Oh it was lovely. The softest bread I have ever eaten,
@henriettahenson5 ай бұрын
11.45 and waiting for you know who🐱 to come in.... So I'm killing time with you Geoff... Nice bread... 👍.
@geoffsbakingblog5 ай бұрын
Hi Henrietta. I hope you didn't have to wait too long, but long enough to watch the video LOL.
@maryfiona7641Ай бұрын
My new Ankarsrum mixer arrives in a couple of days. Thank you so much for being so thorough in your description of your weights and methods. This was a very excellent video. Do you know what speed you are using on your Ankarsrum to knead? Looked like it might be at 3 o'clock but maybe a little faster. I have subbed your channel and am looking forward to seeing more of your recipes.
@geoffsbakingblogАй бұрын
Hi Mary Fiona. I am sure you will enjoy using the Ankarsrum, it is a delight and works so well. I tend to vary the speed on mine, usually starting on a reasonable slow speed and then increasing it, until the dough is being squeezed nicely between the roller and the side of the bowl.
@underbaked8689Ай бұрын
GREAT clear and concise recipe, carry on making these great recipes Geoff! Many thanks from an old timer!
@geoffsbakingblogАй бұрын
Hi Under Baked. Thanks very much.
@maryoconnell354 ай бұрын
Thank you for the recipe, I haven't seen that dough attachment before, I have a dough hook on mine, I presume that would do the same job.
@geoffsbakingblog4 ай бұрын
Hi Mary. The dough hook is more common on tilt-head stand mixers. It will work fine. The difference is that with the Ankaarsrum dough roller it more closely resembles hand kneading so it doesnt tend to tear the dough in the same way that a dough hook does.
@바람개비야3 ай бұрын
Hi Geoff, I love your recipe. Very easy to follow❤ Thank you!
@geoffsbakingblog3 ай бұрын
Hi Min Hwangbo. That's great. I am glad you like it.
@Cornz385 ай бұрын
Make great fried bread i'll wager...
@geoffsbakingblog5 ай бұрын
Hi Cornz38. It may do but I haven't tried that.
@АннаВысоцкая-щ4т10 күн бұрын
Спасибо большое за рецепт и видео ❤
@geoffsbakingblog10 күн бұрын
Hi Анна Высоцкая. Сардэчна запрашаем..
@lyndajane98705 ай бұрын
that looks delicious
@geoffsbakingblog5 ай бұрын
Hi Lynda James, thanks very much.
@judyblaise16395 ай бұрын
Geoff, what does the Tangzhong method do to the bread? Thank you and the bread looks so good.
@geoffsbakingblog5 ай бұрын
Hi Judy. The main purpose is that it creates a bread with a softer/fluffier texture. The cooking some flour with the water allows the gluten strands to increase in length, and is then able to absorb more water. The greater hydration in a dough tends to lead to a softer texture. It also has the effect of slowly the process of the bread going stale.
@NayanapNap3 ай бұрын
play dough ! Great fun
@dianesadler5 ай бұрын
The burger buns look really good. I'm going to make the ginger tray bake today cake 🥮
@geoffsbakingblog5 ай бұрын
Hi Diane. Thanks. I hope you enjoy your ginger bake.
@dianesadler5 ай бұрын
@geoffsbakingblog well the cake is in the oven. I've watched so many of you baking blogs I find myself meticulously scraping every last bit of ingredients and mixture out the bowls. 🤣 and I licked the spatula like Julia Child
@geoffsbakingblog5 ай бұрын
@@dianesadler I hope you didn't do the other thing that Julia often did, swiping the shells, skins etc off the counter and onto the floor.
@caz123455 ай бұрын
Wow how shiny and golden does that look?! Thanks for this recipe I'll ask hubby to make this, he's the bread man in our house 😂 x
@geoffsbakingblog5 ай бұрын
Hi Caz, Thanks. I hope you enjoy the bread, when your husband makes it.
@elizabethward49945 ай бұрын
Thank you Geoff xx I will be trying this soon xx
@geoffsbakingblog5 ай бұрын
Hi Elizabeth. That's good. I do hope you enjoy it.