NOTE: I'm using cold pressed organic rapeseed oil. I don't believe any oil is heathy if consumed excessively. But this one is certainly a lot better than the ultra processed bottom shelf stuff. And the flavour is nice. If used in moderation it will not kill you. Just like anything else. 📖 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 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
@@dawnmichelle4403 I was using grapeseed for a while and I liked it better than olive for my bread, but my store was out last week so I got a bottle of avacado oil, and it gave the bread a nice flavour and texture.
I just started making bread again, after almost fifty years hiatus and found using a scale and grams made a world of difference. I have used three of the oils or fats, and noted a difference, but didn't have opportunity to compare, straight across, and really appreciate this. I lost my wife a couple years ago, and am alone now, and try to get the most out of my bread, as it goes stale before I finish a loaf. This helped the choosing for me. Thanks again, well done.
Bread freezes beautifully. We have 3 kids and I bake often, so leftover bread, pies, cookies and cakes get frozen. They reheat well in the oven and make great garlic bread, french toast and bread crumbs if stale.
U can keep your bread in a box in the freezer after u make it so that is always fresh ,i cut it in slices and store it in freezer,them i just put it in the toaster when i want to eat it
Real education is a key that opens the door to the possibility of predictable results. These videos of the basic , axiomatic building blocks of leavened bread baking are the best I’ve ever encountered. Thank you so much. Live long and prosper. 🕊🖖😁👍🕊
Instead of cold butter, I use clarified butter which is much easier to work with (at room temperature) and is pretty much 100% fat versus butter which is around 80% fat.
@@nathanboeger978 Ghee is just clarification plus one really. You just need to clarify the butter for longer to make ghee. Cheaper than buying it. Check out my channel if you like, I have a recipe there.
My favourite is 50/50 olive oil and butter, gives a nice even crumb but with a buttery taste. I like these comparison videos, gives a really good insight into how different ingredients change the outcome.
Today I've baked challah, for the first time using 6 braids which turned out amazing, and as a fat for the first time I've used ... canola oil. To keep it short, butter tastes better in sweetened dough 🤣 I have to admit it is very distinctive in taste.
Butter, lard, or olive oil for me most times. I don’t like canola oil at all due to how processed it is and I find it smells and tastes fishy. I am trying to cut down on use of seed oils where possible, so bread is an easy one. I haven’t made bread with beef fat, but I have some I rendered a few days ago, so I might give it a shot. I love duck or goose fat for breads like focaccia. Lard is awesome in bread. If you use leaf lard it tends to be a little more firm than lard rendered from other parts. No point to the shelf stable stuff. It may as well be replaced with shortening.
Absolutely fascinating! and a real learning curve thank you. I had never thought about the effects that the different fats/oils would have apart from flavour, I tend to be an olive oil user for bread and sometimes part lard (shop bought ashamed to say but that could change now!) for pastry.
I started baking this year without knowledge in baking, I just want to bake a whole wheat pan bread, and this videos serves as my guide and build my fundamentals in baking, you are very helpful, thank you so much Sir!!
I normally use Cookeen margarine in my bread making and it gives the bread a very soft texture, but I'm so happy you did this video because this week gone I tried olive oil for the 1st time and everything you mentioned in video I experienced. Bread tasted excellent with the addition of it. Another great video btw!!
I'd be really interested to see how seed pastes and nut butters impact bread dough, e.g., tahini, peanut butter, etc. And, similar to your video on how salt affects bread dough, I'd love to see how MSG affects bread dough.
I've noticed Caribbean island breads often call for coconut milk and margarine--never butter. It leaves a noticeable globular texture that works well with the coconut flavor. I have to agree butter doesn't give it the oomph.
Another great video! Thank you! Ive been rendering my own bacon fat for years, although i avoid including meat when i render (i also remove the skin if using belly bacon). The bacon fat works especially well in my pizza dough, which i add after gluten formation - butter results in burnt crust, bacon fat give a better colour and crunch than olive oil
Subscribed because of this video so thanks for posting it. I just started making bread and it's a satisfying, horrendous, joyful nightmare. I love it and hate it at the same time. I'm going to try using butter next time. I wanted to use lard because that's what my mother used for everything & she always said it (and butter) was healthier than vegetable oils. I'm going to go bake some bread with butter. Fingers crossed.
