Secrets bakeries don't tell! I only make bread like this!
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- Опубликовано: 27 сен 2024
- INGREDIENTS:
• 1.5 cups of warm milk
• 3 tablespoons of sugar
• 1 tablespoon of biological yeast
• Wheat flour
• 1 tablespoon of olive oil
• Water
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They don't tell you because they dont do it.
Lmao 😂🤣🤣🤣🤣
😂😂😂
😂😂😂😂 stop😂😂😂😂
*It's called*
CLICKBAIT😏
😂
Former professional baker/ patsry maker here. The only shops that do this consistently are bagel shops, it's a part of the processes you can't skip or replace. Most other shops, particularly high volume bakeries & restaurants use proof boxes. Which are essentially bread/ pastry humidifiers and can replace a water bath, in most cases.
I have a question, I just made french bread and it didn't come out as fluffy on the inside. I need to know how to make it fluffy and absorbent
@@rat_625use flour with more protein. Minimum like 13% 😊
I agree I owned bagel shop and we used proof for rolls and huge kettle for boil..of bagels and can use it for proofing with plastic cover over rack.. proofing is also part of bagel production
@@haralds4145 I appreciate it 🙏
@apotato6278 right, I did, I also kept in mind not to over knead as well
If you leave the dough in the boiling water for about ten minutes on each side you get dumplings. You can put fruits inside and it's even better.
Bakeries don't tell you because only bagel shops do this. That's a bagel without a hole. You forgot the salt. Without salt, the rolls will be crumbly and disintegrate when you cut them. If you knead them a little longer so the dough is smooth, they won't be lumpy. Bagels usually only need about 30 seconds to a minute in the boil. Add sugar or barley malt (my fav) to the water for a perfectly yummy crust.
Thats probably why the video cuts into a new video she realized the mistake and switched the video w the new balls of bread with salt lol
A bagel without a hole is a very good idea. Why would you want a sandwich with a big hole in the middle that stuff falls out of?
@@johntilsley9111 Well, I didn't say I objected to a bagel without a hole. I merely pointed out that what was in a video *is* a bagel without a hole. There is a reason for the hole, so without it, you have to adjust cooking accordingly. And honestly, I've made many sandwiches on bagels with a hole and the "stuff" doesn't fall out if you assemble the sandwich right.
Girl that's a lumpy hole-less bagel
🤣🤣🤣🤣 because... what?
😂😂😂😂😂🎉
With almost zero gluten development, no less.
Loose the milk, add salt, and a hole, and yes
If only
Boiled buns: 1.5 cups warm milk, 3 Tbsp sugar, 1 Tbsp yeast, stirr, add 5 cups flour, mix & knead and let rest for 1 hr. Pour olive oil, divide into 8 wedges, form 8 balls, boil in a pan of water for 3 min and turn over. Bake on a cookie sheet for 25 minutes on 350.
I’d add rosemary, garlic, and parmesan to the dough, then when in the baking dish, I’d do either an egg wash or brush melted butter on top. And top with kosher salt and a little bit of garlic powder, parmesan, and rosemary just for pretty.
They look like left over buns from prior day and you just spray water on them and reheat in oven, they should not look wrinkly when freshly baked.
Correct, only because she boiled them first.
Riiiiight!!!! It looks like stale bread.
That's what I thought
@@nimobin I CRAVE STALE BREAD HOLMES
That’s what it looks like to me.
That is so good idea to do thanks
You're absolutely right I have never once walked into a bakery and they've just randomly gave me the recipe to something. 🙃
Thank you very much for sharing your wonderful idea. Many of us will use your recipe to feed our families without all the additives. ❤
1* only use never bleached bread flour.
2* if your water is treated with chlorine then you need to let it evaporate out of your water over night.
3* Dairy is known as a conditioner it will soften your dough use water.
4* Bloom your yeast in a pree fermented portion of dough and feed it in at the beginning (counts as a liquid)
5* salt will control how the yeast growth and properly proofing of your dough is important remember there is an oven spring and if you over prof it will come out wrinkled
6*mix the dough until it "forms a window" which means when you take a small pinch of dough you can stretch it out until you can see shadows through the dough "window"
Thank you! You should maybe make a video tutorial ❤
@@eriasmara7739My thoughts, exactly. I corroborate you 💯%.
