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Babette's Bread
Канада
Добавлен 10 янв 2019
Old-Fashioned Cottage Loaf with Spelt
The first recipe in "Babette’s Bread" and the first recipe in the "Bake The Book With Me" Series 💛
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Ingredients:
415g spelt or whole-wheat flour
85g white bread or all-purpose flour
12g salt
7g instant yeast
285g water (or more/less according to absorbency of flour)
45g good-quality honey
40g melted butter
____
Ingredients:
415g spelt or whole-wheat flour
85g white bread or all-purpose flour
12g salt
7g instant yeast
285g water (or more/less according to absorbency of flour)
45g good-quality honey
40g melted butter
Просмотров: 200
Видео
What is Bread flour? High protein flour? Strong flour?
Просмотров 1022 месяца назад
The "Bake The Book With Me" RUclips Series is about to start!!! But you need the right flour to bake along with me! Have a listen and grab a bag or two of flour! Looking forward to baking with you soon 💛 Music credit: Music: Acoustic Guitar 1 Musician: music by audionautix.com License: creativecommons.org/licenses/by/4.0/legalcode
Introducing the "Bake The Book With Me" YouTube Series 💛
Просмотров 2243 месяца назад
Join me as I bake my way through my debut Cookbook 💛 beacons.ai/babettesbread The black sesame seeds sprinkled over the top of these soft and fluffy dinner rolls add a touch of magic! You will find the recipe and full instructions on page 198 of the book 💛 Stay tuned for more 🤗 🎶 Credit: Music: Night in Venice Musician: Kevin MacLeod URL: filmmusic.io/song/5763-night-in-venice License: creative...
DAY 7 Sourdough Starter Tutorial
Просмотров 1,1 тыс.3 года назад
And it is Day 7 of the Sourdough Starter Tutorial and we are baking our very first loaf of Sourdough with the new starters!! If your starters are still taking their time and are not quite ready to bake with yet - don't worry - keep feeding and monitoring and you will be able to bake along with this video in no time! To bake along with me, you will need: 500g of bread or AP flour ( I used 450g A...
DAY 6 Sourdough Starter Tutorial
Просмотров 4113 года назад
Welcome to DAY 6 of the Sourdough Starter Series. If your starters are bubbly and are rising and falling predictably, we can mix a bread dough tomorrow!! :-) If your starters need a little extra time and TLC, that's totally normal and you just need to be patient for a little while longer! It will all fall into place before you know it! Keep going and have fun!!
DAY 5 Sourdough Starter Tutorial
Просмотров 3303 года назад
Hello again and welcome to Day 5 of the Sourdough Starter Series :) If your starter is not yet quite as active as the one in the video - don't panic! Continue to feed your starter every 12 hours. Make sure to observe your starter's reaction to the feedings and monitor how quickly/slowly it rises, when it reaches peak ripeness and when it starts to fall again. These are very important characteri...
Pizza Dough - with Sourdough discard :)
Просмотров 7 тыс.3 года назад
Here's a quick pizza dough recipe for you guys. It uses up some of the sourdough discard that you have been storing in your fridge. Enjoy! :)
DAY 4 - Sourdough Starter Tutorial
Просмотров 6573 года назад
Welcome to Day 4! Your starters may be getting hungry between feedings and may need to be fed more often! Are you getting to know your starters? What are you observing?
Day 3 Sourdough Starter Tutorial
Просмотров 3353 года назад
This is day 3 of the Sourdough Starter Series. Make sure to watch the previous two videos before moving on to this one! NOTE: If you did not feed your starter yesterday - feed it now. (50g flour and 50g lukewarm water) If you fed your starter yesterday, it is time to remove half and feed the remaining half of the starter (50g flour and 50g lukewarm water). The discard goes into a new jar and th...
Day 2 - Sourdough Starter Tutorial
Просмотров 3953 года назад
This video is the 2nd video in the Sourdough Starter Series. If you missed the first video, please start on Day 1, before moving on to the instructions in this video. I hope you are already noticing some bubbles in your newbie starters! If not - be patient :) It is worth the wait! Enjoy! :)
DAY 1 - Sourdough Starter Tutorial
Просмотров 6063 года назад
Hi! Welcome to day one of the Sourdough starter journey! To follow along, you will need: - 50g good quality flour (AP; white bread flour; whole meal, or rye flour) - 1 teaspoon of honey (optional) - 50g lukewarm water - a small kitchen scale - a rubber spatula or wooden spoon - a clean glass jar with lid - an elastic band or whiteboard marker - a notebook and a timer/watch Instructions: 1) Meas...
