1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make

Рет қаралды 5,673,688

3 жыл бұрын

In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required.
Thank you for watching! If you'd like to show me some love and buy me a coffee, head here: ko-fi.com/brianlagerstrom
Will you be baking this bread? Don't forget to take pics and tag me on Instagram @Brian_Lagerstrom
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INGREDIENTS:
****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape!
ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle.
PREFERMENT (POOLISH)
150g or ROUGHLY 1 C. AP FLOUR
150g or ROUGHLY 2/3C. WATER (ROOM TEMP)
1 small pinch YEAST
- let the poolish ripen on counter 4-24 hours, preferably at least 16
DOUGH
280g or 1 1/4C.WATER (98F)
2g or 1/2 TSP YEAST
ALL OF THE POOLISH
350g or 2 1/4 C. AP FLOUR
50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR
10g or roughly 1.5 TSP KOSHER SALT
BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.
*MY GEAR*
5.5 qt LE CREUSET DUTCH OVEN: amzn.to/3mTOPsh
MY FAV STAINLESS STEEL MIXING BOWL: amzn.to/36kUgdY
PLASTIC DOUGH CARD: amzn.to/34dtXUB
MEASURING CUPS/SPOONS: amzn.to/2EYjEee
HALF SHEET PAN + RACK: amzn.to/34v7CSC
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#beginnerbread #easybreadrecipe #bread
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Пікірлер: 8 500

@Myke_Lemons 2 жыл бұрын

I had a to chuckle a little bit at 2:16 when you explained that your hand kneeding technique was designed to mimic the high-end bakery machines. It was funny because those machines were designed to mimic old fashioned hand kneeding techniques.

@robdawson2 2 жыл бұрын

exactly what I was thinking

@ercborg 2 жыл бұрын

lol

@skeepee 2 жыл бұрын

Kitchen Aid in 2023: “the knuckle action™ motor with patented MetaHook® kneeds just like a baker mimicking our 2021 mixer”

@francescoanastasio2021 2 жыл бұрын

Well, people back then were basically robots, they did the same gestures thousands of times every single day for years. After all that training, i guess they were better than any possible machine.

@TheEdudo 2 жыл бұрын

@@francescoanastasio2021 wrong, people are never basically robots, ¿have you ever caught in conversation with a robot talking about their dreams?. Another different issue is tha political propaganda make us trying to think we are robots, from a materialistic point of view

@2394Joseph 3 жыл бұрын

Rustic Bread (This may help someone, just cut , paste and print it). INGREDIENTS POOLISH 1. 150g or roughly 1 cup of flour 2. 150g or roughly 2/3cup of water (room temp) 3. 1 small pinch yeast - LET THE POOLISH RIPEN ON COUNTER 4-24 HOURS, PREFERABLY AT LEAST 16 INGREDIANTS DOUGH 1. 280g or 1 1/4 cup of water (98f) 2. 2g or 1/2 tsp yeast 3. all of the poolish 4. 350g or 2 1/4 c. all purpose flour 5. 50g or roughly 1/3 c. whole wheat flour 6. 10g or roughly 1.5 tsp kosher salt Mix all together with a big spoon until you can’t use the spoon anymore then wet your hands and squeeze the dough through your hands for about 2 minutes moving the bowl round and round as you go. All you are doing is combining the ingredients. The dough strength will come later in the folding process. Keep your hands wet. When finished cover with a plastic wrap and let it stand for 30 minutes. Wet your hands now for the tuck and fold. Reach in and pull the dough over itself. Pull it up until it is about to break. Do these nine or ten times. Then do the slap and fold six or seven times You are trying to make the dough into a nice tight round ball. After another 30 minutes repeat the folding as mentioned above. This will make the dough nice and strong. Wrap the bowl in plastic and leave to ferment for one more hour. After that hour the dough should look bubbly and alive and really buoyant. (This is the “Big Dog”) Now shape the loaf by pulling and tucking three or four times. Then create tension by rotating and pulling the loaf across the board. Then grab opposing sides and do a criss-cross tuck repeating three or four times then flip it over. Then create tension again by pulling and turning the dough across the board. Leave on the counter in a large bowel lined with a floured kitchen cloth for 30-50 minutes to rise. Bake on method 3 below (if you want the “Big Dog”). Or 1 or 2 if you want to divide the dough. BAKING TIMES/ TEMPS METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam) METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired colour. METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired colour.

@BrianLagerstrom 3 жыл бұрын

Joseph, you animal! I love it. Thanks for posting. I try to list full recipes in my newer videos but hadn’t gotten around to it for this one.

@southgeek23 3 жыл бұрын

This summary rocks.

@mneeley490 3 жыл бұрын

That's very helpful, thank you.

@kellymarieoconnorful 3 жыл бұрын

Thank you so much!!! Legend!

@AnvilOfTheGods 3 жыл бұрын

Nice work!

@NN-zg5bz 11 ай бұрын

I have no dutch oven and cannot afford one, so i popped the bready into an ordinary pot(or pan, or whatever it's called) with lid. Worked like a charm.

@gandazgul 5 ай бұрын

I've also used 2 bread pans held with clips.

@edim108 3 ай бұрын

I used a glass baking dish with a lid and it worked like magic! The main point is to have something that will trap steam and is oven safe.

@MsFlyWhale 3 ай бұрын

There are no big ovens in traditional Chinese kitchen so I use small bread molds and they kinda work!

@brandonandlexi 3 ай бұрын

You can also spray with water before putting into the oven on a flat cookie sheet snd spray again with water halfway through the cook time! Dutch ovens are used mainly to form a crust using the humidity inside the pot which is why this works. I have used Dutch ovens in the past, but I spray all my loaves now and it works exactly the same.

