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This is How to Take the Basic White Bread to the Next Level

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The first video I ever posted on the channel was for a basic white bread recipe. And it sure was as basic as it can get. Flour, water, yeast, and salt baked on the same day. I would guess that this is the kind of bread most people bake on their first try at breadmaking. It’s a great starting point and a good way of practicing the skills for making bread by hand. It does not take a long time and it’s super easy.
Later I published a video about an improved version of the basic white loaf which was made using a pre-ferment. This is a slight step up from the basic white bread as it involves extra preparation. The pre-ferment changes the characteristics of this bread. It gives it more depth of flavour, it makes the crust crispier, and the crumb slightly more substantial.
But that was a long time ago and as most of you know by now, I have all but given up on using pre-ferments in favour of cold fermentation. Cold bulk fermentation develops a lot more flavour than a pre-ferment and it removes the extra step of making a pre-ferment. Basically, we are going back to the first recipe, but instead of making it on the same day, we simply mix the dough and leave it in the fridge for 24 hours to develop.
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#Bread #Baking #ChainBaker

Опубликовано:

6 сен 2024

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Комментарии : 349

@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/

@professionaltobogganist8448 11 месяцев назад

why does your oven only have one element in the oven?

@ChainBaker 11 месяцев назад

No idea. That's how it always was. It came with the rental. I'd never buy such a thing 😂

@NotMyNameGrandma-wz9yx Год назад

I'm and old lady who took home economics for three or four years in high school. That is where I learned to bake bread. One method we were taught was making refrigerator rolls. The refrigerator was never empty of ready to use dough while I lived at home. As time went on, I experimented using more sugar, more eggs or egg yolks and less milk for a rich dough. I didn't know if it would work, but it did, and everyone loved the results. The past few years I have baked little due to health issues. I'm doing much better and am anxious to try out more of your recipes. Thank you, Charlie!!

@jonwright9080 2 месяца назад

I doubt if you are ever to old to bake a loaf. Im 83 and bake all the time. Learn all the time too. So much bread to bake so little time!

@adamhavercamp Год назад

I'm glad I found your channel. You have ignited my passion for baking. You are a great teacher. Keep up the great work!

@ChainBaker Год назад

Cheers! ✌️😎

@daethar Год назад

Well said. Every recipe is laid out in a way that's easy to follow and the principle videos provide a ton of knowledge

@NotMyNameGrandma-wz9yx Год назад

Adam, I couldn't have said it more eloquently!! I feel the same and can't wait to try some recipes. Cheers 🍻 to a great teacher with a sense of humor.

@mattlevault5140 Год назад

Any time you don't have to knead is an improvement in my book. Long fermentation is a bonus as well. My son is in his first apartment. Yesterday I took basic bread baking gear to him. He is comfortable in the kitchen, so he should be a natural. I suggested he watch your channel to try his first loaf. This vid may be the one. I learned from my dad. But you're a WAY better teacher than he ever was. No offense, Dad! 😁 I'll report on the results later.

@ChainBaker Год назад

First apartment! He's got some exciting times ahead of him! All the best 😎

@wok1978 Год назад

I really like how you write your recipe very accurate you never use vague units such as "cup", "tbsp"

@ChainBaker Год назад

Good instructions = great results 😎 cheers! ✌️

@Jules-740 6 месяцев назад

Yea with baking I think it's a great idea to use metric. But for me since I am American I use imperial measurement in other cooking if needed. I think sometimes we don't even measure when we cook and is only really used when writing a recipe for someone.

@schrodingerscat1863 Год назад

You can't beat fermenting a loaf over 24/48 hours the amount of flavour is off the chart after a long ferment. For something like pizza, which is also essentially a very basic bread, I always ferment for 3 to 4 days and the flavour is outstanding.

@dillydanny-o8807 2 месяца назад

Now I have a recipe I can make at night for when my baby wakes up-easy reminder to fold my dough a bit before it stays in the fridge all day unattended during hectic times! 😂 And ready to bake in the morning the days after for the family!

@SoloRenegade Год назад

Just what most people need. simple basics to get started. minimal steps, minimal ingredients, and let them add or modify things later as their understanding improves, and as they desire to start experimenting with flavor and variety.

