📖 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 🥨 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
Made this today. Set up the preferment last night. Wonderful flavor, soft but not fragile, tight springy crumb. This one's going on regular rotation in my house. I was a little worried about the low oven temperature, since I usually bake bread at 180 or 190c, but at 45 minutes, internal temp was just over 90c. All y'all need to try this one. Thank you so much for sharing!
I made my first white bread based on your recipe, and it turned out amazing!!! I used cake flour instead of cornstarch, substitute part of sugar to honey, and made a smaller 🍞. Never knew bread without eggs can be so nice & fluffy ❤️
I love this bread. Thank you so much for your instructional videos that led me to understanding and ultimately making this bread yesterday. I have been down with covid since 1 August and much of the time was spent watching - and rewatching - all of your instructional videos. I'm sold on your poolish, sponge, biga and preferment techniques and everyday plan to make each one as energy allows! I have another preferment cooling in the refrigerator now so I can make another loaf of this sandwich bread - yesterday's loaf is almost gone! It was that delicious. Thank you, again taking the time to share your passion for all thing bread!
I’ve used your recipe for preferment several times now and love the results. I’ve tweaked it a bit - about 50 gms Rye or Spelt, a tablespoon of treacle etc. Thank you. 💜
Sunday Baking: Baked this today - the crust has a slight chew and the bread is soft and fluffy and tastes great!! Thanks for sharing this recipe. I did lay the loaf on its long sides (5 mins per side) for the extra 10 minutes after baking in the tin. Photo has been posted.
Thank you for this amazing recipe. It’s easy to follow, very informative and the result is wonderful. Thank you very much , you are such an amazing baker and teacher. Thank you 🙏
I baked this recipe today and it looks good. I am waiting to slice it when it cools. Mine did not get as brown as yours and I had a wider pan. I'm looking forward to slicing it soon.
Wow! I enjoy your Tutorials enormously!! You are an excellent Profesional Baker! All your receipts are well explained in video and writing. It is imperative to have a good outcome of the products! Thank you for sharing 🌹🌹🌹 Greetings from Kuala Lumpur, Malaysia. Edith, a happy and appreciative Subcriber
Not related to preferment but to lining (or up in this case not needing to line) the tin. I came across a homemade pan release “recipe “. Equal parts by volume of flour, shortening and oil. Mix it up well. Brush a light coat on your baking tin. I have yet to have a loaf (or muffin, or cake) stick. I swear the stuff is magic. I even used on my great grandmothers 120 yr bread tins. Keep it in a jar in the fridge. I’ll look up the source so I can credit it.
Hi friend grace, peace and prosperity. I’m here in this corner making up things and trying hopping to get something somehow alike and friendly with me. It happens that baking with 100% starter had brought a lot of good breads including delicious bagels ( I use doughnuts mold ) and sticks of garlic and olive oil, besides I have ready to tins with future sandwich bread. I’ll let you know how this I’ll go 😂
Making this today for the 1st time! Just popped it in the oven! The recipe calls for 18g active yeast in the main dough. Pretty sure was suppose to be 8g so that's what I used!
G'day Mate. A another great video, always looking forward to the next one. I noticed when you removed the bread from the oven you had a white stone in the oven the the bread tin was sitting on, I assume you use the stone for Pizza? Is there any advantage putting the bread tin on the stone, I know the bakers ovens normally use to have a stone base in them with elements under the stone to give all round heat in the oven. cheers Colin
My oven does not have a bottom heating element so I have to do everything I can to get some good heat from the bottom. Generally it is best to bake on a hot solid surface for a better oven spring.
I had EXACTLY the same problem Ocule states further down on this list of comments. I was very careful about temps of the water, flour, etc. I knew I was in trouble when I mixed the water and flour and absolutely nothing happened - not even after a few hours. Mr. Charlie, thank you for your wonderful program.
Great stuff here, thanks. A thought, when trying a new bread it would be helpful having a finish dough temperature to work with. Aimed for 190 deg F. for this one. Always better than thumping bottom when working a new recipe , oven or bread pan… Not a complaint, jus a suggestion.
Great video. Can you do an episode only on oven spring? There seems to be a lot of information out there but I can't seem to find the definitive guide to it. It's all really confusing.
If one would make a true Pate Fermentee, when would you pinch the dough? So let's say I made the preferment yesterday, today I would make the dough, when would I take a piece to set aside for the next day?
What is the purpose of adding cornstarch? Does it provide texture, food for the yeast? What happens if you leave out the cornstarch? Cornstarch can cause blood sugar spikes so if it's not necessary, I would leave it out. Thank you
I have made this bread twice and it is now our family favourite. See the photos on Flickr. 1.5Kg of dough in what was sold as a 750g tin. That's a lot of toast :). Thanks for this recipe, Charlie and the video on how to scale it to fit my giant loaf pan. Keep up the great work, mate. What does the cornstarch do? Extra gluten? Which is good because . . .?
