📖 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
Thanks for the great videos! This one is very cool. - I had one question though. I do like to mix a bit of whole grain flour into my bread and that seams to impacting the hydration? Maybe not on paper but the dough gets a lot dryer. Are you supposed to increase water content as you replace parts of the normal bread flour with whole grain flour and is there also a fancy formula for it? Thanks a lot!
Yes it will definitely absorb more water and make the dough drier. I'm not sure if a formula for it would be possible as flours are different and they each absorb water to various degrees. It depends on how much whole wheat flour makes up the total dough. If it's half then you can easily bump the hydration to over 70% I'd say. But experimenting will lead you to the right answer :)
I am SO excited I found your channel. I've been baking bread for almost 32 years and while they were good, they all turned out the same no matter how hard I tried to make different types. After watching this video, I knew immediately that my problem was that I was trying to turn everything into a low hydration dough so that it was easier to knead. I've never seen a tutorial on kneading high hydration doughs or had any information on how water content affected the finished product. Thank you so much for providing such detailed tutorials and explaining the why along with the how!
It's never too late to discover something new. I find things I never knew about baking all the time. Glad you found my videos useful, Anne! :) Happy baking!
Preach to me ! Same here. I would follow a recipe and always get a nice but not special loaf of bread. I will now be able to decide what texture and crumb I want and make it.
I'm currently working in a pizzeria, with an old neapolitan man who has been working in restaurants since decades. He is teaching me his pizza making secrets, and sometimes I find it difficult to grasp some of the practices' reasons: he knows them by experience and sometimes cannot explain in detail why something works as it does. By watching your videos his lessons take a new meaning and it's incredible how it all comes together in the end. Thank you so much for giving us all these insights, they are really precious.
That is so cool! I wish I had a mentor like that. You are lucky :) The science alone is quite interesting and important, but decades of experience are just as valuable. Getting the best of both worlds will give you the tools to make the beast breads and pizzas ever.
@danielebattisti5923 Well Daniel, how about a few pizza dough tips you have learned from a working master? I know I would treasure your ideas. Please! PS. We won't tell your boss you let his secrets out ....
@@bayanon7532 I think he would love to share his secrets so no worries! He is using poolish (dough with same water/flour ratio) alongside what is called biga-‘carrier’ in italian- which is another type of dough ( water+ its double in weight as flour). Let them rest overnight and mix them the morning after with the rest of flour and water. The overall flour/water ratio is 1.8/1. So 18kg flour 10 L water. For biga he uses 10/5, for poolish 2/2 and the next day he tops off with 6/3. 50g/L salt and 2g/L yeast! Yeast is added in poolish 4g and biga 16g. Depends on temp and humidity tho… He changes it little by little over the year, I don’t know how tho
@@danielebattisti5923 So he makes a poolish and a Biga the night before then combines them the next morning with the rest of the ingredients to make the pizza dough? How long before he uses the dough to make a pizza? This is strange because I too have a mentor who does similar with poolish but no Biga and the yeast is added to the poolish before it goes into the fridge for over night Bulk fermentation.
Honestly probably the best video about hydration and making dough. Straight to the point. Great examples shown for all three loaves, without skipping steps or editing too much. We get to see every step of the process for all three breads. Thank you, I have been struggling with my hydration and tweaking here and there. This helps understand more of what I'm doing and why.
Thank you so much! Here are a couple more videos you may find useful about preferments and how to convert recipes to be made with one. 1 - th-cam.com/video/rRV3O68r944/w-d-xo.html 2 - th-cam.com/video/ElJFy8ACwEA/w-d-xo.html
After watching over 35 hours of TH-cam videos in the hope of learning why so many of my bread bakes were ending in disaster, I am glad to have finally found this video. You manage to convey huge amounts of complex info into an understandable form - a sure sign of a thoughtful teacher. May I respectfully suggest using a black marker on the white board in the interest of better legibility for those of us with older eyes?
Glad you found it useful. I have more videos like this in the Principles of Baking playlist on my channel. And yes I have started using a black marker. Cheers :)
Yeah, I've found that the vast majority of TH-cam cooks don't know what they are doing. They do some recipes that they learned from their parents or often just from other TH-cam videos. They will throw in ingredients like "Pink Himalayan Salt" or Extra Virgin Olive oil when it doesn't make a difference just because they think it sounds professional. Chefs like ChainBaker are TH-cam gold.
@@bayanon7532they know what they are doing and what happens as a result but they dont know what the science behind it is hence why they dont know how to teach it to other people.
Just made the 60% loaf and came out just as you said. Very helpful in getting me to understand how this all works. I was chasing recipes but I'm close to understanding the process now. I'll work thru the 65% and 70% next. You are so clear in your delivery. Thanks again!
I downloaded this playlist to listen when i’m working out or have insomnia. This is amazing! And I hope you can do a whole series with just 100% whole grain dough for napolitana pizza, brioche, everything!! Some of us just wana eat healthy 🥰
Charlie, you are a Master Teacher. I’m so grateful for your attention to detail by including the visual process with calculations. This is gift for those with dyscalculia. This video is the perfect reference guide for learning to bake via percentages.
This is the clearest explanation of hydration and the video has to be any novice baker's top 5, must-bookmark stuff. You're a master baker and a great teacher.
