Bloomer Loaf｜Just 4 ingredient｜Apron

[@amy.j.woodcock2391]

I only used 1/4 teaspoon of yeast in the poolish really trebled in size I also added 20grams of butter to the dough .I use LeSaffre SAF instant yeast I always get a good raise when making bread love this recipe

[@ericamoreiramaciel6169]

❤❤❤

[@jennifer47521]

Thank you for sharing. Made this, its a perfect loaf👍👏.Greetings from Singapore

[@ЕленаСуровцева-с2н]

Ух,ты! Какая красота и вкуснота! Спасибо за рецепт! Обязательно приготовлю! Здоровья и благополучия Вам и Вашим близким!❤

[@yoly1524]

Hola, veo siempre con cuánta claridad, simplicidad y exactitud nos enseñas a realizar tan maravillosos panes... ayer hice la 1era parte y hoy haré el pan. Gracias gracias por compartir tus recetas...

[@anndalynnketellapper8296]

Will definitely save this recipe to make soon. As for the machine, I have a sore (dominant) shoulder and my Kitchen Aid has been a great help in kneading bread for me!! Also, love the time lapse rise and tea strainer to dust the flour!! Brilliant!!

[@leilalosano5341]

6:22

[@ericamoreiramaciel6169]

❤❤

[@elainecheng1712]

this bread is pretty freaking amazing. Have tried many of ur bread recipes, and they all turn out awesome. ❤

[@charlenepetitebouche7021]

表皮清脆的聲音，裡面細緻的氣孔，看起來太好吃了 😋

[@edaxomnium]

This one, makes, the home cook a master! Thanks for it once again!!! Even the machine stuff, trial on those, makes again an art of living peace. Bakery master sensei!

[@RenateNiehus]

😮Wow,super geworden, ich backe ja nun auch schon ne Weile mein Brot selber, das ist ein perfektes Rezept,dankeschön...❤l.g.aus Brandenburg...

[@irini6172]

thank you so much,best bakery channel,much obliged.simple,very explicit,no background music(thanks God),no fuss,only the essential

[@ТетянаЛукінова]

Дуже хрустка випічка, яку обожнюють в нашій родині. We're very grateful for this amazing and at the same time simple recipe to you !❤

[@suzanamiljenovic8525]

I'm not a proffesional baker, but I've learned that different types of flour absorb different quantities of water. So, even though you have the recipe, try to make it by hand and you'll feel if it's hard or fluffy.

[@selftaopath]

I'm an old guy who recently started my adventures in the kitchen. I made this bread and it was fantastic. I recommended it to friends. Thanks. p.s. wish your recipe was more complete so I could "cut and paste" into my pc.

[@dcwatashi]

Take a screenshot when they posted all of the ingredients and print that out instead or save it as a PDF

[@Larisa32.]

Nice!!!

[@AdelaSultanova]

​@@dcwatashithe

[@munamohammed5526]

Did you turn on the oven from the top and bottom together?

[@dcwatashi]

@@munamohammed5526 what on earth are you talking about? Who are you replying to?

[@hhhhjj7398]

Super brotrezept vielen lieben Dank VG aus Stuttgart 😊😂❤

[@gabijaensch3933]

Schönes Video,sieht ja sehr lecker aus wäre toll wenn du auch vielleicht in Deutsch erklären würdest oder aufschreiben die ganzen Vorgänge zum Beispiel wie lange bleibt der Teig im Glas und wo lagerst du ihn wäre toll.Vielleicht habe ich es auch übersehen.schönes Wochenende ganz liebe Grüße Gabi 👍🤗

[@dcwatashi]

You wouldn’t happen to be the Gabi, who married Mike, who used to work at Clorox

[@marissc1]

AdI loved the recipe, made it and it turned out perfect.

[@amy.j.woodcock2391]

Yes I made it too turned out perfect , I put 20grams of butter to mine

[@munamohammed5526]

Did you light the oven from both the bottom and the top

[@dolcechanel]

見た目好きすぎる‥！！🤤めっちゃサクサクで美味しそう🤤

[@RG-5834]

Your dough always looks absolutely beautiful!!!

