Hi Bold Bakers! Avoid the bread mistakes here: bit.ly/BreadmakingMistakes and get LOTS of Bread and Dough videos here: czcams.com/play/PL3N53o3RIxHJpifpnmIFfQm_ttOZ-4O9h.html
Bigger Bolder Baking I think I over proof my bread but my biggest problem is that the bread burns on the outside and doesn’t cook on the inside. I tried to solve this problem by covering the baking pan with foil (because it has no cover) and putting the bread in the middle of the oven but it still happens. Another problem is that the bread gets really hard after a few hours after baking and the dough is often too heavy 🤧😟 I thought the oven setting might be the problem but we bake chicken and other things and they all turn out fine. I use cups for measurement as I have no scale
0:30 Buy a scale 0:56 Don't let salt and yeast come into direct contact with each other. Salt can kill yeast. 1:17 Avoid adding too much water 1:37 Keep your dough covered. 2:08 How to proof properly 2:42 Failure to create steam in your oven 3:14 Do not let the heat escape while baking
Great tips, but be careful adding steam to the oven. Home ovens will rust internally if you do a lot of bread baking and add steam. My brother is a Bosch technician and he tells me he is seeing more and more ovens that are trashed because of well meaning bakers adding water/steam/ice cubes to the ovens.
Thanks for sharing. My oven is like 30 years old, so I am fine for now, but I intend to upgrade my kitchen this year after Covid is over and will definetely stop the practice.
Ice takes a lot of energy to turn ice into steam. In fact it takes 144 BTUs to turn 1 lb of ice at 32f into 1 lb of water at 32f then it takes a further 180 BTUs to raise the. Temperature of the water to 212f (100C). To turn this water into steam ties another 970 BTUs Use boiling water to produce steam and make sure the dough is mixed enough so it is soft and silky and will stretch wafer thin without breaking. Your bread will be perfect I work in a bakery last 27 years and I know lots about the science of baking bread
Why waste the energy and time to heat frozen water to steam when you could use far less to heat hot water to steam? Plus, to add enough ice to make it worth the effort would drag the oven temperature down a lot. Your baking class 'chef' was an idiot I suspect. He probably thought that you couldn't mix salt and yeast as well
Tip #2 is a myth, unless you’re leaving the leaving the salt with the yeast for like a few hours or something. Yeast granules are coated with a layer of dead yeast; allowing the granules to contact salt for a few seconds isn’t gonna kill any living yeast. Tip #3 and #6 are also pretty recipe specific and don’t apply to all breads. A brioche dough or ciabatta dough is traditionally very loose and sticky and you need that to create a soft, juicy product. Additionally, enriched doughs typically don’t require steam (with the exception of maybe some ciabattas or crusty rolls that contain minimal amounts of oil). The whole point of steam is to keep the crust extensible in the hot oven so the loaf can expand to its fullest capacity, but the fat in enriched doughs already softens up the crust, so additional steam is unnecessary and might give you an unwanted crispy crust.
Salt works against robust yeast action. It can be a weak link in the unit dough fermentation where all of the materials and environment and duration act in concert to give best results. All good teaching/learning books caution on use of salt during use of starter yeast.
Thank you Gemma, have been in bread-making zone ever since discovering your channel since the lockdown era! Through all kinds of results, I enjoy bread making even more, there’s no turning back. Keep inspiring us, lovely Gemma & Family 💕
I absolutely concur that weighing ingredients is much more accurate. However some flours require more moisture than others which means my grandmother's old instruction to add flour "until it is right" really still applies. It is one of the things that complicates making bread and the like.
Thanks for sharing, David! Well said! Flour in different places behaves in different ways, depending on how, where, when and the type of wheat grain being milled. They absorb liquid differently. I always suggest bold bakers note to hold back some liquid by using up to 3/4 in one go and adjust it accordingly to get the right consistency with the recipe . From my experience, adding dry to wet may end up with way more flour than the recipe , which requires adaptions to other ingredients ( yeast , baking powder, baking soda, etc .) But feel free to do what ever works the best for you!
I really thought I was doing it correctly after all these years but now I see why certain things happen sometimes; you're never too old to learn. (even me😘) Thanks honey💖
Hi Gemma! I love these tips on what to avoid when making bread! I have decided to make more bread in the new year! You certainly caught me with opening the oven door 😳. I am infamous for getting worried with anything I bake & checking on it! I appreciate the tips about proofing too. Hope you are feeling well.❤❤
Thanks so much for these tips, Gemma! I love making bread and nowadays due to arthritis I use a bread machine more often. I like to use the dough stage and then bake it in the oven. I'd be interested in learning all about Sourdough bread (they are my favourite) I'd like to see how to make a super simple starter and how to keep it. I don't know much about it. Love from Canada🍁
Cup of flour to half a cup of water, mix and put in jar and put cloth over. Fed it everyday with a cup of flour to half a cup of water for a week. Then you can use it.
Many thanks for those tips. I'm new to bread making since my wife passed away and so far I thin k I've made most of those mistakes! I was about to give up and eat crap bread from the store but this video has renewed my hopes that I can make good bread.
So now I know why my first 6 attempts failed, however it's a learning process and my last two attempts have improved, although they have not been perfect! I hope my next efforts (using your tips!) will do the job, thanks a lot!
Amazing videos....I love that you are precise and to the point. Not a lot of fluff or chatter....very easy to watch. I learned so much about bread baking. I can’t wait to have a bread baking day with my granddaughter. Thank you....and keep the videos coming!!!😊
Great tips if you can afford a dough mixer. I'm still making my bread the old fashioned way and it's light and fluffy and I just use a standard measuring cup and not too fussy about the amount of flour being a little too much. I proof my dry yeast before adding to the flour and I knead for at least 8 minutes. In my experience making bread takes a few tries but if you've got a knack for it you don't have to be so serious about it. A good way to learn the feel of dough is by making burrito wrappers.
