15 Next Level PIZZA IDEAS for #BuzyBeez ��| HONEYSUCKLE
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Food Find: Pumpernickel Bread
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Guten Appetit Germany (2): Pumpernickel | Euromaxx
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2019-02-20 making slow baked pumpernickel bread from a recipe I found online
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How to Make Tea Sandwiches
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Toast (Pumpernickel)
Video taken from the channel: Nothalgic!
The Ultimate Homemade Sourdough Bread
Video taken from the channel: Joshua Weissman
Ingredients 2 medium slices pumpernickel or rye bread 1/4 cup low-fat cottage cheese, whipped 1/2 small avocado, sliced 1/2 small cucumber, cut into slices 1/4 teaspoon freshly ground black pepper.1. Toast the pumpernickel bread. 2. Divide the cottage cheese between the two slices of toast and spread over the surface of each slice. Fan the avocado slices onto one slice of the toast.
3. Place cucumber slices on the other slice of toast. Grind the black pepper over the top of both toast slices. Bon Appetit!Heat oven to 400°F. Spread bread slices with butter.
Place slices on ungreased cookie sheet. Bake at 400°F. for 4 to 6 minutes or until lightly toasted. 3.
Pumpernickel es un pan denso y oscuro de estilo alemán hecho con centeno integral de grano grueso. Para un día saludable para el corazón (y sano para el intestino), trate de hacer al menos la mitad de los granos que come en un día a partir de fuentes de granos enteros.In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf.
Top with 3 tablespoons Parmesan cheese.Muenster Cheese Spread with Pumpernickel Toast Pillsbury.com. cream cheese, butter, paprika, dill sprigs, fresh dill, coarse ground black pepper and 2 more. Smoked Salmon in Sour Cream-Horseradish Sauce Impeckable Eats. salt, mayonnaise, cucumber, smoked.
Pumpernickel (English: / ˈ p ʌ m p ər n ɪ k əl /; German: [ˈpʊmpɐˌnɪkl̩]) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye.It is often made today with a combination of flour made from rye as well as whole.Toast the sourdough slices in the oven or use a frying pan and toast by brushing with a little oil and charring the bread on both sides. Top with smashed avocado, squeeze over a little bit of lemon juice to prevent the avocado from browning, sprinkle with sea salt flakes, chili flakes and freshly ground pepper.All sorts of slightly sour jams go great with pumpernickel toast. Apricot is my favorite, but orange marmalade is good in a pinch.
If you have access to it, guava preserves with cream cheese on pumpernickel toast is a gift from the planet to your mouth. Slice a cucumber thinly. Toss with salt and let it sit in a strainer in a larger bowl for.
smoked salmon, pumpernickel, cream cheese, red onion, capers and 1 more. SEARCH. Cheese Rye Bread Appetizers Recipes. Layered Seafood Appetizer McCormick.
Old Bay Seasoning, tomato, cream cheese, lump crabmeat, cheddar cheese and 3 more. Appetizer Cream Puffs KitchenAid.DIRECTIONS.
Set oven to broiler heat. In a medium bowl combine the crumbled cooked bacon, cheese, mustard and mayo; stir well to combine. Arrange the pumpernickel slices on a cookie sheet. Spoon the mixture on each slice of bread. Broil for about 5-6 minutes or until hot and bubbly.
Submit a Recipe Correction.Preheat oven to 425°F. Brush 1 side of bread with butter and season with salt and pepper. Toast bread, buttered sides up, on a baking sheet in middle of oven until crisp, about 7.
Creamy, nutty Fontina is the perfect cheese to pair with savory pumpernickel bread. Make it a meal: Serve with Hungarian Apple Soup.Oh yes, I did! And now, to toast? or not to toast? to pull out the insides? or not? cream cheese? butter? plain?
I’m always ready to please �� Pumpernickel Bagels. Adapted from Peter Reinhart’s Artisan Breads Every Day. 1 tablespoon barley malt syrup, honey or rice syrup. 1 teaspoon instant yeast.
2 1/2 teaspoons kosher salt.In a mini chopper, combine the sun-dried tomatoes and olive oil. Blend until the tomatoes are finely chopped and combined well with the oil.
