FYI: Back when I did this video, it was also the first time I had ever tried to bake a loaf of bread from scratch, so there are some mistakes I made that you can learn from. I didn't kneed the dough enough, so it wasn't going to rise as much as I would have liked so the bread in turn isn't as fluffy as it could be. It tasted fine, but it was dense. In the baking portion of the video I had the temperature a bit too high, so although I had a nice cruchy crust, I overheated the bread and it ended up a little bit doughey. I also forgot to mention to use some nonstick spray on the bowls for the extra doughs before you drop them in there.. otherwise they will stick in the fridge. Either that, or you just wrap them in plastic wrap. Sorry about all that.... Gotta start somewhere I suppose. I got better at it, I promise! haha.
Learning to make bread is an exciting prospect. I was a bad baker 50 years ago, but I really wanted to learn, so now I am a good baker and still learning I might add. The finer details all come with experience.
@jamesvoigt7275 yeah.. I've always felt like bakers were the smartest of all cooks... It takes a bit of precision to get things to come out right.... We can wing it more with regular dishes.
Thanks! I under proofed that pretty bad though, so it ended up way too dense. That was the first loaf I had ever baked back then though, so I guess it was a decent effort, considering. Haha
You can always add a little allulose or monkfruit to the mix... Also, when you get to the crisping stage, you cna maybe brush a little honey on the outside. That might work really good.
I have the 6.5qt Smartlid - but no PROOF setting 😑 They don't offer specs, and they don't offer a manual setting in place of the proofing mode either 😐 Yogurt should be 100ºF - 120ºF, that seems as if that is too hot to proof. I am considering taking my FMF* bread dough and adding it in using the yogurt setting but turn it off after about 30 min. and leave it closed for an additional 30 min. We'll see how it turns out.
They've made a bunch of different versions that have all sort of different features. I think you're right on the temp. You'd want to proof that it what's considered around a warm house. So like around 85ish degrees or so at the most? What you could do is set your oven to the lowest temperture and let it warm up, then shut it off, let it cool a little and then throw the dough in there to proof. That might work. You can also do that with the Pressure cooker by just heating it up on slow cook, and then shutting it down and using that residual heat for the proof? Sounds good on paper, anyway. haha
I tried and it was AMAZING. Only thing that worries me a bit, when the bread was ready all the water at the bottom of the pot was completely gone. Not sure if it's a bad thing for the multi cooker.
on the steam and crisp mode, it shouln't hurt it, but it won't steam anymore without the water, so you can check it and just add a tiny bit more. If you were pressure cooking, you'd wanna make sure you don't run out of water in there or you could have some issues. The foodi machines can sense if there isn't enough and shut down though, but I wouldn't rely on that exclusively.
It's intentional. The steam helps the loaf to rise initially (because it stops a crust forming), then when the water has all gone the loaf bakes and you get the brown crispy crust.
I didn't proof it long enough, so it was too dense.. Should have reshot that part of the video, honestly... And I'm a horrible baker so there's that... Lol
Although I am just a video viewer here, I am also a bread baker of more than 50 years experience. I don't know whether the bread was underbaked or not (I bake my white loaves to 190 to 200 degrees [by thermometer] and whole grain loaves to at least 200), but I do know that if you cut a warm loaf as shown, it will be gummy inside. Let it cool completely, and you will have an accurate look.
@jamesvoigt7275 yeah.. Back then that was the first loaf I'd ever baked myself, and I got way to antsy to record and edit, and didn't let it sit long enough. I don't think I proofed it enough either... Thanks for the info! Always trying to learn.
Does the kitchen aid not have a dough hook? I use a dough hook on my kenwood mixer, a paddle is more just for mixing. That way the machine does the kneading for you and you will only have to give it a couple minute knead by hand.
95°?? In my Ninja foodi lowest temp for Air Crisp mode is 300°. For Bake/Roast lowest temp is 250°. Top will dry and burned while bottom and center still raw😕
You proof it at 95 degrees before baking. That's if your ninja has the proof funtion on it. It it doent, you can use a slightly warm oven to get that part done
@@JoesPhenomenal i am in process of kitchen remodeling. Got rid of old oven, thought, it take not so long to install a new appliances. But... 😁 Thank you though
Proofing on there I think keeps the temperature around 100 degrees and makes it humid inside the pot. Those are good conditions for it. You can proof by leaving it out, but if you keep your house cold like I do, it negatively affects that process.
