📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ ruclips.net/channel/UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥐 Visit my friends ⤵ breadbakingathome.wixsite.com/website
A lovely bread and nicely done. Some data on Milk for those interested in it? Modernist Bread reckon that 30% milk is a good maximum. (That is 30% Full Fat Milk milk and 70% water - not Bakers %) That gives about 1% Casein which is what gives the soft crumb. 1% Casein gives maximum softness and more milk is no softer. Though more will not harm the dough. For Skimmed or low fat milk increase that to 50%. Milk contains a protein Glutathione. This diminishes the volume of the loaf quite markedly. Scalding the milk breads down the Glutathione. So always scald the milk. Scalding is heating up to 80C for a moment. Dried milk is mostly scalded and that I why I use a good dried milk. I don't use milk other than for bread. I like some milk in bread :) Milk adds to the richness of bread too. A nice bake and a great tutorial. Thank you.👍
Thanks for the great recipe, made this today in a similar pan with excellent results, I've been baking for years and never realized the consistent results that I now get using your techniques and controlling my dough temp, and bulk fermentation rules!!!!
Second attempt - cold-bulk fermented (only due to time constraints after the initial bake "incident".) The dough puffed up nicely after 19 hours in the fridge. I continued with shaping the loaf and placed it in another USA Pan Pullman Tin (with a more secure lid). As the dough was cold, it took an additional 40 mins before it was ready to bake. After the initial 40 mins, I removed from the tin, placed the loaf back into the oven (on it’s long side) for 5 mins, then flipped to the other side for the final 5 mins. Allowed to cool for a few hours, and then cut a slice - so soft with a nice crumb and lovely crust. Many thanks for the no-knead version - much appreciated. Photos have been posted.
If you had asked me 2 years ago if I would ever miss a YT channel, i would have said heck no. Over the last month, we had my sister and kids staying and it disheveled our regular 'family time.' It is great to return and see you have continued your amazing baking! Big thanks 😊
Great vid! I like to slice my leftover white bread into 2 -3 inch triangle pieces. Let it stale for a day or so, then brush it with garlic infused olive oil and brown it on both sides under the broiler. Crusty, crisp, and delicious! Great for dipping in soup, eating with salad, or a shmear of hummus!
Brilliant vid and recipe as always. I've been using 40cm Pullman tins for 4 years, and bake 2 loaves at a time then slice, ziplock bag and freeze - it seems the most economic way, and means, as you say, it's easy to pull out a couple of slices as required. I no longer add sugar and use the equivalent amount of reconstituted 'Nido' milk powder instead of fresh milk - purchased from online Asian stores for around £4.50/400g which is well below the £9 to £10 charged by the large retailers. Sometimes I use olive oil instead of butter with equally good though different flavour results. I like the idea of brushing the top with softened butter and will certainly try this!
As someone who LOVES sandwiches, I have both single and double-length Pullman pans. This is a great basic recipe for a quick loaf and fortunately there are a ton of variations (sourdough, brioche, etc) that allow a home baker to up their sandwich bread game. Great video, thanks!
Perfect recipe. I bought the long 13'' USA pullman tin. ( It's all your fault! ) Made the ratio from 9'' to 13'' , mult amount by 1,44 = PERFECT. I will ajust salt and sugar a bit fot my personnel taste. Thank you for this no fuss bread.
I just tried it, because I don't have the baking tin I used the aluminum foil. First, reducing it by 20% for the normal baking tin resulted in not-so-high dough, so the top didn't reach the foil at all and had cracked at places (but not much). But, more importantly, the 180° for me didn't work - after 40min the bread was white as snow. I removed it from the tin and now I'm baking it at 200° to try to fix it (after 10min the inside of the bread was 80° only). After 20min it's finally done. It smells great... I love your channel
I have recently started on my bread journey and i cant believe how detailed your content is. Its so helpful and has worked out amazingly for me. Idk why tho, i am yet to get a very soft milk bread, unsure which method is the best. I will keep trying but appreciate your content a lot.
