📖 Read more in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵️ www.flickr.com/groups/chainbaker/
I’m not sure how many more comparison videos you can come up with…but they are By Far the most informative and best on the channel. Love your recipes, too!
I'm pretty concerned about that because they are the videos that get the most views 😁 but I do have quite a list of comparison video ideas. Should be at least enough for 2022 👍
@@ChainBaker it may cost a pretty penny, but you could compare different sourdough starters that claim to be different. Compare flavor and leavening abilities. I would be interested in knowing if those advertised 100+ year old sourdough starters are actually any better than say one you make yourself a few weeks ago.
That's all a bunch of nonsense. Once we start feeding the starter with a certain flour in a certain environment, it becomes just another starter made in our kitchen. But it would be interesting to make a video busting that myth 😁 Also, the age of a starter makes no difference either. Unless it's super young, then it may perform a bit worse than a strong starter.
So many recipes/videos show you what to do but never why your doing. I always want to know why. Love the side by side comparisons where you compare a variable. Best bread channel on TH-cam.
My beautiful baker! Your “Do not follow recipes, ask questions” concept is a rare view, a thing of beauty that should be extended into every aspect of life, not just baking.😌😉 You are the best.
Amazing video. I love it when people don't just tell you what to do, but explain WHY to do it. Having a better understanding of the underlying mechanics and processes is super important and I think you really delivered some great info here. Thank you for doing what you do and please keep doing it!
5:30 Critical info for open (or tight) crumb structure! I've been baking for decades.....and I wish I could have seen all of your comparison videos DECADES AGO!! I also appreciate that you mention often that the 'right' crumb, or the 'right' taste/appearance etc. is what the baker WANTS it to be, as we all have our own tastes and preferences. With the kind of info you provide, we have a much clearer path on how to get there, consistently. Thanks so much Charlie. I've made some killer good bread in the last couple of weeks with the help of your videos.
Fantastic. My bread lore and baking technique have improved because of your videos. Your experimental comparisons are so educational and practical. I now get annoyed when I hear TV chefs talk about certain steps without properly demonstrating because it shows they don't really know what they are talking about! You do; thanks 👍😄
@@ChainBaker I would like to increase protein in my diet, and wonder if you can share some baking recipes with high protein content please? Any thoughts about adding protein powder to dough? At the moment, I make wholewheat "tuna bombs", so it's mainly the filling that is high protein!
I just love the way that you "advise", not lecture and also encourage us all to take the huge number of variables of each individual into account! Brilliant! Best bread baking channel on TH-cam! 👌👍
You know Chef, it is not enough to just follow a recipe in order to bake or cook something good. A serious cook or baker needs to know the techniques of each and that is what you for us here on TH-cam. The valuable techniques are what we come away with and for that, I thank you from all of us, serious home bakers.
Learned to bake from my dad in the 90's. Back in the day punching dough was like breathing. You had to do it. My kids are in college now but have many happy memories of "punching the dough" when I baked. Fun stuff for a kid! Still baking the "old fashioned way" but learning SO much from your channel!
every one of your videos is immaculate. nothing is said that doesn't need to be, and everything that is said is said well. all of the questions i've ever asked myself while baking and more, answered. thank you, truly, for your contribution.
I found your videos 7 days ago and watched a pile of them. I was Never completely happy with results until NOW. Cold bulk fermentation makes an enormous difference. I used Potato water as grandma did, Robin Hood AP flour, added cornmeal and sesame seeds, buttered tops before and after baking….and result was best ever bread since grandma’s. Can’t thank you enough. 😍 Vernon, B.C. Canada
This is a brilliant bread-making video; one of the best you have done. It reminded me of all the mistakes (learning opportunities!) I made when first starting out on my bread journey, Now I always de-gas my dough, even though it makes the proving process longer. But as always, patience brings better results. Keep up the great content. Your clear and direct style make your videos easy and enjoyable watching. Probably the best bread-making channel out there.
I am addicted to this channel. Priceless information that breaks down the science of making bread in easy to understand tutorials. I am learning so much! Thank you!
Hi, Charlie. I'm from Brazil and I do love your videos (I'm your fan)!!!! thanks a lot for everything u share with us. You show things no one shows. Thank you so much!!!
