Claire Saffitz Answers Your Bread Questions | Claire-ified

Claire Saffitz Answers Your Bread Questions | Claire-ified
Ever have a burning bread question you wished you could ask a real baking expert? Bread Flour vs All Purpose? Problems with Starter? Best Baking Tips & Hacks? Well, you might have these questions answered because Claire is back to address all your burning queries in this mini-series called Claire-ified.
#ClaireSaffitz #Baking #Bread
0:00 Start
0:46 Claire-ified Jingle
1:02 Claire Saffitz Answers Your Bread Questions
21:33 Chicken Cam
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

[@CSaffitz]

Love talking about baking bread. Please let me know any additional questions you have and maybe we can do a Bread Part 2 down the road!

[@JavierFernandez01]

Is pizza dough a bread and why is mine weird?

[@kayanncee8291]

I posted a comment earlier, but am reposting it hoping to get some insight. My sourdough loaves taste great and have a nice texture the first day, the top crust is fairly crispy and easy to cut and the bottom crust makes a nice hollow sound when I thump it. But the next day the bottom crust is almost too hard to chew through. I try wrapping it in a tea towel after it’s cooled and have tried storing it in a bread box or a plastic bag (with it wrapped in the tea towel), hoping to keep the bottom crust from getting too hard. But nothing seems to work. I hardly ever eat the whole loaf the first day, but since the bottom is so hard, I end up wasting it. I know I shouldn’t just throw it out, but I really just want to be able to reduce this hard crust problem! Perhaps I should reduce the amount of flour when I dust the banneton? (I usually use a blend of AP flour and tapioca flour when dusting my banneton. Or sometimes just use tapioca flour.)

[@rosaryas5900]

I have one! Not sure where to submit it. I have a sourdough starter I’ve been doing for a couple weeks. At the 3-4 day mark it was rising really well, but since then it hasn’t risen! It smells nice, like sourdough, and bubbles, but doesn’t rise at all

[@ivanbermejo8196]

How to save a starter that is very acidic?

[@carloscarrasco4853]

Hi Claire! I have a question - I've done sourdough several times now. Everything seems perfect- the autolyse, the bulk fermentation... until it's time to shape. I just have such a hard time shaping my loaves! And then they bake really flat, I suspect it's because of that. Do you have any tips on shaping? You've said it takes practice, but no matter how much I do it, I never get it right! And, do you have any tips on oven spring? Love your content! Thank you!

[@pariscutler1251]

Will I ever make bread? No. Will I watch this entire video cause I love Claire? Yes absolutely.

[@MrJohnny787]

Lol I think this everytime I watch Claire's videos!

[@KarlaMendez28]

I’ve never baked anything in my life and I’m so invested in this youtube channel

[@kevinjohnston4923]

You all should make bread, it’s awesome.

[@twocvbloke]

Simple breads are fun to make, soda bread being one, no need to hydrate yeast or feed a sour culture, just a simple smush together, knead and bake recipe, really nice too when just simply smothered with butter... :D

[@vigilantcosmicpenguin8721]

Hey, never say never.

[@tati.l.]

The brioche in the oven - what a way to start the video. Already a classic moment.

[@pegs9951]

Harris answering the phone with automatic "Hello my love" was adorable, also the episode was great - I learned a lot!

[@persondessert9366]

claire saying “thanks!” to someone saying they love her videos is free therapy

[@pandasluvr]

When Harris answered “Hello my love” that was so cute!!

[@marooples]

My suggestion for staling homemade bread: freeze it! I cut mine into slices and freeze, then I can later throw a frozen slice into the toaster, then spread butter and jam on it. I also cut my stale bread into small cubes and freeze it to later use for thanksgiving stuffing. A mix of wheat, rye, and spelt bread makes an amazing stuffing!

[@elysetodd2308]

Freezing for stuffing or toasting later is brilliant. The entire time I was thinking of French Toast, and Bread Puddings. These are my family's go-to options for bread that's about to turn. French toast is great because it literally re-hydrates the bread and toasts it up as well. And bread pudding can be made sweet or savory very easily, a great way to make a breakfast bake or a dessert with ice cream. There are certainly more ways to use end of life bread than just making croutons.

