Hello ! I'm Stephen Welcome to Crazy Baker. My Channel takes on Baking, Recipes, and Honest Review of Baking Products etc, I'm a Craft Artisan Baker from Dursley Gloucestershire, England. I'll share recipes & show you how to make them old school also we go behind the scenes at my Bakery. Also my life style is a bit of a Petrol Head Baker, I have a weekly Video recipe on Monday & Foodie Friday video review sometimes I load up 3rd video on a Wednesday a week, If you like Baking this is the Channel for you Please Subscribe Laters Steve
I recently found out, thanks to a FB post, that Polish shops sell fresh yeast in their refrigerated section. My local one sells a prepackaged 100 grams packet for 49p.
Who has that much time to clean their hover? We've had shark for years, yes it's powerful but cleaning is total mess; everytime I empty the container I get covered in dust
just found your channel and love your content, me being from Scotland I was wondering if you can do, Scottish Plain Loaf, I've never been able to find any recipes
@Mrjjboi123 This may help This is the recipe for four loaves, which fit her tin perfectly: 3 lb (12 c.) good strong white flour 2 knobs (4 oz. or 1 c.) melted butter 4 gill (1 pt.) slightly warm milk 2 oz. yeast (This was from a block of fresh yeast, not dry yeast) 2 t. salt (or thereabouts - she made an additional note, undated,that she needed to cut this down for "his heart".) 2 gill (1/2 pt) slightly warm water a wee bit of sugar Put flour in the bread bowl. (This was a massive crockery bowl that defied description and took two small children to lift, when we were allowed.) Add melted butter and mix. In the blue bowl, cream yeast with the bit of sugar and add water and milk. Make well in flour and pour in the liquid. Mix smooth with the big spoon (wooden one on the hook near the wood cooking stove), adding salt carefully (gradually). Cover with cloth and let double. Take a cuppa (cup of tea - meaning "sit down and take a load off"). When double, knead on table top (big wooden table in the kitchen) covered with flour to take out the stick (make it soft, not sticky). Let it rest under the cloth whilst greasing the tin. Divide into 4. Grease each one lightly. Place next to each other spaced equally apart from sides and each other. Stoke oven to make it hot (400F or Mark 6) and wait for loaves to rise proper. (This would be short of the top of the tin by more than most bakers are used to.) Top it. (Put the cookie sheet over it and put the baking stone, which was a polished rock, on top of the sheet to hold it down.) Bake hot for 15 minutes to set the bread. (This stops yeast from growing, she said.) Take the heat down. (This was tricky with the wood stove, but for us, it's 350F or Mark 4) Bake 15 minutes, then untop. (Take off the stone and top.) Bake to finish. (Look for dark golden brown tops.
@Mrjjboi123 it's very easy if you have the tins. My friend made me some tins years ago, but unfortunately, they don't fit my home oven 😕 you can make a frame from work and line it with baking parchment laters Steve
You can make your own fresh yeast from dried yeast. Vito Iacopelli has a video from 2020 showing how to make it. He also shows how to make more fresh yeast so you never run out of it.
@catecurl3790 The phrase "wholemeal diabolical" seems to be a play on words or an attempt to juxtapose two very different concepts-one being wholesome or healthy ("wholemeal," as in wholemeal bread) and the other being something evil or mischievous ("diabolical"). This could be used humorously or ironically to describe a situation or an object that appears to be healthy or good on the surface but has a hidden negative or troublesome aspect. For example, someone might refer to a health food that tastes terrible as "wholemeal diabolical," suggesting that although it's supposed to be good for you, it's actually unpleasant or difficult to enjoy. The phrase could also be used in a broader sense to describe something that seems virtuous or beneficial but has a darker, more problematic side. 😉
Hey again, please, you mentioned improver in your video that must be the commercial improver. I use the natural one called yudane the similar one to Tang zhong. Now my question is, I can I use this sponge starter ( for flavour) and the yudane improver which is to improve the keeping quality of the bread together in the same dough? I sincerely await your response. Thank you once again for your earlier response.
Wonderful to be knowing this, but here is my question, in absence of fridge and freezer, can make it and leave it in room temperature till next and yes ? Please, really appreciate yoir response. Thank t
@user-lb2ls9vr6z you can use dry milk powder, which goes into the flour. Recipes are only a guide because no one is going to be working with the same ingredients, i.e.,flour, etc I don't know what you can buy, I buy the ingredients which is available, but you maybe get flour etc from supermarket 😉 but you will need to check out quality of the ingredients, some flour takes more water, some takes less, hopefully you understand, I was sat watching TV and no one tells you the difference between what they use 😉
Hi, I’m a little confused with recipe for the rolls. You mention to use fresh yeast but in written description it says to use instant yeast……thanks..Ann.
