If you've had an epic baking fail - don't worry - let Paul Hollywood explain what went wrong and show you how to fix it so next time you bake the perfect loaf.
I watched this before baking and the loaves are the best I've ever made. The tip for rolling and tucking, and making sure the seam is only on the bottom was the reason my bread came out looking picture perfect. Thank you!
Not sure who this guy is, but for some reason I think many old fashioned, and older generation of cooks are usually much more judgmental and elitist lol. Maybe they had a tougher childhood back in those days, or something like that, lol. Which is why they need this sense of superiority over others.
@@rushbcykablyat1792 Yeah, and that's the trouble with an entitled younger generation who refuse to be judged in anything they do. A person who is too psychologically fragile to be critiqued will stagnate and never be able to be taught! If, however, you choose to continue to make crap bread, then be my guest. You might not be judged openly but you certainly will be judged behind your back. 😄 It's quite ironic that you should judge someone for judging someone!
I just made my first loaf of bread 🥖 and was wondering why it split at the sides. You’re the first video I saw that addressed the issue. Thank you! Now I know what to do the next time. Can’t wait to try it again 🍞
I have learnt so much from Paul and never buy bread now but bake it all the time experimenting with different flours, especially seed and grain. Thanks Paul.
Thank you for posting this video. After following your tips and technique, I made a perfect loaf of bread. My previous attempts didn't work out. Your video helped me see what I'd done wrong.
Thank you for Simplifying baking bread! I love this recipe. No hassle and fresh bread for dinner. Just wondering if I'm using a convection oven what the temperature would be and how long to bake. Or do you recommend just using a regular bake oven with no convection. Thank you very much. Can't wait to try your cake recipe❤
I followed your directions and made my first perfect loaf today. I've been having problems for a while trying to bake bread. The two I made yesterday went in the bin this morning, unrisen solid and heavy. Thanks so much.
When those strict esthetic warnings come up, I remember to thank God and all the universe for the abundance of food and good health that was bestowed upon me. When my bread doesn't come out like a model, I either eat and enjoy to the fullest, or share with friends, neighbors, homeless people. Thanks for your video!
There are plenty of bread recipes in the world, including on youtube, that you could use. The only essential bits are water, flour, and yeast. Even salt is not absolutely necessary, but the bread will taste flat to you without it if you are used to salt. Different types of bread use different proportions of water to flour (called hydration). Many varieties often add enrichments like milk, fat, eggs, sugar, etc. It's really up to you. One person's mistake is another's delicious discovery. Don't be intimidated by the "experts". The more difficult they make it sound, the more likely you are to buy gourmet bread in the bakery instead of trying it yourself--more money for them. www.craftybaking.com/howto/hydration-bread-dough
@@robinlillian9471 there are plenty of recipes of course.... but show me one link to Paul Hollywood's video where he shows how to make bread and gives the amounts of ingredients as well. The point of several of his videos I watched is that they give a good method pointers (though still not all the useful secrets) but if you do not have ingredients amounts you will not make a beard thats the same as one in his demonstration. (nothing for free from that teacher ;-) )
I am surprised that the first liquid added was the oil. I would have thought that that would have to some extent hindered the subsequent wetting of the flour, yet it looked just fine at the end.
I made a batch loaf following the advice on this video and for the first time ever I made a loaf that was awesome, just like what I would find in the asda bakery. The video doesn't give you specific quantities so I looked a recipe up on the BBC good food website and I thought I'd share it here. INGREDIENTS. 500g strong white flour, plus extra for dusting 7g sachet fast-action dried yeast 1 tsp salt up to 350ml lukewarm water a little olive oil for greasing. Hope this helps.
When I make bread at home I just put all the ingredients into a mixing bowl and mix for about 6 minutes.Mould it for about 10 seconds let it rise for about 40 minutes,then knock all the air out make the shape,prove it,then put it in the oven.My loaves come out nice all the time.
I'm 63 and have never baked bread of any kind. After watching this, I'm going to attempt it. After I buy some parchment paper, to replace the greaseproof paper I have, and some olive oil. Wondering if any olive oil will do, or if the lighter flavoured and coloured ones would be okay?
My parents always bake the bread at 160C for about 50-60min; the crust is softer usually. Besides the crust being harder is there any advantage for baking at 220C?
+goinghomesomeday1 That's where I first knew about Paul Hollywood! The Great British Bake Off, fantastic show! Mostly I bake plain white bread, sometimes I bake fruit nut bread. Paul's got nice Ciabatta recipe which I use for pizza nights. I can no longer enjoy any other pizza. It's gotta be on Paul's Ciabatta crust now! I borrowed 100 Great Breads from the library, it's from Paul Hollywood. Have you tried any of his recipes? They're awesome!
Lots of good recipes on kingarthurflour.com also. Many reviews/suggestions by recipe users also. They have unit conversions on their recipes so they're easier for international users.
No idea why any woman looks twice at him now he has been outed as a cheat. Once a cheat... And he really isn't anything special in terms of looks...is he?!
