📖 Find the written recipe 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/
Made this overnight with a small variation. Instead of millet I used quick-cook stone-cut oatmeal. Wheat bran instead of oat bran, golden flax seeds instead of fennel. Too late, I realized I had only 140 g of semolina flour, so rounded it up with rye. Used both 150 g of sourdough starter plus a pinch of active dry yeast. The dough was so easy to work with, and just before baking, I brushed on a whole-egg glaze and more flax seeds. I give all these details because you've taught me to be adventurous in my substitutions. In just one year of watching and trying your recipes, I've become a 'frequently successful" baker. Thank you Charlie!💜
Charlie: Durum wheat debate some people say it is low in gluten others say it is high in gluten. That nice yellow color is why it is used for making pasta as well as bread. Semolina's color hides the fact that most dry pasta contains no egg. I have a grain mill so I would recommend coarsely grinding the millet or just cracking it before pre-soaking, I know a Vitamix machine could also do it, but not sure if a food processor would work for the cracking of the millet. Even soaked millet would be hard to chew. Love watching your demo videos, keep up the good work.
This no scoring method is actually one of the characteristics of Catalan "pà de pagès", or Catalan farmhouse bread in English. This bread is traditionally sliced, tomato is rubbed on it and olive oil drizzled. Delicious with iberico ham.
Im baking bread for a long time, and can say im good at it, but when waching your episodes i still learn new things. Thank you, realy! Your doing a great job, and i wish you many many new subscribers!
Thanks so much for this one, one of the first loaves I have made that came out really well! I left it in the fridge while I was at work, worrying I might have ruined it because it passed the recommended fermentation time, but the flavor was incredible
This channel has been super helpful. Baked my first 2 home made breads this week. Ran 2 experiments for bulk fermentation garlic breads with ap unbleached wheat flour. Adding the garlic powder in at the beginning makes for a very long ferment time as it retards yeast growth. I think I went about 12 hours at 61°F (my winter kitchen room temp) and another 8-10 hrs in the fridge. Bread turned out amazing. Second batch I didnt add garlic powder in until 1 hour after mixing to allow for yeast to all fully activate and get a good start on fermentation. The second batch turned out amazing as well with a major difference in bulk ferment time of only 6-8 hours. (Second batch had way more garlic so browned more/faster with a less sweet crust) While they are both good, if I have the time I will totally go for the 2 day bread. Just seems to have a more developed flavor. Thanks for all the tips and tricks and info. (Both batches ~70%-80% hydration)). Super sticky for a beginner, should have gone lower haha.
I love that you're experimenting and doing it your own way :) neve knew that garlic powder slows down yeast. I only recently found out that cinnamon, mace, and nutmeg do that too. Now I want to investigate further and find out which other ingredients have the same effect.
@@ChainBaker That makes total sense for cinnamon looking at how everyone makes cinnamon swirl rolls. Spread out the dough, apply it to 1 flat surface and then roll. I bet it drastically decreases surface area contact. Cinnamon raisin bread was actually next on my experimental list haha. Thanks for the heads up on that! It will be interesting to see a pro Baker do some investigation! Garlic bread is my absolute favorite and just brushing butter with garlic on it seemed lazy or half assed. I am glad I ran my experiments and can totally see why people just use the butter. I will usually have the time for 2 day bread. I wonder if a pre ferment pate ferment (day old bread?) Would help? I smell some new retarding ingredients experiments in my future.
@@philip6502 we had rain all night and morning that turned into sleet and freezing rain and then eventually snow. Fresh bread on days like that are where it's at!
This came out great! It was hard to find semolina flour, but the search was worthwhile. I used wheat bran, and that flavor plus a slight hint of fennel make this loaf full of depth. I used a glass bowl for the cold overnight, and a smaller glass bowl for the final rise. In the spirit of research, now I'll go out and find some of those proofing baskets with the linen liners; I'm wondering how you think these might improve the results. Thank you again for all the excellent advice and clear instructions!
Another Multigrain bread recipe, so appreciative Charlie. I made the 4 grain bread recipe and it was the bomb, so moist and tasty. Used the cast iron in stead of the loaf method, and the bread turn out magnificent. Again thanks young man.
