📖 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
I have learned 99% of how to bake bread from you alone. Now my family thinks im some sort of bread wizard thanks to you. Cold fermentation is the best thing that has ever happened hahaha!!!! Thank you for all of your effort and time making these videos, it's a life changer.
man! 18 lbs of flour later trying bread recipes, this is the one that worked. The bread is so delicious. It tastes like my childhood in Bulgaria. Thank you! :)
I have found that, for me, pate fermentee is the way to go. Basically, I have been baking a 75% hydration loaf weekly, and pate fermentee makes up 25% of the dough. After bulk fermentation, I take 25% of the dough off, and place it in the fridge for next weeks bake. I have been removing the pate fermentee from the fridge the night before, to add some extra sourness. I am enjoying this bread, which I shape into a large boule, and after it rises, I bake it, unscored, in a 450 F oven for 45 to 50 minutes, achieving a very dark crust. I am getting a nicely open crumb bread.
As an American, I can speak to a thing found in large chain grocery stores labeled "french bread" which I'm sure is in no way french. It is a favorite bread of mine. Compared with your beautiful loaf here I would say that it has a lighter and whispier crumb, and the crust can be quite leathery at times. But hot and fresh and covered with a liberal amount of good butter, it is amazing. I'll have to try your recipe here and see how close it comes.
I have been making French bread for a couple of years and for me it is the crust that reminds me of my childhood. I am from Sweden. I have used a very similar recipe with cold fermentation, however about 8 months ago I decided to add about 2 table spoons of oil to the recipe and it improved the bread and the crust immensely. I just wanted to share it with you. I have been enjoying your baking videos for some time. Thank you!
A long time ago in a thank-Heaven long-gone country (the USSR) they used to make very similar "French" bread. Just the slices were three along the width. They also made true baguettes (called it "batons"), but these were scarce and lasted exactly the time that was needed to get home from the bread store, so usually were bought in doubles :)))
Baked this again, two batches: one shaped for the Lodge Combo (as per the video) and a "test bake", shaped longer and slimmer to bake in my Emile Henry Italian Loaf Baker. Want to cut into "crusty" chunks for dipping into chili cheese dip and spinach dip for "Dip" day next week at the office. They came out beautiful! Photos have been posted. Thanks, Charlie!!
Thanks for sharing! I tried this with using 25% of the flour and water from my whole wheat discard to add a bit of extra flavour and this turned out great. I have not been disappointed with any of the bakes I have made flowing your method, I really appreciate you sharing your knowledge.
Sorry for the long post Charlie. I hope it is useful, so please forgive. Yes, it is American insofar as the Tartine loaf came from Chad Robertson's apprenticeship in France It is called a Bâtard in France and often in the U.S. too. Bâtard means bastard, there must be a story there somewhere. And, agreeing, in both the States and in France this bread never has, oil, butter, sugar or anything else in it. It is a lean dough. And, it should always have a crispy crust. That sounds very overbearing, but this is a well established loaf. In the same as a soft crust baguette would raise some eyebrows. For both the Tartine and the Bâtard the crumb should be very open. e.g. large holes. If you want the traditional mouthfeel. In the U.S. Artisan bakers use an All Purpose four which is fairly close to the French T65 four, which is the trad. French flour for this loaf. In the U.K. we can use 1/3 plain flour to 2/3 bread flour to lower the gluten and get a more open crumb. If using only strong bread flour you need to up the water to at least 75%, that is 375g of water to 500g of flour. This effectively weakens the gluten enough to get the open crumb when combined with cold proofing. Lower hydration, as in this recipe will not let the loaf bloom, expand, properly. This bread should not be cold bulk fermented, but cold proofed which is how it is made in both the U.S and France. The reason for this is that during cold proofing the gluten decays to give the large holes. With cold bulk fermentation those large holes are lost with shaping. _Cold bulk fermentation is very different from cold proofing. With cold proofing the organic acids which built up in the bulk fermentation stage, are working to develop flavour. With cold bulk fermentation the organic acids have not yet been developed and the develops less flavour well without them._ All of that prodding during shaping guarantees a close sandwich crumb. If you watch videos of French bakers they might gently pat the dough a couple of times, but mostly they let the shaping degas the dough a little, and only a little. Agreeing with you Charlie, this loaf needs as much steam as you can get. For those with a probe thermometer make sure the internal temperature of the loaf reaches 99C / 210F. This gelatinises all of the starch giving the authentic French bread mouthfeel. The same goes for baguettes and Ciabatta. FWIW What you have made here is an English Bloomer loaf, a close sandwich loaf crumb. Sorry for the long post. But, this bread does have a very well established method and if there was an easier way (cold bulk fermentation and less folding) then believe me the Artisan bakers would have adopted it years ago, to save on overheads. I learned to make this from a top French Baker BTW , but you could just as easily check it out in the Tartine Bread book series. You baked a lovely bread for all of that. 👍
It lost looks like the bread we would get from the Italian baker of my childhood, tho less elongated. He didn’t make baguettes, but his tasted similar and yours reminds me of that. Yes, I’m definitely going to make this some time.