[@elisahodar3589]

Buenas tardes,acabo de hacer el pan y he de decir que me ha salido perfecto.GRACIAS por su trabajo.

[@j0r06]

Wow en serio? Y no tiene truco o hiciste algún ajuste? Podrías contarme? Gracias

[@elisahodar3589]

Hola, pues no, tal cual como lo hace y me salió perfecto y muy rico,lo volveré a hacer cuando vuelva a casa, espero que a tí también te salga .un abrazo.

[@valeriaefinarelli8891]

Hola buenas tardes ,acabo de ver el vídeo del pan y Vi que escribiste q lo hicistes y te salió perfecto ,te puedo preguntar cómo haces para q el pan te quede del color del vídeo? Muchas gracias

[@iluminameluna]

​@@valeriaefinarelli8891Si tienes un horno con solo fuego abajo, tendrás que quitarlo de su bandeja grande y ponerla sobre una más pequeña para que circule mejor el calor de tu horno a su alrededor. Lo mismo tengo en casa de mi Mami en El Salvador. Tengo que ajustar la manera en que horneo mis recetas favoritas para ella. Ojalá esto te ayude. ❤

[@monifa3605]

This is absolutely a beautiful loaf of bread. From the crackling crust of the bread to the super soft inside, this was just amazing watch you make this bread 💕

[@incrediblemissy7563]

Been looking for this recipe! Thank you for making this! 😍

[@ericamoreiramaciel6169]

😊

[@bernadettelee8598]

Just made the pooling and am excited to knead the dough tomorrow for fresh bread! Thank you for sharing your recipe!

[@bernadettelee8598]

I made a mistake assuming “overnight-poolish” is enough to add into part 2 of the dough. My overnight poolish for some reason didn’t double it’s size such that it reaches the top of the glass container. I added that into part 2 and as I was kneading the dough realise that it too dry a handle. Please take care to ensure your poolish maximise correctly before adding into the part 2. It’s my carelessness, but something some else might need to be mindful of. I added more liquids to compensate but might not produce a good outcome. I’m into my 1st proofing now. May I also ask Apron if she can share the brand of Yeast she is using? Thank you so much

[@bernadettelee8598]

The good news of this experience is I managed to save the dough and it turned out to be a really excellent loaf! Crusty outside and soft and fluffy inside, very tasty indeed!! Thank you Apron for sharing, I will be more careful the next time. Please share with us your favourite yeast and bread flour too! Thank you

[@melindahmkhwanazi]

​@@bernadettelee8598I think the yeast measurement for the poolish is a little off. That doesn't look like ¼ tsp of yeast. I'm testing out a poolish with 1 tsp of yeast tonight. We'll see in the morning if it doubles in size.

[@bernadettelee8598]

Please let me know the results if your poolish. Thank you so much. ​​⁠@@melindahmkhwanazi

[@melindahmkhwanazi]

​@bernadettelee8598 okay, so the poolish actually doubled in size this time with the 1 tsp of yeast.

[@wadidot69]

Wow, looks so yummy .. thank's for your sharing.

[@garbagebin8282]

i did this recipe today, but i added a lot more water + yeast to the foolish and the dough. i dont have a mixer so i kneaded this by hand and did everything accordingly. the bread is actually really good; the crust is golden and the inside is soft and fluffy. i accidentally added less salt, so that's my only complaint. otherwise the recipe is great! 👍

[@kendraorton8033]

how much extra water and yeast did you add?

[@garbagebin8282]

@@kendraorton8033 1 teaspoon instead of the 1/4 in the video to the foolish and i think 2 more teaspoons to the dough. i added double the amount of given water both to the foolish and the dough. read the ingredients in the description.

[@stjohnbaby]

Great video,and receipe,using a tea ball strainer to sift flour...genius!