Thank you :) I have a panettone recipe already :) you can find it in the 'Breads of Christmas' playlist on my channel. And I will be posting another panettone video in the next week which will be made using the no-knead method. Cheers!
Hello! Im going to try this recipe, I have read the recipe and I have a question. If I were to make this daily(often enough) just like how it's supposed to be, based on your recipe, after the first bake/dough, do I: 1. Add the pinch back into the total of [old dough+main dough] then take a pinch afterwards, or 2. Add the pinch back into the main dough only without the added old dough portion, and then pinch a portion of the dough afterwards? I'm sorry if it's such a trivial question, it will be very helpful if you could help answer my question, I'm learning a lot from your channel. Thank you for your help!
hi ChainBaker it's me again, hope you're not bored yet. From all of your folding videos, I love the one in this video most. My question is, I always do a cold proof. After done mixing, should I bulk ferment it in room temperature for an hour? Or should I bulk ferment it in fridge for an hour then fold? Honestly I don't know where should I bulk ferment the dough for just an hour prior to folding because in fridge the dough will be colder and the yeast will grow slowly while in room temp, the dough will be warmer, yeast will grow faster and I'm afraid the yeast will be burned out after a long 12 hrs cold proof. Should I just bulk ferment in the fridge for an hour, folding it then continue bulk ferment in fridge for 10-11 hours? Because I think it's better the dough introduced to the cold first so folding also regulates the dough temperature evenly
I have a simple loaf which can be made into a sandwich bread shape. You can add some butter or oil to make it richer and softer too. Here is the recipe - th-cam.com/video/4COmirm8Hcc/w-d-xo.html
I've been using the wrong tin! I was like "why doesn't mine get so tall". So I even put baking soda once and that's how I accidentally discovered the Maillard effect.
hi Charlie, do you think sourdough starter is better than poolish preferment in terms of texture or flavor? I'm thinking of beginning my sourdough journey but don't know what to expect, especially since I always use preferments in my dough
It depends on what you like and how much effort you want to put in it. For best results you should look after and feed your starter constantly. It will reward you with delicious and heathier bread though :)
I have heard that left over dough from previous bread making can be used as old dough. How to use it? When should i mix it with the old dough to the new dough.?
I don't know of any such calculations. If you check out some of my recipes you'll see that similar breads bake at the same temperatures for the same amount of time. There are not that many differences. Lean dough = higher temperature. Enriched dough = lower temperature. But those are not hard rules either. Baking time depends on the size of the dough.
Charlie, at what moment would you cut out a piece of the dough for the next bread? Just after mixing all the ingredients + the pate fermentée or after the 1st kneading or after the 1st rise? I watched the video twice, couldn't figure it out for sure. And this portion should be kept it the fridge for up to 24h before using? Thanks! I looked up some videos in French and the French bakers suggest making a big amount of dough (pate fermentée), letting it ferment then portioning 100g dough balls to freeze and thaw and use whenever you want to make bread with pate fermentée.
After you finish kneading everything just before the first rise. You can keep it in the fridge for as little as 12 hours or any amount of time really. It can stay there for several days too :) That sounds like a legit method. I personally don't want to deal with freezing and thawing dough, so fridge it is for me 😁
Mr. Charlie, This is the first I heard of using Corn Starch in bread baking, but I'm a Newbee anyway. Because I would like to get more height with my breads, could I add Corn Starch, and if so, what percentage of the flour in the recipe should the Corn Starch be? Thank you very much for sharing your knowledge.
I would replace 4% of the total flour with it as a general rule. You can also get a better rise using fat or eggs. You can find videos on these in the Principles of Baking playlist :)
You can leave it out. The bread will not be as soft and it will become stale sooner. But if out eat it instead of storing it, then that should be no issue.
Thank you for this nice recipe. I have a question: when I am using preferments I really need the yeast in the dough; I tried with a polish without additional yeast. It works. What is your opinion?
Depends on how quickly you want it to rise. I use a preferment to help cut down fermentation time and that is why I add more yeast to the dough. The preferment already brings the properties a long proof would, so it does not need a long fermentation after being added.
@@ChainBaker If you are using oil or butter in the recipe when would you take a portion of the dough to use for the next bake, before or after adding it into the dough?
As I am learning more and more I find that the recipes do not seem to be as rigid as I expected. Today I was making bread with a Poolish but I wanted to add some kneading in which I had been skipping. I kneaded a bit and put it in a bowl to rise. Then I discovered that I had forgotten to add the Poolish which I had always done when adding the yeast to the water, then mix in the poolish. So I pulled the dough out of the bowl and worked the poolish in. Additional kneading I suppose. I was worried that this would be a problem but now I see that you sometimes add the poolish in early and sometimes later. Does this impact the bread in a known way?
You can add it sooner or later. As long as it's not too late into the process. If you were to add it towards the end of bulk fermentation then it may affect the dough negatively, but it can still make good bread. It is not advisable to add it during fermentation, but if you forgot, then it's not a big deal. How did the bread turn out at the end?
