📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ ru-vid.com/show-UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵ 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/
I've been watching your videos for years now, and just wanted to say thank you for the amount of time and effort you have put into this. You've really helped so many aspects of my bread making. People ask - "Why do you make your own bread". Give them a loaf and "Ah yes, now I understand." You're helping us all out, so thank you!
I just made this morning, baguettes on poolish pre-ferment. Started two days ago. I am exhausted! Next time I will try your new recipe. It is a time saver. Beautiful baguettes. Thanks
Charlie, I use some pinch-back to help develop flavour and make a larger amount of dough. Keeping it in the fridge and taking some out each day. Flavour is amazing, most daily breads can be made like this. I constantly make your sourdough focaccia and fougasse recipes, they are the 'Don'.
Never leave the comments, but today is a special day! This recipe is so easy.Baguettes are so yummy and crispy! Thank you very much for your videos and hard work!
Like many people I became addicted to baguettes in Paris but I've never been able to make them successfully no matter how hard I tried. I'm very anxious to try this method and I'm very thankful for the video, maybe I'll get it right this time.
They look delicious. Your instructions and video presentation are always crystal clear. You’re a great instructor. Love the new channel pic too. Take care Charlie. 🥖🥖🥖
My family hosted friends at home during the weekend and we served them your basic white bread (48hr in fridge!) and seeded ear bread, and both of these families loved your pastries so much that I had to send them link to your channel so they can join our 'no-knead cold-bulk comunity' and make their own loafs;) They could not believe how this process is simple - thank you again, Maestro! You made myself proud😊❤
Finally baked this early this morning - Such a simple and so convenient recipe - allows for much flexibility for scheduling your bakes. I made a double batch of dough - as it sat in the fridge for about 36 hrs, I gave it an extra fold late last night. I decided to make three longer loaves: a couple Pain d’epi wheat stalk loaves and one baguette. Maybe not the best scoring or cuts, but hey, I only had five hours of sleep and it’s been quite some time since I cut an epi loaf. Results for taste and texture? Fantastic - everyone at the office is loving this bread!! ❤❤ As ever, many thanks to Charlie for this recipe - and my oven didn’t even go wonky when I steamed the loaves!! #210 - Photos have been posted 🥖🥖🥖
Kneading is required when making large batches of dough in a bakery in order to mix all the ingredients properly. Folding a huge piece of dough would be a challenge too. We don't have those problems as home bakers ;)
Welcome to my life 😊I'm a novice in the baking field, but you just make my aspirations of trayng to bake good bread easier then I thought possible. Thank you 🙏
I love your no knead recipes because of my volleyball injured wrists. Your recipes have never let me down. Love the consistency. Keep up the great work !
I started baking just 4 months ago， come across Charlie’s yudane whole wheat loaf, a great success! I also tried the cold proof baguette, left it in the fridge for 3 days, mist the dough and prepare steam for the oven，was it ever crunchy on the outside, and airy and soft on the inside ; he is so detail with his instructions , now I am totally hooked, and so looking forward to bake all his bread shown on the video!
i just started baking but always wanted to do it since i was young. kneading is one of the things that fascinates me. it makes me sad hearing you said that "kneading bread is over". along with other no knead recipes i see online it feels my dreams are shattered. but i still love breads and loved to try this recipe.
Hey Charlie. As much as you have come a long way in the journey of bread making I have had one hell of a bumpy ride as well. I went all the way and said no more preferments and everything in the fridge including no knead method. I did a 24 hour bulk fermentation and then degassed and then made the dough balls and left them for another 24 hours to proof in the fridge. I used 1% yeast in the mix and no olive oil or Diastatic malt powder. I was worried that without a preferment I would not get a crispy crust but it was the opposite. The bulk fermentation worked great and the fridge proof worked out even better. I took out the balls and left them at room temp of 22C for 2.5 hours and they where perfect. I cooked them at 400C on my Roccbox and to be honest with you, I couldn't taste a difference from a preferment and the crust was crispier then with a preferment. I am now a firm believer as well. I will never knead again. The fridge no knead works great and the bulk fermentation along with fridge proofing worked out perfect for me. I found the center shelf of my fridge is 5C as you get and that worked perfect. My internal temp of the dough was 25C when I mixed it. I am really happy I did these tests, I was a firm believer that preferments made a crispier crust but that's all a myth now. I also don't add any olive oil either, I found that even 2% olive oil makes the pizza chewy. Yay! Now I wish you where a bit closer so I can makes us a couple of pizza and espressos :) Cheers m8. I am really happy today!
Hey George! I'm glad we've whittled it down to the bare essentials :) I really think that pre-ferments and cold fermentation don't need to be together. On to a simples life of baking! Pizza and espresso - two of my favourite things ;D Cheers, George!