New Oven weekend - baking project #3 - prepped the dough yesterday and baked this morning. Just cut into it to sample and all I can say is WOW! The bread texture is really, really good, a slight chew with a crisp, un-scored top crust. The grains and seeds really make this special: coarse corn meal, millet (is that bird seed??) and oat bran give it a fantastic texture, and the fennel seeds give it that “over the top” flavor. Big thumbs up for this recipe - thank you for sharing! Photo has been posted. This weekend's baking projects #4, 5 and 6 are all in various stages. Then maybe I'll use the oven to "roast" something... 😆
I'mma get better at normal White Breads, but eventually I'll dig into making Multi-Grains breads like this. THIS ONE LOOKED AMAZING! GOATED Video as always, Charlie!
I love this bread. Out of the oven this morning. It’s so good. One question: although it won’t last more than a day or two in my house, what is the best way to store it overnight? A paper bag? I think a plastic bag would ruin the nice crispy crust.
@@ChainBaker Yes, but I have been making your other "no-baking required" recipes in the meantime. Going to try the Austrian Germknödel next - I love the idea of the steamed bun with plum jam, warm vanilla sauce (yum) and sweetened poppy seeds.
I suspect if my oven was going to be out of commission for a while, I’d be out spending money I don’t have on a countertop oven! Not saying that’s a good idea, just commiserating that you don’t have your oven.
I really enjoy your videos. They helped me alot with baking. The only question i have in pretty much all your videos is, what do you mean with „strong“ flour? My guess is that it has something to do with the amount of proteins in it, nur how much? I can only get flour with like ~10g per 100g with to my understanding is pretty low. Looking forward to your answer
You are correct, strong flour is high in protein. Not sure why it is referred to as strong, maybe because it makes strong gluten networks. About 12 gm or 12% is what I am using however you can get higher
Yes, strong = more protein. I'd personally call anything over 11.5% strong. The wheat flour I normally use is about 12%. 10% is more like all purpose flour. It can be slightly more difficult to work with especially when mixing by hand. If that is the case, then you can lower the hydration of the dough by a few percent.
@@ChainBaker My favourite flour is a Khorasan flour and it has a whopping 16% protein. I suspect that not all of it translates to gluten networks. Amazing taste though.
I have 1 kg semolina flour laying around so I decided to make this yesterday. And I also have wheat bran so decided to swap the oat bran with it. But I think that's what made my first try a fail. The wheat bran absorbs more water, is lighter in weight = bigger in volume, and can break the gluten structure if added too much. I know I had to use more water for the soaker so I added an extra 100g of water. I also used kongbap (a mix of barley, millet, mungbean, black/red/glutinous rice, sesame seed, corn) instead of the millet and let it sit for 1h. I used no-knead method, so just fold it once and leave it for 20h in the fridge. The dough was double in size when it was time to shape and final proof (took me 2h in 30°C kitchen). But I got a hunch that it won't have any oven spring bcs of how coarse the wheat bran and the grains are, and I was right. It's baked all the way through but it's HEAVY 😂 no oven spring was happening. So I decided to try again today, now without the wheat bran and using 80g kongbap + 8g flaxseed + 200g water and make it into porridge. But again after mixing the dough, it feels dry and I also check the visual and compare it with the video. Decided to add some water (ended up using 46g) and woops I think it became a bit too sticky. But with no-knead method I think it won't be a problem. After 1h chilling it in the fridge, I folded it and while I could see it has some stretch, I couldn't smooth it out since the surface just break apart 😢 I shaped it into a ball but it has a rough surface... It's chilling in the fridge right now, so fingers crossed it'll have better gluten structure tomorrow 😅 I'll update this hahaha
@@ChainBaker Oh! That way, will it have somewhat better oven spring though? I folded the dough just now before going to bed, and while it's not sticky the surface still kinda rough :" The previous batch, however, was a hit in my family (weird) and I really hope this second one will have better result!
@@vaazig I have the America’s Test Kitchen gluten free cookbook - haven’t looked at it in a very long time, but it’s a very thoroughly researched one; if I recall, they seemed to be partial to psyllium husk rather than xanthan gum. (But maybe it was depending on the recipe.) If your library carries the book, it’s a good one to look through. (Or buy. Mine’s a kindle version, a little cheaper.)
