1 Dough 3 Loaves 2.0 (I Made My Best Bread Recipe Even Easier)

🔪MY GEAR:
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DOUGH INGREDIENTS
250 grams (1c) of warm water (approx 86F/30C)
2 grams (2/3 tsp) of instant yeast
300 grams of ripe poolish (see instructions below)
12 grams (2 1/2tsp) of salt
400 grams (3 1/3c) of bread flour
50 (1/2c) grams of whole wheat flour

POOLISH INGREDIENTS:
150 grams of room temperature water
Tiny pinch of yeast (about 30-50 granules)
150 grams of bread flour

CHAPTERS:
0:00 Intro and mixing the dough
3:03 Strength building
5:05 Loaf 1, the easiest “good” loaf
6:49 Staying clean cut (ad)
7:56 Loaf 2, the easiest “better” loaf
10:32 Loaf 3, the easiest “best” loaf

#1dough3loaves #beginnerbread #breadrecipe

🎧MUSIC:

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[BrianLagerstrom]

Did you make v1 of this recipe? Let me know how this updated version stacks up! 

[laceyh]

I think I have literally clicked into the original video like 100 times. This was my gateway to bread, and now I suddenly have like, a million bread books and proofing baskets and a sourdough starter and a Challenger pan. We haven't bought bread in years. I'm so excited for so many more people to discover this one!

[torreyholmes]

The level of quality instruction here is off the charts. Best YT cooking channel.

[fheering]

I've been doing the big dog at home since you posted the v1 recipe here. While making it over and over I eventually adapted the water/flour ratio to get a more consistent and manageable dough. Interestingly, I've been using a water quantity that is close to the one you mentioned in this v2 recipe. Therefore, it seems that we have found improvements as independent experimenters. Nice!
PS: my kids say that the bread is not singing but howling since it's the big dog. :D

[toml.]

Here my text version I created so I don't have to watch the video over and over again.😅 I halfed his recipe. This way my wife and I have no leftovers after eating it for 3 days.

Bread V2.0

- 75g room temp water
- Small pinch yeast
-75g bread flour

      Let sit for at least 4h to 24h

- 125g warm water
- 6g fresh yeast or 2g instant yeast
- All the poolish
      Mix into water
-200g bread flour or all purpose flour
- 6g Salt
- 25g whole wheat or 9 grain flour
      - Mix together until smooth
      - Cover and let sit for 30 minutes
      - Wet hand really good, grab part of dough, pull up until it almost rips and let fall on other side of bowl 8 times
      - scoop underneath turn 90 degrees until there is almost a ball
      - cover and let sit for another 30 minutes
      - repeat folding and cover again for an hour
      - flour flat area put dough on it
      - grab side of it with 3 fingers, pull it out and fold it back on the dough to cover it by 60%, do this 7 to 8 times
      -  turn ball over and do rotate loaf keeping the seem in the center and on the bottom
      - flip it seem side up into 9in proofing basket, tuck it a bit more to seal real good
      - proof on the counter for 30 min
      - preheat oven to 500° Fahrenheit with Lodge Dutch oven in it
     - proof on the counter for another 30 min
      - flour top of loaf and Dutch oven well
      - lower loaf top side down into D-oven
      - score on top with siccors
      - put lid on
      - reduce temp to 485° and bake for 18min
      take lid of and bake for another 20 to 25 min at 465 F
      - bake dark to get more flavour

[mhkpt]

Thank you for looking back and not being afraid to say "I could have done better". Everyone gets a better recipe out of this!

[Chris-goiz]

I appreciate your commitment to keep improving your recipes!

[igorashmd]

FOR ALL CANADIAN VIEWERS: I have made Brians V1.0 many times, and had great results every single time. During my bread baking obsession I was going around looking at all the bread flours available, comparing it to AP flour, and it seems that in Canada at least, all and I mean ALL flour is strong flour, 4 g protein per 30 g of flour, putting it at 12-13 grams per 100 grams. I was able to find some posts explaining why that is at the time. But am unable to quote them at this time. So ... long story short ... In Canada at least, don't stress about finding bread flour ... Just look for the flour which shows 4 g protein per 30 grams ... and it is in fact most of it. I hope it clears some things up, as this singular thing sent me down a rabbit hole that I couldn't crawl out of for quite some time until I got my answer ... don't stress it, Canadian flour, even AP is good for this recipe. I hope this clears some doubts up for anyone dealing with what I have gone through. All Day Brian, All day. :)

[miandrew]

One thing you should add to your recipe, especially for the big one, is to let it cool completely or about an hour. I've sometimes felt rushed and would cut my bread 20 mins after baking and the center would still be slightly wet. Cutting early is a big mistake that beginners do especially cuz it smells so good!

[Gig]

I absolutely LOVE this style video. The mix of your normal voice over and the conversational style while you cooked, was very engaging. Plus I learned a ton by hearing the why behind your various changes.

[ethankoproski]

Who else skipped right to the third option on their first try? 😂😂

[luetaylor]

I am a long-time viewer. I've tried a number of your videos. I love how you carry the viewer along with the what's, why's, when's, and how's of what you are making. I didn't try the first bread, but guy your way to instruct to have a home cook feeling like a chef is amazing. My bread came out great! Thanks for your content

[lynnegwynne]

I have always used v1 but I did use bread flour all the time with great results
I put black olives in it and feta it beats any brought bread I have come across
This is my thank you gift for people who have help me and it gives me such pleasure baking bread and giving it away
I found you through covid and bake every 2weeks thank you so much for making my time in the kitchen fill of joy when I bake your bread

[pnwmeditations]

The original recipe was a game changer for me in the pandemic, to the point that I basically didn't buy bread for a year or two. I tweaked it over time and settled on this for the flours:
200g bread flour
100g wheat flour
100g dark rye flour

Absolutely killer sandwich bread

[bananawomanD]

When I first got into bread/dough-making two years ago, yours was one of my main sources of instruction. I learnt how to do strength-building folds from this channel, and your videos gave me so much knowledge and confidence to figure things out as I went. I changed jobs last year and have a lot less time and attention to bake now, and the last few loaves I've experimented with came out quite disappointing, but once I saw this video, I knew I had to make it. This is the first dough in a long time that has felt perfect and right, and it was such a joy to work with them. The loaves are in the oven now, and I'm so excited to have them for dinner tomorrow. Thank you for reminding me how much I love this, Bri!

[patrickpalombo]

I just want to say the revisiting and explaining the “whys” of all this is EXTREMELY HELPFUL!! I’d love any and all re-dives and deep-dives on bread strategies anytime

[reinph]

This was the first video that got me into baking bread two years ago. Love that you made a follow up!

[purplegill]

Hey Bri, one of the things I think worth addressing in this video is about the temperature in your house when you start proofing the dough. I remember reading a comment thread on one of your videos about how your kitchen appears to be warmer than most and some people found WAY better results when they let their doughs rest for longer than the video specified. Moreover, I think it would also help to mention how Altitude plays a role in breadmaking and how different pressures cause dough to act differently during baking. Regardless, I absolutely love this video and I can't wait to try this since I finally got an oven at my new place.

[avaaro.o]

I am a v1 user, and I started routinely making my own bread since. I appreciate the updated format using this recipe/process. The Big Dog never disappoints.

[LauraRochon]

Hey Brian! I’ve made your original several times without any issues using Canadian all purpose flours… it has a protein content of approximately 13% depending on the brand. Just an FYI for your Canadian viewers. As well, thanks again for your fantastic channel and recipes. You have definitely changed eating in my house.