@nadoru12 3 ай бұрын

@@brandonandlexiyup, that works amazingly but you can also fill some pot with water and pit it underneath for even more steam and not opening oven so often

@surfhawaiiwaves Жыл бұрын

Followed the 3rd method and oh wow! the flavor is amazing. I've tried many different rustic bread recipes and this takes the cake. My husband and I almost ate the whole loaf. My keto diet is ruined forever.

@josefinjulin718 7 ай бұрын

😂 this is exactly what i thought watching this video haha

@MrYurkov 5 ай бұрын

🙂

@leahmarine9514 3 жыл бұрын

"The loaf has risen dramatically" - I, for one, welcome our new overloaf

@BrianLagerstrom 3 жыл бұрын

hahaha

@tsblen306 3 жыл бұрын

Why this comment hasn’t reached legend status, is beyond me, but i succrumb to the overloaf myself.

@sa.w.s.3070 3 жыл бұрын

All hail to our overloaf!

@lynnegwynne2194 3 жыл бұрын

I have made this loaf twice the first one was good falours but crust not hard The second loaf raised more test great but not as big as yours Help what am I doing wrong I do not have a Dutch oven but just S casserole with lid would that make the difference

@Adam_K14 3 жыл бұрын

@@BrianLagerstrom this is very chef like bread making 😉 coming from a baker

@magni319 3 жыл бұрын

Very interesting to watch someone explain WHY they do things and how it affects the outcome, instead of "just do this", "follow my steps". It shows you really understand your craft.

@BrianLagerstrom 3 жыл бұрын

Thanks very much for that!

@chwastozercyancientslowfoo205 3 жыл бұрын

But with industrial yeasts it's industrial baking, not craft. Try with wild yeasts. That's Craft. We appreciate comparing and showing the difference, yes, it's good, helpful and precious.

@sahilsquadron2286 3 жыл бұрын

@@chwastozercyancientslowfoo205 oh go away you pessimistic fool

@matildas3177 3 жыл бұрын

@@chwastozercyancientslowfoo205 how about we just avoid gate-keeping bread

@dingdongism 3 жыл бұрын

@@chwastozercyancientslowfoo205 Try living your life with no internet. You're just living industrially and all your bread is fake and worthless if you use the internet. Everyone knows that. 🙄

@nachosisterwife 11 ай бұрын

“Everybody deserves this.” That’s so good and kind!

@jthepickle7 7 ай бұрын

In 1974 I dropped out of school - south-east PA, USA - and went to France. I discovered bread. I discovered bread but not the secret of bread. The secret of bread I only discovered 30 years later, with sourdough starter. Been a long, long road for me. Now I call myself a baker.

@patak12 2 жыл бұрын

I came across this video about 3 weeks ago and for some reason it really resonated with me. I made bread tonight for the first time for my parents, and even went method 3. After half an hour of waiting we had to dig in. This bread brought a tear to my dads eyes. He said it reminded him of the bread his dad would make 60 years ago in Herzegovina. This is the first recepie I'll ever keep; it will have a special place in my heart forever. Thank you.

@gianni99999 Жыл бұрын

pppppppppp PP ppppppppppppppp Polo Otto o

@Crossword131 Жыл бұрын

WOW. That makes me so happy! You're a star for sharing this.

@alainabilow Жыл бұрын

💖🙂

@i7887 Жыл бұрын

Gay

@bellionaire1040 11 ай бұрын

Lovely story. It is absolutely the best loaf of bread I have ever made and I keep making it over and over

@cldavis33 2 жыл бұрын

"A simple easy Rustic Bread is just a Core tenet of a good life" I could not agree more with this statement.

@robjohnson8522 2 жыл бұрын

I will heart that as well!

@jackimoon8284 2 жыл бұрын

Hey Dad!❤️❤️❤️

@cldavis33 2 жыл бұрын

@@jackimoon8284 😎 My girl!!! -

@pasofino9583 10 ай бұрын

❤️

@ichibanmanekineko Жыл бұрын

100% the best rustic bread recipe. Method 3 works like a charm every time and delivers absolutely outstanding crust. Thank you Brian for bringing this joy to so many people!!!!

@Pimpjit85 5 ай бұрын

I followed to a tee and my dough is way stickier. Anyone have ideas?

@DenisAhmet 5 ай бұрын

I'm about to try it. I'm based in the UK and I'm pretty confident it's to do with the flour. All purpose flour as described in this video here in the UK is classed as plain flour, so if that's what you are using, then I'm pretty sure that's why your dough is too wet & sticky. I think Brian uses around a 12% protein flour? I'm going to try it with a very high 14% protein bread flour. My understanding is that bread flour of at least 12% protein absorbs water better. It will be interesting to see how mine turns out, and get feedback from others who have had success making it, what flour they used.@@Pimpjit85

@victoria_8817 3 ай бұрын

@@Pimpjit85add more flour

@GamersDogma Жыл бұрын

I tried this recipe a week ago because I never tried using a starter before. Honestly, the best bread I've ever made. I'm trying it again right now. I would say it's a recipe I will be keeping on my playlist.

@craigbrown1760 3 жыл бұрын

This is a very good video. Straight and to the point with no 2-3 minute bullshit session at the start, no usage of uncommon gadgets, and no overly complicated techniques that only serve as a way for the host to show off. Bravo, good sir.

@BrianLagerstrom 3 жыл бұрын

Thanks for watching! I appreciate the comment.

@altaroxllc3184 2 жыл бұрын

Agreed, and I love his scissor vent technique. Looks and works great.

