Stella Bread

Stella Bread Video IndexLearn how to bake amazing loafs of bread with Stella Culinary's Bread Video Index.

It's no longer necessary for you to be intimidated by bread baking. In conjuction with the Stella Culinary School Podcast, Chef Jacob will teach you everything from basic to advanced bread baking techniques which will have you turning out world class breads in no time.

If you have any questions you can post them on our Bread Baker's Forum or Ask Chef Jacob.


These videos are meant to be used as supplements to the Stella Culinary School bread lecture series. To get the most from these videos, it is highly recommended that you first listen to the following podcast episodes:

SB 003| How To Make A Sourdough Starter

How to Make a Sourdough Starter - Video Technique

In this video I use an extremely simple method that calls for mixing flour with warm water, allowing it to sit for 48-72 hours until yeast activity begins, and then refresh/feed at set intervals for about five days, or until the starter is strong enough to levin a loaf of bread. If you've been around since the Free Culinary School Podcast days, you'll remember that in our sourdough series I recommended using fruit peels (apples/grapes) to inoculate your water and flour mixture with natural yeast.


SB 004| How To Make A Basic Loaf Of Sourdough Bread

How to Make a Basic Sourdough Boule - Video Recipe

In a previous Stella Bread Video, I demonstrated how to make a sourdough starter that could later be used to naturally levin any type of bread you desire. In this video, we take that starter and bake our first sourdough loaf, a 70% hydration boule that uses a large percentage of poolish starter for a quick rise, a small amount or whole wheat for a complex flavor, and a cast iron dutch oven to replicate a traditional hearth.

SB 012| How to Make Yeasted Brioche Doughnuts

How to make brioche doughnuts. Video Recipe.

Screw Superman and his dumb disguise, if you want to be a Sunday morning superhero, look no further. Scratch made, freshly fried brioche doughnuts dusted with cinnamon sugar, glazed with maple, or coated with chocolate ganache and sprinkles ... now that's the stuff of legends.

The best part is, the dough for these doughnuts comes from our same master formulation that can be used to make a classic loaf of brioche bread, hamburger buns, dinner rolls, or brioche bites for you next cocktail party.

SB 016| How to Make Neapolitan Pizza Dough

How to Make Neapolitan Pizza Dough

Neapolitan pizza dough is low hydration and formulated specifically for use in a wood fire oven. To be a true neapolitan pizza, the dough can only contain 00 pizza flour, water, salt and yeast.

The 00 pizza flour is especially important when making a neapolitan pizza, since the "leapording" or char responsible for the distinct look and flavor of neapolitan pizzas, taste bitter and burnt if any flour besides 00 pizza flour is used.

SB 017| How to Hand Stretch Pizza Dough

How to Hand Stretch Pizza Dough

This video will take you through the process of hand stretching (opening) pizza dough. Using this method, the pizza dough will stretch naturally, making for a more even crust that's less likely to tear.

When stretching pizza dough, you should never use a rolling pin, as it will push out all the gas, negatively effecting oven spring and resulting in a condensed, tough texture.

The Basic Approach to Stretching Pizza Dough

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