[@PleasanceLiddle]

I do this too! The day it is baked I slice it all and freeze it. Then it just takes a minute to toast and it's just like having freshly baked bread on hand 24/7. There's only so much we can eat that first day!

[@mdodge89]

@@elysetodd2308 I was thinking the same! Classics!

[@fiveiron2547]

I give Claire credit for attempting this given how many factors could be behind people’s roadblocks. I read and watched everything I could get my hands on and I STILL had to eliminate each problem completely alone. No resource actually helped me troubleshoot specific issues. Now, I have a business based around it. So it is possible but you have to figure it all out yourself.

[@KatieSheaDC]

The french call french toast "pain perdu" as in lost bread. It's a perfect dish for stale bread since it involves soaking. :) I see a lot of other good ideas in these comments too. Thanks for another great video Claire and crew!

[@marianabg5171]

In Chile we call it "colegial" which means "student", because it was a typical pastry to take to school. Lovely to see all of the ways that stale bread is used in different countries

[@kaemincha]

french toast and bread pudding are both good applications for this!

[@marmotarchivist]

Right. In Switzerland we call the pain perdu “Fotzelschnitte” (something like shady guy slice) and we use any kind of stale bread and eat it with apple sauce or fruit compote. In Germany the dish is called “Armer Ritter” which means poor knight.

[@virginied8004]

Pain perdu is soooo good. That’s my go to with stale bread, even if it is rock hard. In Québec we also call it pain doré (golden bread).

[@vigilantcosmicpenguin8721]

In English we call it "French toast" because it's toast and it's French!

[@cubanrum]

I am surprise she didn’t say bread pudding, as a use of stale bread. Love your videos.

[@LukePonds]

Yes! I was thinking that and French toast.

[@marmotarchivist]

My first thought was also French Toast. I also like to soak it and use it for Gazpacho or meat balls. Or revive it by soaking the whole loaf and baking it for some minutes to enjoy it as bread.

[@ManJamLyn27]

Love bread pudding idea!! Thanks!

[@macaoron]

Bread pudding and French toast are better with egg breads in my opinion, like a brioche or a challah. They have more richness, softness, and sweetness that lend themselves better to sweet applications.

[@childoftheonlyking]

LOVE making bread pudding with stale bread. We do it all the time, no matter what the mixture of bread types are!

[@snowpiercer8001]

I literally don’t bake at all but I love how Claire passionately talks about cooking/baking.

[@ThePlantasticNerd]

I am sorry, but the moment Claire realised she had forgotten the brioche in the oven literally took me out! 😂😂😂😂😂😂 She is so adorable omggggg

[@ey1398]

dear claire, i have followed your recipes for this entire year (so far) and have literally had a 100% success rate, no joke. you are such a great teacher, your book is so wonderful and beautifully written. thank you so much for making videos it makes my heart happy to see you continue to succeed. thank you thank you ♥

[@lisaanderson135]

Am I the only one that loves to knead by hand? I like to start with the dough hook in my KitchenAid. Claire’s recipes are a staple in this house! For keeping my work surfaces clean and sanitized, I love using Next Generation sanitizing spray to clean my granite and marble countertops. Then I wipe it down with a damp rag. I never EVER miss an episode of Dessert Person! Claire is the best and always puts me in a good mood, even on the worst of days ❤️

[@genniferelsey4087]

Exact same for me! Thursdays are my favorite days of the week!

[@naurcho]

I didn't know a single thing about Harris before this but the minute he picked up the phone I knew I already liked him. The sass! You both won when you found each other.

