📖 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 at ⤵ www.breadbakingathome.com/
This loaf looks FANTASTIC and yes, I just happened to have all three of those ingredients and I was just chatting with my son-in-law about using einkorn flour again!! Sounds like another weekend bake for me. 😊
I prepped this recipe Thursday afternoon (standard recipe and a GF version using Fioreglut flour and replaced whole wheat with buckwheat - kept the einkorn in the recipe) - removed from fridge on Friday evening, shaped, placed in loaf tins for final proof, baked and allowed to cool overnight. Both loaves baked beautifully. The crumb for regular loaf is beautiful, soft but with a nice bite to it - the GF loaf, while it didn’t rise as much is a bit denser with a nice crumb and chew to it (and I still have no idea what GF bread crumb is supposed to be). The chewy and tangy goji berries, nutty pistachios and crunchy poppy seeds make for a fantastic flavor and texture profile. I think toasted would even better. Thanks, Charlie for this very unique recipe - while I could see myself eating a slice of this every day as it is quite delicious, I will be sharing this with family. I will plan to bake this again for the office. Photos have been posted (#359)
Hi Charlie, thansk to you im well informed about the scolding and other tips for baking. I always leave some of my previous batch of dough so that i can use that as my starter for the future batch (old dough) and i always use scolding for everything, especially for water hydrated bread, i just use my water boiling kettle, takes no effort. The result is always great, soft and tasty. Keep up the good work and the informative videos, i cant find them anywhere else!
This is such a unique and fantastic recipe - the chewy and tangy goji berries, nutty pistachios and crunchy poppy seeds, both as written and also my Gluten-free version (using your recipe and replacing with GF flours). I sliced and froze the GF version - delivering to my daughter today - she will be very happy. I still need to bake this to share at the office 🤩 Charlie has 222K 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 shared so many outstanding videos: principles of baking, sweet bakes, breads, bread-making techniques and his delicious Baking World Tour playlist - 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" 📣📣📣
This bread looks lovely! I certainly love all your bakes but the revelation of the long cold fermentation method, is simply a game changer! Thanks for all your baking experiments and sharing your delicious results! ❤ One question: with which types of doughs do you recommend doing the multiple folds before final fermentation? I've never been quite sure on that? 😊
This look amazing, definitely giving this a try as I have goji berries and pistachio. If I don't have Rye or Einkorn flour for the scald, could I substitute them with wholemeal flour?
My bread usually start molding in Day3, not sure if my storing method is wrong... Made a pumpkin spiced roll today with the sweet potato buns method but I wanted something sweet so I added some pumpkin spice with brown sugar and rolled them up. They are delicious!
@@orrepaste Keeping bread in a plastic container will keep it more moist for longer, but the downside of keeping it moist is that it might mold sooner. If you want to keep it from molding, you could keep it in a dryer place, like a wooden bread box, or even just out on the counter, covered with a towel if you don't want it to be in open air. But I think if your bread is molding by day three, it's not just the plastic container causing that. Keeping it dryer would probably help, but maybe you even need to refrigerate it.
Hi Chainbaker, I love your videos. If you would like some inspiration, I have a Wishlist for you! I am looking for cold ferment sourdough recipes. I would like: 1) a cold ferment sourdough rye recipe (maybe half rye half white) 2) A cold ferment sourdough white recipe (not with wholemeal four, I don’t like the taste) 3) And a cold ferment sourdough bread roll recipe. I am after cold ferment sourdough recipes (sourdough only, no instant wheat please ) because in australia the wheat is no good. Increasingly people are gluten intolerant, but I have heard that sourdough makes the bread more tolerable. I would love to try any recipes you could give me which are a combination of cold ferment and sourdough. If it makes any difference, I really like bread in Germany. Thank you so much!
Chef, Mabel here from Singapore, I am a new subscriber n have been learning from your valuable channel. Would like to know what can I subs einkorn flour in this recipe - it is not easy to get here. Looking forward to hear from you, thank you.
Has any1 ever tried to mix old dough with yudane? I have some old dough i always use for my daily bakes, does wonders with very little time investment. I also love adding yudane to any recipe i can, but I'm worried about screwing up my old dough. So sometimes i cook up a poolish/biga to incorporate when i want to use yudane but don't always have the foresight/patience for tht. Am I just overthinking things and can go right ahead and keep old dough after mixing with flour that has been scaled or not?
I can't think of any technical reason why yudane would hurt your old dough method. It should be fine. I once made a sourdough starter from scratch using some scalded flour and some not scalded flour together. It not only worked, it did very well, and made good bread too. I eventually mixed it in with my normal, every day starter that I keep.
📖 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 at ⤵
www.breadbakingathome.com/
This loaf looks FANTASTIC and yes, I just happened to have all three of those ingredients and I was just chatting with my son-in-law about using einkorn flour again!! Sounds like another weekend bake for me. 😊
Mmm this bread would be delicious toasted. With peanut butter. Yummy! 🥳🥳
Mmm this bread would be lovely toasted. Yummy! 🥳🥳
I prepped this recipe Thursday afternoon (standard recipe and a GF version using Fioreglut flour and replaced whole wheat with buckwheat - kept the einkorn in the recipe) - removed from fridge on Friday evening, shaped, placed in loaf tins for final proof, baked and allowed to cool overnight.
Both loaves baked beautifully. The crumb for regular loaf is beautiful, soft but with a nice bite to it - the GF loaf, while it didn’t rise as much is a bit denser with a nice crumb and chew to it (and I still have no idea what GF bread crumb is supposed to be). The chewy and tangy goji berries, nutty pistachios and crunchy poppy seeds make for a fantastic flavor and texture profile. I think toasted would even better.
