Introduction to Bread Making: Baking a Parmesan and Herb Italian Bread | Justin Trzaskos | Skillshare

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Introduction to Bread Making: Baking a Parmesan and Herb Italian Bread

teacher avatar Justin Trzaskos, Author, Home brewer.

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

7 Lessons (14m)
    • 1. Introduction

    • 2. Ingredients and Supplies

    • 3. Making the Dough

    • 4. Proofing the Dough

    • 5. Making an Egg Wash

    • 6. Baking the Bread

    • 7. Thank you

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About This Class

In this class we will bake a simple bread but add some extra herbs and cheese. The class will cover the ingredients and supplies needed, making the dough, proofing the dough and baking the bread. This class is designed for beginners who would like to learn how to bake bread of their own. 


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Justin Trzaskos

Author, Home brewer.


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1. Introduction: Hi, I'm Justin. Trust this login to my kitchen and welcome to my class on baking bread. Today we're going to make an ERV and Parmesan bread. We're gonna go over the ingredients needed, the tools and supplies. We're going to make it go, let it rise, and then bake the bread. Please press the Follow button on top and sit back, relax and enjoy. 2. Ingredients and Supplies: In this section, we're gonna talk about the ingredients and supplies needed to bake our bread. So the first thing we're going to use as 3.5 cups of flour, two teaspoons of sugar, one teaspoon of salt, 1.5 teaspoons of active dry yeast. One cup of warm water, two tablespoons of olive oil, plus one other teaspoon. We're going to do some extra herbs. So I'm gonna add oregano, garlic, salon tro Jill weekend, and also Parmesan cheese as we're making a farmer Schon and herb bread. We're going to use some cooking spray to call our baking tray. And also cornmeal to code our baking tray. We're going to use one egg for an egg wash. We're going to use a large mixing bowl. We're going to use a measuring cup, measuring spoons, wooden spoon for stirring our ingredients. A pastry brush to put on our egg wash, a baking tray of cooling rack. When the bread is done. Aluminum foil to coal are baking tray, cling wrap to cover our bowl when the bread is proofing. And that's how all to cover our bowl. Also for when the bread is proof in. I'm going to mix up an egg wash with a fork. And test of the bread is done at the end with a toothpick. 3. Making the Dough: So now we're going to make our dough. So the first thing I'm going to do is measure out 3.5 cups of flour. So there is two cups, and I'm going to do another cup and a half. All-purpose flour. Or you can use bread flour. And then I'm going to add two teaspoons of sugar into our mixing bowl. Nominated one teaspoon of salt over to one side, and 1.5 teaspoons of yeast on the other side. So the yeast doesn't touch the salt because it could potentially kill the, the, I'm going to take a bowl on the side and I'm going to make an egg wash later with herbs, someone to take the herbs just out once. And I'm going to sprinkle some in each bowl. So I'm using a bought a TPP school one or half a teaspoon of each. But I just usually have as much as I feel like. So I'm adding oregano until and salon Charl. I'm also going to grade in some black pepper. And I added about two teaspoons of garlic. And I'm going to add Parmesan cheese and about half a cup. Now that I have my dry ingredients, I'm going to mix up all my dry ingredients. So this is much harder to do in the waters in here and the oils in here. So I get a nice and even first when all the ingredients are dry. Now, I know wet ingredients. And then two tablespoons of olive oil. And one called a warm water. I'm going to put in the microwave a little bit. And I wanted to be warm, but not too warm. It's too hot. That could potentially kill the yeast. First I'm going to mix it up with a wooden spoon. And then eventually I'm going to roll it out on the countertop. So clean my countertop and dried it. It was all eventually start rolling it out. First. I like to get this all mixed in with the water. And I do it in a bowl first with a spoon and then in my hands. And then I start needing them bread on the counter. Once it's mixed up code with a spoon, I use my hands to need it. I put a little bit of flour on a counter that helps it from sticking to the counter and spread it out a bit. Take my dough, roll it out. And now I want this dough to eventually be a nice elastic feeling. What we're doing here is building up