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What happens when dough over ferments? As the yeast eats through the sugars in the dough it produces carbon dioxide which gets trapped in the gluten and makes the bread puff up. The longer the dough ferments the less food there will be left for the yeast and the longer it goes the more the gluten will start breaking down. If the yeast runs out of food before it hits the oven it will not produce any more carbon dioxide during the first few minutes of baking and the bread will not rise. Yeast only starts dying at a temperature of 50C (120F). So, when the bread goes in the oven fermentation is accelerated because of the temperature increase and the yeast will keep active and produce gas until it reaches that critical point. If the gluten breaks down before baking (this will happen in tandem with the yeast running out of food), then the structure of the bread will be compromised. Holes could appear on the surface letting the trapped fermentation gas escape instead of holding it in and making the bread rise. 📖 Read more ➡️ 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🍞 Share your bread pictures here ⤵️ 🤍 #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
How to proof sourdough properly. 🥖Sourdough Proofing🥖 I’m addition to these cues, you can also do the poke test! The poke test is a reliable way to determine if your dough is ready to be shaped! Poke your finger 1-2cm into the dough. If the dough immediately pops back, let it keep proofing. If it slowly fills the indentation to about halfway, you can shape the dough and put in right in the fridge. If the dough remains indented and doesn’t refill at all, you should bake it ASAP! Use all these cues to help you make a great loaf of bread! Here is my basic recipe: 400g bread flour 100g einkorn or spelt flour 350g water 100g starter 10g salt 1. Mix everything together until full combined and rest for 30 mins. 2. Perform stretch and fold. Rest 30 mins 3. Perform 3-4 coil folds over 3 hrs and finish room temp bulk fermentation (until all the cues in the video are met). This could be anywhere from another 3-7hrs! 4. Shape dough and refrigerate. 5. Next morning, preheat oven to 490F 6. Bake dough for 7 minutes. Do expansions score. Drop temp to 420F and bake (covered for 30 minutes). Uncover and bake for 7 minutes. Let me know if you have any questions in the comments! Best proofing tips | when to shape sourdough bread | bulk fermenting sourdough | when to stop proofing | how to proof bread
Shaping sourdough loaves is a skill of process combined with experienced intuition. The best way to understand is through trial and feel but Amanda shares some helpful tips so you can shape the perfect loaf. » Invest in Proof 🤍 » Shop our online store: 🤍 » Support our videos and get access to extended-length episodes: 🤍 » Help us build our new bakery: 🤍 » Shop our merch: 🤍 » Subscribe for our latest videos: 🤍 » Follow us on social: 🤍 🤍 🤍 » Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts. #sourdough #bread #shaping
Have you ever forgotten you had bread rising in the kitchen and when you remembered it you found it was over-proofed and you thought it was ruined? In this video we show how you just might be able to save the bread and make a success of it after all. RoseRed Homestead Bookstore: 🤍 Register for Water Bath Canning Basics or Pressure Canning Step by Step courses here: 🤍 Website: 🤍roseredhomestead.com Our Amazon Stores: RoseRed Homestead: 🤍 Trail Grazers: 🤍 New channelTrail Grazers: 🤍 Website: 🤍roseredhomestead.com RoseRed Homestead YouTube home page: 🤍
Testing four different proofing times & combinations to improve my sourdough process. Plus a sneaky test to see how long the dough keeps proofing in the fridge during a cold retard. Check out our new Sourdough T-Shirts 🤍 Click below for the Sourdough recipe calculator: 🤍 Read the blog on this experiment: 🤍 Risdon & Risdon Apron: 5% discount code - Explore22 🤍?sca_ref=1744428.3cJv5PEF34 Equipment: WIRE MONKEY LAMES: 10% DISCOUNT WITH THIS LINK 🤍 My Komo Flour Mill - 5% discount with Checkout code: culinaryex5 🤍 Bread basket: 🤍 Bench scraper / dough cutter: 🤍 Dough scales: 🤍 Precision scales: 🤍 Bread tins: 🤍 Challenger bread pan: 🤍 As an Amazon Associate I earn from qualifying purchases. Chapters 0:00 The Process 1:35 Dough Recipe & Method 3:45 Dough Temp in Fridge 4:36 Test Subject 1 5:17 Test Subject 2 5:55 Test Subject 3 6:30 Test Subject 4 7:20 What’s next #sourdough proofing
Here I make my own bread proofing box because my old cardboard one was falling apart. Ideal for rising the dough and for the final proof in the bread tin or mould. This is the heat mat with thermostat that I used: 🤍 Join this channel to get access to perks: 🤍 Mason Cash Stoneware Proofing Lid/Baking Stone: 🤍 Mason Cash Stoneware Bread Form: 🤍 ▶COFFEE-◀ If you fancy buying me a cup of coffee to help support the channel, then here is the link. 🤍 All donations will go towards improving the channel. Thanks. ▶MY AMAZON STORE◀ Pop into my Amazon Store and take a look at some of the things I use. All products are recommended by me, I don't promote rubbish! 🤍 ▶-TUBEBUDDY LINK-◀ Want to kick your channel up a notch with some useful tools? Tubebuddy helped me! 🤍 ▶-VIDEO TAGS ETC-◀ #bakingbread #proofing #proofingbread My Homemade DIY Bread Proofing Box - Simple and Cheap! ▶-AMAZON DISCLAIMER-◀ “Digwell Greenfingers” is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn advertising fees (at no cost to yourself) by advertising and linking to 🤍.