I'm sure you already experimented with it so far, but mainly yeah, proofing makes the yeast thrive, as it creates a constant warm-ish temperature which allows the yeast to action and dough to rise.
I don't think it turns the fan on, if I remember right.. Will have to double check that for you. Dehydrate should work too.. All we wanna do it something that will keep it at something like 100 degrees or so for around 90 minutes, and that can do that just fine. Don't think we need a fan blowing in a small space for that, since there isn't that much air in there anyways though. I could be wrong, however.. I am a horrible baker.
@@JoesPhenomenal noestly my friend, best just take the video down. I realised after you cut it that it was a bothced job. I'm sure you're much better now. Good luck.
Yeah.... Will probably just pin a comment on that one with everything that went wrong. Ironically, that recipe came directly from Ninja, and the temps, proof times, etc were all off... Didn't know any better at the time. Might serve well as a "what not to do" kinda video. That was the first time I had ever tried to bake bread, so I was in the dark there a little... Thanks for the encouragement! Appreciate ya.
Hi! Have you ever made Panettone in the Ninja Foodi? I am thinking that the process may be similar, however, you don't want it to be crispy in the crust, so what would you recommend me to do?
I haven't bade that myself. I'm a terrible baker though. Haha. If you use the Steam and Bake setting instead of the Steam and Crisp one, it shouldn't crisp the exterior up much. I'd try that.
@@JoesPhenomenal Thank you for your response. I have the 11 in 1, so no steam and bake or steam and crisp button. I will report back if I end up making it this way!
Hi Joe, Where did you get the crisping plate from? I had one that came with the Ninja model before the newest one but I gifted that model to someone and I don't have it now. I prefer the crisping plate rather than the basket. Thanks
Does yours come with that tall metal basket? That works as the Crisping plate for that machine... Same principle, it's just in basket form instead of just being a flat disc.. If I remember right, the 5qt. Crisping plate should work if you want one... I think they are the same diameter. If you want I can measure my pot and we can compare.
Yes... You roll the dough into a log shape and cut it in 3 pieces. Did I edit that out for soem reason? I'll look back at the video and see where I messed up. Thanks!
Just checked... The splitting of the dough is at 2:05. Remember to grease the bowls if you are putting the extras in bowls, or better yet, wrap them in plastic wrap....
Lol.... It's not petty... I've been trying to cut down on that exact thing! Haha. I record in tiny segments, and I tend to use that phrase. I often don't catch it until editing, an di try to cut it out as much as possible.
It's pretty smallish.... The pressure cooker has a heating element that hangs down so you can't really go very big or it could rise into it... For normal sized loaves I would do it in the oven. Personally, I still prefer the oven anyways. It's easier to deal with to me.
I'm gonna have to go ahead and check that out. Haha. I getcha... The wonders of recording short clips at a time. I got better at not doing that over time. It took quite a while though... Camera anxiety, I suppose.
Definitely more convenient in the oven. The video was aimed more at people that just don't have a full range or just didn't know it was possible to do that stuff in a pressure cooker. The oven is always going to be better for baking though.
@@JoesPhenomenal I disagree, the Ninja makes *great* bread, better than any standard home oven - the problem is your technique. You don't seem to be aware of how to properly knead, shape or build tension in a loaf. All are essential for a quality loaf. The oven isn't even more convenient. You need to preheat it, you need a Dutch oven or a baking stone and a tray of boiling water, most ovens don't have a Prove function (unless you count just turning the light on). I bake bread in my Ninja most days. If I made bread like your loaf I'd give up & buy it in a shop!
