📖 Read more in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
Fantastic video. There's absolute gold in every one of these principles of bread making videos. Give a man a fish, he'll live for a day, teach him to fish he'll live a lifetime.
It's more about the number of folds and time spent and not the force implemented :) there's no need to be violent 😁 although sometimes when I have a really sticky dough I do slap it harder and faster because that way the dough 'flies' off the fingers and does not stick as much.
I am new to baking bread and I wish I had seen this video when I started. I thought I was doing something wrong with my high hydration dough when it wasn't coming together. Turns out I just needed a scraper, the slap and fold method and about 15 minutes of patience!
You have a real talent for showing content while telling. Not just fancy pictures here. This is truly a picture provides 1000 words. I have never truly understood the window pain test until now. So many other useful details in this video.
You are the most accurate person to ever explain baking principles. I wonder if you ever worked , or work as a baker. You seem to be a lot like me, experiment with different things until you find what works FOR YOU, instead of blindly following recipes where you often 1) don't get the results you expect (since they don't explain termperature control for example) or 2) if you do, you don't get to learn anything. Your videos radically changed the way I bake, I baked a lot over the years but my results were never consistent, and now I realize it's because I wasn't consistent with the temperature of the materials, I added flour or water changing the recipe as you say in this video hoping it would stick less, and blindly followed oven times and temperatures, and specially home oven appliances , are unreliable and don't really tell you the full story of what's going on (unreliable temperature knobs etc).
Thank you so much for the kind words! :) I'm a chef by trade. Baking is my hobby. I've read a few books and watched a bunch of videos and experimented a lot. It's taken a few years to learn enough principles that I feel comfortable sharing them, but there is still so much to learn. That is the best part of breadmaking - the more you find out the more you realize how much more there is to find out. So glad that you're finding my videos useful. I'll keep em coming. Cheers!
@@ChainBaker, true! None of this faffing around - gotta make all of your efforts count. I am a very practical person, who likes to find the most efficient way to do things. You seem to like efficiency, too 👍 Also, this video was very handy, indeed. I just tested your kneading technique out on the batch of sourdough muffins I am making. Practice, practice, practice ☺️
@@ChainBaker, omigawd! No wonder you have skills!!! 😁😁😁 And, speaking of English muffins, would you ever consider doing a sourdough English Muffin video?
Funny you should say that because I just filmed a video on the regular yeasted version 😄 the sourdough variant is definitely on the list of future projects :)
I have watched a lot of videos about dough. I learned a lot more here. I make sour dough but had a hard time learning the dough. I will let you know how your method works out.
😀 I'm an 80 year old learning to make bread. Your explanations are great with my engineering background. Thanks I think bread making is very therapeutic when I can' t do the physical things I used to do.
Thank you so much for uploading this video. Apparently i am new to bakery and never kneading a dough with hand but using mixer. After seeing this video makes me think hand kneading is not that hard.
Thank you so much for sharing your knowledge and these techniques. I’ve attempted to make bread several times but ended up with a brick. Thanks to this video I made my first batch of bread that was fluffy and light. Thank you so much for
With so many baking tutorials showing on RUclips it's so easy to pickup wrong methods and practices. I'm a beginner but I want to learn the correct way of baking. After watching just 1 of your videos, I subscribed bec I'm confident I'm going to learn well from you and not just waste my time watching. Thank you for sharing your gift❤️
@@ChainBaker I was planning to enroll in an online bread making class, I'm glad to have found your channel. I already ordered some of the materials/ equipment I'm seeing on your videos. With regards to the work surface, is it better to knead dough on a wooden surface compared to a stainless work top?
Yeah try me first - my instructions are free 😁 I think there is not much of a difference when it comes to the surfaces. The only thing that comes to mind is that stainless steel will be cooler and thus your dough will not warm up as quickly. Which actually might be benefitial 👍🏻
@@ChainBaker your instructions are free but very informative and easy to understand. The fee for the online class is a bit expensive, so your channel is really a gift. I now have extra money to buy ingredients for practice 😅 thank you❤️ ill watch your other video on how to control dough temp as it is hot here in the Philippines. Thanks!!
I'm glad you find my videos useful :) There are some interesting ones coming in the next few months. All about preferments and principles in general. And of course many many recipes 😉
HA! 2:23 "This is not a back massage so stop messing around and do it properly." This was another great video, especially your tips for kneading high-hydration dough! Thank you!
@@ChainBaker Oh..lots of value! Thank you. For instance, I figured out that " poolish" I am not going to do. It's too much for me and the result is not impressive for me too, although Iam sure , those who wants to bake on professional level ,would be very useful information. As for me -French stile . Yes. I'll stick to it.
