📖 Find the written recipe 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/
I swear, your channel is severely underrated. I'm so glad that I found your videos (while searching for hotdog buns, if I remember correctly) because you're not only talented, but an awesome teacher too!!!
No, it doesn't feel "spiritual". There might be something wrong with your head, though. Being able to bake your own bread(provided that quality flour and sourdough are used) is definitely a great feeling and a very rewarding experience. "Spirits" and "magic" are not a thing in the real world.
@@SiCKxSAViOUR You're greatly mistaken if you think that you can accurately interpret a written comment without knowing its emotional context. In no way was I angry or irritated while responding to the original commenter. I actually found his statement quite amusing, and maybe even a bit preposterous.
I always enjoy your master classes. I started a 70/30 blend last night and am finishing it up now. A great coincidence to see your program today. I'm going to start a second loaf today using the scalding method. You're, by far, the best instructor (professor) of all the many baking channel RU-vidrs I've viewed. I appreciate your approach.
To be honest, I prefer the extra soft "store-bought" bread (of which I have not purchased for a couple for years) for my Tuna Salad sandwiches - and now you are sharing this recipe. I can hardly wait!!
I've just discovered your channel today. I could see very soon that your methods are very different from most conventional bread recipes, but your way makes so much sense. I'm going to try this recipe soon. I'm also pleased that there is no real kneading, just folding. Watching from Florida, USA. 🌴
This recipe hits it out of the park. In the past. I would buy cheap sandwich bread, simply as the bland vessel with which to hold my tuna salad filling. But with this recipe, the whole wheat flour adds such for flavor and texture, the crumb is soft and tender (but not flimsy) due to using the scalding method. The crust is firm, yet soft and slicing it is a breeze! I will be making this as my go-to sandwich bread. Many thanks, Charlie! Photos have been posted (#339)
I have just made this Pullman pan loaf. I made the scald late evening leaving the dough on the side and I made the dough this morning. I didn't change the recipe at all and it is perfect. I have had the USA Pullman Pan for about 5 years! and never been quite sure how much dough to put in it so I just used the pan without the lid. It is 25oC in my kitchen so the proofing and rising times worked just as the recipe. Thank you very much for this 50/50 RU-vid, it is going to be a favourite.
Fantastic. I was making yeasted and sourdough breads for years before finding your channel, but your channel has taught me so many methods that have refined my process and improved my quality of life around my bread baking schedule. Thank you for that. It really is silly to buy store bought when homemade takes very little active time and effort.
I've made this bread four times - I find it is a great tasting bread, easy to make, that has now replaced store bought sandwich bread. The only change I have done to this recipe is to skip the last step that firms up the crust (the 5 minute bake). I like the texture of the crust after the initial bake. At first it seemed odd that the mixing of the bread flour into the dough took more work than I anticipated; not a lot of work, it was just dryer than I thought it would be. The dough came together by using a few kneading folds. Great every day recipe! We "celebrated" the first loaf with home grown tomatoes to make fantastic bacon, lettuce, and tomato sandwiches!
I made this recipe today, it’s the best recipe ever, just I replaced sugar with 30g honey, oil with butter, its very soft , tasty I was having issues with whole wheat bread, but after Ive followed your previous advises regarding the fermentation time, as I noticed that,without using sugar the fermentation time should be shorter, Increased the hydration for the whole wheat dough The outcome is Amazing Thanks a lot , you are the best
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.
Hello Charlie. I made the recipe yesterday. The result was fantastic. I had two 4x4x4 inches Pullman tins and used them. I just separated the dough into two equal parts. It fitted perfectly. Thanks for this easy, fast and delicious bread recipe.
Love this channel. Everything is easy to understand, organized and the narrative is clear and precise. Made 2 of your bakes (so far) and have never gotten such good results. Bread making is a passion, but sadly haven't had the success - until now. Your channel is just 100% and has changed my baking life - love it - thank you ChainBaker.
This recipe is just what I've been aiming for. I made an 80% wholewheat high hydration loaf which turned out pretty good, but this one looks top class! Thanks for your inspiration and practical scientific presentation! 🍞👍
Made the bread today. Experimented a little bit substituting Kamut for the whole wheat and used cold bulk fermentation. Although the Kamut package claimed that it could be substituted 1:1 for whole wheat, I think some adjustments to the recipe were in order to accommodate the Kamut. Although I used the same Pullman pan, the oven spring wasn't as big as expected and the bulk fermentation rise wasn't as big. Flavor was good, though a bit dry. Probably shouldn't have used cold fermentation for this one.
