📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵️ th-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin 🌾 Support the channel on Ko-Fi ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
I'm and old lady who took home economics for three or four years in high school. That is where I learned to bake bread. One method we were taught was making refrigerator rolls. The refrigerator was never empty of ready to use dough while I lived at home. As time went on, I experimented using more sugar, more eggs or egg yolks and less milk for a rich dough. I didn't know if it would work, but it did, and everyone loved the results. The past few years I have baked little due to health issues. I'm doing much better and am anxious to try out more of your recipes. Thank you, Charlie!!
Yea with baking I think it's a great idea to use metric. But for me since I am American I use imperial measurement in other cooking if needed. I think sometimes we don't even measure when we cook and is only really used when writing a recipe for someone.
Any time you don't have to knead is an improvement in my book. Long fermentation is a bonus as well. My son is in his first apartment. Yesterday I took basic bread baking gear to him. He is comfortable in the kitchen, so he should be a natural. I suggested he watch your channel to try his first loaf. This vid may be the one. I learned from my dad. But you're a WAY better teacher than he ever was. No offense, Dad! 😁 I'll report on the results later.
Just what most people need. simple basics to get started. minimal steps, minimal ingredients, and let them add or modify things later as their understanding improves, and as they desire to start experimenting with flavor and variety.
This is interesting in that I've been experimenting with long fermentation in the fridge, too! This works surprisingly well, especially for free form loaves. One thing I also do, a tip I picked up from an America's Test Kitchen baker, is to spray the loaf with water, then put a lid on the pan and bake it covered for the first 20 minutes. Finish baking the loaf uncovered for whatever is the remining time. This produces a superior loaf and looks like something you'd be proud to offer as a gift!
I made almost this exact bread a couple weeks ago except with less yeast and kept it in the fridge for 4 days and it was absolutely delicious. I couldn’t believe how much flavor something so easy and simple could have
Made this bread and wow, it combines a long and easy ferment with an awesome bread for everyday use. The one part I love is how much in-active time this one takes. I mixed it after getting home, folded it twice before going to bed, once when I got up and then baked it when I got home while enjoying the night on the deck. No more trying to fit in a loaf after working all day!. The timing of this one is perfect for a weekday bake. And the flavor! Our new recipe for our everyday bread. Far superior to the same day, long ferment bread we have been using. I did use a proving oven for the final prove and that cut out some of the time in the pan. Still, amazing. Thanks you for making these videos, I really appreciate you sharing your knowledge with all of us.
Just wanna say thanks, Im 30y.o and occasionally eat a conventional loaf from the market that has many things listed on its composition. I tried this loaf just today, 24hours of process, and it turned out amazing, i didn't think that a very simple loaf containing only few ingredients even without sugar can taste this good, it reminds me of the first day of drinking a freshly brewed cup of black coffee, the different from the sachet one is like night and day, it just a coffee with no sugar and milk yet it tasted delicious. I think it's the first time i feel not to add anything like a spread and just enjoy a piece of loaf as it.
Now I have a recipe I can make at night for when my baby wakes up-easy reminder to fold my dough a bit before it stays in the fridge all day unattended during hectic times! 😂 And ready to bake in the morning the days after for the family!
I am a hobbyist just starting the learning process. I anxious to try your technique because it promises to produce the exact loaf I am looking for; crust and substantial crumb.
Cooking is easy and has room for improv, baking is difficult and all about ratios. If you differ from the printed recipe exactly you are DOOMED. I love this channel for being the first I've seen that spits in the face of that.
You can't beat fermenting a loaf over 24/48 hours the amount of flavour is off the chart after a long ferment. For something like pizza, which is also essentially a very basic bread, I always ferment for 3 to 4 days and the flavour is outstanding.
Yes, these no-knead methods are much easier --- or less involved for proven/known recipes; you having the experience to make needed adjustments. If even near the same result as all the hard work, it's worth it. :) Now, on the flip-side of that -- the "hard work" was "to learn" from experience, teaches the differences in recipes, ingredients, temperatures (environment & oven), humidity and so on :) !!!! And Charlie my friend -- your channel/website has a tremendous amount of "demonstrated" experience of simple teaching for learning!!! For that, I applaud you!!! Be Safe
We’ll, what can I say? I started bread making almost a year ago and tried several recipes which have all been good………..until I tried this one 2 days ago! I only did a 24 hour proof but it is seriously the best bread I’ve baked yet! So sad ft and fluffy and after it cooled down, the crust was so crunchy. I’m so glad you showed up on my TH-cam page when I was scrolling through recipes. Thank you for sharing this ‘ultimate’ recipe for an amazing loaf of bread 🥰
Incredibly well made and easy to understand content, I'm mad at youtube for not having been recommended your channel soon enough! Thank you so much for your efforts!
I've been meaning to try this recipe for awhile now, and I finally did this past week. WOW! The crust turned awesome and the overall bread is great. What I really liked about your recipe was it had no fat's in it and yet, had lots of flavour because of the cold fermentation. I actually left mine in the fridge for 48hrs and added 10% whole wheat flour to the recipe. Thanks again Chain Baker!
Hello! So glad I discovered your channel, Charlie! I just visited your Amazon page and will order several of the items you use. I especially like USA Bakeware and have several pans already. I like that while your passion for baking shows, you don't take yourself too seriously. That, in my humble opinion, is what makes you a great teacher. Thank you for sharing what you know with us.
Always cool to see how to make the basic white bread incorporating cold-fermenting. Ironically, I've not made this before and it seems simple enough to give it a go :) And oh yeah...those pans are great for baking bread. Just one warning...don't soak these pans w water overnight EVER! They WILL rust! I've used parchment paper for lining. Maybe one day, I'll try greasing the pans to see if that makes a difference one day.
Prepped a double batch on Sunday morning (after watching this video), which allowed for three “folds” (four hours apart), another fold this morning, shaped the loaves, placed in the buttered 9" Pullman tins for final proofing. Baked for 40 mins, removed from the tins - the crust had a nice light golden color, but I still baked them for an additional five minutes per side to firm up the crust. Let them cool for a few hours and finally cut into one - what a nice crust and the interior -so soft, as white bread should be.. I think this week is “sandwich” week!!! Many thanks to for this “next-level” Basic White bread recipe! Photos have been posted. #195
You're instructions make it easy to understand. And your voice and style is comforting somehow like soothing. Thank you for making these videos and sharing your knowledge!
