This 100% Whole Wheat No-Knead Sandwich Loaf Will Stay Soft for Days

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We have made this loaf before. It was extremely sticky and messy. It involved resting and plenty of kneading. The bread was great in the end and a lot of you enjoyed it, but it took quite an inelegant method to produce. The no-knead and cold fermentation methods are here to solve the issues of the previous recipe. The result is pretty much the same. A very soft, springy, and flavourful whole wheat loaf that will stay soft for days.
If you don’t want to cold ferment this dough, then let it bulk ferment at room temperature for 2 hours or until it has doubled and continue as per recipe.
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Опубликовано:

3 окт 2024

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Комментарии : 189

@ChainBaker Год назад

📖 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/

@R481D Год назад

What a wonderful and very detailed breadmaking video, as always! Could you take a shot at making a (vegan) loaf of bread made from spelt flour, perhaps? I'm very interested to see your professional approach to it. Once again, thanks for this wonderful upload and all the other wonderful content on your channel; it's got me into the kitchen to start making my own bread again after many years!

@NotMyNameGrandma-wz9yx Год назад

I agree 100%!!

@ChainBaker Год назад

You can use this recipe to make a loaf ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-M2m4c-NSTMI.html I will do some more in the future too ✌️

@R481D Год назад

@@ChainBaker Awesome! Thanks 👍🙂

@koubenakombi3066 Год назад

Oh dear, Charlie... nothing you teach us needs to last for days. Life spam in my kitchen is 15min! Everything you do is delicious! I eat straight from the oven, burning my fingers regularly!

@ChainBaker Год назад

Exactly 😆

@dianemn8978 Год назад

Thank you, Charlie! I've made the regular recipe several times and now I'll try this one. Something I do for the scald to cool faster: I spread it on a plate or cake pan and cover it. The larger surface area will make it cool a lot faster 😊

@Jeepy2-LoveToBake Год назад

Finally baked these loaves this morning - it sure makes for a lovely loaf. Enjoyed in an open-faced sandwich for lunch today. Photos have been posted (#213) 🍞

@dianeamero3405 Год назад

I just LOVE the no knead , cold proof bread recipes! It has given me so much more confidence in my bread baking. I recently made your ww spelt buns but I only had 50% of the spelt flour so I added 25% ww flour and 25% AP flour and even added 8 tbsp. of chia seeds. I added a little more water to compensate for the chia seeds and sunflower seeds. They turned out delicious and soft. Thank you for your fabulous videos and recipes, you are my favorite 'chainless' baker out there! 😉❤️👍

@ChainBaker Год назад

Awesome! Experimentation brings the best discoveries 😁

@eejones7762 Год назад

Compliments on your presentation style. Your instructions are straightforward, perfectly paced, clear, complete, and efficient. Everything is explained but there is not a wasted word. You are an excellent communicator and teacher. I came here for the whole-wheat sandwich bread, as I have been baking the Tassajara whole-wheat bread recipe for years and I want to improve it with techniques such as Yudane. All your recipes look wonderful and I intend to make every one. Marry me.

@ChainBaker Год назад

Thank you so much for the kind words 🤩

@theMightyMonarch88 Год назад

Perfect timing, sir! I was just recently thinking I need to start making my own whole wheat sandwich bread for a healthier, high protein diet, and you appear like a gift!

@PoPo-ku9oc Год назад

Same!

@koubenakombi3066 Год назад

If you already know, excuse-moi, but whole grains may not be the most effective way of getting effective nutrition... some whole grains - encapsulated in their natural package - cannot the reached by or digestive system. Mostly, the "whole-gimmick" has been pure marketing.

@JRoChi Год назад

@@koubenakombi3066Eating whole grains is way healthier than processed white flour.

@JRoChi Год назад

This is the EASIEST whole wheat bread recipe I’ve ever come across. I’m going to try the oatmeal bread recipe next. Thank you for such easy-to-follow instructions and great recipes!

@ratiquette 2 месяца назад

Fantastic sandwich loaf! I make this at least twice per week. I’ve started making it with a 75g multigrain soaker and scaling the water up to 391g to maintain 68% hydration. 316g water in the yudane and the remaining 75 into the soaker - mixing it all together right before adding the egg yolk and yeast.

