"I'll leave the camera running so you see how long it takes. " THANK YOU for this! No one else does and it's frustrating. I always end up adding too much flour because I think it's too wet.
You have a teaching voice. I could listen to you talk forever and absorb everything you say. Thanks for the video-- if I mix for ten, fifteen minutes (by hand) and it's still sticky and loose, did I not add enough flour?
Wow, Im impressed over how well made this video is. Since everyone is locked up during this pandemic I figured I will give bread baking a try. Thanks for the tips!
After watching and following a few other bread making videos online and failed to achieve the desired result, I finally made soft and airy bread today following your instruction videos. I really like your scientific approach towards making bread and explaining why you do certain things. Many many thanks! and hoping that you continue the awesome work with this channel.
Titli, I am a novice bread baker trying to learn sourdough bread. I have done about eight loaves and all were dense with no oven spring. I checked my starter, proofing everything and kept failing. I believed no knead recipes. They would just fold and turn a few times and get amazing oven spring but no matter how I tried to duplicate their actions, I always ended up with a dense loaf...until your video. I was ready to give up but you gave me hope. I did exactly what you do kneading the dough and boy did I get oven spring! When you said you had to add energy, you weren't kidding. I beat that loaf into submission! You are a wonderful teacher! I can't thank you enough and I do hope you keep sharing your knowledge with us. There will always be more idiots out there than passionate students hungry for information and experience. My wish is that you will keep teaching. We are out here listening and laughing with you. Thanks again Titli, I wish we could have tea someday together. 😀
Probably the best video I've seen on mixing and kneading dough. Just your explanation about how you're stretching the gluten in many directions in order for it to form probably and therefore really need to stretch the dough as you knead was eye opening for me. My kneading technique just got a work out.
I have been baking bread , two loaves at a time for years . I used a mixer with dough hook for ever so long with mixed results , mostly good but never consistent . Then I switched to hand kneeling then back to the dough hook as it was more work but still not consistent. The I happed to read about stretching and what happens to the dough. The first time doing it this was seems like more work and as I was near quitting the dough suddenly began to to feel different! I told my wife , “I think my dough is alive”. It was so smooth like I had never felt before. Now the results are consistent , finally! You describe the process and the change that takes place perfectly. More work this way , yes . It’s worth it yes !!!! As a side not I give one loaf from each baking to some neighbor or friend . Mike
I love how clear and easy the instructions are! I’ve been struggling with mixing and kneading the dough by hand and this is the first time I was able to accomplish the task!
Brilliant 👏 👏 👏 👏 Thank you for this video. I'm a beginner. I can figure it out now. Hmmm🤔 ! Looks like I've bn playing with my dough instead of kneading. Thank u again!!!
This video was very informative and I have been making bread, probably the wrong way, since the '60s! I had never heard of the window pane test, nor slamming the dough on the board. This will really help me make better bread! Of course, when I lived at home with three brothers, the bread never lasted too long and they weren't that fussy about quality...thank goodness! Thank you for this!!
Thanks for posting this Titli, I've always wanted to make my own bread since my mother used to make bread every weekend, and lots of it, because we were a large family. But I wasn't interested when I was young. Anyway, she also used to make something called a touten. That was a favorite in our house on bread day. What she did after the dough rose for the second time, she would cut a piece off, and flatten it out and put some butter in the frying pan and fry the dough for a few minutes on each side. Then after it was done, she would fry a couple of eggs, and the eggs would go on top of your fried touten on your plate for breakfast. Loved that as a kid. Now I'm going to make them for myself and my family thanks to your bread kitchen videos. O, by the way, Steve from Steve's kitchen told me about your bread kitchen videos. So that's how I found them. And I have subscribed. Take care Titli, and happy new year. I added a link about the touten. en.wikipedia.org/wiki/Touton
thanks for this video! i just subscribed and realised that there weren't any new videos :( I wish Titli made more :( I made my first whole wheat crackers by following her recipe
Thank you for this video! Everyone always skips the step of how it goes from a very wet mixture to a nice ball. I had watched maybe 20 videos on how to make dough, and all of them skip showing this step! I always add a little extra flour because I think it's TOO wet, and it ends up more dense and tough. When in reality, I just needed to keep kneading the wet dough! Thank you.