I agree. Making bread the old fashioned way yields really good bread. Unfortunately, not everyone would have the skill to do the same. Hence, this is really for those who need specific guidance on what to do and what not to do.
I didn't know about salt killing yeast! Now I know why my bread doesn't rise sometimes 😓 Edit: I watched a video by "Bake With Jack" (highly recommend his channel) where he tested this salt killing yeast theory out and he didn't find much difference. There's a strong possibility that this rule only applies if you leave it for too long without mixing.
Aditi Gupta, I’ve heard this about salt and yeast, but I’ve never had any problems. I only add 1 1/2 tsp of salt for each loaf and I like to use only a quarter tsp of yeast.
@Ariel K He ran it as an experiment and the bread turned out fine. I highly suggest you give it a watch. Perhaps a time thing - as long you don't leave it on the yeast for too long, it will be fine?
@K Ari dude he literally TESTED it. Geez. You seem like one of those people who blindly follow your faith bc they feel they're always right, and refuse to listen to anything else
Well I just baked my first SUCCESSFUL bread today! 💃💃👏👏👏. They normally turn out hard like rocks and could easily been used in David and Goliath's altercation 🤓. Nontheless, I followed this recipe and added salt and yeast together. No problem. My FIRST bread (I did say it again 😉) turned out beautifully soft inside with a delicious crust. Needless to say I finished half of it when it came out. Couldn't resist or believe my luck 😂👏
Fantastic video! I didn’t realize I was making so many common breadmaking mistakes. These tips are super helpful - can’t wait to try making bread with these new tricks!
Fantastic video, thrilled and inspired by everything you do. Watching your videos, I gathered the courage and opened my CZcams channel, and I enjoy every bit of cooking and video making. Thank you and continue to be an inspiration to everyone !!!! Thank you!!👏👍❣
Thanks a lot Gemma. I have to say that I love watching your bold baking basics and all these tips that you give coz its so helpful for those of us who are new to baking and also I love your homemade mascarpone cheese and cream cheese recipes coz they are so expensive to buy from the stores where I live. So this is just amazing. Thanks a lot Gemma.
I'm new to this baking due to Covid19. I'm trying to make a Sourdough Starter and on my 3rd day. I should not took Engineering rather that being a Chemist.
Mistake no. 8. after your was massaging and feeding your dough for 1 1/2 day you drop it to the floor right before you wanna put it into the oven ... my girlfriend learned a lot of German swearwords today.
Has been a number of years since I have been able to bake bread ! As a kid, I often baked bread with my Grandma, and could do it just like she did, no such thing as a scale ! But now, after so many years, I have just received a new digital scale, and definitely intend to be weighing my ingredients ! As for not opening the oven door, I can tell you, I absolutely agree ! Over-proofing is probably the easiest error for sure ! Under-hydration, or over-hydration, can ruin your day, not to mention your bread, after all your hard work ! Never really tried to experiment with the yeast and salt, but one of these days, when I have a little time to play a little, I would like to see what my results will be ! Now then, I can tell you, I genuinely appreciated your video ! Thank you !
I wish I’d watched this video literally 2 hours ago. I have been having trouble with my no-knead break flattening out, and now I realize I’ve been over proofing. The loaf in the oven as I speak looked exactly like the over proofed loaf in the video, and the cling wrap was sticking! Thank you for the tips!
Spokane Man ..most no knead breads I’ve made don’t care if over proofed in fact it improves.. so you might be adding to much liquid or old yeast etc. 😌 IMHO
TY for the tips. Love, love your accent, I could listen to u all day. I believe it's Irish? Both my great, great Granny's were named Bridget & came from Ireland to the U.S. (to the great state of New Jersey) during the late 1800's both married German immigrants named William. I have made several of your recipes and they were quite good, Keep up the great work. 😁👍💖👏👏👏👏👏👏
I am amazed to hear you saying that you are from europe, I dont know why you did not let your viewers know that you are Irish, I lived In Co Mayo, then moved to Dublin and end up buying a house in Drogheda. Beautiful country, Lovely people and greate culture and history of Beautiful Ireland. Unfortunately moved from Ireland to Australia. You are the best and I request you to upload Irish bread recipe.
I started baking my own bread a few years ago, first with a bread machine and now more by hand. I'm surprised Gemma didn't mention more about the kneading process. I find that relying on a dough hook in a stand mixer isn't always a good gluten builder.
Thank you so much!!!! I was driving myself crazy trying to figure out what I was doing wrong. My dough would always go flat when I put it in the oven and it was sooooo discouraging. Now I know to make sure I don't over proof it! Thanks a million! I have avoided adding steam to my oven. It makes me nervous as I have an electric stove/oven.
Bigger Bolder Baking while I agree the procedure of keeping them separate is a good idea, however salt does not kill the yeast, if it comes in contact while wet, it can slow the yeast’s rising but won’t kill it. Salt is not only used for taste but it’s addition is to control the yeast from over rising as well.
Thank Gemma for those bread hacks! I always love to bake bread, but as I don't have oven in my hostel I would like you to share some of your bread recipes that I can prepare over the stove top.
Your saying "don't open the oven door whilst the bread is baking" reminded me of a misprint I once noticed in a bread recipe which said "Do resist the temptation of frequently peeing in the oven! the author meant to say "peeping"
Just this week I began attempting to make my own bread. I am a bit intimidated, but very eager to find a great Sourdough bread recipe. I didn't know about avoiding salt and yeast together.
