French Baguettes
In Episode 2 learn How to make Authentic French Baguettes at home for an amazing dinner Experience
100% Strong Bread Flour - 650 g
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61.5% Water - 400 g
2.7% Yeast - 18 g
1.6% Salt - 11 g
Bakers Lame - (This is an amazing lame and its cheap)
Professional Bakers Couche -
Natural Bamboo Baguette Flipping Board -
Dont Forget
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Disclaimer : The Content on The Bakers Journey Is NOT intended for audiences under the age of 18, working with hot equipment and sharp tools is dangerous and should be only attempted by individuals aged 18 or older who have been properly trained in safe operation of the equipment used (Ovens, Stove Tops, Knives,sharp blades, guarded or unguarded mixers and similar equipment.
In-N-Out Secret Menu Items You'll Wish You Knew About Sooner
Hungry for roadkill fries with chopped chilis? You will be. The In-N-Out secret menu has plenty of goodies for you to try.
#InNOut #FastFood #SecretMenu
The Flying Dutchman | 0:00
Scooby Snack | 0:56
Fries well done | 1:37
Mustard grilled burger | 2:21
Roadkill fries | 3:09
Cheese fries | 3:54
Neapolitan Shake | 4:42
Whole onion burger | 5:28
Chopped chilis | 6:02
Veggie burger | 6:35
Grilled cheese | 7:24
3x3 | 8:25
4x4 | 9:34
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Fried Bread Recipe // Food Memories
This is the first episode in a series of food memories and stories and the deep connections that we all make through and with food. I am VERY excited to start telling these stories, to be connecting with my family, friends, and community around food, and to do some learning in the kitchen. Let me know what you think :)
Enjoy my lovelies!
Fried Bread Recipe
from my Mom
Serves 6 (+1 bonus loaf of bread!)
INGREDIENTS
- 2 1/2 cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 6 cups all-purpose flour +more for kneading
- 2 teaspoons salt
- 1/4 cup softened butter
- sunflower oil
- toppings: butter, jam, honey, peanut butter, etc...
METHOD
for the Fried Bread
1. Pour 1/2 cup of the warm water into a large bowl.
2. Stir in the yeast and sugar, and let sit for 5 minutes until foamy.
3. Add the rest of the water and about half of the flour. Stir until combined (it will be lumpy - that's okay!).
4. Add the second half of the flour, the salt, and the butter. Stir until well combined.
5. If using a stand mixer, use the dough hook to knead the dough for about 8 minutes. If kneading by hand, pour the dough out onto a floured surface - it will be quite moist and sticky. Knead for about 8 minutes. In the end, the dough should be even and smooth.
6. Shape the dough into a ball and put it into a large, greased bowl. 7. Cover with a tea towel and let rise for 1 to 1 1/2 hours until it has doubled in size.
8. After the rise, use a knife or kitchen scissors to lop off a piece of dough, stretch it out into a thin layer. No need to be a perfectionist about the shape of these!
9. Heat up a couple of tablespoons of sunflower oil over medium-high heat.
10. Add your stretched-out dough to the hot pan and fry away! Once golden brown, flip the dough over. Use your tongs to push down on the dough to fry evenly, as it tends to puff up while cooking.
11. Drain for about 30 seconds on a paper towel, but do not let cool, fried dough is meant to be eaten hot!
12. Add any toppings that you please! Butter, jam, honey, peanut butter, not gonna lie - in the evening we added cheese and pepperoni and used the dough for mini-calzones!
if you would like to use the rest of the dough to make a loaf of bread, continue below:
13. Butter a loaf pan.
14. Punch the dough down, and shape it into a rectangle that is about the same size as the loaf pan. Place the dough seam-side down in the loaf pan, cover with the tea towel, and let rise for another 30 minutes.
15. Preheat the oven to 375 degrees Fahrenheit and move rack to the middle of the oven.
16. Bake for 30-35 minutes, until golden brown. Remove the loaf from the pan and allow to cool.
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How to Make Refrigerator Bread | Super Easy Make Ahead Bread Dough | Fresh Bread Every Night!
I discovered the technique of refrigerator bread, I have been able to bake awesome bread that looks as good as it tastes.
This recipe is very similar to my earlier “no-knead” bread, but it is even more simple, and I think it tastes better.
Like the earlier no-knead dough, you mix the ingredients and let the yeasts develop naturally, but with this method you add time in the fridge to let the yeast work slower to get a nicer consistency and a more refined taste.
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This playlist consists of videos that are mentioned and linked in the book The Basics of Baking: How to Make Breads, Biscuits, and other Homemade Goodies Includes No-Fail Bread Recipes, Book 7 Home the Homestead Basics Series