I would like to thank you for this video especially, and for the work you put into these videos. I have tried for many years to make good artisan bread and never have been successful. I watched this video last night and this morning I through away everything I thought I knew. So I made a 100% Poolish and then built my own recipe using ratios. I used 500g of flour w 80% hydration, 2% yeast and 1.4% salt. Salt was added before the last kneed as I have seen you do. I added the pre-ferment with the first mix. I used grams and a scale to measure. Viola! I made PERFECT crumb, a very crunchy crust and it tasted wonderful. I don't need a recipe anymore, I just needed to understand the ratios. Now I can play and adjust for flavor and texture. Thank you very much!
Awesome! I'm happy for you baking success! That is the best part about breadmaking - once you know, then you can customize it and make it your own and be in full control of the result :)
Hey Grant! I'm glad you're finding value in my videos. Here are a couple more that may interest you. All about preferments and how to use them. 1 - th-cam.com/video/ElJFy8ACwEA/w-d-xo.html 2 - th-cam.com/video/rRV3O68r944/w-d-xo.html
This video and all of your basics of bread videos are amazing. I’ve learned so much, and very importantly gained confidence to evolve my own recipes. Thank you. I am a subscriber forever.
Thank you, thank you, thank you! I slowed down this video and now I finally get it! I appreciate all the time & effort you put into your videos to help us all! 🙌🏽🙏🏽
Thank you , for your time in putting these together. I’ hope you feel good and appreciated for the exact content I have needed for so long. I know my bread and baking will improve simply because of the wisdom you’ve imparted
I subscribed to your channel a few days ago after looking at and subscribing to dozens of other channels on TH-cam and sites elsewhere dedicated to bread making. I've watched Ken Forkish, Paul Hollywood, Jamie Oliver and dozens of others and i can honestly say yours is the most informative and interesting. You are a natural teacher and your presentation is impeccable and very professional indeed. Where on earth did you learn these fantastic bread making skills? You should be on television Charlie. Thank you once again for imparting your knowledge to so many people free of charge. I would like to make a donation to you but am a bit worried of giving my bank details online because I've never done it before. Gareth from Wales.
Thank you so much Gareth! I have been a chef for many years and teaching people is part of my job, so I guess that has helped me with being able to explain things in a way that anyone could understand. My first bread making experience was only about five years ago in a baking class. Got hooked there and then. There is one book that has taught me most of what I know 'Bread: A Baker's Book of Techniques and Recipes' by Jeffrey Hamelman. Without this book the youtube channel would not exist. Thank you for the kind words Gareth. You can support me on my Ko-Fi page linked below the video or in the pinned comment. It is totally secure so there is nothing to worry about. But I appreciate your support either way be it monetary or not. Have a great day :)
@@ChainBaker I may have that book. I need to search my box 'o books, but I did buy a book called "bread" a number of years ago. I'll find out tomorrow.
I used this method today and made the largest most flavorful loaf ever. All other attempts resulted in dense chewy bread, due to too little % water and too much salt. The flavor was improved by adding less yeast and no sugar. Huge oven spring and great for anything. Toast or sandwhiches or on its own. Delicious. Bread at $5 CAD per loaf of supermarket sandwhich bread is what motivated me to learn DIY. Never going back. Took me 7 loaves over 2 weeks to get it right. Thank you.
What a great video! Just makes sense that it's more valuable to know the principles versus just following a recipe. Really looking forward to watching the rest of this playlist!
I have been watching dozens of other youtubers claiming to be bakers and cooks but none of them go into the details that you do. This is absolutely the best Baking TH-cam channel on TH-cam ! or any where I have seen on the internet. Thank you I now am making much better breads.
Have been baking breads for 2 years and still have no clue how to build a recipe. Thank you for the work you put in for this video. You have leveled me up from beginner to novice bread maker. I’m looking forward to video about handling high water percentage dough ❤
Wow, I've been watching bread baking videos for weeks and this is far and beyond the most helpful one I've seen. This is exactly the kind of explanation I've been looking for, you were thorough and thoughtful in what you showed. I would love to know if you use steam and how you do it.
Thank you! :) Steam should be used for most breads unless they are glazed, then it would not really give that much of a benefit. You can preheat a metal tray in the bottom of your oven and as the bread is placed in pour half a cup of boiling water in that tray. This will produce a big cloud of steam. Just be careful to not scald your hands and arms. And do not pour the water on the oven door glass or it may shatter! :)
I started to watch your videos pop up in my feed. I love baking my own bread. I remember my mom teaching me to bake bread and she was an excellent baker! Watching your videos helped to organize all these bread-making memories and jumble of steps in my head. Now I get the role that these ingredients flour-gluten, hydration-water%, fats-liquid/solid, yeast fresh/dry, salt, the baker's calculations was Awesome! Seeing the 4 loaves side by side is super helpful.
There's this bread that I buy all the time because its so good, but from time to time I get a loaf that has large holes. I've always blamed it on a lazy baker who didn't take the time to knead the dough enough. But now I know : it's not laziness, it's 70% hydration. Sorry Mr. Baker, you're not lazy after all.
Mate, that was absolutely amazing! I'm just starting to make bread and it's been a bit hit & miss so far. This helps more than anything I've seen yet. Thanks!!
This was an amazing video. I’ve been making bread for 50 years plus and I had no idea how important the water percentage was. That was an amazing video. I really really appreciate it. I’m really excited to make some really good pizza crust. Thanks and God Bless you!
I've been making bread by watching recipes for so long now. Eveytime I failed I didn't know where I went wrong. Thanks for this video and your efforts. Knowing basics is always important. Respect and a big thank you from India...
Thank you! You may be interested in my preferment guide. It goes perfectly with this video 👍 you can find it in the 'Principles or Baking' playlist on my channel.
