The Best Ways of Adding Butter to Bread Dough Compared
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- เผยแพร่เมื่อ 29 ก.ค. 2024
- Butter is an amazing ingredient. It makes bread soft, and it gives it a wonderful flavour and aroma. The mouthfeel of bread made with butter is smooth and pleasant. But what is the best way to incorporate butter into bread dough?
The three states of butter. It can be cold and hard when kept in the fridge. It can be soft when kept at room temperature. Or it can be liquid when melted. Whenever I have made bread, I have always stuck to either softened butter or cold butter. With cold butter only being used when making brioche where temperature control is critical. Softened butter is my go-to for most other bread dough types.
Melted butter is something I have always avoided because it would need to be added at the beginning of mixing unlike the softened or cold butter. My reasoning is that butter should be incorporated into the dough after it has been kneaded for a while and gained sufficient gluten development.
But I had never compared the three methods side by side and now is the time to do so.
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I add melted butter with the rest of the wet ingredients but use a stand mixer with that type of recipe. Always turns out with a high rise and fluffy texture for me
My every day loaf (that I usually end up just eating rather than using for anything like sandwiches) is whole milk, melted butter, salt, yeast, and flour. I'm quite happy with the results - both in terms of texture and flavor. It's got a very soft crumb and wonderfully creamy taste.
Same here. What's more is my recipe is a family recipe. I've made a lot of bread and that one remains a family favorite for good reason
Thats essentially a hard cake
My own sandwich dough recipe is 50/50 water and milk, salt, flour, yeast and 50/50 melted butter and olive oil. These days I always add the oil at the beginning, bulk ferment for a couple of hours, it gives a nice easily workable dough and bakes to a nice soft loaf with plenty of flavour. I used to add butter and oil after needing for a while but it always created such a sticky mess I decided to add at the beginning one day and found it made no difference. Loving these experiments, side by side comparison really demonstrates the relative merits of each approach and saves us amateur bakers a lot of time. It took me ages to realise adding the butter/oil at the beginning didn't make any difference.
I thought I was the only person in the world who added melted butter. I add it to a stand mixer mid knead, not from the get go.
I use melted butter because it's easier to throw butter in the microwave instead of letting it sit out for a while. I haven't noticed any downside of melted butter but that it incorporates evenly. With softened butter it's rare but you can sometimes get lumps of butter in the dough which creates tasty bites of dough. Melted butter adds consistency.
I also use milk powder and powdered eggs.
i make a lot of plain sandwich bread for our extended family. I always hated adding the oil but recently I saw you add it at the beginning so i tried it and that worked great for me. So much easier than trying to mix oil into an almost fully kneaded dough with a stand mixer. It just keeps swirling around
What a “Fantastic” Video. I am learning so much from you young Man. Thank you for all the effort and time you put in to your videos. I love telling the Ladies that I make a lot of Dough.
Following on from one of your previous posts, I leave 15 minutes from first mix to first knead and then add butter. I always melt it before adding it and have had good, consistent results.
I really appreciate your knowledge and the technical detail you share in these videos. Thank you.
My take on the sequence of adding butter is depending on the requirement of gluten in your recipe.
If the bread only requires 60% gluten formation (e.g dinner rolls) then adding the butter early doesn't impact much. But recipe that calls for 90% or more gluten formation (e.g. Japanese milk loaf) for the fluffy texture, then the sequence of adding butter matters.
In your experiment, you are baking basic bread that doesn't require much gluten structure to be good, hence you end up having similar results. If you really want to see the difference, perhaps try baking Japanese milk loaf using tang zhong (water roux) method then perhaps will have more obvious results.
Thank you for making this video! This was so clearly explained! I learned a lot :)
I love your channel cause you’re always experimenting, like a mad scientist but with bread 😎👍
Great tips! Thank you!
I use a mixer and mix the dough halfway meaning I only add half of the flour, then I add softened butter and slowly rest of flour and continue until done.
To be honest I don't know why I do like this, just always done it like this 😀 and never failed me.
I'd always heard the butter temp is critical for texture etc. But it's nice to have it correctly explained. Cheers my friend
Apologies, this is a year old I know but I had to post something. This is a great video and answered a lot of my questions. Personally I use a stand mixer for my bread so for me it doesn't look like a difference. For hand kneading I like using cold butter. My breads always turn out soft and delicious.
soft butter after kneading just like your first methods, never melted butter cause I have to deal with temp and it's messier. Thank you for your awesome video Charlie.
