was literally the best white bread I have had and I live in Europe, so have had lots of good bread. 😅 It has amazing flavour and the texture is perfect. The trick to keep the small portion aside to check proofing is underrated ❤
amazing, already baked and eaten;) pretty easy and delicious, i brushed some butter in the crust when it came out the oven for ultra softness, thank you!!!!!!
You are welcome 🙏🏻
I have an additional idea to go with the tip about taking a sample to check fermentation, which is the following: if, like me, you only buy Gü for the glass jars, you can’t go wrong with either the chocolate or the lemon cheesecake. Thank you so very much for sharing your hard-earned lessons with us.
Moin Steve 100% so true 🤣
I love this recipe... it’s the most delicious bread EVER !
Gluten tag! Another great video. I have been trying all kinds of recipes..mixes of flours...but next I want to try bagels and buns. Feeling more confiando winging it more😱🤣🤣🤣
Moin Isabel. Hope all is good. Oh yes, nothing beats a good fresh delicious bagel 🤤
Loaf tin! Thanks for an excellent video. I was amazed that it works so well without any stretch and folds. Got to give it a go.
One for the wish list: love to see you translate this to a wholemeal loaf perhaps 50/50 wholemeal/white flours.
Thank you! Okay - I actually made the next iteration sourdough already a few times with 100% whole meal flour. Will keep you posted!
@@the_bread_code Good luck! I'll be very interested. I think a high percentage wholemeal sourdough is the only loaf I have ever had to throw in the bin.
Amazing video, so clear, many many thanks 🙏
I think I'll wait for the sourdough version to try. :) Hope it's not too long of a wait!
Coming soon. Next up will be the poolish one. Video is almost done hehe.
The Black Speck
I found a black speck in my dough recently and picked it out with tweeters and looked at it under a microscope , yes I have a microscope in my house, it's the best way to check for trichome development, anyways, the black speck turned out to be a grain of black pepper.
Soooo I think that's just what we'll say it was, cool with you, right?
Thank You for everything! huge amounts of knowledge
I prepared my ingredients to bake this week's loaf today! Next week I will try your recipe :D
Moin Aura. Thanks! May ze gluten be with you.
You should do dough sculptures that would be fun!
Loved the video clip. I'll make this and then try the next two in order. I never seem to have a good sandwich bread on hand and this will solve that problem.
Thank you. Hope it works out!
Thanks for the video. Looking forward to the next video as I have been wanting to use poolish.
Though I tend to say loaf tin I believe either is acceptable.
Moin Big Blue, thanks for the nice words. Oh yes, a poolish just adds incredible taste. I love baking using it. Cheers and hope all is good.
Excited to embark on this journey after I ran into some problems with another loaf pan recipe. Thanks for all the detailed instruction, it's very helpful for a beginner like me! After fermentation do I need to reincorporate the small dough sample?
You can do that, yep! Or you use it as a starter for your next dough :-)
@@the_bread_code Good to know! I made this bread three times, and not only does it come out perfectly every time, it's gone within 2-3 days. Life will never be the same! I can't thank you enough :)
After you repeat this series on whole wheat, do a series on 100% Einkorn Title it Einkorn master class and see how puffy you can get it.
Took a note :-D, thank you!
There's another way to make the bread soft and moist (and for more days). The use of yudane which basically a piece of dough made with the use boiling water. It's a method of gelatinazation so flour absorbs more water which I guess is probably why it retains moist wayy better
What do you do with the little piece of dough that you placed in the jar? Do you incorporate it back when preshaping?
yes, I have the same question too.
Excellent question. Sorry. I missed it in this video. I typically store it in the fridge and just bake it with a little bit of oil in the morning. However, for the sandwich bread you can easily just re-add it during the shaping stage as well. I'll include that in my next video.
@@the_bread_code Thank you for your reply. I’m a beginner for making sourdough bread. I tried and failed twice. After I found your videos, then I’d successfully made one. I’ve learned a lot from your videos. Thank you very much for all your works. A new bread maker from Hong Kong😊
@@Victoria-om3kt Thank you!