@ChainBaker 2 месяца назад

Nice one. The more grain the better ;)

@chelle-y3u Месяц назад

I was wondering if I can add some seeds to this recipe, well, you gave me a wonderful idea!

@cauldron101 Год назад

Great video! I love your guides. I came to your channel by accident after misspelled "Chain breaker" (a tool for my bike) and stuck with it ever since!

@ChainBaker Год назад

Nice one 😁

@NotMyNameGrandma-wz9yx Год назад

So many different breads - so little time! I want to bake them all! Charlie, your breads look so amazing I can almost taste them. My head is full of recipes to try, but we can only eat so much bread - even if it is my favorite food. I think this will be my next project as I've been wanting to bake bread using a scald. Thanks for another great video to showcase your talent!

@ChainBaker Год назад

One loaf at a time 😉

@cindyhall2242 Год назад

I very much appreciate the pan measurements......thank you so much ! ☺ Starting it now.

@margaretchowdhury3071 8 месяцев назад

Thank you for the recipe. Doubled the portions and made a loaf, a free standing one using my skillet and a couple of rolls. It came out amazing! The rolls were the softest!

@j.5222 Год назад

This is such a great explanation and guide - thank you! I really appreciate how you clarify points throughout, explaining why for things or how to adjust etc. Hadn't come across your videos before but this has really helped make bread feel less overwhelming to attempt to make - thank you!

@andrea_can_2 4 месяца назад

So glad to see you again. Congrats on choosing yourself and your own happiness. That is so hard to do sometimes. Outtakes are a hoot! Finger guns rule!

@NsA5370 Год назад

Brilliant as always! I love your recipes, thanks for the thorough explanation and great tips, was just looking for whole wheat toast recipe that remains soft, many thanks.

@Raymond-ts1gg Год назад

Great recipe, I am trying this one out aswell! I will try out just one roll of dough in my bread thin. I used ice cold water with ice cubes to cool down the scald and I cooled it in 30 minuten instead of 5 hours. I would really recommend this.

@Relyas Год назад

Uodate review: It took 4 adjustments, but using KA Whole Wheat and 470g of water yielded a fantastic loaf! Easy to make, great results, and the family loves it! I made another loaf today. :)

@bonnie_gail 5 месяцев назад

thanks, I used 340 grams (12 oz/1.5 cups) of water and my dough was a lump, I could not whisk it, going to add the difference of 470 grams of water

@ashbash9103 11 месяцев назад

I'm so impressed with myself, I've never made a 100% whole wheat loaf before, and this one turned out fantastic! :) I used vegan ingredients and I took your advice about swapping 20% of the flour with a sourdough starter. But I forgot to subtract 100g water from the scald, so I ended up with an 88% hydration dough. I didn't lose hope and carried on. I didn't do any refrigeration because sourdough is naturally slower. I just did the two folds 1 hour apart. I baked it yesterday in the evening and had it for breakfast this morning. Very pleased! Nice soft uniform crumb, not at all dense, just the way I like it. Will make again 😊

@ChainBaker 11 месяцев назад

Nice one! I'm glad you make it work. Great job 😎

@timothy2118 8 месяцев назад

Add a tiny pinch of salt and a 1/2 tsp of water to thin the egg whites (or whole egg) out so that it coats more evenly. Also, I love this recipe. Thanks!

@janegardener1662 Год назад

I like the way this loaf is in sections. Good for cutting up and freezing for toast.

@Woobuz Год назад

The segmenting isn't only for looks in my opinion. It makes portioning the bread much easier. It is probably great for diets, where you have to watch your carbs :D I also have an idea for a new video. In Poland, we have a bread that is called chleb baltonowski. It is made of wheat and rye flour (I've also eaten one that had potato in the dough). It looks simple, but the skin is the gamechanger. It is a really shiny, cracked skin, and it is absolutely delicious. I wonder if you have tried it before. I'd love to see a video about it. Cheers!

@ChainBaker Год назад

I'll add it to my endless project list 😅 Here's the crispiest crust bread I've ever made - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2QQIodqm5ug.html 😉

@adamcoe Год назад

another banger. i must say it's so awesome to have really good recipes where I don't need (knead!) to get out the mixer. as long as you plan this ahead this is a killer recipe.

