Hey, welcome to Sorted.
We're a group of mates from London,
looking for exceptional things in food that will actually make
a difference to your life--
or just might you laugh.
Two of us are chefs.
Don't worry, the rest of us are normal.
And everything we do starts with a suggestion from you.
Hello, everyone.
I am Barry, and this is Mike.
And today we are comparing three bread recipes.
In front of us we have three different breads.
Each one takes a different amount of time to make.
Each one takes a different amount of effort to make.
And each one has its own special qualities.
We are going to eat all three and compare them.
But first we're going to show you
how to make this flat bread.
I know what you're thinking.
What?
Great choice of shirt.
Thank you very much.
Not so bad yourself.
Thank you.
Yes, we are making flatbreads.
They are the easiest breads known to mankind.
We're going to use--
--self raising flour,
--baking powder,
--and natural yogurt.
And to flavor our flatbreads, we are going to use
--some blanched almonds,
--some pistachios,
--some desiccated coconut,
--some fancy, fancy spices
--and some ghee.
And to bring it all together we're
going to use a mini chopper.
Step 1 is terribly simple.
Take these three ingredients, stick them in a bowl,
and put them together.
Generous pinch.
Don't forget a generous pinch of salt, because we did.
Yeah.
Once it starts coming together, you want to flour your surface.
Pow, pow, pow.
Get it on there and bring it together.
You don't even knead it.
It's a no knead dough.
Just bring it together so it becomes one.
And that is your dough done.
We're just going to chuck it into a bowl
whilst we make our filling.
I'm just trying to work out how to use this again.
There you go, it's on.
It's a hob.
So for our spice blend, we decided
to fancy it up a little bit.
You know, we gave ourselves permission to go fancy.
We went for fenugreek, cloves, coriander seeds, mustard seeds,
and nigella seeds-- otherwise known as black onion seeds.
Did you get them all?
Yeah, I did.
That is impressive.
I know.
With our nuts well and truly toasted,
it's time to chop them up.
Now obviously, Barry, you could do this by hand if you wanted.
But it would take a lot longer, and you probably
won't be able to chop it up as small.
It smells so good.
Mmm.
Take your big ball of dough, cut it into roughly sixths.
Then take each sixth, turn it into a disk
about the same size as your hand.
Once it's that size, then you're going
to take a spoonful of your spice mix, put it in the middle,
and create a--
--ball bag.
Moneybag.
At this point, yeah, they don't look great.
It doesn't matter, because we're going to roll them out,
and this is going to be merged into the bread.
And as if all of this wasn't easy enough,
we don't even need an oven, Barry Taylor.
Oh my goodness, could it get any easier?
Well we are heating up a griddle pan
which we will throw our flatbreads in for a couple
minutes on each side, to char and cook them up.
Ahh.
Ohh.
Looks and smells great, but I think
you should come over this way, Jamie.
Together we will show him how to make gluten free bread.
To make our gluten-free loaf, we might be taking out the gluten,
but we're to make it rich in lots of other ways.
Yeah.
So this is what you're going to need; plain gluten free flour,
--sugar,
--salt,
--xantham gum,
--dried yeast.
And then for the wet stuff you're going to need milk,
--butter,
--egg whites,
--and cider vinegar.
And to make life easier we're using a stand
mixer that with a K beater attachment.
We're not giving away any prizes for guessing what comes next.
We're going to put all of this into there
and beat it together.
Dry stuff first, and then the wet stuff.
And as always, keep the yeast separate from the salt
initially, because they don't really like each other.
Now while it's going around we slop in all the wet stuff.
I know what you're thinking.
Butter, milk, cider vinegar, in a bread loaf?
Are you mad?
As we said, it's more of an enriched dough.
So it's almost small brioche-y.
We're adding stuff in.
What you've got to remember, is if you're
making gluten free bread, you can't just take a bread recipe
and take out the regular flour and put in gluten free.
You need to think about what it's doing.
That's why the egg whites are in there as well.
So gluten is the protein in flour.
If you take it out, you need to put something else in.
So it's the egg white proteins that are going in.
The butter and the milk help to enrich it and give it
a kind of an unctuous kind of feeling that you might not
get otherwise.
But what we're going to do is kind of scrape it out
and kind of plop it into our loaf tin, which is going
to be greased with butter.
So at this point we can leave our batter
to prove again to make sure it doesn't stick.
Because although it's not going to quite double in size,
it is going to balloon out of this.
We want to cover it with clingfilm.
And if you're just oil one side the clingfilm,
then it stops it sticking.
I mean, I would have drizzled it a little bit on there
and just dropped it in.
No, Ben, get involved.
Get your hands involved.
It's absolutely perfect.
And then just loosely drape it over--
leave in a warm place, so the kitchen
is absolutely fine-- for about 30 to 40 minutes
until it really has ballooned right up.
Then bake at 190 degrees for about 15 minutes until golden.
Look at that.
Results.
That looks very nice, but look at this.
I didn't ask you to come over here.
But together we will make--
This is the traditional white loaf.
James and I are going to tackle the classic white loaf.
