I'm a beginner and I've been looking for basic information and you've really helped. Possibly one of the best bread making beginner video. Thank you so much!
Baker Bettie: Your presentation style is fantastic. I've watched all 21 videos on your Beginner Sourdough in 2 days. I love how you explain how to do something and the reasons behind it. As I watched video after video, some of the information overlapped. That was so helpful. I'd watch and try to guess what you'd do next to prove it had actually cemented in my brain. Your lessons frequently throws in a new fact that catches my attention. I have learned so much! Thank you.
Hi! I started baking bread early last year (my dad has been coaching me over the phone), and I just wanted to say this was an excellent run down of the whole process! It pretty much covers everything I've learned down to a T. I would add that the greatest tool I've picked up this year is learning about preparing preferments (i.e. poolishes), it adds a ton of great flavour as well as extending the shelf life. I found it a benefit to use my WW and rye flours in the preferment stages as it softens up the fibers in the whole grains as well as providing additional nutrients for the yeast overnight. Also, as for the kneading process, my Dad has this 8 minute rule that never seems to fail me yet 👍.
Helpful? Heck yes! A big THANK YOU for this excellent video. The best I have seen! I have made Danish rye for many years from a handed down recipe passed on by older Danish immigrants that I grew up with back in the 50's and 60's in western Iowa. I have not seen any Danish rye recipes on internet searches that are similar so no desire to change this one. Nothing comparable out there. You have taught this old dog a new trick or two and so I will definitely watch a few others from you. We love this bread with Grenkal soup (green kale) another from my grandmother immigrated here from Denmark in very early 1900. Life is Good!
You are THE BEST teacher. I am a newbie but I see now, that by leaving the clock out of it (1 hr for 1st rise, Proofing for 45 min. etc), you teach us about the dough itself. Glad I found you
I have never ever in my life made bread and I was So lost when I saw another person's bread recipe online (no video). I searched on RU-vid and you were the first video i found. Thank goodness I did. You are such a great teacher and for my First time making bread it was really good! Thank you!! I can't seem to find your bread shaping video. Please lead me to it.
Thanks Bettie! A friend introduced your video to me & I couldn’t stop watching yr videos since then! I am a homemaker n just started to learn about baking bread. Your video definitely help a lot!
Thanks beautiful lady. The dough shaping part - you answered all the curiosities I still had despite having watched dozens of others' videos. It was a great tip to figuring out if your yeast is dead. I have a whole tin of dry yeast that might be dead. Now I'll know.
Just had the overproofing problem happen to me last night. Literally the first time i've made bread without using a bread machine and my home is so cold that we are incapable of making bread by leaving the bowl on the countertop. I was so pleased that using the oven light, and some steaming water made the bread rise at all, that i missed the signs of over proofing with the second proofing. So we have some very dense potato bread now, but it's still edible and tasty. It just feels like dead weight when you pick it up lol! Oh well, like you said practice practice practice. I'm still excited that we actually managed to make some bread for once. We even had an old bread machine from my MIL in this house at one point and it was also incapable of getting our bread to rise. Either our house is THAT cold or it was a crap machine. I'm leaning towards both lol!
Omg you’re so underrated!! I recently tried your chocolate cake and it was so moist my family loved it. Can’t wait for more of your cake recipes! You deserve more subscribers ❤️
@@BakerBettie Can kitchen bread Maker machine produce bread of the same quality as you do? Do you recommend kitchen breadmaker for bread making at home?
UGHHHH I LOVE A GOOD "WHYS EXPLAINED" KINDA VIDEO!!! I AM SOOOOO NEW TO THIS & OMG IT HELPS LOADS TO KNOW WHAT EACH PART MEANS! THANK YOU SO MUUUUUCH! SO WELL EXPLAINED!
Shaping the dough was magic, haha! I've always wondered how people get those nice round loafs without scuffed untucked ends. Thank you so much for all of this information. :)
Great information, i just made a loaf of bread that collapsed and was dense so i searched for my problem and came across your video and glad i did, i should be squared away after i watched this, thanks!!
Tried doing it your way and the next loaf came out great! Your tips on kneading, the goal of kneading, shaping and how to determine when bulk fermentation and bread proofing were done made all the difference in the world.
Thank you Baker Bettie for helping me remember what I have almost learned. Born in 1951 I was just wondering, was that you I saw hanging out with Clark Kent down at the A&W drive in?
Thank you for the info. I figured out where I went wrong. You mentioned the over proofing. That was the ticket. I proofed the yeast. Good to go there also.
I tried this with all purpose flour and the dough pretty much stayed sticky the entire way. Maybe I should try bread flour. Anyway great video. You are a queen.
I know how to bake and yess i get good bread🙈 but i wasn't able to equit this video before it finished noting that i know most of the information listed😊i like your videos; interesting and beneficial❤️
this is my first time of watching your videos...your cup cake recipie brought me to your channel...i subscribed right after watching the muffins vid...you are the best Teacher 😀😀...Plus i love your background set up...I love Vintage stuffs 😍😍
You did talk about putting the dough in the fridge. My question is when will you put the dough in the fridge? For example like when it is half proof or when it is proofed and put in the fridge 3 more days to develop the flavor? Appreciate if you can answer my question. Thank you.
@BakerBettie Which equipment can be used at home for punching snd shaping? Can home bread maker machine produce a good and similar result as shown in your video? Suggest typical estimated rise, proof and baking times Suggest typical ingredients quantities
I've been practicing baking bugettes but never have nice open crumbs. Mine are usually dense/ small tiny holes. I wonder what went wrong as the bulk fermentation always went well. may be the proofing or shapping? I did not punch the dough to get the air out before resting and shapping. Any advice?
Hi, it's hard to say as it could be a number of factors: 1. You might need to use more steam. 2. Maybe you need to use less flour when handling your dough. 3. Make sure to be very, very gentle with your dough when shaping. You may need to let it rest a bit longer after shaping to develop some more holes.
Thank you for all your wisdom and knowledge. You are a great teacher. (I'm a master teacher of 35 years and I train student teachers.) I appreciate the way you teach and explain all the bread concepts. I was wondering if you could recommend a bread lame. I've researched the curved kind with a stick and handle, as well as the UFO round disc lame by Wire Monkey. The UFO style seems to have more precision and control. Which do you recommend, or which is your favorite? Thank you.
This brand is my favorite! www.amazon.com/gp/product/B079G7WC79/ref=as_li_tl?ie=UTF8&tag=bakebett-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B079G7WC79&linkId=e905a2274aafa44d20afa65a8fc6bb17
Hi, I love your content. I notice when I save dough for later , in the fridge even, it ferments and smells a bit. Please tell me how can I avoid having fermented, smelly dough?