At the top of each page of biggerbolderbaking.com, there’s a aqua/light teal color navigation bar. Above it to the right, click on the MAGNIFIER icon, feel free to search for recipes, baking basics and our premium quality products you like! Here you go: www.biggerbolderbaking.com/?submit=&s=sourdough.
I didn't take CV-19 hoarding into consideration. I never thought it would affect something like yeast. Paper products, hand sanitizer, masks, disinfectants, yes but not yeast. I guess it makes sense though.
The fact that the video has 12,000 views and that the author has over 2,500,000 (that is 2.5 million) subscribers should tell you something. The fact that YOU are here commenting says something. Time to think about what your conclusions are.
Delighted it was of help ! I have loads more bold baking basics, hope you enjoy all: www.biggerbolderbaking.com/bold-baking-basics/ Can't wait to see which bread you make : www.biggerbolderbaking.com/bread-recipes/
Bread-making is not like baking cakes. You can't really screw up if you don't weigh your ingredients precisely. All you need to keep in mind is to have the proper proportion of liquid to solid ingredients, plus the rest of the tips in the video. Also, I'm Asian. We don't like hard bread crusts. We don't like hard bread at all. Bread should be fluffy and soft and has a smooth texture in the mouth when mixed with saliva.
In response to the First tip, if anyone has a KitchenAid mixer (any it works on all of them) you can get a scale sifter attachment which weighs and also sifts (which will make your bread nice and fluffy) And with the second tip, if you use sugar you should also keep it on the other side of the bowl. Just a thing I've learnt
"I come from Europe, and we use grams and ounces." What? I don't think anybody in Europe besides from those residing on the British isles use ounces. A real European only use the metric system because it's the best there is. :)
Brilliant:) before I saw this post I just told my wife the same :) UK might be geographically a part of Europe but in terms of measuring systems they are well out of Europe.
Great advice Gemma, these are things I learnt growing up in a large family and having to take my turn learning to make bread. (I was the 7th of 8 children) and these were the things taught to us as we became big enough to do it. However, as a child I hated it and swore “when I grew up...I was NOT going to make bread!” 😆 BUT...I love to cook and make it all the time. As a matter of fact, I have rolls coming out of the oven now. 🤣 Thanks for sharing this for those who don’t know or forget.
I didn't like Peaky Blinders, they are too British for me. I have a hard time understanding them. I find I can understand Irish accent English much better.
I stopped buying cling film/plastic wrap years ago b/c there's just so much plastic in landfills. I just use the tea towel or a silicone reusable cover. So far so good. These were really good tips. I'm going to do the steam trick next loaf.
Hi Gale, In my recent video for making white bread, I started using a reusable cover to be used when proofing, which is a shower cap. I can wash it and reuse each time.
Calling BS on the salt and yeast, the dried yeast is inert until you add warm water. Also why a tea towel on top of the cling film? Superstitious nonsense.
Now that I have played with bread baking, I can see how your tips affect the outcome of bread baking. Thanks for hitting the nail on the head and making succesful bread baking somehting that is fun, rewarding, and delicious.
Y’all be careful spritzing water in the oven. If y’all hit the hot oven light with water, it will explode. Been there n’ dun that, passed up the souvenir t-shirt altogether.
I have to push back and say measuring is not particularly important once you have any experience of what douh should be like. Having the rough amount of flour, the wet ingredients are added until the right consistency is reached. Been doin' it right from a novice 30 year ago or so. Also, if you over proof, punch it down, re-form the loaf and rise to the correct point before baking. Dough is pretty darn resilient.
I love the tip about weighing everything. Trouble is, especially with north american recipes, the fact that they're so rarely written out this way. So much better to have the water and flour weights in grams.
Adam Ragusea here be saying "IT DOESN'T HAVE TO LOOK PERDECT IT JUST HAS TO TASTE GOOD." That there is a joke btw I know alot of people knows the internet home cook I am talking about.
Hi Gemma! I've been following your channel for a few years now and I like the simplicity and authenticity of your recipes. Whenever I bake I use your recipes and my whole family loves it. I have only ever made box cake before chancing upon your channel. It also helps that you have a nice kitchen window (I'm always looking at the greenery!) and amazing photography of the end result. Baking is not the norm in my country but your recipes make it very easy. I just got your book today and I'm excited to try it out. But I'd like to know that if by any chance you will be making a book on your basics and hit recipes??
I wish I knew this when I started bread baking 14 years ago. It took me all these years to learn these things mistake after mistake after mistake. I hope people realize how important these tips are. One other thing though, I use sourdough starter, not commercial yeast. I used to mix dough by hand until this year when I was given a stand mixer for Christmas. I find it easier to add the liquid and starter into the bowl first, start the mixer and then add the flour. Of course after making hundreds of loaves over the years, I've got my measurements standardized. I always measure ingredients on a scale by gram weight, liquid and solid. [I feed my starter that way too.] Sourdough is slower to rise and proof. I mix dough, cover and proof overnight in refrigerator. Form loaves and proof again the next day, typically 6-8 hours depending on the temperature and humidity that day.
Hi, Anna! Feel free to search for recipes, baking basics and our premium quality products you like on my website www.biggerbolderbaking.com! You'll like my "NO KNEAD " series : www.biggerbolderbaking.com/?submit=&s=no+knead+ www.biggerbolderbaking.com/bread-recipes/
Thank Las eye Appreciate you I'm from the United States but I believe your Irish if I'm wrong you correct me but I am I am a Scott but I like you and appreciate your advice may iGod bless you
Hi welcome to Bigger Bolder Baking! I'm originally from Wexford, Ireland, want to know more about me you can head to my website : www.biggerbolderbaking.com/about-gemma/ czcams.com/video/M15eyEvyzMQ/video.html
If you want to avoid using plastic (cling plastic for raising) just wet a towel in hot water and wring it out really well before placing over the bowl. If it dries out just repeat the process. My Nanna used to do this and her bread was amazing every time.