Cold geese lard and also pig lard together with roasted onions and salt are sometimes used as a spread on whole bread or black bread in nothern/central Europe. Especially when it comes to parties with alcohol involved. Or when you visit your elderlies. Mostly both 😅 Our local butcher sells the lard in form of little balls, like vanilla ice. Nothing warms your heart more as eating black bread with 'geese-vanilla' and some shots of home made apple-'juice' while great-grandma in her ninethies brags about her time as a burlesque dancer when she was in her early twenties to support the family after WW2
I really enjoy experiments like this. Your videos give me a lot of knowledge about the backing process and how important are all of the steps and ingredients. So far I've tried only butter and olive oil, but not in the typical bread. I'll try all of them in the upcomming weeks. Thumbs up for the next video. PS: I've also got a question. Which kind of bread do you usually for yourself / your family? You gave a lot of recipes but so far my #1 bread recipe is the Rustic one. Usually, I make two of them, one pure as in your recipe and the second one with black seeds, pumpkin seeds, cumin, flaxseeds, and sesame. 3 - 4 days and both breads are gone, and here we go again. ;)
These are the kinds of breads I like the most - ru-vid.com/group/PLJ97q0PY0sXIwFcsJzV0LYG_SxC-6B5by I should really have more recipes on those :D I especially love 100% rye. That is my all time favourite :)
2 года назад
Really interesting experiment! Local bakeries in Puerto Rico sell "Pan Sobao”, which is made with lard, though it's not flavored. It tastes sweet, and has a very soft texture with a very tight crumb and soft crust. We also have "Pan de Agua”, which contrary to it's name it's not super high hydration. But it's baked in cold oven, which is super interesting. That one has a much more open crumb, and a crispy crust.
I normally don't use fat at all, as I somehow prefer the straightforward taste of well-fermented bread. With sweet enriched doughs, however, I always go for the mighty butter. :)
I have no clue why this was recommended to me, but let me say youtube algorithm did a good job on this one. There was something super satisfying to how you handled the dough and bread, and it was very educational.
I have to say, I've learned quite a lot. Not just this video, but I have watched a few other of your videos since yesterday, when I found your youtube channel by coincidence. I'm a professional chef, tho working at a small cafeteria nowadays. We do baking quite a lot.. daily breadrolls and buns, and then pies and cakes and other things too. So this is not just for my own curiosity, but I think watching more if your videos will help me professionally too. Thank you for your work!
I really like the concept of your channel. It’s handy for all levels of baking. You can find your own favorite recipe, but you are showing the fundamental differences between the ingredients themselves and the results they produce. I never considered using bacon fat to make bread, but now it’s all I can think about.
Over the years I’ve tried pretty well all the oils and fats you would care to mention but by far my favourite is Palm Oil (certified sustainable). It has very little flavour, so you can taste the ferment better and it produces an exceptionally smooth, silky bread and good crust. 4% by weight works really well for me.
I live in a state with fully recreational cannabis laws. I regularly infuse harvested fats from roasted chicken or bacon. I love what these fats do to the texture of my bread and the quality of my life experience. Most recently it was browned butter with fenugreek and rosemary. Love the channel!
Thank you so much for these videos. I had such a difficult time to explain this to my staff. But the way you make it is so simple yet efficient. It was like having someone telling exactly what I need to say to them. If you ever make a whole basic baking guide I’ll buy it.
I'd always wondered why my heavily enriched (with butter and milk) multigrain lasted 3x as long as my basic white bread. Now I know! I learned so much, thank you :)
I am using olive oil now after a spell from bread making and I'm excited to get back to it. A few years back I used to use coconut oil. I was adding these oils during the kneading process. So adding them early will be a nice experiment to see if I can see the difference. I wanted to say thank you, as I'm learning something new with every video I watch. 😊😁
You've got a great style of teaching - you make me want to get into the kitchen and start making bread! I really appreciate your approach to understanding the 'whys' behind the recipe, giving me a strong foundation to stand upon. I'll definitely be watching this site regularl.
Thank you for this wonderful lesson. I'm switching from canola oil [rapeseed oil] to butter after watching this. You are such a terrific teacher -- I love the science supporting everything you say. [Jan 9 2024 Salt Spring Island BC]
I use margerine or butter-blend. Butter is expensive (4-8 times price of margerine) where I come from. I find no difference. Sometimes, melted margerine (at room temperature) for other baking. Thanks for sharing your comparisons.
Just some objection to the remark at the beginning about how healthy olive oil and vegetable oil is. Vegetable oils such as rapeseed or sunflower oil consists mostly out of polyunsaturated fats, while olive oil consists mostly out of monounsaturated fats and butter consists mostly out of saturated fat. Monounsaturated and saturated fats are resistant to oxidation, polysaturated fats are not. Oxidated fats cause a chain reaction in your body that outright destroy the mechanism that allow those cells to absorb energy, cells die off as a result and this cell death is believed to be a main driver of modern diseases such as diabetes and cancer. So the risk of oxidation makes vegetable oils really quite unhealthy.