[@luzcetti2291]

Wow,looks so beautiful and yummy❤

[@jean-marccaudrelier17]

Bravo pour votre pain, il est magnifique la mie est très belle il est très beau et tres bon a la fois bravo à vous

[@BFM1409]

Tus recetas siempre me salen perfectas y voy a probar esta que se ve genial. Saludos desde Venezuela 👩🏻‍🍳

[@brendamaldonado2373]

Wao espectacular, mi receta para hoy 🤗👏🏻👏🏻👏🏻👏🏻👍

[@ЕленаЗадорожная-э3т]

Один такой вопрос,а сколько опара должна находиться в холодильнике по времени

[@ИннаПрекрасная-ч2э]

Ночь-10-12часов.

[@Turtew6_Roblox]

Покажите сырники. Вы завоевали наши сердца❤💞 Ваши рецепты самые лучшие.

[@ninae8174]

Обожаю Вас и хочу чтобы у Вас было всё замечательно и всегда получалось!🥇💪👏🌹

[@feluxjohn3236]

You make it like soo easy and delicious.

[@carmensiverio3341]

Wow,que hermoso pan,gracias por tu receta!❤

[@laterlater7787]

Is water supposed to be warm/cold/room temperature? Thank you for your response in advance. Also would appreciate if you make the font of the comments larger and clearer for people with poor vision, like myself🙈 Bread looks wonderful, would like to bake it❤

[@danaweyers6691]

Wow ❤ thank you 🤩

[@davepinnell]

In baker’s percentage terms, this is a very dry dough. A typical simple white loaf would have a liquid content of around 64% (as a percentage of the flour content) - this is a little over 52%, which was stiff enough to cause my stand mixer to strain, significantly! I honestly thought it was about to strip teeth from the gears! I added an extra two tablespoons of water (30 ml) which helped, but I think it could have done with a bit more, to be honest. The dough is currently resting following mixing so I’ll report back later on how things turn out…

[@DC-Aust]

Yup

[@李Eve]

I wonder how it turned out..gonna make it soon…

[@davepinnell]

It rested for an hour but didn’t get close to doubling in size. I left it for another hour without any significant acceleration in rising so, thinking today’s ambient kitchen temperature may have something to do with it (22°C-ish), I warmed the oven (50°C) for five minutes then placed the dough in there for half an hour. It still didn’t really get going to any great extent but I finally gave in, shaped it up and it’s now resting for the final rise. More later…

[@melindahmkhwanazi]

I also think the problem is with the measurement of yeast. ¼ tsp is much smaller than the measurement she is holding in the frame. I increased it and my poolish actually doubled in size. I'll see how it bakes though

[@davepinnell]

@@melindahmkhwanazi Brian Lagerstrom has a similar bread recipe that starts with a poolish. The percentage of water in his recipe is 67% (versus just 52.43% in this one). Surprisingly, the amount of yeast is very similar: BL=2g+pinch; Apron=0.75 tsp (2.36g). Having said that, they use quite different amounts of flour: BL=600g; Apron=515g. This means the percentage of yeast in BL’s recipe is actually lower than Apron’s. I’ve made the BL recipe twice and both times it produced a huge, light and airy loaf that tasted delicious (my wife said it reminded her of the taste of French bread!).

[@celinezuan]

Wow It looks amazing ❤ I will try it tomorrow

[@urszulajanczak6571]

Me too 😊

[@luydmila-118]

Первый раз готовила точно по рецепту из хлебной муки. Получилось отлично! Очень вкусный и красивый хлеб. Мягкий и на следующий день тоже был мягкий и вкусный. Сегодня отступила от рецепта, не было хлебной муки, заменила другой мукой, пришлось добавить воды - 4 столовые ложки. Посмотрю , что получится. Рецепт рекомендую, спасибо за рецепт!

[@elianadeiana770]

Bellissimo questo Pane,io stravedo per gli impasti di pane, bravissima ❤️

[@nattapateurpaiboonwattana4174]

Love your all breads recipe

[@SaraSmirnova]

Если я делаю опару пулишь, то уже не добавляю при окончательном замесе теста дрожжи. То есть дрожжи у меня только в опаре пулишь и всего лишь 1грамм. Хлеб при этом получается прекрасным!

