Pratique du Shadowing: How To Make Bread At Home | Jamie Oliver - Apprendre l'anglais à l'oral avec la vidéo

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I want to show you how to make homemade bread.

There's thousands of bread recipes out there with different flours, some have fresh yeast, some have dried yeast, some have no yeast, and there's so much choice

but I want to give you the most basic one because there's so many of you that have never made bread before.

This recipe I'm going to give you now is an absolute classic, it's so simple.

We've got really humble ingredients.

So first of all, get yourself 650 millilitres of tepid water.

That means kind of like warmish and we're going to put

that into a large bowl and I'm going to add one sachet of dried yeast.

Give it a nice little mix up with a fork.

If you want to put a little pinch of sugar in there

or a little honey you can do

that as well it just helps to wake the yeast up

and if you leave it for a couple of minutes you'll see the bubbles starting.

Now those bubbles are carbon dioxide okay and that carbon dioxide will become the little bubbles in your spongy bread.

And listen, if you haven't got yeast, please don't worry about it.

You can make flatbread.

Fantastic.

So we've got one kilo of strong flour that we're going to add into this water.

So I'll add most of that kilo, holding just a little bit back.

And I'm simply going to mix it up with a fork.

So I'm using a fork at the moment because it keeps your hands clean.

I'm going to give it a nice pinch of salt.

You definitely don't want bland bread.

So keep using the fork until the very last minute.

And then you can use your hands.

Now look, whether it's adults or kids, this is a brilliant thing to do.

So you can see it's getting sticky.

So if you get sticky hands, just take some of that flour and dust your hands down, move it around and we can pretty much clean the side of the bowl.

Punch it, move it, knead it.

There's no real right or wrong way.

Just keep it moving.

I think a lot of people are really scared of making bread and it's so easy.

So look, let's get that bowl out, give it a little dusting with my hand and let's knead.

So just keep moving the dough, you want the dough to be elastic.

Now I can get rid of this board.

So there's no right or wrong way to knead, just kind of move it,

sort of move it apart like this, stretch it and you can move it around around like that, you can pick it up and throw it down.

But you know what, if you've got kids, it's a fun thing to do, it's an activity.

All the different flavours you can do, the shapes, the sizes, in a tin, on a tray, in a cheesecake mould, little ones, big ones, do you flavour it,

do you take leftovers and put it inside a bread, do you do pizza, pizzetta, focaccia, calzone, there's so many different things you can do.

And I think, now more than ever, it's quite nice to do this, something that feels really therapeutic,

and I know it might sound like I'm being a little bit romantic

but I think

if we can achieve anything in these times of change it's like clawing back some of our reliance on convenience.

So look just keep kneading it, actually I can already feel the yeast working, why?

Because it's warm.

Now I think it's had a good knead, I'll give it a little dusting from a height, I'll use my two hands just to go underneath it like this,

a little bit of flour on top, just put your hands underneath it like that to create a little ball and then my friends there's your dough,

that's going to double in size like that, it's going to be amazing.

Let me show you, so I'll put this in a bowl like

that and we'll cover it with like a damp cloth and in about an hour, hour and a half this will happen and have a little look,

same quantity, same recipe, look at that, very cool.

Look at the comparison.

So what we want to do is now knock it back, okay.

So we'll do that by punching it like that and you'll see it just like boof, collapse.

Now in that hour, hour and a half it's developed flavour, so more flavour, more texture.

I'll let this prove but let me show you what we want to do to this.

Once you've knocked it back, you know, you can just take that out, we'll give it another little short knead,

just for a second, you can see all the little bubbles, see, look at that.

So we'll knock that out, now this kilo batch of dough is enough to make two large loafs.

I quite like, you know, using the dough in different ways, so let's turn half of this dough into a sort of rustic loaf, okay.

So I'll just slice this in half like that.

Look at the bubbles guys, look at the bubbles.

It smells amazing already.

So we're going to use half of this for a lovely loaf.