Vollkornbrot
Просмотров 9373 года назад
Slicing into this traditional rye bread 72 hours after it was baked - as recommended by Jeffrey Hamelman. What a beautifully fragrant and nutty loaf! Thin slices recommended :) More about the loaf: 100% Dark Rye Wholegrains Sunflower Seeds Sourdough Recipe by: Jeffrey Hamelman (Bread) Music: "Feeling Fine" (Uncleboris)
Easy Cinnamon Buns
Просмотров 3113 года назад
Hi everyone! Here's a quick and easy recipe for super soft and airy cinnamon buns. Ingredients: 550g / 1.21 lbs - All purpose flour or Bread flour 2tsp - Salt 8-10g / 0.28-0.35 oz - Instant yeast 4 Tbsp - Sugar 1tsp - Vanilla essence 2 - Eggs 4 Tbsp - Sunflower oil Filling: 2 Tbsp - melted butter 2 Tbsp - Sugar 1tsp - Cinnamon Icing: 6 Tbsp - Icing sugar 2 Tbsp - Milk Baking temperature: 200 °C...
Cold fermented Focaccia
Просмотров 2,7 тыс.3 года назад
If you have been looking for a simple and wonderfully delicious Focaccia recipe - this one is for you! You can prepare the dough before you go to bed in the evening and allow it to rest in the fridge overnight. Remove it from the fridge in the morning and allow it to rest at room temperature for 2-3 hours before shaping the Focaccia. Ingredients: 1000g / 2,2 lb. AP flour or bread flour 800g / 1...
Bake your first loaf of bread with Babette!!
Просмотров 8423 года назад
Bake your first loaf of bread with Babette!!
I’m an obsessed learning baker and have a bit of confusion. Your recipe states 800g if water yet in your breakdown of hydration you mentioned 750g or 75%. I’m going to try 500g of King Arthur ap flour, 400g water, 10g salt, 2g instant yeast. So I’m a freak about knowing if my yeast is valid so I put 2g instant yeast in my water, with the half the sugar to activate my yeast. Once active I pour in my flour? Any other tips if I follow your video?
Hi there! Thank you for your message :) In this recipe and video, I used 80% hydration - so 800g water to 1000g flour. The 75% hydration was an example of how hydration percentages (%) work... so if you choose to use 750g of water to 1000g flour, it would be 75% hydration. As I mentioned in the video, the hydration % will depend on the flour you are using and the country you are baking in :) flour strength and hydration will always vary/change depending on where in the world you are and what flour you are baking with! If in doubt, start with a lower hydration % and adjust as necessary. I hope that helps! Happy baking!
Hello, if I half the recipe, does this sound ok?
Hi there! If you doubt your instant yeast, rather use 3g instead of 2g. Also, instant yeast does not need to be activated with sugar and water. But if that is the method you prefer, you can do it that way. I hope that answers your question 😊 Happy baking!!
Hello from (also) Canada! I am very new to bread baking and tried this recipe a couple times without success. The problem seems to be that the dough did not rise overnight in the fridge. It also looks much wetter and less appetizing than in the video. First time I thought maybe the yeast was old, but the same happened with new yeast. Any tips? I’m thinking maybe the top shelf of fridge is colder and I should try placing the bowl lower…? Or just leave the dough even longer until it doubles in size. Thank you!
@alexchattwood8823 Hi Alex! Thank you for reaching out! What flour are you currently using? Not all flour has the same aborbency capacity. It may be necessary to reduce your hydration a little. Does the dough have the same consistency after mixing as the dough in the video? Or is it more wet? You are welcome to email me at babettesbread@gmail.com and we can troubleshoot. Would love to help you get it right. B
I made your bread today, including the rolls - pur genius. I do have a couple of questions 1. The dough goes into a cold pot! That's a first for me, as in the past I preheated them . Worked great though and no burns. 2. After cooling down the crust developed small cracks. Is this normal or do I need to change something? The bread tasted amazing!
@imm6522 Hello! Thank you for your message 😊 I am glad you enjoyed the bread! Regarding your questions: 1) I only preheat the pot if I am baking in a cast iron vessel. Enamel roasters do not need to be preheated. 2) that is absolutely normal and adds beautiful character. But if you want to minimise the cracking, you could wrap the hot bread in a clean kitchen towel as soon as it comes out of the oven... or bake at a lower temperature... eg. 380-400F. I hope that helps 😎
Thank you for that. I loved making the bread without fear of burning🙏 I'm good with the crackling. Good to know I did nothing wrong. We will make this recipe going forward and I'm looking at purchasing your book.
@imm6522 Wonderful! Thank you so much! The Book is available everywhere books are sold in Canada and the US. It is also available on Amazon. If you are based somewhere else, let me know and I can try and find out the best way to get the book to you 💛 Happy baking!
What are the tools needed to get started in sourdough making please
@marieaallwood9761 Thank you for reaching out! You will find my favourite bread baking tools listed in my new Book "Babette's Bread" (available from most online retailers in the US and Canada as well as everywhere books are sold). Some of my favourite tools are also listed in this article: www.babettesbread.com/post/my-favourite-bread-baking-tools Let me know if you have any questions 💛
But to start, you simply need a small kitchen scale, a clean glass jar (with lid), good quality flour, water, and a spatula. It is useful to have an elastic band or two on hand too.
Lovely video. Can’t wait to bake the book with you ! 😃
@@katharina_alexandra Thanks so much 💛
I’m in the US and having trouble understanding the measurements with your accent (which is lovely) but the numbers are not clear 30 grams of olive oil or 15? Same with the water & flour. Is it possible to put the recipe ingredients and measure in the notes here?