Im still trying to master using pre ferments, I tried this recipe the first time yesterday and tried folloing the instructions the best I can. The bread came out super dense, and i got no rise after several hours of fermenting and it rose a little bit after baking (my oven doesn't have a fan) but not really all that much. When it came out the crumb was closed like a solid mass with portions that look like gelatin and the bread was super dense. I also noticed no rise in the preferment prior to mixing. Trying to go back and figure out what I did wrong the only conclusion i could draw is either i killed my yeast somehow or too much salt. Kitchen scale has a bit of an issue measuring small amounts so it mightve thrown the measurements off a bit.
That is strange for sure. The preferment should have bubbled up. Was the temperature of the dough ok? Did the previous bread you made rise well? Perhaps it is the yeast?!
I posted the same problem up above on this list. Then, last night, 3/19, I retried developing a preferment a second time. This morning, when I checked, it was a complete flop again. Absolutely no rise. Temp of the dough was 74°, my Instant yeast is only 6 weeks old. My whole house temp is 74°. I am baking other breads with no problems. Have you retried this recipe?
Exact same issue with the preferment... the white bread recipe works fantastically well so I had no doubt about this one. But I can't get a preferment to rise. Tried twice already, using fresh yeast, I just don't get it.
Also another question if I may, in this video you said that when working with a dough thats been bulk fermented, the smooth side must be facing down, does this apply to rolling out a dough? I'm making donuts with rolling and cutting, however I always let the smooth side / the tension facing up and I press it with fingers and roll it rightaway. I also only working the smooth surface of the dough only, so I didn't touch the ugly side beneath at all
The smooth side will be the top of the loaf, so you always want to keep in mind which way it is going to point when you work with it and when you go to bake it. With donuts it's not that important though.
Is it possible to do a part of the fermentation overnight in the fridge? If so, at what stage would you do that? (I started the process too late in the day...)
It should smell fermented not yeasty. Yeast smell comes from using too much yeast which is not the case for this recipe. Good fermentation smells are a result of using a pre-ferment. It should smell like that. It means it will taste good in the end ✌️
Always use cold water. Other wise it will ferment too rapidly. Keep it for as long as it needs to rise. If you want it sooner, then use warmer water, if you want it later use colder water. You can even place it in the fridge for a while to slow it down. You can use this method for most breads.
@@ChainBaker thank you so much for replying back to my query. Another question is in India we don't have bread flour it's always All purpose flour or maida we call it . Can i use that and still get the same result ? Can you please make a video with All purpose flour sandwich bread 🙏🙏🙏
amazing recipe and awesome video well done! just one question i do not have strong bread flour can i replace it with all purpose 12% protien or will that make a difference? thanks!
Yes. I do like a sweeter sandwich loaf. It also contributed to browning the crust and making the crumb softer. But you can leave it out without any issues 👍
Today was the first time one of your recipes didn't work for me at all. Are you sure it's 40 minutes (+10) at 160° Celsius? I tried to get it out of the tin at that time and and the entire loaf just teared apart and the dough was very raw in the middle still. Should I try to bake it hotter or for longer? Thanks!
I'm in the Caribbean and I did the prefermenent and it collapsed after 7 hours. Can I still use it and did it callapse because my room is too hot and how can I fix it for next time. 😩 waiting.
@@ChainBaker thank you. It raised really well. Although I messed on the mixing steps. It's on the 2 hour rise session now. So fingers crossed, I'll have tasty bread in a few hours. Next time I'll be a better student. Thank you again for all your help
If im not mistaken cornstarch use in this recipe is 8% right? Interesting. I always see commercial bread there is potato starch in their ingredient. and I lm really want to try this recipe. May I ask for help? I just bought smaller pan. its 8x4x4. what weight should I make? just browsing arround but more confusing answer I got. Could it be 225g dough?
You can use corn starch and potato starch interchangeably :) The pan I use is for a 1kg dough. Your pan will easily fit half of this recipe if not 3/4.
@@ChainBakerThank you, I surely will try. Hey, don't you think corn/potato starch act same as like tangzhong? Sometimes I think it might the same. logicaly
@@ChainBaker ok thank you your recipe with whole-wheat with hazelnut I wanted to try but I'm not to add hazelnut and i don't have have malt nor honey. Can i substitute it with sugar? What quantity should be the sugar thank you again
It depends on the temperature of your kitchen. If it's quite warm 22 - 25, then cold water would be best. If it is quite cool like under 21, then room temperature water can be used. But there are other variables of course. Here are a couple videos on temperature control. 1) th-cam.com/video/MrgXRwkz-3w/w-d-xo.html 2) th-cam.com/video/FM6jfm8sF88/w-d-xo.html
hello there.. I've been through a lot of your videos and everything is interesting and handy.. but as an amateur home baker i always miss with the quantity which your videos descriptions are lacking.. the measuring of the ingredients is crucial it will be amazing if you add it to the description so we can know how much product we can get of the recipe and the calculation of adding extra to get more.. keep it up and best of luck
Puoi usare tutto il lievito che vuoi. Volevo che questo particolare pane lievitasse in un certo tempo ed è per questo che ne ho usato tanto quanto ne ho usato.