As always, great information. Thank you!
I’m new to baking and have only tried method 1 with softened butter.
I have a 47% Brioche getting braided and proofed in a couple of hours. With eggs and 260 g of butter it took 4 minutes gluten development, 15 minutes to incorporate the butter, then an additional 5 minutes to complete. It’s cold fermenting for 24 hours prior to shaping and baking.
Hey Charlie, great video as always! When I make bread I never use sugar unless I'm making a quick bread (love that banana bread :D ). I always use melted butter as I have a stand mixer and that cuts back on the mess significantly. Of course focaccia is different and I do that one by hand. I love seeing the experiments you do, they're always informative and enjoyable to watch. Cheers!
Yet another awesome experiment... I always feel bread making is so much fun & a great stress buster... I always use butter after kneading and resting for 10-15 min... I don't know why but i feel it makes the dough much better... recently i have started using coconut oil..and it's amazing...it also gives a nice flavour to the bread... Thanks Charlie... Have a wonderful day 🌻
Soft butter is my always method i am using. But really appreciate your experiment
I sometimes include butter in my dough (without egg or sugar). I usually add butter only when I make English muffins and sometimes for other breads as well. I normally do softened, but I've done melted butter before and didn't notice a difference and I'm glad to have that confirmed. In my cinnamon swirl bread, I do both softened butter (in the dough) and then a brush on melted butter when I have it stretched out, before adding the cinnamon & sugar and rolling it up, so that the butter will help dissolve the sugar and make the cinnamon wet.
thank you for those experiments...i love those videos...because not everyone has the knowledge, time and patience to do that for us ...
for me i always added melted butter for my dough because i don't have a mixer and i can't kneed the dough with my hands for that long time...so i always used melted butter....but my recipe is without eggs...and now i am using light olive oil to replace the butter for the cholesterol...and it's almost the same results...thanks again for your very informative videos.
Great video bro, I've been away for a while so I have lots to watch and catch up on 10/10 keep up the good work
Cheers!
I normally add 4% olive oil to my daily white loaf with the other wet ingredients with great results. Thanks as always for the video.
Just love your experiments! If I add fat to my bread it is usually oil, and about 2 tablespoons, no big deal. Love learning from you, thanks!
Thanks for the amazing video 💐 I was waiting for this one 😅 For me I found it easier to add melted butter and perhaps a pinch of flour if its more sticky than I expected 😁 it may be not the perfect way but it is easier and I didn't notice any difference 😁
Great Job! Thank you.
Very interesting to challenge conventional wisdom for the sake of experimentation. I've definitely had to delay recipes before because "the butter is too cold/warm", so it's great to see that it's much more versatile than I gave it credit for, assuming temperature control is still in order.
Love the way u say “butter”
This is great, thanks!
This really awesome.
What worked for me was using your focaccia method of incorporating the olive oil, but instead, I clarified the butter and added the milk solids to the flour/water.
Awesome channel! Master bakers always know how to handle the butter
My go to loaf for sandwiches and what have you is a potato bread. I melt the butter and mix in with the liquid ingredients and potato. Then mix that into the flour and yeast. I use my stand mixer and I get nicely formed tasty loaves. It’s delicious simple to make bread!
Exelent, perfects and enteretainig videos
10/10 👌👌
It's weird watching you knead and caring about when you add the butter. So much has changed. ☺
Great video, as aways! I would love to see you talking about croissant. Thanks from Brasil!
I prefer melted butter added at the beginning . I have noticed a difference between store butter and homemade butter in the breads outcome . Probably due to the reduced water content . Thanks for Your videos , Great wealth of information ! Bonjour de Nouvelle Orleans ,USA
IDK if you are right or wrong but I do know I found a foot path through the whys and whens of bread making just in the fact it was brought up at all. Thank you!
Very Nice and explaining video as always!
I always use cold butter and add it after some kneeding time. My dough also contains eggs and sugar.
Funny enough I sometime experience that if I try to add the butter after to long of kneeding, the dough is impossible to ever turn into a smooth bread/bun
personally for me melted butter is my usual, but I also almost never add egg to my doughs so a purely butter enriched dough is quite common for me.
