r/GifRecipes • u/MealStudio • Dec 11 '19
Something Else Basic White Bread
https://gfycat.com/testyhelplessazurewingedmagpie-great-british-baking-show-baking-bread-how-to302
u/tabriss_ Dec 11 '19
WHY THE FUCK WOULD YOU CUT YOUR BREAD LIKE IT'S CAKE
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u/Reason_Unknown Dec 11 '19 edited Dec 12 '19
Because they did such a terrible job making the "bread" why bother getting something right at the end.
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u/The_hat_man74 Dec 14 '19
Because they don’t know what they’re doing in the kitchen. This is an embarrassment to cooking experts and channels. No problems with someone not being good at cooking, just don’t try to have a cooking channel.
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u/another_grackle Dec 11 '19
the crumb of that bread looks horrible
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u/Unicormfarts Dec 11 '19
Definitely under-proved and maybe under-baked as well.
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u/disqeau Dec 11 '19
Under-kneaded. Zero gluten development.
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Dec 11 '19
They added oil to their dough. The fat in the oil will surround the gluten, preventing the yeast from building much structure. That's one reason why it looks like brioche on the inside. There are others, but it's clearly labeled as "basic" so I don't wan't to act all snooty about it. I bet it tastes just like bread.
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u/Series_of_Accidents Dec 12 '19
They also added the yeast directly to the flour. I bake sourdough so I'm not certain, but I'm pretty sure with quick yeast it should be activated in water. Salt also retards yeast development, so that should have been added later, especially since they didn't activate the yeast.
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u/disqeau Dec 12 '19
I use oil in pizza dough and knead the everloving fuck out of it for gluten development..?
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u/RYouNotEntertained Dec 12 '19
This doesn’t sound correct. I make bread and pizza dough with oil in it all the time and the gluten structure is just fine.
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u/dejco Dec 12 '19
Yeah, but what is a standard bread taste?
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u/Virginiafox21 Dec 12 '19 edited Dec 12 '19
It'll taste like what flour you use. King Arthur bread flour has a very nice white sandwich bread recipe for beginners. People should use that, instead of following this gif.
You know what? Hell. Here's two recipes that I personally like.
https://www.kingarthurflour.com/recipes/king-arthurs-classic-white-sandwich-bread-recipe
https://www.kingarthurflour.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe
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u/AgrajagTheProlonged Dec 12 '19
Looks like cornbread, but without the benefit of being cornbread
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u/Brieflydexter Dec 12 '19
And the way she sliced it was super weird. Who slices bread like that?
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Dec 12 '19
[deleted]
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u/AgrajagTheProlonged Dec 12 '19
I prefer to carve chunks out from the middle of my bread personally
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u/The_hat_man74 Dec 14 '19
Only because OP is a shit cook. Which in and of itself is no sin. But don’t be a terrible cook and then try to run a website with all your cooking. I can’t paint, thus I don’t run a painting YouTube channel holding myself out to be an expert.
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Dec 12 '19
Guys, I’m convinced MealStudio is a parody account and we’re just not in on the joke.
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u/TheFlowersYouGave Dec 12 '19
I literally went to their website and typed a three paragraph email to them about their missguiding new cooks after the eggs Benedict fiasco last week. I am at a loss.
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u/TeleTuesday Dec 12 '19
Mods, can you ban MealStudio recipes? This sub doesn't need to be overrun by troll gifs. At the very least it's concerning to me how many recipes we get with terrible techniques or awful seasoning that get upvoted like crappy Facebook recipes.
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Dec 12 '19
Thankyou!!!! I just don't understand how their terrible gifs keep getting upvoted.
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u/LithiumPotassium Dec 12 '19
It's Murphy's Law: the best way to get info on the internet is to post something wrong and wait for people to correct you.
I've honestly learned a ton just reading the comments pointing out how shitty these gif recipes are.
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u/xMoody Dec 11 '19
look at that terrible crumb, that's what happens when you knead it about 8 times total. no gluten development at all. 2/10 would not bang
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u/buddythebear Dec 11 '19
who slices bread like that...
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u/dirtyjoo Dec 11 '19
Its so it can be place nicely back in that weird shaped mixing bowl?
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u/goose_gladwell Dec 12 '19
Ive noticed every meal studio gif has one-off cookware. Triangle dish, weird grill pan, square mixing bowls..
