The Basic Tools Needed to Make Bread
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In this food video learn what are the basic simple tools that are needed to make great homemade bread. Judith Fertig is a recipe developer and the author of 300 Big & Bold Barbecue & Grilling Recipes. Her new book is: 200 Fast and Easy Artisan Breads: No-Knead, One Bowl.

Transcript


The Basic Tools Needed to Make Bread Glen Powell: Hey, everyone. Welcome back to Le Gourmet TV. Today, we’re here with Judith Fertig author of 200 Fast and Easy Artisan Breads. I love this book. Judith Fertig: Oh, thank you. Glen Powell: I've been playing with it for a little while, I like -- I really like making bread. But I like the fact that you just sort of throw everything to a bowl. Judith Fertig: Yeah. Glen Powell: But before we throw everything into a bowl. Let’s talk about just the basic tools that you need to make bread. You don’t need anything fancy. You don’t even need a stand mixer, you don’t need -- Judith Fertig: No. It’s very low tech. If you can make brownies from a box mix, you can make this bread. Glen Powell: Okay. Judith Fertig: So and if you are an accomplished bread maker, you can just go through the book and go to the end chapters and you’ll be very happy too. Glen Powell: Fantastic. Judith Fertig: Yeah. Glen Powell: So this is your tool kit? Judith Fertig: This is the tool kit right here which is one of the most important things is instant or bread machine yeast. Glen Powell: Okay. Judith Fertig: And what’s different about this is it’s a finer granule than active dry yeast. So you can just mix this right in with the flour. You don’t have to proof it. Glen Powell: Okay. Judith Fertig: Which means that with active dry yeast you used to have to sprinkle it on top of water and wait until it foams up in five minutes or whatever. Glen Powell: So this just dissolves faster, is that the idea? Judith Fertig: It dissolves faster and it doesn’t need water to get going. Glen Powell: Okay. Judith Fertig: So that saves you a step right there. So that’s part of the fast and easy of the artisan bread. Glen Powell: Fantastic. So the right yeast is the step one. Judith Fertig: The right yeast. And then what you want to do if you are a complete novice bread baker is to make sure you take the temperature of the water that you’re putting in. At a certain degree at a 130 degrees Fahrenheit, yeast is killed. So you want to make sure everybody’s idea of hot or lukewarm is different. So you want to make sure you test the water. You use this again at the end of baking to test, to see if your loaf bread is done. Glen Powell: Okay. Judith Fertig: And if it’s 90 degrees Centigrade your bread is done. Glen Powell: Okay. Judith Fertig: And I’ve got one of this where it has dial and anywhere I can just stick it in the bread and by how fast the dial goes around you know it’s done. Glen Powell: So you’ve got to bring the bread top to bottom I mean look at the right tone. Judith Fertig: No. So that’s another part of the fast and easy. Is it done? Yes. Glen Powell: It’s done. Judith Fertig: Yes. You -- to stir the dough together, you know, this is really a complicated tool. A wooden spoon is fine but you can also use Danish dough which is sort of like this has got the wooden handle but then it has a like a heavy wire meeting at the end and that’s really good especially for whole grained dough’s. Glen Powell: Okay. Judith Fertig: So that’s good. Glen Powell: I used the wooden spoon. Judith Fertig: Yeah, that works. The dough scraper when you’re working with your dough. This is looser dough and so you’re going to use the dough scraper to turn it over or together. And then the last thing is the baking stone and this is something that you would put in your oven on the oven shelf and just leave it in there. You don’t want to be taking this out and putting it in and what you would do is you would bake your bread just right on the stone. Glen Powell: So pretty much anybody that has a pizza stone already has this in there. Judith Fertig: Already has it. So you could just use you pizza stone. Glen Powell: So with the exception of maybe a thermometer, all of this stuff is probably is in everybody’s kitchen. Judith Fertig: Yeah, it is in your kitchen. And you don’t absolutely have to have a baking stone. It does a better crust on your bread. It’s more even you could do it on a baking sheet but I would highly recommend a baking stone. Glen Powell: So can you give it a try with the baking sheet? Find out that you love it and then go and get the baking stone instead? Judith Fertig: Right, right. Glen Powell: Okay, so let’s start talking with bread now. Judith Fertig: Alright.