Fantastic! Great instructions!! You’ve convinced me to make this. I really love sandwiches so have to buy a Pullman loaf pan! I see you’re using the best pans around! I love my USA Pans. Thank you and best wishes for a great Christmas and New Year!! Oh, Minnesotan here!🥰
This is brilliant! My 5-yo bonus-daughter is very sensitive to textures - she reacts pretty badly to things that are too chewy or too "crusty". So I thought I would give this a try to see if I can finally make something homemade for her to enjoy - and it is a winner!! Adult-approved and 5-yo-approved :D
I Tried your previous Pain De Mie recipe a couple of times, love this bread. Need to splurge on that tin some day. I had some success with putting a wider tin on top with an iron cast mortar & pestle as an added weight to keep it down, but it was far from perfect.
At the 2:45 mark, "This single fold replaces the whole kneading process:" Just repeating this for those that skip through videos. One of the most profound things ever said. I've had many friends that don't have a mixer and said they don't want to knead bread dough. Then I explain that you don't have to for most common breads and show them how to do it, or send them links to your videos. Just a fold, maybe two for some doughs, and the dough is good to go. You don't even really need a baking tin if you don't mind shaping the dough into batards or boules and baking them that way on a sheet pan, or parchment paper placed on a preheated baking stone or steel. Making bread doesn't have to be hard unless someone wants to make it that way,
Thanks for sharing this revised recipe, Charlie. I saw it earlier and printed the recipe - but didn't get a chance to watch the video this morning. Too busy prepping for our Monday "Bacon-wrapped Meatloaf sandwich day” lunch featuring your Silky Smooth Buns.. ( Potato buns, that is..) 😉 🥔
@@ChainBaker OMG, the lid on my Pullman tin popped off during this bake this evening. I might have slightly over proofed - hoping I might be able to salvage it by cutting off the top after it cools. If not, then I will try again tomorrow.
@@ChainBaker This lid/pan set was always a bit loose. I may have to tighten up the rails a bit - however, I do have three more USA Pan Pullman Pan/lid sets, so I can select a more snug fitting set for the next bake and also watch over the final proof a little more carefully. I also just prepped another batch of dough - going to try cold bulk-fermentation (reduced the yeast slightly). Plan for final proof and bake after work tomorrow. I also made your blueberry and strawberry jam recipes to serve along with the Pain de Mie for the office. 👍
Can you please make a video of how vinegar (acids) affect the dough, I've experienced the dough to rise more with a small amount of vinegar but I've not found any good articles or videos discussing what it exactly does, just some short videos of chefs recommending it. I'm learning a lot from you. Thanks a lot :)
Hah! I tried this recipe and the dough was oozing out from under lid after 5 minutes in the oven. I might need to reduce the ingredients by 10% or so next time. Despite the overflowing, the bread was really good!
Thanks for great videos. I like the idea of cold fermenting and no kneading. For traditional bread recipes, if you are doing an overnight cold ferment, is there a rule of thumb about how much yeast to use? This is assuming not as much needed for an long cold ferment
I have that same pan but haven't used it yet - this would be a great recipe to modify and make a massive sandwich loaf. Based on the difference between the volume for the 13" vs the 9", perhaps multiply ingredients by 1.4? Maybe I can try this weekend.
@@youngamoney1992 Hi, I baked the Pain de Mie in a USA Pan 13" Pullman tin. If you have IG or FB, you can see the photos and the details on the method and the results.
I hope everyone gives this recipe a try, it is such a wonderful bake and makes for the perfect square slice for sandwiches, grilled cheese, French toast, Texas toast, Toad in the Hole (American version), Cinnamon Sugar toast, bread pudding and many more - it is such a versatile bread. 🤩 Charlie has 223K subscribers, great job everyone!! Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your followers to subscribe to his channel. He has taught us "all things baking" with his fantastic videos: principles of baking, sweet bakes, breads, bread-making techniques and his annually updated Easter and Christmas playlists - let's keep spreading the word about his YT channel and get him to 250K subscribers by the end of the year. Go "Team ChainBaker" 📣📣📣
I just happened to purchase a stand mixer on sale last year, so now I am interested in recipes that make use of the dough hook. I also want to bake somewhat exotic kinds of bread that I cannot buy from the bakery, because that way the time it takes feels more justified.
How can I make it lighter? I mean that bread would be double the weight or even more of a same size supermarket bread, which additives should I try to use?
