How to Always Have Fresh Bread with Very Little Effort

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If we want a constant supply of fresh bread, we need to devise a baking plan. I imagine that most of the people who eat bread every day usually do it in sandwich form, so that is why I chose sliceable loaves for this demonstration. A medium sized loaf of bread can be consumed in 3 - 4 days while still being fresh enough during that period. That means if we bake twice a week, we could always have fresh bread available.
Of course, I appreciate that not everyone is a sliced bread enthusiast. You can use this baking system for any recipe that you like. The system can be modified and changed in ways to not only fit your recipe but also your schedule. Instead of baking twice a week you could bake once a week. Or you could make a big dough, stick it in the fridge and pull a piece off of it to bake a fresh bread every day provided you have enough fridge space.
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Опубликовано:

8 июн 2024

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Комментарии : 73

@ChainBaker 2 месяца назад

📖 Read more in the link below the video. 🥨 Get early access to videos ⤵ ru-vid.com/show-UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ 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/ 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

@imthecanary Месяц назад

I can not tell you how exciting this is. I have been learning to bake bread from you and have already learned more than anywhere else. I also have 3 active growing boys and I would love for them to have fresh bread as much as possible. This is a realistic way to do that!

@ChainBaker Месяц назад

Happy baking! 😎

@Jeepy2-LoveToBake 2 месяца назад

Wow - fresh bread EVERY DAY??? What a concept!!! Now a feasible concept. 😍 Thank you so much for sharing this "so very important" information. Your breadth of knowledge continues to astound me - you keep coming up with more recipes and now bread theory!!!

@erikadogmomanddoc Месяц назад

my go to is a multigrain pizza dough with 3c flour, close to 100% hydration, cold fermentation, and when I make the first pizza 8-24h later I divide the dough into 4-6 balls and put the remaining ones in fridge in 2c (500mL) deli containers with a drizzle of olive oil, and voila, personal pizza every night after work in a 9" cast iron. repeat every 1-2 weeks.

@domeiuji Месяц назад

I learned the proper way and the principles behind making bread from you. Now we no longer buy sandwich bread from the store. I bake a huge bread loaf every week. This will last for a whole week, then mix the dough and cold ferment for 7 days. This is the only available day that I have for a week, so the no-knead method is really great!

@ChainBaker Месяц назад

I like your method! 😎

@wt3869 Месяц назад

This is what I needed! I have a loaf cooling right now and I’m going to start my next dough to bake Wednesday. Thank you ❤❤❤

@sheilam4964 Месяц назад

That is so cool. Thx for doing this, filming it and sharing it with us.

@ayresysarmy4044 Месяц назад

I make a sourdough boule once a week, then once it's cooled put half of it in the freezer 😊 540g of strong bread flour 60g of rye flour 420g of water 12g of salt For the start if I'm going to bulk ferment over night I use 90g (15%), And if I'm doing in during the day then I use 120g (20%). Dough temperature is 23°c (you can vary this depending on how fast you want your fermentation to happen and what suits your starter, as they are all slightly different too)

@kenhall490 Месяц назад

How do you adjust the amount of starter if you want to cold ferment longer? Say 48-96 hrs, or longer? Thank you for your comment.

@DeannaWalsh Месяц назад

This video is brilliant timing for us. I have sourdough starter and I’m just throwing dough for a couple days later. But, I don’t want to buy bread anymore… yet, I can’t make bread every day. So, this video is absolutely perfect.

@asterixky Месяц назад

In the same idea, I make a Sh%t load of dough on day one. After the usual fold, I cold ferment the dough in my fridge for 12 hours. The next day I divide it in loaf size loaves. Then freeze all of them but the one I will be making that day. Then I pull one frozen dough from the freezer the day before I want to make a new loaf. Make dough once, then enjoy bread every week until your freezer runs out of dough. Same goes for my pizza dough. They wait in the freezer until I need them.

@Jeepy2-LoveToBake Месяц назад

I wrote down the recipes for the three breads (dark, sandwich, white) in the video (3-day cold ferment - 0.5% yeast) and will attempt the Day 1-Day 4-Day 7/1-Day 4 schedule - this will be ChainBaker recipe #350 (milestone for me 😍).

@ChainBaker Месяц назад

350! Wow 🤩

@aneasygoinguy Месяц назад

Chef, thank you. This schedule is just what I needed. 😊

@Cooking-dv7lz Месяц назад

Excellent, thank you so much!

