A Special Three-for-One PMAT Live! Episodes 5a, b and c All About Bread Basics

Posted on July 28, 2010 by onlinepastrychef

I’ve been working and working on these videos.  Making a bread video is a bit of a Challenge, because it happens in stages.  And in between those stages, I’m doing Other Things.  So I have to take my big girl chef coat off and on while I do other Tasks, lest I sweat too much on it.  The things I do for you people.  You’re welcome.

A couple of things to note:  1) Emmet died in the making of these videos.  His wee leg broke, and a bipod doesn’t work nearly as well as a tripod.  Go figure.

2) In PMAT Live! 5c, note a cameo from two deer wandering in our yard and adding to the Bucolic Splendor of Southern Trace.

3) The bread is already gone.  It was Awesome.

Thanks to Tracey from Tangled Noodle for suggesting that I make a bread making video for beginning bakers who might be a bit intimidated by the process.  I’m happy to take requests, so suggest away.

And now, without further ado, I present to you The Latest Episodes of PMAT Live!

[youtube=http://www.youtube.com/watch?v=ULcn5RDLVrM&hl=en_US&fs=1?color1=0x5d1719&color2=0xcd311b]

[youtube=http://www.youtube.com/watch?v=r3NTZvnKLBQ&hl=en_US&fs=1?color1=0x5d1719&color2=0xcd311b]

[youtube=http://www.youtube.com/watch?v=ux4Lm_TfJYw&hl=en_US&fs=1?color1=0x5d1719&color2=0xcd311b]

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About onlinepastrychef

Former Special Education teacher turned pastry chef. Now I marry my two passions by teaching people how to cook and bake through my website, blog and my video series.
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  • http://tanglednoodle.blogspot.com Tracey@Tangled Noodle

    Thank you so much! You make it look so easy, but I suppose that’s your point: it is rather easy. You’ve totally inspired me to try this. I was going to take ‘baby steps’ (aka a cop-out) and use my bread machine to do all the work. However, seeing it step by step, it looks much more manageable than I’d dreaded. I will let you know what the end results are.

    BTW, I made you easy pizza dough – it turned out well, except I did not spray or otherwise cover the dough w/oil or butter while it was rising, and it did indeed form a skin. I had no idea what to do or what it meant, so I just kept going. Still turned out well but I imagine it’ll be even better if I do it correctly. Can’t wait to try again!

    I’m definitely one of those not-quite-intuitive cooks (and not at all a ‘baker’) who is stumped if exact amounts are not given. Perhaps that’s where I’ve been intimidated – I worried that I wouldn’t know what to do if a recipe doesn’t ‘act’ the way it’s supposed to during the cooking/baking process.

    Love how you magically appear at the beginning of each episode! And it’s like time lapse – in the course of about 30mins of video, we went from day to night! Finally, rest in peace Emmet – we hardly knew ye!

  • http://croquecamille.wordpress.com croquecamille

    How tragic about Emmet! But I bet he was really tired after three videos!

    I hope this inspires more people to bake bread at home – its such a rewarding experience.

    • http://www.pastrychefonline.com onlinepastrychef

      That’s my hope, Camille. Yes, it was tragic about Emmet. He was with me from the beginning. Hopefully his big brother will be coming to work here in the next few days!

  • Niko Okamoto

    Hey, where’s the Like button? :D Thanks for all your hard work, helping to make us better bakers. You’re a star!

  • http://groovybell.blogspot.com/ groovyoldlady

    I oh so love to make bread. It almost always comes out wonderful. However, I have a pizza crust conundrum. No matter how much flour I do or don’t add to the crust as I’m working with it, it frequently flows over the sides of the flat pan and oozes pizza fixings all over my formerly clean oven.

    Grrrr.

    I can’t seem to figure out how to tame the mega stretchy dough, so I solve the problem by strategically placing cheap little aluminum pans on the shelf under the pizza to catch the drippings. Sometimes it’s so bad that the crust cooks around the metal of the oven shelf and I have to eat my pizza whilst squatting beside the stove.

    How can I do so well with bread and so poorly with pizza dough?

    Oh…and do you have a recipe for Cool Whip?

    JUST KIDDING!

  • http://mollybawnchronicles.blogspot.com molly

    Hi Jenni—I somehow stumbled upon your site this morning. If they tortured me I couldn’t tell them how! Love everything about what you’re doing here. I’ve been baking, bread included, for more years than I’m willing to ‘fess up to, but always eager to learn more. Your instructions are excellent and I love your style! I’ll certainly be back……

    • http://www.pastrychefonline.com onlinepastrychef

      Welcome, Molly! I promise I won’t torture you to find out how you found me; just glad you’re here:)