Chainbaker

Chainbaker смотреть последние обновления за сегодня на .

How to make EASY no-nonsense WHITE BREAD | Detailed Beginner Friendly Recipe

26494
1021
183
00:08:29
08.01.2020

The simplest of simple recipes. This is what you make as your first bread ever. You can double this recipe to make a larger loaf. I prefer to bake more often and have fresh bread available that is why I sometimes make them quite small like this one. Follow my easy instructions for success! And after you have made this one, discover all the other breads that you can make following the basic principles used in this recipe. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

How to Make a SOURDOUGH Starter | Detailed Instructions for Guaranteed Success

36757
1289
208
00:10:41
01.04.2020

Making your sourdough starter is the first step into the great world of naturally leavened bread. It is way simpler than you might think. Forget all the nonsense that some people say about adding fruit or honey or using some mythical Egyptian starter form 3500 yeas ago. None of that is necessary. I will show you how to make a starter with two ingredients and no fuss. Check out the Sourdough section in the top menu to learn more about storing and using your starter and what you could do with the leftovers. I have many informative videos on this. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

How To Bake Your FIRST SOURDOUGH Bread | Detailed Beginner's Guide

18594
654
111
00:10:02
08.04.2020

So, you have made your starter and it is nice and active. Now you are ready to bake your first sourdough bread. It is simpler than most people think. Follow my easy instructions for success. This recipe is as easy as it gets. Just keep an eye on it as it ferments. The times given in any bread recipe are to be taken with a grain of salt because the conditions in every kitchen are different. Your bread might take longer to rise, or it may rise more quickly. You must react accordingly. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

Super Quick & Delicious Focaccia | Easy Italian Flatbread Recipe

17534
831
90
00:08:19
06.01.2021

Focaccia is one of my all-time favourites. But there are times when I crave it and I do not want to wait a whole day or night for the preferment to be ready. That is why I made this recipe. The quickest and best ‘quick focaccia’ ever. For all my lazy bakers out there. This is a decently sized focaccia, enough for 4 people at a push. Or two very hungry ones. If you would like to make a larger batch then just multiply the amount of ingredients. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

Improving The Basic White Bread | How To Use A Preferment (Biga)

66492
2291
209
00:08:48
20.09.2020

Preferments not only improve the flavour. They also improve the crust and keeping quality. There are various preferments that can be used like a flying sponge which is a quick preferment usually used in sweet bakes. Or a sourdough derived levain. Or a biga in the case of this loaf. A biga is a 'stiff' preferment because it has a lower hydration. There is also a preferment called poolish which is a liquid preferment. Check out my 'breads made with pre-ferment' playlist to learn more. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

How to Make a Rustic Country Loaf | Poolish Method Recipe

26551
888
112
00:08:57
07.02.2021

Sometimes you just want a rustic bread. This one is made with a lot of water, resulting in a soft crumb with many little bubbles. It will keep fresh for a good few days because we are using a preferment. The wholemeal flour adds complexity to the flavour and the preferment adds acidity. It is a great little loaf. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

How to Make a 100% Biga Pizza | Perfect Handmade Slow Fermented Pizza Recipe

79680
2978
268
00:11:55
14.04.2021

A 100% biga pizza is something any pizza lover should try making. When making a regular bread with a preferment or even a pizza, we normally only ferment a portion of the total flour in advance. Since this is a 100% biga dough, that means that all the flour will be pre-fermented before finalizing the dough. The dough is the preferment. A biga is a ‘stiff’ preferment, meaning that is contains a relatively small percentage of water. 50% in this case. That makes this type of preferment ideal for making this type of dough as we can ferment it, and then add the remaining water with the remaining ingredients to bring it up to the final hydration percentage. If you are a beginner and none of the above made any sense to you, then do not worry as you will be able to make this pizza without any of that knowledge with my easy to follow step-by-step instructions. This is quite a forgiving preferment as it will not as easily over-proof. Perfect for a beginner baker. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. CHAPTERS 0:00 Intro 0:55 Ingredients & equipment 1:34 Making the biga 3:08 Pizza sauce recipe 4:21 Final dough 6:11 Bulk fermentation & folding 7:08 Dividing & pre-shaping 8:32 Final fermentation & shaping the pizza 10:38 Baking & final result #Bread #Baking #ChainBaker

How To Make Simple BAGUETTES with No Special Equipment | Detailed Recipe

23124
869
77
00:09:31
09.09.2020

Making baguettes is a skill. It takes time to get them right. Practice makes perfect. These are by no means perfect. Baguettes are not easy to make especially without a solid surface to bake them on. And with an oven that does not hold steam very well. Still, I encourage you to try making them because it is quite rewarding tucking into your own homemade baguettes! 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

