1 Dough 3 Loaves version 1 was a great recipe, but a lot of you had trouble with it. This update makes it even easier to achieve 3 great loaves! Thanks to MANSCAPED for sponsoring today’s video! Get 20% OFF + Free International Shipping + 2 Free Gifts with my code “BRIANL” at
FULL RECIPE & INSTRUCTIONS @ :
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DOUGH INGREDIENTS
250 grams (1c) of warm water (approx 86F/30C)
2 grams (2/3 tsp) of instant yeast
300 grams of ripe poolish (see instructions below)
12 grams (2 1/2tsp) of salt
400 grams (3 1/3c) of bread flour
50 (1/2c) grams of whole wheat flour
POOLISH INGREDIENTS:
150 grams of room temperature water
Tiny pinch of yeast (about 30-50 granules)
150 grams of bread flour
CHAPTERS:
0:00 Intro and mixing the dough
3:03 Strength building
5:05 Loaf 1, the easiest “good” loaf
6:49 Staying clean cut (ad)
7:56 Loaf 2, the easiest “better” loaf
10:32 Loaf 3, the easiest “best” loaf
#1dough3loaves #beginnerbread #breadrecipe
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Did you make v1 of this recipe? Let me know how this updated version stacks up!
Thanks to MANSCAPED for sponsoring today’s video! Get 20% OFF + Free International Shipping + 2 Free Gifts with my code “BRIANL” at https://manscaped.com/brianlagerstrom
I'm just going to try 3
Way less sticky. But my kitchen war quite cold, so the gluten strechting was a bit difficult
Very excited to try this! I have cooked the other one 3 times, and whilst I did think it was a very wet dough and was a bit of a challenge, it was truly the best bread I’ve ever made at home!
SUCCESS!!!!! Dough was way easier for me to handle. Also my poolish was WAY better than last time so I’m sure that helped.
9:10 thanks a lot for showing what happens to Dutch oven because i saved up to buy lecruset and bought it in india , very very expensive and i can't afford to ruin it . Thanks for the details
Oh man, I’ve been using the original all this time. Thanks for the update, I have several different brands of all purpose flower in my house and I was calculating the protein content of each of them and they were all 10%. I was like… I thought Bri said most all purpose flour is 11% and would work fine. No matter what I did it was too wet and sticky but most of the comments I saw raved about the video so I thought I just sucked at it. I mean, I guess I still suck at it, but at least I know now it’s more just my inexperience and need for a dryer dough 😅😅
Love your recipes and I really appreciate your approachable (likeable!) deliveries! Question: What is the rectangular stone (?) you keep on your oven rack? And why do you use it? Thanks!
Well I burned it, a lot of work just to be blackened by the scourge of a terrible oven. I'll do better this Saturday. Thanks for the help Bri-guy.
I started with your version 1.0 and struggled with the AP flour issue. Settled on bread flour and it really started working for me. I normally do two batches of he big dog version as I can fit my two Dutch ovens in my oven. I always add a teaspoon of bakers malt which makes a huge difference in the crust.
I’ve used the same recipe to do cinnamon raisin bread (flatten dough and add a bunch of cinnamon and about 1 cup of raisins then form loaf) and an olive loaf (1 cup each of halved Kalamata olives & castelvetrano olives).
The former makes amazing French toast and the latter is perfect with artichoke dip.
Thank you so much, Brian!
I made the v2, "big dog" today. It didn't come out as large as I expected it to be, but not bad! I had put my poolish in the fridge after 24 hours and took it out the next day and let it warm up to room temp. Mabye a "fresh" poolish would've been better? Haven't tasted it yet (I really want to dive in, but it's too soon!). Smells great! Looks good, too! Thank you! Brian your instructions are great, very straightforward and to the point. You also exhibit a great sense of humor and humility. I really appreciate your content, and will be making more of your breads and other recipes! Thanks again! I think this is my 7th loaf of bread, ever! Fun!
This is exactly what i did after many fails from the previous recipe. I changed the flour.