I made this today and it’s phenomenal!!! I am now happily enjoying cream cheese and smoked salmon on my homemade 5-grain semolina bread 😋😋☺️ One question about the timing of the final proof. The instructions say 3-4 hours for the final proof depending on the temperature of your kitchen. I let mine proof for 4 hours (like you do in the video) but that may have been too long. The dough deflated a little when I put it in the cast iron pot. Was it over proofed? How do you judge the timing of the final proof? Temperature of the dough or something else? Thanks.
Hi Charlie: I made your Jewish deli rye bread loaf earlier this week, and it was Amazing! Perfect and easy! Now I have to ask you, do you have a recipe for Pumpernickel bread?
Awesome!! Do you think it would work with rye flour instead of oat? And the millet, could it be exchanged for something else (kind of hard to come by here in Brazil)? Thanks!!
Another quality, informative and tasty video 🙏🏻 I have noticed that Wayne Caddy from ‘Sourdough Slingers’ uses the same method of placing the bread seam side down so the bread will burst naturally at the seam when inverted and baked. I think he calls it, ‘organic burstage’ ?
Until I watched your channel and tried out your rye recipe I didn’t realize that CARAWAY IS THE FLAVOR OF RYE BREAD! I had no idea... So now I make whole wheat or sourdough with caraway seeds sometimes and BAM the flavor reminds me of the Jewish delis of my youth. Any thoughts on mixing in some almond slices in a bread like this one?
It is quite coarse so the structure of the dough is weaker as the grain particles can have a shearing effect on the gluten. It is easy to over knead wheat dough, but semolina will break down even sooner. It's only when using a mixer though.
@@ChainBaker Ah, okay. So it's because it's coarsely ground, not because of any particular durum wheat properties. Anyway, I'm a very lazy kneader, so I'm hardly afraid of overworking any dough. :)
Finally getting around to trying this one and will be baking it off tomorrow but where I currently am there’s no Dutch oven so I have issues with the above element burning the top. Today I baked the spelt buns recipe as a loaf and used parchment paper over the tin and it worked out a dream. What would you recommend for this? Haven’t had great success with boules and parchment paper over the top - doesn’t really stay on... You’ve mentioned in previous vids that a Pyrex or other heavy oven proof dish would work. How big would it need to be for this recipe, do you think? Ps. Nigella seeds would go great with this!
It would need to be pretty large. This is a 3l pot I'm using. You can try covering it with foil. It can be shaped to fit and it is less likely to move whilst baking 👍
@@ChainBaker yeah ok. They have foil at this Airbnb fortunately. So I’ll do everything you’re doing here only using a preheated baking tray instead of the pan and a preformed aluminium foil as the ‘lid’. They have an enormous plastic mixing bowl I’ve been using so I’ll take that as the form. Thanks man. 🤓👍🏻
@@ChainBaker just took the first bite of the bread I baked - very unusual but pleasant sweet-ish flavor. Crunchy crust and natural cracks on top makes it perfect. Thank you again for the recipe and for challenging me to try something new 😊👍🏻
I was reading this recipe on your website and noticed it missed the 'fold the dough' part after 'cover and refrigerate for 1 hour'. by the way, just tried your other rye bread recipe and just took the bread out of oven! looking forward to taste it, and then try this recipe another day!
@@ChainBaker the rye bread was really good! my first time making with rye actually, really really flavorful and I love the texture. in the meantime... the semolina bread is now proofing in the fridge :) cannot wait any longer to try this recipe haha
@@ChainBaker so I think my semolina bread turned out well too :D I ran out of millet so I replaced it with lentils haha... I have always wanted to incorporate different grains and seeds in my breads so this is definitely an interesting recipe
Damn I am hooked. Now I want to bake a bread :) I love the cold fermentation. I like the fact that you let it rest 15 minutes before to absorb the flour which also activated the yeast :) Then into the fridge! I love the colour. I am not a huge fan of semolina as I tried 10% on my pizza dough and I found it chewy. almost 50K :)
You inspired me to do something outside of the traditional plain white/wholemeal/rye route. A small question .. did you use only TOP heat for the whole bake? I noticed this in several prev vids as well, does it yield much different result compare to top&bottom heat? Thank you!
