A White Bread Masterclass
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A White Bread Masterclass

Yeah, what we’re going to do
today is, we’re going to show you how
easy bread-making can be. I suppose for a lot of us, we’ve
actually almost kind of forgotten what bread actually tastes like. So what I’m going to do is show
you how easy bread-making can be and let us get back to what we’re
calling ‘real bread.’ The great thing about this recipe,
is it’s the great all-rounder, it’s the foundation, the base from
where everything comes from. So from a very simple white dough, we can make a little foccacia,
we can make some pizza bases, some burger buns, or a very simple,
beautiful white loaf. But it’s very, very simple. We’re simply using some
strong white flour. A little bit of salt. We’re going
to be working with some fresh yeast, which I’ll
talk about in a couple of minutes. A little bit of water and some
olive oil. Five simple ingredients So long as you got a pair of hands
and an oven in which to bake it, you’re pretty much good to go. 500 grams of strong white flour. And to that, we’re adding about
10 grams of sea salt. A little bit of salt heightens the
flavour of everything else. Same applies to bread. So always mix your salt through
the flour. With this recipe, we’re going to be using
some fresh yeast. So this is fresh yeast.
I don’t know if you’ve seen it, or ever used it, but don’t get too
hung up over fresh versus dried. If I was using about 20
grams of fresh, it would be about 7 grams of dried,
which is exactly one sachet. So you will get a lot of recipes,
suggesting you must dissolve the yeast in
water with a spoonful of sugar. That’s an absolute myth. Refined sugar is too complex.
Yeast does not need it. Sugar is only added to bread
for flavour and for colour. Yeast would be perfectly fine
without it. Just crumble your yeast
straight in. So we’re using 10 grams
of fresh yeast. You’re probably looking at
about half a sachet if you were using dried yeast. So then to that, we’re going
to be using some water. To be honest, water straight out
of your cold tap is fine. Because all that’s going to happen
if it’s a little bit colder, it’s going to take
a little bit longer. The harder the yeast has to work,
the more your flavour develops and the better
the dough is for you. What’s a little bit different
about this dough we’re going to enrich it with
a little bit of olive oil. The idea of the olive oil is it
just adds a little bit of fat. It just helps give that bit of
richness into your dough. So we’re adding about 30 mls,
two tablespoons. And once you’ve got all your
ingredients together, just slowly start bringing
everything together. Once it comes together, we’re simply dumping it
straight out onto the table. So most recipes at this stage say
you have to knead your dough. Which you do,
because at the moment the gluten is formed,
but it’s quite weak. So we build up the strength of
our dough by kneading. Most recipes suggest 8-10 minutes,
most of them are lying. And it puts a lot of people off.
Basically, all we’re going to do is knead it
for about 10 seconds. You will find it a little bit
sticky, a little bit messy. But don’t worry. Everyone’s
reaction at home, is to immediately reach
for some flour. Avoid the temptation to add flour
– we do not need it. So simply…That’s it.
That’s all we’re going to do. Ten seconds of kneading,
straight back in a bowl because we’re going to leave it
for ten minutes. By letting it relax,
the gluten can relax, it start to develop
and what we’re going to do is after 10 minutes, we’re going
to come back to it. We’ll knead it for 10 seconds,
let it rest again. And we’ll do that three times. So
basically it takes 30 seconds of
your time. Straight out onto our table
once more. And again we’re going to knead it
for another 10 seconds. All I’m doing is using
the heat of my hand, pushing the dough away
and hooking it back. You can use one hand, you can use
two hands, whatever you like. Simply 10 seconds,
that’s all we’re looking for. Simply pop it back into the bowl. We’ll let the dough rest again
for another 10 minutes. And that is our dough done. Basically, we’re at the exact same
point we would be had we stood here and kneaded our
dough for 10 to 15 minutes. But by doing this, you can
continue on with your life and it takes very,
very little effort and Mother Nature is doing
all the hard work for you. So if you’re ever wondering
if you’ve kneaded it sufficiently, the dough will always tell you. There’s a thing called the
‘window-pane’ effect. The idea is we should be able
to stretch the dough until it’s virtually see-through. It should be able to sustain
its own weight, without ripping,
without tearing. You see that membrane,
you see the shadows? That’s exactly what
we’re looking for. If you find that the dough is
ripping and tearing, that’s just the dough telling you
it’s not ready yet. But we can see it’s holding
lovely, no problem whatsoever, so our
dough is good to go. Okay, a little drop of olive oil. Sunflower oil will work fine too.
Pop it straight into your bowl. This just basically stops
the dough from sticking. Also, by having a tiny bit of
olive oil, you’ll find the dough
much easier to handle. And much easier to manipulate
and you’ll find it won’t stick to your hands as
much. We’ll pop our dough into a bowl. I’m going to leave it prove,
for about an hour. Probably our biggest problem
as adults is we tend to over-think
absolutely everything and we tend to follow recipes
religiously. But because bread is affected by
variables, by the temperature of
the liquid you use, the temperature of your room,
if you find that your dough hasn’t doubled in size, don’t be
afraid to give it more time. Or if you’ve used slightly
warmer liquid, or your kitchen is quite warm
and you find that your dough is jumping up,
again, just crack on. Once we bring it back
after it’s proved, you’ll find that your dough is
doubled in size. So this dough… Now I’ve made a little bit extra
because I want to show you how versatile and
how simple this dough is. And you’re not just confined to
one type of bread with it. So what we need to do
at this stage, is we need to knock
our dough back. So by knocking it back, we simply
knock all the air from it. We stop that cycle. And then we start a new one. Because as bread proves, that’s when all the magic happens. It’s when the yeast gets to work it breaks down the natural sugars
within the dough. It produces carbon dioxide and
your dough begins to rise. So if you ever want to know a
little secret to great bread, it’s time.
You’ve gotta give it time. Because the difference
in what we do here versus the commercial process,
they’re trying to speed it up, we’re trying to slow it right
