📖 Read more in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
For really good taste soak the tomatoes in their own juice in oregano, basil and black pepper for 30 mins prior to adding as a topping. The pectin in the tomato skin reacts with the herbs to produce a very nice taste.
@ChainBaker.. As always, brilliantly insightful.... And just adding to my limited knowledge base of how to yield a perfect dough for your bread.. And as always, now am hungry 🙃🤤😒
I would like to ask you, sometimes you say in your videos that the warmer the dough the more problems will rise, can you tell me what these promlems are ? Or can you make video about it
Learned something? Are you kidding....IMHO one of the best videos on these topics I've ever seen. In 8 minutes you answered a bunch of questions I've had for years. Thanks a ton for the great content.
I am a beginner baker. Last week I tried making dinner rolls, and I added butter in the beginning. I kneaded it for 40 minutes with occasional spurts of rage to throw the dough against the wall and give up. I kept at it -- the rolls came out quite fine, but if I had known what butter did to gluten, I would have not done that. This video is exactly what I should have watched! Edit (2/24/2022): Adding butter after 3 minutes of kneading cut down the overall kneading time by 4 times (from 40 minutes to 10 minutes), and the dough did not stick to the counter!
That’s what i have been doing also! I have never understood how some bakers in youtube would add melted butter along with eggs IN THE BEGINNING and make a perfect dough after 10min in stand mixer. Now i know they’re not being honest. I find this channel really helpful and have watched almost all his videos!
i'm a beginner baker as well and i really had the same issue as you while kneading the dough, if i had watched this vid earlier it would've saved so much of my time
i'm learning bread baking at home, i have yet to make the successfully develop the stretchy gluten dough, maybe it's my technique, maybe i don't have a good bread flour, one time i made it with inactive yeast, now i know last night i added olive oil too early, but the great thing with baking bread is, even if we don't have it perfect, just bake it, eat it with butter/olive oil, it's still good! there's no wasting food in this. i just recently found your channel and i'm certainly learning a LOT, it makes me understand what to do and what i did wrong, there's more things for me to try and experiment!
I have watched a lot of content on baking bread and I don’t recall anyone elaborating on this. I have made many loaves and always thought it was due to how I kneaded the dough. This was a big help.
As a man of many hobbies who uses TH-cam to add knowledge, I have yet to come across a channe as detailed as yours. Particularly the bakers percentage video. Game changer on how to view baking and doughs. Well done mate, keep the videos coming!!
As someone who is experienced in cookie baking and Italian cuisine, I wanted to make 2022 the year that I add bread baking to my list of culinary skills. Your channel has been a gold mine of great information and knowledge. Thank you for everything you do!
It truly is a goldmine, he's so informative. I started just before you in Dec. cause bread and other things are supposed to go up in price again. And I'm not sorry I did either, I love homemade bread so much better. Just the smell alone is divine. He's taken my bread game to a new level too. I had made bread before, many years ago, but just cultured my own sourdough and made simple loaves, that were frequently mediocre, although quite sour delicious. It was the bread that was my issue (texture etc.) back then and lack of knowledge, not making sourdough culture. I was pretty good at that. The stuff he covers is those finer details and science of good bread and I love it. From beginners to advanced I think there's something here for everybody.
I follow an engineer in America, James Cordon, as a fellow engineer! Your approach to baking bread is that of his in terms of analysis and reason! I tried this today and the difference in results are amazing! I kneeded my dough today for 4 minutes and only then added the butter! The results are just so different! The surface of the formed dough was so much smoother, same ingredients, different method. Who would have thought? 🤔 Brilliant video!
Hey man, my very first bake is in the oven. Thanks for all your tips and encouragement. I could easily have done it without you, but appreciate the hell out of it all the same.
Such excellent advice. Major differences in quality can occur, with only seemingly small changes in amounts of ingredients, or the timing when they are added.
Bread is absolutely stunning. The more I learn, the more I love it. Simple yet complex. I got into bread baking again through history and hearing other countries tear American's apart for not knowing good bread. I used to work as a dishwasher in a bakery/café through high school, and although they focused on sweet rolls, their bread and buns were super popular. The baker had a habit of coloring his bread, and I always remember everything but their white bread being dry... Carmel color and egg yellow dye are two things I ll never add for the drying effect a single tablespoon had on a batch of bread, alone. I would have loved to try the original rolls when the eggs made the dough that color unaided. Reminds me of when my great grandmother mentioned the same thing. She used to be a baker, and mentioned them being yellower and richer. My college town had more bakeries, but the one connected to the grocery store had the other sweet roll bakery beat in regular bread choices. They had a five foot space which had a huge selection of German breads. My favorite was the oatmeal, and it's surprising how little oatmeal you need to add to make a good one at home. I learned about scalded dough technique recently and am convinced they utilized this method, because I finally got the texture down. Small changes, and timing make a world of difference. It's such a fascinating subject from all angles.
