subscribe to me on YouTube and see a step by step tutorial on how to bake a good loaf. Type in bread baking with Matthew Ellis and it will be the first video.
With such blatant advertising, my defences go up, sorry. We discuss continually what goes wrong with well meaning "good" recipes.
Tell a little bit more about yourself and why you think your bread is "a good loaf" before leading me off onto a suggested link. Also, what part of the country are you making the bread? Temperature, humidity, elevation, brand and type of flours, water all have an influence on bread baking and will tweak the recipe. I'm looking for some kind of introduction, please.
Checked out the video, not impressed. Sloppy practices in measuring ingredients, bad camera angle and lack of information to anyone not familiar with the products used. Cup sizes also vary in different countries. How much yeast in a package?
Now if you were Nine years old I would react much differently. That is why I decided to view the video. Don't know too many 9 yr olds with a deep voice. :)
I agree with Mini, so you should chock this up to a learning experience. Most of us on this forum no longer work in cups and measuring spoons. Your cup is 10 ounces while in the US it is 8. I know few kitchens in the UK that don't have a scale - so measurement in grams works around the world. (We bought our first kitchen scale when we lived in Wales in 1980 - because all the UK cook books had measurements by weight.) I sure your bag of flour comes in kilograms. Most of those around the world know that we have to convert from Centigrade to Fahrenheit or from Fahrenheit to Centigrade. I wish we all had the same system but until we do it is important to let others know what you mean.
I sure your bread is better that you can buy in most markets – but spend some time here and your bread will get much better yet.
deblacksmith
PS – I still very happy with 20 ounce pints of beer !
I think its a bit presumptuous to come here and tell us you are going to show us how to make a "good loaf" of bread. Most of us are beyond being challenged by a low hydration white loaf.
People that are still learning ask questions and that is welcome.
I'm 16 and the person in the video is my dad. I thought it would be a good idea for him to make a video because I thought that his bread tasted really nice.I don't really like how people are talking about it.
Those first two sentences would be great to be included at the beginning of the post! It creates a starting point for the discussion that follows.
Now... if you were a fly on the wall... and you wanted to see just how dad makes his bread, where would you like to view his actions? in front of him, above him, above the bowl? Where would you position or direct your dad to be so you could see everything he does? Are you the cameraman? Would you ask questions while he works?
To keep our interest, it also might be interesting to see the end product first so we know where you both are heading.
Jackellis227, I commend you for your effort to produce the bread making video. I am sure that many people will view the clip and produce a fine loaf of bread.
For a moment imagine that you posted this same video into film critic's forum as an instructional piece on how to create a great video clip. It was your first post and you inferred that you would be posting many more clips, "teaching" the forum how to make quality videos. I expect your reception on the critic's forum would be about the same as you have seen here. It would be considered presumptuous that you consider yourself qualified to teach others at this early stage in your bread making and/or videography endeavors.
Many, if not most of us on this forum still do not feel qualified to instruct others on bread making, even though we have been perfecting this craft for years. At this time in my craft development I am viewing videos from bakers who have practiced their craft every waking day, for 30, 40 and even 50 years and I still wouldn't presume that I could instruct others. I believe many at this forum feel the same way, hence the negative responses.
If making quality bread is truly your interest you have come to the right place! Spending time on this forum always teaches me how much I still do not know about this craft but I learn more every day. If making videos is really what interests you, and you are looking for validation, solicit "likes" on your YouTube postings.
Welcome to TFL. I have a son who's about your age and he likes my bread. But he's never done for me what you did for your Daddy. He eats my bread, makes a mess, and then walks away. So it's very nice of you helping your Daddy out to document his bread making process and share it with us. I can hear the enthusiasm in his voice and I find his accent very charming. Where are you from? Why don't you introduce yourself and your Daddy to us? Once again, welcome to the forum, and I'm looking forward to your future videos.
One quick thought is that you might want to keep in mind that the readership here covers a broad range, from new amateur home bread bakers to professional bakery owner / operators. So, a title like "How to bake a good loaf of bread" can be received in different ways depending on a given person's self-perceived level of knowledge and more.
As a personal example, a couple of years ago when I had only made my first few loaves, my personal yardstick was different from what it is now. Some of the loaves I made then that I thought were good at the time would rate lower than that now because my standard has changed as I've improved. So, the same loaf that would be good if one of my newbie friends had baked it wouldn't automatically be good if it was one of mine.
If you don't have anything nice to say about bread, don't say anything at all.
This was a very educational thread, and it's interesting to see the territoriality and elitism come out. Ignore the bread snobs, Matt, and forgive them too. They probably feel bad after showing some true colors. TFL is hot today ;)
With such blatant advertising, my defences go up, sorry. We discuss continually what goes wrong with well meaning "good" recipes.
Tell a little bit more about yourself and why you think your bread is "a good loaf" before leading me off onto a suggested link. Also, what part of the country are you making the bread? Temperature, humidity, elevation, brand and type of flours, water all have an influence on bread baking and will tweak the recipe. I'm looking for some kind of introduction, please.
