How To Make Bread Taste Better – Increase The Flavour

Hi Folk in today's Video I have 2 recipes this is what you need to get an out standing loaf of bread, Adding flavor to your bread the right way is a crucial step in achieving the perfect loaf of bread. In this video, we'll teach you how to add flavor to your bread the right way, so you can enjoy a delicious, fresh loaf every time. Enjoy Laters 😀
For best results room, flour, water at 20c
Recipe: White Bread Straight dough method
568 mls water
18 grams of salt
9 grams of bread Improver ( OPT )
9 grams castor sugar
28 grams of fresh yeast or dry 7 grams
28 grams white shorting
910 grams of strong white flour
Making liquid Sponge Starter for Bread: Out of your flour take 125 grams of flour, Out of the water take 125 mls, & you need 14 grams of the yeast or 3 grams dry, Mix together and leave in the cold for 24 hour and you are ready to go, Now mix as video
Making Dough Sponge Starter for Bread: Evertime you make a bread dough take out of the dough 250 grams & leave this the cold up to 1 week, dont used if the dough is braking down & smells like vinger. So evertime you make a bread dough of 900 grams of flour add in your older only 250 grams, Then just make as Video Enjoy Laters
first we start by adding our flour into our machine bowl, this machine wants to be a 3 speed machine or you can use a bread machine if you like, now start by adding in the rest of the ingredients, I start the machine up on 1st speed for 1 min, then we're gonna mix this for around 5 minutes on 2 speed, now we've reached 5 minutes, we're now going to check the dough to see what it's like if it's too soft add in more flour if it's too stiff add in more water, now we will continuously mix this now for the next 5 minutes, now we have finish mixing we now going to cover the dough with a cloth and wait for the dough to start to work about 10 - 20 mins, once it starts to work we're going to put it onto the table and scale Into 400 grams or 800 grams loaves, mould it up into tins or for baking on trays, which may be the case, you're need prep the tins first, and your need to spray your tins with a prep oil spray this is best or if you're going to put your bread onto trays first you need to pop on some baking parchment or baking paper, now we've molded our bread dough up into tins, we're now ready for proving what you need is a proven box or a place which is fairly warm around about 25 - 35 Celsius now we're going to proving that up for around about 45 minutes to one hour this depends on the temperature of your room or your box, once your loaf has risen to almost the top of the tin take it out and let the room temperature hit the dough so it forms like a bit of a crust on the top only if wet, now you can decorate the top with seeds flour or cuts across the top etc, your pre set oven temperature needs to be 200c - 210 Celsius now we're going to be baking these loaves for around 25 -35 mins
#bread #artisanbread #liquidspongestarter
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00:00 Introduction
01:05 Making liquid Sponge Starter for Bread Recipe
12:00 Making Dough Sponge Starter for Bread: Recipe
17:56 What do I think about the Flavor diffents ?