Why are there 184 people who gave this a down vote? This is a great video made by someone trying to t a favor to those of us who are trying to learn this art of baking. Thank you for taking the time to make and post this video.
Your silent lesson is one of the best I've seen as to how long to kneed the dough and how much flour to add. The sticky touch technique is be my guide from here on in. Thank you.
Thanks, this is one of the only videos I could find using a stand mixer to knead bread dough that really showed the closeups and details about how the dough should come together during the mixing process (watching how the dough quit sticking to the sides of the bowl and consolidated) and and how to know when it has been kneaded enough (the sticky finger test.) Also understanding the transition between the mixing paddle and dough hook and what mixer speeds were appropriate was invaluable - thanks!
I made your dough and made cheeseburger turnovers. Basically a filled bun with meat and cheese. Enclosed like a Chinese pork bun. They were excellent! I only needed more cheese in them, and they’d of been like the ones from school back in the ancient times of the 70’s and early 80’s. Thank for sharing with us. Well done!
5 - 6 1/2 cups flour 2 tbsp butter, melted 2 cups warm (105 F temp) whole milk 1/4 cup warm water (105 degrees F) 4 tsp active dry yeast 2 tbsp sugar 1 tbsp salt *Liquid temp is important to not kill the yeast* Going to try this out and get back for commenting.
Very helpful to me. I made bread rolls using my mixer and I suspect I over kneaded the dough, because the rolls were chewy and tough. I made another load and didnt knead them at all, and they turned out lovely and light. Next time I will use the mixer but won't over do it.
That was a Hell of a Ttibute...His 3 Semi and Car Hauler came to N.Charleston S.C...Every one could sign the Hauler..So many Signatures u couldn't find a spot..so I got my 8 ft ladder out and Signed it up Hi...Still Hurts My Heart...Haven't really watched it much last 20 yrs..R.I.P 3
To earn time you can add all i greduents together in the begenning with a high rate of hydratation and lower this rate at the end by adding flour even though bakers do not like to add flour yo dough
I reckon it would be better to add the salt to your flour mix it in the flour, and then add the flower to your bloomed yeast. Salt can and will kill your yeast.
Hmm. How hot and how long do I bake this bread? I have it rising in the proof oven but now what? I should have watched the video (without sound, I at first my volume knob was broke) in its entirety before enthusiastically throwing ingredients in my mixer lol.
If you put sakt water floor yeat i together in the beginning you woll not get the same result except for you are working with very hydratation rate otherwuse the mixer does not knead the dough but just turn and heat ut up thank you fir this video
Your yeast must be awesome. Usually salt deactivates the yeast, when added to early. Or, it has mine. 🙁 Didn't seem to bother yours though. Great recipe, thanks so much for sharing.
Hi I am very new at this and learned a loy from the video. Is there a way I can print this out so I can follow the recipe in terms of how much of what. A relative from Michigan visited with us and he is an accomplished bread make but on 2 trips to Florida we had problems with the bread not rising properly. In reading the information on the Fleischmann's Yeast sight I believe I've pinned down the problem. We used cold milk which slowed down the yeast from working properly. We also thought that the sea level here is considerably different between our locations. Any thoughts to help me?
@@moodysnood Don't shift to hook...keep using the paddle, and never add more or extra flour even if it looks too sticky. When it is mixing, keep scraping the dough down the bowl every couple of minutes, and you won't believe this scarping really does make a lot of difference. Try it. Gradually at one stage, the dough would pull away from the bowl.
@@moodysnood Your welcome, but please do remember safety first. So, please don't even try to scrape the dough from the sides of the bowl, when the machine is running. Always switch off first and then scrape down the bowl.
Actually the recipe does not matters only the kneading techinic matters you csn use standard recipe 500g flour 10g yeast 20 salt 350 g water ( depends onthe flour)
Did not like this bread at all, the only thing I could taste was yeast. I also had to guess the time and temperature for baking. Don’t waste your time on this one!