On a slice of bread, place 1 slice of cheese, spread.
List of related literature:
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| from The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker |
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| from The Smitten Kitchen Cookbook |
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| from How to Cook Everything Fast: A Better Way to Cook Great Food |
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| from Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners: A Cookbook |
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| from Food Styling: The Art of Preparing Food for the Camera |
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| from Solo: The Joy of Cooking for One |
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| from The Bread Bible: 300 Favorite Recipes |
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| from Cordially Invited: A seasonal guide to celebrations and hosting, perfect for festive planning, crafting and baking in the run up to Christmas! |
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| from Peter Reinhart’s Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads [A Baking Book] |
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| from Let’s Stay In: More than 120 Recipes to Nourish the People You Love |
167 comments
Million dollar question to Joshua and ANYONE else who has experience: can I finish the bulk ferment in the fridge overnight (after all the folds, cover and put in the fridge)? then bring it up to room temp the next morning, split into loaves, let them rest for a few hours and then bake? It’s so much on day 1 and so little on day 2, I need to break up day 1 a bit more…
Makes me want to try them all they look delicious but I like the regular
What if I added the sea salt along with the bread flour and WW flour?
1 and a half weeks of following the instructions of josh and the final moment is here. ����������������������
Aaaaaaaaand…..
Itcompletelystickstothegroundandiripthewholebreadapartjuetbytakingitout.
I’m trying to figure out how to have a quarantine tea party. But first, I must make friends willing to attend a tea party!����♀️������
It’s not next level bagels, it’s next level editing! Spot ON girl!.. but these bagels are next level too haha ��
Love your material man, your just super cringy at some points
If we make the levain, then what’s the point of the sourdough starter?
If I have 2 Dutch ovens, can I just cook the 2 loaves together in the oven at the same time?
Did everything according to these instructions except i didn’t use all the water, nevertheless the dough ended up soggy, couldn’t shape it at all. Probably because we’re in Florida en have high humidity. How would you adjust water ratio accordingly?
I tried this recipe and it’s incredible. If you take no shortcuts it’s the most rewarding thing ever. I will say working with a 84% hydrated dough is really difficult but if your up for the challenge I would do it. Best bread ever!
Queen would fire his ass; chicken should have been chopped fine NO Cranberries to discolor mayonnaise.. much less cutting the sandwiches or a point
I’m in the uk, I would certainly use a bread knife when cutting the sandwiches and you wouldn’t lose some of the filling as you did in the first sandwich, the knife you used wasn’t cutting through well enough, because it wasn’t a bread knife. Sorry, just an observation.
My favorites were the “wild thing” the “ba’corn cheese” and the “chocoberry love”
����
Thank you so much for this video!! My bread tastes amazing! I find that doesn’t taste that sour though. Do you have any tips on how to make it more sour tasting?
HELLO,,I GREW UP WITH THE ADULT PEOPLE MAKING THESE WITH PINK,GREEN,YELLOW COLORS LOL,,ESPECIALLY FOR BABY SHOWERS!!! THRY WERE SO GOOD AND LOOKED SO PRETTY ON THE LONG PLATES!!! EVEN TUNA SANDWICHES ALSO!!! BUT I HAVEN’T BEEN ABLE TO EVEN SEE A RECIPE ON HOW THEY DYED THE BREAD OR WAS THE BREAD BOUGHT IN DIFFERENT COLORS WAY BACK THEN!!! SO IF YOU CAN FIND OUT WHAT THEY DID�� LET US KNOW PLEASE!!! THANK YOU!!!
Made this last night bake the first batch this morning and its a veryyy sticky dough even after coming out from benneton it doesnt really hold it shape and it “fell” down. Baked this 20mins on parchment pan and another 20 with the water out of the oven on lower heat. Colour and all is good but the texture doesnt bounce back its more sticky wet like
Oh whoa!! Been trying different sourdough recipes and I gotta say this one turned out the best! It grew tall, airy and crunchy. Definitely the most technical but it certainly pays off! Highly recommend and thank you Josh for posting this recipe. Super excited to make this again soon
After seeing this I’m never gonna make the hipster sourdough, takes too much time
Protip: NEVER EVER cook prosciutto. That would be the perfect way to ruin a succulent cured meat. It’s like people eating expensive dry aged scotch fillet “well done”.
