Bread Part 1 | Basics with Babish

Share
Embed
  • Loading...
  • Published on:  Friday, July 27, 2018
  • Enter offer code “Babish” at Squarespace.com for 10% off your first purchase, or visit: http://smarturl.it/BWBsquarespace

    This week on Basics, I'm teaching you how to make bread. This process takes little more than plain old flour and turns it into something delicious that you can actually eat.

    Ingredients & Grocery List:
    Bread flour
    Salt
    Olive oil
    Yeast
    Water

    Special Equipment:
    KitchenAid mixer with dough hook attachment
    Cast iron dutch oven

    Music:
    "Melt" Broke for Free

    https://www.bingingwithbabish.com/podcast/

    My first cookbook, Eat What You Watch, is available now in stores and online!
    Amazon: http://a.co/bv3rGzr
    Barnes & Noble: http://bit.ly/2uf65LX

    Theme song: "Stay Tuned" by Wuh Oh
    https://open.spotify.com/track/5lbQ6nKPgzkfFigheb467z

    Binging With Babish Website: http://bit.ly/BingingBabishWebsite
    Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite
    Patreon: http://bit.ly/BingingPatreon
    Instagram: http://bit.ly/BabishInstagram
    Facebook: http://bit.ly/BabishFacebook
    Twitter: http://bit.ly/BabishTwitter
    Twitch: http://bit.ly/BabishTwitch
Loading...

Comment

  • Max Panelo
    Max Panelo  yesterday +1

    Dumb question amnesty - I let the dough ferment in the bowl for 12 hours instead of 2, at room temp. Totally switched the two fermenting lengths in this recipe. My question now is, do I need to start over? It still smells like bread dough, with a slight alcohol/vinegary smell.

  • _Qwertaz _
    _Qwertaz _  yesterday

    The focaccia looks kinda like a type of bread stick

  • Karina M Matos Fernández

    Where is part 2???? Babish???

  • Karina M Matos Fernández

    Jajajaj jajajajajaja “don’t be a monster and use a clean towel” 😂😂😂😂

  • Yeet wolf
    Yeet wolf  3 days ago

    We used ficatcha in the restaurant I worked in and we used it for carlick bread olive oil garlic butter on a grill to crisp up best thing iv ever had

  • Chibiko Hyuga
    Chibiko Hyuga  4 days ago

    Where is part two?

  • Rina T
    Rina T  6 days ago

    I made the focaccia, it was amazing, but I also nearly set my kitchen on fire when I made the sleep deprived decision to toast some.

  • YOUR STD'S
    YOUR STD'S  7 days ago +1

    Lowkey almost burnt down my house but the bread is good

  • James Lahare
    James Lahare  7 days ago

    Message of today’s episode.....

    O L I V E. O I L

  • Christopher Pund
    Christopher Pund  7 days ago

    He must have meant bake for 15 minutes, remove the lid and spray again, then bake another 15 minutes. I baked mine for about 45 minutes before I realized I burnt it to shit. I’ll try again.

  • flower girl!
    flower girl!  7 days ago +1

    2020 sill no part 2

  • Marco9603
    Marco9603  14 days ago

    Is it 30 minutes or 15 minutes with the lid on? In the video you say 30, but the written instructions on your website say 15. I cooked mine for 30 minutes with the lid, and it came out as dark as your finished loaf in the video. No need to say I didn't put it back for 15 more minutes without the lid.

  • MMadison
    MMadison  14 days ago +1

    somebody help the American out because I’m getting 6 different measurements trying to convert 400 grams to cups.

  • Mason C
    Mason C  14 days ago

    400g of bread flour = 3 and 1/3 cups, for those of us with broken scales

  • Christian Lemon
    Christian Lemon  21 days ago

    Finally made the focaccia and it turned out really well. Definitely oil the pan. Mine scorched just a tad and stuck abut, but mostly fine. Next time, I’ll probably reduce the salt just a touch as that is the only flavoring I’d change. Great recipe

  • Mr Jameson
    Mr Jameson  21 days ago

    I would recommend some level of fermentation so that you can get better bubbles with the bread

  • Luke DuFaur
    Luke DuFaur  21 days ago

    Ever since I started eating fresh bread the closed-top sandwich has become this taboo topic for me. I only eat open top sandwiches now, I don't know why but doing otherwise feels wrong.

  • jacksonfan4life123
    jacksonfan4life123  28 days ago +2

    When you put the olive oil in the dough I had a sudden flashback to making bread with my mom when I was younger. I could smell it. I felt like the critic from Ratatouille

  • Brandon Heffner
    Brandon Heffner  1 months ago

    Please do Lembas bread from LOTR!

  • MOTLEYCRUEFAN 198
    MOTLEYCRUEFAN 198  1 months ago +2

    3:39 No, don't do that... XD