Finally, a how-to on breadmaking that makes sense. I've never understood why cooks painstakingly measure out how much flour to use down to the gram, and carefully hydrate the bread when needed, but... when it's time to roll the bread or cut it into portions - FLOUR FLOUR FLOUR! MUST FLOUR THE ALL THE SURFACES!! As if the flour on the surface wouldn't impact the dryness of the bread, when it absolutely does. Love the water method he's using here.
Because the other Cooks in the kitchen may not have the same eye for baking, so to ensure every loaf comes out correctly weight measurements are preferred.
Could we get butchering videos for wild game? I know it’s a bit niche but it would be a huge help. I’m in Canada and honestly, I’m kinda tired of eating these quartered and bricked chunks of moose. I’m always getting these gross chunks of connective tissue. Would be nice to learn to get some quality cuts and do it myself rather than leaving it to the old folks out here. I’d use the cow video but moose are so lean and there isn’t so much fat separating the muscles to make it obvious. A visual aid would be a godsend.
I always grew up with making my porridge with oat bran. It's smoother and tastier, and if you use rye and barley it would make a sweet bread... knackerbröd of any kind is great, especially once you get past steel cut or rolled plain oats.
He said it at the start: The starter is just flour and water, left to ferment in a warm place for 5 days or so. Then you take some and use it to make more starter, and some for your bread loaf.
Just a note: he clearly didn't cook the porage fully, because it was still not a sticky mess. So, I guess, he meant to say you at least have to cook it to a boil, and the rest of the cooking will take place in the oven. - If anyone has another interpretation I'd love to hear it!
Best thing you can do with a slice of that bread: Spread butter onto it and then sprinkle a generous amount of chive rolls on top. Best food ever. You're welcome.
Greg Veilleux any ovensafe vessel with a fitted lid will do. I’ve made it in a stove top pot. I’ve also used the ceramic part of a slow cooker with a dinner plate as a lid (the slow cooker lid had some plastic elements).
When I heard “leaven,” I thought it was incorrect, because I’ve always heard “levain.” Then I heard him say “levain” at one point, so I looked it up. Same thing - one is English, one is French (if anyone but me cared).
Judy Vallas What also scared me was him saying that the French coined the term “autolyse”(English) after he had just said “leaven”(English) instead of Levain(French).
I've always considered levain essentially a stage in certain methods. Mainly because in the sponge and dough method, it's called levain-levure in French. I've always felt that the French levain refers to that sort of pre-ferment stage, whereas the English leaven just refers to any leavening agent. Because without some distinction, people who says levain are just being pretentious. Kinda like ordering with phony Italian accent at an Olive Garden.
I'm fairly certain it's all pre-measured since bread is usually done by mass instead of volume, hence why he just dumps the whole plastic container of flour. he's still really great nonetheless
With sourdough, you can potentially do it all by feel. I’ve even seen recipes for sourdough where they just put the dough together, let it rest overnight, bake it, and it still makes bread. Not to downplay any of this master bakery, just saying it’s easier than people think
I have a couple of his books, I need to recommit to learning his art. Thank you BA so much for inviting a master class baker to show us how to reach new heights.
@array s WHAT, are you trying to say you can overwork them (which is the case of most bread) or you can't overwork them (which would be a reason to work it more)
@@trexaz19 te same with all breads, you can always overwork them( overworking means destroying the gluten). But the doughs in the video are extra vulnerable. You only have to overwork them slightly and the breads will not hold air in.
I graduated from college in December with a STEM degree and immediately applied to work at an artisanal, wood-fired bakery. There’s nothing like using your senses and intuition to make something of few ingredients into a showstopper. ♥️
These are one of the most beautiful loaves I have yet to see. It's a shame we didn't get a full crumb shot, but the glimpse we got was spectacular nonetheless.
Thank you for being so generous with your recipes. This makes so much sense and easier to understand than most. Loved your technique and will definitely try this out. Thank you!!!
Don't be fooled by how easy this looks. To make your ouwn leaven and bread is lots of batches to get one right. To make a great bread from scrach is mastery.
