📖 Read more in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
For really good taste soak the tomatoes in their own juice in oregano, basil and black pepper for 30 mins prior to adding as a topping. The pectin in the tomato skin reacts with the herbs to produce a very nice taste.
@ChainBaker.. As always, brilliantly insightful.... And just adding to my limited knowledge base of how to yield a perfect dough for your bread.. And as always, now am hungry 🙃🤤😒
I would like to ask you, sometimes you say in your videos that the warmer the dough the more problems will rise, can you tell me what these promlems are ? Or can you make video about it
Learned something? Are you kidding....IMHO one of the best videos on these topics I've ever seen. In 8 minutes you answered a bunch of questions I've had for years. Thanks a ton for the great content.
I am a beginner baker. Last week I tried making dinner rolls, and I added butter in the beginning. I kneaded it for 40 minutes with occasional spurts of rage to throw the dough against the wall and give up. I kept at it -- the rolls came out quite fine, but if I had known what butter did to gluten, I would have not done that. This video is exactly what I should have watched! Edit (2/24/2022): Adding butter after 3 minutes of kneading cut down the overall kneading time by 4 times (from 40 minutes to 10 minutes), and the dough did not stick to the counter!
That’s what i have been doing also! I have never understood how some bakers in youtube would add melted butter along with eggs IN THE BEGINNING and make a perfect dough after 10min in stand mixer. Now i know they’re not being honest. I find this channel really helpful and have watched almost all his videos!
i'm a beginner baker as well and i really had the same issue as you while kneading the dough, if i had watched this vid earlier it would've saved so much of my time
As a man of many hobbies who uses RU-vid to add knowledge, I have yet to come across a channe as detailed as yours. Particularly the bakers percentage video. Game changer on how to view baking and doughs. Well done mate, keep the videos coming!!
I have watched a lot of content on baking bread and I don’t recall anyone elaborating on this. I have made many loaves and always thought it was due to how I kneaded the dough. This was a big help.
As someone who is experienced in cookie baking and Italian cuisine, I wanted to make 2022 the year that I add bread baking to my list of culinary skills. Your channel has been a gold mine of great information and knowledge. Thank you for everything you do!
It truly is a goldmine, he's so informative. I started just before you in Dec. cause bread and other things are supposed to go up in price again. And I'm not sorry I did either, I love homemade bread so much better. Just the smell alone is divine. He's taken my bread game to a new level too. I had made bread before, many years ago, but just cultured my own sourdough and made simple loaves, that were frequently mediocre, although quite sour delicious. It was the bread that was my issue (texture etc.) back then and lack of knowledge, not making sourdough culture. I was pretty good at that. The stuff he covers is those finer details and science of good bread and I love it. From beginners to advanced I think there's something here for everybody.
i'm learning bread baking at home, i have yet to make the successfully develop the stretchy gluten dough, maybe it's my technique, maybe i don't have a good bread flour, one time i made it with inactive yeast, now i know last night i added olive oil too early, but the great thing with baking bread is, even if we don't have it perfect, just bake it, eat it with butter/olive oil, it's still good! there's no wasting food in this. i just recently found your channel and i'm certainly learning a LOT, it makes me understand what to do and what i did wrong, there's more things for me to try and experiment!
Such excellent advice. Major differences in quality can occur, with only seemingly small changes in amounts of ingredients, or the timing when they are added.
Bread is absolutely stunning. The more I learn, the more I love it. Simple yet complex. I got into bread baking again through history and hearing other countries tear American's apart for not knowing good bread. I used to work as a dishwasher in a bakery/café through high school, and although they focused on sweet rolls, their bread and buns were super popular. The baker had a habit of coloring his bread, and I always remember everything but their white bread being dry... Carmel color and egg yellow dye are two things I ll never add for the drying effect a single tablespoon had on a batch of bread, alone. I would have loved to try the original rolls when the eggs made the dough that color unaided. Reminds me of when my great grandmother mentioned the same thing. She used to be a baker, and mentioned them being yellower and richer. My college town had more bakeries, but the one connected to the grocery store had the other sweet roll bakery beat in regular bread choices. They had a five foot space which had a huge selection of German breads. My favorite was the oatmeal, and it's surprising how little oatmeal you need to add to make a good one at home. I learned about scalded dough technique recently and am convinced they utilized this method, because I finally got the texture down. Small changes, and timing make a world of difference. It's such a fascinating subject from all angles.
