This video shows how to make your own bacon, bread, pesto and Miracle Whip! I haven’t made the others shown, but I have made the bread several times, and I can tell you that it is really good and fairly easy to make at home. I strongly suggest learning to make your own bread, if you don’t already. It’s better, fresher, healthier, and you will have bread when the supermarket doesn’t.
I made it yesterday and changed the recipe slightly. I decreased the amount of water a bit – about 1-1/4 Cups instead of 1-1/2 – and I was much more diligent with the stretch and fold (strength-building) technique, which was easier when the dough wasn’t quite as wet. As a result I got a good rise and an excellent oven spring. The bread portion of the video starts at 4:03 minutes. Recipe follows below.
NOTE: The Poolish (starter) should be made 24 hours before you start to bake your loaf. Can be as little as six or so hours, but 24 hours is better.
NOTE 2: Weighing your ingredients, particularly the flour, produces a better product! I weigh the water and flour, but measure the other ingredients (tsp’s and TB’s).
•350g or 1.5c warm water
•3g or 1 tsp instant yeast
•530g or 4 1/4c bread flour
•12g or 1 tbsp sugar
•20g or 1 1/2 tbsp olive oil
•125g or 2/3c ripe poolish or sourdough starter (see below)
•11g or 2 tsp salt
65g room temp water
pinch instant yeast
65g bread flour
Mix, cover, and rest on the counter for 24 hours. If you have to delay your bread baking, just put the poolish in your refrigerator after 24 hours on the counter, and take it out when you are ready to bake.
NOTE 3: He gives instructions in the video how to make this bread without a mixer. These are the directions for making the bread using a stand mixer.
Combine ingredients in the bowl of a stand mixer with dough hook attachment and mix on low for 3 min until combined. Increase to high and continue to mix for another 6 min.
Flip the dough into a bowl and allow to rise at room temp for 2 hours total, with the following intermediary steps:
30 minutes into the rise, give dough a strength-building fold as shown @5:44.
Cover again and allow to continue to rise. 30 minutes later or 1 hour total into rising, repeat strength-building fold, shown at @6:09.
Replace lid, and allow to continue to rise for final hour.
Prepare 1.5lb/10″x5.5″x3″ loaf pan by liberally oiling bottom and sides with olive oil.
Flip dough onto a floured work surface. De-gas with fingertips. Shape loaf as shown @8:04.
Transfer to prepared loaf pan seam side down, cover, and allow to rise at room temp for 1 hour. It will rise above the edge of the loaf pan, so cover very lightly. He uses an upturned bread pan of the same size, which doesn’t impede the rise.
Diagonally score 4-5 times and bake in preheated 425F/218C oven for 40-45min.
NOTE 4: I don’t have a bread lame to score my dough. I use my very sharp boning knife, and I sharpened it yesterday before baking. It worked great – but the knife has to be VERY sharp.