This one looks so easy I’d make it right now but my Pullman loaf pan is in storage and I’m too broke to buy another. Lol. GTSU, only we didn’t actually see you! 🥳🥳
Hello chef, I have a question. What happens when you have too much dough in the baking tin with the lid on? Will it leak out, burst open or will it be a dense bread? I don't have a baking tin like that and have always wondered what would happen.
I have baked larger pieces of dough in it but never had any issues. The bread may turn out denser because there is nowhere to expand. However, my fried recently baked this recipe in her tin and the lid did come off. But that was because it was a bit loose already.
Not related, but was making a pizza dough, (making in 36 hours) and im basically no kneading it, so my q was, should i stretch fold every hour or so? sooner? later? (its 70% hydration) Also right after mixing i put it into the fridge, just 10-15 mins outside, should i take it out to let it jumpstart the fermentation? (i personally dont like my breads to be too fermented)
I would give it two folds at 30 minute intervals and forget about it. If it's fermenting a bit too quickly, then knock it back by giving it another fold sometime during the long fermentation. You can move on to dividing and balling without letting it warm up.
ive started to wonder if baking can be done in an air fryer, would love to see your take on finding out if and how it would be possible without losing any quality in the bread
Make a leaven using 20% of the total flour. If you want to simply add discard then, subtract the amount of water and flour contained in the discard from the main recipe. Add yeast to make it rise in that case.
Hey there I habe been following you for a while now. As a nerd I love the principles of baking playlist. I am now trying to make a 100% Biga, but kneading by hand is so difficult when you refresh with the remaining water. Do you have any tips by chance? Or does someone else can help out?
It will be tough for sure. Using a mixer would be the best option. Alternatively, you can try and increase the hydration. It would then ferment slightly quicker and not technically be 'biga', but the result will be pretty much the same.
Due to a slight mishap with my first attempt at this recipe (lid popped off in the oven), I made this recipe again using Charlie's overnight cold bulk ferment process (slightly reduced the yeast) - 19 hrs in the fridge - as the dough was cold, it needed an additional 40 mins to rise up to 1/2" from the top, "secured the lid", baked 40 mins, removed from pan, set the loaf on it's long side on the baking stone and baked for 5 mins, flipped on the other long side for 5 minutes - removed from oven. Turned out beautifully. I posted the photos on IG.
Here are a few 1) ruclips.net/video/tFF_wfYYF-k/видео.html 2) ruclips.net/video/6wfUnI0ZPE0/видео.html 3) ruclips.net/video/l0T7LywaiLU/видео.html I might make more in the future :)
FYI - have made the recipes that Charlie shared with you - they were all quite wonderful. I gave my mom the Brioche Steamed Bun to try. After she took a bite - she looked at me and asked incredulously, "you made this?". She gave it a big thumbs up! 👍
Can you do the final proof on the fridge? I don't know exactly why, but almost every time I try to do enriched dough the way I do non-enriched dough (fermenting on the fridge for convenience as l like to bake in the morning) it turns out rather sour with that funky smell.
It will have a more intense fermented flavour for sure. You can proof pretty much any dough in the fridge. Here's a cold final proofing guide ruclips.net/video/fMq3eUSgv28/видео.html
A cheeky question. For a fairly simple bread like this one, have you tried a bread making machine? It would be interesting to see a comparison of a bread making machine with hand made. Maybe a new video?
@ thank you for replying. Thought came as I was watching your video. The tin mold got me thinking of a sandwich shaped sourdough slice. While it has a rustic shape it doesn’t quite match cheese and deli slices well. It is the OCD in me… 😂 Good thinking in the acidic dough. Definitely needs buttering the insides to mitigate that.
Where I live it's very hard to find high Protein flour... Most of the flour here only got 9% protine content.... Rest and fold method simply doesn't work as nicely as with higher Protein flour
I have a Pullman loaf tin, and I have used it several times, but every time I make bread in it, it comes out concave. It ends up looking really stupid. I am not sure why this happens. I will make it again using this recipe and see what happens this time. It makes me so mad it ends up in the bin. LOL
It could be that there is not enough dough and in trying to reach the top of the tin you may be over proofing it. This recipe should work every time if your tin is of the same size.