Jargon. Terminology. Sounds like a healthcare physician's visit. Is there a nurse to translate in patient's language?😂😂😂
Bakery bread isn't made like this. Some bakers have shallow pans to add steam to the oven for a certain crust type. Jaques Pepin just thriws a quarter cup of water onto the hot oven floor , that's all the moisture needed.
This IS the process that's used for bagels, however. Too bad that's not what she made.
1 1/2 cup warm Milk
3 tbsp sugar
2 tsp salt
1 tbsp yeast
5 cups flour
Oil (to grease the bowl and dough)
*Salt - not included in original recipe so adding salt is optional base on your preference *
Boil for 3 minutes on each side then bake 350F for 25 mins
Thanks
Blessings
Awesome
Thank you!
Maybe 350 degrees F not C which would be 662 degrees F
Lose the sugar it's not needed
I always added a bit of baking soda to the water ( good for soft pretzels).
What knid of salt for pretzels
My great grandparents, grandparents and my great aunt were bakers and I also helped in the bakery. We never put any dough in water period. Nor ever used olive oil straight melted lard greased the pans.
It's her own concoction because a bakery will never tell you their secrets because you can't break it down properly for your personal use and they don't trust it won't be given out or used against them
Never had a problem with 5,3/2,1 bread. 5lbs of hg flour, 3lbs of water / 2oz salt, 1oz of yeast. Mix. Proof and punch twice, proof then bake. You can decrease the water and add egg, oil, honey, etc to your liking. Volume of ingredient doesn’t matter, you work with the ratios.
I recommend if making this recipe to add baking Soda to the water
Also if you bloom the yeast mixture with the sugar (leave for 10 minutes) then dough will rise better and faster
Since the dough doesn't appear to have been given a second rise, the baked result appears dense and not light or fluffy.
As Nanna I am always "Making the buns" for gatherings (usually my Potato Buns most asked for) but I am definitely going to try this~ Namaste
I swear, she uses measurements from an alternate dimension.
Exactly. A lot of them do. She said a tbsp of yeast but definitely looked like a 1/4 cup.
Looked like a lot more than a tablespoon of yeast?
Why don't you make cooking videos using the correct measurements according to you. Then you can save your 39 subscribers and her 750 000+ subscribers from the horrors of following her recipes.
@@stephan1752wake up and choose violence, did we? This bread recipe was going great until she murdered it with her 1/2cup vag yeast.
@@stephan1752well somebody got butthurt. Why don't you stop reading comments, looking for a reason to be offended?
I missed the proofing oven from the bakery but I improvised by letting bread rise in a cold oven and an extra bowl of hot water. The hot water warms and humidifies the oven. The dough rises faster than on the counter. I have used this method for bagels and pretzels; much denser bread products.
Pretty sure whichever bakery made these went out of business and had no one to tell this long secret too
Funny!!!!😀😀😀
🇿🇦South African rock🌟🌠over here.
Gratitude to you Odetta for the time, effort and resources used to create such valuable and life changing content for us❤
Glad that my stomach isn't bubbling from watching this video which is a first. You did great ma'am 💕😂
I guess the Lord finally had mercy
@@ForbiddenFishLol!!! 😂
😂😂😂
Looks super dense.
350 25 min; 1 1/2 Cups warm milk; 3 T sugar; 1 T yeast; good stir; 5 C Flour; another stir to kneading; into ball, add good amount of olive oil to ball coating it, put plastic wrap over top of bowl to cover rest for about 1(one) hour. Cut/divide 8 parts, roll into balls. Bring pan not to deep water to boil, add dough balls to boiling water, 3 minutes on each side. Place on baking sheet, small slit on top of each, bake, Enjoy.
NO! Not 5 c flour. Maybe 3. I threw it all away it was so crumbly
Thanks so much dearest! Now i am starting on making my own homemade burger buns
I bet an egg would go nicely in it.
JUST NEEDS SOME SKUNK MEAT FOR FLAVOR, i forgot the onions and carrots.
@@KGNAHDEE-a.k.a.PeanutsnCornskunk meat? Hmm
@@twintkda GOTTA BOIL IT FUR AN HOUR, PUT IN OVEN AT 350 FOR 1/2 HOUR THEN PUT SOME 'SHAKE AND BAKE' ON IT FOR 45 AT 250 FOR 45 MINUTES. TASTE LIKE CHICKEN
@@KGNAHDEE-a.k.a.PeanutsnCorn 😃
I tried the recipe, but I had difficulties.
