How to Make 3 Artisanal Breads from 13 Ingredients | Handcrafted | Bon Appétit

[@GeoffreyAlan]

This is so relaxing to watch. And the narration is so calming. Ready for a nap at work now.

[@TheTAKNO]

Why are so feminine? Such a soy boy.

[@liimakino]

I legit fell asleep... Then went back to watch again haha

[@CANControlGRAFFITI]

liiparks 6 mins in and I was out

[@ririthequeen2131]

Geoffrey why did you take the kids

[@frazom]

@@TheTAKNO what are you, a five years old?

[@someguywhocanfly]

Love this guy's presentation style, straight to the point and very calming voice. No wasted time.

[@hugoa.c.1566]

someguywhocanfly you would love the handmade soba noodles video then (if you haven’t seen it yet, I highly recommend)

[@Narra0002]

Hugo A.C. Yeah that video, this one, and handmade pasta are my faves

[@katiekawaii]

This is the kind of thing that makes you nod your head sagely and say "that's good, honest work."

[@pio854]

ARE WE JUST GONNA IGNORE THE FACT THAT HE WAS BASICALLY EYE BALLING STUFF AND EVERYTHING STILL CAME OUT PERFECT??????

[@Cessna1541]

I'm fairly certain it's all pre-measured since bread is usually done by mass instead of volume, hence why he just dumps the whole plastic container of flour. he's still really great nonetheless

[@qtaayy]

To be fair he said he's been doing this for 20 years!

[@sampeterson6538]

With sourdough, you can potentially do it all by feel. I’ve even seen recipes for sourdough where they just put the dough together, let it rest overnight, bake it, and it still makes bread. Not to downplay any of this master bakery, just saying it’s easier than people think

[@robbonarlaw]

This guy is the god of bread, I wouldn't doubt his skills

[@myshinobi1987]

Is there an actual recipe anywhere? As in measured amounts and instructions?

[@jvallas]

When I heard “leaven,” I thought it was incorrect, because I’ve always heard “levain.” Then I heard him say “levain” at one point, so I looked it up. Same thing - one is English, one is French (if anyone but me cared).

[@kessa9755]

Thank you. I wondered the same thing as well

[@Chemeleon15]

Judy Vallas What also scared me was him saying that the French coined the term “autolyse”(English) after he had just said “leaven”(English) instead of Levain(French).

[@rodroa]

Sorry, but, what consists in that leaven thing?

[@vihanjain6975]

Rodrigo Almeida flour and water left to ferment over a few days

[@Voxphyle]

I've always considered levain essentially a stage in certain methods. Mainly because in the sponge and dough method, it's called levain-levure in French. I've always felt that the French levain refers to that sort of pre-ferment stage, whereas the English leaven just refers to any leavening agent. Because without some distinction, people who says levain are just being pretentious. Kinda like ordering with phony Italian accent at an Olive Garden.

[@bbstucki]

I have a couple of his books, I need to recommit to learning his art. Thank you BA so much for inviting a master class baker to show us how to reach new heights.

[@toughluck2012]

BA! Where's the money shot of the crumb? All that work and we don't get to see a closeup of the crumb?

[@stacey738]

THIS! I wanted to see what the porridge bread looked like inside!

[@mancerayder1012]

You can sort of see it. It's not that good.

[@DuxLu]

It's near the end of the video, just keep watching.

[@drewe9514]

good call

[@shiraleeana]

Definitely needed a closeup. Maybe ripping into the bread too. Those holes!

[@JS-uf2by]

I graduated from college in December with a STEM degree and immediately applied to work at an artisanal, wood-fired bakery. There’s nothing like using your senses and intuition to make something of few ingredients into a showstopper. ♥️

[@themastermason1]

Cooking is just food engineering.

[@anamoreira6882]

I'm a political science major and I'm going to take a course on bread making so I can also apply in the future.

[@SteveMillerhuntingforfood]

He makes the best bread in the world. If you want it, you have to get to his store early....They sell out very quickly.

[@Raice]

Man I could watch this on repeat all day. Next time on BA Live: 24 hours of bread!

[@borbetomagus]

You might enjoy this video of a day in the life of a baker -- /watch?v=iUuKstAWof4

[@shegoisgay]

Now let's all watch Brad and Claire make sourdough for the 100th time

[@grugra]

????