Yeasted Preferments Explained | Poolish, Biga, Sponge, Pâte Fermentée

766503
20061
851
00:17:02
29.09.2021

What is a preferment and why use it? Preferments are made by taking a portion of the total dough ingredients, mixing them together and leaving to ferment for several hours. In most cases only flour, water and yeast are used. There are exceptions like the sponge which can be made with milk instead of water. Or pate fermentee which is the only one that contains salt. The ripening time of a preferment will depend on the temperature of the environment and the amount of yeast used. A poolish or biga may ferment for 8 – 16 hours or even more. A pate fermentee being made by taking a piece of a fully mixed dough can take as little as 6 hours. The sponge is by far the quickest preferment as it contains all the yeast in a recipe. It can be ready in as little as 45 minutes. Most breads can be made with preferments and most of the preferments can be used interchangeably with some modification. Generally, you would preferment 10% - 20% of the total flour in a recipe. But there are instances where I have made recipes with up to 50% prefermented flour. Rarely, but still possible is a recipe with 100% prefermented flour. There are several benefits to a bread made with prefermented flour. The acidity in the preferment can help with strengthening gluten structure making a dough rise upwards instead of spreading out sideways. Flavour is another major benefit. A slow fermentation creates acids and esters which give the bread a wheaty fermented aroma and a slight tang. Much more complex than any straight through dough. Keeping quality is another benefit as the more acidic a bread is the longer it will stay fresh. This is especially important for when you are making larger loaves and baking less often. The acids in the bread will prevent mould formation far longer than in a regular dough. Lastly, the production time of your bread can be reduced when using a preferment. Because it brings so much flavour you will not need a long bulk proof to develop it. By simply mixing a preferment the day before and spending just a few minutes you could potentially save hours the following day. I like using them as is evident in the Breads with Preferment playlist on my channel. With around 30 recipes using all the preferments listed here. 📖 Read more ➡️ 🤍 ➡️Baker's % - 🤍 ➡️Breads with Preferment - 🤍 ➡️Convert any recipe to preferment - 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. CHAPTERS 0:00 Intro 1:31 Poolish 3:30 Biga 5:48 Sponge 8:06 Pate Fermentee 12:22 Side by side comparison 13:52 Notes on temperature control 14:50 Letting them over ferment to see what happens #Bread #Baking #ChainBaker

Baker's Percentage & Dough Hydration Explained

150439
6379
591
00:17:14
24.05.2020

Baker’s percentage or baker’s maths is a great tool for creating your own recipes. Understanding dough hydration is one of the fundamentals of baking. Baker’s percentage is a way of calculating the amount of any ingredient in relation to the total flour in the recipe. No matter how much flour is being used, from 250g to make a small loaf at home to 2 tons of flour in a bread factory, the flour will always be 100%. 📖 Read more ➡️ 🤍 ➡️ Yeasted preferments explained - 🤍 ➡️Convert any recipe to preferment - 🤍 Chapters 00:00 - What is baker's percentage 01:17 - How to calculate percentage in a set recipe 02:33 - How to calculate amount in weight from percentage 03:30 - How to write a recipe. Working out individual amounts from total dough weight 06:07 - Examples of various breads made with different hydration 07:28 - Example of a 60% hydration dough 10:18 - Example of a 65% hydration dough 12:52 - Example of a 70% hydration dough 15:55 - Conclusion and side by side comparison of the three breads made 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

Improve the Basic Sandwich Loaf by Using a Preferment | Pâte Fermentée Guide

29951
1144
141
00:09:15
07.07.2021

Pâte Fermentée also known as fermented dough or old dough is a kind of preferment which is normally made by keeping a piece of previous day’s dough for the next day’s bake. And then the next day’s dough would get pinched and kept for the following day and so on. This is also known as a ‘pinch back’. Of course, if you are not baking regularly, then this would not make a lot of sense, but I will show you a way to make it whenever you decide to bake. What sets this preferment apart from others is that it contains salt as it is a piece of a dough which has been fully mixed. This particular bread also contains butter so I would not recommend keeping a piece of it for the next bake as it contains dairy. But the principle can be applied to any bread be it lean or enriched. We will simply mix part of the total water, flour, yeast, and salt, and leave it to ferment for 10 – 12 hours. Using a preferment gives the bread a distinct flavour which can only be achieved by a slow fermentation of a portion of the total flour. With that comes acidity which helps with keeping quality. This is especially beneficial in a large loaf like this as it will stay fresh for longer. The crust gets more substantial too and the interior becomes chewier and heartier. The bread gets a lot of character with this method. Temperature control is extremely important in this dough as we are using a preferment which is left at room temperature. We must chill it down before use to prevent the dough from getting too warm. It is always advisable to use cooler ingredients as you can simply knead the dough for longer to bring it up to the right temperature. On the other hand, if your dough comes out too warm, then there is not much you can do to fix that. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. CHAPTERS 0:00 Intro 1:15 Ingredients & equipment 1:45 Making the preferment 2:32 Mixing final dough 4:05 Adding butter 4:47 Bulk proof & folding 5:46 Final shaping 7:21 Final proof & baking 8:35 The result #Bread #Baking #ChainBaker

