This is the most valuable bread making video that I have ever seen. So well done, so clear and easy to understand. Can't thank you enough for this incredible video. Can't wait to see other video's you've created. Thank you.
This was so clearly explained and amazingly valuable. I have been given really complicated calculations for working out which bread pan to use for dough weight and never been told in a way so simple as this or ever heard how to do the calculations in the other direction where I can design my dough to fit my pan. I feel so excited.
Hi Nadia....this is fantastic & very helpful....however i have a question with regard to eggs...if your using eggs in your recipe how do we calculate the egg % ?
Thank you Nadia for all your bread making tips and recipes. They're great for beginners n those who what to learn more on the techniques of bread making.
Wow -- it answers all my questions about dough volume, with easy, clear explanations! The best part, is that it's even useful for the hearing impaired (audio does me no good). Thank you for posting this video. The only question I had relates to 1:3 or 4:3 ratios, at 3:17 min. and 3:19 min., respectively -- what, exactly, is the difference?
You are amazing teacher in backing, million thanks to you ,as I'm very beginner your vedio helps me to accomplish my dream of making my own bread recipe,again thanks and love from India 🥰🌷💝🙏😘🍫🍫
I'm so truly greatful!!! Thank you thank you THANK YOU 🥰🙏🙏 I have used your magical ratio twice and they are they were beautiful and fluffy! Taste was balanced and texture was a joy to kneed xxx
Hello, Nadia. How are you? Thanks for lovely recipe and your guidance. I made 2 loaves and waited for cool down to eat tomorrow morning but I couldn't. I picked and peeled it I felt the smell, softness and hot. I successfully made them in the first time. Thanks so much and keeping it up for new, goodies recipe. Love you, yeah.
Thank you so much for this video! You have explained extremely well what I have been searching for: a simple way to calculate how much dough to make for a specific pan. I want to make a loaf in a little 4"x4"x4" pullman pan and have yet to find a recipe for one. Now, with your help, I can make my own. My next search will be to find a way to determine the bake temps and times.Thank you again. You are very much appreciated!
Thanks for sharing this way of calculation. Now I understand that making bread in not only a copy and paste recipe. I am ready to make my japanese milk bread in a pullman pan
Thanks Nadia! Great video. I bake sourdough and normally do not add any sugar or fat. However, for pizza crust, Philippine pandesal, and other breads I do, and always wondered how much to add. Your video answered that question. By the way, there is no need to use a ruler to measure the volume of a pan. Using a ruler would require some fancy geometry if the pan has sloping sides, or God help you, a Bundt pan :-). As you hinted, an easier way to measure the volume of the pan is simply weigh how much water it will hold. I like the bread to rise up high above the sides of the pan, so I use a 60% ratio. 1000 ml pan, 600 grams dough.
THANK YOU!!!!! math solved. I love recipes, but always have to venture off course and NOW my next 4 years of bakes will ALL come out properly!!! U Rock!!!❤
This is great information. Remarkably, the actual “Golden Ratio” of 1 to 1.618 ,where one is the water and the 1.618 is the flour will make a simple bread of about 61% hydration . Thanks for this video.
Very well made, useful and informative video. I thank you for it. This should have more views and likes. I intend to share this to some bread making groups on Facebook unless you object. Subscribed.
Thank you for your video very informative..Please help me. What is the flour that I would use to make wraps I want them to be stretchy and rubbery..is it high gluten flour or low gluten flour very much appreciated
Nadia in the video at 4:06 you said 1800 g? shouldn't the answer be in cm as well? I just didn't know how you got to grams when the measurement is in cm. Hope you can clarify.
wow this is great. I got the Ratio book from Michael Ruhlman. This looks even more detailed 👏 I was wondering if I tried mixing whole wheat flour, spelt and rye flour, with all different absorbtion properties (I suppose) would I get the same result with these ratios... Thanks for the great insight.
Whole wheat flour, spelt and rye flour: These might need more water, and require more time in bread proofing. Give it a try! Bread making is very flexible, especially it can be altered with and by many factors, such as room temp, oven temp, and the added ingredient itself. Happy bread making!
When making a cake (say flour 100% butter 60% sugar 3% powder ing 1 to 5 % ) what should be ratio of liquid ingredients??? And when we use different flours like almond flour or hazelnut flour instead of APF is there any change in the ratio??
Hi Miss Nadia, I'm a beginner with bread making. My question is about the ratio 4:1 and 3:1 on the pan & dough ratio. When will we use 4:1 & 3:1 ratio? Thanks a lot, you've been very helpful!