What went wrong was I listened to your advice to put oil on surface ! I don't use anything normally, just a dough scraper to pick up anything that sticks, and a teensy dusting of flour at the shaping stage. This was a disaster, dough went right back to sticky mid mixing stage, and no amount of kneading got rid of the gloopy stickiness.
Made this recipe a few times and the bread is just okay. The texture, crust and shape match but it just has a store bought yeast taste. Using the same ingredients minus olive oil and less yeast using the Ken Forkish method from FWSY that lets the dough sit for a few hour develops a much nicer flavor without the yeasty taste.
@@aruralmother2895 That's different - a controlled split along the score is way different than if the bread splits in an uncontrolled way along the side. You won't get as nice a rise if that happens.
FYI for Canadians: "Strong white flour is equivalent to our bread flour. Plain flour is equivalent to All Purpose Flour. Also our pastry flour would not make good bread.
I added one sachet of yeast from a packet one and half teaspoons of salt 2 tablespoons of olive oil and a thin slice of butter and of lard that would be two mils or 1/64 of an inch in length of each one pound of bread flour and 9 fluid ounces of water tepid 5 ounces cold and 4 oz hot leave to steep for 5 minutes. If you want sugar then half a teaspoon or a full teaspoon to taste and Bob's your teapot. mix together and listen to the video tap bottom of bread when cool if there is no hollow sound then put back in the oven for a further 5-minutes no more. Good gardening..
Question how about letting proof over night in the refrigerator how long can you leave the dough in the refrigerator?? Thank you Paul your awesome 🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥪🍞🍞🍞🍞🍞🍞🥯🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥞🥞🥞
he didn't because he's focusing here on what went wrong with the processes of kneading and proving. he's assuming you have a recipe and have tried it and had problems.
@@annmcqueen5185 food wishes always includes the link to the page on his website (that often includes extra info) that ALWAYS has measurements. "portion size": if you need someone on yt to tell you how much to eat, maybe re-think that premise.
This has some elements that totally surprised me, like the oil on the bench instead of flour. Surprised also when he looked up and said "stick;" sounded so American.
I live in the Caribbean so my kitchen is usually warmer maybe hot for me. Where can I slow proof my bread because after 30 minutes my bread is usually about 1 inch higher than the pan?
what beautiful eyes you have ! I have tried about 4 different bread recipes (I refuse to use a bread machine), and my bread keeps smelling like yeast ! what can I do to stop this from happening ? I will try doing your recipe hoping perhaps this recipe does not have this yeasty smell
Love his shows and followed his recipe from his book to the letter. Sadly it was disappointing, when I made it myself using my own method and recipe , it was perfect.
Hello Sir , Myself geeta , I love ur program on Fox life.. .. Specifically the one in which U made preparation for Hi tea. In London... Sir my question is what is the difference between the flour quality of British n India. I am very much fond of Baking.. Trying New recipes. Please suggest some tips for Indian baking... BREAD .
Hi Paul, I use a bread machine on dough cycle. then let the dough rise in a loaf tin, once or twice I have made a perfectly shaped loaf. Most times though I get a half risen dough after 45 mins to 1 hour of proving. I then bake in my oven at gas 4 for 40 mins. the texture is great but the finished loaf is only 4 to 5 inches tall! Why ? I don't try to force a rise by placing in a warm environment, maybe this would help?
Bread baking has to be the most difficult scientific process ever. And just to complicate it further most of the flour people have put the recipe on the bag, just to make it even more difficult.
I believe one should have patience and courage to handle high hydrated dough by streching and folding, which leads to give perfect smooth dough with enough gluten development.
How does one do this approach without one's hands getting caked in sticky dough? I've been coating my hands with flour, but I've also been getting dry, crumbly bread. This morning I tried the approach in this video, but the dough just glued itself to my hands in globs.
Pizza dough is different. You use '00' pizza flour and you prove it for 24-hours as any Italian pizza maker would tell you. Some use honey instead of sugar and some others use sugar in there videos. There are many flours for baking. Strong flour is for bread. Self raising is for cakes others things you bake. All-purpose flour is not used for bread making. It can be used for making cakes heavy and light bakes, very similar to self-raising but without the agents in it. In Britain we call all purpose flour plan flour and used for the purposes explained up above.
make bread dough the same way only I don't use cooking oil as a lot of oils have added chemical crap like anti foaming agents etc etc, also don't add salt but do use country life salted butter which I found is easier to add just before kneading, generally give the kneaded dough an hour and half to prove, bake at gas 8 for 30 to 40 minutes,
If you don't add salt your bread will be tasteless, the butter is not enough. You need about 2 per cent salt in bread to make it taste great. Also, you don't really need oil or butter for a nice loaf. My advise is letting it proof slowly and ferment in this time. Would be better if he would use even less yeast and let it proof overnight. Take it from a German who bakes bread herself for about 10 years now.
I have always proved my bread dough in the living room with an electric heater on full blast for exactly 1 hour. and about 45 mins for the final prove and nearly every time they turn out really nice. but I see what your saying about leaving it longer to obtain more flavour. I may experiment by leaving the dough in the fridge over night and see how that turns out... I imagine it would give good flavour and produce a well structured loaf..... has anyone tried this??
alex mcneilly. With dough l use for making cinn. rolls. You can refer. it for up to 3 days. Dough comes out beautiful. And the cinn. rolls are light and so delicious. Also...l use all purpose flour. When the kids were young l baked 4 loaves every 5 days. That was a long time ago. I don't eat bread anymore.