@Alex36Quest 3 жыл бұрын

I'm gonna be using this video a lot, so here are some time stamps (and notes for myself, so they're probably too detailed): PREPARING THE DOUGH (all three methods): 0:00 - Intro 0:58 - Preferment (poolish) 1:34 - The rest of the dough 1:55 - Mixing the dough 30 minute rest/fermentation 2:41 - First gluten development 30 minute rest/fermentation 4:08 - repeat gluten development 60 minute rest/fermentation METHOD 1: EASIEST 5:04 - Flip out, form two loaves, spray and pray/bake METHOD 2: +15 % DIFFICULTY, +50 % FLAVOR. 5:04 - 5:40 - flip out and form two loaves, then go to 6:19 - Cover and preheat Dutch oven to 525 F / 275 C 30-40 minute proof 6:35 - Score and bake @ 500 F / 260 C for 12 minutes 6:59 - Remove lid and bake @ 485 F / 250 C for 12-15 minutes METHOD 3: BIG DOG 7:57 - Shaping + proof w/ proofing basket 8:57 - Proof w/out proofing basket Proof and preheat Dutch oven @ 500 F / 260 C for 30-40 minutes (see 9:15 for size/look). 9:36 - Flip into hot Dutch oven and score Bake @ 485 F / 250 C for 18 minutes w/ lid (remember to turn it for even baking) Bake @ 485 F / 250 C for 25-35 minutes w/out lid - needs to be dark (see 10:15 for look) (remember to turn it). END: 10:33 - Comparing tastes 11:50 - Ending message

@colton2432 3 жыл бұрын

If you include these timestamps in the description it makes it a lot easier on us when watching the video.

@vvbl4ckbirdvv 2 жыл бұрын

LOL, Big Dog!!

@markhogan77 2 жыл бұрын

Fantastic - thanks soo much

@redmach12003 2 жыл бұрын

Thank you!

@arrigato8996 2 жыл бұрын

thank you so much for this very thoughtful

@joanneau6202 Жыл бұрын

I have had no luck with bread that gave any rise. This recipe is fool proof! I 3rd Method slaaaaps. FINALLY MADE BREADDDD!!!! So happyyyy

@mleko23 Жыл бұрын

This video was the reason for me to start baking my own bread, after a year my bread loafs started to look majestic every time :)

@joannasheldon2146 2 жыл бұрын

If folks don't have a proofing basket, a better alternative to the bowl is a colander, which replicates the proofing basket's capacity to allow humidity to escape.

@Pudlii Жыл бұрын

Will try this, sounds like a good idea!

@exappleshopper Жыл бұрын

Great tip.

@tucanouke5988 Жыл бұрын

A colander with a sufficiently floured kitchen towel works perfectly

@romystumpy1197 Жыл бұрын

Very good idea,

@BrianLagerstrom 3 жыл бұрын

Hey all, i forgot to mention this in the video, but i recommend sprinkling semolina or cornmeal into the bottom of your dutch oven before putting the loaf in! You see me do it in the video right before the shaped loaf goes into the dutchie in method 3. Also, if you're following this recipe, be sure your ap flour is around 11.7% protein.

@BrianLagerstrom 3 жыл бұрын

Thanks for watching, freezing it is a pro move for sure.

@beaker2257 3 жыл бұрын

Cornmeal is a good idea and one I’ve used with a loaf tin that recently started misbehaving.

@BrianLagerstrom 3 жыл бұрын

Nice !

@miedan21 3 жыл бұрын

Probably should add this in a voiceover in the video. I didn't see this until after, and I assumed you sprinkled more flour in the bottom; needless to say I just spent a half hour or so trying to pry my beautiful loaf out of the pan without hurting the crust.

@CEE2802 3 жыл бұрын

Rice flour for the bottom of dutch oven as well as for the proofing basket is a winner due to no gluten;)

@woodsfamily1986 Жыл бұрын

followed exact what u said and…….best bread ive ever made hands down! thank u for the life time set of skills and a recipe to feed my family! keep up the great work!

@jakemcavoy2554 10 ай бұрын

Never imagine watching bread baking could be so much fun & inspiring. I’m not even a bread lover. This presentation makes me wanting to try to bake a sourdough bread. Thank you!❤

@katherinesmith9985 5 ай бұрын

Sourdough is easier than you'd think and so much better for your digestion! It also tastes better! 😊

@bobfognozzle 3 жыл бұрын

The ‚longer lasting bread‘ statement is not entirely correct...I made one and it was gone in 4 hours.

@TheRevitQueen 3 жыл бұрын

haha, same here, my boyfriend just devoured it HOT!

@WordBrutha 3 жыл бұрын

Bob Fognozzle where’d it go?

@tambrosia 3 жыл бұрын

HAHAH beat you by 2 hours for 2 loaves....when there is fresh bread and my pasta sauce is simmering...both are gone before the pasta is cooked! I do suggest when you mix the water, yeast, sugar or honey and flour and make the soft dough. cover with plastic wrap and best place to store it in is the Microwave. Let it go overnight and see the flavor really develop.

@patmooney7901 3 жыл бұрын

Good one.

@peglamphier4745 3 жыл бұрын

@@TheRevitQueen My husband too. He ate bread and butter for dinner and was soooo happy.

@richgeorge4368 2 жыл бұрын

Many thanks Brian. I’ve been using your ‘ big dog’ technique. A few top tips for those in the UK: 1. Whist ‘All Purpose Flour” translates as ‘Plain Flour” in the UK according to Google, what this really means for this recipe is “Bread Flour”. If you try with plain flour, you’ll get a block of concrete as there is not sufficient Gluten in our plain flour. 2. When Brian suggests a wet hand, you’ll need to wet your hand more frequently than once. The dough is really sticky so I stand by the sink for the ‘stretch and fold’ parts and wet / flick my hand probably 6 times. 3. The stretch and tuck parts are really important to building the strength of the loaf and they are techniques worth practicing. If you find that your final loaf is more of a disc than a ball, then it’s probably an indicator that the dough wasn’t strong enough - as Brian notes, this is a wet dough so either use slightly less water or really tune those dough stretches and tucks. The end result is fantastic and everything Brian describes. My loaves rarely last the day with my family! Cheers and thanks again Rich

@mandiigraham1596 2 жыл бұрын

Good point about the type of flour. Perhaps he could have stated the protein content of the flour , that would have been more informative. In Australia Bread flour is just that and plain flour is plain with slightly lower protein content. There are many types of flours and they all have a place. And you are correct, plain flour to make bread won’t give you the best result unless there are other ingredients added.

