Hey, thanks for the video, very helpful :) I've got one tiny problem though. I've never been able to knead my dough as you do, since it sticks to everything and everyone. I usually work at a dough at 65% hydration. Could you tell me what hydration your bread here is at? When you lift the dough it seems pretty soft, but still not sticky! I usually mix for 4 minutes or so with a spoon, then rest for 30 minutes, then knead in salt for another 4 minutes. Still sticky! :(
@CyberRascal132 Hmmmmm....what's the hydration on my dough?...that's a very good question. One that I can't answer...LOL I just keep kneading and adding flour lightly as kneaded. I have found that some people who apply alot of pressure or muscle power when kneading their bread have problems with sticky dough. Not sure if that helps or not :)
YES indeed, im a BIG BIG fan of yours. aside from being a good chef and a teacher, you are a great mentor to me. im so grateful that you really find time to reply to all our questions, comments and emails. ;-) wink!.
Sorry for having lots of question..i just want to know how can i make my bread soft for days just like the breads you buy from the stores? i read in the internet that i can put "potato flakes"? how about boiled potatoes/how much do i have to put, let's say 6 cups of flour in a recipe? will that change the taste of my bread? also by putting "dough conditioner" will my bread stay fresh for days also?
@rainearcilla Dough Conditioners & Inhibitors are Chemical ingredients. these additives can be used in all types of bread & rolls to make the shelf life considerably longer. Personally, I avoid chemical additives because they are not good for a persons health. this is why I freeze my bread and only take out as much as I require for a couple days at a time.
@rainearcilla I have never tried or heard of adding potato flakes or boiled potatoes to bread to make it stay softer longer...I really don't know whether it would work or not. If you do go ahead and try it, please let us know how it works out. It sounds interesting.
Hey, thanks for the video, very helpful :) I've got one tiny problem though. I've never been able to knead my dough as you do, since it sticks to everything and everyone. I usually work at a dough at 65% hydration. Could you tell me what hydration your bread here is at? When you lift the dough it seems pretty soft, but still not sticky! I usually mix for 4 minutes or so with a spoon, then rest for 30 minutes, then knead in salt for another 4 minutes. Still sticky! :(
CyberRascal132 2 months ago
@CyberRascal132 Hmmmmm....what's the hydration on my dough?...that's a very good question. One that I can't answer...LOL I just keep kneading and adding flour lightly as kneaded. I have found that some people who apply alot of pressure or muscle power when kneading their bread have problems with sticky dough. Not sure if that helps or not :)
CookingWithCandra 2 months ago
Hope this isn't a dumb question but why is it important to knead bread?
elisabella20 2 months ago
@elisabella20 To form the gluten and create a nice light texture and crumb.
CookingWithCandra 2 months ago
YES indeed, im a BIG BIG fan of yours. aside from being a good chef and a teacher, you are a great mentor to me. im so grateful that you really find time to reply to all our questions, comments and emails. ;-) wink!.
pett902 3 months ago
@pett902 All of the great comments make all the hard work worth it!!!! thanks so much for watching and writing!!!!
CookingWithCandra 3 months ago
Do you want to bake the softest, chewiest, most delicious bread?
Try to bake all Candra's simple bread recipes and you will never buy a loaf outside! ;-) wink!
pett902 3 months ago
@pett902 Aside from my Family...I think you must be my biggest fan...LOL
CookingWithCandra 3 months ago
This has been flagged as spam show
Great video keep up the good work.
NewAgeDirector 4 months ago
i should have watched this before i tried your plain bread recipe. D:
beansproutbun 5 months ago
@beansproutbun Uh Oh...How did your bread turn out?
CookingWithCandra 5 months ago
Sorry for having lots of question..i just want to know how can i make my bread soft for days just like the breads you buy from the stores? i read in the internet that i can put "potato flakes"? how about boiled potatoes/how much do i have to put, let's say 6 cups of flour in a recipe? will that change the taste of my bread? also by putting "dough conditioner" will my bread stay fresh for days also?
rainearcilla 1 year ago
@rainearcilla
CookingWithCandra 1 year ago
@rainearcilla Dough Conditioners & Inhibitors are Chemical ingredients. these additives can be used in all types of bread & rolls to make the shelf life considerably longer. Personally, I avoid chemical additives because they are not good for a persons health. this is why I freeze my bread and only take out as much as I require for a couple days at a time.
Thanks for the questions & comments!
CookingWithCandra 1 year ago
@rainearcilla I have never tried or heard of adding potato flakes or boiled potatoes to bread to make it stay softer longer...I really don't know whether it would work or not. If you do go ahead and try it, please let us know how it works out. It sounds interesting.
Thanks for the questions and comments!
CookingWithCandra 1 year ago
Thank you for this video..now i know what my dough should look like...Thanks!!
rainearcilla 1 year ago
@rainearcilla You're very welcome!
CookingWithCandra 1 year ago