Grain Chain, can you please give detailed insights on flour. In India we don't get bread flour, white flour etc... Only all purpose flour called Maida and whole wheat bread - Atta. I have tried using these so many times, but not good result so far for bread... Can you please help. I want to make good bread. Thank you.
OK so we have a basic white bread here, with one proofing. I prefer the "sponge method "of making bread. I start with a 1/4 cup warm water in a bowl, add a teaspoon of some sort of sugar and for each loaf of bread one teaspoon of yeast. I wait about 15 minutes for the yeast to bloom. That way I know I have a good working yeast. Meanwhile I measure the other liquids I will use in making my bread, water and half and half. This liquid gets warmed to 100 to 105 F. If I want a slightly sweet flavored bread I now add the honey or some type of extra sugar to this water/dairy mix and let it dissolve. Then I add the proofed yeast and stir. Foe each cup of total liquid the usual ratio is one part liquid and up to 2 parts flour. This can vary due to the moisture content of the flour (s) and the relative humidity. To make the sponge method, I add half the amount of flour as I have total liquid and stir the dry and wet ingredients together. I let this sit covered for about 30 minutes and you will find a spongy light frothing semi liquid mass inside the bowl. Stir this down, add the 1 tsp salt per loaf of bread and let dissolve completely, about 5 minutes. Add whatever other ingredients you may wish, such as flavorings of herbs or spices, a whole grain precooked porridge, more sweetener, extra oil or butter etc. Mix all the extra ingredients in and mix well. The slowly add the measured out flour and mix until clumpy. The start the kneading process either in the same bowl or on a table top or add the hook attachment if you have a Kitchen Aid or similar styled mixer. Every few minuted check the kneading process and add more flour as needed. If you are using whole grain flour (whole wheat, spelt, rye etc,) have the dough more slightly sticky than if just using a bread flour. The brans in the whole grains will absorb the extra moisture, as this dough mass is proofed for about an hour. Punch down and let rest for about 5 minutes if you decided you are now going to shape and lay the bread dough on a sheet or loaf pan. I prefer a second proofing for an additional 45 more or less minutes. Then after the second proofing is when I shape my loaves and let rise a third time. To prevent those blisters on the side of the bread, I also slit the top of the loaf of bread with a sharp knife the length of the top of the loaf before it goes into the oven. I usually bake the bread somewhere between 375 to 385 F in my oven, for anywhere between 30 to 45 minutes. I rotate the loaves about 25 into the bake time to avoid uneven browning. Every oven has its hot spots, which cause uneven baking. To test if a loaf is done throughout, I look at the crust for an even brown color and tap the top of the bread loaf, listening for a hollow sound. On to a cooling wrack go the loaves of bread for 5 or so minutes and then get inverted out of the pan to cool completely. Thanks Paul for all of those years of dedication to the Art of Baking!
D Hoosier .its up to you to bloom the dough, as you will be adding liquid to the bread the yeast will distribute and dissolve gradually whilst kneading.yeast is only used too aid carbon dioxide too help rise .as all bakers agree the slower the proof the tastier and better structure your bread will always have .time and patience is the key
No sugar? I’ve never had a dough rise properly/fully if there’s no sugar at all in the dough. I can use quite a bit less sugar if I mix up a yeast slurry, and then add that to the bread- the bit of sugar that gets the yeast going is usually all that’s needed, provided it’s rather new healthy yeast in the first place. I do generally use instant yeast & only rarely do I use regular.... but if I’m trying to make a minimal-sugar loaf, I still make the slurry. But I’ve never had a loaf rise correctly if the sugar is omitted completely. I mean, it seems like yit should be ok- the flour is a carbohydrate after all- but it never works. (It’s usually how I figure out that I forgot to put in the sugar when I’m trying to go by memory 😂🤪- an “Oh crap” moment an hour later when I see my dough is just lying there like a lazy blob 🤣) So... what is the secret? How do you get away with no sugar at all?
Learned a few tips from watching this video, thank you Paul. Never had much success making bread in the past so usually use my bread machine. Paul as lovely pale Blue eyes. I believe this gorgeous but unusual colour could be attributable to a genetic disorder. Paris Hilton has similar colour eyes and apparently suffers with a genetic disorder.
I'm confused!! Plain flour, strong flour, all-purpose flour?? Here in Germany the flour has numbers denoting how finely the grain has been milled. So there's 450, 550, 1150 etc for wheat flour, and others for rye flour or other varieties. The 1150 flour is a bit darker in colour, so I'm assuming 550 is 'strong, white flour'.
Strong may be about gluten: _Bread flour is high in gluten protein, with 12.5-14% protein compared to 10-12% protein in all-purpose flour_ That's 812 or higher
dascupcake.wordpress.com/2011/03/30/flour-in-germany-type-405-what-the-hell/ - i was confused too as i want to make a fluffier bread.. and then i found this website. hope this helps a bit. :)
