How To Make Sourdough Bread Masterclass

author ilovecookingireland   8 month ago
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How To Make The Worlds Tastiest Sourdough bread (Updated)

Follow this link for the UPDATED sourdough recipe enjoyed by hundreds of bakers around the world http://hobbshousebakery.co.uk/recipe/sourdough/ for all you knead to know about sourdough. Here you can also buy our 60 year old sourdough starter, bannetons and baking stones to bake sourdough. In this video Tom Herbert shows you how to make a great Sourdough loaf and how to feed the sourdough culture. A classic sourdough bread recipe makes a loaf with the perfect texture for sandwiches, toast or crispy bruschetta. Buy our 61 year old sourdough starter: https://www.hobbshousebakery.co.uk/collections/online-store/products/sourdough-starter Join our bread making forum: https://www.facebook.com/groups/SourdoughNation

How to Make Croissants at home (Easy Recipe: No machine, No knead method's application)

** Video subtitles can be set in two languages: Korean and English ** ** You can set subtitles on screen ** Bread Making Home baking How to Make croissant Danish Pastry crescent roll Easy hand kneading method Easy Recipe: No machine, No knead method's application laminated dough (B's (%) = Baker's Percentage = Bakers Percent) (Tr (g) = actual input amount = Truth Input) ------------------------------------------- Total Dough Formula: Total dough weight 363g, Dough Division: about 48g Dough Formula B's (%): 100%, Tr (g): 200g strong flour(Bread Flour) B's (%): 10%, Tr (g): 20g sugar B's (%): 2%, Tr (g): 4g salt B's (%): 3%, Tr (g): 6g skimmed milk powder B's (%): 9%, Tr (g): 18g butter B's (%): 2.5%, Tr (g): 5g instant yeast B's (%): 5%, Tr (g): 10g whole egg B's (%): 50%, Tr (g): 100g water (21℃) ------------------------------------------- roll in butter(pastry butter) B's (%): 54.5%, Tr (g): 109g roll in butter(pastry butter) (30% of the amount of Dough) ------------------------------------------- The kneading process 1. Put water in bowl and put instant yeast.    After 1 minute, mix evenly the instant yeast. 2. Evenly mix the sugar, salt, and skimmed milk powder, then dissolve in the bowl. 3. Add whole egg and mix. 4. Gently dissolve the butter into the bowl and mix. 5. After adding flour    Mix evenly until the flour is invisible (dough temperature 22℃) 6. Fold the dough several times with your hand and make it round. 7. Cover the vinyl and leave the refrigerator for 15 minutes. 8. After 15 minutes of rest, the first fold (folding)    It folds until it becomes a elastic ball shape. 9. Cover the vinyl and leave the refrigerator for 15 minutes. 10.After 15 minutes of rest, the second fold (folding)    It folds until it becomes a elastic ball shape. 11.Round in a ball shape. 12.Cover the vinyl and leave it at room temperature for 20 minutes(dough temperature 24 ℃) 13.After rest at room temperature, wrap the dough in plastic vinyl    Push in a square shape with a push rod.(Size: 18cm*18cm) 14.Rest in refrigerator for 12 hours After completion of the 12 hours refrigerated rest,    After wrapping the pastry butter with vinyl that was stored in the refrigerator    Push in a square shape with a push rod.(Size: 11cm*11cm) 16.Place the butter on the dough at a 45-degree angle. 17.After pushing the square part of the dough slightly by pushing it,    Fold the dough slightly while pulling it.    Press the overlap part of the dough.    I wrap the butter completely to prevent leakage. 18. Push the dough with a push rod. 19. Cut both sides of the dough 20. 4 Folding 1 time 21. Push the dough flat with a push rod. 22. After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator. 23. Push the dough again. 24. Cut both sides of the dough 25. 3 Folding 1 time 26. Push the dough flat with a push rod. 27. After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator. 28. Push the dough again.     (Push it until the dough thickness becomes 5mm.) 29. After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator. 30. Cut to an isosceles triangle.     Base 9cm, height 18.5cm 31. rolling the isosceles triangle.     (Croissant shape final molding) 32. final fermentation at room temperature after panning (4 hours) 33. During the final fermentation     Oven preheat(set to oven temperature 250℃) 34. Put the fermented dough into the preheated oven 35. Set the oven temperature to 200 ℃ after putting it in the oven.     Baking 15 to 18 minutes 36. Remove the croissants from the oven and cool 37. Tasting after completion Test results 1. It is possible to make croissants easily at home by applying no-kneading method (kneader is not necessary)    You do not need to use a lot of force for dough. 2. Fermentation titration: The inner surface is wide open and the volume is moderate. * Note: Always be careful when using the oven (It is very hot, so use it after wearing very thick oven gloves)

