How To Make Bread | Jamie Oliver – AD

[Music]

[Music] the guys let me show you a really simple

the guys let me show you a really simple

the guys let me show you a really simple bread recipe which is a really trusted

bread recipe which is a really trusted

bread recipe which is a really trusted way to do it it’s super simple and you

way to do it it’s super simple and you

way to do it it’s super simple and you can do it easily at home yourself it’s

can do it easily at home yourself it’s

can do it easily at home yourself it’s really good fun and I’m going to be big

really good fun and I’m going to be big

really good fun and I’m going to be big enough

enough

enough my beautiful bakeware range this is

my beautiful bakeware range this is

my beautiful bakeware range this is going to make two nice big tins first up

going to make two nice big tins first up

going to make two nice big tins first up we’ve got 1 kilo of strong bread flour

we’ve got 1 kilo of strong bread flour

we’ve got 1 kilo of strong bread flour use your hand to make a well and then

use your hand to make a well and then

use your hand to make a well and then what we’re going to do is add yeast to

what we’re going to do is add yeast to

what we’re going to do is add yeast to some tepid water all species are 7 grams

some tepid water all species are 7 grams

some tepid water all species are 7 grams so we’re going to add 1 sachet to 620

so we’re going to add 1 sachet to 620

so we’re going to add 1 sachet to 620 milliliters of tepid water so if you

milliliters of tepid water so if you

milliliters of tepid water so if you leave that for about 5 minutes what

leave that for about 5 minutes what

leave that for about 5 minutes what you’re going to do is activate this

you’re going to do is activate this

you’re going to do is activate this dormant dried you and it will start to

dormant dried you and it will start to

dormant dried you and it will start to bubble absolutely start to bubble so mix

bubble absolutely start to bubble so mix

bubble absolutely start to bubble so mix it up

it up

it up what you can do is add just a little

what you can do is add just a little

what you can do is add just a little pinch of sugar to the tepid water now

pinch of sugar to the tepid water now

pinch of sugar to the tepid water now what this does is feed the yeast gets it

what this does is feed the yeast gets it

what this does is feed the yeast gets it going wakes it up it also gives you a

going wakes it up it also gives you a

going wakes it up it also gives you a beautiful kind of slightly darker crust

beautiful kind of slightly darker crust

beautiful kind of slightly darker crust let it just begin to fluff up and then

let it just begin to fluff up and then

let it just begin to fluff up and then we’ll make the braids they have a nice

we’ll make the braids they have a nice

we’ll make the braids they have a nice generous couple of pinches of salt to

generous couple of pinches of salt to

generous couple of pinches of salt to the flour well we’re going to wait for

the flour well we’re going to wait for

the flour well we’re going to wait for that yeast to activate and start kind of

that yeast to activate and start kind of

that yeast to activate and start kind of bubbling at that point we’re going to

bubbling at that point we’re going to

bubbling at that point we’re going to add the water to the well now you can

add the water to the well now you can

add the water to the well now you can see I’m using my fork here and I’m just

see I’m using my fork here and I’m just

see I’m using my fork here and I’m just bringing the fork in from the outside to

bringing the fork in from the outside to

bringing the fork in from the outside to the inside it makes like a kind of

the inside it makes like a kind of

the inside it makes like a kind of porridge first what we want to make is a

porridge first what we want to make is a

porridge first what we want to make is a beautiful smooth elastic dough this

beautiful smooth elastic dough this

beautiful smooth elastic dough this recipe is normally bang on but sometimes

recipe is normally bang on but sometimes

recipe is normally bang on but sometimes playing on the weather you know the

playing on the weather you know the

playing on the weather you know the flour can react slightly differently so

flour can react slightly differently so

flour can react slightly differently so be prepared to add a little bit more

be prepared to add a little bit more

be prepared to add a little bit more water or flour depending on how it looks

water or flour depending on how it looks

water or flour depending on how it looks literally use the fork and feel the last

literally use the fork and feel the last

literally use the fork and feel the last moment when you can’t use it anymore and

moment when you can’t use it anymore and

moment when you can’t use it anymore and then we’re going to go through a process