How To Make Super Soft Milk Bread (Tangzhong Method) | Detailed Recipe

41120
1561
184
00:08:01
23.09.2020

Tangzhong is a roux. A mix of flour and milk that is cooked together. This is the thing that give the bread its texture. The softness of this bread is unbelievable. This dough is also very versatile. You can use it to make burger buns or little dinner rolls. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

Perfect 100% Whole Wheat & Whole Rye Bread w/ Soaker

21050
1272
141
00:09:15
23.02.2022

Finally, there is a 100% whole wheat bread recipe on this channel. The heathiest loaf to come out my oven by far. It is super easy to make too! The dough is made with wheat flour and rye flour for a more complex flavour and texture. A soaker of whole grains and seeds provides extra nutritional value and helps the bread retain more water keeping the crumb moister for longer. If you have never used a soaker before, then this will be a perfect introduction. To learn more about soakers check out the Principles of Baking playlist on my channel. I used barley, buckwheat, oats, black sesame seeds, and millet in my soaker and covered the loaf in sunflower seeds. The beauty of this recipe is that you can customize it however you like with your favourite grains and seeds. The soaker can be prepared as little as 3 hours ahead of making the dough. I left mine to soak for 24 hours. The dough is cold bulk fermented which means that the initial fermentation is done in the refrigerator for up to 24 hours. It gives the bread a more distinct flavour and texture. A long fermentation also helps with breaking down the gluten in the dough making it more easily digestible. A slow fermentation also gives us great flexibility on when to bake the bread as it can be fermented for as little as 12 hours and up to 24 hours. 📖 Get the recipe ➡️🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🍞 Share your bread pictures here ⤵️ 🤍 Chapters 0:00 intro 0:53 Ingredients & equipment 1:22 Making the soaker 2:42 Mixing the dough 4:54 Cooling, folding & cold bulk fermentation 5:55 Final shaping 7:45 Final proofing & baking 8:39 The result #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

Handmade High Hydration Sourdough Bread Recipe | Autolyse Method | How To

38239
1141
132
00:11:25
27.05.2020

Using more water in your dough will result in those bubbles that everyone is chasing. I personally do not make bread like this very often, but it has its place. The more water is added the more difficult it becomes to develop gluten. That is why we are using the autolyse method which helps hydrate the flour and make the gluten development easier for us. The long cold proof gives this bread an intense flavour. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

How to Make Super Soft Burger Buns | Yudane Method

42008
2289
364
00:08:08
02.02.2022

Yudane is a Japanese bread improver. It is made by scalding a portion of the flour in a recipe with boiling water. This method gelatinizes the starch which then makes the crumb of the bread soft and fluffy and makes it stay softer for longer. This is not my first ‘Japanese’ style burger bun recipe. One of my most viewed and popular recipes which I made when I first started off on YouTube was a Japanese milk bun recipe. But I mistakenly made the dough with another bread improver called Tangzhong, which is in fact a Chinese style bread improver. So, this recipe is here to fix my past mistakes. Unlike Tangzhong which is a roux made of milk and liquid that is then cooked in a pan until thickened, Yudane is made by simply mixing flour and boiling water at a 50/50 ratio and leaving it to sit for several hours. I left mine in the fridge to cool down completely. There are other recipes that use a similar method called scalding. Flour and other ingredients are mixed with boiling water and the mix is kept at a steady temperature for several hours to gelatinize the starch. It is the same principle, but yudane takes less time. Perhaps a yudane could also be kept at a steady higher temperature to gelatinize the starch even more. But it works just fine the way I demonstrate in this recipe without spending too much time. I use the stretch & fold method for kneading this dough. Not because of the hydration (which is not high), but because the dough is quite sticky. This kneading method makes it easy to knead. You will get 4 large burger buns from the given ingredients. To make more simply multiply the amounts. You can also shape this into a loaf and bake it in a tin to make a super soft sandwich loaf. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🍞 Share your bread pictures here ⤵️ 🤍 Chapters 0:00 Intro 0:37 Ingredients & equipment 0:56 Making the yudane 1:22 Mixing the dough 3:57 Bulk fermentation 4:13 Dividing, pre-shaping & resting 5:17 Final shaping 5:57 Final proofing & baking 7:18 The result #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

How to Make a 100% Hydration Bread by Hand | No-Knead Recipe

40128
2171
374
00:08:13
30.03.2022

Making a 100% hydration bread has been on my list forever. But I always hesitated because I thought it would be super messy and difficult. But the King Arthur Baking website had an awesome guide on this. So, I adapted the recipe to fit my style and it worked out perfectly. There is no kneading and that is what makes this extra simple and quite fun to make. The gluten is developed by a series of folds during bulk fermentation. We create tension which helps the dough hold the fermentation gases effective. The water content gives this bread that distinctly bubbly crumb. It is super light and airy with a bubbly crumb. There is one important piece of equipment required to make this happen – a large solid base to bake it on. I used a baking steel, but a baking stone should work too. A hot surface is required for the dough to jump up as it hits the oven. This recipe makes two large loaves enough for 4 huge sandwiches. To make more multiply the amount of ingredients and divide the dough into more loaves. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🍞 Share your bread pictures here ⤵️ 🤍 #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

Tangzhong & Yudane: Explained | Which One is Best?