Been baking breads for a couple of years now. Often wondered about the differences. This video opened my eyes on hydration and the results. Thanks for the incredible knowledge
Hi, hope you are doing well. I adjusted this basic dough recipe which was great but i used your percentages to increase the loaf to 700 grams of flour. Came out great. I also experimented with this dough today. I used wholemeal wheat flour in the poolish and substituted 100 grams of the bread flour with 100 grams of semolina flour. Incredible taste, crumb. The wheat and semolina added more flavor i think. Thanks for the videos. Keep up educating us on bread making.
I've been working on Dough recipes for awhile. Not going to lie, VERY glad I stayed to the end. Best video out there!! Well explained and thoughtfully laid out, THANK YOU!!
I'm so glad you found it useful :) Check out the 'Principles of Baking' playlist on my channel for more videos that go hand in hand with this one. About preferments and how to convert recipes to use a preferment etc 👍
Honestly this is the best Channel for Baking Bread I have seen. So much detail and explaing what does what in a dough. I wish I would have found this channel years ago. I am so glad I discovered it. As a chef myself I find this so interesting to watch. Thank you very much for sharing your wisdom.
Learnt so much about hydration thank you🙏 Just as others I too used to go with the less hydration technique as it is easier to work with the dough. I can't thank you enough for this video. "Staying hydrated" has now a new and different meaning in my life 👍😀 Thank you thank you thank you😊
HI, I'm from Thailand and I'm starting to learn how to make a bread from scratch without any completed recipe because I want to make my own style bun. And yes I found you I'm very thank you for teaching all of these knowledge which I rarely hard to find and it's help me so much to understand how every element work to create a single bread. Once I know nothing about bread because normally my country don't consume a bread now I know many thing from you. I try to learn every video from you. Your video is amazing, easy to understand, Full of details etc. hope your channel will successful. Many thank from Thailand. 👍👍👍👍👍👍👍👍👍👍👍
Quite more scientific approach than other baking channels (even the big ones) . Varying a single parameter in a lot of your videos is a very nice and informative approach of the effect of each ingredient in bread. Learned a lot more watching 3 of your videos than 20 of Pro Home Cooks'. Keep up the good work.
i started by making 75-80% no knead bread, and ill tell you that shit was not easy to handle, the bread turned out great tough and i learned something new everytime.
You have explained the hydration concept exceptionally well. I m glad I have subscribed to your channel . I don't follow recipes and I like to make my own and wanted to know the logic and knowledge about bread making. Thankyou for being so wonderful and clear about the steps in bread baking. Logic and reasoning is everything.
Thank you for the videos! I got inspired by these videos and baked some bread yesterday after around 20 years of not baking anything and it was really relaxing and delicious.
Another amazing video that really helps understanding the calculation. I just simply put everything in an excel file and now I can change the hydration, % of salt and yeast (if needed) and finished product quantity with a simple click...well done again, man!
The learn how to make you own recipe concept is great. The reason I love cooking is that I get to make my own food and understand what makes a recipe so good is what I try to learn when cooking something new. This video perfectly explains bread making on a foundational level! Great video!
wow !. everyone should watch your videos. no matter what one wants to bake. you show so many tricks and tips that you can only learn something. I can only say many thanks for a lot of help. my bread is now just like from what I buy at the bakery. and my baker is super skilled and makes really good bread.
@@ChainBaker yes and i learnd so much from your videos. temp!. kneading!. yes i did that wast of time kneading to hehe. percentage calculation. and wheat flour protein. now i know what i'm doing. and it just good timing for me. for there where i'm going to move to. thay have bad bread. so you are a life saver. thanks ChainBaker.
great stuff, but I think it is VERY IMPORTANT to mention how protein content of the flour works with hydration. The higher protein content, the more manageable the dough is at higher hydrations. You don't even mention the pretein content here, but I imagine you're using "bread flour", or 12-13% protein (i.e. 12-13g per 100g of flour). If you're using all-purpose flour (which I learned the hard way isn't always 11%- some brands market 9% protein flour as "all-purpose"!). At 9% I was having a difficult time at 60% hydration getting it to hold its shape. In my expereience, 10-11% protein flour maxes out around 60-63% hydration and gets "high hydration" after that. But 12-13% protein flour I can go up to 68% with it still holding its form quite well. Also, don't forget the salt! Salt absorbs moisture, so adding a bit more for higher hydrations/lower protein levels can help it become more manageable. But not too much! Salt bread is TERRIBLE.
Thank you. That is a fair comment. And you are totally right. I am planning to make a separate video comparing various flours with different protein content side by side. That's coming is the next year. Cheers.
After my disastrous of an attempt to make buns this weekend I felt like giving up on making homemade buns. This channel has given me hope! Damn...making bread isn't as easy as one would think but thanks to all of this info you share with us i might have a chance after all! Thank you for sharing kind sir!
I've subscribed, as a new baker, I wish I would have found you first. What a wealth of information. I've learned more in 2 videos in one day than I've learned in the last 4 months. Thank you
I really appreciate you truly showing and not instructing in these videos. You don't ever say 'do this type of dough, it's always the best'. Instead you *educate* your viewers so We can taylor our bread baking to our individual needs! Thank you!
Thanks for this! I wish I would've found this 20 failed loaves of bread ago. Also as soon as I saw that cut on your finger I couldn't stop feeling the pain!
Finnaly a serious channel!!! I'm a chef that lately got passionate lerning more about pastry and baking. I went across million video which they claim having such high views ratings and to my opinion most of them they are so approximate and undetileid but not in this case ! I can definitely smell from miles away the professionalism and genuine experience of this dude, serius stuff, well done! I can't waiting to try some of your video I'm sure they will work becouse they make a lot of sense to me. Thanks a lot for sharing.....
