1kg strong bread flour More flour to flour kneading surface 7g yeast 620 ml tepid water A pinch of sugar About 3 pinches of salt Fork Surface for kneading Jug (for activation of yeast) Pallet knife (scraping dough and splitting it) Oil (for proving) 2 bread molds 'Warm tap" Tea towel Oven
I’ve made your bread recipe many many times now and each time I receive compliments about how good it is! I mention your name each time :) My mother, 91 yo, love bread very much. When she taste your recipe she always say :”what do you do with your bread…it is sooooo good!” Thanks to you.
I used plain flower instead of strong but it was just as delicious. I’m proud of myself it turned out fantastic. Next time I’ll remember to grease the tins. Thank you it was so easy to follow.
I tried making bread like this for my first time. And while the consistency wasnt great, which can be improved with practice, the taste and texture was awesome. Thank you Jamie!
This is my second time making this. I made a loaf and a couple of pizzas the first time and even my fussy son loved it! It makes the best toast with butter and Vegemite!
glad to see someone who doesn't use machine or mixing machine. I made this just the way Jamie does, it was delicious. I love using metric measurements, so much easier. Will do it again with whole wheat flour
Got to love Jamie Oliver! Excellent videos that are easy to follow. I used all of his Christmas ones this year for turkey, stuffing and roast potatoes and they all turned out excellently. The simplicity of his delivery makes remembering the recipes very easy! Keep up the great work. FoodTube is the don!
I watched your son making scrambled eggs and the other was pancakes. I got a giggle watching him. He has got lots of confidence with a funny stride. He is certainly ”a chip of the old block ” Great Kid! 🇦🇺
dear jamie I'm watching your program so much that I finally tried one that I needed in one word it was excellent. I made bread. it was incredibly delicious and consistency. I made my second experiment with milk and whole wheat flour.)) was perfect Thank you
Jamie's kitchen is awesome! Just tried making this today! Turned out great! Dont forget to let the bread cool for an hour after you make it! Dont cut it!
Going to try this today Jamie, as rain has stopped me painting. Finally got flour and sachets of yeast from my neighbour, fingers crossed xx Thank you for your videos x
I always take my proving time a bit further than the standard 'doubled in size' because I find you get a much more fluffier open texture. I normally triple in size for first proving. I also think, don't ever expect it to be the same as processed bread. It's always going to be a bit chewier and denser. But of course loads more flavour. ☺
And it stays a LOT longer without developing mold. The bread I make can easily stay up to 5 days on counter top. Sure, it becomes quite dry and less flavorful, but its still perfectly ok to eat. Store bought bread after 3 days is only good to throw away. I let my dough proof longer as well, 1 hour is something that was invented for the modern people that have no time I think. It almost always takes more than 1 hour to prove.
I wasn’t sure how long I was suppose to prove. So I decided to check out the comments section. Glad I came here. Probably will give it more than an hour to prove. Let’s see how that goes. 🤭😂
When I was a 16-year-old boy I used to bake my own bread almost every day, now I am a middle-aged 42-year-old man and I forgot how to bake bread. I am trying to learn again because of coronavirus :(
thanks mate iv never made bread before , but with this covid 19 we are all staying home ,and might i say are a family again , baking , home cooking , i found your site on how to make bread thanks again . and stay safe mate
This guy is so talented. Thanks Jaimie. I'm going to halve this recipe since I don't have enough flour for two loaves. Thanks thanks thanks for all your food videos. So good.
Thank you so much for this recipe. Just made it today and it was my first time making bread💪 it turned out awesome! Wish I could post a pic. Thank you a million times 👍👍👍
Folks, its the 3d of May now, pandemic is still on. I went through a bread making phase in the 80s. You do not need marble as your excuse not to try to make bread. I have never had marble and still made tons of bread. Jamie's videos are very good, entertaining and educational. My speciality is adding bits of fresh rosemary and minced garlic to the bread (I'm half Sicilian after all) and its quite delicious. I watched one video whose "tip" was to add the salt into the flour first because salt will inhibit the bread from rising if it touches the yeast first. There are other bread making videos out there too. Homemade bread is delicious. And when you are kneading your bread and punching it down just think of your least favorite person, it will make it more fun.
due to self-isolate, I just RUclips how to make this and try it just now... flour + yeast + sugar + salt + water/milk, butter, oregano, that's what I add-in...