I just tried your preferred method of adding butter and what a difference it made in reducing kneading time! I was initially worried it wouldn’t come together, but I was pleasantly surprised. Thank you!
Thank you. I wondered why butter was added after everything was mixed together. Seemed like a waste of time. Now I know why it is done that way. You have a new subscriber.
Thanks for the tip. I was having difficulty adding the butter to my bread and now I know why. It took way too long for me to knead the dough to a proper consistency. Now I'll add it later 😀
Now I see (and more importantly) KNOW why my focaccias did not turn out! After your explanation why and showing the correct method, I'm REALLY tempted to try making focaccia again! Thank you!!
I've been baking bread for over 20 years. I've always baked edible bread, but it's never been good enough to make me satisfied, plus, mine has never been very consistent. I learned from my elders to blame the weather! My grandmother, who had 19 children and baked a dozen loaves every 2 days always said that it was a good bread baking day when the dough squeaked. I have been doing a pre-ferment for a long time now, but only for a few hours. It was mainly to activate the yeast and to start the process. After prefermenting, I'd add the rest of the flour, olive or avocado oil, salt, and then mix. My preferment was sugar, water, yeast, and a portion of the flour. I now preferment for a day or two and it works much better. I do preferment in the fridge, then the morning of making the bread, I pull it out to go bonkers. This video showed me the proper time to add the fat, and now I use butter as my fat of choice. Following tips from your videos, my bread recipe has become pretty darned good and consistent. I now use 2T of milk powder and add an egg. I made a screw-top can with a hole in the lid as my humidifier. I put water in it and leave it in the oven. A small stream of steam comes out the hole. Thank you very much for these videos. You've done more to improve my bread baking than any book, TV show, or other TH-camr. Great stuff indeed!
Love these comparison videos! I'm a new (only 2yrs) home bread baker. The video on the eggs, I now use 2 med instead of 1 large, bread is more yellow but we like it. Fat, I add butter last when kneading. Honey instead of regular sugar. My breads are so soft now it's almost difficult to slice, and they stay soft so much longer! Thank you so much for taking the time to do them. I have learned so much from you!
You helped me out a lot in a few minutes you showed me how to fix a mistake that my coworkers and teachers couldn't explain to me because it was to complicated
Beautiful, and yes im learning by every video i watched. Im using a wet towel for the proofing or a glass plate, saving me and the environment a lot of plastic, my wallet is pleased as well. Keep up the good work, thanks for sharing from Mexico.
Amazing videos! I have learned a lot from them. Thank you so much! When mixing flour, why sometimes we use milk but sometimes we use water? What's the reasoning behind it?
Milk gives the dough a bit of sweetness, makes it slightly softer and it makes the crust colour more when baking. Water and milk can be used interchangeably in most cases. It depends on your preference really :)
In all honesty I seen about 3 videos from ur channel and u don’t know how I am excited to find a helpful channel with real practical applications dont stop man ur the best
I wonder how a keto bread with vital wheat gluten autolyzed, then adding nut flour, and using this technique for any remaining fats would work out. I can’t wait to try! Science day!
I have a 100% whole wheat sourdough recipe that works for me, I add 24g of a quality oil at the last 10 min of the rest (I've also found I do t have to wet my fingers during the slap & fold) then I slap and fold then rise and bake. I don't know how much "a lot of oil" is, but having this knowledge has increased my baked goods 3 fold!!
If there was a monument to the gods of gluten, I believe you would have a spot reserved from all the great vids you produce. Great vid and audio quality makes the wonderful content even easier to absorb. Thanks for the info and have a great day
I was a strict low carb guy for over a decade. I switched to Intermittent Fasting. Started looking the bread I was buying and the cost. Thanks to this channel, I am becoming very interested in this ancient way of adding carbs to diet without things that sound like they came out of a chem lab in them. Failing is sometimes just as interesting!
Oh yes store bought bread is more like cake than bread. The production process between mixing and the bread being wrapped up in a bag takes less than an hour. That alone speaks of how raw the flour is in a 'bread' like that. In January I will upload a few nice multi grain bread recipes that may interest you :)
Yeah, that no sugar needed in his sugar comparison video appealed to me for lower carb too. And the fact he's using butter and egg "real" ingredients is very appealing to us low carbers or at least healthier carbers too. I don't any more garbage oils in my life. And besides eggs are magic in the kitchen nothing else can match. No need for the chem. lab, nope. lol. Just wholesome real ingredients.