@@crazybaker1 thank you, Yes I always use the Mauri fresh. I’ve baked bread at home for many years….but still can be confused over the conversions of quick instant yeast, dried yeast , and fresh, Is it best generally to double the amount of fresh compared to dried…….and treble the amount of fresh to the instant……..thanks a lot…..
Lard is natural and healthy, been eaten by humans for thousands of years. Shortening is made from ultra processed oxidised seed oil, hydrogenated, contains trans fats, Petroleum solvent (Hexane) and bleach remnants. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Av6akFWExA0.html&ab_channel=Dr.EricBergDCman made,
@michaelclark4855 I have a recipe for them here 😋 but they are basically the same recipe, but use beef dripping, very much like Scott baps or something other name, as us English have different names for same thing 😂🤣😅 I will have ago at some point laters Steve 😀
Hey man, I love your channel! I have a question for you, I'm encountering an issue with my croissants not rising well after being frozen for more than a week. What ingredients or techniques can I incorporate into my recipe to improve their rise and overall quality after freezing?
@@LucaTheBaker well that's a shame 🫠 number of different things you can do, but I need to know what recipe you are using as this is going to be the main problem 😉 if I made them today, I would be leaving them in the freezer for up to 4 weeks, but I prefer to make them fresh and bake 😉 laters Steve
@@crazybaker1@crazybaker1 I usually make them fresh, but I have to go on a long trip, and I need some prep done for when I get back. Here's the recipe I'm using: 8kg flour (11.5% protein) 880g Brown sugar 80g Milk powder 4160g Milk 160/170g instant dry yeast 144g kosher salt 800g Soft butter
@LucaTheBaker your recipe is so far away from my type of croissants, mine is based on soft bread dough, just flour, water, salt, bread improver, and for 1lb of dough 4oz of butter or pastry margarine, I have sent your recipe to a friend of mine who may know 😀 what you could do laters Steve
@LucaTheBaker When it comes to making croissants that rise well and maintain their quality after being frozen, there are several key ingredients and techniques to consider: ### Ingredients: 1. **Yeast**: Ensure you are using high-quality active dry yeast or instant yeast. Instant yeast can be particularly beneficial as it doesn’t need to be activated in water and tends to have a higher tolerance to freezing. 2. **Sugar**: Adding a small amount of sugar can help feed the yeast and improve the rise. Typically, around 10-20 grams per 500 grams of flour can be beneficial. 3. **Bread Flour**: Use high-protein bread flour instead of all-purpose flour. Bread flour contains more gluten, which helps with structure and rise. 4. **Milk or Milk Powder**: Incorporating milk or milk powder can improve the texture and help with browning. If using milk powder, add about 20 grams per 500 grams of flour. 5. **Vital Wheat Gluten**: Adding a small amount (around 10 grams per 500 grams of flour) can strengthen the dough’s structure and improve its ability to rise. ### Techniques: 1. **Proper Lamination**: Ensure your butter is cold and your dough is properly laminated. The layers of butter and dough need to be distinct and consistent. This helps create the flaky layers and contributes to the rise. 2. **Cold Fermentation**: After mixing the dough, allow it to ferment in the refrigerator overnight. This slow fermentation helps develop flavor and structure. 3. **Freezing Technique**: Freeze the croissants after shaping but before the final proof. Place them on a baking sheet lined with parchment paper, ensuring they are not touching. Once frozen solid, transfer them to a freezer bag or airtight container to prevent freezer burn. 4. **Thawing and Proofing**: Thaw the frozen croissants in the refrigerator overnight before the day you plan to bake them. This gradual thawing process helps maintain their structure. On the day of baking, let them proof at room temperature until they are about doubled in size. This can take several hours depending on your room temperature. 5. **Baking**: Bake the croissants in a preheated oven with steam. A hot oven (around 375°F or 190°C) with steam (you can add a tray of water to the oven) helps the croissants rise quickly and develop a good crust. ### Additional Tips: - **Avoid Overworking the Dough**: Overworking can cause the gluten network to become too tight, which can hinder the rise. - **Butter Quality**: Use high-fat European-style butter for better flavor and lamination. - **Proper Storage**: Ensure that the croissants are well-wrapped and protected from air and moisture in the freezer to maintain their quality. By focusing on these ingredients and techniques, you can improve the rise and overall quality of your croissants, even after being frozen for an extended period.
@lfish894 to be honest , is very much dependent on whether the fondant is hard or soft, I don't weigh. I add in a small amount at a time, but knowing that sometimes I can put in too much, then I have to add in icing sugar 🙂
Someone only said to me today how he love eccles cakes...but due to arthritic hands can I use ready made puff pastry ? Yours look so delicious I may have a go and surprise my friend...I love them too.... 😁😁😋😋😋 thanks for recipe Steve ...👍👍
Made theses today and they didn’t come half bad, not as good as yours bust you had a lot experience than me. Thank you for posting, like to get some of that butter mix perhaps you could put a link as to where we can order some.