That is so cool! I'm glad you're into baking these kinds of breads :) My oven only has the top heating element. If have top and bottom, then you should definitely use that for better results.
Hi, New to the channel. I'm enjoying what I see so far, but have a question about your multigrain bread recipes. I need to substitute something for the cornmeal, as I'm allergic. Got any suggestions? I'm sure I could just increase one of the other flours to make up the difference in weight, but if there's another grain that would work I'd like to know about it.
Whenever I bake with added seeds in the dough I use the soaking method to prevent the bread from getting too dry (even more important for glutenfree bread, which, unfortunately, is all I can have now).
I've cut myself so many times in the kitchen. I even cut my finger using a metal dough scraper, so switched to the plastic type. This video just saved my life - literally. Thank you 🙏🏼
Hello Chainbaker I have a question for you. I try to make white wine cake (french recipe) and that damn cake keep shrinking while cooling down and as I'm not a professional cooker I have no idea why. Can you help me or someone to understand What I miss ? Bad quantity of ingredient? not enough rest of dough? cooking temp? The recipe I use : 200gr flour (45T) 200gr sugar 3 egg (white beated) 1 packet instant yeast (2 of vanilla sugar) 20cl of white wine (best result with Muscat variety) 10cl of oil 180° for 45mn
Perhaps you could bake it slightly longer to set the crust and prevent it from shrinking. I wish I could help more. Cake making a pastry is an absolute mystery to me.
A Shout-out to "Team ChainBaker" - as you know, his subscriber base has been exploding like crazy since late last year - just hit 46K!!! Let's see if we can get it to 100K by the end of this year (or sooner) - tell your friends and family about ChainBaker and his recipes/videos, share photos of your bakes (perhaps include a link to the YT video) on any of your social channels. Go "Team ChainBaker"!!! (okay, I'll step off the soapbox now). Oh, and you can mention his accent (how smooth is that) and that he is rather "hunk-adorable", too. 😃
Thank you so much Lan! You are my main cheerleader for sure ;D Getting to 100k would be an absolute dream. I must keep making useful videos to attract more curious home bakers. Thank you for all the support. It means a lot :)
I don’t think you have done bread flavour yet or maybe I missed it. Why not bake the same bread with different flour that have different amount of protein and tell us what you think of the flavour. I think flour with high protein content fermented correctly will give superior flavour. You could confirm that or give us your findings. Cheers
More is always good, but he’s building a respectable base more & more all the time. We do need to pass on the word of his knowledge, and tag him when we post Instagram shots of his recipes that we’ve made.
📖 Find the written recipe 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/
Made this overnight with a small variation. Instead of millet I used quick-cook stone-cut oatmeal. Wheat bran instead of oat bran, golden flax seeds instead of fennel. Too late, I realized I had only 140 g of semolina flour, so rounded it up with rye. Used both 150 g of sourdough starter plus a pinch of active dry yeast. The dough was so easy to work with, and just before baking, I brushed on a whole-egg glaze and more flax seeds. I give all these details because you've taught me to be adventurous in my substitutions. In just one year of watching and trying your recipes, I've become a 'frequently successful" baker. Thank you Charlie!💜
Wow, that sounds like a nice loaf! Great job 😎
Charlie: Durum wheat debate some people say it is low in gluten others say it is high in gluten. That nice yellow color is why it is used for making pasta as well as bread. Semolina's color hides the fact that most dry pasta contains no egg. I have a grain mill so I would recommend coarsely grinding the millet or just cracking it before pre-soaking, I know a Vitamix machine could also do it, but not sure if a food processor would work for the cracking of the millet. Even soaked millet would be hard to chew. Love watching your demo videos, keep up the good work.
I wanted to add that you make everything very easy to understand.
I want everyone to be able to make great bread 😉
This no scoring method is actually one of the characteristics of Catalan "pà de pagès", or Catalan farmhouse bread in English. This bread is traditionally sliced, tomato is rubbed on it and olive oil drizzled. Delicious with iberico ham.
Im baking bread for a long time, and can say im good at it, but when waching your episodes i still learn new things. Thank you, realy!