Yes, kamut has barely any useable gluten. It must be treated more like rye flour. Less handling and less kneading. The loaves will be smaller and denser naturally. I would start by just replacing 50g of the total flour with it and then work from there.
As always, great job and many thanks for sharing sir. For my mix I usually go by 900kg AP, 80g whole wheat & 20g of wheat germ & it comes out smelling nice. I saw in a bakery once a sack that had “bread improver” on it, it was Italian & they used it for giving the bread a very nice soft & stretching texture without being boring. Unfortunately I don’t remember the additive brand
Yay - the video is now live! Now everyone can make this simple yet delicious Sandwich Loaf. This is a wonderful soft-crusted bread with a soft crumb and delicious flavor that makes the perfect sandwich - bacon and egg, PB&J, Tuna, Bologna (my favs). 😍😍😍 Hmm - I wonder if you can score down the middle and pour butter on top before baking?? (such as "butter-topped" bread sold in the market?) Okay, maybe not... 😜 Charlie now has 218K 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. His exceptional videos have taught us many baking principles and techniques and shared many delicious recipes - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes ONE post to go viral (any "Swifties" out there that can #ChainBaker? ) - Go "Team ChainBaker"
After bonking my loaf with a knife handle to make sure the sound is right, I sometimes take a stick of butter and rub it over the top of the loaf. It will leave a bit of sticky on the top, if you don't like that. But you also get that butter-crust.
Hi Charlie, Well I made this 50/50 loaf yesterday in my 2lb Lakeland Pullman tin. I did correct your recipe as you stated to -25%. I used Marriage's very strong white bread flour 15% protein and their very strong wholemeal bread flour 16% protein. This flour is made using Canadian Wheat. I followed your instructions to the letter and the result was......just the same as yours absolutely fantastic, I just don't know why some people have problems because you cannot go wrong if you use the right flours and always weigh everything. This was the first time I have heard of let alone used the SCALD METHOD, it's definitely a winner! Now I have just one question, I was so impressed that I decided that I needed a bigger Pullman tin. So I purchased one off Amazon it being 33x12x12 centimetres - do you think I would right in upping the ingredients by 35% for this tin over your recipe? And once again many thanks for this magnificent bread recipe!
I just made a 50/50 loaf with raisins yesterday but it turned out to be a little bit dense, probably because of the 66% hydration and maybe underproof after final shaping. This video couldn't come at a better time.
You may want to remind your subscribers to confirm that they are still subscribed. I was unsubscribed but luckily your video showed up in my feed. Always love your content!
It really was NOT all too long ago where bread was baked either in the home, or at the town level as a communal effort. I guess the novelty of mass production and industrialisation at large was so interesting to people that they accepted mass produced bread. It makes sense as bread seen as a staple that everyone ate with quantity being valued over quality. Therefore, if stores could provide lots of bread inexpensively, people would have liked that. I guess by the time we were born, store bread had become an unquestioned part of life. It was only a hundred or two years ago, which is the blink of an eye from a historical perspectiv3
I have been using a very similar recipe, though I'm in the northwest USA so my flours may be a bit different. In place of scalding I preferment 10% of the flour at 100% hydration using my sourdough starter. I still use dry yeast, the starter is just for flavor. More fat and sugar because I don't use milk 6% fat, 68% total hydration (all water, milk is partly solids) 5% sugar Occationally I will substitute 2% of the sugar and 2% water with 5% raisin puree, (the extra 1% is for non-soluble components) Soak raisins in hot water then blend them smooth and cook off any extra water to get a paste about like jam, it keeps well when refriderated so make a half kilo batch. The raisins add some richness but I usually avoid adding raisins because they are suspected to be toxic to dogs and my dog occationally snags a piece of bread. By base is actually 2/3 whole hard red wheat (13.5-15% protein) and 1/3 "all purpose" (Northern type, moderate ash hard wheat with about 11-12% protein). But I find a 1 hour autolyse is helpful and this dough is sensitive to the correct amount of kneading(using a machine). Maybe 50/50 with bread flour would be more forgiving, or using 2/3 whole hard white wheat (also 12.5-13% protein) with 1/3 bread flour. "hard white wheat" is a different subspecies, not a special treatment or milling. It is milder flavor and texture than whole hard red wheat flour. I usually reserve it for partial flour substitutions in things like pancake/waffles rather than using it as a bread base, because it is a bit more cost and isn't availible at my local grocer.