This was very helpful. I had last night made a bread and incorporated milk and egg to a 5% olive oil, 60% hydration dough. I added the egg and oil after a few minutes of kneading, which made the dough unbelievably sticky. A couple periods of fermentation and further kneading seemed to eventually work, and following with folding and shaping, it became one of my best loaves. Next time, I'll need to fold/absorb the olive oil, rather than try to incorporate it in all at once.
I've had oil absorbed into my dough before during proofing. Started making bread last year. I work with spelt flour. I must have forgotten to add the oil the recipe called for and was afraid to continue kneading, I guess. I just remember I had the dough sitting (covered?) in oil when I left it to proof and it was all absorbed when I went to check on it. I have no idea what my plan was if it hadn't been absorbed. Haha! But, I felt that was nifty and maybe something to play with at a later time.
This is awesome. I wish someone would tackle gluten free with this level of detail and explanation. Been trying to get an oat/psyllium bread to work for something other than bowling balls.
@@ChainBaker Awesome. Me I love it. But I got a kid I'm trying to figure out how to bake GF for, and he's a tough audience. I haven't tried Xanthum yet - I like the idea of Psyllium because I can buy in bulk and store it. But there's definitely an art to I haven't mastered.
I've been trying to make better bread (and I've already done well), now I am fine tuning my skills. And your channel is so informative. I love videos like this, filled with scientific details and tips and your direct comparison experiments are fantastic. You've taken my bread game, to a new level. I always wanted to know how sugar and fat affect yeast and although some guides are good, you give the visual evidence, in detail of how these things affect the dough.
@@ChainBaker Very much so, thank you for the effort you put into these. And I think the plethora of positive comments from everyone, mirrors what I believe and say about your vids. Seems like no matter the level of experience/knowledge, even people with businesses who bake a lot are finding your vids very useful. That's the mark of quality to me, when everyone of every level is impressed with what you're doing. And all your vids are very beginner friendly, as well as useful for the advanced. Don't change a thing, you've got a winning formula here.
Why haven’t you written a book yet? I have been trying to develop my bread making as I want to serve fresh bread at my sandwich shop. You answered a Bunch of questions for me... I am most grateful
I believe that videos are more effective than books when it comes to bread making 😁 Thank you so much 🙏 I am happy that I could contribute to your experience. Hopefully I can answer more of your questions in the future too.
@@ChainBaker For sure, it was the visuals along with the excellent explanations of the behavior, that did it for me (and awesome comparisons). I've seen some of these things in print, but it's those visuals we need, especially when literally playing with the dough ourselves, it's almost tactile, vicariously, if that makes any sense. Like, I feel like I am there and know better what to look for. It was the most clear I've ever seen.
What a wonderful video. This is the best instruction I've come across on incorporating fat into dough. It's so helpful, although you did make kneading butter into dough look easy, when in reality it's a messy business. The focaccia looks delicious~~~~ can't wait to try your method the next time I make one.
You are such a great resource of information! Thank you so much ♥️ I take my first baby steps in baking breads, but also busy mom with 2 little kids. When would you suggest I add butter if I do cold fermentation over night? Thank you again 🤗
Learned something? Absolutely YES... For about 2 months I started watch your videos and it's very interesting, the experiment, the method, I do learn a lot, thank you for the awesome videos 🙏, by the way i just tried your regular kneading method and it's not as smooth as i think :v, I saw your videos and looks like very easy when you did it ahhahah, but i know i lack of experience, i must do some practice.. Anyway, thank you very much for all the awesome videos, i'm sorry if my English is not so.good. I'm Indonesian btw, terima kasih banyak😁
Thank you for helping me save my dough 💖 I was about to set it aside to rise until I realised thst I had forgotten to add butter. Your video helped me to fix it 😁😁.
Good job Sir. Thank you for the video Please, how are flavours added to bread and in what amount? Example if you are making ginger bread or other spiced bread? Leave a video link please.
Thank you! I'm in love with this video series. Been looking so much for resources that discuss how sugar and fats impact dough and these videos have been a blessing. So concise educational.
Amazing video, thank you. One thing that I never see mentioned is how to control dough temperature when you add butter? In the DDT calculation, should the butter be added as a 4th variable (assuming no levain)?
oh wow, once I made a pizza dough and forgot to put the tap of olive oil so I had to put it after kneading it, resulting in a vastly different pizza, I didnt know that it was the reason until now, I will try it again the next time I make pizza dough.