This is how You master sourdough proofing by utilising those 4 best methods. All of the methods are evaluated individually and then compared side by side. This way you will get more oven spring and that mouthwatering ear every time. We will be covering the proofing stage in depth, having a look at the shaping process first since it acts as a foundation for your following proofing stage. Then we will be having a look at 4 different proofing techniques, reviewing the pros and cons of each of them. The recipe for the dough: - 400 grams of bread flour (15% protein), you can mix wheat gluten to get there if you have less protein. - 100 grams of ground whole wheat flour - 100 grams of rye starter (20%) - 350 grams of water (70%) - if you have less protein (12%), I recommend to try 65% water. With 15% protein you can easily go as high as 85% hydration, however, this is my simple same day recipe. - 10 grams of salt Instructions: 1. Mix flour and water and let that sit for 2 hours 2. Mix in your sourdough starter at peak performance plus your salt 3. Incorporate everything for around 3 minutes 4. Let that mixture sit 15 minutes 5. Bench knead the dough for 3 minutes 6. Extract a small probe to check bulk fermentation progress. Mark that probe. When it doubled in size, proceed. Make sure the probe stays close to your main dough. Check 🤍 for more timings. 7. When you see your dough flattened out, apply a coil fold. Try to apply the last coil fold around 1 hour before your dough is ready to be shaped. The less you coil fold, the more open your crumb. 8. Shape your dough directly out of the container 9. Proof your dough like mentioned in this video 10. Bake your dough directly Flour I am using: Blog article on different flours in Germany: 🤍 Drax Mühle Manitoba flour 14% protein: 🤍 For ze Germans - T550 at Rewe 11-12% protein: 🤍 Mulino Padano 15% protein: 🤍 Flour I am using: Blog article on different flours in Germany: 🤍 Drax Mühle Manitoba flour 14% protein: 🤍 For ze Germans - T550 at Rewe 11-12% protein: 🤍 Mulino Padano 15% protein: 🤍 Strong whole wheat flour: 🤍 Follow me here too: Github: 🤍 Instagram: 🤍 My blog: 🤍 My website: 🤍 Reddit: 🤍 Subscribe to my newsletter: 🤍 Telegram: 🤍 Tiktok: 🤍 Support me/Merchandise: Get my starter Bread Pitt: 🤍 The bread themed T-Shirts/Hoodies I designed and wear: 🤍 Tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): 🤍 Cooling rack: 🤍 Digital kitchen scale: 🤍 Dough scraper: 🤍 Dutch oven for batards (Challenger Bread Pan): 🤍 Dutch oven round (Lodge): 🤍 Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: 🤍 Infrared thermometer: 🤍 Loaf pan (30cm length x 12cm width x 9cm height): 🤍 Loaf pan with lid (34cm length, 13cm width, 12cm height): 🤍 No stick spray (vegetable based): 🤍 Oven gloves: 🤍 pH meter to check acidity: 🤍 Weck starter jars: 🤍 Useful videos: Debaked ep. 1 - Pizza journey to Napoli: 🤍 Debaked ep. 2 - Journey to a flour mill: 🤍 Discard starter bread: 🤍 Fermentation time table: 🤍 Make a sourdough starter: 🤍 Make your starter more active: 🤍 Recommend sourdough bread recipe: 🤍 Chapters: 0:00 Intro 2:18 Shaping a sourdough 5:38 Room temperature proofing 7:22 Fridge proofing 8:42 Hybrid proofing 10:25 Freezer proofing 11:32 Freezer proofing test 15:50 Scoring the bread 17:07 German randomness 17:55 Big reveal 18:28 The final bread 18:50 Outro Happy baking - and big ovenspring to you. May the gluten always be with you. #sourdough
This simple test is all you'll need to feel confident with your dough! Here's the book we mentioned: 🤍 (link takes you to Amazon). We are a participant in the Amazon Services LLC Associates Program, and are awarded a commission when an order is made via links we provide.