Hi Jenny. Welcome to the channel. That is awesome! You have a whole world of stuff to discover now 😉 I would suggest starting with breads with a lower in hydration to not even risk getting frustrated, and then move up to wetter and stickier doughs. A great method for making your dough less sticky is autolysation. You can find full detailed videos on that in the Steps of Baking and Principles of Baking playlists on my channel 👍 if you have any questions don't hesitate to ask. Charlie.
Hey Charlie. I have been learning baking for the last 6 months or so and use your channel as my Bible. I have a curiosity about letting the dough "relax" after kneading, which many other bakers will specify in their recipes for unleavened doughs like pasta. I am wondering if during the relaxation period there is a) breakdown of the gluten network, or if b) the network you have formed through kneading literally loosens and relaxes. This is maybe a question for a biologist, but I figure if anyone on RUclips will know, it is you!
The gluten simply relaxes. That will happen no matter how much the dough is kneaded or how tightly it is shaped. Long fermentation will break down gluten, but that would take hours.
I just started. My first dough ever was like 80% hydration, very shaggy, I wasn't aware of how to make any sense out of it, so it landed in my dutch oven pretty flat, but the end result was quite surprising. Is the high hydration caused by simply too much water added?
Hugh hydration means high water content, so you are right. Whether it's too much or just right depends on the bread being made. There are breads at 100% hydration out there.
First I just want to say I love your videos! I've been getting into baking recently and just binged your whole Steps of Baking playlist, great stuff. I have a few questions if you don't mind: - My favorite cinnamon roll recipe has been a little inconsistent in terms of gluten development. For some reason, the last couple times I made it I couldn't get it to be very smooth despite kneading for a good 15 minutes (it's an enriched dough (milk, eggs, and butter) with no pre-ferment, about 65% hydration, using AP flour with 8-9% protein content). If it common for enriched dough to not get nice and smooth or to pass the window-pane test and do you have any advice for helping with this? - on that note, are there ever times when you don't really need to develop the gluten so far as to be smooth and pass the window-pane test? I know it's good to develop the gluten for structure and rise, and smoothness is nice for visuals and ease of working/shaping, but can you be alright with a shaggier dough in some recipes? - lastly, what is the fear in overworking your dough? I know it's hard to do by hand and more of a worry with a stand mixer, but I don't really know what to be wary of for kneading too much or how to tell if dough has been overworked. Alright, back to watching every video on your channel.
I never really use the windowpane test. As long as the dough feels strong and resists your pull it should be ok. Such a low protein flour will be more difficult to get to that stage especially when making an enriched dough by hand. You could try using stronger flour. You can not over work dough by hand. But in a mixer it can easily be over mixed and then the gluten breaks down and you'll end up with a pancake. A tell tale sing of overmixed dough is when it becomes really shiny.
Thank you so much! My dough has been VERY STICKY like the 1st or hydrated Dough on the Left! Every video I've watched prior to yours kneads a dough like the middle one. I was literally kneading for over 2 hours and gave up. I couldn't make it the consistency I needed. So, I made "premature" bread, I joke on it's "age". This video has helped me visually and your explanations help 1000%. One question: I get prone to high levels of fatigue, weakness and exhaustion so I can't knead dough as fast or have great form. I need to rest a lot in the day overall. Would kneading the dough for 2x-3x the usual amount be fine for the bread overall or would that change it? Should I just stick to a hand mixer?
You can knead less and add gluten strength and tension with folding during bulk fermentation. Here are a couple of videos that may be helpful. 1) ruclips.net/video/0P82bQDZSAE/видео.html 2) ruclips.net/video/D-ALChNBaBs/видео.html
@@ChainBaker Thanks for the videos. But they never turn out that consistency. I was checking out if I was under kneading or overkneading in general earlier and that's when I found this video by someone else: ruclips.net/video/LQPCXMpxO4c/видео.html Even after 2 hours, it still had the consistency of 6:00 in it, which was underkneaded. It kept sticking everywhere. Just a basic white bread recipe. Nothing grand since I'm just beginning. I'm very confused but I want to keep trying. Today, after 1.5 hours with a Hand Mixer, it was still that same consistency. It doesn't want to get to the "clean the bowl" stage. It's been bothering me.
Perhaps the flour you have is weaker and that is why the dough is not coming together. It should not take more than 10 minutes. Try using less water in that recipe and see how it turns out
@@ChainBaker Alright. I'll try that out later when I need a new loaf! Also, I have King Arthur's All-Purpose, advertised as an 11% protein content flour. The recipe called for all-purpose instead of bread flour.
at the very beginning, when you showd all three doughs, how much had you worked them before that? they were already a bit stretchy so had you worked them a few minutes beforehand?
As far as I can remember they were simply mixed in a bowl and dropped out on the table so there was no kneading involved before that. They may look a bit stretchy perhaps because they sat for a minute before I started filming and the gluten developed slightly through autolysation.
