How I make my signature bread (lately)
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Date: 2025-09-01
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Comments and reviews: 20
Memotag
You are a very uncaring, unthoughtful, and unhelpful person compared to how you used to be. You used to be pretty enthusiastic about giving helpful tips and advice for us, your audience. If you didn’t genuinely care about being helpful, you were helpful nonetheless.
But now you don’t bother explaining to us how to make your bread. And I don’t mean measurements, as measurements are variable and not exact anyway therefore cooking with one’s senses is more ideal. But without measurements we’d still need to know what texture or appearance in the dough we’re aiming for if we’re expected to make it by our senses, and you don’t bother giving us that information. And you’ve been this way about all your bread recipes for the last few years.
As much flour as I can mix in with a spoon without elaborating further wouldn’t be terrible advice if everyone mixed in the same amount of flour and had the same arm and grip strength and did the same amount of mixing and had the same ambient environment as you did when you do this. At least you give rough measurements in your written recipe because even if measurements are not that helpful, it’s still more helpful than merely telling us as much flour as i can mix with a spoon.
And by the way more evidence of you not caring anymore is you not even bothering to do research on many of the topics in your science/research video essays nor getting actual experts to contribute like you used to do. As well as the fact that you sell us products and services from untrustworthy companies, excluding Helix.
And indeed, as you said in your video about Marco Pierre White, your favorite trait in people is not trying/caring anymore so you should be satisfied with yourself.
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You are a very uncaring, unthoughtful, and unhelpful person compared to how you used to be. You used to be pretty enthusiastic about giving helpful tips and advice for us, your audience. If you didn’t genuinely care about being helpful, you were helpful nonetheless.
But now you don’t bother explaining to us how to make your bread. And I don’t mean measurements, as measurements are variable and not exact anyway therefore cooking with one’s senses is more ideal. But without measurements we’d still need to know what texture or appearance in the dough we’re aiming for if we’re expected to make it by our senses, and you don’t bother giving us that information. And you’ve been this way about all your bread recipes for the last few years.
As much flour as I can mix in with a spoon without elaborating further wouldn’t be terrible advice if everyone mixed in the same amount of flour and had the same arm and grip strength and did the same amount of mixing and had the same ambient environment as you did when you do this. At least you give rough measurements in your written recipe because even if measurements are not that helpful, it’s still more helpful than merely telling us as much flour as i can mix with a spoon.
And by the way more evidence of you not caring anymore is you not even bothering to do research on many of the topics in your science/research video essays nor getting actual experts to contribute like you used to do. As well as the fact that you sell us products and services from untrustworthy companies, excluding Helix.
And indeed, as you said in your video about Marco Pierre White, your favorite trait in people is not trying/caring anymore so you should be satisfied with yourself.
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taq154
Adam, I've been confused by how much you can mix in all along because I feel like I can clearly add way more flour and it keeps amassing until it is way drier than what you have. Next I tried to eyeball such that the consistency i end up with is more like what you have and had slightly better luck but it was still a lot harder than just measuring. I had the same issue with your macarohn recipe - I simply couldn't get peaks based only on vibe. I guess I'm just not built with this instinct that seems to be necessary.
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Adam, I've been confused by how much you can mix in all along because I feel like I can clearly add way more flour and it keeps amassing until it is way drier than what you have. Next I tried to eyeball such that the consistency i end up with is more like what you have and had slightly better luck but it was still a lot harder than just measuring. I had the same issue with your macarohn recipe - I simply couldn't get peaks based only on vibe. I guess I'm just not built with this instinct that seems to be necessary.
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mattsnyder4754
Adam,
I’ve got a question that could potentially become a research project for you. My wife has celiac disease, and there’s a lot of theories about high heat being able to effectively destroy the gluten protein on surfaces like pizza ovens or woks.
This does make logical sense, everything eventually becomes carbon if you go hot enough. But there doesn’t seem to be a consensus on what temp and time combination that happens at.
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Adam,
I’ve got a question that could potentially become a research project for you. My wife has celiac disease, and there’s a lot of theories about high heat being able to effectively destroy the gluten protein on surfaces like pizza ovens or woks.