I've never made keto bread, so I'm not familiar with the qualities of the flour your using. So simply look at keto bread if it is dense than it would most likely not rise much and go with the lower ratio if very 'fluffy' or volumineus go with the 4:1 ratio, good luck!
If you at a point where you actually care about making sure you get an optimal size dough for your specific pan, then learn how to use the metric system, it's unavoidable at that level of baking. And if you can't be asked and therefore don't actually care about any of it then eyeballing that your dough is between 45%-55% of the volume of your bread pan will be more than enough for ya.
Hi! Thank you for sharing this. I'll try this & hope the dough fills my entire Shokupan loaf pan into a square loaf. Do you have a ratio to your calculation if I want to make my dough with Tangzhong? Grateful for answer. Summer greetings from Sweden!
When adding butter and sugar is that percentage added to the 163٪. So if you had butter and sugar your dough percentage total should be 172% or is 9% removed from liquid?
Great video. So if you were to add nuts you would subtract the weight of the nuts from the total weight of the flour? Or just add no more than 10-50% of the flour weight? Cheers.
@@itsaboutlife9829 if you haven't already got the answer to your question here it is If you wanted 10% nuts added to the recipe you would start with a new bakers percentage ie: 163% + 10% = 173% and calculate all ingredients by new percentage ie 260g flour = 450g ÷ 173% x 100% 156g water = 450g ÷ 173% x 60% 26g nuts = 450g ÷ 173% x 10% and so on. Hope that helps
I don't quite understand when the ratio for nuts and powdered ingredients were set to flour weight..... So I should use the weight of the flour and not the weight of the dough in the computation right? Then it would look somewhat like this: milk powder in grams = weight of FLOUR/ 163% x 1-5% Is my understanding correct? Sorry english is not my first language
Literally THE BEST VIDEO i found about teaching how to bake a bread!
This is the most valuable bread making video that I have ever seen. So well done, so clear and easy to understand. Can't thank you enough for this incredible video. Can't wait to see other video's you've created. Thank you.
This was so clearly explained and amazingly valuable. I have been given really complicated calculations for working out which bread pan to use for dough weight and never been told in a way so simple as this or ever heard how to do the calculations in the other direction where I can design my dough to fit my pan. I feel so excited.
Excellent explanation. Clear, concise and easy to understand. Thanks Nadia!
Hi Nadia....this is fantastic & very helpful....however i have a question with regard to eggs...if your using eggs in your recipe how do we calculate the egg % ?
Outstanding and Superb . Simple , straightforward and demystified .
This is seriously the best technically correct bread making presentation…thx so much
Thank you Nadia for this amazing video! Now i have better understanding of making bread, thanks to you! Take care & stay well & safe.
Thank you Nadia for all your bread making tips and recipes. They're great for beginners n those who what to learn more on the techniques of bread making.
Great information and a great resource to all who want to really get a grasp of the fundamentals when it comes to baking bread.
Wow -- it answers all my questions about dough volume, with easy, clear explanations! The best part, is that it's even useful for the
hearing impaired (audio does me no good). Thank you for posting this video.
The only question I had relates to 1:3 or 4:3 ratios, at 3:17 min. and 3:19 min., respectively -- what, exactly, is the difference?
This is super helpful and I appreciate the concise format. Thank you!
😮, this video is absolutely amazing. Thanks a lot 🙏🏽
You are amazing teacher in backing, million thanks to you ,as I'm very beginner your vedio helps me to accomplish my dream of making my own bread recipe,again thanks and love from India 🥰🌷💝🙏😘🍫🍫
I'm so truly greatful!!! Thank you thank you THANK YOU 🥰🙏🙏
I have used your magical ratio twice and they are they were beautiful and fluffy! Taste was balanced and texture was a joy to kneed xxx
Hello, Nadia. How are you? Thanks for lovely recipe and your guidance. I made 2 loaves and waited for cool down to eat tomorrow morning but I couldn't. I picked and peeled it I felt the smell, softness and hot. I successfully made them in the first time. Thanks so much and keeping it up for new, goodies recipe. Love you, yeah.
Thank you so much for this video! You have explained extremely well what I have been searching for: a simple way to calculate how much dough to make for a specific pan. I want to make a loaf in a little 4"x4"x4" pullman pan and have yet to find a recipe for one. Now, with your help, I can make my own. My next search will be to find a way to determine the bake temps and times.Thank you again. You are very much appreciated!
I agree with everyone here. All I needed was this. Thank you thank you thank you
Thanks for sharing this way of calculation. Now I understand that making bread in not only a copy and paste recipe. I am ready to make my japanese milk bread in a pullman pan
The more I learn the more I want to bake! Thank you!
