📖 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
HI, LOVE your stuff man!! can you please upload video about the difference between fermentation kinds? (in fridge, room temp, and long fermentation in room temo)
I asked for a video on storage methods, and I should have known that Charlie already had me covered! Thanks for this. I live in Arizona, in the USA, and it's pretty dry most of the year. Even yudani bread starts to stale-out after a day or so. Cooling down to room temp, and then storing in an air-tight container, seems to be the best thing I've found so far for this environment. Freezing works, too; though it's not optimum, it's better than letting the bread go bad.
Thank you for this, Mr. Baker! I had pretty much given up, because making pizza crusts is so difficult, but you have given me things to practise. I intend to keep trying.
Ha ha the funkiest tea towel comment was epic 🤣🤣🤣 I like the idea of the bread box, I also use a linen bread bag. My breads dont last because we eat them too quickly 🤣
Thanks aloaf for this great serie! Super good tutorial, I'm in love. I wish you'll see the fruit of your hard work and get the views you so rightly deserve!
Thank you for this comprehensive guide. I am a bit late but something that would be really great would be a final 'bake with me' video where you implement each step that was part of your series those of us who need someone to hold *our hands XD
Love this! #Wisdom During the pandemic with everybody working at home, I have baked a big 2 lb. loaf every weekend, sliced it and frozen the slices for sandwiches throughout the week. I don’t have space for a bread box but the crust and crumb both survive a short stay in the freezer nicely. As for breads with a preferment, I’ve made your pain d’epi with the biga, and they definitely go stale pretty quickly. I assume that’s just because they are so small?
Yeah the size of the epis will definitely make them go stale more quickly. Bread with fat and eggs will stay softer longer. The preferment mainly prevents the bread from becoming mouldy and not so much with keeping it soft 👍
Hi m8, I got 2 question. I have been making bread for years, I have enjoyed some of your videos, learning some good stuff. 1) I make whole wheat bread often, but the crust goes soft in less than a day. How could I achieve a crispy loaf, whom crust doesn''t go soft super quickly? 2) I am pretty good in making croissants, but they dry pretty fast, becoming stiff. After baked they are amazing, after 2 hours they become stiff. I have always wondered how bought croissant and bread stay not only soft, but "fresh" for so long. Do you have any advice? Thanks!
Those are advantages that only shop bought breads will have because they contain various improvers that make them stay softer for longer and retain a crispier crust. As far as I know there is nothing you could do to keep the crust crispy for more than a day. My best advice is - bake smaller batches and bake more often. Then you will always have fresh bread :)
I'm gonna give you a tip I discovered by accident: if you get your loaf in the final proof, and wait about when it's halfway risen, either expose it to air for the rest of the proofing until it forms a skin, or preheat the oven for around 7 minutes, turn it off and let the loaf sit in there until it's done proofing. The goal is to get a skin that will remain hard after cooling. When you bake the loaf, it should definitely will retain a harder crust. If you're baking at high temperatures (420°F+/215°C+) then make sure to cover your loaf for the first 15 minutes of baking so the crust doesn't burn.
@@ChainBaker didn't know sourdough bread can last a bit longer as the ones i bake would loose the freshness very quickly, maybe i'm doing something wrong?
@@prakashperera well any bread will go stale. The difference with sourdough is that it will not go mouldy as soon as yeasted bread. But my bread never lasts long enough to even become stale. I eat it all very soon after baking 😄
I tend to freeze the bread soon after baking, e.g. baking in the evening, leaving the bread to cool down over night then eating breakfast and after that I'm freezing it. It seems to be more fresh when it unfreezes then if I freeze it after few days (talking about yeasted bread). But I never put that in a sealed container, only putting it in one of these paper bread bags. It makes sense to store bread in a container in room temperature, but does it make a difference when it comes to freezing?
📖 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
HI, LOVE your stuff man!! can you please upload video about the difference between fermentation kinds? (in fridge, room temp, and long fermentation in room temo)
"The best storage place for bread is inside your belly."
AMEN brother!
(especially since I've been learning from you)
I asked for a video on storage methods, and I should have known that Charlie already had me covered! Thanks for this. I live in Arizona, in the USA, and it's pretty dry most of the year. Even yudani bread starts to stale-out after a day or so. Cooling down to room temp, and then storing in an air-tight container, seems to be the best thing I've found so far for this environment. Freezing works, too; though it's not optimum, it's better than letting the bread go bad.
Thank you for asking! I probably would have never, because I take these things for granted. Fortunately, I was correct to eat it fresh.
Thank you for this, Mr. Baker! I had pretty much given up, because making pizza crusts is so difficult, but you have given me things to practise. I intend to keep trying.