Wow! That's definitely the best explanation ever! Thank you sir! I'm so glad I've found you - for now on, I'll keep asking questions and coming here to find the answers! 😅
You keep answering questions ive had for such a long time, in such a detailed, informative way. Ive known "yeah you should do this", but Why should you do it has always been my question.
I totally agree... If you know the 'Why'... it eliminates the endless memorizing/note taking regarding every little step. It also lets a person take an interesting recipe, and tweak it to get what YOU want as an end result. Plus the 'end result/comparison' parts of the video make everything crystal clear. I find that much more believable than some person (who may not even know what they're doing) making a how to baking video, when they should actually be working at the carwash. lol
Thank you for all the tips. I was always afraid of yeast until I watched a video on it. My husband loves my bread, thanks to all your videos on bread making. Recently I had a few loaves that didn't turn out well. I couldn't figure it out. Then I looked at the date on my yeast, it was expired. It wasn't that old. Here is a tip I went back to the store and the store brand yeast was almost expired. Look at the date before buying. Thanks again.
@@ChainBaker i hardly ever follow a recipe. But you taught me how to make a preferment. Now i need half of the amount of yeast. I weigh my dough. And i tell people about your channel. Happy to share your knowledge of breadbaking. Baking our own bread gives a sense of fulfillment
Thank Chef, I never knew the importance of these variables in resting, fermentation and folding, and shaping importance. Thank you for making me a better home bread maker
As always, great information. During my "knowledge journey" it dawned on me to forget about the the clock when baking bread and only analyze the dough. When rising I found that (for me) only rising the dough 50% to 75% produced the best results as I stopped getting pancake loaves. from over-fermenting. Thanks for making these video clips.
So informative (as usual). I always wondered where there was no degassing in sourdough baking. I also wondered whether the series of stretches & folds, plus pre-shaping and shaping, had some degassing involved. This answers the questions.
Only started watching the video, but wanted to thank you for stating the hydration outright. Even if it isn't a recipe video it helps to know it without bringing out the calculator.
I'm not a baker. But dude, your videos are perfect. Presentation, format, video quality, speech. I'm confused why don't you have million subscribers already. Also there is already so much stuff in playlists, i feel like your content is a bit underrated. I might try baking myself. Keep up the good work!
I ain't a huge fan of this kind of bread, but the explanation is worth the view, I did it with a general understanding of what degazing and building tension do to the dough. I know have a clear view of what happened if I don't, especially on the first one ! Thanks a lot for doing it !
These videos have saved me from having to do too many experiments. My goal is to know how to make bread out of anything and to make a different bread every time.
Me encantan tus vídeos hermano, puntuales y muy bien explicados, eso de las comparaciones entre resultados es hermoso. Plus el audio y la producción de los vídeos . impecable! Well done!
This video is really helpful, especially for no knead bread. Now I understand better. Ever make bread steaming it? (like making bao? ). If you ever run out of content for comparison, can venture into steaming bread, fry bread or stove top /pan-fry bread.
I do have a couple of steamed dough recipes, but I will definitely make some more in the future. Love steamed buns :)) Pan fried breads are also quite interesting. There are so many recipes out there, that I don't think we will ever run out of breads to make!
Everything you said makes sense. It seems stupid "how does punching it down and waiting for it to rise again help? Seems counter productive " but now we know, it's done for a reason and is worth doing
another great question, experiment and discussion. one thing i'd add: like you said CO2 is a waste product of fermentation, so its buildup slows fermentation. removing some CO2 prolongs fermentation and allows enzymes to also act in the bread, in addition to finer gas distribution and strengthening of gluten as you explained beautifully
Such a great experiment. It really shows you how easy it is to make bread, any method you'll get an edible loaf, but the different methods will give you different results. So relax ... and start baking your own bread!☺️
The Lee Mill is made in Milwalkee! AND there is a world of information on his website! I work to help my friends learn to make breads from fresh ground grains! This channel is awesome and we are excited! 😍 And hungry!!!
These comparisons really make things a whole lot more clear. I'm one of those people that needs to actually SEE the difference between two methods, sometimes, especially with baking. The whys and such are important to know, but actually seeing how different methods change the overall results helps kinda cement things in my head. Even if my style of breadmaking is a little more...freeform than yours, its still REALLY helpful to know exactly what's goin' on and what needs to happen when, so thank ya!
