📖 Find the written recipe 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’ve been looking for whole wheat (whole grain) bread recipes as i’ve been trying to reduce white bread consumption. thank you for sharing these recipes!
Baked these today - nice soft interior, wheaty/nutty flavor and a nice chew. Yes, not as light as your other baguettes, but that is to be expected due to the whole wheat. Photo has been posted in "Charlie's Baking Buddies". Thanks for this recipe - one day I will master "baguettes". 🥖🥖🥖
I grind my wheat so appreciate your use of whole wheat flour. I have made bread from anything I can imagine for over 50 years. Really been enjoying you explaining the different ingredients actions in bread making. I rarely measure but am willing to eat my mistakes. You caused me to partially measure and we are enjoying soft whole wheat bread ,suitable for sandwiches, for a change. Thank you
I've watched a number of your videos and followed several recipes. Love your methodical approach to baking and your way of presenting, it promotes thinking for yourself and flexibility in cooking. As a French person I wouldn't mind at all getting a baguette like this from a bakery, very nice !
Love your whole wheat flour recipes sooooo much! Thanks for your devotion. Now I enjoy the magic of flour every time I make bread. Please keep updating and share more whole wheat recipes with us.
I love that you give homemade alternatives to different pieces of equipment! 💜 I'm always thinking I have to get the proper supplies and then feel I can't make whatever it is. I guess I need to start thinking outside of the box.
Those look amazing! Also, I love how you encourage people to keep practicing and to not expect perfection (especially on the first try). It's nice to be told that mistakes aren't the end of the world, and that practice brings progress. Thanks for sharing your wonderful video.
Your baguette recipe brought home baguettes into my life. It is really hard to eat breead bought somewhere now. I recently stumbled on using your regular (white) baguette recipe except using whole wheat flour for the poolish. The texture is very tough but taste is fantastic, sourdough like. I also add malt. I would love to see a malt comparison video.
I almost tried out my own conversions of your revamped baguette recipe. Saw this vid just now. I was pretty close thanks to your principles of baking. 😉👍🏻 You’re too good to us, man. 😂 My wife will be stoked to see I’ll be making a 100% whole-wheat bread. She has a love/hate relationship with white flour - in that precise order. 😂
I am also trying to change my ordinary bread recipes to wholemeal ones. Have learnt, as you say, it needs less flour or more water. And it proof faster. Sometimes I succeed and sometimes I don't. Just to do it again. Will try this baguette. I use a bakingsheet for the proofing. Folds ot like you show with the towel. Then I just draw the bakingsheet to the oven tray. Not as elegant but it works.
I just made these today. And even without the preferment (I used some immature sourdough starter instead) and cutting back the rise times (I was on a time crunch and didn’t realize how much time was needed), they were still delicious! I can imagine with doing everything properly they’d be REALLY good.
I've been working my ciabatta recipe following your tips, and I'm having a lot of success with 80% hydration. This looks like the perfect next step for me to learn about shaping! I do prefer the texture of white bread though.
Very interesting. I think I would need to try the white flour version first. I do whole wheat for many things, but I. had experience with white flour first. I do love that you try new ways of making bread!
Put a little extra gluten to make them lighter, if you want. That’s what I do. Specifically, about 2 grams vital gluten powder per 100 grams of flour (increasing the overall gluten % by 2%). Makes all the difference.
I would love to see a video for freshly milled or stone milled 100% extraction heirloom or ancient grains. I have been buying my flours from Janie’s mills
People who dont use your channel are silly. Another master piece I learn a lot about the baking process. That makes a better chef. Can I throw ice cubes in the oven?
Cheers! 😎 Ice cubes cool down the surface that they land on and they don't produce much steam. Try using a water spray bottle. Mist the baguettes before you place them in the oven and give the inside of the oven a good spraying too!
Well done! Never thought of whole wheat baguette! A few times I tried it with white flour, I found out that high temperature is the key for a good oven spring and ear in baguettes. So, I put the temperature to max (500) for an extra 30 min to ensure that oven is extremely hot before I bake. Then I put the doughs on the highest rack very close to the heating elements (I didn’t lower the temp down at this point). After about 15 min, I saw a nice hear! Then I lowered the temperature and move the baguettes to a lower rack and left them there for another 10-15 min to get a shiny crust. But I know whole wheat is a totally different story. Thanks for sharing 👍👌
I really appreciate the recipe, I'm having the hardest time working with whole wheat, it's so much different than white flour. In my part of the US (deep south) whole wheat needs much more water for some reason to get the proper crumb, like 10-15%. And less working time.
