Whole Wheat Bread

1. 01 Introduction: Thank you for taking this class. In this class, I will teach you how to make this whole wheat bread. Who doesn't love fresh baked bread? First, I will teach you how to make the dough. Then I will teach you how to prepare the dough for the first tries. And then we will let it rise. After the first rise. Remote punch the dough down and let it rise again. Then teach you how to form the lowest interbred and prepare them for the third rise. After they have risen again, I will show you how to bake them. After they affect, we will let them cool. And then I will show you how to slice the bread to get even slices. I am a self taught Baker. Many years ago, I decided that I wanted to open up my own homepage. So I took some classes, read some books, watch some videos. And of course, did a lot of practice until I felt like my cake decorating skills and baking skills. We're at the level that I could open up my own bakery. My skills at this level, I then opened up my own homepage and I had this business for several years. Part of this business was to go on the weekends to farmers markets and sell my goods. Items like freshly baked bread, are perfect for selling at farmers markets and other festivals. After having this business for several years, my husband got a job offer across the country in New York City. We felt like this was a good move for us. And so I close my bakery and we moved across the country to New York City. Now here in New York City, I want to go through the steps to open up a new homepage. But I still up baking. As a retired teacher, I love teaching. I have decided to share my skills with you on Skillshare. This class is aimed at the bakery that would like to learn how to make a yeast bread that is healthy for them. I'm excited to teach you the skills in this class. Let's move on to lesson number one, making the bread dough. 2. 02 Making The Dough: We're ready to start making the bread dough. The first thing we need to do is get the yeast in my mixer. I'm going to add two-and-a-half cups. You can add honey or you can add agger. I'm adding agger. Both the work just fine. I'm going to do a quick mix of that. That's good. Then I'm going to sprinkle my yeast on top. I have one tablespoon here and a half a tablespoon here. I'm going to let this stand for five-minutes. While this is standing, I'm going to be measuring out the rest of the ingredients. So we'll be back in 5 min once the system, you can see that there's been foaming of the yeast. It's been activated. Now we're going to add four cups of our wheat flour. So there's one. And we're going to add our vital wheat gluten and our cell. And we'll add our oil and good mix this up and tell it. Right now. We're going to add the remaining flower. But we wanted to do it about a half cup at a time. And I'm not going to be really precise. I'm just going to fill this up. Don't put looks like about a half of it in. Main thing is, is we don't want to get too much in there. That's why we're doing it a half a cup at a time. If starting to separate from the edge. So at this point, I am going to take this half my fingers to scrape off that though. And it is still very sticky because it doesn't have enough flour in there yet. I'm going to put my toe, my meeting hook. Anyway. I'm going to put that women. Now I have five five-and-a-half. And in turn, that's when I really did not fly out. There. You see? I DO has needed and we have a nice day. 3. 03 First Dough Rising: We're ready now to transfer this dough to the bowl that it's going to rise. First, I need to prepare that ball. Let me show you what I do. I take this and I'm going to just spread. The dough, does not stick to it. Now I'm gonna take this dough that we needed out of the next syllable. I'm going to place it in there. Then I want to also spray the top of the bed down with that vegetable oil. Next, I need to cover it with a towel. I like using these flour sack types tails because they don't have any length is going to get on the bread. So you just want to loosely cover the bread dough with this. If you don't have the towel like I showed you, you can always get some plastic wrap sprayed down and cover it to let it raise. I prefer the towel reusable and I'm not wasting plastic, but either way will work. We're now going to let this rest or rice for about an hour until it's Dublin bulk. It could be an hour hour-and-a-half. We'll see we'll be back when the dog gets to that point. 4. 04 Punch Down And Second Rising: Our dough has raised for a little over an hour. So let's take a look at it. When I look at this, I can see it's over the top and it's raised to double in bulk. What I wanna do now is I just want to punch it down. And then we're going to let this rest. For another 30 min. You're gonna give it a quick punch down like I showed you. And now a little rest will be back in 30. 5. 05 Forming The Loaves: We've let the bread rest for another 30 min. We're now ready to form it into bread loaves. First of all, we want to take our loaf pan and straight down. And we're going to do that with both parents, be making two locks. We've now got a breadboard to work with our dough. Fit just a little bit of flour onto my board. I'm gonna take my dough that I punched down. We're gonna kinda punch it down again and put it on the breadboard. And I'm going to take it and divide it in half. And then I just want to very carefully roll this out into a rectangle. And I'm not trying to reel it really thin. I'm just trying to kind of a rectangle shape from it. You can even use your hand some form it. If it's not going into the shape you want, you don't want to work the dough too much because then it just comes back. Okay, So here's our tone. Now we're going to roll it. Rolling the dough to form our lives. That's interesting. I'm going to, sorry. I'm going to need this again because I didn't like how narrow it wasn't the one end and inch drill it out again. I