Fantastic detail and extensive examples clearly explaining bread hydration effects. This is the first clear explanation of the cause and effect of the ratio of liquid to dry. Thanks again for all your help and effort you're putting into your video and your channel!
I really need to thank you so much for making this video! I’ve learned so much and also made my sourdough following your recipe and it is ALWAYS perfect. Can’t wait to check all of your videos to keep learning 🙏🏼
I have taken a couple of bread making classes a left the class so confused. Your video explained everything in such detail, I understand now. Fabulous channel, Thank You!!!
I agree with other commenters that this has to be the one channel that actual explains the mystery behind baking good bread perfectly well. I've gotten into baking my own bread more and more the last 4 to 6 months. It all started out with no knead doughs for easy and good results, because I wanted to eat proper baguette, which is hard to come by here in Japan where I live. This video finally made me understand how hydration affects the final product. Great job! Subscribed for sure!
One of The Best All-in-One Comprehensive videos on Bakers Percentage that I have seen to date. I have been working so hard in learning all aspects of dough calculation and only get bits and pieces from TH-cam videos of this important formula. I don't how I missed this video that states it was viewed on May 24, 2020. I looked at your video listing and didn't find it at all. But be that as it may, BRAVO CHEF what a Great All in One video on Baker's Percentage. Not only the basic calculation of water to flour but calculating a specific dough ball size to Hydration and flour and water plus salt and yeast but to do the calculation for a large quantity of dough at a specific size as well. only one thing you missed and that is for bakers like me who use Poolish in all of my dough recipes. I did finally work out my mistakes in not subtracting the Poolish make-up of 50/50 the flour and water of the Poolish make-up from the total volume of flour and water to maintain my overall dough weight. that calculation was missing from this video and you have a very good video on starters or Poolish. Thank You Chef this video is a KEEPER in my library.
Thank you so much Dan 🙏 I am planning to publish two more videos at the end of September. One will be about all the yeasted preferments and all their specs and the other one will be on how to convert any bread recipe to be made with preferment. Those should be the perfect addition to this video😉
📖 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
Dankjewel.
u can make a "join" button for members only. easier payment for overseas viewers
I was thinking about enabling that button. But I don't know what else I could offer to people who join. Don't want to hide anything behind a pay wall.
Thanks for the great videos! This one is very cool. - I had one question though. I do like to mix a bit of whole grain flour into my bread and that seams to impacting the hydration? Maybe not on paper but the dough gets a lot dryer. Are you supposed to increase water content as you replace parts of the normal bread flour with whole grain flour and is there also a fancy formula for it? Thanks a lot!
Yes it will definitely absorb more water and make the dough drier. I'm not sure if a formula for it would be possible as flours are different and they each absorb water to various degrees. It depends on how much whole wheat flour makes up the total dough. If it's half then you can easily bump the hydration to over 70% I'd say. But experimenting will lead you to the right answer :)
I am SO excited I found your channel. I've been baking bread for almost 32 years and while they were good, they all turned out the same no matter how hard I tried to make different types. After watching this video, I knew immediately that my problem was that I was trying to turn everything into a low hydration dough so that it was easier to knead. I've never seen a tutorial on kneading high hydration doughs or had any information on how water content affected the finished product. Thank you so much for providing such detailed tutorials and explaining the why along with the how!
It's never too late to discover something new. I find things I never knew about baking all the time. Glad you found my videos useful, Anne! :) Happy baking!
I wholeheartedly agree! This was wonderful. Thank you for this video, much appreciated!!!
Preach to me ! Same here. I would follow a recipe and always get a nice but not special loaf of bread. I will now be able to decide what texture and crumb I want and make it.
This has to be one of the best bread making videos I've come across... Great job mate!
Thank you so much! 🙏🏻 I’ve got loads more vids on my channel and plenty more to come.
@@ChainBaker I've seen your videos but watching this video was a revelation! I'll be subscribing and upvoting all of your videos !!
I'm currently working in a pizzeria, with an old neapolitan man who has been working in restaurants since decades. He is teaching me his pizza making secrets, and sometimes I find it difficult to grasp some of the practices' reasons: he knows them by experience and sometimes cannot explain in detail why something works as it does. By watching your videos his lessons take a new meaning and it's incredible how it all comes together in the end. Thank you so much for giving us all these insights, they are really precious.
That is so cool! I wish I had a mentor like that. You are lucky :) The science alone is quite interesting and important, but decades of experience are just as valuable. Getting the best of both worlds will give you the tools to make the beast breads and pizzas ever.
@danielebattisti5923 Well Daniel, how about a few pizza dough tips you have learned from a working master? I know I would treasure your ideas. Please! PS. We won't tell your boss you let his secrets out ....
@@bayanon7532 I think he would love to share his secrets so no worries! He is using poolish (dough with same water/flour ratio) alongside what is called biga-‘carrier’ in italian- which is another type of dough ( water+ its double in weight as flour). Let them rest overnight and mix them the morning after with the rest of flour and water.
The overall flour/water ratio is 1.8/1. So 18kg flour 10 L water. For biga he uses 10/5, for poolish 2/2 and the next day he tops off with 6/3. 50g/L salt and 2g/L yeast! Yeast is added in poolish 4g and biga 16g. Depends on temp and humidity tho… He changes it little by little over the year, I don’t know how tho
@@danielebattisti5923 So he makes a poolish and a Biga the night before then combines them the next morning with the rest of the ingredients to make the pizza dough? How long before he uses the dough to make a pizza? This is strange because I too have a mentor who does similar with poolish but no Biga and the yeast is added to the poolish before it goes into the fridge for over night Bulk fermentation.