Good Morning John,�� I’m going to do a Tea and I just Loved the help you gave me with the recipe for the sandwiches Thank you �� I’ll do the merengue cookies too I’m going to see what else I could do for my Tea Muchas Gracias ��
Thank you so much, having my afternoon tea party tomorrow ��
when you realize you have absolutely none of the ingredients.
Now if the Queen ever comes visit, I know how to impress her
Thank you SO much!! I had one very bad sourdough making experience a week ago, and then yesterday followed your tutorial and baked my loaves today. I cannot tell you how bloody perfect they came out! The bread was so beautiful and delicious. I will be directing everyone to you when they ask me how I made my bread! You’re amazing. Thanks again!
This is a good recipe and another good one is at (A COOKBOOK COLLECTOR)
If anyone needs a boost getting started or wants something unique I share my quite active starter at kensingtonsourdough.ca. Happy baking
I just made this today, somehow my hydration went way up because i kept using lots of water to wet my hands so hydration was like 87%, still managed to get everything into proofing baskets without much problem but this morning when i went to remove from basket onto the dutch oven it was stuck like glue even though i used about a cup of flour on each proofing basket, i literally was filling the basket with flour and it made zero difference.
i managed to get 90% of one into the pot and it still ended up halfway decent.
the other one i just tossed in the trash just was too disgusted.
question i have is, why does everyone seem to use oval baskets when they are using round dutch ovens, is there a reason for the oval, does it give a higher proof?
Each half makes one pizza, so one bagel make two pizzas total:)
after doing the entire process and putting dough in the fridge overnight”Do I warm up the dough-either in the house-which is never going to happen or put it back in the proofer? or do I just take the COLD dough and put it in the hot oven? In the lodge pan. Thank you
What is the hydration % in case I am using All-Purpose Flour instead of Whole wheat
Hi Joshua, I just found your videos and love them. I also love that you are in Texas! So am I! So I made this bread yesterday and had a little trouble. When I took it out of the oven it was the puffiest batard I have ever seen. I figured something wasn’t right. I thought maybe it was great ovenspring, but when I pushed on the crust I could tell there wasn’t any bread under it, just crust and air. The score did not open at all. When I sliced the loaf, it looked like a big cave inside huge air pocket under the crust and then a thin layer of bread at the very bottom. So it doesn’t look like the bread rose, just the crust with a big pocket of air. I must say the taste is amazing I used all heritage wheat including WW Rouge de Bordeaux from Barton Springs Mill. Have you ever seen this before? What could cause this? I did use my true convection and baking steel for it, but I can’t imagine that causing this. I made a boule in my bread pot at the same time and it seems to be ok. Thank you for any help v
great video! I followed your instructions but had issues with suuuuuper sticky dough! any advice for the “slap and fold” technique? I felt like I had to knead my dough because it was still sorta chunky… how do you get away without kneading?
Nice! What about using a serrated bread knife for better cuts?
your video seemed like it would be an interesting recipe but i am confused maybe update it with just the ingredients and the recipe –
I followed your sour dough starter recipe first.. went great. I’ve made many of your recipes (dinner rolls, chocolate bobka, etc….) and they are all fabulous… but this one…. really struggled with it. I found it labor intensive and after three tries, no success. My dough was too wet. But I trust you…. so I know it had to be something I did wrong… like maybe it wasn’t the right time for the starter….? I’m going to keep at it until I get it right.
Does anyone know if I could use Rye flour in place of the whole wheat?
Josh, please help and advise. The work with sourdough is always time consuming. I don’t always have enough time during the week to prep the dough. However I would love to have freshly baked bread every day. Please advise on how much freedom we have in terms of storing ready loafs? How we do we store it? How much time we have till it turns bad? Also maybe refrigerate or freeze? Thanks ��
So the only final shaping is the tartine folds? No bench scraper / pull towards you / rotate so the outside gets tight?
ok…I have been having the same problem every time. during the second slap and fold my dough will forever be sticky. I have to be messing something up but after months of this it is so frustrating to not even get started yet.i I have been working on every method and it always feels so right and it goes great until the 2nd slap and fold.. anyone?