@@ChainBaker Thank you Charlie. I am going to try your recipe reducing the ingredients by 20% because my Pullman Loaf Tin is like yours in size but 2 inches shorter. I am not sure what is wrong as I have tried different things and I always get the same result. I have actually researched this quite a bit, there is a lot about it on Google. My loaf caves in on all sides, it does not just drop from the top. It comes out of the oven fine, then I remove it from the tin and within half an hour it becomes concave on all sides. Enjoy your days off, I know you are going to come back with a tan. 😉😜
After unmolding, do you put it back in the oven to make a final 6 sided crust 5-10 min ? Because of the light colored pan, it doesn't brown too much. Note= never trow away bread.
First of all, thank you for this mastercraft channel!! This is wonderful channel. I found you, because I failed to rise the dough. I tried this recipe ruclips.net/video/yLxkMxL6S4I/видео.htmlsi=Pbdtsv0UHTMraWaz I had many question, but your vids answered many of them. But if you can answer still few I will appreciate. I used pizza 00 flour. Is it this 00 anything else different than just more protein? Or could use pizza flour for bread? Is the flour know what I’m baking :)? Another question. I use dry yeast and it says that my water should be 42°c to get active. But I saw your temp. video where you put 10,5°c water and you did good. So is this 42°c means anything? Sorry, these comments didn’t related to this video, but I didn’t know do you have time to check your earlier vids comment. Thank you for this!
Pizza flour can be used for bread. It can absorb water better so you may be able to increase the hydration. Active dry yeast packets may instruct to activate the yeast in warm water. Room temperature water should work just fine. Cheers!
📖 Find the written recipe in the link below the video.
🥨 Get early access to videos ⤵
ruclips.net/channel/UCzSKbqj9Z042HuJTQI9V8ugjoin
🌾 Buy me a bag of flour ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥐 Visit my friends ⤵
breadbakingathome.wixsite.com/website
A lovely bread and nicely done.
Some data on Milk for those interested in it?
Modernist Bread reckon that 30% milk is a good maximum. (That is 30% Full Fat Milk milk and 70% water - not Bakers %) That gives about 1% Casein which is what gives the soft crumb. 1% Casein gives maximum softness and more milk is no softer. Though more will not harm the dough.
For Skimmed or low fat milk increase that to 50%.
Milk contains a protein Glutathione. This diminishes the volume of the loaf quite markedly. Scalding the milk breads down the Glutathione. So always scald the milk. Scalding is heating up to 80C for a moment. Dried milk is mostly scalded and that I why I use a good dried milk. I don't use milk other than for bread.
I like some milk in bread :)
Milk adds to the richness of bread too.
A nice bake and a great tutorial. Thank you.👍
Thanks for the great info, Kevin! :)
Thanks for sharing, Kevin! Your encyclopedic knowledge of "all things" bread always astounds me. 🤩
@@Jeepy2-LoveToBake Thanks Jeepy :)
I do get a lot of info from books though.
And, greetings! 🙂
Thanks for the great recipe, made this today in a similar pan with excellent results, I've been baking for years and never realized the consistent results that I now get using your techniques and controlling my dough temp, and bulk fermentation rules!!!!
Second attempt - cold-bulk fermented (only due to time constraints after the initial bake "incident".) The dough puffed up nicely after 19 hours in the fridge. I continued with shaping the loaf and placed it in another USA Pan Pullman Tin (with a more secure lid). As the dough was cold, it took an additional 40 mins before it was ready to bake. After the initial 40 mins, I removed from the tin, placed the loaf back into the oven (on it’s long side) for 5 mins, then flipped to the other side for the final 5 mins. Allowed to cool for a few hours, and then cut a slice - so soft with a nice crumb and lovely crust.
Many thanks for the no-knead version - much appreciated. Photos have been posted.
No knead everything 😁
@@ChainBaker I totally agree!!
BATTA! Love your guides. Ive learned just about everything I know from you. Your teachings have fed a lot of hungry bellies
Awesome! :)
If you had asked me 2 years ago if I would ever miss a YT channel, i would have said heck no.
Over the last month, we had my sister and kids staying and it disheveled our regular 'family time.'
It is great to return and see you have continued your amazing baking! Big thanks 😊
I can't believe material this high quality is available to everyone.
I learned a lot!
Great vid! I like to slice my leftover white bread into 2 -3 inch triangle pieces. Let it stale for a day or so, then brush it with garlic infused olive oil and brown it on both sides under the broiler. Crusty, crisp, and delicious! Great for dipping in soup, eating with salad, or a shmear of hummus!