Hey, Charlie! I just wanted to chime in about the pan you used in this video. The pans from USA Pan don’t require any greasing. I use their 8.5”x4.5” loaf pan regularly and I have never greased it. As soon as I take a loaf out of the oven, I just give it a little shake, and it comes out perfectly clean. Doesn’t even look like I used the pan. 😁
I just made the best bread OF MY LIFE, using this recipe. I'm so excited about it. Instead of cold fermenting it in my (tiny) fridge, I kept the dough in a Romertopf clay baker that had been pre-soaked in water. The evaporation off the clay creates a natural cooling inside the container so the dough stays nice and chilled. I splashed more water over the clay baker to keep it cool occasionally, but I don't think it needed it. Otherwise I just followed the recipe . Then after 24 hours I pre-soaked the lid again, and floated the dish (containing my shaped loaf) in warm water to speed up the final rise (and to make sure the Romertopf didn't crack in the oven). Then I popped the whole thing in the oven at the temperature you gave for cooking bread in a dutch oven. I took the lid off 25 mins in and browned the top for ten minutes and it was done! It was so delicious I almost cried. Thanks ChainBaker! Every single one of your recipes that I've tried has been amazing.
I started making this on Friday and just baked it after letting it ferment in the fridge during a weekend trip and wowwwwwww. Flavour is amazing, texture is so nice! I can't believe it was so simple.
I tested this recipe yesterday with a minor change, namely I made it in the food processor ... delicious bread, thanks for this recipe and all the previous ones!
Very shapely loaf of bread there, I like it! My mom's bread tins have a bit of a rounded interior which makes the corners of the bread quite obtuse Also; My mom says to tell you, she intends to try baking the sides and bottom of bread the next time she bakes. "I want him to know we listen to him!" 😊
Baked another double batch of this recipe - this time with a 40hr cold-ferment. I also prepared the slices four ways: PB&J, Texas Toast, Grilled Cheese and French Toast - this bread is perfect with all of these. I also tried the bread "plain" - wow, the texture is fantastic and such a depth of flavor. Photos have been posted #195
I store it in my stomach 😅 Bread never lasts more than a day here. I share most of it to be honest. But here is a quick storage guide - th-cam.com/video/VVPSL58IQWg/w-d-xo.html
Cheers for the tip ;) I don't use pre-ferments any longer. Cold fermentation is the way to go. Try this recipe th-cam.com/video/nJ3HGAk69UY/w-d-xo.html Throw it in the fridge overnight.
Hi Charlie, the bread is awesome. I kept in fridge for 24 hrs and did a total of 5 or so FOLDS, Baked in two 8.5x4.5x2.75 inch loaf pans.( one is for a friend) This is going to be one of my go to recipes...Thank You. I joined your Flickr group and hopefully the 2 pics I uploaded, that I did it right !!
@@svitlana1796 his print out says:pre-heated oven at 180C (356F) fan off for 40 minutes. 9. Remove the loaf from the tin and place it back in the oven for another 10 minutes to set the crust on the sides and the bottom.
Just finished my first ever loaf following this recipe. I made it free standing (I don't own a tin) and a bit lower hydration due to weaker flour. I was losing faith at points but in the end it came out packed with flavour. So much better than the store bought stuff! Will definitely be doing this again.
Thx Charlie! Just made bread this morning, waiting on the 1st rise & this pops up. Something new for me to try, a no-knead cold ferment... Do your own cooking & Kind regards 2all...
I made a negative comment a day or two ago after watching a different video and thinking the whole thing is too high tech. Sorry! This video and others do a tremendous job of answering many questions. Keep up the great work!
You certainly don't need to get too deep into it. I'm just trying to answer everyone's questions here. Not all the information is essential for sure ✌️😎
perfect timing, i was looking for a method of long fermentation with yeast and not sourdough I tried it last week proofing in the fridge for 12 hrs and then baking from the fridge like sourdough, didnt work well I should've let it proof and warm up on the counter first i think (i might be wrong) but this video fixes that by bulk fermenting in the fridge and proofing outside, glad to be following you as always, Ty Charlie from the vegan lady from Canada
5:27 magic thing that makes stuff not stick is "pan spray". It is popular here in USA. You can make your own by mixing a basic cooking oil with some LECITHIN which is commonly available.
Thank you, Charlie! Wonderful video as always. Special thanks for the link to your equipment, not sure I will be able to order from amazon, but at least I know what to look for.
Hi ChainBaker ! Great video, I have a video suggestion - I am always wondering how temperature affects bread - why some breads we bake at 180, 210, fan on and off it would be great video for your comparison series ! My dad built oven from refractory bricks where he is using wood to heat it and I found that wood have a lot of water in it and it's great for keeping humid conditions. But yea any video on that topic, that would help me understand temperatures better would be great! We both are great fans of your videos (even when he doesn't understand English :) )
Thanks Charlie for always putting precise instructions in your recipes when you say "if you use fresh yeast, dry yeast, instant yeast" Could you add levain as well you think ? Thanks for the great work
Your Videos are always so informative! I'm an amateur baker and I would love to see a video going over ways to improve this basic white bread recipe like you mentioned at the beginning of the video. thank you for the amazing content!
Hey Charlie, can you make a video on what to do with leftover stale bread? IMO the best part of baking regularly is achieving "bread abundance": always having more bread on hand than you need, so you start to get creative with it. For me, I tend to do french toast breakfasts and blitzing dry loaves back into breadcrumbs to make meatballs. One can also make bread pudding, strata, and croutons.
I can already make some absolutely fantastic cloud like white bread (using tangzhong and high hydration) but have always desired a better flavor. I am trying your recipe today (will cold ferment for 24 hours) and post my findings. Let's hope that this technique enhances the flavor.
OK so I baked this bread after 24 hours cold ferment. There is definitely improvement in flavor but you can still taste yeasty afternotes that are typical of home made bread. Next I am going to try 3 days cold ferment to see if flavor can be further improved.
@@ChainBaker Thanks so much for this recipe really! A question: if I increase hydration to around 85% and add tangzhong to this recipe, will any other factors or ingredients need to be adjusted?
@@ChainBaker OK so I am going to try that next. Another question: how to cold ferment enriched doughs (with lots of milk or eggs or butter)? I have tried 3 days in fridge and it tasted really weird. I was thinking of cold fermenting this basic white bread recipe for 3 days in fridge and mixing in other ingredients on last day before final proofing. Will that work?
There is not a single dough that needs sugar. Flour contains plenty of starch that the enzymes convert into sugar for the yeast to then eat. Adding sugar to bread dough to make it rise is outdated information.
I'm going to give this a try, looks great! Can you do your final rise in the pan in the fridge and bake directly from the fridge? Thanks and keep up the great work!