down. So with our little bit of dough, we’re going to make a simple white
loaf enriched with olive oil. We’re going to make
a little foccacia. And we’re going to make
some burger buns, perfect for the barbecue,
perfect for those sandwiches, kids going back to school,
basically a great all-rounder. If you’re not used to portioning
dough, feel free to use
a weighing scales. You’ve kind of put all the hard
work in so far, so it’s kind of nice to get them
nice and accurate. When you’re doing any little bread
rolls, little brown rolls, the idea is the dough
sits across your knuckles, so roll from here into here. The secret is,
really put pressure. Push the dough into the table. Go big. Pressure on the table. Your hand starts to come up,
a bit like a claw. Go a little bit quicker, you
should have a nice little ball. And don’t worry
if you ever roll them and you find
they’re a little bit scraggy, just give them an initial roll,
bring them all together. You can always come back
and give them a second roll that will tighten them up
that little bit more. So about 100 grams is
a perfect portion for a generous sized
burger bun at home. which works absolutely great. So now, for our foccacia.
With this one, you can afford to use
a little bit more flour, because we have to pick the whole
thing up off the table. So you all know that foccacia is
that lovely Italian flatbread. It’s characterised by all those
little dimples on top. The idea being,
as you’re shaping it, we’re simply just using the pads
of our fingers. We’re just walking our fingers
through the dough. By creating those lovely
little dimples, when we drizzle on
lots of olive oil, they’re going to act as pockets.
As the pockets collects the oil, the dough is going to soak it up
as it’s proving. But as you work the dough, you’ll
find it naturally wants to shrink. So instead of fighting with the
dough, just leave it alone. Give it 20, 30 seconds break.
It allows the gluten to relax and you’ve put in half the amount
of effort. This is kind of a good time to go
off and get your toppings and get your bits and pieces
ready. So by the time you come back,
your dough is relaxed and we continue to shape it up. {an8}While we’re letting it relax,
we’ll show you {an8}how to make
a very simple white loaf tin. You kind of start from a lovely
round base. Simply all you do,
flip it over. Taking both sides,
not ripping it just stretch it ever so slightly and fold them into the centre. Let each one overlap the last. So taking the piece
that is closet to you, you kind of fold it over. And then seal it down at the seam. Keep going in the same direction
and as you fold it over, almost tuck it back in on itself. Nice and gentle, you’re not
ripping your fingers into it. Kind of like you’re rolling up a
towel, get it really tight. A little roll up. Then we’ve a perfect little
parcel. We’ve got our little loaf tin.
A little dusting of flour. Depending on the tin you’re using,
if you’re afraid it’ll stick, you can always line it with
parchment paper. Gonna make no problem
to your dough. So you’ll see
our little seam to the bottom. It simply goes straight in
to our tin. As we come back to our foccacia, again, just walking your fingers
through the dough. Again, you’re not trying to put
your fingers through it. Just simply walking it
straight through and the dough will naturally
stretch itself out. So we’re just going to
take our tray. My trays are probably slightly
bigger than yours, but that’s all we need. Just take a nice generous drizzle
of olive oil. And you’re simply taking your
dough straight onto the tray. Again, don’t be shy. And don’t worry if the dough…
You can always reshape it once it’s actually on the tray. See all those lovely
little dimples, you can see where the oil is collecting,
that’s exactly what we want. Really, when it comes to your
toppings, your flavour combination,
anything you absolutely like. Whatever your
personal preference is. Whatever you got in the cupboard. So we’re going to take a little
bit of broccoli. And cherry tomatoes. And again, don’t be afraid to kind
of push the toppings in. And then a little bit of
red onion as well. And don’t be shy when it comes to
your toppings. Because you think you’ve got
loads, but then as the dough… Because we’re going to let it
prove again, as it proves out,
it sometimes can look a little sparse,
so be nice and generous. One last drizzle of olive oil. Really generous. And again, just forcing those
toppings in. So now we’ve got our foccacia. We’ve got our beautiful white tin
proving away. And we’ve got some perfectly
formed little burger buns. I’m going to top each one of them
with some seeds. To make them stick,
take a little damp cloth. And all you do,
into the damp cloth And straight into your seeds. So you get it beautifully… That damp cloth makes it act like
glue. Makes it stick. We’ve brought all this together
out of 1500 grams of flour. Of course you can work away with
500 grams, make one little loaf. But for the exact same
amount of effort, you could have a foccacia proving, your loaf tin growing beautifully
in its tin and some beautiful burger buns –
and what did it take? 15 seconds of kneading and a
little bit of shaping. Absolutely no reason why not to
give this a go at home. {an8}So our doughs have had
about 45 to 50 minutes. You can see our loaf tin
has grown beautifully, right to the top of the tin. When it comes to proving your
bread, only ever prove it 80%. The idea is, the last 20
will come in the oven. It’s called the ‘oven spring’. It’s
got a nice little bounce to it. No fear of it collapsing, that’s
exactly what we want. The idea is, as it hits the heat,
it’s going to jump. Again,
our foccacia is good to go. And you can see how it has
started to spread out, even though it had loads and
loads of toppings on it. You want to give it one final
drizzle of olive oil. Then we’re going to finish it
with a little bit of sea salt. We only apply it to it just before
it goes in the oven, because the idea is we don’t want
the salt to dissolve. So when you eat into it later on, it’s got that salty,
crunchy bite to it. Our little burger buns
are ready to go. Perfect size. Exactly what we want. So when it comes to
baking the breads, again, don’t be afraid to turn that oven
temperature up. You want at least 230 degrees. We all cook everything at 180.
We need that high temperature. That’s what bread wants. We want
to keep that beautiful crust. And then with our yeasted breads, one thing we’re going to really need
is some steam. A great way
to create steam at home, is when you pre-heat your oven,
get a roasting tray. Get it really red hot and you’ve
simply got some boiling water and I’m just going to pour that
straight in, which is going to release
a lovely blast of steam into my oven. So that will help my dough rise.