35544
1943
272
00:10:38
20.04.2022

Tangzhong & yudane are dough improvers. Made with slightly different methods, they produce very similar results. In this video we will have a look at how they are made and used in breadmaking. Tangzhong is a Chinese roux (liquid & flour paste) that is cooked in a pan, left to cool down and added to bread dough. Generally, made at a flour/liquid ratio of around 1:5 (sometimes made at a 1:4 ratio). Yudane originates in Japan. It is a 1:1 mix of flour and liquid. Instead of being cooked the flour is simply mixed with boiling liquid and then left to cool down before being used. In both cases the purpose of cooking and mixing with a hot liquid is to gelatinize the starch of the flour. Starch in flour gelatinizes at a temperature above 65C (150F). During this process liquid is absorbed by the starch which makes it swell up. It is a similar process to how the outside of a bagel is gelatinized when boiling. Tangzhong turns into a sticky paste while yudane stays more like a piece of glutenous bread dough. Both improvers will make your bread more tender with a more open interior and they will make it stay softer for longer. This is because the starches swell up and retain the water better preventing the dough from drying out. Although commonly used alongside eggs, butter, sugar and other enrichments, these improvers can achieve great results all by themselves. So, they are great alternatives (especially for vegetarian/vegan diets) to those traditional ingredients. As with other methods, a few minutes of preparation can make a world of difference in the final loaf. 📖 Read more ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🍞 Share your bread pictures here ⤵️ 🤍 #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

Soakers Explained | How to use a Soaker in Breadmaking

18692
1211
132
00:11:37
27.02.2022

A soaker can be a mix of grains and seeds or a single variety of grain or seed that is mixed with water and left to soak for several hours before being added to bread dough. It is a great method for adding whole grains and seeds to your bread making it more nutritious and tasty. Besides just nutritional value and flavour, it also helps the bread retain more water and stay fresh for longer. Soakers can be made with pretty much any seed or grain you could imagine. Anything that can be used in cooking can easily be added to bread dough. The main reason for soaking grains and seeds is to make them palatable. Imagine biting down on a piece of barley. It would most likely break your tooth. Another important reason for soaking is to prevent the seeds and grains from stealing water from the dough and drying it out in the process. I’m sure we have all one time, or another added a bunch of seeds to a recipe just find that the dough became stiff and dry. There are two types of soakers – cold and hot. A cold soaker is made with cold or ambient temperature water. This kind of soaker usually consists of softer grains like oats and cornmeal, and seeds. Such grains and seeds do not require much, or any cooking and they do not take a long time to soak either. Cold soakers can be made in as little as 30 minutes, but they can be left to soak for several hours. A hot soaker is made with hot or boiling water. This kind of soaker usually consists of hard whole or cracked grains like barley, wheat, millet, buckwheat etc. These kinds of grains can take several hours to soften and hydrate properly. 📖 Read more ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🍞 Share your bread pictures here ⤵️ 🤍 Chapters 0:00 Intro 1:54 Cold soakers 3:25 Hot soakers 4:24 After soaking 5:09 The recipe 10:27 The result #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

How to make EASY no-nonsense PITA | Hand Made Flat Bread Recipe

24547
981
94
00:11:12
15.01.2020

Awesome little pockets that can be filled with any fillings that you fancy. This was one of the first breads I ever made years ago. And it is still one of my favourites because it is so easy to make. The versatility is great and if you are a complete beginner, then this is a perfect introduction to baking. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

How to Make Dutch Crunch, Tiger Bread, Giraffe Bread | The Ultimate Guide

21182
1220
192
00:08:01
27.04.2022

Call it what you want - it is the bread with the crunchiest crust ever. Dutch crunch bread originated in the Netherlands as the name suggests. There are various versions of this bread. It can be a super soft white loaf or individual little buns, or even long shaped sub rolls. There are also whole wheat ones. My recipe aims for the most contrast – extremely soft interior vs super crunchy crust. It is also very convenient as you could make this bread in around 4 hours from the time you mix the dough to the minute you pull it out of the oven. If you have watched my glaze comparison video in which I compared 15 most used glazes in breadmaking you may remember that I made a glaze out of rye bread dough. The principle here is the same. The topping is made of rice flour, water, yeast, salt, oil, and sugar. It is fermented and then brushed on the dough before final proofing. Both the dough and the topping rise and expand. As the dough rises and expands it creates those signature cracks in the topping and the fermented topping becomes airy and thus crunchy later when baked. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🍞 Share your bread pictures here ⤵️ 🤍 #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