Hi Bold Bakers! Avoid the bread mistakes here: bit.ly/BreadmakingMistakes and get LOTS of Bread and Dough videos here: czcams.com/play/PL3N53o3RIxHJpifpnmIFfQm_ttOZ-4O9h.html
Bigger Bolder Baking I think I over proof my bread but my biggest problem is that the bread burns on the outside and doesn’t cook on the inside. I tried to solve this problem by covering the baking pan with foil (because it has no cover) and putting the bread in the middle of the oven but it still happens. Another problem is that the bread gets really hard after a few hours after baking and the dough is often too heavy 🤧😟 I thought the oven setting might be the problem but we bake chicken and other things and they all turn out fine. I use cups for measurement as I have no scale
@@lorrie9462 so sad but i am very sad because i forgot to pour baking powder
DinymitE LucY I’ve never tried baking bread with baking powder before. Maybe l should. It might help with the dough being too heavy
@@lorrie9462 yaah that true
The first link is broken returns an error message of "This site can't be reached".
Disposable shower-caps are great for covering your bowl and can be used many,many times over.
galaxy brain 😭😭 this is genius
Handy as!
Yo, I is usin non lubricated Magnums.
Soliddd
Learnt that from John Kirkwood. He uses and sells such shower caps that can be used in the kitchen...✌️
0:30 Buy a scale
0:56 Don't let salt and yeast come into direct contact with each other. Salt can kill yeast.
1:17 Avoid adding too much water
1:37 Keep your dough covered.
2:08 How to proof properly
2:42 Failure to create steam in your oven
3:14 Do not let the heat escape while baking
Thanks for watching!
@@biggerbolderbaking Thank you for these incredible tips ♡
Thank you for sharing
@@Creativeifi you're welcome my dear ♡
Thank you for the start times. Always helps when checking back to certain sections.
Great tips, but be careful adding steam to the oven. Home ovens will rust internally if you do a lot of bread baking and add steam. My brother is a Bosch technician and he tells me he is seeing more and more ovens that are trashed because of well meaning bakers adding water/steam/ice cubes to the ovens.
Thank you for sharing this information.
Recently I've seen people use cast iron with a lid or a dutch oven to bake their beads in since it traps in the steam emitting from the dough.
@@Solkin., yep, a Dutch oven to make no knead bread is the only way I bake. Simple, quick, easy, healthy & delicious! ; )
Thanks for sharing. My oven is like 30 years old, so I am fine for now, but I intend to upgrade my kitchen this year after Covid is over and will definetely stop the practice.
@@Solkin. yes another useful tip. I feel so lucky today. I shall become self sustaining after I am done reading the comments.
I was once at a baking class and the chef there told me to throw in some ice cubes in the oven to create Steam! I thinks its a brilliant Idea!
Oh! Excellent idea,
I have to remember that!
Hot water is better is creates instant steam
Ice takes a lot of energy to turn ice into steam. In fact it takes 144 BTUs to turn 1 lb of ice at 32f into 1 lb of water at 32f then it takes a further 180 BTUs to raise the. Temperature of the water to 212f (100C). To turn this water into steam ties another 970 BTUs
Use boiling water to produce steam and make sure the dough is mixed enough so it is soft and silky and will stretch wafer thin without breaking. Your bread will be perfect
I work in a bakery last 27 years and I know lots about the science of baking bread
Why waste the energy and time to heat frozen water to steam when you could use far less to heat hot water to steam? Plus, to add enough ice to make it worth the effort would drag the oven temperature down a lot. Your baking class 'chef' was an idiot I suspect. He probably thought that you couldn't mix salt and yeast as well
I never knew about steam in the oven ..now I'll note
The temperature of the milk/water is also a common mistake! To hot it kills the yeast, to cold the yeast doesn’t activate.
Tip #2 is a myth, unless you’re leaving the leaving the salt with the yeast for like a few hours or something. Yeast granules are coated with a layer of dead yeast; allowing the granules to contact salt for a few seconds isn’t gonna kill any living yeast.
Tip #3 and #6 are also pretty recipe specific and don’t apply to all breads. A brioche dough or ciabatta dough is traditionally very loose and sticky and you need that to create a soft, juicy product. Additionally, enriched doughs typically don’t require steam (with the exception of maybe some ciabattas or crusty rolls that contain minimal amounts of oil). The whole point of steam is to keep the crust extensible in the hot oven so the loaf can expand to its fullest capacity, but the fat in enriched doughs already softens up the crust, so additional steam is unnecessary and might give you an unwanted crispy crust.
Thanks for watching and sharing.
if you went from ChainBaker and went here, I can tell if most of the tips are really weird... Not sure about the rest of this channel credibility :/
Salt works against robust yeast action. It can be a weak link in the unit dough fermentation where all of the materials and environment and duration act in concert to give best results.
All good teaching/learning books caution on use of salt during use of starter yeast.
i just started my bread baking journey 3 days ago! this couldn't have come at a better time 😆🙌🏼
Go ahead and try my recipes at www.biggerbolderbaking.com
Baking is for the neat. Creative cooks are not good at baking. Racheal Rwy says so n she's rite.