I received two of Those blue pans for my B-day frm my Daughter who loves fancy new ones esp last two years&now I see the cute shaped loaves will try them -really great quality up there with Le Creuset cookware at 1/4price(we envy granddaughters)
The bread you made looks pretty awesome to be honest. I’m making your bread right now, and I think the bread is gonna taste delicious. Thanks for inspiring me, Jamie Oliver. I love your recipes👍🏻.
Tried home made bread for the first time and turned out fantastic. I used oat flour with seeds and followed the instructions- thanks Jamie -its a keeper
Hi, I’ve made this recipe few times and every time it’s been perfect, obviously. Never went wrong with any of your recipes. ❤️ What I’d like to know is that can I do exactly same but with wholemeal flour? Thank you for taking time to answer me. If you don’t come back to me I understand, don’t worry I’ll try it to see what happens anyway. 😋
Made this yesterday,turned out perfectly. I made a few rolls as well which were good. Very simple recipe, will make it again with the addition of some whole meal flour if I can get some.
Here I wanted to learn how to make bread, and all the yeast and baking powder was all bought out in the stores ! On one hand, that's inconvenient, on the other, I'm glad people are managing .
Jamie Oliver Your videos are an inspiration to every man or woman who has the slightest of interest in cooking good food. Good food. Good cooking. Good atmosphere. Way to go Jamie.(Looking forward to more recipes for us regular cooks at home) Cheers!
I only use whole grains only, so making the necessary adjustments in water/flour I find that much more healthy in the long run. Thanks for your great recipe, adjustable for whole grains, too. We here in the AZ high desert have to make all kinds of cooking adjustments anyway.
Well I have to say this this worked for me. Strong wholemeal flour, some dried yeast with a little sugar to kick it off and that's it. I should have added a bit of salt. My first bread making experiment since I was at junior school more than half a century ago!
My method was put a teaspoon of flour in a sterile jar with one teaspoon of water, cover with a coffee filter and elastic band. Next day add another teaspoon of both. Next day add two of each. Keep doubling every day for about 2 weeks, eventually the natural yeast in the air will get into it through the filter and it will bubble. Then it's time to use it. I been keeping mine fed for nearly a year now. Best bread ever! So many more details I've missed but maybe Jamie will fill in the gaps!
I've heard that adding pineapple juice can get it going fast too but I've only ever used water and flour for the starter. I heard that when the right culture takes hold it protects itself from contamination so that's how some cultures are over 100 years old and I doubt all that care was taken in all that time... Basically if it smells yeasty or a bit boozy you're golden, if it smells bad or like nail polish remover you've messed up.
Ooh ick that's gross. The old ones I know about are a French bakery that smuggled a jar over to Toronto from paris. He claimed it was 135 years old, it made amazing brioche and Parisienne baguettes bit I guess it could be hype! I know cooking, not so much microbiology but either way it comes out delicious just using the old methods, I've even cut the amount of flour I need in my bread by a third cos my culture is so potent (hehe) really good stuff. Anyway nice talking with ya! Hope jimbo bites and gives us the proper methods!
Here is how I make my bread. First, I put 1/2 Cup of warm water in to a stand mixer bowl. Then, I add 1 Tbs of active dry yeast, and 1 Tbs of sugar. Stir that up, and then let it sit for 5 minutes, until it starts to get foamy. Into that, add 2 cups of water and 3 1/2 Cups of Flour. Mix until well blended. Now, add in 3 1/2 cups of flour, 2 tsp of salt, and 1/4 Cup of well softened butter. Stir that with a dough hook (or by hand) until well combined and shaggy. Continue to knead ( I let the dough hook go for 8 minutes, poking it down once in a while) Until it's smooth and elastic. Now dump the dough onto the counter top and knead it a few times to make sure that it's evenly smooth. Shape the dough into a ball, and put it back into the bowl. Cover this with a tea towel, let it sit for 1- 1 1/2 hours until it has doubled in size. Butter two 4" x 8" loaf pans. Take the dough out of the bowl, and punch it down. Cut the dough into 2 even sections. Pat each price down into a rectangle that's about 9" x 12" - or a bit bigger than a standard piece of paper. Starting at a short end, fold it into thirds like a letter. Place seam side down in loaf pans, tucking the ends in. Cover with a tea towel again, and let them sit for an hour, until they puff right out of the pan. Preheat the oven to 375• F and put the rack in the middle of the oven. Bake for 30-35 minutes, until the loaves are honey brown. Immediately turn the loaves out of the pans onto a rack to cool. If you are using a convection oven, set it to 350• F and bake for a about 15-18 minutes. This makes 2 loaves
no way can I get such a first or second rise! Tried everything and every bread flour or mix on sale and all I get is truck tyre crust and heavy inside.