Basically for a sandwich bread. For other breads I normally go with oil or no fat at all
I've been playing around with adding butter at different stages too when making my Japanese milk bread every week, which contains egg and sugar. I found that the mess when incorporating butter when mixed in with all the ingredients at the beginning is a lot more contained. Even though the dough is stickier, it's my go to method for when using a Standmixer. But when I mixed in butter at later stages after some gluten formation, it was messier, because butter goes everywhere. It's easier when the butter is in direct contact with the flour in the beginning, as it's coated instantly and thus less messy.
I only used soft butter until now. Imma try melted too.
The last couple days, I've wondered about incorporating it in a conventional butter-based roux with water or milk (essentially a thick bechamel) rather than tangzhong or yudane.
@@knickly Cool idea although if you're making the roux in a pan, you might lose liquid to evaporation and so it might be hard to calculate hydration accurately.
@@rewolfer funny enough, I just made bread that way for the first time about a week ago. But I wanted it to be low-knead, so I made a stiff bechamel (1:1 flour:fat, 1:4 flour:milk), then added that after an initial mix, hydration, and fold, kinda like Tartine's porridge bread. The bechamel/roux was similar stiffness to the dough at that point.
Good point about the evaporation, though the same concern exists with tangzhong made on the stove. I often make tangzhong in the microwave - but that error is even worse if I boil it over 😝
@@knickly Hahaha cool. So how do you rate that roux method? Did it work out well?
Maybe I should give that a try. Thanks for sharing your ratios
@@rewolfer TBH I underbaked the center of the loaf. The ends were great , and it made fantastic toast. I really like the roux method, providing I can get the bake and hydration right. If you're using a mixer, I don't know that it really offers any advantage over adding butter directly, except for the flavor development from toasting the four. However, it does give the ability to easily make milk bread by hand without extensive kneading, and without fat interrupting gluten development. I'm happy to share the rest of my ingredients & measurements if you'd like a starting point.
Also, there's an open question I haven't approached yet: does the roux hold the fat sufficiently for it to be added at the beginning without interrupting gluten development? ie, how well it is bound?
Really interesting and explanatory video!
I'd like to see one talking about the difference between using butter and margarine, how it actually affects the dough and the bread.
A big hug, friend!
i'm curious about that as well. in a cookie recipe there's obvious differences if you use one or the other but i've never been sure what happens differently in a butter vs a margarine bread dough.
@@d1jezek Recently I made a bread making the substitution (in fact I always do it but this time I stopped to calculate everything as accurately as possible). I took into account a margarine that I had at home with 60% fat and considered the remaining 40% water. Personally, I thought the result was pretty decent. However, since I didn't have a control made with the butter, I didn't have much to compare it with. This is why I would really like to see a more in-depth video on this topic.
The thumbnail for the video, on a telephone, looks like three desserts.
Never liked butter as a child (or anything “greasy”😉) Oh my, oh my…. 50 years later how I adore The Butter 🥐🧈
Hellow i am new. Wow i am officially big fan. Asante sana.
New subscriber...and I like either the softened butter or cold butter.
Thanks for sharing.
Diving in a buttery explanation! 😉
I usually do it the first method. Autolyse and then add the soften butter; looking at your experiment, I think I should try the melted butter method!
THANKS!!!!
I add melted butter in my heated milk for sticky buns. Works great!
I want to let you know that I am having great experiences with your videos. I did your preferment (biga) white bread yesterday and it came out perfect with the first attempt.
Awesome! :)
Love your videos...I have learnt a lot! I would like to see how you make Chelsea buns...I have been trying a lot of different recipes ...I would like to make them with my Kenwood mixer.
th-cam.com/video/3hy14j4eMx4/w-d-xo.html ✌
In my work we have pro fat for brown bread milk bread and supersoft fat. use for Sandwiches. In dutch broodjes.
i usually add butter(which i make at home) after the first proofing; i have also added softened butter at the beginning. I think i get better results, using the first method but the family members really don't find the difference. During the summer, i do use cold butter as the kitchen temperature is in the mid 30C.
Another great vídeo
Congratulations on 100K subs!!!!