Thank you, you read my heart! Also, the mindfulness and what I learned behind this video sharing~
Thank you for the bread education. I’ve been making successful breads for years, mostly by eye. Now I know the maths, it’s like a miracle.
Thanks Nadia! Great video. I bake sourdough and normally do not add any sugar or fat. However, for pizza crust, Philippine pandesal, and other breads I do, and always wondered how much to add. Your video answered that question.
By the way, there is no need to use a ruler to measure the volume of a pan. Using a ruler would require some fancy geometry if the pan has sloping sides, or God help you, a Bundt pan :-).
As you hinted, an easier way to measure the volume of the pan is simply weigh how much water it will hold.
I like the bread to rise up high above the sides of the pan, so I use a 60% ratio. 1000 ml pan, 600 grams dough.
Fantastic tutorial! Thank you very much 🍞😊
Thank you Nadia.
A great video for a beginner.
Wow you basically answered all my un answered questions about bread recipes in one go. Amazing!!! Thank you mam☺️
Thanks I screenshotted those ratios. Your accent is very nice.
Very nice explanation 👌🏻👌🏻👌🏻
best bread video ever! eary to understand with clear visuals.
Thank you so very much thank you so very much for this lessons of baking 🇿🇲🇿🇲🇿🇲🇿🇲👍
THANK YOU!!!!! math solved. I love recipes, but always have to venture off course and NOW my next 4 years of bakes will ALL come out properly!!! U Rock!!!❤
I will use this to measure up all my pans and have good ratios. I've been looking for a video like this for 3 months! Thank you!
Thank you Marcelo Abans for stopping by and your warm comments. I'm glad info of my video is helpful. Wish you a wonderful baking journey! :)
Absolutely fantastic the information to baking bread. I’m happy to have to know this You Tube channel from Nadia. Thanks very much.
Spectacular video in all aspects.
I needed to find some of this information but learn so much more. Thank you
This is great information.
Remarkably, the actual “Golden Ratio” of 1 to 1.618 ,where one is the water and the 1.618 is the flour will make a simple bread of about 61% hydration .
Thanks for this video.
most informative in simple format
I like your teaching
Thanks a ton for sharing this 🙏🏻👍🏻❤️
Love you for sharing this...
Excellent video. I was searching for this info. But hw to adjust for different type of flour.
Answered my all questions 😃 u solved the problem 😸 in a simlplest way
Very useful. Thank you for sharing
Very informative. Thanks chef
Very clear and a good explanation. Thank you.
Thank you. This is very helpful.
This is the best instruction I have come across so far. Thank you Nadia very systematic.
Thank you for this gem of info. :)
Wonderful tutorial. Great job. Continue the good job.
Most knowledgeable information for beginners.
Thank you samad for such an encouraging comment! I'm very happy to be helpful. Wish you a wonderful weekend and the coming new week~
Thank you very much for your information !
Hi Nadia.. Amazing details! What about golden ratio for sourdough/wild yeast?
Brilliant information in this video!
Gracias. Nadia, muy interesante el video.
Very well made, useful and informative video. I thank you for it. This should have more views and likes. I intend to share this to some bread making groups on Facebook unless you object. Subscribed.
Thank you so much. Made so much sense. I learned a lot
Thank you so much. I got all answers for my all questions. 🏆🥰
Thank you soooooo much🙏 for this video. It's so helpful.
Thank you for your video very informative..Please help me.
What is the flour that I would use to make wraps I want them to be stretchy and rubbery..is it high gluten flour or low gluten flour very much appreciated
I love ur explanation Miss Nadia, its easier for a newbie like me to understand... Keep on going Miss Nadia...
I learned alot from this video...thx for sharing🤤
I LOVE YOUR VIDEO, I LEARNED.
Amazing video. Thank you
I have been looking for this info. Thank you so much. Its amazing video
Thank you so much.. this answer
all my bread making questions
I need that information so much, it was like trial and error for me guess the dough weight in whatever pan, thank you so much, blessings 👏🏽
Nadia in the video at 4:06 you said 1800 g? shouldn't the answer be in cm as well? I just didn't know how you got to grams when the measurement is in cm. Hope you can clarify.
the convertion in Metric measurement system:
1 cubic centimeter = 1 milliliter = 1 gram
so, 1800 cm3 = 1800 ml = 1800 g
wow this is great. I got the Ratio book from Michael Ruhlman. This looks even more detailed 👏
I was wondering if I tried mixing whole wheat flour, spelt and rye flour, with all different absorbtion properties (I suppose) would I get the same result with these ratios...