@31.8mm 3 месяца назад

Just wanna say thanks, Im 30y.o and occasionally eat a conventional loaf from the market that has many things listed on its composition. I tried this loaf just today, 24hours of process, and it turned out amazing, i didn't think that a very simple loaf containing only few ingredients even without sugar can taste this good, it reminds me of the first day of drinking a freshly brewed cup of black coffee, the different from the sachet one is like night and day, it just a coffee with no sugar and milk yet it tasted delicious. I think it's the first time i feel not to add anything like a spread and just enjoy a piece of loaf as it.

@ChainBaker 3 месяца назад

That is great to hear. Simple sometimes really is best 👍

@HittokiriBatosai Год назад

Cooking is easy and has room for improv, baking is difficult and all about ratios. If you differ from the printed recipe exactly you are DOOMED. I love this channel for being the first I've seen that spits in the face of that.

@ChainBaker Год назад

Bread making is super forgiving. When it comes to cakes I'd definitely stick to the recipe though 😅

@oxigenarian9763 Год назад

This is interesting in that I've been experimenting with long fermentation in the fridge, too! This works surprisingly well, especially for free form loaves. One thing I also do, a tip I picked up from an America's Test Kitchen baker, is to spray the loaf with water, then put a lid on the pan and bake it covered for the first 20 minutes. Finish baking the loaf uncovered for whatever is the remining time. This produces a superior loaf and looks like something you'd be proud to offer as a gift!

@RmFrZQ Год назад

Where can I find a fridge with an always-free-shelf inside? 🙃 My fridge is always packed with all sorts of groceries and leftovers, so putting something extra inside is like playing a game of 15. 🤠

@ChainBaker Год назад

I've never had that problem 😂

@BobbyHill26 Год назад

I made almost this exact bread a couple weeks ago except with less yeast and kept it in the fridge for 4 days and it was absolutely delicious. I couldn’t believe how much flavor something so easy and simple could have

@lizzieboredom3775 Год назад

Thanks!

@ChainBaker Год назад

Cheers! 😎

@janegardener1662 Год назад

I'm glad you give the temperature of your kitchen. It explains a lot about how well the dough rises for you.

@SincerelyYoursWill Год назад

Always cool to see how to make the basic white bread incorporating cold-fermenting. Ironically, I've not made this before and it seems simple enough to give it a go :) And oh yeah...those pans are great for baking bread. Just one warning...don't soak these pans w water overnight EVER! They WILL rust! I've used parchment paper for lining. Maybe one day, I'll try greasing the pans to see if that makes a difference one day.

@JustJ0nathan Год назад

Hey, Charlie! I just wanted to chime in about the pan you used in this video. The pans from USA Pan don’t require any greasing. I use their 8.5”x4.5” loaf pan regularly and I have never greased it. As soon as I take a loaf out of the oven, I just give it a little shake, and it comes out perfectly clean. Doesn’t even look like I used the pan. 😁

@ChainBaker Год назад

That's good to know! But I still love the slight buttery taste and colour that comes from greasing 😁

@JustJ0nathan Год назад

@@ChainBaker Haha! That’s fair! Butter makes everything better. 🧈 🤤

@briandejong2713 4 месяца назад

Made this bread and wow, it combines a long and easy ferment with an awesome bread for everyday use. The one part I love is how much in-active time this one takes. I mixed it after getting home, folded it twice before going to bed, once when I got up and then baked it when I got home while enjoying the night on the deck. No more trying to fit in a loaf after working all day!. The timing of this one is perfect for a weekday bake. And the flavor! Our new recipe for our everyday bread. Far superior to the same day, long ferment bread we have been using. I did use a proving oven for the final prove and that cut out some of the time in the pan. Still, amazing. Thanks you for making these videos, I really appreciate you sharing your knowledge with all of us.

@ChainBaker 4 месяца назад

Cold fermentation for the win! Here's a bunch more recipes using this method - ru-vid.com/group/PLJ97q0PY0sXKY-oq1rQS3fUiSCfClW5N3 ✌😎

@Jeepy2-LoveToBake Год назад

Baked another double batch of this recipe - this time with a 40hr cold-ferment. I also prepared the slices four ways: PB&J, Texas Toast, Grilled Cheese and French Toast - this bread is perfect with all of these. I also tried the bread "plain" - wow, the texture is fantastic and such a depth of flavor. Photos have been posted #195

@dorothyrushforth888 Год назад

We’ll, what can I say? I started bread making almost a year ago and tried several recipes which have all been good………..until I tried this one 2 days ago! I only did a 24 hour proof but it is seriously the best bread I’ve baked yet! So sad ft and fluffy and after it cooled down, the crust was so crunchy. I’m so glad you showed up on my RU-vid page when I was scrolling through recipes. Thank you for sharing this ‘ultimate’ recipe for an amazing loaf of bread 🥰

@ChainBaker Год назад

Cheers! 😎

@captainpharma1315 9 месяцев назад

In the baking it is important to tell the tips and tricks,As ingredients are present everywhere and this is the best part of this channel.