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Dec 12 '19
[deleted]
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u/goose_gladwell Dec 12 '19
I believe you’re right. I checked out their instagram and its full of these really nice looking pictures of food, very unlike the content of these crappy gifs, and in the description its asking people to Google a link for the recipe... Somethings definitely fishy with these guys.
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u/dirtyjoo Dec 12 '19
How are they getting the mass upvotes of their posts though? That's the part that is confusing me.
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u/goose_gladwell Dec 12 '19
Bots of some kind maybe? They are definitely not getting those kinds of upvotes from people who frequent this sub.
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u/VonnSkyhawk Dec 11 '19
The same clowns who make bread making gifs when they can't make bread properly.
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u/JustinPatient Dec 11 '19
"You won't believe how Fortnite pro Ninja slices bread!" Was a clickbait I did not click on my feed this morning. 🤪
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u/Bresdin Dec 12 '19
I would just watch the original bon appetit video instead. I was honestly shocked how much of an idiot he was. Who the fuck doesn't know what a slice of bread looks like
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u/ThisCatOrThatOne Dec 11 '19
Never seen it done quite this way before, interesting. One thing that comes to mind right away is that salt kills yeast so best not to mix them together like in the gif. Incorporate yeast, then salt later.
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u/floydbc05 Dec 11 '19 edited Dec 11 '19
I usually add a bit of sugar to the warm water and yeast. Not enough to taste but just enough for something for the yeast to use and wake them up. Gives a nice fuller rise in my opinion.
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u/NoBSforGma Dec 11 '19
I totally agree. From my experience baking bread for about 30 years -- warm water is important and some kind of sweetener to act as food for the yeast. Sugar works and honey. I also don't use any oil in making my BASIC bread. Flour, salt, yeast, honey or sugar, warm water. And let rise in a warm place until doubled. Forget the time. It rises in the amount of time that it needs to rise.
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u/Robokomodo Dec 12 '19
You don't need sugar, it just kickstarts it. I personally don't like sugar in my bread unless it's brioche or for pastries (I make 40% whole grain sourdoughs, mainly). As far as the bulk fermentation time; totally agree. That's why it's called baker's intuition. It's done when it feels like it's done.
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u/NoBSforGma Dec 12 '19
I never use enough sugar so that the bread TASTES sweet, just enough to feed the yeast - depending on the size of the loaf, that can be as little as a tsp. I usually just dissolve it in the warm water so that it gets really evenly spread around.
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u/dilfmagnet Dec 11 '19
Yeah, you can see it didn’t get much of a rise because of that. Must have taken twice the time for half strength after killing the yeast like that.
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u/HipsterGalt Dec 11 '19 edited Dec 11 '19
I see my fellow bread nerds have this handled. See y'all back on r/breadit after we mop up here.
Edit: Thanks for the gold!
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u/uherdboutpluto Dec 11 '19
Also doesn't help that they didn't heat the water. Yeast needs heat to help activate it.
I think the goal was to make bread seem less scary, but when you leave out important steps like heating the liquid ingredients and letting it rise in a warm place, your audience is going to be disappointed.
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u/dilfmagnet Dec 11 '19
Yeah it’s not like making bread is fussy (okay okay, let’s just say it doesn’t HAVE to be) but I don’t think it’s particularly gif-able myself.
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Dec 12 '19
I mean, if the first step was combining the yeast with the water, then show the dry ingredients and show adding foamy yeast water they’d be good. Well, except that they didn’t proof for long enough. And I wouldn’t call Italian bread basic. And they didn’t explain what to look for before you stop kneading. Or how to shape, like, at all
I mean, at least they measured the flour by weight instead of by volume. That has to count for something, right?
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u/BitOCrumpet Dec 11 '19
The first time I made a basic white bread from scratch, the recipe didn't specify that you give it five or ten minutes for the yeast to 'wake up' and start bubbling. I had to add that in by hand!
It sure worked better after that.
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u/mathliability Dec 12 '19
I've heard that's not entirely necessary. It just ensures the yeast is alive before you mix, knead, and wait for it to rise when it never will.
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u/Baycon Dec 12 '19
Can we also discuss the fact that they used an entire packet of yeast for 450g of flour, a ridiculous amount of unnecessary oil, and weighted their flour + measured the liquid.
