🥨 Get early access to videos ⤵ th-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin 🌾 Buy me a bag of flour ⤵ 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/ 🍞 Visit my friends at www.breadbakingathome.com/
Not just consistency on repeated bakings, but I also managed to make the Millionaire Shortbread flawlessly on the first try, and I think measuring in grams was a big reason why. There was no element of variance at all other than me potentially burning the caramel. I will never go back to measuring by volume. Going from cups/teaspoons to a scale felt like going from mail-delivered telegrams to a smartphone.
@@ronalddevine9587 Yep, it's this one from the same channel: th-cam.com/video/qdLTP2RBHk8/w-d-xo.html Be careful making it for other people, you'll have them hounding you non-stop to make more lol
Cleanup's also a lot easier. No need to clean multiple cups/measuring spoons when you can just throw everything into the same bowl that's resting on a scale. Which isn't too much of a concern for bread as there's like 3 ingredients, but for pretty much anything else I'll definitely go out of my way to get a metric mass recipe over one that only lists volumes just so that I can be lazier during cleanup.
@@beskamir5977 Yes! For the shortbread recipe, I needed 1 bowl for the shortbread dough, a pan for the caramel, a bowl for the double boiler, and the dish it actually baked in. Were I to use a volume recipe, I would have had 14 measuring cups strewn about. When I make my typical white bread recipe it's literally just one bowl.
I have always known the small protective plate or pad that you place under hot dishes as a “trivet”. Love your channel - thanks so much for all your thoughtful analysis and detailed recipes/videos.
Thank you for another informative video. I have some of the items, but not all. The thing that you did not know the name of is usually called a trivet. They come in many forms, including wood, ceramic and silicone.
I have those exact Pyrex bowls in 1L, 2L and 3L and sadly - all of the equipment you shared in the video - and multiples of the bowls with the glass lids you use to film the dough rising - allows me to cold ferment multiple loaves at a time.
Lovely overview, it reminds me prétty strongly of what I use! I especially share your enthusiasm for cast iron. Some additional ones that might be interesting: 1. a huge cutting board: I bake most of my non-rye breads free standing, and shaping them becomes more convenient if you can do so on a board and then lazily clean it in the shower instead of wiping your countertop down. I actually have a dedicated "shaping board". 2. optionally, for people who engage in more complex fermentation techniques, including prefermented doughs, beer, mead, kwas, aged cheese, sourkraut and so on, a fine scale (for measuring .05 gram intervals, basically a drug dealer scale) makes life more convenient: You can control fermentation rate and the ratio of aceto-/lacto-/alcoholic fermentation surprisingly reliably with salt. 3. a smartphone or laptop, for people who like to watch chainbaker videos for inspiration :) 4. a crappy, but robust spoon for handling rye dough: Rye bread baked LTLT displays a strong economy of scale, and it lasts like two weeks, so it pays off to bake like 4kg+ at a time. Handling that amount of dough with a whisk is really kinda not fun. 5. tinfoil for covering lidless baking tins. If you handle it with care and prevent it from touching (and sticking to) dough, it lasts forever, making it more of an equipment item than a consumable
I have found the half-teardrop-shaped plastic bowl scraper that comes with KitchenAid mixers to be superior for working with bread dough, both in the bowl and on the counter. Like you I don't use my mixer much at all anymore, but that scraper might be my most important tool.
I'll have to go shopping. Just in time for the end of the year sales too. Charlie you're a wonderful teacher. Thank you. I learn something new every time.🥖🥖🍞🍞🥐💗🥐🍞🍞🥖🥖
Chosing the right tool for the job makes things so much easier. A $20 digital scale and converting to metric from the horrible measuring spoons and cups was the best thing I've done to improve my cooking and baking. The teaspoon, how terrible. Sorry I drink coffee baby. Metric is just better in every way. I love you grams and ml. It all just makes sense, and can calculate in your head. I think we yanks in the US inherited the British teaspoon thing on purpose to be 'royally' confusing. Ba dmp dmp pst. Thank you!
Ironically, I've only gotten somewhat consistent results where the yeast actually makes the dough rise after _ignoring temperatures entirely._ I'm not even joking. I went through 10lbs of flour testing various different concentrations of ingredients, moisture, temperatures, and even environmental humidity. All were horrible. Yeast just didn't make dough rise. The first time I got a reasonably acceptable loaf was years after giving up entirely on yeast. Just slopped it together with some mildly warm water and BAM! Greatest loaf I ever made. My steps are simple: - Replace all water with scalded milk (cooled and mixed with an egg, a Tablespoon of butter, and some salt), - only cover for the initial rise (to keep flies out of it. This one's entirely optional), - brush with water before putting into the oven (which may or may not be preheated as that only changes the cooking time) I've been consistently getting the best bread I've ever eating. Successfully produced cinnamon rolls yesterday too! Found out a mix that would work great for pizza dough (doubling amount of powdered milk in water instead of whole milk) Long story short: Ignore the science, just make sure the ratios are good. Eyeball its readiness for each step.
