📖 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 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
My bro, the family baker, was shocked when I told him sugar actually slows down fermentation. When I explained the science (thanks for that!) his wife, the scientist, agreed. Brother = 🤯
As always, great content - Thank you! Regarding your question about the malt syrup, the enzymes in the powder break down more simple sugars from the wheat; however, the syrup is 65% maltose sugar; the yeast *can* eat maltose but not sucrose so, even though it does make the yeast work harder to take in nutrients (hypertonic solution), it also makes more of those foods available...so it rises faster because it doesn't have to depend on enzymatic action to release sugars.
Bread yeast(same as brewers yeast) can eat sucrose, but it prefers glucose. Maltose is a bond of two glucose and maltodextrins are short chains of 3-17 glucose, larger glucose polymers are just starches. (The longer the maltodextrin the less sweet and less soluble.) Sucrose is a bond of one glucose and one fructose and brewers/bread yeast can eat all three. Maltose and especially maltodextrins have lower osmotic strength per gram than straight glucose. Because the osmotic pressure is very dependent on number of particles dissolved in a unit of water, salt for example has an average dissolved particle mass of 29, glucose 180, sucrose or maltose 360. (Salt's atomic mass is 58.5 but when dissolved in water it dissociates into two ions.) 360/29 = 12.4 meaning salt has approximately 12 times the osmotic effect per gram when compared to table sugar. (There are some other factors but this gets the bulk estimate.) Bread yeast cannot consume lactose which is a glucose bonded to a galactose, however yogurt bacteria can ferment lactose with lactic acid as a byproduct.(They like temperatures a bit higher than ideal for bread yeast 40c/105f) There are non-lactose sources of lactic acid, which is usually the main naturally occuring acid involved in the flavor of sourdough. Some bakers add citric acid for flavor so they can cheat a bit on the ferment time.
@@mytech6779 While it is true that yeast can digest sucrose in solution; it does so by releasing enzymes (sucrase) externally to break the glucose-fructose bond; in liquids such as beer wort, this can be significant (though not complete) degradation and so a large portion of sucrose is consumed. In dough, on baking timelines, I don't believe this mechanism is significant due to the limited mobility of the enzyme. It isn't whether it prefers one sugar over another but, rather, how quickly it has the means to do so and how expensive is it to do so. In dough, the enzyme to split maltose is provided by the dough, itself.
@@rjkirkland8659 Maltose is the end result of the A-amylose breaking down starches and maltodextrins, it only snips off pairs of glucose [maltose] not singles, so does not produce any significant glucose(without some outside help) Yeast can however act directly on the maltose. The low mobility of the sucrose enzymes is not a factor because the yeast and sugar its self are no more mobile. They don't need to breakdown sugars that are not within reach of the yeast.
Great content, as usual. I'm very surprised at the lack of color on the crust of the no sugar loaf. I've been a successful home baker for over 30 years - mostly just plain white bread using the method I learned from my father. Recently, I decided to "step out" a little and try some new things. That's when I found your channel. Watching your vids I've discovered how little I really know about how baking works! Thanks for doing the science and making it easy to understand.
Very informative. Much appreciated. You helped me to explain what happened with my last batch of dough. I was tired and preparing for a storm. I must have accidentally doubled the sugar. Your the “Bread Detective “.
@@ChainBaker Great video! My white bread rose beautifully and even in the oven it was still risen but at the end of baking time it was sunken in the middle. I also accidentally doubled the sugar, would that have caused it to sink? I really would appreciate any advice you have. Thank you and God bless. Jude, from Kentucky ✝️🐴🇺🇸⚒️🇺🇸
Just found your channel and like it very much. Speaking of the diastatic malt powder, I bought some last year to try. I remember the first time baking some white bread (1200g bread flour) and I added about a teaspoon mixed into the flour.. The finished bread was like chewing gum . Now I just add about 1/8th tsp per 1200g. My 500g of malt powder will probably outlive me.
For pizza, I've learned how to vary the flour, water, salt, and yeast to control the outcome and to suit my kitchen, but I don't know how to dial in the sugar (or oil). Watching this video has made some things clearer to me, and maybe I can figure it out better now. Thanks!
Based on Charlie's video, I was looking at diastatic malt powder online. I found many brands were processed with dextrose, which is yet another type of sugar, from corn or wheat. So, considering the subject matter, I got some with no added dextrose. If you plan to try using it, I suggest buying a small package as a little goes a long way. Bake well! 🍞
this one video gave me more theoretic knowledge than 3 months of baking school did. thank you so much!!! I'll be patiently waiting until you write a book about these little but very important things in baking that no one talks about. we all need your book! :3
I am actually planning on it. Not too soon though as I'm still missing a lot of these principle videos. Once I got enough material I will expand it and compile it in a book for sure :)
I definitely did learn many things. I never knew about the syrup or the powder or how sugar really changes the breads. I’m so happy I found your channel!
Hi, I have always enjoyed baking but I am beginning to step out into playing with bread and yeast. I really appreciate your content especially since I am blind and your clear descriptions about what the bread looks like crumb color ETC will help me to understand the chemical reactions and what is happening. Thank you so much for your great content keep up the good work.
hi there, Yvonne! My name is Scott, I am also a blind baker! I know this reply is a year old, hope you get it. this is absolutely one of the best sites, descriptions are great, as opposed to others, where they almost actually give no description, especially in shaping, which is frustrating isn’t it. I work a lot with sourdough, Easton does, and pastries. Frustrating at times the extra work, well you know what I’m talking about. Love to stay in touch somehow, see how you’re making out. Sure I’ll see you here.
That was enlightening, I always thought (likely was told a long time ago) that yeast needed a bit of sugar added to help with fermentation. Now I know, thanks.
Charlie, excellent excellent experiment, I only use the malt syrup with my bagels, in the dough and in the water for boiling. I use the malt powder (< 1%) daily with my baguettes and french breads (hoagies) for that slightly higher rise and color. Aa always, great explanation and demonstration video.
Hi! Thanks for another great video! I've been binge watching your channel for a couple weeks now :) I have a request: could you please make a comparison video of different baking methods? Like, using a plain metal tray that everyone has, using dutch oven / cast iron pan with lid, using pizza stone, etc... Would be great to see if those things are worth buying and for what reasons exactly. Thanks!
50K and more. Dude you are rocking it!!! Congrats!!! I see 100k this year and more :) Best channel on baking period! Btw how much backers percentage did you use for your malt powder in this example?
