How to Make 3 Artisanal Breads from 13 Ingredients Handcrafted
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Date: 2019-10-25
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Comments and reviews: 10
FlowerofDissolution
I'm shocked that the US didn't have more than wheat or white grain before this How was that possible, when the potato made landfall in Europe 1500-1600's - depending on country - surely rye, barley, and oat must have been possible to grow through that connection? Was there no exchange in grains types between the New World and old Europe both ways? I'd love for some historian to answer and give some explanation of how grains, and the potato, got distributed across the world. I always thought America was before Europe at that time, but perhaps it was just a case of in some cases I guess. They had their produce, and we had ours?
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I'm shocked that the US didn't have more than wheat or white grain before this How was that possible, when the potato made landfall in Europe 1500-1600's - depending on country - surely rye, barley, and oat must have been possible to grow through that connection? Was there no exchange in grains types between the New World and old Europe both ways? I'd love for some historian to answer and give some explanation of how grains, and the potato, got distributed across the world. I always thought America was before Europe at that time, but perhaps it was just a case of in some cases I guess. They had their produce, and we had ours?
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Vic Flair
Finally, a how-to on breadmaking that makes sense. I've never understood why cooks painstakingly measure out how much flour to use down to the gram, and carefully hydrate the bread when needed, but. when it's time to roll the bread or cut it into portions - FLOUR FLOUR FLOUR MUST FLOUR THE ALL THE SURFACES As if the flour on the surface wouldn't impact the dryness of the bread, when it absolutely does. Love the water method he's using here.
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Finally, a how-to on breadmaking that makes sense. I've never understood why cooks painstakingly measure out how much flour to use down to the gram, and carefully hydrate the bread when needed, but. when it's time to roll the bread or cut it into portions - FLOUR FLOUR FLOUR MUST FLOUR THE ALL THE SURFACES As if the flour on the surface wouldn't impact the dryness of the bread, when it absolutely does. Love the water method he's using here.
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Luma
The rye bread looks great as a Dane who's been here and there, including US, i was always so sad to see most places don't have good rye bread if any at all. Your's looks just like what my BF's mom makes at home, though she adds even more seeds (pumpkin, sunflower, sometimes walnuts too) and tops her's with sunflower seeds or poppy seeds. Nothing more filling than some good rye topped with sausage, egg, tomato or avocado (or all of them)
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The rye bread looks great as a Dane who's been here and there, including US, i was always so sad to see most places don't have good rye bread if any at all. Your's looks just like what my BF's mom makes at home, though she adds even more seeds (pumpkin, sunflower, sometimes walnuts too) and tops her's with sunflower seeds or poppy seeds. Nothing more filling than some good rye topped with sausage, egg, tomato or avocado (or all of them)
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FlowerofDissolution
Just a note: he clearly didn't cook the porage fully, because it was still not a sticky mess. So, I guess, he meant to say you at least have to cook it to a boil, and the rest of the cooking will take place in the oven. - If anyone has another interpretation I'd love to hear it
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Just a note: he clearly didn't cook the porage fully, because it was still not a sticky mess. So, I guess, he meant to say you at least have to cook it to a boil, and the rest of the cooking will take place in the oven. - If anyone has another interpretation I'd love to hear it
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Vivienne Monti
I know he's skilled and professional but the editing and script of this video is quite confusing and quite difficult to watch if you're really trying to learn, but if you're just looking for entertainment and not doing afterwards, this video is a good choice. Still love BA though.
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I know he's skilled and professional but the editing and script of this video is quite confusing and quite difficult to watch if you're really trying to learn, but if you're just looking for entertainment and not doing afterwards, this video is a good choice. Still love BA though.
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Stephanie Pickert
I have his Tartine book and tried in vain to create his country loaf. I just can't seem to create beautiful dough from the turns. I had to move on and use America's Test kitchen's recipe. But this video makes me want to give it ago, one more time. He makes beautiful bread.
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I have his Tartine book and tried in vain to create his country loaf. I just can't seem to create beautiful dough from the turns. I had to move on and use America's Test kitchen's recipe. But this video makes me want to give it ago, one more time. He makes beautiful bread.
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13thMaiden
I hope they bring back the beautiful butchery series in Handcrafted, there's still a lot of wild game, birds, and various fish (though I suppose the sashimi one could have counted as the fish one) to cover But I still love everything in the Handcrafted series nonetheless
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I hope they bring back the beautiful butchery series in Handcrafted, there's still a lot of wild game, birds, and various fish (though I suppose the sashimi one could have counted as the fish one) to cover But I still love everything in the Handcrafted series nonetheless
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Ryan Kell
Thank you, BA and Chad, for this video. I love watching someone who is masterful at their craft work, and Chad explains things so well. Ive been cooking for many years, but have only recently begun baking breads. This video taught me a great deal. Thank you
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Thank you, BA and Chad, for this video. I love watching someone who is masterful at their craft work, and Chad explains things so well. Ive been cooking for many years, but have only recently begun baking breads. This video taught me a great deal. Thank you
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Kevin Joe
I really hope this guy doesn't actually bake this way for his company, otherwise I can't imagine they make more than a dozen loafs a day, but as long as each loaf costs a couple hundred dollars, they should be able to stay in business
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I really hope this guy doesn't actually bake this way for his company, otherwise I can't imagine they make more than a dozen loafs a day, but as long as each loaf costs a couple hundred dollars, they should be able to stay in business
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Alexander Gilles
I like how hes talking you through each and every step to make these breads but in reality, if we all followed it, 99% of us would not get the bread to look and taste like his. Just goes to show what an art this is
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I like how hes talking you through each and every step to make these breads but in reality, if we all followed it, 99% of us would not get the bread to look and taste like his. Just goes to show what an art this is
reply
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