You can definitely ignore the science. But you won't be getting consistent results and baking a large variety of breads like the ones you see me bake on this channel. It's all good when the dough contains 4 ingredients and it's only a loaf or some rolls. Making anything more elaborate requires more exact measurements.
It looks like you have glass lids to go with your bowls. Are they glass and where do you get them? I only see the plastic lids on Pyrex. Are you using the transparent Duralex plates as lids?
I got them in IKEA. The large pyrex bowl came with a plastic lid. The lid that I'm usually using is from another bowl which I can't remember where I got it from.
the name in french for the thingie you didn't know the name of is "un dessous de plat", i guess it could be translated to... an underpot :D ? or a pot bottom :D . About your tools, i must confess something : first when i saw some videos of yours, i noted that most of your tools were blue. I thought that it was a deliberate choice to complement the nice warm orange tone of the wood boards you use. It was completed by the nice blue reflection in the glass of the pyrex bowls. and then i saw your spray bottle (purple) and some of the red tools and... halas. the blue was not a deliberate choice 😥^^. Just for the sake of my sanity, if you happen to replace some of those odd colored tools, would you please think about buying only blue ones 😅😊?
A trivet would be the thing in English. It may also be called a coaster, though it seems to be more associated with the thing used under a glass or mug to prevent condensation or those beverage rings.
You're not alone Charlie, my £300 kitchenaid is also gathering dust but I'm eating better bread without it. BTW, I bought a 1 meter x 400mm piece of 6mm steel from ebay, and cut it into three baking steels (I gave the other two to my mum and my sister) for less than the cost of buying one from Amazon.
We get plenty of use out of our kitchenaid because we have several of the attachments, pasta rollers/cutters/extruders, there's meat grinders, grain mills if you want to grind your own flour, food processor. The attachments are expensive though, but we use the ones we have more than often enough to justify their cost. But yeah, we don't really use it for mixing much anymore, the mixing bowl has mostly become storage.
I asked my wife for the bread tin for Christmas so I can start making nice even sandwich loaves. I made the yogurt bread today and it looks great, I used a 10% fat yogurt
It's even worse if you try to prepare pizza dough with ascorbic acid like I do, since I typically need about 10 milligrams per batch. Hence why I bought a precision scale that can measure down to the mg, though it only detects stuff after a few mg, so I start by putting in my small measuring container (the cap of a curry powder container actually) the salt needed for the recipe, then the yeast and ascorbic acid. Such a scale isn't pricey ; I got mine on Amazon for about 20 $/€. Just be aware it can't replace a regular scale ; to be so precise, the maximum weight limit is typically 50-100g.
I would have to create a whole new page for it unfortunately. You can still shop for the items on the Canadian site. Search for the item and pick the one that you like. As long access Amazon through my link I'll get a little cut.
🥨 Get early access to videos ⤵
th-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin
🌾 Buy me a bag of flour ⤵
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/
🍞 Visit my friends at www.breadbakingathome.com/
I wholeheartedly agree with you about weighing ingredients. Since I've switched from cups to a scale, my breads are consistent. Great advice.
Not just consistency on repeated bakings, but I also managed to make the Millionaire Shortbread flawlessly on the first try, and I think measuring in grams was a big reason why. There was no element of variance at all other than me potentially burning the caramel. I will never go back to measuring by volume. Going from cups/teaspoons to a scale felt like going from mail-delivered telegrams to a smartphone.
@@LorddOfTheCastle
Would you share the shortbread recipe?
@@ronalddevine9587 Yep, it's this one from the same channel: th-cam.com/video/qdLTP2RBHk8/w-d-xo.html
Be careful making it for other people, you'll have them hounding you non-stop to make more lol
Cleanup's also a lot easier. No need to clean multiple cups/measuring spoons when you can just throw everything into the same bowl that's resting on a scale.
Which isn't too much of a concern for bread as there's like 3 ingredients, but for pretty much anything else I'll definitely go out of my way to get a metric mass recipe over one that only lists volumes just so that I can be lazier during cleanup.
