Here in New Orleans, the softness of the french bread allows the bread to absorb the liquids from whatever else is being cooked; shrimp, roastbeef, … We typically call that a "poboy" or poor boy's sandwich.
Easiest bread to make is sour dough. I make two loaves for the week. Never fails and only takes bread, flour, water, salt, and my starter. I love this channel, but I always think it is funny that "simple" bread recipes have so many steps and take so much effort/ingredients.
My gf and her mom make this bread they call “peasant bread” and it’s really really good it’s like exactly what you imagine when you think fresh baked bread. I’m not sure if the recipe is similar but this sounds like that bread lol.
Ale is a type of beer and is usually hopped more than the other type of beer, Lager. HOWEVER, for baking, you want a yeast that ferments at warmer temperatures, so you do need an Ale Barm, but one from an English Brown ale, an Irish Red ale, a German style Weiss, a Kolsch or and Abbey/ Trappist ale. You especially want to avoid Pale Ales, IPA's and anything brewed with a gruit (locally sourced herbs that add bitterness and preserve the flavor, mostly used before the discovery and spread of Hops).
More beer knowledge:
Beer is broken into two major categories based on the type of yeast.
Ale (top fermenting yeast that like it warm): Whites (Weissen), Wheats, Pale Ales, Brown Ales, India Pale Ales (extra hops to preserve it on the 4 month ocean journey), Golden Ales, Trappist Beer, Abbey Ales, Red Ales, Scotch Ales (the malted grain has been toasted in peat-fired drying houses, the same method used for scotch whiskeys), Porters, Stouts, Spruce beer and Kolsch (intentionally brewed at lower that ideal temperatures).
Lagers (bottom fermenting yeast that likes cooler temperatures): Pale Lager, Amber Lager, Dark Lager, Dutch Lagers, Pilsners, Dortmunder, Marzen (Brewed in march and aged 6 months for the Harvest Festival in September), Bock (Similar malt to porters, but brewed as a lager), Schwarbeir, Vienna Lager, Hells and Steam Beer (only mass produced by Anchor Brewing, it is a Lager that was originally brewed on the roofs of San Francisco in open air tanks in an attempt to keep the temperatures down before air conditioning and refrigeration, when the fog rolled in from the bay, it looked like the beer was steaming; now simply a lager brewed at higher than ideal temperatures).
Beer must be fermented from cereal grains with little-to-no additional, fermentable ingredients. If you distill a beer, you get whiskey.
i have heard that, after baking… the common idea was that you couldn't eat the bread on the day it was baked, but had to leave it until the next day to use it.
I remember once about 5 years ago, my ex was sleepin n woke up n saw me watchin this show n i was like "its old times stuff" n she was like "its spooky..😴" N i always thought like..yea i could see this series seemin a bit creepy at times.
One of my mew favourite facts is that the phrase "The best thing since sliced bread" exists because modern sliced bread overcame the obvious byt often forgetten fact that fresh bread goes stale very very quickly.
Bread was a staple of many Cultures diets but it was time intensive and a daily task to make so sliced bread, as well as being versatile in use and cheap to procure was long lasting with correct storage.
…if I may…home ground flour is the best way to eat bread. too many of the nutrients are removed from store-bought flour…home grinding and using the flour immediately is the healthiest bread around. for more info check out Bread Beckers here on Y.T.
This is great. I absolutely love your videos. I also appreciate that this is essentially a "chef tries" video commonly found on tiktok and IG… But there's no brainrot! Just pure education. And I didn't feel the need to skip ahead or go to another video. 🎉🎉
I’ve seen old British recipes for rusk , and this seems identical , the rusk would be baked longer, to come out quite hard, it would be eaten soaked in milk
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Can this be done with normal yeast? Is kind of difficult to get the other one were I live.
5:14 ding
I'm really ready for tomato soup right now…..
Bread 🍞👍
Here in New Orleans, the softness of the french bread allows the bread to absorb the liquids from whatever else is being cooked; shrimp, roastbeef, …
We typically call that a "poboy" or poor boy's sandwich.
not to nit-pick but the pyramids are ancient, 350 years ago is modern era
I love your videos, I use your videos to teach me history for my 18th century ocs! Thank you!
Easiest bread to make is sour dough. I make two loaves for the week. Never fails and only takes bread, flour, water, salt, and my starter. I love this channel, but I always think it is funny that "simple" bread recipes have so many steps and take so much effort/ingredients.
Awesome 👍
My gf and her mom make this bread they call “peasant bread” and it’s really really good it’s like exactly what you imagine when you think fresh baked bread. I’m not sure if the recipe is similar but this sounds like that bread lol.
