yes hey this is Alex and today I'm going
to show you how to bake your own load
rice because rice or the guys that Ken
would have asked me to make a
showstopper dish a dish that would WoW
my guests when they're right well brace
yourself because I'm gonna make bread
and butter
you think it's too simple right but it's
not gonna be that way it goes we are
gonna make everything from scratch
homemade bread and homemade butter yep
dedication to the max of course the
whole story is too long for a single
video so there will be two parts first
how to make bread and then how to make
butter the first of how to make bread it
takes a bit of time but it's not
complicated at all as long as you pick
the right flour some decent flour and of
course by decent I mean just the best
flour you can pick let's go and get some
I am heading to a local farm near my
place called
la firma de Coubertin where Charlene the
owner makes an incredible wheat flour
she produces a strong flour in the most
natural way possible and I'm seen on
cake she's grinding it on location on a
real mill stone stone grinding keeps so
much more nutrient than industrial metal
grinding at the end of flour you get is
less white but it's all for the best
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right so now we have the flower let's
make it this recipe makes a killer bread
which will be too much to handle if you
don't use a powerful stand mixer dilute
40 grams of fresh yeast in 600
milliliters of tepid mineral water you
can use tap water instead but the
chlorine in it will slow down the yeast
development drop 18 grams of salt at a
kilo of bread flour and start slowly
mixing at the water and the yeast as
soon as everything is properly
incorporated set the speed to the
minimum and knead the dough for about 10
minutes place the dough in an airtight
container and let it proof in the dark
in warm place for one to two hours the
dough is ready when it has doubled in
size wrap it on a floured surface fold
it on itself a few times
then turn it upside down just keep in
mind that the knot should be facing down
when baking second proofing it goes back
in the container on a sheet of parchment
paper very important for 30 minutes to
one hour so in the meantime let's talk
about ovens and clearly a domestic oven
isn't suited for that job although I
admit that with a bit of a brain action
in might do just fine one to get a
crispy crust at the end we need to use
steam usually wet and crispness don't
work so well together but get over it it
works and to to get nice rise in the
oven we need to transfer to the dough
ball the maximum amount of heat and that
can only be made by direct contact if
you have a baking still like the one we
use in the pizza series then that's
great but you're still lacking the steam
instead we're gonna use a Dutch oven it
turns out that this is the perfect
bakery oven
preheat that beast at 250 degrees
Celsius while the second proofing is
happening I reckon I did overproof it a
little but never mind and sprinkle the
dough bowl with flour now using a sharp
knife or much better a Razors blade
score the surface a few times it's not
only stylish it's not it's also very
useful to make the bread rise in a non
chaotic way squeeze on some oven proof
gloves and get the Dutch oven out of the
oven very very gently place the dough
ball inside
close it and back in the oven it goes I
baked my bread at 250 degrees Celsius
for 30 minutes then I just lower the
heat at 230 degrees Celsius for another
30 minutes ready so beautiful the golden
crust is light and crispy the crumb is
soft and tender and the smell is warm
and yeasty I love how it seems when you
give it a hug let it rest on a cooling
rack for at least one hour before
slicing
all I got wait to give it a try but I
reckon this bed is definitely and
desperately cooling for homemade creamy
butter which lucky for us we are making
in the second part of this bread and
butter adventure the link is available
in 10 second and not a single more 9
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