@@beskamir5977 Yes! For the shortbread recipe, I needed 1 bowl for the shortbread dough, a pan for the caramel, a bowl for the double boiler, and the dish it actually baked in. Were I to use a volume recipe, I would have had 14 measuring cups strewn about. When I make my typical white bread recipe it's literally just one bowl.
I have always known the small protective plate or pad that you place under hot dishes as a “trivet”. Love your channel - thanks so much for all your thoughtful analysis and detailed recipes/videos.
A scraper is sooo useful!
We use a scraper in the kitchen all the time and not just for baking.
Great video, a thing of two I don't have yet.
Serious bakers watch this channel its one of the best out there Great recibes & techniques Thanks
Cheers, Roger! 🤩
Thank you for another informative video. I have some of the items, but not all. The thing that you did not know the name of is usually called a trivet. They come in many forms, including wood, ceramic and silicone.
Fabulous overview of your equipment. I know you've talked about all these in various videos, but having it all in one is very handy. Great job!
Very good analysis of equipment used in baking..
I have those exact Pyrex bowls in 1L, 2L and 3L and sadly - all of the equipment you shared in the video - and multiples of the bowls with the glass lids you use to film the dough rising - allows me to cold ferment multiple loaves at a time.
A baking stone was a game changer for me because I have an old stove.
Lovely overview, it reminds me prétty strongly of what I use! I especially share your enthusiasm for cast iron. Some additional ones that might be interesting:
1. a huge cutting board: I bake most of my non-rye breads free standing, and shaping them becomes more convenient if you can do so on a board and then lazily clean it in the shower instead of wiping your countertop down. I actually have a dedicated "shaping board".
2. optionally, for people who engage in more complex fermentation techniques, including prefermented doughs, beer, mead, kwas, aged cheese, sourkraut and so on, a fine scale (for measuring .05 gram intervals, basically a drug dealer scale) makes life more convenient: You can control fermentation rate and the ratio of aceto-/lacto-/alcoholic fermentation surprisingly reliably with salt.
3. a smartphone or laptop, for people who like to watch chainbaker videos for inspiration :)
4. a crappy, but robust spoon for handling rye dough: Rye bread baked LTLT displays a strong economy of scale, and it lasts like two weeks, so it pays off to bake like 4kg+ at a time. Handling that amount of dough with a whisk is really kinda not fun.
5. tinfoil for covering lidless baking tins. If you handle it with care and prevent it from touching (and sticking to) dough, it lasts forever, making it more of an equipment item than a consumable
Great additions 😁
Many thanks!🤗
Thank you! 😍
I have found the half-teardrop-shaped plastic bowl scraper that comes with KitchenAid mixers to be superior for working with bread dough, both in the bowl and on the counter. Like you I don't use my mixer much at all anymore, but that scraper might be my most important tool.
I'll have to go shopping. Just in time for the end of the year sales too.
Charlie you're a wonderful teacher. Thank you. I learn something new every time.🥖🥖🍞🍞🥐💗🥐🍞🍞🥖🥖
😉
Chosing the right tool for the job makes things so much easier. A $20 digital scale and converting to metric from the horrible measuring spoons and cups was the best thing I've done to improve my cooking and baking. The teaspoon, how terrible. Sorry I drink coffee baby. Metric is just better in every way. I love you grams and ml. It all just makes sense, and can calculate in your head. I think we yanks in the US inherited the British teaspoon thing on purpose to be 'royally' confusing. Ba dmp dmp pst. Thank you!
Ironically, I've only gotten somewhat consistent results where the yeast actually makes the dough rise after _ignoring temperatures entirely._ I'm not even joking. I went through 10lbs of flour testing various different concentrations of ingredients, moisture, temperatures, and even environmental humidity. All were horrible. Yeast just didn't make dough rise.
The first time I got a reasonably acceptable loaf was years after giving up entirely on yeast. Just slopped it together with some mildly warm water and BAM! Greatest loaf I ever made.
My steps are simple:
- Replace all water with scalded milk (cooled and mixed with an egg, a Tablespoon of butter, and some salt),
- only cover for the initial rise (to keep flies out of it. This one's entirely optional),
- brush with water before putting into the oven (which may or may not be preheated as that only changes the cooking time)
I've been consistently getting the best bread I've ever eating. Successfully produced cinnamon rolls yesterday too! Found out a mix that would work great for pizza dough (doubling amount of powdered milk in water instead of whole milk)
Long story short: Ignore the science, just make sure the ratios are good. Eyeball its readiness for each step.