Yep. This is a master making his craft look easy. It's taken me about 20 loaves to get sourdough down but even then I've made maybe one or two that have the bounce and look of his country sourdough in this video.
I really love the Hadcrafted series. In the US, unless we work in the food industry or restaurants, are very out of touch with how our food is made and the art form that it is.
this is missing a few things. sometimes when does folds the dough or mixes, you can't really see what his hands are doing. and at the end i'd have loved to see the tipping out of the bred. and a final closeup of the bread's texture would have been nice! generally a super nice video tho
Any measurements as well. It looks like he's just eyeballing it cause he's done it a trillion times. I'm also guessing it's because all that info his available in his book, which I am definitely going to buy after watching this cause I want that sourdough.
This is cool and all, but the lack of measurements is kind of not helping anybody actually recreate any of these recipes reliably. Sure, we could buy the Tartine book, but like, you could have also had them explain the rough approximations of flour, hydration levels, salt percentages, and levain inoculation percentages...Cool video though...just kinda wished I could use it to actually make something
This bread is artistic and all, but pita is THE bread, it can be eaten as a pancake or a roll, it can be stuffed, it tastes good even alone, it can be refrigerated and thawed in a toaster oven in two minutes and it won't burn outside and still be frozen inside, it has no crust (which is a positive). This is pretty, but it is no pita
Someone lent me his book and I just fell in love with the science behind making a good loaf of sourdough. As a visual learner, I am pumped to see the man himself making a loaf of sourdough! Thank you, BA!!!!
I like it, just there were recipes. I've been making sourdough for a couple months now and have a good idea of how it should look and feel but measurements are still important!
It kinda blows my mind how bread like this isn’t more expensive with how long it actually takes to make. Basically an entire day for a few loafs of bread.
isn't it? I've just seen prices at 'hipster' bakeries in the US that go up to 6-8 Dollars for a loaf of sourdough. Here in Europe good bread has more culture and the price never gets that high, but sourdough or wood oven baked still is more expensive.
In Tartine Book 3, he says to make the levain (tablespoon of starter plus 200 g. each flour and water) 4 - 6 hours ahead of time. In this video, he calls it young - 1 to 2 hours since feeding. Anyone know why the difference and which is a better bet?
HOW TO MAKE BREAD: MIX AND REST MIX AND REST FOLD AND REST FOLD AGAIN AND REST FOLD ANOTHER TIME AND REST OVERNIGHT NOW PUT IT IN THE FORM BUT LET IT REST VOILAAAA MASTERPIECE
Love the explenation on when to add the salt and the resting times. Only question I have is how high do you set the oven and how long do they go in, that is not explained
This felt like a college course on baking bread, I absolutely love the about of detail and precision put into this video! I’m definitely going to go back and follow the recipe with hopes of baking my own sourdough from scratch! Again Great job on this video, I would love to more of this in depth hyper informed content on this channel!
I'm shocked that the US didn't have more than wheat or white grain before this! How was that possible, when the potato made landfall in Europe 1500-1600's - depending on country - surely rye, barley, and oat must have been possible to grow through that connection?! Was there no exchange in grains types between the New World and old Europe both ways? I'd love for some historian to answer and give some explanation of how grains, and the potato, got distributed across the world. I always thought America was "before" Europe at that time, but perhaps it was just a case of "in some cases" I guess. They had their produce, and we had ours?
relaxing ASMR for sourdough, but no baker's ratios and no demonstration of all the techniques (ie: bulk fermentation for 4 hours and turn it every 20 minutes ... show me that!) makes for an unsatisfying video
Love tartine sourdough..wisk he would do a video on his polenta sourdough bread..PLEASE..been trying to get it down but it comes out with not enough tension..bulk is all billowy..but when you try to shape it's so sticky should say wet it won't shape into a ball. End up just basically pouring it into the banneton..too much hydration? Followed the recipe. Not a beginner. Medium level.
This video is so momentous. I was recently thinking I want more videos from Chad because while the pictures in Tartine Bread are great, there's nothing like seeing shaping in action. I know I'll be referring to this video alot. Thanks, Chad and BA!