I use barley malt syrup a lot. I was trying originally to find the diastatic malt powder, but couldn't, so I tried the malt syrup instead and have kept using it with great success. I find that it brings several benefits, sweetness being the least among them. It brings a depth of flavour to my bread, it gives better browning to the crust, it keeps my bread fresh for longer I think (it doesn't go as stale and dry as fast, although I would have to do a side by side experiment to confirm that). It improves the texture in my opinion, tenderizes the crumb as you called it. Last but not least, and this might be unscientific, but I feel as though it aids in fermentation, but I don't know how or why. I think of it like a healthy snack for the yeast. Not from the sugar content, as you've explained in a previous video that sugar slows down fermentation, but then its not really that sweet anyway, not nearly as sweet as sugar or otger sweeteners. In general I know malted barley is extremely nutritious and full of good enzymes, etc, and so far I have assumed that this is carried over into the syrup to some extent, helping to feed the yeast and at the same time contributing to the flavour and nutritional benefits. I would love to learn more, if any of this confirmable or the opposite. Perhaps you could do a video someday where you focus on malt and all its many forms and effects.
Apparently it's the maltose in the barley malt syrup that aids fermentation. The comments section is a great place for finding extra info from knowledgeable bakers 😁
Pretty good man. I’ve seen some diastatic malt powder that is pure and some that is mixed with flour. I’m assuming the one you used that is recommended to be
Dry malt extract powder is very sweet and often the lightest versions are blended with dextrose, they are equivalent to malt-extract syrup, these are for supplementing beer wort or adding to milkshakes and candies without any mashing step [starch conversion]. That extract product is not at all the same as diastatic malt powder, which should basically just be plain malted barley flour that was not dried too hot so the enzymes are preserved. (Maybe called powder because they removed the bran or some similar treatment? Unlike wheat or rye, barley bran is very difficult to remove.)
I put a reminder on my calendar for this video :) Amazingly put, Excellent research. what I don't get is with the Diastatic Malt Powder, in Pizza they use 2% backers percentage. I had such bad results with it and thanks to you now I know why. First time I hear it explained so well. 1% it is. I love the color that came out and the taste as you said was great. Now I understand why the pizza guys use it, they just never explain it like this. By using 2% I ended up with gummy dough. I am very surprised that so many recipes use 2% and I agree with you 100% that you probably don't need that much. I am making pizza on Wednesday. I will use my DMP again but only .5% and will get back to you on this one. Thanks so much for this amazing video, I suggest you change the title and add sugars and malt powder as there are very few that have this excellent content and examples. You are not only an amazing baker but also a Mad Scientist :) I hope my email on DSP helped or inspired you in completing this video!
Hey George! :) Glad it was helpful. Yeah 1% can even be too much sometimes. It really takes very little to have a big effect. You email definitely played a part in this video and I am still planning on doing the cold bulk fermentation episode too! :)
Try 0.2% DMP on your next pizza dough batch. That's .002 multiplied by the flour weight. For example, using 600 grams of flour, you'd use 1.2 grams of DMP. It doesn't take very much at all to have a profound effect. The closer to 1% DMP one gets, the more likely that the dough/bread will be gummy, and as you discovered, 2% DMP will most often ruin the batch.
@@timmerrill My question is why is it that so many pizza recipes say 2% of the total flour. I will go for .2% as you suggested. Does DMP have an expiry date? or are they good for a long time. thanks for the insight.
@@georgepagakis9854 I've seen recommended ranges for DMP usage from 0.1% to 5%, and manufacturers will list that as the range for baker’s percentage use. It really depends on what you are baking and the type of flour being used. The quality of flours around the world can also be highly varied. For bread dough, using a flour without any added malted barley flour or enzymes, using 2% may work well. In a flour containing those additional ingredients though, it may not land as we anticipated. The most common flours in America from Gold Medal, Pillsbury, and King Arthur, already have a small amount of malted barley flour (or enzymes) added to them, so adding too much DMP (enzymes) can cause baking issues, depending on what is being made. Adding DMP can help dough for lower temperature baking, but at high temperatures, such as Neapolitan pizzas, probably not. Other flours, such as from Caputo, often used for pizza dough, don't have any added malted barley flour or enzymes. Caputo flours are straight up hard or soft wheat, or a blend of the two, and milled (00, or 0) for specific applications, so adding a bit more DMP could be beneficial, but again, it depends on what one is baking. For pizza dough, especially using high temperature formulated Caputo flour (blue bag), adding any DMP may cause a baking issue. Caputo red bag flour, designed for home ovens, may benefit from a small amount of added DMP. While pizza dough and bread dough have similarities, they really are not the same in final purpose. We make round pie pizza dough that needs to be extensible since it's going to be stretched thin. It often gets a bulk rise, then a shaping into balls for the final rise, to then be stretched and manipulated in a way that bread dough would never be. Pizza dough isn't intended to be bread. Same ingredients in many cases, but a different handling and intended delivery target. Starting with a very small amount of DMP, such as 0.2% to see how it works is a good starting point. You will notice a difference in your pizza dough. If not quite where you want it, then try 0.5% the next batch, and adjust upward in small increments until you get the desired result. I don’t see where adding any DMP to a high baking temperature pizza dough (>700F/370C) would be of benefit. The pizza bakes too fast at 60-90 seconds. Even for Romana tonda style pizza that bakes in 3-4 minutes around 670F/355C, adding DMP likely wouldn’t offer much benefit. Adding DMP will give the most impact when baking at home where longer baking times, and oven temperatures which top out around 550F/290C, can let DMP have the most impact. How much DMP to use will depend on whether the flour used has any malted barley flour or enzymes added to it by the manufacturer. Once you’ve found the right amount of DMP for the flour you are using, stick with it. If you use a different flour though, you likely will need to experiment again to find what percentage of DMP works best for that flour. Good luck!
You should try using different types of milk… 2%, whole milk, almond milk, soy milk, chocolate milk, etc. to make some bread. I’d love to see the outcome.
Very interesting, indeed. Great comparison of the various sugars and the diastatic malt powder. I have the powder, just had a need/opportunity to use it in a bread recipe. Thanks gain for sharing your bread experiments with all of us! 🤩
AFAIK you can also use malt syrup instead of the diastatic malt powder as long as it's a "light" extract, meaning that its color is not dark because it was obtained from a lower temperature mash and enzymes haven't been deactivated. Also (AFAIK) plain sugar is a source of food for the yeast, if you have looong fermentations and the dough is at least slightly acidic (think panettone for example).
