📖 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 🥨 To learn more about bread making click here ⤵ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
This is how I freeze burger buns and pizza dough. I will make dough balls after bulk fermentations. Freeze them on a cookie sheet. Once froze solid, place all them in a larger container, label what it is and the date. Good for one month. When I want to use, take the balls out and thaw and let rise. This takes about 2 to 3 hours. My house is warm. Cook as normal. Been happy with this. Would like to see how yours come out.
Thanks for sharing your experience. I read about wrapping the dough balls in plastic wrap before placing in a freezer container. Have you tried this to extend freezer life?
I have. I use plastic wrap and freeze the dough balls for several weeks (haven't count really how meny but for sure more than a month). It's very convenient and perfectly eatable. I would suggest for balls older than 2-3 weeks (after thawing in the fridge the night before) to reshape and let rise again a couple hours before baking, in order to get a tighter dough (otherwise it might be easily teared up, and would take special care to manage)
My parents are constantly over worked and I'm a self taught cook, have been since i was 10. I started making my own lil cute bento sort of boxes last year in college. I remember trying to think of a meal plan and i came up with MANY i still want to use for this academic year and for work. Nearby, we have pretty cheap baguettes that are tasty and decent in quality, i froze homemade meatballs in big batches for when i was craving them. In the morning i would cook them back into their freshly hot state in a frying pan, put them in marinara which i would also make in a big batch in the fridge then topped it with slices of mozzarella and basil inside a baguette. It would be around 6 inches in length but it was thick and filling! For other lunches i prepared i would make big batches of gyoza dumplingz and have them with okonomoyaki. I also made naan bread dough, stuffed it with chicken and cheese and froze a bunch. When i wanted one for college, i would heat it up like normal and Bob's your uncle! The list goes on and on lol 😂
I run a small bakery and freeze yeasted dough such as croissants and cinnamon buns all the time. Just put them on a sheet pan and after they are frozen package them inside plastic bags or containers. For me this is less work than par baking, and saves time. I take out what I need the next day and proof them over night at room temperature, covered in plastic wrap so they don't dry out. The ones that looked a bit wrinkly can be because they didn't freeze fast enough. I think it is better to not keep them covered until they are frozen solid, so that they freeze faster.
Did you roll the dough and sliced the cinnamon bun before you freeze? You mentioned that you proof over night at room temperature, but what if it my place is too cold, can I pop them in a warm place to proof until the desire size. Thanks
Nice. Will put that pizza dough technique into practice. This confirms the process our baker would have when I was working at a brewery cafe - we’d get frozen par-baked sour dough in and defrost then bake them off as we needed them. 12mins on 200°C. Beautiful. The baker worked exclusively with a varied group of disabled persons hence the reason they par-baked and froze their items. Allowed them to handle high quantity orders on a regular basis without putting strain on staff. Pretty awesome dude actually.
The pizza dough experiment was a real eye opener. Thank you so much for your awesome and informative videos. I have learned a lot from you and my baking has improved tremendously.
I make my brioche dough and put it in the freezer straight away. Then, when I want to use it, defrost in the fridge overnight. Works perfectly. Got this method from Joanne Chang, Craftsy,.she says that the max freezing time is one week but I have found it holds for much longer. Thanks for your great content by the way.
Your videos have always been very good, but they keep getting better and better! You made a good choice to photograph yourself during the introduction and conclusion because seeing you explain some of the concepts versus simply hearing the narration adds a human touch that is needed. Thanks so much for helping me to understand baking!
I half-bake my baguettes in steamy oven with covered top for 15 minutes. (I improvised the Dutch oven by covering one of the oven trays with the other one on top and spraying water inside, works perfect for me) This method is a huge time and energy saver. Not only you can pop them into your oven without defrosting and bake perfect fresh baguettes in 20 minutes but also you don't need to preheat your oven.
Thank You Brother! Have a large party coming up and I knew I didn't have enough time to cook the meal and make fresh bread rolls for everyone. This helps in making the bread ahead of time and just thaw and pop it in the oven. Best Bread Baking channel on youtube.
For the fully fermented frozen dough to work, you do have to reshape it once pliable enough and it will have an even texture inside and out. One comment though, the brioche that was "partially baked" was already fully baked and browned to me, that wasn't pale at all, and was already perfectly baked. I noticed people here in the states tend to over bake brioche so that its way too dark and dry inside.
I seriously love the content you make. Down to earth reasonable thinking backed up with real world experiments. I have a lot to learn and your library is gold. Thank you very much for your service!
I worked at a restaurant that purchased frozen pizza dough. It was formed into flat rounds and we would thaw and ferment it in the refrigerator. Occationally thawing and fermenting a few at room temp depending on demand and timing needs. Anyway it was quite good, flavor and oven spring, I don't know if it was allowed any fermenting before shaping and freezing but most of the rise was after it thawed. We also gave a final shape because they were a bit thick and then a light docking. It had good oven spring.
cool, i usually double the amount for croissant dough and freeeze half (splitting it before final shaping and eggwash) Also when i feel like it (to save on energy on oven heating) i prepare dough for anything between 4 and 10 loaves (normally i always make two) then i bake all but two too short, lke 5 to 10 minutes short, its still a little too pale and the crust is not crunchy if you wanna eat it. But it freezes perfectly when cooled, then when i wanna eat one, i remove from freezer before i go to sleep and the next morning i put it in the cold oven, turn it on, put some rammekins wit whipped egg cheese and herbs in there as well and about 10 15 minutes later all is done, ready for breakfast in case of a loaf that will be used entirely, in case of bigger ones i dont do the egg for those need to cool down before cutting. This works also with smaller rolls, but i do bake those a little longer so the oven time is 10 mins and they are crunchy. When a dough is frozen, take it out and put in fridge for at least 24 hours then treat it as newly made dough, it works on all types of dough this way is my experience.Patience and long defrost period seems to do the trick in getting those yeast buddys up to fermenting :)0
Just checked out the link you sent me. Fantastic information! I would never have thought that the half baked version would perform the best. As for the fully baked and sliced loaf. It does indeed make excellent toast in the morning. Thank you so much for your valuable expertise. Appreciated.