@torlundi2003 2 жыл бұрын

@@mandiigraham1596 Hi, he did mention the protein content being around 11.7% when he prepared the poolish

@BeneyGesserit 2 жыл бұрын

surely the toppest tip would be convert on the 500f

@Bevpickardjones 2 жыл бұрын

Use bread flour to plain flour in a 3:1 ratio (so one quarter plain flour) to more perfectly replicate the protein content of American all purpuse, though I'm sure straight up bread flour would be perfect for this.

@joeb4142 2 жыл бұрын

@@BeneyGesserit 260 C. Took me about five seconds to get that conversion.

@catalmo 6 күн бұрын

Hey Brian, You helped me bake the best bread after many tries. I just visited a frien and did not have your Big Dog recipe with me. Took some shortcuts (no whole wheat, no wait after proofing) - threw it in the oven in a heated clay setup (with lid). Was described as best bread ever by friends! Show how good, forgiving and flexible your prcoess is! Thanks again

@satchyan 5 ай бұрын

Simply amazing. We made this bread thanks to you.

@tpfomabunghole 3 жыл бұрын

Holy mother of crunches that sound makes me wanna bake bread at 3 am

@isaaclee1080 3 жыл бұрын

it’s 3:40 am rn and that’s EXACTLY what i’m doing

@tpfomabunghole 3 жыл бұрын

@@isaaclee1080 place a wet tissue inside the DO itll help and add with the steaming process (fold it into 4 then soak it in water/ remove excess water without squeezing then place it along with the dough and bake)

@jayhom5385 3 жыл бұрын

Yeah, definitely in the realm of food porn.

@flashfalgui 3 жыл бұрын

I baked my first one until 3:30 AM hahah

@MMAptou 3 жыл бұрын

just do it, its so simple

@timejumpertarot1114 2 жыл бұрын

“A simple easy bread is a core tenet of a good life.” I couldn’t agree more.

@anthonygillette Жыл бұрын

I’ve got the preferment sitting from 9 AM to 9 AM tomorrow. Picking up my first Dutch oven in the morning. Gonna do the big boi. Seriously I’ve only been working with Dough for a week and a half now, thanks to your videos. And the stuff I’m learning I never thought I could do myself. Thank you, seriously fresh bread has been life changing so far

@Nakkiteline 9 ай бұрын

how the bread turned out? have you continued making bread? seriously contemplating buying my first dutch oven! 🤔

@ac-130attackaircraft3 Жыл бұрын

First time ever making bread, jerry rigged a Dutch oven out a 7 quart pot and a 12” pizza pan, used a medium bowl and a tea cloth soaked in flour as a bread proofing basket, did the massive boule recipe immediately and I’m really happy with the result! I can’t believe that actual bread has a soft and creamy interior and an actual crust! My only reference point was the sliced bread at that point, this is a total gamechanger, thank you

@ballantynedewolf 2 жыл бұрын

As a boy learning to cook, all the bread recipes I had were "knead for 10 mins" The bread was always rubbish. It's great that now anyone can make good bread.

@qweqwe1324 2 жыл бұрын

Made this last night, left the poolish till ~18 hour mark before starting the process. My wife and I can't thank you enough Brian, it's like... childhood in every bite. I'm not even remotely joking when I say that before it was even done baking (when I took the lid off after 18m) I had already started another poolish lol, I was 100% convinced it would taste like what it looked like, serious perfection, you've earned a sub and a like for life. Edit : I did the "big dog" btw.

@BrianLagerstrom 2 жыл бұрын

Thanks very much for trying it Bruno

@myleemartin4297 2 жыл бұрын

I just set my poolish to ferment overnight, and I was wondering, My poolish is a LOT thicker than shown in the video, and I did the measurements exactly, so is that a problem? Should I add anything or trust the process?

@myleemartin4297 2 жыл бұрын

Update from 15 hours later, My poolish is perfect!

@artistsComplex 2 жыл бұрын

@@myleemartin4297 thx for the update lol i just tried & ran into the same issue

@chazc4615 2 жыл бұрын

This recipe hands down is THE BEST "Artesian" style Bread I ever made Period ! And Iv'e been baking on and off for 40 years!

@gpdoyon Жыл бұрын

I just filled this recipe and my loaf came out perfectly! It tastes great. Thanks!

@FRANKENMOTO315 3 ай бұрын

I have never made good bread, until now!! Mhmmm Mhmmm, It's unbelievable. A little "I can't believe it's not butter" and a light toasting and it truly was the best bread I have ever had. I am eager to try the poolish version tonight. Super good video, I learned quick. Thank you!!!!

@andymilne6651 2 жыл бұрын

Ive been making my own bread for 20 years now, just for fun. Never used a 'poolish' before or even heard of it for that matter. This is one of the best bakes I have ever done. Went straight for the Big Dog even though my flour was a bit low in protein and I don't have a Dutch Oven (improvised with a thick-bottomed stainless steel casserole). The bread didn't rise as much as yours and the dough was a bit wetter and slacker, but the finished result was still pretty incredible. The crust is really something else! Cannot wait to do another loaf with slightly stronger flour and using an actual Dutch oven. Can't recommend this highly enough. Thanks for posting this video.

@BrianLagerstrom 2 жыл бұрын

Thanks so much for trying! Glad it worked for you Andy.