Thanks to these videos by now I'm a semi-pro at identifying baking-mistakes in the finished products - I only wish I would notice them during the process already
Holy crap so I'm going through all your vids and I think I've figured out what is ACTUALLY causing my issues. My timing is really screwy (my days are 28h long and my level of sleep and when I have free time is weird) and what I've been doing it GENERALLY following your vids but the times in which I do things - for instance a final fold, or folds, etc. is usually MUCH closer to when I would be taking it out the fridge. For instance I don't typically do one before bed, then next day / 12h later take it out and do the outside-the-fridge stuff. What happens is when I wake up I'll do my final fold then, then within like 4h I'd start the outside fridge bits. And this might be the only consecutive thing in all my recipes. Basically I've not been folding it enough near the beginning, AND been degassing it way too close to the end! This might actually be my MAIN issue lol Right time to start a new one, and to actually not touch it after it's gone in the fridge before bed until it comes out the fridge. (At this rate you're gonna have to start charging me 2 subscriptions, I am deffo high maintenance)
@@ChainBaker Due to fridge space that's not possible but I don't mind doing it one at a time. Plus I'm the only person who eats the stuff I make and I only eat once a day so also gotta work round not wasting food lol. It's all good, doing it one at a time and noting down changes will work for me. Current dough has me excited too. I've done 4 folds during the day, it's nice and tough, not sticky, looks firm like in your videos type deal. It's low hydration (65) so will work with this until I get the folding, building etc. in place, then I'll work with hydration from there. One of the benefits of all this free time I suppose, I'll nail this bread SOME day!
Enjoy your videos. Very informative and educational. So enjoy learning techniques, reasons and different results and why. Have been learning much from you. Thanks
Charlie, I always do at least one "degas" (fold), more on the high hydration doughs, I even fold my pizza balls an hour after I balled them, makes a huge difference on the cornicione. Hoping you hit the 100K soon. Cheers.
Another fantastic lesson from Charlie! I have been wondering about the crumb structure of the bread and how to improve/change it. Now I'm looking forward to trying a longer ferment stage and an extra fold or 2. Brilliant stuff - thanks again @ChainBaker !
That is interesting Most artisan bread recipes I know don't involve most of the extra steps, but require long mixing Many of them feature addition of buttermilk or other acidic things. Onr recipe requires putting into the non-preheated oven without growing and it grows as the oven heats.
Hey Charlie since you're fond of these comparison videos, and me too, I thought it would be good for you to do one with Bassinage! I just heard of it and I haven't really got a good handle on it, so a little explanation along with a comparison would make for a good video. You could use the same ingredients make a dough with all the water in the beginning. Then one with only half in the beginning, the rest once you fully kneaded it, Then a last one with three quarters in the beginning, the rest once you fully kneaded it. Or however you want to put it together.
Thank you for making these experiments. What if we fold 4, 5, or even 10 times? How many folds are too many? As counter-intuitive as this experiment would be, I realize degasing and folding helps the dough to grow in a more homogeneous way, bubbles can lean on each other and build a better crumb and rise in a better way, instead of non-homogenous dough where big bubbles will just take some place full of air not building anything consistent.
From personal experience, I've discovered you can fold too much real fast. Why? What happens when you keep putting a rubber band on a watermelon? The tension will be too much to handle and destroy all the hard work you put in your bread 🍞 making. I make pizza 🍕 every Saturday but watch bread making channels, to learn to make better pizza crust. I prefer no more than two ✌🏼️ folds. Why? The more loose and soft the dough, I've discovered it has better oven spring. Like stretching a balloon before blowing air into it 👍🏼
Mr. Pizza Marlon's watermelon rubber band analogy works well here. Dough can be too tight. Of course, it depends on the hydration and flour too. Some doughs need a lot of folds to make them keep their shape. Some may become too tight and tear when folded too many times and too aggressively. I rarely do more than 2 folds during bulk fermentation. Most of the time one is just enough.
@@ChainBaker Thank you sir! 👍🏼 Your bread channel truly is the most informative and easy to learn because you don't throw too much at us at once. I agree with you 100% about folding - depends on hydration.