@Jeepy2-LoveToBake Год назад

What a beautiful whole wheat loaf - always enjoy incorporating the no-knead, cold-fermented techniques - can hardly wait to make this loaf. Thank you for sharing this recipe.

@rlukasr Год назад

Making this starting NOW. What I love about you are the very specific instructions and then the notes that say well it’s optional :)

@ChainBaker Год назад

😁

@maarmstrong8 Год назад

Outstanding! I have also tried the previous recipe. This recipe definitely simplifies the process with excellent results. Thank you!

@urouroniwa Год назад

I finally figured out how to do the magic clean up by clapping your hands. For those that don't know, the secret is to close your eyes when you do it and *believe* that it is working. Faith is the most important part. Then walk away without looking at it. The one strange thing I noticed is that my wife was really grumpy all the time, yelling at me about lots of stuff. I eventually realised that if I stick my fingers in my ears and sing, "La, la, la! I'm not listening!" eventually she goes away. However the most weird part is that now that my wife has gone to visit her mother, I can' quite seem to get the magic clean up to work. The closed eyes and faith thing is going great, but it seems like later when I come back, it gets messy again. Probably just not enough faith. I'm going to work on it. BTW, love this recipe. Seems like it's the only thing that this bread is the only thing that lures my wife back from her mother's.

@ChainBaker Год назад

Finally, someone made it work! 😂

@DavidCollinsRivera Год назад

Thank you! I've been waiting for a scald recipe with the no-knead method. This looks great!

@AlishaTownley Год назад

This is exactly what I needed for my husband!! Thanks for the recipe and easy to follow walkthroughs 😀

@tammytammy4932 Год назад

I’m totally making this over the weekend. I gotta vegan-ize it with coconut cream instead of butter & flax-egg instead of chix egg.

@palmchord Год назад

Maybe margarine would provide a more butter like taste and consistency than coconut cream. And I am not sure about the flax egg as well. It would introduce a completely new element and maybe not contribute to the consistency as well. I for my part will instead raise the vegan butter fraction as recommended. But please tell us how it worked out. I rather use flax seed in thinner batters.

@tammytammy4932 Год назад

@@palmchord Thanks for suggestions. I do not use vegan butters or margarine or anything with extracted oils. When I substitute coconut cream for butter in recipes, the results are fantastic. Also no issues with flax substitute either.

@ingridscott91 Год назад

You could use Sunflower Lecithin Powder instead of the egg. That is what I do. As for butter, you could use some Olive Oil, also something I use in my breads.

@altitude1039 Год назад

I've been making your yudane method whole wheat loaf since you first posted it. I make a triple batch every two weeks, but I've added seeds to the recipe. With 400 g of seeds, it makes four med loaves. Delicious. . . I'll have to try this scald no knead recipe, but I have to say I do like to knead dough. Although the yudane and scald methods seem to be the similar, but you have presented them differently here. 🤔

@paulshouse524 Год назад

This is an exceptional loaf, thank you so much for the recipe! Of course I'm going to increase the size to make a bigger loaf, and maybe use a some rye flour for a different savor. Thanks again!

@rodconner9079 Год назад

Charlie bud, you keep proving that all the hard work isn't necessary!!! :) Be Safe

@ChainBaker Год назад

You've been here for a very long time! Cheers, Rod 😎

@daethar Год назад

I did try the other version before and definitely going to make this one too 👍 As an added benefit, cold fermenting recipes fit well with my schedule

@jamesc8259 Год назад

Awesome work Charlie! Also your Pide from the other video looked phenomenal. Like a bread boat of delicious goodness 🥖 🚣‍♀️

@tubited Год назад

I enjoy watching your videos to see what you are going to do next.

@jacobdikelsky3875 Год назад

Thanks for the whole wheat recipe!!

@AnthonyLeighDunstan Год назад

No knead baguettes are in the fridge right now so I’ll have to wait till tomorrow to try this one. Luckily I have plenty of room in the freezer. I hate to admit it, but you’re right - these no knead breads are bloody awesome. The amount of time and effort I’m saving is incalculable. Doing kneaded doughs will be a special occasion - fun for the whole family.😂👍🏻

@AnthonyLeighDunstan Год назад

Just pulled this bad boy out of the oven and damn this is an amazing loaf. The smell is seriously ridiculous.😂 Will head to bed and let this little puppy cool overnight. Ps. Got the classic ear batard in the fridge now. GD Charlie, I’m going bread crazy over here! 😂👍🏻

@ruruville Год назад

I'm gonna try it this weekend, love a good no-knead dough

@alexbowman7330 Год назад

You're good. I have that same bread fermenting right now.

