Learn 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.
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:
The baker's percentage is an important concept for all cooks to understand, whether or not they actually bake. This video will demonstrate the baker's percentage, how to use it, and why it's important.
This video will teach you how to make a basic baguette in your home oven. If you're new to bread baking, this video will introduce you to some invaluable concepts including the 12 steps of bread and steam injection for proper crust formation.
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.
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.
In this video we’ll be making one of my new favorite breads, an Eastern European style brown bread. This bread has a unique, complex flavor that comes from the addition of coffee, molasses, fennel seed, caraway and balsamic vinegar, just to name a few (oh yeah, did I mention the cocoa powder?).
This video takes our Basic Sourdough Bread Recipe and adds parsley and pancetta. It's great served lightly grilled with a little olive oil, topped with piece of sliced tomato and basil or for grilled cheese.
These savory caramelized onion scones are perfect for breakfast, or a mid-day snack with coffee or tea.
In this video, I answer a viewer question who is having issues with his bread dough collapsing.
In this video I explain how to convert any bread recipe into a sourdough formula. If you're new to sourdough bread baking, please consider the prerequisites listed below before watching.
The ultimate hamburger brioche bun recipe ... need I say more?
In a previous video, I demonstrated how to make the ultimate hamburger brioche bun. Since I used a KitchenAid mixer for the kneading process, I received a lot of questions on how this dough can be mixed by hand. This video demonstrates the best technique for mixing rich, high fat doughs such as brioche by hand.
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.
In a previous video recipe I demonstrated how to make amazing hamburger brioche buns. But the dough used in that recipe isn't limited to just hamburger buns, it also makes a great loaf of bread.
Chocolate ganache in it's simplest form is a mixture of heavy cream and chocolate, with a common ratio being 1:1 by weight. In this video I demonstrate how to make this simple coating that can be used to glaze freshly fried brioche doughnuts.
In a previous video, I demonstrated how to make bricohe doughnuts. In this video I'll show you how to whip up a quick maple glaze.
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.
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
In this video I demonstrate how to make a Neapolitan pizza from start to finish in a wood fire oven. Please see recipe section below for links to tomato sauce and Neapolitan Pizza formula.
In this video I describe my Neapolitan Pizza workflow, including how to set your mise en place, stretching and cooking multiple pizzas at once, and overall workflow. I also feature three of my favorite "non-traditional" Neapolitan Pizza toppings.
In this video I demonstrate how to make a Chicago Style Deep Dish Pizza using a cast iron pan.
In this video, how to make New York Style Pizza in your home oven.
Sicilian style pizza is closer to focaccia than what we typically associate with pizza. This thick, airy dough is perfect for lots of unique toppings. In Italy, this style of pizza is commonly cut into squares using kitchen shears and sold by weight at quick service cafes.
Excel recipe spread sheet can be found here: https://gum.co/rUrcb.
Whew! There's a lot to unpack in this video, especially if you're new to the sourdough bread baking and recipe creation process. But hang tight! All the info you need to start creating your own recipes is in this description and the above video.
THE RECIPE CREATION PROCESS
In this video, I teach you how to make a perfect turkey stuffing or dressing using a no-fail ratio of bread, liquid, and egg. What's great about this approach is as long as you stick to the ratio given, you can add any other ingredients you like to customize this recipe and make it your own.
