How To Make Sourdough Bread Masterclass

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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 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: Join our bread making forum:

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 Proper Croissants Completely By Hand

This Croissant recipe is about as minimal equipment as you can get in a recipe. It's a no machine, as well as a no knead recipe. All it requires is some focus, and a little bit of patience. Oh, and a rolling pin helps too. Then you end up with beautifully flakey and buttery croissants that have a glossy crispy exterior, and a soft and rich inside. Nothing beats homemade. My Kitchen Scale: FOLLOW ME: Instagram: Facebook: Twitter: Website: --------------------------------------------------------------- Music - Vivre by Saib: --------------------------------------------------------------- Ingredients you'll need: 130g water @ 100 degrees Fahrenheit 6g active dry yeast 250g bread flour 30g granulated sugar 5g fine sea salt 25g unsalted butter, melted 1 egg yolk (about 18g) Beurrage (butter block): 138g unsalted butter (ideally high butter fat European style butter like plugra, wuthrich, etc.) Sample Schedule: Day 1: (the night before maybe like 8 or 9 p.m.): Make your dough and prepare it for it's overnight rest. Day 2: 9am-Make beurrage 9:25am - Encase butter in dough, roll and fold 10:30am - Second fold 11:30am - Roll dough out to correct size for slicing and shaping. Rest in fridge. 12:30am - Cut dough and shape croissants. Brush with egg wash and proof. 2:30P.M - Brush again with Egg wash 2:35 P.M - Bake

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Faster No Knead Bread

FULL RECIPE: !!! NOTE !!! - HOT WATER SHOULD NOT BE BOILING - ONLY UP TO 130° F. No kneading. No overnight wait. This easier, faster recipe from Jenny Jones makes an amazing bakery-style loaf with a golden crispy crust. WANT IT EVEN FASTER? I make it now in 2 HOURS: SHARE: MORE VIDEOS: ALL OF JENNY'S RECIPES: MORE ON JENNY: PINTEREST: TWITTER: INSTAGRAM: SUBSCRIBE: © Copyright 2019- Jenny Can Cook - Jenny Jones

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 under the bread section

Also make sure to subscribe to Patrick's YouTube channel here

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