Your doing a great job, and i wish you many many new subscribers!
Thank you so much! :))
That looks scrumptious, especially dressed up with the schmear, lox, and capers!😋
Thanks so much for this one, one of the first loaves I have made that came out really well! I left it in the fridge while I was at work, worrying I might have ruined it because it passed the recommended fermentation time, but the flavor was incredible
This channel has been super helpful. Baked my first 2 home made breads this week. Ran 2 experiments for bulk fermentation garlic breads with ap unbleached wheat flour. Adding the garlic powder in at the beginning makes for a very long ferment time as it retards yeast growth. I think I went about 12 hours at 61°F (my winter kitchen room temp) and another 8-10 hrs in the fridge. Bread turned out amazing. Second batch I didnt add garlic powder in until 1 hour after mixing to allow for yeast to all fully activate and get a good start on fermentation. The second batch turned out amazing as well with a major difference in bulk ferment time of only 6-8 hours. (Second batch had way more garlic so browned more/faster with a less sweet crust) While they are both good, if I have the time I will totally go for the 2 day bread. Just seems to have a more developed flavor. Thanks for all the tips and tricks and info. (Both batches ~70%-80% hydration)). Super sticky for a beginner, should have gone lower haha.
I love that you're experimenting and doing it your own way :) neve knew that garlic powder slows down yeast. I only recently found out that cinnamon, mace, and nutmeg do that too. Now I want to investigate further and find out which other ingredients have the same effect.
@@ChainBaker That makes total sense for cinnamon looking at how everyone makes cinnamon swirl rolls. Spread out the dough, apply it to 1 flat surface and then roll. I bet it drastically decreases surface area contact. Cinnamon raisin bread was actually next on my experimental list haha. Thanks for the heads up on that! It will be interesting to see a pro Baker do some investigation! Garlic bread is my absolute favorite and just brushing butter with garlic on it seemed lazy or half assed. I am glad I ran my experiments and can totally see why people just use the butter. I will usually have the time for 2 day bread. I wonder if a pre ferment pate ferment (day old bread?) Would help? I smell some new retarding ingredients experiments in my future.
@@ChainBaker Hey Charlie...Mr. Biscuit here was the first one to join up on the Flickr site. He's a mad scientist🤪 baker!
BB...My kitchen was 80 F today. (Florida)
@@philip6502 we had rain all night and morning that turned into sleet and freezing rain and then eventually snow. Fresh bread on days like that are where it's at!
This came out great! It was hard to find semolina flour, but the search was worthwhile. I used wheat bran, and that flavor plus a slight hint of fennel make this loaf full of depth. I used a glass bowl for the cold overnight, and a smaller glass bowl for the final rise. In the spirit of research, now I'll go out and find some of those proofing baskets with the linen liners; I'm wondering how you think these might improve the results. Thank you again for all the excellent advice and clear instructions!
I think the no scoring style is nice, it looks good,
thank you.
yes! exactly the kind ive been waiting for, thanks!
Another Multigrain bread recipe, so appreciative Charlie. I made the 4 grain bread recipe and it was the bomb, so moist and tasty.
Used the cast iron in stead of the loaf method, and the bread turn out magnificent.
Again thanks young man.
Awesome! I'm so glad you enjoyed it :) I will try and make more videos like this one.
New Oven weekend - baking project #3 - prepped the dough yesterday and baked this morning. Just cut into it to sample and all I can say is WOW! The bread texture is really, really good, a slight chew with a crisp, un-scored top crust. The grains and seeds really make this special: coarse corn meal, millet (is that bird seed??) and oat bran give it a fantastic texture, and the fennel seeds give it that “over the top” flavor. Big thumbs up for this recipe - thank you for sharing! Photo has been posted. This weekend's baking projects #4, 5 and 6 are all in various stages. Then maybe I'll use the oven to "roast" something... 😆
It looks great! I love how the cracks opened up. I prefer your one to mine again ;D
I'mma get better at normal White Breads, but eventually I'll dig into making Multi-Grains breads like this. THIS ONE LOOKED AMAZING! GOATED Video as always, Charlie!
This is a great candidate for your fist multi grain bread :) Let me know when you try it!