Another great video.. my loaf is cold fermenting as we speak.. every recipe of yours I’ve tried has had amazing results.. thanks for the awesome content and look forward to the next one!..
I have cancer and for a few months I had no appetite. The only thing that I wanted to eat when I was at the store was French bread. It's now my comfort food.
What you say would suggest that the French only eat baguettes. It's true that the baguette is ubiquitous, but every bakery has many additional choices including boules and breads shaped identically to what you show here. Baguettes are tough to make at home because of the oven and because of manual skill. This sort of alternative, which I always preferred when I had time the years I lived in France, is much easier to master. I bake this bread in an enameled Dutch oven inside my home oven. The Dutch oven captures and retains the moisture which makes the superb crust. It overcomes the problem of American home ovens' venting.
That looks a lot like what is called French bread in our American grocery stores. But your version looks WAY better and I’m sure it tastes WAY better too. Yours is a bit shorter than the American versions, but I think that is just because you needed to fit it into the cast iron pan. Another great recipe and video!
i make breads like this with a ceramic dish + lid. the crust is fantastic. when i make it, i refer to it as a Pane Italliano. Generally, in America, store bought "french bread" is typically long, has a thin very-very chewy crust, and is not as small as a baguette. the loaves are 3"-4" across and ~24" long (roughly).
San Francisco Bay Area "French Bread" in my memories of 70 years ago was always larger than a baguette with a crisp, scored crust and much more open crumb that your present loaf. San Francisco had a large French community, even the French hospital of the era. Yours is better for sandwiches and toasting. I might add 100 g of spent sourdough starter, mostly because I have some. The long ferment is key. Thanks.
Hey Charlie, I always enjoy your videos, you have such a classy and joyful way of explaining the art of bread making🏆 This recipe is my go to bread at home. I use the same ingredients, sometimes I use (10 g of) olive oil (more like a Ciabatta really) at a 64 % hydration. After cold fermentation I let it adjust to room temperature for about two hours. Then I stretch and fold for about 6 times every half hour for a total of 4-6 times until it gets veeery wobbly. I don't shape it like a baguette, for fear of degassing it too much. I form it into a ball just as you have demonstrated until there is enough tension. The rest is identical to yours😇 Sometimes I add 10 g of caraway seeds, or 10 g of Brotgewürz (bread spice in German) which consists of ground caraway seeds, fennel and coriander. Love from Germany.
As an American, we call a baguette just French bread. That shape you made is called a Batard, like a football shape, but we don't use that word. We don't have a word for that shape. A shortened baguette is called a Baton, but this is similar to what we call a hero roll, or a sub roll, for a large sandwich. A popular shape here is called a Bastone, which is known simply as Italian bread, which is like a fatter French bread but not as long as a traditional baguette. Italian bread is usually like 18 inches or so (45cm). And a simple round bread is a Boule, but we call it just round bread.
No offense, but you could change the "we" in your comments to "I" and it would be correct. Americans have varied ideas about - and names for breads and a host of other foods. We certainly don't all use the same bread terms - in fact, often different terms used for all kinds of items is simply a regional difference.
I was just watching your videos on the effect of sugar on bread dough (the comments there were really next level!) when I saw you had uploaded a new video. I love what we call "French bread" (I'm in Belgium) but my attempts to bake one always failed. Thanks for this video, I'm definitely trying out this "American style French bread".
I always thought baguettes were simply one type of many French breads. I don't mind what you call it, gonna try and see how it goes. Thanks for showing.
Yum. Crusty French-style bread is my favourite. Particularly the Vietnamese-style crispy baguettes used in Bánh mì. That crispy outside and the light, fluffy inside. I've tried to replicate it, but I can't quite get it.
This is a very awesome recipe! Looks very similar to Mexican Bolillo (aka pan francés (french bread)). I was really looking for a shaping technique for it and will give this one a try!