[@ceuti]

Chad: the salt will *temper* the fermentation *Chris has entered the chat*

[@GeeaRCee]

😂

[@francish6695]

CLAIRE has entered the chat

[@dasclucas]

Claire just LEFT the chat she's scared

[@bl6973]

**Mentions Fermentation** **It’s alive with Brad theme song ominously plays in the background**

[@finishme2753]

I dont get it :( I wanna laugh at bread jokes too

[@trexaz19]

It's crazy how little he actually works the dough

[@trexaz19]

@array s WHAT, are you trying to say you can overwork them (which is the case of most bread) or you can't overwork them (which would be a reason to work it more)

[@yepenyanneke8961]

@@trexaz19 te same with all breads, you can always overwork them( overworking means destroying the gluten). But the doughs in the video are extra vulnerable. You only have to overwork them slightly and the breads will not hold air in.

[@trexaz19]

@@yepenyanneke8961 yes I am very familiar with the concept

[@akirak1871]

That's the awesome thing about this artisan-style sourdough... It's actually a lot less work than regular yeast bread, just a lot of waiting around.

[@robinnewberry3162]

BA has the most creative and informative cooking related channel on youtube I've come across, and I am SO glad I happened upon it.

[@simonernst9774]

Its unbelievable how amazing those 3 main ingredients (water, flour, salt) creates something so fascinating and delicious...

[@papasieges3997]

Is it just me, or is his technique hypnotizing. I find myself rewatching this video all the time.

[@sarzootashoota351]

This dude has the best voice for instructions.

[@JT-ic6rx]

There is something beautiful about watching this video, and listening to Mr. Robertson talk.

[@1d1hamby]

Very well spoken English.

[@123peterjackson]

chad is my inspiration I have all his books. The porridge bread is one of my favs

[@Allieh]

I need to try the porridge bread ASAP. 😋

[@HotaraTakeo]

Don't be fooled by how easy this looks. To make your ouwn leaven and bread is lots of batches to get one right. To make a great bread from scrach is mastery.

[@laurensmith9579]

Yep. This is a master making his craft look easy. It's taken me about 20 loaves to get sourdough down but even then I've made maybe one or two that have the bounce and look of his country sourdough in this video.

[@maltezachariassen7496]

I'm SO happy to see Scandinavian style rye bread is getting more popular now. Its so delicious, especially with fish! Very well made!

[@RedSntDK]

And just before easter as well. Can't have a Danish easter without "rugbrød" in my family.

[@FoxyFryGames]

@@RedSntDK can't have a Danish daily life without rugbrød lmao

[@someguywhocanfly]

The dough when he's shaping the loaves looks so satisfying to touch

[@nooperspism]

someguywhocanfly it’s one of the reasons that I like to bake bread. Fun tactile experience. Kind of like kids playing with slime or playdoh.

[@beppeci]

the ease with which Chad works all of that dough shows the gazillion hours spent on the job... as always, amazing!

[@nooperspism]

Someone lent me his book and I just fell in love with the science behind making a good loaf of sourdough. As a visual learner, I am pumped to see the man himself making a loaf of sourdough! Thank you, BA!!!!

[@kac9p334]

I was glued to my mobile screen while watching... God his techniques, his narration, the gentle subtle way in which he was working... One of the best bread making video I have ever seen. Lot to learn. Lot.

[@cececola]

Thank you for being so generous with your recipes. This makes so much sense and easier to understand than most. Loved your technique and will definitely try this out. Thank you!!!

[@Fudgeey]

Finally, a how-to on breadmaking that makes sense. I've never understood why cooks painstakingly measure out how much flour to use down to the gram, and carefully hydrate the bread when needed, but... when it's time to roll the bread or cut it into portions - FLOUR FLOUR FLOUR! MUST FLOUR THE ALL THE SURFACES!! As if the flour on the surface wouldn't impact the dryness of the bread, when it absolutely does. Love the water method he's using here.

[@JJ-er1ng]

Because the other Cooks in the kitchen may not have the same eye for baking, so to ensure every loaf comes out correctly weight measurements are preferred.

[@Fudgeey]

@@JJ-er1ng Read that whole comment again, friend

[@1234macro]

These are one of the most beautiful loaves I have yet to see. It's a shame we didn't get a full crumb shot, but the glimpse we got was spectacular nonetheless.

[@Mashkablue1]

I really love the Hadcrafted series. In the US, unless we work in the food industry or restaurants, are very out of touch with how our food is made and the art form that it is.

[@DoughPlanet]

He makes the dividing and pre-shaping in particular look so effortless. It's beautiful.

[@しゅーおーくらけらん]

I wish this series could release more often, it's great to be able to see masters demonstrating their craft. It's a shame that it doesn't garner as much views as other series on BA.

[@greydeath4273]

This was therapeutic

[@natheniel]

Can you guys please continue this series? I really love it!

