Baking Flavorful Bread at Home | Josey Baker | Talks at Google

[@1967davidfitness]

This is incredible.I make sourdough breads at home, and use Chad Robertson books, and I use a Dutch oven soon. With luck I will be selling my own breads around town. Josey has really inspired me!

[@Rob_430]

Excellent lecture. I've been a home baker mostly starting with Jim Lahey. I now went into Tartine, FWSY and of course Josey Baker. FWSY is lengthy. The last method I did was when I got the book by Josey Baker and baked the sandwich SD loaf. It's excellent, and besides this presentation, Josey does a great job with his bread book. Josey explains everything so you understand it, just as he does in this presentation.

[@ayeshaamor]

Very good in that short time learn so much useful tips thanks .

[@geetamonpara8116]

Watch it at 1.25x speed! :P

[@msmary3023]

Geeta Monpara ~ Thank you. I didn’t know I could do that.

[@brentwhitford5419]

Central Milling Flour is also under the 365 organic brand at Whole Foods.

[@brentwhitford5419]

As for the whole wheat question. Central Milling has a separate facility strictly for whole grains. Nothing is separated Again can be found under 365 organic brand at Whole foods

[@miwanabanana]

I'm glad to hear that! I actually just switched to the whole wheat flour found in the bulk section of WF from the King Arthur Flour stuff. I noticed the dough is reacting differently. The dough has a stronger lactic acid smell than when I used KAF's whole wheat, and the color of the dough is not as pale. Also the bran looking specks are larger. Excited to see what its gonna taste like.

[@Rob_430]

I have a good question, please. Can you cold ferment the same loaf at bulk fermentation, then form and stick it in the fridge for final proof. I thought it was mentioned in bread groups on FB that I belong to, that you can't cold proof for both bulk and final. Your book does say for both, " when you get to it".

[@jacibledsoe9647]

Do you have any recipes using einkorn flour?

[@arthurfiorillo8591]

I want to bake my bread without the sour taste. There is a bakery not far from me beautiful looking bread BUT has a sharp taste? Or vinegar aftertaste I asked the baker he said all their bread was sourdough?

[@tjempathictools5215]

Arthur Fiorillo ... it sounds like the dough might be over proofed,left too long at a stage before shaping. I’m thinking where this can easily happen in a small business operation. The reality is this can happen for several reasons and obviously can be a matter of personal taste as well.

[@jacibledsoe9647]

Kneading is how I get rid of my aggressions...lol. I would also appreciate a nice whole grain (einkorn) recipe by weight. (Ie. Grams etc.) Using both yeast and starter....please.

[@citticat2]

There are a bunch of people who criticized this video - Please don't complain unless you can offer some better advice.

[@americanslime]

Yeah?

[@moongazaly]

i hope to be on your class

[@trikitu]

Can we have this presentation material?

[@rlwalker2]

Such negative comments. Perhaps you could provide the URLs to your presentations so we can see how it should be done. I did find the chatting camera-person and owner a bit annoying.

[@melmel4279]

Just put a tiny bit of oil on top and skin won't form. Cover tightly.

[@firefoxhits]

Food from the Goolag! Ooooooo!

[@jani2105]

Rings are not allowed in the bakery.

[@LoveoftheDarkFiberArts]

Hey, those bread proofing baskets look like cheap dollar store wicker baskets. Do we really not have to spend small fortunes on baskets which are sold specifically for this purpose???

[@ShadowPoet]

Interesting topic. Cool recipe. Most boring public presentation I've ever sat through

[@zachhatem9667]

Gbpee

[@okaykapinoy]

So much talk than action

[@alannewman7255]

if this f***** says yeah one more time I swear to God

[@EuProprio-un5ek]

Interesting video. Not so much for the attending public... Always the same stupid questions about (even more) stupid so-called "movements"... Gluten is a problem for some people with serious health problems! To all the rest... just take your pills and stop trolling around! Jeez

[@faibani4801]

Sir at least get the ring of when you mix please. Everytime i see a Baker holding a Lesson or somthing like that i think "shit i could do that so much better" and im sick that bread making is mostly about the different grains

[@pydbl]

Fai Bani you should stop watching most cooking shows then lol. Simple rings and dough mixing don’t bother me as much, but i cringe whenever I see a chef handling raw meat especially chicken while wearing very elaborate diamond rings.

[@faibani4801]

@@pydbl you realy miss the point of hygiene mate

[@pydbl]

Fai Bani I don't actually. I personally take off any jewelry when I cook. Fastidiously clean my work surface, hands, and utensils

[@faibani4801]

@@pydbl yes and that is good, but the viewer dont see that and he cant know that and it gets a bad light on the Profession.