G'day, food enthusiasts! Welcome back to Sam's Home Kitchen in sunny Brisbane, Australia. Today, we're diving into the wonderful world of bread-making. I'm Sam, and I can't wait to share my secret to crafting the perfect loaf.
🔍 Let's Get Precise
Before we begin, using a trusty kitchen scale is your ticket to bread perfection. For those of you who don't have one yet, I highly recommend investing in one. It's a game-changer! We're kicking things off with the magic ingredient - yeast. A mere 2 grams is all you need to get started. Fun fact: my trusty yeast has been in the freezer for over 3 years and still works like a charm.
Next, dissolve the yeast in lukewarm water, give it a quick stir, and top it up with room temperature water until you hit 300g. Then, toss in 400g of bread flour, followed by 6g of salt. The salt not only adds flavor but also works its magic on gluten formation.
🥄 Time to Mix
Now, grab your spatula and start mixing. The high hydration nature of the dough might make it a bit sticky at first, but don't worry; the spatula will keep things tidy. Mix until the flour and water are combined, and there's no dry flour left in the bowl. Quick clean-up, and we're on to our first 20-minute rest.
⏱️ The Rhubarb Method
After our break, we're diving into the dough again, using the Rhubarb Method. Imagine your hand is a dough hook, and mix in a hooking motion. This not only reduces stickiness but also builds up gluten strength, which is the dough's ability to trap air - essential for that perfect texture. About 5 minutes of mixing, and we're set for another 20-minute rest.
👐 Stretch and Fold
Time for a stretch and fold - dip your hands in water to prevent sticking, grab the dough's middle, stretch it as high as possible, and fold it. Then, repeat on the other side. This technique helps build gluten and creates that amazing structure within the dough. 20-minute rest, and we do it all over again. We'll repeat this process 4-5 times until the dough is translucent without breaking.
🍞 Shaping Perfection
Our dough is ready for shaping! Use a bench scraper and create tension on the dough's surface as you shape it into a ball. Now, it's time for the last 20-minute rest.
Once that's done, dust your workbench, gently stretch the dough into a triangular shape, fold in the sides, and roll it downwards like a burrito. Pinch the seam to make sure it stays. This process builds the gluten structure and creates a fantastic surface tension for the bread crust to form.
🥖 Score and Bake
Finally, the moment we've been waiting for - the scoring. Keep it simple with one straight score down the middle. This helps with bread rise and the formation of that signature "ear." Also, cut under each side of the crust at an angle.
Now, it's time to bake. Preheat your oven to a toasty 260 degrees Celsius, fan-forced. We need steam for maximum rise, so place a hot pan and a baking sheet filled with boiling water in the oven. Shut the door quickly to trap the humidity. After 20 minutes, remove the steam sources, drop the temperature to 200 degrees Celsius, and bake for another 20 minutes.
🌟 The Grand Reveal
After 40 minutes in the oven, it's time to unveil our masterpiece. A golden crust and a glorious opening await. Cutting the bread open, I must say, this is the closest I've come to creating a sourdough-like bread without the sourdough yeast. Check out the cost breakdown on the screen below:
400g of flour at $2/kg = $0.8
2g of yeast at $17.1/kg = $0.034
6g of salt at $2/kg = $0.012
Altogether, one loaf of artisan bread costs us a mere $0.846!
So, what are you waiting for? Get that scale out, gather your ingredients, and let's create bread magic together. Don't forget to subscribe, like, and share if you found this video helpful. Happy baking, mate!
In summary, with just a few simple ingredients and some expert tips, you can craft a delicious homemade bread that's sure to impress. So, roll up your sleeves, and let's get baking! And as always, stay tuned for more delectable recipes from Sam's Home Kitchen. Bon appétit!
0:00 intro
1:43 list of ingredients
4:24 build up gluten structure
5:49 testing the gluten strength
6:39 shaping
8:32 retarding the dough
9:12 scoring and baking
11:25 outro
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Негізгі бет Тәжірибелік нұсқаулар және стиль How to make "sourdough" with instant yeast
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