Oil keeps bread from being crumbly. That’s why bakers call a certain pastry biscuit, or bread being short - not having enough oil in the recipe. I use Crisco Vegetable oil for most breads at a 3% ratio. I do not use olive oil because it gives a tangy taste to the bread.
I enjoyed this. I mostly use Canola oil in my bread, what you call rape seed oil I think, we always have it on hand in bulk in our kitchen. I started with olive oil, and then went to corn oil before settling on Canola oil. I think our Canadian hard wheat flour benifits from the addition of some form of fat to soften the crumb.
Thanks for sharing the results. Quite a while ago I did a similar experiment, but with cookies. The results were: vegetable oil produces the hardest cookies, lard produces the fluffiest cookies, butter produces something in the middle (I used a regular unsalted butter and did't compensate water content).
I have a recipe for a version of English muffins that calls for melted butter, though only 35g for 600g of flour. I’ve not tried other ways of incorporating the butter into this specific one for comparison, though the end result is pleasing as it is.
I just recently got into bread/bun making and I've found that I like a mixture of butter and olive oil. Slightly higher on the butter percentage. It seems to add a bit of the benefits of both IMO. I still have lots to learn but my loaves of bread are better than any of the store bought loaves and cheaper! ;oP
I have only used Olive Oil in bread making . Once I tried Peanut Butter because it is an fat, hated the taste. I might add most of my bread is sourdough. I am going to try your other fats in my bread. I started adding the olive oil to get a slightly softer crust. Thank you for your video, and for helping me with my bread journey
i usually just use vegetable oil and margarine, as cheaper alternatives for olive oil and butter. if a recipe calls for melted butter i might just dgaf and use oil instead. lard here is usually really salty so it would probably slow down or even kill the fermentation it might be weird but i started adding a little oil to any bread i make, the dough just gets much easier to mix and clean the bowl
There are a lot of mexican breads that use pork fat like conchas, it really gives a distinct flavor. Also a have a neighbor that has a farm and makes sells lard, it’s so good.
Hi CB, I would recommend you revisit the rapeseed oil - even if it's extra virgin, it's still a modern oil that comes from cotton seed, which is a byproduct of manufacturing garments. Better to stick to oils which have stood the test of time.
@@ChainBaker do you notice yourself getting inflammated more frequently on the rapeseed oil? Perhaps I need to dig a bit more into it, as it sounds like you've done your research into seed oils, processed oils, etc.!
@@ChainBaker hey CB, I could only see your reply on my preview but not thread. I suspect if you're not consuming too much oil, it's not that problematic - based on articles which cited a couple of studies, you'd have to be quite a regular consumer e.g.: love to eat stirfrys, etc. - anecdotally, I noticed after not consuming any seed oils for a month, then going out to eat yum cha, and immediately felt bad afterwards, and got the shits about 8 hours later - the person who ate with me had no problems and we ate the same foods. Having said this, I can see the contrarian in you being skeptical - from my perspective, I can say that I feel a lot better when I don't consume any seed oils. But then again, it could also be to do with me cutting out processed sugars too! Definitely far less inflammation and quicker injury recoery after training when I stopped eating seed oils, processed stuff, preservatives, etc.
I can count on my hand how many time I have had Bacon in my life but it sounds like an interesting ingredient to bread. Always interesting to see well done side by sides like you have presented here.
I just found your channel. Outstanding! I keep my bacon fat and have used it for frying but not for bread. I use butter almost exclusively, but my next one is getting the bacon fat. Thanks for the great work.
Great video! I had been waiting for this one. I am Greek and mostly use olive oil, especially when making a pizza dough. Also what do you think about using a bread proof setting on oven to cut down on proofing time? How do you feel about that technique?
Wow.. your video is answer my question! I have a silent question in mind while i mixed my dough yesterday and boom! Today i got the answer, what a coincidence 😆
Nutrition has advanced a lot in the last few years. Rapeseed oil is the unhealthiest of the ones you have on the table. Olive oil is good as long as it's extra virgen. Butter and other animals fats are the healthiest. I thought you would like to know that. I like your content a lot, thank you!
Most of the time, I use butter. Not a lot of it. Usually about a tablespoon's worth in a dough that uses about a kilogram of flour. Still, it really does help to round out the flavor. I hadn't thought of trying bacon fat in bread, though. Which is a little bit silly, since we keep a jar that we pour our bacon oil off into. Mostly, we just keep it in that until we've got enough to fill a disposable container with, but we do also use it in cooking. It's... kind of surprising to me that I hadn't thought of using it in bread making, though. Definitely something I'm going to have to try. Especially since I'm making bread every couple of days, these days! To be fair, though, it is in order to bring more, less-processed bread into our diets here.
