San Diego Artisan Bread School

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@angel_machariel 3 күн бұрын

Letting it rest for a bit so that the gluten "relax" is only possible without yeast. So I assume this bread had no yeast in it. If there is yeast in it, then autolyse won't occur. The dought will become more manageable after resting, but that's because the enzymes perform a job on the glutes. That's process differs from autolyse without yeast. Cheers!

@SanDiegoArtisanBreadSchool 2 күн бұрын

Thanks for watching my video!

@camyguritz4537 9 күн бұрын

Thank you so much for these videos.

@SanDiegoArtisanBreadSchool 2 күн бұрын

Thanks for watching my videos. I am happy I could help!

@anitavela-johnson1757 11 күн бұрын

Such a useful video. Thank you!

@SanDiegoArtisanBreadSchool 2 күн бұрын

Thank you for watching my video! I am happy I could help!!

@namasteyourlife 13 күн бұрын

awesome! thank you!!! love the love pat:)

@SanDiegoArtisanBreadSchool 2 күн бұрын

Thank you for watching my video. I am happy I could help!

@DANVIIL 15 күн бұрын

Must be using a lot of yeast to get it to double in 60-90 minutes.

@SanDiegoArtisanBreadSchool 2 күн бұрын

Thanks for watching my video!

@Twinkle-top 17 күн бұрын

I read on your website about health issues keeping you from teaching classes. I hope that you are doing well. Your "partaged" techniques are so simple to learn and very helpful.

@SanDiegoArtisanBreadSchool 16 күн бұрын

Thanks for watching my videos and commenting. I really appreciate it and hope I can help in your bread making journey. And thanks for the well wishes on my health journey. Things seem to be looking up and I hope to soon have more energy to continue making videos soon!

@gnawbabygnaw 17 күн бұрын

14 minutes? Add ten minutes or so for me. Not rolling any thicker. Idk what the deal is but they’re great. Thank You

@Twinkle-top 17 күн бұрын

As Banya once said; "This is gold Jerry, Gold!

@Twinkle-top 17 күн бұрын

Scaling definitely is number one. I found out the hard way so many times in the my early breadmaking especially when creating pizza dough I would overhydrate my dough mix & almost ruin my batch.

@Twinkle-top 17 күн бұрын

Thank you Kathy!

@user-op9mv5lq1u 20 күн бұрын

Hi, what is your final dough weight. Thankyou!

@SanDiegoArtisanBreadSchool 20 күн бұрын

This was a smaller loaf, about 742 grams.

@user-op9mv5lq1u 21 күн бұрын

Thankyou!

@rogertrozelle8159 21 күн бұрын

I have had bugs, like larvae ,invade my basket. I suspect some relative of a weevil, they are delicious.

@user-jpwiremans1575 21 күн бұрын

Over all this was an outstanding video ,great job.

@SanDiegoArtisanBreadSchool Күн бұрын

Thank you for watching my video!

@user-jpwiremans1575 22 күн бұрын

Is the poolish 105g white flour or 120g wheat flour i made both ? Is the oil the same thing as the belted butter your using different names and differnt flour and grams , for a school i don't know not good.

@SanDiegoArtisanBreadSchool 22 күн бұрын

Thanks for watching my video. The recipe for the video is posted in a link under the video. The confusion lies in changing the poolish from white flour to whole wheat flour. I decided after making the video that I liked the whole wheat in the poolish better than the white flour. Soaking the whole wheat overnight created a softer crumb and higher loaf by softening the sharp edges of the bran and germ in the whole wheat. Oil and butter are considered to be the same.

@JohnMurphy-zl6nj 22 күн бұрын

This lady is great

@SanDiegoArtisanBreadSchool 22 күн бұрын

Thank you for watching my video. I appreciate your kind words!!

@su.... Ай бұрын

i use this basic recipe and procedure to make a loaf using bread flour, a rye and bread flour loaf, and a white whole wheat loaf.. with minor adjustments. so thankful for this wonderful recipe and your very helpful video!

@SanDiegoArtisanBreadSchool Күн бұрын

Thank you so much! I’m happy you’ve found this recipe to be so versatile.

@leroycharliefour Ай бұрын

This video is awesome, and made me feel super confident in my boule-making skill :)

@SmokinJames Ай бұрын

Made this today. Good recipe and directions. Thanks

@nicolejessy4738 Ай бұрын

Is it like a sourdough?

@SmokinJames Ай бұрын

@@nicolejessy4738 Kind of, but not really. It's a preferment that adds flavor. Whereas a sourdough not only adds flavor, it's also your yeast. The preferment uses up the little bit of yeast that you gave it.

@SanDiegoArtisanBreadSchool Күн бұрын

Thank you for watching my video! I am happy I could help.

@SanDiegoArtisanBreadSchool Күн бұрын

@@SmokinJames Perfect response.

@sheilahtaylor3005 Ай бұрын

Outstanding recipe and im not easily impressed. We ate this loaf in 3 days!!! Im making another loaf NOW! Appreciate the education ❤❤❤

@SanDiegoArtisanBreadSchool Күн бұрын

Thank you for watching my video. I am happy I could help!

