Whenever you add garlic add rosemary to the butter do you roast the garlic?

I tried Raymond Blanc's recipe first and I didn’t like his poolish with dark rye when baking in small quantities. He also just uses commercial fresh yeast and I like the addition of sourdough. I don't understand the differences in T flours, but I used a 13% protein strong flour in the poolish, a 15% in my sourdough starter and an 11.7% with rye and spelt in the dough at a ratio of 4:1:1. Besides for that I followed your recipe and methods and it came out beautifully light with a fairly open crumb. There’s only 2 of us and we always have pain de mie ready for our morning toast. So, even baking just two loaves is too much when we like to vary our other breads.

Why no jelly gelatine added ?

The annoying music competes with the volume of his narration! Aggravating!!!

can you omit the sugar?

What is double cream? Heavy cream?

What is the glob of sourdough you added?

Had to watch a second time because i thought i had missed the part where he told us how much of each ingredient....yeah, this recipe will take my cooking to the next level alright😵😵

can i WET brine a piece of meat without refrigeration?? how much salt do i use in the water?? i want to let it brine for 2 weeks, maybe more?? pickles keep in a WET brine for weeks, what % of brine is that??

This is the best how not to make a traditional pork pie but just a basic one

Excellent

You seem really a nice person

All i saw was pure art lol looks delicious!

Thank you soo much!! You’ve solved the mystery for me after almost 2 years of regularly trying to make some pain de campagne/sourdough bread. It’s the poolish (with very little of yeas)t!!! I didn’t even add more later/the next day, just the flour and the sourdough starter. I used a Dutch oven to bake it. Turned out perfectly today! Before I used to bake just with the sourdough starter but it never turned out as aimed. Semolina was a great advice as well. I am so happy and thankful to you! ✨

when did you add the sourdough?I missed that bit.

What an interesting man! Great tips Thank you

Hi could you please tell me how to make raw meat into a boiling bacon please

The music is too loud .

I've never had an issue with having the poolish release from the bowl, maybe leaving a few grams of dough stuck in the bottom ring of the bowl.

Hello Ian! I'm in Western Canada, where I grew up around Victoria British Columbia. My Dad's family is three generations on Vancouver Island which means my kids and their kids.....well there you go. My Dad learned how to make Melton Mowbray pies from his grandfather. He learned from his father. When I eat a piece of it, I just feel like my entire generational family is smiling. Dad used our own Pork, from our pigs. He also made his raised sides with greased brown paper and "special," jars for size. It is delightful to watch you do what he used to do many years ago! Thank you so much

Que rico

Beautiful

Thank you for an amazing and totally absorbing tutorial. I wish I had been there to have sliced that loaf open at the end and had a slice! 🙏🏻💕

Great recipe. Just a quick question, what will happen if I freeze the naan? Will it remain soft after I defrost it?

If you propose to teach how to make the perfect brioche, you should do that, or otherwise don't even start. not good at all

What type of flour

Hi and thanks for the video. I am a little confused regarding tempering my home made chocolate that I make in a melaunger. I can do this with freshly made chocolate that haasn't yet been tempered or is this method for previously tempered chocolate? Thx

The most satisfying end, just before tasting and smelling sliced product - is the slicing and visualization of what it is that you have made. Oh well, it's just a KZbin video school, I guess. Not likely to follow here.

Please tell me were you get those bowls that you use. Thank you.

Watching you stir with your fingers together reminds me of my little momma. She had a dough bowl that had flour in it all the time. She would take her little hand with fingers together and mix in the ingredients for Southern biscuits. She never had dried flour lumps in her bowl. She could pull the flour from the side of the bowl as needed without making a mess. I can’t do it-I make biscuits but not with the expertise of momma.

You should have ripped the naan bread n open to show us the inside

Useless video without the weights of ingredients

สวัสดีค่ะมาดูวิธีทำขนมด้วยค่ะ

Please can you tell me why the dough is not stretching when I roll my nan. It’s not stretching out properly.

Can i put it in a tin, let it proof for 3 hrs at room temp, 22 degrees C? Excellent video, and excellent bread. I make it often.

I've seen quite a few how to make Naan quick and easy videos lately. They all lied. Mixing high hydrated dough is not easy. A lot of people demonstrate using rolling pin. None give enough time for the dough to proof. Looks like you made good adaption to the recipe for the type of oven. This is a must see video for someone wanting to make Naan in conventional oven. Also to learn effective hand mixing technique for super hydrated dough

Considering that every nation has its own way of labeling its flour, instead of using T or W (Italy) why not just post the % of proteins, so anybody can use the flour with a percentage of protein close to or equal to the flour you are using.

Q ? please Can we use dry yeast ? Does it have to be wet yeast ?

Nice job.

how do i store it after its is cured? can i add more herbs, put in a zip lock bag and continue to leave it in fridge?

May i know the ideal ratio between the dough's weight n the pan's volume for this split tin loaf?

seems like he's missing the other parts that were meant to be in the video. Also, stirring while staring at me so romantically was kinda weird tbh.

Very informative but I think it would be a better video if it went through the quantities and temperature etc. or at least put them on the screen.

I'm sorry - you've lost me. An equal amount of flour and water WILL NOT make a dough that sloppy. That's not a dough, that's a _batter_ . Also, you don't give the weight of the dry flour you add later. Also, that sourdough looks just too stiff and dry - you don't give instructions for that either.

Where is the rest of the information? Surely this one short video cannot be everything you've got to show.

Came to learn some top berking techniques.

How much to replace fresh yeast with instant dry yeast, please

Can I use T55 instead for both. Thank you

Does anyone know the carb content and calories?

How much instant yeast should be added to make poolish