I love this bread. Out of the oven this morning. It’s so good. One question: although it won’t last more than a day or two in my house, what is the best way to store it overnight? A paper bag? I think a plastic bag would ruin the nice crispy crust.
Paper bag or a bread box ✌️
Gotta try this .. looks delicious
Let me know how it turns out :)
@@ChainBaker will post the pics on your flikr
This looks wonderful! Thank you
Thank you! 🙏
Thanks for sharing this inventive recipe - I have the ingredients - and once the oven is working.... I will make this 😀
You got quite a few projects on hold 😁
@@ChainBaker Yes, but I have been making your other "no-baking required" recipes in the meantime. Going to try the Austrian Germknödel next - I love the idea of the steamed bun with plum jam, warm vanilla sauce (yum) and sweetened poppy seeds.
Oh that thing is an absolute bomb. You can easily reduce the sugar in the custard by 30%. It came out so sweet 😁
@@ChainBaker Thanks for that recommendation - I prefer "less sweet" and will follow your guidance 😀
I suspect if my oven was going to be out of commission for a while, I’d be out spending money I don’t have on a countertop oven! Not saying that’s a good idea, just commiserating that you don’t have your oven.
I really enjoy your videos. They helped me alot with baking. The only question i have in pretty much all your videos is, what do you mean with „strong“ flour? My guess is that it has something to do with the amount of proteins in it, nur how much? I can only get flour with like ~10g per 100g with to my understanding is pretty low. Looking forward to your answer
You are correct, strong flour is high in protein. Not sure why it is referred to as strong, maybe because it makes strong gluten networks. About 12 gm or 12% is what I am using however you can get higher
Yes, strong = more protein. I'd personally call anything over 11.5% strong. The wheat flour I normally use is about 12%. 10% is more like all purpose flour. It can be slightly more difficult to work with especially when mixing by hand. If that is the case, then you can lower the hydration of the dough by a few percent.
@@ChainBaker My favourite flour is a Khorasan flour and it has a whopping 16% protein. I suspect that not all of it translates to gluten networks. Amazing taste though.
I have 1 kg semolina flour laying around so I decided to make this yesterday. And I also have wheat bran so decided to swap the oat bran with it. But I think that's what made my first try a fail. The wheat bran absorbs more water, is lighter in weight = bigger in volume, and can break the gluten structure if added too much. I know I had to use more water for the soaker so I added an extra 100g of water. I also used kongbap (a mix of barley, millet, mungbean, black/red/glutinous rice, sesame seed, corn) instead of the millet and let it sit for 1h. I used no-knead method, so just fold it once and leave it for 20h in the fridge. The dough was double in size when it was time to shape and final proof (took me 2h in 30°C kitchen). But I got a hunch that it won't have any oven spring bcs of how coarse the wheat bran and the grains are, and I was right. It's baked all the way through but it's HEAVY 😂 no oven spring was happening.
So I decided to try again today, now without the wheat bran and using 80g kongbap + 8g flaxseed + 200g water and make it into porridge. But again after mixing the dough, it feels dry and I also check the visual and compare it with the video. Decided to add some water (ended up using 46g) and woops I think it became a bit too sticky. But with no-knead method I think it won't be a problem. After 1h chilling it in the fridge, I folded it and while I could see it has some stretch, I couldn't smooth it out since the surface just break apart 😢 I shaped it into a ball but it has a rough surface... It's chilling in the fridge right now, so fingers crossed it'll have better gluten structure tomorrow 😅 I'll update this hahaha
If it feels too loose still, then just throw it in a baking tin and make a sandwich loaf out of it 😉
@@ChainBaker Oh! That way, will it have somewhat better oven spring though? I folded the dough just now before going to bed, and while it's not sticky the surface still kinda rough :" The previous batch, however, was a hit in my family (weird) and I really hope this second one will have better result!
Like the video on how eggs and sugar affect bread, do you have a video on "alternative flour" comparisons like almond flour, coconut flour, etc?
Not yet, but I will make one in the future for sure.