Hi Shellie 😊 thank you for your comment and request. Please find the measurements as follows: 650g AP flour 30g olive oil 15g salt 100g Sourdough discard 500g/500ml lukewarm water (Note: you might not need all the water. Only use as much as the dough can comfortably take. The amount of water will vary from one brand of flour to the next and will also depend on seasonal and weather changes.) I hope this helps. Happy baking always 💛
Thank you so much! I turned on the cc and watched again and used those measurements it was accurate . I searched so many recipes for pizza dough made with discard and (no yeast) I made this for dinner last night and it was great! Thank you for responding so quickly!
@@shelliebeans5524 Wonderful! You are very welcome 💛
ok but you bake next day or same day? you could show is to the end
Hi! Thank you for reaching out. You can use the dough the same day - after about 4 or 5 hours of bulk fermentation. Alternatively, you can place the dough in the fridge after about 3 hours at room temperature and then shape and bake the next day. If placing the dough in the fridge overnight, it helps to let it rest at room temperature before shaping into pizzas. Cold dough will be much harder to shape. Happy baking 😊
❤ love it. I wish you well. And I wish more people will get back into this wonderful heritage! 5 more days for me to go 😅
Thank you! Let me know how the starter is progressing 😎
This tutorial is absolutely such an important one. As a community the value hereof is invaluable in a society where this craft is missing, where all is seeking a route back to our roots. Modern food processes, including mass-produced bread is an integral part of our ailments. Thank you Babette for sharing this with the world. The value hereof will climb in the near future.
Thank you so much for your feedback, Gerrit! So glad you are finding the Tutorial useful 😊 I hope your starter is developing nicely!
Hello from Kyoto,Japan. Thank you for your recipe. I was looking for recipe for focaccia, and I think yours is the perfect for me. Do you mind telling me the size of the pan? Thank you.
Thank you! Glad you like the recipe 😊 It is a 2/3 sheet pan. You can also split the dough between two 1/2 sheet pans, which will yield two focaccias which will be slightly higher/thicker than the focaccia I made in this video. Hope that helps! Happy baking 😊
@@BabettesBread Thank you for your reply. Arigatoh. Does 2/3 sheet pan mean 40.64 cm x 55.88cm? Thank you in advance.
@@japangourmet4354 Yes, that's roughly the same size. This pan's exact measurements are: 41cm by 57cm
@@BabettesBread Thank you very much.
That looks great and very easy - but a question about ‘overnight’? Does that mean making the dough at 10pm and working with it at 8am, or what is the minimum amount of time for good cold fermentation? Thanks!
Thank you for your question! You can leave the dough in the fridge for 12 - 24 hours. Then allow to rest at room temperature for 2 -3 hours before shaping... Happy baking!
@@BabettesBread thank you very much!
Hi from Australia I have just mixed up your recipe and will let it rest and then will follow your recommendations to complete the process, will let you know how it finishes up, Cheers Wayne
Hello! Happy baking and do let me know how it turned out 😊
@@BabettesBread hi again add made up a batch yesterday followed your recipe but I think our flour available locally doesn’t need quite as much water as your recipe but will make another batch later in the week and drop a bit of water to see if it is more manageable , thank you Wayne
Absolutely loving your content. I’d like to know what to do with the discarded starter. Can I create another starter from it, or do I just throw it away?
Hi Shereen :) Thank you for your feedback! So glad you are enjoying the content! You can use the discard for all sorts of delicious bakes - pizza bases, pasta, crackers, tortillas etc. You are welcome to reach out via e-mail and I will send you some discard recipes :) babettesbread@gmail.com
Thank you for this video! I love your kitchen! 😊
Thank you! I hope you try the recipe <3 Happy baking! <3
Really ... that two roll deal is perfect and so was your vid. Going forward, I will see my bowl of dough as it's own living entity. How wise you are - and thank you! :)
Thank you! So glad you found the video useful :) Happy baking always! :)
Good to see you doing your thing Babette, I'm definitely going to make these amazing loaves...the weather permits❤
Thanks so much! Hope you are well! Happy baking :)
Thanks for the help
You are most welcome!
Hi
Looks lovely thx Going to give it a go..
Enjoy :)
If I upkeep my sour dough starter with rye flour, when I eventually make bread can I still use that starter to make white sour dough bread (with white flour)? Or can I only use it when making rye bread?
Hi Alex :) Yes - you are able to use a rye starter to bake white bread. I will also do a post in the future about using different types of flour in your sourdough feedings... I hope that helps :)
Looks wonderful will try this recipe this weekend what temperature oven please
Hi Lois, that's great! I hope you enjoy baking (and eating) them! Baking temp is about 190 - 200 degrees Celsius :) I have left instructions in the video description too.
@@BabettesBread Many thanks for your prompt response! Keep well & stay safe!
Thoroughly enjoyed watching you do your thing Babette! For a first you're an absolute natural!
Thanks Jim :) That means a lot!
LOVE the 2 roll idea! Will definitely be doing it every time I bake now. Thank you. 😀
That's awesome! Enjoy! :)
Well done, really nice to see Babette
Thank you :)