@@ChainBaker I totally agree. You know you have an open invitation :) Anytime you are in Quebec Canada you let me know :) Now I think I am ready to make begets :)
worked very well, better than any other video I have seen. I don't know why I try anything else but your recipes. Thanks. I was going to buy a Lame from your amazon store but I didn't see one...expand man!
It looks just awesome with cold fermentation! Thank you! But it's not possible here in Africa without having stable electricity... I'd be very happy about videos with room temperature fermentation, that's here 31°C... Can you, please, think of us? My daughter loves your bread and we're both looking for a solution! Greetings from your 2 German followers in Tanzania
Ok so now I saw this video and I just made a no knead pizza dough with no poolish. I will bulk ferment it in the fridge for 24 hours then do a fold / degas and then cut the pizza dough balls and put them back in the fridge for anotother 24 hours. Which is about the same as doing a pre ferment. I like this method because you are building up strength in the fridge. I am really curious to see the crispness of the crust and the rise. I will let you know how it goes.
Love this recipe. I stumbled across these basic parameters by trial & error over the last couple of years, but am eager to try your more refined shaping technique. When I started using my (very crude) rolling & stitching technique, it made an enormous effect on the spring of my loaves... It's even tastier if you use about 10% whole wheat flour.
This is the best baguette recipe I've ever tried. They turned out perfect. I've learned a lot from your channel. Does the temperature of the dough matter that much if we're just popping it in the fridge after mixing?
Definitely. Because yeast needs a certain temperature to start fermentation effectively. Even in the fridge. If the dough is cold and then we cool it down even further it will not rise enough in time.
No-knead Baguettes - it can't get much simpler and better than this! Will most definitely give this a try - hmm maybe as an added bake for Tuesday's group meeting..... 🥖🥖🥖
I bet you could throw these in with the other bakes because the dough is cold fermented and does not require looking after much. Looking forward to seeing it all 😎
I’ve been wanting to try making baguettes. I’ve made many traditional knead boules and they’ve come out incredible! This weekend, I wanted to live life the easy way so I tried someone’s “no knead” method on RU-vid. Was an 85% hydration… my dough was a nasty sloppy mess. I wound up adding a ton of extra flour to it just so that it could be shaped. I baked it this morning. Great taste….. I’m just didn’t have a good experience trying something new for the first time. However, I am thinking of giving your no knead recipe a try this week.
The kneading is the least challenging part of that whole process. I always end up breaking the butter and ruining the layers. It's been a while since I've tried though. Perhaps it's time!
Charlie, why emphasize on temperature if the dough is going in the refrigerator right after mixing? I understand not too hot and not too cold but anywhere in the 20's should be just fine in my opinion.
It can still over ferment or not ferment enough during its time in the fridge. A couple degrees here or there can make a big difference. It also depends on your fridge temp. If we keep the temperature consistent, then we'll always know what to expect.
Hi CB - tried these tonight and turned out great - mine were a little more yellow than most baguettes I buy but the taste was fantastic- very easy to do with my lack of skills and equipment - question: If I wanted to bake one bigger baguette, would you recommend a 400g recipe? Also, the video says to go down to 230 once the steam goes in, and the written recipe says 220 - so I split the difference - Lastly, I think my total proof time was about 20 hours and they worked well.
Hi charlie! great video, but a question (about baking paper in general) in my country (the Netherlands) our baking paper is usually spec'd to 220 degrees celcius, any higher than that and the paper starts burning. Mind you the baking paper is white and I haven't found the brown variety around just yet. Is yours capable of withstanding higher heat?
Mine can withstand 250 easily. You can always bake baguettes and ciabattas straight on a tray or steel or a baking stone. Keep the paper for lower temp recipes :)
Should not have watched this before breakfast! Now I'm super hungry. If the dough doesn't puff up how do you know if it's done the final proof? Just time?
1. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tFF_wfYYF-k.html 2. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6wfUnI0ZPE0.html 3. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-l0T7LywaiLU.html I may do some more in the future 😉
I tried this one today, it was great! I'd previously had problems with cold ferments rising after coming out of the fridge, so I left this one an hour or so before putting it in... still had issues with the post-fridge rise... perhaps I should have left them longer on the final proof (it's under 20 degrees in my kitchen at the moment). I've got another batch in the fridge with a bit of Diastatic Malt Powder - we'll see how that goes. Might be time for some new yeast...
Hi chain baker🙂 i have a few questions about bread making and pastry baking. I was looking at tons of recipe videos on different types of doughs and noticed that some professionals use a wooden table or a stainless steel table to do there shaping and dough working and i was wondering what type of work table is best for working with a variety of different doughs?
It depends on who you're baking for and where. In a commercial bakery I would go with metal because it is easy to clean and does not harbour bacteria. At home I would always go with wood just because I like it better and it is also warmer which helps the dough rise.