I like your hair and beard color like this better. You’re wonderful either way <3
Please reduce the focal fry..it is hurting my ears and annoying
I tried to make this, but at the first slap and fold, the dough was like a puddle, and it was impossible to pick up. The dough was way too wet. Was it because the autolyse wasn’t long enough? Before the autolyse, the dough still looked way too sticky.
Wow, so many steps for a sourdough bread.seams like a lot of work��
After the bulk price, my dough still felt quite wet and not as tough as yours. I did 4 extra folds too, as I used freshly milled whole grain flour. I have 3 small loaves currently proving in the fridge, hoping for the best in the morning. What would be the cause of my dough feeling wet?
So Josh ive tried this recipe and technique 4 time and each time my dough comes out very slack. Any thoughts?
Do you have any tips to make this more sour? I find my sourdoughs to be pretty mild. I’ve been keeping a stiffer starter with mainly whole wheat flour. Thanks!
you put the toppings under the cheese not over!!!!!!!!!!!!!!
Can someone please answer my questions:
a) Can I halve the starter recipe?,
b) Can I use all whole wheat flour in the starter (because the white flour we get here is probably bleached) and
b) in the bread use (2:3) 1.5:5 ratio of whole wheat to white flour, 1.5 whole wheat flour and.5 (maida) white flour (without any bran, refined, and bleached, it closely resembles cake flour) because that’s what we get in Pakistan?,
We have to modify all recipes, we generally use white flour (maida) in place of AP flour.
Is “mature” sourdough starter the same as “ripe” or “bubbly” starter? -As in you’ve already taken it out of the fridge, fed it a few times, and let it double in size? Just wondering if you have to start a levain that way or if you can just take your starter out of the fridge and directly use it in your levain
Your the cutest youtuber ever!!!
Xoxo From your new sub!!
❤️❤️❤️
Levain is in and now I wait. By this time tomorrow I hope to have two gorgeous loaves like yours!!! Thank you so much for this video!!
I.would cut the edges of the bread first. At least that was how I was taught in school. I would also cut the bread rounds before filling. Too much waste and too messy.
for once i’m actually making this after at least 10 times watching this
lol I love ur channel. I’m hungry and love eating bagels too usually just cream cheese but u gave me some awesome ideas for breakfast and lunch
Another favorite of mine (maybe not original to the UK) but cream cheese softend, stir in well drained crushed pineapple and spread on a quality raisin bread. Love the look of your sandwiches. Thank you for sharing your ideas.
This brings me back to having tea sandwiches in Edinburgh castle and wolfed it all down myself.
Why the hell I am watching this in midnight?? I so wanna make all of these right now ����
I tested this today, but something went wrong.. the dough didn’t really ferment. Don’t have a clue what I did wrong..:(
Peperoni bagel it was great love you dzung great. Ideas for cooking big fan of you and your recipes
Well, if you don’t use a serrated knife and peel the cucumber it just goes to show how incompetent you are….
My dough were kind of watery when attempting to make sourdough bread. I made sourdough bread before. What is wrong? Please help Josh!
I feel like having a Downton Abbey-themed party �� That looks awesome!
Having trouble developing my ear…. I had one loaf with a great ear, but bad crumb.
I must have heard Ole say ‘Stoked to be in a Youtube video’ about 50x now ��
Question, why is the bread cut at the top? apart from looking nice and “classic” is there a chemical reason or something? does it cook better or rise on the oven better? I’m really curious…
Could you use a whole wheat whole grain flour instead of rye? I accidentally got that instead of rye but if not I’ll just go get some
I live in Arizona which is hot and dry. My kitchen temp is about 80 deg, what can you suggest in regards to bulking and proofing time?
