[Music]
the guys let me show you a really simple
bread recipe which is a really trusted
way to do it it’s super simple and you
can do it easily at home yourself it’s
really good fun and I’m going to be big
enough
my beautiful bakeware range this is
going to make two nice big tins first up
we’ve got 1 kilo of strong bread flour
use your hand to make a well and then
what we’re going to do is add yeast to
some tepid water all species are 7 grams
so we’re going to add 1 sachet to 620
milliliters of tepid water so if you
leave that for about 5 minutes what
you’re going to do is activate this
dormant dried you and it will start to
bubble absolutely start to bubble so mix
it up
what you can do is add just a little
pinch of sugar to the tepid water now
what this does is feed the yeast gets it
going wakes it up it also gives you a
beautiful kind of slightly darker crust
let it just begin to fluff up and then
we’ll make the braids they have a nice
generous couple of pinches of salt to
the flour well we’re going to wait for
that yeast to activate and start kind of
bubbling at that point we’re going to
add the water to the well now you can
see I’m using my fork here and I’m just
bringing the fork in from the outside to
the inside it makes like a kind of
porridge first what we want to make is a
beautiful smooth elastic dough this
recipe is normally bang on but sometimes
playing on the weather you know the
flour can react slightly differently so
be prepared to add a little bit more
water or flour depending on how it looks
literally use the fork and feel the last
moment when you can’t use it anymore and
then we’re going to go through a process
of kneading now I can kind of tell you
there’s a specific technique but really
just move it stretch it rip it really
rub it and rub it onto the marble it
will become less sticky of course if
you’ve got little stuck with the zones
you can use a palette knife
it’s just scrape the dough off of it
every time you need it you’re kind of
making the gluten stronger and stronger
and therefore it’s going to trap and
stretch and hold in those gases that the
yeast kind of create ok guys Philip
that’s had about 10 minutes
eating now this is going to have to
proves the first proof will be to
develop flavor okay so I’m going to put
it in a bowl rub with a little bit of
oil and you can do this over about two
hours until it’s doubled in size or you
can even do it in the fridge so it’s
colder and it will prove slower but what
you’ll get is even more flavor will
develop more flavor so you choose which
way you want to do it I’m going to cover
this with some cling film so it’s kept
nice and humid and if you look over here
here’s a dough that’s had two hours
proving so let’s have a little look I’m
gonna add a little bit of flour to a
surface here and pull out this dough
I’ll split this dough in half here smash
the air out of it and then what we’re
going to do is just fill these two molds
here knead it out into a ball just put
it straight in next thing I do is get
myself a tea towel and I just put it
under a warm tab and I want to wring it
out so it’s a nice humid environment and
then I’ll simply pop this over the top
and let it prove for about an hour hour
and a half until it’s doubled in size
and then we’ll bake it so guys after an
hour you can see is doubled in size I’m
going to put it in the middle of the
oven the ovens preheated 200 Gries
Celsius which is 400 Fahrenheit 30
minutes in there 35 minutes until it
sort of sounds hollow when you tap it
and we’ll be good to go okay guys so
after 35 minutes
I took the bread out of the tin and I
wanted to hear that hollow sound and
then you know it’s fluffy and cooked
from the inside of course the top is
really nicely crisp let’s have a little
look inside beautiful look at that a
nice simple sandwich or toast made of
homemade bread turns the everyday and
the boring into something sublime
and gorgeous if you want to see more of
my gorgeous bakeware range hit the eye
up there and check it out it’s beautiful
and if you want to see a lovely recipe
for Irish soda bread made with Gennaro
Contaldo yeah he’s Italian and double
skinned he’s definitely Irish and the
details are in the information box below
you’re going to have a lovely time
cooking that’s a great recipe so until
next time guys bye
[Music]
the guys let me show you a really simple
bread recipe which is a really trusted
way to do it it’s super simple and you
can do it easily at home yourself it’s
really good fun and I’m going to be big
enough
my beautiful bakeware range this is
going to make two nice big tins first up
we’ve got 1 kilo of strong bread flour
use your hand to make a well and then
what we’re going to do is add yeast to
some tepid water all species are 7 grams
so we’re going to add 1 sachet to 620
milliliters of tepid water so if you
leave that for about 5 minutes what
you’re going to do is activate this
dormant dried you and it will start to
bubble absolutely start to bubble so mix
it up
what you can do is add just a little
pinch of sugar to the tepid water now
what this does is feed the yeast gets it
going wakes it up it also gives you a
beautiful kind of slightly darker crust
let it just begin to fluff up and then
we’ll make the braids they have a nice
generous couple of pinches of salt to
the flour well we’re going to wait for
that yeast to activate and start kind of
bubbling at that point we’re going to
add the water to the well now you can
see I’m using my fork here and I’m just
bringing the fork in from the outside to
the inside it makes like a kind of
porridge first what we want to make is a
beautiful smooth elastic dough this
recipe is normally bang on but sometimes
playing on the weather you know the
flour can react slightly differently so
be prepared to add a little bit more
water or flour depending on how it looks
literally use the fork and feel the last
moment when you can’t use it anymore and
then we’re going to go through a process
of kneading now I can kind of tell you
there’s a specific technique but really
just move it stretch it rip it really
rub it and rub it onto the marble it
will become less sticky of course if
you’ve got little stuck with the zones
you can use a palette knife
it’s just scrape the dough off of it
every time you need it you’re kind of
making the gluten stronger and stronger
and therefore it’s going to trap and
stretch and hold in those gases that the
yeast kind of create ok guys Philip
that’s had about 10 minutes
eating now this is going to have to
proves the first proof will be to
develop flavor okay so I’m going to put
it in a bowl rub with a little bit of
oil and you can do this over about two
hours until it’s doubled in size or you
can even do it in the fridge so it’s
colder and it will prove slower but what
you’ll get is even more flavor will
develop more flavor so you choose which
way you want to do it I’m going to cover
this with some cling film so it’s kept
nice and humid and if you look over here
here’s a dough that’s had two hours
proving so let’s have a little look I’m
gonna add a little bit of flour to a
surface here and pull out this dough
I’ll split this dough in half here smash
the air out of it and then what we’re
going to do is just fill these two molds
here knead it out into a ball just put
it straight in next thing I do is get
myself a tea towel and I just put it
under a warm tab and I want to wring it
out so it’s a nice humid environment and
then I’ll simply pop this over the top
and let it prove for about an hour hour
and a half until it’s doubled in size
and then we’ll bake it so guys after an
hour you can see is doubled in size I’m
going to put it in the middle of the
oven the ovens preheated 200 Gries
Celsius which is 400 Fahrenheit 30
minutes in there 35 minutes until it
sort of sounds hollow when you tap it
and we’ll be good to go okay guys so
after 35 minutes
I took the bread out of the tin and I
wanted to hear that hollow sound and
then you know it’s fluffy and cooked
from the inside of course the top is
really nicely crisp let’s have a little
look inside beautiful look at that a
nice simple sandwich or toast made of
homemade bread turns the everyday and
the boring into something sublime
and gorgeous if you want to see more of
my gorgeous bakeware range hit the eye
up there and check it out it’s beautiful
and if you want to see a lovely recipe
for Irish soda bread made with Gennaro
Contaldo yeah he’s Italian and double
skinned he’s definitely Irish and the
details are in the information box below
you’re going to have a lovely time
cooking that’s a great recipe so until
next time guys bye
[Music]
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