I just tried your preferred method of adding butter and what a difference it made in reducing kneading time! I was initially worried it wouldn’t come together, but I was pleasantly surprised. Thank you!
I follow an engineer in America, James Cordon, as a fellow engineer! Your approach to baking bread is that of his in terms of analysis and reason! I tried this today and the difference in results are amazing! I kneeded my dough today for 4 minutes and only then added the butter! The results are just so different! The surface of the formed dough was so much smoother, same ingredients, different method. Who would have thought? 🤔 Brilliant video!
Hey man, my very first bake is in the oven. Thanks for all your tips and encouragement. I could easily have done it without you, but appreciate the hell out of it all the same.
Thanks for the tip. I was having difficulty adding the butter to my bread and now I know why. It took way too long for me to knead the dough to a proper consistency. Now I'll add it later 😀
Thank you. I wondered why butter was added after everything was mixed together. Seemed like a waste of time. Now I know why it is done that way. You have a new subscriber.
Love these comparison videos! I'm a new (only 2yrs) home bread baker. The video on the eggs, I now use 2 med instead of 1 large, bread is more yellow but we like it. Fat, I add butter last when kneading. Honey instead of regular sugar. My breads are so soft now it's almost difficult to slice, and they stay soft so much longer! Thank you so much for taking the time to do them. I have learned so much from you!
Beautiful, and yes im learning by every video i watched. Im using a wet towel for the proofing or a glass plate, saving me and the environment a lot of plastic, my wallet is pleased as well. Keep up the good work, thanks for sharing from Mexico.
Amazing videos! I have learned a lot from them. Thank you so much! When mixing flour, why sometimes we use milk but sometimes we use water? What's the reasoning behind it?
Milk gives the dough a bit of sweetness, makes it slightly softer and it makes the crust colour more when baking. Water and milk can be used interchangeably in most cases. It depends on your preference really :)
I've been baking bread for over 20 years. I've always baked edible bread, but it's never been good enough to make me satisfied, plus, mine has never been very consistent. I learned from my elders to blame the weather! My grandmother, who had 19 children and baked a dozen loaves every 2 days always said that it was a good bread baking day when the dough squeaked. I have been doing a pre-ferment for a long time now, but only for a few hours. It was mainly to activate the yeast and to start the process. After prefermenting, I'd add the rest of the flour, olive or avocado oil, salt, and then mix. My preferment was sugar, water, yeast, and a portion of the flour. I now preferment for a day or two and it works much better. I do preferment in the fridge, then the morning of making the bread, I pull it out to go bonkers. This video showed me the proper time to add the fat, and now I use butter as my fat of choice. Following tips from your videos, my bread recipe has become pretty darned good and consistent. I now use 2T of milk powder and add an egg. I made a screw-top can with a hole in the lid as my humidifier. I put water in it and leave it in the oven. A small stream of steam comes out the hole. Thank you very much for these videos. You've done more to improve my bread baking than any book, TV show, or other RU-vidr. Great stuff indeed!
In all honesty I seen about 3 videos from ur channel and u don’t know how I am excited to find a helpful channel with real practical applications dont stop man ur the best
Now I see (and more importantly) KNOW why my focaccias did not turn out! After your explanation why and showing the correct method, I'm REALLY tempted to try making focaccia again! Thank you!!
I was a strict low carb guy for over a decade. I switched to Intermittent Fasting. Started looking the bread I was buying and the cost. Thanks to this channel, I am becoming very interested in this ancient way of adding carbs to diet without things that sound like they came out of a chem lab in them. Failing is sometimes just as interesting!
