Name: Lockdown lunches: how to bake the best bread during coronavirus | FT
Uploaded: 2020-04-13T16:57:10.000Z
Duration: 6 min 59 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

a lot more time at home, it's fair to say,

It's now the time to get back to proper home cooking.

It's important to have a few basic things that

All I've got is dried yeast, but they're roughly the same thing.

...and then just weigh into that 500 grammes of flour.

I've often heard people say baking is a science.

All that stove top nonsense with flame and fire, that's easy.

I had to hunt high and low for this strong bread flour.

People have emptied the shelves in a lot of places.

If I had another type of flour, could I do something similar,

You can do this with general purpose regular flour,

You probably won't get as nice a crust or as nice a crumb,

but you'll be able to get a perfectly working, serviceable

I want to measure 7 grammes of the yeast in my case, 15

Now, where I'm pouring mine, you crumble yours

onto the other side, pour in 10 grammes of salt,

and weigh 350 grammes of a tepid water right

Now, you are going to get really floury and messy.

This is still feeling quite wet in my fingers.

Are you one of those people that nicks the shower caps?

See, I'm the only bald man in the world who nicks the shower

are really, really good for covering dough.

Then you can see inside how the dough's rising, but listen,

At least my stockpiles are of something relatively benign.

Cover it up with the a piece of damp cloth.

Over the next hour or so, come down and check it,

and see if it's sort of starting to move and puff up.

You know, when people think about bread usually,

This gelatinous quality means that the gluten's breaking down

What you need to do now is get your hands wet.

Turn it, and kind of fold it on itself a few times,

stretching the dough and lifting it into the middle

And then put the cover back on to leave it

the stronger the gluten becomes, and therefore,

when it puffs up, it's really going to go like a rocket.

Think about it as a sort of a day-long process.

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Lockdown lunches: how to bake the best bread during coronavirus | FT

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