Thank you so much for your videos! Your channel has quickly become one of my favorites. I so appreciate the straightforward manner that you use to explain things! And what interesting/unique topics! Could you possibly give info on what sweeteners and egg do to sourdough? I currently bake sourdough sandwich bread in tins, as it is more practical for our family. And I took the liberty to experiment by adding in different enriching ingredients (eggs, butter, honey, etc.), similar to my yeasted sandwich bread... but I'm wondering if sourdough responds differently to these ingredients. Thank you!! 🙂
Thank you, Lena! :) As far as I have noticed the ingredients affect naturally leavened bread similarly to bread with commercial yeast. Eggs most certainly do.
So directly adding glucose might also be helpful for fermentation. Adding maltose truncates the way of generating glucose so it is helpful for fermentation. Adding whichever form of sucrose could only slow down fermentation.
Legend!!!!! I've been using malt extract in everything at the moment great video as always just bought malt powder to give it ago. Your videos are always questions I want to find out 10/10 👍👍
Malt extract contains free amino acids which are a source of available nitrogen for the yeast to convert into proteins they need to grow and multiply. This is a concern for fermenting some types of alcoholic beverages. Grape juice and honey often need some added nitrogen nutrients to prevent a stuck fermentation. (The yeast starts to ferment but fails to multiply and stops halfway through.) It can also occur in making whisky and more rarely beer with a large portion of low-protein grains like maize and rice, so malted barley is added. Because of this, malt producers usually include the amount of free amino acids in their product analysis.
Hi, I recently discovered your channel and I love it! Thanks for sharing your experiments about how milk, sugar or eggs affect bread dough... I hope you will also make a video about the effects of fat (olive oil or butter) on bread dough, I am waiting for it! ;)
Excellent video Charlie! Wow, I learn so much from you! Quick question- my baked breads have hard crusts. Yours look so soft and springy. What makes the beautifully soft crusts? Hello 👋🏻 from the USA!
Is there any hope of trying out your lovely recipes with AP Flour? That's the readily available flour in my region. To get bread flour (if at all I see it) will require a trip to a mall in the city. Well-done, Chainbaker. From Nigeria.
I'm watching this right after your milk content comparison video and and just had to pause when I saw you holding up the honey. As a newcomer, I'm now dying to know if you've got a video about some kind of whole wheat milk and honey bread. That kind of thing sounds like toast and sandwich heaven.
That sounds pretty good. I'll add it to my list. All the whole wheat recipes I have so far can be found in the Whole Grain Breads playlist on the channel ✌️
@@ChainBaker Oh excellent, thank you! I found the playlist right away. I hope this will push me along. I keep wanting to get into breadmaking, but I've been so intimidated by it because of how frail my arms are, but I want to bake bread so badly because the selection of whole wheat breads at the shops here are so... lacking. But I have myself a Kitchen Aide stand mixer now and want to use it for more than just my signature ganache-cream cheese cake icings, merengue and whipped cream.
As a general guide I always use a mould that is rated for double the amount in weight than the flour contained in the recipe. So, a 500g (~1lb) flour loaf will go in a 1kg (~2lb) tin.
Great content as always Charlie! You're indeed ChainBaker - The Bread Detective! 0.2% usage of diastatic malt is indeed groundbreaking, no one mentioned that low, only you! I tried 0.5% and resulting a dry bread. If a dough have 75% hydration, how much diastatic malt would you recommend? 0.2% or 0.1%?
More DMP should not make the bread dry. Instead it makes it gummy. There may have been something else at play. I think you can certainly go with 0.5%. Can't say I have much experience with it. Personally I almost never use the powder.
Nice comparison video, loved it. It made me wonder: what percentage would you use for honey, maple syrup or even molasses? In fact is there a basic rule to calculate the percentage of sugar in a dough? I know salt is often around 2% and yeast around 1% but then sourdough seems to be different... I'm a bit overwhelmed if I don't follow a recipe!
Interesting, both salt and sugar draw water out via osmosis, however salt strengthens whereas sugar weakens the gluten structure. Chainbaker, can you explain the reason? Thanks
'When salt is added to a dough, some of the negatively-charged chlorine ions will bond with the positively-charged sites on the gluten protein, neutralizing the overall charge. With the repulsive forces eliminated, the web will tighten, compact, and bond with itself more strongly.'
I knew this channel would grow! I was here at around 2k subs and I knew it wouldn't stay there when I saw the quality of your content. Your explanations are thorough, detailed and easy to understand. Keep up the good work.
Thanks! Would be interesting to see a comparison test of adding the instant yeast to water VS adding it to the flour first, to let i wake up. Some say dried yeast (instant) needs some time (10 mins) mixed with only the flour (no salt or sugar yet) to activate correctly before adding fluids etc. True or not?
Only active dry yeast needs to be dissolved in water beforehand. There is no need to let it sit for any amount of time however. I always add the salt and yeast , then mix, add flour and make the dough. Works every time.
Thank you! I learned a lot . My brain shuts down automatically when it hears the word 'percent' so I have no idea how much sugar (or maybe molasses) I'm going to add to my bread, but we'll see. At least I have a vague idea what to expect. We'll see. I'll experiment a little with honey, or maple syrup. And I'm not sure what Dia something malt is, but I have white Ovaltine. I'm in Canada, things have different names sometimes. I'll let you know, @ChainBaker.
Great content. I am learning how to bake. What are thoughts on molasses? I have thought about using it versus just sugar but I am concerned about fermentation. Again, thanks for your work.
Can I ask if you'd ever do an experiment with different non-caloric sweeteners? It may be taboo of sorts to add these to otherwise perfectly good bread, but for the science of it I'm curious (especially since due to keto, there are many attempts and strategies to replace/omit caloric carbs). If it's not offense, could you run "just what happens?" experiments perhaps with some of these? Inulin (which people say will be fermentable by yeast, but not add net carbs for keto macros), erythritol, allulose, your choice of sugar alcohol (like malitol), sucralose, aspartame?
Hi Charlie, some people say sugar slows down fermentation only when there's a lot of it. You used 10% sugar in your sugar loaf. If you used 2% instead, would the dough ferment faster than your control?
Ive just discovered I'm extremely intolerant to malt wheat flour. Is that the diastatic malt powder? Some pizza, sauces, gravy, batter, snacks and even Maltesers chocolate can make me violently ill for days. Im absolutely fine with other breads and pizza bases.