Thanks for the real and useful information. Thanks for all your receipts. I have en question concern butter, do i need to calculate with water to chech the hydration of the dough? And what are including and what not includes for total hydration plus the water?
Fat is calculated separately. Here is another fat video that may answer some questions - th-cam.com/video/i_U8sjWYdvU/w-d-xo.html Here are a couple more videos about baker's percentage and other ingredients. Milk - th-cam.com/video/Ku9wAbLbI9A/w-d-xo.html Eggs - th-cam.com/video/haQf0LLDZnc/w-d-xo.html Sugar - th-cam.com/video/WDYSdzs3dqg/w-d-xo.html Salt - th-cam.com/video/MAM77hq8cPQ/w-d-xo.html
I love your videos so much. Can you please make a video on bagels 🥯 and proofing the dough in hot water. I've been struggling with this lol, please. Also, what's the best way to store and keep the leftover dough? Thank you
📖 Read more in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
For really good taste soak the tomatoes in their own juice in oregano, basil and black pepper for 30 mins prior to adding as a topping. The pectin in the tomato skin reacts with the herbs to produce a very nice taste.
@ChainBaker..
As always, brilliantly insightful.... And just adding to my limited knowledge base of how to yield a perfect dough for your bread..
And as always, now am hungry 🙃🤤😒
I would like to ask you, sometimes you say in your videos that the warmer the dough the more problems will rise, can you tell me what these promlems are ? Or can you make video about it
Learned something? Are you kidding....IMHO one of the best videos on these topics I've ever seen. In 8 minutes you answered a bunch of questions I've had for years. Thanks a ton for the great content.
Thank you so much! I'm glad you found it useful :)
YES…so much bang for buck!!
I agree,Charlie is a master,he knows his craft,the science and maths which it entails,unlike the plethora of videos of amateurs just dabbling
I am a beginner baker. Last week I tried making dinner rolls, and I added butter in the beginning. I kneaded it for 40 minutes with occasional spurts of rage to throw the dough against the wall and give up. I kept at it -- the rolls came out quite fine, but if I had known what butter did to gluten, I would have not done that. This video is exactly what I should have watched!
Edit (2/24/2022): Adding butter after 3 minutes of kneading cut down the overall kneading time by 4 times (from 40 minutes to 10 minutes), and the dough did not stick to the counter!
I'm glad I could help :)
That’s what i have been doing also! I have never understood how some bakers in youtube would add melted butter along with eggs IN THE BEGINNING and make a perfect dough after 10min in stand mixer. Now i know they’re not being honest. I find this channel really helpful and have watched almost all his videos!
i'm a beginner baker as well and i really had the same issue as you while kneading the dough, if i had watched this vid earlier it would've saved so much of my time
"Throw the dough against the wall" LOL 😂🤣. I'm a beginner baker as well and my first breads were so hard as rocks and I had to feed them to birds.
The greatest baking instructor on the internet. Thank you so much
😍
i'm learning bread baking at home, i have yet to make the successfully develop the stretchy gluten dough, maybe it's my technique, maybe i don't have a good bread flour, one time i made it with inactive yeast, now i know last night i added olive oil too early, but the great thing with baking bread is, even if we don't have it perfect, just bake it, eat it with butter/olive oil, it's still good! there's no wasting food in this. i just recently found your channel and i'm certainly learning a LOT, it makes me understand what to do and what i did wrong, there's more things for me to try and experiment!
I have watched a lot of content on baking bread and I don’t recall anyone elaborating on this. I have made many loaves and always thought it was due to how I kneaded the dough. This was a big help.
As a man of many hobbies who uses TH-cam to add knowledge, I have yet to come across a channe as detailed as yours. Particularly the bakers percentage video. Game changer on how to view baking and doughs. Well done mate, keep the videos coming!!
Thank you so much Christopher 🙏
As someone who is experienced in cookie baking and Italian cuisine, I wanted to make 2022 the year that I add bread baking to my list of culinary skills. Your channel has been a gold mine of great information and knowledge. Thank you for everything you do!
Thank you, Sam! :)
It truly is a goldmine, he's so informative. I started just before you in Dec. cause bread and other things are supposed to go up in price again. And I'm not sorry I did either, I love homemade bread so much better. Just the smell alone is divine. He's taken my bread game to a new level too.