I've lived in a lot of different countries in my life but I'll be darned if I can guess your accent!!?? Fun to watch anyway, and the recipes I've tried from this channel have all turned out really good.
Thanks so much for this recipe! I just baked this bread with some minor adjustments regarding baking uncovered. It is delicious! Unfortunately I can't upload a picture here :(
I love your videos; your Steps of Baking series in particular has been very informative and helpful to me. I have a question: how can one recreate those enriched "French" breads from grocery store bakeries such as Walmart? They have a soft crust with a very chewy interior, and I've always wanted to make my own. I understand that they use lots of dough conditioners, but I imagine much of these can be substituted with other ingredients or even autolyse/gluten strengthening processes.
Good morning, good day and good evening sir, whichever you have. I appreciate you and the effort you put forward to making videos and thank you for your experience you are imparting to us. I’ve read the principles of baking, the cold fermentation section. It’s great info and a lot of things to try with that information. I do keep a journal. Your commentation says that the lower the temperature the more yeast needs to be added. So I used 7g (yours says 3.5)of yeast to account for the lower temperature, it’s a start. I keep my fridge at 36°. Are used your recipe for a simple French bread last night. It’s at 36°. I hate to give up on it but do I take it back out set it on the counter let it warm back up and then put it back in. I was wanting to know if If you have any experience in developing a dough at lower temperatures and is there a percentage for every 5° lower than the average of 45° which is where most people keep their refrigerators. It may be easier for me to get a small refrigerator that I can ferment my go in and keep it at the ntl average. Well that’s about it. I would appreciate any help if you can offer. As Jacques Pepin says "Happy cooking".
You can try and make the dough warmer to begin with. And you can let it sit out at room temperature for 30 minutes before placing it in the fridge. That should help :)
You always have the nicest ears. I'm so jealous. Mine never really opens up. 1-2'' max . Bought a cast iron dutch oven ( very similar but no long handles.) A bit discouraged.
Peter Reinharts artisan breads every day has recipe like this under French breads section. It’s great. Have you done a video with the same ingredients and method but for sandwich rolls? We could use this for baguettes and Bahn mi too with a pan for steam instead.
Hi, thank you for your videos. I have made several recipes and they are all awesome. should I use enriched flours when baking your recipes, AP and bread flours?
Hello. I really enjoy all your videos. I was wondering if you could make one about the amount of yeast in bread. For example as you usually do - too little, exact amount and too much. I am sure people would learn a lot from it
@@ChainBaker True, but for example I use active dry yeast, and not instant. And for a long time I didn't realize I have to adjust it and I was adding too little. Now it is good, but I am curious what would happen if i add too much, etc. Also, the yeast quality can vary by brand, same amount can lead to different result. Would be good to know how to tell if you added just right amount. I know you provide the amounts for different type yeast on your website, which is great
update, I made a whole wheat sandwich bread with 75 percent hydratation, it went really fast thanks to the brazilian climate that make bread ferment 3x faster, looking great
Do you think using pyrex glass baking dish with a lid would be a viable option, for those who do not have one made of iron? Any chance you could test such solution?
I don't know how it's possible that your final proof takes so little time. I've done cold fermentation several times, and my final proof usually took 2 hours or more. After watching your video, I decided to make a similar bread, just twice the size. I did the preshaping, let it rest for 30 minutes, and once again, my final proof, at a room temperature of 24°C, took 2 hours. Because of this, I'm getting more and more discouraged about cold fermentation, even though I know it's good for the bread. What frustrates me the most is that I never know when to start preheating the oven because the time range is just too big 😅 I’d love to see you make a yeast-based bread, but with the final proof done in the fridge, similar to sourdough bread. It would be better to take it out after several hours and bake it right away. I’ve tried doing that before, but it would still overproof quickly in the fridge. I’m not sure how to adjust the yeast in this case.
Funnily enough something that looks like this is what's called "french bread" in Brazil (but MUCH lighter - 50g by law I think, ideal for cutting in half and making a sandwich)
I don't think my oven is powerful enough to heat up the cast iron pot. Maybe it is. It looks like you heat up the pot remove it and score then return to the oven. Is this "preheating" step necessary for your oven to get the pot up to temp?
For me, French bread is when I speak French whilst making a bread, interspaced with a lot of 'Hon hon hon'. Italian bread is when I talk with my hands a lot.