'truck tyre crust' LOL (i dont mind that bit Thats is exactly what I get but why are our loaves just heavy inside? also i find that i HAVE to use almost 1.2kg of flour by the time i have unstuck the alien like texture from the work top...help i just want a nice soft loaf inside and yeah a crusty crust wouldnt go a miss either
I'm sure it's due to most ovens being fan ovens. the hot air blasts the top and sets it before heat can penetrate the tin. My mother never had trouble with old type basic oven that heats the bottom first. Same goes for baking cakes in a fan oven. If you think about it a tin full of dough or cake mix is no different from a pan of thick soup, beans or milk. Those boil over because the water/liquid is turning to bubbles and lifting the solid matter. That's what we want bread to do but can only be done with bottom heat. Or perhaps put a dish of boiling water below the bread pan to create steam to keep top soft while inside heats and rises. But is it safe to have oven full of steam?
Commercial bakeries use oven that blow hot moist air down under the tin to heat the dough and bake it while the moisture keeps the crust soft. Bakeries prove in steam room at 100 degrees - rises like soap bubbles in half hour.
I'm 70 Years of age & if I can get it right like you I will be happy. Never give up after a couple of goes. Let the rest 'EAT CAKE' apologies to the French sheila. (before my time).
Im doing this recipe right now. The bread are chiling with the wet towel on top of them and they smell really good. Its my first time making bread and i really hope its not the last one. Thanks!
As usual Jamie and #foodtube gang, you always rock with your wonderful recipes. I will try it and use half strong flour, like you've mentioned, and half wheat flour. Congrats and thanks a lot!!!
@@elenaravenwood9851he was saying that he was being sarcastic lol, as he wouldn’t actually not use a recipe just because he doesn’t have marble to knead on
If you are really new to bread making, I suggest you try no knead bread first. It's very simple, almost foolproof and greatly rewarding. There are plenty of videos that show you how to do it.
Ok here's your plan: 1. Make the dough 2. While it's proving, do your essay plan 3. Shape dough and put it into the tins for the second prove 4. Start your essay 5. When the second prove is done - bung it in the oven 6. While it bakes read through what you've written so far and edit 7. Enjoy a slice of freshly baked bread and butter while you plan the conclusion to your essay - JOB DONE.
I used oatmeal flour and whole wheat flour, add some seeds and there you have, but always put a litter beat of cinnamon, cause neutralize the whole wheat flavor ;D
My mum used to use dried yeast to make bread when I was little. Then she used fresh. Ive always used fresh yeast. Our Spanish supermarket sells it in 2 x 125g cubes for 45 cents. In the UK tesco and Sainsburies would sell 1kilo for about 99 p at the bakery section but ive not lived in UK for nearly 15 yrs. I just cant manage with dried yeast. But bread is so easy. After the mix and 10 minute kneeding except for the few minutes between rising and proving when you put dough in the tins the yeast does all the work while you get on with other stuff.
Ps in the uk I used to cut the kilo of yeast into roughly 2 oz bits and wrap and freeze. I always made 2 large loaves. Now, living alone, I just use 1 kilo flour and 125g yeast. But find the age of the yeast and type of flour makes a difference. Old yeast and wholemeal flour more than 6 months in the cupboard disaapoints. Cheap flour also disappoints compared with better quality but even disappointing home made beats pappy squashy supermarket stuff hands down. And stale wholemeal makes superb bread pudding. (U SA note what you call bread pudding is bread and butter pudding. Bread pudding is spices, sultanas, currants, anything else you can think of mixed with creamed margerine and brown sugar egg and flour. Amounts vary according to how much stale bread you have soaked in hot water and squeezed dry as you can. My mim gave that job to us kids.
Hi, the recipe on the website uses 3x7g sachets for the same amount of flour and water. This ratio differs again to my yeast container which says 15g for 500g of strong white flour. Why is there such a difference and does it matter? Thanks!
I did this recipe this weekend… first loaf I’ve ever made.. huge success. Thank you. I’m wanting to bake individual rolls/baguettes now..what type of material is best to use? Tin, Carbon Steel, Stoneware? Could you advice when you have a moment? Thank you so much.