So I'll get a regular tray, give it a little dust,

I'll just give it one little knead like this.

So as you knock that air out, if you wanted to, you could shake this into anything you want.

You could make it into a nice round loaf

or you could plait it or you could shape it any way you like.

I quite personally like making it into a sort of rustic slipper.

Just give it a little tap like that and just stretch it.

Now we're going to let that prove again for about half an hour to an hour

and that will double in size, right?

So just have a look at it now, you want it to be at least twice as big, at least, and just put it in a draft free place, a bit of flour on the top like that.

I quite like doing it rustic like that because it kind of breaks

and puffs up and it just looks really, really rustic.

So that I'm going to leave for an hour.

Now with the other half of the dough we can do some very exciting things.

Just move the dough around on a floured surface.

I want to use a rolling pin just to roll this out to about the size of a tea towel, okay.

Now, what I'm going to make is a twister bread.

So this is a rolled up bread that cooks almost like a Chelsea bun.

So it means it has a crunchy outside and a really spongy inside, but it also means you can flavour those layers.

And that makes it really fun for adults or for kids, right?

So we can get really creative.

You could take flavours that you just love.

Also, you can go sweet or savoury, right?

So it could be just jam.

It could be, you know, honey and raisins.

It could be chocolate paste and squashed up bananas or then you could go to things like, you know, smoked ham slices.

Just torn up, little bit of cheese and tomatoes.

You can use up anything that's to hand in your fridge.

So roll the dough out to the size of like a tea towel and then you can grab some pesto.

It could be the green one, it could be the red one.

So get your pesto on there like that and then just use your hands to roll it out.

Look at the colour.

So you can really flavour it any way you want, as simple or as flashy as you like, depending on what you've got.

I've got some olives here.

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Now I haven't got mozzarella, which I would normally use, but I've got some lovely cheddar.

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So just use a little knife and get little nuggets like that and these will melt beautifully.

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And look, the kind of cooking happening at the moment when you can't necessarily get exactly what you want, That's the spirit of just kind of,

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you know, keep cooking and carry on.

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And we can make it delicious.

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So the cheddar goes in and then just fold over the dough like that and then roll it up.

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Now of course, this is the golden bit.

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This is what makes it delicious.

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So you get the layers of flavour, crispy on the outside, fluffy on the inside.

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So in half, then in half, then in half again.

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Look at that, joyful.

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So get a little pan like this.

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Have a look at the inside guys, come on.

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This is the joy of it right, it's So in we go and what's nice is even the little gaps that you get,

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it'll all prove into each other.

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Okay so we're done.

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So let this prove until it's doubled in size along with the rustic loaf

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and then I'll bang them both in the oven and show you what it looks like.

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Home cooked bread, hallelujah.

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Okay so the room smells absolutely incredible.

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I proved those two breads until doubled in size then whacked

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them in the oven at 180 degrees Celsius for about 35 minutes and here goes.

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This is our lovely rustic loaf.

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Look at that, really beautiful, very simple and of course you can use that for so many things,

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from your standard bread, the ultimate toasty, you know but leftovers, croutons, you can do loads of things and then here is the twister bread.

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Let's just slip it out, slide it, look at that, You can see it falling apart guys, look.

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So what we've created is something a bit different, something a bit fun.

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I think we could all do with a bit of that, right?

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But then if you look in here, if you just kind of like peel it away, see how it just kind of like cooks into each other

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but then you pull it away and then you can almost unwind it.

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Delicious.

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It's all about combos, right?

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So we've taken really humble ingredients, right? water making bread, a simple basic bread.

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Then we've had a bit of fun with it.

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Really nice, use your imagination.

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Let's have a look at the bread.

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Lovely, look at that.

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Let's have a look.

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Spongy, simple, nice thin crust.

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You know it's a simple bread but once you've mastered that then you can change up the flours, you can be more advanced.

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Ultimately it's having fun with simple ingredients and putting a little twist of it.

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