Yeah, what we’re going to do
today is, we’re going to show you how
easy bread-making can be. I suppose for a lot of us, we’ve
actually almost kind of forgotten what bread actually tastes like. So what I’m going to do is show
you how easy bread-making can be and let us get back to what we’re
calling ‘real bread.’ The great thing about this recipe,
is it’s the great all-rounder, it’s the foundation, the base from
where everything comes from. So from a very simple white dough, we can make a little foccacia,
we can make some pizza bases, some burger buns, or a very simple,
beautiful white loaf. But it’s very, very simple. We’re simply using some
strong white flour. A little bit of salt. We’re going
to be working with some fresh yeast, which I’ll
talk about in a couple of minutes. A little bit of water and some
olive oil. Five simple ingredients So long as you got a pair of hands
and an oven in which to bake it, you’re pretty much good to go. 500 grams of strong white flour. And to that, we’re adding about
10 grams of sea salt. A little bit of salt heightens the
flavour of everything else. Same applies to bread. So always mix your salt through
the flour. With this recipe, we’re going to be using
some fresh yeast. So this is fresh yeast.
I don’t know if you’ve seen it, or ever used it, but don’t get too
hung up over fresh versus dried. If I was using about 20
grams of fresh, it would be about 7 grams of dried,
which is exactly one sachet. So you will get a lot of recipes,
suggesting you must dissolve the yeast in
water with a spoonful of sugar. That’s an absolute myth. Refined sugar is too complex.
Yeast does not need it. Sugar is only added to bread
for flavour and for colour. Yeast would be perfectly fine
without it. Just crumble your yeast
straight in. So we’re using 10 grams
of fresh yeast. You’re probably looking at
about half a sachet if you were using dried yeast. So then to that, we’re going
to be using some water. To be honest, water straight out
of your cold tap is fine. Because all that’s going to happen
if it’s a little bit colder, it’s going to take
a little bit longer. The harder the yeast has to work,
the more your flavour develops and the better
the dough is for you. What’s a little bit different
about this dough we’re going to enrich it with
a little bit of olive oil. The idea of the olive oil is it
just adds a little bit of fat. It just helps give that bit of
richness into your dough. So we’re adding about 30 mls,
two tablespoons. And once you’ve got all your
ingredients together, just slowly start bringing
everything together. Once it comes together, we’re simply dumping it
straight out onto the table. So most recipes at this stage say
you have to knead your dough. Which you do,
because at the moment the gluten is formed,
but it’s quite weak. So we build up the strength of
our dough by kneading. Most recipes suggest 8-10 minutes,
most of them are lying. And it puts a lot of people off.
Basically, all we’re going to do is knead it
for about 10 seconds. You will find it a little bit
sticky, a little bit messy. But don’t worry. Everyone’s
reaction at home, is to immediately reach
for some flour. Avoid the temptation to add flour
– we do not need it. So simply…That’s it.
That’s all we’re going to do. Ten seconds of kneading,
straight back in a bowl because we’re going to leave it
for ten minutes. By letting it relax,
the gluten can relax, it start to develop
and what we’re going to do is after 10 minutes, we’re going
to come back to it. We’ll knead it for 10 seconds,
let it rest again. And we’ll do that three times. So
basically it takes 30 seconds of
your time. Straight out onto our table
once more. And again we’re going to knead it
for another 10 seconds. All I’m doing is using
the heat of my hand, pushing the dough away
and hooking it back. You can use one hand, you can use
two hands, whatever you like. Simply 10 seconds,
that’s all we’re looking for. Simply pop it back into the bowl. We’ll let the dough rest again
for another 10 minutes. And that is our dough done. Basically, we’re at the exact same
point we would be had we stood here and kneaded our
dough for 10 to 15 minutes. But by doing this, you can
continue on with your life and it takes very,
very little effort and Mother Nature is doing
all the hard work for you. So if you’re ever wondering
if you’ve kneaded it sufficiently, the dough will always tell you. There’s a thing called the
‘window-pane’ effect. The idea is we should be able
to stretch the dough until it’s virtually see-through. It should be able to sustain
its own weight, without ripping,
without tearing. You see that membrane,
you see the shadows? That’s exactly what
we’re looking for. If you find that the dough is
ripping and tearing, that’s just the dough telling you
it’s not ready yet. But we can see it’s holding
lovely, no problem whatsoever, so our
dough is good to go. Okay, a little drop of olive oil. Sunflower oil will work fine too.