1kg strong bread flour
More flour to flour kneading surface
7g yeast
620 ml tepid water
A pinch of sugar
About 3 pinches of salt
Fork
Surface for kneading
Jug (for activation of yeast)
Pallet knife (scraping dough and splitting it)
Oil (for proving)
2 bread molds
'Warm tap"
Tea towel
Oven
The hero we needed thankyou
I was looking for this comment.. thank you!
Thank you very much. It will come in handy!
All sackets are not 7g. I have 8 😭
Thank you Jamie. I have tried to make this.
I’ve made your bread recipe many many times now and each time I receive compliments about how good it is! I mention your name each time :) My mother, 91 yo, love bread very much. When she taste your recipe she always say :”what do you do with your bread…it is sooooo good!” Thanks to you.
I used plain flower instead of strong but it was just as delicious. I’m proud of myself it turned out fantastic. Next time I’ll remember to grease the tins. Thank you it was so easy to follow.
Thanks! I was looking for that info, he didn't mention greasing the tins.
I tried making bread like this for my first time. And while the consistency wasnt great, which can be improved with practice, the taste and texture was awesome. Thank you Jamie!
It’s 2:10 in the morning and I’m learning how to make bread
Life goals
Bread is something I love making. Whenever I see recipes like yours, it's a reminder of how rewarding baking can be.
Today is a rainy day so I’m going to be baking that loaf on the boat to spruce up the day!
Made this today with wholewheat flour. Needed loads more water 💧 and also took double the time to bake 🙏🏽
There's nothing better than fresh baked bread! Looks delicious!
Im here because of coronavirus and i want to be prepared for self quarantine and learn how to make my own bread
If you can buy the ingredients don't follow this recipe.
Same
Same. I'm baking now 😂
Truss me gstar’s
good luck finding dried yeast.. or bread flour.. uk stores are OUT !
I made it yesterday and it was brilliant!!!! You made my family and I very happy 😊. Thank you Jamie Oliver for your positive energy 🥰
Thanks Jamie. I will get started right now. Hope you are all keeping safe over there.
Never made bread before. Tried this yesterday. Followed the video word for word. Results were great. So surprised they came out so good.
This is my second time making this. I made a loaf and a couple of pizzas the first time and even my fussy son loved it! It makes the best toast with butter and Vegemite!
This is exactly how I've done this for years. Easy and delicious!
EXACTLY!
@@JamieOliver hello there
@@JamieOliver
Hi!
glad to see someone who doesn't use machine or mixing machine. I made this just the way Jamie does, it was delicious. I love using metric measurements, so much easier. Will do it again with whole wheat flour
Got to love Jamie Oliver! Excellent videos that are easy to follow. I used all of his Christmas ones this year for turkey, stuffing and roast potatoes and they all turned out excellently. The simplicity of his delivery makes remembering the recipes very easy! Keep up the great work. FoodTube is the don!
Theres no such word as excellently. Just use excellent.
How beautiful! And most importantly, no empty chatter. Bravo, master!
I watched your son making scrambled eggs and the other was pancakes. I got a giggle watching him. He has got lots of confidence with a funny stride. He is certainly ”a chip of the old block ” Great Kid! 🇦🇺
Jamie I'm from India & I love your recipes .
curry?
dear jamie
I'm watching your program so much that
I finally tried one that I needed
in one word it was excellent.
I made bread.
it was incredibly delicious and consistency.
I made my second experiment with milk and whole wheat flour.))
was perfect
Thank you
It was excellent ........ 3 words
Excellent Is his one word
how much milk to water?
Jamie's kitchen is awesome! Just tried making this today! Turned out great! Dont forget to let the bread cool for an hour after you make it! Dont cut it!
Going to try this today Jamie, as rain has stopped me painting. Finally got flour and sachets of yeast from my neighbour, fingers crossed xx Thank you for your videos x
This is the best recipe, I've tried several others, but now I only make it according to your recipe.
My first ever attempt at making bread and its going in the oven soon, looking good!😍👍
Thanks
Thanks Michael. Big love x
I always take my proving time a bit further than the standard 'doubled in size' because I find you get a much more fluffier open texture. I normally triple in size for first proving. I also think, don't ever expect it to be the same as processed bread. It's always going to be a bit chewier and denser. But of course loads more flavour. ☺
And it stays a LOT longer without developing mold. The bread I make can easily stay up to 5 days on counter top. Sure, it becomes quite dry and less flavorful, but its still perfectly ok to eat. Store bought bread after 3 days is only good to throw away.