Thanks, Charlie for this very unique recipe - while I could see myself eating a slice of this every day as it is quite delicious, I will be sharing this with family. I will plan to bake this again for the office. Photos have been posted (#359)
Hi Charlie, thansk to you im well informed about the scolding and other tips for baking. I always leave some of my previous batch of dough so that i can use that as my starter for the future batch (old dough) and i always use scolding for everything, especially for water hydrated bread, i just use my water boiling kettle, takes no effort. The result is always great, soft and tasty. Keep up the good work and the informative videos, i cant find them anywhere else!
This is such a unique and fantastic recipe - the chewy and tangy goji berries, nutty pistachios and crunchy poppy seeds, both as written and also my Gluten-free version (using your recipe and replacing with GF flours). I sliced and froze the GF version - delivering to my daughter today - she will be very happy. I still need to bake this to share at the office 🤩
Charlie has 222K 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 shared so many outstanding videos: principles of baking, sweet bakes, breads, bread-making techniques and his delicious Baking World Tour playlist - 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" 📣📣📣
A beautiful loaf of bread!
The options are endless!!!
This bread looks lovely! I certainly love all your bakes but the revelation of the long cold fermentation method, is simply a game changer! Thanks for all your baking experiments and sharing your delicious results! ❤
One question: with which types of doughs do you recommend doing the multiple folds before final fermentation? I've never been quite sure on that? 😊
If the dough feels loose and stretchy and if it's quite sticky, then you should give it enough folds to make it relatively tight for the final proof.
mouth watering 🤤
This look amazing, definitely giving this a try as I have goji berries and pistachio. If I don't have Rye or Einkorn flour for the scald, could I substitute them with wholemeal flour?
Yeah that will work !
Goji berries are very healthy. maybe also ginseng and honey br ead 😁
Toasted with butter would be my way to eat this loaf, but I'd use quite a bit more butter on mine.
Try to prepare sometime bread with cauliflower and dill. And do not forget to add some honey. 😁
My bread usually start molding in Day3, not sure if my storing method is wrong... Made a pumpkin spiced roll today with the sweet potato buns method but I wanted something sweet so I added some pumpkin spice with brown sugar and rolled them up. They are delicious!
Try to store it in a dry environment. Do not wrap it in plastic or anything like that.
@@ChainBaker I keep the bread in a plastic container when its fully cooled down. Or is it better to just leave them outside without covering it?
@@orrepaste Keeping bread in a plastic container will keep it more moist for longer, but the downside of keeping it moist is that it might mold sooner. If you want to keep it from molding, you could keep it in a dryer place, like a wooden bread box, or even just out on the counter, covered with a towel if you don't want it to be in open air. But I think if your bread is molding by day three, it's not just the plastic container causing that. Keeping it dryer would probably help, but maybe you even need to refrigerate it.
@@SuperDavidEF Thanks, this time I try just leaving it on the counter
Hi Chainbaker, I love your videos.
If you would like some inspiration, I have a Wishlist for you!
I am looking for cold ferment sourdough recipes.
I would like:
1) a cold ferment sourdough rye recipe (maybe half rye half white)
2) A cold ferment sourdough white recipe (not with wholemeal four, I don’t like the taste)
3) And a cold ferment sourdough bread roll recipe.
I am after cold ferment sourdough recipes (sourdough only, no instant wheat please ) because in australia the wheat is no good. Increasingly people are gluten intolerant, but I have heard that sourdough makes the bread more tolerable.
I would love to try any recipes you could give me which are a combination of cold ferment and sourdough.
If it makes any difference, I really like bread in Germany.
Thank you so much!
I don't have a starter at the moment 😅
Which shelve did you use?
The middle one. Pretty much always.
Chef, Mabel here from Singapore, I am a new subscriber n have been learning from your valuable channel.
Would like to know what can I subs einkorn flour in this recipe - it is not easy to get here. Looking forward to hear from you, thank you.
You can swap it for whole wheat flour 👍
@@ChainBaker thank you,Chef.
Looks delicious, unfortunately here in Costa Rica it's difficult to get good flour, much less the other ingredients for the fantastic looking bread.😢
Work with what you have. You can still make great bread 💪😎
Is there anything you can do about mold? I usually end up losing half my loaf to it
Have you tried wrapping your loaf with ‘Bees Wrap’ ? It’s available on Amazon.
Try to keep it in a dry area. Make sure you let it cool down completely before storing it.
WE NEED NAPOLEON PIZZA🔥
Has any1 ever tried to mix old dough with yudane? I have some old dough i always use for my daily bakes, does wonders with very little time investment. I also love adding yudane to any recipe i can, but I'm worried about screwing up my old dough. So sometimes i cook up a poolish/biga to incorporate when i want to use yudane but don't always have the foresight/patience for tht. Am I just overthinking things and can go right ahead and keep old dough after mixing with flour that has been scaled or not?
I can't think of any technical reason why yudane would hurt your old dough method. It should be fine. I once made a sourdough starter from scratch using some scalded flour and some not scalded flour together. It not only worked, it did very well, and made good bread too. I eventually mixed it in with my normal, every day starter that I keep.
It should not impact it very much. Give it a go and see how it turns out. You can always stop and revert back to the original later.
And that's how thing happen -- Ask yourself, What do I have to put into a bread recipe!?! : ) Be Safe
Hello all, as I hold your analysis in higher regard than other random ppl on the internet, how would you all describe the flavour of the goji??
I'd say it's a sweeter cranberry.