These tips are so helpful! I am trying them since I have not loved the sandwich bread I have been making....except for toast. Thank you for taking the time to make these videos.
I am a retired US citizen who has been living in Germany for over 15 years and baking our bread for most of that time. Like you, I use olive oil, autolyze, and a machine to knead but I also knead by hand and always pre-form whatever I am making. I do have one question, however, and that is from your video you always start with a cold oven and you use some sort of container which implies you previously preheated your love, is that correct? Okay, a second question, you hand spay a couple of times during the bake so do you spray when the oven is still cold?
My oven has a proof option. I put the bread in the oven for the last proof, which is about 45 min. The temp is 100 degrees. Then I turn the oven on to bake while the bread is in the oven. So the oven was only 100 degrees when I start preheating. I do spray a few times while the bread is proofing and a couple of times at the beginning of the baking process. Does this make sense?
How much of the flour in the recipe do you add to autolyse? What do I need to know for kneading using a Kitchenaid mixer with a hook? Can I autolyse in this mixer? Sue Becker uses extra virgin olive oil. How does this change the dough?
•3/4 of the flour. •Kitchen aid is fine and will manage a 2 loaf recipe. It won’t rise as high, but tastes great. •You can definitely autolyse in it. •I use extra virgin and it’s amazing. Makes the bread more airy
These tips are so helpful! I am trying them since I have not loved the sandwich bread I have been making....except for toast. Thank you for taking the time to make these videos.
Thank you. Please let me know if you notice a big difference. Prior to doing these steps, I didn’t enjoy it for sandwiches, but now I do. 😊
Thank you, very helpful
Thank you.I am making bread right now for my parents.Because I am fasting again.But hopefully , we shall see if I have followed directions
I am a retired US citizen who has been living in Germany for over 15 years and baking our bread for most of that time. Like you, I use olive oil, autolyze, and a machine to knead but I also knead by hand and always pre-form whatever I am making. I do have one question, however, and that is from your video you always start with a cold oven and you use some sort of container which implies you previously preheated your love, is that correct? Okay, a second question, you hand spay a couple of times during the bake so do you spray when the oven is still cold?
My oven has a proof option. I put the bread in the oven for the last proof, which is about 45 min. The temp is 100 degrees. Then I turn the oven on to bake while the bread is in the oven. So the oven was only 100 degrees when I start preheating. I do spray a few times while the bread is proofing and a couple of times at the beginning of the baking process. Does this make sense?
How much of the flour in the recipe do you add to autolyse? What do I need to know for kneading using a Kitchenaid mixer with a hook? Can I autolyse in this mixer? Sue Becker uses extra virgin olive oil. How does this change the dough?
•3/4 of the flour.
•Kitchen aid is fine and will manage a 2 loaf recipe. It won’t rise as high, but tastes great.
•You can definitely autolyse in it.
•I use extra virgin and it’s amazing. Makes the bread more airy