I let my dough proof longer as well, 1 hour is something that was invented for the modern people that have no time I think. It almost always takes more than 1 hour to prove.
Adams Eats poo
Tim Bin That's funny.
Adam Garratt
I always enjoy the texture of homemade bread. It’s yummy!
I wasn’t sure how long I was suppose to prove. So I decided to check out the comments section. Glad I came here. Probably will give it more than an hour to prove. Let’s see how that goes. 🤭😂
TO bake like Jamie...and to have a kitchen like this! It's the good life.
When I was a 16-year-old boy I used to bake my own bread almost every day, now I am a middle-aged 42-year-old man and I forgot how to bake bread. I am trying to learn again because of coronavirus :(
Matt Hough life hits you hard
thanks mate iv never made bread before , but with this covid 19 we are all staying home ,and might i say are a family again , baking , home cooking , i found your site on how to make bread thanks again . and stay safe mate
This guy is so talented. Thanks Jaimie. I'm going to halve this recipe since I don't have enough flour for two loaves. Thanks thanks thanks for all your food videos. So good.
I like to look for recipes for making bread that is simple but yet delicious. I would make this Bread as a gift for the Holidays.
2 year anniversary for this video!!!!!!!!! STILL MAKES FANTASTIC BREAD!!!!!
I love bread
Na I think they patched it you might have to find a new recipe
3 years now! :)
Nice Jamie. My teacher had us watch your video and now I got Star Baker for my bread 😇
I'm glad you are back in the videos jamie!😁
Cheers No Image! 😘
David Pumpkini naaaahh I Love my bread fresh from the oven ;)
JAMIE, I'M SO HAPPY TO SEE YOU AGAIN IN AFTER ABOUT 18 YRS! I USED TO WATCH JAMIE AT HOME ON SABC3 AND YOU WERE ALWAYS CAPTIVATING!!!
Thank you so much for this recipe. Just made it today and it was my first time making bread💪 it turned out awesome! Wish I could post a pic. Thank you a million times 👍👍👍
I followed this recipe to make my first ever bread and it turned out great. Thanks Jamie!
Folks, its the 3d of May now, pandemic is still on. I went through a bread making phase in the 80s. You do not need marble as your excuse not to try to make bread. I have never had marble and still made tons of bread. Jamie's videos are very good, entertaining and educational. My speciality is adding bits of fresh rosemary and minced garlic to the bread (I'm half Sicilian after all) and its quite delicious. I watched one video whose "tip" was to add the salt into the flour first because salt will inhibit the bread from rising if it touches the yeast first. There are other bread making videos out there too. Homemade bread is delicious. And when you are kneading your bread and punching it down just think of your least favorite person, it will make it more fun.
if i use fresh yeast, how much do i use?
*Im just watching this for my food tech lesson in school- but still a good vid ❤️*
due to self-isolate, I just RUclips how to make this and try it just now... flour + yeast + sugar + salt + water/milk, butter, oregano, that's what I add-in...
Sounds yummy
Thank you Jamie. It inspired me to actually finally make bread -And i did. Thank you. Great beginners recipe I thoroughly enjoyed 💛💛💛
Easy recipe. Made this bread yesterday. Turned out perfect. 🙂
I received two of Those blue pans for my B-day frm my Daughter who loves fancy new ones esp last two years&now I see the cute shaped loaves will try them -really great quality up there with Le Creuset cookware at 1/4price(we envy granddaughters)
The bread you made looks pretty awesome to be honest. I’m making your bread right now, and I think the bread is gonna taste delicious. Thanks for inspiring me, Jamie Oliver. I love your recipes👍🏻.
I cut the recipe in half because I only had one bread pan. The bread loaf turned out amazing! Never buying store-bought bread again
"Onto the marble"... welp, this recipe is now out of my reach.
Yeahh.. this whole recipe is super out of touch. Not a fan of this video.
It was a joke.
Surfaces may vary 😉
It helps if you don't say, 'welp'. Feel free to use, 'Well'.
