Whether bread will bake up beautifully is largely determined before the loaf hits the oven. We’re here to get your dough game in tip-top shape.
The recipe in this video is the Pain de Campagne from our Bread Illustrated book!
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So helpful with great step-by-step instructions. I was hoping there would be explanation about yeast and the different uses for regular and rapid rise yeast.
Just stumbled on this – can’t find the measurements needed and how much do yog use for the first resting process?
Where do I find the recipe that was used for the sponge? It sounds very interesting. I'm a member of ATK/Cook's.
Very helpful.thank you
Why would slowing down the fermentation process add more flavor? I thought it was the process of fermentation that created alcohols and acids that give the flavor
It would be great if you could do some episodes of high-altitude baking for us poor souls who live in the mountains.
What is the science behind what makes Japanese style milk bread so different from artisan or sour dough breads that would be more typical of the techniques shown in this video?
I dont know much about bread making. Seems like such a significant amount of flour ends up incorporated into the dough from the several sessions of handling it and kneading it. If you added it from the beginning (at least some) would it help not be as sticky and therefore need less for the kneading and shaping? All very interesting
“Think of cinnamon buns… I think of cinnamon buns all the time.” Love you!
Thank you! This is like learning to make bread from a neighbor or family member that is a professional. No stress, none of the "animation" that we get with some of the videos made in the studio. i appreciate you!
Bridget is the best.
I’ve wondered if making no knead bread that rises in the refrigerator for 1-2 days would give me the healthy benefits of sourdough?
Thanks for inviting us into your kitchen. 🍞🌸
What is your winning loaf pan for baking an item such as banana nut bread?
Thank you 🙏
Kneading dough is no longer therapeutic for me because I have such nerve damage in my hands and constant pain that I just can't do it but I didn't want to give up making homemade bread.
I just purchased 10 lb of bread flour. Man last year at this time I couldn't get any flour made out of anything! I have a bread maker and I make it to dough and then I bake it in the oven.
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Good info. Show the bread next time at the end of the video?
I wonder if sourdough might be better for diabetics. If the yeast is eating the carbs.
Thank you, this is going into my files!!!! Love all your clips!!!!
5:09 "Acids are great to develop a stronger gluten network"?! In other places I have read acids weaken the gluten network, that's why over-fermented sourdough doesn't maintain a shape. Please clarify, thanks!
I wonder if they would ever consider doing a gf bread recipe? They love their gluten so much.
That girl uses a lot of flour lol