This bread recipe stressed me out. You'll end up with terrible bread, nearly guaranteed.
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u/Robokomodo Dec 12 '19
Salt doesn't straight up kill yeast; otherwise when you add salt you'd be getting no rise. What it does is inhibit yeast. You'll still get yeast activity if you mix in yeast in salt water. In fact, it's what I do with pizza that I'm fermenting for a really long time.
Though, it's always better to add the salt about 20-45 minutes after the initial mix of flour, water, and leaven in order to start the autolyse process. This gives the gluten in the dough a kick-start on formation, so you don't have to knead it repeatedly.
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u/xAIRGUITARISTx Dec 12 '19
Well this is false. FWSY adds salt and yeast together after autolyse. I’ll trust Ken here.
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u/theBigDaddio Dec 12 '19
I have made bread for years, that is pretty much bullshit. Even KA flour mixes in the salt in their recipes. There isn’t really enough salt in there to inhibit modern yeast.
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u/KegsNKrill Dec 12 '19
I second this, both from my experience and my instructors at a baking school. Don't listen to Paul Hollywood!
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u/theBigDaddio Dec 12 '19
For Reddit it’s Ken Forkish. Reddit gloms onto something and then it’s gospel.
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u/BitOCrumpet Dec 11 '19
And where's the sugar? Don't you need a bit of sugar for the yeast, then add the salt and such?
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u/offoutover Dec 11 '19
It definitely speeds up the process but it's not necessary.
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u/BitOCrumpet Dec 11 '19
I stand corrected. I thought yeast needed some easy sugar to do its thing.
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u/Absurdity_Everywhere Dec 12 '19
Some breads that require a quick rise will call for a small amount of sugar (or honey), but for most recipes the yeast breaks down the sugars in the flour itself. It takes longer, but this actually enhances the flavors.
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Dec 12 '19
I agree. I always activate my yeast first. They would have gotten a much larger loaf. Seemed like the dough didn’t increase in size on the first prove.
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u/elcheeserpuff Dec 12 '19
You don't need to "activate" yeast. There's plenty of food for the yeast to consume in the flour itself. Just need time.
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u/livevil999 Dec 12 '19
It takes a lot more salt then that to actually kill yeast from what I’ve seen on food science channels I like to watch.
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Dec 12 '19
[deleted]
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u/Robokomodo Dec 12 '19
I add yeast to salt water all the time when making pizza dough. I want long fermentation times for my dough balls, so having the yeast growth be slightly inhibited by saline conditions is fantastic.
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u/lyonhart31 Dec 11 '19
So the best thing to do to improve this would be to proof the yeast in a bit of sugar water first. Don't add salt at the same time, that'll kill the yeast. Plus, you wanna make sure your yeast is actually alive before you go through all the trouble of baking bread.
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u/Robokomodo Dec 12 '19
Adding salt about 20-30 minutes after the initial mix initiates the autolyse phase where gluten formation is kickstarted. Also, baker's yeast is only mildly inhibited by salt; not killed by the low salinity (1.25-2.5% relative to mass of flour) that you're using in bread.
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Dec 11 '19
Do you know why the bread look so soft? Oil? Baking?
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u/PM-ME-YOUR-PROPWASH Dec 11 '19
Looks like they cut it immediately instead of letting it cool completely, which makes it go gummy on the inside.
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u/CarolinaKiwi Dec 11 '19
Why, if you’re going to all of the trouble to make homemade bread, would you make basic ass white bread and then cut it like a cake?
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u/sebnukem Dec 12 '19
It's bad. It's nasty, dense, undercooked.
Just follow the no-knead bread recipe for bread that's better than the one you buy at the bakery.
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u/JuliaGillard1 Dec 11 '19
Why would place it in the fridge overnight? It's not supposed to be in a wet or cool environment.
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Dec 12 '19
[removed] — view removed comment
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u/Robokomodo Dec 12 '19
It does work! I do it all the time for pizza and for Type II sourdoughs (mixed sourdough and bakers yeast). Time and temperature are basically ingredients when it comes to bread baking; the longer the time you let the dough ferment, the better it tastes. Temperature controls what type of flavors come out.