@knottybead4871 Год назад

Thanks, this recipe will be my go to for basic sandwich bread.

@rodconner9079 Год назад

Yes, these no-knead methods are much easier --- or less involved for proven/known recipes; you having the experience to make needed adjustments. If even near the same result as all the hard work, it's worth it. :) Now, on the flip-side of that -- the "hard work" was "to learn" from experience, teaches the differences in recipes, ingredients, temperatures (environment & oven), humidity and so on :) !!!! And Charlie my friend -- your channel/website has a tremendous amount of "demonstrated" experience of simple teaching for learning!!! For that, I applaud you!!! Be Safe

@ChainBaker Год назад

Thank you! 🙏

@rodconner9079 Год назад

@@ChainBaker You are very welcome - so deserving! I've learned from what you've shared ... For that - I Thank YOU!!!

@formxshape Год назад

Doesn’t the salt kill the yeast? I prefer to add salt once the flour, yeast and water starts to come together.

@MrSimonious Год назад

Agree

@ChainBaker Год назад

Watch this and never think that again ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ez95TmSKG04.html 😉

@Jeepy2-LoveToBake Год назад

Prepped a double batch on Sunday morning (after watching this video), which allowed for three “folds” (four hours apart), another fold this morning, shaped the loaves, placed in the buttered 9" Pullman tins for final proofing. Baked for 40 mins, removed from the tins - the crust had a nice light golden color, but I still baked them for an additional five minutes per side to firm up the crust. Let them cool for a few hours and finally cut into one - what a nice crust and the interior -so soft, as white bread should be.. I think this week is “sandwich” week!!! Many thanks to for this “next-level” Basic White bread recipe! Photos have been posted. #195

@lunahysteria4690 5 месяцев назад

I just made the best bread OF MY LIFE, using this recipe. I'm so excited about it. Instead of cold fermenting it in my (tiny) fridge, I kept the dough in a Romertopf clay baker that had been pre-soaked in water. The evaporation off the clay creates a natural cooling inside the container so the dough stays nice and chilled. I splashed more water over the clay baker to keep it cool occasionally, but I don't think it needed it. Otherwise I just followed the recipe . Then after 24 hours I pre-soaked the lid again, and floated the dish (containing my shaped loaf) in warm water to speed up the final rise (and to make sure the Romertopf didn't crack in the oven). Then I popped the whole thing in the oven at the temperature you gave for cooking bread in a dutch oven. I took the lid off 25 mins in and browned the top for ten minutes and it was done! It was so delicious I almost cried. Thanks ChainBaker! Every single one of your recipes that I've tried has been amazing.

@ChainBaker 5 месяцев назад

That is awesome! Way to go! :)

@BigboiiTone Год назад

Very shapely loaf of bread there, I like it! My mom's bread tins have a bit of a rounded interior which makes the corners of the bread quite obtuse Also; My mom says to tell you, she intends to try baking the sides and bottom of bread the next time she bakes. "I want him to know we listen to him!" 😊

@ChainBaker Год назад

It's a great way to finish the crust 😉

@NotMyNameGrandma-wz9yx Год назад

Hello! So glad I discovered your channel, Charlie! I just visited your Amazon page and will order several of the items you use. I especially like USA Bakeware and have several pans already. I like that while your passion for baking shows, you don't take yourself too seriously. That, in my humble opinion, is what makes you a great teacher. Thank you for sharing what you know with us.

@ChainBaker Год назад

Thank you so much 😊

@mllulu Год назад

I started making this on Friday and just baked it after letting it ferment in the fridge during a weekend trip and wowwwwwww. Flavour is amazing, texture is so nice! I can't believe it was so simple.

@ChainBaker Год назад

Nice one! 😎

@Jules-740 5 месяцев назад

You're instructions make it easy to understand. And your voice and style is comforting somehow like soothing. Thank you for making these videos and sharing your knowledge!

@Gamling1000 Год назад

I tested this recipe yesterday with a minor change, namely I made it in the food processor ... delicious bread, thanks for this recipe and all the previous ones!