[@martindc]

I adore Claire Saffitz. She reminds me a little of Julia in that she's a great teacher, but totally unpretentious. She leaves her goofs in the videos sometimes, occasionally doubts herself out loud, and has even been known to make an on-the-fly change to a recipe that's printed in her own book. For me, this is a great demonstration of the flexibility of the baking métier. Let the authors of the Tartine cookbook speak in absolutes; they're all about producing a consistent product day in and day out, for customers who expect the same loaf today they bought last year. As home bakers, we innovate. We remember that last time we made this it didn't rise as much as we'd have liked, or was too sweet, or a little rose water might be nice, and we change it. This video is a perfect example. She's very well prepared, and she speaks authoratatively, but she talks the way you'd talk to a friend. Her answers to audience questions are thoughtful and clear, but full of the wisdom of a committed, experienced baker. "Well, here's this problem you're having, and the answer could be any one of these six factors, but most likely this one. Change one thing at a time, and see what works." People who don't bake think it's a very exact science. "Oh, you have to be very precise to bake," they say. But it's alchemy, and what you have to be is flexible. Claire demonstrates that baking is based on a collection of techniques that regulate various tasks. More than anything I've ever seen, this was demonstrated magnificently in her recent recipe and video for Paris Brest. It's a long, complicated recipe, but Claire broke it down into a few well-practiced techniques over several days. What you end up with is a spectacular dessert, worthy of the most special of occasions. I've been baking for almost sixty years. and I learn from every Claire Saffitz video I watch. She's a joy and a treasure, and she speaks my language.

[@humuhumunukunukuapuaah1121]

Stale bread is great for bread pudding! So many different methods to make it with different fruits and things added. Amazing way to use up stale or old bread.

[@jonathanbourne108]

Claire-ified-Fail!? What have I done!? Just kidding - that was actually really good info when it comes to whole-grain and other types of flours/breads. My bread/dough experience has been almost exclusively with white flours thus far, but I've been toying with getting more into whole grain and rye. This is good to know for when I get there!

[@Gravitron5000]

Sourdough scones are super easy, super tasty, and a great way to use up sourdough discard.

[@mitzibud6908]

Another awesome video!! Thank you!!

[@xtsdagger6956]

Always love to see a post from Claire, best part of the day!

[@richardcrafton1805]

so many good tips here, all in one place. you're the best claire

[@1114gg]

You are so generous to share your knowledge with us. Thank you. I hope there is a bread book in the near future.

[@Issor_Rossi]

Its great that Claire tries to answer everything and still makes it understandable.

[@hannahmaeponce9259]

Thank you for this Clarified episode, Claire! ❤️

[@kineokami]

Loving this experience

[@supplewaffle]

I love you Claire!! Your cookbook is the first I’ve ever bought, I’ve always considered myself a cook than a baker but now I’m a 100% convert! Even though English is not my first language, your verbal and written explanations are so clear ❤️

[@EatCarbs]

Love eating fresh bread. Thanks for the video

[@MarshallKrueger]

Thank you so much for a great vid with humor and education. Helping me keep optimistic and cozy while recovering from surgery! ❤️

[@mechele4848]

I bought your book for a gift...she Loves it..made me feel good as excited she was reading thru the recipes!💯

[@mominetti]

16:58 Jamie Manville Beside things Claire said, you can also use stale bread for pain perdu (or french toast), bread pudding, all variations of avocado toast, croque monsieur, croque madame...

[@sturdy2723]

Adding different flavors to the bread: I've been mixing herbs into the dough rather than using them as toppings. So far, the winner is onion poppy sourdough, which tastes like if a bialy actually wanted to be toast instead of a bialy. We also eat a lot of savory French toast in my house and it's great for that.

[@sneakybeanz3068]

Omg that sounds gorgeous

[@MrRobinGoodhand]

Another idea for stale bread: freeze it until you roast a turkey. Then, thaw it out and break it up and use it in your dressing (stuffing) mix. And there is always bread pudding. Delish.

[@nomisanchez7195]

Great advice. I always get discouraged but now I feel that I just must keep at it with sourdough. It is medatative!! Thank you for being so empathetic with us newbies.

[@patience6064]

Thanks I love your videos I'm really learning from you

[@ManJamLyn27]

Thank you (and Harris!) for answering my question! Can’t believe I haven’t thought of crostini!

[@ArkannVII]

Very excited at the idea of a panettone video, it is my all-time favourite treat, and there are so many varieties and flavours, it never gets old.

[@karenb8200]

Great video!

[@MrDetrimont]

Stale bread is also excellent for French Toast

[@bethwalker355]

Love you Claire, love watching your educational fun and love of food. Clever, funny, talented and super cool!!