Thank you all for these answers. That emphasis the relationship the baker has with the dough, the way you feel it, the way it speaks to you, the way it says "enough is enough". I also used to think that as long as the dough is elastic and does not tear I can go for another fold. I do bread on the weekends as a recreational and experimental activity and I'll try with fewer folds next time.
I made my first ever loaf of bread yesterday (it was successful!) and today I’m using the rest of the flour to make a little plaited loaf. I don’t think I degassed the first loaf enough but because we’re using it for steak sandwiches a nice dense loaf is actually not a bad thing
Again another great video. Idea for an experiment: testing the salt yeast method (not sure if this is even a thing in english language, in German it is Salz-Hefe-Verfahren ) where you mix all the yeast and all salt + ten times the amound of water. It should resault in a 10% salt sulution. You then let it rest for 2-48 hours in the fridge. This way the yeasts starts producing glycerin for a better dough.
Great video Charlie! I feel my bread I.Q. increases with each video you make for us to enjoy and learn from. I do have an idea for another comparison video if I may suggest: using beer versus water in dough making. Beer had natural fermented yeast and I always create my best pizza 🍕 when using beer versus water. It cannot be a coincidence it happens haha! *Please make it happen Charlie* 🙏🏼🙏🏼🙏🏼🙏🏼 Beer 🍺 vs Water 💦
Very informative, it's useful knowledge for new bakers. I have a question, how does different kind of dairy "milk" in recipe have a different outcome, eg. Milk powder, pasteurised milk, whole milk, scald milk.
Thank you, very informative. Tried making a few breads without degassing the dough. Breaking the rules for curiosity's sake. Did those four loaves taste differently? Which one was the best and which one was the worst?
📖 Read more in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵️
www.flickr.com/groups/chainbaker/
I’m not sure how many more comparison videos you can come up with…but they are By Far the most informative and best on the channel. Love your recipes, too!
I'm pretty concerned about that because they are the videos that get the most views 😁 but I do have quite a list of comparison video ideas. Should be at least enough for 2022 👍
Have u compared flavors u may add, example being concentrated vegetable broth.
I am planning to try different liquids like beer and juice. Broth sounds interesting too :)
@@ChainBaker it may cost a pretty penny, but you could compare different sourdough starters that claim to be different. Compare flavor and leavening abilities. I would be interested in knowing if those advertised 100+ year old sourdough starters are actually any better than say one you make yourself a few weeks ago.
That's all a bunch of nonsense. Once we start feeding the starter with a certain flour in a certain environment, it becomes just another starter made in our kitchen. But it would be interesting to make a video busting that myth 😁
Also, the age of a starter makes no difference either. Unless it's super young, then it may perform a bit worse than a strong starter.
So many recipes/videos show you what to do but never why your doing. I always want to know why. Love the side by side comparisons where you compare a variable. Best bread channel on TH-cam.
🙏
My beautiful baker! Your “Do not follow recipes, ask questions” concept is a rare view, a thing of beauty that should be extended into every aspect of life, not just baking.😌😉 You are the best.
🙏
Amazing video. I love it when people don't just tell you what to do, but explain WHY to do it. Having a better understanding of the underlying mechanics and processes is super important and I think you really delivered some great info here. Thank you for doing what you do and please keep doing it!
I find these videos relaxing for some reason and I don’t even bake. lol.
5:30 Critical info for open (or tight) crumb structure! I've been baking for decades.....and I wish I could have seen all of your comparison videos DECADES AGO!!
I also appreciate that you mention often that the 'right' crumb, or the 'right' taste/appearance etc. is what the baker WANTS it to be, as we all have our own tastes and preferences. With the kind of info you provide, we have a much clearer path on how to get there, consistently. Thanks so much Charlie.
I've made some killer good bread in the last couple of weeks with the help of your videos.
Fantastic. My bread lore and baking technique have improved because of your videos. Your experimental comparisons are so educational and practical. I now get annoyed when I hear TV chefs talk about certain steps without properly demonstrating because it shows they don't really know what they are talking about! You do; thanks 👍😄
Cheers! 🤩
@@ChainBaker I would like to increase protein in my diet, and wonder if you can share some baking recipes with high protein content please? Any thoughts about adding protein powder to dough? At the moment, I make wholewheat "tuna bombs", so it's mainly the filling that is high protein!