@@danielebattisti5923 Also I am assuming that the ratio of salt and yeast is based on the volume of water being 10L. Is that correct?
Honestly probably the best video about hydration and making dough. Straight to the point. Great examples shown for all three loaves, without skipping steps or editing too much. We get to see every step of the process for all three breads. Thank you, I have been struggling with my hydration and tweaking here and there. This helps understand more of what I'm doing and why.
Thank you so much! Here are a couple more videos you may find useful about preferments and how to convert recipes to be made with one.
1 - th-cam.com/video/rRV3O68r944/w-d-xo.html
2 - th-cam.com/video/ElJFy8ACwEA/w-d-xo.html
Only thing disappointing here is the sub count. High quality, high effort work like this deserves more. Way more.
I'm sure the channel will grow a lot though.
Thank you so much! That is very kind of you :) hopefully we'll get there one day!
After watching over 35 hours of TH-cam videos in the hope of learning why so many of my bread bakes were ending in disaster, I am glad to have finally found this video. You manage to convey huge amounts of complex info into an understandable form - a sure sign of a thoughtful teacher.
May I respectfully suggest using a black marker on the white board in the interest of better legibility for those of us with older eyes?
Glad you found it useful. I have more videos like this in the Principles of Baking playlist on my channel. And yes I have started using a black marker. Cheers :)
Yeah, I've found that the vast majority of TH-cam cooks don't know what they are doing. They do some recipes that they learned from their parents or often just from other TH-cam videos. They will throw in ingredients like "Pink Himalayan Salt" or Extra Virgin Olive oil when it doesn't make a difference just because they think it sounds professional. Chefs like ChainBaker are TH-cam gold.
@@bayanon7532they know what they are doing and what happens as a result but they dont know what the science behind it is hence why they dont know how to teach it to other people.
The amount of work put in these videos is admirable and the quality speaks for itself. It’s clearly a work of passion.
Thanks for sharing with us
There is no need to watch other channels ! Period. You give a lot to the bread world! Thank you !
Just made the 60% loaf and came out just as you said. Very helpful in getting me to understand how this all works. I was chasing recipes but I'm close to understanding the process now. I'll work thru the 65% and 70% next. You are so clear in your delivery. Thanks again!
Thank you! I'm glad you found it useful 🙏
I downloaded this playlist to listen when i’m working out or have insomnia. This is amazing! And I hope you can do a whole series with just 100% whole grain dough for napolitana pizza, brioche, everything!! Some of us just wana eat healthy 🥰
Charlie, you are a Master Teacher. I’m so grateful for your attention to detail by including the visual process with calculations. This is gift for those with dyscalculia. This video is the perfect reference guide for learning to bake via percentages.
This is the clearest explanation of hydration and the video has to be any novice baker's top 5, must-bookmark stuff. You're a master baker and a great teacher.
Thank you so much 🙏
I would like to thank you for this video especially, and for the work you put into these videos. I have tried for many years to make good artisan bread and never have been successful.
I watched this video last night and this morning I through away everything I thought I knew.
So I made a 100% Poolish and then built my own recipe using ratios. I used 500g of flour w 80% hydration, 2% yeast and 1.4% salt. Salt was added before the last kneed as I have seen you do. I added the pre-ferment with the first mix. I used grams and a scale to measure.
Viola! I made PERFECT crumb, a very crunchy crust and it tasted wonderful. I don't need a recipe anymore, I just needed to understand the ratios. Now I can play and adjust for flavor and texture.
Thank you very much!
Awesome! I'm happy for you baking success! That is the best part about breadmaking - once you know, then you can customize it and make it your own and be in full control of the result :)
This is excellent! I’ve transitioned from measured to weighed and now to percentage based bread making and this video helps so much. Thank you!
Hey Grant! I'm glad you're finding value in my videos. Here are a couple more that may interest you. All about preferments and how to use them.
1 - th-cam.com/video/ElJFy8ACwEA/w-d-xo.html
2 - th-cam.com/video/rRV3O68r944/w-d-xo.html
This video and all of your basics of bread videos are amazing. I’ve learned so much, and very importantly gained confidence to evolve my own recipes. Thank you. I am a subscriber forever.
Thank you so much! 🤩
Thank you, thank you, thank you! I slowed down this video and now I finally get it! I appreciate all the time & effort you put into your videos to help us all! 🙌🏽🙏🏽
Thank you , for your time in putting these together. I’ hope you feel good and appreciated for the exact content I have needed for so long. I know my bread and baking will improve simply because of the wisdom you’ve imparted
I'm so glad you found it useful, Justin. Cheers! :)
Finally, I learned about the science behind the percentage of dough making. Thank you!!!
I subscribed to your channel a few days ago after looking at and subscribing to dozens of other channels on TH-cam and sites elsewhere dedicated to bread making. I've watched Ken Forkish, Paul Hollywood, Jamie Oliver and dozens of others and i can honestly say yours is the most informative and interesting. You are a natural teacher and your presentation is impeccable and very professional indeed.
Where on earth did you learn these fantastic bread making skills? You should be on television Charlie.
Thank you once again for imparting your knowledge to so many people free of charge. I would like to make a donation to you but am a bit worried of giving my bank details online because I've never done it before.
Gareth from Wales.
Thank you so much Gareth! I have been a chef for many years and teaching people is part of my job, so I guess that has helped me with being able to explain things in a way that anyone could understand.