Crazy Good Sourdough Doughnuts With Dulce de Leche | Recipe

10378
936
183
00:10:33
29.05.2022

These may just be the ultimate doughnuts! Naturally leavened for great taste and filled with dulce de leche. Soft and fluffy but also hearty. I love a doughnut just as much as the next person. And I have made videos about different doughnuts in the past. One being a brioche doughnut filled with jam and the other a regular doughnut with a delicious lemon crème filling. But sourdough doughnuts have always been my favourite. I feel like they should not exist like some forbidden fruit. Not sure why. Perhaps I’m just used to using my starter for non-sweet bakes most of the time. It is the natural leavening that sets them apart and makes them unique. You could fill a doughnut with whatever you like and make it taste like the filling. But a sourdough doughnut has more flavour brought forward from the dough itself. A word of warning: DO NOT OPEN THE TINS OF DULCE DE LECHE UNTIL THEY HAVE COOLED DOWN COMPLETELY. 📖 Get the recipe ➡️ 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🍞 Share your bread pictures here ⤵️ 🤍 #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

Try This Next Time You Make Focaccia | How to Ferment Dough in the Fridge

10553
845
110
00:08:31
25.06.2022

Fermenting bread dough in the fridge for a long time can add heaps of flavour to the final loaf. It is also super convenient because there is no need to look after the dough as it is rising. You can find a full video about the principles of cold bulk fermentation on my channel. One of the recipes I demonstrated in that video was for a focaccia. It was so good that I just had to make a dedicated video about it. This one is slightly different, but still awesome. As with any focaccia the toppings are totally up to you, but I have added recipes for the toppings I used. It is quite garlicky, so if you love garlic, then this one is definitely for you. 📖 Get the recipe ➡️ 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🍞 Share your bread pictures here ⤵️ 🤍 Chapters 0:00 Intro 0:45 Ingredients & equipment 1:09 Making the toppings 3:34 Mixing the dough 4:34 Chilling, folding & cold fermenting 6:15 Final shaping & final proof 7:00 Topping & baking 7:42 The result #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

How to Make Super Soft Burger Buns | Full Recipe

101925
2677
239
00:08:01
28.10.2020

These buns are so soft and fluffy. The perfect burger carrier. We will achieve this texture by using a tangzhong, which is a roux of flour and milk. It is a technique used in making milk bread, which is a very versatile dough. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

How To Make Pain De Mie, Sandwich Bread, Pullman Loaf | Full Recipe

21709
728
119
00:06:24
13.01.2021

Call it what you want. It is the standard sandwich loaf. It is my go-to recipe when I want something simple yet delicious. The potato starch gives it a unique texture working together with the milk powder it almost has kind of a creamy character to it. You do not have to use a special loaf tin with a lid, but that is how you get the shape. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

How to Make Perfect No-Knead Sourdough Bread | Easy Naturally Leavened Boule Recipe

13990
544
57
00:11:56
02.06.2021

There are so many no-knead bread recipes out there, but I will show you have to do it effectively with minimal effort and a great result. This is basically fool proof as long as your starter is nice and active. If you do not have a starter or would like to learn more about keeping your starter active, then check out the sourdough bread playlist where I have plenty of videos in which I explain everything is detail. Your starter is the foundation of every bake. Everything relies on it. Make sure you use good water when feeding and making your dough. Use good salt without additives and good unbleached flour. Feed your starter regularly and know exactly how long it takes to rise at a certain feeding ratio. Once you have this kind of relationship you will be able to bake any bread. With that out of the way let us talk about this bread. I do not make no-knead bread very often. But when I do, I am always surprised how good result can be without adding the effort and messiness of kneading. The strength that can be built up in the dough by simply performing a few folds and a nice tight shaping is amazing. You would never know that this was not kneaded. At 70% hydration, this dough is a little sticky, but still easy to handle and because of the water content we get nice bubbles in the crumb and a beautiful texture. Make sure to watch my hands to see how I handle the dough to make it nice and tight. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. CHAPTERS 0:00 Intro 0:53 Ingredients & equipment 1:30 Making the leaven 2:30 Mixing final dough 4:33 Resting & building up strength with folds 5:53 Bulk proof & preshaping 7:05 Resting & final shaping 9:22 Final proof & baking 11:15 The result #Bread #Baking #ChainBaker

How to Make English Muffins | Perfect Homemade McMuffins | Recipe

31485
942
96
00:06:44
25.10.2020

Making your own McMuffins is easier than you might think. As I will demonstrate in this video. They are the perfect treat and way better than the ones you buy. Plus, you can fill them with your favourite fillings. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

How To Keep Your Sourdough Starter Nice and Active & How to Build a Levain

16887
517
65
00:10:47
27.09.2020

Keeping your starter active and happy is important if you want to get good results when making your sourdough bread. Ideally you must feed it every day. Even better if you do it twice a day. I have been very lazy and keeping my starter in my fridge for ages and neglecting it. You can safely store a starter in the fridge and just bring it back to life when needed. 📖 Read more ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