@miQize Год назад

Just finished my first ever loaf following this recipe. I made it free standing (I don't own a tin) and a bit lower hydration due to weaker flour. I was losing faith at points but in the end it came out packed with flavour. So much better than the store bought stuff! Will definitely be doing this again.

@12HpyPaws Год назад

Great job

@redredwine1277 Год назад

Thank you👌🏽

@toxicteabaging 7 месяцев назад

Incredibly well made and easy to understand content, I'm mad at youtube for not having been recommended your channel soon enough! Thank you so much for your efforts!

@kleineroteHex Год назад

Just what I needed, simple and easy, thanks!!

@gregsavchuk3239 Год назад

Thx Charlie! Just made bread this morning, waiting on the 1st rise & this pops up. Something new for me to try, a no-knead cold ferment... Do your own cooking & Kind regards 2all...

@ernestbeckley Год назад

I figured this would be cold bulk fermentation or cold proofing...and no knead 😃Great job, as always. You've transformed my bread-making.

@octane8267 Год назад

Fabulous, i too have an oven with only one element. but still works good.

@doraharrison1642 Год назад

Hi Charlie, the bread is awesome. I kept in fridge for 24 hrs and did a total of 5 or so FOLDS, Baked in two 8.5x4.5x2.75 inch loaf pans.( one is for a friend) This is going to be one of my go to recipes...Thank You. I joined your Flickr group and hopefully the 2 pics I uploaded, that I did it right !!

@svitlana1796 11 дней назад

How long did you bake the bread?

@doraharrison1642 10 дней назад

@@svitlana1796 his print out says:pre-heated oven at 180C (356F) fan off for 40 minutes. 9. Remove the loaf from the tin and place it back in the oven for another 10 minutes to set the crust on the sides and the bottom.

@violetparker8505 Год назад

Superb recipe and the bread looks delicious ❤

@danielimioek1896 Год назад

Hi ChainBaker ! Great video, I have a video suggestion - I am always wondering how temperature affects bread - why some breads we bake at 180, 210, fan on and off it would be great video for your comparison series ! My dad built oven from refractory bricks where he is using wood to heat it and I found that wood have a lot of water in it and it's great for keeping humid conditions. But yea any video on that topic, that would help me understand temperatures better would be great! We both are great fans of your videos (even when he doesn't understand English :) )

@mysticshadow425 Год назад

No-knead, cold fermentation and cold proof truly makes it a lot simpler and the dough works around your schedule 🙃

@christopherhumphrey Год назад

I always love your videos. I was wondering how you store your bread? Sorry if you answered this before and I missed it. Thanks for your time.

@ChainBaker Год назад

I store it in my stomach 😅 Bread never lasts more than a day here. I share most of it to be honest. But here is a quick storage guide - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VVPSL58IQWg.html

@christopherhumphrey Год назад

@@ChainBaker LOL!, Thank you very much.

@HowWhy20 11 месяцев назад

My #1 bread baking Chanel so for!

@ChainBaker 11 месяцев назад

✌️😎

@jklphoto 7 месяцев назад

Good idea cold fermenting a BWL. I also have the USA Pullman pan, but find my tins from Campbell Macfarlane do a much better job at browning the sides and bottom of the loaf in one step. They are aluminized steel with NO non-stick coating. One step and the loaves are perfectly baked.

@aspiringhomesteader636 Год назад

Hey Charlie, can you make a video on what to do with leftover stale bread? IMO the best part of baking regularly is achieving "bread abundance": always having more bread on hand than you need, so you start to get creative with it. For me, I tend to do french toast breakfasts and blitzing dry loaves back into breadcrumbs to make meatballs. One can also make bread pudding, strata, and croutons.

@ChainBaker Год назад

You named every option I could ever think of 😅 One thing I have not tried but would love to is to add the old bread to a new batch of dough somehow!

@knottybead4871 Год назад

I really liked how this bread turned out. Very tasty.

@fayeliu2601 Год назад

Good timing again!👍🏻😊 Do I bake it on the middle or middle lower rack? 🙏🏻🙏🏻

@ChainBaker Год назад

Lower would be better to avoid the top from darkening too much too soon.

@fayeliu2601 Год назад

@@ChainBaker Thank you! 👍🏻❤️

@adamellison5897 8 месяцев назад

Thanks very much for providing this updated recipe! I am going to do as you suggested and try it tonight.

