French Bread & Biscuits - The Isolation Baking Show with Gesine & Jeffrey - Episode 1

Summary by Krater

Jeffrey and Gesine demonstrate how to make no-knead, six-fold French bread, explaining the step-by-step dough folding and baking process.

From the video

Answers: How do you make no-knead French bread?

• No-knead French bread
• Dough folding technique
• Baking with steam
• Baguette shaping

Ingredients

• 3 cups unbleached all-purpose flour
• instant yeast
• 1 teaspoon salt
• water
• 1 tablespoon sugar
• 1 tablespoon baking powder
• unsalted butter
• 1 cup whole milk
• 200 g rye flour
• 10 g honey

What it concludes

• Active dry or instant dry yeast are far better choices than rapid rise yeast for bread making.
• Unbleached all-purpose flour is the most important flour to use for bread.
• Home ovens can produce better bread than commercial ovens when using a 1 cup water steam method.
• Starting breads in a hot home oven gives better volume and crust.
• Mixing dough to a windowpane consistency is not necessary for French bread when using the fold technique.