I always make egg sandwiches using soft boiled eggs with not runny but creamy yolks and I never need to add butter. I add parsley and a little bit of spring onions very thinly chopped. For two eggs, I use like half a tbsp of mayo with a tsp of mustard, a little salt and pepper to taste. Then add thinly sliced pickles on my toasted whole wheat bread and put a little bit of my egg salad on top. Possibly finish with lettuce if I have it. It’s very filling and goes great with tea. Also not high in calories. You can always skip the second bread and eat it as an open faced sandwich too. Tastes heavenly either way
my dough is always way stickier than it looks like on the video, all the way through the whole process. What could that be about?
I made your starter and bread but my scale messed up so I accidentally made five loaves so it was a lot to take on for my first time but let me tell you it’s the best bread I’ve ever tasted and I live in San Francisco with tartine
Too many steps: it would be good to know the effect of each step on the end product.
I cant even imagine how long it would take to edit this video like you did with high quality. Thank you for sharing and putting so much time to make this wonderful bagelicious video! I want to eat the patisserie xD.
Pls help. My sourdough is always too runny and doesn’t stay together after its proofed. What must I do more?
Nice recipes but why is this boy making that stink face while cooking?
Also isn’t it way easier and less messy to cut off the crusts before adding the filling?
So Darjeeling is your favorite tea, a floral and fruity First Flush Spring Darjeeling or more of an earthy later harvest?:D
Hmm the First flush would pair quite well with that or a japanese sencha/Gyokuro especialy if there will be sweets, a Sakura no Sencha would be AMAZING with some delicate sweets like tiny cheese cakes… you could always have a different tea for each layer now that I think about it…;)
Josh, great channel and I appreciate your help trying to share your craft. I’m having difficulty with sour dough. Starter is very active. I use digital scale to measure ingredients to the gram. My doughs are always very “wet” and often leave out some of the 80 grams of water just because the dough is so tacky. Any help would be greatly appreciated. When I take the loaves out of the fridge from the overnight proof, they loose their volume, I try to be gentle with them. When I score the tops, I never get the nice tops like yours. Help needed in Pennsylvania.
A dash of Red wine vinegar I the chicken with dried cranberries was also great. Great recipes
I am here from one of your very new 2020 videos, you have changed so much in your videos you Are a lot more comfortable in your videos now
Love all the recipes, I will make all of them next Saturday for our tea party.
When he said ” my favourite sandwich is probably an egg sandwich”, I fell in love….
Hey! I loved watching your video, you are so cute, I love the way you comment you work!! Keep it up! greetings from germany!!:)
Amazing, but if you’re making cucumber sandwiches, it’s best to remove the slushy seedy bit in the middle, so as not to make the bread soggy.
Why is the handle off your cooker? Did you take it off intentionally because it can’t take the heat. Please let me know before I use mine..Thanks.
Hi, I have a doubt. maybe someone can answer. When you take the dough out of the refrigerator, do you go directly to the oven or do you have to give it time to take room temperature?
Just did the high tea lunch sandwiches from your site and scones for high tea. She loved them. Thank you for the recipes.
I’m hungry now… Do you have any recommendations to replace dill? I’m sorry but I hate it…
This is always to wet and sticky and never like his dough on the video. Is the dough you are using for presentation differ t so it’s not a nightmare of sticky ness?
If I d meet a man that can cook like him I may say “falling in love at first bite” ��
ive never had teatime sandwiches, but is cranberries and chicken really like edible?
https://www.youtube.com/watch?v=hYdMFFzsaxY This is what it is supposed to look like.
I think I would enjoy this channel more if the audio quality was better, recipes look great but just want to mention audio has a huge impact on watching experience
Where can I find your favorite pumpernickel bread? What’s it called?
I always cut my crusts off when the bread is frozen so there are clean lines. The bread thaws so fast that it doesn’t add any wait time to serve the sandwiches, but it does keep the bread from collapsing under the weight of its filling and the knife. It’s also very important to blot those cucumber slices with paper towels to remove as much water as you can before adding to sandwich ☺️
Most of things can’t legally be called pizza there are almost completely just stuff you can have on a bagel
I think the mixes as too chu ly for what should be a delicate tea sandwiches
Tried this..came out great..wondering what would happen if I let it come up to room temperature before putting it in the oven. I’m going to try next time.