What's the best yeast and flour brand
Thank you Gemma, have been in bread-making zone ever since discovering your channel since the lockdown era! Through all kinds of results, I enjoy bread making even more, there’s no turning back. Keep inspiring us, lovely Gemma & Family 💕
I’m glad my recipes have been helpful to you, Mona. Thank you for sharing.
I absolutely concur that weighing ingredients is much more accurate. However some flours require more moisture than others which means my grandmother's old instruction to add flour "until it is right" really still applies. It is one of the things that complicates making bread and the like.
Thanks for sharing, David! Well said! Flour in different places behaves in different ways, depending on how, where, when and the type of wheat grain being milled. They absorb liquid differently.
I always suggest bold bakers note to hold back some liquid by using up to 3/4 in one go and adjust it accordingly to get the right consistency with the recipe . From my experience, adding dry to wet may end up with way more flour than the recipe , which requires adaptions to other ingredients ( yeast , baking powder, baking soda, etc .)
But feel free to do what ever works the best for you!
@@biggerbolderbaking true
Very nice tips for bread! Sometimes you never know what is wrong with the dough! Thank you Gemma for all these information! Have a nice day! 👍👏🍞
You are welcome, Dia!
I really thought I was doing it correctly after all these years but now I see why certain things happen sometimes; you're never too old to learn. (even me😘) Thanks honey💖
Hi Tina. I'm delighted to hear that!
Thank you so much so many recipes I see on CZcams mix salt with the rest of the wet ingredients to include yeast
Hi Gemma! I love these tips on what to avoid when making bread! I have decided to make more bread in the new year! You certainly caught me with opening the oven door 😳. I am infamous for getting worried with anything I bake & checking on it! I appreciate the tips about proofing too. Hope you are feeling well.❤❤
You are welcome, Kelly. I hope this helps you with your bread baking.
Thanks so much for these tips, Gemma! I love making bread and nowadays due to arthritis I use a bread machine more often. I like to use the dough stage and then bake it in the oven. I'd be interested in learning all about Sourdough bread (they are my favourite) I'd like to see how to make a super simple starter and how to keep it. I don't know much about it. Love from Canada🍁
Thanks for your suggestion! That is on the list!
Cup of flour to half a cup of water, mix and put in jar and put cloth over. Fed it everyday with a cup of flour to half a cup of water for a week. Then you can use it.
@@janinedear-barlow Thanks, Janine. 😊
Many thanks for those tips. I'm new to bread making since my wife passed away and so far I thin k I've made most of those mistakes! I was about to give up and eat crap bread from the store but this video has renewed my hopes that I can make good bread.
Go ahead and give bread baking a go!
I'm so sorry for your loss ☹️
This is a really helpful video, thank you for taking the time to teach!
Wow didn't know a lot of these things like steam. and opening the oven too soon. Thank you, Gemma!
Glad it was helpful!
So now I know why my first 6 attempts failed, however it's a learning process and my last two attempts have improved, although they have not been perfect! I hope my next efforts (using your tips!) will do the job, thanks a lot!
Go for it! Check the complete article here www.biggerbolderbaking.com/7-common-breadmaking-mistakes/
operafanatic Operafanatic welcome to the club 😊🙄
Amazing videos....I love that you are precise and to the point. Not a lot of fluff or chatter....very easy to watch. I learned so much about bread baking. I can’t wait to have a bread baking day with my granddaughter. Thank you....and keep the videos coming!!!😊
I'm delighted to hear this. I hope you and your granddaughter will enjoy baking together.
Thank you so much for the tips to make a good bread😉
Bravissima e grazie Gemma.💋❤🤗
You are welcome, Filomena.
I love this video. Good to know people still share the knowledge about things. Thank you very much.
Glad you appreciate this. Thanks for watching!
Great tips if you can afford a dough mixer. I'm still making my bread the old fashioned way and it's light and fluffy and I just use a standard measuring cup and not too fussy about the amount of flour being a little too much. I proof my dry yeast before adding to the flour and I knead for at least 8 minutes. In my experience making bread takes a few tries but if you've got a knack for it you don't have to be so serious about it. A good way to learn the feel of dough is by making burrito wrappers.
I agree. Making bread the old fashioned way yields really good bread. Unfortunately, not everyone would have the skill to do the same. Hence, this is really for those who need specific guidance on what to do and what not to do.
Making good tortillas in my experience takes way more practice! I agree with you completely that it’s a good proofing ground 😉 for working with flour.
All tips were great but 4,5,6 really got me. Thanks alot
Glad it helped!
Love how you settled the metric dispute in the beginning haha so true
Thank you so much for watching! Delighted it was of help!
That pan of hot water is simple but really practical. Thankyou
Glad you found it helpful!
I didn't know about salt killing yeast! Now I know why my bread doesn't rise sometimes 😓
Edit: I watched a video by "Bake With Jack" (highly recommend his channel) where he tested this salt killing yeast theory out and he didn't find much difference. There's a strong possibility that this rule only applies if you leave it for too long without mixing.
Aditi Gupta, I’ve heard this about salt and yeast, but I’ve never had any problems. I only add 1 1/2 tsp of salt for each loaf and I like to use only a quarter tsp of yeast.
@Ariel K He ran it as an experiment and the bread turned out fine. I highly suggest you give it a watch. Perhaps a time thing - as long you don't leave it on the yeast for too long, it will be fine?