Pop it straight into your bowl. This just basically stops
the dough from sticking. Also, by having a tiny bit of
olive oil, you’ll find the dough
much easier to handle. And much easier to manipulate
and you’ll find it won’t stick to your hands as
much. We’ll pop our dough into a bowl. I’m going to leave it prove,
for about an hour. Probably our biggest problem
as adults is we tend to over-think
absolutely everything and we tend to follow recipes
religiously. But because bread is affected by
variables, by the temperature of
the liquid you use, the temperature of your room,
if you find that your dough hasn’t doubled in size, don’t be
afraid to give it more time. Or if you’ve used slightly
warmer liquid, or your kitchen is quite warm
and you find that your dough is jumping up,
again, just crack on. Once we bring it back
after it’s proved, you’ll find that your dough is
doubled in size. So this dough… Now I’ve made a little bit extra
because I want to show you how versatile and
how simple this dough is. And you’re not just confined to
one type of bread with it. So what we need to do
at this stage, is we need to knock
our dough back. So by knocking it back, we simply
knock all the air from it. We stop that cycle. And then we start a new one. Because as bread proves, that’s when all the magic happens. It’s when the yeast gets to work it breaks down the natural sugars
within the dough. It produces carbon dioxide and
your dough begins to rise. So if you ever want to know a
little secret to great bread, it’s time.
You’ve gotta give it time. Because the difference
in what we do here versus the commercial process,
they’re trying to speed it up, we’re trying to slow it right
down. So with our little bit of dough, we’re going to make a simple white
loaf enriched with olive oil. We’re going to make
a little foccacia. And we’re going to make
some burger buns, perfect for the barbecue,
perfect for those sandwiches, kids going back to school,
basically a great all-rounder. If you’re not used to portioning
dough, feel free to use
a weighing scales. You’ve kind of put all the hard
work in so far, so it’s kind of nice to get them
nice and accurate. When you’re doing any little bread
rolls, little brown rolls, the idea is the dough
sits across your knuckles, so roll from here into here. The secret is,
really put pressure. Push the dough into the table. Go big. Pressure on the table. Your hand starts to come up,
a bit like a claw. Go a little bit quicker, you
should have a nice little ball. And don’t worry
if you ever roll them and you find
they’re a little bit scraggy, just give them an initial roll,
bring them all together. You can always come back
and give them a second roll that will tighten them up
that little bit more. So about 100 grams is
a perfect portion for a generous sized
burger bun at home. which works absolutely great. So now, for our foccacia.
With this one, you can afford to use
a little bit more flour, because we have to pick the whole
thing up off the table. So you all know that foccacia is
that lovely Italian flatbread. It’s characterised by all those
little dimples on top. The idea being,
as you’re shaping it, we’re simply just using the pads
of our fingers. We’re just walking our fingers
through the dough. By creating those lovely
little dimples, when we drizzle on
lots of olive oil, they’re going to act as pockets.
As the pockets collects the oil, the dough is going to soak it up
as it’s proving. But as you work the dough, you’ll
find it naturally wants to shrink. So instead of fighting with the
dough, just leave it alone. Give it 20, 30 seconds break.