Yeasted Countryloaf. If i were to do the same & put a label on it so my customers would know what is it, i'd call it 'yeasted countryloaf'. 'Coz we got 'sourdough countryloaf', on the other hand as well. Besides, they also look almost exactly the same alread when placed side by side. 🤔
@@ChainBakerI love all your videos and learning about how different elements/techniques influence the loaf, helping us to create our own perfect loaves❤ I would make a loaf like the one in the video to serve as a bread soup bowl.
I like soft crusts. Hard ones can hurt the top of my (sensitive) mouth. The softer crusts on my bread are crusts that I actually like to eat. I always used to feel guilty cutting crusts off my bread before I started making my own.
@@JeffO- In my house I've got two people who LOVE chewy crispy crusts and two who won't touch em. Works out great, I make crusty bread and cut the crusts off for us who like it and serve the fluffy middles to the others :D One of my favorite parts of baking and cooking is iterating on recipes to tailor them exactly to our tastes!
Baked this loaf late last night and allowed to cool overnight. I was pleased to hear the loaf crackling while it was cooling 😊. The crust was still crunchy this morning when I sliced a sample piece. The French bread had a nice sturdy crust with a lovely tasty interior with a nice bite to it, just like American “French Bread” 🥖, but oh so much better!!! Thanks, Charlie!! Photos have been posted (#365)
It looks like a fat Brötchen :) I'll definitely would want to give it a Mediterranean vibe by adding herbs and maybe marinated dried tomatoes or olives into it. When would you suggest I add those; directly in the begining and ferment for 48 hours or at a later point? Thanks 😊
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📖 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
I have learned 99% of how to bake bread from you alone. Now my family thinks im some sort of bread wizard thanks to you. Cold fermentation is the best thing that has ever happened hahaha!!!! Thank you for all of your effort and time making these videos, it's a life changer.
man! 18 lbs of flour later trying bread recipes, this is the one that worked. The bread is so delicious. It tastes like my childhood in Bulgaria. Thank you! :)
Awesome! I'm glad you found the one 😎
I have found that, for me, pate fermentee is the way to go. Basically, I have been baking a 75% hydration loaf weekly, and pate fermentee makes up 25% of the dough. After bulk fermentation, I take 25% of the dough off, and place it in the fridge for next weeks bake. I have been removing the pate fermentee from the fridge the night before, to add some extra sourness. I am enjoying this bread, which I shape into a large boule, and after it rises, I bake it, unscored, in a 450 F oven for 45 to 50 minutes, achieving a very dark crust. I am getting a nicely open crumb bread.
As an American, I can speak to a thing found in large chain grocery stores labeled "french bread" which I'm sure is in no way french. It is a favorite bread of mine. Compared with your beautiful loaf here I would say that it has a lighter and whispier crumb, and the crust can be quite leathery at times. But hot and fresh and covered with a liberal amount of good butter, it is amazing. I'll have to try your recipe here and see how close it comes.
You are incredibly underrated - you should have 10x the subs! Thanks for another great recipe! 😊
😍
I have been making French bread for a couple of years and for me it is the crust that reminds me of my childhood. I am from Sweden. I have used a very similar recipe with cold fermentation, however about 8 months ago I decided to add about 2 table spoons of oil to the recipe and it improved the bread and the crust immensely. I just wanted to share it with you.
I have been enjoying your baking videos for some time. Thank you!
I also make a similar bread and found that adding light olive oil improved the crumb and crust.
@@jeffkirk4761 that is my oil of preference. 😉
A long time ago in a thank-Heaven long-gone country (the USSR) they used to make very similar "French" bread. Just the slices were three along the width. They also made true baguettes (called it "batons"), but these were scarce and lasted exactly the time that was needed to get home from the bread store, so usually were bought in doubles :)))
Baked this again, two batches: one shaped for the Lodge Combo (as per the video) and a "test bake", shaped longer and slimmer to bake in my Emile Henry Italian Loaf Baker. Want to cut into "crusty" chunks for dipping into chili cheese dip and spinach dip for "Dip" day next week at the office. They came out beautiful! Photos have been posted. Thanks, Charlie!!
Thanks for sharing! I tried this with using 25% of the flour and water from my whole wheat discard to add a bit of extra flavour and this turned out great. I have not been disappointed with any of the bakes I have made flowing your method, I really appreciate you sharing your knowledge.
Sorry for the long post Charlie. I hope it is useful, so please forgive.
Yes, it is American insofar as the Tartine loaf came from Chad Robertson's apprenticeship in France It is called a Bâtard in France and often in the U.S. too. Bâtard means bastard, there must be a story there somewhere.