Heya Peter. I agree with ya on all your points. Of everything I do, baking is the thing that I have the least experience with. I've gotten a lot better since I made that video, but I wouldn't venture into calling my bread making skill set "good" lol. And least not like you. Obviously you have some skills. The convenience thing about liking the actual oven more stems from the fact that the stuff that I do bake tends to be large enough to where it would never fit in the pressure cooker. Big casseroles, pie crusts (which I do a lot better than bread), etc. Thanks for the insight though. Love hearing from people like you.
Yeah.. I didn't let it proof quite long enough... I suck at baking... The ninja pressure cookers have a loaf pan you can get that will give it a better shape.. Otherwise that's about as good a shape as I could get out of it.... Kinda smallish too. It works OK, but I still prefer it out of the oven instead, personally.
Yeah you're right.... When we recorded the video, we had to do several takes, and we made several loaves also. The only one where the video didn't end up looking bad, or missing audio, or something else was the one with that loaf. Was hoping nobody would. Notice that too much. I had time issues on that and ended up rushing it a lite too much. Good eye, Carol!
@@JoesPhenomenal Sorry Joe I've made a ton of homemade bread. I used to make it all the time as well as in a bread machine. I've never done it in a pressure cooker and I really like that idea. but I would have loved to see what it looked like fully proofed 😆
Lol.. No problem... Might try to Re visit that one.. It's a little tougher as there isn't a ton of space in there, but they do make a bread basket for it.. Might try using that.
Lol.. Sorry for that. I recor in small chunks, so sometimes I end up phrasing really similar like that from cut to cut.... or the take that turned out best on a particular segment sounded best that way. Often, I don't pick up on it until I'm well into editing, so that kind of stuff happens. Hopefully, you got the info you needed. Thanks for struggling through it. Haha.
Possible with 2 different functions.... you can start with either the steam or bake function, and then switch it to air crisp when the bread is about 3/4 of the way done. That's might get it done.
Been a while since I used my 2-lid model, but you might have to do it in 2 stages. 1) Water in the base, then select steam. 2) Empty the water and airfry/bake. That's basically what happens in the 1-lid model - it steams, then bakes or air-fries when the water has evaporated.
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FYI: Back when I did this video, it was also the first time I had ever tried to bake a loaf of bread from scratch, so there are some mistakes I made that you can learn from. I didn't kneed the dough enough, so it wasn't going to rise as much as I would have liked so the bread in turn isn't as fluffy as it could be. It tasted fine, but it was dense. In the baking portion of the video I had the temperature a bit too high, so although I had a nice cruchy crust, I overheated the bread and it ended up a little bit doughey. I also forgot to mention to use some nonstick spray on the bowls for the extra doughs before you drop them in there.. otherwise they will stick in the fridge. Either that, or you just wrap them in plastic wrap. Sorry about all that.... Gotta start somewhere I suppose. I got better at it, I promise! haha.
Learning to make bread is an exciting prospect. I was a bad baker 50 years ago, but I really wanted to learn, so now I am a good baker and still learning I might add. The finer details all come with experience.
@jamesvoigt7275 yeah.. I've always felt like bakers were the smartest of all cooks... It takes a bit of precision to get things to come out right.... We can wing it more with regular dishes.
I am looking forward to making this. TY
No problem! Be sure to let it proof longer than I did though... I under did that a bit.
This is awesome! 🤩
Good editing and everything! Loved the video
Thanks, NB!
I'm gonna go ahead and try this, and go ahead and eat it.😊
I hope ya go ahead and enjoy it! Ha haaaa!
Go ahead and choke on it
Brilliant
Thanks! I under proofed that pretty bad though, so it ended up way too dense. That was the first loaf I had ever baked back then though, so I guess it was a decent effort, considering. Haha
What would I need to make this bread sweeter? I love that it’s nice and crusty and soft on the inside but I wanted to test a little sweeter.
You can always add a little allulose or monkfruit to the mix... Also, when you get to the crisping stage, you cna maybe brush a little honey on the outside. That might work really good.
I see Ninja recipe calls for steam/crisp. I would have thought steam/bake. Have you tried the steam/bake?
That will probably work really well, too. Maybe just not as crunchy an exterior though. I suppose it depends on how you like your bread crust.
Thank you 🥰
You're welcome!