I actually tried a 100% whole weat baguette for the first time the other day. First time working with whole wheat, actually. Did not turn out well. At first my hydration was way too low (60%) so added wome water to bring it to around 75-80% and the dough was lookingn good. But it was sagging like hell so I added a bit more flour and some salt to stiffen it up and cancel out the water. Ended up with a workable dough but it sagged in the oven and didn't have a lot of oven spring. Also the extra salt made it inedible :( I then tried 25% whole wheat mixture with much better results. I think I'll try a 50% whole wheat mixture and then 75% and then 100% again. I think that trick with the thick towel will really help. I didn't know what those triangular baguette forms were called, but knew I would probably benefit from having them but didn't want yet another device in the kitchen, so the thick towel should do the trick. Thanks for the tip!
Nice, Charlie. Those bad boys actually look dangerous....with tapered ends. 🗡️ Perhaps a reminder that these baguettes are not toys and should be consumed as soon as possible after proper cooling. BTW, do you watch the Great British baking show? The new season became available yesterday here in US. I've only once seen a loaf of bread baked, but I really enjoy the show.
One could definitely stab a cheek if not careful 😅 I do watch it every year, but I have not watched the latest one yet. They only dedicate one episode to bread, but I still watch it all :)
Hi Charlie! I recall in a previous video you had mentioned that you did a good amount of research on pizza/baking steels. Watching your videos has inspired me to get a baking steel and I started doing some research myself. I looked at the Artisan Steel that you have on your website, but it doesn't look like they have one that is the size I am looking for, My oven is a bit wider than standard and I was trying to find something that fits my oven the way your steel fits yours which looks to be almost the entire surface of the rack. Do you happen to have any good advice for an inspired baker like myself? Anything in particular to look for or avoid?
As long as it is solid and heavy it should do the job. Some people have suggested that a local meatal workshop could be a great option for custom sized steel plates. You can ask them to make it any size and it will be much cheaper that a dedicated baking steel too.
Were these still crisp on the outside with a chewy interior? Without the volume in the beginning, I can't help but think it came out squishy. Thanks! Baguettes are my favorite bread and maybe food.
The principle is the same for every recipe. Just replace the yeast preferment with a sourdough leaven and ferment the dough for longer on the next day. You can easily double or triple the bulk fermentation time 👍
![[กูเพิ่งซื้อมึงปิดหนี] 20 นาที ผมรีวิวเกมที่แย่ที่สุดในโลก CONCORD](http://i.ytimg.com/vi/XhC-3q3Ii7I/mqdefault.jpg)
📖 Find the written recipe 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’ve been looking for whole wheat (whole grain) bread recipes as i’ve been trying to reduce white bread consumption. thank you for sharing these recipes!
Baked these today - nice soft interior, wheaty/nutty flavor and a nice chew. Yes, not as light as your other baguettes, but that is to be expected due to the whole wheat. Photo has been posted in "Charlie's Baking Buddies". Thanks for this recipe - one day I will master "baguettes". 🥖🥖🥖
I grind my wheat so appreciate your use of whole wheat flour. I have made bread from anything I can imagine for over 50 years. Really been enjoying you explaining the different ingredients actions in bread making. I rarely measure but am willing to eat my mistakes. You caused me to partially measure and we are enjoying soft whole wheat bread ,suitable for sandwiches, for a change. Thank you
Cheers, Mike! ✌️
I've watched a number of your videos and followed several recipes. Love your methodical approach to baking and your way of presenting, it promotes thinking for yourself and flexibility in cooking.
As a French person I wouldn't mind at all getting a baguette like this from a bakery, very nice !
Cheers! ✌
For the algorithm? I'm in. Love the wholewheat recipes, thanks Charlie
Love your whole wheat flour recipes sooooo much! Thanks for your devotion. Now I enjoy the magic of flour every time I make bread. Please keep updating and share more whole wheat recipes with us.
I love that you give homemade alternatives to different pieces of equipment! 💜 I'm always thinking I have to get the proper supplies and then feel I can't make whatever it is. I guess I need to start thinking outside of the box.
Those look amazing! Also, I love how you encourage people to keep practicing and to not expect perfection (especially on the first try). It's nice to be told that mistakes aren't the end of the world, and that practice brings progress. Thanks for sharing your wonderful video.