Looks lovely except those folds even in slo mo look hard for me at least 😂 I noticed the sweet new logo as well…also, noticed you haven’t been wearing your chunky chain bracelet in quite awhile. 🩷
Brilliant videos - but also, have you considered doing a live lesson so people can ask live questions? 😁 I'm floundering with the temp stuff (don't judge!!). I've read, watched, been told so many different things...I'm lost. I just want some decent baguette. 🥺
I've answered pretty much all the questions in the Principles of Baking playlist. Here's temperature control ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ig75JsPdgh8.html
I tried this and it produced the best baguettes I've made. I've tried many other recipes and the results have always been disappointing - particularly with the crumb, which has always been too tough. This recipe produced a crisp crust and a softer, fluffier crumb. Is the fluffy crumb due to the lack of kneading?
I'll add it to my list. There will be a sheet pan pizza recipe soon though. I'd say bake smaller breads! But other than that croutons, breadcrumbs, add soaked bread to burgers or meatballs. I have heard of people just adding it to a new batch of dough, but I have never tried that.
@@ChainBaker I have a very good recipe for New Orleans style bread pudding. But that is a winter dessert IMO. I guess I'll just keep feeding my neighbors and the local firehouse. They love it when I show up!
Hi! I dry leftover bread on the counter and ground it into powder in my food processor. I optionally roast this powder on a hot baking steel after I have finished baking another bread. I store this in a jar and use it to boost the flavour in breads with short fermentation. Approx. 5% of the flower. When mixing the dough I give it a 10 minutes headstart with water and salt to ensure it is well soaked.
Hello Charlie, could you please show us the effect of using baking soda in doing the donut dough, I am asking you this question because I saw that some pages on the internet says that when mixing baking soda with an acid based liquid like buttermilk, the dough will rise due to the emission of "carbone dioxide"
It would fizzle out and lose its power long before the doughnuts hit the oil, so I'm not sure if it's worth adding it. I will post a new doughnut video soon. Extra soft and fluffy 😉
If i start in the afternoon can i do the 1st fold in the evening (~9h later) and bake it in the morning? That would mean making the total fermentation time 19-20h instead of 24h? Or would that hurt the end result. I guess i will see :)
Making it for the second time. It looks like for my tray it's better to make not 2 but 3 shorter baguettes. It's nearly impossible to eye measure 3 pieces equally) My question is: Given dough has a top and a bottom How do I cut a piece of dough from one baguette to another and add it to smaller baguette in a proper way? I mean we cannot knead or mix it at pre-shaping step.
And look how they turned out -- DAMN!!! :) Nice! Not sure anymore if a bread exists that can't be made using the "no knead" method!!!! LOL --- all that work for nothing haha... Be Safe
Seeing is believing and I've been seeing you make a lot of different bread using this method. So I think I can safely say I believe any bread can be made using this method, until you prove me wrong. : - )
Charlie are you east European? I want to see light rye bread made by weight. Nina in the kitchen did a video on RU-vid with cups. I did it and it was perfect first time but never right since. I’ve had so many failed attempts and salt beef doesn’t taste the same in other bread. I hate cups they can vary so much even from one day to the next.
I sure am :) Here is my soft rye - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-BrwacI1-8Hg.html Here is a very light rye (if we can even call it rye 😅) - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ox20b4445q4.html
There is only one thing I knead today, well machine hook kneading. My standard white Pullman pan de mie that bakes in a 13x4x4 Pullman loaf pan with lid. I just haven't tried converting it to a no knead yet, everything not using the Pullman pan with lid I do no knead. 🤷♂️
@@ChainBaker I only worry about the crumb. The machine mixer and Pullman lid combine to make a nice tight crumb but still soft even seven days later. My no knead usually have more open crumb with larger gas holes. That's the only thing keeping me using the mixer is I always learned Pullman pan de mie that way so old habits 😜 I think the softness is my treatment of cool down and storage. Cool with lid cracked and towel covered 10-15 minutes then tip the loaf and cool wrapped in a towel one hour. I reuse supermarket sandwich loaf bag to store the loaf. Slice as needed.
What is the dough temperature before going into the oven? I made baguettes following your vdo 2 times but still failed. My baguettes came out too dense.
In one word, revolution! No knead and no poolish for the same results? Beware of the Francis 🧐. But really, is this method have the same results of the poolish variation?
If you like making bread and you don't have a baking steel, fix that. It takes your bread to another level, especially for higher hydration recipes like baguettes and ciabattas.
Whooo boy do I need practice. I’ve made these twice now and they taste good but they look like rectangular blobs. Zero oven spring. Almost no crisp. Is my oven not hot enough. I did 480 heat up on a pizza stone for 30 min then dropped to 430. I’ve heard leave it at 500 for 10 min then finish at 450? Like you said, it won’t be till I make a thousand that I’m a baguette expert. And I’ve now done two, twice so 4 down, 996 to go?