Sempre? Ho 200 ricette sul mio canale e solo un paio hanno lo zucchero. L'ho usato questa volta perché volevo un panino più dolce. Inoltre volevo che la crosta fosse più caramellata.
![🎤 ไปกันต่อออ! จับฉลากร้องเพลง x P’ #XXSIVK [EP.2] (1/2) เพลงของใครจึ้งสุดน้าา 💓🎤 #MXFRUIT](http://i.ytimg.com/vi/mLI_K0sAS4o/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
🥨 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
Made this today. Set up the preferment last night. Wonderful flavor, soft but not fragile, tight springy crumb. This one's going on regular rotation in my house. I was a little worried about the low oven temperature, since I usually bake bread at 180 or 190c, but at 45 minutes, internal temp was just over 90c. All y'all need to try this one. Thank you so much for sharing!
I have one cooling now - the buttery aroma is amazing
I baked it with the lid on my pullman tin, 30 minutes with the lid on, 10 with it off
I made my first white bread based on your recipe, and it turned out amazing!!! I used cake flour instead of cornstarch, substitute part of sugar to honey, and made a smaller 🍞.
Never knew bread without eggs can be so nice & fluffy ❤️
I’ve been clueless until now. I’ve learnt by watching you! The instruction has been easy to follow as I bake. Thank you ❤️
Thank you! ✌
I love this bread. Thank you so much for your instructional videos that led me to understanding and ultimately making this bread yesterday. I have been down with covid since 1 August and much of the time was spent watching - and rewatching - all of your instructional videos. I'm sold on your poolish, sponge, biga and preferment techniques and everyday plan to make each one as energy allows! I have another preferment cooling in the refrigerator now so I can make another loaf of this sandwich bread - yesterday's loaf is almost gone! It was that delicious. Thank you, again taking the time to share your passion for all thing bread!
I’ve used your recipe for preferment several times now and love the results. I’ve tweaked it a bit - about 50 gms Rye or Spelt, a tablespoon of treacle etc. Thank you. 💜
Sunday Baking: Baked this today - the crust has a slight chew and the bread is soft and fluffy and tastes great!! Thanks for sharing this recipe. I did lay the loaf on its long sides (5 mins per side) for the extra 10 minutes after baking in the tin. Photo has been posted.
Thank you for this amazing recipe. It’s easy to follow, very informative and the result is wonderful. Thank you very much , you are such an amazing baker and teacher. Thank you 🙏
Thank you so much 🙏😊
I baked this recipe today and it looks good. I am waiting to slice it when it cools. Mine did not get as brown as yours and I had a wider pan. I'm looking forward to slicing it soon.
Just made this, taste test says it came out perfect!! Thanks Charlie!!
Awesome 🤩
watching bread get made is so satisfying imo
Love your videos always very informative thanks for all you do
You indirectly made my lockdown here in Shanghai less tough… the way you explain baking fits perfectly the way i am used to learn… thanks
🙏
I just made one of your ciabatta recipes. This one is next. 😊
I'm gonna try this with my bread recipe this weekend if I remember. Thanks for sharing.
3rd time making this recipe. It looks like you made it! Even has the little twirl on the side. Couldn't have done it without your tutelage . Thanks!
You made the perfect loaf of sandwich bread.
ive always wanted to make a good sandwich loaf. Thanks!
Looks gorgeous and chewy. Bravo!
pls make a wholewheat version of this
Great video thanks 🤠👍
🙏
Wow!
I enjoy your Tutorials enormously!!
You are an excellent Profesional Baker!
All your receipts are well explained in video and writing.
It is imperative to have a good outcome of the products!
Thank you for sharing 🌹🌹🌹
Greetings from Kuala Lumpur, Malaysia.
Edith, a happy and appreciative Subcriber
👋😉
Can't wait to try this
Let me know how it turns out!
@@ChainBaker it was really good. Came out just right.
Glad you enjoyed it! :)
Hey, thanks for the update! There aren’t enough of these for YT recipes, so I really appreciate it 👍🏼
Thank you, I'll have to try this!
Not related to preferment but to lining (or up in this case not needing to line) the tin. I came across a homemade pan release “recipe “. Equal parts by volume of flour, shortening and oil. Mix it up well. Brush a light coat on your baking tin. I have yet to have a loaf (or muffin, or cake) stick. I swear the stuff is magic. I even used on my great grandmothers 120 yr bread tins. Keep it in a jar in the fridge. I’ll look up the source so I can credit it.
That sounds interesting! I used to rub the tin with butter and then dust it with flour. Also works pretty well.
Hi friend grace, peace and prosperity. I’m here in this corner making up things and trying hopping to get something somehow alike and friendly with me. It happens that baking with 100% starter had brought a lot of good breads including delicious bagels ( I use doughnuts mold ) and sticks of garlic and olive oil, besides I have ready to tins with future sandwich bread. I’ll let you know how this I’ll go 😂
Making this today for the 1st time! Just popped it in the oven! The recipe calls for 18g active yeast in the main dough. Pretty sure was suppose to be 8g so that's what I used!