[@dunnejos8423]

Brioche is my absolute favorite bread to make 😊 it's a great challenge and I love when it comes together, it's this brilliantly gold dough that looks almost like soft-serve in the bowl.

[@livesouthernable]

Claire’s laugh is everything.

[@SincerelyYoursWill]

Aww, I didn't know you answered questions?! I've been making bread that incorporated the tangzhong method that you explained in the nyt video. It really opened my eyes that I can have soft bread for days! I would've loved to know how long can one refrigerate dough before freshness becomes an issue. I've experimented and got up to three days and the texture changed to a tighter appearnce. Anyways, I've enjoyed learning so much from ya! You're not only an exceptional talent at baking, but you're great at answering and addressing concerns/issues that curious bakers might have. Anyways, thanks for sharing your expertise with us!!

[@ellencoffey4431]

My favorite way of using up sourdough discard is by making sourdough crackers. Mix 1 cup starter and 2 tablespoons olive oil, add a teaspoon of kosher salt. Adjust texture by adding flour or water, if you’d like, but any consistency from batter to dough is fine. Roll it out or spread on a parchment lined sheet pan. Add seasoning and seeds, etc. and a sprinkle of salt. Bake at 375°until lightly browned and crisp. Try 15 mins and then watch it. When cool, you can break it into shards. Great with cheese or charcuterie. Everything in the recipe is adjustable, depending on what you have and what you like.

[@ellencoffey4431]

It should be very thin, I forgot to mention. Under 1/8”, and as even as possible.

[@emvee89]

Dang this sounds great

[@NakNak241]

Great information

[@thraceburk1683]

I got a cold house and I use the same method of proofing (low oven, get it warm, turn it off.) Lemme tell you it works wonders. I'd also add that a damp cloth on top of the bowl also helps.

[@thelauraby]

Bread pudding! Don't forget bread pudding, savory or sweet. Great way to use stale bread. Yum.

[@pumpkinspicehedgie]

For cold houses: Same friend 🙃 what I find that works decently well is running a shallow sink of hot water and setting the covered bowl in it. I do have to drain and re-fill the water a couple of times when it gets cold, but it does work if your bowls aren’t oven-safe but are waterproof!

[@HappyHealthyHomemade]

Yes! Or a cooler with hot water in jars or electric heating pad

[@mindral1289]

I like to set mine on a warm water bottle. Bottle with a cover on the sofa or a chair, one layer of blanket, then the bowl which gets wrapped in the rest of the blanket. Best if you get the warm nest started before the dough gets started. Just don't make the bottle too warm, or it'll start cooking the dough too early 😅

[@gracethomsen4084]

Really nice thing to do with stale bread is romesco sauce, with peppers, garlic and olive oil

[@rachelward8461]

Love this!! For the question about what to do with stale bread, I also thought of these dumplings I had in Austria that are made from stale bread. I had to look it up ("austrian bread dumplings"), but I think they're called semmelknodel. They're super tasty!

[@JacobMichael]

trying sour dough again soon so this helps a lot. Thanks Claire :D

[@chanelperreault7580]

Cold houses are a struggle! I’m in Quebec, and I don’t like to heat my apartment too much (because money). My sourdough starter and bread just never seemed to work UNTIL I started putting them in the oven. I just turn in the over light and put my sourdough starter/loaf as close to it as possible. They get nice and warm and work just fine!!! Also, when I made my starter and bread, I always add quite warm water (but not too hot!) to jump start activity.

[@margariteolmos3457]

My starter loves some rye flour to get active for baking and leaving it in my proofing box at 80 degrees F overnight always works.

[@kimberleedirkson7120]

Now we need a video of all the leftover sourdough ideas and Claire ranking them. Also would she demonstrate mix-ins and folding in extra ingredients? (seeds/herbs/cheese) please!

[@ereed442]

For the stale bread. I use it for when I make my French onion soup. I have the proper bowls to make individual soups and put the bread on top. This way the cheese rest o the bread. Put it under the broiler. Turns out amazing. I also use it for my stuffing. I add to the pork and veggies to stuff my turkey.

[@erincoughlin4187]

Great idea!

