Breadmaking Basics 5: Proving, Glazing and Baking Bread

In this video I talk about proving bread dough and the various glazes you can use prior to baking. I also give a few tips on the actual baking. More information at www.thebreadkit...

[@pixiwix]

As someone who is just breaking into "serious" baking with no one on hand to directly teach me, your videos have proven to be EXTREMELY helpful! Thank you so much for your work!!!

[@phookadooable]

Titli where in the hell have you been all my life! I have tried for years to make bread and unfortunately unsuccessfully. I found your instruction on all five videos to be the best instruction on bread making ever. Thank You! Thank You! Thank You!!

[@lorriane9895]

Same here

[@sussqueen]

I really wanted to learn how to make own bread, so I decided to search KZbin for the basics. I couldn't have asked for better instructional videos! Your directions are easy to understand and remember, and I appreciate the scientific background you give on flour. Not to mention your videos just plain make me smile :) Thank you so much!

[@oOwaterlily97Oo]

I just made my first loaf of bread, and it turned out beautifully thanks to your guidance! Thank you so much for making these videos!

[@glenholmes9465]

After years of various attempts to bake bread without success I decided to try again. Once again I ended up baking an inedible brick. Finally, determined not to be beaten, I stumbled across Titli's series of breadmaking basics! I can't express how happy I am to have now produced a delicious, soft loaf after all these years. Trying another one tonight. Thanks so much Titli!

[@dhruv4youx]

Had given up upon making bread even didn't want to try it. Saw a series of your videos and will be baking bread again. Thank you Titli

[@KingRoblox818]

thank You so much for these videos, I've been making my own bread now for awhile and it always comes out so dense, but upon watching your videos....I have learned why. I wasn't letting my bread ruse a second time....I never punched it back down n let it rise again. oh thank you so so much

[@MrElliotholman]

You are the Mrs Doubtfire of my bread making life. Bringing order to chaos. Thank you for this!

[@wildheart5]

This was a wonderful demonstration, particularly with the glazes. I enjoy these tutorials very much!

[@Erydanus]

This series of videos is so helpful. I am especially thrilled to have seen you stick a meat thermometer into a loaf in this video because I've been doing that and thought I was weird for improvising that way instead of using a fancier thermometer.

[@stolendays]

I've just finished to watch all 5 videos and they are SUPERB! You are lovely and so generous! Thank you so much! I don't usually leave comments, but I needed to show my sincere appreciation to you at least once! Cheers and Kudos!!!

[@TheBreadKitchen]

M Stolendays I hope they help you make better bread :-)

[@stolendays]

[@NothingToNoOneInParticular]

I love listening to you! Can't wait to try some of these recipes after recovery from hand surgery. Thank you Titli!

[@stephanmeeusen7655]

Again thank you :) I got at it today again. Had a bit of therapy session while kneading the dough (it takes out all the frustration I have) But you are so right about how a well kneaded dough feels tons different then a poorly kneaded one. it's such a difference. Also sheer happiness when doing the window pane test. Can't wait to make more of these and experiment with it. It will probably end up feeding the local neighbourhood, but eh, I had fun doing it.

[@omnigod6435]

Unrelated to bread but I love your voice! It's so comforting. Lol.

[@BIGrigROADhog]

I watched the three vids of bread making and found them extremely helpful thank you so much I tried making a loaf of bread a few days ago and it turned out fairly dense and I now know why I did not knead it enough the first and second time nor did I tuck it under as you showed in your videos again thanks so much and keep up the great work cheers

[@zsazsazsusy]

Your basics videos were all helpful! I've been trying to find bread recipe videos made by someone who actually knows how to bake. All the famous cooking youtubers don't really know how to bake properly. I only tried making your hot dog buns and they were so delicious. The bread itself was just so delicious~

[@pearlipop]

This is such an informative video. I can only imagine how much of work you had to go through to record this. Thanks titli. I learned something from this video.

[@Alonsel3]

I was not that convinced from the beginning of the video, but your methods quickly piqued my interest. Thank you!

[@laurajeanrusin5524]

Titli, thank you for doing this series, I'm sending the link to my daughter. Have a wonderful day!

[@rockvalenz]

My fav companion in these lockdown days, what better that nice bread every day?! Solid recipes. Love you Titli! ❤️🥖🍞

[@shubhamondkar1477]

Thank you so much for these videos. I can practice and learn from these videos. I love breads and want to bake good breads. You have given me the confidence to do so.

[@69SalterStreet]

Your channel is AMAZING. I love your voice and how detailed your how tos are! Thanks for your hard work.

[@kingab6865]

Wow, your voice is so pleasant to listen to . Great information. Thank you .

