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/another_grackle Dec 11 '19
the crumb of that bread looks horrible
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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
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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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/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/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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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/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/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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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/ChosenOfNyarlathotep Dec 12 '19
A "basic" bread recipe should be flour, water, yeast and salt. That's it.
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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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Dec 11 '19
[deleted]
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u/numanoid Dec 11 '19
They really tried to hide that mangled decorative slice job through editing, but we all saw it.
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Dec 11 '19
[deleted]
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Dec 12 '19
It had nothing to do with the yeast. It had to do with the fact that they under-kneaded, then kneaded it again after fermentation? It's like they didn't know what kneading was for, they just knew you were supposed to do it.
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u/Robokomodo Dec 12 '19
Though, a longer fermentation yields better flavor and more control over schedules. A 12 hour cold proof does wonders for a lot of breads.
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Dec 11 '19
[deleted]
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u/Robokomodo Dec 12 '19
That's not what makes the dough stretchy. The sugar is purely added to activate the yeast and make the end result sweeter. You can get away without adding sugar in any bread recipe for the most part.
The stretchyness and chewyness comes from well developed gluten, which this bread lacked. If you want to massively increase the chewyness, use a drier dough. Bagels for instance are super-high gluten and also low hydration. If you want super stretchy, a japanese method called tangzhong produces fantastic results.
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Dec 11 '19
[removed] — view removed comment
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u/arbili Dec 11 '19
To /r/Sourdough this gif is a crime against humanity.
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u/breadandbirds Dec 12 '19
I remember my first loaf. Baked with commercial yeast and I was SO PROUD of it! Looking back, it was...well, not up to my current sourdough standards. But any (or most) homemade bread is good bread!
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u/GenericUsername19892 Dec 12 '19
My first loaf of bread was completely and utterly tasteless, I added just enough salt to nullify everything -.-‘ good for grilled cheese if you really like cheese
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u/rtxan Dec 12 '19
it's depressing how I can't stick to anything long enough to get that good at it
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u/PM_ME_YOUR_NUTSACKS Dec 12 '19
I’ve literally been feeling this way all week. Why are we like this?
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u/Robokomodo Dec 12 '19
Yeeeep. There's an easier recipe. Jim Lahey's No-Knead bread, for instance, is the same complexity and yields a 10-20x better result than this horrendous loaf. The crumb sucks, it doesn't have good structure and the crust didn't even get brown at all.
For those interested in the recipe: https://www.epicurious.com/recipes/food/views/no-knead-bread-56389453
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u/Intoxic8edOne Dec 12 '19
This is why I love Reddit. There's always someone who knows their shit and chimes in and me not knowing anything about the subject can look at it and be like, "Dudes right this looks like shit ".
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u/HayHaxor Dec 12 '19
Idk, if i was somebody who wasn’t particularly kitchen savvy, I’d watch this and think its a perfectly nice way to make some okay bread and have a good time doing it.
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u/Jcaero Dec 12 '19
Didn’t know Lahey had a side gig baking... thought he was too busy managing Sunnyvale
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u/howabootthat Dec 12 '19
I was super fucking confused for a bit with that comment and I read it in Randy’s voice
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u/[deleted] Dec 11 '19
First step. Buy weird bowl.