the glutenins and the strands and glutenins. What you need to make a nice dough ball. To make a nice spread. This medium process usually takes about 10 minutes. If you have a mixer, you can do an a mixture and use adult book. But I think it's much more satisfying. T is your hands. So I'm taking the dough and folding it over, pressing it down, fold it over, pressing it down, and work in this dough until eventually I want to make it into a nice dough ball. Let's get any more elastic and more sticky. We're starting to get a nice bread dough. After about 10 minutes, I haven't into a nice ball, nice and squishy. And this is ready to start the proofing process. The East End, the bread is what makes the dough rise. It starts to eat up some of the sugars, and it creates carbon dioxide as a byproduct. And that's what makes the bread rise. So I'm just putting a little bit of olive oil on the bottom and then coding the dough ball. And I'm going to let it sit now to rise. 4. Proofing the Dough: So the first thing I'm gonna do when proofing the dough is cover the bowl with some Saran wrap and let it sit to the side. Now this is going to double in size and about a half an hour. So I'm going to get a warm spot, set my clock for half an hour, cover this with a towel and let it sit. So the carbon dioxide is going to be created when the yeast is eating the sugars. And this is going to expand. So this is grown in the last half an hour. So what I do next for the second proof in, Let's put it on my tray. Put down some cooking spray, and put on some corn meal. Corn meal. We'll give it a nice crust on the bottom and it'll keep it from sticking to the tin foil. Now I'm gonna take my dough and I'm going to try to form this ball and some more of an elongated shape. So it looks more like a loaf of bread. So I'm going to stretch it out a bit. Score a little bit there. But now this was still going to pop back out and more. It's going to rise more and eventually leave it for another half an hour for a second proofing now that it's in its position. So it takes about 15 minutes to make the dough, put about an hour to let it all rise. I'm going to say my Saran wrap that I had from before and put it back on top. We're going to cover over the towel. And this point, I'm going to preheat my oven 375 Fahrenheit or 19 degrees Celsius. And I like to put the tray right on the oven. So when the oven gets warm, it's also getting this spread a little bit warmer and it's living that yeast do its thing and grow. And now it's doubled again. It's grown quite a bit more, maybe not doubled, but it's grown quite a bit more. And it's been an hour. 5. Making an Egg Wash: So in this step we're going to make an egg wash. So I'm going to take all my herbs and garlic that I have from earlier. And I'm going to crack an egg in their traditional egg wash is really just an egg, white. But I don't like to waste any of the egg. And I like the little more savory flavor. And I like to add these herbs into it so there's a nice herb crust on the outside of the bread or when it's done. So basically you just mix it up in there. And then you take your pastry brush after it's all mixed. And you just cope the bread where the egg wash. So give it a nice crossed a little shine to the bread and keeps the moisture inside. Try not to drink too much on the side because that stuff that hits the foil can get a little crusty, which you can break that off at the end. Once your egg wash is evenly coated over here and it's nice and covered. It's ready for the oven. 6. Baking the Bread: The final step is actually baking the bread. So I'm going to put this in the oven, which is at 375 for half an hour. 32 minutes sometimes works well too. And then when it's out, what I like to do is test it and I do the toothpick trick. Stick it in there and then I can feel if it's still wet or if it's drives still wet. It means little longer. So I have a nice crusty outside from our egg wash and I'm going to take a look inside. Would elect the scene a few more air holes in here, but not bad for 48 out of the oven. Last thing to do is try it and it takes some butter and it is delicious. 7. Thank you : Yes. Thank you for joining me today. I hope you enjoyed the class and hope you learned a thing or two. If you make a bread, please upload it to the project section of the class. If you have any other recipes or tips or tricks that you do while you're making your own bread. Please upload that to the discussion section. And I can't wait to see what a co-op with, I can't wait to see your breads and I hope they taste as good as mine. Have a great day, and I'll see you in my next class. One appetit.