My first bread making experience was only about five years ago in a baking class. Got hooked there and then. There is one book that has taught me most of what I know 'Bread: A Baker's Book of Techniques and Recipes' by Jeffrey Hamelman. Without this book the youtube channel would not exist.
Thank you for the kind words Gareth. You can support me on my Ko-Fi page linked below the video or in the pinned comment. It is totally secure so there is nothing to worry about. But I appreciate your support either way be it monetary or not. Have a great day :)
@@ChainBaker I may have that book. I need to search my box 'o books, but I did buy a book called "bread" a number of years ago. I'll find out tomorrow.
Well taught. Thank you four the instruction, explanation, and examples.
i love your mathematical approach to baking! please keep sharing your wonderful teachings
I used this method today and made the largest most flavorful loaf ever. All other attempts resulted in dense chewy bread, due to too little % water and too much salt. The flavor was improved by adding less yeast and no sugar. Huge oven spring and great for anything. Toast or sandwhiches or on its own. Delicious. Bread at $5 CAD per loaf of supermarket sandwhich bread is what motivated me to learn DIY. Never going back. Took me 7 loaves over 2 weeks to get it right. Thank you.
Nice one! 😎
What a great video! Just makes sense that it's more valuable to know the principles versus just following a recipe. Really looking forward to watching the rest of this playlist!
I have been watching dozens of other youtubers claiming to be bakers and cooks but none of them go into the details that you do. This is absolutely the best Baking TH-cam channel on TH-cam ! or any where I have seen on the internet. Thank you I now am making much better breads.
Thank you! I'm glad I can help 😎
This is so amazingly informative!!!! Thank you! I was very scared and could not really get the hang of bread making, but I am more confident now.
Awesome! I’m happy that I can help :)
Have been baking breads for 2 years and still have no clue how to build a recipe. Thank you for the work you put in for this video. You have leveled me up from beginner to novice bread maker. I’m looking forward to video about handling high water percentage dough ❤
Wow, I've been watching bread baking videos for weeks and this is far and beyond the most helpful one I've seen. This is exactly the kind of explanation I've been looking for, you were thorough and thoughtful in what you showed. I would love to know if you use steam and how you do it.
Thank you! :)
Steam should be used for most breads unless they are glazed, then it would not really give that much of a benefit.
You can preheat a metal tray in the bottom of your oven and as the bread is placed in pour half a cup of boiling water in that tray. This will produce a big cloud of steam. Just be careful to not scald your hands and arms. And do not pour the water on the oven door glass or it may shatter! :)
@@ChainBaker thank you so much!
Beginners may find the 70% hydrated bread difficult to make. But 65% hydrated bread would be less so. Outstanding video. Truly educational quality.
I started to watch your videos pop up in my feed. I love baking my own bread. I remember my mom teaching me to bake bread and she was an excellent baker! Watching your videos helped to organize all these bread-making memories and jumble of steps in my head. Now I get the role that these ingredients flour-gluten, hydration-water%, fats-liquid/solid, yeast fresh/dry, salt, the baker's calculations was Awesome! Seeing the 4 loaves side by side is super helpful.
There's this bread that I buy all the time because its so good, but from time to time I get a loaf that has large holes. I've always blamed it on a lazy baker who didn't take the time to knead the dough enough. But now I know : it's not laziness, it's 70% hydration. Sorry Mr. Baker, you're not lazy after all.
😅 Meanwhile some of us are trying so hard to achieve those big holes
I still hop back to this video when I haven’t baked bread for a bit.
Mate, that was absolutely amazing! I'm just starting to make bread and it's been a bit hit & miss so far. This helps more than anything I've seen yet. Thanks!!
This is like going to school but this time actually enjoying it!
This was an amazing video. I’ve been making bread for 50 years plus and I had no idea how important the water percentage was. That was an amazing video. I really really appreciate it. I’m really excited to make some really good pizza crust. Thanks and God Bless you!
I've been making bread by watching recipes for so long now. Eveytime I failed I didn't know where I went wrong. Thanks for this video and your efforts. Knowing basics is always important. Respect and a big thank you from India...
Ditto the other comments of appreciation. Learned more in 17:15 than I have in years of baking....great stuff Charlie. Thank you.
Thank you! You may be interested in my preferment guide. It goes perfectly with this video 👍 you can find it in the 'Principles or Baking' playlist on my channel.
Been baking breads for a couple of years now. Often wondered about the differences. This video opened my eyes on hydration and the results. Thanks for the incredible knowledge
I'm glad it was helpful :)
Hi, hope you are doing well. I adjusted this basic dough recipe which was great but i used your percentages to increase the loaf to 700 grams of flour. Came out great. I also experimented with this dough today. I used wholemeal wheat flour in the poolish and substituted 100 grams of the bread flour with 100 grams of semolina flour. Incredible taste, crumb. The wheat and semolina added more flavor i think. Thanks for the videos. Keep up educating us on bread making.
I’m watching this entire series. Being a better baker has been on my to do list. Thank you for sharing your hard work.
You can do it! 😎
I've been working on Dough recipes for awhile. Not going to lie, VERY glad I stayed to the end. Best video out there!! Well explained and thoughtfully laid out, THANK YOU!!
I'm so glad you found it useful :) Check out the 'Principles of Baking' playlist on my channel for more videos that go hand in hand with this one. About preferments and how to convert recipes to use a preferment etc 👍
Honestly this is the best Channel for Baking Bread I have seen. So much detail and explaing what does what in a dough. I wish I would have found this channel years ago. I am so glad I discovered it. As a chef myself I find this so interesting to watch. Thank you very much for sharing your wisdom.