I had made bread before, many years ago, but just cultured my own sourdough and made simple loaves, that were frequently mediocre, although quite sour delicious. It was the bread that was my issue (texture etc.) back then and lack of knowledge, not making sourdough culture. I was pretty good at that. The stuff he covers is those finer details and science of good bread and I love it. From beginners to advanced I think there's something here for everybody.
I follow an engineer in America, James Cordon, as a fellow engineer! Your approach to baking bread is that of his in terms of analysis and reason! I tried this today and the difference in results are amazing! I kneeded my dough today for 4 minutes and only then added the butter! The results are just so different! The surface of the formed dough was so much smoother, same ingredients, different method. Who would have thought? 🤔 Brilliant video!
Cheers! :)
You can't imagine how much I learn from your video, thank you!
🙏
After twenty years of baking I see this and.. wow THATS why its behaving this way ! Thank you
I'm glad it answered some questions :) cheers!
Hey man, my very first bake is in the oven. Thanks for all your tips and encouragement. I could easily have done it without you, but appreciate the hell out of it all the same.
Such excellent advice. Major differences in quality can occur, with only seemingly small changes in amounts of ingredients, or the timing when they are added.
5
Bread is absolutely stunning. The more I learn, the more I love it. Simple yet complex.
I got into bread baking again through history and hearing other countries tear American's apart for not knowing good bread.
I used to work as a dishwasher in a bakery/café through high school, and although they focused on sweet rolls, their bread and buns were super popular. The baker had a habit of coloring his bread, and I always remember everything but their white bread being dry... Carmel color and egg yellow dye are two things I ll never add for the drying effect a single tablespoon had on a batch of bread, alone. I would have loved to try the original rolls when the eggs made the dough that color unaided. Reminds me of when my great grandmother mentioned the same thing. She used to be a baker, and mentioned them being yellower and richer.
My college town had more bakeries, but the one connected to the grocery store had the other sweet roll bakery beat in regular bread choices. They had a five foot space which had a huge selection of German breads. My favorite was the oatmeal, and it's surprising how little oatmeal you need to add to make a good one at home. I learned about scalded dough technique recently and am convinced they utilized this method, because I finally got the texture down.
Small changes, and timing make a world of difference. It's such a fascinating subject from all angles.
I think I'm slowly becoming a baking master thru your videos!!!! cheers mate
I just tried your preferred method of adding butter and what a difference it made in reducing kneading time! I was initially worried it wouldn’t come together, but I was pleasantly surprised. Thank you!
Oh wow, this was eye opening! I love your practical scientific explanation. Thank you!
Thank you :) I will be posting another one of these soon :)
@@ChainBaker Looking forward to it! :)
This man has skills to share and answers to questions. Great channel 👍
the most helpful cooking channel on youtube
Thank you. I wondered why butter was added after everything was mixed together. Seemed like a waste of time. Now I know why it is done that way. You have a new subscriber.
Welcome to the channel 😉
Thanks for the tip. I was having difficulty adding the butter to my bread and now I know why. It took way too long for me to knead the dough to a proper consistency. Now I'll add it later 😀
Same, I was adding it at the beginning. I can't wait to try the difference with adding it later.
Now I see (and more importantly) KNOW why my focaccias did not turn out! After your explanation why and showing the correct method, I'm REALLY tempted to try making focaccia again! Thank you!!
I've been baking bread for over 20 years. I've always baked edible bread, but it's never been good enough to make me satisfied, plus, mine has never been very consistent. I learned from my elders to blame the weather! My grandmother, who had 19 children and baked a dozen loaves every 2 days always said that it was a good bread baking day when the dough squeaked.
I have been doing a pre-ferment for a long time now, but only for a few hours. It was mainly to activate the yeast and to start the process. After prefermenting, I'd add the rest of the flour, olive or avocado oil, salt, and then mix. My preferment was sugar, water, yeast, and a portion of the flour. I now preferment for a day or two and it works much better. I do preferment in the fridge, then the morning of making the bread, I pull it out to go bonkers.
This video showed me the proper time to add the fat, and now I use butter as my fat of choice. Following tips from your videos, my bread recipe has become pretty darned good and consistent. I now use 2T of milk powder and add an egg. I made a screw-top can with a hole in the lid as my humidifier. I put water in it and leave it in the oven. A small stream of steam comes out the hole.
Thank you very much for these videos. You've done more to improve my bread baking than any book, TV show, or other TH-camr. Great stuff indeed!
That is awesome! I like your methods :)
Learned? Wow. Fantastic videos. Bread King!
Wow, thank's a lot. now i understand where I fail when making yeast bread with fat. your video is really invaluable knowledge, really helping.