Everything I learned about bread, I learned on thins channel. Thanks!
A lot of what I know about bread I learned from this channel, but all of what I understand about bread I learned from this channel.
😍
I just love the way that you "advise", not lecture and also encourage us all to take the huge number of variables of each individual into account! Brilliant! Best bread baking channel on TH-cam! 👌👍
Thank you! 🤩
You know Chef, it is not enough to just follow a recipe in order to bake or cook something good. A serious cook or baker needs to know the techniques of each and that is what you for us here on TH-cam. The valuable techniques are what we come away with and for that, I thank you from all of us, serious home bakers.
🙏
Just want to say thank you. I finally understand why this might be done.
Such an underrated channel! Love how you explain the principles of bread making.
Thank you! 🙏
Your videos are the best for who want to learn baking.
Your demonstrative comparisons and experiments are very helpful in understanding the processes occurring in dough. Thank you, man!
Thank you! :)
All your videos are so aesthetically pleasing!
Cheers :)
Learned to bake from my dad in the 90's. Back in the day punching dough was like breathing. You had to do it. My kids are in college now but have many happy memories of "punching the dough" when I baked. Fun stuff for a kid! Still baking the "old fashioned way" but learning SO much from your channel!
I love that you start out greeting “my bakers”. Yes I am a baker that have trained! Thank you for your efforts!
🙏
every one of your videos is immaculate. nothing is said that doesn't need to be, and everything that is said is said well. all of the questions i've ever asked myself while baking and more, answered. thank you, truly, for your contribution.
Thank you! 🤩
I found your videos 7 days ago and watched a pile of them. I was Never completely happy with results until NOW. Cold bulk fermentation makes an enormous difference. I used Potato water as grandma did, Robin Hood AP flour, added cornmeal and sesame seeds, buttered tops before and after baking….and result was best ever bread since grandma’s.
Can’t thank you enough. 😍
Vernon, B.C. Canada
That is great to hear! On to many more successful bakes :)
This is a brilliant bread-making video; one of the best you have done. It reminded me of all the mistakes (learning opportunities!) I made when first starting out on my bread journey, Now I always de-gas my dough, even though it makes the proving process longer. But as always, patience brings better results.
Keep up the great content. Your clear and direct style make your videos easy and enjoyable watching. Probably the best bread-making channel out there.
Not "probably."
Thank you! I'm just a student like everyone else here 😁
Maybe a student on the outside, but in truth on the inside you are a teacher, a creator and an inspiration.
🙏
I am addicted to this channel. Priceless information that breaks down the science of making bread in easy to understand tutorials. I am learning so much! Thank you!
😉
These are the kind of question that seldom gets talked about. Perfect explenation. I will spread this video. thx :)
Thank you! 🤩
I learn more from this guy than anyone else.
Hi, Charlie. I'm from Brazil and I do love your videos (I'm your fan)!!!! thanks a lot for everything u share with us. You show things no one shows. Thank you so much!!!
Wow! That's definitely the best explanation ever! Thank you sir! I'm so glad I've found you - for now on, I'll keep asking questions and coming here to find the answers! 😅
You keep answering questions ive had for such a long time, in such a detailed, informative way. Ive known "yeah you should do this", but Why should you do it has always been my question.
🙏
I totally agree... If you know the 'Why'... it eliminates the endless memorizing/note taking regarding every little step. It also lets a person take an interesting recipe, and tweak it to get what YOU want as an end result.
Plus the 'end result/comparison' parts of the video make everything crystal clear. I find that much more believable than some person (who may not even know what they're doing) making a how to baking video, when they should actually be working at the carwash. lol
Thank you for all the tips. I was always afraid of yeast until I watched a video on it. My husband loves my bread, thanks to all your videos on bread making. Recently I had a few loaves that didn't turn out well. I couldn't figure it out. Then I looked at the date on my yeast, it was expired. It wasn't that old. Here is a tip I went back to the store and the store brand yeast was almost expired. Look at the date before buying. Thanks again.