Loving your video and really impressed by your technique. I’ve recently created a video myself so just wondered what you think? https://www.youtube.com/watch?v=-yBM6pCI29E I hope you are staying safe and well in this crazy time.
Thanks for the great video! Just to make it 1, 702 comments ( ��) I was wondering why the interesting ingredient amounts. Normally I see techniques starting with 1000g of flour, and then water, salt based on that amount, and desired hydration. Why 879g of flour? Have these numbers just been tweaked as you developed your technique, etc? Thank you!
Looks like rye bread, the kind we always eat in Denmark… You could use gravad Laks as a different type of Salmon
I love his charisma and the fact that he takes his time to ensure a great outcome…it sure would take some getting used to for me though
While the starter may be bubbling from day one, the idea is to concentrate the yeast and good bacteria cultures by taking the full five days. Reducing the starter by half with each feeding.
I can buy crustless bread here in Europe. It’s great for these! And how about grated carrot and raisin cream cheese tea sandwiches on date nut bread?
Just wondering, what is your wood cutting board work surface thingy?
Can you imagine being invited to this guy’s house for tea (or anything else, let’s not be picky)? It must be like winning the lottery.
Fresh Cranberries are so sour I was surprised by that addition.
i boil my chx in stock. Finely chop add cranberries, mayo and tarragon.
Well this was delightful to watch! I have always wondered how afternoon tea sandwiches were made. I do not like cream cheese at all, so I would need to find a substitute for that spread.
My first bread came out ok, but the rest has all been terrible. It’s the autolyse which is way too long for my bread. The 5hr lavain and 1,5hr autolyse. When put together it just stays an insane wet mess and never comes together
Don’t forget to stick your pinky finger out as you eat the sandwiches and drink your tea. ������ ��������������
Still having severe issues with this one. It still comes out as bread, but I feel like I’m not getting anything nearly as strong as what Josh has in the video. I even cut the hydration to about 80%. It’s still shit. I think one issue may be that I’m cutting the batch in half. Are there any other consideration as far as kneading/timing/etc that I should be making when cutting a recipe in half?
Now I really want to have a garden tea party, on a not too hot, breezy mid-morning just* at the cusp of Spring and Summer with a little table with tea, cakes, biscuits and sandwiches and just sit there and read a book
Chicken and cranberry is so not an English combination. Cranberries are rarely seen outside of Xmas in the UK.
it’s hard to get bread flour at the moment… any suggestion for using all-purpose flour mix for this ultimate sourdough bread?
I’m not sure if you already answered this but where did you get all your bagels from?
@Honeysuckle Pumpernickel is a slightly sweet rye bread from Germany.
Hello I’m here because I wanna have a tea party like a fancy ass bitch lol.
I needed food inspo cuz I’m a 19 scumbag girl from Tennessee and I have zero fuckin clue what tea parties are about
So
I made myself a list (I’m a vegetarian so I’ll be trying to make these with a vegetarian twist)
Sandwiches:
• chicken salad sandwich
• egg sandwich
• cucumber sandwich
• salmon sandwich
I’ve never been a huge cooking fan until I been watching my mom cooked and watching how fun it can really be I didn’t like cooking into I got into my adult years ❤❤���� I wished I would had learned how fun cooking was as a teen years ago I’m only 25 but my point is cooking seems pretty cool tho ❤❤❤������������
My favorite combination is honeysuckle bagel, cream cheese, mozzarella, salmon (lox)
A good way to make egg salad is to use a pastry blender to break up the eggs.
It’s quarantine 2020 and I’m about to put together a huge tea party now because no one can stop me.
If I wanted to do this all in one day and not cold proof it… how long would I proof it for at room temperature?
I love how she’s so healthy because then you know that this stuff won’t treat your body like crap
this is so creative I love this video:,) whole time I was just sighing wow
Why wouldn’t you cut the crust before you make the sandwich??
