@mattadlard: Bread 101! A great guide to essential techniques you can learn to improve your skills and better understand bread baking. Yeasted: 500g Strong White Bread Flour 5g Instant Dry Yeast 5g Sugar 12g Salt 350g Water 1. Mix all the ingredients together till shaggy. 2. Knead for 5m, then rest for 5m, then knead for another 5m. The dough should be smooth and elastic. 3. Proof in a lightly oiled bowl for 1h or doubled in size. 4. Shape into a log and place it into a lightly oiled 2lb loaf tin. 5. Proof until the dough just reaches the top of the tin. 6. Dust with flour and score with a razor blade. Bake at 230C for 15m, then 190C for 30m. Tangzhong: 164g Water 33g Strong White Bread Flour 467g Strong White Bread Flour 180g Water 5g Sugar 12g Salt 5g Instant Yeast 1. Mix the first flour and water (33+164) together in a pan. Whisk on a medium heat, until it forms a thick paste. About 2m. Scoop it into a bowl and cool for 10m. 2. Add this into the bowl with the remaining ingredients, then follow all the same steps as the yeasted dough. Poolish: 200g Strong White Bread Flour 200g Water 1g Instant Dry Yeast 300g Strong White Bread Flour 150g Water 0.5g Instant Yeast 5g Sugar 12g Salt 1. Mix the water & yeast together (200g + 1g), then add in the flour (200g). Mix until no dry bits remain, then cover and leave it overnight (12 hours). 2. The next day, add this into your dough with the remaining ingredients, and follow the same steps as the yeasted dough. #baking #bread #breadtok
Matt Adlard
Region: GB
Friday 30 June 2023 18:48:29 GMT
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Matt Adlard :
How many times can one person say “5 minutes”
2023-06-30 18:50:34
106
mairacozinha :
I always make sourdough.. crew myself my own levain… however it never fully make a nice ear.. what am i doing wrong?? Thankss love your tips!
2023-06-30 19:36:01
44
Rubywoo :
Is there a formula to convert a regular bread recipe to a tangzhong one?
2023-06-30 19:09:15
5
DUAL CUPPY :
Don’t u need yeast for the tanzong dough
2023-09-25 18:06:21
1
Sourdough Tips and Tricks :
Instructions unclear ive now made a poolish Tangzhong sourdough 😳
2023-07-04 20:03:58
54
Mingzybaby :
Why do you need to dust the top with flour and slash it? What happens if you don’t? 😁
2023-07-01 01:55:31
2
Mary Ennis652 :
How do you handle the yeasted bread without it gluing onto your fingers? I always need lots of flour which affects the loaf
2023-08-18 19:39:51
4
lemon_squeegee1 :
Re:poolish, the flour added to the water and yeast is part of the total amt in recipe? or in addition to the total amt in recipe?
2023-07-01 18:21:47
0
GregoDaDego :
Do not splash water in the oven like this. If that water hits that hot tempered glass you’ll shatter it!!!!
2023-07-01 01:44:09
0
appetite life :
Masterclass for free 😲🙌
2023-07-02 08:10:42
17
Michael Clarke :
Well my Saturday just got more exciting! Looking forward to trying one (or 3!)
2023-06-30 19:09:51
19
kb :
If you kneaded the first dough, you should have kneaded them all.
2023-07-01 00:38:12
0
syruskane :
Appreciate the content bread daddy
2023-07-01 09:24:37
1
Dr. Bruin :
What do you get if you combine the poolish and tangzhon?
2023-06-30 23:46:35
1
im_not_there :
we use a poolish for pizza dough, so tasty
2023-07-01 22:38:48
0
GeneralRagePanda :
Iv been having trouble with my bread staying crispy after cooking, Any tips?
2023-07-13 02:54:24
0
Xxxx :
I love your videos. Love the energy. Can watch them all day.
2023-07-12 19:52:56
1
Cantaloupe :
dont let it rise all the way top of tin. its going to spring out in the oven about 20% so prove to 80% of tin so your loaf doesnt explode like this
2023-07-02 04:38:59
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Azussane🪬 :
I love this 👌👌👌 thanks for sharing the recipe. My husband is very happy with this 😅🥰
2023-06-30 18:59:54
1
Lulllabellla :
This will be so helpful for my y10s learning about bread! Thank you
2023-06-30 19:03:15
2
sandy :
Love the details 🫶🏼
2023-06-30 18:58:23
2
elloello9 :
My kneaded dough never looks as good as these 🥺🥺
2023-07-01 05:00:11
1
MyNamesToddy :
Please help. Does the poolish ferment on the counter or in the fridge overnight?
2023-07-01 15:40:06
0
Chad Kubanoff :
Excellent video
2023-07-01 10:27:35
30
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