I know he's skilled and professional but the editing and script of this video is quite confusing and quite difficult to watch if you're really trying to learn, but if you're just looking for entertainment and not doing afterwards, this video is a good choice. Still love BA though.
This is so relaxing to watch. And the narration is so calming. Ready for a nap at work now.
Why are so feminine? Such a soy boy.
I legit fell asleep... Then went back to watch again haha
liiparks 6 mins in and I was out
Geoffrey why did you take the kids
@@TheTAKNO what are you, a five years old?
There is something beautiful about watching this video, and listening to Mr. Robertson talk.
Very well spoken English.
Finally, a how-to on breadmaking that makes sense. I've never understood why cooks painstakingly measure out how much flour to use down to the gram, and carefully hydrate the bread when needed, but... when it's time to roll the bread or cut it into portions - FLOUR FLOUR FLOUR! MUST FLOUR THE ALL THE SURFACES!! As if the flour on the surface wouldn't impact the dryness of the bread, when it absolutely does. Love the water method he's using here.
Because the other Cooks in the kitchen may not have the same eye for baking, so to ensure every loaf comes out correctly weight measurements are preferred.
@@JJ-er1ng Read that whole comment again, friend
this work is so elegant, a real idol!
So cool! I never considered using water to keep dough from sticking.
Can I just say this man's voice is so calming.
Wow absolutely one of the best videos and stories on sourdoughs. Thanks a lot.
This is the best BA video I've seen.
Could we get butchering videos for wild game? I know it’s a bit niche but it would be a huge help. I’m in Canada and honestly, I’m kinda tired of eating these quartered and bricked chunks of moose. I’m always getting these gross chunks of connective tissue. Would be nice to learn to get some quality cuts and do it myself rather than leaving it to the old folks out here. I’d use the cow video but moose are so lean and there isn’t so much fat separating the muscles to make it obvious. A visual aid would be a godsend.
I always grew up with making my porridge with oat bran. It's smoother and tastier, and if you use rye and barley it would make a sweet bread... knackerbröd of any kind is great, especially once you get past steel cut or rolled plain oats.
Bread is always good
not a fan of bread but damn the work that goes into this...
make the starter with the starter which you've never made before... absolutely perfect.
He said it at the start: The starter is just flour and water, left to ferment in a warm place for 5 days or so. Then you take some and use it to make more starter, and some for your bread loaf.
Amazing series and vídeo, but what happened to the scissors incision on the second bread?
Thanks Chad!
thank you, chad & BA.
This guy could do asmr
birds eye shot? WHAT!? IS THIS??? TASTY!?
Just a note: he clearly didn't cook the porage fully, because it was still not a sticky mess. So, I guess, he meant to say you at least have to cook it to a boil, and the rest of the cooking will take place in the oven. - If anyone has another interpretation I'd love to hear it!
Finally Tartine in motion! This will make Chad’s books so much easier to follow ❤️🙏
just a chad making bhread
Suddenly have an urge to go to the Mission and hang out in Dolo
Best thing you can do with a slice of that bread: Spread butter onto it and then sprinkle a generous amount of chive rolls on top. Best food ever. You're welcome.
What size is that Dutch oven? I think I may need it.
great stuff!
does it have to be a dutch oven, I have a steel/enamel roaster, will that work?
Greg Veilleux any ovensafe vessel with a fitted lid will do. I’ve made it in a stove top pot. I’ve also used the ceramic part of a slow cooker with a dinner plate as a lid (the slow cooker lid had some plastic elements).
PLEASE RECREATE GOATS MILK OBLEAS
3 essential breads
that's just so beautiful. Sad to be gluten intolerant right now.
What’s that slimy thing in the jar that he keeps adding it every time?
Leaven/levain. It's like the yeast you'd buy from the store but more complex and lively.
michaelbhs05yb ❤️thanx
God damn I love watching bread being made!! 😄
BA! Where's the money shot of the crumb? All that work and we don't get to see a closeup of the crumb?
THIS! I wanted to see what the porridge bread looked like inside!