FULL ARTICLE ► 🤍 FULL SOURDOUGH FOR BEGINNERS PLAYLIST ► 🤍 BETTER BAKING SCHOOL ► 🤍 SOURDOUGH STARTER & BREAD BAKING TOOLS (affiliate links) Round Banneton Basket: 🤍 Oval Banneton Basket: 🤍 Bench Scraper: 🤍 Bread Lame: 🤍 Kitchen Scale: 🤍 Digital Thermometer: 🤍 34 oz Ikea Glass Container that I use: 🤍 Another Container Option for your Starter: 🤍 Small Rubber Spatula: 🤍 Bowl Scraper: 🤍 Dutch Oven: 🤍 - FOLLOW ME ON: Facebook: 🤍 Instagram: 🤍 Email Subscription: 🤍 Website: 🤍 Today we are talking all about banneton baskets in preparation for our first bake! A banneton basket, also known as a proofing basket or brotform, is a wicker basket used for proofing bread dough. Bread bakers use these baskets after the dough is shaped the help hold the shape of the dough as it proofs. This allows the dough to rise up, instead of spreading out. These baskets are also what creates the beautiful spiral pattern you often see on artisan style breads like sourdough. When you get your new banneton basket you will need to get it damp and dust it with a layer of rice flour to prep it for baking. This base layer will really ensure that your dough doesn’t stick to it. Every time you go to proof a loaf of dough, you will want to dust it with rice flour again. #bakerbettie #baking #sourdough
Make it yourself, no tools needed, under $20. Stop buying plastic wrap and wetting cloths to cover dough. Get consistent dough results rising dough in any weather. This Homemade Dough proofing box is an easy quick DIY project anyone can do and it functions like a professional bakery bread proofer. It's one of the kitchen tips I use on all my yeast baking.
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When it comes to baking, proofing bread can be one of the most finicky steps to master. Taste of Home Food Stylist Josh Rink is sharing his secrets on how to proof bread, including the best bread proofing temp, how to know when your bread is done proofing and how to handle bread over-proofing. Follow Josh’s guidance and you’ll have the skills of a professional bread baker in no time. Find everything you need to know about bread proofing here: 🤍 Subscribe to Taste of Home on YouTube ►► 🤍 Website | 🤍 Facebook | 🤍 Twitter | 🤍 Pinterest | 🤍 Instagram | 🤍 TikTok | 🤍 #howtoproofbread #tasteofhome #proofingbread #whenismybreaddoneproofing #breadoverproofing #breadproofing #bestbreadproofingtemp
Sourdough proofing can be tricky until you get the hang of it. If you want to know how to tell if your sourdough is proofed you can do a simple poke test. If you poke it and it bounces back quickly, it needs more time. If you poke it and it leaves a dent, or your dough starts to deflate, it has over proofed. If you poke it and it comes back nice a slowly leaving only a slight indentation, it's ready to bake.
In this video, I show you how I made a homemade proofing box/fermentation chamber for a fraction of the price of any pre-built box. I hope it helps you out! SUPPLIES Styrofoam Cooler: 🤍 Alternative Cooler (Slightly Larger, but the first one isn't always in stock): 🤍 Seedling Heating Mat: 🤍 Temperature Controller: 🤍 Cheaper Alternative to Temperature Controller: 🤍 Cooling Rack: 🤍 PRE-BUILT PROOFING BOX: 🤍 🍞 WANT TO MASTER SOURDOUGH? CHECK OUT MY SOURDOUGH MADE SIMPLE COURSE! 🤍 ADDITIONAL RESOURCES Noma Guide to Fermentation (Where I got the inspiration for this project): 🤍 DOWNLOAD MY FREE SOURDOUGH QUICK START GUIDE 🤍 Includes everything you need to know to bake your first loaf of sourdough bread! ENROLL IN MY SOURDOUGH MADE SIMPLE COURSE 🤍 CHECK ME OUT ON INSTAGRAM 🤍 VISIT MY WEBSITE 🤍 MY OTHER SOURDOUGH BAKING EQUIPMENT Challenger Bread Pan - My Favorite Bread-Baking Pan (Upgraded Version of Lodge Combo Cooker): 🤍 Bannetons, Bread Lames, and More: 🤍 Lodge Dutch Oven Combo Cooker: 🤍 Everything Else: 🤍 MY COOKING EQUIPMENT All: 🤍 Bowls, Jars, and Containers: 🤍 Countertop Equipment and Appliances: 🤍 Knives and Miscellaneous Utensils: 🤍 Pots, Pans, and Baking Equipment: 🤍 Recommended Ingredients: 🤍 Sourdough Baking Equipment: 🤍 Challenger Bread Pan (Upgraded Version of Lodge Combo Cooker): 🤍 RECOMMENDED BOOKS 🤍 MY VIDEO EQUIPMENT 🤍 Intro Music by Prod. Riddiman This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!
Get more ideas and tips from our Test Kitchen: 🤍 Learn the best way to bloom yeast with this tip from Test Kitchen Specialist Pam Lolley.
