How to Make Easy No-Nonsense Crusty Buns

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I know the channel is heavy on enriched dough recipes full of eggs, butter, fats, and plenty of recipes with special methods like scalding, soaking, and porridge. So, I decided to step back a bit and make a basic lean dough for once. Great breads can be made with simple ingredients. Some even argue that it’s not bread if it is made up of anything but flour, water, salt, and yeast. For me it’s all good. I prefer breads made with various ingredients and methods. It’s what keeps it interesting for me. A lean dough is welcome occasionally though.
Both recipes in the video are made up of the same ingredients. The only difference is the slight variation in hydration and the amount of yeast. Either one can be cold fermented or fermented at room temperature.
📖 Get the recipe ➡️ www.chainbaker.com/crusty-buns/
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Опубликовано:

25 июн 2024

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Комментарии : 43

@ChainBaker 23 дня 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 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

@Jeepy2-LoveToBake 26 дней назад

Baked both of these buns today. Started the "cold" version Saturday morning so I could make both doughs and bake today. I used my bat 🦇and ghost 👻stencils instead of a skull 💀as shown in the video. They both baked up nicely and have a wonderful crust and crumb. While they both have a wonderful flavor thanks to the rye flour and caraway seeds, the “cold” rolls are slightly superior in depth of flavor and “chewiness”. Photos have been posted (#353) As ever, many thanks to Charlie for this excellent video!

@sheilam4964 23 дня назад

Fun vid. Thx for filming this and sharing it with us.

@bethbilous4720 23 дня назад

Indeed crusty rolls, I will make these thank ya

@lnhn963 23 дня назад

Perfect as usual. 👍

@dillydanny-o8807 23 дня назад

Haha I loved that intro-crafty bunch of bakers is my new favorite title 😂

@ChainBaker 23 дня назад

😁

@dillydanny-o8807 23 дня назад

@@ChainBaker at first though, I thought you said “crusty bunch of bakers” and that made me cackle

@ChainBaker 23 дня назад

That one's even better 😂

@knottybead4871 23 дня назад

@@dillydanny-o8807 chain bakers have better crusts! 😂

@Jeepy2-LoveToBake 28 дней назад

CRUSTY BUNS!!!! Love the skull - I will try to make this weekend!

@ChainBaker 28 дней назад

That stencil has been going strong for years 😅

@Helpful_Corn 22 дня назад

I recently made a lean dough flatbread. It was tasty, but a lot harder to tear and chewier than when I use an enriched dough.

@GRAF11113 23 дня назад

Crispy crust x soft interior 👍👍👍👍👍👍

@mikewurlitzer5217 21 день назад

Baked these today aft 20hr in the fridge. Another KEEPER recipe from the Chain Baker. Getting to be my refrigerator is the best baking tool I have. I followed the recipe, Gram for gram and degree F for degree F, but I noticed after removing the top of the combo cooker the internal temp of the rolls was already 210F but they needed more color. Let them bake for 10 more minutes and the color was perfect and not too dry on the interior. I suspect that my oven is running hot and I'll have to reprogram it.

@ChainBaker 21 день назад

Cold fermentation is definitely the way to go. That is quite normal. The interior is fully cooked way before the crust is.

@mikewurlitzer5217 20 дней назад

@@ChainBaker Did not know or expect that given all my non-cold proof breads are usually around 170F to 180F after the "Covered Bake time", and they achieve fully baked temperatures [190F+] by the time the crust is done. Thanks for the information.

@damianrhea8875 23 дня назад

Cold-fermented must taste more complex and better !

@22anamae 23 дня назад

Thanks for sharing your delicious recipe. Try adding a couple of ice cubes in your cooker for extra steam. 😊

@cubeman5303 23 дня назад

Finally I was looking for a recipe like this for some time now. I wonder if there is any easy way to do final proofing over night.

@ChainBaker 22 дня назад

Sure. Place the shaped dough balls in the fridge and bake them the next day. Be sure to cover them properly to prevent them from developing a dry crust. You can let the dough come to room temperature while the oven is pre-heating.

@carboneum 23 дня назад

Великолепная нямка

@thedagit 20 дней назад

Do you have a video or recipe for pumpernickel bagels? If not, could you make one please?

@ChainBaker 20 дней назад

Pumpernickel bagels? Sounds like something you could break a tooth with 😆 here's my pumpernickel recipe - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LBlr_EA0gvw.htmlsi=3USY-R9h00cdtTNF

@thedagit 19 дней назад

@@ChainBaker Hmm...That's definitely a german style pumpernickel but here in the US we have something called a pumpernickel bagel that is very different than that. I wonder if it's just a normal bagel dough with like 1/3rd rye or something.

@ChainBaker 19 дней назад

I'll investigate!

@thedagit 19 дней назад

@@ChainBaker Thanks. That would be much appreciated!

@dianeamero3405 23 дня назад

I want to triple the recipe so I can make a dozen buns but I don't have a dutch oven or a covered vessel big enough to bake them in at once. Is it possible to bake them on a baking sheet without the cover? Or is it better to just bake them in batches? Will they over proof while waiting to be baked? Sorry if this is a silly question, just don't want to waste the ingredients if it won't work without a covered vessel. Thanks for your reply. 😊

@ChainBaker 23 дня назад

Triple the ingredients. Spray the buns with water and bake on a large tray. Should be good.

@dianeamero3405 23 дня назад

@@ChainBaker Thank you for your quick response, much appreciated! 😊

@CountDecko 23 дня назад

Crusty buns was my nickname in highschool 😶

@ChainBaker 23 дня назад

😂

@CassStevens 22 дня назад

The Skull and Buns society

@ChainBaker 22 дня назад

I like that! 💀🍞

@Jeepy2-LoveToBake 23 дня назад

Yay! Now all you crafty bakers can make "Crusty Buns"!!! And yes, they certainly were crusty and wonderful. Charlie now has 219K 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 fantastic videos have taught us many baking principles, techniques and 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"