then we’re going to go through a process

then we’re going to go through a process of kneading now I can kind of tell you

of kneading now I can kind of tell you

of kneading now I can kind of tell you there’s a specific technique but really

there’s a specific technique but really

there’s a specific technique but really just move it stretch it rip it really

just move it stretch it rip it really

just move it stretch it rip it really rub it and rub it onto the marble it

rub it and rub it onto the marble it

rub it and rub it onto the marble it will become less sticky of course if

will become less sticky of course if

will become less sticky of course if you’ve got little stuck with the zones

you’ve got little stuck with the zones

you’ve got little stuck with the zones you can use a palette knife

you can use a palette knife

you can use a palette knife it’s just scrape the dough off of it

it’s just scrape the dough off of it

it’s just scrape the dough off of it every time you need it you’re kind of

every time you need it you’re kind of

every time you need it you’re kind of making the gluten stronger and stronger

making the gluten stronger and stronger

making the gluten stronger and stronger and therefore it’s going to trap and

and therefore it’s going to trap and

and therefore it’s going to trap and stretch and hold in those gases that the

stretch and hold in those gases that the

stretch and hold in those gases that the yeast kind of create ok guys Philip

yeast kind of create ok guys Philip

yeast kind of create ok guys Philip that’s had about 10 minutes

that’s had about 10 minutes

that’s had about 10 minutes eating now this is going to have to

eating now this is going to have to

eating now this is going to have to proves the first proof will be to

proves the first proof will be to

proves the first proof will be to develop flavor okay so I’m going to put

develop flavor okay so I’m going to put

develop flavor okay so I’m going to put it in a bowl rub with a little bit of

it in a bowl rub with a little bit of

it in a bowl rub with a little bit of oil and you can do this over about two

oil and you can do this over about two

oil and you can do this over about two hours until it’s doubled in size or you

hours until it’s doubled in size or you

hours until it’s doubled in size or you can even do it in the fridge so it’s

can even do it in the fridge so it’s

can even do it in the fridge so it’s colder and it will prove slower but what

colder and it will prove slower but what

colder and it will prove slower but what you’ll get is even more flavor will

you’ll get is even more flavor will

you’ll get is even more flavor will develop more flavor so you choose which

develop more flavor so you choose which

develop more flavor so you choose which way you want to do it I’m going to cover

way you want to do it I’m going to cover

way you want to do it I’m going to cover this with some cling film so it’s kept

this with some cling film so it’s kept

this with some cling film so it’s kept nice and humid and if you look over here

nice and humid and if you look over here

nice and humid and if you look over here here’s a dough that’s had two hours

here’s a dough that’s had two hours

here’s a dough that’s had two hours proving so let’s have a little look I’m

proving so let’s have a little look I’m

proving so let’s have a little look I’m gonna add a little bit of flour to a

gonna add a little bit of flour to a

gonna add a little bit of flour to a surface here and pull out this dough

surface here and pull out this dough

surface here and pull out this dough I’ll split this dough in half here smash

I’ll split this dough in half here smash

I’ll split this dough in half here smash the air out of it and then what we’re

the air out of it and then what we’re

the air out of it and then what we’re going to do is just fill these two molds

going to do is just fill these two molds

going to do is just fill these two molds here knead it out into a ball just put

here knead it out into a ball just put

here knead it out into a ball just put it straight in next thing I do is get

it straight in next thing I do is get

it straight in next thing I do is get myself a tea towel and I just put it

myself a tea towel and I just put it

myself a tea towel and I just put it under a warm tab and I want to wring it

under a warm tab and I want to wring it

under a warm tab and I want to wring it out so it’s a nice humid environment and

out so it’s a nice humid environment and

out so it’s a nice humid environment and then I’ll simply pop this over the top

then I’ll simply pop this over the top

then I’ll simply pop this over the top and let it prove for about an hour hour

and let it prove for about an hour hour

and let it prove for about an hour hour and a half until it’s doubled in size

and a half until it’s doubled in size

and a half until it’s doubled in size and then we’ll bake it so guys after an

and then we’ll bake it so guys after an

and then we’ll bake it so guys after an hour you can see is doubled in size I’m

hour you can see is doubled in size I’m

hour you can see is doubled in size I’m going to put it in the middle of the

going to put it in the middle of the

going to put it in the middle of the oven the ovens preheated 200 Gries

oven the ovens preheated 200 Gries

oven the ovens preheated 200 Gries Celsius which is 400 Fahrenheit 30

Celsius which is 400 Fahrenheit 30

Celsius which is 400 Fahrenheit 30 minutes in there 35 minutes until it

minutes in there 35 minutes until it

minutes in there 35 minutes until it sort of sounds hollow when you tap it

sort of sounds hollow when you tap it

sort of sounds hollow when you tap it and we’ll be good to go okay guys so

and we’ll be good to go okay guys so

and we’ll be good to go okay guys so after 35 minutes

after 35 minutes

after 35 minutes I took the bread out of the tin and I

I took the bread out of the tin and I

I took the bread out of the tin and I wanted to hear that hollow sound and

wanted to hear that hollow sound and

wanted to hear that hollow sound and then you know it’s fluffy and cooked

then you know it’s fluffy and cooked

then you know it’s fluffy and cooked from the inside of course the top is

from the inside of course the top is

from the inside of course the top is really nicely crisp let’s have a little

really nicely crisp let’s have a little

really nicely crisp let’s have a little look inside beautiful look at that a

look inside beautiful look at that a

look inside beautiful look at that a nice simple sandwich or toast made of

nice simple sandwich or toast made of

nice simple sandwich or toast made of homemade bread turns the everyday and

homemade bread turns the everyday and

homemade bread turns the everyday and the boring into something sublime

the boring into something sublime

the boring into something sublime and gorgeous if you want to see more of

and gorgeous if you want to see more of

and gorgeous if you want to see more of my gorgeous bakeware range hit the eye

my gorgeous bakeware range hit the eye

my gorgeous bakeware range hit the eye up there and check it out it’s beautiful

up there and check it out it’s beautiful

up there and check it out it’s beautiful and if you want to see a lovely recipe

and if you want to see a lovely recipe

and if you want to see a lovely recipe for Irish soda bread made with Gennaro

for Irish soda bread made with Gennaro

for Irish soda bread made with Gennaro Contaldo yeah he’s Italian and double

Contaldo yeah he’s Italian and double

Contaldo yeah he’s Italian and double skinned he’s definitely Irish and the

skinned he’s definitely Irish and the

skinned he’s definitely Irish and the details are in the information box below

details are in the information box below

details are in the information box below you’re going to have a lovely time

you’re going to have a lovely time

you’re going to have a lovely time cooking that’s a great recipe so until

cooking that’s a great recipe so until

cooking that’s a great recipe so until next time guys bye