Bread scoring techniques for better sourdough loaves. » Invest in Proof 🤍 » Subscribe for our latest videos: 🤍 » Our website: 🤍 » Shop WireMonkey lames: 🤍 » Follow us on social: 🤍 🤍 🤍 » Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts. #sourdough #artisanbread #microbakery
Today we are taking a look at the bread baking process, step-by-step. All basic bread recipes are going to go through the same basic process. So let's take a look at all of the steps including, proofing your yeast, mixing bread dough, kneading dough, bulk fermentation, shaping, proofing, and baking. I'll also show you how you can determine if your dough is under or over-proofed. Written Article of Bread Process ► 🤍 Yeast Bread Playlist ► 🤍 Sourdough for Beginners Playlist ► 🤍 Fluffy Sandwich Bread: 🤍 Seeded Sandwich Bread: 🤍 Focaccia: 🤍 - ORDER THE BAKER BETTIE COOKBOOK! Amazon- 🤍 Bookshop- 🤍 Barnes and noble- 🤍 Chapters indigo- 🤍 Indiebound- 🤍 - SUBSCRIBE ► 🤍 Online Baking School ► 🤍 Vintage Kitchen Shop ► 🤍 - Timestamps: 0:00 Introduction 0:56 How Yeast Works 1:55 How to Proof Yeast 4:00 Mixing Bread Dough 6:11 Kneading Bread Dough 9:00 Knowing if Your Dough has Been Kneaded Enough 10:29 Bulk Fermentation (the first rise) 11:39 Knowing When Your Dough is Finished Bulk Fermenting 12:53 Shaping Dough 15:46 Proofing Your Dough (the second rise) 16:19 Knowing if Your Dough is Under or Over Proofed 18:40 Retarding Your Dough (slowing down your dough) 20:53 Baking Your Bread 21:30 Outro - FOLLOW ME ON: TikTok: 🤍 Facebook: 🤍 Instagram: 🤍 Email Subscription: 🤍 Website: 🤍 #bakingtutorial #bakingschool #bakingclass
Use this easy trick for knowing if your sourdough is underproofed, overproofed, or correctly proofed and ready to bake! More sourdough tips at: 🤍
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Scaling our sourdough bread process back down to where the bakery started: hand mixing. Today we're making just 2 loaves by hand and showing what baking artisan sourdough looks like in a home oven. » Invest in Proof 🤍 » Buy our Proof Bread Heritage Flour Blend: 🤍 » Watch extended episodes: 🤍 » Shop our online store: 🤍 » Shop WireMonkey lames: 🤍 » Subscribe for our latest videos: 🤍 » Follow us on social: 🤍 🤍 🤍 Proof Bakery 125 W Main Street Mesa AZ 85201 » Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts. #sourdough #bread #bakery
In this experiment I will show you what makes the best open crumb, cold proofing in the fridge or simply proofing at room temperature. This is something I always wondered about and figured why not make a quick experiment out of this. The dough I made is exactly the same as in this video: 🤍 However, to create a more elastic dough I opted to increase the hydration level to around 80% (+ a little from the starter). This way the dough has more room to expand, it also makes dough handling a little more challenging. I did the regular bench kneading, followed by another set of lamination (🤍 Since the flour has around 15% protein, I opted for a doubling of the dough during the bulk fermentation. Recipe for the dough: - 700 grams of bread flour (15% protein) - 100 grams of whole wheat flour - 640 grams of water (80%) - 160 grams of sourdough starter (20%) - 16 grams of salt (2%) Flour I am using: Blog article on different flours in Germany: 🤍 Drax Mühle Manitoba flour 14% protein: 🤍 For ze Germans - T550 at Rewe 11-12% protein: 🤍 Mulino Padano 15% protein: 🤍 Strong whole wheat flour: 🤍 Follow me here too: Github: 🤍 Instagram: 🤍 My blog: 🤍 My website: 🤍 Reddit: 🤍 Subscribe to my newsletter: 🤍 Telegram: 🤍 Tiktok: 🤍 Support me/Merchandise: Get my starter Bread Pitt: 🤍 The bread themed T-Shirts/Hoodies I designed and wear: 🤍 Tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): 🤍 Cooling rack: 🤍 Digital kitchen scale: 🤍 Dough scraper: 🤍 Dutch oven for batards (Challenger Bread Pan): 🤍 Dutch oven round (Lodge): 🤍 Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: 🤍 Infrared thermometer: 🤍 Loaf pan (30cm length x 12cm width x 9cm height): 🤍 Loaf pan with lid (34cm length, 13cm width, 12cm height): 🤍 No stick spray (vegetable based): 🤍 Oven gloves: 🤍 pH meter to check acidity: 🤍 Weck starter jars: 🤍 Useful videos: Debaked ep. 1 - Pizza journey to Napoli: 🤍 Debaked ep. 2 - Journey to a flour mill: 🤍 Discard starter bread: 🤍 Fermentation time table: 🤍 Make a sourdough starter: 🤍 Make your starter more active: 🤍 Recommend sourdough bread recipe: 🤍 Chapters: 0:00 Intro 1:12 Removing the dough from the container 2:50 Preshaping for maximum open crumb 3:30 Shaping for the best open crumb 4:31 Proofing stage at room temperature and in the fridge 7:28 Baking and scoring room temperature dough 9:54 Baking and scoring fridge proofed dough 12:53 Both breads and the winner #sourdough #opencrumb
