How to Make a Rich, Dark, and Flavourful Cold Fermented Bread

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What sets this recipe apart from other mostly wheat flour recipes is the addition of fermented rye malt powder which is usually used in rye bread making. Rye malt is a dark coffee-like powder with an intense flavour and aroma. It adds a rich and unique flavour to bread. It is one of my favourite ingredients in rye bread.
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Хобби

Опубликовано:

5 окт 2024

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Комментарии : 59

@ChainBaker 5 месяцев назад

📖 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/

@Jeepy2-LoveToBake 5 месяцев назад

What a lovely loaf!!! Caraway, flax, fermented rye malt powder, Dill and cold-fermented???? YES!!! Will plan on this bake later this week.

@paulkuzinski355 7 дней назад

Good Morning from Kansas Chain Baker! My wife and I loved the first time it came out of the oven! Although I have very successfully made this bread a couple of times with the soaker and main dough ingredients, today was horrible! I tried the same soaker with the White Bread Recipe Ingredients you list after the "Method" description of the recipe! That is; 400g White Bread Flour, 4g Dry Yeast, 8g Salt and 270g Water with the same soaker. The result was an unmitigated disaster from original dough formation through the cold fermentation period. I even added 100g of flour before it went into cold fermentation. But the dough was not having any of it. The dough was so wet and sticky I had to throw it in the trash after 20 hours of cold fermentation. The protein strength of my flour was 11.6% versus what I normally use at 12.8%. Both are Unbleached. Can you share with me your thoughts as to what happened please? I am going back to make the bread again using the "Main Dough" ingredients. My scale is digital and I am a stickler for exact amounts in the ingredients and following your "Method" exactly. Thanks in advance Chain Baker! Paul in Kansas.

@Jeepy2-LoveToBake 5 месяцев назад

Prepped both doughs (dark and white) on Thursday evening - baked last night. Wow! I mean WOW!! What a lovely bake - I could have done better with the ears, but the crumbs, crust and depth of flavor is OUTSTANDING for both. Photos have been posted (Dark - #340, White - #341)

@CT11218 3 месяца назад

Wow, this looks so good!

@paulkuzinski355 6 дней назад

Never mind Chain Baker! I think I figured out why my last attempt was so sticky and wet. The ingredient list for the "White Bread Flour recipe" ingredients is; 270g water with the 200g of boiled water for the soaker. Total flour was 400g white bread flour and 40g rye and malt powder. That makes 440g flour. With 470g water divided by 440g flour gives 100.6% hydration! The normal recipe calls for 300g water (220g soaker + 100g main dough). With 300g water divided by 420g flour (300+80+20+20) giving 71% hydration. There we go! If I did that calculation correctly, that is the reason I could not either form the dough or use it after cold fermentation.

@ChainBaker 6 дней назад

I'm glad you figured it out. Cheers :)

@KnopyGames 3 месяца назад

MSG man here, thank you for the video on it earlier! It was very informative, thanks for the effort to test this :D Since you used seeds/herbs/spices, what are your rough ratios in bakers math? I tend to go between 0,1 -1 % of eeds/herbs/spices depending on ingredient, how its processed, intesity etc. Do you have a method or some kind of groupings you treat the same?

@ChainBaker 3 месяца назад

It very much depends on what you're after. No rules! Here's some general info on seeds and grains ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-eH-JauKo0zo.html

@pavelhlushchanka 3 месяца назад

Sometimes i also add a bit of cocoa powder together with rye malt for some extra flavour.

@BigboiiTone 3 месяца назад

A shame rye has become so expensive. For centuries it was, along with barley, the staple crop for many generations

@anthonykaiser974 2 месяца назад

Scarcity. It's expensive because it's not widespread, so it's less available, plus you often have to ship it.

@JD-xp8xt 3 месяца назад

How long can you safely bulk ferment enriched dough at room temp? I tried overnight cold ferment and the dough was quite hard and took another 5 hours of letting it rise at 75 deg the results were still great. These ingredients 3 1/2 dip-and-sweep cups (17.5 ounces/496 grams) unbleached all-purpose flour 2 tablespoons (25 grams) sugar 2 teaspoons (7 grams) instant yeast 1 1/2 teaspoons (9 grams) salt 1 cup (8 fluid ounces/237 ml or grams) water or half each milk and water 2 tablespoons (1 ounce/28 grams) unsalted butter 1 large egg

@ChainBaker 3 месяца назад

Enriched dough will get quite stiff in the fridge and naturally take longer to then soften and rise on the next day. To make up for it you can increase the hydration. At room temperature you could easily ferment it overnight.

@JD-xp8xt 3 месяца назад

@@ChainBaker I was worried leaving dough with egg unrefrigerated. You have really taught me alot and I enjoy watching you try new techniques. I think baking is suddenly evolving with the crowd sourcing of new methods. Thanks!

@nobbymorph 3 месяца назад

I mean seriously, my mouth was actually drooling whilst watching this. Unfortunately, the only flour I have access to is Bread flour and All Purpose, sad but true.

@ChainBaker 3 месяца назад

You can still make good bread with those! 👍

@nobbymorph 3 месяца назад

@@ChainBaker And I do :P but those dark loaves just made me drool.

@sayuas4293 26 дней назад

When I just make a 100% wholewheat sourdough bread, it looks a lot like this, without any additives

@ChainBaker 26 дней назад

👍

@sampsy2896 3 месяца назад

Brötchen. Someone needs to make a doable recipe for an authentic Brötchen!