Great Video! I really like the idea of freezing the pre-baked brioche - I plan to try that for my next batch. I don't make pizza much, but good to know I can freeze the dough and still make a nice quality pizza. Thank you again for sharing your freezing experiences with us. 😊
Charlie, Another well thought out and explained video. I read all the comments below and am happy to see so many bakers at all levels of experience I haven't made a brioche since I was in my 20's but considering it would fit well in my keto diet (lots of eggs and butter) I'm getting the itch to do it again. The freezing tips will come in handy. Well Karlchen I wish you and the Mrs. all my best. JIM
Another good deep analysis. Thank you. I've never thought that in restaurants could do such procedure particularly about brioche. After watching this video I know they do so. You uncover their secrets.
Very useful video! It would be helpful if an accompanying video also demonstrate the right and wrong way to par bake bread. Both freezing and par baking would add so much more control over your baking process as long as flavor was not compromised.
legend mate thanks for this. i have a batch of dough in the fridge I was going to use today but have to go away for work for a week now so I was going to bin it but now after watching this I'll try freezing it and using it next week instead.
Hi there. I did try to freeze pizza dough and it was too dry after it was baked, just like yours. I guess high hydration doughs could be a way to solve this freezing problem.Thanks a lot for this great video.
This was an incredible video. You attempted to include as many different parameters into the experiment as possible and made an extremely informative video because of it. Thank you!
Amazing video and great experiment! In the past I have tried freezing pizza balls dough (70% hydration) just after the final proofing in sealed plastic boxes. They got defrosted in the fridge smoothly and slowly in order to get back to normal temperature but the end result after baking wasn't great. 1. crust almost did't grow at all. 2. the pizza base wasn't soft anymore more (i.e strong and chewy when bitting) I believe that the yeast got destroyed or something in this process. I will definitely try your method of freezing pizza dough before the final proofing which looks very promising! Before your video I thought it wasn't worth trying but now I see great potential!! Again thanks for sharing such great content!
I'm really waiting for this discussion, I hope that by watching a lot of your TH-cam content, I can learn more about bread dough, your explanation is easy to understand and I like it 🔥
Great video. Thank you for posting. I read a book that said that freezing bread adds a day to it. I don't necessary agree. I also freeze old dough and then add that to my first mix. I half bake rolls, freeze them, then put them frozen in the hot oven and finish baking them. This works well. I have yet to try this with a whole loaf.
I stumbled into the half baked brioche roll idea, by steaming them initially, then tossing 'em in the fridge once they cool! Develops no crust color on the par bake, but still cooks the dough up nice. Makes it a good choice for when I'm making steamed filled buns to freeze anyway!
Just had my first successful making of classic brioche. I’m baking your kardemummabullar now but need to store the other half for when I’m ready to make doughnuts. I’ll do the pre-final fermentation version. Thanks for making the mistakes so we don’t have to. 😂 (that catch phrase is gold! 👍🏻)
@@ChainBaker I have a photo I’ll upload in the community. It depicts three gaps on the cooling wrack - they couldn’t even wait 10 minutes. 😂👍🏻 Even my non-sweet tooth wife couldn’t help herself.
Very informative. The half-baked brioche & kept frozen right after method is something I would try for my babkas. I’ll see if it’ll work. Btw, thanks for the book recommendation and for your replies. I very much appreciated it. 🙏🏼
I have making bulk pizza dough for years and freezing it after a slow bulk fermentation in the fridge. Pull them out for 1-2 hours, stretch and cook more than 400 plus pizzas later it works great
For pizza dough I stretch it out and brush it with olive oil before it goes in the freezer on a sheet pan, then when it's solid I oil some paper and wrap the pizza in that. I make 4 at a time and keep them stacked in a tupperware I found intended to save pies in so it's the right size/shape and seals them further in the freezer. The oil keeps the moisture in pretty well and if they are a little dry when they come out I give them a little more oil.
Your videos are so helpful. It helps me so much! Several months I was trying to make perfect pizza in my home oven. Now I'm pretty happy with the result, but still, there is so much I need to understand. Let me give you an advice about pizza. This is the way I do: after I roll out my pizza dough, i spread only tomato sauce. And when pizza 80% ready i add other toppings, hold another 3-4 min. Otherwise you need to keep your cheese 12-15 min in the the oven along will dough and other toppings. As a result it most likely will burn.
If you haven't seen his channel, My Name is Andong did an episode making his own frozen pizza. I think he did a pretty good job, and his results line up with your brioche conclusion: he would par-bake, then arrange toppings and freeze at that point. Then you just throw the frozen pie straight in the oven 👍 I have yet to try it myself, though.
I have pizza on tap all the time.....here's my method. I use my standard dough, which in my case is 66% hydration. Ferment, shape, stretch onto baking paper... I add the sauce, and then par bake (if you don't sauce it, it just puffs up like a pita bread) If I'm using my main (gas, not very good) oven, I do it on a stone, with my oven all the way up. The highest temp I can get on my stone in this oven is just over 240c. Slide it right off the peel, baking paper and all. Cook for three minutes, then take it out, onto a rack. Whilst still hot, I spread a very small amount of mozzerella on, and just let the residual heat partially melt it (I've always preferred a little cheese on the bottom, with more cheese on the top). Once cold, I transfer to the freezer. I used to let it stiffen up a bit, then take it out and vacuum seal it, then return it to the freezer. But I generally don't bother anymore, they don't last long enough in the freezer to bother, lol. I also have a small benchtop electric oven, which I tend to prefer. It has a pizza setting, with top and bottom elements, highest temp is 230c fan. Experimenting with this, it appears that the temp on the dial is the temp you get, fan or no fan, the fan just distributes the heat evenly. In this oven, I do the same, but preheat the thin perforated pizza tray. Slide the pizza and parchment straight onto the tray, cook for 3 1/2 minutes. I prefer this oven, as the time for everything to come back up to temperature between pizzas is a lot quicker. I give it about 4 minutes between each. When ready, I take it out, top it whilst still frozen, and if on the stone, cook at highest heat for about 10 to 11 minutes (gas), or 11 to 12 (electric). I usually do 3 or 4 at a time, and even if I'm going to eat one straight away, I'll still do the par bake, just not freeze it. (and cook for slightly shorter time), For my ovens, and my preference in crust, I find I get a better result than if I stretch, top, and then cook fully. I get the good oven spring happening in the initial par bake, and think someone would be hard pressed to realise that it was a frozen pizza if they didn't know. Obviously, ovens vary, so times vary....for the par bake, you want to achieve good spring, the crust is firm enough that you can pick it up, but is still quite pale. For the main bake, toppings and crust should be cooked to your liking and ready at the same time. Having done this with 2 very different ovens, adjusting was actually very easy, and I'm no baker by anyones stretch of the imagination. edit: I have experimented with topping before freezing, but the results weren't good at all, it doesn't cook evenly. So just the little bit of cheese, as mentioned, imo works best.