Brioche Donuts (yield: 12 - 18 donuts) 1/2 c (113g) whole milk 1/4 c (57g) water 2.25 tsp (7g) instant yeast 3.5 c (490g) bread flour 1/3 c (67g) sugar 4 eggs 2 tsp (12g) fine salt 8 oz (113g) butter, softened 1. Add the milk, water, and yeast to a mixing bowl. Let the yeast dissolve for a couple minutes before adding all the remaining ingredients except for the butter. 2. Mix the dough on low speed until it comes together. 3. Turn the speed up to medium-low and mix until the dough has medium gluten development (about 6 minutes). 4. Add chunks of butter a tablespoon or two at a time to the dough while mixing. Wait until the butter is incorporated before adding the next piece. 5. Once all the butter has been added, remove the dough from the bowl and add to a lightly greased sheet pan. 6. Let the dough rise for 30 minutes before giving the dough a fold (bring the bottom of the dough to the middle, top to middle, left to middle, right to middle, and then flip over). 7. Let the dough rise 30 more minutes before wrapping in plastic and placing it in the fridge overnight. 8. The next day, remove the dough from the fridge and roll into a rectangle roughly 1/4in (6mm) thick. 9. Cut the donuts with a 2in (5cm) ring cutter and place onto a sheet pan lined with lightly greased parchment paper. 10. Let the dough rise roughly 1 hour or until fully proofed. 11. Fry the donuts in 350F (177C) oil for roughly 60-75 seconds per side or until golden brown. 12. Remove from the oil and let drain on paper towels before filling. Vanilla Pastry Cream 12 oz (341g) milk 2 tbsp (25g) sugar 1/2 tsp (3g) fine salt 4 egg yolks 3 tbsp (21g) cornstarch 1/4 c (50g) sugar 1 oz (28g) butter 1 tsp vanilla 1. Heat the milk, first sugar, and salt on medium heat until it comes to just below a boil. 2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl. 3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly. 4. Return everything to the pot and cook on medium heat until thickened. 5. Off the heat, strain through a sieve and add butter and vanilla, whisking until homogenous. 6. Press plastic wrap directly on the pastry cream and refrigerate until cool. 7. Stir with spatula to loosen when ready to use. Crunchy Shell 1c (200g) sugar 1/4 c water 1. Mix the sugar and water in a medium size pot and set over medium heat. 2. Let the sugar cook untouched until it reaches a light amber color. Remove from the heat.
Being very stingy myself I wanted to show you how to build your own cheap proofing box for sourdough bread. I saved 100$ but then the engineer in me got too excited, forcing me to add a camera and night vision for increased awesomeness. In the end I didn't save anything but probably made the coolest DIY dough bread proofer out there. List of equipment for the proofing box: - Thermostat controller (🤍 = 35$ - Power plug with USB ports (🤍 = 25$ - Warming mat (🤍 - 25$ - Styrofoam warmth box = 20$ - Tiny cooling rack that fits (🤍 = 10$ Total: 115$ The price for the thermostat controller actually dropped since I bought it 🤣 . Could have saved some more. So overall the box is around 115$ compared to 250$ for a bought one. Well - then let's check out the raspberry pi: - Raspberry PI 4 kit (🤍 = 100$ - Camera module (🤍 = 25$ Total: 125$ So then overall (215$) I am almost at the same cost of the Brod & Taylor (🤍 which costs 250$. But then again - you don't have night vision 🤓 You can get the full source code on my Github account: 🤍 Also thanks to Hannes (🤍 and 🤍 for sending in the videos of his own proofer. The table I mentioned with the fermentation times can be found here: 🤍 - Other links - Flour I am using: Blog article on different flours in Germany: 🤍 Drax Mühle Manitoba flour 14% protein: 🤍 For ze Germans - T550 at Rewe 11-12% protein: 🤍 Mulino Padano 15% protein: 🤍 Strong whole wheat flour: 🤍 Follow me here too: Github: 🤍 Instagram: 🤍 My blog: 🤍 My website: 🤍 Reddit: 🤍 Subscribe to my newsletter: 🤍 Telegram: 🤍 Tiktok: 🤍 Support me/Merchandise: All my custom designed shirts/hoodies: 🤍 Batard sourdough shirt for all you batards 🤣: 🤍 Get some of my starter Bread Pit: 🤍 Happy open crumb sourdough shirt: 🤍 Neapolitan pizza shirt: 🤍 Tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): 🤍 Cooling rack: 🤍 Digital kitchen scale: 🤍 Dough scraper: 🤍 Dutch oven for batards (Challenger Bread Pan): 🤍 Dutch oven round (Lodge): 🤍 Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: 🤍 Infrared thermometer: 🤍 Loaf pan (30cm length x 12cm width x 9cm height): 🤍 Loaf pan with lid (34cm length, 13cm width, 12cm height): 🤍 No stick spray (vegetable based): 🤍 Ooni pizza oven: 🤍 Oven gloves: 🤍 pH meter to check acidity (advanced): 🤍 pH meter to check acidity (basic): 🤍 The best bread knife (made in Germany): 🤍 Weck starter jars: 🤍 Useful videos: Debaked ep. 1 - Pizza journey to Napoli: 🤍 Debaked ep. 2 - Journey to a flour mill: 🤍 Discard starter bread: 🤍 Fermentation time table: 🤍 Make a sourdough starter: 🤍 Make your starter more active: 🤍 Recommend sourdough bread recipe: 🤍 Chapters: 0:00 Intro 0:13 Why should you use a proofing box? 1:45 Basic setup 2:52 Heating mat installation 3:05 Cable management 5:03 Installing the raspberry pi 6:58 Configuring the raspberry pi 12:36 I meet my master 13:21 Outro + next steps #sourdough #diy
Follow the complete journey of our artisan sourdough from beginning to end. Our dough takes days to go from basic ingredients like flour, water, salt, and starter to finished fresh-baked loaves. This isn't a recipe; it's a process, and we do it every week at Proof Bread. » Invest in Proof 🤍 » Our website: 🤍 » Rethink your bread: 🤍 » Get a kitchen scale: 🤍 » Shop WireMonkey lames: 🤍 » Subscribe for our latest videos: 🤍 » Follow us on social: 🤍 🤍 🤍 » Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