[@LiiiHemma]

The narration is really great - relaxed but it contains so many of the little nuggets developed over a long career. Great stuff

[@stephaniemireault5327]

Thank you, thank you, thank you BA for these kinds of videos. I love them and I just love every video that you do ! Continue the great work !

[@xmonsturx9149]

Get this man a KZbin series!

[@feedommodoyle]

THANK YOU - for answering lots of little detail questions and sharing your expertise - about levain, when to add salt, turning, air, flavor - all of it! This will def improve my next loaf!

[@thisismytake]

I’ve been making sourdough for the last 3 months. With tartine’s book guidance ❤️

[@kenromero9236]

Great video on all counts! Really great to see a baker wearing a cap and a clean apron!

[@michaelbhs05yb]

This video is so momentous. I was recently thinking I want more videos from Chad because while the pictures in Tartine Bread are great, there's nothing like seeing shaping in action. I know I'll be referring to this video alot. Thanks, Chad and BA!

[@nooperspism]

michaelbhs05yb This completed my bread baking life too!

[@dgraham031588]

This is my favorite BA video of all time, thank you so much for getting Chad, a master, and my first and strongest culinary inspiration to teach these beautiful techniques!

[@gasiedu]

I don't get how people thumbs down a video like this, mind boggling

[@-4subscriberswithahammerad521]

Let’s get this bread taken to a whole other level

[@bellayabes5155]

I just made a variation of the porridge bread in class! Mixed the sourdough starter with a biga preferment. Came out amazing!

[@lukystarrk4life]

His voice was super calm and really well curated to this video.

[@KariM-mb2pr]

I could watch you all day long. Your experience is beautiful. Thank you for sharing!

[@MAX-tu7dd]

As an austrian who has been to america, its nice to see that you do have good bread, unfortunately I did not have any

[@1d1hamby]

Yes, the stuff at grocery stores is not food. It is way too processed and sterilized for the human gut. Need more people making fermented breads for flavor than all the salt and sugar.

[@VV1L7]

This felt like a college course on baking bread, I absolutely love the about of detail and precision put into this video! I’m definitely going to go back and follow the recipe with hopes of baking my own sourdough from scratch! Again Great job on this video, I would love to more of this in depth hyper informed content on this channel!

[@mandywhittles]

Did you end up making that loaf? How did it turn out?

[@sycapion8463]

okay i dont know if i'm just new to bread scoring but when he used the scissors my jaw dropped, thats so clever......... im never having issues scoring my loaves again, kitchen scissors are once again the ultimate homies

[@matthewnaik]

Love Tartine. BA's under the radar foray into ASMR videos

[@incw.2601]

!!! Glad to know they’re still doing this series.

[@bhuvidya]

Just made the oat loaf. Pretty yum! Making sourdough bread is a wonderful journey without end.

[@randomtennisball]

So much nurturing goes into even a single loaf! Like Brad said in his video, this is why artisanal bread is comparatively pricey, but so worth that price.

[@rachiemarieeee]

Rewatching this series for like the 6th time. Please do more of these ♥️

[@ellenmurphy2150]

How come cooking videos are so relaxing? No I am not implying that it is boring-- something nice and calming to watch.

[@auua93]

This was a very soothing video. I could listen to this all day. (also very interesting for someone who's not that good att baking bread)

[@alexandergilles8583]

I like how he’s talking you through each and every step to make these breads but in reality, if we all followed it, 99% of us would not get the bread to look and taste like his. Just goes to show what an art this is

[@Yakikitsu]

wonderful Video, I had a baker once in the Hotel I worked as a Cook which he treated the dough like his own kid, it's heartwarming to see how much Love the Bakers are putting in their Breads, sometimes I think I should be a Baker too, I like this kind of Stuff

[@gunesbatmaz8629]

This is probably one of the most informative videos I have watched. Not to mention, it was fascinating to see him work the dough with such ease.

[@TheFGSDude]

As a Dane, compliments to the guy for making a beautiful rye bread. Looked precisely like something I'd buy from a local baker here

[@imnotasher4892]

lucky

[@liederminimoi1782]

Chad Robertson on bon appetit this is a dream come tru!!!

[@ABHIJITHVIVEK]

I love this series of handcrafted a lot

[@kaleyv123]

This has got to be one of my favorite series on youtube. I could watch stuff like this for hours.

[@lissyperez4299]

I'm a seasoned sourdough baker still learned a lot here, thanks

[@4230Steef]

Baking is art man, the way he just works the dough

[@Rubykhan1226]

This guy is awesome and you can sense his knowledge and passion. Bonus point this was so relaxing I had to watch the second half today bc it put me to sleep last night omg

[@hurgcat]

that shaping technique, holy moly

[@realkingtom]

I'm not sure if the SFX guy loves or hates his job, but they sure go on with the squelching.