Pumpernickel is actually German, rustic, dark, whole grain bread
I’m English, there’s no such thing as tea sandwiches here, and nobody takes afternoon tea. Sandwiches are eaten for lunch, which in the North of England is called dinner. Confusingly, in the South the evening meal is called dinner, and in the North it’s called tea. But afternoon tea isn’t a thing here, honestly. Unless you’re treating yourself at the Ritz Hotel.
Pumpernickel is actually German, rustic, dark, whole grain bread
Hey guys!! After we bring the starter out of our refrigerator do we let it rest and come to room temperature before making a levain out of it? Or can we use the starter straight outta fridge??
I very like this video,the 25diffrent toasts idea,also very good,I hope make more this kind videos later,I’m come from Taiwan but I very like your videos.
I love egg salad sandwiches but I have to smash the eggs with a fork because I cannot with big chunks of egg white.
AT 100 degrees it is being dehydrated not baked. That is the approx. temp most raw foods are dehydrated at to maintain enzymes.
The recepies are good, but this guy seriously needs to see a speech therapist. He forces his voice so deep and makes it so narrow and tense it just becoms a crackle at times. Take a breath, RELAX and let it out and use the upper register! It’s there for a reason! You sound like an old, creaking door, for godssake. In addition, he often speaks with an upward infliction which does not only make his statements sound like questions, but makes him sound like a self conceited adolescent.
I love love love your videos! I lay in bed after work and binge your videos lol.
Most definitely no cranberries in an English afternoon tea sandwich.
I’ve followed the directions, and have the combo cooker cast iron to bake the sourdough, my loaves get way too brown/charred on the bottom. Any suggestions? I notice you had a stone on a lower rack, will that make a difference?
Do you have a god-given talent where you can come up with the best ideas? Because it REALLY looks like that
I think my bread will come out flat. This is my first time making sourdough bread
I went and made this blindly following the recipe and ended up having fun with some shaggy mess kind of dough, resembling hydration around 105% (yup, nuts… had to coil-fold it for a while).
Then I went with same stuff again just applied whatever little baking experience I’ve got and ended up with couple lovely and delicious loaves.
Lesson here?
Keep in mind that different flours absorb water in different ways, use your judgement and compare what you’ve got to what you see on the screen. I live in humid place which also affects the whole process, in my case world of difference was made by shaving 40g of water and it resulted with much more manageable dough.
Anyway, awesome video Mr Weissman! Looking forward to more sourdough stuff.
Awe.. these sandwiches take me back to the 70s… when tea sandwiches were more in style as a little girl…it made me smile ��
i thought it will taste bad but honestly it is super tasty bread and we all love it at home. It is super healthy and one thin slice will go long hours
I used all purpose flour which is a lighter flour so I reduced the water to 620g (still took out 80g of that in the autolyse period) and ended up with a sticky but manageable dough. Slap and folds worked perfectly. My hydration ended at 73% and was perfect for the lighter all purpose flour!
okay so just after seeing this video (Yes I know it’s a year later) I made a breakfast bagel. I just toasted the bagel with butter on a pan, then put cheese and some granulated garlic. I made a sunny side up, and topped it with bacon and BOOM, breakfast all stacked on top of a melty cheesy bagel. I wanna take a nap now though.
you should make a blog or just somewhere people can get the recipes
Dude, I love your videos! So much is related to homebrewing, where I tell the people that it isn´t to much about fancy gear or ingredients but the process!