[@ВалентинаБыкова-т1ж]

На сколько ставится пулишь в холодильник? И ещё чем брызгает в духовке тесто? Вы тоже так делаете?

[@ВалентинаБыкова-т1ж]

@@SaraSmirnovaСпасибо Вам, за ответ. Благодарна за внимание!!! Буду обязательно пробовать.

[@ineslozada1573]

Precioso!Muy apetitoso ¡ De seguro está Delicioso! Y es fácil de hacer! Gracias.

[@ЛюдаБурцева-й7с]

До чего у Вас Вкусный хлеб! 👍👍How delicious is your bread!👍👍

[@wilmarocha8745]

Amei!Foi fazer,amo pão!👏🏼👏🏼🙌🏼

[@munamohammed5526]

Did you light the oven from both the bottom and the top

[@Kimonekochan]

C’est tellement reposant de vous regarder cuisiner 😊 je vais tenter cette recette avec plaisir !

[@Larisa32.]

trēs bon ❤

[@OsamaAlshabi-wv2vu]

You are fantastic chif. ❤

[@ritapi802]

Ho provato la ricetta aggiungendo dei semi.Buono

[@sangeetharoshan82]

Super successful recipe, loved it, thank you so much ❤ tried today, came out perfect ☺️

[@maxmaprax9215]

Rewelacja! Dziękuję za podzielenie się przepisem. Pozdrawiam, M.

[@ТамараЕмуранова]

Попробуем.Посмотрим что получиться.На видео красиво.По факту посмотрим.

[@ЛюдмилаШитенкова-ф8щ]

Как хлебушек? Вы ещë не пекли? 😊

[@johnjohansen1767]

Look really great 😊 I need to use at least 150ml of water.

[@jentan722]

Thamks for sharing. Looks yummy😋 will try this weekemd

[@stefania-ceciliastefan1836]

It really looks perfect. Do you preheat the oven?

[@ordhiabenaissi3488]

Merci vos recettes dégomme bravos pas de bla bla le top 10 🎉

[@nidiariveros498]

Hola...de nuevo viendo tus recetas..ya hice varias tuyas y me salieron muy bien...intentare hacer este pan...dime algo x favor.. El agua debe ser tibia..?

[@khadijazbidi9188]

Thank you from Tunisia 💟

[@shayanartists8]

Wow wonderful amazing Delicious recipe ❤

[@hafa_kitchen3732]

very delicious ... thank you for sharing❤

[@leadingkitchenbysumaira]

Wow so soft fullffy and spoungy bread

[@W34KsU638]

КОНЕЧНО ЛАЙК И БОДЬШОЕ СПАСИБО ЗА РЕЦЕПТ

[@emanuelafumagalli5901]

Meraviglioso. Si può fare con farina tipo 1 o 2? Grazie.

[@MariaMorales-pc9ze]

Absolutely beautiful 😊

[@Ringele5574]

I love the overuse of sound effects in this video. I like the laughs it gives me.

[@Snupcico]

Rotinya terlihat sangat lembut.saya suka❤.salam kenal kakak😊

[@fleurdeprintemps4669]

Merci bcp chef pour la recette

[@НатальяМаксимюк-э5о]

Хлебушек вкусный Спасибо

[@luziasantos3727]

Maravilhoso 😋 amei 👍

[@mahinsondossi748]

عالیه ❤

[@yuliriasbwi9522]

Terimakasih banyak resepnya ❤❤❤❤

[@ЗаяцКроликович]

Чудо !!!

[@HARUHARUKITCHEN]

I always failed if make bread, next I want try this recipe . Thanks you so much

[@雲雲-h3y]

很喜歡看你的影片，很療癒，影片看起來乾淨俐落很明亮，是少數讓人感覺很無印良品風的影片

[@СветланаКошкина-д4ю]

Я не поняла, сколько по времени нужно держать опару в холодильнике..

