How to Make Cold Fermented Wholegrain Breakfast Rolls I They Rise While You Sleep
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- As promised here is a soft version of my cold fermented whole grain breakfast roll recipe. This one is made with a scald which gives the rolls a particularly nice and springy crumb. Scald and yudane are pretty much the same thing. A portion of the total flour of a recipe is mixed with boiling water. The hot water cooks the flour gelatinizing the starch in it. It is the gelatinized flour that makes the crumb of the bread so soft and springy. It also makes it stray softer for longer.
This method can be applied to many bread recipes with great results. You can find a detailed video about yudane in the Principles of Baking playlist.
You can customize this recipe by using other flours instead of rye, and you can swap or skip the caraway seeds. The sesame seed coating can be replaced by other seeds or wheat bran or oats, etc. You could also glaze the rolls before coating to make the seeds stick better.
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AL hamdu LILLAHI RABIL ALAMEEN RAHMANI RAHIM ❤️..
AL KHALAQ ❤
thank you very much for sharing, passing forward knowledge
Вкусный блог! Спасибо за Ваши грамотные рецепты...! 🙏🏻☺❤❤Delicious blog! Thanks for your great recipes...! 🙏🏻☺❤❤С наступающим НОВЫМ ГОДОМ! Здоровья ВСЕМ ! 🙏🙏🌲🌲🌲 Happy New Year! Health ALL!
Yay - another cold-fermented overnight roll! I almost forgot there would be a recipe this morning - I was busy baking some Bourbon Pecan Slab pies (as smaller round pies).
Very nice techniques in this recipe - adding crushed caraway seeds into the yudane is ingenious 👍.Thank you for sharing this recipe - I can hardly wait to enjoy super soft wholegrain buns tomorrow morning!!!
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These "bad boys" are excellent. I love how soft and spongy they are and loaded with flavour. I replaced 15 grams of flour with ground flax seeds for additional nutritional value and the extra nutty flavour. Happy Baking from Canada - land of much wheat....
I made the dough. I am on the last stretch before I shape and roll in seeds. Can't wait! I'm going to try another soon. I've got sourdough fermenting that's due to bake tomorrow. I love bread.
Looks delicious. I am going to try this recipe and build on it by adding all kinds of nuts. THen, I'd only need to put jam on the buns, no need for peanut butter. I am a beginner and I am learning a lot from you and I am, as well, greatly inspired by you because of your incredibly well put together video tutorials that are very easy to follow and learn from.
Oh! It’s time to bakin’ them now👌🏾
I did this recipe today for my mothers birthday and the people were astonished about the softness of whole grain buns.
They surprisingly liked the caraway seeds, too.
I used wholegrain wheat in the scald, too and added my sourdough from wholegrain rye.
Fantastic with sesame topping. Thank you. 🤗
As of Christmas , we have the same mortar and pestle. If it's good enough for the Chain Baker, it's more than good enough for me!!!!
Scalded flour is something I have never heard of before. Also, mixing with the scraper is genius!
Very nice, I will be baking this one today.
Prepped the dough/dough balls yesterday afternoon and baked them this morning.
I had ground caraway seeds on hand and used instead of crushing the whole seeds. It did add a nice flavor to the breakfast sandwich I enjoyed: fried egg, Italian sausage patties, Gouda cheese and a spicy mayo. YUM!! 😋
The roll had a nice crust and a soft and bouncy interior and a nice depth of flavor from using the three flours. Sharing these with family and friends today. Thanks for sharing another version of your cold fermented breakfast rolls 😍 Photos have been posted on "Charlie's Baking Buddies".
Thank you for introducing me to cold fermentation Charlie. It’s a game changer. These look absolutely amazing. I hope you had a great Christmas. Here comes the new year! 🎉😂 🍞
I made these and they came out great! I could not find rye flour so I substituted white bread flour instead, and it worked out fine. I also used caraway seeds for the top. Thank you for another great recipe!
I have started to mail order directly from King Arthur's website. It costs a little more, but it is only a little more and I can be more assured that the flour has not sat in some warehouse for six months and of course in that way I can get an almost bewildering selection of flours.
