AT HOME: Breaking bread...

In This episode:
\\Going on a bike ride!
\\Mending 'Horsey'
\\Prepping for an update
\\Trying my hand at sandwich bread...and failing?
#withme

The Fiber for the People® At Home Vlog series is a casual, lifestyle vlog where I share both in-studio and out-of-studio goings on over here at Fiber for the People® headquarters. For this series, I'm sharing some bits and pieces of my time home with my family during this very important social distancing period. There's a lot that can be done from home when you work from home to begin with, but there's also a lot to do with the family to help pass the time. Come share some of that with me. This will be multiple parts, so keep posted for more.

Let's connect:
Ravelry: TaylerEarl and Fiber for the People®

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[shirleyb]

Hi Tayler! Tim makes artesian bread by Steve. It’s fabulously easy & delicious... and no knead!! My favorite is Raisin bread - no tiny loaf 😋 keep up the great videos and fabulous yarn colors! Shirley

[jaepro]

Always love your videos. :) I agree with Gillian's comment below. When I started making bread in the 80's, it was just me and Betty Crocker--we had a lot of adventures, but persistence is the key! I use the Kitchen Aid for most of the kneading, and finish it off with a few minutes of kneading on the counter top. The first rise isn't so critical time wise, but you need to watch it when it is raising in the pan. The times in the recipe are a very general guideline, so always trust the loaf--when it is just about doubled in the pan, put it in the oven (as it will continue to rise a bit at the beginning of the bake time). Your husband's comment about an air bubble in the top was probably exactly what happened. I always push the dough down in the pan really well, trying to prevent bubbles of air being trapped between the layers of dough. I push the center of the dough down in the pan just a bit more than the sides (same reason). The King Arthur recipe kind of makes it sound like you need to handle it gently after the first rise, but I would suggest kneading it a bit after the first rise to even out the texture and help prevent bubbles that will expand in the oven. All that said, any loaf of bread that feeds and nourishes your loved ones is a fabulous loaf! Thanks for sharing your adventures!

[irinah]

Haha 😂 I liked Merry Berry and Paul faces

[skhoyt]

Bread does that when you let it rise too much before baking, In my experience, in my kitchen, my bread comes out best when I let it rise for 30 minutes (I know, recipes always say longer). I put it on top of the stove, covered with a damp towel, and turn the oven on. It always comes out beautifully for me that way. It continues to rise further while baking.

[kateeazatae]

Thank you for entertaining us during self-isolation! I always make the "My Favorite White Bread Recipe" from the Brown Eyed Baker (and I increase the butter to 5 tablespoons). It's magical and works every time!

[gilliantherese]

Hiya' Tayler! Yup, your bread was under kneaded & over proofed. The best rule of thumb that I work with; first rise, let the dough double in size; go by that instead of a time frame. Second rise, follow what the recipe says. Make sure the oven has been preheating for at least 15-20 minutes.
Your loaf will still be yummy! :-D

[LochBriarKnits]

I love the Fight Like A Girl tee!! Also, I can't believe you guys have yeast. There is no yeast or flour to be had anywhere in my neck of the woods.

[Katepwe]

Just came across this video…..for a great bread with no yeast, proofing, kneading or rising required try Beer Bread, it’s delish! The alcohol cooks out so no worries there. Or, English Muffin bread is super good too.

[fiberandfox]

I've been baking sour dough and regular bread weekly with wildly different results each time 😂 a lot of science in there I'm probably overlooking when I'm just winging it and try all sorts of recipes

[aliefranklin]

Kneading developed the gleuton which hold the air bubbles in. I think if you knead more youll be ok. Better than my first attempt. Youve got this. I also roll mine into a tight log, which seems to help. If you need help, im happy to assist or share my fav recipe with technical notes.

[lacyoflittlerobincottage]

Pretty doesn't equate tasty. I've had bread look like death warmed over but they tasted wonderful. Loved the labyrinth made with rocks.