[@Mkadhimi]

i'm glad to have the opportunity watching your videos, i can say these are the best informative tips i've every heard and see during my search for bread baking .. thanks a lot for sharing your valuable experience .. i like your way of presenting .. all the best my dear

[@TheWallaceng]

What a lovely teacher Titli !!! Your youtube channel is very helpful!!!Thanks a million.

[@TheCCary]

I am learning to bake bread, Haven't had much luck. After watching YR take I do know part of my problems. Thank so much.

[@rjnick5834]

Thank you Ms. Nihaan. Made some Boules today and they were wonderful. Cheers from New England!

[@francelinacamilo4234]

Great tip I never knew about it and I'm happy I found your video thank you

[@heenajshah]

Loved all your basics tutorials... Very very helpful... Thank you..

[@lindawalker404]

Well my bread baking has impo ed you are a great teacher maam.😊

[@MrBasileus]

I salute you..I learned a lot from you..

[@cassacacia]

Hey Titli, I love your channel, seriously it is awesome. I was wondering if you would do a video about how to recover dough from too dry or too wet and tips on avoiding making these mistakes, thank you!

[@cathietonkin5577]

Titli.... I’m making my first homemade loaf of bread following your recipe!

[@lukemichaud3399]

OMG, thankful I've found your bread making videos! I've seen dozens and yours are by far the best for my needs. Got to work more on kneading. And it seems by your videos that I've been making my dough too wet. Not sure when to stop adding flour.. What temperature should I use for a white yeast bread? Been going with 350 degrees for about 30-40 min. Thanks! And again, love your videos!

[@TheBreadKitchen]

Luke Michaud For a simple loaf I usually go with 380 degrees for 35 minutes in a fan-assisted oven (40 degrees higher in a convection oven). You might like this video - kzbin.info/www/bejne/lXu5h5qAoLCjo6M

[@lukemichaud3399]

***** Thank you so much. Can't wait to try this next weekend! I love making bread. :)

[@Moonlightrealgirl]

Very informative! Thanks Titli I learnt a lot about proving here. I never realised the effects of over proveed doughs. :D

[@evythingelseistake]

Clear, informative and concise, fantastic information to add to my bread baking know how :) TY

[@aldanainzaurralde8966]

thank you very much!!!!!!! your videos helped me a lot, you're such a great teacher. greetings from uruguay!!!

[@AldhisslaVargTimmene]

Your videos are awesome! I love your clear pronounciation! Thank you!

[@Marques365]

I never leave comments but in this case I had to: I absolutely loved your video!! I've learnt a lot, you are super kind, clear and informative. Will use every single recommendation you've given. I wonder, do you have a background in chemistry? I do, and your explanations are superb!

[@dimyssg5361]

Thanks for your effort and informative tutorial. Always learn something new and have a greater understanding watching you. :)

[@QueryBuns]

Hope you're still ok, wish youd make videos again. Great stuff.

[@Umme-fx4xw]

this is soo helpful for me who is a beginner at baking thnkyouuu soo much mam

[@neviatha]

yes, thank you ma'am! I will certainly take on board your teachings.

[@janeweller]

I really like the part about glazing. Now I know how to make my bread and buns perfect. I want to ask about the recipe for those amazingly looking buns you showed us in this video. I'd love to make them at home.

[@phylliscronin8789]

Great video! I'm much more confident in my bread kitchen these days.

[@EveningTrip]

You're amazing. Thank you for sharing your talent and expertise!

[@Jennifer-oz8ec]

Thank you so much for these five videos on Breadmaking Basics. I learned a lot from them. I really enjoy watching your videos. I have made a couple of your recipes. Buckwheat bread is next. I have recently discovered making bread in a crockpot. Have you used a crockpot for breadmaking? I notice you mention 90 degrees to show that bread is ready. I have seen 195-200 degrees to show bread is done in crockpot recipes. Would that be simply because of the different appliances used? Have you ever made a gluten-free loaf?

[@annnduku5548]

Lovely tutorials. Love you mammy

[@nicoleauld9536]

Videos are lovely watching in Japan! Thanks! Xxx

[@DrJones-nh4my]

Hello. Thank you for explaining the proofing, glazing, and baking processes. One question I hope you could answer, how can you fix the dough if you overproofed? Can’t you just punch the air holes out? (Sorry just realized that’s 2 questions).

[@AwesomeFinn]

Thank you for the clips, they're very helpful.

[@fanofactionflicks]

oh what delicious looking fluffy buns.

[@skinnydee1886]

Can anyone please answer my question? Thanks a lot. How is it possible to raise the loaves using the oven when the same oven will have to be preheated before baking the loaves? To raise the loaves they need an oven light or a very low temperature, whereas the raised loaves need a preheated oven to bake it! How can you use the same oven, to do both things, at the same time? I don't understand it.

