Understanding Yeast | Bake It Up a Notch with Erin McDowell
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- čas přidán 7. 07. 2024
- Fearless baker Erin McDowell is back to explain all things yeast. In this episode of "Bake It Up a Notch," Erin will show you how to make an easy lean bread (ciabatta) and a more complex enriched bread (salted butter brioche). This #bakingtutorial also includes explanations of different types of yeast (and when to use them), preferments, baker's percentage, how to adjust your rise times and the visual cues for proofing a yeasted recipe. Happy baking!
GET THE RECIPES:
Ciabatta: f52.co/3bCqvFg
Salted Butter Brioche: f52.co/2S4lmOq
Mama's Potato Clover Rolls: f52.co/2VTVUN0
Honey Challah: f52.co/2Kws9wn
READ ERIN'S ARTICLES:
Preferments and baker's percentage: f52.co/3cIvxjM
Adjusting your rise times: f52.co/3bFNgbu
Also featured in this video
Five Two Bamboo Double Sided Cutting Board: f52.co/3JhxyUG
Five Two Essential Kitchen Knives: f52.co/3JjdjWE
Looking for something specific? We've got you covered:
0:39 - Let's Talk Types of Yeast
4:36 - Brimley explains baker's percentage
5:13 - Lean Breads (Starring: Ciabatta)
15:51 - Oops! We left out the copy about Five Two Stoneware Mixing Bowls: f52.co/2x6XpPk
17:12 - Look How They've Grown
24:45 - Enriched Breads (Hi, Brioche!)
39:38 - Mistakes Happen
45:56 - Rise & Shine, Brioche
47:07 - The Big Finish
SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently. - Jak na to + styl
Please protect Erin at all cost! I love her so much she’s an amazing teacher! Also as someone who uses English as a second language, I’m surprised I can understand every single word she says without subtitles. She makes everything so easy to understand!
What do you mean, “uses English as a second language”?
Erin is A+++. She is knowledgeable, comfortable in front of the camera, an excellent instructor and pure inspiration. The result is that she gives viewers confidence.
And every now and again she peppers her point subtly with humor! Love it!
She doesnt even know what the actual difference of the yeasts are. Active dry is the bottom of the barrel trash. Instant is actually better. More modern drying process.
- -/
@@WrecktifiedUSBB That doesn't help her explain baking to a large audience.
@@Michellee970 I wouldnt want her explaining baking in the first place. Would you let someone change your car oil if they didn't know what the difference in the oils are?
erins videos are the ones i watch when i want to relax. no misinformation, no bullshit or unnecessary obnoxious flair for youtube likes. just pure passion for her craft and a wealth of knowledge.
My favorite baker and spatula collector! I would pay large amounts for cooking classes with you woman!
Eristotl3 yes!
Yes Me too. Erin is Amazing!
Yes!
Me too
Count me in!
0h my gawd, 5 seconds in and I just have to stop and say thank you! No one else is spending 50+ minutes on THE singularly hot topic during the current quarantine. Thank you, thank you, thank you. And now back to the show.
Check out Helen Rennie she also made a video that was about this long and I think I preferred it to this one
I totally agree with you.
Thx Erin♡
This was truly a master’s class. The host is articulate, clear and her knowledge is evident...and she’s cute too.
Reeyiy
Rrrrrrey
Thank you Erin for sharing your knowhow in such an understanding way. I'm good w bread dough...but used to have a true fear of piecrust,
that I no longer have since I've found your videos. Your concise and simple way of explaining every step and more has brought me clarity.
Thx bunches.💕
Dale
She is cute & presents herself with information. Well
Erin is incredible! love the way she explains every thing so clear!
She needs her own show for sure
Priscilla Browne I totally agree with both comments!
Vivían Rojas totally, i love how detailed her explanations are.
Vivían Rojas I love her. I just made her puffy pastry ie rough pastry and everyone/family and neighbors are still raving about it during Covid 19 I made them happy. What can l say she is fantastic lol
she is certain about what she is going to say
I’m a home baker and have been baking for several years. I love content like this. There’s ALWAYS more to learn about the most modest ingredients. Thanks for this little masterclass in the basics! Keep it up!
This was a master class in bread making! Erin is amazing, and is now tied with Claire Saffitz as my favourite CZcams foodies!
Check out the channel "Aaron and Claire" for another great Claire! 😊
Erin, I just think you are the bees knees! Your energy is so positive and calming and I love how you explain the science and the reasons behind your techniques. You certainly know what you're doing; you're incredibly knowledgable without being the least bit pretentious about it, and you make baking seem so fun and approachable. Thank you for sharing your wonderful personality and exceptional know-how with us!
Love, love , Love Erin and all the details & explanations she goes into. As a bread baking novice I truly appreciate the knowledge shared.