My new favorite channel
😍
At early morning, bleary-eyed first glance, I thought these were red bean paste filled sesame balls and was so confused (but happy since they’re one of my favorites). My KA mixer died (I might have pushed it too hard a bunch of times), so I’ve ordered a new 8 quart commercial model which will be here on the 5th of January. Once that happens, I’ll get back to making your wonderful recipes. ❤
Thank you for posting this video. It is very similar to a recipe that I came up myself, although it has a couple of fun ideas that I hadn't considered. I absolutely have to try this. I am a big fan of breakfast rolls. I love how Charlie's emphasis on technique is starting to pay off for me, and it's now easy to develop new recipes. This channel has really upped my baking game.
Both Yudane (or Tangzhong) and cold fermenting are game changers. The former gives a really nice crumb, and the latter fixes the scheduling problem with having fresh rolls for breakfast. I have converted some of my own recipes to these techniques recently, and I love how much better the outcome is.
Oh, and I fully second the recommendation for malt syrup, it's the "secret" ingredient that many German bakeries use in their breakfast rolls. And it gives such a wonderful although subtle flavor note.
Since you are making a rye dough with caraway, I was wondering if you had considered adding a small amount of fenugreek. It is sometimes included in German bread spices, and it can taste similar to maple syrup. In fact, I believe a lot of imitation maple syrup in the US uses fenugreek for this purpose.
That is awesome! Using the principles to adjust recipes is what I'm all about 🤩
Fenugreek sounds like and interesting addition. I might give it a go sometime. I do use it for some curries at work quite regularly.
There are so many ideas here for inspiration that it is almost overwhelming. I can see that passionate bakers can become consumed with eating only good bread. I guess they don't ofen go to Walmart for a loaf. ;)
These look delicious! Do you know how the dough would cook up in a loaf pan?
It looks solid. 900g loaf pan? I’ll shut up and let our yeasty guru answer. 😂
Yep, a 900g (2lb) pan will do 😉
I love your channel. How about makig some potato breads :)
Coming soon 😉
@@ChainBaker I include instant mashed potato flakes in most of my breads (including this one). I am interested to observe your experiences.
You should make a video comparing ultrafine whole wheat flour to regular whole wheat flour to see which inhibits gluten formation less.
oh, you and your yolk ^^.... (you're right to use that trick often it's so visually impressive :D )
😁
Oh you answered my question here on the other roll recipe here😅
I'm really interested in the cold proof + no knead recipes, I've always been kind of scared of baking because of the variables and precision required, and this seems like a really nice way to ease into it while being able to isolate parameters and notice small changes. Can you perhaps do a no knead + cold proof recipe of spelt flour sandwich bread?
It will work the same way. Bulk ferment the dough at room temperature, shape it, cold proof it and then bake it. If it's a large loaf, then pull it out the fridge so it warms up a bit before baking. I will post a cold proofing guide in the near future :)
@@ChainBaker well, it's been two weeks and actually a lot has happened, since it was so easy to try, I decided to just give it a go. I've probably made a dozen loaves since I wrote that comment, the most recent one was yesterday. now reading your comment, perhaps what I got wrong was that bulk fermentation happens outside, what I did instead was mix everything, wait 15 minutes, fold, put in the fridge and then fold two or three more times before taking it outside and letting it ferment outside before putting it in the oven, my dough always came out sticky rather than soft before putting it in the oven. the bread wasn't bad but I felt like it didn't rise as much as it could have. do you think that might have been the reason?
Yeah try bulk fermenting it at room temperature for the total duration and only do the final proof in the fridge. It should rise just fine ✌️😎
😂😂😂 how?! How is this possible? My wife and I were literally just talking about an alternative to the overnight cheese buns which were an absolute hit btw but killed us in the cost of cheese. And then you come out with this. Seriously?! Do you have MI5 shares?! How is this possible?? We’re living in a remote part of Transylvania for Pete’s sake!😂😂😂😂
Right? Isn't this perfect.
I have slowly built up a collection of breakfast items, most of them either from this channel or informed by the lessons that I have learned here. I can now make cheese buns, whole wheat buns, traditional German poppyseed or sesame buns, laminated brioche, and croissants. It's the perfect start to a new day.
I also have a few bread recipes that I have refined over the years, and Charlie's tricks were the final touch that I had needed to get the recipe just right.
I miss eating traditional German breakfast items, and now I can make them myself. In fact, the attention to detail in Chainbaker recipes means that my home-made renditions of these iconic buns are now better than what most German bakeries do.