[@ashwinderbakes8593]

Hi I’m aish from India I just loved ur recepie can u plz tel me which is best for breads

[@jmarylastone]

ooohh - I am going to try the salt water one first - yummy yummy THANK YOU!!!!

[@mosinshaikh8481]

Final proofing temperatures of bread should be?

[@tomtomaok]

Brilliant.

[@teresabradley1509]

Love love love your channel !! Could you make some Muffaletta plz :) ty

[@timmawilson]

I wish I had watched this before attempting my first batch of dough which is rising now! Guess we'll see how I did.

[@mohitabhatnagar2969]

Hi can we use all purpose flour instead of bread flour ,does the recipe change due to that also what if we are using instant yeast

[@andrew55944]

Titli you're the best! What kind of buns did you cook here?

[@SairaSaadTheNikonGirl]

hi madam can you please tell me for plain buns how much water and yeast be used in 1 cup of flour please guide me i am looking forward for you relpy and video is really amazing

[@marie42ify]

very informative. Thank you Titli :)

[@AxelZB1992]

I'm Happy

[@Annagramma-u7x]

This is the part where my bread becomes very inconsistent. Recently, I have had 3 very successful loaves but the last 2 have been awful. Over proved and yet I think I am doing everything the same. . Is there a time limit on proving? I do not have a proving drawer or a dishwasher and sometimes I think my kitchen is a bit cold. My better loaves are when the weather is warm. Are there any practical tips for knowing if the bread is proved other than being double the size?

[@TheBreadKitchen]

Being about double the size is the best guide. The time it takes to get there doesn't really matter. In winter my north-facing kitchen can be the coldest room in the house so I just let things prove a little bit longer.

[@virgothegod7028]

Very helpful. Thank you.

[@yellowstone7459]

Most useful. Thanks much!

[@BMW-lu1pp]

thank you so much. the video is great

[@CMARIEViolin]

So good video. Its so informative and precise. Thank you! May i ask personal questions to you? :)

[@PerryCS2]

Hey there, I really enjoy your channel. I have watched lots of bread ones from you :) Quite enjoyable! I have only recently been cooking my own bread, making my own food @ 44 years old. I used to eat 3-4 home cooked meals a YEAR. Now, I eat takeout once a week. I use my bread maker on the dough setting to do the first rise and then pull it out of the pan, stick it in my USA PAN 9 x 4? and let it rise again. When it is almost near the top, I slide the lid on, let it rise another 10 min and then stick it in the oven. My problem is... the bread always tastes great when first cooked but it seems to be too dense and tastes odd when used or toasted the next day. I have tried many white bread recipes but was curious if you had any suggestions on this one? I'm still trying to learn how to adjust the bread by looking at the ingredients (some use eggs, potato flour, more or less flour, etc) but so far, almost all the ingredients are very similar. I bought the covered pan because "making my own bread" while fun, was very annoying because I had to cut them down to fit into the toaster, and the shape sucked... I wanted square loaves. Maybe the pan is changing how it tastes by forcing it to be dense when it hits the sides of the pan. For the recipe below, I use Bread Machine Yeast, and Bread Flour instead of All Purpose. I'm from Canada so up here I use Robin Hood Flour. Can you do a video on how to make rectangle loaves in a covered pan with a white bread recipe you like? My goal from the start was to cut out more chemicals out of my "diet" of take out. So, I started making my own bread, then cooking my own food. I have SO much to learn and it's fun making my own stuff. I have made 3 casseroles, 20 loaves of bread, and 4 banana bread loaves (only 1 of the banana bread loaves ever came out, all the rest collapsed). The recipe below is the one I used because they use a covered pan. Maybe pan de mie is a different tasting bread and all my efforts to make it taste more like store bread and act like store bread are in vain because I'm starting from a different tasting recipe. LOL. Who knows. I'll keep trying different recipes till I find one I like. Maybe I should start making some loaves without the lid and see if the taste is different. Sorry for the novel :) www.kingarthurflour.com/recipes/a-smaller-pain-de-mie-recipe

[@TheBreadKitchen]

Let me say that I am not a great fan of pain de mie. I used to buy it regularly in France but only because hubby liked it. I found it too sweet for toast and I'm not a fan of milk loaves anyway. But that's just my personal taste! I have a couple of suggestions for you. Firstly, try baking the bread without the lid on. You might get a better rise and lighter texture. Let the loaf rise just slightly above the top, then bake. It won't be square but it might be lighter. If square is important to you, try the following recipe - I use it for my daily loaf. 500 g flour (I use 350 white, 150 wholemeal) 300 g lukewarm water 1½ tsp salt 1 tsp yeast Mix in your bread machine but when it comes out just knead it for a couple of minutes more. Then allow to rise and bake as you do now with the pain de mie. Do let me know how you get on!

