Transcripts
1. Introduction: Hello and welcome to my kitchen. My name is Leek, and in
this course I'm going to show you how to
bake delicious bread. All recipes are prepared
for home baking. I was looking for good bread
recipes for a long time. I was trying many
of them for years. And these are the best, at least the best
what I found so far. This course, I prepare
this as open course, does mean for now I
just add a few recipes, but I'm going to add more. I think that at
least one per month, please follow me
if you like bake and like the recipes I have. Now if you like my
recipes and course, please give me the comment
review if you want and I hope that you will learn how to bake delicious
bread. Let's get started.
2. Sourdough Starter: Hello and welcome
back to my kitchen. In this lesson, I'm
going to show you how to prepare amazing starter. Why I think that the
starter is amazing. Because using this starter, I can bake amazing
bread like this one. Look at this beautiful so bread, the process is very
easy actually. In fourth day, you can your
bread sometimes fifth. It depends on temperature. In kitchen, I show you how to speed up the starter and then how to maintain
it. Let's get started. The recipe is very simple. 150 grams of white bread flour 60 60 grams of whole mean flour, 160 grams of water. It should be about 30 degrees. You will repeat this every day. Apart from this ingredient, it is yogurt, natural yogurt. I'm using Greg Yogurt, but can be any
yogurt will be good. It should be 40 grams This year would speed
up the process. And I tell you that almost each time when I'm making this start
is working fine. One time I think that was
too cold, was not working. But if temperature
is between 22, 25 degrees in your
room, can be 28. If you have some
place in your house, will be good mix everything. After 24 hours, we will repeat the same amount
of water and flour. We will not add yogurt anymore. If you are on diety free diet, just skip the yogurt
we'll be working to cover to prevent tomorrow. Next day, You can see how
it looks like this dark. It's just dry out.
Don't worry about this. It should smell nice. I feel still some yogurt is
nothing wrong with this. Now let's add 150 grams
of white bread flour, 60 grams of Who flour, and 160 grams of liters of water mix it. And tomorrow
probably we will see some bubbles on the surface. But let's see tomorrow. Next day you can see nice
babble on the starter. Nice as something like beer. Or still can be smell
of frag of the y. But tomorrow should
disappear again. 150 grams of white flour, 60 grams of whole meal flour, and 160 miters of water mix. Everything tomorrow
possible will be ready for baking
fierce bread. The temperature in my
kitchen is not too high. It's about 22 degrees tomorrow, not the day when I
will be able to start. But let's see, You can see looks much
different, small, watery. Everything is as
we expected cover. And see you tomorrow. And we'll come back today's
third feet and look at that. We have quite a lot of
bubbles on the surface, but you can see is okay. Actually you can see, I think that we will able to
bake bread from the starter. However, I will wait
maybe one or two days. That's mean today I'm
going to discard half. And at the same 60
grams full meal flour, 150 white bread flour
and 160 grams of water. This is so every day
the same this card. And just but we can see when you take this
is not too much air inside. I think that is still not ready. I show you the red is the start, Monday second every day. But look at this. When I
take is a lot of air here. You can't feel the smell, but is nice fragrance like
beer, something like that. I feed the starter about 8 hours before now could be
ready for baking. This is perfect on how you
can store the starter. You could put this into the
fridge for maximum five days, but if you want to bake
bread from the starter, from the fridge and
feed at least twice, should be 8 hours between
if you want to be the bread next day at 09:00
you should feed the day before about
09:00 as well. About 02:00 or 01:00 or before that mean 8
hours before 8 hours, up to 12 hours between. You need to feed this twice. And we'll be look at this. So beautiful bread is so nice. I'm keeping this in the fridge. If I baking the bread next day, I fit it at the evening. Then after maximum 12 hours,
I can bake the bread. If I'm baking the bread, I can keep the even two
days without fitting. But it's a good idea to add at least a little
bit flour to be sure that will be not broken. Thanks a lot for watching. I hope that your star will
be working very well. Please share some projects. Please share some
information, some pictures, maybe the breadth bake from this starter. See you in the next lesson.
