This Amazing BARBECUE BREAD Recipe Will Change Your Life

This is how you make the world's best barbecue bread step by step. The incredibly fluffy and tasty bbq bread will leave all your guests mouth-watering. It will become the center of attention and elevate your barbecue to the next level. See for yourself in this step by step failsafe recipe. Just a small note on the flour that I am using. It's a strong bread flour which has around 14% protein. This flour can absorb much more water than a regular flour. If you have a flour that has less protein (10%), I recommend to go for 65% hydration (65 grams of water per 100 grams of flour). If you have ±12%, you can go for 70% hydration. The large quantity of poolish that I am adding is going to increase the overall hydration slightly. To you fellow Germans 🇩🇪 - use T550 flour, but stick to 65% hydration. Please note that I am using baker's math here. Everything is calculated based on the flour mass. That way you can easily scale up/down the recipe. I got around 10 breads out of this recipe. Recipe for the poolish: - 100 grams of bread flour - 100 grams of water (100%) - 2 grams of dry yeast (2%), or 6 grams of fresh yeast (6%) Recipe for the main dough: - 500 grams of bread flour (14% protein) - 375 grams of water (75%) - The poolish ± 200 grams (40%) - 10 grams of salt (2%) You could be baking this recipe with a sourdough as well. However, the process will be slightly slower and you have to be careful to not run into overfermentation issues. The acidity will increase over time, making your dough become very sticky. I prefer the poolish for this recipe, as it adds amazing taste without the acidity. It's great basis for every kind of sauce that you might be making. Flour I am using: Blog article on different flours in Germany: https://thbrco.io/blog-flour Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora Mulino Padano 15% protein: https://thbrco.io/mulino-flour Follow me here too: Github: https://thbrco.io/github Instagram: https://thbrco.io/instagram My blog: https://thbrco.io/blog My website: https://thbrco.io/homepage Reddit: https://thbrco.io/reddit Telegram: https://thbrco.io/telegram Tiktok: https://thbrco.io/tiktok Hoodies/T-Shirts: The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies Tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton Cooling rack: https://thbrco.io/cooling-rack Dough scraper: https://thbrco.io/dough-scraper Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round Dutch oven with glas lid (Brovn): https://thbrco.io/dutch-oven-glas-lid Infrared thermometer: https://thbrco.io/infared-meter Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid No stick spray (vegetable based): https://thbrco.io/non-stick-spray pH meter to check acidity: https://thbrco.io/ph-meter Weck starter jars: https://thbrco.io/weck-jars Useful videos: Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill Discard starter bread: https://thbrco.io/discard-starter-bread Fermentation time table: https://thbrco.io/fermentation-time-table Make your starter more active: https://thbrco.io/more-active-starter Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe Sourdough starter: https://thbrco.io/make-sourdough-starter Chapters: 0:00 Intro 1:30 Setting up the poolish (10pm) 1:56 Setting up the dough (8am) 3:04 Incorporating poolish into main dough 4:20 Bench kneading 7:15 Lamination 8:10 Extracting fermentation probe 9:58 Dough is ready 10:40 Dividing and preshaping 12:59 Shaping 13:30 Technique #1: Pizza Peel 14:30 Technique #2: Knuckles 14:50 The result 15:20 Tasting #barbecue #bbq #barbecuebread