Melting butter for bread making can be very useful depending on the recipe. For example, if a dough calls for 80g of butter and 300ml of milk, melting the butter and then adding the milk to it directly from the fridge makes things a bit easier to handle and the resulting total temperature is still low enough.
Awesome video, I mainly use butter in the bread I make. I have beef tallow that I will try sometime this week and see how that works out. As always thank you for the great content and have a wonderful day!
Baker from Australia here. I've only ever used olive oil in flat breads, canola (rape) is the industry standard for us. You brought up melting butter we do clarify the butter but hardly use it as a fat mainly as a glaze , animal fats I've only used in shortcrust pastry in some specialty pies ie a pork pie but even that's becoming rare these days
First time I made bread I was 18, camping in my car for 14 days until my first pay check from a new job. I had nine dollars in my pocket for food to last two weeks. My recipe for bread consisted of water and pancake mix; a thick dough wrapped around a stick over an open fire.
Hello, What a helpful video, I am just beginning to make my own bread, and I was scare to begin the kneading, you just help me to go through with this presentation. and I am using Grapeseed Oil, just a basic one, it does not say it's organic, I will look for it though, but the results were good, flavour nice I think. of course I am adding sesame seed flour, flax flour and oat flour. the recipe said to spoons, I did that the first time, and the second time I added 1 more spoon of oil, that I think the bread is softer as you said.
Hello! I use olive oil because that is how I learned! I really appreciate your tutorials! I grind my grains for flour. So your teachings are a great help! I do not use commercially produced flour. Oh, and I use mostly instant yeast. ❤❤❤ I am really loving the "sponges"! A world of flavor! Thank you!
@@ChainBaker Good morning! I have been enjoying your teachings! I began with a Retsel with stone burrs, and I baked tasty bricks! I have preferred Blendtec's Kitchen Mill, an impact mill. It used to be $179. So much for that! Stone and steel burrs will give a "healthier" grind. We grind for health. We fixed health issues including diabetes and high blood pressure. I have followed Sue Becker for these past 20 + years. And it has been a learning process. I can now make bread dough using stone burrs, and hand kneading. The husband bought me Ankasrum and that tool taught me what to look for in a dough. I must say that as I hand knead, in the manner that you teach, after I have used the mixer, I see a good difference!!! 🤩 I talk alot, too!!! Very best to you and yours! -Darlene and Scott
I always add pig lard to potato bread to make it extra soft, lard sold in stores are terrible though, always buy from a local producer, look for deep brown color and sediment at the bottom, those are the signs of high quality and flavorful lard.
There won't be noticeable difference. I make a lot of pizza, and was making dough from both all-purpose and 00 flours. Difference between flours is quite minor, and lies in gluten properties - while 00 flour has same amount of protein (11-13%), gluten that develops from 00 flour is less elastic, but still has same strength. Dough is stretchy, but it doesnt bounce back as all-purpose dough. In terms of taste 00 dough is less chewy than all-purpose, and that's all.
I've recently been using my saved bacon fat from breakfast in my breads. It has really made a wonderful difference. I wouldn't say I have a very refined taste, but I love the new addition. I was just using a vegetable oil for cost reason, but I thought to use the bacon fat the other day on a whim. My sister says it smells buttery, which is odd since there is none in it. I get a hickory smoked bacon, so maybe that has to do with it? the smoke imparted on the fat during the curing of the bacon? I am not sure, but I noticed it, too. It's been great. I think I am going to keep doing it. Also, here in the US, we call rapeseed oil "canola" oil. Idk why, but we do.
Smokey bacon is the best! 🤩 yeah if you have spare bacon fat then using it in bread dough is a great idea to add extra flavour and improve the texture.
Small trivial fact but it's called "canola" because it's the anagram for CAN(adian)- O(il)-L(ow)-A(cid). Because rapeseed was genetically modified to produce low (safe) levels of erucic acid which is toxic in large amounts if consumed from the wild species of rapeseed (wild cabbage).
Speaking of fats, I’ve learned to lightly oil the bowl while the dough is rising to help prevent it from drying out but I’ve noticed that you don’t oil your bowls. Should I stop oiling my bowls? ☺️
A lot of people like to oil the bowl to prevent the dough from sticking to it. And I guess it can make it easier to take out of the bowl. But I have never felt the need for it. The dough should not dry out if you cover the bowl, so you really don't need to use oil for that. Try not using it next time and see how it turns out.