@alinapala Год назад

3 of my tins have teflon, and the bread doesn't stick in them. I just grease them when I use them form baking cakes. You should try something like that!

@epischewurststullederverda1483 Год назад

This would surely make a great pizza dough. My bread is actually in the fridge for bulk fermentation. I just gave it a degassing by stretching and folding it a few times. I found a nice flour with high protein content. That's usually not as easy in my region, for whatever reason. This flour has 12,8% protein, though. That's just perfect. I don't have a temperature probe, so I had to go by feel for the water temperature. I went for something that felt warmer than tap water but colder then skin temperature. The dough felt really nice and it rose pretty well, I think. I used fresh yeast and adjusted my fridge temperature to 5°C. I'll bake after 24 hours. Well, I hope I don't over- or underproof my dough. But I'm positive it'll work out this time.

@epischewurststullederverda1483 Год назад

Well, okay. This was easy. When I started the shaping process I was really unsure, because the dough was super tight and there were small rips on the surface. I even took the bread out of the loaf tin and gave it another shaping. The surface still wasn't perfectly smooth, so I just put it in the oven. What can I say? The bread came out perfect. It was pretty evenly formed, evenly browned, the rise seemed to be just perfect. I was really happy. The crunch of the bread was really nice when slicing it for the first time. And of course the bread was delicious. Even more so toasted. This is a perfect bread for beginners who have a problem "feeling" the dough, just like myself. It is very forgiving. I don't think a simple white bread can get much better without any dough improvers like eggs and/or butter. Next I'll swap some of the flour for whole wheat flour and try using the yudane method. I'm not sure whether this recipe will work the same. Maybe I'll up the hydration just a tad. If anyone is interested: My bread weighed 731 grams after cooling and the calories were 240-ish cal per 100 grams.

@epischewurststullederverda1483 Год назад

So, I made my second bread basing on this recipe. I swapped 100g of flour for whole wheat, raised the hydration by 10% and used a yudane made from 100g of the flour. The bread was way softer and fluffier, but the outside wasn't as crispy as the first bread. I left the bread to ferment for 2 days straight, giving it multiple stretch-and-folds every now and then. When baking the bread tore open at the side right in an unsightly way, so I might score the dough next time. For the next experiment I'll use the same bas as for the second bread, but adding 250g (50% of the flour) of potato. I change the hydration as mentioned in chainbaker's corresponding potato video. But first I need a better bread tin.

@ChainBaker Год назад

Nice one! I'm loving the experimentation 😎

@kamranki 4 месяца назад

@@epischewurststullederverda1483Interesting results for sure! I have tried cold fermenting milk bread dough (enriched with eggs and butter) for 3 days in fridge and the result, well, was disappointing. Oven spring was alright and texture was soft as expected but the baked bread had really wierd flavors! Wasn't very nice tasting. That is why this time I want to try a basic non-enriched dough with cold ferment.

@adelinaa4979 4 месяца назад

WOW...I really needed your video...thank you!!! I will keep trying!!!

@joannestretch Год назад

perfect timing, i was looking for a method of long fermentation with yeast and not sourdough I tried it last week proofing in the fridge for 12 hrs and then baking from the fridge like sourdough, didnt work well I should've let it proof and warm up on the counter first i think (i might be wrong) but this video fixes that by bulk fermenting in the fridge and proofing outside, glad to be following you as always, Ty Charlie from the vegan lady from Canada

@DC-Aust Год назад

I just love your passion for bread.❤

@troy5659 Год назад

Thanks, Does it still taste like a typical yeasted bread?

@ChainBaker Год назад

It has a more intense flavour. Well fermented.

@pjamestx Год назад

That's great, can't wait to give this one a try, thanks for sharing!

@ThomasTraveler Год назад

This is great AND I would love to see your "advanced" white loaf that includes yudane, cold bulk ferment, cold proofing, pâte fermentée, sweetener (diastatic malt?), baker's special dry milk, and/or whatever it takes to make the perfect white sandwich pullman loaf.

@harpo6203 Год назад

I made a negative comment a day or two ago after watching a different video and thinking the whole thing is too high tech. Sorry! This video and others do a tremendous job of answering many questions. Keep up the great work!