Thanks for the great insight.
Whole wheat flour, spelt and rye flour: These might need more water, and require more time in bread proofing. Give it a try! Bread making is very flexible, especially it can be altered with and by many factors, such as room temp, oven temp, and the added ingredient itself. Happy bread making!
Best simplification ever.
Love this video. Thank you so much.
When making a cake (say flour 100% butter 60% sugar 3% powder ing 1 to 5 % ) what should be ratio of liquid ingredients??? And when we use different flours like almond flour or hazelnut flour instead of APF is there any change in the ratio??
Hi Miss Nadia, I'm a beginner with bread making. My question is about the ratio 4:1 and 3:1 on the pan & dough ratio. When will we use 4:1 & 3:1 ratio?
Thanks a lot, you've been very helpful!
4:1 is white bread 3:1 is whole wheat bread which doesn't rise as much.
@@barbaragriffith1609 So, when making Low Carb/Keto bread I will use the 3:1 ratio? Also, do eggs count as water?
I've never made keto bread, so I'm not familiar with the qualities of the flour your using. So simply look at keto bread if it is dense than it would most likely not rise much and go with the lower ratio if very 'fluffy' or volumineus go with the 4:1 ratio, good luck!
THANK YOU!!!!!
great video. do u have golden ratio for pork broth
Is the egg and milk will also comoensate liquid percentage?
Hi Mam Nadia. May I know the normal level of butter, eggs, sugar and yeast when baking bread in a covered pan ?
done! now how long do i bake it and at whet temp?
Solid video for mankind
Thanks sooooo much Mam, for a great interesting information .
Plz tell me as u said... 8*3.5*4 inches ??? Not in centimeters.
If you at a point where you actually care about making sure you get an optimal size dough for your specific pan, then learn how to use the metric system, it's unavoidable at that level of baking.
And if you can't be asked and therefore don't actually care about any of it then eyeballing that your dough is between 45%-55% of the volume of your bread pan will be more than enough for ya.
20×10×10cm bread mould tin. Dough weight weight is 500 gm.. Is this correct dough weight pls reply
Hi!
Thank you for sharing this. I'll try this & hope the dough fills my entire Shokupan loaf pan into a square loaf. Do you have a ratio to your calculation if I want to make my dough with Tangzhong? Grateful for answer.
Summer greetings from Sweden!
Do you have a link we’re I can read everything that you explain please. Maybe I can print it. I am a beginner baker learning on my own.
This is amazing!
I loved this video
Thank you so much , you target all my concerns, this is so much help
Excellent job
Thank you so much Ms. Nadia
When adding butter and sugar is that percentage added to the 163٪. So if you had butter and sugar your dough percentage total should be 172% or is 9% removed from liquid?
Yes It's added to the 163% so you'd have to re-calculate all ingredients by the new bakers percentage of 172%
Excellent.
Thank you for this and as return I'm your new subscriber now
Thank you very much!
Hi Nadia, if will substitute butter for Vegetable oil, would it be also 6%? so therefore may total will be 169 instead of 163?
Great video. So if you were to add nuts you would subtract the weight of the nuts from the total weight of the flour? Or just add no more than 10-50% of the flour weight? Cheers.
I was wondering the same thing! Until I see an answer I'm sticking to recipes before I try making any additions!
@@itsaboutlife9829 if you haven't already got the answer to your question here it is
If you wanted 10% nuts added to the recipe you would start with a new bakers percentage ie: 163% + 10% = 173% and calculate all ingredients by new percentage
ie
260g flour = 450g ÷ 173% x 100%
156g water = 450g ÷ 173% x 60%
26g nuts = 450g ÷ 173% x 10%
and so on.
Hope that helps
Thank you so much, Nadia! This is one of the best videos to start learning about bread . I hope you can continue making more videos!
This is so great
Thank you ....that really helped me 🙂
If we are using milk instead of water, will it still be @ 60% or will the % change?
This was very mathy, but helpful.
Thank u very much😘
I don't quite understand when the ratio for nuts and powdered ingredients were set to flour weight..... So I should use the weight of the flour and not the weight of the dough in the computation right? Then it would look somewhat like this:
milk powder in grams = weight of FLOUR/ 163% x 1-5%
Is my understanding correct? Sorry english is not my first language
Thank you so much it helps me lot....God bless...
Glad to be helpful. Your encouragement also made my day! Thank you! Wish you always a good time in baking~
Ty!