How To Make Classic Cinnamon Buns with Delicious Cream Cheese Icing | Recipe

13695
588
74
00:10:02
17.06.2020

Who does not love cinnamon buns? There are plenty of variants out there too. I like mine extra cinnamony. The cream cheese icing is what really makes it for me. The sweet and tangy flavour along with the smooth texture is perfect for these buns. Check out the Enriched Dough playlist to find more breads and buns made with cinnamon. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

Steps of Baking Ep.12 | Baking

6192
272
49
00:04:57
23.08.2020

Right after scoring comes baking. We have been working towards this step for a while and considerable effort has gone into every step before this. This is the step I most look forward to (beside eating). The baking process is very much hands-off. The best you can do is make sure that the conditions in the oven are right before the bread goes in. An oven should be preheated properly – at least an hour. The little red light on our home ovens that goes off indicating a certain temperature is deceptive. It shows oven air temperature which will heat up quite rapidly. 📖 Read more ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

How to Make Awesome CIABATTA by Hand | Full Recipe

17676
567
66
00:13:48
05.02.2020

Ciabatta makes the best sandwiches in my opinion. This version here is made with a lot of prefermented flour. More than half in fact. The resulting bread is tangy and has a distinct crispy crust. Using more preferment achieves this effect. You could also change the amount to your liking. Simply move some of the water and flour from the poolish to the main dough. I have various other ciabatta recipes on this website and on my YouTube channel. Wholemeal ciabatta, sourdough ciabatta, and even a no-knead ciabatta for when you’re feeling lazy. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

How Bread Dough Temperature Affects Fermentation | Principles of Baking

22999
1375
223
00:07:42
20.03.2022

Temperature control is one of the most important parts of breadmaking. I sometimes even say that temperature is one of the most important ingredients although it is not an ingredient at all. I have made videos detailing the process of temperature control and demonstrated formulas that can be used for calculating the temperature of ingredients to reach a certain final dough temperature. The ideal temperature for your bread dough will be determined by the temperature of the environment around it. If you live in a place with a hot climate or if you just have a warm kitchen, then you will need to make a cooler dough. If you live in a cold climate or if your kitchen is cold, then you will need to make a warmer dough. Often, we must adjust the temperature of our dough when baking through the seasons. Sticking to certain temperatures and staying in control makes the process of breadmaking predictable and consistent. For the most part the ideal temperature for fermenting wheat-based bread dough is between 24C – 26C (75F -79F). I know that a regular white loaf with 1.2% yeast should go through bulk fermentation at 24C (75F) in about 3 hours. So, if my kitchen is around that temperature, then aiming for a dough temperature of the same degree will make the dough rise in that time. This allows me to plan my day around that loaf of bread. Knowing that I can also speed up or slow down the process by adjusting the final temperature of the dough. If my kitchen is cooler, then I will make sure to raise the dough temperature or if I’m at home all day and not in a hurry, then perhaps I will make a cooler dough and leave it in a cool room to take its time and be ready whenever. I’m sure you can see what I mean about being in control. The bread should not be in charge. 📖 Read more ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🍞 Share your bread pictures here ⤵️ 🤍 #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

How to Make Seeded Wholegrain Spelt Flour Rolls | Healthy & Tasty

7723
530
162
00:08:52
02.03.2022

I had never used spelt flour before I made these little seeded rolls. The only reason being that I had never found spelt flour in any of the shops I frequent. Quite a few of you wanted spelt flour recipes and I wanted to expand on the new Wholemeal/Multi Grain Breads playlist I made, so this was the perfect way to do it. Spelt flour has a different balance of gluten forming proteins than regular wheat flour. Gluten is formed between two proteins – glutenin & gliadin. Glutenin makes the dough elastic and gliadin makes it stretchy. Spelt flour has less glutenin, so it will produce a dough that is more stretchy and less elastic. It is by no means a bad thing, just something to be aware of. Stretchy dough will produce lighter bread. But it will be trickier to handle. Spelt is also a bit healthier than regular wheat, especially the wholegrain kind that we use in this recipe. The seeds add their own nutritional value, and the use of a preferment brings great flavour. 📖 Get the recipe ➡️🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🍞 Share your bread pictures here ⤵️ 🤍 Chapters 0:00 Intro 0:41 Ingredients & equipment 1:16 Making the preferment 2:20 Mixing the dough 3:50 Bulk fermentation & folding 4:42 Diving, pre-shaping & resting 5:40 Final shaping & final proof 7:04 Glazing, adding seeds & baking 7:58 The result #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