Subscribe to my 365 Days of Instant Pot channel: 🤍 Join the 365 Days of Instant Pot recipes FB group: 🤍 View all my Instant Pot recipes on my website: 🤍 If you have a yogurt function on your Instant Pot you can use your IP to proof dough (raise dough) faster. It works so well. All you do is oil the pot so that the dough doesn't stick. Place the dough in the bottom of your pot. Then select the yogurt button. Use the adjust button to cycle through until the light is on the "less." My pot says 24 hours on the display. Then cover the pot with a glass lid or a plate. DO NOT use the normal Instant Pot lid. If you do the dough might raise so high that it pushes the valve up and indicates to the pot that there is pressure. You won't be able to open the pot and the lid will be stuck. Let the dough double in size (or follow the instructions in your recipe). My dough only took 30 minutes to raise as opposed to the normal hour it would have taken sitting on the counter. Jill's Rosemary Bread Recipe: 1 Tbsp yeast 1 Tbsp sugar 1 cup warm water 2 1/2 cups flour 1 tsp salt 1 Tbsp dried rosemary 1 Tbsp butter Dissolve yeast, sugar and water in mixer. Add butter, salt and 2 cups flour and mix. Add rosemary and the rest of the flour. Mix 5 minutes. Let rise for 1 hour on counter or 30 minutes in Instant Pot (using the yogurt setting). Split in half and form into loaf shape and place on a cookie sheet. Let rise for 30 minutes on the counter. Then bake at 375 degrees F for 15-20 minutes. Slice and serve with butter. I use a 6 quart Instant Pot Duo 60 7 in 1*. 🤍 *As an Amazon Associate I earn from qualifying purchases See more of my YouTube videos: How to Double Instant Pot Recipes: 🤍 How to deep clean your Instant Pot: 🤍
This is good fun and a neat way of proofing sourdough (or any other dough) if you don’t have a banneton, or need extra proofing baskets. Simple but really satisfying. Give it a go and let me know what you think! Join the email community: 🤍 Equipment: Challenger bread pan: 🤍 Bench scraper / dough cutter: 🤍 Bread lame: 🤍 Baking basket 🤍 As an Amazon Associate I earn from qualifying purchases. _ If you find the recipe useful please subscribe: 🤍 My baking schedule: This is just the schedule I use for my baking at the moment. It suits the current temperature here in Greece. Maybe it will give you some ideas. Room temp: 18c / 65f Day 1: 14.00 - Feed starter 22.00 - Main dough & bulk ferment overnight Day 2: 07.00 - Shape dough, preheat oven and bread pan 08.00 - Bake Recipe: Makes one loaf Ingredients: 235g Water 12g Sea Salt 130g Starter (recently fed and nice and active) 375g flour (notes in video on type) In a bowl combine the water and salt and stir to dissolve the salt. Add the starter and flour and mix with a spoon. Get your hands involved and squeeze all of the ingredients together to make sure the starter is pretty well distributed and the ingredients are generally well mixed. Leave to rest, covered on the bench for 20-30 minutes. Using your hands give the dough a quick workout and make sure there are no lumps and the starter is worked throughout. We aren’t looking to build strength here, just makes sure everything is mixed well. Cover and leave to bulk proof. This took 8 hours in my case but your time will be dependant on your temperature. After the bulk ferment turn the dough out and shape into a sausage. Fold a clean kitchen cloth into quarter (or the right size to take the dough), flour well and lay the dough onto the kitchen cloth. Cover and proof. Mine took one hour, but 45 minutes would have been better. Yours may be quicker or slower depending on your temperature. Preheat oven to 250c / 480f (I vary my cooking temperatures so they will be different throughout my recipes and methods) When the dough has proofed flour the dough while still on the cloth and then turn out on to a peel or a piece of parchment paper. Score and transfer to the baking pan or a baking stone / baking tray. Lower the oven temperature and bake 🤍 220c / 430f covered for the first 20 minutes. I use an ice cube to create steam but you could mist with water. Uncover and finish baking. Mine took another 25 minutes until I achieved the colour I was shooting for. Cheers Philip
ACH Food Companies, How to use Active Dry Yeast. Produced by: Yellow Dog Productions - yellowdogllc.com
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Here’s a quick video that on the dynamics of proofing bread dough which includes a little discussion on proofing methods including… direct sunlight, oven setting, oven light, microwave proofing, and preheated oven. Thanks - Steve Website: If you liked this video you will find it (and others like it) on my YouTube channel and website (nokneadbreadcentral.com)... a website dedicated to providing quick & easy access to no-knead bread resources. Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… NoKneadBreadCentral.com and Amazon.com.