Ever do acorn flour bread? Acorn harvest and processing is a whole 'nother thing, but it worked well for me, and I made a loaf will about 1/4 to 1/2 cup of acorn flour (I never measure anything). Anyway, any comments/experience with acorn flour?
Yeah, I'm about 90% sure that my problem is too much flour and my own impatience as I know I don't give the dough sufficient rise time as I'm in too big of a hurry to get it done. Still tastes good though, so I must be doing everything else right at least.
@@ChainBaker just wanted to say your videos are really great! Ive been searching for a channel for bread making and your channel is a just a pot of gold. Im really looking forward to getting into breadmaking after watching your videos!
I have a question,sometimes in summer the air temperature in my kitchen is almost 30°c which is so high, can I use water below 0°c in this case, does yeast still activate in this temperature?
@@ChainBaker thank you so much! i had a lot of trouble cause my dough didn't proof when I used 4°c or very cold water,I think it's better to use my other ingredients very cold except for the water
Yours is the best bread-baking channel on RUclips. It's too good! Bread is my downfall. I'd rather eat bread than chocolate! Come to think of it, do you have a chocolate bread?
I have a question, i might do it wrong, in a 29c room temp with a dough of 900gr, i've been kneading nonstop for 18minutes but the dough isn't stretch perfectly (easily snap)...is it normal...
Dough will not be stretchy right after mixing. Try stretching it after letting it sit for a minute and it should be stretchy instead of tearing. It could also be that the hydration is a bit low and such a dough does not stretch that much.
You can't over mix by hand. But with a mixer it it easily noticeable when the dough becomes lighter in colour and shinier. From that point it will be sticky and loose, and have less flavour in the final loaf. It is difficult to explain what a fully or near there mixed dough should feel like. The amount of time given in the recipe should be a good indicator of when it's ready for one. But you will feel it become less sticky and smoother. When you pull it should resist instead of tearing easily.
@@ChainBaker Wow, just knowing I can't overmix by hand is helpful. I always make pizza dough with poolish and its amazing but I think I'm underkneading the dough was I only do it for a few minutes. Thx! Just found your channel and subbed, great work!
Whenever I do the stretch and roll back method for a dough that has 65% hydration, it only gets more shaggy and rough… how do I prevent this? Also, what should I do to prevent my dough from sticking to the counter if I don’t have a bench scraper but shouldn’t add any more flour to my work surface?
Which kind of flour are you using? All purpose flour may be more shaggy and tear when kneaded by hand at that hydration. Not that it's a bad thing. The dough should become smooth later on anyway. The rolling and stretching method is relatively rough on the dough and it may make it feel and look like that during kneading. Once you start bulk fermentation and perhaps give it a fold or two or definitely by the time you go to dividing and preshaping and so on, the dough will have smoothed out no matter what it was like whilst you kneaded it. The fact that it sticks to your table could also affect the texture and feel while kneading. A scraper is an essential tool which will make your bread making far easier and more effective. It is like the extension of a baker's hand. You should definitely get one of those. There is nothing else I can imagine that could help with scraping up dough from the table. Hope that helps Bobby. You can find a cheap scraper and all the other things I use in my amazon shops linked below any of my videos 👍
Not at all. I would say I go a bit deeper than halfway into the dough with the heel of my hand. There is no need to press hard. But kneading quickly is a good way to develop gluten faster though.
Knead real quick vs. fold in time. 15 minutes actively kneading dough seems like a lot of effort when you can fold, rest, fold, rest, fold again and rest. Novice baker that I am, this seems to get us to the same place.
id argue that 3rd way of needing is anything but a waste of time. It's simply the way most bakers learn how to knead a dough (in school, or on the job). Works just as well as the other methods, not better, or worse. Just the same. It is probably the most exhausting method when done right tho, cause you're using your entire body (you're using your hips, core and arms), it's a bloody workout. Kneading the dough is about basically putting energy into the dough. I've seen people knead dough by just pulling on it, if it works, it works, and the best method is what works best for you. In certain parts of the world people knead dough with their feet, just stepping on it, transferring energy.
I was handling hi hydration, and i want to believe it will go as smooth as in the video, until it just too sticky and it's time to pick up my daughter so i just end it the way it is and continue to prooving process 😂 but fortunately the bread is quite good, but i still curious how good it will be if i continue folding
what makes me tear my hair out is that even your example of a sticky dough is nowhere near the horrible mess that i always end up with: what i get is always a dough that REFUSES to leave anything it touches, closer to slimy glue than dough, and i have no idea why!!