It allows the gluten to relax and you’ve put in half the amount
of effort. This is kind of a good time to go
off and get your toppings and get your bits and pieces
ready. So by the time you come back,
your dough is relaxed and we continue to shape it up. {an8}While we’re letting it relax,
we’ll show you {an8}how to make
a very simple white loaf tin. You kind of start from a lovely
round base. Simply all you do,
flip it over. Taking both sides,
not ripping it just stretch it ever so slightly and fold them into the centre. Let each one overlap the last. So taking the piece
that is closet to you, you kind of fold it over. And then seal it down at the seam. Keep going in the same direction
and as you fold it over, almost tuck it back in on itself. Nice and gentle, you’re not
ripping your fingers into it. Kind of like you’re rolling up a
towel, get it really tight. A little roll up. Then we’ve a perfect little
parcel. We’ve got our little loaf tin.
A little dusting of flour. Depending on the tin you’re using,
if you’re afraid it’ll stick, you can always line it with
parchment paper. Gonna make no problem
to your dough. So you’ll see
our little seam to the bottom. It simply goes straight in
to our tin. As we come back to our foccacia, again, just walking your fingers
through the dough. Again, you’re not trying to put
your fingers through it. Just simply walking it
straight through and the dough will naturally
stretch itself out. So we’re just going to
take our tray. My trays are probably slightly
bigger than yours, but that’s all we need. Just take a nice generous drizzle
of olive oil. And you’re simply taking your
dough straight onto the tray. Again, don’t be shy. And don’t worry if the dough…
You can always reshape it once it’s actually on the tray. See all those lovely
little dimples, you can see where the oil is collecting,
that’s exactly what we want. Really, when it comes to your
toppings, your flavour combination,
anything you absolutely like. Whatever your
personal preference is. Whatever you got in the cupboard. So we’re going to take a little
bit of broccoli. And cherry tomatoes. And again, don’t be afraid to kind
of push the toppings in. And then a little bit of
red onion as well. And don’t be shy when it comes to
your toppings. Because you think you’ve got
loads, but then as the dough… Because we’re going to let it
prove again, as it proves out,
it sometimes can look a little sparse,
so be nice and generous. One last drizzle of olive oil. Really generous. And again, just forcing those
toppings in. So now we’ve got our foccacia. We’ve got our beautiful white tin
proving away. And we’ve got some perfectly
formed little burger buns. I’m going to top each one of them
with some seeds. To make them stick,
take a little damp cloth. And all you do,
into the damp cloth And straight into your seeds. So you get it beautifully… That damp cloth makes it act like
glue. Makes it stick. We’ve brought all this together
out of 1500 grams of flour. Of course you can work away with
500 grams, make one little loaf. But for the exact same
amount of effort, you could have a foccacia proving, your loaf tin growing beautifully
in its tin and some beautiful burger buns –
and what did it take? 15 seconds of kneading and a
little bit of shaping. Absolutely no reason why not to
give this a go at home. {an8}So our doughs have had
about 45 to 50 minutes. You can see our loaf tin
has grown beautifully, right to the top of the tin. When it comes to proving your
bread, only ever prove it 80%. The idea is, the last 20
will come in the oven. It’s called the ‘oven spring’. It’s
got a nice little bounce to it. No fear of it collapsing, that’s
exactly what we want. The idea is, as it hits the heat,
it’s going to jump. Again,
our foccacia is good to go. And you can see how it has
started to spread out, even though it had loads and
loads of toppings on it. You want to give it one final
drizzle of olive oil. Then we’re going to finish it
with a little bit of sea salt. We only apply it to it just before
it goes in the oven, because the idea is we don’t want
the salt to dissolve. So when you eat into it later on, it’s got that salty,
crunchy bite to it. Our little burger buns
are ready to go. Perfect size. Exactly what we want. So when it comes to
baking the breads, again, don’t be afraid to turn that oven
temperature up. You want at least 230 degrees. We all cook everything at 180.
We need that high temperature. That’s what bread wants. We want
to keep that beautiful crust. And then with our yeasted breads, one thing we’re going to really need
is some steam. A great way
to create steam at home, is when you pre-heat your oven,
get a roasting tray. Get it really red hot and you’ve
simply got some boiling water and I’m just going to pour that
straight in, which is going to release
a lovely blast of steam into my oven. So that will help my dough rise.