Breadmaking Basics 1: Equipment - The Bread Kitchen

[@EmsIsFab]

I've been making bread since I was a young child. My grandmother made bread bi-weekly and I helped her since I was a child. I started baking bread by myself when I saw your video for the britih white bloomer the first time you put it up, I believe this was when it was on Titli's busy kitchen? My first loaf was spectacular, for a first-time lone baker. And since then I've gotten better. But because my grandmother had always done it by memory, I never learned "breadmaking basics" so-to-speak. She never had a scraper or anything. Just her head, her loaf tins, and this gigantic green tupperware bowl. I'm looking forward to watching this series, so I can make her memory proud.

[@funandlala]

0:45 Equipment ♡ This was great, thank you ♡ God bless you ♡

[@insanerikki]

Ooooooo! This is good! I don't know how to bake, and really want to learn. Thank you Titli, for always being awesome!

[@agcons]

I have been going on (and on) about weighing ingredients for over 30 years, much to the apparent annoyance of friends and family because I've managed to convince almost no one, alas. I love how quick and easy it is, and I love the consistent results.

[@TexasRose50]

Good tips Titli! I have double of everything, and then some. I have a kitchen I use for cooking, and an area I call my baking station. It's off to the side and down a step from the kitchen. Hubby installed lights under the cabinets besides the overhead light. With my eyesight, I need all the lighting I can get. But all my baking items, food products and utensils are separate from regular cooking. That is my sanctuary! I am happiest there. Hubby says I'm not happy unless I'm covered in flour! Oh, today I made your Outback Steakhouse bread. I had 2 unexpected guests. I shared with them. Both said "that is SO good!" Thanks for all your videos. Have a blessed day.

[@augustrob1]

I had no idea about the inaccuracy of measuring cups, as you've demonstrated. I've worked in three commercial kitchens, once as a pizza maker, once as a donut maker, and once in a restaurant making buns and loaves. The first thing I learned was how just a few extra drops of water changes the entire character of the dough. Nobody ever suggested weighing out the water. It's nice to learn these kinds of things!

[@Thaneii]

This is very helpful and informative. Thanks, Titli.

[@SandyKH]

My mom did amazing in the kitchen when it came to canning, jams and jellies, but never touched yeast. I think she feared it completely. So, in my 20s, I learned to bake bread. I had a friend, who clearly knew what she was doing teach me. I make a decent pizza dough, but have never been impressed with the buns, even though I've tried lots of different types. I feel more comfortable with the process, but I don't feel good at it. I find your videos honest, clear and helpful. It's always good information and it may have something to do with the way I measure water. I'll let you know how it goes. Thanks for posting.

[@hankh.6058]

I clicked the video to learn about making breads and now I just want to listen to Titli teaching anything! so cozy listening to her

[@bootching]

watching your videos makes me wanna pursue baking more. thank you, titli!:)

[@colpugno7]

Volume can change by temperature, but mass won't. A little bit science in bread making, awesome tips Titli :D

[@MTGoddard]

Hi Title, I am in Love with your Breads,thank you so very much for sharing all your fantastic recipes.

[@monummos]

Thank you so much:) my dough is always always rock hard..... Will be following your videos now and see if I can improve ! Love!

[@xgreen7]

Titli, thank you, the measuring jug tip is especially very useful. I love to make bread at home as well and this would add up to my basic knowledge for breadmaking :)

[@suztheultimateq2011]

Excellent tips! I also had no idea about the measuring of the liquid ingredients...thanks for sharing your expertise.

[@cassacacia]

Posted on my Moms Birthday :-D I love your channel and your voice. I cannot wait to learn all about my arch nemesis, the ever scary, dough!!

[@phookadooable]

Thank you Titli. This is exactly what I am looking for now I am awaiting the flour video

[@seamusandpat]

Another excellent video Titli. I hope you go right through all the processes. I love bread making and would like to get better at it. (I cheat a little and use the breadmaking machine to do the first knead and rise, then finish it by hand before second rise and baking. This is because I seem to be inconsistent at kneading....???)

[@carolinefreak]

Thanks for this really informative video, Titli! I've been baking here and there for years and just recently started using a scale rather than volume measuring instruments when baking - except for water. Well, you've convinced my to switch for that as well - super well explained! I'm really looking forward to the next videos in the series as flours have always thrown me for a loop (given the different kinds and their assortment of names from one place to another). Saalam & thanks again!

[@grumpy_poo]

I wish I had had this explained to me so clearly before I started making my own bread..... I always found the measurements difficult and ended up with hollow bubbled bread or lumps of concrete.. I started being successful after watching Anna Olsen's series on food channel . She, like yourself, clearly explains every stage and says why things need to be done in a set way. Your recipes are always... note, (italic/bold/underline) ALWAYS , a success.... the only thing you missed out was your little mini whisk ( I found one 65p at Wilko's) :D

[@teresajudy7232]

Thank you for sharing this wonderful recipe! Many times here in the states the only Pumpernickel I can find are tiny loaves. We are talking 2 1/2" loaves. On the rare occasions I can find a regular size loaf, the price is ridiculously high. Can't wait to try this myself.