... and the use of xanthan gum to create fake gluten structures? 😊
@@vaazig I have the America’s Test Kitchen gluten free cookbook - haven’t looked at it in a very long time, but it’s a very thoroughly researched one; if I recall, they seemed to be partial to psyllium husk rather than xanthan gum. (But maybe it was depending on the recipe.) If your library carries the book, it’s a good one to look through. (Or buy. Mine’s a kindle version, a little cheaper.)
@@jvallas that's very cool. Psyllium husks are very gelatinous as well. Wouldn't have thought of that.
I made this today and it’s phenomenal!!! I am now happily enjoying cream cheese and smoked salmon on my homemade 5-grain semolina bread 😋😋☺️ One question about the timing of the final proof. The instructions say 3-4 hours for the final proof depending on the temperature of your kitchen. I let mine proof for 4 hours (like you do in the video) but that may have been too long. The dough deflated a little when I put it in the cast iron pot. Was it over proofed? How do you judge the timing of the final proof? Temperature of the dough or something else? Thanks.
It may have been a little over proofed. I judge it by the way it looks. You don't want it to quite double on the last proof most of the time.
@@ChainBaker thanks. I just watched your video on final fermentation. I’ll watch that whole series 😃
Hi Charlie: I made your Jewish deli rye bread loaf earlier this week, and it was Amazing! Perfect and easy! Now I have to ask you, do you have a recipe for Pumpernickel bread?
Glad you enjoyed it! :) I am planning to make a video on pumpernickel. It is way over due ;D
Awesome!! Do you think it would work with rye flour instead of oat? And the millet, could it be exchanged for something else (kind of hard to come by here in Brazil)? Thanks!!
I reckon it should be a straight swap since the amount is quite small. You can use any other grain or seed instead of millet 👍
awesome bake thank you!
Cheers!
Another quality, informative and tasty video 🙏🏻 I have noticed that Wayne Caddy from ‘Sourdough Slingers’ uses the same method of placing the bread seam side down so the bread will burst naturally at the seam when inverted and baked. I think he calls it, ‘organic burstage’ ?
Sounds like a good name for it! :))
Thanks!
Cheers 🤩
Until I watched your channel and tried out your rye recipe I didn’t realize that CARAWAY IS THE FLAVOR OF RYE BREAD! I had no idea... So now I make whole wheat or sourdough with caraway seeds sometimes and BAM the flavor reminds me of the Jewish delis of my youth. Any thoughts on mixing in some almond slices in a bread like this one?
Oh caraway is my all time favourite! Love it.
Yeah some almonds would go down well in this recipe :)
Thanks for yet another interesting recipe. You warn not to over-knead - but why does semolina give in more easily?
It is quite coarse so the structure of the dough is weaker as the grain particles can have a shearing effect on the gluten. It is easy to over knead wheat dough, but semolina will break down even sooner. It's only when using a mixer though.
@@ChainBaker Ah, okay. So it's because it's coarsely ground, not because of any particular durum wheat properties. Anyway, I'm a very lazy kneader, so I'm hardly afraid of overworking any dough. :)
It's both. Because durum wheat makes for weaker gluten too which is easier to break down when mixing too long.
Lazy kneader - I love that 😁
Yeah, I'm always a bit sceptical when you say, "it's messy, but just keep kneading, it'll come together eventually". ;)
It always does though 😉
Finally getting around to trying this one and will be baking it off tomorrow but where I currently am there’s no Dutch oven so I have issues with the above element burning the top. Today I baked the spelt buns recipe as a loaf and used parchment paper over the tin and it worked out a dream. What would you recommend for this? Haven’t had great success with boules and parchment paper over the top - doesn’t really stay on... You’ve mentioned in previous vids that a Pyrex or other heavy oven proof dish would work. How big would it need to be for this recipe, do you think?
Ps. Nigella seeds would go great with this!
It would need to be pretty large. This is a 3l pot I'm using. You can try covering it with foil. It can be shaped to fit and it is less likely to move whilst baking 👍
@@ChainBaker yeah ok. They have foil at this Airbnb fortunately. So I’ll do everything you’re doing here only using a preheated baking tray instead of the pan and a preformed aluminium foil as the ‘lid’. They have an enormous plastic mixing bowl I’ve been using so I’ll take that as the form. Thanks man. 🤓👍🏻
Can’t wait to try it! 👍🏻
Let me know how it turns out :)
@@ChainBaker will do :) most likely it will be during the weekend.