[@PerryCS2]

***** Thank you! I'll definitely try it! I will let you know how it goes! Much appreciated!!!

[@PerryCS2]

***** I have made the recipe you gave me 3 times now. That's all I ever wanted. Bread. I kept trying more elaborate recipes never quite getting what I wanted. Yours is simple and what I wanted. I even started just letting the bread maker do the whole thing until I realized the paddles get stuck in the bottom which is just annoying. So, I'll be using my pan again (no lid). The size of the loaf is perfect, tastes great! I also thought Pan De Mie just meant the type of pan it was cooked in (LOL) not a flavor. Thank you for a simple recipe that just works! Thank you! Oh yes, because you use grams and not cups etc... I had an idea... WAY back when I watched one of your videos for something I noticed you used grams so I bought a scale back when I was buying all my kitchen stuff. Never really used it until I made your recipe you gave me here... and I had an even better thought to simplify the mess.... This is how I do it now with so little mess and it's super fast... I put the bread maker pan ON the scale and ZERO it. I add in 500grams of flour, ZERO it... add in the water, ZERO it... Less cleanup, super fast! I LOVE doing it this way with grams instead of cups! :) One thing that homemade bread doesn't do that store bought bread does... it goes bad pretty quick... 4th day mold spots appear. 3rd day it's already not fun to eat as it's getting tougher. BUT, doesn't matter because it tastes better within the 2 days mark. LOL. I'm going to freeze some in the future. :)

[@TheBreadKitchen]

I'm glad things are working out! Sometimes the simpler ways are the best and using scales makes a huge difference :-) In warm weather I usually wait until the loaf has gone cold and then cut it in half. Half goes in the freezer and the other half goes into the coolest place in can find. In summer that sometimes means the fridge! Commercial bread has all sorts of additives to preserve the life of the bread. With homemade you know what you're eating! Enjoy your bread!

[@Mitsimania]

I love your name . Titli - Butterfly

[@mrsturmtastic]

You're the best!!!!!!!!

[@yessydian5673]

super helpful thank you!

[@HelplessHawk]

Very informative. Great videos! Thanks for doing these

[@86hj49gt]

Thanks again!

[@christinachambers3518]

My bread doesn't brown on top? It's pale but they taste delicious, what am I doing wrong?

[@TheBreadKitchen]

Christina Chambers Just bake them for a little longer or glaze them with melted butter before baking.

[@sukutoya]

Great! Thank you so much!

[@Habibee88]

Can you do pandesal please

[@sadiyaliya7506]

Dear, I did everything according to your recipe, but after baking my bun did not raise and inside was hard and not looking BUN at all. why did this happen ? please reply.

[@TheBreadKitchen]

Which recipe? There's no recipe in this video.

[@sadiyaliya7506]

Oh sorry, the burger bun recipe.

[@TheBreadKitchen]

How old is your yeast and what kind of yeast did you use?

[@sweetcorn2319]

If 1kg. Of flour, How many yeast spoon,Titli? ? Ty..much.

[@vvenergy]

Which glaze do you prefer? Which one tastes best? Thanks for this!!

[@TheBreadKitchen]

It's only really the oilve oil and butter glazes that have any taste, and then again not much. It depends what you are trying to achieve - brown or glossy or satin or golden. I don't really have a favourite!

[@mahabettaieb]

why sometimes do we need to do a first rising for the dough and then a second rising (like in the case of hot cross buns) ?

[@TheBreadKitchen]

Mainly, a second pre-shaping rise gives a bit of extra flavour to the dough. It extends the fermentation time and fermentation = flavour. The use of a "sponge" in a baguette or biga in ciabatta has the same effect.

[@mahabettaieb]

ok , thanks titli ^^ !

[@BeeRich33]

You have golden buns, Titli

[@funandlala]

0:20 What is proving

[@ACHVACTAB1]

thanks mis doubtfire

[@oneitalia2312]

I love you!

[@EvanC0912]

Is it proofing or proving?

[@DinaTinyworld]

thnx a lotttttttttttttttttttttttttttttttttttt

[@Ian-kd6vp]

Ms doubtfire??

[@mathiasniemeier4359]

you didnt say the the cooking temp..

[@naseerahvj]

:/ I've been baking bread for years almost daily and I'm still not confidant

[@rakoonloufa88]

Hiiiiiiii! Damn

[@sufrihadi]

U remind me of Mrs Doubtfire

[@sophie-annestanger8199]

you say proving very weirdly!!!

[@morehn]

The video is great and all but the accent won me over

[@sweetcorn2319]

If 1kg. Of flour, How many yeast spoon,Titli? ? Ty..much.

[@TheBreadKitchen]

kzbin.info/www/bejne/paKknWB9iZWIebM

[@splanzza]

sweet corn