@palmchord Год назад

Hi Charlie, that loaf looks great! It is definitley on my list. Why didn't you bake it with steam?

@ChainBaker Год назад

Loaves that are glazed don't need much steams since the glaze keeps them moist.

@palmchord Год назад

Thank you.

@Magjes Год назад

Nice looking bread thanks for sharing recipe.

@Ko1234567890S 9 месяцев назад

Great recipe, I used bacon fat then used the bread for a BLT

@gregorydemott1369 Год назад

Bravo! this is one of your best.

@spiritofacook Год назад

I really needed this recipe. Thank you! 😇

@puinin 10 месяцев назад

Thx for the recipe! ❤

@colew123 Год назад

Thank you for the amazing videos. Even if I'm terrible at making bread, it's still fun to try your recipes. I've been trying some of these cold proof bread recipes recently, and I always notice my bread never puffs up in the fridge. Maybe it's too cold or I'm not doing something right...I'll keep trying!

@ChainBaker Год назад

It could be colder than my fridge. Mine sits at 5C (41F). You can leave the dough out for a bit before chilling, use more yeast, or make the dough warmer to make up for it.

@colew123 Год назад

@@ChainBaker I just checked and it's at 2C, so quite a bit colder. Thanks for the response! You're the man. 👍

@Mike-nq7fn 6 месяцев назад

This guy looks a lot healthier than the carnivore guys out there…probably has a good, balanced, whole food diet and exercise, like God intended

@ChainBaker 6 месяцев назад

Thanks! 😎

@chopsddy3 Год назад

This is incredible! I just bought the same pan. This is perfect. Thanks Chain.👍 I agree. This is the best I’ve ever had. It’s built like a tank and browns extremely evenly. Did you get it with the pullman lid? The way the lids gently but firmly lock make them suitable for using like a bread box. They’re awesome.

@ChainBaker Год назад

That lid is awesome! Never thought of using it as a bread box, but it makes total sense!

@chopsddy3 Год назад

@@ChainBaker Chain, I just tried it. I made a soft sourdough loaf of approximately 660 grams and it sprung just enough to fill the pan with the lid on. The square loaf was a success. When it cooled, I put it in a brown paper lunch bag (perfect fit) and back into the wiped clean pan. Worked like a charm for storage. I defy any errant mouse to get at that loaf locked up in there. This is day three and the bread is still fine.(what’s left of it)

@knottybead4871 Год назад

Look delicious!

@joaoweslley6383 Год назад

Ok ok, this one I need to try this next Saturday for Sunday. Maybe I'll try it with 75% whole wheat flour, as it doesn't tend to develop gluten enough. And last time I lowered the hydration by 5% my bread cracked all over.

@cjaquilino Год назад

@0:00 Just have a feeling you get lit on hard techno at the clubs on the weekends. LOL.

@ChainBaker Год назад

All I do is work and train. No partying for me 😅

@Bilal_El-Hassan Год назад

You should put a link in the video for the scald method.

@Jelmazmo Год назад

Perfection, I'll be making this soon.

@ChainBaker Год назад

Let me know how it turns out ✌️

@Jelmazmo Год назад

@@ChainBakerWell, here I am 😢 Didn't go well, and I knew it from the get go. The moment I mixed the rest of the flour in the scald, something didn't feel right. I ended up with a weird dough, it was kinda crumbly I'd say and not elastic at all. Unfortunately it didn't puff much in the fridge or afterwards, and because of that I went with the whole loaf instead. My last hope was that while it was baking in the oven it might rise some... alas! In the end, I ended up with a weird-kinda-dead loaf but the flavour is still nice. I don't know what went wrong, but I guess I'm really bad at breadmaking. I'll stick to my pastries and cooking which I do pretty well. 😅🎉

@ChainBaker Год назад

I'm sure it will be better next time!

@Jelmazmo Год назад

@@ChainBaker And you were right! This time came out perfect!