[@riawhetstone3725]

Stale bread -> French Toast! I’ve also made French toast casserole when I have company over

[@grarq9263]

For people who live in the cold north east who do not have a proofing drawer. My oven with the light on (oven off, just the light on) and door cracked open is about 22.5 degrees. My mom's is 21 degrees. The best is that it stays quite consistent.

[@rainwater4650]

Harris’ sass! 🤣 thanks for all the tips! 💜

[@kachnabox]

I just baked my first sourdough bread following Claire's instructions and it turned out so delicious, all the waiting was completely worth it, I made two loaves and shared one with friends - it made me so happy, thank you! :) I've got a question regarding the oven settings. I'm not sure if it's the same in the US but where I live (Poland) we usually have a convection oven, so basically an oven with a fan. I can turn it off though, and use the upper and lower heat mode, or only lower heat mode. Which oven mode should work best? I'm using a dutch oven, first 15-20 minutes (with the lid one) at 500 F, and then another 30 min at 450 F.

[@CraftyLoops]

I have been making homemade bread for almost 3 years now and I can say with great conviction, that I will be making my own bread until I die, lol....which I hope isn't soon...eek! I make ciabatta loaves every other day, bagels once a week and many others like focaccia, naan, bread rolls etc. I have noticed a vast improvement in mine and my Hubby's health, just with this one change. I don't think I could ever eat store bought bread ever again. It's so sweet and gummy to me now. Even with the amount of bread I make practically every day, I have yet to try my own sourdough starter....I've always felt a little intimidated by it. But, I think with watching this video and your recent bread recipes, I am going to give it a go. The worst that can happen is I make croutons, teehee. Great video, as always Claire. Lee :)

[@bri-aunnarau8303]

Cocoa powder to add flavored depth to your bread and french toast bake for leftover bread!

[@tomrut3653]

I only feed my starter the night before I make my bread, the leftover starter is put back in the refrigerator, usually around 50 grams leftover. I make bread once a week. The way I do it I don’t have very little left over.

[@m2n4c8]

With old bread you can do bread pudding!!! That’s the best😍😍😍

[@MichaelLloyd]

Great video! Sour dough bread has proven to be a challenge for me. I made 2 loaves from the same batch of dough earlier this week. One had decent oven spring and an ear, the other had about 1/2 of the oven spring of it's brother... sister? eh whatever... and no ear. My starter took a good three weeks to develop. It'll triple in size in 5 hours. I think I am using it too close to the peak? It's a tasty challenge so I keep trying.

[@mariabaas9470]

I love your recipes, I would love to see a ciabatta bread recipe one day

[@Sassa328]

Great tip on proof time from The Bread Code (sourdough genius): at the start of your bulk ferment, take a small sample in a shot glass and keep with the main dough in its warm spot. This will allow you to more effectively measure by how much your dough is growing. That way, you can aim for a certain percentage growth, since it could take more or less time depending on the temp to achieve a certain volume.

[@imeotu3151]

Amazing

[@Brooksie603]

I sometimes will used stale bread to make bread pudding or a French toast casserole type thing. The eggs seem to soak better in old bread rather than new bread because it’s stiffer. The family likes it too.

[@MrRobinGoodhand]

Claire, here is my method to NEVER have stale bread: Bake the bread, cool it, then slice it. Place in a large plastic bag and freeze it. When you want a sandwich, just snap off a piece or two and thaw it to room temperature, or put it directly into the toaster. That way, the remaining frozen bread never goes stale. Max flavour, zero waste.

[@laurenschenck5355]

SOO EXCITED! 💛💛💙💙💛💙💙💙💙

[@roveaalcart7479]

"my wisdom is needed elsewhere, bye" hands down the best exit line of the year. XD

[@vigilantcosmicpenguin8721]

I imagine he must be a secret agent or something because he's too cool not to be.

[@hephzibahudofia8967]

Love it 🤤

[@Simetrasedah]

For those wondering what to do with stale bread apart from croutons/toasts: french toasts ("pain perdu") or bread pudding! Stale bread absorbs moisture really well so it's great for french toast, and bread pudding is a tasty and nourishing dish, ideal for breakfast or before any kind of intense physical activity.