How Does Sugar Affect Bread Dough? The Effects of Sugar Explained

252033
10202
640
00:08:40
27.01.2021

Let us look at how sugar affects yeast and subsequently bread. Why you should and why you should not use sugar. Sugar is hygroscopic meaning that it attracts water. Salt is also hygroscopic. Yeast needs water to be active. We all know that salt slows down fermentation for this exact reason. It robs the yeast of water. Sugar does the same by pulling moisture ouf through the cell walls of the yeast. So, in short – sugar will not ‘feed’ the yeast. It will not speed up fermentation. It will only slow it down. You will see a significant decrease in yeast activity starting from around 10% sugar in the dough. But even 5% will slow it down as I demonstrate in the video. 📖 Read more ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

How to Make Beautiful Poolish Baguettes by Hand | Step-by-Step Guide

16081
1047
123
00:10:50
25.05.2022

Good baguettes take a lot of practice to master. I will show you all the details you need to know to start off your journey to baguette perfection. In my opinion a baguette is one of the most difficult breads to master. The outcome is all in the handling of it. And the equipment plays an important role too. The ingredients are extremely basic. Flour, water, yeast, and salt. What makes a baguette special is its flavour and its crust to crumb ratio. Flavour is provided by a preferment. A poolish to be exact. It adds a sour note from the long fermentation, and it gives the crumb a good chew and the crust a brilliant crispiness. Not only is the crust crispy but there is a lot of it in relation to the crumb. Because a baguette is long and thin the soft interior makes up a smaller part of the loaf unlike in a boule that has less crust in relation to crumb. 📖 Get the recipe ➡️ 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🍞 Share your bread pictures here ⤵️ 🤍 #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

This is an Awesome Cold Fermented Ciabatta Recipe that You Should Try!

17100
1245
116
00:08:56
06.07.2022

I love making ciabatta and if you search my channel, you will find several different recipes for it. This cold fermented version may just be the easiest one. I have never been one to just stick to a single recipe per type of bread. Some people love to perfect their formula and stick to them, but I find it more interesting to try out several different methods for the same bread. Or perhaps I am still searching for that perfect formula? Regardless, this is another one for the cold bulk fermentation series that I have been doing lately. Cold fermentation makes life so easy that I just wanted to keep making new recipes using this method. You can pretty much cold ferment any dough. 📖 Get the recipe ➡️ 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🍞 Share your bread pictures here ⤵️ 🤍 Chapters 0:00 Intro 0:39 Ingredients & equipment 2:14 Autolyse & mixing 4:06 Chilling, folding & cold fermenting 5:12 Final shaping 6:38 Final proof & baking 8:03 The result #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

How to Make a 100% Biga Ciabatta | Perfect Handmade Italian Bread Recipe

32594
1195
88
00:11:09
05.05.2021

100% Biga Ciabatta. Those words alone make me curious. This slow fermented ciabatta is packed with flavour. Normally when we make bread, we preferment part of the total flour. This on the other hand is fully made of preferment giving it an extra flavour punch. I came up with this when I was making a 100% biga pizza for which you can find a recipe on my channel too. And come to think of it many breads can be made this way. I will surely add some more to the 100% preferment recipe list in the future. That is the beauty of bread making – there is always something interesting to discover. A lot of methods can be adapted to be used in different recipes. I hope that it’s the reason you are here. We don’t concentrate only on recipes, but we try and understand the principles behind them. The method for this recipe is super simple. Make the biga, proof it for up to 24 hours, add some water, yeast, salt & olive oil. Knead it to bring it all together. From there it’s just a regular ciabatta. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. CHAPTERS 0:00 Intro 0:47 Ingredients & equipment 2:11 Making the biga 4:00 Final dough 5:37 Bulk fermentation & folding 6:42 Shaping & final fermentatin 9:33 Baking & final result #Bread #Baking #ChainBaker

Make Perfectly Soft Tortillas by Hand | Handmade Delicious Flatbread Recipe

20307
1570
200
00:08:03
16.03.2022

Tortillas are super versatile flatbreads as you can wrap up pretty much anything you want in them. From light veggie wraps to greasy burritos – it’s all good. If you love preparing the ingredients to go inside your wrap, then why not make the wraps too?! It is a super simple process as there is no fermentation involved. It does not take a long time and the result is far superior to what you can find in the shops. This is the second tortilla video on my channel. The first one while producing a good result was a little messy and difficult, so I decided to simplify it without compromising on flavour or texture. In fact, this version is better because I used lard which gives it a unique flavour and texture. If you don’t eat pork, then you can use pretty much any other fat you like instead. Boiling water is used in the preparation of this dough. It scalds the starch in the flour giving the wrap that nice chewy texture you’d expect from a tortilla. It makes it extra flexible too, so that it can hold any filling well. The dough is left to rest before adding the fat. This allows some gluten formation before we even touch the dough and because of it the kneading time is greatly reduced. You will get 6 x 25cm (10in) tortillas from this recipe. To make more simply multiply the amount of ingredients. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🍞 Share your bread pictures here ⤵️ 🤍 Chapters 0:00 Intro 0:35 Ingredients & equipment 1:03 Rendering the lard 1:37 Scalding the flour 2:18 Mixing the dough 3:48 Dividing, pre-shaping & chilling 4:56 Rolling out the tortillas 6:06 Cooking & storing 7:02 Making a wrap #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