You can sort of see it. It's not that good.
It's near the end of the video, just keep watching.
good call
Definitely needed a closeup. Maybe ripping into the bread too. Those holes!
Love this guy's presentation style, straight to the point and very calming voice. No wasted time.
someguywhocanfly you would love the handmade soba noodles video then (if you haven’t seen it yet, I highly recommend)
Hugo A.C. Yeah that video, this one, and handmade pasta are my faves
When I heard “leaven,” I thought it was incorrect, because I’ve always heard “levain.” Then I heard him say “levain” at one point, so I looked it up. Same thing - one is English, one is French (if anyone but me cared).
Thank you. I wondered the same thing as well
Judy Vallas
What also scared me was him saying that the French coined the term “autolyse”(English) after he had just said “leaven”(English) instead of Levain(French).
Sorry, but, what consists in that leaven thing?
Rodrigo Almeida flour and water left to ferment over a few days
I've always considered levain essentially a stage in certain methods. Mainly because in the sponge and dough method, it's called levain-levure in French. I've always felt that the French levain refers to that sort of pre-ferment stage, whereas the English leaven just refers to any leavening agent. Because without some distinction, people who says levain are just being pretentious. Kinda like ordering with phony Italian accent at an Olive Garden.
This is the kind of thing that makes you nod your head sagely and say "that's good, honest work."
ARE WE JUST GONNA IGNORE THE FACT THAT HE WAS BASICALLY EYE BALLING STUFF AND EVERYTHING STILL CAME OUT PERFECT??????
I'm fairly certain it's all pre-measured since bread is usually done by mass instead of volume, hence why he just dumps the whole plastic container of flour. he's still really great nonetheless
To be fair he said he's been doing this for 20 years!
With sourdough, you can potentially do it all by feel. I’ve even seen recipes for sourdough where they just put the dough together, let it rest overnight, bake it, and it still makes bread. Not to downplay any of this master bakery, just saying it’s easier than people think
This guy is the god of bread, I wouldn't doubt his skills
Is there an actual recipe anywhere? As in measured amounts and instructions?
Chad: the salt will *temper* the fermentation
*Chris has entered the chat*
😂
CLAIRE has entered the chat
Claire just LEFT the chat she's scared
**Mentions Fermentation**
**It’s alive with Brad theme song ominously plays in the background**
I dont get it :( I wanna laugh at bread jokes too
I have a couple of his books, I need to recommit to learning his art. Thank you BA so much for inviting a master class baker to show us how to reach new heights.
He makes the best bread in the world.
If you want it, you have to get to his store early....They sell out very quickly.
Man I could watch this on repeat all day. Next time on BA Live: 24 hours of bread!
You might enjoy this video of a day in the life of a baker --
/watch?v=iUuKstAWof4
Now let's all watch Brad and Claire make sourdough for the 100th time
????
It's crazy how little he actually works the dough
@array s WHAT, are you trying to say you can overwork them (which is the case of most bread) or you can't overwork them (which would be a reason to work it more)
@@trexaz19 te same with all breads, you can always overwork them( overworking means destroying the gluten). But the doughs in the video are extra vulnerable. You only have to overwork them slightly and the breads will not hold air in.
@@yepenyanneke8961 yes I am very familiar with the concept
That's the awesome thing about this artisan-style sourdough... It's actually a lot less work than regular yeast bread, just a lot of waiting around.
Lets get this bread
_i'm sorry_
Let's yeet this wheat
I'm not sorry
Obtain the grain
What can I say except; you're welcome?!
When I become a complete domestic goddess I will be coming back to this video!
je simp très fort.
I graduated from college in December with a STEM degree and immediately applied to work at an artisanal, wood-fired bakery. There’s nothing like using your senses and intuition to make something of few ingredients into a showstopper. ♥️
Cooking is just food engineering.
I'm a political science major and I'm going to take a course on bread making so I can also apply in the future.
BA has the most creative and informative cooking related channel on youtube I've come across, and I am SO glad I happened upon it.
chad is my inspiration I have all his books. The porridge bread is one of my favs
I need to try the porridge bread ASAP. 😋
These are one of the most beautiful loaves I have yet to see. It's a shame we didn't get a full crumb shot, but the glimpse we got was spectacular nonetheless.