@matthewhardesty6872 2 жыл бұрын

I have to chime in and say even with bread flour mine was wetter and more slack than Bryan's even after all the building and layering

@gabriellefabian2377 2 жыл бұрын

@@matthewhardesty6872 mine too! Followed extremely closely

@matthewhardesty6872 2 жыл бұрын

@@gabriellefabian2377 I've decided it may come down to environmental differences like humidity or water temperature or even flour differences. Bread is not like other food recipes lol. This loaf I made yesterday was much better than previous 3 so it's paying attention to proofing times (NOT an exact science) and oven temps etc.

@aesaehttr 2 жыл бұрын

Making pizza in upstate New York we just called poolish a "starter". Exact same stuff and usually fermented for about 12 hours

@Bshell1502 Жыл бұрын

I made 2 loaves of this bread today. It was my first time making this, or any other bread. I went with the last method. This bread turned out AMAZING!! Probably the best bread I’ve ever had! I plan on making this again next week with your beef stew recipe. This was a great tutorial & easy to follow, even for a first timer like me!

@Bassalicious Жыл бұрын

I had some artisan made rustic bread a while back, baked in a classic wood fired stone oven live on location. I ate the whole loaf with just a bit of salted butter faster than I'm comfortable admitting. Local bakeries don't come close, let alone the grocery store. I'll give #3 a shot too, maybe I can recreate at least some of the magic that artisan loaf had. Your comment gave me enough hope to think it might work out, thank you for that!

@Bshell1502 Жыл бұрын

@@Bassalicious I hope it works out for you. Let me know how it goes

@we4columbus Жыл бұрын

Same. My wife and I loved it!

@juliem6696 Жыл бұрын

@@Bassalicious #3 is some of the absolute best bread I've ever eaten and far and away the best I've ever made

@dailydriver5568 11 ай бұрын

I'm trying #3 tonight, I have my poolish sitting on my counter right now

@marissa7525 Жыл бұрын

I tried your recipe and my bread came out absolutely perfect! Thank you for sharing!

@unclenocturnal6148 Жыл бұрын

Watching a video like this, and seeing the bread that I used to produce vs the last bread (which is similar to what I produce now) makes me proud of how far I've come! It's a journey, everyone! Don't be afraid to experiment with proofing and recipes. thank you!

@MrCaseyJohnson 3 жыл бұрын

The reason that this video is so popular is because you show how skipping steps impacts the final result... I’d like to see more “good, better, best” understanding how to screw up is important in getting better

@innocentiuslacrim2290 3 жыл бұрын

I was drawn to this because it included a method which I can do with the tge stuff already in my kitchen (>>> the first one).

@Johan_g 2 жыл бұрын

@@innocentiuslacrim2290 Try getting a "dutch oven" or something similar. I bought two secondhand, one for baking, and one for cooking. Think I had to spend 8 euros each, seems like they are cheap secondhand.

@quakerwildcat 2 жыл бұрын

I use a cast iron chicken fryer

@MT-kw4hn 2 жыл бұрын

My 13 year old son has been dying to attempt to bake bread but baking is the one area of cooking that gives me chills, so I kept putting him off. Yesterday I found this video and we jumped right in. This evening he ecstatically presented his family with a delightful, crunchy and tasty bread he named Lofnheim the first (nobody knows why, so don't ask!) It was delicious and your video made a young boy very happy but I don't know whether to thank or curse you as the pre-fermentation for 'the son of Lofnheim' is currently gooping away in my kitchen and awaits me tomorrow! I'm going with thanks, it was a magical day.

@BrianLagerstrom 2 жыл бұрын

That’s so great to hear. Thanks for sharing!

@ppineault Жыл бұрын

You're amazing, Brian :)...My French Canadian (Acadian) mother baked her own bread all her life (we never had store bought bread as kids) I watched her often as a child (of 11) and I never got tired of observing the technique with which she made it. (and most who tried it would often say that it was the best bread they had ever tasted...my ancestors first came here in the late 1600's so the recipe had probably been passed on from mother to daughter for centuries) Thanks so much for this video, Brian; it brought back so many warm memories :)

@karencilman3002 Жыл бұрын

This is a GREAT video and I love your attitude toward beginners (not snobby or snarky!). Thanks for explaining so clearly what you're doing.

@DevDuck 3 жыл бұрын

I had never baked bread before I found your channel last week and decided to give loaf #2 a try today. Turned out perfectly, I'm super stoked. Going for the BIG DOG next! Keep up the great work, I'm learning a ton.

@BrianLagerstrom 3 жыл бұрын

Thats sick, so glad you gave it a try. Thanks man

@HickoryDickory86 3 жыл бұрын

I have been able to bake bread successfully only once, and that was my first ever try. Every attempt after has been a miserable failure. 😭 I hope your subsequent attempts will be far more successful than mine.

@hostesswiththemostess7082 3 жыл бұрын

We just subscribed too and we are going to bake our first bread loaf ever. Wish us luck.

@peterjohansen7922 3 жыл бұрын

@@hostesswiththemostess7082 Good luck! Just keep calm and enjoy the baking.

@debbiehenri345 3 жыл бұрын

@@HickoryDickory86 I found that the only times my bread failed was if the kitchen was a bit cold (i.e. someone crashing through the back door and leaving it open). I warm the kneading surface, bowls, flour (just slightly, don't roast it), everything around it. Bread dough likes to be cosy and draught-free.

@srishtit1796 3 жыл бұрын

Everybody deserves a rustic bread... Its just a core tenet of a good life...

@geneodato3372 Жыл бұрын

After I adjusted the ratios and baked the bread it came out great. very tasty and great crust. thanks Brian

@jewel9109 Жыл бұрын

ive been using this recipe for years now and i thank you so much for making this video

@Janky-fn1hb 2 жыл бұрын

DUDE. I have legitimately never made bread in my life, and I'm not joking, I tried this recipe and went for the big dog method, and it came out bomb!!! Thank you so much for this video.

