📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
I'm not usually one to comment on videos, but I have to thank you to teaching me how to bake bread and for this lovely, flavorful bread recipe. I make two loaves every third day. This is by far the best bread I have ever had. I don't have the pullman pans so to make the bread fill my loaf pans I had to increase the recipe by 15%. Thank you for all your hard work in making these videos.
Just made it today! A success! Soft, yummy and does not take days to make. I don't have a Pullman tin, but I used my Silverwood cake box with a tray as lid, weighed down with a small heavy pie dish. The bottom heat is great advice! Thank you.
Are you kidding??!! Your explanations are spot on! I don't think I've ever had anyone give clearer instructions. You don't insult anyone's intelligence or experience, yet make directions simple enough for this old grandma who wants to start baking again. Thank you!!
I just made this with my new Pullman loaf pan and it came out great!! Thanks to you and your explanation of bread principles I was successful. I tried a similar recipe the week before and it was a disaster. I didn't know that I must knead before applying the butter so I had no rise due to no gluten development. I also prefer to use my hands rather than my mixer and you are the only baker who makes this recipe by hand that I have seen. Many thanks and cheers to you!
Finally, I have the Pullman pan with lid. As I'm currently on the final cold-proof for my Pandoro and Panettone dough, I prepped this dough and it is fermenting now. I plan to enjoy a tuna (tinned) salad sandwich this weekend (one of my comfort foods). Thanks for the recipe! It turned out great - photo has been posted. Using it for my tuna salad sandwich now and will try it with a beef bologna sandwich tomorrow and then maybe make a peanut butter and jelly sandwich on toasted bread.
Great videos. I was getting recipes from The Bread Lab and was thrown off by how the hydration worked with a levain, and you helped me to understand what they were doing. Thanks.
Hello! I want to make this bread and I don’t want to use milk powder. What ingredient can I use? Also I don’t have strong bread flour, can I use all purpose flour? And I substitute the potato starch with corn starch. It is any good?
I rarely (if ever) leave a comment but I had to with this bread - it turned out amazingly well - a perfect crumb & taste - thank you for sharing this recipe
American. Since birth, my daughter has had GI/stomach issues. Basically, what she eats needs to be worth the pain. (Yes, we're working with medical care for her. It's terrible.) Her main meal is my perfectly fried poached eggs over buttered toast. Given the inflation scenario, I'm learning to ensure continuance of availability for her main meal. Our hens are laying their first eggs now. The loaf bread is still affordable while I stockpile flour. (My first plot of wheat last year was a success.) Only thing that's left is to learn to make a good sandwich loaf. I found your videos with hand kneading and have hit the ground running. Family has enjoyed fantastic pizza the last 2 days. My son has been filling your Greek flat breads with his favorite fillings. I am waiting for payday to buy some Pullman sandwich loaf tins. I don't know why, but your videos have helped me so much compared to years of watching other videos. I suspect it is because you're not primarily using recipes for a stand mixer which I do not have. I just wanted to let you know the impact of your time and energy into these videos.
Trying this one right now, just finished the first ferment. I noticed at the beginning that the dough was dense and dry compared to yours -- maybe I should have added more milk to compensate at the beginning? Maybe my flour absorbs liquid more? Oh well! I'm going to see this one through to the end and keep experimenting.
If you feel it being too dry when kneading then definitely add a bit of liquid before it's too late. I hope it came out alright in the end. How was it?
The same with me. The dough is much denser than on the video. This time, I added some more milk. But next time, I think, I will just take less flour at the beginning. Will start with 400g and will add the rest only if needed... 🤔
Thanks for this recipe! I doubled it and the dough was very stiff. End result was also a very dense bread. Tasty, but dense. Not sure what I did wrong.
I made it for the 2nd time today and it turned out a little better than last time. I suspect 2 reasons: i know you aren't supposed cut bread before its fully cooled or it'll collapse(which i did last time because my mother wanted to try it hot); and 2 because i properly preheated the oven this time which i didn't do last time because i was in a bit of a rush.
Perfect, Perfect, Perfect. The best pullman loaf I've ever made. Thank you, thank you. I don't know how to thank you. 😍🙌🌿🌿👏👏🌿🌿👏👏 I made it yesterday. It turned out gorgeous.
I did something wrong as it took about 9 hours for the final proof. I actually gave up and figured the yeast was bad, but it showed life after 5 hours of final fermentation. I did make one substitution I replaced the potato starch with Tapioca Starch.
I made this today! It's good. I noticed it's a lot heavier than store bought white bread. I'm looking forward to having my orchard chicken salad on it tomorrow!