@ronmsharonm2708 Месяц назад

great video! thank you. Very informative

@doctwiggenberry5324 Месяц назад

great idea. the ready to bake dough is always ready.

@knottybead4871 Месяц назад

What a great idea! I’m going to try this. Thanks Charlie! 😊

@pezboy715 Месяц назад

Wonderful proof-of-concept video here. I love the efficiency, thank you for the inspiration!

@Jeepy2-LoveToBake Месяц назад

Completed this project today with baking the white bread loaf on "Day 4, Week 2". All three loaves baked nicely and produced a wonderful crumb. I wrapped the sandwich loaf in plastic wrap which kept the crust soft. All three were delicious. Photos showing the process/results for the various loaves (in the same order as the video) have been posted - YAY! #350 unique ChainBaker recipe bakes 😊

@ChainBaker Месяц назад

350! 🥳🍞

@symlam Месяц назад

Very good video and the suggested plan 🎉

@prudorit Месяц назад

Thanks!

@ChainBaker Месяц назад

Cheers! 🤩

@HanneLund Месяц назад

Thank you for a really interesting video! I bake on weekends - sourdough buns, high hydration ciabattas for sandwiches, and rye bread. The buns and ciabattas I freeze and then take out of the freezer every night for the next day. I put the buns in the airfryer for 2 minutes, so we have warm buns every single morning. The ciabattas are for lunch sandwiches, and the rye bread keeps fresh the longest and is for variation during the week 🥪 Freezing my baked goods is the absolute best way for me to ensure that we enjoy eating every single bite of it. And most things I bake are either your recipes and methods or highly inspired by you. You've seriously changed the way we eat - thank you!! 🙏🫶

@LizZie-xk2ee Месяц назад

Do you part bake any of the breads and then freeze? Or do you fully bake, freeze, defrost?

@HanneLund Месяц назад

@LizZie-xk2ee I fully bake - cool down - freeze then defrost (take them out the night before) and reheat in the morning 2-3 mins in the airfryer. It works like a charm 🙂

@suemitchell3588 19 дней назад

Hi Charlie, You put so much work into these videos which are high quality and so very helpful, thank you. Would it be possible to do a similar regime for sourdough please?

@ChainBaker 18 дней назад

Sure. As long as your starter is active it'll work wonderfully.

@LizZie-xk2ee Месяц назад

Amazing video thank you, I have learned so much from you. Please may you let us know thoughts in website or video on part baking and freezing? Does it make any difference?

@ChainBaker Месяц назад

Here's my freezing guide ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NlIuDpQmEVU.htmlsi=KfIPxM2-JeUE60qJ

@SincerelyYoursWill Месяц назад

Interesting idea there! I was hoping to see an enriched bread recipe w your examples - maybe next time? But yeah I bake my enriched bread after 24+ hours of cold fermentation. Because of all the ingredients that make it softer and tender are added, including the tangzhong technique, my bread can last for a while. For instance, I've doubled my recipe and have bread that I made Saturday morning last week. So, that's how I've been approaching it. But this was food for thought for sure! I don't typically make lean dough recipes, so I don't know if I'll use this. But it's always fun to learn new techniques and approaches from you! :)

@ChainBaker Месяц назад

This will work just as well with enriched dough. I've kept brioche in the fridge for many days and it turns out very well.

@NZtechfreak Месяц назад

@@ChainBaker I figured that'd be the case, I make a lot of enriched doughs also, so this is what i was looking for confirmation on. Looks like my kids will be able to enjoy my bread a bit more often. Thanks!

@basspejs Месяц назад

If I eat only self-baked bread, I bake 2 500g loafs every 1,5 week. But I don't really care for staling since I freeze my bread. Nothing fancy, just throwing bred into zipbag with paper towel, and when it comes back to room temperature (by itself, not with microwave) it's as good as fresh. (of course not as barely pulled out of the oven :) )

@dennisvarden4506 Месяц назад

Great Tip. I was wondering does this work for enriched doughs, esp containing eggs?

@ChainBaker Месяц назад

Totally. I've kept brioche in the fridge for many days.

@Joerg31415 Месяц назад

Great video as always! One question, I've seen a short from someone freezing the raised dough after proofing and baking it from the frozen form via the Dutch oven with lid technique you also like to use.. Do you have experience or some data points if this is feasible? I'd like to have an 'emergency bread' in the freezer but don't trust my skills enough to try this approach 😂

@asterixky Месяц назад

I always make a bunch of dough that I freeze in batches after fermentation. I pull one frozen dough the day before I need it and place it in the fridge. The following day I let it warm up for one hour then work it as usual.