Magnak councilworktop just as good
Tried home made bread for the first time and turned out fantastic. I used oat flour with seeds and followed the instructions- thanks Jamie -its a keeper
Hi, I’ve made this recipe few times and every time it’s been perfect, obviously. Never went wrong with any of your recipes. ❤️ What I’d like to know is that can I do exactly same but with wholemeal flour? Thank you for taking time to answer me. If you don’t come back to me I understand, don’t worry I’ll try it to see what happens anyway. 😋
Made this yesterday,turned out perfectly. I made a few rolls as well which were good. Very simple recipe, will make it again with the addition of some whole meal flour if I can get some.
God I would kill to have a kitchen like that
Exotic Parallel
Kill away!
Overly decorated and barely functional?
Its more for tv than for home.Imagine all the dust in all of the things.I prefer to be clean and not all outside.
I'd kill to have Jamie in my kitchen every day! Yay! No more bloody cooking.
Here I wanted to learn how to make bread, and all the yeast and baking powder was all bought out in the stores !
On one hand, that's inconvenient, on the other, I'm glad people are managing .
Jamie: “Just add a little pinch of sugar”
Also Jamie: 𝗱𝘂𝗺𝗽𝘀 𝗶𝗻 𝗮 𝘄𝗵𝗼𝗹𝗲 𝗵𝗮𝗻𝗱𝗳𝘂𝗹 𝗼𝗳 𝘀𝘂𝗴𝗮𝗿
Lol. Exactly what l was thinking!
Jamie Oliver Your videos are an inspiration to every man or woman who has the slightest of interest in cooking good food. Good food. Good cooking. Good atmosphere. Way to go Jamie.(Looking forward to more recipes for us regular cooks at home) Cheers!
Big love Debopam!
Brilliant just made my first bread 🍞 and it look awesome
easiest recipe;made mini loaves last night and baked this morning. Absolutely delicious with perfect crust. Thank you, Jamie! Be safe.
Wow brilliant !! love this.. but can i add milk and butter into the dough before pouring the yeast water
I only use whole grains only, so making the necessary adjustments in water/flour I find that much more healthy in the long run. Thanks for your great recipe, adjustable for whole grains, too. We here in the AZ high desert have to make all kinds of cooking adjustments anyway.
Hey Jamie,
I like your all food preparations.
This plain bread is done perfectly.
It's baked wonderfully no doubt.
Love it.
Well I have to say this this worked for me. Strong wholemeal flour, some dried yeast with a little sugar to kick it off and that's it. I should have added a bit of salt. My first bread making experiment since I was at junior school more than half a century ago!
Just put wheat in a 3x3 crafting grid, middle, middle left, middle right...
Lol Hha
Or if you're a monster, put it in the top or bottom
I've been using this recipe for months now, only I cut the ingredients in 1/2. Works great
Do u knead on marbel?
When he spends 20 seconds trying to pick up that little scrap of packaging, I can relate to that.
We started learning how to cook watching you. Now we have cooking channel. Thank you
Do home made sourdough please! I make it every couple of days now it's super addictive :)
Yes! I'd love to make it myself :)
My method was put a teaspoon of flour in a sterile jar with one teaspoon of water, cover with a coffee filter and elastic band. Next day add another teaspoon of both. Next day add two of each. Keep doubling every day for about 2 weeks, eventually the natural yeast in the air will get into it through the filter and it will bubble. Then it's time to use it. I been keeping mine fed for nearly a year now. Best bread ever! So many more details I've missed but maybe Jamie will fill in the gaps!
I've heard that adding pineapple juice can get it going fast too but I've only ever used water and flour for the starter. I heard that when the right culture takes hold it protects itself from contamination so that's how some cultures are over 100 years old and I doubt all that care was taken in all that time... Basically if it smells yeasty or a bit boozy you're golden, if it smells bad or like nail polish remover you've messed up.
Ooh ick that's gross. The old ones I know about are a French bakery that smuggled a jar over to Toronto from paris. He claimed it was 135 years old, it made amazing brioche and Parisienne baguettes bit I guess it could be hype! I know cooking, not so much microbiology but either way it comes out delicious just using the old methods, I've even cut the amount of flour I need in my bread by a third cos my culture is so potent (hehe) really good stuff. Anyway nice talking with ya! Hope jimbo bites and gives us the proper methods!
Obviously anecdotal.. You should ask Marc Thuet for the true story.