OMFG I’M ITALIAN AND ON THE PIZZA WE DON’T PUT PARMIGIANO
IM CRYING
im the only one who eats bagels in my house and my mom just bought a bunch of bagels, lets go
They all look yummy. Such a good idea. I often fancy a take pizza but these are cheaper healthier and just the oerfect size. I like greek, napa and carbaonara the best. �� as for the sweet ones. The hypnotist has just forced me against my will to break my diet and run to my kitchen and make it right now.. haha
welcome �� to the ✊ bread �� bank �� we sell �� bread �� we �� sell �� loafs ��
we �� got bread �� on deck �� bread �� on �� the floor �� *TOASTED* ��
bro �� stfu �� i �� just need ☑️ a baguette �� and �� brioche ��
we ���� dont ❌ have either ✌️ of �� those �� you �� can �� get the �� gluten �� free white ������ bread �� or �� the potato �� bread ��
what ⁉️ the fuck�� is �� gluten �� take ✋ that shit �� out ��
its �� gluten �� free ��
ion �� care �� if its �� free ��
swear �� on ur ��♀️fucking �� *YEEZYS* ⛸⛸ if �� you �� wanna fight �� we�� gon ��fight ��
you �� tryna�� be �� on worldstar ⭐️
what ⁉️ you ✊ gonna record �� it ��
yea �� i got��♂️ my �� dollar �� store �� camera �� *on* ✅
WHATS �� THE �� FUCKIN �� SITUATIONNN ✨✨
the �� fuck �� do �� you �� want ⁉️
im ⭐️ the ��♂️ motherfuckin ��*M̸̦͔̜̖̳̼͚̱͚̮͍̱̘̰̲͂̃̚A̴̧̢̮̫̼̟̳̭̩̪̟̾̋́̌̀̔͐͒̔̾͗̚͜͝͝N̴̫̭͇̹͍̝̍́̾̿͒̈́́̄̏A̵͚͓̥͇̲̘̠̿̍͊͛̎̂̀̐̀͠͠Ǵ̴̖̭̭̺̣̭̺̈́̅̏́̓͜ͅÈ̷̬̱́͠R̶̖͈͈̩͐͜* ❗️❗️
at the �� bread �� store ⁉️
�� *B̸̜̯̪̩̦̉̿͒̑̽̎̚R̴̨͉̣̼̰͕̩̺̾̏͌̄Ȅ̶̛̗͍͉̟̜̦̅͗̉̔͌̽̒́͜͝Á̵̛̟̗͇̦̌̔͋͑́͆͐̓͝D̴͚͎̎̆̿͒͊̆̅̿̔̋̎͆̆̚* ����
tell �� him �� to take �� the �� motherfuckin �� gluten �� *out* ��♀️ *THE BREAD* ��
imma �� need �� you �� to shut �� that ��bullshit �� up �� chief ��♀️ we �� cant �� take �� shit out �� the �� bread ��
why❓ put �� it in �� in �� the �� first 1️⃣ place�� i ���� know �� yall �� smoking �� *that*��
What do I do with the leftover starter? Do I dump half and add flour and water and put back in the fridge? Which type of flour?
This is a great recipe with clear, concise instruction. Having no prior sourdough experience I have now made several loaves and all have come out perfectly! Apparently people don’t know the meaning of pretentious if that is the description they have after watching a perfect tutorial. Well done Joshua! Keep up the excellent work. BTW your beer battered fish is just as good!
You have the same cute smile as Gina Rodriguez from “Jane the Virgin”!
Josh, I just took my bread out of the oven. It looks amazing!! Great tutorial. Thank you, thank you!!!
Please give the recipe, I’m not getting what grain your grinding, I’m confused but it sounds like a great recipe.
I actually attended a 90’s party and needed to think of a dish that screamed 90’s. (aside from candy). I made some of these for a party and it was a massive hit. Thank you:).
I found the link for the afternoon tea sandwiches. Thank you ��
I love your vidoes to show how food can be creative. Thanks!
i love your recipe! very easy�� r u a korean? im korean too:)
glad to meet you!
For those who are struggling. Add 100ml less of water and when making the levain, the bubbles are an indicator for when it will start to fall, mix the water and flour 4 hours in and add levain (not all) 1 hour later. @david_cana87 for any questions
they all look so cute �� nice styling but definitely not weight loss option��
i followed completely and my dough is flat and watery. I dont want to add flour but it’s not a ball and it’s so bad. help
shoulda use the top instead of the bottom of the bagel. the top is the best part of the flavored bagel
I have made an interesting observation with Joshua’s recipe/techniques in this video and his older bread video. I wonder if he discovered something different between the two or if makes no difference
Try some red grapes and curry powder to the chicken sandwiches
I’m doing a tea party for my mom on mothers day. I’m already using the shortbread recipe! These look so good.
I know this is a food vid but i love your black sweater where can i buy it