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Artisan Bread is a popular store-bought sliced bread, and you're always asking me for the recipe here on the channel. I researched it… I did some testing… and here's the result! You'll learn the measurements for each ingredient, how to replace chemical additives with natural ingredients, learn how to knead and shape the dough, and the tricks to baking this bread in your home oven.
🛒 UTENSILS AND SUPPLIES
Kitchen scale
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Mold release spray
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24 cm shallow loaf pan
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📝 INGREDIENTS
Premix (Tangzhong):
40 g (⅓ cups) all-purpose flour
125 ml (½ cup) boiling water
Dough:
320 g (2½ cups) all-purpose flour
6 g (⅓ tablespoon) salt
4 g (¾ teaspoon) instant active dry yeast
20 g (½ tablespoon) granulated sugar
7 g (⅓ tablespoon) powdered milk
Tangzhong (see above)
1 egg
12 ml (2.5 teaspoons) vegetable oil
7 ml (1.5 teaspoons) vinegar
75 ml (⅓ cups) water
Topping
Soybean oil
Wheat flour
🔢 YIELD: 1 medium 700g loaf
⏰ TIME: 30 min (handling) / 3 to 4 hours (total)
🔖 CHAPTERS
00:00 Introduction
00:32 Origin
01:29 Yield
01:39 Tangzhong
02:24 Mixing the ingredients
03:37 Kneading
04:06 Forming the bread
04:42 First fermentation
05:36 Shaping
06:32 Second fermentation
06:52 Finishing and Baking
07:43 Baked Bread
©️ Images used in the video:
@Tuvisitaguiada • 18-Fabricando Made in Spain - Pan de molde
@bimbodobrasil • Descubra você também o segredo de Pullman ...
@rtveplay https://img2.rtve.es/i/?w=1600&i=1436...
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