How did it turn out? :)
@ChainBaker turned out good! Next time I'll make one without butter tho and let it cool down completely! Amateur mistake lol
G'day Mate.
A another great video, always looking forward to the next one.
I noticed when you removed the bread from the oven you had a white stone in the oven the the bread tin was sitting on, I assume you use the stone for Pizza?
Is there any advantage putting the bread tin on the stone, I know the bakers ovens normally use to have a stone base in them with elements under the stone to give all round heat in the oven.
cheers
Colin
My oven does not have a bottom heating element so I have to do everything I can to get some good heat from the bottom. Generally it is best to bake on a hot solid surface for a better oven spring.
@@ChainBaker thanks fir the reply
I had EXACTLY the same problem Ocule states further down on this list of comments. I was very careful about temps of the water, flour, etc. I knew I was in trouble when I mixed the water and flour and absolutely nothing happened - not even after a few hours.
Mr. Charlie, thank you for your wonderful program.
ive got a sourdough that made it from scratch, I've been using it for 3 years ( it is 3 years old lol )
what.
He prefers wild yeast, I guess 😁
Great stuff here, thanks. A thought, when trying a new bread it would be helpful having a finish dough temperature to work with. Aimed for 190 deg F. for this one. Always better than thumping bottom when working a new recipe , oven or bread pan… Not a complaint, jus a suggestion.
That temperature is the same for all breads. Around 94C (200F) and it's fully baked! :)
Was wondering what bread recipe would you recommend for french toast
Challah makes awesome French toast! th-cam.com/video/i4uZSqQj0L8/w-d-xo.html
Great video. Can you do an episode only on oven spring? There seems to be a lot of information out there but I can't seem to find the definitive guide to it. It's all really confusing.
Thank you. I have added it to my ever growing future projects list ;)
If one would make a true Pate Fermentee, when would you pinch the dough? So let's say I made the preferment yesterday, today I would make the dough, when would I take a piece to set aside for the next day?
After the dough and the preferment have been fully kneaded. Right before the dough starts bulk fermentation ✌️
@@ChainBaker Thanks gonna try it!
What is the purpose of adding cornstarch? Does it provide texture, food for the yeast? What happens if you leave out the cornstarch? Cornstarch can cause blood sugar spikes so if it's not necessary, I would leave it out. Thank you
It does provide texture. But you can leave it out for sure. Reduce the amount of water by 10g in the final dough to compensate.
I have made this bread twice and it is now our family favourite. See the photos on Flickr. 1.5Kg of dough in what was sold as a 750g tin. That's a lot of toast :). Thanks for this recipe, Charlie and the video on how to scale it to fit my giant loaf pan. Keep up the great work, mate. What does the cornstarch do? Extra gluten? Which is good because . . .?
Cheers, Darren! The corn starch actually weakens the gluten making the bread softer and lighter :)
Thanks a lot!!!!!
This one in a few days hopefully.
You’re way of making dough is very interesting. I do bake but I am newbie. Hopefully you can make panettone.
Thank you :) I have a panettone recipe already :) you can find it in the 'Breads of Christmas' playlist on my channel. And I will be posting another panettone video in the next week which will be made using the no-knead method. Cheers!
@@ChainBaker thank you for. I love panettone ❤️. I will your playlist.
Amazing video once again. One question, please can you make this without the preferment?
Yes. Simply add the preferment ingredients to the main dough and make it like that :)
Hello!
Im going to try this recipe, I have read the recipe and I have a question.
If I were to make this daily(often enough) just like how it's supposed to be, based on your recipe, after the first bake/dough, do I:
1. Add the pinch back into the total of [old dough+main dough] then take a pinch afterwards, or
2. Add the pinch back into the main dough only without the added old dough portion, and then pinch a portion of the dough afterwards?
I'm sorry if it's such a trivial question, it will be very helpful if you could help answer my question, I'm learning a lot from your channel.
Thank you for your help!
The second option 😉 because once you remove the new piece you'll be left with a whole loaf again.
@@ChainBaker oh wow that's super fast 😭
Thank you so much!
I'll be updating the result! ✨
hi ChainBaker it's me again, hope you're not bored yet. From all of your folding videos, I love the one in this video most. My question is, I always do a cold proof. After done mixing, should I bulk ferment it in room temperature for an hour? Or should I bulk ferment it in fridge for an hour then fold? Honestly I don't know where should I bulk ferment the dough for just an hour prior to folding because in fridge the dough will be colder and the yeast will grow slowly while in room temp, the dough will be warmer, yeast will grow faster and I'm afraid the yeast will be burned out after a long 12 hrs cold proof.
Should I just bulk ferment in the fridge for an hour, folding it then continue bulk ferment in fridge for 10-11 hours? Because I think it's better the dough introduced to the cold first so folding also regulates the dough temperature evenly
I usually pop it in the fridge right away and give it a fold in an hour! :)
@@ChainBaker thanks!!!