[@gravedigger1454]

Very nice bread. MY favourite would be the sprouted rye. Americans are so missing out on great bread, good to see people making that available. Greetings from Germany!

[@patrickmccartney710]

I like it, just there were recipes. I've been making sourdough for a couple months now and have a good idea of how it should look and feel but measurements are still important!

[@Gongasoso]

Is this your real name?

[@redhotsweetpotatoe]

Great video! Well done and informative. Had I not watched this, and my breads came out that dark I would have considered them burnt but when they were sliced, they all looked amazing. Please do more videos with Baker Chad Robertson.

[@coshgirlify]

Absolutely love the smell of freshly baked goods especially bread.

[@KnightSlasher]

Lets get this bread _i'm sorry_

[@pearsnowball]

Let's yeet this wheat I'm not sorry

[@Miister00]

Obtain the grain What can I say except; you're welcome?!

[@perogeez]

The master himself

[@bryan3550]

Wow! I will no longer begrudge the extraordinary prices Artisans charge for their breads... This guy is So Good! 😘

[@jeffshannon5410]

That was very informative and impressive! You are a very talented baker!

[@naruto10119]

Brad needs to learn this sourdough technique

[@floydeakle2123]

Gonna have to re-play it. Fell asleep the first time.

[@StrawberriCleric]

Chad: We need to let the bread dough ferment *Brad Leone has entered the chat*

[@1d1hamby]

More fermentation and less salt.

[@lunaandstella825]

Love the explenation on when to add the salt and the resting times. Only question I have is how high do you set the oven and how long do they go in, that is not explained

[@jaker004]

HOW TO MAKE BREAD: MIX AND REST MIX AND REST FOLD AND REST FOLD AGAIN AND REST FOLD ANOTHER TIME AND REST OVERNIGHT NOW PUT IT IN THE FORM BUT LET IT REST VOILAAAA MASTERPIECE

[@emmabee5027]

excellent video! the quality of the image.. the narration.. the story itself.. plus so many tips and information for producing our own bread! thank you!!!!!!!!!!

[@elizabeth4ng]

LOVE the Tartine country loaf. Amazing it takes this much work!

[@13thMaiden]

I hope they bring back the beautiful butchery series in Handcrafted, there's still a lot of wild game, birds, and various fish (though I suppose the sashimi one could have counted as the fish one) to cover! But I still love everything in the Handcrafted series nonetheless!

[@baneofpeace]

You sir are a god sent

[@blobfish_plays6548]

Kneading the dough looks oddly satisfying

[@PlancoandChill]

You guys def know how to produce something engaging on a subject that (when filmed) can be boring. Your cuts are beautiful and your narration is flawless.

[@semco72057]

I worked in a prison prior to retirement and got to see how they made bread and liked their bread and ate it regularly. Before that I was in the Air Force and got to see how they made bread also and loved theirs as well. My favorite was their pastry which was so perfect and always kept me full as I loved and ate so much of it down through the years.

[@opalfruitcake]

I've never read such bollocks. It made me laugh though ... thanks!

[@FreakyCore800]

Im living for these instructional-storytelling like Videos. They are amazing!

[@BooneBake]

Bread is always good

[@anthonytorres4926]

You sir are doing the lords work!

[@Leonsimages]

as a German I appreciate the attention bread gets in this video xD

[@mariemarvelous4859]

LeonidasGFX I have baked so many breads before, but definitely never had one recipe that called for dark beer. Funny, learnt something new about our bread culture!

[@sophroniel]

I always grew up with making my porridge with oat bran. It's smoother and tastier, and if you use rye and barley it would make a sweet bread... knackerbröd of any kind is great, especially once you get past steel cut or rolled plain oats.

When I become a complete domestic goddess I will be coming back to this video!

[@dask7428]

je simp très fort.

[@MarieTerndrup]

The rye bread looks great! as a Dane who's been here and there, including US, i was always so sad to see most places don't have good rye bread if any at all. Your's looks just like what my BF's mom makes at home, though she adds even more seeds (pumpkin, sunflower, sometimes walnuts too) and tops her's with sunflower seeds or poppy seeds. Nothing more filling than some good rye topped with sausage, egg, tomato or avocado (or all of them)

[@MultiSanchez14]

So cool! I never considered using water to keep dough from sticking.

[@abbyclark2272]

This was a beautiful and unbelievable watch. Wow. Thank you

[@charmedlife1990]

Can I just say this man's voice is so calming.

[@shannonlinder5053]

So calming

[@mariolopez7037]

I just learned how to bake these awesome breads because of you, not as nice as the one you made but I will say but so delicious. Thank you