Thank you 🙏
fats, usually im do the bulk fermentation in the mixing bowl with a pan lid, so I use the fats to cover the dough so it wont dry out, then when doing a final mix/fold it all gets incorported nicely. So its three birds with one stone dor i dont have to use cling film of a bag to make it more airtight.
You sir, are freaking awesome.
In my native country Sweden, recipes with butter (often without egg) will tell you to melt the butter first. They also always tell you to heat the liquid to 37 degrees (finger temperature) before mixing, so the two methods work together. I'm guessing they think homebakers will grow impatient if the dough needs more than 45 minutes to rise?
Oh yes that is tradition in many places. The old 'body temperature liquid' method 😆
Slow ferment is the key to flavour, if the dough proves to quickly you may as well buy bread from a shop for the all the flavour it has.
New to the channel and you are way younger than I thought you were. Your voice sounds older and wise. Take it as a compliment lol
I'll take that 😅
I was really surprised the first time he showed his face! 😂
🎃😆
thanks
Love you bro you are doing great job.
🙏
Thankyou
Love seeing your experiments, Charlie! This one surprised me too. I just knew that there would be a difference between the different stages of butter, but clearly that thought was counter-intuitive. Hmm
As far as how I use butter, it's softened. I've used the melted butter method before. But that was because I was still in my early days of experimenting w my bread. And saw a dinner rolls recipe that said you could do that. Interestingly, my yeast DIED. And the bread although tasty was not really bread. :S Especially after day 2.
Since then, I've adopted Martha Stewarts method of creaming the butter then adding the sugar from the recipe into it. It gives it a cake like semblance to the bread. Although the ingredients are still the same. I add it very methodically near the end - with all the other ingredients that slow down gluten development (like honey; heavy cream; and also salt).
So far, this has worked great for me. Always appreciate learning how all these variables impact one another. It can definitely be quite HUMBLING haha ;)
Great Great Great chef. Make that for your fans
As always, great and informative video! I once tried adding the melted butter straight away, thinking I will save time, but it made the dough sticky and difficult to work with, and the kneading and slapping and folding procedure took forever)) Typically, I use chilled, straight from the fridge one that I slice into thin pieces and add after I kneaded the dough for a few minutes. For me, this method works the best, and it's also fun.
I enjoy using eggs in my dough to create stronger gluten, and make my dough more stretchy. I am Mr. Pizza 🍕 so *flexibility level* in my dough matters 🙂 Plus, I find it gives more flavor and nice golden brown texture. I like to feed my eyes as much as my tummy.
I really don't know how I found your channel and honestly I don't really cook or even bake much (really, at all) but for some reason your channel is fascinating to me and I find myself watching it often. Anyone know why this might be? What is it about a channel with content that doesn't really have anything to do with anything I do in my day to day life is interesting and compelling to watch? Anyone else in this situation too?
Curiosity is part of human nature
I love watching people wrenching on cars, but I don't do it myself either ;D
I will totally try to do that with sourdough!
I've always wondered about the different degrees of softness with butter and making bread, thank you for this awesome presentation! I think I will do a tester for my tortillas as well. Could you please do a presentation on how to make commercial/store bought type hamburger buns, no fancy buns or glazes on top. I forgot to add, if you could please do it with a poolish for the buns 😀
Yes, to the burger buns presentation. I make a no-kneed loose yeast dough for sub-type buns but haven't found a soft burger bun. Throw everything into tortillas at once as it doesn't make a difference.
Here are the best buns ever - th-cam.com/video/L6MeyTvy7GQ/w-d-xo.html 😁
@@ChainBaker Thank you so much Charlie. I actually did watch that video back in Feb, great video btw 😁. The Japanese Milk bread version is probably top notch and far more healthier that commercial buns, I will give it a go :-) Question, how would I incorporate a poolish/sponge dough method vice regular granulated or fresh yeast into that recipe? Also if I leave the sesame seeds off and don't glaze the top, do you think they will look more like commercial buns?
My standard white sandwich loaf calls for a polish covered with the rest of the flour, powdered milk, and butter, which I grate on a cheese grater. After an hour, minimum, of fermenting, the butter is softened and I mix the dough (with a stand mixer) for a few minutes, let it rest for 20 minutes, add the salt and proceed with the kneading. The only time I've had a problem with messy dough is the time I decided to do it "right" and add the softened butter in chunks half way through the kneading. It never really came together like it should, but I baked and ate it anyway. Needless to say, I went back to the wrong way. Lol
New sub here✋️you're amazing plz keep uploading these videos
🙏
Great Video as always.
