Videos on how to make bread

Virtuous Bread has lots of bread making videos because videos are a great way to learn.  Our videos show you ways to proof dry yeast, knead dough, and shape dough - baguettes, loose balls, tight balls (cobs), loose sausages, tight sausages, and buns....all the basic shapes you need to get going.  It's all in the kneading and the shaping!  Many of the videos are intended as teaching aids to go along with the book All You Knead Is Bread, published in October 2012.

Remember - there are plenty of ways to do anything and these videos give you just a sample of the countless ways to make bread.

How to Proof Dry Yeast

How to proof dry yeast - Step One of baking a basic loaf of bread from Virtuous Bread on Vimeo.

One way of kneading dough by hand - it's all in the stretching

How to knead bread by hand - Step 2/4 of how to bake a basic loaf of bread from Virtuous Bread on Vimeo.

One way of shaping dough for that perfect "sandwich loaf"

One way to shape bread for a basic loaf - step 3/4 of baking a basic loaf of bread from Virtuous Bread on Vimeo.

How do I know when the bread is done?


How to know when bread is done - step 4/4 of baking a basic loaf of bread
from Virtuous Bread on Vimeo.

How to shape baguettes

How to shape baguettes from Virtuous Bread on Vimeo. This is a teaching aid that goes along with the book, All You Knead Is Bread.

How to mix in scalded flour

Baking with scalded flour - close up of mixing it in from Virtuous Bread on Vimeo.  This is a teaching aid that goes along with the book, All You Knead Is Bread.

How to knead in scalded flour

Baking with scalded flour - close up of kneading from Virtuous Bread on Vimeo.  This is a teaching aid that goes along with the book, All You Knead Is Bread.

How to do the stretch and fold, shape a loose ball and shape a tight ball (in other words, a cob!)

How to shape dough into a loose and a tight ball from Virtuous Bread on Vimeo.  This is a teaching aid that goes along with the book, All You Knead Is Bread.

How to shape buns for a perfectly light and round bun

SHAPING BUNS close up from Virtuous Bread on Vimeo.  This is a teaching aid that goes along with the book, All You Knead Is Bread.

How to shape a loose and a tight sausage

Shaping dough into a sausage from Virtuous Bread on Vimeo. This is a teaching aid that goes along with the book, All You Knead Is Bread.

How to stretch and fold dough in order to get an open structure (otherwise known as holes)

Stretching and folding dough from Virtuous Bread on Youtube.

Why not take a bread class?  It is great to learn how to make bread with others and Virtuous Bread offers bread courses in London and all over the UK.  Click here to find a course near you!

20 Responses to “Videos on how to make bread”

  1. barbara elmore

    24. Mar, 2013

    Dear Madam,

    Please can you tell me how you get 250grms of water which is a dry weight, surely it must be mls or pints, this is in the simple rye loaf, which says 300grms of rye and 250grms of water. Thank you
    Barbara Elmore

  2. virtuousbread

    25. Mar, 2013

    Hi there, I put a jug on a digital scale and weight it for more precision. However, a gram is a ml so if you only have cups, measure in mls and you have the same thing.

  3. Sarah

    20. May, 2013

    Thank you for these videos, they are SOOO helpful!

  4. virtuousbread

    20. May, 2013

    Thank you! I am sooo pleased!

  5. virtuousbread

    26. May, 2013

    Thank you! That is so kind of you - I am delighted they are helpful - sometimes it is so much easier to see things in video than any other way!

  6. Judy

    23. Mar, 2016

    When a recipe on this site calls for plain flour, is that the same as All purpose flour? I live in Canada. We also have cake flour.
    Thanks

  7. virtuousbread

    24. Mar, 2016

    Hi there, yes, the closest flour is All Purpose. It's not a perfect match, but it's a good one!

  8. CCWalsh

    03. May, 2016

    Thank you for your time! You are an incredible teacher!!

  9. virtuousbread

    10. May, 2016

    Thank you!!! Lovely to hear from you.