@ChainBaker Год назад

You certainly don't need to get too deep into it. I'm just trying to answer everyone's questions here. Not all the information is essential for sure ✌️😎

@vi..c Год назад

please upload the no-knead brioche video 😁 and if you would, could you experimenting the sugar glaze for donut ? its so hard to make sugar glaze slighly hard

@ChainBaker Год назад

That one is coming in a few weeks 😉 I'll add the donut to my list. Can't say when I'll get to it though 😅

@ConventionallyUnconventional Год назад

Will share this when I try it. Thanks!

@dustinlindgren2702 Год назад

Your Videos are always so informative! I'm an amateur baker and I would love to see a video going over ways to improve this basic white bread recipe like you mentioned at the beginning of the video. thank you for the amazing content!

@mariaroquavega5664 Год назад

Perfection Charlie.!!. every time!

@IMBlakeley Год назад

Give silicon bread pans a try for true no stick pans, I bought two 3lb and one 2lb when I was in the UK in 2019.

@qsxsqsxs День назад

In other beginner bread recipes, sometimes they suggest oil & sugar, does that just make the bread sweeter or also softer? Would you recommend adding either/both to this recipe if we have them? I remember you mentioning that the cold fermentation replaces the need to knead. Do you know why that is? I have a stand mixer, so I don't mind kneading if it would help in any way. Thank you for this great & accessible recipe, I will definitely try it next week! :)

@HadrienBrewer Год назад

Thanks Charlie for always putting precise instructions in your recipes when you say "if you use fresh yeast, dry yeast, instant yeast" Could you add levain as well you think ? Thanks for the great work

@ChainBaker Год назад

Sure thing. Use about 20% of the total flour to make a leaven ✌️

@johnsmall4318 Год назад

Interesting! On the way to the kitchen now. I've never baked a loaf without fat.. but I'm sure gonna try this as I'm all about cutting cost! (I bake for the homeless and could easily bake 100 loaves a week if I could afford to). Thank you very much!!! (PS I'm gonna skip the stream - petrified that it will destroy my oven!)

@UniteWeThePeople Год назад

6:02 I thought I was the only one who threw flour at themselves like you just did! 😅 glad to see I’m not alone in this haha Most of the time, it’s just me and can’t count the times I’ve had to try to get more dusting without a free hand clean enough to! I wash my hands so much I avoid it all I can until I absolutely have to (between resting periods you know..) Can’t wait to try this out next bake day!

@ChainBaker Год назад

😁👍

@janetgerney2094 Год назад

As you might know, I love my sourdough...but this method is wonderful. Thank you for sharing your tips and tricks!

@JohnPMiller Год назад

Wait a minute, this is not brioche. I guess that video is coming later. I'm still happy to see all of your videos.

@ChainBaker Год назад

That one's coming in a few weeks.

@GeorgeWTush Год назад

In bed by 8:30 p.m.? Oh, Charlie. You are a young man living it up!

@ChainBaker Год назад

Live slow - die old I say! 😆

@philip6502 Год назад

Yet another nicely done video. 💯

@chun5143 Год назад

Wonderful! Will try this 😊

@tommiller1315 Год назад

After finding an instruction for using three times the quantity of dried yeast, I used 24 grams of fresh yeast and results were poor. Reduced to 8 grams fresh yeast, I got a smoother crust, and lighter crumb. I'll be trying 4 grams for my next loaf, as the longer rise time seems to improve the texture and crust. The only addition I have is around 9 grams of fine sugar. What are your thoughts? Thank you for your time and efforts, making these excellent videos 🙂

@ChainBaker Год назад

Sugar can be used to make the bread slightly sweeter and to promote the colouration of the crust. But I prefer to make most regular breads sugar free. It's kind of sweet anyway.

@tommiller1315 Год назад

@@ChainBaker I looked for "Sandwich Bread" and found some recipes had 50 grams of sugar, along with a similar oil content! I abandoned my first bread machine, as the results were poor, and I couldn't understand why milk powder was required. I am close to your standards, and having reduced the yeast, I have lovely bread I can't stop eating 🤣 Massive thanks for your encouragement.

@kamranki 4 месяца назад

I can already make some absolutely fantastic cloud like white bread (using tangzhong and high hydration) but have always desired a better flavor. I am trying your recipe today (will cold ferment for 24 hours) and post my findings. Let's hope that this technique enhances the flavor.

@kamranki 4 месяца назад

OK so I baked this bread after 24 hours cold ferment. There is definitely improvement in flavor but you can still taste yeasty afternotes that are typical of home made bread. Next I am going to try 3 days cold ferment to see if flavor can be further improved.