@K Ari dude he literally TESTED it. Geez. You seem like one of those people who blindly follow your faith bc they feel they're always right, and refuse to listen to anything else
I add a little sugar. ..salt then too. Yeah. I will keep em separate. Mayhap will help
Well I just baked my first SUCCESSFUL bread today! 💃💃👏👏👏. They normally turn out hard like rocks and could easily been used in David and Goliath's altercation 🤓. Nontheless, I followed this recipe and added salt and yeast together. No problem. My FIRST bread (I did say it again 😉) turned out beautifully soft inside with a delicious crust. Needless to say I finished half of it when it came out. Couldn't resist or believe my luck 😂👏
This is the most useful video I have seen on baking bread. Thank you for sharing.
Glad it was helpful!
Thanks! i found it very useful! i needed to know!
Fantastic video! I didn’t realize I was making so many common breadmaking mistakes. These tips are super helpful - can’t wait to try making bread with these new tricks!
Glad it was helpful!
Fantastic video, thrilled and inspired by everything you do. Watching your videos, I gathered the courage and opened my CZcams channel, and I enjoy every bit of cooking and video making. Thank you and continue to be an inspiration to everyone !!!! Thank you!!👏👍❣
Thank you for your kind words.
Thanks a lot Gemma. I have to say that I love watching your bold baking basics and all these tips that you give coz its so helpful for those of us who are new to baking and also I love your homemade mascarpone cheese and cream cheese recipes coz they are so expensive to buy from the stores where I live. So this is just amazing. Thanks a lot Gemma.
I'm delighted to hear that Deepa. Stay tuned for more recipes from me this year.
I'm new to this baking due to Covid19. I'm trying to make a Sourdough Starter and on my 3rd day. I should not took Engineering rather that being a Chemist.
I love making bread but I really had no idea about tip no. 5 & 6. Thanks a lot & I am definitely gonna follow your tips from next time.
I'm delighted to know this is of help to you. Go ahead and give bread baking a go!
Mistake no. 8. after your was massaging and feeding your dough for 1 1/2 day you drop it to the floor right before you wanna put it into the oven ... my girlfriend learned a lot of German swearwords today.
Lol rip berliner
@@ferdi2766 Berliner?
@@kallebuchholz2156 mm you dont know what berliner is? Ask JFK
🤣🤣🤣das kenne ich
Oh my. Hilarious!
Has been a number of years since I have been able to bake bread !
As a kid, I often baked bread with my Grandma, and could do it just like she did, no such thing as a scale !
But now, after so many years, I have just received a new digital scale, and definitely intend to be weighing my ingredients !
As for not opening the oven door,
I can tell you, I absolutely agree !
Over-proofing is probably the easiest error for sure !
Under-hydration, or over-hydration, can ruin your day, not to mention your bread, after all your hard work !
Never really tried to experiment with the yeast and salt, but one of these days, when I have a little time to play a little, I would like to see what my results will be !
Now then,
I can tell you,
I genuinely appreciated your video !
Thank you !
I wish I’d watched this video literally 2 hours ago. I have been having trouble with my no-knead break flattening out, and now I realize I’ve been over proofing. The loaf in the oven as I speak looked exactly like the over proofed loaf in the video, and the cling wrap was sticking! Thank you for the tips!
Spokane Man ..most no knead breads I’ve made don’t care if over proofed in fact it improves.. so you might be adding to much liquid or old yeast etc. 😌 IMHO
Marilyn Ryan thank you for the insights!
TY for the tips. Love, love your accent, I could listen to u all day. I believe it's Irish? Both my great, great Granny's were named Bridget & came from Ireland to the U.S. (to the great state of New Jersey) during the late 1800's both married German immigrants named William. I have made several of your recipes and they were quite good, Keep up the great work.
😁👍💖👏👏👏👏👏👏
Yes, I'm Irish. Thank you for the kind words. Glad to have you here.
@@biggerbolderbaking
I have watched and used many of your recipes they're are on point!
😁👍💖👏👏👏👏👏👏
you had no idea how important this video would be for surviving the pandemic
Glad this was helpful.
You're awesome, thanks for the tips. Just started making no knead bread on Easter, so I'm glad to have few more great tips from you.
I'm happy to hear that. Carry on baking!
Thank you, this happened to me sometimes 💕
You are welcome.
This'll be my first time baking bread so this is really helpful and good to know.
Glad this was helpful!
Am I the only one in love with her accent???
I would hope Kevin is, too. Lol! Thank you for being here.
I am amazed to hear you saying that you are from europe, I dont know why you did not let your viewers know that you are Irish, I lived In Co Mayo, then moved to Dublin and end up buying a house in Drogheda. Beautiful country, Lovely people and greate culture and history of Beautiful Ireland. Unfortunately moved from Ireland to Australia.
You are the best and I request you to upload Irish bread recipe.
This one is a day maker! Looking forward to more.
I'm delighted to hear that! Stay tuned for more in the future.
Omg i did all the mistakes you mentioned. Could you please post a remedy video for doughs that are hard and not expanding at all?
I’ll look into it. Thank you for watching!
You’re the bread Queen 👸 👑
Thanks for this advice Gemma.
I hope it was helpful, Tzvi.
I started baking my own bread a few years ago, first with a bread machine and now more by hand. I'm surprised Gemma didn't mention more about the kneading process. I find that relying on a dough hook in a stand mixer isn't always a good gluten builder.
Thank you for this feedback. I will see what I can do about it.
Thank you so much!!!! I was driving myself crazy trying to figure out what I was doing wrong. My dough would always go flat when I put it in the oven and it was sooooo discouraging. Now I know to make sure I don't over proof it! Thanks a million!
I have avoided adding steam to my oven. It makes me nervous as I have an electric stove/oven.
You can use a very little amount and make sure the container used doesn’t leak.
Yep salt kills yeast. I always mix salt into the flour when I make pizza dough. Thanks for great tips.
You are welcome.