I have really enjoyed all 3 of these videos - I will be trying each one as soon as possible!
QQ - did you add the test sample back to the main dough??
Thanks for the video! My daughter (remotely) and I both made loves yesterday. Came out great!. Question though, I put my dough in the freezer for the 30 minutes and my daughter just used the fridge. Mine dropped down quite a bit in temperature, but scored great. My daughters did not do quite as well. Which of us was correct. Thanks!
The freezer makes scoring a little easier. Maybe hers didn't ferment as much as yours did?
@@the_bread_code perhaps - I'll let her know. BTW, loved the video on your tour of the flour mill. There is so much I do not know about flour. Interestingly, I picked up some King Arthur's All Purpose Flour at Costco and it was the only one that showed a protein content (11.7%). All of the rest showed no information on protein at all.
@@Sparky1John You are welcome, thanks! Oh - that's worrying that they don't list this 🤣
Thanks for the tips, do you think there is a difference between mixing the yeast in the water first and then mixing it with the flour?
I live in Germany and I’m wondering... where are you finding flour with 15% protein??? Have never seen anything more than 12 unless it’s Dinkel or whole grains. Great vids by the way
that video is amazing! Thank you sooooo much!!!!! When you say if you don't have time (on 8:40) - there is a hack in wich you can use 3% dry yeast and 5% sugar + warm water. So salt is still 2% or is sugar replacing salt?
Sugar is an addition. Keep the salt.
Moin Jakob. Just like Judy said. @Judy - thanks!
@@the_bread_code 👍
Dear Chef Ekbrg, may i know the temp n length of time to bake the bread please? Thank u, Rena from Malaysia
Of course. 230°C for around 30-40 minutes with steam until the core temperature is around 95°C.
@@the_bread_code Thank u so much for giving me guidance so that i can enjoy ur sourdough bread too!! Have a great day!! Rena
@@the_bread_code My oven goddess up only till 200°C. Should I keep the bread for longer?
A great tutor!
Thank you 🙏🏻
Hi 🎉🎉🎉
Thank you so so so much for this receipy.
Today i gave it a try with 50g of flour measurement and it is just perfect except one. I felt it a bit chewey that have to press a bit to tear.
I baked it for 40 min as was baking in microwave convection but cooked in conversation mode.
Could you please help to understand what mistake happened?
No kneading, love it.
Me too. I feel it makes one focused on making sure that the fermentation is going according to plan.
Great video thank you.
Glad you liked it!
Guten Tag! And thanks for the amazing tricks and tips. I have an issue, if you can help. my flour is bread flour with 12% protein so I use 60% hydration. I keep temperature at 78-80F (in oven with light on). My flour mix never reaches the windowpane, not after 15 min, not after 1.5hrs when bulk fermentation is done. I even tried kneading by mixer for 5 mins to help it but still nothing. The dough forms a nice ball but is more thick. To help gluten form, should I ferment at colder temperatures, maybe increase hydration or maybe knead more? Thanks!!
No windowpane effect at all? That's very strange. Can you try once with 55% hydration and once with 65% just to test if any of the hydration will help you? Also try letting the dough sit for 60 minutes before you add the yeast. The autolysis should help.
Thank you,
Hendrik
@@the_bread_code when I was testing my flour I tried overnight autolysis with 65% and the dough was stretchy in the morning, didn't have that gorgeous windowpane that yours has but still, I was very surprised because it was the first time that happened. So maybe my flour just needs more time? I will try this same recipe with an extended autolyse, and with a shorter autolyse too, and compare. I will also increase hydration to 65%. I think 55% will be too low, I had trouble incorporating all the flour at 60%. I will return with my experiment results! Thanks for the suggestions :)
@@troxoulioc2260 Thanks for sharing. Okay - then try 60%. That's the same that is typically used for pizza doughs. Hope it works a little better.
Thank you for sharing. Kindly verify your audio levels.