I have the 6.5qt Smartlid - but no PROOF setting 😑
They don't offer specs, and they don't offer a manual setting in place of the proofing mode either 😐
Yogurt should be 100ºF - 120ºF, that seems as if that is too hot to proof.
I am considering taking my FMF* bread dough and adding it in using the yogurt setting but turn it off after about 30 min. and leave it closed for an additional 30 min.
We'll see how it turns out.
They've made a bunch of different versions that have all sort of different features. I think you're right on the temp. You'd want to proof that it what's considered around a warm house. So like around 85ish degrees or so at the most? What you could do is set your oven to the lowest temperture and let it warm up, then shut it off, let it cool a little and then throw the dough in there to proof. That might work. You can also do that with the Pressure cooker by just heating it up on slow cook, and then shutting it down and using that residual heat for the proof? Sounds good on paper, anyway. haha
Just curious to why you don't use the dough hook attachment ? cheers
I couldn't find it when I did this... Haha.. Found it when I moved though. It would have come out better if I had used it I think.
I tried and it was AMAZING. Only thing that worries me a bit, when the bread was ready all the water at the bottom of the pot was completely gone. Not sure if it's a bad thing for the multi cooker.
on the steam and crisp mode, it shouln't hurt it, but it won't steam anymore without the water, so you can check it and just add a tiny bit more. If you were pressure cooking, you'd wanna make sure you don't run out of water in there or you could have some issues. The foodi machines can sense if there isn't enough and shut down though, but I wouldn't rely on that exclusively.
It's intentional. The steam helps the loaf to rise initially (because it stops a crust forming), then when the water has all gone the loaf bakes and you get the brown crispy crust.
I'm a fan of the technique but that bread looked seriously undercooked
I didn't proof it long enough, so it was too dense.. Should have reshot that part of the video, honestly... And I'm a horrible baker so there's that... Lol
Definitely should have checked the temp of the bread. It's an easy step and important so you don't get under-baked breads. 185-190 is done.
@@colleenwolf8014 noted! I'm terrible at baking. Haha
Although I am just a video viewer here, I am also a bread baker of more than 50 years experience. I don't know whether the bread was underbaked or not (I bake my white loaves to 190 to 200 degrees [by thermometer] and whole grain loaves to at least 200), but I do know that if you cut a warm loaf as shown, it will be gummy inside. Let it cool completely, and you will have an accurate look.
@jamesvoigt7275 yeah.. Back then that was the first loaf I'd ever baked myself, and I got way to antsy to record and edit, and didn't let it sit long enough. I don't think I proofed it enough either... Thanks for the info! Always trying to learn.
Does the kitchen aid not have a dough hook? I use a dough hook on my kenwood mixer, a paddle is more just for mixing. That way the machine does the kneading for you and you will only have to give it a couple minute knead by hand.
It did... But I "kneaded" the practice.... See what I did there? Haha.
Wait, you didn't add water to the pot?
95°?? In my Ninja foodi lowest temp for Air Crisp mode is 300°. For Bake/Roast lowest temp is 250°. Top will dry and burned while bottom and center still raw😕
You proof it at 95 degrees before baking. That's if your ninja has the proof funtion on it. It it doent, you can use a slightly warm oven to get that part done
@@JoesPhenomenal i am in process of kitchen remodeling. Got rid of old oven, thought, it take not so long to install a new appliances. But... 😁
Thank you though
@andsj3216 sounds right..... Always twice the cost and three times longer to complete it seems like.
@@JoesPhenomenal yeah.. doing-redoing a lot, and mostly by self 😊
I thought proofing was just leaving it out at room temperature? What does the proofing mode actually do? - I just bought my foodi :)
Proofing on there I think keeps the temperature around 100 degrees and makes it humid inside the pot. Those are good conditions for it. You can proof by leaving it out, but if you keep your house cold like I do, it negatively affects that process.
I'm sure you already experimented with it so far, but mainly yeah, proofing makes the yeast thrive, as it creates a constant warm-ish temperature which allows the yeast to action and dough to rise.
@@stoicafalex Yes, especially now in winter when room temperature is lower, setting this to 25c works great and it's useful as a timer too :)
You look like Ken Shamrock!