I don't know why, probably because I'm very tired, but the plop at 11:49 made me laugh more than it should have.
Advertising men's PUBIC HAIR products on a baking show is a decision 😂
Good Day the recipe is great ? for you last week made the dough in the morning did 2 fold that night left it over nigh did 2 more folds the next day ?is that okay or did it stop something?
The first time I heard bread crackle at home didnt follow exactly but it worked anyway
Kalau disini ga laku tu roti gosong.
The "big dog" bread shape and size reminds me of my grandma making about 4-5 on a Saturday morning on a pre-heated, wood fire clay and brick oven (eastern european style). She used to leave them overnight to rest and in the morning just pushed them in the oven. When she took them out she would beat them gently with a wooden stick and that crust would look and taste so good!
Using short cut….and calling it Sourdough bread??? Shame, I am non western guy but still I respect the traditional sourdough bread making…I learning without short cuts
I can’t believe how good this bread is! I watched this video many times, and finally made just the easy mode ciabatta with no steam. I could not wait more than a few minutes and the bread is still warm from the oven. It is definitely the best bread I’ve ever made. It may be the best bread I’ve ever eaten. Thank you Brian! I will be making this again.
I've been loving these videos, starting with the roman-style pizza! I've been getting deeper into cooking during the last half-year, but ultimately I still love baked breads more than anything else, and these videos are helping me discover that world too! I'd humbly suggest pouring some good balsamic vinegar in with the olive oil for dipping the ciabatta in.
Wow bread to balls sorry manscaped what a combination
Just tried this recipe. The poolish came out great. However, only adding one cup of water to almost 4 cups of flour? By the time everything was put together, the dough was hard and wouldn’t pick up any more dry flour in the bowl. I added another 1/2 cup of water, and it didn’t hardly rise at all. Are we missing something? Used pillsbury bread flour. About to put this brick in the oven and see what happens.
I've made the first version according to the recipe several times in the past to mixed results. Eventually I started to just experiment with my own recipe for the dough. I ditch the whole wheat flour and just use all purpose. I do the poolish the previous night by volume with a cup measure of flour, shaken to level, and the same cup measure filled with water. A pinch of yeast and just leave that overnight. Other than that, its blooming the yeast in warm water and a tablespoon of sugar in the stand mixer then add poolish, swish it around to mix, then add four cups of flour, a tablespoon of salt, another tablespoon of sugar, set it to mix for ten minutes. Then I come in with four tablespoons of softened butter, one at a time until they're all incorporated. I take the bowl out of the mixer, put on gloves and do the stretch and fold method to bring it together, flip it seam side down and leave it to rise for an hour. Halfway through that rise, I get the oven preheating with the dutch oven inside. When the time comes, into the dutch oven goes cornmeal, then I transfer the dough into the oven, score the top and bake it following your times. When it comes out, it smells amazing, tastes amazing and has just the nicest crunchy crust. I've no idea if anything I did made any difference, but its a pretty common bread for me to make now.
gluten free bread please
Tried this 3 times now every time my dough feels gummy for some reason
I made this "good" loaf as my first go at hand mixing and kneading bread (I've used my stand mixer for every other recipe I've done). It turned out INCREDIBLE, so I took a picture, sent it to my mom. My mom has never made bread without a bread machine, and she made a "good" loaf with success,first try!
Is this a bread baking brother of Brad Mundo?
Can I make and use a poolish with any bread recipe? Specifically, Cottage Cheese Bread?
You appeared to use equal volumes of flour and water in the poolish. 150 grams of flour is a bit over 1 cup ( 1 cup flour = 120 grams). 150 milliliters of water is a bit over 1/2 cup ( 1 cup = 240 milliliters) (1 ml H2O = 1 gram). 150 grams of water will not work with 150 grams of flour, however 150 grams of water with an equal VOLUME of flour works nicely. Has this issue been identified, or am I missing something.
Can you freeze the dough and if so at what point?
According to Math,
if cake bakes at 465℉ for 40 min,
then cake bakes at 18600℉ for 1 min
+9999999999999999999 missed calls from Meme University