3. Polaine style sourdough bread: Hello and welcome
back to my kitchen. In this video, I'm going
to show you how to bake. Very good, delicious. So bread for me, it is king of the bread. I was looking for good
bread recipe for a long, long time until I
found this one. I modify this little bit. Result is amazing. If you just want to bake one
bread from entire course, just choose this one. I will be using soldostarter. Actually, this
Sotostarter is prepared for this bread works
together very well. I'm going to bake
this in Dutch oven. It should be quite big. Dutch oven, about 30, 35
centimeters technique. The baking technique is
baking 30 minutes in cover. Then another 25 minutes,
we've opened it. I hope that you enjoy. If you have any questions, please give me the
comment. Let's start. I'm starting from Soldo
Starter, 360 grams. The starter should
be feted at least 8-12 hours before you baking. The bread should be active. 360 grams of bread flour,
wholemeal bread flour, 440 grams of white flour. It should be plain flour. You can try with
strong bread flour. However, I recognize that
plain flour is enough. Whom this time I was
using plain as well, but usually Holm power. I'm using strong
and white flour. It is plain flower, 16 grams of salt, 380 grams or
milliliters of water. For water, grams of milliliters, the same water should
be in temperature about 28 degrees and
now mix everything. Now I'm going to knead the
dough for about 5 minutes. I always use food processor
for this with hook, but if you want, you
can do this by hand. But easier is using food processor knee for about four, 5 minutes. Then the dough will
be nice and smooth. What you could do, I'm
not doing this this time, but sometimes I'm adding
about 2 grams of yeast. Then if you add Ast, especially if your
starter is young, does mean after
34 days you made, you can see is nice and smooth
and should not stick to hunt too much if it is
not enough of water, because everything is depends
on the flour you need, add little bit water. If it is too much water, add little bit flour. Let's back to the East. Sometimes I'm adding east and the dough is proving faster. This little bit different
structure of the dough. Personally, I prefer
don't add at. And you will see at the end how nice bread it is
police style bread. It is not bread with
big holes after. It depends on temperature
on the kitchen. Sometimes is enough 1.5
hours, sometimes 2 hours, if your starter is
not very active, is required even 3 hours, but needs to prove. Or even three times needs
to increase the size. If not, just discard this if
after 5 hours doesn't prove. But don't speed up this process because this dough doesn't prove at least twice the
bread will be not good. Now I'm going to shape the dough by moving
on the surface. You can see I, I just sharpening with sphere, the surface of the dough
is very smooth now. Because I think the, you will see at the moment that when you're
moving on the surface, the dough is below. Now we can see this
hole on the center. If you do this properly, you will see this hole. However, at the beginning, don't worry about too much. Nice ball will be fine, cover with cream film, and left for about 1.5 hour. Should prove twice again at the dutch oven two
oven with dutch oven, 245 degrees Celsius, as
should be about 30 minutes. And put the dough
into the dutch oven. Make the cross or any different cut if you want that cross
I think is the best, is growing in nice way. Cover and bake. First 30 minutes with cover, take lead off and for another
26 minutes with no lead, you can see beautiful bread, be nice brown color. When you knock on the
bottom on the bread, it should be like you
knocking to the door. So this voice. But look at this is so
beautiful and tastes amazing. You can try this. We can't try this now. But if you bake this and I strongly recommend you, basten, crunchy structure of
the bread is very nice. You can keep this,
just this, very nice. You can keep this just with kitchen tower
for about five days. Each day tastes differently
but it's so delicious. Please share if when you bake. Thanks a lot for
watching and see index.