@sheilahtaylor3005 Ай бұрын

Excellent teacher! Answered all the questions i never knew i had😂

@SanDiegoArtisanBreadSchool Ай бұрын

@@sheilahtaylor3005 Thank you! I’m happy I could help!!

@xoxohonna Ай бұрын

I make a loaf everyday, but I'm old and forgetful so I have to rewatch you everyday to remember how to make the loaf. I think that makes you my guru.

@SanDiegoArtisanBreadSchool Ай бұрын

@@xoxohonna thank you for your comment. It made my day!

@user-op9mv5lq1u 21 күн бұрын

Lol

@mcbrion1951 4 күн бұрын

Ain't that the truth! I'm almost 75, and I find the same thing!!! Aging. You gotta love it.😏

@SanDiegoArtisanBreadSchool 2 күн бұрын

@@mcbrion1951 Thanks for watching my video! You are exactly who I made this video for!

@ericlewandowskivlogs Ай бұрын

Thank you, this was so easy to follow along with and was the missing part of my process.

@SanDiegoArtisanBreadSchool Ай бұрын

@@ericlewandowskivlogs I’m very happy I could help!!

@tdvwx7400 Ай бұрын

I just started making bread at home, and never realised you had to do this to get a perfect loaf shape. Thank you!

@SanDiegoArtisanBreadSchool Ай бұрын

@@tdvwx7400 Thank you for watching my video! I’m glad I could help.

@kimmiemiemie 2 ай бұрын

❤

@colleenwieder 3 ай бұрын

Thank you, Kathleen! I love your recipe! Video instructions very clear.

@SanDiegoArtisanBreadSchool 2 ай бұрын

Thank you so much! your comment means a lot to me!

@andronicusmaximus2355 3 ай бұрын

It doesn’t mater how many loaves I’ve made, I always come back to this video to watch the shaping process again. Such a quick and informative video.

@SanDiegoArtisanBreadSchool 2 ай бұрын

Wow, thank you!

@Liv_mk 2 ай бұрын

Me too! She’s the only one I trust!😂❤

@SanDiegoArtisanBreadSchool 2 ай бұрын

Thank you! Your comment m eans a lot to me!

@SanDiegoArtisanBreadSchool 2 ай бұрын

@@Liv_mk Thank you! It means a lot to me!

@DouglasCloud-s9v 3 ай бұрын

Best instructions I've ever seen. Thank you for the great video

@SanDiegoArtisanBreadSchool 2 ай бұрын

I am happy you found my video helpful!

@cbak1819 3 ай бұрын

There was a recipe that I had years ago and you didn't put any flour in it. You just put some ingredients and then you smeared it on the thin as you could get putting on all the salt and spices after.

@SanDiegoArtisanBreadSchool 3 ай бұрын

Yes, I have seen that recipe, although I have been so happy with this recipe that I have never tried it.

@helenamcginty4920 3 ай бұрын

Thanks for the explanation re air bubbles. Its little things like that the we amateurs dont know. I always like to know 'Why? ' Im off to give your loaf shaping a go. Im half way there with my normal method but sometimes the slices break across the middle. ❤

@SanDiegoArtisanBreadSchool 3 ай бұрын

Thanks for watching my video! Good shaping skills come from making lots of bread!

@helenamcginty4920 3 ай бұрын

Your bread tin that you call a USA pan is exactly the same as bread tins my mother used all my life. (76 yrs) I have bought the same design for myself in both the UK and Spain. What I want to know is why the nobbly surface?

@SanDiegoArtisanBreadSchool 3 ай бұрын

Thanks for watching my video. I asked the manufacturer about the ridges and they said it was a way to make their product look different from the others.

@davidbarton6095 4 ай бұрын

I've been making this loaf since I happened across the video. Recently I've been substituting some rye flour (50 grams, then 100 grams) in the main flour add. I've notice the bread isn't raising as much, I assume this is due to the subbing of rye flour. I'm wondering what would be the result if instead of AP using bread flour, if that would bring the height back due to the higher protein in the bread flour. Over all it's a great loaf of bread, thanks for sharing.

@SanDiegoArtisanBreadSchool 4 ай бұрын

Your intuition is correct. The rye flour has a very weak gluten structure. Replacing all purpose flour with bread flour will help considerably. You might have to add a little more water as bread flour wants more water. I would start with 1 teaspoon additional water and one teaspoon at a time until you are happy with the feel of the dough.

@sheilahtaylor3005 Ай бұрын

I only used bread flour, it's terrific

@su.... Ай бұрын

this is what i've been basically doing too. fun to tweak this basic recipe and procedure!

@supplepaws 4 ай бұрын

Everything turned out well except the bread came out a touch dense and sort of.. cakey? The holes were not very visible, it was also so soft when slicing it'll just fold on over, felt like there was just so much moisture inside

@SanDiegoArtisanBreadSchool 4 ай бұрын

Thanks for watching my video. Two things might be at play here. 1. Over proofing which can easily occur on a warm day. I use colder liquids on a warmer day. I also use a straight sided rising container, as it lets me know when the dough had doubled rather than just going by fermentation time. Or 2. Too much liquid in the dough. This can occur on a more humid day as the flour can absorb moisture from the air and change the flour/water ratio a bit. You can fiddle around with the recipe a bit to add more or less water. If you add more flour be sure to add a little more salt.