Oh yes store bought bread is more like cake than bread. The production process between mixing and the bread being wrapped up in a bag takes less than an hour. That alone speaks of how raw the flour is in a 'bread' like that. In January I will upload a few nice multi grain bread recipes that may interest you :)
Yeah, that no sugar needed in his sugar comparison video appealed to me for lower carb too. And the fact he's using butter and egg "real" ingredients is very appealing to us low carbers or at least healthier carbers too. I don't any more garbage oils in my life. And besides eggs are magic in the kitchen nothing else can match. No need for the chem. lab, nope. lol. Just wholesome real ingredients.
I've had oil absorbed into my dough before during proofing. Started making bread last year. I work with spelt flour. I must have forgotten to add the oil the recipe called for and was afraid to continue kneading, I guess. I just remember I had the dough sitting (covered?) in oil when I left it to proof and it was all absorbed when I went to check on it. I have no idea what my plan was if it hadn't been absorbed. Haha! But, I felt that was nifty and maybe something to play with at a later time.
You helped me out a lot in a few minutes you showed me how to fix a mistake that my coworkers and teachers couldn't explain to me because it was to complicated
I have a 100% whole wheat sourdough recipe that works for me, I add 24g of a quality oil at the last 10 min of the rest (I've also found I do t have to wet my fingers during the slap & fold) then I slap and fold then rise and bake. I don't know how much "a lot of oil" is, but having this knowledge has increased my baked goods 3 fold!!
This was very helpful. I had last night made a bread and incorporated milk and egg to a 5% olive oil, 60% hydration dough. I added the egg and oil after a few minutes of kneading, which made the dough unbelievably sticky. A couple periods of fermentation and further kneading seemed to eventually work, and following with folding and shaping, it became one of my best loaves. Next time, I'll need to fold/absorb the olive oil, rather than try to incorporate it in all at once.
I've been trying to make better bread (and I've already done well), now I am fine tuning my skills. And your channel is so informative. I love videos like this, filled with scientific details and tips and your direct comparison experiments are fantastic. You've taken my bread game, to a new level. I always wanted to know how sugar and fat affect yeast and although some guides are good, you give the visual evidence, in detail of how these things affect the dough.
@@ChainBaker Very much so, thank you for the effort you put into these. And I think the plethora of positive comments from everyone, mirrors what I believe and say about your vids. Seems like no matter the level of experience/knowledge, even people with businesses who bake a lot are finding your vids very useful. That's the mark of quality to me, when everyone of every level is impressed with what you're doing. And all your vids are very beginner friendly, as well as useful for the advanced. Don't change a thing, you've got a winning formula here.
If there was a monument to the gods of gluten, I believe you would have a spot reserved from all the great vids you produce. Great vid and audio quality makes the wonderful content even easier to absorb. Thanks for the info and have a great day
Why haven’t you written a book yet? I have been trying to develop my bread making as I want to serve fresh bread at my sandwich shop. You answered a Bunch of questions for me... I am most grateful
I believe that videos are more effective than books when it comes to bread making 😁 Thank you so much 🙏 I am happy that I could contribute to your experience. Hopefully I can answer more of your questions in the future too.
@@ChainBaker For sure, it was the visuals along with the excellent explanations of the behavior, that did it for me (and awesome comparisons). I've seen some of these things in print, but it's those visuals we need, especially when literally playing with the dough ourselves, it's almost tactile, vicariously, if that makes any sense. Like, I feel like I am there and know better what to look for. It was the most clear I've ever seen.
I wonder how a keto bread with vital wheat gluten autolyzed, then adding nut flour, and using this technique for any remaining fats would work out. I can’t wait to try! Science day!
This is awesome. I wish someone would tackle gluten free with this level of detail and explanation. Been trying to get an oat/psyllium bread to work for something other than bowling balls.
@@ChainBaker Awesome. Me I love it. But I got a kid I'm trying to figure out how to bake GF for, and he's a tough audience. I haven't tried Xanthum yet - I like the idea of Psyllium because I can buy in bulk and store it. But there's definitely an art to I haven't mastered.
What a wonderful video. This is the best instruction I've come across on incorporating fat into dough. It's so helpful, although you did make kneading butter into dough look easy, when in reality it's a messy business. The focaccia looks delicious~~~~ can't wait to try your method the next time I make one.