@ChainBaker 3 месяца назад

They're on the list 😎

@likhithmurthy8021 3 месяца назад

Can you make a video on sourdough sandwich bread

@ChainBaker 3 месяца назад

I don't have a starter at the moment 😅

@footoomsh2 3 месяца назад

so tasty

@Shep01 3 месяца назад

A Scald and a soaker.... I gift you the term... "Scoker"

@Woobuz 3 месяца назад

I'm soald

@BigboiiTone 3 месяца назад

As a star wars fan, I hear it as "Ashoakur" and it reminds me of that Ahsoka character

@cinders302 3 месяца назад

I totally screwed up my bread. I'd had what I thought was ground hard wheat to add to my rye and unbleached flour; here I'd added ground oatmeal that I'd had for a different recipe. Protein is low and my hydration was too high. I've covered and put it in the oven with its light on to leave overnight. We shall see. At least I didn't forget the caraway 😊

@ChainBaker 3 месяца назад

How did it turn out?

@mariefloyd5767 5 месяцев назад

I'm eager to try making this, but I get a 404 message when I click the link to the recipe. Can you please check the link when you have a chance?

@ChainBaker 5 месяцев назад

The written recipe is in the Community Tab on my channel. That goes for all the early access videos 😉

@jamewakk 3 месяца назад

Love your channel, have a question for you. Did the recipe hoagie roll from Ethan, the only difference is that i cold fermented it and didn't get the rise he got. Was more like a Ciabatta, you have any suggestion on why?

@ChainBaker 3 месяца назад

It depends on the dough and on the cold fermentation method. If you did a cold final proof then the gluten most likely relaxed and the dough spread out sideways instead of rising upwards. But if you did cold bulk fermentation then it should have become tighter and you should have been able to shape it nice and taut to make it keep its shape.

@Jeepy2-LoveToBake 3 месяца назад

@@ChainBaker I was simply going to ask, who is "Ethan" and what is a Hoagie Roll? 😊

@ChainBaker 3 месяца назад

I've no clue either 😅

@Jeepy2-LoveToBake 3 месяца назад

@@ChainBaker 😆

@imthecanary 3 месяца назад

I have tried making the white bread version of this 3 times. I am just not getting the rise that you do. I'm using a heritage wheat. Could it be the difference in protein content?

@ChainBaker 3 месяца назад

Heritage wheat can have weaker gluten resulting in flatter loaves. Lowering the hydration a little bit may help.

@knottybead4871 2 месяца назад

I was going to bake the all white bread, but I am confused about the cooking method. I have a pan similar to the one you used for this recipe. I don’t think I need the fan on if it is covered, but 465 F seems pretty hot. Can you give me some words of wisdom? Thanks

@ChainBaker 2 месяца назад

I kept the fan on for the second part of the bake. You can easily bake it at a lower temperature. It'll still turn out great.

@knottybead4871 2 месяца назад

@@ChainBaker thanks for all your help.

@jovada 3 месяца назад

Why is the temperature of 24° relevant when you put it in the fridge right after that?

@ChainBaker 3 месяца назад

It needs to be at the right temperature to start fermenting. Also, if we stick to consistent temperatures we will get predictable results. A cold dough placed in the fridge will take longer to ferment, and a warm dough will over ferment even in the fridge.

@aixot_3073 3 месяца назад

I'm in love with your beautiful hands ... 😎

@andrisromanovskis9363 3 месяца назад

Lieliski! Man kā reizi mājās ir rudzu iesala paciņa aizķērusies. Ja brauksi uz LV šovasar, labprāt uzaicinātu Tevi nogaršot to, kas mums sanāk.

@ChainBaker 3 месяца назад

Liels paldies! Nez vai man butu laika. Sogad tikai nedelu pavadisu LV 😎 lai labi cepaas maizite! 🍞

@paulkuzinski355 6 дней назад

OOOOPS! I fat fingered the water content! It should have been 200g boiling water for the soaker + 100g for main dough. that is 300g water against 420g flour or 71.4% hydration. Sorry sir! I did not have my morning tea yet!

@cgirl111 3 месяца назад

Cheapest on ebay is 48 dollars US for 2 pounds. I'll be skipping this.

@ChainBaker 3 месяца назад

It is pretty expensive, but you don't need all that much for each loaf.

@arlenelink5433 3 месяца назад

I found it on eBay for about $16, including shipping.

@ChainBaker 3 месяца назад

@arlenelink5433 I guess it depends on where we are in the world 😅

@Jeepy2-LoveToBake 3 месяца назад

If you have access to Etsy, I have seen sellers selling the same Fermented Rye Malt Powder.

@ChainBaker 3 месяца назад

Etsy! I should have checked. That may be a great option. Thanks for the tip, Lan! 😎

@bewareofthesandman Месяц назад

I think you meant to say fan off: 240 C or 465 F instead of 365 F. I watched principles of baking and tried enough of your recipes to realize 365F is too cold!

@ChainBaker Месяц назад

Totally 😅

@крутойперчик 3 месяца назад

Stupid idea, you can just throw dough in magma and it will took SECONDS to bake it, instead some oven

@Jeepy2-LoveToBake 3 месяца назад

Yay - the video is now live! Now everyone can make this simple yet delicious cold-fermented dark loaf. I shared this at the office with some of your other breads for an impromptu "bread sampling day". While they enjoyed trying all of the breads, this loaf and the pretzel loaf were the first to disappear. 🤩🤩🤩 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"

@ChainBaker 3 месяца назад

😍