4. Sourdough baguettes: Hello and welcome to my kitchen. Today I'm going to
show you how to bake this beautiful Salado age. Let's start first, a little
water into the East. I would like to
activate the East. In the same time, you
will see if this is a life in about 5 minutes, you should see that
something happening here. Very active star, star, I fit it about 12 hours ago, can see a lot of bubbles here. Very nice. 150 grams
of the starter, 500 grams of flour. It should be white bread flour, 300 milliliters of water. I add 290 because here
is about 10 milliliters, 10 grams of Sound. Let's try to put
this into the flour. I don't want to put
immediately into the East, because then we'll
deactivate the East. Now we can see that that
the East are active. That means some cover here. You can see the bubbles. It's okay and mix everything. Okay, 30 grams of butter
should be soft butter, it's not too much, but still add nice flavor and make the
dog easier to work with it. Now, need a dog for
about 2 minutes. You can do this by hand, but I prefer it's easier
to do Food processor after about 3 minutes, water your held
hands and take off the dough from the hook
should be nice and rustic. If the dough is to just
add a little bit flour, it is because not each flower absorbing the water in the
same time, in the same way. Sometimes you need more,
sometimes little less, but about 300 grams of water, It should be fine, 290 maybe cover film and wait until double or
even triple the size. It should take about 1.5 hour, Depends on temperature
in your kitchen. Okay, so nice. Almost triple the size. So what do we need
now? We need flower. The surface flower
is our friend. Now litterly flower here. And I need divide it into four. It's a little sticky
but that's okay. If you add less water, the taste will be, I prefer to add little
bit more water. Unfortunately, there is little bit more difficult to
work with the dough, but the taste is better. Taste always okay. And now I need to shape
this into baguettes. It should be quite easy, a little flower,
but not too much. Because if you have
too much flower, it will be difficult to shape. And at the end I need to to
make this characteristic and see feels ready to be another. It's a good idea to add
some flour on the tray. I'm using this baggett tray. But actually if
you have not one, you can always buy
because it's quite cheap on the Z, on ebay. However we don't want, you just want to try first time. Then maybe to buy one. I'll show you how to skip this. If you add too much flour, the dough starts sleeping
and it's difficult to shake it if you don't add four at all is sticking to the surface. Okay. If you have, if you have not just use baking paper and make
something like that. The baggett here just
separate with this paper. We'll be working
almost the same. It's much easier, much
easier with tray, but you still working, put baggettes here and
will be fine. Okay. Now cover, it has to be perfect shape, but this is up to you. Okay, kitchen tower, and left for another
maybe 30 minutes. In meantime, you
can hit the oven to 220 degrees and look at
the beautiful baggettesre. Very nice color, if you like, you can bake a
little bit longer. Very nice, crunchy and
inside, very soft. Tastes amazing. Or maybe don't believe
me, just bake it. Share the project with
us if you bake it, when you bake it. Thanks a lot of watching. See you in the next lesson.
5. Wholemeal rolls: Hello and welcome
back to my kitchen. In this lesson, I'm going
to show you how to bake delicious whole Drin
Rose. Let's get started. About 100 grams of sold starter. The starter should be
feeded about 8-12 hours because before you start
baking, should be active. 250 grams of white bread flour and 125 grams of holemellflour. Actually opposite 250 holme
flour and 125 of white flour. You can try only
with home flour, but I will recommend
to start with both will be easier
and proving faster. 275 milliliters or
gram of water and 7 grams of salt mix. Everything you can add but it is optional, you can add 10 grams
of sunflower oil will be easier for sharpening, you don't have to need
the Doug too much. It is something similar
like the baguettes but maybe to mines
will be enough. The do quite wet
could be difficult to do this on the surface,
you could try. But if you put on the surface
you have to add some flour. If you add four,
other way will be sticking into the,
into the surface. But if you add
four will be less, we will be more flour. I will recommend to do this
in the bowl is just easier. Then after you mix spatula, your hands and then need a need the dough for
about 2 minutes. Now we're adding
even more water. Can't be too much water, but if the Doug
have enough water, more water is more nice, more crunchy outside and
inside is very soft. It, if you add a
lot of water that's mean will be very
wet is not that for about 2 hours, need a doll just by
folding like like you see. As you see now. Very nice. And this is enough left
and allow to prove. If you speed up this
will be not good. Depends on temperature kit. It can taste three,
4 hours even, But don't speed up this process, So at least double the size. Add some flour on the surface. I'm going to make the bowls, going to sharpen the rolls. You can see that though, change. The structure still looks
very wet but will allow. After proving, we'll allow make the balls is very nice and soft. The rolls are very good. These are whole grind
but tastes amazing. Believe me, just bake. Don't believe me, I'm
going to make six. It's good if you
have the same size, but it's not
necessarily at home. And make the balls just by. In this technique you can see I like to have nice shape because if
you do this now properly, the row will look nice. And it is important, I think, that what you bake, what you cook looks good. Because even something
tastes good, but not nice automatically
is not tempted to eat. Don't add too much flour
because then will be sleep on the surface just a little bit. I've had too much flour. It's difficult to create nice bowl baking at home. It's actually very
easy if you have good recipe and practice. But don't worry
at the beginning, something on the video. Just practice. That's it. After a few times when you bake something will be
so nice, delicious. I buying bread not very often, maybe two times a
month, when I'm, I'm not baking something, but usually baking bread which
is on this course is good. If you did not watch yet, I were recommending to watch it because the
bread is so nice. It's not like it is
plain style bread. You can keep this bread even five days and still
is still very good. But the rolls are
very good as well. Baking it maybe not as often as bread because
it's literally more work. However my family likes it. Now we need double the size. It can take maybe hour, maybe two, always
depends on temperature. You can see prove nice
if you don't enough, the second times can break what actually
happened this time. But looks very nice as
well and tastes amazing. Bake 220 degrees until
we have nice color. It can be about
maybe 15 minutes. You have to look at color
are very good, very nice. And look inside, a
very important thing. Look at this, Put some
container with water, and then you will
have nice steam and nice, crunchy outside. That's it. See you
in the next lesson.