It is definitely denser than store bought bread because there are no improvers used here. You could make it a lot lighter with some tweaks. Like in this video - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JHxusy4M70I.html I love both ;D
@@ChainBaker I made this again. I'm getting better! I think it's my best looking loaf yet! How long do you recommend to allow a loaf of bread to cool before slicing? Also, do you slice sandwich bread all at once or as you need it? Perhaps a video on slicing bread would be a nice short video :)
Awesome! This is quite a large loaf, so I'd say let it cool for at least an hour. It's best to slice as you need. That way it will not go dry too soon :)
@@ChainBaker i like that! hmmmm will use that in my future captions.... Always been a fan of brown bakes.... didn't know you changed from Charlie to Chain Baker til now 😅 i guess ive been quite busy over the holidays 😊
So, my pulman pan is, I would suspect double, the lenght of the one in the video. Would you suggest 3/4's or doubleing the recicpe. Man that looks SO good. I must also say you make bread making look so eazy. Where I live, Alberta in Canada, one cannot depend on the humidity. Too dry or too wet. Thanks again for your video.
Question: do you ever worry about adding yeast and salt at the same time together like this? It doesn't seem to cause issues for you but it's definitely contrary to what I've read anywhere else about it inhibiting fermentation.
Thank you for this delicious recipe! However, we found it to taste a little bit to "buttery". Do you think it's possible to replace the butter by oil ou ro reduce the amount of butter, without changing the texture?
Hey, great content you have here! Just to be sure: The pizza stone is as good as a thick pan for this recipe (and other recipes where some sort of heat accumulator is needed). Riiight?
Hi!! Thanks again for the awesome recipe! The dough was quite dry than usual breads i bake but i still continued on. Only had cornstarch as well, resulting bread had a good structure and almost same as yours. But when i cut it, it was crumbly and when folded it breaks. I’m guessing not enough gluten dev’t? Also, i only 2 slices and it was very filling! Is there a way to make this ‘lighter’ ? 😆 Thanks again for the detailed videos!
Yes, more water and more kneading would make it a bit more flexible and open. Try and add 15g more liquid next time. Perhaps the flour you have absorbs water a bit better than what I used 👍
I made this a few weeks ago - it came out perfect in all ways. I lasted several days in a plastic bag, and the last pieces I used to make croutons with. Do you think this would benefit from using a preferment? After watching your video on preferments I see that I could make 20% poolish easily enough
@@ChainBaker I made a biga last night and made the bread today - excellent! The biga was 100g flour, 62g water and 1g instant yeast I used water in the biga even though the liquid in the recipe is milk because I didn’t want to milk to spoil overnight. The remainder of the liquid was 10g heavy cream and the remainder of milk to compensate a little for the water. Unfortunately, the pan was on top of the range while the oven was preheating, so in one hour the dough had risen above the rim of the pan - I couldn’t get the lid on. So I baked it without the lid and it came out perfectly. A great tasting bread and it toasts perfectly!
Hey this looks great but one question - I usually don't have milk on hand because it would go bad before we used it all. Any reason against using additional milk powder + water as a substitute as long as the amount of liquid is the same?
I tried this. I followed the recipe to the letter weighing all ingredients to within 1/2 gram. It made nice dense bread but the dough is far too dry. Considering milk is 88% water and the potato starch should be added to the flour weight, this results in a hydration of just 50%. Way too low and the dough feels like it. You could play rugby with this bolus. 50g water added to the recipe yields a 60% hydration so I tried that and got a very nice, workable dough that is just a bit on the stiff side but nothing like the original. The original made the gears crunch on my mixer and had lumps I was unable to remove with hand kneading or in the machine. Thoughts?
Hello Chainbaker, I'm wondering about a small difference in oven temperature, the video says 160*C but the written recipe is 170*C ? Thank you in advance and for the lovely recipe.
@@ChainBaker Thank you for the quick reply! A very nice surprise indeed! 😁 I have the larger Monfish pan, and based on volume i doubled your recipe, which seemed to fit perfectly, i baked for an additional 25 minutes at 160*C to the center reached around 97 degrees, then waited two hours before cutting, the bread caved about a centimeter from the top during cool down, seemed a bit doughy or denser around the edges, and in the rolled pattern when cut. Anything you would recommend I could change when I soon try again? Because the taste alone already made me eat five slices. 😅
@tumpen1 you could try and reduce the amount of dough a bit. Then let it rise just as high so that it's airier inside. For the final 10-15 minutes of baking take it out of the tin and bake on the oven shelf or on a tray. Lay it down on its side and turn it halfway through the final bake to ensure that the crust is well baked. That should help it keep its shape.
Try baking it for longer to set the crust in place. Or take it out the tin and place it back in the oven for a while to make sure it's well baked all round.
Hello, do I have to use a convection oven with fan on for this recipe? I don’t have a convection oven, can I still make it by adjusting the temperature? If so, what temperature do you suggest? Thank you!
