The Last Bread Recipe You Will Ever Need | Yeast Edition

This is how you master making easy and amazing bread at home using no tools every time. In this full masterclass you learn step by step how to make delicious bread at home. You will learn that technique is more important than tools. In fact - I'd say technique is probably 80% and tools around 20% of the result. So - back to basics - all just with my hands. This bread is a yeast based dough with sourdough added to enhance the flavour. Something that allows you to have an amazing sourdough-like bread within 4 hours. The one tool you will definitely need is a scale. Without a scale especially when being a beginner baker is not a good idea. Measure your ingredients and try only alter one parameter between each loaf that you are baking. This allowed me to become better with each subsequent bake. Recipe for the bread: - 600 grams of all purpose flour (10% protein) - 390 grams of water (65%) - 120 grams of sourdough starter (20%) - or discard starter - 12 grams of salt - 6 grams of dry yeast (1%) or 18 grams of fresh yeast (3%) Normally I would be using around 80% water for sourdough, but in this case the flower has less protein and that's why I am adjusting the water content. Don't just blindly follow the recipes you find online, you have to figure out how much water works best for your flour. I made a video on this recently: https://youtu.be/BnvhhxQZQ14?t=79 Flour I am using: Blog article on different flours in Germany: https://thbrco.io/blog-flour Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora Mulino Padano 15% protein: https://thbrco.io/mulino-flour Follow me here too: Github: https://thbrco.io/github Instagram: https://thbrco.io/instagram My blog: https://thbrco.io/blog My website: https://thbrco.io/homepage Reddit: https://thbrco.io/reddit Telegram: https://thbrco.io/telegram Tiktok: https://thbrco.io/tiktok Hoodies/T-Shirts: The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies Tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton Cooling rack: https://thbrco.io/cooling-rack Dough scraper: https://thbrco.io/dough-scraper Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round Dutch oven with glas lid (Brovn): https://thbrco.io/dutch-oven-glas-lid Infrared thermometer: https://thbrco.io/infared-meter Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid No stick spray (vegetable based): https://thbrco.io/non-stick-spray pH meter to check acidity: https://thbrco.io/ph-meter Weck starter jars: https://thbrco.io/weck-jars Useful videos: Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill Discard starter bread: https://thbrco.io/discard-starter-bread Fermentation time table: https://thbrco.io/fermentation-time-table Make your starter more active: https://thbrco.io/more-active-starter Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe Sourdough starter: https://thbrco.io/make-sourdough-starter Chapters: 0:00 Intro 1:07 Normal tools vs. today 4:00 A note on sourdough acidity 5:52 Mixing the ingredients 8:48 Autolyse 9:15 Bench kneading 10:28 Practicing shaping for later 14:45 Coil folding the dough 16:16 Shaping the dough 19:47 Proofing the dough 20:17 Home oven setup 22:50 Scoring the bread 25:35 The final result Just a small side note - I was baking the same recipe again one day later and used a razor-blade instead of the knife and had much more beautiful looking ear. If you can, try to use a sharp knife for the scoring. It really did a big difference for me. #bread #breadrecipe