@BrianLagerstrom 2 жыл бұрын

Dude that’s dope, good job

@brandytillett9963 Жыл бұрын

33 and finally made my very first real loaf of bread-it turned out amazing! Big Dog version! Thank you so much! Huge fan of simple & straight to the point instructions ☺️

@dmfc04 8 ай бұрын

I've never even thought about wetting my hands before messing with the dough, but I just tried it and what a difference it makes! Hardly any stuck to me and I could feel it getting stronger as I pulled and folded it, just like you described in your video! Thank you!

@SlappytheNinja Жыл бұрын

I've never baked bread before, tried this method for the third loaf and even though my execution was far from perfect this bread came out amazing. Can't wait to eat this thing and make it again.

@antoniob.9396 3 жыл бұрын

After seeing dozens of vids for the same subject, FINALLY a simple well structured video that allowed me replicate your results. Greetings from Italy.

@SergeyPRKL 3 жыл бұрын

What, your grandmother didnt show you how to do it? When i visited italy, basically everyone could do this :D

@antoniob.9396 3 жыл бұрын

@@SergeyPRKL thank you very much, I think to be slow learner😟

@BrianLagerstrom 3 жыл бұрын

Thats awesome thanks for watching. I was in Italy last year and absolutely loved every minute of it.

@ashtonfitzgerald Жыл бұрын

For those unfortunate souls who don’t have a dutch oven, but want the same crusty-crust-some of those disposable aluminum lasagna pans work well to trap the steam. I got several for a buck at the dollar store and put one on top of another to create a clam-shell-steamy-sauna for the loaf. Worked a treat and super cheap comparatively! I’ll be making this loaf again and again😊

@charlescresap4451 Жыл бұрын

Me too only I use the $Tree 8", stainless steel dog water bowl bottom and top to bake my 1 pound loaves ($2.50). They last forever.

@mikesweeney2324 10 ай бұрын

I also moved to the aluminum pan method. You can spray more water on the inside of the pan before you put it over the bread before baking. It's truly a far, far, far better option than a dutch oven, imo.

@rosskline 11 ай бұрын

Made this today and it is easily the best loaf of bread I have EVER made. Thank you!

@AJF4Me Жыл бұрын

Best rustic bread recipe on KZfaq!!! Just had family over for New Year's Day, I made homemade soup and ravioli but the biggest hit was the bread! Thanks Brian!

@johnr4171 3 жыл бұрын

You can hear the passion in his voice as he gives instructions.

@BrianLagerstrom 3 жыл бұрын

Thanks John!

@smkmaximus 2 жыл бұрын

My poolish was really thick. I had the right measurements but it didn’t look anything like the video. Any suggestions?

@neyecoled Жыл бұрын

*_Time Stamps_* Poolish: 1:00 Dough: 1:37 After the first 30 minutes: 3:02 After the second 30 minutes (1hr total): 4:09 METHOD 1: 5:05 METHOD 2: 6:20 METHOD 3: 7:57 Review: 10:34

@suprguy Жыл бұрын

Do I not have to cover it after the first 30 minutes?

@DissonantSynth Жыл бұрын

Bump

@cati6706 11 ай бұрын

@@suprguy you should cover it everytime otherwise the dough will dry out

@WinningCustomers Жыл бұрын

Always come back to your vids, Brian. You're the master.

@whytap Жыл бұрын

This is a recipe we come back to regularly, using Method 3. Thank you!

@antonioguerreiro5984 3 жыл бұрын

10:30 the most beautiful music I´ve listened to today.

@aziaarctos6968 2 жыл бұрын

I’ve made this recipe multiple times and it’s always a crowd pleaser. Thanks for making it so easy to impress my family and friends!

@thedrizzle899 Жыл бұрын

I made the classic mistake of going by cups instead of weight…bad idea. Second effort was by weight and turned out perfect. It’s incredible that 4 simple ingredients become so good. Method 3 was incredibly delicious! Best bread I’ve ever had.

@cyrusardalan3323 Жыл бұрын

Method #3 is perfect! Best bread I ever had! Thank you!

@jotighe2 Жыл бұрын

awesome. finally, bread that is not sourdough. I worked in bakeries when I was a young man, and I gotta say, we never did that 'poolish' thing (this is before the sourdough craze). never. at most, we would start the batch with the yeast (active, brewer's), some water, and the sugar, and let it sit in the mixing bowl like, 5 min. we called it a sponge (I know that means something else now), and I thought it was to ensure the yeast would work so we didn't waste any product on a bad batch. it was even simpler than your approach. much simpler. of course, there was almost no flavor. we made the bread for every restaurant in the county.

@twizack22 Жыл бұрын

Those trowels are amazing! Perfect for scooping up greasy messes as well.

@earisan 2 жыл бұрын

Sooooo, after a month of trying and failing miserably, I finally mastered this wonderful recipe. First of all, this guy has been patiently saying “use a strong flour” to everyone who complains about the dough being too wet. He is absolutely right, high protein flour is a game changer! Second of all, I am not afraid of wet dough anymore. I can handle it, a couple of strong slap’n folds tame this thing into a workable boule. And finally, the flavor.. The flavor that poolish gives to the bread.. Hearts for eyes emojis everywhere.. 😍😍😍

@earisan 2 жыл бұрын

And my big dog is as big as a St. Bernard now! 😂👍🏻

@jackdelang4301 2 жыл бұрын

you sound convincing ... its not as easy as i thought either

@ApocGenesis Жыл бұрын

I've been making this bread every week for the past few months now--my family absolutley loves this recipe and my loaves have been a big hit this holiday season. My biggest advice is don't give up and keep practicing!! Each time you get a feel for how the dough is supposed to be, and with practice you WILL get better! BL is absolutley right--everyone deserves to know how to bake their bread!