Brilliant vid and recipe as always. I've been using 40cm Pullman tins for 4 years, and bake 2 loaves at a time then slice, ziplock bag and freeze - it seems the most economic way, and means, as you say, it's easy to pull out a couple of slices as required. I no longer add sugar and use the equivalent amount of reconstituted 'Nido' milk powder instead of fresh milk - purchased from online Asian stores for around £4.50/400g which is well below the £9 to £10 charged by the large retailers. Sometimes I use olive oil instead of butter with equally good though different flavour results. I like the idea of brushing the top with softened butter and will certainly try this!
As someone who LOVES sandwiches, I have both single and double-length Pullman pans. This is a great basic recipe for a quick loaf and fortunately there are a ton of variations (sourdough, brioche, etc) that allow a home baker to up their sandwich bread game. Great video, thanks!
Perfect recipe. I bought the long 13'' USA pullman tin. ( It's all your fault! ) Made the ratio from 9'' to 13'' , mult amount by 1,44 = PERFECT. I will ajust salt and sugar a bit fot my personnel taste. Thank you for this no fuss bread.
These highly practical, everyday type recipe videos are my favorite 👍
I never thought this bread freezes so well. I always keep a few slices in the freezer for later. Works like a charm 👌🥖
This bread is a work of art
🤩
I just tried it, because I don't have the baking tin I used the aluminum foil. First, reducing it by 20% for the normal baking tin resulted in not-so-high dough, so the top didn't reach the foil at all and had cracked at places (but not much). But, more importantly, the 180° for me didn't work - after 40min the bread was white as snow. I removed it from the tin and now I'm baking it at 200° to try to fix it (after 10min the inside of the bread was 80° only). After 20min it's finally done. It smells great... I love your channel
I'm glad you made it work after all! :) little adjustments here and there will get you to the perfect bake.
I've already done this no knead Pullman a few months ago! Of course, it's because I do everything no knead now because of your teachings
PS I'm making the Jamaican rough pastries tonight for dinner. Thanks as always!
No knead everything! 😁
Thank you Charlie and thanks for the French Toast mixture. always great videos full of instructions and recipes
7:33 Very professional slicing! I'm jealous.
@@janegardener1662 I have an excellent bread knife and still can't do it.
me too.. mine is always tilted, guess i need a guide or better technique and of course better knife
Brand new knife! 😅
I have been waiting for such basic sandwich bread. I cannot thank you enough, I will try it today.
✌🏼😎
I have recently started on my bread journey and i cant believe how detailed your content is. Its so helpful and has worked out amazingly for me. Idk why tho, i am yet to get a very soft milk bread, unsure which method is the best. I will keep trying but appreciate your content a lot.
If you want super soft milk bread or any other type of bread, I'd suggest trying the scalding technique - ruclips.net/video/p6ogHvzK-GM/видео.html
Fantastic! Great instructions!! You’ve convinced me to make this. I really love sandwiches so have to buy a Pullman loaf pan! I see you’re using the best pans around! I love my USA Pans. Thank you and best wishes for a great Christmas and New Year!! Oh, Minnesotan here!🥰
✌️🎅
Great work ! Thanks !🙏
This is brilliant! My 5-yo bonus-daughter is very sensitive to textures - she reacts pretty badly to things that are too chewy or too "crusty". So I thought I would give this a try to see if I can finally make something homemade for her to enjoy - and it is a winner!! Adult-approved and 5-yo-approved :D
Wonderful! :)
I bought the pan a while ago. You took the fear out of tackling The Pullman Loaf. You made it look easy. Thank you.
I Tried your previous Pain De Mie recipe a couple of times, love this bread. Need to splurge on that tin some day. I had some success with putting a wider tin on top with an iron cast mortar & pestle as an added weight to keep it down, but it was far from perfect.
Merci pour les explications ,je viens de le sortir du four ,très bien réussi ,hâte à le goûter .
At the 2:45 mark, "This single fold replaces the whole kneading process:" Just repeating this for those that skip through videos. One of the most profound things ever said. I've had many friends that don't have a mixer and said they don't want to knead bread dough. Then I explain that you don't have to for most common breads and show them how to do it, or send them links to your videos. Just a fold, maybe two for some doughs, and the dough is good to go.