@bloodwolf7462 Год назад

Great recipe. I made previous one and it was realy tasty. But still I'm waiting for Chimney Cake ;)

@philip6502 Год назад

There's this thing... it's called GOOGLE.

@ChainBaker Год назад

It'll definitely be quicker than me 😆

@eyangkodok9454 Год назад

Please make Oven Temp test, what happen if you bake with 175c, 200c, etc etc

@nursultantulyakbaycats Год назад

great looking loaf! I've been baking a lot since i've found your videos. Making a roasted malt flavored white bread right now actually :)

@ChainBaker Год назад

I've never tried adding it to white bread. That will be pretty interesting!

@nursultantulyakbaycats Год назад

@@ChainBaker i've been doing it a lot lately. Gives your white and soft loaves a nice roasty/ ever so slightly sweet flavor! worth a try

@nursultantulyakbaycats Год назад

this comes with a sidenote though, for 300 grams of flour i would not add more than 1 flat tablespoon of roasted malt powder, otherwise it becomes a bit bitter

@ChainBaker Год назад

Cheers for the tip!

@nursultantulyakbaycats Год назад

@@ChainBaker good luck and thanks for all the videos and tips, you're an inspiration for homebakers

@oliviainglese6868 Год назад

This might be a strange question but have you ever baked bread with okara in the dough?? I have a lot leftover from making tofu and I was wondering if you've experimented with it before? I don't eat eggs so I'm always looking for alternatives.

@ChainBaker Год назад

That could be used as a replacement in a way I guess. The lecithin contained in the soy may work similarly to egg. But I have not tried it, so I can't say for sure.

@ingridscott91 Год назад

You could also go with Sunflower Lecithin Powder. That is what I use in my breads.

@oliviainglese6868 Год назад

@@ChainBaker Thank you for responding! Your channel is AWESOME!!

@oliviainglese6868 Год назад

@@ingridscott91 I actually have some soy lecithin at home. Thanks for the tip!

@ChainBaker Год назад

Cheers! 😎

@Khristafer Год назад

I'd love some cookie dough tests. Or maybe looking at how ratios of ingredients make different cookies. Kind falls in line with the "it's not wrong it's just different" vibe of a lot of the recipes.

@calhs515 Год назад

I've tried this bread before, and personally I'm not a fan of how eggy it tasted in the end. Maybe I should substitute the yolk with more butter

@ChainBaker Год назад

You can definitely make it without ✌️😎

@swilsher 6 месяцев назад

Guess I'll try this again perhaps with fresher yeast. The bread did not rise that much and when it completed baking and I took it out of the pan it was like 4 rolls instead of a loaf. Any other ideas?

@ChainBaker 6 месяцев назад

You can make the dough warmer, place it in a warmer area, or let it rise for longer.

@Glance852 Год назад

Please make Chicago deep dish pizza!!

@shannanstigri Год назад

Hello. Can I use molasses in place of the barley malt?

@ChainBaker Год назад

Definitely 👍

@Relyas Год назад

Charlie, my scald is significantly less hydrated after adding the 340g of boiling water than what your video seems to show. Is this a problem? The final product is tasty, but very dense, and I have had to add a bit of water to make the dough manageable.

@ChainBaker Год назад

Your flour may be absorbing the water more effectively. You can increase the hydration next time to make up for it.

@Relyas Год назад

Ok, thank you!

@taylortisaac 8 месяцев назад

Ok I’ve now made three loaves of this and need some help. First loaf with fresh milled hard red wheat. Second and third loaves with hard red wheat and 1/4 soft white wheat (also all fresh milled). They turned out GREAT. I LOVE the process of making this loaf. I love the texture. And the flavor is pretty good. BUT I do wish it was sweeter. I’ve been using honey. How do I make it sweeter? How do I go about subbing the honey, if that’s the way to go? Or can I add more honey? If so, do I reduce any other ingredients?

@ChainBaker 8 месяцев назад

Add more honey or some other syrup like treacle or molasses. The fermentation will slow down as you increase the sugar content so keep that in mind.

@taylortisaac 8 месяцев назад

@@ChainBaker thank you!

@taylortisaac 8 месяцев назад

@@ChainBaker will adding more honey increase the hydration? Will I need to adjust for that? Or will it be fine?

