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A Knead to Bake
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Добавлен 5 ноя 2019
Welcome to A Knead to Bake! A Recipe Channel featuring mostly Bread & Sourdough Recipes. WE HAVE A NEW RECIPE VIDEO EVERY FRIDAY! Please subscribe
Christmas Wreath with Raisins and Walnuts
This Christmas wreath is a beautiful bread. The crumb is airy, very soft and sweet the raisins and walnuts add a delicious flavor a nice textures to the palate I A Knead to Bake
Get the full recipe on my website:
www.akneadtobake.com/post/christmas-wreath-with-raisins-and-walnuts
Website:
www.akneadtobake.com
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Equipment:
Weber Grill Master Touch 22" amzn.to/3cy5bBw
Lodge 3.2 Qt Combo Cooker amzn.to/2YX4pdj
Lodge 12 inch Cast Iron Pan amzn.to/36uXPfX
Lodge Deep Camp Dutch Oven 8 Quart amzn.to/3hoyQlG
Breville Convection and Air Fry Smart Oven Air amzn.to/2XXhzo8
Dough-Joe® Pizza Steel Baking S...
Get the full recipe on my website:
www.akneadtobake.com/post/christmas-wreath-with-raisins-and-walnuts
Website:
www.akneadtobake.com
Facebook:
akneadtobake
Instagram:
akneadtobake
Pinterest:
www.pinterest.com/akneadtobake
Equipment:
Weber Grill Master Touch 22" amzn.to/3cy5bBw
Lodge 3.2 Qt Combo Cooker amzn.to/2YX4pdj
Lodge 12 inch Cast Iron Pan amzn.to/36uXPfX
Lodge Deep Camp Dutch Oven 8 Quart amzn.to/3hoyQlG
Breville Convection and Air Fry Smart Oven Air amzn.to/2XXhzo8
Dough-Joe® Pizza Steel Baking S...
Просмотров: 934
Видео
Apple Cinnamon Bread Rolls
Просмотров 1,3 тыс.8 месяцев назад
These delicious Apple cinnamon muffins are the perfect way to celebrate there Fall season I A Knead to Bake Get the full recipe on my website: www.akneadtobake.com/apple-cinnamon-muffins Ingredients Stiff Starter 25 grams (1 tbsp) Sourdough Starter 25 grams (1 ¾ tbsp) Spring Water 50 grams (¼ cup) Bread Flour Dough 500 grams (4 cups) Bread Flour 200 grams (¾ cups) Milk 100 grams (2 Large) Eggs ...
Sourdough Grilled Cheese Sandwich
Просмотров 2 тыс.10 месяцев назад
This is a great Bread for any Grilled Cheese Sandwich Recipe. The grilled cheese filling recipe is inspired on the America's Test Kitchen recipe I A Knead to Bake Get the full recipe on my website: www.akneadtobake.com/post/grilled-cheese-sandwich-bread Ingredients 400 g (2 ½ cups) bread flour 50 g (1 large) Egg 9 g (1 tsp) salt 80 g (⅓ cup) extra virgin olive oil 240 g (1 cup) warm water 100 g...
Mixed Berry sweet rolls with cream cheese and mandarin filling
Просмотров 1,3 тыс.11 месяцев назад
Sweet, delicious, fluffy and soft Rolls with fresh berries and mandarin, perfect for the summer months I A Knead to Bake Get the full recipe on my website: www.akneadtobake.com/post/mixed-berry-sweet-rolls-with-cream-cheese-and-mandarin-filling Ingredients Stiff Starter 25 grams (1 tbsp) Sourdough Starter 25 grams (1 ¾ tbsp) Spring Water 50 grams (¼ cup) Bread Flour Dough 500 grams (4 cups) Bre...
Choripán! with easy sourdough bread
Просмотров 1 тыс.Год назад
Get the full recipe on my website: This delicious South American dish is delicious and perfect for any summer grilling party I A Knead to Bake www.akneadtobake.com/post/choripan Ingredients Dough 400 grams (2 ½ cups) Bread Flour 300 grams (1 ¼ cups) Water 100 grams (⅓ cup) Sourdough Starter 8 grams (1 ½ tsp) Salt Argentinian Style Chorizo Chimichurri 1 Bunch of Parsley chopped 1 Head of Garlic ...
Oklahoma Onion Hamburger in a Sourdough Bun
Просмотров 957Год назад
This incredibly juicy burger will become one of your favorites! I A Knead to Bake Get the full recipe on my website: www.akneadtobake.com/post/oklahoma-onion-burger Ingredients 400 grams (3 ¼ cups) Bread Flour 220 grams (1 cup) Water 50 grams (1 large) Egg 100 grams (⅓ cup) Ripe Sourdough Starter 30 grams (2 tbsps) Butter* 8 grams (2 tsps) Salt Website: www.akneadtobake.com Facebook: facebook.c...
