It’s not uncommon for bakers to have spreadsheets that embody the formulae for their recipes; this isn’t that – this is a way to take two (or more) different recipes and make a hybrid recipe from them.
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If you want a copy of the spreadsheet I used in this video, you can find it here: (including a couple of spare columns and rows for you to just slot in your own stuff.
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What has the BEST chance of working is to actually develop a sense of why you're doing what you're doing in the recipe. If you know what kind of wetness works for what kind of strength of the gluten of your dough, it really doesn't matter what you're working with, you'll feel whether the dough needs more of one type of flour or another, more water, etc. It's REALLY worth it. You end up not needing any measurements.
Can man live on bread alone?
Hi there, greetings from blondebear!
I’ve just learned of the existence of CRUMPET BREAD 🍞 please please PLEASE try to make one, I’m begging you 😭😂❤
Yep this is how Bakers work. Their entire recipes are just ratios of ingredients to ingredients. Flour:butter/oil:yeast:water etc as a percentage of the whole loaf
Liked it just from the title
Toast tax, bake more than one loaf, one for you and one for your beautiful little pup!❤
Am i the only one that loves his puns? Hiw dad jokes are the best
I have started baking breads again after the oven in my previous flat was a singular catastrophe with hotspots unable to keep a temperature. I'll definitely adopt this idea of a breadsheet
Do you have videos on sourdough? I was given a starter and want to give it a go. Yours is exactly the kind of guidance I'm looking for.
Hello Mr shrimp. Just an idea why no make an interesting menu only using foodstuffs you can buy loose and unpackaged. A shrink wrapped cucumber no. A loose lemon or loose carrots yes. Most supermarkets do fresh bread, also loose so this would be a yes. I'll leave the rules to you if you're interested but the idea would be to make a starter, a main and a dessert with no packages or litter of any kind only using one supermarket. Could be good?
Bread min/maxing has been unlocked.
Love a good breadsheet. I use a very similar spreadsheet when I plan to make batches of different cookies at the same time to know how much of each ingredients I need, then there's a column for how much I have in the pantry, and finally a column for how much I need to buy.
Did you ever narrate for audio books? You sound exactly like the narrator of Animal Farm.
i wonder if there's a way to make sense of a bread with negative weights of some recipes. that way you could have a bigger space to explore than just in-betweeens. with the current input recipes there's probably not much point, since i think you'll always end up with a negative amount of some ingredient, which is … impractical.
Bread👍🏻🗿
Gotta love some bread math.
On a different note – I was surprised that you used rye flour in your recipe, as rye bread is a very common thing in Finland. Heck, our specialty in McDonald's' is a burger with rye buns. Glad to see that other countries than Finland has access to it.
makes me delighted to see you get into bread baking content just after I'm getting into the hobby 🙂 I already have some bread doing its first rise today!
Steamed metal seeds ?
Ah yes, the breadsheet
7:27 that oven door was… Surprising and probably really nice to use.
The only real crime being committed here is you liking rye bread.
Brilliant!
I found with soda bread which uses milk (tend to make it when I have some off milk) using whole milk rather than semi skimmed gives a softer bread that stays edible a bit longer presumably because of the higher fat content.
I use a plastic sink tub to cover the loaf which I pre-spray the inside of with a fine mist. Pre-shaped loafs tend to not sink so readily when scored. I think it's to do with cross tension. It's so disappointing when loaves/rolls sink I often don't risk it either. Scoring in at an angle can help prevent sinking.
We need a similar system to help decide which toppings best suit different breads – butter, margerine, marmite, honey and so on. I'm not sure what we could call that though…
Next up: how much sawdust can you put in bread before you can tell.
(See: how much sawdust can you put in a rice crispy)
What brand is that oven!? I need the door that tucks out of the way in my life.
A bunch of cross reference breadsheets is a dataloaf?
Very nice😊
Do you have a raised oat flour recipe.
I'm gluten free and really hate gf bread.
I'd love to see your results
the end with the "cheating your kids to eat wholemeal bread reminds my of that rice crispy science exhibit: How much sawdust can you put in a rice crispy before people notice 🙂
This is one of the most German videos ever from you; solving a problem, overengineering a process, BREAD, and mixing different breadtypes is what makes bread one of the best food in my opinion…
it might help to normalize the receipes by using bakers percentages of each recipe that way each loaf does come out the same size but with the correct proportions