I say this every time I see you make something, but you are a *fantastic* teacher. I could watch you all the dingdong day!
Pls keep bringing Erin back! She’s amazing.
EXCELLENT JOB!!! Thank you for so much info!!!! So STINKIN excited to get baking!!! Erin is a wonderful teacher that seems so encouraging and gives us the confidence to make beautiful loaves of bread to share!!! Want to learn more from her!!!
Perfectly explained. Most bakers tend to go about making bread as though the audience already knows much of what they’re doing... which is NOT the case for a large portion of viewers.
I am in “heaven”. I have made about 10 loaves of bread this past year. I had success with just 3 loaves. The type of bread was the infamous no knead 18 hour bread. I wanted to try something else and ciabatta and brioche breads were at the top of my list.Thanks for the many things I learned from this discussion. I am sure I will remember much more about this “science “ when I buy your book. Thanks very much.
I just love her teaching method. She is so knowledgeable and makes that knowledge so accessible. Love watching these episodes with Ms. Erin McDowell!
You have given us an education in bread baking and I shall remember it when getting ready to bake a loaf myself. I worked in a prison and ate plenty of bread cooked there and loved what was cooked there more than some of the store bought bread. They had slicers which cut up the loaves so they could be served nicely and the guys who worked in the bakery learned a skill which they can use once they are released from prison.
Great appreciation for sharing this invaluable information for bread making ..Master class indeed, as many have said ...I’m going to make Ciabatta tomorrow. Not afraid anymore ...
Thank you Erin .. for being REAL. 😘
I love her
Will watch everything she is in
Im a HUGE fan
I would follow her in an Apocalyse
Cuz she would know what to do for food amd feed us
ERIKA DOWDY What’s her last name and where else can I watch her?
hahahaha that last line there, my exact thoughts ERIKA ;) lol
I made a six braid challah last night with semi-sweet chocolate chips and rehydrated dried apricots that I had around that I chopped up and added to 3 of the "ropes" and some cinnamon sugar to the other three. Erin is right when she says if you do it enough you dont even need the recipe . You will just know because depending on the humidity it can change how much flour you use. Once you get the basics down you really can play with lots of other ingredients.
Thank you for sharing! How did your challah end up?
@@Michellee970 They are all wonderful. There are so many different things you can add from sweet to savory to make it your own.
Erin, you are a treasure!! I could seriously watch your videos all day. You are an amazing teacher and explain things so well. Brioche here I come! Thank you!
What a fantastic video! This CZcams channel really did manage to get really sweet, knowledgeable people on board. Excellent learning resource!
Best video's I have seen in the instructional baking types. I've baked for years and yet this has been very interesting as I have learned things and you speak in a very clear manner.
Many many thanks Erin and Food52. You guys giving us a free masterclass during this difficult time
Erin is so wonderful with her videos explaining & teaching, I wish she just had her own YT channels...so very knowledgeable.
Made this once. My wife liked it so much I am making it again tonight. Great work, Erin !
You are such a gorgeous Baker, so unintimidating to encourage people to bake, full of trade technical secret. A true expert makes things simple. Such an inspiration. Thank you. Xx💖
SHE NEEDS TO TEACH PASTRY CLASSES
SHES GREAT
This is the encouragement I needed. She just knew all my baking insecurities. I've only tried to make flat bread, ciabatta and donuts but each time I've used yeast something went wrong. That's why I haven't tried in a long time. Maybe I'll give it a try this weekend🤔
Good Teacher, nice to have you
Finalllly! A bread CZcams that gives big hope to the average home cook to make great bread!
You are great & a great teacher!Thank you so much! Absolutely fantastic class!
how did i just discover this?! this is so good! i was like 5 minutes in and was like "oh this video is probably almost over, she is so helpful! 😩" but then i look and see it's 50 min. omg i watched the whole thing! how is this free content! thanks for being so helpful ! 🥳
Wonderful master class! Her competent hands make it look so easy, and every person who has attempted baking with yeast know that there are many pitfalls. The mark of an experienced master baker is to know what those are, so thank you for going the extra mile and showing us examples of over-proofed and under-proofed breads.You are an inspiring teacher! Now, to bake!!!🍞🥐🥖
Erin is a great teacher ! She explains well to give insights of what happens if done right / wrong. Trust me , i've watched sooooo many breadmaking videos and this is one of the best and totally well spent 50mins. Looking forward to seeing more series from Erin !
OMG!!! I’m so glad I found you! You’re a wonderful teacher.... some have the cooking skills, but not the teaching skills.
I have been baking brioche for a few years and I really got some good tips from you, especially about adding the butter slowly. I like to braid mine onto a parchment on a cookie sheet, and give them as thank you gifts. I gave two to my priest and his monastery brothers for Thanksgiving and they were very happy. You are right it is not a difficult bread to master.