Your videos are full of information and justifications, so much so that the recipe sticks in your mind because you understood everything. Just one general question.. I notice that you always warn about excessive dough temperature and better keep it cool. What can go wrong if the dough temperature reached 30 and 35°C? As long as it doesn’t exceed the temp where the yeast could be killed, which is above 40°C.
@@ChainBaker Thanks, I hadn't picked up that you were using it as an additional ingredient, is there a recommended "dosage" or is it "flavour to personal taste"?
Apparently it can boost fermentation. But I have never ran into a situation where I needed to help yeast dough. But I will definitely explore those in the future. Cheers!
A search lead me to this: Ascorbic acid, (Vitamin C) Is used in commercial bakeries and large bread factories as a flavor improver or dough conditioner with the main purpose being to accelerates the rising of the dough and to extend the shelf life of the bread. Of course it's the internet, so who knows? 😎
As I understand, the All-Purpose Flour has less gluten than Bread Flour...which is a good thing for my family's diet. However, the bread maker recipes are good only for bread/flour, which is both expensive and rich in gluten. The bread with all-purpose flour is stiff and does not rise enough. Can anyone suggest what I have to use (add) to achieve the same rich dough rising using just the all-purpose flour, that we prefer? Many Thanks!
Cold fermentation is a great option for breaking down gluten. I have videos on that in the Cold Fermentation playlists. I have never used a bread maker, so I can't comment on that. But there are ingredients that make the dough rise a bit better. Like eggs or butter.
@@ChainBaker Thanks for Your quick response. I can see how you enjoy the traditional ways. However, your instructions and the obvious knowledge help actually a lot even with the bread maker. To better understand what the ingredients do and how they behave when you mix them I had to see a few of your videos. What the machine does is use various timings for mixing and rising the dough...and just to do it faster they (the machine maker) bind you to special bread/flower and special instant yeast. I want to break their spell and use the regular ingredients (all purpose flour and/or yeast)... maybe add something else to compensate for the lack of gluten ... and achieve the same or similar result. Sorry for the long text...but, when one does not know much, one tends to talk longer. Many thanks.
You could. But would that still be a pizza is what I'm wondering. The texture would be completely different and the flavour too. What toppings would you choose for it?
How much you should use depends on the powder. Some of them have a lesser effect so 2% in some cases may be just right. Were you happy with the resulting bread?
In my country very popular is something that I can translate as yeast pie with fruits and it's covered by sweet crumble made of flour, butter and sugar crushed on the surface after cooling. For me it's basic sweet dough or pastry - it's like sweet foccacia with fruits :D. I made one by myself and it was 30% sugar and 20% butter. I can see that you don't even reach 20% sugar value in your recipes. Actually why not ;)? It's super tasty balance between gently sweet dough, very sweet crumble and a bit sour and juicy fruits. Last time you made 100% butter brioche, maybe now it's time to extend the sugar proportion :D Or maybe have you ever ate something like that?
![Coheed and Cambria - Searching for Tomorrow [Official Video]](http://i.ytimg.com/vi/hDsYGLbmadg/mqdefault.jpg)
📖 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
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
My bro, the family baker, was shocked when I told him sugar actually slows down fermentation. When I explained the science (thanks for that!) his wife, the scientist, agreed. Brother = 🤯
I only learned that myself in the last couple of years :D
I am guilty of adding more sugar trying to get my bread to rise more(which failed). The old wives tales got me again. Thank you!
As always, great content - Thank you! Regarding your question about the malt syrup, the enzymes in the powder break down more simple sugars from the wheat; however, the syrup is 65% maltose sugar; the yeast *can* eat maltose but not sucrose so, even though it does make the yeast work harder to take in nutrients (hypertonic solution), it also makes more of those foods available...so it rises faster because it doesn't have to depend on enzymatic action to release sugars.
Legend! Thank you 🙏😁
That's fascinating!
Bread yeast(same as brewers yeast) can eat sucrose, but it prefers glucose. Maltose is a bond of two glucose and maltodextrins are short chains of 3-17 glucose, larger glucose polymers are just starches. (The longer the maltodextrin the less sweet and less soluble.)
Sucrose is a bond of one glucose and one fructose and brewers/bread yeast can eat all three.
Maltose and especially maltodextrins have lower osmotic strength per gram than straight glucose. Because the osmotic pressure is very dependent on number of particles dissolved in a unit of water, salt for example has an average dissolved particle mass of 29, glucose 180, sucrose or maltose 360. (Salt's atomic mass is 58.5 but when dissolved in water it dissociates into two ions.)
360/29 = 12.4 meaning salt has approximately 12 times the osmotic effect per gram when compared to table sugar. (There are some other factors but this gets the bulk estimate.)
Bread yeast cannot consume lactose which is a glucose bonded to a galactose, however yogurt bacteria can ferment lactose with lactic acid as a byproduct.(They like temperatures a bit higher than ideal for bread yeast 40c/105f) There are non-lactose sources of lactic acid, which is usually the main naturally occuring acid involved in the flavor of sourdough. Some bakers add citric acid for flavor so they can cheat a bit on the ferment time.
@@mytech6779 While it is true that yeast can digest sucrose in solution; it does so by releasing enzymes (sucrase) externally to break the glucose-fructose bond; in liquids such as beer wort, this can be significant (though not complete) degradation and so a large portion of sucrose is consumed. In dough, on baking timelines, I don't believe this mechanism is significant due to the limited mobility of the enzyme. It isn't whether it prefers one sugar over another but, rather, how quickly it has the means to do so and how expensive is it to do so. In dough, the enzyme to split maltose is provided by the dough, itself.
@@rjkirkland8659 Maltose is the end result of the A-amylose breaking down starches and maltodextrins, it only snips off pairs of glucose [maltose] not singles, so does not produce any significant glucose(without some outside help) Yeast can however act directly on the maltose.
The low mobility of the sucrose enzymes is not a factor because the yeast and sugar its self are no more mobile. They don't need to breakdown sugars that are not within reach of the yeast.
Great content, as usual. I'm very surprised at the lack of color on the crust of the no sugar loaf.
I've been a successful home baker for over 30 years - mostly just plain white bread using the method I learned from my father. Recently, I decided to "step out" a little and try some new things. That's when I found your channel. Watching your vids I've discovered how little I really know about how baking works! Thanks for doing the science and making it easy to understand.
That is the best part about breadmaking - there is always something new to learn :) Thank you, Matt!
Very informative. Much appreciated. You helped me to explain what happened with my last batch of dough.