The UFC fighter? You think? I wouldn't mind that guy's physique!
Does the proof mode turn on the fan? I have a smaller Ninja model, so could I use dehydrate, instead?
I don't think it turns the fan on, if I remember right.. Will have to double check that for you. Dehydrate should work too.. All we wanna do it something that will keep it at something like 100 degrees or so for around 90 minutes, and that can do that just fine. Don't think we need a fan blowing in a small space for that, since there isn't that much air in there anyways though. I could be wrong, however.. I am a horrible baker.
baked too hot , that was still dough that came out
Yeah it was... Was still learning at the time. I'm terrible at baking.
@@JoesPhenomenal noestly my friend, best just take the video down. I realised after you cut it that it was a bothced job. I'm sure you're much better now. Good luck.
Yeah.... Will probably just pin a comment on that one with everything that went wrong. Ironically, that recipe came directly from Ninja, and the temps, proof times, etc were all off... Didn't know any better at the time. Might serve well as a "what not to do" kinda video. That was the first time I had ever tried to bake bread, so I was in the dark there a little... Thanks for the encouragement! Appreciate ya.
Hi! Have you ever made Panettone in the Ninja Foodi? I am thinking that the process may be similar, however, you don't want it to be crispy in the crust, so what would you recommend me to do?
I haven't bade that myself. I'm a terrible baker though. Haha. If you use the Steam and Bake setting instead of the Steam and Crisp one, it shouldn't crisp the exterior up much. I'd try that.
@@JoesPhenomenal Thank you for your response. I have the 11 in 1, so no steam and bake or steam and crisp button. I will report back if I end up making it this way!
OK! Sounds great!
Would be good if the guy knew how to properly shape and form the bread. That was pretty terrible
I made the mistake of trying to shape it like my mis-shapen head.... epic fail! haha.
Hi Joe, Where did you get the crisping plate from? I had one that came with the Ninja model before the newest one but I gifted that model to someone and I don't have it now. I prefer the crisping plate rather than the basket. Thanks
I'm just using the one that comes with the Ninja pressure cooker. They sell just the crisping plate over on the Ninja website also, if ya need one.
I just recently purchased the ninja foodi with smart lid 8qt and mine didn't come with the crisping plate and cant find it anywhere on the site
Does yours come with that tall metal basket? That works as the Crisping plate for that machine... Same principle, it's just in basket form instead of just being a flat disc.. If I remember right, the 5qt. Crisping plate should work if you want one... I think they are the same diameter. If you want I can measure my pot and we can compare.
Yup i just relized that earlier in the evening after looking at the box thanks for the response much appreciated love your videos
@@brandotherando406 hey Thanks!
I'm confused.. Do the ingredients you show make three of these loaves of bread? I don't see anywhere where you're splitting it into three loaves.
Yes... You roll the dough into a log shape and cut it in 3 pieces. Did I edit that out for soem reason? I'll look back at the video and see where I messed up. Thanks!
Just checked... The splitting of the dough is at 2:05. Remember to grease the bowls if you are putting the extras in bowls, or better yet, wrap them in plastic wrap....
Good demo but please work on decrecreasing or eliminating your use of “we’re gunna go ahead”. It’s petty of me maybe, but it bugged me.
Lol.... It's not petty... I've been trying to cut down on that exact thing! Haha. I record in tiny segments, and I tend to use that phrase. I often don't catch it until editing, an di try to cut it out as much as possible.
Not a big loaf?
It's pretty smallish.... The pressure cooker has a heating element that hangs down so you can't really go very big or it could rise into it... For normal sized loaves I would do it in the oven. Personally, I still prefer the oven anyways. It's easier to deal with to me.
Please can you add Turkish language on the too translation
Hi, Figen. I will see if I can get RUclips to add that for me
Interesting clip. Have you re-watched it yourself?
The amount of times you say ‘we’re gonna go ahead and’…put me right off subscribing 😮
I'm gonna have to go ahead and check that out. Haha. I getcha... The wonders of recording short clips at a time. I got better at not doing that over time. It took quite a while though... Camera anxiety, I suppose.