@itsTronBonne Жыл бұрын

Made this last year before Christmas. Turned out amazing. Made it tonight on year later. Turned out even better. Best rustic loaf on the internet.

@tiinaveer5298 Жыл бұрын

SUCCESS! For any other bread noobs who got too-wet too-sticky results, after a few tries, I rectified by using the 75g less water as BL suggested PLUS I added an extra 1/4 cup of flour. My dough wasn't as "buoyant" nor as smooth as BL's proofed dough, but the final baked result still turned out really well. Wish I could upload a pic!

@brintesiacirce9414 Жыл бұрын

Thank you Tina!

@peterjensen3162 Жыл бұрын

Thanks, I ended up with pancake dow 😅

@tiinaveer5298 Жыл бұрын

@@peterjensen3162 😆😆😆 My first 3 attempts didn't even make it to the oven. Stringy, wet and weird. I've made about 5 successful loaves now, tweaking something different each time. Ran out of whole wheat flour at the 4th boule and purchased a different brand. Last two loaves turned out best (including the unbaked dough) so it's defo been proven to me that different flours make a big difference.

@zvezdoblyat Жыл бұрын

@@tiinaveer5298 I want to make this again so bad but I have like 1 cup of flour only lol. Do you think bread flour would yield better results? I've made it 3 times now and yeah it's wet as fuck, idk how he did it. Also, my dough didn't rise nearly as much as that huge fat loaf he had at the end :( not even after doubling the recipe

@jamonmang6099 Жыл бұрын

same here. i added 20 more grams of flour.

@dinos22 3 жыл бұрын

People really make a meal of this simple activity. You’ve basically put together a perfect video for great bread making that anyone can do. Wish I’d come across this a year ago when i first got into it. Take it easy

@BrianLagerstrom 3 жыл бұрын

That’s kind of you. Thanks for watching.

@Prime1740 3 жыл бұрын

Not anyone, i tried it and failed miserably :( the dough was mixed exactly as shown but was all runny and impossible to continue with. No bread for me i guess

@dinos22 3 жыл бұрын

@@Prime1740 not all flour is the same so next time you try, reduce hydration by a few percent and try again

@Prime1740 3 жыл бұрын

@@dinos22 thank you for your advice sir!

@Prime1740 3 жыл бұрын

@@dinos22 tried with type 00 flour today and reduced humidity by a bit, aimed for 65% hydration and it turned out way better!

@tiiulausmaa2427 Жыл бұрын

Thank you, this is an amazing instruction. I have made the third option twice by now, and both times to great success! So happy! 🌻

@akfarmer Жыл бұрын

I did it! Because of you I am a bread making god on my street. Thank you Brian, your video is so easy to follow. I started with the level 3 bread, and listening to it sing out of the oven was so satisfying. What incredible crunch on the crust. I can't wait to keep baking bread. However, I did use some old yeast, not dead, but old and during proofing it didn't rise as much as yours did. Thanks!

@angel-x-7689 2 жыл бұрын

I did it!!! Only my third time ever baking bread and I went straight for the Big Dog and it turned out perfect!!! Thank you for such a great video 👏👏👏👏👏

@annachiarabarindelli913 2 жыл бұрын

hi... may i ask you what kind of flour did you use it? in italy we have ''0'' or ''00'' ''1'' or manitoba....help

@angel-x-7689 2 жыл бұрын

@@annachiarabarindelli913 I used All Purpose Flour (we call it Plain Flour here in Australia).

@annachiarabarindelli913 2 жыл бұрын

@@angel-x-7689 oh thank you ☺️

@debedwards1717 2 жыл бұрын

ANGEL-x-76 Aussie here too. Did you just use mls instead of grams for water? So 280 grams of water = 280 mls of water?

@angel-x-7689 2 жыл бұрын

@@debedwards1717 Nah, always weigh your ingredients including water. I use a little kitchen scale I bought from Woolies. If you google "bakers math" you'll see they always weigh all ingredients - I've learnt it's got to do with knowing exactly the % hydration of the dough which affects the bread rising or "oven spring" as they call it :)

@cavolpert 2 жыл бұрын

Method 3 is awesome. This was the first time I have baked anything from scratch and it turned out perfect. Thank you!!! I make chocolate pecan pies for the family at holidays ,but have always used store bought crust. I now have the confidence to make my own crust because of this video. I will gleefully use your pie crust recipe!

@deosiewilson732 Жыл бұрын

Thanks for the tutorial.... I appreciate that you just give us the facts in a quick manner with no silly music...... You have a good format

@GHU535 Жыл бұрын

I have baked, or tried to bake, my own bread since last summer, but never managed to make such delicacy as with your recipe. Thank you, my prior baking was uncertain to produce anything that I would gladly eat. With these instructions, I have confidence to bake delicious bread every time.

@fransmars1645 2 жыл бұрын

I baked this today using the third method. My first bread, prepared and baked myself. It came out beautiful. Thanks for the basic and informative instructions. It really helped me to understand the basic process. Awesome bread!

@sashakay6208 2 жыл бұрын

I started making your Poolish bread back when the pandemic started....and now, July 2021, I am still making it 2 x a week. As a women who gave birth to an amazing chef daughter, I did not like anything which even hinted at baking, cooking or even turning on an oven! I LOVE the process of making this bread - I actually feel as if I am relating to the dough. it has inspired me to try more recipes and now my daughter "coaches" me (she lives in Provence). Thank you so much for opening up a door for me to venture into! Life continues to unfold in amazing ways. I dont know whether its because I am right at sea level, but I added 15 g of gluten flour which made a huge difference in lightness.

@BrianLagerstrom 2 жыл бұрын

Thanks for trying, so glad it works for you.

@mardigammon4061 2 жыл бұрын

Just wait until you get into making sourdough and then you can name the starter anything you like - an age old tradition :)

@owenconnolly3041 2 жыл бұрын

Wow Lovely inspiring message !! Thanks !