@@ChainBaker Hmm, i do use flour that says it's meant for baking bread, but i'll try that next time and hope it goes better! At least i tend to get decent results at the end, it's just the process of getting there that ends up being very messy :P
I do strecth and fold for 30 minutes and still super sticky, I didnt feel any different at all, guess flour from my country is just too poor and not suitable for this, even when its just drop out from container before do stretch and fold, its not like on the video, its a lot stickier, I mean a lot I've been doing this for 2 month and never accomplish smooth dough that pass window pane test, even your first 3 fold stretch is better than my 30 minutes stretch & fold
Perhaps the flour is weaker, yes. You could lower the hydration in that case or you could try the autolyse method. Here a video on it - ruclips.net/video/Kcy4_HGf2SE/видео.html
It does not have to be extremely smooth. As long as it feels strong it's good to go. But perhaps your flour is weaker. Try reducing the amount of water.
I don't get it. I used 200ml of water and 300gs of flour.. it should be around 66% hydration.. so should be easy to work yet its almost like a sticky soup.. even worse than the one you showed!!! And my flour is 14protein... i just dont get it..
ufff i see! thanks for the reply. This seams to be trial and error and lots of learning. I wonder if the container material also affects the dough when it is in the fridge. the lid of the container i had the dough was leaking some water, probably that also affects... I'm gonna try to go even lower with water...@@ChainBaker
📖 Read more in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Fantastic video. There's absolute gold in every one of these principles of bread making videos. Give a man a fish, he'll live for a day, teach him to fish he'll live a lifetime.
That's exactly my thought :) Thank you!
Yay! Your stretch and fold technique looks gentle and not tiring, unlike others who'd slap hard and then fold. Thanks for the tip.
It's more about the number of folds and time spent and not the force implemented :) there's no need to be violent 😁 although sometimes when I have a really sticky dough I do slap it harder and faster because that way the dough 'flies' off the fingers and does not stick as much.
That stretch&fold method is a real savior for my sticky dough! When it finally turns into a perfect smooth dough my joy is top the roof ! THANK YOU.
This is the best lesson out of what I’ve seen. I even learned about hydration kneading and it makes sense. Thank You
I am new to baking bread and I wish I had seen this video when I started. I thought I was doing something wrong with my high hydration dough when it wasn't coming together. Turns out I just needed a scraper, the slap and fold method and about 15 minutes of patience!
The scraper is an absolute lifesaver. I'm glad you found the way :)
You have a real talent for showing content while telling. Not just fancy pictures here. This is truly a picture provides 1000 words. I have never truly understood the window pain test until now. So many other useful details in this video.
Thank you so much Tom! :)
Thee best kneading video on RUclips.
Thank you so much. After watching many different videos on how to knead dough, yours has been the best by far. You give lots of valuable information.
You are the most accurate person to ever explain baking principles. I wonder if you ever worked , or work as a baker. You seem to be a lot like me, experiment with different things until you find what works FOR YOU, instead of blindly following recipes where you often 1) don't get the results you expect (since they don't explain termperature control for example) or 2) if you do, you don't get to learn anything. Your videos radically changed the way I bake, I baked a lot over the years but my results were never consistent, and now I realize it's because I wasn't consistent with the temperature of the materials, I added flour or water changing the recipe as you say in this video hoping it would stick less, and blindly followed oven times and temperatures, and specially home oven appliances , are unreliable and don't really tell you the full story of what's going on (unreliable temperature knobs etc).
Thank you so much for the kind words! :) I'm a chef by trade. Baking is my hobby. I've read a few books and watched a bunch of videos and experimented a lot. It's taken a few years to learn enough principles that I feel comfortable sharing them, but there is still so much to learn. That is the best part of breadmaking - the more you find out the more you realize how much more there is to find out.
So glad that you're finding my videos useful. I'll keep em coming. Cheers!
"This is not a back massage!" 😂
Another great video, full of information...and humor. Thanks, Charlie! 😁👍
I don’t want people wasting their energy. The bread will not thank them for it 😂
@@ChainBaker, true! None of this faffing around - gotta make all of your efforts count. I am a very practical person, who likes to find the most efficient way to do things. You seem to like efficiency, too 👍
Also, this video was very handy, indeed. I just tested your kneading technique out on the batch of sourdough muffins I am making. Practice, practice, practice ☺️
Same here! I’m actually a full time chef so without efficiency I’d be nothing 😄
Awesome! I’m so happy that you’re finding it useful :)
@@ChainBaker, omigawd! No wonder you have skills!!! 😁😁😁
And, speaking of English muffins, would you ever consider doing a sourdough English Muffin video?
Funny you should say that because I just filmed a video on the regular yeasted version 😄 the sourdough variant is definitely on the list of future projects :)
One of the best dough videos I’ve seen
I love how his preferences evolve and change over time. Like the seasons. Thank for sharing your skills! Very helpful. Great YT channel!
Cheers :)
Wow thanks! I think I've been neglecting to knead my wet doughs enough
This one changed my game for high hydration doughs. Thanks a lot!