Goddammit where's the closeup of that sprouted rye
Thank you for being so generous with your recipes. This makes so much sense and easier to understand than most. Loved your technique and will definitely try this out. Thank you!!!
Let’s get this bread taken to a whole other level
20 minutes gone. Almost a perfect video. No gd crumb pics.
I'm not sure if the SFX guy loves or hates his job, but they sure go on with the squelching.
Thank you, thank you, thank you BA for these kinds of videos. I love them and I just love every video that you do ! Continue the great work !
This dude has the best voice for instructions.
Don't be fooled by how easy this looks. To make your ouwn leaven and bread is lots of batches to get one right. To make a great bread from scrach is mastery.
Yep. This is a master making his craft look easy. It's taken me about 20 loaves to get sourdough down but even then I've made maybe one or two that have the bounce and look of his country sourdough in this video.
That was very informative and impressive! You are a very talented baker!
I really love the Hadcrafted series. In the US, unless we work in the food industry or restaurants, are very out of touch with how our food is made and the art form that it is.
Chad: We need to let the bread dough ferment
*Brad Leone has entered the chat*
More fermentation and less salt.
I’ve been making sourdough for the last 3 months. With tartine’s book guidance ❤️
Its unbelievable how amazing those 3 main ingredients (water, flour, salt) creates something so fascinating and delicious...
This was therapeutic
No quantities, anything? Come on luigi, at least give us some flour-water-sourdough ratios
this is missing a few things. sometimes when does folds the dough or mixes, you can't really see what his hands are doing.
and at the end i'd have loved to see the tipping out of the bred.
and a final closeup of the bread's texture would have been nice!
generally a super nice video tho
Any measurements as well. It looks like he's just eyeballing it cause he's done it a trillion times. I'm also guessing it's because all that info his available in his book, which I am definitely going to buy after watching this cause I want that sourdough.
Can you guys please continue this series? I really love it!
This is cool and all, but the lack of measurements is kind of not helping anybody actually recreate any of these recipes reliably. Sure, we could buy the Tartine book, but like, you could have also had them explain the rough approximations of flour, hydration levels, salt percentages, and levain inoculation percentages...Cool video though...just kinda wished I could use it to actually make something
Water (80°F)
700 grams plus 50 grams
Leaven
200 grams
White Flour
900 grams
Whole Wheat Flour
100 grams
Salt
20 grams
The dough when he's shaping the loaves looks so satisfying to touch
someguywhocanfly it’s one of the reasons that I like to bake bread. Fun tactile experience. Kind of like kids playing with slime or playdoh.
Is it just me, or is his technique hypnotizing. I find myself rewatching this video all the time.
Brad needs to learn this sourdough technique
This bread is artistic and all, but pita is THE bread, it can be eaten as a pancake or a roll, it can be stuffed, it tastes good even alone, it can be refrigerated and thawed in a toaster oven in two minutes and it won't burn outside and still be frozen inside, it has no crust (which is a positive). This is pretty, but it is no pita
kar oma Zip it, falafel breath.
I'm SO happy to see Scandinavian style rye bread is getting more popular now. Its so delicious, especially with fish! Very well made!
And just before easter as well. Can't have a Danish easter without "rugbrød" in my family.
@@RedSntDK can't have a Danish daily life without rugbrød lmao
Amazing video and amazing channel and amazing job friend 😀😎👍🔥❤
Get this man a RUclips series!
Anyone hear a clicking sound in the background?
Jamie Casey I thought that was in my room.
Taylor Schroeder it’s behind you.
YES! not sure what it is though. They might have a leak somewhere.
I think it's the background music. Very soft background music.
Yes! I also hear a heartbeat.
This was a very soothing video. I could listen to this all day.
(also very interesting for someone who's not that good att baking bread)
The narration is really great - relaxed but it contains so many of the little nuggets developed over a long career. Great stuff
Someone lent me his book and I just fell in love with the science behind making a good loaf of sourdough. As a visual learner, I am pumped to see the man himself making a loaf of sourdough! Thank you, BA!!!!