I see that congratulations are in place: 90.000 fans for you! Inter National Bread Treasure. Thank you so much
Thank you for being here with me! 🤩
@@ChainBaker i hardly ever follow a recipe. But you taught me how to make a preferment. Now i need half of the amount of yeast. I weigh my dough. And i tell people about your channel. Happy to share your knowledge of breadbaking. Baking our own bread gives a sense of fulfillment
I would that my younger brother were so easily degassed.
Thanks for another wonderfully enlightening video. 🕊😁👍🕊
You make so many good baking videos that hep me understand how bread works!
I love these comparison videos. As someone who is just new to baking, these videos answers my questions visually.
Legend. Best channel on youtube at the moment.
😍
Excellent tutorial. You’ve got a talent for explaining well. Nice job.
Cheers!
Thank Chef, I never knew the importance of these variables in resting, fermentation and folding, and shaping importance. Thank you for making me a better home bread maker
aprendo mucho de la ciencia detrás de una masa con tus explicaciones, excelente aporte hermano!
As always, great information. During my "knowledge journey" it dawned on me to forget about the the clock when baking bread and only analyze the dough. When rising I found that (for me) only rising the dough 50% to 75% produced the best results as I stopped getting pancake loaves. from over-fermenting. Thanks for making these video clips.
I really do love your voice. It's just so calming.
😍
So informative (as usual). I always wondered where there was no degassing in sourdough baking. I also wondered whether the series of stretches & folds, plus pre-shaping and shaping, had some degassing involved. This answers the questions.
You explain every thing so well. L have been baking for years and I learn every video.😇
Only started watching the video, but wanted to thank you for stating the hydration outright. Even if it isn't a recipe video it helps to know it without bringing out the calculator.
I'm not a baker. But dude, your videos are perfect. Presentation, format, video quality, speech. I'm confused why don't you have million subscribers already. Also there is already so much stuff in playlists, i feel like your content is a bit underrated. I might try baking myself. Keep up the good work!
Thank you so much for the kind words 🤩
If you like watching bread being made, I'm sure you will enjoy making it too! :)
Very excited for this video! Thank you for these comparisons - it really helps to understand specific factors.
I ain't a huge fan of this kind of bread, but the explanation is worth the view, I did it with a general understanding of what degazing and building tension do to the dough. I know have a clear view of what happened if I don't, especially on the first one ! Thanks a lot for doing it !
These videos have saved me from having to do too many experiments. My goal is to know how to make bread out of anything and to make a different bread every time.
Me encantan tus vídeos hermano, puntuales y muy bien explicados, eso de las comparaciones entre resultados es hermoso. Plus el audio y la producción de los vídeos . impecable! Well done!
🤩
Thank you for taking the time to do this. This will make a big difference for me. Thank you again - this video is extremely valuable.
Do I de-gas? Well, I definitely will from now on. Thanks for another great instructive video.
Another great content! Thanks for sharing this. 😊
I think you just solved my problem thank you for the great description
Just discovered your channel. So much great insights. I love how these insights will help me be a better baker
Thank you for this informative video. It answered all of my questions and it was exactly what I was looking for. Short and sweet 🙏🏾.
Very good video. I was wondering the same thing. For a while I even thought that I might be doing it all wrong and that I shouldn't degas my dough
This video is really helpful, especially for no knead bread. Now I understand better.
Ever make bread steaming it? (like making bao? ). If you ever run out of content for comparison, can venture into steaming bread, fry bread or stove top /pan-fry bread.
I do have a couple of steamed dough recipes, but I will definitely make some more in the future. Love steamed buns :))
Pan fried breads are also quite interesting. There are so many recipes out there, that I don't think we will ever run out of breads to make!
Everything you said makes sense. It seems stupid "how does punching it down and waiting for it to rise again help? Seems counter productive " but now we know, it's done for a reason and is worth doing
another great question, experiment and discussion. one thing i'd add: like you said CO2 is a waste product of fermentation, so its buildup slows fermentation. removing some CO2 prolongs fermentation and allows enzymes to also act in the bread, in addition to finer gas distribution and strengthening of gluten as you explained beautifully
Such a great experiment. It really shows you how easy it is to make bread, any method you'll get an edible loaf, but the different methods will give you different results. So relax ... and start baking your own bread!☺️
That bracelet is sick
Another great video, also explains the nice oven spring on my recent loaf. Love the comparison methods used to demonstrate the subject.