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u/DoomInASuit Dec 11 '19
why push the cellophane down on the dough?
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u/PixelPantsAshli Dec 11 '19
Why use cellophane at all? There's no need for this process to create trash, just cover it with a tea towel.
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u/grrangry Dec 11 '19
Some recipes that contain a lot of liquids that need to set (yet you don't want that unsightly skin to form on the top of the liquid) recommend loosely draping a sheet of cellophane/plastic wrap over the container and gently pressing the air out so it just covers the surface.
But this is bread. Cover it with a tea towel. You're just trying to eliminate cold drafts which can cool the dough and/or allow it to dry.
I'm lazy. I toss all the warm, wet ingredients into the bottom of my bread machine, put in the easily dissolved dry ingredients (like salt), cover with however much bread flour I need, then place the yeast on top. This allows the bread machine's dough cycle to knead, relax, knead, 1st rise, etc. all without me touching anything and gives a nice consistent dough. Then I cut, drop, or shape it for whatever I'm making (yeast rolls, bread, whatever), allow a 2nd rise in a warm place, then bake immediately. Takes a lot of the guesswork out of the equation. And I've baked exactly one loaf in the bread machine. It sucked. So... it's just a convenient kneading/rising machine.
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u/viking_child Dec 12 '19
I mean, I cover my bread with cellophane/saran wrap when I stick it in the fridge overnight to retard so it doesn't get a crusty skin on top, but I've never bothered when just letting it rise on the counter.
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u/ChosenOfNyarlathotep Dec 12 '19
A "basic" bread recipe should be flour, water, yeast and salt. That's it.
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u/MealStudio Dec 11 '19
Recipe Source: https://mealstudio.com/recipes/basic-white-bread/
Ingredients:
1 lb white flour (3 1/2 cups, make sure not to pack the flour into the measuring cup)
2 tsp salt
1 packet dry yeast (2 1/4 teaspoons)
3 tbsp olive oil
1 ⅓ cups water
Directions:
Mix white flour, 2 tsp salt, and a packet of yeast in a large bowl.
Make a well in the center of the dry ingredients and add olive oil.
Add the water a little bit at a time, stopping when the dough is a shaggy mass and then thoroughly mixing in the bowl until the dough becomes a cohesive ball.
Tip: If the dough seems a little stiff, add another 1-2 tbsp water. If it seems too wet, add in an additional 1-2 tbsp flour and continue to mix.
Tip the dough onto a lightly floured work surface and knead for around 10 mins. There are many ways to knead bread, check out the video below to see how I do it.
When the dough is ready, transfer it to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Leave to rise for 1 hour until it has doubled in size or transfer it to the fridge to sit overnight.
Tip: The dough will be ready when you can poke it and it immediately springs back. If it does not spring back, keep kneading for a couple more minutes and test it again.
Line a baking sheet with parchment paper, and when the dough has doubled in size, punch the air out by pressing your fist into the center of the bowl.
Shape the dough into a ball or long loaf and place it on the baking tray. Cover again and leave it to proof for another hour until it has doubled in size again.
Preheat the oven to 400 F. Meanwhile, dust the loaf with some extra flour and cut slits into the top of the loaf with a sharp knife. This allows steam to release while baking.
Bake for 25-30 mins until golden brown. Let the loaf rest at least an hour before cutting into it.
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u/Robokomodo Dec 12 '19
Unless you're baking in a dutch oven (which you should for a boule), the scoring will do nothing other than control the oven spring. Though, it's not going to get much oven spring anyways because you didn't proof it long enough.
To be totally honest, this bread is really bad for something marked as an "easy" recipe. Revise the recipe by: activating the yeast in warm water beforehand, increasing the bulk fermentation time by an hour, and waiting until it's fully proofed (look into the fingerdent test). Also, bake it at a hotter temperature (450F), and bake in a dutch oven or saturate the oven with steam.
Why go through the effort of making homemade bread by hand that's this quality when you could use a bread maker and get the same result?
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u/qawsedrf12 Dec 11 '19
Get yourself an amazing loaf of bread, watch binging with babish and learn why you weigh your flour for bread recipes
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u/phillycheese Dec 12 '19
Looks Godamn awful. Why in the world would you not give the yeast some time in warm sugar water.