@ChainBaker 4 месяца назад

@kamranki experimentation is what it's all about 😎👍

@kamranki 4 месяца назад

@@ChainBaker Thanks so much for this recipe really! A question: if I increase hydration to around 85% and add tangzhong to this recipe, will any other factors or ingredients need to be adjusted?

@ChainBaker 4 месяца назад

It should take 85% with tangzhong. I recently made 75% tangzhong bread and the dough was pretty stiff.

@kamranki 4 месяца назад

@@ChainBaker OK so I am going to try that next. Another question: how to cold ferment enriched doughs (with lots of milk or eggs or butter)? I have tried 3 days in fridge and it tasted really weird. I was thinking of cold fermenting this basic white bread recipe for 3 days in fridge and mixing in other ingredients on last day before final proofing. Will that work?

@igor8770 Год назад

Thank you, Charlie! Wonderful video as always. Special thanks for the link to your equipment, not sure I will be able to order from amazon, but at least I know what to look for.

@trifarries273 Год назад

This is an awesome channel! Love it!

@gossarli3447 Год назад

Looked great.

@lotmom Год назад

Would you ever take a look at Ethiopian Injera? Its a heavily fermented sourdough flatbread using teff flour! Absolutely delicious!

@ChainBaker Год назад

It's on my list. Can't say when I'll get to it though 😅

@laylaw9023 Год назад

Thank you.

@AJAA2916 Год назад

What will happen if you do preferment and 24 hrs cold fermentation together? Are they gonna elevate the flavor more or the preferment is completely redundant because of cold ferment?

@ChainBaker Год назад

I think it's redundant in that case. Just leave the dough in the fridge for longer and skip the extra step of making a pre-ferment. Got a video on that coming soon ✌️

@gordomartinez8016 2 месяца назад

I enjoy your content. I’ve baked a bread of yours many times. Can you please do a cinnamon bread with preferment to enhance flavor.? 😊

@ChainBaker 2 месяца назад

Cheers for the tip ;) I don't use pre-ferments any longer. Cold fermentation is the way to go. Try this recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nJ3HGAk69UY.html Throw it in the fridge overnight.

@JasonwithaJay Год назад

My first bread was ciabatta because, idk, I don't think I deserve to be happy? 😂 They actually turned out amazing and made some awesome sandwiches.

@ChainBaker Год назад

That's impressive! I would have never pulled off a ciabatta on my first go 😁

@epischewurststullederverda1483 Год назад

My fridge usually is at 4°C. I guess that might be too cold for the yeast, right?

@ChainBaker Год назад

It's not at all. It will rise just as well.

@epischewurststullederverda1483 Год назад

@@ChainBaker Oh, thanks a lot. Since my last bad baking experience (that was today), where I tried to make a sweet (sugar free, with erythritol) low fat (no butter, just unsweetened almond milk) "enriched" (1 whole egg) bread dough with a Tangzhong and preferment (poolish, fermented 2 hours at room temperature and then 12 hours overnight in the fridge), I kind of struggle with finding out what went wrong. So I thought my fridge might've been too cold. There wasn't much rise at all at any(!) time of dough fermentation, even dough the yeast proved to be active. Grmpf. Well, gotta try again I guess.

@ChainBaker Год назад

Try making the dough warmer or adding slightly more yeast.

@adamcoe Год назад

you are the sultan of bread and my bread game has vastly improved from watching your videos

@ChainBaker Год назад

✌️😎

@Mikey__R 10 месяцев назад

These days, I don't even do the intermediate folds. I find a 24hr fermentation gives plenty of time to develop gluten.

@1DrBar Год назад

Very nice. Thank you.

@mariaroquavega5664 Год назад

I'm so excited ❤!

@SpencerPullenPhotography 11 месяцев назад

I'm going to give this a try, looks great! Can you do your final rise in the pan in the fridge and bake directly from the fridge? Thanks and keep up the great work!

@ChainBaker 11 месяцев назад

Yes you can - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fMq3eUSgv28.html I would let it sit out at room temp while the oven is pre-heating just to warm up a bit.

@supersosiska Год назад

First of all: thank you! I've tried to make your pullman loaf, twice and both times the kids devoured it before I had the chance to store some in the freezer 😅. Now my wife, feeling neglected, asked me to make some "adult" bread so I'm browsing your channel for something interesting ☺️. Now, in this particular recipe: could I leave the dough ferment for a week (for stronger fermentation flavor) and still get a pleasant result?