Your baguette recipe brought home baguettes into my life. It is really hard to eat breead bought somewhere now. I recently stumbled on using your regular (white) baguette recipe except using whole wheat flour for the poolish. The texture is very tough but taste is fantastic, sourdough like. I also add malt. I would love to see a malt comparison video.
Charlie your passion is so inspiring! Made your pizza this morning and it is terrific!
Well Done!
I almost tried out my own conversions of your revamped baguette recipe. Saw this vid just now. I was pretty close thanks to your principles of baking. 😉👍🏻 You’re too good to us, man. 😂
My wife will be stoked to see I’ll be making a 100% whole-wheat bread. She has a love/hate relationship with white flour - in that precise order. 😂
This is the playlist for you - th-cam.com/play/PLJ97q0PY0sXIwFcsJzV0LYG_SxC-6B5by.html 😁
@@ChainBaker sure is. I have it [edit] on constant repeat. 😂😂😂👍🏻👍🏻👍🏻
Can't believe you made this video and I am doing it today with some sort of your whole wheat recipee plus another one x)
😄
I'm glad you made a point about saying a HEAVY pan for the steaming. I once used a glass pie dish for this, and it exploded into a million pieces lol
😅
This whole wheat series has been some of my favorite content from you. Keep it up my friend.
Commenting for the algorithm
Cheers 😁
Same, this is great content
Right😊 though I'm not for whole wheat, but he is too much fun to watch!!!!!
I love the cut of your jib. 😂👍🏻⛵️
Love these! Just curious, ever thought about doing a video comparing baking surfaces (pizza steel, cookie sheet, etc.)?
I'll definitely make a video about those! 😎
I’ve tried this and really loved them. Thanks
Mate your editing and narrating just gets sharper and sharper. Amazing.
Cheers! ✌️
I am also trying to change my ordinary bread recipes to wholemeal ones. Have learnt, as you say, it needs less flour or more water. And it proof faster. Sometimes I succeed and sometimes I don't. Just to do it again. Will try this baguette. I use a bakingsheet for the proofing. Folds ot like you show with the towel. Then I just draw the bakingsheet to the oven tray. Not as elegant but it works.
Class as usual.
Great video as always
I just made these today. And even without the preferment (I used some immature sourdough starter instead) and cutting back the rise times (I was on a time crunch and didn’t realize how much time was needed), they were still delicious! I can imagine with doing everything properly they’d be REALLY good.
I've been working my ciabatta recipe following your tips, and I'm having a lot of success with 80% hydration. This looks like the perfect next step for me to learn about shaping! I do prefer the texture of white bread though.
Nice baguettes, Charlie!
Very interesting. I think I would need to try the white flour version first. I do whole wheat for many things, but I. had experience with white flour first. I do love that you try new ways of making bread!
Nice WW baguettes, thanks for sharing!
Put a little extra gluten to make them lighter, if you want. That’s what I do. Specifically, about 2 grams vital gluten powder per 100 grams of flour (increasing the overall gluten % by 2%). Makes all the difference.
Thanks for sharing this one, and I just thought to substitute whole wheat for whole spelt
Literally just made your Poolish baguettes this morning, came out wonderfully as per usual with your videos!
Always impressed with your videos!!
Would love to make bahn mi with this!
I would love to see a video for freshly milled or stone milled 100% extraction heirloom or ancient grains. I have been buying my flours from Janie’s mills
Check out the Home Milling playlist.
Thank you for your work. Good idea.
I will try it with a variety of spelt flour (Dinkelruchmehl 1100) and whole wheat... Hydration: 70 - 80% I think.
People who dont use your channel are silly. Another master piece I learn a lot about the baking process. That makes a better chef. Can I throw ice cubes in the oven?
Cheers! 😎
Ice cubes cool down the surface that they land on and they don't produce much steam. Try using a water spray bottle. Mist the baguettes before you place them in the oven and give the inside of the oven a good spraying too!
Well done! Never thought of whole wheat baguette! A few times I tried it with white flour, I found out that high temperature is the key for a good oven spring and ear in baguettes. So, I put the temperature to max (500) for an extra 30 min to ensure that oven is extremely hot before I bake. Then I put the doughs on the highest rack very close to the heating elements (I didn’t lower the temp down at this point). After about 15 min, I saw a nice hear! Then I lowered the temperature and move the baguettes to a lower rack and left them there for another 10-15 min to get a shiny crust. But I know whole wheat is a totally different story. Thanks for sharing 👍👌
This is phenomenal !
Thanks, great content as usual
I really appreciate the recipe, I'm having the hardest time working with whole wheat, it's so much different than white flour.