I like it, just there were recipes. I've been making sourdough for a couple months now and have a good idea of how it should look and feel but measurements are still important!
Is this your real name?
Just made the oat loaf. Pretty yum! Making sourdough bread is a wonderful journey without end.
It kinda blows my mind how bread like this isn’t more expensive with how long it actually takes to make. Basically an entire day for a few loafs of bread.
isn't it? I've just seen prices at 'hipster' bakeries in the US that go up to 6-8 Dollars for a loaf of sourdough. Here in Europe good bread has more culture and the price never gets that high, but sourdough or wood oven baked still is more expensive.
I think Brad mentioned the same idea of “why isn’t bread more expensive?” when he made sourdough.
the ease with which Chad works all of that dough shows the gazillion hours spent on the job... as always, amazing!
In Tartine Book 3, he says to make the levain (tablespoon of starter plus 200 g. each flour and water) 4 - 6 hours ahead of time. In this video, he calls it young - 1 to 2 hours since feeding. Anyone know why the difference and which is a better bet?
Wait, where is him slicing the last loaf? Why do you do my anxiety like that 😭😭😭
HOW TO MAKE BREAD:
MIX AND REST
MIX AND REST
FOLD AND REST
FOLD AGAIN AND REST
FOLD ANOTHER TIME AND REST OVERNIGHT
NOW PUT IT IN THE FORM BUT LET IT REST
VOILAAAA MASTERPIECE
Love the explenation on when to add the salt and the resting times. Only question I have is how high do you set the oven and how long do they go in, that is not explained
BA - I love you.
But.
The background music sounds like a constant tick and is anxiety provoking.
Psycho
Mance Rayder ha!
the way he touches everything with his dough covered sticky hand is unsettling for me
This felt like a college course on baking bread, I absolutely love the about of detail and precision put into this video! I’m definitely going to go back and follow the recipe with hopes of baking my own sourdough from scratch! Again Great job on this video, I would love to more of this in depth hyper informed content on this channel!
Did you end up making that loaf? How did it turn out?
this is like when you realize your favorite artist just dropped his album 3 months ago.
I'm shocked that the US didn't have more than wheat or white grain before this! How was that possible, when the potato made landfall in Europe 1500-1600's - depending on country - surely rye, barley, and oat must have been possible to grow through that connection?! Was there no exchange in grains types between the New World and old Europe both ways?
I'd love for some historian to answer and give some explanation of how grains, and the potato, got distributed across the world. I always thought America was "before" Europe at that time, but perhaps it was just a case of "in some cases" I guess. They had their produce, and we had ours?
I don't get how people thumbs down a video like this, mind boggling
relaxing ASMR for sourdough, but no baker's ratios and no demonstration of all the techniques (ie: bulk fermentation for 4 hours and turn it every 20 minutes ... show me that!) makes for an unsatisfying video
Love tartine sourdough..wisk he would do a video on his polenta sourdough bread..PLEASE..been trying to get it down but it comes out with not enough tension..bulk is all billowy..but when you try to shape it's so sticky should say wet it won't shape into a ball. End up just basically pouring it into the banneton..too much hydration? Followed the recipe. Not a beginner. Medium level.
This video is so momentous. I was recently thinking I want more videos from Chad because while the pictures in Tartine Bread are great, there's nothing like seeing shaping in action. I know I'll be referring to this video alot. Thanks, Chad and BA!
michaelbhs05yb This completed my bread baking life too!
Chad Robertson on bon appetit this is a dream come tru!!!
Cool video!If I had seen this before.
I know he's skilled and professional but the editing and script of this video is quite confusing and quite difficult to watch if you're really trying to learn, but if you're just looking for entertainment and not doing afterwards, this video is a good choice. Still love BA though.
Anyone else felt extremely uncomfortable because of the sound the scraper makes on the board when he is cutting the dough?!!! Omg
!!! Glad to know they’re still doing this series.
Didn't know American David Beckham was such a good baker