Thank you so much! I'm so glad I could help :)
Your voice and the way you speak is meditative, almost hypnotic. Thank you for the scientific approach.
Thank you so much! I hope I could hypnotize you into making some bread today ;D
Learnt so much about hydration thank you🙏
Just as others I too used to go with the less hydration technique as it is easier to work with the dough. I can't thank you enough for this video. "Staying hydrated" has now a new and different meaning in my life 👍😀 Thank you thank you thank you😊
HI, I'm from Thailand and I'm starting to learn how to make a bread from scratch without any completed recipe because I want to make my own style bun. And yes I found you I'm very thank you for teaching all of these knowledge which I rarely hard to find and it's help me so much to understand how every element work to create a single bread. Once I know nothing about bread because normally my country don't consume a bread now I know many thing from you. I try to learn every video from you. Your video is amazing, easy to understand, Full of details etc. hope your channel will successful. Many thank from Thailand. 👍👍👍👍👍👍👍👍👍👍👍
🙏
Quite more scientific approach than other baking channels (even the big ones) . Varying a single parameter in a lot of your videos is a very nice and informative approach of the effect of each ingredient in bread. Learned a lot more watching 3 of your videos than 20 of Pro Home Cooks'. Keep up the good work.
Thank you so much 🙏
i started by making 75-80% no knead bread, and ill tell you that shit was not easy to handle, the bread turned out great tough and i learned something new everytime.
This video is perfection.
Dense with information, but to give everythign context you've added a demonstration.
Great video. This was really helpful with understanding the math behind recipes and the effects of hydration.
This is brilliant! I am fairly new to bread-making and this video makes the concept of "bakers math" much easier to understand!
This is the BEST video and explanation on the subject I have ever come across.
I'm so grateful for your videos. They are just excellent and very inspirational.
That was fascinating and extremely helpful. Thanks
best info on bread I have seen on TH-cam..thank you
Thank you, Billy! There's plenty more where that came from 😉
You have explained the hydration concept exceptionally well. I m glad I have subscribed to your channel . I don't follow recipes and I like to make my own and wanted to know the logic and knowledge about bread making. Thankyou for being so wonderful and clear about the steps in bread baking. Logic and reasoning is everything.
I actually logged in to like, comment, and subscribe. I haven't done that in years. Love this content, can't wait to binge it!!
This is what the world needs. Thank you!
One of the best video about bread making ….simple clear neat…. Informative
Loved this! Absolute thorough explanation and super easy to understand. Thanks man!
It is rare to find a youtuber who responds to most of the comments. 👏
At the moment I can still keep up with it :D
Especially on a 100K+ subcount
Hydration percentage is very important in the final product . I made a pizza dough with high hydration and has been the best I made. Thank you !!
Thank you for the videos! I got inspired by these videos and baked some bread yesterday after around 20 years of not baking anything and it was really relaxing and delicious.
Best video on understanding bread ratios I’ve ever seen. A must watch for every breadmaker
Thank you 🙏
Thank you so much for this video! I am new to bread making. Now I want to try all of these for the family and let us compare to see what we like!
This was a super helpful video. Best I’ve seen. Thank you
Wow wow wow I have no words this is my 3rd video in a row and I can’t stop 🔥🔥🔥🔥
😁👍
Very informative. Just what I was looking for regarding answering some of my bread making questions.
Another amazing video that really helps understanding the calculation. I just simply put everything in an excel file and now I can change the hydration, % of salt and yeast (if needed) and finished product quantity with a simple click...well done again, man!
That is an awesome idea making it a formula in excel 👍
That's a good idea, using this.
The learn how to make you own recipe concept is great. The reason I love cooking is that I get to make my own food and understand what makes a recipe so good is what I try to learn when cooking something new. This video perfectly explains bread making on a foundational level! Great video!
Thanks Calvin. I'm glad you found it useful :)
I love making my own bread(loaf,pizza).glucose depletes Vit C
wow !. everyone should watch your videos. no matter what one wants to bake. you show so many tricks and tips that you can only learn something. I can only say many thanks for a lot of help. my bread is now just like from what I buy at the bakery. and my baker is super skilled and makes really good bread.
Knowing the principles gives us the power to bake anything 😉
@@ChainBaker yes and i learnd so much from your videos. temp!. kneading!. yes i did that wast of time kneading to hehe. percentage calculation. and wheat flour protein. now i know what i'm doing. and it just good timing for me. for there where i'm going to move to. thay have bad bread. so you are a life saver. thanks ChainBaker.
I’ve been making the high hydration recipe everyday and it turns out unbelievable
great stuff, but I think it is VERY IMPORTANT to mention how protein content of the flour works with hydration. The higher protein content, the more manageable the dough is at higher hydrations. You don't even mention the pretein content here, but I imagine you're using "bread flour", or 12-13% protein (i.e. 12-13g per 100g of flour). If you're using all-purpose flour (which I learned the hard way isn't always 11%- some brands market 9% protein flour as "all-purpose"!). At 9% I was having a difficult time at 60% hydration getting it to hold its shape. In my expereience, 10-11% protein flour maxes out around 60-63% hydration and gets "high hydration" after that. But 12-13% protein flour I can go up to 68% with it still holding its form quite well.
Also, don't forget the salt! Salt absorbs moisture, so adding a bit more for higher hydrations/lower protein levels can help it become more manageable. But not too much! Salt bread is TERRIBLE.
Thank you. That is a fair comment. And you are totally right. I am planning to make a separate video comparing various flours with different protein content side by side. That's coming is the next year. Cheers.