You don't even really need a baking tin if you don't mind shaping the dough into batards or boules and baking them that way on a sheet pan, or parchment paper placed on a preheated baking stone or steel. Making bread doesn't have to be hard unless someone wants to make it that way,
Thanks for sharing this revised recipe, Charlie. I saw it earlier and printed the recipe - but didn't get a chance to watch the video this morning. Too busy prepping for our Monday "Bacon-wrapped Meatloaf sandwich day” lunch featuring your Silky Smooth Buns.. ( Potato buns, that is..) 😉 🥔
🍑😁
@@ChainBaker OMG, the lid on my Pullman tin popped off during this bake this evening. I might have slightly over proofed - hoping I might be able to salvage it by cutting off the top after it cools. If not, then I will try again tomorrow.
@Jeepy2-LoveToBake I never knew that was even possible. Mighty strong fermentation 😮 Is the tin ok though?
@@ChainBaker This lid/pan set was always a bit loose. I may have to tighten up the rails a bit - however, I do have three more USA Pan Pullman Pan/lid sets, so I can select a more snug fitting set for the next bake and also watch over the final proof a little more carefully.
I also just prepped another batch of dough - going to try cold bulk-fermentation (reduced the yeast slightly). Plan for final proof and bake after work tomorrow.
I also made your blueberry and strawberry jam recipes to serve along with the Pain de Mie for the office. 👍
Can you please make a video of how vinegar (acids) affect the dough, I've experienced the dough to rise more with a small amount of vinegar but I've not found any good articles or videos discussing what it exactly does, just some short videos of chefs recommending it.
I'm learning a lot from you. Thanks a lot :)
I'll add that one to my list!
Hi. Im wondering if bulk cold preferment for this will still be good. Pls.advice
Thnks.
You can definitely cold ferment it. Pop it in the fridge right after mixing, give it a fold 30 minutes later, and then cold ferment for 18 - 24 hours.
@ChainBaker thank you.
Another Masterpiece
😍
Hah! I tried this recipe and the dough was oozing out from under lid after 5 minutes in the oven. I might need to reduce the ingredients by 10% or so next time. Despite the overflowing, the bread was really good!
Wonderful. I use the larger version of your pan. I am not as good as you are at cutting the bread consistently straight.
Thanks for great videos. I like the idea of cold fermenting and no kneading. For traditional bread recipes, if you are doing an overnight cold ferment, is there a rule of thumb about how much yeast to use? This is assuming not as much needed for an long cold ferment
I stay between 0.7% - 1%. 0.7% if it's a large dough that may ferment extra rapidly. 1% for pretty much everything else.
Love all your videos! Any advice for adjusting the recipe for the large version of this pan. That is the pan i have. It is 13x4x4
I have that same pan but haven't used it yet - this would be a great recipe to modify and make a massive sandwich loaf. Based on the difference between the volume for the 13" vs the 9", perhaps multiply ingredients by 1.4? Maybe I can try this weekend.
Let me know how it goes!@@Jeepy2-LoveToBake
@@youngamoney1992 Hi, I baked the Pain de Mie in a USA Pan 13" Pullman tin. If you have IG or FB, you can see the photos and the details on the method and the results.
Jeepy did it best! 🍞
@@ChainBaker 😊
I hope everyone gives this recipe a try, it is such a wonderful bake and makes for the perfect square slice for sandwiches, grilled cheese, French toast, Texas toast, Toad in the Hole (American version), Cinnamon Sugar toast, bread pudding and many more - it is such a versatile bread. 🤩
Charlie has 223K subscribers, great job everyone!! Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your followers to subscribe to his channel.
He has taught us "all things baking" with his fantastic videos: principles of baking, sweet bakes, breads, bread-making techniques and his annually updated Easter and Christmas playlists - let's keep spreading the word about his YT channel and get him to 250K subscribers by the end of the year. Go "Team ChainBaker" 📣📣📣
How do i adapt this recipe to a 13 inch Pullman pan please?
Multiply all the ingredients by 1.4x
I just happened to purchase a stand mixer on sale last year, so now I am interested in recipes that make use of the dough hook. I also want to bake somewhat exotic kinds of bread that I cannot buy from the bakery, because that way the time it takes feels more justified.