And, agreeing, in both the States and in France this bread never has, oil, butter, sugar or anything else in it. It is a lean dough. And, it should always have a crispy crust. That sounds very overbearing, but this is a well established loaf. In the same as a soft crust baguette would raise some eyebrows.
For both the Tartine and the Bâtard the crumb should be very open. e.g. large holes. If you want the traditional mouthfeel.
In the U.S. Artisan bakers use an All Purpose four which is fairly close to the French T65 four, which is the trad. French flour for this loaf.
In the U.K. we can use 1/3 plain flour to 2/3 bread flour to lower the gluten and get a more open crumb. If using only strong bread flour you need to up the water to at least 75%, that is 375g of water to 500g of flour. This effectively weakens the gluten enough to get the open crumb when combined with cold proofing. Lower hydration, as in this recipe will not let the loaf bloom, expand, properly.
This bread should not be cold bulk fermented, but cold proofed which is how it is made in both the U.S and France. The reason for this is that during cold proofing the gluten decays to give the large holes. With cold bulk fermentation those large holes are lost with shaping.
_Cold bulk fermentation is very different from cold proofing. With cold proofing the organic acids which built up in the bulk fermentation stage, are working to develop flavour. With cold bulk fermentation the organic acids have not yet been developed and the develops less flavour well without them._
All of that prodding during shaping guarantees a close sandwich crumb. If you watch videos of French bakers they might gently pat the dough a couple of times, but mostly they let the shaping degas the dough a little, and only a little.
Agreeing with you Charlie, this loaf needs as much steam as you can get.
For those with a probe thermometer make sure the internal temperature of the loaf reaches 99C / 210F. This gelatinises all of the starch giving the authentic French bread mouthfeel. The same goes for baguettes and Ciabatta.
FWIW What you have made here is an English Bloomer loaf, a close sandwich loaf crumb.
Sorry for the long post. But, this bread does have a very well established method and if there was an easier way (cold bulk fermentation and less folding) then believe me the Artisan bakers would have adopted it years ago, to save on overheads.
I learned to make this from a top French Baker BTW , but you could just as easily check it out in the Tartine Bread book series.
You baked a lovely bread for all of that.
👍
Looks like larger Brotchen! Looks great! Thanks for the wonderful videos and tips!🔥👍
It lost looks like the bread we would get from the Italian baker of my childhood, tho less elongated. He didn’t make baguettes, but his tasted similar and yours reminds me of that. Yes, I’m definitely going to make this some time.
Another great video.. my loaf is cold fermenting as we speak.. every recipe of yours I’ve tried has had amazing results.. thanks for the awesome content and look forward to the next one!..
just made this the other day… fantastic results!
I have cancer and for a few months I had no appetite. The only thing that I wanted to eat when I was at the store was French bread. It's now my comfort food.
I wish you a smooth recovery 🙏
I hope all turns out well for you. My father passed from cancer...cigarettes.
Took everything he liked to do in life over 15 years.
Excellent recipe. Have just made this bread. It is by far, better than other overnight bread recipes I have tried. Thank you so much 😊
What you say would suggest that the French only eat baguettes. It's true that the baguette is ubiquitous, but every bakery has many additional choices including boules and breads shaped identically to what you show here. Baguettes are tough to make at home because of the oven and because of manual skill. This sort of alternative, which I always preferred when I had time the years I lived in France, is much easier to master. I bake this bread in an enameled Dutch oven inside my home oven. The Dutch oven captures and retains the moisture which makes the superb crust. It overcomes the problem of American home ovens' venting.
That looks a lot like what is called French bread in our American grocery stores. But your version looks WAY better and I’m sure it tastes WAY better too. Yours is a bit shorter than the American versions, but I think that is just because you needed to fit it into the cast iron pan. Another great recipe and video!
i make breads like this with a ceramic dish + lid. the crust is fantastic. when i make it, i refer to it as a Pane Italliano.
Generally, in America, store bought "french bread" is typically long, has a thin very-very chewy crust, and is not as small as a baguette. the loaves are 3"-4" across and ~24" long (roughly).
San Francisco Bay Area "French Bread" in my memories of 70 years ago was always larger than a baguette with a crisp, scored crust and much more open crumb that your present loaf. San Francisco had a large French community, even the French hospital of the era. Yours is better for sandwiches and toasting. I might add 100 g of spent sourdough starter, mostly because I have some. The long ferment is key. Thanks.
