I don't know who taught this chef or you guys how to make bread. But in the straight dough method you don't add the butter in at all. Butter comes with other methods of dough and then you add it in slowly not at once. Not a good video.
You should see how real bakers do it. Their mentality is that the oven kills all the bad stuff, so why bother? Just make sure there's no visible schmutz in the dough.
Is the Fagor Chef pressure cooker easy to move from the stove top to the sink when it is full of food? I read a review that said the handles on the sides were very small and that you could only get a thumb and index finger on them. Is that true? Could you show me if it is or not? Thanks.
ive never seen use of ice cubes in the oven to make steam. usually i just stick a loaf pan filled with water in my oven at home.. there is a steamer oven at my school.
Some will keep a pan in the oven filled with chain links, and place the ice cubes in the pan when the bread goes in. Your loaf pan filled with water will raise the humidity somewhat, but it's not as effective as it should be. You only really need the steam during the first few minutes after placing the product in the oven.