@@ChainBaker Thank YOU. I only found your channel a few weeks ago, and whilst I have a number of your recipes on my to-do list, I haven't had the time to do so. However, I've made a few adjustments to my technique, based on your videos... As it happens, today was a good example.... My ratios were close....but I had yeast at 2%. Ive dropped that to 1.4%, and get better results. Less is more. I have the ability to proof at a specific temperature, but getting my dough to match the proof temp has helped not only improve the dough, but to help me nail down the timing.... Folding my dough at about the midpoint of the bulk fermentatiion I kind of gravitated to instinctively, but after watching your videos, I know WHY it makes it better. I actually planned on doing pizzas today, even before you posted. And, I've done so....3 in the freezer, ready for my back shifts, and one in the fridge, ready for tonight.... Hardest part for me today was temp control....I need to adjust my setup, from keeping dough warm, to keeping it cool...it's 27C in my living room, atm, and that's with the aircon blasting away all day. :)
You could chill your flour as well as your water. Aim for a final dough temperature of 22 - 23C and then let the dough ferment at 27C room temperature. Should be fine.
Another excellent video. No wasted time, no stupid circus music, clear instructions! Can you tell these are my pet peeves with other youtubers videos, yet, Charlie? heh heh Really glad I found your channel!! 🙂
I make and freeze about 15 pizza dough balls. I wrap them individually in Saran Wrap and then stack about 5 in a tall container with a lid (I reuse Kirkland greek yogurt containers). I’ve had them in the freezer for several months and they always turn out great! I just grab how many I need and let them sit on the counter 1 hr to thaw
I've never froze dough, but I do freeze my burger buns the following day after baked cooled and sliced. Definitely sliced before freezing, for reheating, oven or steam and grilled with butter. The pizza crust, half baked /cooked. However, it's convenient if doing many different cooks but not as good as fresh fast hyper rise @ 45min to 1hr dough
What a pity about the ready rolled frozen pizza dough. When I heard you first talk about it I got quite excited and wanted to make some and keep it in the freezer for my two ever-hungry teenage boys. It would have been so fast! Thank you for testing this for us.
There are plastic bags you can buy (here in america) that look like a standard regular ziplock type of bag because it has a seal on the top you can open and close just using your hands, but these freezer bags are designed to be used in the freezer. So they reduce contact with the air when freezing because it makes direct contact with what's on the inside. They are very cheap but you can even reuse them if you want. This does solve your problem with cling film in the freezer, because you're right that stuff is normally not designed for freezer use
Love your videos! Do you see any pros or cons in vacuum sealing the dough after it hardens in the freezer? Also one method I’ve tried and works well if you’re using a cast iron skillet is to set your oven to its highest broil temperature 30 mins prior to baking then heat up the skillet on high heat, place the dough directly on the skillet and allow the bottom to cook until you see some bubbles appear on top. Add your ingredients to your pizza then stick it in your oven until the crust has a nice brown color.
Vacuum sealing would be a great option for longer storage to prevent freezer burn. Yeah that pizza method sounds like it could work well. Some people have suggested cooking the base for a bit first and then adding the topic, so it may be quite common. I've never tried it that way though.
On my Quest for bread baking ,I discovered the truly informative and educational CHAIN BAKER Channel. I have followed your bread making methods and the result was very good. I have a request though. Since I don't encourage white flour in my family's diet, I would like you to post a video making 100% or almost 100% wholewheat breads. It would be very good and informative. Thank you.
Thank you so much! I will definitely make some in the future. This month I have 4 loaves with various percentages of whole wheat flour coming. They are not 100%, but better than nothing 😁
@@ChainBaker Thank you for your quick response. I will definitely try them out.And ofcourse I will wait for the complete wholewheat breads which might come from you in the near future.
When I make pizza, I bake the dough for about 5 minutes on a stone until it's puffed up like a pitta, then remove it from the oven, add toppings and then finish the bake. You can freeze the par-baked crusts instead of completing the pizza as usual, and later just take the crusts out of the freezer, add toppings and bake at a much lower temperature without any prior defrosting. I make a batch of half size par-baked crusts and keep them in an extra large ziploc bag for pizza on tap for the family.
I often do this. I bake the pizza base until half cooked and freeze. When I want to make pizza, I take it out of the freezer, add the ingredients and bake it until it's ready.
„Discovered“ you just recently, and I have to say: you are awesome, thank you very much for your great content! One thing though: I watched your older videos, and I must say - at least in my opinion - I would not recommend your fullface-video intros. Before that change you were the „Lock-Picking-Lawyer-but-baking“, and I really liked this because it was something different. Of course everyone is curious how „the Chain“ looks, I think you somehow killed the magic behind your channel with it. But that is just my opinion - sorry for that, no disrespect or hate or so! Thank you again!
I know what you mean and I agree. I never wanted to show my face, but I think that was the way forward for the channel. Since I appeared the views have been going up and a lot more people have subscribed. I think it is easier to trust a pair of eyes than a pair of hands. At least that was my reasoning when I decided to do the face reveal 😄
@@ChainBaker ah, I would not have expected that! But that is good news, especially because you deserve it! Keep it up, you are inspirational! Thanks for everything!
I used to work somewhere where we made pretzel bites. They would get frozen and then pulled out of the freezer, dipped in the (room temp) lye bath frozen, and baked right after dipping. They would rise nicely in the oven. I wonder if it’s just a matter of how small they were, but they were still quite cold and hard after the lye dip.
One thing i notices is condensatrion on the box. That is moisture that is no longer in the dough. cant wait for the 1 month one tho as my main reason to now bake as much is that i am alone and dont eat as much bread as most people so bulk making dough would be handy but it would have to last longer in the freezer. Plus it is more space effective as half baked is quite a lot of extra room.
The condensation happened because I was pulling them out the freezer to take pictures of the dough balls. There was no condensation in there before I started messing around :))
Fantastic experiment! Really appreciate your efforts in all steps and thank you for sharing. I would go with the half baked or fully baked and frozen like you suggested. If you can answer a question please, how could I bake hot-cross buns and freeze them? Would you suggest the same method- half baked and frozen or fully baked and frozen? Thank you :)
I make double batches of challah dough and freeze half *before* bulk fermentation, even though everyone says otherwise. I freeze it in a disk so that the center is as thick as the edge, so that it defrosts more evenly. I pull it out and defrost on the counter for 3h before resuming bulk and the rest of the bake. I can definitely tell the difference when working the dough, but the finished product gets the same rave reviews as the fresh bake. I wouldn't use this method for a bread with an open crumb. Even frozen as a disk, the outer portion of the dough defrosts first and spends more time with the yeast active. I suspect this is why the middle brioche buns have larger bubbles on their edges. Freezing whole loves (whether shaped, proofed, half-baked, or fully baked) takes up way too much space. I can fit like one loaf at a time in my freezer.