I'll bake this one, thanks
Moin Mauricio Velasquez, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
What size American bread pan do you recommend? I'm really excited to make this bread! Thank you!
Hey Chrissy, thank you! This is the one I was using: amzn.to/3m7sJkI. Take care!
Personally I would go for the 25cm pan for this 400g recipe. I found it a perfect size to get an even sized loaf.
Looking forward to the sourdough version! Also, is it just me or is the audio going in and out?
Thank you. Nope - you are correct. I foobared a little bit on the audio here haha.
Hi, just as a rough guide how long did your dough sit between pre-shaping and final shaping...thanks.
Typically around 10-25 minutes :-)
Another great recipe, Hendrick! Thank you so much. Quick question. What are the dimensions of your loaf pan?
Thanks Curtis! The loaf pan I was using has the dimensions: 30cm x 12cm x 9cm. It's this one from Kaiser - but any other brand will work as well: amzn.to/3m7sJkI. It seems they made the newer ones slightly larger, but that will be even better.
@@the_bread_code awesome! Thanks for letting me know!
@@curtiskeller6702 Did the dutch oven already arrive? :-)
In this case after baking we keep the bread colding down in the bread pan?
Remove it after the bake from the bread pan.
hey Hendrik kurze frage,du gibst im Rezept ja Bread Flour an ist das bei uns typ 812 ? bzw. welche alternative nehme ich am besten ?
Moin Obi. Gerne. Das ist leider nicht korrekt. Weiß nicht wieso das überall falsch steht 😅. Bread flour = T550 mit mehr Eiweiß. Also am Besten T550 nehmen.
@@the_bread_code supi vielen lieben danke für die Hilfe :)
A lot of sandwich bread recipes stress the "no knead" approach. Is there a disadvantage to kneading sandwich dough?
Going to try the recipe today. I could barely hear your voice....the volume kept fluctuating,
Thank you! Sorry. Technical difficulties haha. WIll have an extra careful look next time. Please let me know how it goes.
@@the_bread_code You were just adding editing clips with different levels. You could figure out a way to match the volume levels of all the clips as you put them together.
What size is your loaf tin?
Hey Sue. It is this one: www.amazon.de/-/en/Kaiser-Kings-cake-mould-cm/dp/B06W52XF44
I made this bread yesterday step by step but it didn't come right. It's very dense. I used room temperature water, should I have used warmer water?
Likely you should have fermented longer. Make sure that your dough passes the finger poke test before you bake it :-)
Doesn’t the salt kill the yeast? What kind of yeast are you using? I have a jar of fleischmann's active dry yeast that I always use. Do you have American measurements and temps? Thanks
It slows down the fermentation. But it doesn't kill the yeast. Nothing to worry! Sorry. Only grams for now :-(
Does anyone know rough timings for after the dough has been shaped and resting on the countertop? How long after until its shaped for the pan? Room temp around 20-21c
Hi nice and easy to follow video, like air your other vids, I was wondering if you have ever made a sandwich loaf in a 34x13.5 x12cm. Pullman loaf tin, if you have could you let me use your recipe as mine never comes out right. If you have not why not :p
Moin Shady. Thank you. Oh try using the non stick oil. It's really a game changer for loaf pans. Hope this answered your question.
I just started a loaf with 1/2 whole wheat and 1/2 general purpose flour. If feels dry. Can I add some water even after 40 minutes of first hand mix?
Yep. Nothing to worry. The whole wheat soaks up quite a lot of water.
Is this a sourdough loaf or baker’s yeast?
It's going to be part of series. This one is the first one, the most basic one with baker's yeast. Next video then with poolish and third one with sourdough :-). You could however follow the instructions in this video and replace the yeast directly with sourdough. That will work too 🚀. What I like about this yeast version is that it can be done in less than 2 hours if you want of course.
I'm looking everywhere for a pot like that.
Looking forward to the sourdough version as my kids find normal sourdough crust too hard.
Will be out soon. Just bake with steam all the way and it will be super soft on the outside!
Wonderful recipe Joined u
Thank you.