😉
In Malaysia.. If I'm not wrong they called this ''KUIH BIJAN''
Btw, it’s almost New Years. My wife would love a semblance of her heritage here in Transylvania so I’m wondering if you’re planning to do the traditional New Years Dutch street dumpling OLIEBOLLEN? Would be frickin serendipitous if you are! 😂👍🏻🥃
Next year 😅
@@ChainBaker I have a good recipe if you need it. 😂Mind you I just read your pastry mate is half Dutch so I’ll wait around for his, I think 😉
Very nice recipe chef 👍👌👏. I LIKE TO WISH YOU AND YOUR FAMILY A VERY HAPPY NEW YEAR 2023 🎁🎁🎁🍾🥂🎆🎇🌞😎
🥳
Hi Charlie, thanks so much for your wonderful videos. I bake bread with conventional mode (top heat + bottom heat) but you use grill mode (top heat). Is grill mode better than conventional? Have I been using the wrong mode all along?
You're the one doing it right! 😁 My oven only has the one heating element, so I have no choice.
Will it come out similar without adding butter? I eat a whole food plant based diet, so no oil or butter....would love a bun recipe with whole wheat flour and no oil !
Leave it out. It won't be as soft, but it will still be good!
Requesting you to make Brad loaf using Indian atta
I'll add that to my list 😎
@@ChainBaker please do so. I have tried it. But since the india atta is stone ground , i m not getting a porous,light loaf .
I understand that 15 min rest and folds give same results as kneading then fermenting for one hour (previous recipe)? if they weren't strong enough they could rise flat if they are so small? another thing, you write they benefit from resting after cold fermenting, do you mean that they don't rise enough in the fridge?
Here is more on that th-cam.com/video/1knjFj923MQ/w-d-xo.html
Yes, they do not puff up as much. Alternatively, you could leave them out for 30 minutes before refrigerating for the final time. Then they would rise a bit more while they're in there.
@@ChainBaker gracias amigo :) yes, I remember the other video, just wanted to confirm thinking :) leaving out before refrigerating sounds like a good idea! shortens time till breakfast! :) thanks
Would yudane work on pizza dough?
Yudane makes the bread softer. Is that what you are looking for in a pizza dough?
@@virginiavoigt2418 Actually, Yes.
I recalled a kind of pizza that was popular years ago in México called "panpizza", by Dominos, which has a bready dough, sponchy and soft. I am not quite sure if "pan" didnt refer to a pizza backed in a pan/casserole, as "pan" in spanish means "bread", and that was the concept of that pizza at that time, a bready kind of pizza.
@@rauleli I'll bet I would love it.
I don't see why not! 👍 Btw here is a soft pizza recipe - th-cam.com/video/LCzXtowxXR0/w-d-xo.html
@@ChainBaker That recipe looks more like a focaccia, but I like it too! Thanks!
Hello I don't have rye flour can use whole wheat flour
Yes 👍
Hello Charlie! Have you experimented with making high fiber breads? And by that I mean adding ingredients like bran in additional to 100% whole wheat flour. I managed to make tortillas that way but I don't know how to go about it for regular bread loaves. What do you recommend? Thank you!
Sounds interesting. It would definitely have a negative effect on gluten development, but a higher hydration and perhaps autolyse could do the trick!
Still waiting for Chimney Cake recipe ;)
Is home milled whole wheat flour going to work in this recipe? Do you use store-bought whole wheat?
I don't see why not. Yes, I use regular supermarket flour in all my videos. I am planning on getting a mill this year, so there will be some videos bout that too.
Fresh milled whole grain should sit for some weeks to let the gluten oxidise for gluten streght and dough stability.
Hey, Charlie. Do you think this recepie would work for a 100% wholewheat?
It would. But it would not be as soft ;)
@@ChainBaker l've made it twice already. I had to add more water to the recepie. It wasn't as soft as yours, indeed, but still quite good.
Does it matter if you use salted or unsalted butter?
Not if you adjust the amount of salt in the recipe.
@@ChainBaker by what quantity?
Depends on how much salt is in the butter
Dude, when cold fermented pretzels?🙏 Because beer needs to be used cold😂 NY's eve party is coming, so you know what to do next;)
This is all you need th-cam.com/video/x-8UoEgtt48/w-d-xo.html 😉