@@ChainBaker yea I regularly use them in making my bread and tbh they’re quite good. I use it to primarily up the protein in the bread and I’ve noticed it makes kneading easier and the dough does feel soft and bakes well
Hello! As always your videos are amazing and full of info. I am going to be baking savoury babkas loaves and individual knots for a party and want to have them ready to bake. How do you suggest I go about the process? Shall I proof the dough for first rise and then shape them into loaves for second rise unfermented and freeze? Or half bake it and then freeze? The dough is a tangzhong milk bread dough base that we use and it’s baked in disposable paper pan moulds.
You could use the cold proofing method to make your life easy - th-cam.com/video/fMq3eUSgv28/w-d-xo.html But if you must use the freezer, then I would suggest freezing them towards the end of the final proof, so you can bake them right from the freezer.
Hey. So I know this is 2 years old but. And I'm no pro baker or anything. Infact all my dough I use my bread maker to make. Just through my ingredients Randomly in and push the button. Anyway Times are tough in 2023-2024 so I've bean baking everything and watching your videos. Doing my own experiments ect. Anyway iv been making pizza dough and freezing it for 9 month now and ony just saw this video today. I let my bread maker make the dough I use regular bulk yeast the cheapest I can find I use the cheapest biggest bag of all purpose flower I can find the one thing I do used differently is I use brown surger and pasterised honey for my surger some times just drown surger I find it dose brown faster and even rise better in the oven I don't know why I also freez my dough in a plastic bag after final proofing and defrost shape it and I find it's way taster then pizza hut for pennies on the dollar and basically on tap And not bad time wies it's about 1h30m from frezer to mouth
Hello! Thank you for such a informative video . I am trying to make production easier for our bombolonis (italian brioche based doughnuts that are fried). We usually bulk ferment them overnight in the fridge, shape and then fry after second proofing. I would like to freeze the dough to shorten prep work. What would you suggest, on when to freeze? Before shaping? After shaped into individual dough balls?
What about making a pre-pizza and then freeze it (that is half baked) or bake with the topings but not fully cooked maybe one of them work. Great video as always!
@@ChainBaker oh and eggs, what's the minimum of eggs in a brioche? does it have to be whole eggs or just yolks? Many recipes out there for brioche but I can never tell the actual minimum for butter and eggs needed to make a brioche, you sir are amazing
Great video. Now I know when to freeze bread dough. I have personally started eating almost exclusively parathas (per Ethan's recipe) which freeze beautifully. You should definetely try the recipe, but I recommend softned butter, as it is less messy. I would also be very interested in you making more flatbreads in general. Regarding the frozen pizza check out My Name Is Andon's video "Can Frozen Pizza Be As Good As Fresh Pizza?"
@@ChainBaker A pfff. When I seached "chain baker flat" I only saw pita in the results. Flatbread will then include tortillas it seems. I should have checked the playlist section 😅
Hello! I have a 87% hydration 100% wholewheat sandwich loaf dough, that I want to freeze for one week. I wanted to ask if its recommended to shape it into a loaf transfer to the tin, proof and then freeze, or freeze without proofing?
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📖 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
🥨 To learn more about bread making click here ⤵
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Where is the pizza dough recipe?
You can find several by searching 'chainbaker pizza' 👍
This is how I freeze burger buns and pizza dough. I will make dough balls after bulk fermentations. Freeze them on a cookie sheet. Once froze solid, place all them in a larger container, label what it is and the date. Good for one month. When I want to use, take the balls out and thaw and let rise. This takes about 2 to 3 hours. My house is warm. Cook as normal. Been happy with this. Would like to see how yours come out.
Thanks for sharing your experience.
I read about wrapping the dough balls in plastic wrap before placing in a freezer container. Have you tried this to extend freezer life?
I have. I use plastic wrap and freeze the dough balls for several weeks (haven't count really how meny but for sure more than a month). It's very convenient and perfectly eatable. I would suggest for balls older than 2-3 weeks (after thawing in the fridge the night before) to reshape and let rise again a couple hours before baking, in order to get a tighter dough (otherwise it might be easily teared up, and would take special care to manage)
My parents are constantly over worked and I'm a self taught cook, have been since i was 10. I started making my own lil cute bento sort of boxes last year in college. I remember trying to think of a meal plan and i came up with MANY i still want to use for this academic year and for work. Nearby, we have pretty cheap baguettes that are tasty and decent in quality, i froze homemade meatballs in big batches for when i was craving them. In the morning i would cook them back into their freshly hot state in a frying pan, put them in marinara which i would also make in a big batch in the fridge then topped it with slices of mozzarella and basil inside a baguette. It would be around 6 inches in length but it was thick and filling! For other lunches i prepared i would make big batches of gyoza dumplingz and have them with okonomoyaki. I also made naan bread dough, stuffed it with chicken and cheese and froze a bunch. When i wanted one for college, i would heat it up like normal and Bob's your uncle! The list goes on and on lol 😂
Will try. Just Made 12 Burger buns and will try to freeze them Just after shaping.
I run a small bakery and freeze yeasted dough such as croissants and cinnamon buns all the time. Just put them on a sheet pan and after they are frozen package them inside plastic bags or containers. For me this is less work than par baking, and saves time. I take out what I need the next day and proof them over night at room temperature, covered in plastic wrap so they don't dry out.
The ones that looked a bit wrinkly can be because they didn't freeze fast enough. I think it is better to not keep them covered until they are frozen solid, so that they freeze faster.
Did you roll the dough and sliced the cinnamon bun before you freeze? You mentioned that you proof over night at room temperature, but what if it my place is too cold, can I pop them in a warm place to proof until the desire size. Thanks
@@求生净土 Yes roll and cut/shape. You can put it in a warmer place to finish proofing.
I can’t believe how good the video is. Must have taken so much time and effort. Keep up the great work my man.
Nice. Will put that pizza dough technique into practice. This confirms the process our baker would have when I was working at a brewery cafe - we’d get frozen par-baked sour dough in and defrost then bake them off as we needed them. 12mins on 200°C. Beautiful. The baker worked exclusively with a varied group of disabled persons hence the reason they par-baked and froze their items. Allowed them to handle high quantity orders on a regular basis without putting strain on staff. Pretty awesome dude actually.