Made this today, this recipe is a keeper! Easy and delicious.
Hey Charlie, I always enjoy your videos, you have such a classy and joyful way of explaining the art of bread making🏆 This recipe is my go to bread at home. I use the same ingredients, sometimes I use (10 g of) olive oil (more like a Ciabatta really) at a 64 % hydration. After cold fermentation I let it adjust to room temperature for about two hours. Then I stretch and fold for about 6 times every half hour for a total of 4-6 times until it gets veeery wobbly. I don't shape it like a baguette, for fear of degassing it too much. I form it into a ball just as you have demonstrated until there is enough tension. The rest is identical to yours😇 Sometimes I add 10 g of caraway seeds, or 10 g of Brotgewürz (bread spice in German) which consists of ground caraway seeds, fennel and coriander. Love from Germany.
Nice one! I love brotgewürz 😁
As an American, we call a baguette just French bread. That shape you made is called a Batard, like a football shape, but we don't use that word. We don't have a word for that shape. A shortened baguette is called a Baton, but this is similar to what we call a hero roll, or a sub roll, for a large sandwich. A popular shape here is called a Bastone, which is known simply as Italian bread, which is like a fatter French bread but not as long as a traditional baguette. Italian bread is usually like 18 inches or so (45cm). And a simple round bread is a Boule, but we call it just round bread.
No offense, but you could change the "we" in your comments to "I" and it would be correct. Americans have varied ideas about - and names for breads and a host of other foods. We certainly don't all use the same bread terms - in fact, often different terms used for all kinds of items is simply a regional difference.
@@philip6502 I'm from NY, where else matters?
@@supernoobsmith5718😂❤
Soft crust for me. Thx for filming this and sharing it with us.
I was just watching your videos on the effect of sugar on bread dough (the comments there were really next level!) when I saw you had uploaded a new video. I love what we call "French bread" (I'm in Belgium) but my attempts to bake one always failed. Thanks for this video, I'm definitely trying out this "American style French bread".
I always thought baguettes were simply one type of many French breads. I don't mind what you call it, gonna try and see how it goes. Thanks for showing.
I love crusty bread. This will be my next bake!
4:57 the dough looks so happy!
Nothing important to add other than observing the great crumb on this loaf. And to any bread-heads reading this, keep on baking!
💪🏼🍞
Yum. Crusty French-style bread is my favourite. Particularly the Vietnamese-style crispy baguettes used in Bánh mì. That crispy outside and the light, fluffy inside.
I've tried to replicate it, but I can't quite get it.
I love crusty bread! Thanks Charlie!
This is a very awesome recipe! Looks very similar to Mexican Bolillo (aka pan francés (french bread)). I was really looking for a shaping technique for it and will give this one a try!
Fantastic recipe - everyone should try this!! ❤
yes! Crusty French bread!!! Excited to make this one ❤
Nicely done. Thanks!
Mmmm French bread 🥖! 🥰🥰🥰
I've lived in a lot of different countries in my life but I'll be darned if I can guess your accent!!?? Fun to watch anyway, and the recipes I've tried from this channel have all turned out really good.
It's Latvian 🇱🇻
Have just shaped after the long overnight in the fridge. Will report back how it turns out. I love this size loaf by the way, easier to handle.
Thanks so much for this recipe! I just baked this bread with some minor adjustments regarding baking uncovered. It is delicious! Unfortunately I can't upload a picture here :(
I'm sure it's a beauty! 😎
Just out of curiosity, What adjustments did you make? Literally getting ready to do this right now without a Dutch oven!! 🤞
I love your videos; your Steps of Baking series in particular has been very informative and helpful to me.
I have a question: how can one recreate those enriched "French" breads from grocery store bakeries such as Walmart? They have a soft crust with a very chewy interior, and I've always wanted to make my own. I understand that they use lots of dough conditioners, but I imagine much of these can be substituted with other ingredients or even autolyse/gluten strengthening processes.
You can try and make these into a loaf - ruclips.net/video/pzvQY6XO-SM/видео.html It should resemble that kind of texture.
Great recipe!!! Will do ir soon 😊 7:06 here in México we call it 'bolillo' or also 'pan francés '
As a mexican, I can confirm this
Good morning, good day and good evening sir, whichever you have. I appreciate you and the effort you put forward to making videos and thank you for your experience you are imparting to us.