I was tired and preparing for a storm. I must have accidentally doubled the sugar. Your the “Bread Detective “.
Glad it was helpful! ;)
@@ChainBaker
Great video!
My white bread rose beautifully and even in the oven it was still risen but at the end of baking time it was sunken in the middle.
I also accidentally doubled the sugar, would that have caused it to sink?
I really would appreciate any advice you have.
Thank you and God bless.
Jude, from Kentucky
✝️🐴🇺🇸⚒️🇺🇸
Just found your channel and like it very much. Speaking of the diastatic malt powder, I bought some last year to try. I remember the first time baking some white bread (1200g bread flour) and I added about a teaspoon mixed into the flour.. The finished bread was like chewing gum . Now I just add about 1/8th tsp per 1200g. My 500g of malt powder will probably outlive me.
Same here! My 500g bag is long out of date already 😂
Im a baker for over 12 yrs.i found your channel new subscribed and cant stop watching.keep em comimg buddy.nice videos
Awesome! Thank you! :))
For pizza, I've learned how to vary the flour, water, salt, and yeast to control the outcome and to suit my kitchen, but I don't know how to dial in the sugar (or oil). Watching this video has made some things clearer to me, and maybe I can figure it out better now. Thanks!
Based on Charlie's video, I was looking at diastatic malt powder online. I found many brands were processed with dextrose, which is yet another type of sugar, from corn or wheat. So, considering the subject matter, I got some with no added dextrose.
If you plan to try using it, I suggest buying a small package as a little goes a long way.
Bake well! 🍞
Great tip! Cheers! :)
this one video gave me more theoretic knowledge than 3 months of baking school did. thank you so much!!! I'll be patiently waiting until you write a book about these little but very important things in baking that no one talks about. we all need your book! :3
I am actually planning on it. Not too soon though as I'm still missing a lot of these principle videos. Once I got enough material I will expand it and compile it in a book for sure :)
@@ChainBaker woohoo, I'm so glad to hear that!! wish you much success with it✊✊ can't wait to preorder~~^^
😁
I definitely did learn many things. I never knew about the syrup or the powder or how sugar really changes the breads.
I’m so happy I found your channel!
Thank you, Carol! :)
Thank you! I learned a lot from this video, and I'd also like to compliment you on your excellent English-speaking skills!
Barley malt is my go-to secret ingredient for my multi grain bread.
Hi, I have always enjoyed baking but I am beginning to step out into playing with bread and yeast. I really appreciate your content especially since I am blind and your clear descriptions about what the bread looks like crumb color ETC will help me to understand the chemical reactions and what is happening. Thank you so much for your great content keep up the good work.
I'm so glad I can help. That really means a lot. You have made me want to try and describe it even better :) Cheers for being here and baking along!
hi there, Yvonne! My name is Scott, I am also a blind baker! I know this reply is a year old, hope you get it. this is absolutely one of the best sites, descriptions are great, as opposed to others, where they almost actually give no description, especially in shaping, which is frustrating isn’t it. I work a lot with sourdough, Easton does, and pastries. Frustrating at times the extra work, well you know what I’m talking about. Love to stay in touch somehow, see how you’re making out. Sure I’ll see you here.
That was enlightening, I always thought (likely was told a long time ago) that yeast needed a bit of sugar added to help with fermentation. Now I know, thanks.
Very informative. I learned a lot about how sweeteners affect the rise.
Glad it was helpful! :)
Charlie, excellent excellent experiment, I only use the malt syrup with my bagels, in the dough and in the water for boiling. I use the malt powder (< 1%) daily with my baguettes and french breads (hoagies) for that slightly higher rise and color. Aa always, great explanation and demonstration video.
First time but I added a little extra sugar and it took longer. Good video, thanks
I usually learn at least one new thing from each of your videos. Much respect for what you do.
Thank you, Tim. I'm glad you're finding my videos useful :)
Both of your sugar videos are fascinating. The comparisons and detail are excellent!
*Thank you for the very simple explanation* how these sugars affect fermentation. 👌🏼🍕
Hi! Thanks for another great video! I've been binge watching your channel for a couple weeks now :)
I have a request: could you please make a comparison video of different baking methods? Like, using a plain metal tray that everyone has, using dutch oven / cast iron pan with lid, using pizza stone, etc... Would be great to see if those things are worth buying and for what reasons exactly.
Thanks!
Definitely will make something like that in the future. Cheers!
о, плюсую
50K and more. Dude you are rocking it!!! Congrats!!! I see 100k this year and more :) Best channel on baking period!
Btw how much backers percentage did you use for your malt powder in this example?
Cheers, George! I guess the RUclips Gods have given me a break haha!
It was 1% this time!
I use barley malt syrup a lot. I was trying originally to find the diastatic malt powder, but couldn't, so I tried the malt syrup instead and have kept using it with great success.
I find that it brings several benefits, sweetness being the least among them.
It brings a depth of flavour to my bread, it gives better browning to the crust, it keeps my bread fresh for longer I think (it doesn't go as stale and dry as fast, although I would have to do a side by side experiment to confirm that). It improves the texture in my opinion, tenderizes the crumb as you called it.
Last but not least, and this might be unscientific, but I feel as though it aids in fermentation, but I don't know how or why. I think of it like a healthy snack for the yeast. Not from the sugar content, as you've explained in a previous video that sugar slows down fermentation, but then its not really that sweet anyway, not nearly as sweet as sugar or otger sweeteners.
In general I know malted barley is extremely nutritious and full of good enzymes, etc, and so far I have assumed that this is carried over into the syrup to some extent, helping to feed the yeast and at the same time contributing to the flavour and nutritional benefits.
I would love to learn more, if any of this confirmable or the opposite. Perhaps you could do a video someday where you focus on malt and all its many forms and effects.
Apparently it's the maltose in the barley malt syrup that aids fermentation. The comments section is a great place for finding extra info from knowledgeable bakers 😁
Pretty good man. I’ve seen some diastatic malt powder that is pure and some that is mixed with flour. I’m assuming the one you used that is recommended to be
@@kevinu.k.7042 All of the ones on Amazon have dextrose and flour in them and they don't make the distinction of "contains" vs otherwise.
Dry malt extract powder is very sweet and often the lightest versions are blended with dextrose, they are equivalent to malt-extract syrup, these are for supplementing beer wort or adding to milkshakes and candies without any mashing step [starch conversion].
