1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make
Video Overview & Insights
In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required.
Thankyou, amazing
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6 or 7 times... 6 7 🧑🦯
VIDEOS YOU MIGHT ALSO LIKE:
- EASIEST ACTUALLY GOOD SOURDOUGH (NO MIXER) https://youtu.be/dtWFkODWxBg?si=hVb2QQ-AGJ76R8Ce
Interesting to come back to some of these old videos. Everything is so dark and blue and he's a bit quieter, it's like he's trying to sneak a YouTube channel under the radar while other people in the house are sleeping. The bread looks banging though.
-EASY BAGUETTE: https://youtu.be/5FR__Gt0CSo
- 5 TIPS FOR BETTER SOURDOUGH: https://youtu.be/wjPa-zizxwc
My choices.... Method 1 and 2....
The 3rd one has no bread.... it is just crust.... no.... thank you...
PS - Baguettes are over hyped.... I just buy it if there isn't any other choice...
- SEEDED SOURDOUGH: https://youtu.be/lpVIjAHpSC0
INGREDIENTS:
These all look burnt to me 👀😩
****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape!
ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle.
The part about yeast at the beginning was very bad; I use homemade levain, which is just water and flour, nothing else.
PREFERMENT (POOLISH)
150g or ROUGHLY 1 C. AP FLOUR
It's NOT burnt 🔥, it's dark brown. 😂🤣
150g or ROUGHLY 2/3C. WATER (ROOM TEMP)
1 small pinch YEAST
I am doing this bread already, and it works perfectly
- let the poolish ripen on counter 4-24 hours, preferably at least 16
DOUGH
Impressive! Do you make sour dough ?
280g or 1 1/4C.WATER (98F)
2g or 1/2 TSP YEAST
明らか出来が悪いやつでも”good”言ってくれんの優しい
ALL OF THE POOLISH
350g or 2 1/4 C. AP FLOUR
67
50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR
10g or roughly 1.5 TSP KOSHER SALT
what is the best way to prove dough in an old, cold house??
BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
Got a proper rise after watching this vid! Thanks Brian!
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.
how much plastic are you using? so useless...
**MY GEAR**
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I was gonna say something bad but noticed this is 5 yrs ago you improved a lot g
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I do not recommend this dough recipe for beginners. The hydration level is extremely high for new bakers and is not easy to manipulate. Considering the recipe uses a great deal of flour, it will ultimately end up being a waste of product to follow the weights provided. You will likely need far less water than provided here.
MEASURING CUPS/SPOONS: https://amzn.to/2EYjEee
HALF SHEET PAN + RACK: https://amzn.to/34v7CSC
That big boule bread is simply divine. I must have it too.
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Why must measurements always be by weight? Nit everyone has a kitchen counter scale. What’s wrong with cups, table spoons, and teaspoons?
#beginnerbread #easybreadrecipe #bread
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This just retired, home bread baker rookie just found a "dude-to-dude" for real recipe/video for Real Bread. Thanks. Old motto:New motto --> "Go Big or Go Home" is now "Go Big b/c I Am Home."
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I watched your video for all 3 methods. I just don’t u d’état and how method 3 rises! What makes it rise so much??? What is different?? Please explain so I can make a huge loaf like #3-thanks so much❤❤❤❤❤❤
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More User Perspectives
That amount browness s going to create a lot of acrylamide
@blocbonbon@brianlagerstrom have you made bread bowls for chili with this recipe?
Using this specific recipe how many should it make? (How many grams of fresh dough per bowl?)
He says he typically uses King Arthur AP flour, that flour contains malted barley flour in the ingredients list which i believe helps the yeast by converting startch into sugars. When i made the poolish with a different flour it barely had any rise at all after 24 hours, let alone double like his one. My point is i think this recipe is quite fussy about what flour is used so dont give up if it does not work well, just try a different flour next time or get King Arthur if your in the US. It is insanely expensive outside of the US so we have to use different flours.
@david111daviesMy first try - I used method 3. Bread was decent, but more dense / less rising (more like your method 2 bread). Which of the following factors do you think caused that?
- I used the quantities listed for the poolish, but mine ended up looking more like dried dough than the one in the video.
- I wet my hands a lot during the first kneading, and that made the dough pretty wet
- My dutch oven is thin stainless and the lid has a steam hole in it
- I didn't have any whole wheat flour. I used 100% bread flour
- Some other problem I haven't mentioned
I made with my new Dutch oven last nighy while it snowed outside in north carolina. we are not used to this cold. my tummy and my heart are warmed. thank you
@angelaoliver9482A bloke always teaches better.
Thank you Brian, great instruction?!
To make the crust crisper, at the halfway mark, give it a spray with water, then put it back in.
Why preheat to 500 but bake at 485?
@TheYanansong67😮 3:51
@MasonFlores-o6yPay attention to my comment this guy has no clue it takes 5 minutes to do this to make beautiful bread without all this shit look for another video
@clikuk3719For comparison purposes I would’ve liked to see the last loaf prepared with the same amount of dough as the others. Of course it will look bigger and better with double the amount of dough.
@valeriexoxoTo save on the enviroment and avoid clingwrap just put a large plate over the bowl. Works perfectly well and keeps it just as moist.
@meisievannancyAdd “poolish” (😖) to the list of words that make me cringe. You guys have any words that just knot your face? 🤔😅
@Mo_Ketchups“Bro bust” 😂 I say that a lot too
@MightyHexRecipe did not work for me, too wet!
@Bolsy4472Begging for a gluten free bread recipe that's actually good and not 100000 steps with obscure ingredients
@0XMissyPX0I used a kitchen scale and tried to follow the recipe exactly. While it tastes great, the loaves didn’t rise as much as I would have liked. I followed the second method (Dutch oven) but used a special cast iron “bread oven” that I’ve used many times before with good results. Any guesses why the bread didn’t rise as much as in your video? Thanks.
@franobrien675That was super cool man! Thanks for sharing it!
@EleanorKim-y4jWhat size is your dutch oven?
@olebehrmann734This recipe is rubbish. Since you’ve updated the recipe, you should take this one down.
@ProCareSeniorConsultingSo I guess we all have to buy a Dutch oven? Like everyone owns a Dutch oven. Why did you not just use your oven
@contactusece7769Estupendo video. Felicidades
@juanramonleh2388Baking it tomorrow. Poolish is on the counter
@squarefour1Dont need s starter. Proceeds to make a starter as step 1.
@PurplebassThanks!
@dbelfort1Good info
@Rjofiowathank you for this, this made me feel happier about my bread attempts so far, the crumb I think you called it? has been pretty dense and I thought that was a defect, but I'm very happy with the crustiness of them and they taste great and give me the ability to have proper rolls.
@alienatedlaborafter having this video on a list somewhere for many years, it was finally time for me to make a bread. and I wouldnt have it any other way than to use this gentlemans recipé. Like others said, it just resonated with me. Great succes! thank you!
@romerokI made the BEST bread on Thanksgiving OR 3RD ONE, for beer cheese and sandwiches, it was unbelievably good my son who buys bread for 12 dollars said mine was worth 12.00 . Mine dough was wetter than your, it's the mositest bread. My favorite i will continue to make this .
@joanjasper58Back yet again for my 5th Thanksgiving in a row making this bread in method 3. It always hits HARD. Am I a big dog yet?
@mikescerealshack320