This is great AND I would love to see your "advanced" white loaf that includes yudane, cold bulk ferment, cold proofing, pâte fermentée, sweetener (diastatic malt?), baker's special dry milk, and/or whatever it takes to make the perfect white sandwich pullman loaf.
Good idea cold fermenting a BWL. I also have the USA Pullman pan, but find my tins from Campbell Macfarlane do a much better job at browning the sides and bottom of the loaf in one step. They are aluminized steel with NO non-stick coating. One step and the loaves are perfectly baked.
I did this cold fermented method with whole wheat bread. Worked perfect. I also used poolish. Is the combination poolish and cold ferment not redundant?
This would surely make a great pizza dough. My bread is actually in the fridge for bulk fermentation. I just gave it a degassing by stretching and folding it a few times. I found a nice flour with high protein content. That's usually not as easy in my region, for whatever reason. This flour has 12,8% protein, though. That's just perfect. I don't have a temperature probe, so I had to go by feel for the water temperature. I went for something that felt warmer than tap water but colder then skin temperature. The dough felt really nice and it rose pretty well, I think. I used fresh yeast and adjusted my fridge temperature to 5°C. I'll bake after 24 hours. Well, I hope I don't over- or underproof my dough. But I'm positive it'll work out this time.
Well, okay. This was easy. When I started the shaping process I was really unsure, because the dough was super tight and there were small rips on the surface. I even took the bread out of the loaf tin and gave it another shaping. The surface still wasn't perfectly smooth, so I just put it in the oven. What can I say? The bread came out perfect. It was pretty evenly formed, evenly browned, the rise seemed to be just perfect. I was really happy. The crunch of the bread was really nice when slicing it for the first time. And of course the bread was delicious. Even more so toasted. This is a perfect bread for beginners who have a problem "feeling" the dough, just like myself. It is very forgiving. I don't think a simple white bread can get much better without any dough improvers like eggs and/or butter. Next I'll swap some of the flour for whole wheat flour and try using the yudane method. I'm not sure whether this recipe will work the same. Maybe I'll up the hydration just a tad. If anyone is interested: My bread weighed 731 grams after cooling and the calories were 240-ish cal per 100 grams.
So, I made my second bread basing on this recipe. I swapped 100g of flour for whole wheat, raised the hydration by 10% and used a yudane made from 100g of the flour. The bread was way softer and fluffier, but the outside wasn't as crispy as the first bread. I left the bread to ferment for 2 days straight, giving it multiple stretch-and-folds every now and then. When baking the bread tore open at the side right in an unsightly way, so I might score the dough next time. For the next experiment I'll use the same bas as for the second bread, but adding 250g (50% of the flour) of potato. I change the hydration as mentioned in chainbaker's corresponding potato video. But first I need a better bread tin.
@@epischewurststullederverda1483Interesting results for sure! I have tried cold fermenting milk bread dough (enriched with eggs and butter) for 3 days in fridge and the result, well, was disappointing. Oven spring was alright and texture was soft as expected but the baked bread had really wierd flavors! Wasn't very nice tasting. That is why this time I want to try a basic non-enriched dough with cold ferment.
6:02 I thought I was the only one who threw flour at themselves like you just did! 😅 glad to see I’m not alone in this haha Most of the time, it’s just me and can’t count the times I’ve had to try to get more dusting without a free hand clean enough to! I wash my hands so much I avoid it all I can until I absolutely have to (between resting periods you know..) Can’t wait to try this out next bake day!
Love your recipes! I'm always struggling to get the kind of rise you do with my yeast. I'm using active dry yeast and used 4g as suggested in the recipe. My fridge is 4 C, but after 18 hours in the fridge, it has barely risen. Perhaps it's my yeast? My ambient temperature is 21 C but I took it out of the fridge to rest for 5 hours and it didn't rise.
Do you let the yeast sit in the water for 10 - 15 minutes before adding other ingredients? That would make a huge difference. Otherwise, just use more yeast or make the dough slightly warmer ✌
After finding an instruction for using three times the quantity of dried yeast, I used 24 grams of fresh yeast and results were poor. Reduced to 8 grams fresh yeast, I got a smoother crust, and lighter crumb. I'll be trying 4 grams for my next loaf, as the longer rise time seems to improve the texture and crust. The only addition I have is around 9 grams of fine sugar. What are your thoughts? Thank you for your time and efforts, making these excellent videos 🙂
Sugar can be used to make the bread slightly sweeter and to promote the colouration of the crust. But I prefer to make most regular breads sugar free. It's kind of sweet anyway.
@@ChainBaker I looked for "Sandwich Bread" and found some recipes had 50 grams of sugar, along with a similar oil content! I abandoned my first bread machine, as the results were poor, and I couldn't understand why milk powder was required. I am close to your standards, and having reduced the yeast, I have lovely bread I can't stop eating 🤣 Massive thanks for your encouragement.
Thanks for the great channel, you finally got me into baking bread with your amazing explanations. I've done this recipe twice now, scaling it up for my 13 inch/33cm usa pan, and using the lid both times. I noticed I have to let my bread rise quite a bit higher to make sure it presses up to the lid during the bake than you do with your covered pullman bakes, but that's not a huge deal. I also need to bake it longer in order for the bread to be fully baked, and that's lead to my crusts being a lot harder than yours. Still delicious, but there's no way I can squish them like you do to show off how soft they are. Do you have any suggestions on what I should be doing? I assume using a lower baking temperature, but I'm not confident enough to mess with that on my own yet. Thanks! By the way, used one of the loaves to make stuffing for Thanksgiving, and it was easily the best I've made and my family loved it. I really mean it, thanks for the great videos.
A larger loaf will definitely take longer to bake. Yes, you can lower the temperature by about 10% to bake it more gently. You could also wrap the loaf up in cloth once it comes out the oven to keep the crust nice and soft.
Interesting! On the way to the kitchen now. I've never baked a loaf without fat.. but I'm sure gonna try this as I'm all about cutting cost! (I bake for the homeless and could easily bake 100 loaves a week if I could afford to). Thank you very much!!! (PS I'm gonna skip the stream - petrified that it will destroy my oven!)
In other beginner bread recipes, sometimes they suggest oil & sugar, does that just make the bread sweeter or also softer? Would you recommend adding either/both to this recipe if we have them? I remember you mentioning that the cold fermentation replaces the need to knead. Do you know why that is? I have a stand mixer, so I don't mind kneading if it would help in any way. Thank you for this great & accessible recipe, I will definitely try it next week! :)
Yes, bot sugar and oil make bread softer. You can find plenty of examples for this in the Enriched Dough playlist. Kneading is not necessary no matter how the dough is fermented. Here's a no-knead guide th-cam.com/video/1knjFj923MQ/w-d-xo.html Here's a video about converting recipes to be made in a mixer - th-cam.com/video/a0sbfWRhSU8/w-d-xo.html ✌
First of all: thank you! I've tried to make your pullman loaf, twice and both times the kids devoured it before I had the chance to store some in the freezer 😅. Now my wife, feeling neglected, asked me to make some "adult" bread so I'm browsing your channel for something interesting ☺️. Now, in this particular recipe: could I leave the dough ferment for a week (for stronger fermentation flavor) and still get a pleasant result?
