Great video and recipe! I saw the short on this and no recipe. But then I found your channel with the recipe. I’m a home bread baker and bake all kinds of bread, no knead being my favorite. I also do the Artisan and sourdough breads. I can tell from your method you know what you’re doing with breads.
Thank you so much for your kind words and for taking the time to leave such a thoughtful comment! It’s amazing to hear from a fellow bread enthusiast-artisan and sourdough breads are such a joy to work with! I’m thrilled you found the full recipe here, and I’m so glad you enjoyed the method. No-knead breads are fantastic too-so simple yet so satisfying! If you ever have questions or want to share your own tips, I’d love to hear from you.
Geeat recipe. I've been looking for the perfect homemade bread recipe and came across this. I am a small homebaker. To make this in large quantity say up to 15 loaves, how do i multiply the recipe. Is it direct multiplication, or do I need to reduce some ingredients. Also, can I add a little vinegar to it? Will love to fet a response. Thanks
Thank you so much for watching and for your kind words!To make 15 loaves, you can multiply each ingredient by 15. However, for large batches, there are a few adjustments you might need. Flour, milk powder, sugar,and salt just multiply. For yeast-Instead of multiplying it directly (5g x 15 = 75g), you can reduce it slightly. Start with around 60-65g of yeast for the whole batch. With larger batches, the dough tends to ferment more efficiently, so less yeast is often sufficient.and liquid (milk)- Larger doughs may require small adjustments to hydration.add it gradually as you mix to ensure the dough doesn’t become too sticky or dry. Adding vinegar to bread recipe is perfectly fine and can improve your bread’s texture and shelf life. Just ensure you adjust the milk slightly and mix well for the best results. Thanks
If you omit the milk powder, you don’t necessarily need to replace it with an equivalent ingredient, Milk powder primarily enhances flavour.You can add 5-10 grams of softened unsalted butter to compensate for the fat and richness milk powder provides.or you can add cream also..
thanke you
Great video and recipe! I saw the short on this and no recipe. But then I found your channel with the recipe. I’m a home bread baker and bake all kinds of bread, no knead being my favorite. I also do the Artisan and sourdough breads. I can tell from your method you know what you’re doing with breads.
Thank you so much for your kind words and for taking the time to leave such a thoughtful comment! It’s amazing to hear from a fellow bread enthusiast-artisan and sourdough breads are such a joy to work with! I’m thrilled you found the full recipe here, and I’m so glad you enjoyed the method. No-knead breads are fantastic too-so simple yet so satisfying! If you ever have questions or want to share your own tips, I’d love to hear from you.
Your bread looks delicious 😋 I want to try your recipe thanks for sharing 👍 ❤
Thank you for sharing
Zaberdast
Beautiful 🎉!
thank you
Geeat recipe. I've been looking for the perfect homemade bread recipe and came across this. I am a small homebaker. To make this in large quantity say up to 15 loaves, how do i multiply the recipe. Is it direct multiplication, or do I need to reduce some ingredients.
Also, can I add a little vinegar to it? Will love to fet a response. Thanks
Thank you so much for watching and for your kind words!To make 15 loaves, you can multiply each ingredient by 15. However, for large batches, there are a few adjustments you might need.
Flour, milk powder, sugar,and salt just multiply.
For yeast-Instead of multiplying it directly (5g x 15 = 75g), you can reduce it slightly. Start with around 60-65g of yeast for the whole batch. With larger batches, the dough tends to ferment more efficiently, so less yeast is often sufficient.and liquid (milk)- Larger doughs may require small adjustments to hydration.add it gradually as you mix to ensure the dough doesn’t become too sticky or dry.
Adding vinegar to bread recipe is perfectly fine and can improve your bread’s texture and shelf life. Just ensure you adjust the milk slightly and mix well for the best results. Thanks
@Theapron41 thank you so much for your response. Really appreciate
If you omit the milk powder, should you add the equivalent of something else?
If you omit the milk powder, you don’t necessarily need to replace it with an equivalent ingredient, Milk powder primarily enhances flavour.You can add 5-10 grams of softened unsalted butter to compensate for the fat and richness milk powder provides.or you can add cream also..
@ - great, thanks. I thought that the ratio of dry ingredients to wet might be a concern.
If we use refined flour add gluten pdr but how much ???? replay pls
Add 1 tablespoon of gluten powder per cup (120g) of refined flour to match bread flour's protein level. Mix well before using!
@Theapron41 TYSM 🙏
The apron, could you please tell us the protin% in your flour 😊
12.8 %
@Theapron41 Thank you the Aaron. Our protin less is that make any difference?