That extract product is not at all the same as diastatic malt powder, which should basically just be plain malted barley flour that was not dried too hot so the enzymes are preserved. (Maybe called powder because they removed the bran or some similar treatment? Unlike wheat or rye, barley bran is very difficult to remove.)
I put a reminder on my calendar for this video :)
Amazingly put, Excellent research.
what I don't get is with the Diastatic Malt Powder, in Pizza they use 2% backers percentage. I had such bad results with it and thanks to you now I know why.
First time I hear it explained so well. 1% it is. I love the color that came out and the taste as you said was great.
Now I understand why the pizza guys use it, they just never explain it like this.
By using 2% I ended up with gummy dough. I am very surprised that so many recipes use 2% and I agree with you 100% that you probably don't need that much.
I am making pizza on Wednesday. I will use my DMP again but only .5% and will get back to you on this one.
Thanks so much for this amazing video, I suggest you change the title and add sugars and malt powder as there are very few that have this excellent content and examples. You are not only an amazing baker but also a Mad Scientist :) I hope my email on DSP helped or inspired you in completing this video!
Hey George! :) Glad it was helpful. Yeah 1% can even be too much sometimes. It really takes very little to have a big effect. You email definitely played a part in this video and I am still planning on doing the cold bulk fermentation episode too! :)
@@ChainBaker Can't wait :) I will let you know how my pizza works out this week with the malt :)
Try 0.2% DMP on your next pizza dough batch. That's .002 multiplied by the flour weight. For example, using 600 grams of flour, you'd use 1.2 grams of DMP. It doesn't take very much at all to have a profound effect. The closer to 1% DMP one gets, the more likely that the dough/bread will be gummy, and as you discovered, 2% DMP will most often ruin the batch.
@@timmerrill My question is why is it that so many pizza recipes say 2% of the total flour. I will go for .2% as you suggested. Does DMP have an expiry date? or are they good for a long time. thanks for the insight.
@@georgepagakis9854 I've seen recommended ranges for DMP usage from 0.1% to 5%, and manufacturers will list that as the range for baker’s percentage use. It really depends on what you are baking and the type of flour being used. The quality of flours around the world can also be highly varied. For bread dough, using a flour without any added malted barley flour or enzymes, using 2% may work well. In a flour containing those additional ingredients though, it may not land as we anticipated.
The most common flours in America from Gold Medal, Pillsbury, and King Arthur, already have a small amount of malted barley flour (or enzymes) added to them, so adding too much DMP (enzymes) can cause baking issues, depending on what is being made. Adding DMP can help dough for lower temperature baking, but at high temperatures, such as Neapolitan pizzas, probably not.
Other flours, such as from Caputo, often used for pizza dough, don't have any added malted barley flour or enzymes. Caputo flours are straight up hard or soft wheat, or a blend of the two, and milled (00, or 0) for specific applications, so adding a bit more DMP could be beneficial, but again, it depends on what one is baking. For pizza dough, especially using high temperature formulated Caputo flour (blue bag), adding any DMP may cause a baking issue. Caputo red bag flour, designed for home ovens, may benefit from a small amount of added DMP.
While pizza dough and bread dough have similarities, they really are not the same in final purpose. We make round pie pizza dough that needs to be extensible since it's going to be stretched thin. It often gets a bulk rise, then a shaping into balls for the final rise, to then be stretched and manipulated in a way that bread dough would never be.
Pizza dough isn't intended to be bread. Same ingredients in many cases, but a different handling and intended delivery target. Starting with a very small amount of DMP, such as 0.2% to see how it works is a good starting point. You will notice a difference in your pizza dough. If not quite where you want it, then try 0.5% the next batch, and adjust upward in small increments until you get the desired result.
I don’t see where adding any DMP to a high baking temperature pizza dough (>700F/370C) would be of benefit. The pizza bakes too fast at 60-90 seconds. Even for Romana tonda style pizza that bakes in 3-4 minutes around 670F/355C, adding DMP likely wouldn’t offer much benefit. Adding DMP will give the most impact when baking at home where longer baking times, and oven temperatures which top out around 550F/290C, can let DMP have the most impact. How much DMP to use will depend on whether the flour used has any malted barley flour or enzymes added to it by the manufacturer.
Once you’ve found the right amount of DMP for the flour you are using, stick with it. If you use a different flour though, you likely will need to experiment again to find what percentage of DMP works best for that flour. Good luck!
You should try using different types of milk… 2%, whole milk, almond milk, soy milk, chocolate milk, etc. to make some bread. I’d love to see the outcome.
I love watching your baking experiments I always learn so much
Very interesting, indeed. Great comparison of the various sugars and the diastatic malt powder. I have the powder, just had a need/opportunity to use it in a bread recipe. Thanks gain for sharing your bread experiments with all of us! 🤩
Thank you, Lan! :) I almost never use it, but it has its place for sure.
AFAIK you can also use malt syrup instead of the diastatic malt powder as long as it's a "light" extract, meaning that its color is not dark because it was obtained from a lower temperature mash and enzymes haven't been deactivated.
Also (AFAIK) plain sugar is a source of food for the yeast, if you have looong fermentations and the dough is at least slightly acidic (think panettone for example).
Thank you so much for your videos! Your channel has quickly become one of my favorites. I so appreciate the straightforward manner that you use to explain things! And what interesting/unique topics!
Could you possibly give info on what sweeteners and egg do to sourdough?
I currently bake sourdough sandwich bread in tins, as it is more practical for our family. And I took the liberty to experiment by adding in different enriching ingredients (eggs, butter, honey, etc.), similar to my yeasted sandwich bread... but I'm wondering if sourdough responds differently to these ingredients. Thank you!! 🙂
Thank you, Lena! :) As far as I have noticed the ingredients affect naturally leavened bread similarly to bread with commercial yeast. Eggs most certainly do.
So directly adding glucose might also be helpful for fermentation. Adding maltose truncates the way of generating glucose so it is helpful for fermentation. Adding whichever form of sucrose could only slow down fermentation.
Legend!!!!! I've been using malt extract in everything at the moment great video as always just bought malt powder to give it ago. Your videos are always questions I want to find out 10/10 👍👍
Cheers, Robert! 😁
What can I say that has not already been said... Great video! Great channel!
🙏
This was very interesting, Who knew there would be differences, not me.
Thank you.
Cheers! :)
Always learn so much from your vids. You're THE MAN!