About Earl Carter

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100 thoughts on “A White Bread Masterclass

  1. Is it possible to do the same with sourdough instead of yeast? If yes, than what are the proportions for the same amount of the rest ingredients?

  2. That's exactly my go-to dough, I make knot buns, bread, pizza, pita bread and much more. The only thing is I live in a very dry city so first I learned to add more moisture to recipes and now I do it by feel so no matter what climate I'm in I'm good to go 🙂

  3. This is great! Could you do the same thing using a white spelt flour? Would there be any changes to the process?

  4. I made bread! I did the thing! Holy heck, things don't usually work out for me, but literally just watching this video – literally just this video – was apparently enough to give me the confidence I needed! I LOVE your instruction style, it gave me a good understanding of what I was looking for in terms that actually mean something, as opposed to finite instructions that could go wrong… I LOVED making this bread, and I can't wait to make more, and different kinds!
    <3 If I'm ever in Ireland, I wanna look your bread store up!

  5. You are a gifted teacher. I wish we lived near you and your bakery, I would love to have some of your beautiful breads!
    We are scratch bakers here in Indiana. I have always followed you instructions and now I will do the panning of my loaf breads using your method of shaping them.
    Thank so much for your light! I am very glad to watch your videos as you have made me and my wife Anna, better bakers too.

  6. FYI silly Americans like me in the US… "Strong Flour" = "Bread Flour"
    American flours and British equivalents:
    Cake and pastry flour = soft flour
    All-purpose flour = plain flour
    Bread flour = strong flour, hard flour
    Self-rising flour = self-raising flour
    Whole-wheat flour = wholemeal flour

  7. You are a genius !! I love watching your videos…my 12year old wants to try baking for the first time.. Thanks again. Please keep up the good work on these videos !! Cheers !!

  8. Really great videos. I want to make my own bread now. I have been really afraid since yeast can be so tricky to do. Love learning about the window pane effect!

  9. Would you be so kind as to make a sourdough bread using a potato water starter?

    Love your technique by the way. Really on point.

  10. great mate finally a video that is factual no bullshit  people make videos of ciabatta and do not show you the crumb because its shit

  11. I'm living in a humid tropical área. If I already did the 10 second knead and the 10 minute rest 3 times already and my dough still looks all gooey and sticks everywhere, can I add a little flour now? I decided to give this a try because the video is really well explained and I'm having this little problem already.