Hi Charlie, nice loaf, thank you for the video. You added corn starch here, what is the reason for it?
Thanks, Mark! The corn starch weakens the gluten making the loaf rise and expand more.
@@ChainBaker Thanks for that Charlie, does it give a different effect using strong flour with corn starch or simple plain flour with lower protein?
It will be slightly different. But you can certainly use lower protein flour for a lighter crumb 👍
@@ChainBaker Would rice flour perform a similar function?
You can use it instead of the corn starch, yes.
Hi tks for the tutorial. Do u have a tutorial on sour dough sand wich bread using poolish
I have a simple loaf which can be made into a sandwich bread shape. You can add some butter or oil to make it richer and softer too. Here is the recipe - th-cam.com/video/4COmirm8Hcc/w-d-xo.html
How many years have you been baking bread?
Maybe 5. So I still have a LOT to learn.
I've been using the wrong tin! I was like "why doesn't mine get so tall". So I even put baking soda once and that's how I accidentally discovered the Maillard effect.
hi Charlie, do you think sourdough starter is better than poolish preferment in terms of texture or flavor? I'm thinking of beginning my sourdough journey but don't know what to expect, especially since I always use preferments in my dough
It depends on what you like and how much effort you want to put in it. For best results you should look after and feed your starter constantly. It will reward you with delicious and heathier bread though :)
Why the corn starch ? Feed for yeast ? tks and regards from Ecuador
It makes the crumb slightly softer.
I have heard that left over dough from previous bread making can be used as old dough. How to use it? When should i mix it with the old dough to the new dough.?
Here's a video about it - th-cam.com/video/ElJFy8ACwEA/w-d-xo.html ✌️
Is there a method for calculating the baking time and temperature?
I don't know of any such calculations. If you check out some of my recipes you'll see that similar breads bake at the same temperatures for the same amount of time. There are not that many differences. Lean dough = higher temperature. Enriched dough = lower temperature. But those are not hard rules either. Baking time depends on the size of the dough.
Charlie, at what moment would you cut out a piece of the dough for the next bread? Just after mixing all the ingredients + the pate fermentée or after the 1st kneading or after the 1st rise? I watched the video twice, couldn't figure it out for sure. And this portion should be kept it the fridge for up to 24h before using? Thanks! I looked up some videos in French and the French bakers suggest making a big amount of dough (pate fermentée), letting it ferment then portioning 100g dough balls to freeze and thaw and use whenever you want to make bread with pate fermentée.
After you finish kneading everything just before the first rise. You can keep it in the fridge for as little as 12 hours or any amount of time really. It can stay there for several days too :) That sounds like a legit method. I personally don't want to deal with freezing and thawing dough, so fridge it is for me 😁
Mr. Charlie, This is the first I heard of using Corn Starch in bread baking, but I'm a Newbee anyway. Because I would like to get more height with my breads, could I add Corn Starch, and if so, what percentage of the flour in the recipe should the Corn Starch be? Thank you very much for sharing your knowledge.
I would replace 4% of the total flour with it as a general rule. You can also get a better rise using fat or eggs. You can find videos on these in the Principles of Baking playlist :)
Just wondering if the butter in absolutely necessary for baking or is it just for tastes and can it be left out?
You can leave it out. The bread will not be as soft and it will become stale sooner. But if out eat it instead of storing it, then that should be no issue.
Thank you for this nice recipe. I have a question: when I am using preferments I really need the yeast in the dough; I tried with a polish without additional yeast. It works. What is your opinion?
Depends on how quickly you want it to rise. I use a preferment to help cut down fermentation time and that is why I add more yeast to the dough. The preferment already brings the properties a long proof would, so it does not need a long fermentation after being added.
@@ChainBaker thank you!
Great recipe. My loaf though came out too crumbly. Is it possible that was because my loaf tin was too small and my loaf proofed too high over it?
Tin size should not affect it that much. Perhaps it over proofed a bit? Maybe let it rise less before baking next time.
This looks fantastic. If I used my sourdough starter as the old dough how much should I use in grams?
Use the same amount :)
That's a great question. How much sour dough starter would you use in gram's or how would you measure the starter.
Love the bread from this recipe. Can olive oil be substituted for butter?
Certainly. You can use any kind of fat 👍
Thanks. Would be at the same percentage?
Yes.
@@ChainBaker If you are using oil or butter in the recipe when would you take a portion of the dough to use for the next bake, before or after adding it into the dough?
If I put some pumpkin puree in to this dough, Do l have to minimise the water?
Pumpkin puree has a water content of around 90%. Adjust the hydration accordingly 👍
As I am learning more and more I find that the recipes do not seem to be as rigid as I expected. Today I was making bread with a Poolish but I wanted to add some kneading in which I had been skipping. I kneaded a bit and put it in a bowl to rise. Then I discovered that I had forgotten to add the Poolish which I had always done when adding the yeast to the water, then mix in the poolish. So I pulled the dough out of the bowl and worked the poolish in. Additional kneading I suppose. I was worried that this would be a problem but now I see that you sometimes add the poolish in early and sometimes later. Does this impact the bread in a known way?