Secrets of Sourdough: Science on the SPOT

Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It's more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker Eduardo Morrell to learn more about the secret science of sourdough.

How to make French Baguettes at home

How to easily make traditional French Baguettes at home. Try my mini cheddar cheese BAGUETTES easy step by step recipe here https://www.youtube.com/watch?v=1Q0LeKpAACg MORE GREAT RECIPES PIZZAS Made easy at home https://www.youtube.com/watch?v=dthEs8bg83U CIABATTA made easy at home. https://www.youtube.com/watch?v=D9ZvlKQmm6M SANDWICH BREAD made easy at home. https://www.youtube.com/watch?v=HWpSbYV96_c DINNER ROLLS made easy at home. https://www.youtube.com/watch?v=Rosj1ZlLGlU PARMESAN CHEESE made easy at home. https://www.youtube.com/watch?v=31FtzfAoHPo OPENING A NEW PARMESAN CHEESE https://www.youtube.com/watch?v=yp9STshN3r4 MOZZARELLA CHEESE made easy at home. https://www.youtube.com/watch?v=udJPbYi8HcQ To avoid common problems some people mostly encounter with these baguattes, follow this standard advice procedure and you won't go wrong. 1. Stick to the recipe rigidly, the quantities are very important for successful results 2. Use scales for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate 3. Use proper white bread flour with at least 12% protein, check the ingredients list on the side of the flour bag, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour, plain or all purpose flour is not strong enough for making bread. 4. Check your yeast is working you can do a yeast test as shown in my sandwich bread video here https://www.youtube.com/watch?v=HWpSbYV96_c Any problems or inquiries I'm always here to help. And please let me know how you get on with the recipe. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck thanks again for watching, good luck. Music Credits "Bama Country-Country" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "If I Had a Chicken Kevin" MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Rural Stride" Josh Kirsch Media Right Productions, Youtube Audio Library https://www.youtube.com/audiolibrary/music "Rockytop" "music by audionautix.com" https://creativecommons.org/licenses/by/4.0/ "Sleepy Jack" Silent Partner, From the Youtube Audio Library https://www.youtube.com/audiolibrary/music

Making Saltwater Taffy at La King's Confectionery on the Historic Strand in Galveston, Texas

This video shows the highlights from the Taffy making process. They do things the old school way using machines from nearly 100 years ago. If you're ever in the area it's interesting to see and fun to watch.

Here is the second part our two part bread masterclass with Patrick Ryan.

Get back to basics with this amazing sourdough recipe. Patrick Ryan owner of Firehouse Bakery demonstrates how to make your starter for your sourdough. After that it is a matter of patience.

Patrick wants to introduce everyone on how to make sourdough and show you do not need to be scared of making it. This is a simple guide on understanding how to make a simple sourdough.

You can get the full recipe over on www.ilovecooking.ie under the bread section https://www.ilovecooking.ie/features/sourdough-bread-masterclass-with-patrick-ryan/

Also make sure to subscribe to Patrick's YouTube channel here https://www.youtube.com/channel/UCfAsfCqw0puaznIsQ7N-yBA

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