I appreciate that! :)
Malt extract contains free amino acids which are a source of available nitrogen for the yeast to convert into proteins they need to grow and multiply. This is a concern for fermenting some types of alcoholic beverages. Grape juice and honey often need some added nitrogen nutrients to prevent a stuck fermentation. (The yeast starts to ferment but fails to multiply and stops halfway through.) It can also occur in making whisky and more rarely beer with a large portion of low-protein grains like maize and rice, so malted barley is added. Because of this, malt producers usually include the amount of free amino acids in their product analysis.
Great bit of info as always. Thank you ✌️
I’ve added molasses to doughs before, instead of white sugar and it came out great with pizza dough
Could you make something like this but for percentages of whole wheat
Hi, I recently discovered your channel and I love it! Thanks for sharing your experiments about how milk, sugar or eggs affect bread dough... I hope you will also make a video about the effects of fat (olive oil or butter) on bread dough, I am waiting for it! ;)
Just finished filming that yesterday 😁 here is a video about adding fat to bread dough while you wait ruclips.net/video/lo95Ie21M2E/видео.html
Im thinking the malted barley flour is what is missing. My breads all look like the first one and I use very little sugar. Thank you!
Excellent video Charlie! Wow, I learn so much from you!
Quick question- my baked breads have hard crusts. Yours look so soft and springy. What makes the beautifully soft crusts?
Hello 👋🏻 from the USA!
Lower temperature will make for a softer crust. And ingredients like butter, oil, sugar, tangzhong or yudane will do that too.
@@ChainBaker Thanks so much for the tips!
Love your comparison videos.
Cheers!
That’s nice piece of bread research! Very educational. Thank you!
Thank you! :)
Thanks for clarifying sugar
Is there any hope of trying out your lovely recipes with AP Flour? That's the readily available flour in my region. To get bread flour (if at all I see it) will require a trip to a mall in the city.
Well-done, Chainbaker.
From Nigeria.
What is the protein percentage of the flour you have available?
9%-11%. Some manufacturers mix theirs wheat flour with other non wheat flour.
I'm watching this right after your milk content comparison video and and just had to pause when I saw you holding up the honey. As a newcomer, I'm now dying to know if you've got a video about some kind of whole wheat milk and honey bread. That kind of thing sounds like toast and sandwich heaven.
That sounds pretty good. I'll add it to my list. All the whole wheat recipes I have so far can be found in the Whole Grain Breads playlist on the channel ✌️
@@ChainBaker Oh excellent, thank you! I found the playlist right away. I hope this will push me along. I keep wanting to get into breadmaking, but I've been so intimidated by it because of how frail my arms are, but I want to bake bread so badly because the selection of whole wheat breads at the shops here are so... lacking. But I have myself a Kitchen Aide stand mixer now and want to use it for more than just my signature ganache-cream cheese cake icings, merengue and whipped cream.
Would you go for one video how to calculate perfect measurements of ingredients according to size (volume) of bread mould with 70 to 80% hydration
As a general guide I always use a mould that is rated for double the amount in weight than the flour contained in the recipe. So, a 500g (~1lb) flour loaf will go in a 1kg (~2lb) tin.
Very interesting, I usually use barley malt syrup
I love the flavour of it :)
Great content as always Charlie! You're indeed ChainBaker - The Bread Detective! 0.2% usage of diastatic malt is indeed groundbreaking, no one mentioned that low, only you!
I tried 0.5% and resulting a dry bread. If a dough have 75% hydration, how much diastatic malt would you recommend? 0.2% or 0.1%?
More DMP should not make the bread dry. Instead it makes it gummy. There may have been something else at play. I think you can certainly go with 0.5%. Can't say I have much experience with it. Personally I almost never use the powder.
@@ChainBaker why Charlie? You didnt like the bread's taste with DMP?
I also thought sugar can make the fementation faster 😅
I am learning more from you than school
Nice comparison video, loved it. It made me wonder: what percentage would you use for honey, maple syrup or even molasses? In fact is there a basic rule to calculate the percentage of sugar in a dough? I know salt is often around 2% and yeast around 1% but then sourdough seems to be different... I'm a bit overwhelmed if I don't follow a recipe!
I would never go over 10%. That would make a very sweet dough. 3% - 5% is pretty standard. The same goes for honey etc.
@@ChainBaker Thanks :)
Interesting, both salt and sugar draw water out via osmosis, however salt strengthens whereas sugar weakens the gluten structure. Chainbaker, can you explain the reason? Thanks
'When salt is added to a dough, some of the negatively-charged chlorine ions will bond with the positively-charged sites on the gluten protein, neutralizing the overall charge. With the repulsive forces eliminated, the web will tighten, compact, and bond with itself more strongly.'
I knew this channel would grow! I was here at around 2k subs and I knew it wouldn't stay there when I saw the quality of your content. Your explanations are thorough, detailed and easy to understand. Keep up the good work.
Legend! Thanks for sticking around :))
Thanks! Would be interesting to see a comparison test of adding the instant yeast to water VS adding it to the flour first, to let i wake up. Some say dried yeast (instant) needs some time (10 mins) mixed with only the flour (no salt or sugar yet) to activate correctly before adding fluids etc. True or not?
Only active dry yeast needs to be dissolved in water beforehand. There is no need to let it sit for any amount of time however. I always add the salt and yeast , then mix, add flour and make the dough. Works every time.
Thank you! I learned a lot . My brain shuts down automatically when it hears the word 'percent' so I have no idea how much sugar (or maybe molasses) I'm going to add to my bread, but we'll see. At least I have a vague idea what to expect. We'll see. I'll experiment a little with honey, or maple syrup. And I'm not sure what Dia something malt is, but I have white Ovaltine. I'm in Canada, things have different names sometimes. I'll let you know, @ChainBaker.
Baker's percentage - ruclips.net/video/v9tPXTlbYxM/видео.html It will all make sense! :)
Great content. I am learning how to bake. What are thoughts on molasses? I have thought about using it versus just sugar but I am concerned about fermentation. Again, thanks for your work.
They'll work the same way as the malt syrup I'd say.
Thanks Charlie, helpful as usual. 🍞
thanks！！ this video really helped me a lot!
Can I ask if you'd ever do an experiment with different non-caloric sweeteners? It may be taboo of sorts to add these to otherwise perfectly good bread, but for the science of it I'm curious (especially since due to keto, there are many attempts and strategies to replace/omit caloric carbs).
If it's not offense, could you run "just what happens?" experiments perhaps with some of these? Inulin (which people say will be fermentable by yeast, but not add net carbs for keto macros), erythritol, allulose, your choice of sugar alcohol (like malitol), sucralose, aspartame?