Watch this ruclips.net/video/a0sbfWRhSU8/видео.html
How can I make it lighter? I mean that bread would be double the weight or even more of a same size supermarket bread, which additives should I try to use?
You can try and reduce the ingredients by 1/4 and let it proof more before baking. I have never used any additives so I can't advise.
Could you use the same generic dough for Pullman, sub bread, pizza and some more?
Sure. A basic white can be used in many applications!
I would love to se a video about what effect date syrup does have on bread compared to regular sugar.
Have to grab the pan then im making this. I have the longer slimmer pullman pan, but not sure i can use this
Someone mentioned that that one can take 1.4x this recipe. So, just multiply all the ingredients.
@@ChainBaker not sure how to increase it
Multiply all the ingredients by 1.4 like I said.
This one looks so easy I’d make it right now but my Pullman loaf pan is in storage and I’m too broke to buy another. Lol. GTSU, only we didn’t actually see you! 🥳🥳
Hello chef,
I have a question.
What happens when you have too much dough in the baking tin with the lid on?
Will it leak out, burst open or will it be a dense bread? I don't have a baking tin like that and have always wondered what would happen.
I have baked larger pieces of dough in it but never had any issues. The bread may turn out denser because there is nowhere to expand. However, my fried recently baked this recipe in her tin and the lid did come off. But that was because it was a bit loose already.
LOL 😊 Imma make a t-shirt that says “Go around in a circle until you reach the point where you started” - ChainBaker
😂
I'd buy that
@@alexvasquez5053 Me too
Not related, but was making a pizza dough, (making in 36 hours) and im basically no kneading it, so my q was, should i stretch fold every hour or so? sooner? later? (its 70% hydration)
Also right after mixing i put it into the fridge, just 10-15 mins outside, should i take it out to let it jumpstart the fermentation? (i personally dont like my breads to be too fermented)
I would give it two folds at 30 minute intervals and forget about it. If it's fermenting a bit too quickly, then knock it back by giving it another fold sometime during the long fermentation. You can move on to dividing and balling without letting it warm up.
ive started to wonder if baking can be done in an air fryer, would love to see your take on finding out if and how it would be possible without losing any quality in the bread
I think it could. But I don't have one and I'm not planning on getting one, so you'll have to find out for yourself 😅
@@ChainBaker 🤣 well, experimenting is half the fun.
For sure! 😁
Could you use sourdough starter or discard to this? And if so would I just add a portion of the starter as well as the active dry yeast
Make a leaven using 20% of the total flour. If you want to simply add discard then, subtract the amount of water and flour contained in the discard from the main recipe. Add yeast to make it rise in that case.
Hey there I habe been following you for a while now. As a nerd I love the principles of baking playlist. I am now trying to make a 100% Biga, but kneading by hand is so difficult when you refresh with the remaining water. Do you have any tips by chance? Or does someone else can help out?
It will be tough for sure. Using a mixer would be the best option. Alternatively, you can try and increase the hydration. It would then ferment slightly quicker and not technically be 'biga', but the result will be pretty much the same.
@@ChainBaker thanks a lot!
'what the doctor ordered'
the first time ever I hear it used in English lol
so common in Russia but I've never thought anybody else uses it
Nice! 👍👍 How about the same but "Over night fermentation" )for flavor) and incorporate a "Yudade" ?
Due to a slight mishap with my first attempt at this recipe (lid popped off in the oven), I made this recipe again using Charlie's overnight cold bulk ferment process (slightly reduced the yeast) - 19 hrs in the fridge - as the dough was cold, it needed an additional 40 mins to rise up to 1/2" from the top, "secured the lid", baked 40 mins, removed from pan, set the loaf on it's long side on the baking stone and baked for 5 mins, flipped on the other long side for 5 minutes - removed from oven. Turned out beautifully. I posted the photos on IG.
@@Jeepy2-LoveToBake Thanks Jeepy
Yeah that's totally possible. I'd use 10% of the flour in the yudane.
@@ChainBaker How much instant dry yeast for an "overnight ferment" then Charlie ? Still 7 grams!
I stick to 1% for cold fermentation.