@@the_bread_code Hope u also support me
Enjoyed this video - have been subscribed for a long time. But.. friend.. I gotta say.. when I find a chunk of something black staring back at me from my dough - I stop and pick it out! What could it be? Maybe an errant fly speck, or some bit of carbon swept up in an air currents from the oven, or maybe an insect carcass of some sort, that's just dropped out of the sky! Doesn't matter, it doesn't belong in *my* bread! Oh, and maybe - just maybe I'd wash out my loaf pans as well, there was evidence of some black crud along the bottom seam there, and something yellow just sitting there looking pretty! Get it all clean - well scrubbed out, before you spray in any oil, much less lay your dough in there! . Looking forward to the next videos in this series, especially the sourdough version.
😂 😂 so true. Thanks. I think it must have been some thyme on the surface 😱. Hope the next video will come out soon 👍
Hi!! Thank you for your insights!!! You are my best source for bread making for sure!! Can you please explain how other ingredients affect the dough? Like milk, eggs or butter... I love brioche bread!!
Hey Marco, nothing to worry. Just make sure your dough also passes the window pane test. You might have to homogenise/knead a little longer. I did a no-knead version but it might be that you have to knead.
Alrite, some troubleshooting please? I've mixed in all the ingredients (went with the speedy version with more yeast, sugar and warm water, and used 850 wheat flour) and my mixture looks nothing like yours at 4:30. It's way more sticky and loose, and still tears (no window pane) after being left for 60 minutes. What gives?
edit:time correction
Use very strong 100% white flour (above 14% protein if possible) rather than wheat flour.
Is there a recipe I can print this recipe
What baking stone are you using?
Any baking stone works. Mine is only custom made for the oven so that it has the perfect size.
great video but the sound is very low
How are you making yeast bread with no sugar? What's feeding your yeast?
Just the flour is enough to feed the yeast 👍. To speed up the process you can add additional sugar 👍
@@the_bread_code The endresult will be the same with or without sugar, right?
I tried neapolitan pizza with yeast and no sugar, it worked fine:
ua-cam.com/video/8Q_9h6VKm9c/v-deo.html
1:40 It's the German three!
😂 😂 😂
2:23 I use Bread Flour for my Breads
Tried this twice and the dough is sticky and lumpy. First time used 260g of water (65% hydration), second time used 240g (60% hydration).
Perhaps kneading the dough is a better choice for me.
And may the gluten be with you (as always)!
😂 😂 😂 sank you
Welche Maße hat deine Form?
Moin Hermei. Die hat: 30 x 11 x 8 cm. Das ist die hier: thbrco.io/loaf-pan-regular
@@the_bread_code Danke, wollte nur wissen, ob meine Form Größer ist und ich das Rezept ein wenig anpassen muss.
🔥🔥🔥🔥
Thanks!
Black speck is a bug - extra protein
High protein bread, yep.
Why bread wrinkles after baking
It could be that you didn't bake it long enough. Try leaving it in the oven for another 10 minutes with the oven off. Keep the door slightly open.
Sorry to say this... but you have to improve your audio quality. Please normalize the different takes you make, so the volume is on a constant level.
No all good. Thanks for the feedback. Will improve this on the next video 🙏🏻
For proofing why not just let it rest on some scales and when it’s halved it’s weight then it’s doubled it’s size ? 😄
Oh - I don't think it halves its weight. Or does it? Interesting idea.
@@the_bread_code I’ve no idea I’m using helium theory 😂
Is it something wrong in the flow chart at18:03?
I am missing an arrow there 🤓. Good find!
Mouse dropping.
Hahaha. I see what you did there.
Sugar slows fermentation
interesting...no butter or sugar or egg...I need to try this
Bread doesn’t need any of those things, I hope you’ve tried this recipe by now!
I don't really get why I'd make lean sandwich bread, since it gets toasted most of the time, I'd really profit from some milk, sugar, butter, and maybe even eggs.
True that! It depends a little bit on what kind of taste you want :-). Butter + eggs sounds good.