Bigger Bolder Baking while I agree the procedure of keeping them separate is a good idea, however salt does not kill the yeast, if it comes in contact while wet, it can slow the yeast’s rising but won’t kill it. Salt is not only used for taste but it’s addition is to control the yeast from over rising as well.
@@RH-zt9ph Thank you! That silly misinformation needs to be kicked to the curb already. I'm getting really tired of hearing that old myth repeated.
Thank Gemma for those bread hacks! I always love to bake bread, but as I don't have oven in my hostel I would like you to share some of your bread recipes that I can prepare over the stove top.
Hi Shreya. Thank you for this. I will see what i can do about it.
Your saying "don't open the oven door whilst the bread is baking" reminded me of a misprint I once noticed in a bread recipe which said "Do resist the temptation of frequently peeing in the oven! the author meant to say "peeping"
Lol!
How do you know? Maybe some people like to pee in their bread.
Just this week I began attempting to make my own bread. I am a bit intimidated, but very eager to find a great Sourdough bread recipe. I didn't know about avoiding salt and yeast together.
At the top of each page of biggerbolderbaking.com, there’s a aqua/light teal color navigation bar. Above it to the right, click on the MAGNIFIER icon, feel free to search for recipes, baking basics and our premium quality products you like!
Here you go: www.biggerbolderbaking.com/?submit=&s=sourdough.
@@biggerbolderbaking i thank you.
Yeah people are definitely making their own bread now in 2020 😂
Hoori Rujub I do. And even more I do not use yeast either - I use my own sourdough instead
looks we have a trol here.....???
I didn't take CV-19 hoarding into consideration. I never thought it would affect something like yeast. Paper products, hand sanitizer, masks, disinfectants, yes but not yeast. I guess it makes sense though.
Hoori i made around 5 types so far😀
The fact that the video has 12,000 views and that the author has over 2,500,000 (that is 2.5 million) subscribers should tell you something. The fact that YOU are here commenting says something. Time to think about what your conclusions are.
best straightforward spot-on advice
Glad this was helpful to you! Thank you for sharing.
So just so I'm clear. After 20 minutes it's ok to open the oven and remove the pan of water? Or do you leave The whole time?
Don’t open the oven at all while the bread is in there XD
I think 20 minutes is too long in my oven. My bread burns around 15 minutes.
Thank you!! Did not know about the salt/yeast thing!!!
I'm glad you found this helpful.
Great video!!!
Gemma can you also make videos on gluten free breads because I can trust your recipes 100% and know that it will work.
Thank you for the suggestion. I will see what I can do about it.
Amazing video…could you please do a video about type of ovens for good baking
I’ll see what I can do about it, Arshi. Thank you for being here.
They saw the lockdown/quarantine coming
Wow have learnt just so much about bread just by following these simple steps . Have got this saved in my favourites thank you Gemma for useful info .
Delighted it was of help !
I have loads more bold baking basics, hope you enjoy all: www.biggerbolderbaking.com/bold-baking-basics/
Can't wait to see which bread you make : www.biggerbolderbaking.com/bread-recipes/
Bread-making is not like baking cakes. You can't really screw up if you don't weigh your ingredients precisely. All you need to keep in mind is to have the proper proportion of liquid to solid ingredients, plus the rest of the tips in the video.
Also, I'm Asian. We don't like hard bread crusts. We don't like hard bread at all. Bread should be fluffy and soft and has a smooth texture in the mouth when mixed with saliva.
In response to the First tip, if anyone has a KitchenAid mixer (any it works on all of them) you can get a scale sifter attachment which weighs and also sifts (which will make your bread nice and fluffy)
And with the second tip, if you use sugar you should also keep it on the other side of the bowl.
Just a thing I've learnt
Thank you for sharing this here Olivia.
"I come from Europe, and we use grams and ounces."
What? I don't think anybody in Europe besides from those residing on the British isles use ounces. A real European only use the metric system because it's the best there is. :)
Ahhh - No True European, eh?
The point was to use a scale as opposed to the useless "cups".
Brilliant:) before I saw this post I just told my wife the same :) UK might be geographically a part of Europe but in terms of measuring systems they are well out of Europe.
Andre H talk about Euro ignorance. This lady is from Ireland, not the UK.
@@icexvi2573 i am British and use Grams
I use a dutch oven to bake it so the steam inside the pot helps it rise. The end results looks amazing.
Thank you for sharing, Sandra.
@@biggerbolderbaking My pleasure! ;)
My grandmother used to make the best bread even without a scale or without steam or with all these "modern" mistakes ....
Grandmothers are just that good😂❤️
@@Lyrinou indeed
Thank you for sharing.
Great advice Gemma, these are things I learnt growing up in a large family and having to take my turn learning to make bread. (I was the 7th of 8 children) and these were the things taught to us as we became big enough to do it. However, as a child I hated it and swore “when I grew up...I was NOT going to make bread!” 😆 BUT...I love to cook and make it all the time. As a matter of fact, I have rolls coming out of the oven now. 🤣
Thanks for sharing this for those who don’t know or forget.
You are welcome. And thank you for sharing this here.
Totally off the topic. But I am watching this video after just completing the 1st season of Peaky Blinders.
I didn't like Peaky Blinders, they are too British for me. I have a hard time understanding them. I find I can understand Irish accent English much better.
I stopped buying cling film/plastic wrap years ago b/c there's just so much plastic in landfills. I just use the tea towel or a silicone reusable cover. So far so good. These were really good tips. I'm going to do the steam trick next loaf.
Hi Gale, In my recent video for making white bread, I started using a reusable cover to be used when proofing, which is a shower cap. I can wash it and reuse each time.
