Intro

First Method to make Sandwich Bread

Second Method to make No Knead Sandwich Bread

Shape the Sandwich Bread and allow to proof again

How to store Sandwich Bread

Introduction

Recipe inspiration.

The recipe for reference.

Storytime.

Adding dry ingredients to the bag.

Adding wet ingredients.

Kneading the dough.

Shaping the dough.

Building a proofer.

Baking instructions.

The a.p. flour version.

Slicing.

Taste test.

Intro

Building a poolish

Combining the dry ingredients

Laminating the Dough

Repeat the Folding Process

Dividing the dough

Baking the loaves

Taste Test

Proofing the dough

Conclusion

Make the Dough

Kneading the Dough

Second Rise

Roll up into an 8 inch loaf

Recipe 1# Incredible breakfast bread that never fails me!

Recipe 2# Perfect skillet breakfast bread recipe

Recipe 3# fluffy and flat bread that will suit any meal.

Recipe 4# Delicious puff bread with herbs

Recipe 5# Fast mini breads with herbs

Letter from a Fan

Making the Dough

Combining Ingredients

Adding Yeast

Adding Wet Ingredients

Mixing the Batter

Prepping the Pans

Dividing the Batter

Baking the bread

Taste Test & Outro

The Ingredients

First decision: Traditional vs. Turbo

Combining wet ingredients

Give the dough a stir to combine

Covering and resting the dough

Italian Sesame Sandwich Bread

Italian Sesame Boule

Cover with a lint-free towel and proof for 30 minutes

Shaping the loaf

Conclusion

Intro

First method to make Whole Wheat Bread

What flour to use for Whole Wheat Bread

Characteristics of 100% Whole Wheat Bread

Second method to make Whole Wheat Bread

Shape the Bread and allow to proof again

How to store Whole Wheat Bread

Intro

First Method to make Bread

Second Method to make Bread

Prep the Dutch Oven and shape the Bread

Bake the Breads

Let's compare the two breads

Ways to use this bread

Introduction

In a large mixing bowl, whisk together flour, yeast, sugar, and salt.

Add warm water and stir until combined. Dough will be sticky but should come together.

Cover bowl with plastic wrap and place in a warm place to rise until doubled in volume, usually 2-3 hours. Alternatively, cover dough and refrigerate overnight (no need for it to rise first, pop it right in the fridge).

When dough has risen, scrape out onto a generously floured surface and form into a ball with your hands. If dough is too sticky to handle, sprinkle a light amount of flour over the surface, adding more as needed to handle the dough.

Stretch and fold: Grasp the dough at the top (think 12 o’clock, if the dough were a clock face) and stretch it over the bottom (6 o’clock). Turn the dough 90 degrees and repeat. Repeat this step two more times for a total of 4 stretch and folds.

Use your hands to form the dough into a ball, place on a large piece of parchment paper (the parchment should be large enough that you can lift it up and lower it into a Dutch oven), and lightly cover with a piece of plastic wrap.

Allow dough to rest, covered, for 30 minutes. As it rests, preheat oven to 450F (230C) and place a 4qt Dutch oven (with lid) in the center rack of your oven.

After 30 minutes, carefully remove Dutch oven from the oven. Score your bread down the middle, remove the lid off of the Dutch oven, and gently lower the parchment paper and bread into the pot. Place lid on top, and return to 450F (230C) oven.

Bake for 30 minutes with the lid on, and after 30 minutes remove lid and allow to bake for another 10 minutes.

Remove from oven and allow to cool in Dutch oven for 10 minutes, then use the parchment paper to carefully lift the loaf from the pot and transfer to a cooling rack to cool completely before slicing. to cool on a cooling rack.

Making the dough

Mixing the dough

Shaping

Baking the bread

How to store bread