Can we have a video in how to make a Brioche Bun with 9% protein ☹️
You definitely need less butter in that one. Would it still be brioche then though!? :D
My mother in law taught me how to make bread. Her recipe. The only bread recipe I ever made. Her method was add the melted butter at the end. It is too time consuming for me because then you have to knead all over again. I just add melted butter in the beginning.
I grew up in Sweden and we learnt how to bake in school. For any brioche we'd just melt the butter, add it to the fridge cold milk and let cool down to 37°C, at which point we added the yeast and the sugar. Then we'd incorporate it into the dry ingredients. Easy, no mess whatsoever.
An example of such a bread is "lussekatter", which is a delicious saffron brioche that's enjoyed for Christmas.
Edit: premature submit button action. Happens to all of us...
There is no harmful bacteria in it. But if you are not sure, then it's best not to risk it.
@@ChainBaker Oh, i didn't even think of the sterilisation of the butter. I believe it's for expediency more than anything.
Another thing that struck me is that we only had "flour" growing up.
BUTTER!!!! Thanks for that fantastic comparison of incorporating butter into dough. I'll stick with your initial recommendation of softened butter as per your recipes (or course, using the flattened and chilled butter for Brioche, Pandoro and Panettone).
So, how do we get you to 1M subscribers?
Pandoro and panettone. That reminds me. I want to do a 100% sourdough Christmas series this year 😄maybe then the other 900.000 will come 😆
Charlie subscribers' counter will autolyse and raise faster than bread! He is very good!
😆👍 the first 100.000 is just the preferment!
@@ChainBaker Honestly, I am extremely happy with your existing recipes for both. But I have seen many asking for "sourdough" versions for many of recipes - and of course, if you share the recipe, I will try to make it.
You never know - it's possible that you could get many YT sourdough enthusiasts with a Sourdough Christmas/holiday series. Oh, don't forget, April 1, 2023 is National Sourdough Bread day (well, at least an unofficial holiday in the U.S.). Wouldn't want to pass up an excuse to make sourdough bread!!!
@@ChainBaker okay, that was funny!!! 😄😄😄
Hello Charlie! Thanks for this wonderful experiment. And what about comparison of resulting taste of this breads? Is there any difference?
No difference at all. To me at least.
It seems to me that the cold butter soon turns into room temp butter via the warmth of your hands in the kneading process. I just nuke my butter for 30 sec and it becomes a partial melted/partial softened combo. I use salted butter and don’t add extra salt. I really learn from your experiments. Was very interested in the water vs milk experiment.
Great vid as always, thank you 🙏. Another thing I'm curious is that I often see japanese bakery adding ice when mixing the dough and kinda curious how it affect dough development. Is the colder the temperature the better for fermentation? not sure if it is better than using just cold water.
It's just there to keep the temperature from going up too much. At home just use cold water :)
For me, squeezing in softened butter to the dough before all the flour is added, results in a bread where the texture and taste is better than using melted.
I have not yet experiemented with cold butter since I think it will slow down fermentation: making it take longer to arrive at my end product.
The taste will be better the longer you ferment it.
Congrats on reaching 100k.
By any chance do you have any donout recipes to share?
Cheers! :) Here is one - th-cam.com/video/4YFNjjLzBoo/w-d-xo.html
I always add butter on top. Just before I eat it!
I like to use soft instead of melted, because some of the butter aroma disappear when it's melted, and i like my bread buttery even before I put butter on it.
Hey Charlie, I had a question about making brioche. I know that when you make laminated dough, if you put too many turns into the dough the layers disapear as the butter is absorbed into the dough. Would it be possible to make a brioche by hand by not changing the recipe, but laminating all the butter into the dough and doing 6-7 turns?
Very good question. *I love Brioche myself.* Let's see what Mr. Chain says. I strictly follow his dough steps, so if I make bad bread 🍞 I can always tell my family and friends it's his fault.
That sounds interesting. I guess it could work. The final texture may be different. I don't think there is an advantage though as it would take more work to make it ;D
I add soften butter after...your first method been doing that for years or olive oil.