Update* I added this video a couple of years ago and this setup has run perfectly since then. Barely uses any power due to the insulation, temperature is consistent throughout the chamber regardless of how much I load up the space. Cost was negligible if you can find a cheap old fridge or freezer. Should work for any fermentation needs, not just dough.
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BTS (방탄소년단) 'Proof' Release Share your favorite #MyBTStory 👉 🤍 📺 'Yet To Come (The Most Beautiful Moment)' Official MV 📺 🤍 🎧 Listen 'Proof' 🎧 🤍 Credits: Proof live Credit Director: Yong Seok Choi (Lumpens) 1st AD: Jihye Yoon (Lumpens) 2nd AD & Edit: Ran Ro (Lumpens) Director of Photography : Nam Hyunwoo (MOTHER) B Camera Operator : Eumko Focus Puller: Kim Eunki, Lee Youngwoo 2nd AC: Youngseo Park, Eunil Lee Production Company: OUT OF OFFICE CO Executive Producer / Producer: Tiffany Suh Production Supervisor: Sina Pars Assistant Production Supervisor: Linda Nhem Assistant Production Supervisor / Travel Coordinator: Emily Diaz Travel Coordinator: Veronica Zin 1st AD: Jesse Hays 2nd AD: Mallory Chevalier Location Manager: Laura Dominguez Location Assistant: Ana Reyes Site Rep: John Miller 1st AC: Victor Chon 2nd AC: Massy Valenzuela-Castaneda DIT: Jack Damon Jib Operator: Justin Umphenour Jib Tech: Angel Pagourtzis VTR / Playback: Avery Stone Fish VTR Assistant: Jeffery Petro Playback: Kai Morrison Teleprompter: James May, Jean-Paul Claude Audio Producer: Albert “Sonny” Dyon Audio System Engineer: Chuck Smith Audio FOH Engineer: Bob Alumbaugh Audio RF Tech: Justin Volpe Audio Utility: Nicole Wickert Gaffer: Kyle Bryson Best Boy Electric: Mark Mann Electric: Anthony Ortiz, Gerardo “Junior” Lara, Andrew Lopez Key Grip: Wadsworth Peters Best Boy Grip: Blake Danchik Grip: Richard Estrella, Charlie McGlinsky, Bill Boehme, James Brazil Chorus and Band Stylist: Ann-Marie Hoang Chorus and Band Stylist Assistant: Kim Nguyen Hair: Teddi Prior Hair Assistant: Jude Andam Makeup: Julie Dinh Makeup Assistant: Oono Oyunjargal Production Designer: Olivia McManus Art Director: Hensel Martinez Art Coordinator: Sara Barrett Prop Mater / Shopper: Amanda Hume Leadman: Logan Blue Set Dresser: Kyle Kaminsky Dresser / Driver: Kris Ingram Gang Boss: Rob Newcombe Moho Drivers: Stephen Hinze, Kevin Kasner, Rich Seitz, Mike Dawson, James “Bubba” Bottoni Craft Services: Danny Tilbury, Vic Godales Set Medic: Corey Swensen CCM: Matt Moss CCA: Niko Galvez, Kasee Shambora Local Artist Security: Samuel Ford, Sully Crew, Raul Estevane, Pete Mulryan Overnight Security: Henry Ulloa, Issac Lepe PA: Adam Rosenberg, Joe Vizzini, Jason Vizzini, AJ, EJ Smith, Allen Amehi, Isiah Quince, Chris Fambro, Naushay Turner, Dariana Fly Buchatska, Cathy Kim, Ashley Lee, Bianca Yi, So Yun Um, Iris Jang, Sunny Park, Austin Barrett, Hollis Dohr, Jacqueline Nytes, Anna Tancredi, Sierra Badua, Dani Calderon DI: Lucid Colour Colorist: Wonseok Ko Color Grading: Hwadong Jeon DI Crew: Jaeyeon Baek, Dain Kim, Serae Hong DI Producer: Sooyun Hyun [BTS] CREATIVE LEAD: Nicole Kim VISUAL CREATIVE: Sunkyoung Lee, Gaeun Kim, Leehyun KIM, Yeonhwa Cha A&R: Daye Shin, Hankyul Yoo SOUND LAB: Yang Ga, Wooyeong Jeong, Younsoo Lee, Yujeong Son BRAND EXPERIENCE: LONETONE, Hyeri Lee, Suyeon Jung MARKETING: Hyejin Lee, Woosun Choi ARTIST MANAGEMENT: Subin Kim, Jungmin Lee, Juntae Park, Hyeonki Lee, Daeseong Jeong [Anderson .Paak] Fullstop Management: Anna Savage Management/Stylist: Krystal Miles Make Up Artist: Adrienne Sanchez Drum Technician: Kyle Rodgers Grooming: Uriel Buenrostro [Band] Musical Director: Duane Benjamin BGV Director: Dedrick Bonner Engineer: Erik Reichers Assistant: Mel Collins Keys: Adam Bravo Bass: Lawrence Shaw Guitar: Alec Lehrman Drums: Keynon McBurney Vocalists: Antwone Barnes, Bryce Charles, Marquell Clayton, Summer Greer Connect with BTS: 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 #BTS #YetToCome #BTS_Proof #TheMostBeautifulMoment #방탄소년단