In my part of the US (deep south) whole wheat needs much more water for some reason to get the proper crumb, like 10-15%. And less working time.
Flours are definitely different all over the place. It's good that you've found a solution. Check out the Whole Grain Breads playlist for more 😎
Yummm 😋 Thank you very much! ATB🙏🏻🍀❤️
Great as always ❤
They look delicious! 😋
Great recipe 👍. How about to use just glass pyrex dish for creating steam ?
It could work, but I'd still be paranoid of it shattering.
I actually tried a 100% whole weat baguette for the first time the other day. First time working with whole wheat, actually. Did not turn out well. At first my hydration was way too low (60%) so added wome water to bring it to around 75-80% and the dough was lookingn good. But it was sagging like hell so I added a bit more flour and some salt to stiffen it up and cancel out the water. Ended up with a workable dough but it sagged in the oven and didn't have a lot of oven spring. Also the extra salt made it inedible :(
I then tried 25% whole wheat mixture with much better results. I think I'll try a 50% whole wheat mixture and then 75% and then 100% again. I think that trick with the thick towel will really help. I didn't know what those triangular baguette forms were called, but knew I would probably benefit from having them but didn't want yet another device in the kitchen, so the thick towel should do the trick. Thanks for the tip!
Nice, Charlie. Those bad boys actually look dangerous....with tapered ends. 🗡️ Perhaps a reminder that these baguettes are not toys and should be consumed as soon as possible after proper cooling.
BTW, do you watch the Great British baking show? The new season became available yesterday here in US. I've only once seen a loaf of bread baked, but I really enjoy the show.
One could definitely stab a cheek if not careful 😅
I do watch it every year, but I have not watched the latest one yet. They only dedicate one episode to bread, but I still watch it all :)
But "ChainBaker" IS the great British baking show!
Aside from the wonderful baking skills, the real enigma here is your accent...
Do you have / can you show us how to use this (and other breads) with Einkorn wheat?
I will make videos with some of the heritage grains in the future. So far I have only tried spelt. th-cam.com/video/RAGF6vyZwQ0/w-d-xo.html
Hi Charlie! I recall in a previous video you had mentioned that you did a good amount of research on pizza/baking steels. Watching your videos has inspired me to get a baking steel and I started doing some research myself. I looked at the Artisan Steel that you have on your website, but it doesn't look like they have one that is the size I am looking for, My oven is a bit wider than standard and I was trying to find something that fits my oven the way your steel fits yours which looks to be almost the entire surface of the rack. Do you happen to have any good advice for an inspired baker like myself? Anything in particular to look for or avoid?
As long as it is solid and heavy it should do the job. Some people have suggested that a local meatal workshop could be a great option for custom sized steel plates. You can ask them to make it any size and it will be much cheaper that a dedicated baking steel too.
Were these still crisp on the outside with a chewy interior? Without the volume in the beginning, I can't help but think it came out squishy.
Thanks! Baguettes are my favorite bread and maybe food.
The white flour ones are definitely crunchier on the outside and lighter in the middle than these ones.
@@ChainBaker Ill try 50/50. Thank you, I really enjoy your channel.
Cheers! ✌️👍
can i use 50% whole wheat and 50% bread flour ? tnks for the recipe
Yes you can. But then use less water 👍
thank you so much
Jut algorithm for the comments. Lol. Seriously, great video as always. I've gain such weight from following your videos, thanks 😉👍
When I eat bread I skip a meal after 😅
Would you please do your conversion technique so I can make this recipe using sourdough starter? Thank you!
You can watch the conversion video and do it yourself 😉
@@ChainBaker I did watch it and wanted your input in this specific recipe.
The principle is the same for every recipe. Just replace the yeast preferment with a sourdough leaven and ferment the dough for longer on the next day. You can easily double or triple the bulk fermentation time 👍
@@ChainBaker Right, I got that part. How many grams sourdough leaven?
@@ChainBaker Sorry to bother you with my question. I was just hoping for a bit if support doing this because I'm a newbie.
Do you think that increasing a little the hydration (85% or 90%) could help have bigger holes ?
I'd start with 70 - 75 and then work my way up. Above 75 it may become quite difficult to handle. You'd need to give the dough extra folds.
👍👍👍👍👍
DO A WHOLE WHEAT SOURDOUGH PIZZA RECIPE!
LIL COMMENT FOR THE "ALGO"
🥖🍻
don't ever download programs that are required to see recipe! never!
What programs?