Cornetti filled with Hazelnut Spread
Просмотров 647Год назад
These Cornetti filled with Hazelnut spread are a very delicious recipe and very easy to make! Enjoy! I A Knead to Bake Get the full recipe on my website: www.akneadtobake.com/post/cornetti-filled-with-hazelnut-spread Ingredients Stiff Sourdough Starter (Levain) 25 grams (1 ¾ tbsp) Water 25 grams ( 1 tbsp) Sourdough starter 50 grams (⅓ cup) Bread Flour Bread Baker's Percentages 350 grams (2 cups...
sweet sesame seed wreaths
Просмотров 655Год назад
This Sweet bread coated with sesame seeds is a favorite bread in many latinamerican bakeries, this is great and easy bread to make I A Knead to Bake Get the full recipe on my website: www.akneadtobake.com/post/sweet-sesame-seed-wreaths Ingredients Stiff Starter 25 grams (1 tbsp) Sourdough Starter 25 grams (1 ¾ tbsp) Spring Water 50 grams (¼ cup) Bread Flour Dough Baker's Percentages 500 grams (...
The BEST Bread Pudding with a Luscious Caramel Sauce
Просмотров 1,1 тыс.Год назад
Convert your stale old bread in a luscious and exquisite dessert with this quick and easy to make recipe I A Knead to Bake Get the full recipe on my website: www.akneadtobake.com/post/bread-pudding-with-salty-caramel-sauce Ingredients 1/2 loaf Challah or Brioche Bread 1/2 loaf Sourdough Bread 80 (2 cups) Milk 60 grams (4 tbsps) Melted Butter 250 grams (5 large) Eggs 1 tsp vanilla extract 1 tbsp...
Easy 6 strand Challah
Просмотров 587Год назад
This bread enriched with eggs and oil has an appealing exterior with a very soft, rich and slightly sweet interior I A Knead to Bake Get the full recipe on my website: www.akneadtobake.com/post/challah-6-strand Ingredients Levain or Stiff Sourdough Starter 25 grams (1 tbsp) Sourdough Starter 25 grams (1 ¾ tbsps) Water 50 grams ( ½ cup) Bread Flour Bread 700 grams (5 ¼ cups) Bread flour 100 gram...
Sweet Sourdough Braided Bread
Просмотров 1,5 тыс.Год назад
Here is a great recipe for a sweet and soft Sourdough Bread perfect for French Toast I A Knead to Bake Get the full recipe on my website: www.akneadtobake.com/post/braided-sourdough-sweet-bread Ingredients Stiff Starter 25 grams (1 tbsp) Sourdough Starter 25 grams (1 ¾ tbsp) Spring Water 50 grams (¼ cup) Bread Flour Dough Baker's Percentages 500 grams (4 cups) Bread Flour 100% 225 grams (1 ¾ cu...
Sourdough Bread with Spelt Flour, super soft, delicious and easy to make!
Просмотров 3,7 тыс.Год назад
Sourdough Bread with Spelt Flour, super soft, delicious and easy to make!
Sourdough Nutella Rolls with Mascarpone Icing (Feat. @GrantBakes )
Просмотров 1,7 тыс.Год назад
Sourdough Nutella Rolls with Mascarpone Icing (Feat. @GrantBakes )
Apple Caramel Stuffed Brioche made with Sourdough Starter
Просмотров 1,7 тыс.Год назад
Apple Caramel Stuffed Brioche made with Sourdough Starter
Sourdough Cold Oven Baking Vs Hot Oven Baking
Просмотров 6 тыс.Год назад
Sourdough Cold Oven Baking Vs Hot Oven Baking
Spiced Christmas Bread Roll with dried fruits, candied peels and nuts
Просмотров 935Год назад
Spiced Christmas Bread Roll with dried fruits, candied peels and nuts
Vánočka I Delicious Sweet Braided Czech Christmas Bread
Просмотров 784Год назад
Vánočka I Delicious Sweet Braided Czech Christmas Bread
Soft and Fluffy Thanksgiving Dinner Rolls
Просмотров 1,9 тыс.Год назад
Soft and Fluffy Thanksgiving Dinner Rolls
Trying out the Best Bakery in Houston Texas, "Mademoiselle Louise" Bakery
Просмотров 2,1 тыс.Год назад
Trying out the Best Bakery in Houston Texas, "Mademoiselle Louise" Bakery
Brioche Bread with 65% Butter and Sourdough Starter
Просмотров 1,5 тыс.Год назад
Brioche Bread with 65% Butter and Sourdough Starter
Tasting the Best Sourdough Bread in Paris France I My visit to Poilane Bakery I Food Vlog
Просмотров 3,5 тыс.Год назад
Tasting the Best Sourdough Bread in Paris France I My visit to Poilane Bakery I Food Vlog
The Easiest Hybrid Bread I Beginner Recipe
Просмотров 2,4 тыс.Год назад
The Easiest Hybrid Bread I Beginner Recipe
Easiest Gluten Free Sourdough Bread and Gluten Free Sourdough Starter I Beginner Recipe
Просмотров 43 тыс.Год назад
Easiest Gluten Free Sourdough Bread and Gluten Free Sourdough Starter I Beginner Recipe
The Best Gluten,Vegan & Almond Free Chocolate Chip Cookies.Everyone deserves a chocolate chip cookie
Просмотров 875Год назад
The Best Gluten,Vegan & Almond Free Chocolate Chip Cookies.Everyone deserves a chocolate chip cookie
Cream Cheesed stuffed rolls I Easy Recipe I Recipe from Scratch
Просмотров 552Год назад
Cream Cheesed stuffed rolls I Easy Recipe I Recipe from Scratch
Summer Tomato Galette I Easy Recipe I Beginner Recipe
Просмотров 840Год назад
Summer Tomato Galette I Easy Recipe I Beginner Recipe
I don't get it I thought the starter in mix is to rest over night Never seen them made like that
It’s an alternative way to make them
Very good explanation. Thanks fot sharing ❤
Enjoy!