You can definitely ignore the science. But you won't be getting consistent results and baking a large variety of breads like the ones you see me bake on this channel. It's all good when the dough contains 4 ingredients and it's only a loaf or some rolls. Making anything more elaborate requires more exact measurements.
It looks like you have glass lids to go with your bowls. Are they glass and where do you get them? I only see the plastic lids on Pyrex. Are you using the transparent Duralex plates as lids?
I got them in IKEA. The large pyrex bowl came with a plastic lid. The lid that I'm usually using is from another bowl which I can't remember where I got it from.
@@ChainBaker Thanks. I'll search IKEA.
the name in french for the thingie you didn't know the name of is "un dessous de plat", i guess it could be translated to... an underpot :D ? or a pot bottom :D .
About your tools, i must confess something : first when i saw some videos of yours, i noted that most of your tools were blue. I thought that it was a deliberate choice to complement the nice warm orange tone of the wood boards you use. It was completed by the nice blue reflection in the glass of the pyrex bowls.
and then i saw your spray bottle (purple) and some of the red tools and... halas. the blue was not a deliberate choice 😥^^.
Just for the sake of my sanity, if you happen to replace some of those odd colored tools, would you please think about buying only blue ones 😅😊?
Haha, yeah blue works quite well :) If they ever break I may replace them with blue ones 😄
@@ChainBaker ♥ thanks a lot for considering the idea ^^.
A trivet would be the thing in English. It may also be called a coaster, though it seems to be more associated with the thing used under a glass or mug to prevent condensation or those beverage rings.
I really really love this behind-the-scenes, here's my toys video and the why's behind owning them!!!!!
Nicely done CB
You're not alone Charlie, my £300 kitchenaid is also gathering dust but I'm eating better bread without it. BTW, I bought a 1 meter x 400mm piece of 6mm steel from ebay, and cut it into three baking steels (I gave the other two to my mum and my sister) for less than the cost of buying one from Amazon.
Nice! It can be pretty expensive for sure.
We get plenty of use out of our kitchenaid because we have several of the attachments, pasta rollers/cutters/extruders, there's meat grinders, grain mills if you want to grind your own flour, food processor. The attachments are expensive though, but we use the ones we have more than often enough to justify their cost. But yeah, we don't really use it for mixing much anymore, the mixing bowl has mostly become storage.
Great video! I have all of the above .😋
You sometimes use measuring cup or a spoon for normal cooking?
I don't measure much when cooking.
I asked my wife for the bread tin for Christmas so I can start making nice even sandwich loaves. I made the yogurt bread today and it looks great, I used a 10% fat yogurt
My scale has unfortunately 1g sensitivity, so it is very hard to measure yeast and salt. For them, I use teaspoons.
It's even worse if you try to prepare pizza dough with ascorbic acid like I do, since I typically need about 10 milligrams per batch.
Hence why I bought a precision scale that can measure down to the mg, though it only detects stuff after a few mg, so I start by putting in my small measuring container (the cap of a curry powder container actually) the salt needed for the recipe, then the yeast and ascorbic acid.
Such a scale isn't pricey ; I got mine on Amazon for about 20 $/€. Just be aware it can't replace a regular scale ; to be so precise, the maximum weight limit is typically 50-100g.
I ordered a 0.1 g sensitivity scale, hope it will do!
What size is the Lodge baker? I found a 3.2 quart set but am wondering if that is the same size as the one you use.
That's the one 👍
Is there a way you can get your Amazon page purchases to work on the Canadian site?
I would have to create a whole new page for it unfortunately. You can still shop for the items on the Canadian site. Search for the item and pick the one that you like. As long access Amazon through my link I'll get a little cut.
Can you PLEASE show us how to make soft and perfect pulla bread? It turns out dry often or cooked outside and undercooked inside.
There will be something similar coming later on today. Stay tuned!
how accurate is your scale? does it show 0.1g? if so, then how well does it do?
Yes, it does. I've had it for years. Seems precise enough.
I want those oven mitts 😂.
They are very good 😁
Which oven do you use?
No idea. Some off brand piece of junk with only one heating element at the top 😂
The thing you don't know the name of is a tea-pot stand. 🤗
Or a trivet
The last thing you put your pot on is a trivet.
That thing you don’t know the name of, we call it a trivet. 😊
You have a nice, lovely voice!
Do you speak Russian or another one language?
I do speak russian, but my native tongue is latvian 🇱🇻
Неу! Where is your chain bracelet?
It's been gone for a year 😄
Trivet