💪😎
Ha ha the funkiest tea towel comment was epic 🤣🤣🤣 I like the idea of the bread box, I also use a linen bread bag. My breads dont last because we eat them too quickly 🤣
Love that towel 😆
That is the right way to go about it - eat it whilst it's fresh. My breads don't last longer than the second day. Ever 😄
😄 Store in belly. Got it. Can do! 😋
Just what I was looking for. Thanks again ChainBaker! 😊
Thanks aloaf for this great serie!
Super good tutorial, I'm in love.
I wish you'll see the fruit of your hard work and get the views you so rightly deserve!
Thank you so much! :))
Thank you for this comprehensive guide.
I am a bit late but something that would be really great would be a final 'bake with me' video where you implement each step that was part of your series those of us who need someone to hold *our hands XD
This video has all the steps in one th-cam.com/video/e8tymUqV2-4/w-d-xo.htmlsi=vo7F9sX08_xbV0WK 😉
@@ChainBaker Thank you, I will check it out!
Thank you for these lessons.
Love this, Charlie! Thank you! Super-helpful, fun video. You certainly deliver 😄
😉😉
add it to the playlist
That Piggy 🐷 tea towel 👌😂 Informative video 👍
Granny towels always the best 😂
Love this! #Wisdom
During the pandemic with everybody working at home, I have baked a big 2 lb. loaf every weekend, sliced it and frozen the slices for sandwiches throughout the week. I don’t have space for a bread box but the crust and crumb both survive a short stay in the freezer nicely.
As for breads with a preferment, I’ve made your pain d’epi with the biga, and they definitely go stale pretty quickly. I assume that’s just because they are so small?
Yeah the size of the epis will definitely make them go stale more quickly. Bread with fat and eggs will stay softer longer. The preferment mainly prevents the bread from becoming mouldy and not so much with keeping it soft 👍
What to do when I have a half-loaf of ciabatta that I want to use in the next two days? breadbox with cut side down?
There is really nothing you can do to stop a ciabatta from going stale quickly. Wrap it up in cling film. That may work best.
Hi m8, I got 2 question. I have been making bread for years, I have enjoyed some of your videos, learning some good stuff.
1) I make whole wheat bread often, but the crust goes soft in less than a day. How could I achieve a crispy loaf, whom crust doesn''t go soft super quickly?
2) I am pretty good in making croissants, but they dry pretty fast, becoming stiff. After baked they are amazing, after 2 hours they become stiff. I have always wondered how bought croissant and bread stay not only soft, but "fresh" for so long. Do you have any advice?
Thanks!
Those are advantages that only shop bought breads will have because they contain various improvers that make them stay softer for longer and retain a crispier crust. As far as I know there is nothing you could do to keep the crust crispy for more than a day. My best advice is - bake smaller batches and bake more often. Then you will always have fresh bread :)
@@ChainBaker Clear, thx m8
I'm gonna give you a tip I discovered by accident: if you get your loaf in the final proof, and wait about when it's halfway risen, either expose it to air for the rest of the proofing until it forms a skin, or preheat the oven for around 7 minutes, turn it off and let the loaf sit in there until it's done proofing. The goal is to get a skin that will remain hard after cooling.
When you bake the loaf, it should definitely will retain a harder crust. If you're baking at high temperatures (420°F+/215°C+) then make sure to cover your loaf for the first 15 minutes of baking so the crust doesn't burn.
thanks it was very helpful
Keeping it short and sweet this time 😄
@@ChainBaker didn't know sourdough bread can last a bit longer as the ones i bake would loose the freshness very quickly, maybe i'm doing something wrong?
@@prakashperera well any bread will go stale. The difference with sourdough is that it will not go mouldy as soon as yeasted bread. But my bread never lasts long enough to even become stale. I eat it all very soon after baking 😄
Very helpful
🙏
I tend to freeze the bread soon after baking, e.g. baking in the evening, leaving the bread to cool down over night then eating breakfast and after that I'm freezing it. It seems to be more fresh when it unfreezes then if I freeze it after few days (talking about yeasted bread). But I never put that in a sealed container, only putting it in one of these paper bread bags. It makes sense to store bread in a container in room temperature, but does it make a difference when it comes to freezing?
Sometimes it can develop freezer burn if not covered well. But that usually happens if it's in the freezer for a longer time.
buenísima pinta
What is the bread in the center on the chopping board at 03:09 called?
th-cam.com/video/-Kr5mNYdVlE/w-d-xo.html
Batz Plain
✌️
"store it in your stomach right away" (:
😄
"storage" and "bread" in the same sentence? Isn't that a contradiction in terms?
Totally 😄