@wendymckay5216 Жыл бұрын

Thank you, your explanation is fabulous. Practical, easy to understand. Can't wait to give it a go.

@chaosdream21 4 ай бұрын

Fascinating!

@eliswang Жыл бұрын

I'm a bad dog and I used my bare hands to lower that dough. I've got to say best and most complete beginner bread loaf bake video. Super clear instructions. No robotic, convoluted way of speaking. You're like one of my buds, but legit at baking.

@renateduneman2748 3 жыл бұрын

I have been baking the BIG DOG since I found this once every week! I cannot tell you how thrilled I was when my bread came out of the oven ans sang :)!

@BrianLagerstrom 3 жыл бұрын

Thats awesome! thanks the comment.

@cassielaw2243 Жыл бұрын

I’ve tried method 2&3. Turned out successful and it tastes so good 😊

@elenadorneanu4821 Жыл бұрын

Thank you for the helpful videos ! I made 3rd option bread with rye flour. It turned out so so so good !

@LesleyLizbeth 2 жыл бұрын

Nice! I loved the sound of that crunch 🥰😭

@BrianLagerstrom 2 жыл бұрын

Thank you for watching

@cinaasgharzadeh308 3 жыл бұрын

“Everybody deserves this. . . etc.” I love that. Love. You speak truth sir.

@BrianLagerstrom 3 жыл бұрын

yes!

@DM-cf5ms Жыл бұрын

This is my go-to recipe these days, highly recommend. The dutch oven I use cannot withstand preheating - for any others with this problem, the resulting loaf is still excellent without preheating the pan. It even “sings” after baking, it sounds like a crackling fireplace. Thanks for this recipe!

@megandonohue4667 Жыл бұрын

Man, what a great video. I'm a long time baker but a first time watcher of you. Thank you for getting straight to each point at just the right pace, excellent explanation why you do each step without going overboard. Too many poster's love to talk about themselves and tell drawn out stories, when all we want is the topic. You got my vote and my subscription. Thanks again!

@bos6782 Жыл бұрын

Ive done this now several times and the family absolutely loves it. Thank you so much for the simple instruction and amazing bread.

@oldmanrunnerrob 2 жыл бұрын

Brian, made this bread yesterday and it’s by far the best homemade bread I’ve ever eaten! Wow! Thank you for sharing.

@ensolicz5007 Ай бұрын

Nice, I’m going to try this recipe this week.

@keremes Жыл бұрын

Been messing around with baking bread at home. Just wanted to say "thank you" for your channel. Everything I've done from baguettes to ciabatta has turned out great and I'm pleasantly surprised how small modifications can completely change outcomes. Keep up the good work!

@yatessnyder1490 Жыл бұрын

Yeah this really surprised me too!

@kikibplays Жыл бұрын

This is everything I've been looking for in a bread recipe. Cannot wait to try it out.

@jamiek2288 3 жыл бұрын

Hey, I tried the 3rd method and it was my first bread I’ve made in a dutch oven. It came out amazing. Really soft and moist on the inside and crispy on the outside. Thanks Bri!!!!

@splash4891 7 ай бұрын

your enthusiasm at the end "ROBUST CRUST", what a great sound bread makes.... that last one really trumped the other two loaves....well done!

@stevengalucci3331 Жыл бұрын

Made this bread(Method 3) but forgot to pick up the whole wheat flour and it still came out great! Thanks Brian!

@joeb4142 2 жыл бұрын

There are so many things I like about this video, thanks! Recipes aside it’s really nice to see someone who obviously loves homemade bread as much as I do. Just started my poolish a few minutes ago and looking forward to some awesome fresh bread warm from my oven dipped into the chili I just made. Cheers mate!🍻

@JackieBaisa 3 жыл бұрын

Holy cow! That crackly sound when you pulled it out of the oven. You could make a whole video on just bread ASMR sounds, haha. All three look like they taste great. Can't wait to try this recipe. Gonna go balls out with #3! Thanks for the recipe!

@BrianLagerstrom 3 жыл бұрын

Thanks so much for giving it a try! thanks for watching!

@flashrandom Жыл бұрын

Best video on bread making ever seen, thanks A LOT!

@robertfrank6058 Жыл бұрын

I have tried out the third method a few times and today I finally got it to the point where I was really happy with it. All times were decent, it’s just that I struggled to get the rise out of it I needed so it wouldn’t be so dense. Today it was nearly perfect. The taste was incredible and it was light and airy. Skipped adding the salt as it really does need it. 10/10 recipe. Never had bread this good from a store before.

@tylerholzer4102 Жыл бұрын

If you don’t mind my asking, what did you do differently the third time that made the difference?

@michaelspunich7273 Жыл бұрын

If you don’t mind my asking, what did you do differently the third time that made the difference?

@aaronnowak5632 3 жыл бұрын

I don't have a dutch oven but I've seen people put a dish of water in the oven with the bread to create that steamed effect. And this dough can be made any size with just a little math. %70 hydration good stuff! thanks for the vid

@BrianLagerstrom 3 жыл бұрын

Thanks very much for watching. A pizza stone and a large bowl turned upside down works great. I did it that way in my baguette video.

@aron137 3 жыл бұрын

Try aluminum foil maybe

@daniellekirkland6033 Жыл бұрын

Wow, my 3rd time ever to make bread and I wish so badly I could share a pic of the loaf following your instructions vs the loaf from another video… literally inches of difference in size and the flavor is amazing! Thank you for the fantastic, yet concise, instructions!!

@manxology 2 ай бұрын

Fantastic video! Thanks.

@maitrayee22 Жыл бұрын

Amazing recipe and the beautiful video with clear instruction . I would love to follow the instruction from this video as 3 bread loafs look delicious and fabulous . Thank you so much Brian for this special video !!