Thank you for the recipe, Charlie. I have a loaf waiting in the fridge now and I'll see what it's like tomorrow. One thing I keep thinking about when watching this video is the baguette. If you don't mind my simple asking, wouldn't this bread somehow taste like a baguette loaf? I imagine that the inside of a baguette would taste slightly different due to folding and the dough hydration. But if they're about the same, wouldn't it be simpler if we just use the baguette recipe and bake it in a pan like this? I like baguette but I'm a bit lazy and this recipe requires very minimal preparation and cleaning :p
What distinguishes baguettes from other breads is the crust/crumb ratio. They have a specific taste and texture because in each bite you get a lot more crust. Also, the baking method makes them a lot crispier. While the ingredients can look identical on paper, a few changes in shaping and technique will completely change a recipe. But a baguette loaf sounds nice though. Perhaps making this one smaller and baking it at a higher temperature with more steam would produce something similar.
@@ChainBaker Thank you for the explanation. Thinking about it, maybe the loaf would turn out to be heavier and with a thicker, more chewy skin. Next time I'll try using your poolish baguette recipe but shape it into a big roll like this video. Preheat the pan, score, then transfer the loaf into the pan using baking paper. Spray the loaf, lid on, then into the oven. The final step is to take the loaf out of the pan to brown the skin. I don't really worry about the skin though. I usually bake more, then store my bread in the fridge or freezer. They taste fine, strangely some even taste better after reheated after being frozen.
3 of my tins have teflon, and the bread doesn't stick in them. I just grease them when I use them form baking cakes. You should try something like that!
Beautifully made, can you make burger buns? Not the brioche kind but the white bun with sesami seeds 😊 summer is almost here and we need burgers from the barbeque🤤
How long can you cold ferment before it will overferment? I know that you can't say exactly, but I love to cold ferment because it makes it so easy to bake when you work full time and all that shit. Split the work between two days instead of one entire evening waiting. So I want to pretty much always have a dough fermenting in my fridge and ready to go so I can make something like a loaf, english muffins, or whatever. Thanks, love the channel
Hi Charlie , please Let me know which one of your sandwich bread recipes is the one that accomplish with the following claims : low carbohidrate ( low GI ) , high fiber and eventually high proteíns. It Will be an importante help for me. Thank you and regards from Ecuador.
I would add Yudane to this for sandwich bread. I was amazed at the softness the first time I did it. Have you stopped doing that in addition to preferments?
I think yudane won't make a difference in this situation as this is a low hydration dough. Ideally, yudane / tangzhong should be used with high hydration doughs (more than 85%) in my experience.
![Country Loaf [Poolish Method]](http://i.ytimg.com/vi/Mj93H2wx0Sw/mqdefault.jpg)
📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵️ th-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin 🌾 Support the channel on Ko-Fi ⤵️ 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/
why does your oven only have one element in the oven?
No idea. That's how it always was. It came with the rental. I'd never buy such a thing 😂
@MisterE369 on Amazon. It's a 2L pyrex bowl.
Thanks!
Cheers! 😎
I'm and old lady who took home economics for three or four years in high school. That is where I learned to bake bread. One method we were taught was making refrigerator rolls. The refrigerator was never empty of ready to use dough while I lived at home. As time went on, I experimented using more sugar, more eggs or egg yolks and less milk for a rich dough. I didn't know if it would work, but it did, and everyone loved the results. The past few years I have baked little due to health issues. I'm doing much better and am anxious to try out more of your recipes. Thank you, Charlie!!
I doubt if you are ever to old to bake a loaf. Im 83 and bake all the time. Learn all the time too. So much bread to bake so little time!
I'm glad I found your channel. You have ignited my passion for baking. You are a great teacher. Keep up the great work!
Cheers! ✌️😎
Well said. Every recipe is laid out in a way that's easy to follow and the principle videos provide a ton of knowledge
Adam, I couldn't have said it more eloquently!! I feel the same and can't wait to try some recipes.
Cheers 🍻 to a great teacher with a sense of humor.
I really like how you write your recipe
very accurate
you never use vague units such as "cup", "tbsp"
Good instructions = great results 😎 cheers! ✌️
Yea with baking I think it's a great idea to use metric. But for me since I am American I use imperial measurement in other cooking if needed. I think sometimes we don't even measure when we cook and is only really used when writing a recipe for someone.
Any time you don't have to knead is an improvement in my book. Long fermentation is a bonus as well. My son is in his first apartment. Yesterday I took basic bread baking gear to him. He is comfortable in the kitchen, so he should be a natural. I suggested he watch your channel to try his first loaf. This vid may be the one. I learned from my dad. But you're a WAY better teacher than he ever was. No offense, Dad! 😁 I'll report on the results later.
First apartment! He's got some exciting times ahead of him! All the best 😎
Just what most people need. simple basics to get started. minimal steps, minimal ingredients, and let them add or modify things later as their understanding improves, and as they desire to start experimenting with flavor and variety.
This is interesting in that I've been experimenting with long fermentation in the fridge, too! This works surprisingly well, especially for free form loaves.
One thing I also do, a tip I picked up from an America's Test Kitchen baker, is to spray the loaf with water, then put a lid on the pan and bake it covered for the first 20 minutes. Finish baking the loaf uncovered for whatever is the remining time.
This produces a superior loaf and looks like something you'd be proud to offer as a gift!
I made almost this exact bread a couple weeks ago except with less yeast and kept it in the fridge for 4 days and it was absolutely delicious. I couldn’t believe how much flavor something so easy and simple could have
Made this bread and wow, it combines a long and easy ferment with an awesome bread for everyday use. The one part I love is how much in-active time this one takes. I mixed it after getting home, folded it twice before going to bed, once when I got up and then baked it when I got home while enjoying the night on the deck. No more trying to fit in a loaf after working all day!. The timing of this one is perfect for a weekday bake. And the flavor! Our new recipe for our everyday bread. Far superior to the same day, long ferment bread we have been using. I did use a proving oven for the final prove and that cut out some of the time in the pan. Still, amazing. Thanks you for making these videos, I really appreciate you sharing your knowledge with all of us.