The internet tells me, that one cup equals 120g
Using this to convert the quantities, it would be 180ml of milk to 600g of flour.
That did not work out.
I added some more milk (and some salt)
Now I am curious to see how it turns out 😉
Update:
Turned out well, though next time I will add a bit more salt
Yay Homemade Hamburger Buns. 😂
Good recipe will definitely be trying this 😊
Thats what we call in Puerto Rico Pan de Agua. Water bread😂❤
This is also the secret to making real bagels. All other methods just turn out donut shaped bread.
That looks like fun / I really enjoy baking from scratch and it's way better for you and you know what is going into your own food .
Don't forget to add salt
May God bless this man for his goodness of heart ❣️
Oh that's how she got those giant buns for her burger "snack"
If you add sodium carbonate (easy to make from baking soda) or lye (not recommend for home bakers because it's caustic and you need to be extra careful) to the water, then boil it for about 30 seconds, you get pretzel rolls! If you want to use them as burger buns, it's best to add butter/milk/a peeled cooked potato/etc. to make them soft. I tried regular bread once for my burger buns, and everything in the burger smushed out because the bread was too chewy
Thank you for this tasty recipe
You did a very beautiful job. I always make bread at home. We all have our own methods. Any thing homeade especially bread is so much healthier than buying that terrible stuff loaded with fake ingredients. Blessings and health to your hands Super Yummy. ❤
"Let them hate. Go Off Kween." - direct quote from my cap 😂
They turned out beautiful
Bagel buns perhaps?
It's also worth noting that some yeast needs to be mixed in water first, while other yeasts should be added after the flour and water mix up a bit.
When I made donuts, we couldn't add yeast directly to water. (I was told it would kill the yeast - no idea if it's true, it's just what I was told)
Another shop I worked at had us add the yeast to water before the flour - but that was more of a clay type texture than the granulated yeast most of us are familiar with.
The granulated yeast is dried. The cheese-like cake of yeast is fresh, has a limited life span, (hard to find sadly, as I much prefer it)
Granulated dried yeast & fresh bakers yeast needs blooming in water before adding to dry ingredients.
Instant Yeast is also a dried yeast but is adding directly to the dry ingredients. If Instant Yeast is added to liquids first it will over react & have have limited life to help dough rise when the flour is added.
I’m making these tomorrow for my family they love bread 🍞 I try to stay away from it myself lol
Thank you!
Why boil like a bagel?
For those that don't know- no one really kneeds dough, but there are times that we really want it anyways.
Wow those look wonderful ❤
LOOKS LIKE IT NEEDS SOME MUSKRAT MEAT AND ONIONS IN THAT BUN
Thank you so much, I've never backed 😮 I love it ❤
Clear disposable hair caps are excellent for covering your bowl instead of cling wrap. Super inexpensive too.
U add a spoon of baking soda to the water to brown up the surface of the bread so fast while baking
Boiling water step is what they/we do with puffing up bagels but they/we add some sugar to it for later baking caramelization/coloring. I never knew this for rolls/buns. Have to try it at home.
The comments 😂this is no secret & this channel has changed voices. Where’s the fine herbs 🤣
Fine (undefined) herbs to taste. And don’t forget the green smell!!! I still think they are ashamed to admit they aren’t herbs….they are lawn clippings from the lawn mower bag.
Thanks for the recipe, looks delicious 😋
I’m going to try this with Celtic salt & Allulose (RxSugar) blood sugar friendly 😊
i was a bagel baker, all doughs were kettled berfore baking
Can I use a dairy substitute and get the same result?
May God bless us all, Amen 😇
I've only seen donuts get pree boiled before frying. Also, if u want a crust like that, just bake in an even with water in a pan at the bottom to get steam in the oven
As a one-time Head Baker I can assure you it's because we don't do it, as we have proofers that do it bigger and better.
Lil salt & u can butter wash before the oven!🤏👍 Good job!
They look hard enough to stone the crows! Rock hard Tommy! Rock hard! 😂
She's back! Super Yummy has returned with her. I can't measure anything recipes.