  10. Parisa

    23. Dec, 2016

    Dear Jane,

    I am from the United States and have recently just started baking breads and cakes. I love baking and would love to learn as much as I can about specifically bread. The first book I bought for learning is your "All you knead is bread". I loved the recipes there and thought the instructions are simple enough for me to try. Before this I have used youtube videos for some months to just bake any bread recipe that I could find. I watched your videos on vimeo as well. So far I have tried the Semlor and the Milk Bread recipes from your book and have done them atleast 5 times now. Every time though my dough doesn't turn out to be stikcy. It seems dry and it doesn't rise. I use dry yeast and have followed your recipes to the T. For the Semlor I put the dough in the fridge to rise and it did until a certain point. But when I tried shaping it the dough just broke apart. I'm not sure what I'm doing wrong as I am doing exactly what is written. I am in desperate need of your help since there are no teachers around me to really answer my question. I cover my dough airtight as well just the way you said. I used all purpose flour just like in the recipe and proofed the yeast just like that. But it's still not sticky enough for me to pull and stretch and seems very heavy. Please help. Look forward to hearing back.

    Best,
    Parisa

  11. virtuousbread

    23. Dec, 2016

    Hi Parisa

    without seeing the dough it's hard to tell. The first thing I would recommend is don't proof anything in the fridge until you are used to what it "should" be like when it prooves outside of the fridge. If your dough is dry it could be that you need to add a bit more liquid. All flour is different and perhaps your flour is very dry. Also get a scale and measure everything in grams. That is the best way to bake. When you heat milk, heat more than you need, cool it and THEN measure out the milk called for in the recipe. However, if the dough is at all dry and "breaky" add more liquid. Without being in front of you it's hard to tell you HOW soft/sticky the dough should be. Are you proofing the yeast? If you are proofing the yeast so that it forms a beige sludge on the top of the liquid, you know it's alive. If you are not proofing it, you may be should be (it depends what type of yeast you are using), nor do you know if it's alive. If the dough is not rising at all, the yeast is not working. Truly, get a scale and make sure the yeast is alive - try that! Let me know.

  12. Parisa

    24. Dec, 2016

    Hi Jane,

    Thank you so much for your prompt reply. I will try out the things that you mentioned in your reply and see if I get a different result. I do have a picture of my dough but can't seem to find a place here where I can upload and show you (if I can please let me know) I'm pretty sure you would instantly be able to tell me what went wrong if you saw the dough. I wish you were here in the States so I could take your amazing lessons! Please do consider coming this side some time :) I will let you know how it turns out on my next try.

Trackbacks/Pingbacks

  1. How to make a braided loaf like challah - 15. Oct, 2012

    [...] see more videos about how to shape bread, please click! To take a bread course in London so you can learn to bake bread in London or elsewhere in the UK, [...]

  2. How to shape dough into a sausage - the starting point! - 22. Oct, 2012

    [...] If you want to learn more why not take a bakery course in London or elsewhere in the UK.  You can learn to bake in London and around the UK with Virtuous Bread and the Bread Angels.  Click here and use our post code finder to locate a class near you!  Would you like to see more videos about making bread or shaping bread dough?  Just click here. [...]

  3. How to stretch and twist dough for breadsticks, knots and other fancy things - 23. Oct, 2012

    [...] you would like to learn more, do watch the other videos on how to make bread on the site or come and take a baking course in London and other places in the UK.  Learn to bake [...]

  4. Book Review: All You Knead is Bread - Jane Mason - 07. Dec, 2012

    [...] the finished results, showing us what we’re aiming for. Giving further guidance are her videos; so you can really see the process in action – a great help for the inexperienced [...]

  5. Simple bread recipe for the perfect breakfast - 15. May, 2013

    [...] rise.  To see videos on all aspects of this process including the shaping into a loaf or a ball, click here.  Cover the dough with a tea towel and let it rest for 45 minutes-1 hour until it has risen [...]

  6. Before you decide you are allergic to bread… « Simply H - 26. May, 2014

    […] http://www.virtuousbread.com/how-to-make-bread/four-videos-that-show-you-how-to-bake-bread/  Jane takes you through the process step by step and you really will get a good loaf at the end of it. […]

  7. La Puerta Abierta Bakery – Mexico City How to bake delicious home made bread - La Puerta Abierta Bakery - Mexico City - 27. May, 2015

    […] smell of a fresh loaf of hand made bread or the taste of that first warm slice covered in butter.  You can see some little videos on how to bake bread here.  You can also come to a class to spend four hugely fun hours learning […]

  8. Book Review: All You Knead is Bread - Jane Mason - 15. Aug, 2017

    […] the finished results, showing us what we’re aiming for. Giving further guidance are her videos; so you can really see the process in action – a great help for the inexperienced […]

Leave a Reply