[@coconutcake3198]

You're a very good teacher. I like you.

[@tanasis55]

Thank you for the info Mrs. Titli! :) Btw, I made your croissants recipe yesterday and it was delicious! :D

[@saucewizard69]

when measuring liquids you actually go by the top of the liquid touching the bottom of the mark on the measuring device

[@CologneCarter]

You missed out on the most important tool... a decent oven for baking the bread. I do have the tools to make a dough, but my oven unfortunately isn't up to baking bread without getting interesting results. I have a very old gas oven which provides heat only from the gas coil on the bottom and no, I don't have the funds to replace it.

[@TheBreadKitchen]

Well, yes, quite!

[@magicbuskey]

Yay! I really wanted this info!

[@shahhsu8092]

This video is awesome it really is helpful

[@toughsuga2]

This was very helpful ;)

[@supafantastic]

Hi Titli. You teach us so much :-) Titli I would like to know how to make Lardy cake. I dont know if its a bread or a cake but When I was a little girl My nana used to buy it for us. But I have never seen any Lardy cake anywhere for years??? xxx

[@gracielateixeirateixeira7856]

Buenos consejos gracias besistos!!!

[@luizcarlosquerido2943]

Hi! I love your videos, I'm from Brasil and I'm studying the art of bread, like how yeasts live, how to control the relationship between yeasts and other microorganisms on in levain, the influence of hidratation on apearence and flavor of breads, and there.... Just one thing about precision on kitchen recipes. About 20g over 300g of watter (about 6,7%) well, what you said can or not be important, since you consider a controled products and controled places. But in the same manufacturer packing (flour for exemple) you have diferences in humity, density, etc. Add the others produtcs and their variables and you will see that precision in bread is not so relevant between a range of all you are using. What do you think?

[@jimintheweb632]

Hey -I can tell that you know your stuff by the passion within your voice. Basically, this is so to mark your Bread Kitchen site so I can easily access it. 67 vids! -Nice! Definitely be back for some learn'N.

[@npeace312]

This is great so a big thank you! My family and I have gotten into baking and bread is next on the list.

[@AussieAngeS]

Very useful thanks very much

[@royksk]

I weigh dry and wet ingredients other than teaspoons of say, sugar, salt or yeast. Cups are as inaccurate as measuring jugs. If you scoop flour using a cup measure, you will get variations in your weights. Always weigh in grams - it’s the most accurate method.

[@SureHowDoYouKnow]

Thank you!!

[@natashadavidson305]

I find with a lot of american recipes the measurements are by volume and that annoys me, I've measured one packed cup of flour as 110 grams before, but scooping from the bottom of the bag, the same amount by volume, its only 92 grams. Long live weights and measures!

[@SandyKH]

If using measuring cups, you must loosen the flour with a knife or fork before you measure. The only thing you pack firmly with a measuring cup is brown sugar.

[@pearlipop]

Since the weighing scale measures the mass of the measuring beaker as well, won't it be inaccurate? The 300g will be the mass of both the water and beaker isn't it? So in actual fact, the mass of the water will be less than 300g.

[@TheBreadKitchen]

There are two ways around this. Digital scales usually have a "tare" or "zero" button which means you put the beaker on the scales and press "zero". The scales immediately subtracts the weight of the beaker so you only measure the weight of the ingredients. You can see that in action in the video - the weight shown on the display before I add the water is zero. On non-digital scales there is usually a wheel you can turn to set the pointer to zero. The other obvious way is simply to note the weight of the beaker when you put it on the scales, then subtract that from the total weight of beaker-plus-ingredients to get the weight of the ingredients :-)

[@pearlipop]

***** Ah I see.. I wasn't aware of the "tare" button on scales. Thanks for the information titli.

[@TheBreadKitchen]

The tare button is your friend :-)

[@maielkady2570]

i like it 😊

[@BooxoBoo]

Great tips, but about the jug... my scales aren't electric, they're old manual scales from the 80's and it has a plastic bowl to measure stuff in it , we add the bowl then set the scales to 0... can't you do that with electric scales?

[@TheBreadKitchen]

There is a button that does just that.

[@EvanC0912]

Titli, do you measure oil also by weight or by volume? Im not sure, since oil has lower density than water.

[@TheBreadKitchen]

EC912 Usually by volume. On those rare occasions that I use weight I assume the oil has adensity of 0.8 g/cm3

[@BeeRich33]

I like to scratch the bowl, every couple of weekends or so. Far out! Right on, man! Also, Titli, you forgot one thing. "10 minutes for the yeast to activate." I've never seen you use the Pullman. Sandwich bread is the big demand. You have a fan oven, but I don't. I use BBQ lava rocks to hold heat, also to steam the oven upon dough entry. Nicely done on the 300 g. 30 g on 300 g is 10%. Bakers use mass, and say brown sugar is a fluid. Far out!

[@GrammyVulture]

Are you making new videos?

[@jeannemariecook5825]

What happened to Titily, anyone know? Is she alright..I wonder, thanks...

[@HebaHosni]

So sad that you quit KZbin