I have watched a lot of videos about dough. I learned a lot more here. I make sour dough but had a hard time learning the dough. I will let you know how your method works out.
I watched a lot of kneading videos today and yours is the only one that helped, so thank you!
Cheers! 😎
Here's a video about never having to knead dough again ruclips.net/video/1knjFj923MQ/видео.html 😅
😀 I'm an 80 year old learning to make bread. Your explanations are great with my engineering background. Thanks I think bread making is very therapeutic when I can' t do the physical things I used to do.
That is excellent! Happy baking 😉
Thank you so much for uploading this video. Apparently i am new to bakery and never kneading a dough with hand but using mixer. After seeing this video makes me think hand kneading is not that hard.
Thank you so much for sharing your knowledge and these techniques. I’ve attempted to make bread several times but ended up with a brick. Thanks to this video I made my first batch of bread that was fluffy and light. Thank you so much for
With so many baking tutorials showing on RUclips it's so easy to pickup wrong methods and practices. I'm a beginner but I want to learn the correct way of baking. After watching just 1 of your videos, I subscribed bec I'm confident I'm going to learn well from you and not just waste my time watching. Thank you for sharing your gift❤️
Thank you so much 🙏🏻 I’m happy that I can help :)
@@ChainBaker I was planning to enroll in an online bread making class, I'm glad to have found your channel. I already ordered some of the materials/ equipment I'm seeing on your videos. With regards to the work surface, is it better to knead dough on a wooden surface compared to a stainless work top?
Yeah try me first - my instructions are free 😁 I think there is not much of a difference when it comes to the surfaces. The only thing that comes to mind is that stainless steel will be cooler and thus your dough will not warm up as quickly. Which actually might be benefitial 👍🏻
@@ChainBaker your instructions are free but very informative and easy to understand. The fee for the online class is a bit expensive, so your channel is really a gift. I now have extra money to buy ingredients for practice 😅 thank you❤️ ill watch your other video on how to control dough temp as it is hot here in the Philippines. Thanks!!
I love this channel so much. As a bread enthusiast for a couple of years, this is the best resource for baking knowledge. Great stuff
🙏
This video is truly a blessing to me....thank you very much
Thanks!
Thank you! :)
ありがとうございます！
Thank you so much 🤩
@@ChainBaker Just started learning baking breads. Very useful~ Thank You
I'm glad you find my videos useful :) There are some interesting ones coming in the next few months. All about preferments and principles in general. And of course many many recipes 😉
Merci beaucoup !! Tu es la lumière dans ma nuit
HA! 2:23 "This is not a back massage so stop messing around and do it properly." This was another great video, especially your tips for kneading high-hydration dough! Thank you!
😁
Thank you for sharing !
I have ruined so many doughs thinking they’re too wet and adding too much flour into them all while doing the “back rub” knead
Thank you..Well explained..
Thanks brother.. These videos are better any paid course out there.
Wow! So much good information! Thank you!!!
Thank you! 🙏🏻
You deserved more views👍
🙏😊
Iam do impressed! The best channel for bread making!♥️
Oh thank so much you for the kind words! :)) I'm glad you're enjoying it and finding value :)
@@ChainBaker Oh..lots of value! Thank you. For instance, I figured out that " poolish" I am not going to do. It's too much for me and the result is not impressive for me too, although Iam sure , those who wants to bake on professional level ,would be very useful information. As for me -French stile . Yes. I'll stick to it.
i got into baking a few weeks ago. i get frustrated with my wet dough.. good thing i found your channel.
Hi Jenny. Welcome to the channel. That is awesome! You have a whole world of stuff to discover now 😉 I would suggest starting with breads with a lower in hydration to not even risk getting frustrated, and then move up to wetter and stickier doughs. A great method for making your dough less sticky is autolysation. You can find full detailed videos on that in the Steps of Baking and Principles of Baking playlists on my channel 👍 if you have any questions don't hesitate to ask. Charlie.
Hey Charlie. I have been learning baking for the last 6 months or so and use your channel as my Bible. I have a curiosity about letting the dough "relax" after kneading, which many other bakers will specify in their recipes for unleavened doughs like pasta. I am wondering if during the relaxation period there is a) breakdown of the gluten network, or if b) the network you have formed through kneading literally loosens and relaxes. This is maybe a question for a biologist, but I figure if anyone on RUclips will know, it is you!
The gluten simply relaxes. That will happen no matter how much the dough is kneaded or how tightly it is shaped. Long fermentation will break down gluten, but that would take hours.
That's oddly satisfying but helpful. What would you suggest for whole wheat high hydration dough ?
Slap & fold. Or even better no-knead ruclips.net/video/1knjFj923MQ/видео.htmlsi=sDE9kTCXFZuvlt8u
I just started. My first dough ever was like 80% hydration, very shaggy, I wasn't aware of how to make any sense out of it, so it landed in my dutch oven pretty flat, but the end result was quite surprising. Is the high hydration caused by simply too much water added?