Will someone please buy this woman another cooking pan.. she literally cooks EVERYTHING in that frying pan.
Hahahaha. You made my day 😅😂🤣
So what?
So as a baker for 22 years. How long do you think a 40-60kg dough would take to do it your way?
Also not sure what bakery boils their bread first and bakes it?
Besides a bagel company as mentioned above.
WHAT'S YOUR GOOD AMOUNT OF OLIVE OIL? ALSO, NO SALT? SEEMS THEY'D BE BLAND BUT I'LL TRY IT. THANKS
leave them to long and you will get dumplings
Thank you for the recipe. Will definitely try 😊
yeah i can confirm bakeries don't tell you this, because no one does that ... only bagels are cooked like this.
The water trick it’s like their oven with the sprayers genius
Some bakeries have ovens that are designed to force steam into the oven while the bread bakes for the first part of the cooking to achieve the same effect. Steaming or boiling the dough to help get that nice crust is a classic technique that doesn't really qualify as a secret.
I will be trying this recipe out for sure! 😊
There's no way there was 5 cups of flour in that small bowl !!
Must of Been very small Cups 😂
@@teporaahomiro9271 😂😂
That looks good. It's hurting my diabetic feelings.
No salt? Only if you’re on a salt free diet.
Thank you for sharing God Bless 🙏❤
This is how you make bagels. Need a bit of baking soda in the water.
The secret is that's not sourdough. That's yeast rolls.
Sourdough is made of fermented flour, not yeast.
Why do you think a bakery should tell you?
Heating olive oil to 350F will hydrogenate it turning it into transfat.
I wondered why the dough balls remain small enough to cook in a frying pan. After she mixes the original ingredients except the flour together shouldnt she have waited a few minutes for the yeast to start to make bubbling before adding the flour? After creating the dough ball I think she could have done more to keep the dough ball warm. After their first rising, she cuts up the dough and creates the much smaller doughballs which she then cooks in the hot water. What’s missing is that I think the eight smaller dough balls should have a second rising for an hour. Then you could decide whether you want to steam cook them first and then bake them all in the oven. Either way I think that they would be bigger in size. 😅
if you add a little salt and poke a hole in each one it would be a pretty decent recipe for bagels but not really anything secret.
This is great and you can call it Holeess Bagel
I recommend a book called Testimony Studies on Diet and Foods
try boiling in salt water! it makes pretzel crust!!!
Thank you for the recipe 😊
There isn't any secret they don't tell you because they don't do this. Just basically, dense lumpy bagels without holes or SALT. Why even add yeast if you don't let it do anything?
Blanching dough is not a secret. Pretzels and bagels are two recipes that need that step
NY bagels are boiled before they are baked
It’s bread making, no secret. Your waterbath accelerates the proces, you can have the same outcome with a bit of patience.
Yeah anything over 110/115 F kills yeast and the only bread I’m aware of that gets boiled are bagels and they are put in hot water and malt.
They look good!
First I'm going to say that this recipe does not taste like bagels. On that note, there are a few differences I will personally make. 1: I'm definitely going to add salt. I'll try a tsp first, to see if it's enough. I've never baked bread before. So I'm experimenting. 2: I will put it in a tighter pan, I feel it's ok to pull the bread apart. Especially since, 3: I'm going to add jalapenos and cheese to each roll, then on the top of the bundle to really bake it in. I'll add a little to the inside of each roll before I boil it. Then I'll toss it across the top just before I stick it in the oven.
Nevermind, I found a better recipe with clearer instructions.
As a Pastry Cook I have some questions, first, WHAT TYPE OF FLOUR?? second WHAT DO YOU MEAN SECRET, THIS ISNT WHAT BAKERIES DO!!
she never stood next to a baker. NEVER, EVER leave the handle of a pot if boiling water hanging over the edge of a counter. you will lose square feet of skin.
They thought the bagel industry was trying to hide holeless bagels
Thank you for sharing.Try it later.😊
And it will taste like plain flower with a mild sugary touch because YOU forgot the half teaspoon of Salt. The Bakery never forgets it.. but YOU
Instead of plastic wrap use a wet towel to cover the bowl
It's like someone made a video about a Buzzfeed article
Oh my goodness!! Can't wait to do this
Reminds me of Donuts baking. They follow the same method, which is called 'Water Bath".