How To Make Bread Taste Better – Increase The Flavour

Hi Folk in today's Video I have 2 recipes this is what you need to get an out standing loaf of bread, Adding flavor to your bread the right way is a crucial step in achieving the perfect loaf of bread. In this video, we'll teach you how to add flavor to your bread the right way, so you can enjoy a delicious, fresh loaf every time. Enjoy Laters 😀
For best results room, flour, water at 20c
Recipe: White Bread Straight dough method
568 mls water
18 grams of salt
9 grams of bread Improver ( OPT )
9 grams castor sugar
28 grams of fresh yeast or dry 7 grams
28 grams white shorting
910 grams of strong white flour
Making liquid Sponge Starter for Bread: Out of your flour take 125 grams of flour, Out of the water take 125 mls, & you need 14 grams of the yeast or 3 grams dry, Mix together and leave in the cold for 24 hour and you are ready to go, Now mix as video
Making Dough Sponge Starter for Bread: Evertime you make a bread dough take out of the dough 250 grams & leave this the cold up to 1 week, dont used if the dough is braking down & smells like vinger. So evertime you make a bread dough of 900 grams of flour add in your older only 250 grams, Then just make as Video Enjoy Laters
first we start by adding our flour into our machine bowl, this machine wants to be a 3 speed machine or you can use a bread machine if you like, now start by adding in the rest of the ingredients, I start the machine up on 1st speed for 1 min, then we're gonna mix this for around 5 minutes on 2 speed, now we've reached 5 minutes, we're now going to check the dough to see what it's like if it's too soft add in more flour if it's too stiff add in more water, now we will continuously mix this now for the next 5 minutes, now we have finish mixing we now going to cover the dough with a cloth and wait for the dough to start to work about 10 - 20 mins, once it starts to work we're going to put it onto the table and scale Into 400 grams or 800 grams loaves, mould it up into tins or for baking on trays, which may be the case, you're need prep the tins first, and your need to spray your tins with a prep oil spray this is best or if you're going to put your bread onto trays first you need to pop on some baking parchment or baking paper, now we've molded our bread dough up into tins, we're now ready for proving what you need is a proven box or a place which is fairly warm around about 25 - 35 Celsius now we're going to proving that up for around about 45 minutes to one hour this depends on the temperature of your room or your box, once your loaf has risen to almost the top of the tin take it out and let the room temperature hit the dough so it forms like a bit of a crust on the top only if wet, now you can decorate the top with seeds flour or cuts across the top etc, your pre set oven temperature needs to be 200c - 210 Celsius now we're going to be baking these loaves for around 25 -35 mins
#bread #artisanbread #liquidspongestarter
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00:00 Introduction
01:05 Making liquid Sponge Starter for Bread Recipe
12:00 Making Dough Sponge Starter for Bread: Recipe
17:56 What do I think about the Flavor diffents ?

[AutoGleamTruths]

Hi folks welcome to today's video, it's time to get you guys baking like a Pro with Pro Secrets 😉 😎

[davidfbennett]

I used this starter technique this morning for my crusty rolls, it was perfect.
Thanks for sharing the knowledge.

[josephabakus]

Hey again, please, you mentioned improver in your video that must be the commercial improver. I use the natural one called yudane the similar one to Tang zhong.
Now my question is, I can I use this sponge starter ( for flavour) and the yudane improver which is to improve the keeping quality of the bread together in the same dough?
I sincerely await your response. Thank you once again for your earlier response.

[garyhanley]

I just made this bread and for a sandwich loaf it is truly wonderful. I have been stuffing around for 3 years trying to get a nice crust and fine crumb. This recipe nailed it and the Poolish really added some flavour. Thankyou ever so much 🙏

[ianmiller]

many thanks for this, i make bread all the time so its nice to get the tricks of the trade, mines already to go for mixing 2moro. one other thing is bread prover the same as dia malt flour.

[royalanethridge]

Great loaf nice flavour and good after 4 days

[josephabakus]

Wonderful to be knowing this, but here is my question, in absence of fridge and freezer, can make it and leave it in room temperature till next and yes ?
Please, really appreciate yoir response.
Thank t

[royalanethridge]

Baked 2 loaves Wednesday still fresh best ever
Bread rolls tomorrow cheers Steve

[catherineengel]

I made this bread today. It was very easy, and delicious.

[royalanethridge]

Great advice my two loaves came out perfect laters

[ranjitsolanki]

😢excellent. You encourage and inspire very many people to get into baking. I am one of many. Thanks.
Got a question. How much liquid starter will I need for 500 grams or less flour? What's the proportion flour amount? Thanks.

[xelafehc]

Great video how nice to be able to make real English bakery style bread at home

[fantailrain]

Thank you for those instructions, you have been very informative. I will definitely give this a go. One question if I leave some dough in the fridge for one week shall I just leave it covered in a container untouched for the entire week? Thank you so much.

[billygetty]

Just discovered you Steve made wee corner rolls that I normally use as dinner rolls . Used your sponge starter which went in the fridge for 18 hours . Made some corner rolls and what a difference best taste to my bread I’ve ever made .From now on this is the way I will go .one wee question am I better using the starter at fridge temperature or let it come down to room temperature before adding it to the rest of the flour and water . Again thanks great technique.

[KnordStream]

I have been wondering how flavor is induced into the bread and now i got it and thank you so much. Crazy how can i just bake a razor cutting on top and can i put a lid on the pan and get the same flavor or i just need to use a smaller dough if i do not want to razor cut it on top before baking?

[alanreynolds]

Hi Steve, as your 2nd year apprentice !!!! had to try this as my skill level a
has risen ! did the sponge starter put into the fridge for 24 hr now the question when you remove from the fridge would you let it rise in temperature before mixing??? cheers buddy. by the way came out lovely but a bit low!

[royalanethridge]

Just cut a slice of bread it’s been on my workbench for 5 days still no sign of mould. A great loaf

[David-kfrw]

Hi Steve, Could you combine both techniques, sponge and old dough? Might be worth a try

[carlwood]

What are the specs and times if you have a kenwood food mixer please..?

[kellychin]

Hi! Steve. How about for the donut, I know some of the bakeries will mixed the left over dough into the fresh one, but I was wondering the eggs that contains in the left over dough will spoilt or contaiminated? Because they will keep incorporate the old dough into the new on and on...?😅