The Lee Mill is made in Milwalkee! AND there is a world of information on his website! I work to help my friends learn to make breads from fresh ground grains! This channel is awesome and we are excited! 😍 And hungry!!!
These comparisons really make things a whole lot more clear. I'm one of those people that needs to actually SEE the difference between two methods, sometimes, especially with baking. The whys and such are important to know, but actually seeing how different methods change the overall results helps kinda cement things in my head. Even if my style of breadmaking is a little more...freeform than yours, its still REALLY helpful to know exactly what's goin' on and what needs to happen when, so thank ya!
Thanks!
Cheers! 😎
Another fascinating and informative video for Scientist John. Thanks.
Thank you for explaining so thoroughly! Very helpful!
Yes I do it 3 times and it's brilliant.
This was very good. Explains a lot
Chainbaker 2030: "How does gravity affect your bread? Zero gravity dough explained"
xd
😆
Thanks to these videos by now I'm a semi-pro at identifying baking-mistakes in the finished products - I only wish I would notice them during the process already
Holy crap so I'm going through all your vids and I think I've figured out what is ACTUALLY causing my issues. My timing is really screwy (my days are 28h long and my level of sleep and when I have free time is weird) and what I've been doing it GENERALLY following your vids but the times in which I do things - for instance a final fold, or folds, etc. is usually MUCH closer to when I would be taking it out the fridge.
For instance I don't typically do one before bed, then next day / 12h later take it out and do the outside-the-fridge stuff. What happens is when I wake up I'll do my final fold then, then within like 4h I'd start the outside fridge bits. And this might be the only consecutive thing in all my recipes. Basically I've not been folding it enough near the beginning, AND been degassing it way too close to the end! This might actually be my MAIN issue lol
Right time to start a new one, and to actually not touch it after it's gone in the fridge before bed until it comes out the fridge. (At this rate you're gonna have to start charging me 2 subscriptions, I am deffo high maintenance)
Try adjusting your method and note the results. You could even do a side-by-side test to see what works best 😎
@@ChainBaker Due to fridge space that's not possible but I don't mind doing it one at a time. Plus I'm the only person who eats the stuff I make and I only eat once a day so also gotta work round not wasting food lol. It's all good, doing it one at a time and noting down changes will work for me.
Current dough has me excited too. I've done 4 folds during the day, it's nice and tough, not sticky, looks firm like in your videos type deal. It's low hydration (65) so will work with this until I get the folding, building etc. in place, then I'll work with hydration from there. One of the benefits of all this free time I suppose, I'll nail this bread SOME day!
Enjoy your videos. Very informative and educational. So enjoy learning techniques, reasons and different results and why. Have been learning much from you. Thanks
Charlie, I always do at least one "degas" (fold), more on the high hydration doughs, I even fold my pizza balls an hour after I balled them, makes a huge difference on the cornicione. Hoping you hit the 100K soon. Cheers.
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Man, you're like the Attenborough of bread :D btw, where are you from originally?:D
Attenborough of bread,, what a title to be proud of 👍👏
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He is from Latvia.
Another fantastic lesson from Charlie! I have been wondering about the crumb structure of the bread and how to improve/change it. Now I'm looking forward to trying a longer ferment stage and an extra fold or 2. Brilliant stuff - thanks again @ChainBaker !
Cheers :))
“It will never punch you, so why are you punching it?” - On Bread Relations: How to Treat Your Bread by The Chainbaker
I'll add that to the list of potential book titles 😂
This channel is amazing for a bread lover like me! Keep up the great work, I love to discover what bread is in other cultures!
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That is interesting
Most artisan bread recipes I know don't involve most of the extra steps, but require long mixing
Many of them feature addition of buttermilk or other acidic things. Onr recipe requires putting into the non-preheated oven without growing and it grows as the oven heats.
I love your page, I have learned so much🍞❤🍞❤🍞❤🍞
Fascinating! Well that answers my question. Thanks
and again an excellent video, thanks for this clear showing of the difference, awesome
Hey Charlie since you're fond of these comparison videos, and me too, I thought it would be good for you to do one with Bassinage! I just heard of it and I haven't really got a good handle on it, so a little explanation along with a comparison would make for a good video. You could use the same ingredients make a dough with all the water in the beginning. Then one with only half in the beginning, the rest once you fully kneaded it, Then a last one with three quarters in the beginning, the rest once you fully kneaded it. Or however you want to put it together.