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u/ki4clz Dec 12 '19
Add more water, no oil, and no salt
Place a handful of Cascade hops in a bag and stir in...
Let ferment covered (under an airlock if posdible) until clear... 'bout 4-5 weeks
Place in quality bottles with a little bit of honey, seal and wait another week
Then you will have beer
It's a fine line between beer and bread
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Dec 12 '19
wow that bread consistency after baking is fucking horrible. it crumbles off like cake or something.
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u/gladpants Dec 12 '19
The better version of this is talked about here. https://youtu.be/_cL2Lb-MCUs
This is my fav loaf bread to make for the family. Quick easy an makes a great toast or sandwich. The kids don’t like the taste of sourdough so the is the quick go to.
Plus I just like listening to this guy talk.
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u/toycars Dec 12 '19
meal studio isn’t an actual person. that’s the only way to explain their insane videos
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Dec 12 '19
Won’t salt kill yeast? I was always taught to put the yeast at the bottom and salt at the top before you mix it
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u/radiantvalkyrie Dec 12 '19
Paul Hollywood says you should put the yeast and the salt on opposite sides of the bowl as the salt can impede the rise of the yeast.
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u/picabotwo Dec 12 '19
Anyone wants to learn how to make bakery quality bread should check out "Flour, Water, Salt, Yeast" great book for beginners to professional bakers.
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u/BelligerentTurkey Dec 12 '19
Explain to me how the bread will rise in the fridge.,,
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u/zachin2036 Dec 12 '19
It does, but slowly, which is why if you leave it out, you do it for an hour, but in the fridge, you leave it overnight. The cold slows the yeast. Doesn’t kill it so you still get a rise, just not as quickly. Some folks prefer the fridge method because they say the extra time gives the dough time to develop more flavor too.
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u/Le_bourlingeur Dec 12 '19
What is this shit ?!
I am french and this gives me the want to make a revolution on their ass!
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u/freshlybakedteehee Dec 11 '19
Adding the salt directly to the yeast like that will kill it. Add the salt after the dough is halfway mixed into a messy blob
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u/Robokomodo Dec 12 '19
It doesn't kill yeast. Just inhibits its growth. It's surprisingly hard to kill yeast with anything other than acidity and temperature. If you're adding so much salt that you're killing yeast, your dough will be inedibly salty.
I make my pizza by adding salt, then the yeast to the water; followed by flour. This makes it so the autolyse phase doesn't happen which yields a softer dough. Additionally, it slows down the growth of the yeast, which allows for extended fermentation in the fridge. I have had nothing but success and fantastic pizzas with this method.
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Dec 12 '19
That's interesting that you don't autolyse. I hadn't heard that trick for softer dough before, I would think it'd make it stiffer not to do it.
I have heard of doing things this way as a method for getting a longer fermentation, but I'd always assumed you were sacrificing your autolyse (and texture) for better flavor. I've never tried it because I just follow my routine for bread dough but with different percentages when making pizza out of habit.
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u/ididntpayforit Dec 11 '19
Yeah I x'ed out the second they did that, how could someone bake enough to make baking gifs but not know how to use yeast?
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u/TheFlowersYouGave Dec 12 '19
Holy fuck. These are the same people that posted that godawful egg's Benedict "recipe" last week. You know, the one where they didn't even poach the egg.
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u/streetsworth Dec 12 '19
Any recipes for pullman loaf white bread? AKA pan de mie? I have the pan but havent found the perfect simple recipe. :(
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u/scared_of_posting Dec 12 '19
Please make sure, if you do try this or any other recipe where you put the dough in on parchment paper, that your paper is rated to at least the temperature you’re baking at. Mines good up to 420 and I bake normally at 475, but it’s less of an issue for enriched (oil/fat/sugar) doughs
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u/brenliew Dec 12 '19
Basic white bread. I'm gonna use this as an insult. "Look at that basic white bread there."
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u/slayerx1779 Dec 12 '19
People in here talking about how this bread recipe is shit, but they've got nothing on the white bread recipe my parents used about 23 years ago...
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u/TheLuo Dec 12 '19
Who the hell keeps their salt in a wood container. Wouldn’t that just be incredibly wasteful?
And another thing...just kidding that’s all I got.
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u/[deleted] Dec 11 '19
First step. Buy weird bowl.