@ChainBaker 8 месяцев назад

@taylortisaac the dough will become looser and stickier, so you may need to reduce the amount of water. It depends on how much you add. If it's not a huge amount then it should not make a big difference.

@taylortisaac 8 месяцев назад

@@ChainBaker again, thank you!

@arielotus24 Год назад

Hi Super Baker! I have a challenge for you! Can you show us how to make good fluffy bread out of 100% wholewheat Atta flour (used for chappatis) by adding no other white flour, please? For example, a common brand would be "Aashirvaad Brand" which is readily available in most of Europe. Here in India 'bread flour' is not readily available and knowing how to use Chappati flour to bake the best bread would be so helpful for all the Indian bread makers. It could be a no-need bread, autolysed, cold fermentation or whatever method you deem fit for best results.

@ChainBaker Год назад

It's on my list! ✌️😎

@arielotus24 Год назад

@@ChainBaker Oh my God, I can't wait!!! By the way, I love your style, hands and tutorials!!! 😜Love the way you reply to your viewers too. Much love from India

@ashd428 Год назад

@ChainBaker 3rd request from an Indian. I am from Singapore waiting for your Video so that i can buy big bag of chapati flour to try your recipes. 😂 Few questions, can i substitute eggyolk with something, i have a egg allergy. What is protein percentage in wholewheat flour you used for the recipe? Thank you for encouraging us to bake.🙏

@gyorgybereg6916 Год назад

I am envy of your whisk! Looks like you can rob a bank with it!

@ChainBaker Год назад

It's a serious piece of equipment 😁

@explorertimes3328 9 месяцев назад

Can we put it in fridge to cool down faster?

@ChainBaker 9 месяцев назад

It will get soggy because of condensation I think.

@explorertimes3328 9 месяцев назад

Ok thank you!@@ChainBaker

@JeffO- Год назад

I'm wondering if 2-3 days (or even more) in the refrigerator will change the taste.

@ChainBaker Год назад

Wonder no more ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RuYfuBuOvGk.html 😉

@kusiciel Год назад

is it necessary to cover the scold? If you left it uncovered it may have cooled down faster.

@ChainBaker Год назад

It wold cool down faster, but it would also lose some moisture resulting in a drier dough. You can use a smaller portion of water in the scald and then use the leftover water to cool it down after an hour or so.

@ppn7 Год назад

can we add some seed to the recipe?

@ChainBaker Год назад

Definitely!

@erickrief7625 Год назад

Thank you for the great content! Small question, I've made this recipe, and the bread came out smelling like alcohol. I know that yeast produce alcohol but didn't expect to notice it. Have I done something wrong?

@ChainBaker Год назад

The longer it ferments in the fridge the more of that taste there will be. Shorten the fermentation time or ferment it at room temperature to not have that taste. I quite like it though :)

@erickrief7625 Год назад

@@ChainBaker Thank you for the quick response. I'm your fan! (:

@ChainBaker Год назад

✌️😎

@bandman0 Год назад

Can I use 100 grams of sourdough starter in place of the instant yeast?

@ChainBaker Год назад

Definitely!

@angelicamge Год назад

Hi! Is it ok if I leave it in the fridge more than 24h for the cold ferment? Could I leave it for 48h?

@ChainBaker Год назад

Definitely. It will only taste better.

@angelicamge Год назад

Great. Thanks! 😃

@angelicamge Год назад

Just wanted to tell you that I left it in the fridge for 3 days and it is DELICIOUS! It's my first successful bread ever. Thank you!! 😊

@ChainBaker Год назад

✌️😎

@angelabadolato5898 Год назад

In the recipe the scald has 100g of flour and in the main dough it says 400g of flour Is this a 500g loaf or do i deduct the 100 g of flour from the 400g I did make it with 500g and it is not right😢

@ChainBaker Год назад

The total flour in the recipe is 500g, so you don't need to calculate anything. What exactly did not turn out as expected?

@kayprins6779 Год назад

Weird question, I am trying to bake with home ground wheat. but this seems to behave VERY different from whole wheat flour. do you have any tips or could you make a video? the bread is soft and tastes good, but is very dense

@ChainBaker Год назад

I have not worked with freshly milled flour, but it is on my list. Once I get a mill I will make videos about it.