Cold fermentation for the win! Here's a bunch more recipes using this method - th-cam.com/play/PLJ97q0PY0sXKY-oq1rQS3fUiSCfClW5N3.html ✌😎
Just wanna say thanks,
Im 30y.o and occasionally eat a conventional loaf from the market that has many things listed on its composition.
I tried this loaf just today, 24hours of process, and it turned out amazing, i didn't think that a very simple loaf containing only few ingredients even without sugar can taste this good, it reminds me of the first day of drinking a freshly brewed cup of black coffee, the different from the sachet one is like night and day, it just a coffee with no sugar and milk yet it tasted delicious.
I think it's the first time i feel not to add anything like a spread and just enjoy a piece of loaf as it.
That is great to hear. Simple sometimes really is best 👍
I'm glad you give the temperature of your kitchen. It explains a lot about how well the dough rises for you.
Now I have a recipe I can make at night for when my baby wakes up-easy reminder to fold my dough a bit before it stays in the fridge all day unattended during hectic times! 😂 And ready to bake in the morning the days after for the family!
I am a hobbyist just starting the learning process. I anxious to try your technique because it promises to produce the exact loaf I am looking for; crust and substantial crumb.
Cooking is easy and has room for improv, baking is difficult and all about ratios. If you differ from the printed recipe exactly you are DOOMED.
I love this channel for being the first I've seen that spits in the face of that.
Bread making is super forgiving. When it comes to cakes I'd definitely stick to the recipe though 😅
Thanks, this recipe will be my go to for basic sandwich bread.
Your channel is great to understand the basics of baking
In the baking it is important to tell the tips and tricks,As ingredients are present everywhere and this is the best part of this channel.
You can't beat fermenting a loaf over 24/48 hours the amount of flavour is off the chart after a long ferment. For something like pizza, which is also essentially a very basic bread, I always ferment for 3 to 4 days and the flavour is outstanding.
Yes, these no-knead methods are much easier --- or less involved for proven/known recipes; you having the experience to make needed adjustments. If even near the same result as all the hard work, it's worth it. :) Now, on the flip-side of that -- the "hard work" was "to learn" from experience, teaches the differences in recipes, ingredients, temperatures (environment & oven), humidity and so on :) !!!! And Charlie my friend -- your channel/website has a tremendous amount of "demonstrated" experience of simple teaching for learning!!! For that, I applaud you!!! Be Safe
Thank you! 🙏
@@ChainBaker You are very welcome - so deserving! I've learned from what you've shared ... For that - I Thank YOU!!!
Just what I needed, simple and easy, thanks!!
We’ll, what can I say? I started bread making almost a year ago and tried several recipes which have all been good………..until I tried this one 2 days ago! I only did a 24 hour proof but it is seriously the best bread I’ve baked yet! So sad ft and fluffy and after it cooled down, the crust was so crunchy.
I’m so glad you showed up on my TH-cam page when I was scrolling through recipes.
Thank you for sharing this ‘ultimate’ recipe for an amazing loaf of bread 🥰
Cheers! 😎
Incredibly well made and easy to understand content, I'm mad at youtube for not having been recommended your channel soon enough!
Thank you so much for your efforts!
I've been meaning to try this recipe for awhile now, and I finally did this past week. WOW! The crust turned awesome and the overall bread is great. What I really liked about your recipe was it had no fat's in it and yet, had lots of flavour because of the cold fermentation. I actually left mine in the fridge for 48hrs and added 10% whole wheat flour to the recipe. Thanks again Chain Baker!
Hello! So glad I discovered your channel, Charlie! I just visited your Amazon page and will order several of the items you use. I especially like USA Bakeware and have several pans already.
I like that while your passion for baking shows, you don't take yourself too seriously. That, in my humble opinion, is what makes you a great teacher. Thank you for sharing what you know with us.
Thank you so much 😊
Always cool to see how to make the basic white bread incorporating cold-fermenting. Ironically, I've not made this before and it seems simple enough to give it a go :)
And oh yeah...those pans are great for baking bread. Just one warning...don't soak these pans w water overnight EVER! They WILL rust!
I've used parchment paper for lining. Maybe one day, I'll try greasing the pans to see if that makes a difference one day.
My #1 bread baking Chanel so for!
✌️😎
Prepped a double batch on Sunday morning (after watching this video), which allowed for three “folds” (four hours apart), another fold this morning, shaped the loaves, placed in the buttered 9" Pullman tins for final proofing.
Baked for 40 mins, removed from the tins - the crust had a nice light golden color, but I still baked them for an additional five minutes per side to firm up the crust. Let them cool for a few hours and finally cut into one - what a nice crust and the interior -so soft, as white bread should be..
I think this week is “sandwich” week!!! Many thanks to for this “next-level” Basic White bread recipe! Photos have been posted. #195
You're instructions make it easy to understand. And your voice and style is comforting somehow like soothing. Thank you for making these videos and sharing your knowledge!
Hey, Charlie! I just wanted to chime in about the pan you used in this video. The pans from USA Pan don’t require any greasing. I use their 8.5”x4.5” loaf pan regularly and I have never greased it. As soon as I take a loaf out of the oven, I just give it a little shake, and it comes out perfectly clean. Doesn’t even look like I used the pan. 😁
That's good to know! But I still love the slight buttery taste and colour that comes from greasing 😁
@@ChainBaker Haha! That’s fair! Butter makes everything better. 🧈 🤤
I just made the best bread OF MY LIFE, using this recipe. I'm so excited about it. Instead of cold fermenting it in my (tiny) fridge, I kept the dough in a Romertopf clay baker that had been pre-soaked in water. The evaporation off the clay creates a natural cooling inside the container so the dough stays nice and chilled. I splashed more water over the clay baker to keep it cool occasionally, but I don't think it needed it. Otherwise I just followed the recipe . Then after 24 hours I pre-soaked the lid again, and floated the dish (containing my shaped loaf) in warm water to speed up the final rise (and to make sure the Romertopf didn't crack in the oven). Then I popped the whole thing in the oven at the temperature you gave for cooking bread in a dutch oven. I took the lid off 25 mins in and browned the top for ten minutes and it was done! It was so delicious I almost cried. Thanks ChainBaker! Every single one of your recipes that I've tried has been amazing.
That is awesome! Way to go! :)
That's great, can't wait to give this one a try, thanks for sharing!
Superb recipe and the bread looks delicious ❤
I really liked how this bread turned out. Very tasty.
I started making this on Friday and just baked it after letting it ferment in the fridge during a weekend trip and wowwwwwww. Flavour is amazing, texture is so nice! I can't believe it was so simple.
