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, along with many more secrets to great baking.
VIDEO: Artisan Bread Baking Part 2 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, along with many more secrets to great baking.
what is a coosh?
Mr. Battle, first let me say thank you for all the time you take to not only teach these classes but to record and share them. I have been watching for the last few hours now and have learned so much. I have made bread off and on for years, but there is always something new to learn. I am a little confused about a couple things and am hoping you will help clear them up. When I first started watching part 1, you started out by talking about sponge bread and direct bread. Shortly there after you started a sponge recipe and then jumped over to the Old Dough recipe with your students and gave the recipe, well mostly of it. I watched at least 3 times so I could hear again, and while you talked about salt, you never said how much salt to use. You also gave out how much flour and water the sponge recipe called for, but never finished telling us the ingredients to that recipe at all. You kept jumping back and forth between the two and I then became confused. However, you did say that if anyone wanted the actual recipes you would be happen to send them. Also during the 1st video you kept referring to the dough the students were making was for Focaccia bread but then switched and said it was for baguettes. Is it that the same dough is used for both? I hope this all makes sense in the way I am asking it. Also, I would love to have those complete recipes. Thank you so much
you are not «tucking it under» you are rolling it between your fingers and thumb.
when tucking under, you have your fingers against the board, and push downwords while rolling and it makes the dough stretch at the surface.!
This is what happens when men from California bake . You have no idea what you are doing . Can’t stand you .
Thank you so much for this. Watched both 1 and 2 . I learned a lot
All that work and what came out? Burnt bread? Did i miss something?
Very nice.
Thank you for the great video. I watched the first one and learned the technique of kneading using the method of not ripping the flour. I was so excited I had to try it immediately. I got it down no problem and made a couple of nice loaves of bread. The only problem I am having is keeping the air away from the loaves as they are proving. I used a small towel over them but there still formed a skin in one area that caused a separation of the upper crust from the bread. I have heard of people using plastic wrap but I am a little apprehensive that it will stick to the bread when I remove it before baking. Any suggestions?
What's needed are special kneading bowls where each has a smoothly fitted Lazy-Susan bottom, and a single, open-top arm-hole that comes with a false side that slides over the arm hole to complete the bowl. When the false side is removed, a person's arm can fit through it and work the dough against the other, stationary sides of the bowl. Instead of turning the bowl to continue kneading, the baker would just turn the dough on the Lazy-Susan and keep working the dough.
I tried to find such a thing online, but came up empty. If anyone out there successfully makes such a specialty bowl as that, could you please contact me so we can make arrangements for you to send me one? I could really use something like that! Anyway, I think these students would benefit from something like that too! It would probably make a very useful business!