@@jcchannel2850 Water and flour, daily take some out of the mix and add fresh water and flour, it's a procedure that lasts a week. Once fermented you add that to the bread instead of yeast. If you'd google it you'd find enough info to keep you busy a life-time. Look it up if you want to find the exact way to do it.
Thanks for the effort, but the captions were horrible. Dark type against a dark background combined with the camera constantly moving made it very difficult to read. The ingredients and their amounts were especially hard to read. Also, this is more intermediate than basic. BASIC is flour, yeast, water and salt.
Count Drunkula to put it more succinct, the sugar speeds up the process. However, the yeast IS dependent on sugars......I assume you're referring to the yeast feeding off the natural sugars within the flour itself.
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Why are there 184 people who gave this a down vote? This is a great video made by someone trying to t a favor to those of us who are trying to learn this art of baking. Thank you for taking the time to make and post this video.
Dear because its incomplete
Your silent lesson is one of the best I've seen as to how long to kneed the dough and how much flour to add. The sticky touch technique is be my guide from here on in. Thank you.
Thanks, this is one of the only videos I could find using a stand mixer to knead bread dough that really showed the closeups and details about how the dough should come together during the mixing process (watching how the dough quit sticking to the sides of the bowl and consolidated) and and how to know when it has been kneaded enough (the sticky finger test.) Also understanding the transition between the mixing paddle and dough hook and what mixer speeds were appropriate was invaluable - thanks!
I made your dough and made cheeseburger turnovers. Basically a filled bun with meat and cheese. Enclosed like a Chinese pork bun. They were excellent! I only needed more cheese in them, and they’d of been like the ones from school back in the ancient times of the 70’s and early 80’s. Thank for sharing with us. Well done!
Love the visual part with the dough hook definitely helpful
5 - 6 1/2 cups flour
2 tbsp butter, melted
2 cups warm (105 F temp) whole milk
1/4 cup warm water (105 degrees F)
4 tsp active dry yeast
2 tbsp sugar
1 tbsp salt
*Liquid temp is important to not kill the yeast*
Going to try this out and get back for commenting.
Very helpful to me. I made bread rolls using my mixer and I suspect I over kneaded the dough, because the rolls were chewy and tough. I made another load and didnt knead them at all, and they turned out lovely and light. Next time I will use the mixer but won't over do it.
So beautifully made 👍love your creatively and effort you put in each and every video of yours. Thanks for sharing and stay connected dear friend!
Great recipe, love it
That was a Hell of a Ttibute...His 3 Semi and Car Hauler came to N.Charleston S.C...Every one could sign the Hauler..So many Signatures u couldn't find a spot..so I got my 8 ft ladder out and Signed it up Hi...Still Hurts My Heart...Haven't really watched it much last 20 yrs..R.I.P 3
Brilliant!
Thanks. Very helpful. Now I know what I'm doing wrong with the dough hook!
To earn time you can add all i greduents together in the begenning with a high rate of hydratation and lower this rate at the end by adding flour even though bakers do not like to add flour yo dough
Very helpful
That's what I do to :) the best way to knit the dough :) Bravo!!!
I reckon it would be better to add the salt to your flour mix it in the flour, and then add the flower to your bloomed yeast. Salt can and will kill your yeast.
Looks beautiful! How long is each loaf baked and at what temperature?
Thank you ❤
very practical video, thank you
Great video and recipe. I'm using a convection oven, what is the baking temperature and how long do I leave it bake for? Cheers
Actually the recipe does not matter the most important is the kneading techinic used
Used with a home mixer
Hmm. How hot and how long do I bake this bread? I have it rising in the proof oven but now what?
I should have watched the video (without sound, I at first my volume knob was broke) in its entirety before enthusiastically throwing ingredients in my mixer lol.
If you put sakt water floor yeat i together in the beginning you woll not get the same result except for you are working with very hydratation rate otherwuse the mixer does not knead the dough but just turn and heat ut up thank you fir this video
Simple and helpful. Thank you!
Do i leave this to raise again after i put in the bread pans ?
Your yeast must be awesome. Usually salt deactivates the yeast, when added to early. Or, it has mine. 🙁
Didn't seem to bother yours though. Great recipe, thanks so much for sharing.