Nice one! 😎
I tested this recipe yesterday with a minor change, namely I made it in the food processor ... delicious bread, thanks for this recipe and all the previous ones!
Very shapely loaf of bread there, I like it! My mom's bread tins have a bit of a rounded interior which makes the corners of the bread quite obtuse
Also;
My mom says to tell you, she intends to try baking the sides and bottom of bread the next time she bakes. "I want him to know we listen to him!" 😊
It's a great way to finish the crust 😉
Baked another double batch of this recipe - this time with a 40hr cold-ferment. I also prepared the slices four ways: PB&J, Texas Toast, Grilled Cheese and French Toast - this bread is perfect with all of these.
I also tried the bread "plain" - wow, the texture is fantastic and such a depth of flavor. Photos have been posted #195
Thanks very much for providing this updated recipe! I am going to do as you suggested and try it tonight.
I just love your passion for bread.❤
WOW...I really needed your video...thank you!!! I will keep trying!!!
I always love your videos. I was wondering how you store your bread? Sorry if you answered this before and I missed it. Thanks for your time.
I store it in my stomach 😅 Bread never lasts more than a day here. I share most of it to be honest. But here is a quick storage guide - th-cam.com/video/VVPSL58IQWg/w-d-xo.html
@@ChainBaker LOL!, Thank you very much.
I enjoy your content. I’ve baked a bread of yours many times. Can you please do a cinnamon bread with preferment to enhance flavor.? 😊
Cheers for the tip ;) I don't use pre-ferments any longer. Cold fermentation is the way to go. Try this recipe th-cam.com/video/nJ3HGAk69UY/w-d-xo.html Throw it in the fridge overnight.
Great job
Hi Charlie, the bread is awesome. I kept in fridge for 24 hrs and did a total of 5 or so FOLDS, Baked in two 8.5x4.5x2.75 inch loaf pans.( one is for a friend) This is going to be one of my go to recipes...Thank You. I joined your Flickr group and hopefully the 2 pics I uploaded, that I did it right !!
How long did you bake the bread?
@@svitlana1796 his print out says:pre-heated oven at 180C (356F) fan off for 40 minutes.
9. Remove the loaf from the tin and place it back in the oven for another 10 minutes to set
the crust on the sides and the bottom.
Fabulous, i too have an oven with only one element. but still works good.
Perfection Charlie.!!. every time!
Just finished my first ever loaf following this recipe. I made it free standing (I don't own a tin) and a bit lower hydration due to weaker flour. I was losing faith at points but in the end it came out packed with flavour. So much better than the store bought stuff! Will definitely be doing this again.
Thx Charlie! Just made bread this morning, waiting on the 1st rise & this pops up.
Something new for me to try, a no-knead cold ferment...
Do your own cooking & Kind regards 2all...
This is an awesome channel! Love it!
Good timing again!👍🏻😊
Do I bake it on the middle or middle lower rack? 🙏🏻🙏🏻
Lower would be better to avoid the top from darkening too much too soon.
@@ChainBaker
Thank you! 👍🏻❤️
Will share this when I try it. Thanks!
I figured this would be cold bulk fermentation or cold proofing...and no knead 😃Great job, as always. You've transformed my bread-making.
I made a negative comment a day or two ago after watching a different video and thinking the whole thing is too high tech. Sorry! This video and others do a tremendous job of answering many questions. Keep up the great work!
You certainly don't need to get too deep into it. I'm just trying to answer everyone's questions here. Not all the information is essential for sure ✌️😎
perfect timing, i was looking for a method of long fermentation with yeast and not sourdough
I tried it last week proofing in the fridge for 12 hrs and then baking from the fridge like sourdough, didnt work well
I should've let it proof and warm up on the counter first i think (i might be wrong)
but this video fixes that by bulk fermenting in the fridge and proofing outside, glad to be following you as always,
Ty Charlie from the vegan lady from Canada
Yet another nicely done video. 💯
Wonderful! Will try this 😊
5:27 magic thing that makes stuff not stick is "pan spray". It is popular here in USA. You can make your own by mixing a basic cooking oil with some LECITHIN which is commonly available.
Thank you, Charlie! Wonderful video as always.
Special thanks for the link to your equipment, not sure I will be able to order from amazon, but at least I know what to look for.
Hi ChainBaker ! Great video, I have a video suggestion - I am always wondering how temperature affects bread - why some breads we bake at 180, 210, fan on and off it would be great video for your comparison series ! My dad built oven from refractory bricks where he is using wood to heat it and I found that wood have a lot of water in it and it's great for keeping humid conditions. But yea any video on that topic, that would help me understand temperatures better would be great! We both are great fans of your videos (even when he doesn't understand English :) )
Looked great.
Thanks Charlie for always putting precise instructions in your recipes when you say "if you use fresh yeast, dry yeast, instant yeast"
Could you add levain as well you think ? Thanks for the great work
Sure thing. Use about 20% of the total flour to make a leaven ✌️
Your Videos are always so informative! I'm an amateur baker and I would love to see a video going over ways to improve this basic white bread recipe like you mentioned at the beginning of the video. thank you for the amazing content!
Hey Charlie, can you make a video on what to do with leftover stale bread? IMO the best part of baking regularly is achieving "bread abundance": always having more bread on hand than you need, so you start to get creative with it. For me, I tend to do french toast breakfasts and blitzing dry loaves back into breadcrumbs to make meatballs. One can also make bread pudding, strata, and croutons.
You named every option I could ever think of 😅 One thing I have not tried but would love to is to add the old bread to a new batch of dough somehow!
Thanks,
Does it still taste like a typical yeasted bread?
It has a more intense flavour. Well fermented.
I can already make some absolutely fantastic cloud like white bread (using tangzhong and high hydration) but have always desired a better flavor. I am trying your recipe today (will cold ferment for 24 hours) and post my findings. Let's hope that this technique enhances the flavor.
OK so I baked this bread after 24 hours cold ferment. There is definitely improvement in flavor but you can still taste yeasty afternotes that are typical of home made bread. Next I am going to try 3 days cold ferment to see if flavor can be further improved.
@kamranki experimentation is what it's all about 😎👍
@@ChainBaker Thanks so much for this recipe really! A question: if I increase hydration to around 85% and add tangzhong to this recipe, will any other factors or ingredients need to be adjusted?
It should take 85% with tangzhong. I recently made 75% tangzhong bread and the dough was pretty stiff.
@@ChainBaker OK so I am going to try that next. Another question: how to cold ferment enriched doughs (with lots of milk or eggs or butter)? I have tried 3 days in fridge and it tasted really weird. I was thinking of cold fermenting this basic white bread recipe for 3 days in fridge and mixing in other ingredients on last day before final proofing. Will that work?