[@انشودةالحزن-ل7ق]

ILaik it

[@raselbenyamen9025]

Good bake ma'am God bless always

[@HAwfood]

ما شاء الله شكلها يجنن واحلى 👍👍👍

[@desifoodforfamily5411]

👍 Yummy 👍 and 👍 delicious 😍 tasty 👍 recipe 👍👍👍😍

[@auroraaguilera1973]

Se vé exquisito...👏👏👏👏👏👏

[@enegueecirp3120]

*And baaaaang!* We have a winner!

[@РаяЮдина-и7ш]

Добрый день,а вода теплая?

[@monyneathsrun]

Hello from Cambodia! I really love all of your video you made. They all are very relaxing and very delicious.. I'm just starting my baking journey, could you please recommend me some of good budgeted oven for me to bake for most of the cake and dessert recipe at home? Your comment is very appreciative! Thank you and have a great day!

[@СергейМатишов]

Отличный хлеб у вас получился! Спасибо за рецепт. Гидратация всего теста получается 52%. Воды не мало получается в тесте?

[@garbagebin8282]

те кто пробовали рецепт говорят что совсем мало. я лично добавила в два раза больше то есть где то 250мл. он сейчас в духовке так что посмотрим что получится.

[@Ирина-Л]

​@@garbagebin8282ну и как, получился?

[@garbagebin8282]

@@Ирина-Л Да отлично получился. Но единственное что на вкус он слишком обычный по сравнению со старанием. Так что я бы вам предложила найти другой рецепт возможно с добавлением молока или сахара чтобы хлеб был вкуснее а не просто обычным.

[@Ирина-Л]

@@garbagebin8282 если вы нашли такого блогера, напишите мне пожалуйста. Только мне нужно что бы без заморочек, первый раз хочу попробовать. Может вы знаете Ильинский Блог, так у него всё легко и просто.

[@rebekasultana4175]

so yummy from Bangladesh

[@ЛюдмилаНоскова-н4с]

Спасибо за рецепт! Хлебушек божественный! ❤

[@diyahmartini2271]

Wow....God...👍👍🙏🙏🙏

[@daisyfernandes2695]

Hi the yeast you added to the flour it looks a teaspoon not half a teaspoon as you have written and should the polish be added cold or should be brought to room temperature please let me know as i want to make the bread i have tried many of your recipe and they turned out beautiful

[@vea-vea]

Спасибо ❤❤❤

[@countness]

It¨s really tough to achieve a bread with that soft consistency without having added any fatty ingredient like oil, butter or milk.

[@avantofik4300]

Amazing ❤

[@sangeetarasmairashoi5168]

Lajwab recipe i sabscribed you ❤❤❤

[@ImForgivenToo]

hello, can you tell me what kind of salt you are using, since the amount depends on that...thanks ! I made the poolish tonite and baking the bread tomorrow.

[@ЕкатеринаВорончихина-щ8е]

Какая красота! Но я не люблю сухие дрожжи, сколько нужно живых дрожжей и в пул и в основной хлеб?

[@supertrucker99]

I HAVE NEVER SEEN A FRIDGE THAT EMPYY BEFORE ITS SHOCKING😮

[@gatewaytoreflection]

Hello! Can I ask where my mistake could be? I think my poolish didn't rise in the fridge which leads to lack of hydration during kneading. Any reason why didn't rise?

[@valeriamartins6688]

Essa primeira massa, fica a noite toda na geladeira???? Pode responder por favor?

[@munamohammed5526]

yes

[@meralmutlu3050]

Can we use whole wheat flour merhaba

[@dcwatashi]

You would probably want to do half and half

[@Тагира-ы7ш]

Здравствуйте, скажите пожалуйста, тесто на ночь оставить при какой температуре?

[@tatyanaps1041]

Всë отлично, но я не поняла, сколько часов, минут готовилась опара?... Спасибо...

[@selftaopath]

Should the water be heated? I recently made a loaf with water that was a bit on the cool side and didn't like the results. Thanks in advance.