YAY! I was asking for more segments of Erin - and here we are!
Erin is fabulous. As I watched this, just as I was forming the questions in my mind, she was answering them. It would be fabulous to take an in-person class with her. Thanks for so generously sharing your knowledge. Onward!
Why would someone dislike this video? It's informative, interesting and overall amazing
Thirty minutes in and here’s another thank You. So many YTers tell us how easy it is to make bread, but then use mixers most of us don’t have. Using a mixer that so many YTers complain can’t be used because of the creep up the hook issues makes me feel confident trying this brioche recipe!
Thanks Erin, your explanations giving the reasons why and what we should pay attention to, in addition to being clear and concise is truly a gift. I'd subscribe if we saw you more often. :)
I loved this video about baking bread. I finally understand the entire process!! Thanks so much!
As a fine dining chef- THANK YOU. I never understood the world of bakery and pastry. This is a great foundation for me
First I have to say how much I like Erin's videos and tips and tricks. She is so fun to watch. I have learned so much from her Thank you
I'm learning so much. Love it how she elaborates the science of baking
This is a fantastic tutorial... Erin... you are GORGEOUS.
Thank you for this. I am a Chef and this actually explained sooooo much more to me than I remember learning in Culinary School. I love the trouble shooting and the tips and tricks to know when your bread has proofed properly as well as the things to note when using different types of yeast. Beautifully presented. Thank you, thank you, thank you!🙏🙏❤️
Erin is amazing. My favorite and inspires me to make these
Love Erin!! She's a great teacher and I love the time and thought you guys took to make this.The 'mistakes happen' portion is a great segment because I like to know how/why I went wrong. Being stuck inside I can really take the time to learn.
you are quickly becoming my favorite baker .I tried the doughnuts you made and they were quite a hit with the family . i love the channel too.
The link for the brioche is actually going to the Best Lemon Custard Pie.
Fixed that! Thanks for the catch.
@@food52 you are welcome :) besides it took me to another recipe I want to try so win win for me !
But u didn't put any respies
I love Erin. She's a fantastic teacher and super adorable 💜
You are soooo fabulous! Thank you for your wonderful tutorials - LOVE them all!
This is such a tease. There hasn’t been any yeast on the shelves in Aus for months. Someone somewhere has a shed full of toilet paper and yeast and I can’t wait to see what they do with it.
wild yeast, make sourdough
You can make the wild yeast starter. You can also start with just a few grains of regular yeast in sugar water - takes a while but once you have it can use forever (or at least a few days).
Sourdough is much easier than I used to think it was. I’ve had a starter of some sort going on for the last almost three years now. And if you use a prolonged rest in the fridge methods the flavor is incredible. You can adjust how “sour” your sourdough is. The kids and I don’t like it too sour, so we keep it well fed and discard regularly and this keep it more yeasty and less sour. I “killed” my starter through inadvertent neglect and was just going to go back to regular yeast becausee it is a little easier. After about 2 weeks of store bought yeast, I caved and started another starter. The flavor of the store bought yeast was just too bland.
Ghostfather, I’ve been baking sourdough for ages and have a very happy starter. I’ve coexed it to become hot crossed buns, nan and pita bread lately but I don’t think I can make it become Brioche 😞
Alison, I live in Sydney and I got yeast! Let me know if you still need some! 😊
I am amazed at all the information and tips that you share! I have learned so much!! And such fun!
You are such a great teacher, Erin. And, inspiring. Thank you so much for this video. I went to the food52 website and found your Salted Butter Brioche. I made a play on it. I received a gift of some Saffron. I used the milk from your recipe, heated it, and bloomed a pinch of it. Added a little Cardamon, a bit of King Arthur Fiori de Sicilia, and some of the KA Yuletide Fruit Blend. My house smelled so good while it was baking. The crumb is tasty, soft, slightly sweet.
I don't often offer comments, but when I do it's for something legendary. Thank you for being genuine and talking through both how to bread but how to manage mistakes. Rockstar!!!
Thank you, Erin.....so well articulated! Appreciate your insight! Look forward to more sessions!
That was great! She is such a good teacher. I am so happy I discovered this channel!
Who has been hiding this woman? Fabulous teacher baker style!
This woman is a fantastic teacher. Her knowledge and charisma is amazing. I can't wait to bake more for my family
I am falling in Love with Erin, she explains well and she is encouraging, this inspire me to watch her doing it and wanting to goes to my kitchen.
She explains so well I feel like am in a real class.thank you very much.
You are a great teacher - I never watch baking vids this long...