Jaimie ! Love all your videos ! Lots of Love from 🇨🇦 and Colombia 🇨🇴
Here is how I make my bread. First, I put 1/2 Cup of warm water in to a stand mixer bowl. Then, I add 1 Tbs of active dry yeast, and 1 Tbs of sugar. Stir that up, and then let it sit for 5 minutes, until it starts to get foamy. Into that, add 2 cups of water and 3 1/2 Cups of Flour. Mix until well blended. Now, add in 3 1/2 cups of flour, 2 tsp of salt, and 1/4 Cup of well softened butter. Stir that with a dough hook (or by hand) until well combined and shaggy. Continue to knead ( I let the dough hook go for 8 minutes, poking it down once in a while) Until it's smooth and elastic. Now dump the dough onto the counter top and knead it a few times to make sure that it's evenly smooth. Shape the dough into a ball, and put it back into the bowl. Cover this with a tea towel, let it sit for 1- 1 1/2 hours until it has doubled in size. Butter two 4" x 8" loaf pans. Take the dough out of the bowl, and punch it down. Cut the dough into 2 even sections. Pat each price down into a rectangle that's about 9" x 12" - or a bit bigger than a standard piece of paper. Starting at a short end, fold it into thirds like a letter. Place seam side down in loaf pans, tucking the ends in. Cover with a tea towel again, and let them sit for an hour, until they puff right out of the pan. Preheat the oven to 375• F and put the rack in the middle of the oven. Bake for 30-35 minutes, until the loaves are honey brown. Immediately turn the loaves out of the pans onto a rack to cool. If you are using a convection oven, set it to 350• F and bake for a about 15-18 minutes. This makes 2 loaves
Connor Jibben thanks
no way can I get such a first or second rise!
Tried everything and every bread flour or mix on sale and all I get is truck tyre crust and heavy inside.
'truck tyre crust' LOL (i dont mind that bit Thats is exactly what I get but why are our loaves just heavy inside? also i find that i HAVE to use almost 1.2kg of flour by the time i have unstuck the alien like texture from the work top...help i just want a nice soft loaf inside and yeah a crusty crust wouldnt go a miss either
I'm sure it's due to most ovens being fan ovens. the hot air blasts the top and sets it before heat can penetrate the tin.
My mother never had trouble with old type basic oven that heats the bottom first.
Same goes for baking cakes in a fan oven.
If you think about it a tin full of dough or cake mix is no different from a pan of thick soup, beans or milk. Those boil over because the water/liquid is turning to bubbles and lifting the solid matter.
That's what we want bread to do but can only be done with bottom heat.
Or perhaps put a dish of boiling water below the bread pan to create steam to keep top soft while inside heats and rises.
But is it safe to have oven full of steam?
Commercial bakeries use oven that blow hot moist air down under the tin to heat the dough and bake it while the moisture keeps the crust soft.
Bakeries prove in steam room at 100 degrees - rises like soap bubbles in half hour.
Incredible effort, loved every second!
Tried, dough felt into pieces, super hard, can't do, give up...
Edited: Finally I made it, the smell is amazing, fresh baked out of oven wow, love it.
I'm 70 Years of age & if I can get it right like you I will be happy.
Never give up after a couple of goes.
Let the rest 'EAT CAKE' apologies to the French sheila. (before my time).
I tried for the first time ...perfect... definitely 2 x breads...perfectly soft inside and crusty on the outside.
Flour and yeast are still available at Amazon.
Excellent results first time. Made mine on the work top, no need for marble.
We watched this video at school in our food tech lesson.
Im doing this recipe right now. The bread are chiling with the wet towel on top of them and they smell really good. Its my first time making bread and i really hope its not the last one. Thanks!
As usual Jamie and #foodtube gang, you always rock with your wonderful recipes. I will try it and use half strong flour, like you've mentioned, and half wheat flour.
Congrats and thanks a lot!!!
Enjoy Mary-Jo!
Mary Jô*
Mari Jô*
This man can make everything seem so easy!
This one is easy! I've made a few great loaves and I had never baked before!
this recepie is amazing, thank you
Thank you Jamie for teaching us the perfect bread
The fake tan is golden brown.... :)
Max Freeman anything but orange is alright at the moment.
I love Oliver ❤️ great teacher. Coming back to this video to make bread 🍞 🤪
Ah well Better find another recipe as I dont have any marble to kneed it on.
You can knead the dough in the mixing bowl. I prefer the plastic one, because the bowl will occassionaly lift up when youre kneading the dough.
@@elenaravenwood9851 Ah yes Sarcasm does not work on here.