@ChainBaker Год назад

Definitely! Just reduce the amount of yeast by at least 75% 😃 Here's a long fermentation test I did - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RuYfuBuOvGk.html

@supersosiska Год назад

@@ChainBaker Thank you very much! I'll try that! 😃

@SergeyIvanov1337 Год назад

Good series, if you get bored of endless iterations of recipes, a scientific approach to quantifying specific crumb characteristics would be good.

@colew123 6 месяцев назад

Love your recipes! I'm always struggling to get the kind of rise you do with my yeast. I'm using active dry yeast and used 4g as suggested in the recipe. My fridge is 4 C, but after 18 hours in the fridge, it has barely risen. Perhaps it's my yeast? My ambient temperature is 21 C but I took it out of the fridge to rest for 5 hours and it didn't rise.

@ChainBaker 6 месяцев назад

Do you let the yeast sit in the water for 10 - 15 minutes before adding other ingredients? That would make a huge difference. Otherwise, just use more yeast or make the dough slightly warmer ✌

@rp2099 5 месяцев назад

You have an awesome voice!

@ChainBaker 5 месяцев назад

🤩

@douggieharrison6913 Год назад

How long can you cold ferment before it will overferment? I know that you can't say exactly, but I love to cold ferment because it makes it so easy to bake when you work full time and all that shit. Split the work between two days instead of one entire evening waiting. So I want to pretty much always have a dough fermenting in my fridge and ready to go so I can make something like a loaf, english muffins, or whatever. Thanks, love the channel

@ChainBaker Год назад

This should give you a good idea ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RuYfuBuOvGk.html 😎

@duchungluong 5 месяцев назад

Thank you for the recipe, Charlie. I have a loaf waiting in the fridge now and I'll see what it's like tomorrow. One thing I keep thinking about when watching this video is the baguette. If you don't mind my simple asking, wouldn't this bread somehow taste like a baguette loaf? I imagine that the inside of a baguette would taste slightly different due to folding and the dough hydration. But if they're about the same, wouldn't it be simpler if we just use the baguette recipe and bake it in a pan like this? I like baguette but I'm a bit lazy and this recipe requires very minimal preparation and cleaning :p

@ChainBaker 5 месяцев назад

What distinguishes baguettes from other breads is the crust/crumb ratio. They have a specific taste and texture because in each bite you get a lot more crust. Also, the baking method makes them a lot crispier. While the ingredients can look identical on paper, a few changes in shaping and technique will completely change a recipe. But a baguette loaf sounds nice though. Perhaps making this one smaller and baking it at a higher temperature with more steam would produce something similar.

@duchungluong 5 месяцев назад

@@ChainBaker Thank you for the explanation. Thinking about it, maybe the loaf would turn out to be heavier and with a thicker, more chewy skin. Next time I'll try using your poolish baguette recipe but shape it into a big roll like this video. Preheat the pan, score, then transfer the loaf into the pan using baking paper. Spray the loaf, lid on, then into the oven. The final step is to take the loaf out of the pan to brown the skin. I don't really worry about the skin though. I usually bake more, then store my bread in the fridge or freezer. They taste fine, strangely some even taste better after reheated after being frozen.

@NotMyNameGrandma-wz9yx Год назад

Have you written a cookbook, Charlie? I would love to buy one if so. I like to collect cookbooks - even if I make only a few of the recipes. I think I would not be the only to buy a book if you publish one. Otherwise I will print the recipes I want to make.

@ChainBaker Год назад

Maybe one day 😅

@pieterdenhertog288 Год назад

Great video, simple instructions, no small talk ! Can we follow the same procedure with wholemeal wheat flour?

@ChainBaker Год назад

Certainly. But you should increase the amount of water to at least 360g!

@ShujabhaiVlog Год назад

I am your new subscriber , zabardast recipe stay connected

@junebug2195 10 месяцев назад

🙏🏻🌹🙏🏻I’ll try this out and get back with you✅

@sergiominelli3526 11 месяцев назад

Hi Charlie , please Let me know which one of your sandwich bread recipes is the one that accomplish with the following claims : low carbohidrate ( low GI ) , high fiber and eventually high proteíns. It Will be an importante help for me. Thank you and regards from Ecuador.

@ChainBaker 11 месяцев назад

None of them. They are all made with wheat flour. I have no gluten free loaf recipes on the channel yet.