Not cooked, Paul Hollywood would be horrified! Easier, quicker and more successful in a normal oven.
Definitely more convenient in the oven. The video was aimed more at people that just don't have a full range or just didn't know it was possible to do that stuff in a pressure cooker. The oven is always going to be better for baking though.
@@JoesPhenomenal I disagree, the Ninja makes *great* bread, better than any standard home oven - the problem is your technique. You don't seem to be aware of how to properly knead, shape or build tension in a loaf. All are essential for a quality loaf.
The oven isn't even more convenient. You need to preheat it, you need a Dutch oven or a baking stone and a tray of boiling water, most ovens don't have a Prove function (unless you count just turning the light on).
I bake bread in my Ninja most days. If I made bread like your loaf I'd give up & buy it in a shop!
Heya Peter. I agree with ya on all your points. Of everything I do, baking is the thing that I have the least experience with. I've gotten a lot better since I made that video, but I wouldn't venture into calling my bread making skill set "good" lol. And least not like you. Obviously you have some skills. The convenience thing about liking the actual oven more stems from the fact that the stuff that I do bake tends to be large enough to where it would never fit in the pressure cooker. Big casseroles, pie crusts (which I do a lot better than bread), etc. Thanks for the insight though. Love hearing from people like you.
@@JoesPhenomenal Lol! I concede that if what you're cooking won't fit in the pressure cooker, the oven would be more convenient 😀
At 350 for 30minutes it was not even close to being done.
Go ahead and……😩
Looked doughy. Not cooked right? Also not a loaf. Just a large bap.
Yeah.. I didn't let it proof quite long enough... I suck at baking... The ninja pressure cookers have a loaf pan you can get that will give it a better shape.. Otherwise that's about as good a shape as I could get out of it.... Kinda smallish too. It works OK, but I still prefer it out of the oven instead, personally.
Looked doughy?
It was a little... That was a first attempt back then at baking a loaf, and I didn't proof it long enough.
Looked under done
It was overly dense. I was impatient and didn't let it proof quite long enough. Probably needed about 20 minutes longer on that part.
Your bread was too dense in the middle you didn't let it profe enough
Yeah you're right.... When we recorded the video, we had to do several takes, and we made several loaves also. The only one where the video didn't end up looking bad, or missing audio, or something else was the one with that loaf. Was hoping nobody would. Notice that too much. I had time issues on that and ended up rushing it a lite too much. Good eye, Carol!
@@JoesPhenomenal Sorry Joe I've made a ton of homemade bread. I used to make it all the time as well as in a bread machine. I've never done it in a pressure cooker and I really like that idea. but I would have loved to see what it looked like fully proofed 😆
Lol.. No problem... Might try to Re visit that one.. It's a little tougher as there isn't a ton of space in there, but they do make a bread basket for it.. Might try using that.
Can you please STOP SAYING “go ahead” 🤯🤯🤯🤯
Lol.. Sorry for that. I recor in small chunks, so sometimes I end up phrasing really similar like that from cut to cut.... or the take that turned out best on a particular segment sounded best that way. Often, I don't pick up on it until I'm well into editing, so that kind of stuff happens. Hopefully, you got the info you needed. Thanks for struggling through it. Haha.
Go ahead 😉
Lol
You mean "Could you go ahead and please stop saying 'go ahead'" :P
Lol. I still keep doing that too.... Ugh! It's a tough habit to break. I'm catching it more often now though.... So that's a plus.
Hi, Is there a way to mimic the steam-crisp/steam-bake in the 2-lid model? Thanks in advance
Possible with 2 different functions.... you can start with either the steam or bake function, and then switch it to air crisp when the bread is about 3/4 of the way done. That's might get it done.
Been a while since I used my 2-lid model, but you might have to do it in 2 stages.
1) Water in the base, then select steam.
2) Empty the water and airfry/bake.
That's basically what happens in the 1-lid model - it steams, then bakes or air-fries when the water has evaporated.
@@peterthomas5792Hi, if you made bread this way (2 lid) what temp you did set? Thanks