Hugh hydration means high water content, so you are right. Whether it's too much or just right depends on the bread being made. There are breads at 100% hydration out there.
very informative , thanks!
🙏🏻🙏🏻🙏🏻
First I just want to say I love your videos! I've been getting into baking recently and just binged your whole Steps of Baking playlist, great stuff. I have a few questions if you don't mind:
- My favorite cinnamon roll recipe has been a little inconsistent in terms of gluten development. For some reason, the last couple times I made it I couldn't get it to be very smooth despite kneading for a good 15 minutes (it's an enriched dough (milk, eggs, and butter) with no pre-ferment, about 65% hydration, using AP flour with 8-9% protein content). If it common for enriched dough to not get nice and smooth or to pass the window-pane test and do you have any advice for helping with this?
- on that note, are there ever times when you don't really need to develop the gluten so far as to be smooth and pass the window-pane test? I know it's good to develop the gluten for structure and rise, and smoothness is nice for visuals and ease of working/shaping, but can you be alright with a shaggier dough in some recipes?
- lastly, what is the fear in overworking your dough? I know it's hard to do by hand and more of a worry with a stand mixer, but I don't really know what to be wary of for kneading too much or how to tell if dough has been overworked.
Alright, back to watching every video on your channel.
I never really use the windowpane test. As long as the dough feels strong and resists your pull it should be ok. Such a low protein flour will be more difficult to get to that stage especially when making an enriched dough by hand. You could try using stronger flour.
You can not over work dough by hand. But in a mixer it can easily be over mixed and then the gluten breaks down and you'll end up with a pancake. A tell tale sing of overmixed dough is when it becomes really shiny.
@@ChainBaker thanks so much for the quick response!
Thank you so much! My dough has been VERY STICKY like the 1st or hydrated Dough on the Left! Every video I've watched prior to yours kneads a dough like the middle one. I was literally kneading for over 2 hours and gave up. I couldn't make it the consistency I needed. So, I made "premature" bread, I joke on it's "age". This video has helped me visually and your explanations help 1000%.
One question: I get prone to high levels of fatigue, weakness and exhaustion so I can't knead dough as fast or have great form. I need to rest a lot in the day overall. Would kneading the dough for 2x-3x the usual amount be fine for the bread overall or would that change it? Should I just stick to a hand mixer?
You can knead less and add gluten strength and tension with folding during bulk fermentation. Here are a couple of videos that may be helpful. 1) ruclips.net/video/0P82bQDZSAE/видео.html 2) ruclips.net/video/D-ALChNBaBs/видео.html
@@ChainBaker Thanks for the videos. But they never turn out that consistency. I was checking out if I was under kneading or overkneading in general earlier and that's when I found this video by someone else: ruclips.net/video/LQPCXMpxO4c/видео.html
Even after 2 hours, it still had the consistency of 6:00 in it, which was underkneaded. It kept sticking everywhere. Just a basic white bread recipe. Nothing grand since I'm just beginning. I'm very confused but I want to keep trying.
Today, after 1.5 hours with a Hand Mixer, it was still that same consistency. It doesn't want to get to the "clean the bowl" stage. It's been bothering me.
Perhaps the flour you have is weaker and that is why the dough is not coming together. It should not take more than 10 minutes. Try using less water in that recipe and see how it turns out
@@ChainBaker Alright. I'll try that out later when I need a new loaf!
Also, I have King Arthur's All-Purpose, advertised as an 11% protein content flour. The recipe called for all-purpose instead of bread flour.
I really love your videos. wow, you helped a lot. Thank you!!!
For 75% hydration if i leave it rest for 10-15 minute and kneading or should knead like you teach which one is better result thank you
Thank you!
I love your technique! I am having problems with the second rise my bread turns out flat any tip? Thanks
Perhaps it is over fermenting? Try cutting down the time for the first rise and see how it goes.
bardzo fajny kurs 😊
Thank you :)
Thank you for watching :)
Does the relative humidity of your kitchen effect how quickly you the dough forms?
It may do if the humidity is extremely high. But I have never experienced this here in London, UK.
at the very beginning, when you showd all three doughs, how much had you worked them before that? they were already a bit stretchy so had you worked them a few minutes beforehand?
As far as I can remember they were simply mixed in a bowl and dropped out on the table so there was no kneading involved before that. They may look a bit stretchy perhaps because they sat for a minute before I started filming and the gluten developed slightly through autolysation.
@@ChainBaker ok great thanks
Ever do acorn flour bread? Acorn harvest and processing is a whole 'nother thing, but it worked well for me, and I made a loaf will about 1/4 to 1/2 cup of acorn flour (I never measure anything). Anyway, any comments/experience with acorn flour?