The pizza dough experiment was a real eye opener. Thank you so much for your awesome and informative videos. I have learned a lot from you and my baking has improved tremendously.
😉
Would par-baking then freezing pizza dough work? Then perhaps top and bake from frozen?
I make my brioche dough and put it in the freezer straight away. Then, when I want to use it, defrost in the fridge overnight. Works perfectly. Got this method from Joanne Chang, Craftsy,.she says that the max freezing time is one week but I have found it holds for much longer. Thanks for your great content by the way.
Your videos have always been very good, but they keep getting better and better! You made a good choice to photograph yourself during the introduction and conclusion because seeing you explain some of the concepts versus simply hearing the narration adds a human touch that is needed. Thanks so much for helping me to understand baking!
🙏
I half-bake my baguettes in steamy oven with covered top for 15 minutes. (I improvised the Dutch oven by covering one of the oven trays with the other one on top and spraying water inside, works perfect for me)
This method is a huge time and energy saver. Not only you can pop them into your oven without defrosting and bake perfect fresh baguettes in 20 minutes but also you don't need to preheat your oven.
i will try to freeze my baguettes great info my man, thanks a lot!!
@Efe the Captain, I’ve read about this method but I never got to try it. Can you share your reference or recipe for this method?
Thank You Brother! Have a large party coming up and I knew I didn't have enough time to cook the meal and make fresh bread rolls for everyone. This helps in making the bread ahead of time and just thaw and pop it in the oven. Best Bread Baking channel on youtube.
🙏
I hope your party went well and everyone appreciated the freshly baked bread rolls!
For the fully fermented frozen dough to work, you do have to reshape it once pliable enough and it will have an even texture inside and out.
One comment though, the brioche that was "partially baked" was already fully baked and browned to me, that wasn't pale at all, and was already perfectly baked. I noticed people here in the states tend to over bake brioche so that its way too dark and dry inside.
I'm a baker in brazil and wow, this channel is amazing! It's really helping me here in my levain bakery! Really amazing, friend! Cheers
Glad you're finding it useful 😉
The side by side comparation was a nice touch. It helps me visually. Thanks for sharing
I seriously love the content you make. Down to earth reasonable thinking backed up with real world experiments. I have a lot to learn and your library is gold. Thank you very much for your service!
Thank you so much, Neil! :)
I worked at a restaurant that purchased frozen pizza dough. It was formed into flat rounds and we would thaw and ferment it in the refrigerator. Occationally thawing and fermenting a few at room temp depending on demand and timing needs. Anyway it was quite good, flavor and oven spring,
I don't know if it was allowed any fermenting before shaping and freezing but most of the rise was after it thawed. We also gave a final shape because they were a bit thick and then a light docking. It had good oven spring.
cool, i usually double the amount for croissant dough and freeeze half (splitting it before final shaping and eggwash)
Also when i feel like it (to save on energy on oven heating) i prepare dough for anything between 4 and 10 loaves (normally i always make two) then i bake all but two too short, lke 5 to 10 minutes short, its still a little too pale and the crust is not crunchy if you wanna eat it. But it freezes perfectly when cooled, then when i wanna eat one, i remove from freezer before i go to sleep and the next morning i put it in the cold oven, turn it on, put some rammekins wit whipped egg cheese and herbs in there as well and about 10 15 minutes later all is done, ready for breakfast in case of a loaf that will be used entirely, in case of bigger ones i dont do the egg for those need to cool down before cutting. This works also with smaller rolls, but i do bake those a little longer so the oven time is 10 mins and they are crunchy.
When a dough is frozen, take it out and put in fridge for at least 24 hours then treat it as newly made dough, it works on all types of dough this way is my experience.Patience and long defrost period seems to do the trick in getting those yeast buddys up to fermenting :)0
Just checked out the link you sent me. Fantastic information! I would never have thought that the half baked version would perform the best. As for the fully baked and sliced loaf. It does indeed make excellent toast in the morning. Thank you so much for your valuable expertise. Appreciated.
Great Video! I really like the idea of freezing the pre-baked brioche - I plan to try that for my next batch. I don't make pizza much, but good to know I can freeze the dough and still make a nice quality pizza. Thank you again for sharing your freezing experiences with us. 😊
Dude, every question I think of, you have a video answering it. Fantastic series. Thanks
Cheers 🤩
I agree! These are excellent videos!
Thanks for taking the time to refer me to this video.
Charlie, Another well thought out and explained video. I read all the comments below and am happy to see so many bakers at all levels of experience I haven't made a brioche since I was in my 20's but considering it would fit well in my keto diet (lots of eggs and butter) I'm getting the itch to do it again. The freezing tips will come in handy. Well Karlchen I wish you and the Mrs. all my best. JIM
Cheers, Jim! :) Oh yes eggs and butter. That is why I love brioche so much ;D
Another good deep analysis. Thank you. I've never thought that in restaurants could do such procedure particularly about brioche. After watching this video I know they do so. You uncover their secrets.
In the past, I would par-bake my pizza, then freeze it for later use. That method always worked well for me.
Awesome subject in this video!! I agree with you, the best option to freeze bread is baked or pre-baked
Very useful video! It would be helpful if an accompanying video also demonstrate the right and wrong way to par bake bread. Both freezing and par baking would add so much more control over your baking process as long as flavor was not compromised.
legend mate thanks for this. i have a batch of dough in the fridge I was going to use today but have to go away for work for a week now so I was going to bin it but now after watching this I'll try freezing it and using it next week instead.
When I used to do catering.. Half baked by far was always the way to go.
For me i always felt it preserve freshness
Hi there. I did try to freeze pizza dough and it was too dry after it was baked, just like yours. I guess high hydration doughs could be a way to solve this freezing problem.Thanks a lot for this great video.
This was an incredible video. You attempted to include as many different parameters into the experiment as possible and made an extremely informative video because of it. Thank you!
I'd like to see taste tests of every experiment you do, it would be great. I love your videos, keep it up!
Amazing video and great experiment!
In the past I have tried freezing pizza balls dough (70% hydration) just after the final proofing in sealed plastic boxes.
They got defrosted in the fridge smoothly and slowly in order to get back to normal temperature but the end result after baking wasn't great.
1. crust almost did't grow at all.
2. the pizza base wasn't soft anymore more (i.e strong and chewy when bitting)
I believe that the yeast got destroyed or something in this process.