You can add it sooner or later. As long as it's not too late into the process. If you were to add it towards the end of bulk fermentation then it may affect the dough negatively, but it can still make good bread. It is not advisable to add it during fermentation, but if you forgot, then it's not a big deal.
How did the bread turn out at the end?
Hi. Greeting from Malaysia. What size of loaf pan you used for this recipe?
2lb (900g)
What is the best way to store this bread after it is baked?
Paper bag, bread box ✌️
Im still trying to master using pre ferments, I tried this recipe the first time yesterday and tried folloing the instructions the best I can. The bread came out super dense, and i got no rise after several hours of fermenting and it rose a little bit after baking (my oven doesn't have a fan) but not really all that much. When it came out the crumb was closed like a solid mass with portions that look like gelatin and the bread was super dense. I also noticed no rise in the preferment prior to mixing. Trying to go back and figure out what I did wrong the only conclusion i could draw is either i killed my yeast somehow or too much salt. Kitchen scale has a bit of an issue measuring small amounts so it mightve thrown the measurements off a bit.
That is strange for sure. The preferment should have bubbled up. Was the temperature of the dough ok? Did the previous bread you made rise well? Perhaps it is the yeast?!
I posted the same problem up above on this list. Then, last night, 3/19, I retried developing a preferment a second time. This morning, when I checked, it was a complete flop again. Absolutely no rise. Temp of the dough was 74°, my Instant yeast is only 6 weeks old. My whole house temp is 74°. I am baking other breads with no problems. Have you retried this recipe?
Exact same issue with the preferment... the white bread recipe works fantastically well so I had no doubt about this one. But I can't get a preferment to rise. Tried twice already, using fresh yeast, I just don't get it.
Try using more yeast. There is no good reason for it not to rise 😄
Also another question if I may, in this video you said that when working with a dough thats been bulk fermented, the smooth side must be facing down, does this apply to rolling out a dough?
I'm making donuts with rolling and cutting, however I always let the smooth side / the tension facing up and I press it with fingers and roll it rightaway. I also only working the smooth surface of the dough only, so I didn't touch the ugly side beneath at all
The smooth side will be the top of the loaf, so you always want to keep in mind which way it is going to point when you work with it and when you go to bake it. With donuts it's not that important though.
What is the use of cornstarch to the loaf of bread?
Make the crumb a bit softer as it weakens the gluten.
Is it possible to do a part of the fermentation overnight in the fridge? If so, at what stage would you do that? (I started the process too late in the day...)
Refrigerate the loaf after final shaping. Pull it from the fridge 1 hour before you bake it tomorrow ✌️
@@ChainBaker thank you!!
hello, just seen ur chanel followed the steps but why does my dough smells so yeasty? is that normal? thanks much
It should smell fermented not yeasty. Yeast smell comes from using too much yeast which is not the case for this recipe. Good fermentation smells are a result of using a pre-ferment. It should smell like that. It means it will taste good in the end ✌️
Just a question if someone could answer it . I stay in India Tamilnadu region which is hot the temperature is around 32°© . The questions are
1) If i making this old dough should i use warm water or normal water would be enough ?
2) Do I need to keep it for 10-12 hrs ?
3) Can i use it for making normal breads like sandwich bread,sweet bread n Ladi pav
Thank you so much
Always use cold water. Other wise it will ferment too rapidly. Keep it for as long as it needs to rise. If you want it sooner, then use warmer water, if you want it later use colder water. You can even place it in the fridge for a while to slow it down.
You can use this method for most breads.
@@ChainBaker thank you so much for replying back to my query. Another question is in India we don't have bread flour it's always All purpose flour or maida we call it . Can i use that and still get the same result ? Can you please make a video with All purpose flour sandwich bread 🙏🙏🙏
All you need to do is reduce the amount of water a little bit and you will be able to make all the breads with all purpose flour 👍
@@ChainBaker thank you so much for replying. Can i get a recipe if it's not too much to ask for please.
what is the corn starch used for ? what will happen to the final bread if we skip corn starch?
It makes the dough lighter. If you skip it then the bread will be slightly denser. You can substitute with potato starch or tapioca starch too.
Say I have to go away for a week. Can I freeze the pate fermente portion for a later date instead of having to make bread every day?
If it's a week you can keep it in the fridge 👍
@@ChainBaker Thank you ❤️
Which would you recommend for sandwich for afternoon tea, preferment or yudane method?
Yudane for sure. It will make the softest loaf.
i got same tin.... dont need paper!
Is it the same between udane and tangzhong
th-cam.com/video/dzHOVeZtjhM/w-d-xo.html
Hi Charlie! Can I use potato starch instead of corn starch?
Yes! ✌️
@@ChainBaker Thank you! Just finished baking and I'm now eating a slice as I type this. Delicious!