I’ve read the principles of baking, the cold fermentation section. It’s great info and a lot of things to try with that information. I do keep a journal. Your commentation says that the lower the temperature the more yeast needs to be added. So I used 7g (yours says 3.5)of yeast to account for the lower temperature, it’s a start. I keep my fridge at 36°. Are used your recipe for a simple French bread last night. It’s at 36°. I hate to give up on it but do I take it back out set it on the counter let it warm back up and then put it back in. I was wanting to know if If you have any experience in developing a dough at lower temperatures and is there a percentage for every 5° lower than the average of 45° which is where most people keep their refrigerators. It may be easier for me to get a small refrigerator that I can ferment my go in and keep it at the ntl average. Well that’s about it. I would appreciate any help if you can offer. As Jacques Pepin says "Happy cooking".
You can try and make the dough warmer to begin with. And you can let it sit out at room temperature for 30 minutes before placing it in the fridge. That should help :)
Amazing ~ Love your channel!! Thank you :)
You always have the nicest ears. I'm so jealous. Mine never really opens up. 1-2'' max . Bought a cast iron dutch oven ( very similar but no long handles.) A bit discouraged.
Try baking the bread slightly sooner while it still has not reached its full potential. It'll spring up better.
@@ChainBaker Thank you for taking the time to help me. I will do so next time. 🤗
Peter Reinharts artisan breads every day has recipe like this under French breads section. It’s great.
Have you done a video with the same ingredients and method but for sandwich rolls? We could use this for baguettes and Bahn mi too with a pan for steam instead.
For baguettes and sandwich rolls for sure, but bahn mi requires additional ingredients and perhaps more hydration.
Hi, thank you for your videos. I have made several recipes and they are all awesome. should I use enriched flours when baking your recipes, AP and bread flours?
I use bread flour for every recipe. It works every time ✌🏼
Should I use ENRICHED flour?
@davetherave963 i don't know what that is
Hello. I really enjoy all your videos. I was wondering if you could make one about the amount of yeast in bread. For example as you usually do - too little, exact amount and too much. I am sure people would learn a lot from it
I usually go with 1% in baker's percentage.
@@ChainBaker True, but for example I use active dry yeast, and not instant. And for a long time I didn't realize I have to adjust it and I was adding too little. Now it is good, but I am curious what would happen if i add too much, etc. Also, the yeast quality can vary by brand, same amount can lead to different result. Would be good to know how to tell if you added just right amount. I know you provide the amounts for different type yeast on your website, which is great
Great recipe, as always❤ How would you modify the hydration level if 50% of the flour were replaced with whole wheat flour?
I'd increase it to 75% at least.
I have a ceramic baking stone but no dutch oven, how would you recommend I go about making this bread?
Bake the bread on the stone. Mist the loaf with water before you place it in the oven.
Oh I’m ready for this!
Always hard at my house! I like a nice crust, hubby wants soft😅
Mmm mm! This looks so good!
really nice you 🥖 bread❤❤🇹🇭
needing a new recipe for a bread...
who you gonna call ?
CHAIN BAKER !
😁
update, I made a whole wheat sandwich bread with 75 percent hydratation,
it went really fast thanks to the brazilian climate that make bread ferment 3x faster, looking great
Do you think using pyrex glass baking dish with a lid would be a viable option, for those who do not have one made of iron? Any chance you could test such solution?
A pyrex dish can be used for bread baking. Although, I would not suggest spraying the loaf with water as it's sitting in the dish.
This ended up great!
BTW, do you have any chocolate bread recipe on your channel?
ruclips.net/video/6vnTvxQDY-k/видео.htmlsi=-4yiZCwYQJLoge40
@@ChainBaker THNX
Looks like the bread that we have commonly in greece un every bakery
I don't know how it's possible that your final proof takes so little time. I've done cold fermentation several times, and my final proof usually took 2 hours or more. After watching your video, I decided to make a similar bread, just twice the size. I did the preshaping, let it rest for 30 minutes, and once again, my final proof, at a room temperature of 24°C, took 2 hours. Because of this, I'm getting more and more discouraged about cold fermentation, even though I know it's good for the bread. What frustrates me the most is that I never know when to start preheating the oven because the time range is just too big 😅
I’d love to see you make a yeast-based bread, but with the final proof done in the fridge, similar to sourdough bread. It would be better to take it out after several hours and bake it right away. I’ve tried doing that before, but it would still overproof quickly in the fridge. I’m not sure how to adjust the yeast in this case.