How about a gluten and dairy free recipe?
I have a gluten free and several dairy free recipes. Usually if you want to make a dairy free just substitute with water and the butter with any oil of preference
But this kind of bread. Did you made them gluten and dairy free.
Lo hice, salió delicioso. Gracias por compartir esta receta 🤗
Disfruta!!
Thank you for this great info, i will be doing that tomorrow. Do you feed your starter and wait for it to bubble up and rise before drying it?
Not really
Their lemon tarts are amazing
I will try them next time
So the dough needs just a single rise, and then it is ready to roll and bake?
Yes
Hello, can croissants be stored in the refrigerator and cooked the next day?
No I wouldn’t recommend it
Do I need active bubbly starter or is dicard starter ok?
Discard is ok
Let it cool for 2 hours? Dude, I cut into that bread after 5 minutes. That’s like saying, let the bolillo sit for 2 hours after baking. Calientito sabe mas rico.
Yes but this is not a Bolillo, this kind of bread will still cook inside for two hours after baked, it will finish baking outside of the oven
@AKneadtoBake you do you bro lol. I'm cutting into the bread within 5 minutes.
How long can i store these
About a week in the fridge
Thanks a lot!
Enjoy!
I made these following you and they are awesome!!! I used your portions but made 5 buns to go with my 2:1 12” hotdogs (gotta love an 8 oz dog)… When I make sourdough loaves, I make the dough and let it rise for 4 hours. Then form the loaves in a Banaton and fridge over night Then pull and bake Have you ever tried or considered making the dough to window pane, forming the buns, fridge them over night. Then pull and let rise for 4 hours and bake? I’m wondering if being formed prior might increase the sour dough flavor or if it would even make a difference. Love to hear your thoughts on it. Thanks for the GREAT recipe!!!
Yes I have let them overnight in the fridge and they come out with an improved flavor!!
I like it ! Thank you
Thank you!
Please come back. I miss your videos.
Thank you! I will come back soon
I can’t find the recipe on your website
Here it is www.akneadtobake.com/post/sourdough-doughnuts
SO GOOD! i made them with the video and just added lots more flour and they still turned out great 👍 i saw the recipe later and I'll try it that way next
These are just okay. Chewy, slightly bitter but still good
All purpose flour is added.... Tittle is misleading
👻
Hi thanks for the amazing video. Can I use the same receipt for a sandwich loft?
Yes of course
@@AKneadtoBake thank you
Where do I find your writing recipe?
On my website www.akneadtobake.com
Hi there, I tried this recipe over the weekend. I got actual croissants out of it which felt amazing. I did have a few issues, if you have time to respond. 1. I had trouble with the fermentation. My dough was growing super slow so I had it almost 1,5 days instead of 4 hours. I had it at 26-27 celsius during the day, and in the fridge during the night. Then after shaping the croissants they didn't grow at all, and I baked them after a night and a day of waiting. They came out a bit sour, maybe due to the long fermentation time, but they are still good. 2. The other problem is the bottom half is a bit soggy instead of fluffy. Maybe the butter accumulated in the bottom? I wonder how I should avoid this issue the next time I try this recipe.