I'm glad you found it useful :)
Love these comparison videos! I'm a new (only 2yrs) home bread baker. The video on the eggs, I now use 2 med instead of 1 large, bread is more yellow but we like it. Fat, I add butter last when kneading. Honey instead of regular sugar. My breads are so soft now it's almost difficult to slice, and they stay soft so much longer! Thank you so much for taking the time to do them. I have learned so much from you!
That is awesome! I love that you're putting the principles in practice. Cheers :)
First time I learn something in a cooking video
wow, who knew such a simple thing as bread, has such complex science. I love it. thank you for sharing.
The more I learn, the more I realize how little I actually know 😄 thank you for watching! 🙏
Thanks for the great tips on making bread, I'm still a novice, so all os these really help :D Cheers!
I'm glad you're finding it useful 😉
You helped me out a lot in a few minutes you showed me how to fix a mistake that my coworkers and teachers couldn't explain to me because it was to complicated
Underrated content warning! Bravo sir, you are now my favorite dough channel. Will binge watch.
Thank you so much, Mads! I'm glad you're finding it useful. Cheers!
Binge watching him too, so informative. He will take your bread game to a new level.
Your are best educational vidioes in the filed of baking
Beautiful, and yes im learning by every video i watched. Im using a wet towel for the proofing or a glass plate, saving me and the environment a lot of plastic, my wallet is pleased as well. Keep up the good work, thanks for sharing from Mexico.
Really great job breaking that down for us!!!
Glad you found it useful :)
Always love the detailed look at bread making. Everything is a trade off and you show us the differences. Thank you!
Fat hinders gluten. Simple yet powerful knowledge
Learning from you I always making bread with fatvin it an learning now
Thank you for this great tutorial and sharing your knowledge and expertise.
That foccacia looked gorgeous.
It would be great to see all those different kinds of dough under microscope to see.
Amazing videos! I have learned a lot from them. Thank you so much! When mixing flour, why sometimes we use milk but sometimes we use water? What's the reasoning behind it?
Milk gives the dough a bit of sweetness, makes it slightly softer and it makes the crust colour more when baking. Water and milk can be used interchangeably in most cases. It depends on your preference really :)
That focaccia looks amazing!
The best perfection baker I have ever seen is you 😃❤️❤️❤️❤️
🤩
I'm learning how to make bread and found your videos are so helpful and subscribed. Enjoy watching your videos 😉👌
Awesome! Thank you! :)
In all honesty I seen about 3 videos from ur channel and u don’t know how I am excited to find a helpful channel with real practical applications dont stop man ur the best
Cheers 😀
You need more recognition!
Thank you. That is very nice of you to say 🙏 hopefully more more people will get hooked on baking soon 😄
I am learning so much with your videos, please don't stop, you are doing an amazing job!
Thank you so much, William :) Got a new video coming later on today 👍
I wonder how a keto bread with vital wheat gluten autolyzed, then adding nut flour, and using this technique for any remaining fats would work out. I can’t wait to try! Science day!
Give it a go. Let me know how it turns out ✌️
I have a 100% whole wheat sourdough recipe that works for me, I add 24g of a quality oil at the last 10 min of the rest (I've also found I do t have to wet my fingers during the slap & fold) then I slap and fold then rise and bake. I don't know how much "a lot of oil" is, but having this knowledge has increased my baked goods 3 fold!!
It's crazy you've only got 36k subscribers. Ty for the wealth of information you're providing.
Thank you so much, Richard 🙏
Another thing I didn't knew! Thanks, by watching your videos I'll make some great bread that my wife will love 😄
If there was a monument to the gods of gluten, I believe you would have a spot reserved from all the great vids you produce. Great vid and audio quality makes the wonderful content even easier to absorb. Thanks for the info and have a great day
You're too kind! I'm a home baker just like you 😉
I was a strict low carb guy for over a decade. I switched to Intermittent Fasting. Started looking the bread I was buying and the cost. Thanks to this channel, I am becoming very interested in this ancient way of adding carbs to diet without things that sound like they came out of a chem lab in them. Failing is sometimes just as interesting!
Oh yes store bought bread is more like cake than bread. The production process between mixing and the bread being wrapped up in a bag takes less than an hour. That alone speaks of how raw the flour is in a 'bread' like that.
In January I will upload a few nice multi grain bread recipes that may interest you :)
Yeah, that no sugar needed in his sugar comparison video appealed to me for lower carb too. And the fact he's using butter and egg "real" ingredients is very appealing to us low carbers or at least healthier carbers too. I don't any more garbage oils in my life. And besides eggs are magic in the kitchen nothing else can match. No need for the chem. lab, nope. lol. Just wholesome real ingredients.