Super simple, but it does need a double prove.
I actually think this is the easiest recipe of the three
because it just needs four ingredients,
strong white flour,
--yeast,
--salt,
--and water.
And to get real elasticity into it and to save our arms,
we're going to use a stand mixer with a dough hook.
The yeast is something that doesn't particularly like salt,
so we're going to leave them separate in the bowl.
And then the yeast is going to react
with the natural sugars in the flour,
the water, the warmth in the room,
and what we'll give it some time.
And what you end up with is a balloon yeasted dough.
I'm so lazy.
I always use the stand mixer.
It's just super easy.
If you're making bread on the weekend,
four ingredients, all in, leave it for 10, 15 minutes.
And that's it.
Give it just a little dusting of flour so you can work with it,
and look how soft and pillow-y that is.
Cover it with a clean tea towel and just leave it
in a warm place to double in size.
The next step is our second prove.
So this, it's super smooth.
You can now touch it without it sticking to your hands.
But you can scoop it out.
You don't need to worry about keeping air in it.
That's what
the second prove is for.
And basically what I do is just tighten it up into a ball.
And then what we've done is create
this nice, smooth, tight top.
That goes face down.
And what you see here is that there is no seam at all.
So the second prove is about the same length
of time, half an hour, 45 minutes in a warm room.
But instead of a tea towel this time,
because it is going to balloon up,
an oiled piece of clingfilm so that it doesn't stick.
With bread, when you're proving it,
it always depends on the temperature of where you are.
So if it's a bit warmer, it'll take a little bit less time.
If it's a bit cooler it might take up to an hour or so,
or more.
It's just when it doubles in size.
And about a half an hour before you're ready to bake,
preheat your oven because you don't want be waiting around.
Nice and high for this one, 220 degrees Celsius.
This is our second prove done.
Best bit of making bread?
Actually, arguably, that's the eating it.
But--
Peeling away.
Which is why you've oiled the cling film.
And then, we're going to basically dust a baking sheet
quite generously with flour.
And then go on James, do your deed.
One swift flip, and you should get the nice ring marks.
Then moving in quickly with a sharp knife,
or if you have one, a scalpel.
And as soon as you've scored it, get it into your hot oven.
And when it's been in there for about 10 or 15 minutes,
turn the oven down to 190 to cook all the way through.
Grab a flat bread.
Let's get stuck in.
Pow, pow.
The one I got is still warm.
Straight off, it might be quicker.
But the char you get from the cast iron griddle rather than
the oven from these two, gives it a whole other dimension.
And the flavor that you get from that char is great.
It's not burnt, it's charred, and that's
a massive difference.
Flatbreads have the perception of being
quite bland and boring, but when you pack them
full of that much spice, they've got a kick.
Now, do you want to try this one, very different.
Gluten and bread, I think, are synonymous with each other.
Take out 50 percent, what do you get?
This.
It looks more like a cake.
It is that kind of density.
So it's just really strange.
If you didn't tell me that that didn't have gluten in--
It's really buttery.
Yeah, we made it buttery.
I'd usually say gluten free bread isn't very indulgent,
then that so is.
Coats very part of the mouth.
Quite cakey in it's, like, texture.
It's a little bit sweet, it's a little bit fatty,
and it's kind of got that moisture that it really,
really needs.
Come on James, share out your bread.
He probably has the most impressive looking crust.
Oh.
Proper bread.
So of the three, that one to me, looks most inviting.
It looks the most traditional, but sort of rustic, comforting,
homebake.
It's got that crunchy crust, but it's super soft in the middle.
That has everything you want from a bread loaf.
So let's try to bring all of these
together, because they all serve very different purposes.
But you know that one, I'd be happy to eat that just
with butter and sit there with a whole loaf
and make my way through.
Bearing in mind you have to make one of those,
which one is your favorite?
I get what you're doing there, bearing in mind
you have to make them.
I would say, I'm cooking up dinner, I want something
to go with it, I'm making that.
I've got a Saturday to myself.
Never.
But, I'm making that.
That is the bread.
That's the loaf for me.
A little bit more time, definitely.
But not a huge amount more effort.
Ace.
I would do that every time.
That is by far my favorite bread.
And that's what we've got.
We've got no knead, no prove, no oven.
This is our gluten free loaf, if that's what you're looking for.
And over here, the classic, the simple,
the rustic, the delicious, white loaf.
We're full of opinions about these three breads.
But I also realize that there are probably
more than three breads in the world,
and we might have missed your favorite one.
So comment down below and let us know, what bread should we
be putting on our plate.
Don't forget, if you liked our video, then like this video.
Yes, and keep on suggesting what other three things
we should make.
Otherwise, make sure to subscribe,
make sure you're notified, and we'll see you every Wednesday
and Sunday, forevermore.
Forevermore.
Just to clarify, don't suggest three things,
suggest one thing that we can make three times.
Does that make sense?
Good.
I like to be clear.
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Thanks, and see you in a few days.
Fenugreek... Nigella seeds.
Cloves.
Ahh.
What's that?
It says coriander seeds.
Coriander seeds, I knew that.