Would have been interesting to see the two doughs baked side by side to compare the different results. Very interesting regardless. I already knew that you should add fat after gluten development, but it's always nice to have confirmation. Too bad that it's such a pain to add butter in, I love brioche :)
I ran out of time that day and couldn’t keep filming 😄 Yeah brioche is defnitely very fatty and I am going to try and make it by hand. It’s on the future projects list. The dough in this video 20% butter, but for a proper brioche I’d have to increase that to 40%. Because the kneading time would be so long need to refrigerate all of the ingredients before attampting it. Easy enough with a mixer, but I’ve never tried it by hand. Should be interesting.
Good point, but it all depends on how much fat is being added. If you want to make brioche which is 50% butter then you will have to knead it forever to get the gluten going and by the time you're finished the dough would be way too warm. So like I say: little bit of fat at the beginning or a lot of fat half way through. Especially when making dough by hand :)
Thank you for helping me save my dough 💖 I was about to set it aside to rise until I realised thst I had forgotten to add butter. Your video helped me to fix it 😁😁.
Learned something? Absolutely YES... For about 2 months I started watch your videos and it's very interesting, the experiment, the method, I do learn a lot, thank you for the awesome videos 🙏, by the way i just tried your regular kneading method and it's not as smooth as i think :v, I saw your videos and looks like very easy when you did it ahhahah, but i know i lack of experience, i must do some practice.. Anyway, thank you very much for all the awesome videos, i'm sorry if my English is not so.good. I'm Indonesian btw, terima kasih banyak😁
Thank you! I'm in love with this video series. Been looking so much for resources that discuss how sugar and fats impact dough and these videos have been a blessing. So concise educational.
You are such a great resource of information! Thank you so much ♥️ I take my first baby steps in baking breads, but also busy mom with 2 little kids. When would you suggest I add butter if I do cold fermentation over night? Thank you again 🤗
when making southern style biscuits you add the fat to dry self risingflour, and incorporate it. then you add your liquid and work the dough just till it comes together. the less work the better. then you pop it in the oven at 220 c and cook till brown. they are tender and flakey, but have very little grain structure.
Thank you for this. I think this explains why I find it hard to form gluten in my dough. If my recipe calls for eggs, do I add I together with the fat/oil or do I add it at the beginning of the mixing process with the other liquids?
Eggs would be part of the hydration for the dough so you would have to add them in the beginning I would say. They do contain fat and make the dough more sticky,but they also contain water unlike butter or oil.
@@ChainBaker I baked a fruit loaf today and followed your advise to add fat just a little bit after the gluten has developed in the dough. I must say it has made a huge difference! It used to take me forever (like how many songs has it been forever lol) to knead to get to the smooth and elastic stage. I penciled it in my recipe book immediately so as to remind me every time I bake bread with fat in the future. Much thanks! :)
Awesome! I gad it worked out :) just remember that you do not necessarily have to do it every time. If you are using just a little knob of butter or a little splash of olive oil, then you can certainly add it in the beginning :)
Amazing video, thank you. One thing that I never see mentioned is how to control dough temperature when you add butter? In the DDT calculation, should the butter be added as a 4th variable (assuming no levain)?
Can you do a video on bread nutrition? Should you avoid it because of gluten or eat it because of the health benefits of whole grains and fermentation?
I'm not much of a nutritionist but what I can say if you want a more healthy option, then stay away from white flour as much as you can because it is basically empty. Ideally try to consume naturally leavened bread instead of just yeasted. And make bread with various grains to maximize on the goodness. Gluten is not to be feared as long as the bread has been fermented well. I have a few 100% rye bread videos on the channel which are super nutritious and packed with seeds. Those may interest you. I will also publish a few multi grain bread videos in January which will be ideal for a more heathy diet. Cheers!
The only time I add fat right away is if I'm making a yeasted cake, like Baltimore Peach Cake. You don't want gluten to form in that goodie. oOoOO...you should make one of those!😋
oh wow, once I made a pizza dough and forgot to put the tap of olive oil so I had to put it after kneading it, resulting in a vastly different pizza, I didnt know that it was the reason until now, I will try it again the next time I make pizza dough.