Thankyou for your reply.... I'm many of your good recipe you have used eggs what can be the substitute of eggs in recipes? Once again thankyou for sharing you passion with all... Also can you suggest some good authors regarding baking?
This is a great alternative to eggs ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mD-DWPafMMk.html Jeffrey Hamelman's book: 'Bread' is what I learned most of what I know from. You can find it in my amazon shop linked below the video.
Okay, this looks a bit more like a "Gardenia" style sandwich loaf. Just curious, I've never used or mixed starch before in bread baking, what does the starch actually really do?😯
Hey, so i got a pulman loaf pan, but mine is 13x4.5x4 inchest, so when i formed the loah, it was way too short for the pan. can i form it by making the oval of dough the length of the pan, then rolling it long ways without the fold so it is the right length? additionally, i increased the recipe by 50% to better fill the pan, but i dont think it cooked all the way through. how can i calculate the required increase in baking time? thank you so so much for your videos!!! i only started baking a few weeks ago, but my creations are actually successful most of the time thanks to you chanel. :)
Hey Michaela! That's a big pan! 😁 Yes you definitely need to change the shaping a bit to make the loaf longer and you were right to increase the amount of dough. When it comes to baking time I can't tell you for sure. First, make sure the dough has risen well, so that the heat can penetrate to the middle of it. And secondly you could increase the baking time by about 15 minutes and then check the internal temperature of the loaf. Once it passes 94C (200F) it should be done. If it's not ready after 15 minutes, then bake it for longer. Then the next time you will know exactly how long it should take.
@@ChainBaker it is indeed a very large pan but I like bread I guess and also I underestimated how big it would be when I ordered it lol. Thank you so much for your help! I really appreciate it. I will definitely try that later this week and hopefully it works!
Hello & many thanks for your great work, Could I ask what size pan you're using here for the amount of dough? because I have a bigger pan but don't want to go wrong with the volume. Again, thank you in advance
is it posible to get almost or the same result changing the potatoe flour to korn starge ?? .. not sure , because here in mexico it´s kind of hard to find , atleast not in the place were i live
Hi there, I’ve been having trouble with this. After trying this bake, 3 times. And have even checked the temp. After the bread cools down and I cut into it. There are patches of Dough all over the bread. Shared an image on Flickr tagging chainbaker. I don’t understand what’s going wrong. The only difference is I’ve not used milk powder. And put a splash of 50ml of water to create some steam at 200c…. Please please help advice
Yeah looks strange. It does look like a bread that has been cut while still hot! :) But if you say you let it cool down, then it's a bit of a mystery. Perhaps you can let it ferment for longer next time. Let it rise even higher before baking. Maybe the dough is a little too dense.
Hi, this recipe looks just great. Many thanks for sharing it. I just have a question. What could I do if for any reason I couldn’t find any potato starch nearby. Could I replace it with any other ingredient? Thnx!!!
I'm having this problem that the bottom of my loaf (like 1cm) is a bit dense than the rest of it. I haven't tried putting m. load pan onto the skillet though. Do you think it may help, or could it be something else, like over- or underproofing?
Great Videosr . i've been trying this recipe for 2 times but even the dough is around 24-25 and kitchen is around 22-23 degree, it takes so long to rise. maybe 3 times of the times than yours. what might be the reason? any ideas?
What’s the effect of potato starch in this recipe? Can I replace it with other types of starch? And how would the final product be different have you not used starch? Thanks in advance…
In the process of making this...on the 3rd proving and i thought id take the temp of the dough...it was 27.1C°...hope it turns ok...it seems my tin is way smaller too.
@ChainBaker I think my yeast was off. I should have done a quick test. The loaf didn't rise that much..it was stodgy, but the flavour was spot on. We ate it anyway, lol. Bought some new yeast. Round 2 2moro. Will let ya know. thx
Question: Does it turn out okay if I only have cornstarch? I need to get to my local Asian food market as our regular grocery doesn’t carry this item. I also like using potato flour for these chicken nuggets I make. 😍
Hi Charlie, your basic white loaf recipe uses 325 g water for 500 g bread flour. This pain de mie recipe uses 280 g milk for 450 g bread flour + 40 g potato starch + 30 g milk powder. Pain de mie needs significantly less water than basic white? Why? Thanks!
@@ChainBaker Thanks so much for your reply. Your basic white total dough weight is 839 g, baked in a 2-pound pan, lid on. Your pain de mie total dough weight is 915 g, baked in a 1-pound pan, lid on. Compared to basic white, it has half the space but more dough. It can't possibly be light and airy even if I add more water, can it? There's just no space?
If I were to make this bread without the potato starch, do I have to change any of the other measurements given? Also, can I make this with just water or water mixed with powdered milk?