Thank you for making this great video! May I ask why this dough doesn’t need sugar for the fermentation? Thx!
There is not a single dough that needs sugar. Flour contains plenty of starch that the enzymes convert into sugar for the yeast to then eat. Adding sugar to bread dough to make it rise is outdated information.
@@ChainBaker omg 😱 , I didn’t know that. Thank you!
I'm going to give this a try, looks great! Can you do your final rise in the pan in the fridge and bake directly from the fridge? Thanks and keep up the great work!
Yes you can - th-cam.com/video/fMq3eUSgv28/w-d-xo.html
I would let it sit out at room temp while the oven is pre-heating just to warm up a bit.
No-knead, cold fermentation and cold proof truly makes it a lot simpler and the dough works around your schedule 🙃
This is great AND I would love to see your "advanced" white loaf that includes yudane, cold bulk ferment, cold proofing, pâte fermentée, sweetener (diastatic malt?), baker's special dry milk, and/or whatever it takes to make the perfect white sandwich pullman loaf.
Good idea cold fermenting a BWL. I also have the USA Pullman pan, but find my tins from Campbell Macfarlane do a much better job at browning the sides and bottom of the loaf in one step. They are aluminized steel with NO non-stick coating. One step and the loaves are perfectly baked.
Great video, simple instructions, no small talk ! Can we follow the same procedure with wholemeal wheat flour?
Certainly. But you should increase the amount of water to at least 360g!
Very nice. Thank you.
I did this cold fermented method with whole wheat bread. Worked perfect. I also used poolish. Is the combination poolish and cold ferment not redundant?
In my opinion it is. I've even made a video about it th-cam.com/video/Emuu_SBHNJs/w-d-xo.htmlsi=Nj_77ZREuBFZrWNT ✌️
This would surely make a great pizza dough.
My bread is actually in the fridge for bulk fermentation. I just gave it a degassing by stretching and folding it a few times. I found a nice flour with high protein content. That's usually not as easy in my region, for whatever reason. This flour has 12,8% protein, though. That's just perfect.
I don't have a temperature probe, so I had to go by feel for the water temperature. I went for something that felt warmer than tap water but colder then skin temperature.
The dough felt really nice and it rose pretty well, I think. I used fresh yeast and adjusted my fridge temperature to 5°C. I'll bake after 24 hours. Well, I hope I don't over- or underproof my dough. But I'm positive it'll work out this time.
Well, okay. This was easy. When I started the shaping process I was really unsure, because the dough was super tight and there were small rips on the surface. I even took the bread out of the loaf tin and gave it another shaping. The surface still wasn't perfectly smooth, so I just put it in the oven.
What can I say? The bread came out perfect. It was pretty evenly formed, evenly browned, the rise seemed to be just perfect. I was really happy. The crunch of the bread was really nice when slicing it for the first time. And of course the bread was delicious. Even more so toasted.
This is a perfect bread for beginners who have a problem "feeling" the dough, just like myself. It is very forgiving.
I don't think a simple white bread can get much better without any dough improvers like eggs and/or butter. Next I'll swap some of the flour for whole wheat flour and try using the yudane method. I'm not sure whether this recipe will work the same. Maybe I'll up the hydration just a tad.
If anyone is interested: My bread weighed 731 grams after cooling and the calories were 240-ish cal per 100 grams.
So, I made my second bread basing on this recipe.
I swapped 100g of flour for whole wheat, raised the hydration by 10% and used a yudane made from 100g of the flour. The bread was way softer and fluffier, but the outside wasn't as crispy as the first bread. I left the bread to ferment for 2 days straight, giving it multiple stretch-and-folds every now and then. When baking the bread tore open at the side right in an unsightly way, so I might score the dough next time.
For the next experiment I'll use the same bas as for the second bread, but adding 250g (50% of the flour) of potato. I change the hydration as mentioned in chainbaker's corresponding potato video.
But first I need a better bread tin.
Nice one! I'm loving the experimentation 😎
@@epischewurststullederverda1483Interesting results for sure! I have tried cold fermenting milk bread dough (enriched with eggs and butter) for 3 days in fridge and the result, well, was disappointing. Oven spring was alright and texture was soft as expected but the baked bread had really wierd flavors! Wasn't very nice tasting. That is why this time I want to try a basic non-enriched dough with cold ferment.
6:02 I thought I was the only one who threw flour at themselves like you just did! 😅 glad to see I’m not alone in this haha
Most of the time, it’s just me and can’t count the times I’ve had to try to get more dusting without a free hand clean enough to! I wash my hands so much I avoid it all I can until I absolutely have to (between resting periods you know..)
Can’t wait to try this out next bake day!
😁👍
you are the sultan of bread and my bread game has vastly improved from watching your videos
✌️😎
Thank you👌🏽
Love your recipes! I'm always struggling to get the kind of rise you do with my yeast. I'm using active dry yeast and used 4g as suggested in the recipe. My fridge is 4 C, but after 18 hours in the fridge, it has barely risen. Perhaps it's my yeast? My ambient temperature is 21 C but I took it out of the fridge to rest for 5 hours and it didn't rise.
Do you let the yeast sit in the water for 10 - 15 minutes before adding other ingredients? That would make a huge difference. Otherwise, just use more yeast or make the dough slightly warmer ✌
After finding an instruction for using three times the quantity of dried yeast, I used 24 grams of fresh yeast and results were poor. Reduced to 8 grams fresh yeast, I got a smoother crust, and lighter crumb. I'll be trying 4 grams for my next loaf, as the longer rise time seems to improve the texture and crust.
The only addition I have is around 9 grams of fine sugar. What are your thoughts?
Thank you for your time and efforts, making these excellent videos 🙂
Sugar can be used to make the bread slightly sweeter and to promote the colouration of the crust. But I prefer to make most regular breads sugar free. It's kind of sweet anyway.
@@ChainBaker I looked for "Sandwich Bread" and found some recipes had 50 grams of sugar, along with a similar oil content! I abandoned my first bread machine, as the results were poor, and I couldn't understand why milk powder was required. I am close to your standards, and having reduced the yeast, I have lovely bread I can't stop eating 🤣
Massive thanks for your encouragement.
As you might know, I love my sourdough...but this method is wonderful. Thank you for sharing your tips and tricks!
Thanks for the great channel, you finally got me into baking bread with your amazing explanations.
