Clive Meadows He is realy good.

He's just making bread lol.

@@n3r3m4c You can be excellent or poor at anything in life. It doesn't matter if You make bread or build space shuttles.

Why are you bashing on different methods such as tangzhong or high hydration doughs when you're too braindead to learn more advanced methods? Your intelligence seems to be a myth. Non-existent.

Same​ here❤️😊

he gives a masterclass in your moms bedroom

vaterry wogan

***** My recipe is quiet easy to follow and makes very nice bread. I use a mixture of white and wholemeal together for a lighter bread, but you can use just wholemeal flour. I find using all wholemeal flour makes for a heavier bread, so it is very much down to taste. My recipe is 250 grams of wholemeal, and Canadian very strong white to make up 1kg in all. Once it is weighed out I add 2 teaspoons of salt and mix in with the flour, in my warmed mixing bowl I add 600ml of warm water and 2 tablespoons of castor sugar. Once dissolved I add 2 teaspoons of dried yeast and whisk in. I cover and leave until the yeast has been fully activated. I then add 2 tablespoons of sunflower oil and whisk in followed by the flour at a cup at a time. I whisk in the flour until it becomes too stiff to use a hand whisk and then continue to add the flour a cup at a time using a wooden spatula or spoon to continue to mix with. I usually end up with a cup of flour left over which I use for dusting during the kneading process. I follow Richard's technique for doing this and continue to knead until I get a nice silky ball. I place a small drop of oily in my mixing bowl and wipe it round with a paper towel. The ball of dough goes into into the bowl and I cover it with a tea towel to rise. Once it has doubled in size I tip the dough onto my board and divide it into two equal parts (note that I am careful not to knock back the dough at this point) using my scales. each part is shaped and put into pregreased tins and left for the second rise. I cover the tins and when the rise reaches the lip of the tins I flour the tops gently spreading the dusting with my fingers, and put them in a preheated steamy oven, spraying more water in to create more steam. I bake at 200c for about 45 minutes and tip out the loaves onto a cooling tray. I usually put the loaves back in the oven upside down for a further 5/10 minutes to brown off the side and end crusts. Once back on the cooling tray I leave them until fully cooled before cutting for freezing, or cutting for eating. Hope this helps.

oldproji and the other

Does it have to be strong plain flours I only have plain

Did you half the amount of yeast too?

If you started working on your craft when you originally made this comment you'd be 2 years closer to being like him. When will you start the journey?

Samantha hhhh yyui

Definitely, making bread is as zen as trimming weed :)

pues a mi me encanta como hace el pan, es uno de mis preferidos un maestro como la copa de un pino.