Here's a whole cold proofing guide ruclips.net/video/fMq3eUSgv28/видео.htmlsi=-WaBNbDkpRn2Ol5x 😉
Hi, this bread is. just the type I want, though the link to the written recipe is inaccessible. I also could not find it on the blog.
It's in the Membership tab right here on my RUclips channel right now. Head over there :)
@@ChainBaker got it. Thanks.
I had never considered lowering the temperature during the bake. What’s the reasoning behind that?
Starting off at a high temperature can give a better oven spring.
@@ChainBaker of course. But why lower it so far? I see that you got good color, but that was somewhat surprising to me.
I don't like to bake commercial yeast breads at very high temperatures. The crust burns a lot easier than on naturally leavened bread.
Having the fan on basically increases the temperature by 10% too.
Funnily enough something that looks like this is what's called "french bread" in Brazil (but MUCH lighter - 50g by law I think, ideal for cutting in half and making a sandwich)
Can you try Pandesal (Bread with Salt) from the Philippines? :)
I don't think my oven is powerful enough to heat up the cast iron pot. Maybe it is. It looks like you heat up the pot remove it and score then return to the oven. Is this "preheating" step necessary for your oven to get the pot up to temp?
Totally. The pot should act like an oven, so it must be preheated.
GENIO ❤❤❤
For me, French bread is when I speak French whilst making a bread, interspaced with a lot of 'Hon hon hon'.
Italian bread is when I talk with my hands a lot.
Crusty for me!😀
Can you please make bahn mi bread? Thanks 🙏
I'll put it on my list ✌️
Actually, I found a video that you made 4 years ago! 👍
Yeasted Countryloaf.
If i were to do the same & put a label on it so my customers would know what is it, i'd call it 'yeasted countryloaf'. 'Coz we got 'sourdough countryloaf', on the other hand as well. Besides, they also look almost exactly the same alread when placed side by side. 🤔
Love this recipe. Thank you.
I'm tired of hard, tough crusts😭
If I want it crispy i will slice the loaf and toast it😋
The Enriched Dough playlist is full of soft crust breads 😉
@@ChainBakerI love all your videos and learning about how different elements/techniques influence the loaf, helping us to create our own perfect loaves❤
I would make a loaf like the one in the video to serve as a bread soup bowl.
That's a great idea! 🍲
I like soft crusts. Hard ones can hurt the top of my (sensitive) mouth. The softer crusts on my bread are crusts that I actually like to eat. I always used to feel guilty cutting crusts off my bread before I started making my own.
@@JeffO- In my house I've got two people who LOVE chewy crispy crusts and two who won't touch em. Works out great, I make crusty bread and cut the crusts off for us who like it and serve the fluffy middles to the others :D One of my favorite parts of baking and cooking is iterating on recipes to tailor them exactly to our tastes!
I think size and shape is a batard . Or a fat baguette ❤
Since americans were asked, I agree with you, French bread = fat baguette, should be simple and crusty, but that's one bakers opinion
well isnt this just another bread recipe i really dont knead... (i will see myself out)... jokes aside, this will be my bread for the weekend!
😁
Baked this loaf late last night and allowed to cool overnight. I was pleased to hear the loaf crackling while it was cooling 😊.
The crust was still crunchy this morning when I sliced a sample piece. The French bread had a nice sturdy crust with a lovely tasty interior with a nice bite to it, just like American “French Bread” 🥖, but oh so much better!!! Thanks, Charlie!! Photos have been posted (#365)
Oh yes this one was very talkative! 🥰
Is there a chance that you make a gluten free bread on your channel?
I don't have any gluten free baking experience. Perhaps in the future..
A rose by any other name... seems like a French bread to me, but I really don't care what it's called. I only care that it's good bread.
It looks like a fat Brötchen :) I'll definitely would want to give it a Mediterranean vibe by adding herbs and maybe marinated dried tomatoes or olives into it. When would you suggest I add those; directly in the begining and ferment for 48 hours or at a later point? Thanks 😊
Add them right away ;)
Your dough doesn't look like 69% hydration...or perhaps the flour is very strong, mine was terrible wet and i couldn't shape it on the first stages
It could be that my flour is stronger. Perhaps 65% or so would work better for you.
@ thank you!!…I let it rest for 30 minutes in the fridge instead of 15..and it was better
rustic bread
dough looks so hard
Hard like a pillow? 😄
you have kneaded it because mixing is what kneading means.
Totally different.
That bread looks too dense. I think no-knead bread are always denser than kneaded bread.
Try it and find out for sure ✌️