want this to be almost as long as that they're just going to erase him. So now I'm going to roll it again into my role. And I want to pinch my toe. I'm taking it and I'm doing a very, very, very hard pinch to make sure that it stays close. Then I'm going to take it and place it in my love Pam, like this. I'm going to do the same with the other lobes. So let me show you just a little bit of flour on there. And this one actually looks like it's a little bit more dough. I may have to start over. Let's roll this up. This is really two big pinching out. It's a lot bigger than the other. I'm going to need to divide them and doing it again. You can do that. Well in the adult form. Let me pull this for now and let's look at them a little bit quicker. I'm going to hold this much off and put it on there. So I'm glad to re-form that one. I'm going to continue to work this one, pinching pinching it tight. And then this one, I'll go in there and I will rework the other one to put that extra dough into it. So here's the one I was working with. Open it up. I can fit this in their real it and pinch it and put it in there. And when you're done, you should look at the loss and this should be about the same size. Now, we're going to cut well, I wanna do a quick spray, keep it from sticking. We're going to cover this again with a towel. Let it rise till double in bulk. Going to let this rise until it's basically over the top of the path. So that's going to be another hour or so. We'll be back when this is ready. 6. 06 Third Rise And Baking The Bread: Good TO has risen for almost another hour. We're ready to preheat the oven for baking it. As you can see, it's risen above the top of the pan. I'm going to place this on top. Well, it's preheating to give it that last little bit of a rise. Both panels. And I'm going to cover it with the towel. And that's going to preheat and rise the last little bit. When sovereigns pre-heated, we will bake it at 350 degrees. For 35 to 40 min, the oven preheated. Going to uncover the bread and place it in the middle. Making sure their space between both lungs so that the air can flow. We're now going to set the timer for 35 min. We'll be back to check on our grad in 35 min. 7. 07 Cooling And Slicing The Bread: The oven has just eating. The bread is ready to come out. Let's look at it. We want to open up the map now. It's going to have that. It is done. I'm going to pull it out of the oven, bring it over to the cooling. I want to go ahead and dump it out of the love Pam. Turn it right side out. So it can. And I'm gonna do that with both lobes. Now at this point, I want to stretch it a little bit of butter on top. So I'm just going to cut a couple of chunks. Better. Put it in this bowl. I'm going to knit could have 50%, starting at a half a minute. Once the butter's melted, we're gonna go ahead and spread it on top of this before it cools. This wasn't quite ready at thirty-seconds, so I did an edition thirty-seconds for a total of 1 min. Now I'm just going to spread this on top of the bread. I don't know if I will actually use all of the butter. But I wanted to make sure I have enough alone, want to make sure that the top of the bread is completely covered. Now, we're ready to let this completely cool. Then we'll be back to show you how to get the perfect slices are grabbed his cool. Now we're ready to show you the best way to cut the bread so that all the slices thickness. This is called a breadth slicer. And there's many grams of them. And it's just going to stick the bread in there. You'll notice there's these little slots. Well, I'm going to stick my bread knife. I'm just going to cut down straight. And then I go to the next slot. And I cut down straight. Continue. So I have the whole loaf them. And you can see they're the same thickness. I'm just going to continue now. Cut my bread. Now, you can decide if you want to start from this sound. Or some people will start from this end and hold the bread might perhaps, either way it's going to work fine. The main thing is to cut it too. You have out there. Now some people just cut the few slides. They're going to use that now. And some people will cut the hole love. Because I like to use this a sandwich bread intos. I like to have the whole loaf cut at the same time. And then just store it in a bag, just like you would store bought bread. You can see how that pushes down and how much error there is in the bread. You do need to make sure before you start slice, you get it in the right slice because you notice that when I almost had it in the wrong one and I had to readjust it. So I always look before I start cutting to make sure it's in the right slice. Almost to the end. Couple of more slides system. And here you have low fifth sliced bread. Enjoy. 8. 08 Final Thoughts: Thank you for taking this class. We had fun making our whole wheat bread. Bread is good for tos, sandwiches or to serve with meals. We first learned how to make the dough. We then prepared to adult for the first dries and we let it guys after the DOE had risen, tilt double in bulk. We punched it down, covered it, let it rise and rise a little bit. For 30 min. At this point, we punched down again, divided the dose in half, and formed two votes for our grad. Put them in the bread pan, and then covered them, and let them rise one more time. After they had risen again. We thank them in the oven. 35 to 40 min. Once they were done baking, we took them out, dumped them on the cooling rack, melted some butter, spread it on top, and we let them completely cool. We finished by showing you how to best cut the bread to get to be even slices, say thickness at the top and the bottom. Your project for this class is to make this bread. The recipe for the bread is in the project section. Please make sure to post a picture of your completed bread on our project page and tell us how it went. I look forward to hearing from you. From my kitchen to your kitchen.