When I've made bread it has always been very wet and takes ages and lots of additional flour to stop it from sticking. Any ideas what could be going wrong?
For a long time, I have wished to try baking a full buckwheat flour sourdough bread. But hear from all sides how difficult it is. But this - adding a buckwheat porridge - may be a great alternative! Thank you!
I make tangzhong hotdog/hamburger buns using a similar recipe, but I'm going to use this method -- so much easier. When I make hamburger buns or sandwich rolls I sprinkle them with Everything seasoning. I like sauerkraut on my "redhot." In fact, I just ate one this afternoon for lunch.😋 Thank you Charlie for another great recipe!💕
Thank you for sharing the recipe! Out of curiosity, what would happen if the dough were folded and kneaded? Would it become more chewy, or would it also rise more?
This bread looks amazing! Will definitely try making it once this heat wave is over.🥵 One question, can I toast the buckwheat that I have on hand to make the 'toasted buckwheat' or will that affect the cooking of the porridge or baking of the bread? Thanks for your time and dedication to helping so many bakers, from novice to seasoned ones! I hope you will continue to find joy in what you do, it's truly appreciated! ❤
This was a fantastic bake - loved the toasted buckwheat flavor, crispy crust and soft crumb! 🤩🤩🤩 Charlie now has 221K subscribers - whoo hoo!! Everyone, please continue to share your bakes with family, friends and colleagues and share photos and baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. He has shared so many outstanding videos: principles of baking, sweet bakes, breads, bread-making techniques and delicious Baking World Tour recipes - let's keep spreading the word about his YT channel and get him to 250K subscribers by the end of the year. Remember, It only takes ONE post to go viral - Go "Team ChainBaker"
Some time later. A great video as always. It inspired me to do some homework on scalds/ porridges. To my surprise I saw that the research team, in Modernist Bread Baking, did baking tests and they found that they give a very much longer period before bread staling, but they neither increased the softness of the crumb, nor do they increase the volume of the final loaf. Two things often claimed for them. They said that the softness of crumb in East Asian Bread came from the sugar and fats. I don't have enough experience to have an opinion on that. Thanks for the inspiring video. 👍
Fantastic sandwich loaf! I make this at least twice per week. I’ve started making it with a 75g multigrain soaker and scaling the water up to 391g to maintain 68% hydration. 316g water in the yudane and the remaining 75 into the soaker - mixing it all together right before adding the egg yolk and yeast.
Tried your new hotdog buns with scalding in a warm roux. Turned out the softest bread I'd ever made. Great crumb and chew. I'd never heard of scalding before and yeah, the buns were noticeably slightly heavier but not to the palate. Awesome for dogs. Can't wait to try on burger buns and toasting bread.
Softest buns I've ever made. _Great chew_ The warm roux is brilliant. No mixer, no mashing in butter. Only a little kneading to get it fully hydrated. Pretty awesome recipe/method.
Wow this is so interesting! I was in the Chinese Honors Society in High School all 4 years, and addiction got in the way of continuing that journey to the East. Thanks so much!
Thank-you for showing your face. Your are beautiful on top of having that soothing voice! I became sober 11 months ago after 2 decades of struggling with alcoholism. Baking bread helped saved my life, and though cookery has been my passion since forever, you introduced baking bread to me. Bread is my favorite food. My daughters laugh at me bc I'm obsessed. Gluten-free dieting is a joke! Thank-you for being you! =)
Another great video! I’ve almost gone through all of them now! I learnt an interesting hand made butter method from another RU-vidr AtomicShrimp, which is much easier: simply put the cream in a bowl, stick a clean hand in there and start stirring. It’s surprisingly quick! The only other thing I do is ferment the cream by inoculating it with some fresh cultured buttermilk and leaving it till it’s thick and sour. The sour cream is much easier to churn, and the flavour of the butter is like nothing else! The leftover buttermilk can be used to start another batch and/or as an acidic ingredient in other foods.
So, I’m preparing the scald to use in the morning, leaving it in the fridge. I’ve measured everything exactly, but…..the resultant mixture doesn’t hold shape, is very loose with no structure. I’ve had this problem before with flour. I’m using a new bread flour, from France, but have the same problem. Any suggestions?
I'm using a poolish with a basic sandwich bread recipe today, which I started before viewing this video. The pâte fermentée looked quite interesting and might work for me because I bake about twice per week. I'm wondering if a pate fermentee can be frozen, should something come up when I can't bake again for a week or so?
Hi Charles! Haven't been able to make any bread for nearly a year having really enjoyed your bread recipes! The reason for the creation was there hasn't been any bread flour available in the shops here in Belarus! Loads of flour... 9 % Protein just doesn't make bread! I tried using Italian pizza flour which worked but soooo expensive.... So I used this recipe today to make rolls and boy, are they tasty! 👌 Thank you so much yet again for your great instructional videos! 😍
This was a really informative and interesting video! I’ve used poolish in pizza before and it was very good. I look forward to trying the others. I have successfully used the tangzhong metnod, tho not sure that’s strictly a preferment….
I don't know of any such calculations. If you check out some of my recipes you'll see that similar breads bake at the same temperatures for the same amount of time. There are not that many differences. Lean dough = higher temperature. Enriched dough = lower temperature. But those are not hard rules either. Baking time depends on the size of the dough.
I followed your recipe to the T and it came out glorious! My family’s eyes rolling back as they took a bite of the crispy buttery flakey sweet outer layer first was worth the hard work. I put off making this because it’s time consuming and a bit intimating lol, but your recipe and instructions were perfect and easy to follow. Thank you!
This recipe is AMAZING!!! Doubled it to make 8 slightly larger buns and they turned out absolutely perfect! Thank you so much for sharing and for all the work you do to make these beautiful, fun, informative videos ❤
Hi Charlie, Thank you so much for this bread recepie. I used 50g rye and 50 white for the scold. Another 50 rye and the rest white, omg. My favourite bread, you are a genius.
I do a 3 pan method for my oven when stone baking bread. On the bottom rack, there is 2 pie tins and a small, square cast iron skillet the size of a sandwich in between them. I add hot water to one tin during the preheating stage to get humidity up. Once bread is loaded, I add boiling water to the other tin and some ice cubes to the cast iron just before closing the door. This makes for a good flash at the beginning and enough consistent steam to last for the first half of the bake.
If the porridge weakens the gluten, could it be added after the gluten has formed? I’m guessing it won’t make a difference as I think it may be a dilution effect. I.E. the porridge is adding a significant amount of bulk and hence there is simply a lower percentage of gluten.