How to Cat-Proof Your Home! As I’m fond of saying, living with a cat is like having a toddler who can get to the ceiling. Everything for them is about the exploration of the territory - so that means you should be absolutely prepared. Don’t let curiosity kill your cat - watch this now and learn how to cat-proof your home! Check out our online store! 🤍 And our Amazon store! 🤍 You need to pick up some fun (and safe) stuff for your place! 🤍 Related Videos What is Catification? 🤍 Home Improvement Stress 🤍 Toxic Plants 🤍 Ugly Truth About Holiday Hazards 🤍 - 🔔 Don't forget to subscribe and ring that bell! 🔔 Join this channel to get access to perks: 🤍 😺😺😺😺😺😺😺😺😺😺😺😺😺😺😺😺😺😺 🐈⬛ Calling all pet parents! 🐈⬛ Share your video moments with me...and maybe the world! Upload your clips here ▶︎ 🤍 😺 My Favorite Cat Products (naturally!) 😺 ►🤍 🐈 Follow Me Here! 🐈 INSTAGRAM ► 🤍 FACEBOOK ► 🤍 TWITTER ► 🤍 TIKTOK ► 🤍 REDDIT ► 🤍 😻 The Jackson Galaxy Project 😻 We make a difference for at-risk animals and the people who care for them. Join us! ► 🤍 #JacksonGalaxy #Cat #advice 00:00 Introduction 01:32 Who is Your Cat? 03:21 Catification 07:38 Catproofing Room by Room 16:45 Additional Resources
How to make an Overnight Dough with one proof only. Prepare at night and bake in the morning. Proofing will be in room temperature. Here's what you'll need: 1 cup warm water (250ml) 1/3 cup sugar (65g) 1 tsp salt (5g) 1/4 tsp instant yeast (1gram) 3 cups bread flour or all purpose flour (375g) 1/4 cup melted butter (60ml) Unsalted- Skip salt when using salted I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~Weng 💙💙💙 Always choose love and kindness! Please subscribe here 🤍 My Son's YouTube channel 🤍 My brother's channel 🤍 SAY HI TO ME: Facebook: 🤍 Instagram: 🤍 All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited. LIVE.LOVE.BAKE! Food for the soul: 1 Peter 4:16 But it is no shame to suffer for being a Christian. Praise God for the privilege of being called by His Name! #OvernightDough #OneproofDough #Pandesal
In this video we breakdown how to baby proof your home in 2022 from outlets, gates, cabinets and more. Learn more about Nanit: 🤍 Some of the gear that we discussed can be found here: Retractable Baby Gates – 🤍 Plug Covers – 🤍 Outlet Covers – 🤍 Active Plug Covers – 🤍 Power Strip Box – 🤍 Wire Hider – 🤍 Furniture Anchors – 🤍 TV Mounts – 🤍 Magnetic Locks – 🤍 Push Cabinet Locks – 🤍 Corner Bumpers – 🤍 More information: Anchor Furniture – 🤍 Crib Safety – 🤍 Pools – 🤍 Fireplaces – 🤍 Safety – 🤍 Introduction: (0:00) Outlets & Electrical: (0:40) Sponsored Message: (1:36) Anchor Furniture: (2:09) Gates: (3:01) General Tips: (4:13) Locks & Latches: (5:21) Corner & Side Bumpers: (7:06) Toilets & Appliances: (7:46) Outro: (8:17) - Subscribe for more vlogs, reviews, and new parent videos. 🤍 Favorite Gear: 🤍 Follow Along: 🤍 🤍 🤍 🤍 *Some links are affiliate links
If you are new to baking with yeast, you might be wondering what is meant by proof the yeast. I know when I started baking I wasn’t sure what they meant or why it was important. In this video I’m sharing the how and why behind proofing yeast. It can help your yeast breads turn out great and keep you from wasting money on wasted ingredients. Read more on the blog at, 🤍 Find more kitchen tips on the blog, 🤍 Connect with me, Facebook, 🤍 Twitter, 🤍 Pinterest, 🤍 Google+, 🤍 Instagram, 🤍 or Periscope, http://periscope/frugalfamhome
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