@@biggerbolderbaking I love that!
Calling BS on the salt and yeast, the dried yeast is inert until you add warm water. Also why a tea towel on top of the cling film? Superstitious nonsense.
The tea towel is supposed to help keep it warm, during the winter I often need a quilt over it as well.
Amazing video thanks👌
You are welcome.
This was the first time I got so early!
Now that I have played with bread baking, I can see how your tips affect the outcome of bread baking. Thanks for hitting the nail on the head and making succesful bread baking somehting that is fun, rewarding, and delicious.
Thank you for your lovely review! Can't wait to see your bake !
I have heard this 10000 times but it is wrong SALT DOESNT KILL YEAST
It does, they do use salt to autolyse yeast products. But in baking it has only impact if you wait long enough.
the water/steam seems to make the crust so challenging to eat...i love it best!
Y’all be careful spritzing water in the oven. If y’all hit the hot oven light with water, it will explode. Been there n’ dun that, passed up the souvenir t-shirt altogether.
Thank you for sharing.
I have to push back and say measuring is not particularly important once you have any experience of what douh should be like. Having the rough amount of flour, the wet ingredients are added until the right consistency is reached. Been doin' it right from a novice 30 year ago or so.
Also, if you over proof, punch it down, re-form the loaf and rise to the correct point before baking. Dough is pretty darn resilient.
Well said! Thanks for sharing it with other bold bakers here !
goddamn I didn't make any of these mistakes, except over proofing and yes it came out pretty bad!
also I forgot salt lol
I'm sorry to hear that.
I'm practicing & improving my bread making thanks Gemma helping tips
You are so welcome! Keep up your good work, practice makes perfect !
"I come from Europe and we use ounces" - NO! WE DON'T!
Hi, I think England is still in Europe ... but she is (of course) from there :D.
@@kobudoka1165 she sounds Irish to me
aha, for me England means the same as the United Kingdom and Ireland together :) = outside continental Europe next to France
@@kobudoka1165 You're confusing the England with the United Kingdom. That's much like confusing the United States with North America.
Huh? Weighing weighing weighing
Not measuring not measuring not measuring
Lol
I love the tip about weighing everything. Trouble is, especially with north american recipes, the fact that they're so rarely written out this way. So much better to have the water and flour weights in grams.
Adam Ragusea here be saying "IT DOESN'T HAVE TO LOOK PERDECT IT JUST HAS TO TASTE GOOD." That there is a joke btw I know alot of people knows the internet home cook I am talking about.
Hi Gemma! I've been following your channel for a few years now and I like the simplicity and authenticity of your recipes. Whenever I bake I use your recipes and my whole family loves it. I have only ever made box cake before chancing upon your channel. It also helps that you have a nice kitchen window (I'm always looking at the greenery!) and amazing photography of the end result. Baking is not the norm in my country but your recipes make it very easy. I just got your book today and I'm excited to try it out. But I'd like to know that if by any chance you will be making a book on your basics and hit recipes??
Hi Ben. I will have to check with my team on this. Some bold bakers have been asking the same thing, too.
Thank you!
(Sigh) yeah no bread machine
Nope. Never had one. Never will buy one.
So many offers for free bread machines. Nope.
I wish I knew this when I started bread baking 14 years ago. It took me all these years to learn these things mistake after mistake after mistake. I hope people realize how important these tips are. One other thing though, I use sourdough starter, not commercial yeast. I used to mix dough by hand until this year when I was given a stand mixer for Christmas. I find it easier to add the liquid and starter into the bowl first, start the mixer and then add the flour. Of course after making hundreds of loaves over the years, I've got my measurements standardized. I always measure ingredients on a scale by gram weight, liquid and solid. [I feed my starter that way too.] Sourdough is slower to rise and proof. I mix dough, cover and proof overnight in refrigerator. Form loaves and proof again the next day, typically 6-8 hours depending on the temperature and humidity that day.
Well done to you on your bread baking journey! I hope you find some favorites on my channel.
M
Thank you Gemma
You are welcome.
very useful indeed. Thank you!
Gemma, please, could you kindly advise on an easy recipe of bread with basic items and by hand? Thanks so much.
Hi, Anna!
Feel free to search for recipes, baking basics and our premium quality products you like on my website www.biggerbolderbaking.com!
You'll like my "NO KNEAD " series :
www.biggerbolderbaking.com/?submit=&s=no+knead+
www.biggerbolderbaking.com/bread-recipes/
Very useful thank you!
Glad it was helpful!
Thanks you very much
Thank you
U r so talented gemma. U are the boldest baker i have ever seen
Thank you for your kind words.
I just discovered your channel and obsessed. Thank you for this as I just started my bread making journey
I Love Bread making 🥰 and Thanks with love for these tips 😙
Thank Las eye Appreciate you I'm from the United States but I believe your Irish if I'm wrong you correct me but I am I am a Scott but I like you and appreciate your advice may iGod bless you
Hi welcome to Bigger Bolder Baking! I'm originally from Wexford, Ireland, want to know more about me you can head to my website : www.biggerbolderbaking.com/about-gemma/
czcams.com/video/M15eyEvyzMQ/video.html
Good tips. Thankyou.
Glad it was helpful! You are welcome.
Thanks for all the great tips on bread making. Can’t wait for your next video. Happy New Year 🥳 ❤️
Happy New Year to you too!
Very useful tips thank you
Happy to hear it, Neha!
If you want to avoid using plastic (cling plastic for raising) just wet a towel in hot water and wring it out really well before placing over the bowl. If it dries out just repeat the process. My Nanna used to do this and her bread was amazing every time.
Great tip! Thanks for sharing!