Where did you get that fabulous bowl? It's beautiful!
Only Americans call something that is 350 years old "ancient". The rest of the world would call it old or perhaps antique.
Ale is a type of beer and is usually hopped more than the other type of beer, Lager. HOWEVER, for baking, you want a yeast that ferments at warmer temperatures, so you do need an Ale Barm, but one from an English Brown ale, an Irish Red ale, a German style Weiss, a Kolsch or and Abbey/ Trappist ale. You especially want to avoid Pale Ales, IPA's and anything brewed with a gruit (locally sourced herbs that add bitterness and preserve the flavor, mostly used before the discovery and spread of Hops).
More beer knowledge:
Beer is broken into two major categories based on the type of yeast.
Ale (top fermenting yeast that like it warm): Whites (Weissen), Wheats, Pale Ales, Brown Ales, India Pale Ales (extra hops to preserve it on the 4 month ocean journey), Golden Ales, Trappist Beer, Abbey Ales, Red Ales, Scotch Ales (the malted grain has been toasted in peat-fired drying houses, the same method used for scotch whiskeys), Porters, Stouts, Spruce beer and Kolsch (intentionally brewed at lower that ideal temperatures).
Lagers (bottom fermenting yeast that likes cooler temperatures): Pale Lager, Amber Lager, Dark Lager, Dutch Lagers, Pilsners, Dortmunder, Marzen (Brewed in march and aged 6 months for the Harvest Festival in September), Bock (Similar malt to porters, but brewed as a lager), Schwarbeir, Vienna Lager, Hells and Steam Beer (only mass produced by Anchor Brewing, it is a Lager that was originally brewed on the roofs of San Francisco in open air tanks in an attempt to keep the temperatures down before air conditioning and refrigeration, when the fog rolled in from the bay, it looked like the beer was steaming; now simply a lager brewed at higher than ideal temperatures).
Beer must be fermented from cereal grains with little-to-no additional, fermentable ingredients. If you distill a beer, you get whiskey.
i have heard that, after baking… the common idea was that you couldn't eat the bread on the day it was baked, but had to leave it until the next day to use it.
3 eggs for bread? IN THIS ECONOMY?
I thought the kitchen set you’re using your Hof had an oven where am I? Mistaking?
Can anyone recommend how much yeast (instant or regular) to use in place of the liquid John used?
I have a dough bowl! I inherited it
Nice eggs
I remember once about 5 years ago, my ex was sleepin n woke up n saw me watchin this show n i was like "its old times stuff" n she was like "its spooky..😴"
N i always thought like..yea i could see this series seemin a bit creepy at times.
I’ve cooked some excellent biscuits in my Dutch oven
"ancient"
Another great, relaxing, and informative video. Thank you all for the work y'all have done over the years.
5:16 Thanks for the details on old ways of measuring volume — now I understand how HUGE it is to sing, "I love you a bushel and a peck…" ❤
😂 based on your title, this bread was made in ancient times, and Caesar and Aristotel lived in medieval times. 😂😂😂 .
Dear YouTube,
Recommend this to more people! Americans need to appreciate & remember this.
One of my mew favourite facts is that the phrase "The best thing since sliced bread" exists because modern sliced bread overcame the obvious byt often forgetten fact that fresh bread goes stale very very quickly.
Bread was a staple of many Cultures diets but it was time intensive and a daily task to make so sliced bread, as well as being versatile in use and cheap to procure was long lasting with correct storage.
I just wish Joe Pera could have been a part of this video
They had bad teeth! Chomping the crust would be torture if you didn’t soak it.
…if I may…home ground flour is the best way to eat bread. too many of the nutrients are removed from store-bought flour…home grinding and using the flour immediately is the healthiest bread around. for more info check out Bread Beckers here on Y.T.
This is a delicious recipe and will be recommending to my friends and family.
This is great. I absolutely love your videos.
I also appreciate that this is essentially a "chef tries" video commonly found on tiktok and IG… But there's no brainrot! Just pure education. And I didn't feel the need to skip ahead or go to another video. 🎉🎉
This channel continues to set the standard of why we have the internet
I’m gonna try this one day!
I have to try this!!!
Very nice. I bake sourdough bread using only flour, water and salt.
I’ve seen old British recipes for rusk , and this seems identical , the rusk would be baked longer, to come out quite hard, it would be eaten soaked in milk
I really enjoyed this thank you for this video
Thank you for this video! Two weeks ago i was scouring the internet for an authentic colonial bread recipe. You are amazing
🇺🇸
Just curious, if the people are travelling far and in need of ration, what type of bread would they carry with them?