Hehehehe...you are most welcome my friend. Welcome to the NoBs family. If you have not already please subscribe it really helps me build the channel. Cheers JP
Thank you so much. I wish I was better at promoting my channel, but my social media skills are unfortunately nil. Thank you for taking the time to check my channel out and if you have any questions don't be shy to send them along. The channel still really has a family type feel which I cherish. Best regards JP
Wonderful tutorial video on how to bake a variety of breads from a basic recipe JP. Looking forward to your next video on how to bake French bread (baguettes?).
Hi Ruby Yes I agree...there is a lot of conflicting info out there. When it comes to no knead I have mixed emotions. Some of the finished products look ok to maybe even good while others can be low volume, misshapen messes in my opinion. No knead conceptually works however more often than not some additional work is required to be applied to the doughs (most often a few lazy folds) The reality is you really do need these folds to develop the gluten properly. I would recommend about 3 times (at least 2) if you really did no mixing and just brought the dough together with a spoon. The folding process builds tension which improves gas retention during your final proof. I like the concept because I am a lazy baker and opt for a mixing machine hands down over hand kneading but the technical guy in me is not sold on 'just time' for optimizing my gluten and more often than not you can see this apprehension play out when looking at some of the products produced by this method. I do have an idea though that I will try. The objective "The laziest loaf of bread" with the least amount of work. I will do this soon. Cheers JP
Your video is very good , simple but full of knowledge . Thank you so much. I’ve noticed you made your DIY proof box/shade, why it need to be black cover?
Heheheh, it didn't but all I had was some heavy duty black garbage bags kicking around that I cut to size. The idea is to male a sealed container that you can spray down with water mister to keep the humidity nice and high. My little temporary proof box works excellent....no need to cover my products at all with plastic wrap or towels. Perfect for the lazy baker like me. :)
thats golden, thank God i found finally a teacher
Hehehehe...you are most welcome my friend. Welcome to the NoBs family.
If you have not already please subscribe it really helps me build the channel.
Cheers
JP
Magnificent, At a young 84 finally learning the why; how to bake bread. It’s 0500 ,time to experiment .just love the videos. NO B.S. to the point.
Thank you so much. I wish I was better at promoting my channel, but my social media skills are unfortunately nil. Thank you for taking the time to check my channel out and if you have any questions don't be shy to send them along. The channel still really has a family type feel which I cherish.
Best regards
JP
Im subscribed, love it :)
Thank you and welcome.
JP
Very informative and complete video. Thanks a lot!
Another great video!
Thank you Barry....cheers!
Wonderful tutorial video on how to bake a variety of breads from a basic recipe JP. Looking forward to your next video on how to bake French bread (baguettes?).
Just discovered your channel and subbed.Great content👍
Thank you so much. Welcome.
please make a video about no-knead. recipes are so different across the internet. like how many folds exactly do I need lol
Hi Ruby
Yes I agree...there is a lot of conflicting info out there. When it comes to no knead I have mixed emotions. Some of the finished products look ok to maybe even good while others can be low volume, misshapen messes in my opinion. No knead conceptually works however more often than not some additional work is required to be applied to the doughs (most often a few lazy folds) The reality is you really do need these folds to develop the gluten properly. I would recommend about 3 times (at least 2) if you really did no mixing and just brought the dough together with a spoon. The folding process builds tension which improves gas retention during your final proof.
I like the concept because I am a lazy baker and opt for a mixing machine hands down over hand kneading but the technical guy in me is not sold on 'just time' for optimizing my gluten and more often than not you can see this apprehension play out when looking at some of the products produced by this method. I do have an idea though that I will try. The objective "The laziest loaf of bread" with the least amount of work. I will do this soon.
Cheers
JP
PS
I have another video that is coming out in a few days that follows up this one where I address some of what I just talked about.
Cheers
@@nobsbaking6391 great thank you so much! i am also skeptical about how easy it is. i should try adding more folds to my dough next time.
Your video is very good , simple but full of knowledge . Thank you so much.
I’ve noticed you made your DIY proof box/shade, why it need to be black cover?
Heheheh, it didn't but all I had was some heavy duty black garbage bags kicking around that I cut to size.
The idea is to male a sealed container that you can spray down with water mister to keep the humidity nice and high. My little temporary proof box works excellent....no need to cover my products at all with plastic wrap or towels. Perfect for the lazy baker like me. :)