This does make logical sense, everything eventually becomes carbon if you go hot enough. But there doesn’t seem to be a consensus on what temp and time combination that happens at.
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robertstegmann9260
I've been baking breads for over a year and I've tried the add flour until the dough feels right method, but I have to say, I much prefer using Baker's percentages and scale. The ability to make up a recipe the day off with a couple calculations and know how my bread is going to turn out is so powerful and convenient, especially when mixing in other grains or seeds.
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I've been baking breads for over a year and I've tried the add flour until the dough feels right method, but I have to say, I much prefer using Baker's percentages and scale. The ability to make up a recipe the day off with a couple calculations and know how my bread is going to turn out is so powerful and convenient, especially when mixing in other grains or seeds.
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JanKowalski-wb8ih
Can you turn off AI auto translation of titles I have no idea what that gibberish mean, I speak English, I don't need AI monstrosities pushed down my throat. My autism hate it, I'm going to download your video through external website to be able to enjoy it, and its not good for your retention, which I dont like, but I dont like AI more.
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Can you turn off AI auto translation of titles I have no idea what that gibberish mean, I speak English, I don't need AI monstrosities pushed down my throat. My autism hate it, I'm going to download your video through external website to be able to enjoy it, and its not good for your retention, which I dont like, but I dont like AI more.
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BigTater2650
aragusea 2 questions 1. what is your pizza steel it looks like my baking steel but obviously I couldn't see the brand, I assume that mine will work for this recipe.
2. any thoughts on using sourdough discard vs dry yeast I have a ton of frozen discard and I need to use it sooner or later and this looks like an interesting way to.
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aragusea 2 questions 1. what is your pizza steel it looks like my baking steel but obviously I couldn't see the brand, I assume that mine will work for this recipe.
2. any thoughts on using sourdough discard vs dry yeast I have a ton of frozen discard and I need to use it sooner or later and this looks like an interesting way to.
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Leopiiiiiiiiiii
Hey man,
Nice video lovely pizza Bread
for your hands when you need to manipulate pizza dough with high level of hydration to not have any dough sticking to your finger you just need to put a little of olive oil on your hand and you will be able to manipulate he dough without any issue.
Love from Japan.
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Hey man,
Nice video lovely pizza Bread
for your hands when you need to manipulate pizza dough with high level of hydration to not have any dough sticking to your finger you just need to put a little of olive oil on your hand and you will be able to manipulate he dough without any issue.
Love from Japan.
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billclockwell
The indian bread recipes being water-based and western recipes being flour-based makes a lot of sense, in places like indian you buy 10 kg sack of flour so the more important water quantity is used but in the west you by small bags of flour so the strict measure of the flour becomes necessary
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The indian bread recipes being water-based and western recipes being flour-based makes a lot of sense, in places like indian you buy 10 kg sack of flour so the more important water quantity is used but in the west you by small bags of flour so the strict measure of the flour becomes necessary
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MarkusHaapala
Sorry but I have to tell you about a basic and very common wrong piece of info. Double zero 00 doesn't mean the flour is finely milled. The numbers tell how pure white flour from the endosperm the flour is. It's measured by ash content. Almost always 00 is also finely ground but not always.
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Sorry but I have to tell you about a basic and very common wrong piece of info. Double zero 00 doesn't mean the flour is finely milled. The numbers tell how pure white flour from the endosperm the flour is. It's measured by ash content. Almost always 00 is also finely ground but not always.
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jvallas
I could swear I've read you don't want to rise too many times because you're weakening the dough regarding its rise in the oven. I'd love to see a side-by-side of the typical one rise (& maybe a short one before baking) versus 4 to see if the oven rise (or anything else) is any different.
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I could swear I've read you don't want to rise too many times because you're weakening the dough regarding its rise in the oven. I'd love to see a side-by-side of the typical one rise (& maybe a short one before baking) versus 4 to see if the oven rise (or anything else) is any different.
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davidnewcomb2700
Yeah, a couple years back I made up some simple pizza dough, used half, the rest into the refrigerator. Five days later the thing is crawling out of the bowl, assaulting leftovers and the yoghurt, I flopped it out onto a sheet and baked it -- the best bread I'd ever made/tasted.