I've done this recipe twice now, scaling it up for my 13 inch/33cm usa pan, and using the lid both times. I noticed I have to let my bread rise quite a bit higher to make sure it presses up to the lid during the bake than you do with your covered pullman bakes, but that's not a huge deal. I also need to bake it longer in order for the bread to be fully baked, and that's lead to my crusts being a lot harder than yours. Still delicious, but there's no way I can squish them like you do to show off how soft they are. Do you have any suggestions on what I should be doing? I assume using a lower baking temperature, but I'm not confident enough to mess with that on my own yet. Thanks!
By the way, used one of the loaves to make stuffing for Thanksgiving, and it was easily the best I've made and my family loved it. I really mean it, thanks for the great videos.
A larger loaf will definitely take longer to bake. Yes, you can lower the temperature by about 10% to bake it more gently. You could also wrap the loaf up in cloth once it comes out the oven to keep the crust nice and soft.
You could also bake it with top covered with aluminium foil.
Interesting! On the way to the kitchen now. I've never baked a loaf without fat.. but I'm sure gonna try this as I'm all about cutting cost! (I bake for the homeless and could easily bake 100 loaves a week if I could afford to). Thank you very much!!!
(PS I'm gonna skip the stream - petrified that it will destroy my oven!)
Hello, Great video!
Where can I get the recipe with ingredients?
Link below the video.
@@ChainBaker Thank you so much!!!!!!!!!!!!!!! i am a new subscriber.
In other beginner bread recipes, sometimes they suggest oil & sugar, does that just make the bread sweeter or also softer? Would you recommend adding either/both to this recipe if we have them?
I remember you mentioning that the cold fermentation replaces the need to knead. Do you know why that is? I have a stand mixer, so I don't mind kneading if it would help in any way.
Thank you for this great & accessible recipe, I will definitely try it next week! :)
Yes, bot sugar and oil make bread softer. You can find plenty of examples for this in the Enriched Dough playlist.
Kneading is not necessary no matter how the dough is fermented. Here's a no-knead guide th-cam.com/video/1knjFj923MQ/w-d-xo.html
Here's a video about converting recipes to be made in a mixer - th-cam.com/video/a0sbfWRhSU8/w-d-xo.html ✌
I'm so excited ❤!
First of all: thank you!
I've tried to make your pullman loaf, twice and both times the kids devoured it before I had the chance to store some in the freezer 😅.
Now my wife, feeling neglected, asked me to make some "adult" bread so I'm browsing your channel for something interesting ☺️.
Now, in this particular recipe: could I leave the dough ferment for a week (for stronger fermentation flavor) and still get a pleasant result?
Definitely! Just reduce the amount of yeast by at least 75% 😃 Here's a long fermentation test I did - th-cam.com/video/RuYfuBuOvGk/w-d-xo.html
@@ChainBaker
Thank you very much! I'll try that! 😃
Thank you for sharing this video. I have a big hole in the middle of my loaf of bread. Not sure what went wrong. Help please! Thank you.
That can happen either because there was a large bubble trapped inside when you shaped the loaf or it was under proofed.
@@ChainBaker thank you so much.
Thank you for the recipe, Charlie. I have a loaf waiting in the fridge now and I'll see what it's like tomorrow.
One thing I keep thinking about when watching this video is the baguette. If you don't mind my simple asking, wouldn't this bread somehow taste like a baguette loaf? I imagine that the inside of a baguette would taste slightly different due to folding and the dough hydration. But if they're about the same, wouldn't it be simpler if we just use the baguette recipe and bake it in a pan like this?
I like baguette but I'm a bit lazy and this recipe requires very minimal preparation and cleaning :p
What distinguishes baguettes from other breads is the crust/crumb ratio. They have a specific taste and texture because in each bite you get a lot more crust. Also, the baking method makes them a lot crispier. While the ingredients can look identical on paper, a few changes in shaping and technique will completely change a recipe. But a baguette loaf sounds nice though. Perhaps making this one smaller and baking it at a higher temperature with more steam would produce something similar.
@@ChainBaker Thank you for the explanation. Thinking about it, maybe the loaf would turn out to be heavier and with a thicker, more chewy skin.
Next time I'll try using your poolish baguette recipe but shape it into a big roll like this video. Preheat the pan, score, then transfer the loaf into the pan using baking paper. Spray the loaf, lid on, then into the oven. The final step is to take the loaf out of the pan to brown the skin.
I don't really worry about the skin though. I usually bake more, then store my bread in the fridge or freezer. They taste fine, strangely some even taste better after reheated after being frozen.
Give silicon bread pans a try for true no stick pans, I bought two 3lb and one 2lb when I was in the UK in 2019.
3 of my tins have teflon, and the bread doesn't stick in them. I just grease them when I use them form baking cakes. You should try something like that!
Which one is the best one for making steak rolls?
I'd go for ciabatta.
@ChainBaker Thank you for your quick response love 💕🤗
What's your thought on that glass bowl with a lead? Doesn't dough get dry?
It's the only one I use. Never had any problems.
Beautifully made, can you make burger buns? Not the brioche kind but the white bun with sesami seeds 😊 summer is almost here and we need burgers from the barbeque🤤
Best buns so far th-cam.com/video/L6MeyTvy7GQ/w-d-xo.html
What temp is your fridge? Mine is 34°F and it seemed to not rise fully. Came out very, very dense. Big fan of your channel man!
Mine is at 41F. You definitely need a bit more yeast or you can let the dough sit at room temperature for a while before placing it in the fridge.
@@ChainBaker Thanks so much!
Thank you.
How long can you cold ferment before it will overferment? I know that you can't say exactly, but I love to cold ferment because it makes it so easy to bake when you work full time and all that shit. Split the work between two days instead of one entire evening waiting. So I want to pretty much always have a dough fermenting in my fridge and ready to go so I can make something like a loaf, english muffins, or whatever. Thanks, love the channel
This should give you a good idea th-cam.com/video/RuYfuBuOvGk/w-d-xo.html 😎
Hi Charlie , please Let me know which one of your sandwich bread recipes is the one that accomplish with the following claims : low carbohidrate ( low GI ) , high fiber and eventually high proteíns. It Will be an importante help for me. Thank you and regards from Ecuador.
None of them. They are all made with wheat flour. I have no gluten free loaf recipes on the channel yet.
I would add Yudane to this for sandwich bread. I was amazed at the softness the first time I did it. Have you stopped doing that in addition to preferments?
I just wanted to keep this one as basic as it get ✌️😎
I think yudane won't make a difference in this situation as this is a low hydration dough. Ideally, yudane / tangzhong should be used with high hydration doughs (more than 85%) in my experience.
Doesn’t the salt kill the yeast? I prefer to add salt once the flour, yeast and water starts to come together.
Agree
Watch this and never think that again th-cam.com/video/ez95TmSKG04/w-d-xo.html 😉