Was this a Kitchenaid Classic or Artisan? I'm trying to decide between the two.
Love the process and steps of making the bread dough, but the first time I seen a paddle used in stead of a dough hook.., Wendy
Thanks
Hi I am very new at this and learned a loy from the video. Is there a way I can print this out so I can follow the recipe in terms of how much of what. A relative from Michigan visited with us and he is an accomplished bread make but on 2 trips to Florida we had problems with the bread not rising properly. In reading the information on the Fleischmann's Yeast sight I believe I've pinned down the problem. We used cold milk which slowed down the yeast from working properly. We also thought that the sea level here is considerably different between our locations. Any thoughts to help me?
How long did it take you to get there?
Any links to the recipe ???
Temperature and time
Hi is there sound with video? TIA
Can't read the instructions...
Why does my bread dough never stick to the dough hook. It always end up in a lump with the dough hook taking it around the bowl?
Same here. I tried the method above using the paddle then dough hook. I even added more flour.
@@moodysnood
Don't shift to hook...keep using the paddle, and never add more or extra flour even if it looks too sticky.
When it is mixing, keep scraping the dough down the bowl every couple of minutes, and you won't believe this scarping really does make a lot of difference. Try it.
Gradually at one stage, the dough would pull away from the bowl.
@@moodysnood you can watch my bread rolls recipe and the method in my channel if you want.
@@shrinevaas7964 super thanks! Will try that.
@@moodysnood Your welcome, but please do remember safety first. So, please don't even try to scrape the dough from the sides of the bowl, when the machine is running. Always switch off first and then scrape down the bowl.
Unfortunately, the black captions are nearly impossible to read. 😞
Julie Schultz would you prefer the “white” captions? Lol kidding.
Yhe fermentation does not seem good no bubles it should be a temperature problem or the quantity of yeast or salt used
no sound?
I could use a copy of the recipe to print out THANKS
Actually the recipe does not matters only the kneading techinic matters you csn use standard recipe 500g flour 10g yeast 20 salt 350 g water ( depends onthe flour)
Sorry 10g salt
What?! No baking? Piti!
Where is the sound, my sight is not good
I can't read the amounts or instructions. Really small and dark.
I followed this process and your proportions just weren’t right. Those do not yield a usable dough.
Adding milk and butter is not basic.
Can i sub a non dairy milk
Cup kiya hota hai gm keo nhi pgl
I think you need to watch this yourself,at the beginning it was all to fast,text not clear.
I take it there was no such thing as the dough hook back then
I made this one and it turned out to be fuckin shite!
Did not like this bread at all, the only thing I could taste was yeast. I also had to guess the time and temperature for baking. Don’t waste your time on this one!
Basic??? That ain't basic. Basic is water, flour, yeast and salt. And even the yeast is optional because you can make sourdough with flour.
Just couldn't resist being nasty could you. So pathetic.
How do you make sour dough with just flour.
@@jcchannel2850 Water and flour, daily take some out of the mix and add fresh water and flour, it's a procedure that lasts a week. Once fermented you add that to the bread instead of yeast. If you'd google it you'd find enough info to keep you busy a life-time. Look it up if you want to find the exact way to do it.
Thanks for the effort, but the captions were horrible. Dark type against a dark background combined with the camera constantly moving made it very difficult to read. The ingredients and their amounts were especially hard to read. Also, this is more intermediate than basic. BASIC is flour, yeast, water and salt.
Try using your pause button moron. Nasty, nasty no life people commenting here...it's disgusting.
That's it? No kneading by hand? Sick.
Stop adding sugar to the bread!
The sugar feeds the yeast
@@Mitzie365 that's a myth that needs to die. The yeast feed on the flour just fine.
Count Drunkula to put it more succinct, the sugar speeds up the process. However, the yeast IS dependent on sugars......I assume you're referring to the yeast feeding off the natural sugars within the flour itself.
1920’s Silent Movies !!! Why bother ??
Please where will I get one to buy
No sound?