  12. The best tutorial for baking bread!!!!!!!!!!❤Thank you Patrick!
    I used to live in Ireland, Cork.
    I miss that place, beautiful very green, people nice, food delicious.

  13. I have been baking bread since years…but I learnt a whole new way! Tank you so much…OH, could you do with a kitchen hand … I have someone here looking for a job 🙂

  14. your tutorials are awesome! but I want to add for anyone concerned about sodium, salt is not optional. it isn't about flavor. Salt tempers the yeast, otherwise the nice smooth dough you are expecting will not happen. ever. the dough will continue to tear, never stretch.

  15. i love how dedicated he is to explain the techniques and tips to the viewers.every video he says about the windopane technique and some explainations are repeated in every video he said and i love that he is great as a teacher.

  16. Hello. I made pizza and dough. And everything went well. But when I ate a little it was bitter. I put a red onion mozzarella and tomato paste What do you think made the pizza taste a bit bitter ?? I'd love to hear from you. Thanks

  17. I just tried the knead rest method and am I ever amazed. Doing this from now on!! Thank you for sharing that tip 😄

  18. So I attempted this recipe and Im not totally sold. After the first prove, it came close to doubling b ut not all the way. I then split the dough into the portions for each recipe, and had no where near as much dough as he did. idk about this kneading method, anybody have any insight or helpful hints?

  19. I've tried 5 times in the past and all of them were failures. Except this time. This is the first loaf ive ever made successfully. Thanks!

  20. Loved this video I'm going to use it later this week ! Where can I purchase the plastic bowls you use I would like to get some. Cheers Happy New year !

  21. Is the dried yeast in the recipe dry active or instant yeast ? If it's going with tap temp water I am assuming that it's instant yeast but then again you are using tap temp with fresh yeast I always thought fresh yeast and dry active yeast need to be activated in warm water thanks Iain

  22. I suppose the awesome pyrex-dish-trick you showed us in the sourdough masterclass is working for this dough as well?

  23. Made this white loaf for the first time ever & we just can't believe how gorgeous it is !! Perfectly fluffy bread with just the right amount of crunch to the crust but it doesn't cut your mouth. There is a problem though, it is so good, we are going to have to be very strict with ourselves so that we don't devour it all in one sitting. I can't remember when I last enjoyed bread with just butter on it. Thank you Patrick. Your tutorials are so interesting & you are just so easy to listen to. Brilliant that we don't have to knead for ages, just 10-20 seconds at a time. My wife says it has taken her back to when she used to have bread like this when she was a little girl. She has told me several times about being given this bread shortly after it had been baked by Mrs.Cowan & how wonderful bread tasted then. We are now in our mid 70s & your bread has taken her back to being a little girl again.

  24. It seems that no matter what I do, how much water I do or don't use, or how much kneeding I do I can't get that 'window pane' effect. My dough seems to also be very elastic in general, and won't stretch like yours in the video. Not sure it it's just the flour or something else I'm doing wrong.

  25. Loving the bread videos. Brilliant teacher! Has inspired me to try it at home for my kids. Thank you for the wonderful tips, and great explanation.

  26. Teaching is a gift, and you most certainly have it! Clear, respectful, not patronising to us beginners, and you are so inspiring! Nice voice and presentation too 🙂 Trying this new method to me out now! Subbed.

  27. Made a foccacia with tomato and the onion, then after it was cooked added some fresh basil from the garden and drizzled some balsamic vinegar reduction I had in the fridge, was awesome 😛

  28. This bread recipe it's so Amazing!!! I've made all three types and am so hapoy. It's so much easier than any recipe I've tried before this. Made it 3 different times and perfect!! Thank you!!

  29. Why do you think that practically every other bread maker is lying to us about the kneading what have they to gain?

  30. I was just wondering if you can do the initial 1,2-2 Hour proving/fermenting in the fridge overnight, so you can take the dough out in the morning, portion it, let it prove one last time and bake some nice buns for breakfast? Just like I always do with the sourdough-bread?

  31. These videos are amazing 🙂 I am already baking the sourdough bread on a weekly basis, so I have a good starter. I suppose these can be made with the starter as well (since I am addicted now), and if so, what would be the process? Exactly the same as with the sourdough bread, I just have to add olive oil to the dough at the beginning? And pre-shape everything before refrigerating overnight? Thanks again for the high quality content!

  32. "You must dissolve the yeast in water with a spoonful of sugar. That's an absolute myth." You just blew it on the faces of most renowned chefs and food institutes. XD

  33. wow, I will try your recipe and will follow your method. fingers cross because I live in a very hot and humid country, it may affect the proofing process.

  34. I love your videos. I always learn soo much.

    Can I use sourdough for these recipes? How much sourdough can I use for 20g of fresh yeast?

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