Placeholder Image

字幕列表 影片播放

  • [LAUGHS]

  • Want me to get it?

  • Oh man, that's beautiful!

  • Now I've got butter running down my arm,

  • and that's always a good thing.

  • This bread is delicious.

  • So Tim, we're all going to be spending

  • a lot more time at home, it's fair to say,

  • over the coming weeks and months.

  • It's now the time to get back to proper home cooking.

  • It's important to have a few basic things that

  • might be useful.

  • I thought today we'd start off by doing

  • a really simple loaf of bread.

  • Have you got your gear?

  • I've got a mixing bowl, yeast.

  • Real yeast, right?

  • Proper yeast?

  • This is fresh yeast.

  • All I've got is dried yeast, but they're roughly the same thing.

  • So get your bowl on your scale...

  • Yep.

  • ...and then just weigh into that 500 grammes of flour.

  • I've often heard people say baking is a science.

  • You have to really be precise.

  • Oh yes, absolutely.

  • All that stove top nonsense with flame and fire, that's easy.

  • This stuff is serious science.

  • I'm using strong bread flour.

  • I had to hunt high and low for this strong bread flour.

  • It's not everywhere at the moment.

  • People have emptied the shelves in a lot of places.

  • If I had another type of flour, could I do something similar,

  • or does it have to be the bread flour?

  • You can do this with general purpose regular flour,

  • not self-raising, but regular flour.

  • You can do it.

  • You probably won't get as nice a crust or as nice a crumb,

  • but you'll be able to get a perfectly working, serviceable

  • loaf.

  • I want to measure 7 grammes of the yeast in my case, 15

  • grammes in your case.

  • 15 because I'm using the fresh yeast.

  • ...onto one side of the flour.

  • Now, where I'm pouring mine, you crumble yours

  • onto the other side, pour in 10 grammes of salt,

  • and weigh 350 grammes of a tepid water right

  • into the middle of that flour.

  • Now, you are going to get really floury and messy.

  • You're going to use your fingers.

  • Mix it and blend it.

  • This is where it gets therapeutic there.

  • This is still feeling quite wet in my fingers.

  • Is that all right?

  • This does stay wet.

  • Don't worry about that.

  • Now, here's a really weird question.

  • Do you travel much with work?

  • Well, not at the moment.

  • In the past, I used to, yes.

  • Are you one of those people that nicks the shower caps?

  • I don't think I've ever done that.

  • See, I'm the only bald man in the world who nicks the shower

  • caps, but the shower caps in hotels

  • are really, really good for covering dough.

  • Then you can see inside how the dough's rising, but listen,

  • don't worry about that.

  • I've just admitted that.

  • At least my stockpiles are of something relatively benign.

  • Cover it up with the a piece of damp cloth.

  • Over the next hour or so, come down and check it,

  • and see if it's sort of starting to move and puff up.

  • Just having a look at this thing,

  • it looks kind of gelatinous.

  • Should I be worried about that?

  • No, that's really, really good.

  • You know, when people think about bread usually,

  • they think about kneading it a lot.

  • This gelatinous quality means that the gluten's breaking down

  • without having to be beaten up.

  • What you need to do now is get your hands wet.

  • Turn it, and kind of fold it on itself a few times,

  • stretching the dough and lifting it into the middle

  • and making a little tight ball.

  • And then put the cover back on to leave it

  • for a couple more hours.

  • The more times you stretch and fold,

  • the stronger the gluten becomes, and therefore,

  • when it puffs up, it's really going to go like a rocket.

  • Think about it as a sort of a day-long process.

  • How is your dough looking?

  • It's looking pretty firm.

  • Oh, don't shake it!

  • Don't shake it!

  • No, no.

  • That's looking pretty good.

  • Is that looking good?

  • That's good.

  • Stop joggling it about!

  • You'll let all the air out!

  • I'm being a little bit too enthusiastic there.