How to Make Skolebrod | Delectable Norwegian Cardamom, Custard & Coconut Bun Recipe

5820
296
47
00:10:03
10.03.2021

Skolebrod are Norwegian sweet cardamom and custard buns. The Scandinavians love their cardamom in baked goods. And I can totally get behind that. It just works so well. These buns are extremely soft, the custard is creamy. Cardamom in the dough spices it all up and the coconut to finish is the cherry on top. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

This is How Salt Affects Bread Dough | The Effects of Salt Explained

953842
25162
1271
00:10:17
20.02.2022

Most bread nowadays is made with salt. I have read that it has only been used in breadmaking for a couple hundred years but seems like someone would have thought of it far sooner because bread has been around for thousands of years. There are places where some bread is still made without salt. Tuscany being one of them. At only 1.5% - 2.5%, salt makes up a very small part of a recipe. This tiny percentage affects fermentation, flavour, and texture. Salt acts as a tightening agent on gluten. It strengthens the dough and makes it more cohesive. As the yeast consumes the maltose made by active enzymes contained in the flour, it expels carbon dioxide. It is the carbon dioxide that gets trapped in the gluten network and makes the bread dough puff up. The stronger the gluten the more gas it can hold. This of course is not a rule that must be followed. Sometimes weaker gluten is preferable. Saying that, a dough without salt becomes extremely weak and can’t hold the gas effectively. Besides improving dough structure, it also greatly enhances the flavour. Bread made without salt tastes bland. It has no character. Salt not only adds a salty taste, but it also accentuates the flavour of the flour and other ingredients contained in the dough. Salt helps with controlling fermentation. It draws moisture through the cell walls of yeast through a process called osmosis. Yeast needs water to work effectively. The more dehydrated it gets the slower it will ferment. This is by no means a bad thing. A dough made without salt can ferment too rapidly and uncontrollably. This property of salt can be used for slowing down and controlling sourdough derived leavens and yeasted preferments. It is especially useful in hotter climates and hotter kitchens. Just a small percentage significantly slows down a preferment preventing it from over fermenting. Salt inhibits enzymatic activity. This is one of the reasons why salted foods can be stored for so long. So, adding salt to a soaker can prevent it from going off. Soakers with grains and seeds often are made with hot water. Leaving a warm soaker to stand at room temperature for many hours can cause it to spoil. I will make a dedicated episode about soakers and how to use them soon. The same salt percentages apply for soakers as well as bread dough and preferments. Salt helps preserve the colour and flavour of four. Unbleached flour has carotenoid pigments which give the crumb a creamy colour and wheaty aroma. Salt helps with preserving these carotenoids as it delays oxidation. Therefore, it is preferable to add salt at the beginning of the mixing process. Saying that, it is most important when using a mixer as the mechanical action can oxidize the flour a lot faster than hand kneading could. The resulting bread can have a white crumb and a lack of good aroma. While normally all ingredients are calculated as a percentage of the total amount of flour, if a dough is made up of a large proportion of grains and seeds, then the total salt amount should be calculated in relation to the total weight of the grains, seeds, and flour. This is important for a correct balance of flavour. Grains and seeds absorb a lot of water and dilute the saltiness of the final loaf. Adding more salt will correct this. Generally, 2% of salt is the standard for most recipes. I almost never stray from that number. It keeps the calculations simple, and it adds enough flavour while keeping the fermentation in check. 📖 Read more ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 🍞 Share your bread pictures here ⤵️ 🤍 #Bread #Baking #ChainBaker Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

How to make EASY no-nonsense RYE BREAD | Detailed Recipe

66448
1579
257
00:11:13
22.01.2020

Rye bread may sound like a daunting project. I will show you just how easy it can be. It is truly one of the simplest breads to make of all. The treacle in the dough gives it a dark colour and a deep rich sweetness. Toasted seeds popping between your teeth as you eat it. This bread will stay fresh for a long time so you can easily let it sit for a while. 📖 Get the recipe ➡️ 🤍 🥨 To learn more about bread making click here ⤵️ Principles of Baking 🤍 The Steps of Baking 🤍 🔪 Find all the things I use here ⤵️ 🇺🇸 🤍 🇬🇧 🤍 🌾 If you would like to support my work click here ⤵️ 🤍 Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. #Bread #Baking #ChainBaker

Назад
Что ищут прямо сейчас на
chainbaker тэди ГовядинаТушеная рожденный в сибири BURGER elyon туманообразование ицхак скоростной поезд из Ханчжоу в Китай трум оки токи как утеплить частный дом fox dizisi электрическое сопротивление фундуковый сад Хамес Super штамм стелс яйцо с сюрпризом оригами снежинка soya milk longan pudding recipe