Could you also make steamed buns video/series? :)
Here are a few
1) ruclips.net/video/tFF_wfYYF-k/видео.html
2) ruclips.net/video/6wfUnI0ZPE0/видео.html
3) ruclips.net/video/l0T7LywaiLU/видео.html
I might make more in the future :)
FYI - have made the recipes that Charlie shared with you - they were all quite wonderful. I gave my mom the Brioche Steamed Bun to try. After she took a bite - she looked at me and asked incredulously, "you made this?". She gave it a big thumbs up! 👍
Can this recipe include a seed soaker?
For sure. Use my guide to convert it ruclips.net/video/eH-JauKo0zo/видео.htmlsi=9c0osxQl-VhMY0Tc
Can you do the final proof on the fridge? I don't know exactly why, but almost every time I try to do enriched dough the way I do non-enriched dough (fermenting on the fridge for convenience as l like to bake in the morning) it turns out rather sour with that funky smell.
It will have a more intense fermented flavour for sure. You can proof pretty much any dough in the fridge. Here's a cold final proofing guide ruclips.net/video/fMq3eUSgv28/видео.html
don't forget to butter the top of the pan!
A cheeky question. For a fairly simple bread like this one, have you tried a bread making machine? It would be interesting to see a comparison of a bread making machine with hand made. Maybe a new video?
If I ever get my hands on one of those I'll definitely give it a go.
Still waiting for "Flint returns" vid ;)
Can you use sourdough in this Pullman pan? 🤔
I think it should be ok. The dough should not be acidic enough to strip off the coating.
@ thank you for replying. Thought came as I was watching your video. The tin mold got me thinking of a sandwich shaped sourdough slice. While it has a rustic shape it doesn’t quite match cheese and deli slices well. It is the OCD in me… 😂
Good thinking in the acidic dough. Definitely needs buttering the insides to mitigate that.
What happens if you don't let your bread rise on a final shaping?
It would turn out very dense.
Where I live it's very hard to find high Protein flour... Most of the flour here only got 9% protine content.... Rest and fold method simply doesn't work as nicely as with higher Protein flour
Totally. That's the nature of it. Adding some vital wheat gluten can be a good option or lowering the hydration
I haven’t had white bread in 20 years, but if I could find a reliable, beginner-level, Honey-Wheat sandwich bread, I’d never buy bread again
🙏👍🏻💕☮️🫡!
Poor Boy French Bread recipe like in New orleans???!!
I have a Pullman loaf tin, and I have used it several times, but every time I make bread in it, it comes out concave. It ends up looking really stupid. I am not sure why this happens. I will make it again using this recipe and see what happens this time. It makes me so mad it ends up in the bin. LOL
U probably over proofed ur dough
It could be that there is not enough dough and in trying to reach the top of the tin you may be over proofing it. This recipe should work every time if your tin is of the same size.
@@ChainBaker Thank you Charlie. I am going to try your recipe reducing the ingredients by 20% because my Pullman Loaf Tin is like yours in size but 2 inches shorter. I am not sure what is wrong as I have tried different things and I always get the same result. I have actually researched this quite a bit, there is a lot about it on Google. My loaf caves in on all sides, it does not just drop from the top. It comes out of the oven fine, then I remove it from the tin and within half an hour it becomes concave on all sides. Enjoy your days off, I know you are going to come back with a tan. 😉😜
After unmolding, do you put it back in the oven to make a final 6 sided crust 5-10 min ? Because of the light colored pan, it doesn't brown too much. Note= never trow away bread.
You... don't own a toaster?? 😲
My kitchen is too tiny 😅
First of all, thank you for this mastercraft channel!!
This is wonderful channel.
I found you, because I failed to rise the dough.
I tried this recipe ruclips.net/video/yLxkMxL6S4I/видео.htmlsi=Pbdtsv0UHTMraWaz
I had many question, but your vids answered many of them.
But if you can answer still few I will appreciate.
I used pizza 00 flour. Is it this 00 anything else different than just more protein? Or could use pizza flour for bread? Is the flour know what I’m baking :)?
Another question.
I use dry yeast and it says that my water should be 42°c to get active. But I saw your temp. video where you put 10,5°c water and you did good.
So is this 42°c means anything?
Sorry, these comments didn’t related to this video, but I didn’t know do you have time to check your earlier vids comment.
Thank you for this!
Pizza flour can be used for bread. It can absorb water better so you may be able to increase the hydration. Active dry yeast packets may instruct to activate the yeast in warm water. Room temperature water should work just fine. Cheers!