I had never even heard of acorn flour. Sounds interesting. Perhaps I will get my hands on it someday and try.
You'll! This doesn't doesn't need two hands.. you can also use the knuckles 😄 thanks for the more hydrated versions
😁
I got the idea, right dough right method but what's a ballpark for using the mixer for kneading? 🤔
Here's a video about it ruclips.net/video/a0sbfWRhSU8/видео.html
I have a question bake master, i kneaded for a long time but why my dough surface is like wrinkled? Appreciate your help🙏🏼
I'm just an amateur like all of us here ;)
Does your dough feel stiff? Perhaps you could increase the amount of water in the recipe.
How does hydration levels affect the end product if I'm just going to make a regular loaf of bread?
The more water the more open the crumb will be. Bigger bubbles basically.
Thank you for convincing me to buy that mixer :))
No chance I will fold and knead 500 times on a 2-4 kg dough, that aint going down ! :D
Never knead dough again ruclips.net/video/1knjFj923MQ/видео.html 😉
Yeah, I'm about 90% sure that my problem is too much flour and my own impatience as I know I don't give the dough sufficient rise time as I'm in too big of a hurry to get it done. Still tastes good though, so I must be doing everything else right at least.
hi, what brand scraper would you recommend?
The one I always use is from a company called Vogue. You can find it in my amazon shops lined below the video.
@@ChainBaker thanks ill have a look ! :)
@@ChainBaker just wanted to say your videos are really great! Ive been searching for a channel for bread making and your channel is a just a pot of gold. Im really looking forward to getting into breadmaking after watching your videos!
Thank you Patrick! :)
I have a question,sometimes in summer the air temperature in my kitchen is almost 30°c which is so high, can I use water below 0°c in this case, does yeast still activate in this temperature?
You can chill your flour to control the temperature :)
@@ChainBaker thank you so much! i had a lot of trouble cause my dough didn't proof when I used 4°c or very cold water,I think it's better to use my other ingredients very cold except for the water
Yours is the best bread-baking channel on RUclips. It's too good! Bread is my downfall. I'd rather eat bread than chocolate!
Come to think of it, do you have a chocolate bread?
Cheers! :)
Chocolate breads:
ruclips.net/video/6vnTvxQDY-k/видео.html
ruclips.net/video/jlVGVHvaR1E/видео.html
ruclips.net/video/FzIqeW55yNg/видео.html
ruclips.net/video/q5LBVc29W7s/видео.html
And a brownie - ruclips.net/video/YjCu8aq0my0/видео.html
I have a question, i might do it wrong, in a 29c room temp with a dough of 900gr, i've been kneading nonstop for 18minutes but the dough isn't stretch perfectly (easily snap)...is it normal...
Dough will not be stretchy right after mixing. Try stretching it after letting it sit for a minute and it should be stretchy instead of tearing. It could also be that the hydration is a bit low and such a dough does not stretch that much.
How do you know when you’ve over mixed? Or you’ve mixed just the right amount?
You can't over mix by hand. But with a mixer it it easily noticeable when the dough becomes lighter in colour and shinier. From that point it will be sticky and loose, and have less flavour in the final loaf.
It is difficult to explain what a fully or near there mixed dough should feel like. The amount of time given in the recipe should be a good indicator of when it's ready for one. But you will feel it become less sticky and smoother. When you pull it should resist instead of tearing easily.
@@ChainBaker Wow, just knowing I can't overmix by hand is helpful. I always make pizza dough with poolish and its amazing but I think I'm underkneading the dough was I only do it for a few minutes. Thx! Just found your channel and subbed, great work!
Welcome to the channel! Cheers :)
Whenever I do the stretch and roll back method for a dough that has 65% hydration, it only gets more shaggy and rough… how do I prevent this? Also, what should I do to prevent my dough from sticking to the counter if I don’t have a bench scraper but shouldn’t add any more flour to my work surface?
Which kind of flour are you using? All purpose flour may be more shaggy and tear when kneaded by hand at that hydration. Not that it's a bad thing. The dough should become smooth later on anyway. The rolling and stretching method is relatively rough on the dough and it may make it feel and look like that during kneading. Once you start bulk fermentation and perhaps give it a fold or two or definitely by the time you go to dividing and preshaping and so on, the dough will have smoothed out no matter what it was like whilst you kneaded it.
The fact that it sticks to your table could also affect the texture and feel while kneading.
A scraper is an essential tool which will make your bread making far easier and more effective. It is like the extension of a baker's hand. You should definitely get one of those. There is nothing else I can imagine that could help with scraping up dough from the table. Hope that helps Bobby.
You can find a cheap scraper and all the other things I use in my amazon shops linked below any of my videos 👍
What is the issue with the cross cross palming?
I think it's not efficient.
do you press really hard when kneading?