That is a great idea! I have read about this technique, but I have not tried it yet. It's on my projects list now! :)
Thank you for making these experiments. What if we fold 4, 5, or even 10 times? How many folds are too many?
As counter-intuitive as this experiment would be, I realize degasing and folding helps the dough to grow in a more homogeneous way, bubbles can lean on each other and build a better crumb and rise in a better way, instead of non-homogenous dough where big bubbles will just take some place full of air not building anything consistent.
From personal experience, I've discovered you can fold too much real fast. Why? What happens when you keep putting a rubber band on a watermelon? The tension will be too much to handle and destroy all the hard work you put in your bread 🍞 making. I make pizza 🍕 every Saturday but watch bread making channels, to learn to make better pizza crust. I prefer no more than two ✌🏼️ folds. Why? The more loose and soft the dough, I've discovered it has better oven spring. Like stretching a balloon before blowing air into it 👍🏼
Mr. Pizza Marlon's watermelon rubber band analogy works well here. Dough can be too tight. Of course, it depends on the hydration and flour too. Some doughs need a lot of folds to make them keep their shape. Some may become too tight and tear when folded too many times and too aggressively. I rarely do more than 2 folds during bulk fermentation. Most of the time one is just enough.
@@ChainBaker Thank you sir! 👍🏼 Your bread channel truly is the most informative and easy to learn because you don't throw too much at us at once. I agree with you 100% about folding - depends on hydration.
Thank you all for these answers. That emphasis the relationship the baker has with the dough, the way you feel it, the way it speaks to you, the way it says "enough is enough".
I also used to think that as long as the dough is elastic and does not tear I can go for another fold. I do bread on the weekends as a recreational and experimental activity and I'll try with fewer folds next time.
I made my first ever loaf of bread yesterday (it was successful!) and today I’m using the rest of the flour to make a little plaited loaf. I don’t think I degassed the first loaf enough but because we’re using it for steak sandwiches a nice dense loaf is actually not a bad thing
Well explained, thank you so much
Again another great video.
Idea for an experiment: testing the salt yeast method (not sure if this is even a thing in english language, in German it is Salz-Hefe-Verfahren ) where you mix all the yeast and all salt + ten times the amound of water. It should resault in a 10% salt sulution. You then let it rest for 2-48 hours in the fridge. This way the yeasts starts producing glycerin for a better dough.
Sounds interesting! I shall investigate :)
Great video! Very interesting
Lesson learned: If I want fluffy bread with a fine crumb, I can't be lazy about it, and it will take more time!
*Absolutely Awesome. Thanks 👍👍*
Thanks, helpful advice 😊❤👍🏼
Great content!
Awesome content as usual
Excellent 👍
Excellent video. Thank you.
Great video Charlie! I feel my bread I.Q. increases with each video you make for us to enjoy and learn from. I do have an idea for another comparison video if I may suggest: using beer versus water in dough making. Beer had natural fermented yeast and I always create my best pizza 🍕 when using beer versus water. It cannot be a coincidence it happens haha! *Please make it happen Charlie* 🙏🏼🙏🏼🙏🏼🙏🏼
Beer 🍺 vs Water 💦
Cheers! :)
I do have a beer pizza video on my projects list. It's definitely coming 😉
@@ChainBaker Woohooooo 😁🍕🍺
Very informative, it's useful knowledge for new bakers.
I have a question, how does different kind of dairy "milk" in recipe have a different outcome, eg. Milk powder, pasteurised milk, whole milk, scald milk.
Thank you! My milk video should answer some of your questions - th-cam.com/video/Ku9wAbLbI9A/w-d-xo.html
Excellent!
Love the videos!
This is perfect!
Really helpful. Thanks
I love your channel.
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Thank you, very informative. Tried making a few breads without degassing the dough. Breaking the rules for curiosity's sake.
Did those four loaves taste differently? Which one was the best and which one was the worst?
There is no noticeable difference in taste in my opinion.
@@ChainBaker i see, thank you