6. Burger buns: Hello and welcome back. In this video, I'm
going to show you how to bake delicious burger bands. This recipe, I was trying many different recipes
for burger bands, but this one maybe required
quite a lot of work, But the result is so amazing, I hope that you
enjoy. Let's start. This is one of the best recipe for burger barns
I've ever tried. The rules are nice and soft, and taste very good. It is why I chose to
show this recipe. I'm cooking from another two, or even three recipes, but this one requires
the most work. However, the result is amazing. Before baking 250
grams of flowers, it should be very
strong bread flour and 250 milliliters of room temperature
water with one sachet, 7 grams of yeast, everything together cover
and left 12 to 24 hours next day mix. 250 grams of bread flour, 100 grams of sugar, this light brown cane sugar, 10 grams of salt, 50 grams of melted butter. But you need heat
the butter into the time when n fragnant. Don't burn this,
but should change the fragnantdd butter from before bread flour and yeast. One tablespoon of olive oil, extra virgin olive oil. Five egg egg yolks. 70 grams of milk mix
for about 10 minutes. Start from low. If you start too fast, you will have everything in the kitchen stop after
about 10 minutes By you can see is
very smooth and nothing is stick into the bowl. Move this into another bowl. Slightly oilet with
extra virgin olive oil and put into fridge
for about 30 minutes. You can see how this looks like, cover and put into the fridge. In this time, the bill
build the structure and will be much easier
for making rolls. Put some flow onto your surface. And I would like to make
rolls for about 85 grams. That has to be
exactly what it is, the perfect for me. So I will using scale and will be at 99 to ten. This depends if you more or less if something
lacks actually you can make from just from
half put into freezer for the next time bowls. You can see the
technique doing this. It's not extremely important
to have these balls idea perfect balls but when you taste will be the same but will look
like much better. If will be nice ball, you will see how the burns looks like
and it looks very nice. You want to eat it well. You split for five on this and five for another baking try. Put the baking paper on baking, try then put some flour to be sure that will
not stick into the try. You need cover with cream
film left for about 2 hours. Should double the size, about little bit more. Maybe bake for about 12 minutes with 220 degrees Celsius. This depends on Owen. If you're using, fun
will be 12 minutes. If you're not, fun will
be a little bit more. Depends how we should be. Very nice. Golden
brown, exactly. This one looks like a
little bit too much. But now I'm going to
put some melted butter. It looks very nice. Another thing that is important, you can put a small try of
water on the bottom of the N, then the skin will be crispy. What is nice as well? You can see the
burns are very hot. Now, when you put the
butter, change the color, you can see it
looks much better. When will dry, the
color will be the same, as much shiny, but
looks very nice. What is important as well, it doesn't change
taste too much, little bit because it is butter. But it's very important to
make your food very nice, as much as you can. Because this home cooking, so Mel may be as important
as in the restaurant, but even for yourself, you feel better If you
do something beautiful, you can see the
shape is very nice. It's the same size, and the color after putting
butter looks really amazing, smells amazing, and
tastes very good. I even not going to
put the burns on the, on the grill is very
nice and light. I will just use this as it, it is not video about
making burgers. I'm going to make another one. I have very nice
recipe for burgers. But today I just want to show you what you
can see inside. Nice. Thanks a lot for watching and
see you in the next video.
Leszek Tomczakowski, Red Frog Cooking