The link to the recipe doesn't seem to work
I have been experiencing some issues with the website. Try clicking on it in a while. It should work.
amazing recipe and awesome video well done!
just one question
i do not have strong bread flour can i replace it with all purpose 12% protien or will that make a difference? thanks!
Thank you :) 12% is pretty high. The strong flour I use has 12.5% so you can use it without changing the recipe 👍
Hi Charlie, was the purpose of sugar in this recipe for taste?
Yes. I do like a sweeter sandwich loaf. It also contributed to browning the crust and making the crumb softer. But you can leave it out without any issues 👍
Today was the first time one of your recipes didn't work for me at all. Are you sure it's 40 minutes (+10) at 160° Celsius? I tried to get it out of the tin at that time and and the entire loaf just teared apart and the dough was very raw in the middle still. Should I try to bake it hotter or for longer? Thanks!
It is in my oven. You could try and raise the temperature by 10% next time :)
@@ChainBaker Thx for the swift reply. I'll give it another go next weekend.
It took me at least seven videos before I realized it's pre-ferment, not prefer-ment
I thought it was just the preferred way to make bread
😆
Hello there! Is it possible to make the preferment 24 hours in advance? Can I put it in the fridge this time?
Definitely. Let it ferment at room temperature for 12 hours, and then refrigerate for another 12.
@@ChainBaker Thanks, very much. I'll do it.
I'm in the Caribbean and I did the prefermenent and it collapsed after 7 hours. Can I still use it and did it callapse because my room is too hot and how can I fix it for next time. 😩 waiting.
Pop it in the fridge if you're not ready to bake yet. Next time you can use colder water or even less yeast 😉
@@ChainBaker thank you. It raised really well. Although I messed on the mixing steps. It's on the 2 hour rise session now. So fingers crossed, I'll have tasty bread in a few hours. Next time I'll be a better student. Thank you again for all your help
I made 2 small loaves and they were absolutely delicious. Slab some butter on and I was in bread heaven.
If im not mistaken cornstarch use in this recipe is 8% right? Interesting. I always see commercial bread there is potato starch in their ingredient. and I lm really want to try this recipe. May I ask for help? I just bought smaller pan. its 8x4x4. what weight should I make? just browsing arround but more confusing answer I got. Could it be 225g dough?
You can use corn starch and potato starch interchangeably :) The pan I use is for a 1kg dough. Your pan will easily fit half of this recipe if not 3/4.
@@ChainBakerThank you, I surely will try. Hey, don't you think corn/potato starch act same as like tangzhong? Sometimes I think it might the same. logicaly
They do make the dough lighter, but I would not say that it's on the same level as tangzhong. That thing is the best 😁
Can we use oil instead of butter ? What would be the quantity? Is it the same as butter?
Butter is 80% fat, so you should use a little less oil.
@@ChainBaker ok thank you your recipe with whole-wheat with hazelnut I wanted to try but I'm not to add hazelnut and i don't have have malt nor honey. Can i substitute it with sugar? What quantity should be the sugar thank you again
Please, what is the size of the baking tin?
It is a 1kg loaf tin. You can find the exact one I used in my amazon shop linked below the video.
May I know how to save a dough if it's not rising?
Leave it to rise for longer 👍
@@ChainBaker If the dough is not double the size, is that normal? May I know how to know if the dough is ready to bake?
Question. If I use a mixer for this recipe. Do I still want to use cold ingredients?
It depends on the temperature of your kitchen. If it's quite warm 22 - 25, then cold water would be best. If it is quite cool like under 21, then room temperature water can be used. But there are other variables of course. Here are a couple videos on temperature control. 1) th-cam.com/video/MrgXRwkz-3w/w-d-xo.html 2) th-cam.com/video/FM6jfm8sF88/w-d-xo.html
Thank you. Those videos on temperature were super helpful. Keep up the good work. Thanks again.
hello there.. I've been through a lot of your videos and everything is interesting and handy.. but as an amateur home baker i always miss with the quantity which your videos descriptions are lacking.. the measuring of the ingredients is crucial it will be amazing if you add it to the description so we can know how much product we can get of the recipe and the calculation of adding extra to get more.. keep it up and best of luck
The written recipes are in the link below the video description. You will find all the details there 👍
What happens is the dough gets too warm?
Ferments too quicky, does not develop enough flavour, risks over proofing 👍
Why don't you want dough to warm up?
The warmer it is the quicker it ferments. The quicker it ferments the less flavour it will develop.
Perché mettere così tanto lievito?
Puoi usare tutto il lievito che vuoi. Volevo che questo particolare pane lievitasse in un certo tempo ed è per questo che ne ho usato tanto quanto ne ho usato.
ecrit nous les ingrédients please
Link below the video ✌️
Perché aggiungere sempre zucchero?!?
Sempre? Ho 200 ricette sul mio canale e solo un paio hanno lo zucchero.
L'ho usato questa volta perché volevo un panino più dolce. Inoltre volevo che la crosta fosse più caramellata.