@ChainBaker Месяц назад

Here's my freezer guide ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NlIuDpQmEVU.htmlsi=pNJ_OMNVjZ5L4rOu I have not tried it with a whole loaf yet.

@PanagiotisPolitis-bl9xj Месяц назад

FINALLYYYYY

@catherinedavidson7145 Месяц назад

Thanks for this one - great for when you live with a bread monster! I have to get digital scales. My scale measures in 25g increments. 😐

@AP-rz7ow Месяц назад

Charlie. For this recipe, how much time was at room temperature after the dough came out of the fridge? As your yeast levels must take this into account.

@ChainBaker Месяц назад

Final proof takes around 1.5 - 2 hours depending on the dough and the room temperature.

@jcharbonneau7048 Месяц назад

😃

@asterixky Месяц назад

Interesting USB key you are using at 6:32

@ChainBaker Месяц назад

🤣

@JonABaptist Месяц назад

Good for non yeasted sourdough as well?

@ChainBaker Месяц назад

For sure. You'll get some really sour bread from it 😁

@jjflash2611 Месяц назад

Sometimes my Family doesn't go through a loaf in a week. Could you instead put together a larger dough and cut up to portion out, and freeze the individual balls and defrost when you want fresh bread? How does the bread hold up after defrosting and baking? Would it be similar in quality to freshly made? Enjoy your vids. Thanks.

@ChainBaker Месяц назад

I have a whole guide on freezing ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NlIuDpQmEVU.htmlsi=KfIPxM2-JeUE60qJ

@shibonotenshi 29 дней назад

Would you recommend this for a shokupan? I'm following a recipe that uses yudane 20, egg, milk and butter.

@ChainBaker 29 дней назад

Sure! But it won't be quite as fluffy as a room temperature fermented one. You can try and play with the hydration to make up for it. Add a bit more liquid if it turns out stiffer than expected.

@shibonotenshi 29 дней назад

@@ChainBaker Thanks! I'll take that into consideration

@EmmaDee 2 месяца назад

Hey! When I click on the link or copy and paste, it says page can’t be found.

@ChainBaker 2 месяца назад

It's in the community tab here on my RU-vid channel. You'll find all early access recipes there.

@EmmaDee 2 месяца назад

@@ChainBaker I’m trying naan bread and it says dry yeast. I’m not sure if it means active dry yeast or if I can use instant yeast!!! So if one packet of either instant or dry active is 7g, then do my best to get 3 grams measured out? I luckily have some scales that look like a drug dealers (long story) and I can guesstimate with those. You or someone put out a video on how tricky weighing out yeast is and now I can’t find it, go figure!! Damn it, I wanted to get my hands in the dough tonight!!

@ChainBaker 2 месяца назад

@EmmaDee i always use instant dry, so you're all good there.

@EmmaDee 2 месяца назад

@@ChainBaker I swear I’ve already made a mess of it! It’s on the 1st proof now but I hand kneaded and it wasn’t as smooth as yours was in the pic.

@ChainBaker 2 месяца назад

It'll be ok. Flatbreads are quite forgiving 😉

@kato8504 Месяц назад

Hello just a question ive been trying your rye recipes and have found it difficult to find the rye malt. I did find one online called toast rye malt ...would that be the same? the package says: Characterized by a dark color and an intense scent, roasted rye malt powder is used in bakery as an improver of rising. It is obtained through a process that starts from a first phase in which the cereal is cleaned and hydrated, and subsequently left

@ChainBaker Месяц назад

Sounds about right!

@Myway65 Месяц назад

How about bake to 80% in baking, roasting bags. No need for steam or Dutch oven. Keep it in unopen bag up to a week. Remove from bag. Bake additional10 minutes at any day and time.

@ChainBaker Месяц назад

Might work!

@Myway65 Месяц назад

@@ChainBaker it does work. I'm doing it weekly.

@wayneyeo186 Месяц назад

We make 800 gram sour dough bread every few days in a cast iron pot. After it cools, I cut it in quarters. If i do not need it quite yet, each piece goes into a freezer bag, and into the chest freezer. I take it out as needed, nuke it for 1 minute on medium power, outside the bag, then return it to the bag for 5 to 10 minutes to let the temperatures settle. If I am organized enough, I take it out of the freezer an hour or two before I need it. Fresh as the day I made it... every day ! Being retired means I have a very flexible timing availability. I love your channel, thank you for everything you do!