You were absolutely right! That was the first RU-vid video I’ve seen with someone doing the window pane test with whole meal dough. And I’ve watched loads of them. Thanks for the informative video:)
I really need some help with my bread! Today I tried again; kneaded for about 25 mins (following your method) but still it wouldn’t “stretch”. I let it rise for 2hrs (it’s a warm day), then knocked it back, then proved for 45mins. I’ve taken it out of the oven & it’s heavy & the crust rock hard. I really want to get this right; pls can you advise? Thanks
I an so grateful that I found this video! My bread frequently had big air bubbles in it or the dough would turn a bit in the baking pan when in the oven, causing the top crust to be lopsided. After following your techniques shown, my loaves now turn out beautifully! I wish I could post a photo of how lovely they look now! Thank you!
You are now my go to bread channel. I just love how you demenstrate the techniques. And you being British helps too. I'm a Tank from the US, but I'm half British. The other half we won't talk about. But I just love everything British. I watch mostly British TV on Britbox. And of course the Great British Baking Show on Netflix. Would love to visit England. But being disabled and having to live on the crumbs the government thinks is enough to live on won't make it possible. Thanks for the videos. I just found you today so I have a lot of catching up to do. God bless.
Thank you for this video. I feel like I'm in a cooking classroom with this. I actually thought this was very helpful since this'll be my first time making bread by hand.
thank you for this informative video! i've been struggling to figure out why bread is so dense...i've been "playing" with it, not kneading it, like others have indicated as well. definitely have to make sure i knead it next time 🙂
Hello. I have been watching lot of videos which called NO-KNEADING BREAD. I see the same result after baking. What is the differences between YES and NO? thanks!~!
Hello and how are you, well l hope. Even though l have been making bread since the age of 18, l am now 66, l Ave learned very helpful things which as of now l will incorporate in my kneeding..
I'm glad I accidentally saw your video! Detailed simple explanation and beautifully sounding clear pronunciation. I will learn not only the baking technique, but also the correct English language. Thanks a lot from Russia.
Excellently presented. A rival to Sir David Attenborough? Suggest you watch Chef Eric's superbly professional Flambee kneading lesson for even more advanced tips especially the Key or belly button tip and the cutting of the dough before resting and note the explanations.
Dear Titli! I was making a sourdough rye loaf, and everything was going fantastic, but then suddenly midway through baking, the dough cracked at the bottom and split away from the bottom of the loaf, like a mushroom! Is there something I did wrong? Well obviously I did considering something went awry! Thanks!
I'm glad I found this channel! I'm preparing to make my first loaf of bread. My biggest worry is about the kneading because I was always told you can over-knead the dough. I have tried the no-knead breads and yeast rolls, and they were super dense and kind of dry. I'm really looking forward to trying out breads that I have kneaded! Thank you!
Hi. Since this pandemic I'll try making my bread. My question is after the dough form a ball, and we add the butter, the dough become very stick and hard to handle. How to knead the dough like that? Thank you
Especially the window pain check. My mother alwaystold me that when l can see little bubbles and hear little farts that my bread is well kneeaded have you ever experienced this. So thanks again and l loved your video, thank you.
Great teacher! I tried to make raisin buns with little success at least 10 times. Then I saw your video and used your technique. Hubby says these buns are just like the bakery. Thanks Titli and youtube.
Hello Titli, Thank you soo much for your wonderful and exteremly helpful video!! Love the techniques and the way you explain soo clearly!! My mum is going to try this today as she loves making bread!! Thanks
when i push it the dough doesnt stretch it just rips, what am I doing wrong?? my dough never gets soft, and never passes the windowpane test, i can knead for twenty minutes n nothing
I saw another video where the baker mix a runny batter first before slowly adding flour until the desired dough consistency would that be a better way?
omg this is so helpful... whenever i make bread i stop kneading when its already smooth or fighting back... i thought home made bread texture is usually dense but after watching i think i can really make a very good bread next time
Wow. I just start baking and probably have about a dozen loafs under my belt and your one video answered all my questions that I had about kneading! Thanks a ton!