After my disastrous of an attempt to make buns this weekend I felt like giving up on making homemade buns. This channel has given me hope! Damn...making bread isn't as easy as one would think but thanks to all of this info you share with us i might have a chance after all! Thank you for sharing kind sir!
Try these th-cam.com/video/p6ogHvzK-GM/w-d-xo.htmlsi=lZ801h049meHoSFC ✌️😎
I've subscribed, as a new baker, I wish I would have found you first. What a wealth of information. I've learned more in 2 videos in one day than I've learned in the last 4 months. Thank you
Hey! Welcome to the channel :) I'm glad you're finding it useful. There will be a lot more videos on principles in the coming year. Cheers!
This is GREAT! I'm learning so much AND I can use this for homeschooling my kids. Math skills in real life use!
Seen many. This one is the smartest and best, and thorough.
Thank you so much! :)
Great video. It explained exactly what I needed explained, and showed each example quickly and concisely.
I really appreciate you truly showing and not instructing in these videos. You don't ever say 'do this type of dough, it's always the best'. Instead you *educate* your viewers so We can taylor our bread baking to our individual needs! Thank you!
Thank you :)
This is the most helpful video I've found so far on bread. Perfect and simple and to the point.
Check out the 'Principles of Baking' playlist on my channel for more videos like this one ;)
I really like your approach where you do a gradient for one particular parameter, keeping others untouched.
As an engineer I approve
Thanks for this! I wish I would've found this 20 failed loaves of bread ago. Also as soon as I saw that cut on your finger I couldn't stop feeling the pain!
Dude!! You're amazing. I'm in Chef School and you're 100% better than my instructors in explaining. You're awesome.
Cheers 🤩
I’m truly blessed, because I found your online baking Academy! 😇 Cheers, Charlie 🤝🍀🥃
🙏
A clearly explained video about the effect of amount of water in making bread. Thank you!
Thank you 🙏
Wow! Amazing! Thank you soo much for the video. This is absolutely other level of baking.
thx,many thx.finally,every single thing clearly explained.
Finnaly a serious channel!!!
I'm a chef that lately got passionate lerning more about pastry and baking.
I went across million video which they claim having such high views ratings and to my opinion most of them they are so approximate and undetileid but not in this case ! I can definitely smell from miles away the professionalism and genuine experience of this dude, serius stuff, well done!
I can't waiting to try some of your video I'm sure they will work becouse they make a lot of sense to me.
Thanks a lot for sharing.....
Welcome to the channel! :) Thank you for the kind words. Let me know how you get on 👍
Fantastic detail and extensive examples clearly explaining bread hydration effects. This is the first clear explanation of the cause and effect of the ratio of liquid to dry. Thanks again for all your help and effort you're putting into your video and your channel!
Thank you so much James! :)
This was perfect. I understood the first time. But watched it twice anyway 😁. Thanks 👍
Thank you for explaining this. I'm starting to feel like a pro at this now!
My brain is a sieve, so I watch this video ALL the time. Most helpful video of all time. Thank you!
Omg that individual calculating and total weight of dough recipe saved me. I like making lots of pizzaand this will come handy. Thanks a lot.
I really need to thank you so much for making this video! I’ve learned so much and also made my sourdough following your recipe and it is ALWAYS perfect.
Can’t wait to check all of your videos to keep learning 🙏🏼
Cheers! 😎
Finally, I find a video that describes this perfectly- thank you!
I have taken a couple of bread making classes a left the class so confused. Your video explained everything in such detail, I understand now. Fabulous channel, Thank You!!!
Glad it was helpful! :)
This is the quality content I’m looking for
Best thing iv subscribed to in a while. Thanks for sharing your knowledge!
Thank you 🙏
This is the Best Bread video on internet!
-Best wishes from Maldives!
Thank you so much! 🤩
i usually dont comment on video, but your tutorial is the best. no one ever teach about the theory so perfectly. now im making bread :D
I agree with other commenters that this has to be the one channel that actual explains the mystery behind baking good bread perfectly well. I've gotten into baking my own bread more and more the last 4 to 6 months. It all started out with no knead doughs for easy and good results, because I wanted to eat proper baguette, which is hard to come by here in Japan where I live. This video finally made me understand how hydration affects the final product. Great job! Subscribed for sure!
Cheers for the kind words! :) The Principles of Baking playlist is definitely something you should go through 😉
One of The Best All-in-One Comprehensive videos on Bakers Percentage that I have seen to date. I have been working so hard in learning all aspects of dough calculation and only get bits and pieces from TH-cam videos of this important formula. I don't how I missed this video that states it was viewed on May 24, 2020. I looked at your video listing and didn't find it at all. But be that as it may, BRAVO CHEF what a Great All in One video on Baker's Percentage. Not only the basic calculation of water to flour but calculating a specific dough ball size to Hydration and flour and water plus salt and yeast but to do the calculation for a large quantity of dough at a specific size as well. only one thing you missed and that is for bakers like me who use Poolish in all of my dough recipes. I did finally work out my mistakes in not subtracting the Poolish make-up of 50/50 the flour and water of the Poolish make-up from the total volume of flour and water to maintain my overall dough weight. that calculation was missing from this video and you have a very good video on starters or Poolish. Thank You Chef this video is a KEEPER in my library.
Thank you so much Dan 🙏 I am planning to publish two more videos at the end of September. One will be about all the yeasted preferments and all their specs and the other one will be on how to convert any bread recipe to be made with preferment. Those should be the perfect addition to this video😉