You have to make sure your sourdough starter is very active, feed it every 4 hours at least 3 times before using it and it will get more active and stronger
For the second problem when you fix the other problem it should improve the whole croissant
Such a delicious-looking recipe, as always. I haven't been on RUclips for awhile, is Daniel no longer writing his blog and making videos? 😕
I’m coming back with new recipes soon
@AKneadtoBake your recipes are wonderful! I'm so glad you're making more content, Daniel. I really hope your channel grows, with tons of new subscribers. That way, lots of new viewers will get to see, and appreciate how great you are, and how delicious your recipes are 😊🙏
We miss your videos
I’m preparing to comeback
Thank you for all the wonderful sourdough recipes. I have tried many of your sourdough recipes and they have become my go to. Thanks a lot!
Thank you! Enjoy all the recipes!!!
I have made these tortillas over 5 times now. They are delicious ! Definitely my new go to tortilla recipe. I’ve tried handfuls of other homemade tortilla recipes, with and without sourdough starter, and these are by far the best thank you so much for the recipe.
Enjoy!!!
This sounds so yummy. I dont have whole wheat does that matter or do i need to go get some tomorrow? Thank you for the lesson
No you don’t really need it it is to give it an improved flavor
Since there's no disclaimer on this video, DO NOT START IN THE AFTERNOON!! it's going to take about whole day to prepare and then another 12 hours for final proof. ❤ absolutely delightful though!!!
Very easy to follow! NOW you must show a video on Corn Tortillas Thank you so much
I keep my sourdough starter (discard) in the fridge. My question is do I need to feed it before I make tortillas
No
I was searching for this recipe thanks
Enjoy
Thank you so much
My pleasure
Chef , what does it mean sourdough starter 40%?
My buns didn't raise much, or didn't brown.
Hi chef …I love yr videos ! I m still new to sourdough…do you hv a sourdough Starter video?
Thank you so much! Of course I have a sourdough starter video! Here it is ruclips.net/video/RmfCgdpfvlY/видео.htmlsi=cpunH7MOz1Gv5oJJ
Your video says to stretch and fold this dough ‘one last time ‘ but it only shows you doing it one time. How many times do you need to stretch and fold this dough before it goes in the refrigerator? Does the dough need to double in size before refrigeration or just during the shaping phase? You also said not to cut the dough all the way through, however, you did cut the dough all the way through, so I’m confused. I’m making this for my dad’s 89th birthday so any tips would be helpful. Thank you! Edited to add: Also, I’m making this now and 80 grams of sugar is not 1 cup. I’m going with the gram measurement, wish me luck. 🤷🏻♀️ Next day, I have shaped them and they look beautiful, waiting now for the rise. 🤞🏻🤞🏻🤞🏻 On hour 7 in sunny Az and the bread has not risen at all. Same thing happened 6 months ago with your cinnamon wreath bread. It came out very dense. Such a bummer. UPDATE TO THE UPDATE: while the bread did not rise at all when it was supposed to double in size, it seems to have baked up pretty well and is still quite tasty. I think the interior could’ve been a little more fluffy, but maybe because I didn’t get a rise, it might be a little more, heavy but still delicious
At what temperature did you proof it? If you proofed it at a temperature of 100F then maybe is because your dough was not ready after you kneaded it, but I have made this recipe several times without trouble
This recipe completely failed never rises and was dry
I’m a little late to the party and just tried this. It’s so good! The only thing I did differently, owing to my slight laziness to make a stiff levain, was to use my starter straight out of the fridge at 100% but thankfully it worked out. Crumb was wonderfully soft, tender, flavorful. Thank you for sharing.
Enjoy!
Moeller's is THE BEST bakery, but this one is fabulous too!
Thanks for the tip
I wonder if inserting a pizzastone below the castiron would even out the temperature and protect the bottom of the bread
That would help a bit for sure!
You should edit this video with the correct recipe. If you follow the video you end up with a ball of unworkable garbage.
Thanks 👍👍👍
How many layers do we achieve?
I love it! What temp is the dough and the butter when you do the lamination?
Can I use tigernut flour for the starter ?
Thank you for making this with wild yeast while adding the American measurements. You made this very easy to jot down, sir. Thank you!
Enjoy!
Can I refrigerate the dough overnight?
Yes
Best video for sourdough.
Enjoy!
Nice. Very close to the recipe that I use for baking sourdough bread in the kitchen. I do 100g of wheat flour, 400g of bread flour, 350g of water, 100g of fed starter, 10g of salt, and 10g of malt powder (makes a crispier crust). Depending on the brand of flour used, I may need more or less water (typically am using King Arthur, though I’ve had good results from Safeway Organics brand bread flour. I’ve found that I get a flat loaf with Bob’s Red Mill). One difference in my process is that I will stretch and fold (not kneading) the dough every 30 minutes for the first 3-4 hours. I can feel the dough strengthen each time I stretch & fold and I get a nice, high, round loaf. I’ve been looking for any nuggets of wisdom to bake in a camp Dutch oven. This is kind of what I had expected, so I’ll try it out for our next camping trip. Thanks!