Wow! Loved this video sent the link to all my daughters. Im a 73 year old grandpa who has just found I love making bread. I have an apron I had made that has Yeast is our friend printed on it. Lol
Thank you, Erin, for taking the mystery out of the bread baking process. So many questions answered, every word instructive, useful. Thank you! Excellent video!
I really appreciate how clearly you explain everything! Looking forward to trying to make these breads 😁
Wonderful tutorial! 👏👏👏 Back when they taught home economics in high school, I wish we had a teacher like you. It would have made a huge difference in my life. But, hey, I'm still learning at 69.
I stumbled on this video while looking for a non food channel. I am SO happy that I watched it and was captivated. I've been trying to make bread all during the quarantine and I've never seen anyone explain the gluten the way Erin does. Thank you Erin and we need much more of the knowledge in your head. You are too cute!!! Love the shirt!!!
Such a wonderful, calming and informative video. 50 minutes of my time well spent!
Magnetic and infectious in the best way! I love to see how passionate she is about her craft, brimming with pride!
Holy smokes I love your passion for bread - you are the coolest person on the internet that I have come across in a really long time!
I agree 100% with O Williams comment. That is why I find she is by far my favourite of the Food52 presenters.
Just loved this video. Your accuracy with the measurements is a godsend after watching many horrific fashion-cooking channels that use horribly vague cup measurements. Also Erins tips are really insightful and thoughtful for newcomers to bread baking. Couldn't recommend this more.
Wonderful tutorial as always, thank you Erin!
You are the best teacher and such a wonderful personality I can watch you for hours....
I have learned sooo much from you already
Please keep the videos coming just love you...
Wish you were on tv.
I'm learning so many things i've spent days googling just from the first few minutes.
THANK YOU!
You are an amazing instructor, friendly, clear and concise with helpful tips. Thank you! I just pre-ordered your pie book and have the fearless baker too! 😊 can’t wait until it comes out!
The video I’ve been needing! Thank you! I’m so excited to make bread, I’ve always wanted to!
Outstanding communication and teaching skills, Erin McDowell! To be watched….
Thank you, Thank You!
You are knowledgeable, enthusiastic and inspiring. You give valuable detail especially to understand why things work in baking and why they dont.
Ciabatta.....here I go.
This is amazing! Thank you, for taking the time to provide this immensely detailed and comprehensive lesson on yeast/bread making.
I can't say Thank you enough, i truly appreciate the professional knowledge you continue to share on your channel.
Thank you!
Love this video so much! The host is just lovely to listen to and watch! Educational, entertaining, and confidence boosting. "If it messes up . . . you make breadcrumbs!"
Just seeing Erin on a thumbnail makes me happy! 😃😌
This class was awesome. Thanks Food52 and Erin McD
You are such a good teacher ! I've learned a lot from you, thank you!
Erin, I so appreciate your instruction, your explanation of baking science and how it works. You have a wonderful understanding and, bonus, are able to clearly explain it!
You are the best baking teacher I have ever seen. Hope you get a TV show, if you want it.
Love this!! Thanks so much Erin. You're so knowledgeable! You inspired me to start my own channel. :)
Your great, comfortable in front of the camera, explain things very well you don’t rush things. I love how you present your a real woman like ME. I also went to baking school two and a half years. My true love is whole grain fresh ground and sour dough which is a life’s long learning process. I really enjoy watching you and learning from you, with baking there’s always something to learn. I love watching you, you keep my interest.
Just naturally a great teacher.
I made the Ciabatta today and it was perfect. Better than most bakery. I did not know about biga until I watched this video. I will never make bread without it again. Thanks Erin!
Erin is the best! Can watch her for ages - keep on going, show us more from our incredible skills. Teach me backing, teach me please ;o)
Love this video! Very well explained. Was really hoping you showed a slice of the under-proofed and over-proofed challa. Was curious how the actual crumb looked like.
Thank you so much made the ciabatta today. Best bread since moving from Germany to USA and so satisfying. Please make more tutorials like that. You are an awesome teacher.
I can't recall how many times I have watched this video, I love this so much. Erin is really a master with bread.
You are adorable! Your tutorials are so informative and am learning so much - and I've only watched 3 videos! I already love you and will surely make your recipes 🥰 All the best. You are a rare and awesome gift to the baking world 😇
Perfect timing. I just bought a lot of different types of flour from my local bakery.
Dillon Phommasa SMART THINKING👍🏼💯
Absolutely love this tutorial! I am going to try the Ciabbatt bread for sure!! So excited
Thank you for such a vast amount of information on bread, mixing, proofing and baking. Excellent!!
This video helped me so much,I was over proofing for so long,now I know what to do .I was able to make a perfect batch of cinnamon rolls.my son and husband were happy.thank you so much Erin .you are the best.