@@ChainBaker "more like cake than bread". Sooooo true!
This was very helpful. I had last night made a bread and incorporated milk and egg to a 5% olive oil, 60% hydration dough. I added the egg and oil after a few minutes of kneading, which made the dough unbelievably sticky. A couple periods of fermentation and further kneading seemed to eventually work, and following with folding and shaping, it became one of my best loaves. Next time, I'll need to fold/absorb the olive oil, rather than try to incorporate it in all at once.
Your techniques and experimental videos are quite interesting! Please add more.
I will definitely keep making more of these :) Thank you!
Thank you for sharing these precious tips😊🌻🌻🌻🌻
This was super helpful. I'm about to make a lot of bacon grease sourdough and this is going to change my approach!
If you use the no-knead method you can easily add any fat right at the beginning.
@@ChainBaker interesting! Could you help me understand why this is so?
Thank you for Explaining all this so well. There is not a lot of wiggle room for adding flavors when Baking. It is sure nice to know these options.
I've had oil absorbed into my dough before during proofing. Started making bread last year. I work with spelt flour. I must have forgotten to add the oil the recipe called for and was afraid to continue kneading, I guess. I just remember I had the dough sitting (covered?) in oil when I left it to proof and it was all absorbed when I went to check on it. I have no idea what my plan was if it hadn't been absorbed. Haha! But, I felt that was nifty and maybe something to play with at a later time.
This is awesome. I wish someone would tackle gluten free with this level of detail and explanation. Been trying to get an oat/psyllium bread to work for something other than bowling balls.
I am planning to explore that side of baking too :)
@@ChainBaker Awesome. Me I love it. But I got a kid I'm trying to figure out how to bake GF for, and he's a tough audience. I haven't tried Xanthum yet - I like the idea of Psyllium because I can buy in bulk and store it. But there's definitely an art to I haven't mastered.
I've been trying to make better bread (and I've already done well), now I am fine tuning my skills. And your channel is so informative. I love videos like this, filled with scientific details and tips and your direct comparison experiments are fantastic. You've taken my bread game, to a new level. I always wanted to know how sugar and fat affect yeast and although some guides are good, you give the visual evidence, in detail of how these things affect the dough.
Thank you so much Bill! I'm glad you're finding my videos useful 🙏
@@ChainBaker Very much so, thank you for the effort you put into these. And I think the plethora of positive comments from everyone, mirrors what I believe and say about your vids. Seems like no matter the level of experience/knowledge, even people with businesses who bake a lot are finding your vids very useful.
That's the mark of quality to me, when everyone of every level is impressed with what you're doing. And all your vids are very beginner friendly, as well as useful for the advanced. Don't change a thing, you've got a winning formula here.
Gob bless u sir ! Love ur channel
Thank you again for a good and informative video. I would have liked to see if there was a differense between first two dough after baiking.
Watch this th-cam.com/video/mZmSQTAmV00/w-d-xo.html
Nicely demonstrated. Good job. that was helpful. Thank you. Mehran from San Diego
Cheers Mehran :)
Just found what I was looking for! Great content, thanks!
Thank you Gustavo! I'm glad you find it useful.
Man this is fantastic thanks for sharing your science
Why haven’t you written a book yet? I have been trying to develop my bread making as I want to serve fresh bread at my sandwich shop. You answered a Bunch of questions for me... I am most grateful
I believe that videos are more effective than books when it comes to bread making 😁
Thank you so much 🙏 I am happy that I could contribute to your experience. Hopefully I can answer more of your questions in the future too.
@@ChainBaker For sure, it was the visuals along with the excellent explanations of the behavior, that did it for me (and awesome comparisons). I've seen some of these things in print, but it's those visuals we need, especially when literally playing with the dough ourselves, it's almost tactile, vicariously, if that makes any sense. Like, I feel like I am there and know better what to look for. It was the most clear I've ever seen.
Your video on the necessity (or lack thereof) for sugar in a yeast dough had me interested. This one made me subscribe.
Welcome to the channel :)
@@ChainBaker although I seriously must ask about your accent. Where are you from?
Grew up in Latvia. Living in the UK.
This is a lesson everyone needs to know ,thank you ❤
you make it look absurdly easy! ahahhaha your content is awesome!!
What a wonderful video. This is the best instruction I've come across on incorporating fat into dough. It's so helpful, although you did make kneading butter into dough look easy, when in reality it's a messy business. The focaccia looks delicious~~~~ can't wait to try your method the next time I make one.