@@terrywoods6594 Why do you think that is so? I got my message across, no?
@@elenaravenwood9851 On a MARBLE top that we all have.
@@elenaravenwood9851he was saying that he was being sarcastic lol, as he wouldn’t actually not use a recipe just because he doesn’t have marble to knead on
I learned so many new things from this, thank you.
we watch this at school
really educational
If you are really new to bread making, I suggest you try no knead bread first. It's very simple, almost foolproof and greatly rewarding. There are plenty of videos that show you how to do it.
I need to write an essay why am I here
Zachie Jamie Oliver helping us put the pro in procrastination 💪🏻
Zachie ha,ha my exams are in may and june
helpful for food tech people
Ok here's your plan:
1. Make the dough
2. While it's proving, do your essay plan
3. Shape dough and put it into the tins for the second prove
4. Start your essay
5. When the second prove is done - bung it in the oven
6. While it bakes read through what you've written so far and edit
7. Enjoy a slice of freshly baked bread and butter while you plan the conclusion to your essay - JOB DONE.
Jamie Oliver You're awesome XD
Love Jamies info on how to make bread taste better fantastic. Learning is a treasure
Can you do this with whole grain flour as well? I've always wanted to bake bread myself, but that just looked way too white for me.
Ze Rubenator You can, but you'll probably have to add a bit more water and yeast.
Ze Rubenator Check the channel "Leo Pelzer" for delicious bread recipes. It's in Dutch but it has English instructions
I used oatmeal flour and whole wheat flour, add some seeds and there you have, but always put a litter beat of cinnamon, cause neutralize the whole wheat flavor ;D
Yep! Just make sure to use a strong bread type flour.
+Ze Rubenator Racist ;)
My mum used to use dried yeast to make bread when I was little. Then she used fresh. Ive always used fresh yeast. Our Spanish supermarket sells it in 2 x 125g cubes for 45 cents. In the UK tesco and Sainsburies would sell 1kilo for about 99 p at the bakery section but ive not lived in UK for nearly 15 yrs.
I just cant manage with dried yeast. But bread is so easy. After the mix and 10 minute kneeding except for the few minutes between rising and proving when you put dough in the tins the yeast does all the work while you get on with other stuff.
Ps in the uk I used to cut the kilo of yeast into roughly 2 oz bits and wrap and freeze. I always made 2 large loaves. Now, living alone, I just use 1 kilo flour and 125g yeast. But find the age of the yeast and type of flour makes a difference. Old yeast and wholemeal flour more than 6 months in the cupboard disaapoints. Cheap flour also disappoints compared with better quality but even disappointing home made beats pappy squashy supermarket stuff hands down.
And stale wholemeal makes superb bread pudding. (U SA note what you call bread pudding is bread and butter pudding. Bread pudding is spices, sultanas, currants, anything else you can think of mixed with creamed margerine and brown sugar egg and flour. Amounts vary according to how much stale bread you have soaked in hot water and squeezed dry as you can. My mim gave that job to us kids.
Nice Job Jamie, very educative!!!
I love that he uses a damp tea towel. Just like my Gran used to ❤️
Hi, the recipe on the website uses 3x7g sachets for the same amount of flour and water. This ratio differs again to my yeast container which says 15g for 500g of strong white flour. Why is there such a difference and does it matter? Thanks!
He got the amounts of flour wrong btw, it's a pound of flour not a kilo.
did he use instant yeast or active dry yeast? How did your baking go? I'm trying to figure it out
I love every single one of your recipes.. I grew up watching you on tv when I was still little and I wish I could do it all over again!!
I was just making fun of a "bread maker" at the grocery store to my brother today. And then this. All sudden. Jamie is my truly fairy godfather...
He just need a tiara!
I did this recipe this weekend… first loaf I’ve ever made.. huge success. Thank you. I’m wanting to bake individual rolls/baguettes now..what type of material is best to use? Tin, Carbon Steel, Stoneware? Could you advice when you have a moment? Thank you so much.
People fighting in Asda over bread and here I am making my own
OMG made this loads of times in MY BOWL, today went commando and made it on the work top!!!! Still mopping it up :) :) :) CHEERS JAMIE :)
Jamie is the best!!!
My bread turned out perfectly. Thank you soooo very much. NZ
Instructions unclear, neighbour's house burned down.
First time ever I have had successful bread and I am 50 years old! Thank you