Not at all. I would say I go a bit deeper than halfway into the dough with the heel of my hand. There is no need to press hard. But kneading quickly is a good way to develop gluten faster though.
What happens if the temp of the dough is higher or lower than expected after mixing .
ruclips.net/video/29PScgqX9WA/видео.html
is kneaded dough on the left supposed to be not sticky at the end of kneading?
Depends on the dough. If it contains a lot of liquid and/or sticky ingredients, then it may still be sticky after kneading.
@@ChainBaker bro my first successful pizza thanks to you altho i used tiktok recipe for dough it came out like pizzeria made
Hello - are any gluten free bread recipes that are good ?
I have not tried gluten free recipes yet, but I will do in the future for sure.
Did you ever do gluten free bread? You are so knowledgeable about bread making.
Not yet. But I will explore it in the near future :)
Knead real quick vs. fold in time. 15 minutes actively kneading dough seems like a lot of effort when you can fold, rest, fold, rest, fold again and rest. Novice baker that I am, this seems to get us to the same place.
Folding is a great method. I will make a full video on it in the future :)
Thank you. Getting the dough to pass the window plane test has been a pain
id argue that 3rd way of needing is anything but a waste of time. It's simply the way most bakers learn how to knead a dough (in school, or on the job). Works just as well as the other methods, not better, or worse. Just the same. It is probably the most exhausting method when done right tho, cause you're using your entire body (you're using your hips, core and arms), it's a bloody workout. Kneading the dough is about basically putting energy into the dough. I've seen people knead dough by just pulling on it, if it works, it works, and the best method is what works best for you. In certain parts of the world people knead dough with their feet, just stepping on it, transferring energy.
I was handling hi hydration, and i want to believe it will go as smooth as in the video, until it just too sticky and it's time to pick up my daughter so i just end it the way it is and continue to prooving process 😂 but fortunately the bread is quite good, but i still curious how good it will be if i continue folding
Try this - ruclips.net/video/1knjFj923MQ/видео.html 😉
@@ChainBaker nice, thank u very much, will try next time 😁
Ah yeah I added flour. I'll try water now. Thanks
May i ask where are you from? Your way of speaking sounds very similar to me :)
Latvia 🇱🇻😉
"this is not a back massage so stop messing around and do it properly"
gangsta
😆
nice video!>!
real.
what makes me tear my hair out is that even your example of a sticky dough is nowhere near the horrible mess that i always end up with: what i get is always a dough that REFUSES to leave anything it touches, closer to slimy glue than dough, and i have no idea why!!
Your flour is probably weak. Use less liquid in the dough next time and it should come together.
@@ChainBaker Hmm, i do use flour that says it's meant for baking bread, but i'll try that next time and hope it goes better!
At least i tend to get decent results at the end, it's just the process of getting there that ends up being very messy :P
I do strecth and fold for 30 minutes and still super sticky, I didnt feel any different at all, guess flour from my country is just too poor and not suitable for this, even when its just drop out from container before do stretch and fold, its not like on the video, its a lot stickier, I mean a lot
I've been doing this for 2 month and never accomplish smooth dough that pass window pane test, even your first 3 fold stretch is better than my 30 minutes stretch & fold
Perhaps the flour is weaker, yes. You could lower the hydration in that case or you could try the autolyse method. Here a video on it - ruclips.net/video/Kcy4_HGf2SE/видео.html
came here for my cat to watch . he enjoyed it
Someone sent me a video on Instagram in which their cat was kneading a blanket while watching me knead dough on a laptop screen.
I'm trying to make bread and my dough looks funny and my bread turns out like a cannon ball. What am I doing wrong
Could be that it is under proofed. Try one of my many recipes and you will get a good idea on how and why things go the way they go :)
Okay, my dough doesn’t look even close to that smoothie when I’m done kneading it. And I knead it for several minutes.
It does not have to be extremely smooth. As long as it feels strong it's good to go. But perhaps your flour is weaker. Try reducing the amount of water.
Why do we knead
We don't always have to. I have a whole playlist of no-knead recipes.
I don't get it. I used 200ml of water and 300gs of flour.. it should be around 66% hydration.. so should be easy to work yet its almost like a sticky soup.. even worse than the one you showed!!! And my flour is 14protein... i just dont get it..
Protein content is not always a super reliable indicator. Your flour may still be weaker. Lowering the hydration should fix it.
ufff i see! thanks for the reply. This seams to be trial and error and lots of learning. I wonder if the container material also affects the dough when it is in the fridge. the lid of the container i had the dough was leaking some water, probably that also affects... I'm gonna try to go even lower with water...@@ChainBaker
400-500 turns? maybe just 60
👍
Um, aren’t you concerned about stuff getting into your bracelet/watch (I can’t tell), that will be a breeding ground for bacteria?
It's never touched the dough
@@ChainBaker thank you.