@mikewurlitzer5217 Год назад

I fresh mill Hard White Winter wheat berries, and for ME, the recipe produces a very soft loaf of bread with the bitterness of the bran removed and a slight sweetness. Certainly not dense. Even my wife who normally does not like WW bread loves this bread. I do pass the berries/flour through the mill 2 or 3 times in a counter top stone mill to get it quite fine. Cannot say what a Hard Red berry would do. As a side note, while I wanted to mill my own flour, I didn't really expect it to be that much better than store bought. I was happily wrong.

@fatimayousif4013 7 месяцев назад

Is it normal that my scald is thicker than yours?

@ChainBaker 7 месяцев назад

Perhaps your flour is stronger. You can always add more water to the scald. But then adjust the amount of water in the main dough.

@alexbowman7330 Год назад

What made you decide to use 1 less egg yolk than the original?

@ChainBaker Год назад

I did not have a use for the other egg white 😅

@alexbowman7330 Год назад

@@ChainBakerHaha. The first recipe used 3 eggs with 2 leftover eggwhites. I like the refinement of the recipe.

@daethar Год назад

@@alexbowman7330 I usually make meringues from spare eggwhites 🤤

@nuranreda7582 Год назад

Can i bake it without a tin

@ChainBaker Год назад

Sure!

@mr.Mikeyboy Год назад

Can u send me something on where to buy that Jeff hamelman book..it was on Amazon but now it says seller not selling it anymore and I can’t seem to find it anywhere?

@ChainBaker Год назад

I've only ever seen it on Amazon. Just search for the title and buy it form another seller.

@ashbash9103 11 месяцев назад

Is there a way to turn it into a sourdough recipe?

@ChainBaker 11 месяцев назад

Make a leaven using 20% of the flour and that will do it.

@ashbash9103 11 месяцев назад

Thank you so much. I can't wait to try it out. I absolutely love your approach for this channel, focusing on teaching techniques with in-depth explanations, and also providing example recipes. I feel like you're truly setting us up for success 💚 Also thank you for the ingredient substitutions.

@ChainBaker 11 месяцев назад

@ashbash9103 🙏

@angelabadolato5898 Год назад

My dough seems dry and hard?

@ChainBaker Год назад

Perhaps your flour is better at absorbing liquid. You can add more water to make up for it.

@matthewhall7388 Год назад

Link to recipe doesn’t work

@ChainBaker Год назад

If that ever happens just check back in a few minutes and it will be up.

@perniciouspete4986 Год назад

1:45 Why don't my USA Pans wiggle like that?

@ChainBaker Год назад

That's an optional extra 😂

@karenpage9383 Год назад

Dude, your link doesn't work... "no results found"

@ChainBaker Год назад

If that ever happens check back in a few minutes and it will work

@Glance852 Год назад

🫶🏼

@Glance852 Год назад

After dividing and shaping, is it possible to add some flavored nut paste inside, enclose/wrap it in, and shape into ball shape, then finally proof, egg white and bake?

@ChainBaker Год назад

I don't see why not! :)

@Glance852 Год назад

How about putting the Haitian puff pastry u did, just put the fillings in this bread dough? How would that affect the baking time and temp? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NVSER2HDPRc.html

@ChainBaker Год назад

You'd have to eat it pretty soon though because it won't keep as well at room temperature. But technically you can fill any bread with any filling. It will take a bit longer to bake but I can't tell you exactly how much.

@ariainman6691 Год назад

Love the Shape....1. You have TOO many steps for me. 2. You TALK to fast for me. Like the Recipe.

@philip6502 Год назад

Two words: pause button

@ChainBaker Год назад

That's the way 😄

@mikewurlitzer5217 Год назад

In the RU-vid "Settings" [that gear icon] you can reduce/increase the speed of the video without significant distortion of the pitch of the speaker's voice. I've found this bread quite easy to make and the Yudane method has never failed me.

@doodoopants84 Год назад

Charlie, is there a way to get more rose out of it when it’s 100% whole wheat? I like my bread loaves to be tall, but I’ve noticed they don’t rise very much compared to using white flour.

@ChainBaker Год назад

Try using more water and fermenting for longer. You can really push the fermentation when it comes to pan loaves.