  • Be gentle, gentle with it.

  • Now watch.

  • Here we go.

  • Take the lid off, and check it.

  • My lord, that looks beautiful.

  • Yes.

  • You need to create some enclosed environment in which it can

  • cook hot and hard and quickly.

  • So we're going to do it inside one of these pots.

  • Why one of these pots and not kind of a more

  • conventional bread tin?

  • A bread tin would work.

  • You could easily put it into a bread tin,

  • but it won't be so pretty.

  • Put a squirt of oil into it.

  • We're going to put a little bit of flour

  • on the table in front of us.

  • Pour the dough out, the kind of crusty top of the dough

  • goes down onto the flour, and the wet underside

  • stays upright.

  • Reach it onto the far side.

  • You put your fingers underneath the dough, kind

  • of lift it and fold in like little rabbit ears,

  • then you turn it round and pull in rabbit ears

  • on the other two corners.

  • So you're pulling these little things into the centre.

  • And if it sticks a bit, put a bit more flour dough.

  • Do you see how it's sort of tightening up into a ball?

  • Once you've got it reasonably tight,

  • and it's kind of holding together, chuck a bit

  • flour in it, flip it over so the neat side is upwards.

  • Watch this movement.

  • So you're kind of getting your fingers under it

  • and turning it.

  • You're tightening it.

  • And you can probably already see in the surface of it

  • that there's little bubbles forming and stuff

  • happening underneath.

  • But that stretchy skin you're making

  • is what's going to hold the bugger together.

  • Finally, put your hands right underneath it,

  • pick it up like that, move it over the top of your Le Creuset

  • and gently drop it inside just like putting

  • a baby in the bath.

  • And shall I push it out a little bit so it fits there,

  • or just leave it?

  • No!

  • Don't you dare!

  • No.

  • Quite the opposite.

  • No.

  • Let it do that by itself.

  • Let it expand against the outside,

  • do you see what I mean?

  • And when it's doubled, we slash it and put it in a hot oven.

  • The bread has risen beautifully.

  • Yours looks great.

  • It looks better than mine actually.

  • Really?

  • Mine's still quite flat, yeah, but I've

  • used a bigger pan than yours.

  • So mine's probably too large a one.

  • Cut a big slash in the top so the bread opens up

  • and the cross comes up through it.

  • I'm a bit nervous doing this because it's

  • kind of stretching and deflating the dough somewhat.

  • That's fine.

  • Don't worry.

  • Take your glass of water, open the oven door,

  • put this inside right at the centre,

  • and then throw the half glass of water into the oven,

  • not into the pot.

  • Steam transmits the heat a lot faster than just dry air.

  • Also the steam gelatinises is the outside.

  • It gives it that lovely sort of rubbery finish

  • which then crisps off as it bakes.

  • OK, it's the moment of truth.

  • And it smells fantastic.

  • Oh man, that's beautiful.

  • Yeah?

  • How does that look?

  • That is staggeringly good.

  • OK, so shake it a bit.

  • Is it loose in the pot?

  • Yeah.

  • Just basically turn your loaf out onto it.

  • There goes mine.

  • Out it goes.

  • Oh yes!

  • Oh mate, that is just superb!

  • It's making a satisfying noise.

  • That's a fabulous sound.

  • Now mine's actually come out with a more

  • sort of foccacia-like crumb.

  • Mine would have been good in a smaller tin,

  • so it would have raised higher.

  • That's not bad.

  • There's a good distribution in that,

  • so all the little air bubbles have gone through it.

  • What do you reckon?

  • Pretty good.

  • Yeah.

  • Salty butter or unsalted butter are you using?

  • Salty of course.

  • Has to be.

  • I also find it incredibly rewarding as well as delicious.

  • Oh, now I've got butter running down my arm,

  • and that's always a good thing.

[LAUGHS]

字幕與單字

單字即點即查 點擊單字可以查詢單字解釋