I will definitely try your method of freezing pizza dough before the final proofing which looks very promising!
Before your video I thought it wasn't worth trying but now I see great potential!!
Again thanks for sharing such great content!
Hopefully it works out well! :)
Fresh pizza will always be best though.
I'm really waiting for this discussion, I hope that by watching a lot of your TH-cam content, I can learn more about bread dough, your explanation is easy to understand and I like it 🔥
Great video. Thank you for posting. I read a book that said that freezing bread adds a day to it. I don't necessary agree. I also freeze old dough and then add that to my first mix. I half bake rolls, freeze them, then put them frozen in the hot oven and finish baking them. This works well. I have yet to try this with a whole loaf.
I stumbled into the half baked brioche roll idea, by steaming them initially, then tossing 'em in the fridge once they cool! Develops no crust color on the par bake, but still cooks the dough up nice. Makes it a good choice for when I'm making steamed filled buns to freeze anyway!
Can’t imagine how much time it took for this video! Great job!!
Just had my first successful making of classic brioche. I’m baking your kardemummabullar now but need to store the other half for when I’m ready to make doughnuts. I’ll do the pre-final fermentation version. Thanks for making the mistakes so we don’t have to. 😂 (that catch phrase is gold! 👍🏻)
How did it turn out? :)
@@ChainBaker I have a photo I’ll upload in the community. It depicts three gaps on the cooling wrack - they couldn’t even wait 10 minutes. 😂👍🏻 Even my non-sweet tooth wife couldn’t help herself.
Very informative. The half-baked brioche & kept frozen right after method is something I would try for my babkas. I’ll see if it’ll work. Btw, thanks for the book recommendation and for your replies. I very much appreciated it. 🙏🏼
I have making bulk pizza dough for years and freezing it after a slow bulk fermentation in the fridge. Pull them out for 1-2 hours, stretch and cook more than 400 plus pizzas later it works great
I enjoyed the video and thanks for trying to provide a lot of different versions however I kept getting confused on which one was which
Can't hurt to watch it again then 👍
For pizza dough I stretch it out and brush it with olive oil before it goes in the freezer on a sheet pan, then when it's solid I oil some paper and wrap the pizza in that. I make 4 at a time and keep them stacked in a tupperware I found intended to save pies in so it's the right size/shape and seals them further in the freezer. The oil keeps the moisture in pretty well and if they are a little dry when they come out I give them a little more oil.
Great job! a lot of work and time for this video! I usually bake once a week and freeze completely cooked brioches, buns or sliced bread.
Thanks for the valuable information and your time
Your videos are so helpful. It helps me so much! Several months I was trying to make perfect pizza in my home oven. Now I'm pretty happy with the result, but still, there is so much I need to understand. Let me give you an advice about pizza. This is the way I do: after I roll out my pizza dough, i spread only tomato sauce. And when pizza 80% ready i add other toppings, hold another 3-4 min. Otherwise you need to keep your cheese 12-15 min in the the oven along will dough and other toppings. As a result it most likely will burn.
👍
If you haven't seen his channel, My Name is Andong did an episode making his own frozen pizza. I think he did a pretty good job, and his results line up with your brioche conclusion: he would par-bake, then arrange toppings and freeze at that point. Then you just throw the frozen pie straight in the oven 👍 I have yet to try it myself, though.
I have pizza on tap all the time.....here's my method.
I use my standard dough, which in my case is 66% hydration. Ferment, shape, stretch onto baking paper...
I add the sauce, and then par bake (if you don't sauce it, it just puffs up like a pita bread)
If I'm using my main (gas, not very good) oven, I do it on a stone, with my oven all the way up. The highest temp I can get on my stone in this oven is just over 240c. Slide it right off the peel, baking paper and all. Cook for three minutes, then take it out, onto a rack. Whilst still hot, I spread a very small amount of mozzerella on, and just let the residual heat partially melt it (I've always preferred a little cheese on the bottom, with more cheese on the top). Once cold, I transfer to the freezer. I used to let it stiffen up a bit, then take it out and vacuum seal it, then return it to the freezer. But I generally don't bother anymore, they don't last long enough in the freezer to bother, lol.
I also have a small benchtop electric oven, which I tend to prefer. It has a pizza setting, with top and bottom elements, highest temp is 230c fan. Experimenting with this, it appears that the temp on the dial is the temp you get, fan or no fan, the fan just distributes the heat evenly.
In this oven, I do the same, but preheat the thin perforated pizza tray. Slide the pizza and parchment straight onto the tray, cook for 3 1/2 minutes. I prefer this oven, as the time for everything to come back up to temperature between pizzas is a lot quicker. I give it about 4 minutes between each.
When ready, I take it out, top it whilst still frozen, and if on the stone, cook at highest heat for about 10 to 11 minutes (gas), or 11 to 12 (electric).
I usually do 3 or 4 at a time, and even if I'm going to eat one straight away, I'll still do the par bake, just not freeze it. (and cook for slightly shorter time), For my ovens, and my preference in crust, I find I get a better result than if I stretch, top, and then cook fully.
I get the good oven spring happening in the initial par bake, and think someone would be hard pressed to realise that it was a frozen pizza if they didn't know.
Obviously, ovens vary, so times vary....for the par bake, you want to achieve good spring, the crust is firm enough that you can pick it up, but is still quite pale. For the main bake, toppings and crust should be cooked to your liking and ready at the same time. Having done this with 2 very different ovens, adjusting was actually very easy, and I'm no baker by anyones stretch of the imagination.
edit: I have experimented with topping before freezing, but the results weren't good at all, it doesn't cook evenly. So just the little bit of cheese, as mentioned, imo works best.
Awesome methods! Thanks for sharing 🙏
@@ChainBaker Thank YOU. I only found your channel a few weeks ago, and whilst I have a number of your recipes on my to-do list, I haven't had the time to do so. However, I've made a few adjustments to my technique, based on your videos...
As it happens, today was a good example....
My ratios were close....but I had yeast at 2%. Ive dropped that to 1.4%, and get better results. Less is more.
I have the ability to proof at a specific temperature, but getting my dough to match the proof temp has helped not only improve the dough, but to help me nail down the timing....
Folding my dough at about the midpoint of the bulk fermentatiion I kind of gravitated to instinctively, but after watching your videos, I know WHY it makes it better.
I actually planned on doing pizzas today, even before you posted. And, I've done so....3 in the freezer, ready for my back shifts, and one in the fridge, ready for tonight....