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Yeah, a couple years back I made up some simple pizza dough, used half, the rest into the refrigerator. Five days later the thing is crawling out of the bowl, assaulting leftovers and the yoghurt, I flopped it out onto a sheet and baked it -- the best bread I'd ever made/tasted.
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jvallas
I get where you came up with the name pizza bread, but what a misnomer. I thought I was gonna see bread with some pizza ingredients. To me, that's a pizza dough bread. You make bread my fave way, unless I'm making something very specific. Keep adding the flour till it feels right.
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I get where you came up with the name pizza bread, but what a misnomer. I thought I was gonna see bread with some pizza ingredients. To me, that's a pizza dough bread. You make bread my fave way, unless I'm making something very specific. Keep adding the flour till it feels right.
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aragusea
Fantastic, thanks. Publishing your experiments for everyone to see means we can skip the disaster phase and avoid wasting good ingredients.
Obviously it’s never straightforward copying someone who’s done it for years, but we can fast forward to good results. Top guy!
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Fantastic, thanks. Publishing your experiments for everyone to see means we can skip the disaster phase and avoid wasting good ingredients.
Obviously it’s never straightforward copying someone who’s done it for years, but we can fast forward to good results. Top guy!
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jaylundgreen
Good stuff! I like using ice cold water and fermenting in the fridge before kneading. I also like to use a spray bottle to create steam in the oven right when I put my loaf in. Yields an amazing crust and without the garlic powder you can bake a little longer.
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Good stuff! I like using ice cold water and fermenting in the fridge before kneading. I also like to use a spray bottle to create steam in the oven right when I put my loaf in. Yields an amazing crust and without the garlic powder you can bake a little longer.
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florinsalagean4615
For the past 7 years, every time I eat something, I watch one of your videos. It’s insane to think about how fast the time flies bro I think i rewatched almost every video a dozen of times at this point. Keep up the good work Adam, you the best!
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For the past 7 years, every time I eat something, I watch one of your videos. It’s insane to think about how fast the time flies bro I think i rewatched almost every video a dozen of times at this point. Keep up the good work Adam, you the best!
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sethzard
I think your ingredient list might be wrong. I know you mostly eyeball it, but in the video you say you're going for about 70% hydration which would be 700g bread to your flour quantity, not equal weights of flour and dough which would be 100% hydration.
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I think your ingredient list might be wrong. I know you mostly eyeball it, but in the video you say you're going for about 70% hydration which would be 700g bread to your flour quantity, not equal weights of flour and dough which would be 100% hydration.
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blarghblargh
with that you don't have to put it in the fridge and you don't get dough on your knuckle hair (which is my biggest baking pet-peeve, you've eliminated all my excuses to avoid making this for my spouse. FINE! I'll do it. They're going to thank you.
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with that you don't have to put it in the fridge and you don't get dough on your knuckle hair (which is my biggest baking pet-peeve, you've eliminated all my excuses to avoid making this for my spouse. FINE! I'll do it. They're going to thank you.
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aragusea
I have been baking your boule recipe (modified for my own tastes and kitchen) a 3-4 times a month for over a year now, very happy with the results. I think for my next batch I'll reserve half the dough for one of these and see how that turns out.
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I have been baking your boule recipe (modified for my own tastes and kitchen) a 3-4 times a month for over a year now, very happy with the results. I think for my next batch I'll reserve half the dough for one of these and see how that turns out.
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samlatooni
Bro! Could U plzzzzzzzz also have some video about using whey and things like quinoa or flaxseed flour for making sweet treats. your inquisitive nature is really needed here. Hi protein low carb muffins etc should be your next topic. Thanks
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Bro! Could U plzzzzzzzz also have some video about using whey and things like quinoa or flaxseed flour for making sweet treats. your inquisitive nature is really needed here. Hi protein low carb muffins etc should be your next topic. Thanks
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roy_the_sauceguy
Your kids are living the life. Forget for a moment all your academic knowledge and artsy tastes and musical talent. They'll say one day, remember that pizza bread dad used to make We ripple like rocks into water into eternity.
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Your kids are living the life. Forget for a moment all your academic knowledge and artsy tastes and musical talent. They'll say one day, remember that pizza bread dad used to make We ripple like rocks into water into eternity.
reply
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