Seasoned baker, gardener, and director of Living Web Farms, Pat Battle teaches us the subtle yet simple techniques for baking a satisfying loaf of bread. Discover how to adapt the amount of water to flour ratio commonly called for in recipes to find the perfect balance for the exact flour you are working with.
VIDEO: Artisan Bread Baking with Pat Battle
Seasoned baker, gardener, and director of Living Web Farms, Pat Battle teaches us the subtle yet simple techniques for baking a satisfying loaf of bread. Discover how to adapt the amount of water to flour ratio commonly called for in recipes to find the perfect balance for the exact flour you are working with.
If I make whole grain I add some gluten
As a professional baker we used to make over 50lbs of white and rye sour daily. Never heard someone babble this much about a simple sour. I don’t see any hair covering, washing of hands or aprons. If you have a sniffle blow your nose and wash your hands! Who wears a fleece jacket while handling flour and why keep pulling flour from a bag, pour some in a container? Not very professional IMHO.
10 minutes in and he’s still talking without actually doing anything. By now my yeast is dissolved and my milk scalded, salt, sugar, and butter combined with it! Next I’ll add my yeast to my warm water and add my scalded milk mixture to it! I’ll add some brown flour mix it like crazy before adding the remaining strong hard wheat all-purpose flour.
If you have any kind of attention span deficit this isn't for you. No-knead artisan bread takes 4 items to build it…water, salt flour, quick- rise yeast. Stir in the correct proportion, let it set overnight…..no rocket science here. Many recipes out there. .02
Are you adding yeast to the old dough when you start your recipe? confused???
can I keep my dough ball in a cool place for a few days/. Must I use within 24 hrs.
What size mixing bowl are those? 30 quart?
I am new to your channel thank you for this awesome video and thank you for the awesome share
Is there video for Part 2? (after the break?}
I'm glad I'm not the only one who thinks precise measurement of yeast is unimportant.
You talk to much. People are not going to remember what you said. Because you are not showing them as you go. I still say you talk to much. Sorry you do tho
He talks too much!!!
Very nice. Thank you.
I fell asleep and I randomly ended up here. Anyway, this was a fun vid.
woke up with this running …
Stop talking already, and show us how.
I have an interest in people who don't know what they doing; yet have lots of resources-and are willing to make a spectacle of themselves while basically wasting your time. Lots of people in charge who seem to know nothing-but have the attention of many. It's remarkable. "essentially no difference between sponge dough and direct dough"….."sponge dough is better"….I would recommend this video as a sleeping aid.
For we new folks you might add below the maker of that knife, and the size of the metal bowl so we can get started. Does this apply to all bread Doughs?
building rockets
Lately I’ve been partial to a 48 hour fermentation in the refrigerator. The flavor produced this way is worth the time and effort.
very good video my fried I like it.
OMG…..Are you kidding???
Dusting, adding flour, dusting again…..over and over again.
Hasn't this guy heard of 'Baker's Math'?
And he says he is a professional baker.
Fell asleep watching binging with babish and ended up here
Why this feel like the Bob Ross of cooking
What percentage of salt do you use, I use 68% water, 1% yeast, I can't figure out the salt for best result
Well, I was one of those who took a class at Campbell Folk School. Was 2008 and I've been baking bread since.
I found this video was particularly hard to watch because these guys had hairy hands, hairy arms, hairy fingers, hairy faces, scraggly hair on their heads, nasty soiled baseball caps, fuzzy sweaters, watches and rings all willing and able to harbor and release into the lovely dough bacteria and particals not meant to be part of bread. UGG….
This has to be one of the most remarkable YouTube channels that exists.
That time when you leave YouTube on autoplay, watch something totally unrelated, then the answers to all your bread making problems come up after you had already given up and put a loaf of bread dough in the oven!
Google: Stop listening to my home. Thanks.
Thanks for mentioning that lead is white! Did not know that 'till now! Am convinced it's in the pipes going into my home, but will do testing to find out.