Hardest part for me today was temp control....I need to adjust my setup, from keeping dough warm, to keeping it cool...it's 27C in my living room, atm, and that's with the aircon blasting away all day. :)
You could chill your flour as well as your water. Aim for a final dough temperature of 22 - 23C and then let the dough ferment at 27C room temperature. Should be fine.
I think what I learned is it’s worth it to make things fresh. Thanks for the research!
I totally agree! Cheers.
Great experiment!
Excellent content. Well explained. Thank you! You made my day.
Great video! Will use this 😊
Great work my friend - very helpful!
Another excellent video. No wasted time, no stupid circus music, clear instructions!
Can you tell these are my pet peeves with other youtubers videos, yet, Charlie? heh heh
Really glad I found your channel!! 🙂
Cheers 😁
I make and freeze about 15 pizza dough balls. I wrap them individually in Saran Wrap and then stack about 5 in a tall container with a lid (I reuse Kirkland greek yogurt containers). I’ve had them in the freezer for several months and they always turn out great! I just grab how many I need and let them sit on the counter 1 hr to thaw
Thank you for this video, especially the calculations. . I have been using vital wheat gluten but didn't get a good strong rise, not enough v.w.g
Thank you Mr. Varga, for your baking and performance, lol
More people need to see this.
I've never froze dough, but I do freeze my burger buns the following day after baked cooled and sliced. Definitely sliced before freezing, for reheating, oven or steam and grilled with butter. The pizza crust, half baked /cooked. However, it's convenient if doing many different cooks but not as good as fresh fast hyper rise @ 45min to 1hr dough
Thanks for doing this video. You answered it spot on!
This was very interesting and insightful information
What a pity about the ready rolled frozen pizza dough. When I heard you first talk about it I got quite excited and wanted to make some and keep it in the freezer for my two ever-hungry teenage boys. It would have been so fast! Thank you for testing this for us.
Regarding the frozen pizza check out My Name Is Andon's video "Can Frozen Pizza Be As Good As Fresh Pizza?"
Your videos have been vary useful
There are plastic bags you can buy (here in america) that look like a standard regular ziplock type of bag because it has a seal on the top you can open and close just using your hands, but these freezer bags are designed to be used in the freezer. So they reduce contact with the air when freezing because it makes direct contact with what's on the inside. They are very cheap but you can even reuse them if you want. This does solve your problem with cling film in the freezer, because you're right that stuff is normally not designed for freezer use
Such a great video!!! Thank you
Love your videos! Do you see any pros or cons in vacuum sealing the dough after it hardens in the freezer? Also one method I’ve tried and works well if you’re using a cast iron skillet is to set your oven to its highest broil temperature 30 mins prior to baking then heat up the skillet on high heat, place the dough directly on the skillet and allow the bottom to cook until you see some bubbles appear on top. Add your ingredients to your pizza then stick it in your oven until the crust has a nice brown color.
Vacuum sealing would be a great option for longer storage to prevent freezer burn.
Yeah that pizza method sounds like it could work well. Some people have suggested cooking the base for a bit first and then adding the topic, so it may be quite common. I've never tried it that way though.
Great video thank you.
I freeze brioche dough right after mixing/kneading then defrost in the fridge overnight. Works perfectly. Got this tip from Joanne Chang at Craftsy
On my Quest for bread baking ,I discovered the truly informative and educational CHAIN BAKER Channel. I have followed your bread making methods and the result was very good.
I have a request though. Since I don't encourage white flour in my family's diet, I would like you to post a video making 100% or almost 100% wholewheat breads. It would be very good and informative. Thank you.
Thank you so much! I will definitely make some in the future. This month I have 4 loaves with various percentages of whole wheat flour coming. They are not 100%, but better than nothing 😁
@@ChainBaker Thank you for your quick response. I will definitely try them out.And ofcourse I will wait for the complete wholewheat breads which might come from you in the near future.
Thanks for the video
When I make pizza, I bake the dough for about 5 minutes on a stone until it's puffed up like a pitta, then remove it from the oven, add toppings and then finish the bake. You can freeze the par-baked crusts instead of completing the pizza as usual, and later just take the crusts out of the freezer, add toppings and bake at a much lower temperature without any prior defrosting. I make a batch of half size par-baked crusts and keep them in an extra large ziploc bag for pizza on tap for the family.
This was great man, thank you.
Great video ! And good to know that Chain Baker is not only wise but handsome too ! 👏👏🖐️💯
You're too kind 😁
best by far ! tnks for amazing videos
I often do this. I bake the pizza base until half cooked and freeze. When I want to make pizza, I take it out of the freezer, add the ingredients and bake it until it's ready.
„Discovered“ you just recently, and I have to say: you are awesome, thank you very much for your great content! One thing though: I watched your older videos, and I must say - at least in my opinion - I would not recommend your fullface-video intros. Before that change you were the „Lock-Picking-Lawyer-but-baking“, and I really liked this because it was something different. Of course everyone is curious how „the Chain“ looks, I think you somehow killed the magic behind your channel with it. But that is just my opinion - sorry for that, no disrespect or hate or so! Thank you again!
I know what you mean and I agree. I never wanted to show my face, but I think that was the way forward for the channel. Since I appeared the views have been going up and a lot more people have subscribed. I think it is easier to trust a pair of eyes than a pair of hands. At least that was my reasoning when I decided to do the face reveal 😄
@@ChainBaker ah, I would not have expected that! But that is good news, especially because you deserve it! Keep it up, you are inspirational! Thanks for everything!
Can you do an episode how making ravoli? Ive learned a lot from you and really perfected some of my skills!
I might do some pasta in the future. I don't ever make it for myself though ;D
I used to work somewhere where we made pretzel bites. They would get frozen and then pulled out of the freezer, dipped in the (room temp) lye bath frozen, and baked right after dipping. They would rise nicely in the oven. I wonder if it’s just a matter of how small they were, but they were still quite cold and hard after the lye dip.
One thing i notices is condensatrion on the box. That is moisture that is no longer in the dough. cant wait for the 1 month one tho as my main reason to now bake as much is that i am alone and dont eat as much bread as most people so bulk making dough would be handy but it would have to last longer in the freezer. Plus it is more space effective as half baked is quite a lot of extra room.
The condensation happened because I was pulling them out the freezer to take pictures of the dough balls. There was no condensation in there before I started messing around :))
@@ChainBaker Clear. Was just a consideration if that would affect the dough humidity if frozen before pre baking.