Checked out the video, not impressed. Sloppy practices in measuring ingredients, bad camera angle and lack of information to anyone not familiar with the products used. Cup sizes also vary in different countries. How much yeast in a package?
There are much better videos out there.
I do not think that it's worthy of this kind of response.
it's not worthy.
Now if you were Nine years old I would react much differently. That is why I decided to view the video. Don't know too many 9 yr olds with a deep voice. :)
I agree with Mini, so you should chock this up to a learning experience. Most of us on this forum no longer work in cups and measuring spoons. Your cup is 10 ounces while in the US it is 8. I know few kitchens in the UK that don't have a scale - so measurement in grams works around the world. (We bought our first kitchen scale when we lived in Wales in 1980 - because all the UK cook books had measurements by weight.) I sure your bag of flour comes in kilograms. Most of those around the world know that we have to convert from Centigrade to Fahrenheit or from Fahrenheit to Centigrade. I wish we all had the same system but until we do it is important to let others know what you mean.
I sure your bread is better that you can buy in most markets – but spend some time here and your bread will get much better yet.
deblacksmith
PS – I still very happy with 20 ounce pints of beer !
I think its a bit presumptuous to come here and tell us you are going to show us how to make a "good loaf" of bread. Most of us are beyond being challenged by a low hydration white loaf.
People that are still learning ask questions and that is welcome.
Sorry everybody I think I have underestimated this website --
I'm 16 and the person in the video is my dad. I thought it would be a good idea for him to make a video because I thought that his bread tasted really nice.I don't really like how people are talking about it.
Those first two sentences would be great to be included at the beginning of the post! It creates a starting point for the discussion that follows.
Now... if you were a fly on the wall... and you wanted to see just how dad makes his bread, where would you like to view his actions? in front of him, above him, above the bowl? Where would you position or direct your dad to be so you could see everything he does? Are you the cameraman? Would you ask questions while he works?
To keep our interest, it also might be interesting to see the end product first so we know where you both are heading.
Jackellis227, I commend you for your effort to produce the bread making video. I am sure that many people will view the clip and produce a fine loaf of bread.
For a moment imagine that you posted this same video into film critic's forum as an instructional piece on how to create a great video clip. It was your first post and you inferred that you would be posting many more clips, "teaching" the forum how to make quality videos. I expect your reception on the critic's forum would be about the same as you have seen here. It would be considered presumptuous that you consider yourself qualified to teach others at this early stage in your bread making and/or videography endeavors.
Many, if not most of us on this forum still do not feel qualified to instruct others on bread making, even though we have been perfecting this craft for years. At this time in my craft development I am viewing videos from bakers who have practiced their craft every waking day, for 30, 40 and even 50 years and I still wouldn't presume that I could instruct others. I believe many at this forum feel the same way, hence the negative responses.
If making quality bread is truly your interest you have come to the right place! Spending time on this forum always teaches me how much I still do not know about this craft but I learn more every day. If making videos is really what interests you, and you are looking for validation, solicit "likes" on your YouTube postings.
Best of luck with your endeavor.
Part 2 will be up soon
Part 2 is up
Thank you for you nice feedback
Welcome to TFL. I have a son who's about your age and he likes my bread. But he's never done for me what you did for your Daddy. He eats my bread, makes a mess, and then walks away. So it's very nice of you helping your Daddy out to document his bread making process and share it with us. I can hear the enthusiasm in his voice and I find his accent very charming. Where are you from? Why don't you introduce yourself and your Daddy to us? Once again, welcome to the forum, and I'm looking forward to your future videos.
Best,
Yippee
thank you for your nice comment and will let you know when we have put another video on.
Hi,
I'm Matthew, the guy in the video making the loaf!
I'd just like to say thank you to my son for filming me! I think he did a splendid job, especially with the limitations that an iPad presents !
We are both amateurs, naive perhaps, but well meaning !
Look forward to making further videos, albeit, more polished!
One quick thought is that you might want to keep in mind that the readership here covers a broad range, from new amateur home bread bakers to professional bakery owner / operators. So, a title like "How to bake a good loaf of bread" can be received in different ways depending on a given person's self-perceived level of knowledge and more.
As a personal example, a couple of years ago when I had only made my first few loaves, my personal yardstick was different from what it is now. Some of the loaves I made then that I thought were good at the time would rate lower than that now because my standard has changed as I've improved. So, the same loaf that would be good if one of my newbie friends had baked it wouldn't automatically be good if it was one of mine.
Its great to have you on board, we look forward to seeing more of your bakes here!
Happy baking :)
If you don't have anything nice to say about bread, don't say anything at all.
This was a very educational thread, and it's interesting to see the territoriality and elitism come out. Ignore the bread snobs, Matt, and forgive them too. They probably feel bad after showing some true colors. TFL is hot today ;)
it is a good recipe I believe. It comes out nice every time and the measurements look good I have just cheked.
i agree :)
You can't beat it.