You have the best bread videos on RU-vid, I’ve learned so much! Question about your Pullman: is it a 9’ or 13’ , I can’t figure it out. If it’s a 9in, how would I adjust the recipe for my 13in? Thank you so much! ❤
Hi Charlie, I tried this recipe and although it worked well for me ( in common with all of your recipes), the bread is rather too sweet for my liking and I was wondering how much sugar I could cut out or perhaps susbstitute with diastatic malt, to maintain the rise. I use a flour quantity of 840 g as my pullman tin is a bit bigger then yours. Once again, many thanks for all your hard work.
Thanks for the amazing channel. This for me turned into a very stiff piece of dough.... very solid.... are the hyration ratios correct? Also could butter be used instead of oil.... if so please let us know about the alterations
In scaling the recipe and trying to compensate for lower protein flour I miscalculated and got a very wet and sticky dough. So I made rolls rather than a loaf. They were very _good_ rolls, lovely flavour and beautifully soft. So all good after all. 😀
Hi Charlie! I've baked this one a couple times and totally loved it. I'd like to convert it to sourdough but I wouldn't like the gluten to become too weak overall due to the use of scald and sourdough. Do you have any ideas?
It should work similarly. Just try and convert it without any other adjustments and see how it turns out. I would use 20% of the total flour to make a leaven.
Thanks, great video! How long do you let it cool? Also, I want to make a sourdough version, would I just replace the yeast with sourdough and follow the same instructions (with longer fermentation or cold proof in the end)?
I leave it until it's not warm to the touch anymore. Could take around 2 to 3 hours. But you can cut into it sooner if you want to. For a sourdough version I would use 20% of the total flour to make a leaven and ferment the dough for longer
@@ChainBaker the milk was used in your video to cool down the scald. When the scald cools down normally what temperature should the milk be? If as hot as can be that would kill the yeast. Should it be the temperature as in the refrigerator or at a warmer temperature like 40 Celsius?
@swilsher ah sorry I misunderstood. You can add cold milk to it. You can even place the scald in the fridge once it is fully mixed so that it cools down faster and you can move on the making the dough sooner
I made this bread mostly according to recipe (though with 500 gr total flour). My flour is a little bit weaker with 12% protein content which I'm aware of. I do use a stiff sourdough instead of yeast (50% hydration). However, my dough turned out so sticky and quite tough to manage but I'm not sure why. Perhaps it was the butter? But with only 15 gr (3%) I'm not sure how it could have such a big impact. Any ideas? The bread itself turned out to be amazing and very fluffy though!
How do you prevent soft, moist bread from getting moldy? I noticed that my sourdough breads that are on lower hydration dry out over a few days and don't get moldy, but any other bread that has more hydration will get moldy, especially the ones that are made with yeast.
Do not cover it with anything, leave it to cool down completely and keep it in a bread box. Or just on the table. It should not become moldy if there is not much moisture around. I usually eat all my bread before it gets the chance to go bad. Baking smaller loaves more often is a good option.
@@ChainBaker Are you sure the recipe is correct on the site? It seems my hydration is way off. My dough is very rubbery and not nearly as sticky as yours. I am in Canada and both my whole wheat and AP flour are 13.5% protein.
You said you could cold ferment it, but it won't turn out as soft. Is that because of the cold fermenting or because of leaving the scald out? I was a little confused. 2:33
@@ChainBaker How many water i could use for 1kg flour 15 pro-cent of protein for example .is there any special arrangement of the products when kneading the dough and should I use a second speed for kneading the dough. Thanks in advance.
My everyday bread is 10% Whole Wheat, 10% Dark Rye, 10% Spelt Flour and 70% Unbleached Strong Wheat, Hydration 66% 50% water. 50% milk. 2% of flour salt. Honey as sweetener, canola oil as enricher, Glucose syrup for the moisture, then Flaxseeds and Sunflower seeds for taste enhancer, I use diastatic malt powder for extra good taste, oven spring and softer crumb.
Didn’t really work for me😕..when I was mixing the dough with the scald, it was so dry that I had to add more water..than again it felt too wet..anyway at the end it came out pretty good looking, but man it is heavy.. mean sandwich bread for me is all about softness and lightness..and this isn’t any of that..sorry
Perhaps your flour is stronger and able to absorb more water and create a tighter gluten structure. Check out the Whole Grain playlist for some other perhaps softer whole grain bread ideas.