Do you have a video for how to make that "breakfast toast" loaf? Awesome video!
I think it's from this video - th-cam.com/video/-hcY6xituuU/w-d-xo.html
I would suggest this recipe though - th-cam.com/video/QXEgKzjWFC8/w-d-xo.html
@@ChainBaker Thank youuuu!
I par bake my pizza crust then freeze it. It works beautifully.
Thank you brother 👍🏻
Fantastic experiment! Really appreciate your efforts in all steps and thank you for sharing. I would go with the half baked or fully baked and frozen like you suggested. If you can answer a question please, how could I bake hot-cross buns and freeze them? Would you suggest the same method- half baked and frozen or fully baked and frozen? Thank you :)
Half-baked is the way to go! :)
I make double batches of challah dough and freeze half *before* bulk fermentation, even though everyone says otherwise. I freeze it in a disk so that the center is as thick as the edge, so that it defrosts more evenly. I pull it out and defrost on the counter for 3h before resuming bulk and the rest of the bake. I can definitely tell the difference when working the dough, but the finished product gets the same rave reviews as the fresh bake.
I wouldn't use this method for a bread with an open crumb. Even frozen as a disk, the outer portion of the dough defrosts first and spends more time with the yeast active. I suspect this is why the middle brioche buns have larger bubbles on their edges.
Freezing whole loves (whether shaped, proofed, half-baked, or fully baked) takes up way too much space. I can fit like one loaf at a time in my freezer.
I was just looking at bread recipes and wondering about this very subject.
Great video! Learned quite a bit tbh! What are your thoughts on using Vital Wheat Gluten to improve gluten development in bread making?
I am yet to try it. Does it actually work though?
@@ChainBaker yea I regularly use them in making my bread and tbh they’re quite good. I use it to primarily up the protein in the bread and I’ve noticed it makes kneading easier and the dough does feel soft and bakes well
I add vital wheat gluten to my AP flour so I don’t not have to buy bread flour. I love the texture of the dough.
Hello! As always your videos are amazing and full of info. I am going to be baking savoury babkas loaves and individual knots for a party and want to have them ready to bake. How do you suggest I go about the process? Shall I proof the dough for first rise and then shape them into loaves for second rise unfermented and freeze? Or half bake it and then freeze? The dough is a tangzhong milk bread dough base that we use and it’s baked in disposable paper pan moulds.
You could use the cold proofing method to make your life easy - th-cam.com/video/fMq3eUSgv28/w-d-xo.html
But if you must use the freezer, then I would suggest freezing them towards the end of the final proof, so you can bake them right from the freezer.
@@ChainBaker alright thank you for letting me know. But what about just refreshing after getting baked loaves out of the freezer?
You can do that too. I would suggest defrosting first depending on how light they are.
Hey. So I know this is 2 years old but. And I'm no pro baker or anything. Infact all my dough I use my bread maker to make. Just through my ingredients Randomly in and push the button. Anyway Times are tough in 2023-2024 so I've bean baking everything and watching your videos. Doing my own experiments ect.
Anyway iv been making pizza dough and freezing it for 9 month now and ony just saw this video today.
I let my bread maker make the dough I use regular bulk yeast the cheapest I can find I use the cheapest biggest bag of all purpose flower I can find the one thing I do used differently is I use brown surger and pasterised honey for my surger some times just drown surger I find it dose brown faster and even rise better in the oven I don't know why
I also freez my dough in a plastic bag after final proofing and defrost shape it and I find it's way taster then pizza hut for pennies on the dollar and basically on tap
And not bad time wies it's about 1h30m from frezer to mouth
Hello! Thank you for such a informative video . I am trying to make production easier for our bombolonis (italian brioche based doughnuts that are fried). We usually bulk ferment them overnight in the fridge, shape and then fry after second proofing. I would like to freeze the dough to shorten prep work. What would you suggest, on when to freeze? Before shaping? After shaped into individual dough balls?
You could try and freeze them halfway through final proofing. Then defrost, let them rise for a short while and fry.
@@ChainBaker thank you!
Love this test of freezing doughs. My question is which do you prefer on yeasts. Active, instant or fresh. It must effect taste right?
This should answer your question - th-cam.com/video/KoyjTth-kNg/w-d-xo.html 👍
What about making a pre-pizza and then freeze it (that is half baked) or bake with the topings but not fully cooked maybe one of them work.
Great video as always!
It may become too dry I think.
Great video 10/10
🤩
You look like a guy on TH-cam that teaches programming and web dev. You look so similar to him lol. Love your video btw
My estranged twin :D
أنا كل لما اشوف حضرتك احترم فيديوهاتك أكثر و أكثر تمنياتي لك بتوفيق الله لك و كامل التقدير 👍👍👍👍👍🌹🌹🌹🌹🌹🌹
Great content as always! Is there any bare minimum of butter percentage in a dough so the dough can be specified as Brioche?
I'd say anything more than 30% butter can be called brioche. Plus it must to be made with mostly eggs instead of water.
@@ChainBaker oh and eggs, what's the minimum of eggs in a brioche? does it have to be whole eggs or just yolks? Many recipes out there for brioche but I can never tell the actual minimum for butter and eggs needed to make a brioche, you sir are amazing
Here is a proper brioche with all the ratios - www.chainbaker.com/korean-brioche/ 😉
Two thousand and twenty two thumbs up for this video! I'm going to make some pizza dough right the way :D
😁👍
What do you think about frozen fully cooked sandwich bread for sandwiches?
Would work perfectly!
Great video. Now I know when to freeze bread dough.
I have personally started eating almost exclusively parathas (per Ethan's recipe) which freeze beautifully. You should definetely try the recipe, but I recommend softned butter, as it is less messy. I would also be very interested in you making more flatbreads in general.
Regarding the frozen pizza check out My Name Is Andon's video "Can Frozen Pizza Be As Good As Fresh Pizza?"
I have a whole playlist of flatbreads! Cheers ;)
@@ChainBaker A pfff. When I seached "chain baker flat" I only saw pita in the results. Flatbread will then include tortillas it seems. I should have checked the playlist section 😅
I will make some more in the future too :)
sehr gut
Nice
Hello! I have a 87% hydration 100% wholewheat sandwich loaf dough, that I want to freeze for one week. I wanted to ask if its recommended to shape it into a loaf transfer to the tin, proof and then freeze, or freeze without proofing?
I'd freeze it just before it has finished proofing.
Nice👍
I've tried baking to 84°C internal and then freeze 🥶 them, works in some doughs