Perhaps one day in the distant future. I think you'll find that elsewhere sooner 😅
I am learning a lot here.
Hi Charlie, some people say sugar slows down fermentation only when there's a lot of it. You used 10% sugar in your sugar loaf. If you used 2% instead, would the dough ferment faster than your control?
It should ferment faster then, yes.
So interesting. Would you lower the percentage amounts if you wanted to use the diastatic malt, but also wanted to sweeten with sugar?
Depends on how sweet you need it to be. If the bread is meant to be sweet then just go with the right percentage and perhaps ferment for longer.
This was really great! Thank you!
Cheers 😊
Ive just discovered I'm extremely intolerant to malt wheat flour. Is that the diastatic malt powder? Some pizza, sauces, gravy, batter, snacks and even Maltesers chocolate can make me violently ill for days. Im absolutely fine with other breads and pizza bases.
That is most likely it. There are two types - diastatic and non diastatic. I think once they're cooked they end up with the same properties
@@ChainBaker thanks for the reply. I could do with testing both types to find out. It's such a pain. It seems the cheaper products tend not to do it.
Your videos are full of information and justifications, so much so that the recipe sticks in your mind because you understood everything.
Just one general question.. I notice that you always warn about excessive dough temperature and better keep it cool. What can go wrong if the dough temperature reached 30 and 35°C? As long as it doesn’t exceed the temp where the yeast could be killed, which is above 40°C.
Thank you so much! :)
The warmer the dough the quicker it will ferment. Quick fermentation = less flavour. And you risk over proofing the dough too.
how awesome is it that you take a constructive comment from another video and make a video about it. +1.
Can't let it keep haunting me forever ;D Thank you!
Is diastatic malt powder a direct substitute for sugar in a dough recipe? Thanks in advance.
Not at all. It's not even sweet. It is best used for adding a malty flavour.
@@ChainBaker Thanks, I hadn't picked up that you were using it as an additional ingredient, is there a recommended "dosage" or is it "flavour to personal taste"?
The question is - should I used dia static malt powder in my bread?
I never use it.
I'd like to see what citrus like lemon juice does. I've noticed some recipes especially Asian ones use vitamin c powder, lemon or pineapple juice.
Apparently it can boost fermentation. But I have never ran into a situation where I needed to help yeast dough. But I will definitely explore those in the future. Cheers!
I wonder if they might help keeping the bread fresher for a bit longer.
@@philip6502 Long term bread test!
A search lead me to this: Ascorbic acid, (Vitamin C) Is used in commercial bakeries and large bread factories as a flavor improver or dough conditioner with the main purpose being to accelerates the rising of the dough and to extend the shelf life of the bread.
Of course it's the internet, so who knows? 😎
As I understand, the All-Purpose Flour has less gluten than Bread Flour...which is a good thing for my family's diet. However, the bread maker recipes are good only for bread/flour, which is both expensive and rich in gluten. The bread with all-purpose flour is stiff and does not rise enough. Can anyone suggest what I have to use (add) to achieve the same rich dough rising using just the all-purpose flour, that we prefer? Many Thanks!
Cold fermentation is a great option for breaking down gluten. I have videos on that in the Cold Fermentation playlists. I have never used a bread maker, so I can't comment on that. But there are ingredients that make the dough rise a bit better. Like eggs or butter.
@@ChainBaker Thanks for Your quick response. I can see how you enjoy the traditional ways. However, your instructions and the obvious knowledge help actually a lot even with the bread maker. To better understand what the ingredients do and how they behave when you mix them I had to see a few of your videos. What the machine does is use various timings for mixing and rising the dough...and just to do it faster they (the machine maker) bind you to special bread/flower and special instant yeast. I want to break their spell and use the regular ingredients (all purpose flour and/or yeast)... maybe add something else to compensate for the lack of gluten ... and achieve the same or similar result.
Sorry for the long text...but, when one does not know much, one tends to talk longer.
Many thanks.
Try using slightly less water. That can help a weaker dough rise taller sometimes 👍
Hey ChainBaker! I'm doing a science project on this and am going to be using your recipe for it. What size bread pan did you use?
1/2 lb 👍
Thank youuuu!
Love your videos!
love your videos keep it up
Could you use 100% wholegrain for a pizza?
You could. But would that still be a pizza is what I'm wondering. The texture would be completely different and the flavour too. What toppings would you choose for it?
I am abit confused. I thought Amylase is produced in the mouth. how is it in the dough. Can anyone clear my confusion please
The enzymes are present in the flour. They break down the starch and convert it to sugars for the yeast to feed on.
@@ChainBaker thank you very much ChainBaker. very useful information
Oh, my! I've been using 2% diastatic malt.
How much you should use depends on the powder. Some of them have a lesser effect so 2% in some cases may be just right. Were you happy with the resulting bread?
@@ChainBaker yes. I use the same as the one you showed.
In my country very popular is something that I can translate as yeast pie with fruits and it's covered by sweet crumble made of flour, butter and sugar crushed on the surface after cooling. For me it's basic sweet dough or pastry - it's like sweet foccacia with fruits :D. I made one by myself and it was 30% sugar and 20% butter. I can see that you don't even reach 20% sugar value in your recipes. Actually why not ;)? It's super tasty balance between gently sweet dough, very sweet crumble and a bit sour and juicy fruits. Last time you made 100% butter brioche, maybe now it's time to extend the sugar proportion :D
Or maybe have you ever ate something like that?
That sounds interesting! :) Like a bread-cake thing. I have something along those lines here - ruclips.net/video/Gsiip_p68hw/видео.html
@@ChainBaker thanks! Time to try out what is that brioche thing and compare ;)
Thanks bread man
Thanks!
Cheers ✌️😎
what if you mix all the doughs together
It would climb out of the bowl and eat me. I don't dare 😄
But to be honest it would just be a regular, slightly sweetened bread at the end.
@@ChainBaker what if you don't knees the dough and just bake it after mixing
You could. Instead of kneading some folds would be required during fermentation.
I am ready to buy your book.
I'll let you know when it's out 😁
@@ChainBaker looking forward to it.
Vit c and Malt speeds up fermentation
👍
When you said, "there is actually a third option,"
I thought, "it involves murder!"
☠️
😍
When you hold the dough up to the camera, are you sniffing it? I would be! I love how dough smells
It's too far from my nose there, but of course I always smell the breads I make :)