[@A.Filthy.Casual]

Stale bread is also ideal for making bread pudding

[@kimselderslaghs]

we always make pain perdu (french toast), bread pudding or croque monsieurs (like a grilled cheese) with stale bread!

[@glenndb9646]

My mom would use stale 🍞 to make bread pudding or 'gewonnen/verloren brood' (translates to gained/lost bread) aka French toast 🥰

[@oluwabukolaashaye4982]

Good one

[@khallinpoole6180]

Bread pudding for stale bread 🍞 😋 ❤

[@brucemooney1277]

New here. Not [yet] a home baker, just beggining my bread making journey by gathering info. I have the perfect answer for leftover stale bread, though : Bread Pudding 🤤🤤

[@shainazion4073]

Bread pudding with stale bread. The best!

[@shlee3900]

For those of you with cold houses, boil some water and put it in the oven (turned off) in a bottom rack and the dough above it. The hot water will create steam and keep the oven warm for the dough to rise!

[@MarshallKrueger]

Same idea but I’ve used my dishwasher (just after running it and emptying the dishes) when it still has some residual heat and humidity.

[@kayanncee8291]

Before I got my Kitchen Aid toaster oven that has a proof setting, I used to turn my oven light on and set my rack in the middle to proof my bread.

[@ohneilly]

In Spain we use stale baguette bread to make torrijas! They're like delicious little french toast circles, they're great cause you can make a big batch and eat at room temperature, and they keep for a couple days.

[@sarahb.4680]

2 things to do with stale bread: french toast and bread pudding! So good 😋

[@luciamazzatenta2060]

Sourdough bread making is fantastic. Started since the pandemic. I've been making half of your recipe because 2 loaves is too much, sometimes I would share the other loaf with family.

[@SKE4892]

If you're going to use a vinegar solution to clean your countertops, check to make sure your countertops won't be damaged by vinegar! I'm thinking specifically that vinegar can harm granite (and maybe other natural stone counters as well).

[@FirstBrn]

6 attempts at sourdough and 2 successful ones - I needed this video 😩

[@kurb43]

a good savory recipe for leftover bread is what we in the Balkans called “prženice” or “little fried ones.” It is basically a savory french toast where slices of bread are dipped in an egg mixture/batter, then fried. great with breakfast, with spreads, dairy products, etc. a lot of bread based desserts are good with old bread too - bread pudding, french toast, etc.

[@jdcmr]

Claire, have you ever thought about doing a masterclass? I’ve never baked anything in my life, but learned so much about baking from you and now I have done a couple of bread and pastries, so if you ever do decide to hold a masterclass one day, I’d be happy to enroll even via online.

[@yes-gm5ts]

17:33 I love how Claire's dude alternates between affectionate, blunt, and sassy. The range!

[@karenbrooks3765]

I never discard my starter. I keep 30 to 40g of starter in the fridge and only feed when I need it or at least once a week. I do bake at least once a week. (Bake with Jack calls this the scrapings method.)

[@LondonLite02]

Hahaha love the footage of her repeating oh no and giggling

[@sinaseas]

I just started making bread and I haven't gotten very far beyond a super basic white bread but this definitely inspires me to do more in the future

[@danbev8542]

Sounds like you are doing great! Suggestion: try 25% spelt or some other type of whole grain flour (stone ground, if possible). Also, an overnight rise in the ‘fridge or cold porch - you will get great flavor!

[@michaeltonus3888]

A recipe where you want bread to absorb a custard of some kind (French toast, bread pudding, etc.) is also a great way to use bread that is going stale.

[@brujita_flora5527]

I will never get over how cute the animated intro is ❤❤❤

[@martinlaukkanen1652]

You could make bread & butter pudding or panforte with leftover bread.

[@rafael.ferrer]

Sourdough Bread pudding is a good thing too

[@andrewmajeste3269]

Bread pudding and French toast are great for old bread.

[@bajienado5479]

What about french toast and bread puddings for older bread?

[@MariaHernandez-to3uz]

In my country we make a bread cake thats pretty good! We make it with leftover bread. Look for Torta de Pan :)

[@johnsagewilson]

A couple more stale bread ideas: all kinds of stuffing, I love onion and sage stuffing. Also, I wonder about experimenting with making french toast with stale bread 🤔