I aim to teach you how to make delicious foods and bread in easy and understandable steps.
I live in Copenhagen, Denmark, in Northern Europe.
I love everything food: world food, baking, slicing, dicing, kitchen gadgets, techniques, and chemistry. I love figuring out how things work and getting the most flavor and beauty out of every ingredient.
I really like King Arthur's special patent flour. 12.7% protein is right between Galahad and Lancelot, which seems to be about perfect for strong but manageable bread. I just bought a 50 lb bag for $22 at Restaurant Depot. If you live in the US near a Restaurant Depot you can get a daily pass for free - which makes things extremely affordable
I recently had a revelation about potatoes in breadmaking. In Germany we traditionally use a "Kochstück" oder "Brühstück" in some doughs. The only translation I found is "mash". It literally translates to "cook piece" - it's similar to a tangzhong for example. An example of a Kochstück is mixing 40g of flour with 200g of water and heating the mixture until the starch gelatinizes. This helps with the moisture retention of the final dough. Potatoes have pretty similar properties when you use them in your dough. The potatoes are also pre-gelatinized starch and they act similarly by helping the flour take up more water. It's fascinating.
Some very popular chefs have pushed the idea of Brioche buns being the holy grail for burgers, but a potato bun is far superior. Especially if the potato buns minimise the amount of sugar being used. Potato buns will deliver the perfect amount of moisture, resistance, airiness, and many other factors. Brioche is too sweet, pure wheat buns are wonderful but lack substance, potato buns are perfect.
When I made these, I made a couple of modifications. First, I used my starter right out of the fridge without feeding first. As expected, it took longer for the dough to double in size, about 10 to 11 hours. My feeling was that it would add more flavor than a freshly fed starter. The second mod was I used buttermilk instead of whole milk because that's what I had on hand. It added an interesting tang to the cinnamon roll that I really liked along with the cream cheese frosting that added a tang of its own. Also, I baked the rolls in a 14 inch by 9 inch baking dish. They expanded nicely to fill all the voids. It was a lot of work, but I'm really pleased with the outcome. Thank you for the recipe and the details instruction!
Past 2 batches of bread have been difficulty to get any strength. Rising a lot in bulk ferment but soft with no strength when shaping for bannetton.rising a lot in refrigerate overnight when place in challenger to bake ,it just spreads out with no shape before putting in oven and obviously looks like pancake when baked.using same starter have been using last week all loaves were good.HELP
@@Foodgeek , I ran out of einkorn flour, so decided to make a 100% rye bread and have two loaves proofing at the moment. I appreciate your video and concise instructions making a complex process simple. Thanks to you I have gained much needed confidence!
The weck jar doesn't seal 100% and the rubber seal works as a valve. It will let over pressure out, but not let anything in, so if this was a low-pressure experiment, the jar would possibly implode. It is fine here :)
8 дней назад
The recipe link leads to the wrong recipe. Thank you.
Have you tried roasting the grains in a pan and then cooking them in water + salt before adding to the dough? The roasted flavour is amazing. I wonder how it compares to this recipe!
Please also review Ben Starr's NEW 10 minute simpler sourdough bread video. Does not require recently fed starter, nor multiple stretch & folds, bannetons nor preheating Dutch oven. REALLY easy if limited in hands on time, but uses slightly more salt & a longer fridge fermentation. Maybe not quite as good a rise as traditional method, smaller holes, but hey Ben says you can't taste a hole. Was better with bread flour compared to Ben's suggestion ok to use all purpose.
@@Foodgeek I finally got around to making these yesterday, and I agree, they are the moistest cinnamon rolls I've ever had. The only problem I had was spreading the filling evenly. I had clumps of filling and empty spots. I tried my best to spread it out without tearing the dough, but was unsuccessful. I really wish I could have seen how you did it. Did you spread butter on the dough first before laying down the filling? I'd love to know your secret.
Does the melted butter have any effect at all? It will naturally float to the top, and to me (from what I see in the video) the butter doesn’t infuse the grain at all.
Yummy! Question: when using grains with the simple regular methods, what is the benefit of soaking them overnight? I've been adding grains straight from the bag into my flour/water/salt mix and I've never had any issue, and I assumed that the grains were kinda soaking in the mixture anyway. I compensate by adding a bit more water as I would otherwise, to account for the addition of the grains and their absorption abilities. But does soaking beforehand add anything?
Your partner? What do you mean? Are you talking about an alien, or a clamp fish, or a warm? Could you be more specific? I have learned a lot from you, though. Thank you for that.
Does the pressure cooker really save much time? Given how long they take to heat up and cool down it seems doubtful. And the higher temp at 15psi (257°F) will caramelize fructose but not the other sugars (they need ~320°F).
The color of the crust looks just gorgeous. Can't wait to try this technique. By the way, every time I see you spreading so much butter I get a stroke 😮, although I know is delicious that way. Also with EVOO and a pinch of salt should go wonderfully well, or just anything else for sure... Thanks so much 👍
@@FoodgeekSune Yessssss absolutely 💯 delicious the colur of the crust is amazing and you 👀 the grain the Video 📹 was excellent hi 👋 from 🇨🇦 much respect for to you Sune 😊😊😊😊😊
This looks awesome and a great reason to get a pressure cooker or InstaPot. The link to the recipe however seems to go to your standard Open Crumb Sourdough Bread and not this bread.
@@TEDodd Sounds like you have an ax to grind as, while I have no need for ALL the features offered by an Instapot with temp, time, recipe, controls to say it is the same as pressure cooker, is highly inaccurate. Your response sure does not address the issue of the recipe link error which as of this time still links to the wrong recipe.
I’m definitely inspired to try this. Thanks for the video. Have you tried the method without the addition of butter and sugar? I wonder if there would still be flavor benefits.
I didn't try without the butter, but the sugar definitely adds something. Several people here say to malt the grain first, to get a higher sugar content, so that may be a way :)
