Making White Bread at Home

Hi , I'm Chef Rafael .

And today's episode of Baking with Chef Raffel , I'll show you how to make a simple white bread .

It's nice on the inside .

You can see and crusty on the outside .

Now it's a very delicious uh recipe and very simple .

You'll see the ingredients .

Let's get started .

So if you're new to the show , subscribe to the channel so that you are notified , you have a new recipe .

And what I love about today's recipe is that it's simple .

It only has four ingredients , water salt , yes and flow .

So for the water , you need it at 50 degrees Celsius .

How do you know that is either by having a probe thermometer like this one right now .

It's at 48 48 is still fine because what usually happens when it comes to yeast , yeast , it needs some warmth and something to work on .

In this case is the flag salt is for completing the flavor .

So you just mix all this together .

And if you don't have a pro theme and I'm sure not , this is not something that many of you would have .

You can just tell by if you dip your finger in at 50 degrees to not be too hot , to not be hot , to burn .

And it will not be on the warm side .

It will be on the luke warm side .

So we'll mix the yeast and the salt first and then create a well at the center where we pour the water .

So I'm using a wooden sparkle that first mix the water into the flour and add slightly more .

So that's good now to make sure that all this flag gets into the dough .

What I try and do is um use my fingers to like that .

You press the door and what I'm literally doing is making sure that the flat gets into the door .

So that's a technique I usually use .

Now at this stage , what I'll do , I'll actually transfer the mixture to the surface so that I have more room to need the door .

And the technique that I usually use is roll it into a , a strip like that and then turn it .

So I'll repeat this process for about 4 to 5 minutes and all you just need to do is roll it , turn it and then roll it again .

So this is ready .

You can see it's nice and smooth and it's not sticking to the surface , make it into a ball like that .

And um I'll place it back to the bone that I was using and then take a plastic wrap and cover it .

The idea about covering is to make sure there's no air getting into the um the dough .

So when you cover it like this , we are actually going to place it in a warm place .

So , you know , it's really uh it was already proved when it's double its size .

So it will rise , rise and rise and almost fill up this bowl .

So it does take about 30 minutes to um to double in size .

Remember what I said is that needs to double in size .

The next stage is after this is to put it in a baking tin , uh just a little bit of the oil and then brush it all over the surface , the bottom on the sides .

So this will prevent it from sticking .

And also it will also help in the cooking .

The the bottom side will actually be nicely brown .

Now , if you leave it too long uh to rise , then it it actually takes longer than it has .

What will happen is that it will like start to ferment and then it will even change the taste .

So right now , what I want to do is to shape it into the size uh the length of the baking pan .

The idea is just to place it inside a baking tin just like that , make sure it has touched the whole surface .

And also on the sides , we will cover it with a click film plastic wrap because now we want it to rise again and then after this stage is when , now we'll actually put it in the oven , apply some oil on the surface of the plastic wrap , especially the , what I'm doing is applying on this side and then I'll turn the paper , applying it like that and then done it like that .

Because what will happen is that the bread will start rising and as it starts rising , it will touch , uh , you want it to rise until it forms a dome and it will start um touching the , the plastic crap .

And if you don't apply oil , when you go to remove it like this , what will happen is that the dough will easily puncture and then deflate and we don't want that .

So we are just making it nonstick .

It will take about 20 minutes , 2030 minutes again , depending on the warmth of your , of your kitchen .

Um until it actually rises and then it forms a small dome on top of the baking tin .

So as you can see the um the bread has risen now , at least you want it to rise to the extent where that it forms a carb on the top like we know bread usually does .

Now , if you don't do that , what will happen is that if you don't let it rise um enough time to rise to form , at least that dough , what will happen is that it will have a dense looking bread and now when it comes to removing the uh plastic film .

Remember you put some oil .

Now , at least that will help when you're removing it and now we'll place it in a hot oven .

Uh We start at 220 degrees and then after about 10 minutes , we'll reduce the heat to 1 80 for it now to uh continue baking .

So the bread is ready , it was even cooled down .

Um It took about 23 minutes to bake how you know it's cooked is that it will actually start browning on top evenly .

Um And as you can see when it's fully brown on all sides and the good thing about making your own bread , you can control the quality .

Now , this one doesn't have any sugar .

Um It's simple .

I chose this recipe because of how simple it is and yet it produces very good quality bread .

I have um online course on how to make bread .

I'll put it on the link on the description below .

So take the call so that you also learn more about bread .

I have brown bread and other types of bread on that course .

I've been your host , Jeff Rafael until next time I'm signing out .

Goodbye .