@MrCrazyace31 4 ай бұрын

Great recipie! Cant wait to try!!

@SanDiegoArtisanBreadSchool 3 ай бұрын

Thanks for watching, I hope you enjoy the recipe!

@ShaziaTwo 4 ай бұрын

Great video without wasting of time

@SanDiegoArtisanBreadSchool 4 ай бұрын

Thank you very much!

@brehuntsman8646 4 ай бұрын

Ive just started making homemade bread now that im a Stay at home mom. And this lady is HANDS DOWN the best teacher! She really simplifies it all and i swear i have yet to find any of her techniques that dont work!! Im so glad i found this page!! ❤

@SanDiegoArtisanBreadSchool 4 ай бұрын

Wow, thank you!

@JoeMoney-pb1po 4 ай бұрын

This is the exact technique I needed

@SanDiegoArtisanBreadSchool 4 ай бұрын

@@JoeMoney-pb1po Thank you. I’m happy I could help!

@ocircles738 4 ай бұрын

Didn't go very well for me, sadly. I could do the first two folds before it started sticking to the counter, and I started having to add more flour as I went to prevent it. I managed to get a somewhat ok shape into the pan eventually, but it was a very messy ordeal and I'm not sure if it ruined the crumb yet. Working with a 1 liter pan, 700g all-purpose flour at 65% hydration, so it's quite a large dough to work with compared to the one you have. It's no-knead, where I've only been doing a few folds every hour, so maybe that also changes how it behaves..?

@charlesharkin2165 5 ай бұрын

Here

@futasupastah 5 ай бұрын

will the bread turn out without the poolish?

@SanDiegoArtisanBreadSchool 5 ай бұрын

Thanks for watching! Yes, and it's easy to to. Simply add the poolish flour and water into the dough and follow the recipe.

@ConstantCompanion 5 ай бұрын

You didn't show the interior.

@SanDiegoArtisanBreadSchool 5 ай бұрын

Thanks for watching. You can see the interior of the loaf on the thumbnail. I agree that I should have shown the interior in the video.

@ConstantCompanion 5 ай бұрын

@SanDiegoArtisanBreadSchool I was just looking forward to it is all. I love your tips. You are actually teaching instead of just throwing up videos. I appreciate that very much.

@mosesjurassic3686 5 ай бұрын

Now, THIS is an awesome tutorial. Don't look no further, this is the way to go. Very professional. Kathleen really knows what she is doing!

@SanDiegoArtisanBreadSchool 5 ай бұрын

Wow, thank you!

@absolutetuber 6 ай бұрын

I’ve been reading modernist bread and I got to the part about pre-shaping and shaping. The book is great but I just can’t learn technique from pictures and explanations (obviously this goes for any book). This video was fantastic!

@SanDiegoArtisanBreadSchool 5 ай бұрын

Thank you! I am happy I could help!

@rhondahulbert1918 6 ай бұрын

Thank you. I have just done my first but it was too sticky to make a boule. Hopefully my next will be much better!

@SanDiegoArtisanBreadSchool 5 ай бұрын

Thanks for watching my video. Feel free to add more flour if you find your dough is too sticky. I would add 2-3 tablespoons at a time after the autolyse.

@su.... 6 ай бұрын

the way kathleen tosses the covering cloth off to the side made me smile.. exactly how i do it too! 😀

@SanDiegoArtisanBreadSchool 5 ай бұрын

Thanks for watchng!

@su.... 6 ай бұрын

wonderful video, though could you please republish without the music in the background. hard to focus on what's going on <3 🙂 and more top view shots please so we can pretend we're doing it with her.

@SanDiegoArtisanBreadSchool 5 ай бұрын

Thanks for watching my video. I appreciate your helpful comments!!

@awdkjfd6618 6 ай бұрын

Thankyou

@SanDiegoArtisanBreadSchool 6 ай бұрын

You are very welcome!

@amylevine4204 6 ай бұрын

Such an awesome explanation & demonstration. Tks for making it crystal clear! I can place it overnight in the banniton, correct? & bake in the am 😉

@SanDiegoArtisanBreadSchool 6 ай бұрын

You are very welcome. I am happy you enjoyed my video. Yes you can cold retard the loaf in the refrigerator overnight.

@chriscon1280 6 ай бұрын

How long can you keep the discard in the refrigerator fresh

@SanDiegoArtisanBreadSchool 6 ай бұрын

I keep my discard for about 3 weeks. If it becomes too thin I add some flour to it and thicken it up a bit before using. Add the flour then let it rest on the counter for 2-3 hours. An alternative is to use a bit more flour in the bread dough to compensate for the more hydration in the starter.

@chriscon1280 6 ай бұрын

Thank‘s for this Information, kind regards from Frankfurt/Germany

@tlwn5196 6 ай бұрын

The only actual care tips are in the last 15 seconds of the video.

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