The recipe I use for Japanese milk bread asks for room temp butter as the last ingredient after a good kneading. I guess I'll try melted butter with the other ingredients like my cinnamon roll dough calls for. Will it make a difference?🤷🏻♀️ I'm sure it'll be delicious either way! Thanks Charlie!
There's only one way to find out! :)
I'm in love to hear your voice 😍
🤩
The only application for the melted butter/oil I can imagine is baking something that isn't supposed to be very firm like super moist brownies. This way you make it even harder to overmix the dough by accident.
What about folding in the melted butter like the olive oil in your focaccia?
It could work, but I've never tried it.
I use margerine or butterblend a lot as cheaper option, where butter here is 4 to 5 times the price of margerine. (ghee is way way too expensive, can't afford to bake with it). I also find margerine easier to work with at room temperature here in the tropics. Have you try comparing butter, margerine, butterblend and a flavourless oil? Would be nice to see your take in this.
th-cam.com/video/5a4RqHyI-kE/w-d-xo.html
Try bumping your protein with wheat gluten flour if enriching like option #4. It builds structure much faster... counters some of that messiness and still gets nice crumb / structure in final product.
I prefer adjusting the method instead of adding extra ingredients 👍
Hey.. For example if we using warm milk we can add some butter to this milk...After that we can add this to the flour.
Yes!
Try to use some Orange and vanilla natural flavour (carmelized orange peel and vanilla) and raisins wheu U making brioche and add this to tis milk. If U want to prepare something very special try to mix two kind of flour. Add 50 to 80 grams of chestnut flour to the normal flour... The results are amazing.
Mostly, this makes me wonder if it's ok to just add the oil right at the start when making tortillas. (I've seen your two videos on tortillas)
Oil can make the dough runnier than butter would. But there's only one way to find out!
@@ChainBaker maybe I'll try it each way the next two times I do tortillas!
Butter without egg is not uncommon in my still relatively limited experience. I have tried recipes that call for it to be melted and added with the water and also softened butter added after mixing the flour and liquid. When doing one recipe that called for the latter I neglected to take the butter out of the fridge in advance and whilst i could have warmed it a little by other means, i just went ahead with cold butter. All three options gave pleasing results.
I think other than the temperature, melted butter fundamentally acts very similar to other liquid fats and so a small amount at the start does not affect gluten development too much. I suspect that the effect on temperature may not even be that great, especially if kneading by hand. I think a small quantity of just melted butter will probably cool quite a bit on mixing with the room temp ingredients and similarly the cold butter will also be warmed up by kneading, though I don't doubt that larger quantities will have more of an impact.
What is a bit more of a head scratcher for me and always throws off my estimations of how much liquid to add (since some recipes can be a bit vague) is when a recipe says to add the butter to the flour before any other wet ingredients. Either rubbing in softened butter or mixing it in melted. I'm sure that should have an effect on gluten development but I think perhaps the objective is a slightly more fluffy and cakey texture. I have not had cause to complain about the results but the method seems counter intuitive.
What if you used Ghee? it has no water in it and is just lightly browned butter fat. Idk how it would turn out but the tasted would probably really really good
You can definitely use ghee. Just remember to adjust the recipe to compensate for the missing water.
I never used eggs to make bread, I just always thought, it was a waste of an egg and I can fry my egg and put it into the bread after lol. But I have tried it in recent times for challah and it's really tasty and beautiful texture. I've have use butter both melted and room temperature and oils both olive and neutral to make bread and j have always added at the beginning. But Charlie I have noticed that the bread with the egg took a longer time to raise. Is it because of the amount of extra ingredients in the bread?
Not sure if that was because of the egg. Perhaps the dough was slightly cooler. It's not a huge difference regardless. Eggs for the win 😄
Why do you not usually only add butter without other enrichments? Just preference? Or is there a more specific reason?
I like to go all in 😄 Btw there will soon be a comparison video in which I only add butter in various amounts to see the effects.
How does butter compare with a different fat like olive oil or suet? I've just started experimenting with olive oil after a dozen loaves with butter, and I'm starting to think the milk proteins/sugars are a key component to getting a soft end result, but I'm not sure.
th-cam.com/video/i_U8sjWYdvU/w-d-xo.html
@@ChainBaker Thanks!!
Can you substitute coconut oil for butter?
You can use any fat you like.