Cheers! :) This may come in handy too - th-cam.com/video/i_U8sjWYdvU/w-d-xo.html
Thank you sooooo much. I finally understand so many things.
You are such a great resource of information! Thank you so much ♥️ I take my first baby steps in baking breads, but also busy mom with 2 little kids. When would you suggest I add butter if I do cold fermentation over night?
Thank you again 🤗
You can add it at the beginning. I've changed my methods since this video. Check out the Cold Fermentation playlist on my channel for some ideas :)
Great as always.
Interesting video
Thanks for sharing
Thanks again for posting. This really helps out.
Learned something? Absolutely YES... For about 2 months I started watch your videos and it's very interesting, the experiment, the method, I do learn a lot, thank you for the awesome videos 🙏, by the way i just tried your regular kneading method and it's not as smooth as i think :v, I saw your videos and looks like very easy when you did it ahhahah, but i know i lack of experience, i must do some practice.. Anyway, thank you very much for all the awesome videos, i'm sorry if my English is not so.good. I'm Indonesian btw, terima kasih banyak😁
Thank you so much 🙏😊 I'm sure your kneading will improve quicky! 😉
I love your videos. Cant stop watching. Learning A TON !! Thx a lot m8
Thank you! :)
Love this explanation!
Thank you so much 🙏😊
Thank you again for sharing your knowledge
Great videos very helpful
Great stuff! Currently binge watching your videos!! I’m hooked
Hey Richard! Welcome to the channel :)
I love most of your videos
Nice info. Which of these dough will result in slower increase in blood sugar after eating and hence helpful in diabetics, if at all.
Thank you! :) That is a great question and I should investigate this for sure. Don't know the answer to it unfortunately.
Thank you! Very well explained!
🙏🏻
wow, love your principles!
They definitely come in handy :) thank you for watching :)
OMG I'm making that focaccia tonight
Thank you for worthy experiment.
Thank you! :)
Another great informative video. Thank you
Thank you for helping me save my dough 💖 I was about to set it aside to rise until I realised thst I had forgotten to add butter. Your video helped me to fix it 😁😁.
🙏😊
Thank you! I think I'll use my mixer 😁
Wonderful videos, thank you, I am trying to view more of your excellent videos.
Thank you, Mark! :)
Good job Sir. Thank you for the video
Please, how are flavours added to bread and in what amount? Example if you are making ginger bread or other spiced bread? Leave a video link please.
I've never added anything like that so I can't tell you how much to add. Just try it and see ✌️
Thank you! I'm in love with this video series. Been looking so much for resources that discuss how sugar and fats impact dough and these videos have been a blessing. So concise educational.
There will be even more soon ;)
Late Tom Lehmann was big on delayed oil addition even at pizza levels (2-4%)
Amazing video, thank you. One thing that I never see mentioned is how to control dough temperature when you add butter? In the DDT calculation, should the butter be added as a 4th variable (assuming no levain)?
I never consider it and it works just fine without adding that variable 👍
oh wow, once I made a pizza dough and forgot to put the tap of olive oil so I had to put it after kneading it, resulting in a vastly different pizza, I didnt know that it was the reason until now, I will try it again the next time I make pizza dough.
Thank you
Thanks for the real and useful information. Thanks for all your receipts. I have en question concern butter, do i need to calculate with water to chech the hydration of the dough? And what are including and what not includes for total hydration plus the water?
Fat is calculated separately. Here is another fat video that may answer some questions - th-cam.com/video/i_U8sjWYdvU/w-d-xo.html
Here are a couple more videos about baker's percentage and other ingredients. Milk - th-cam.com/video/Ku9wAbLbI9A/w-d-xo.html Eggs - th-cam.com/video/haQf0LLDZnc/w-d-xo.html Sugar - th-cam.com/video/WDYSdzs3dqg/w-d-xo.html Salt - th-cam.com/video/MAM77hq8cPQ/w-d-xo.html
Would like to have seen the OUTCOME of the initial breads after baked. their differences etc.. ty. Gj
The one with fat added too soon would have spread out sideways instead of rising vertically. That would be the biggest difference. Cheers!
I love your videos so much. Can you please make a video on bagels 🥯 and proofing the dough in hot water. I've been struggling with this lol, please. Also, what's the best way to store and keep the leftover dough?
Thank you
Here's one - th-cam.com/video/rZ7JIKqMXLo/w-d-xo.html :)
Omg, thank you so much❤@@ChainBaker