No at all. You can make it without the starch and also just with water or water mixed with milk powder. The only thing is that it will not have the desired texture. You will still make a decent loaf, but the fact is that the milk and the potato starch make it what it is. If you want to make a good loaf of bread without any compromises then I'd suggest this instead - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QXEgKzjWFC8.html
I have never seen strong white bread flour in the supermarkets that I live in. Would it be okay to replace it with regular bread flour or all purpose flour?
Strong bread flour and regular bread flour are sometimes the same thing. The recipe will work just as well. When it comes to APF that will have weaker gluten, but because this is a tin loaf, then that should not be a massive problem either.
I see in comments that you can use corn starch instead of potato starch. What about the milk powder. Is there a substitute? What if I leave it out? Finally, based on your fats video, can I use the lard instead of the butter?
@chainbaker Well, the dough never rose much. My temps were around 24-25°C. I have it in the oven now but I am not very hopeful. Except for rise times, it is easy enough to do again
In the end I got a delicious loaf of bread. It never rose enough to be flat on top against the lid. I used all bacon lard. Next time I will use mostly butter and possibly a spoonful of the lard. It did not seem to need the milk powder unless that impacted the proofing. The texture of the crumb is wonderful. My kids both loved it immediately.
I measure by scale but dough always seems to come out very dry and difficult knead and even after it is still tearing rather than stretchy. Could my flour be the issue? It’s around 12.7% protein.
@@ChainBaker Thanks for reply! I made it again and added flour slowly until it seemed comparable texture as video. Ended at 390g. The only thing I can think of is that perhaps my brands of potato starch and/or milk powder contributed to drying out my mix more than expected?? I will try again sometime and add all the flour before adding those ingredients. Anyway, my 390g loaf came out great. Thanks so much these videos!
This dough seems to be one of the driest I have encountered in making bread. I'm assuming it's because of the potato flour and the milk powder. King Arthur's website says not to include those in the calculation of hydration. That would make this a 62% hydration. Would you consider this a 62% hydration? hydration
My bread flour is 12.7%. I added 15 G more milk and that was perfect. It made one of the silkiest doughs I've had in my hands and The taste is great. I did make one change. I swapped 21g of the sugar for 1 tbsp of honey. This is my new everyday go to bread. I had to make a second loaf the next day because we're already running low. Keep up the good work!
@@ChainBaker and I barely changed the recipe! I cheated and used the Kitchenaid and used 4 Tblsp of oliveoil instead of the butter - the kitchenaid worked it in just fine after the dough had come together. Now comes the wait to cut it.....looks beautiful, smells good. sounds done "hollow". May just have to try your no salt bred next.
@deziliful probably. Using real potatoes is even better. Here's a video about it ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_BLvddCTsrk.htmlsi=VkbWoLr6CQMY_cXz
Yes. I would add about 50g and increase the amount of liquid in the recipe by about 40g (this is just a rough guide). There will be a video about the use of potatoes in January.
I use instant dry yeast. But you can also use active dry yeast. Just make sure you stir it in and let it hydrate a little bit and either of them will work just fine then. You can also use fresh yeast,but then add 3 times the amount. All yeast is the same at the end of the day. Some people swear by fresh yeast,but for home bakers like us it's not really practical. So dry yeast will be the best all round in most cases :) Thank you! I guess it is food related though because it's a bunch of kitchen knives 😅
It has a nice milky taste. But you could use milk instead. Swap all the water in the recipe with milk in that case. Just keep in mind that milk is 90% water, so you will need slightly more of it.
You can leave it out, but then the bread will not have that distinct texture that it is supposed to have. You could use cornstarch or tapioca starch instead which would give similar results 👍
@@ChainBaker sorry to come back. I just noticed the starch amout. This will make it the same as cake flour. Usually the starch is 10% of the flour. So it will be a caky texture. I guess
Thank you! :) You can replace the egg in most recipes with 50g of milk or water and still get a great result. That way you would not have to miss out on any recipes 😉
@@ChainBaker ah didn’t know that. Eggs are usually for leavening or for structure right? Didn’t care about leaven in the bread but I wasn’t sure about structure. Thanks for the suggestion and will try next time. And I forgot to say it in my earlier comment - I made this yesterday for my wife’s friends and they LOVED it. BTW - you don’t have a bagel recipe yet (not Turkish but NYC style)? Maybe something for you to consider haha
Eggs are there for structure as they give the dough a more cake like texture. But you can get away with not using them. I'm glad you like this bread :) I do have a really old bagel vide which I assume youtube is not showing to anyone anymore and I think it's time for a refresh 😄 but if you want to check it out here's the link - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-URGBM9PhcIM.html
I don't see any benefit to adding that step here. In fact, I never use it for any recipe. Tried it a few times when I was learning about it and decided it was not worth the extra effort.