@@ChainBaker just took the first bite of the bread I baked - very unusual but pleasant sweet-ish flavor. Crunchy crust and natural cracks on top makes it perfect. Thank you again for the recipe and for challenging me to try something new 😊👍🏻
Glad you enjoyed it ;)
I was reading this recipe on your website and noticed it missed the 'fold the dough' part after 'cover and refrigerate for 1 hour'.
by the way, just tried your other rye bread recipe and just took the bread out of oven! looking forward to taste it, and then try this recipe another day!
Thanks for letting me know. I have corrected it :)
How was the rye bread btw?
@@ChainBaker the rye bread was really good! my first time making with rye actually, really really flavorful and I love the texture.
in the meantime... the semolina bread is now proofing in the fridge :) cannot wait any longer to try this recipe haha
Awesome! I'm glad you enjoyed it. Good luck with the semolina bread :)
@@ChainBaker so I think my semolina bread turned out well too :D I ran out of millet so I replaced it with lentils haha... I have always wanted to incorporate different grains and seeds in my breads so this is definitely an interesting recipe
Cool! I will soon publish a 100% whole wheat bread with different seeds and grains 😉
Do you ever use buttermilk? I've been making irish batch bread a lot recently, just wanting to hear you and other people's thoughts
It's nice for adding a slight acidity to the bread and to help the crust caramelize more.
Damn I am hooked. Now I want to bake a bread :) I love the cold fermentation. I like the fact that you let it rest 15 minutes before to absorb the flour which also activated the yeast :) Then into the fridge! I love the colour. I am not a huge fan of semolina as I tried 10% on my pizza dough and I found it chewy.
almost 50K :)
You should! I bet you will smash it on your first try! 😉
@@ChainBaker Probably right. I am going to be doing a couple that I liked and I will let you know how they go.
You inspired me to do something outside of the traditional plain white/wholemeal/rye route. A small question .. did you use only TOP heat for the whole bake? I noticed this in several prev vids as well, does it yield much different result compare to top&bottom heat? Thank you!
That is so cool! I'm glad you're into baking these kinds of breads :) My oven only has the top heating element. If have top and bottom, then you should definitely use that for better results.
@@ChainBaker incredible work you have done with limited heat setting! Big props to you and your channel, very detail and quality production 🙌
Thank you so much 🤩
Hi, New to the channel. I'm enjoying what I see so far, but have a question about your multigrain bread recipes. I need to substitute something for the cornmeal, as I'm allergic. Got any suggestions? I'm sure I could just increase one of the other flours to make up the difference in weight, but if there's another grain that would work I'd like to know about it.
You could use some rye flour instead. But replacing it with more semolina will work too.
@@ChainBaker Thanks!
I don't know what the "unscored" method is called, but it's how Ken Forkish does it.
Whenever I bake with added seeds in the dough I use the soaking method to prevent the bread from getting too dry (even more important for glutenfree bread, which, unfortunately, is all I can have now).
Yes you're right the retained water keeps the bread moist and fresh for longer.
*Great tip* on creating an organic opening without using a razor 🍞👍🏼
I've cut myself so many times in the kitchen. I even cut my finger using a metal dough scraper, so switched to the plastic type. This video just saved my life - literally. Thank you 🙏🏼
It's an awesome method. And yeah I'm always paranoid when using the razor 😁
Can you explain why dough failed (not raised, over proofed, etc.)?
I will make a video on that someday. Cheers!
Feel like any dough in your hand become so easy to handle. I always have a moment that want to throw away my dough.🤪
It always comes together no matter what. You just got to keep at it ;)
Hello Chainbaker
I have a question for you. I try to make white wine cake (french recipe) and that damn cake keep shrinking while cooling down and as I'm not a professional cooker I have no idea why.
Can you help me or someone to understand What I miss ? Bad quantity of ingredient? not enough rest of dough? cooking temp?
The recipe I use :
200gr flour (45T)
200gr sugar
3 egg (white beated)
1 packet instant yeast (2 of vanilla sugar)
20cl of white wine (best result with Muscat variety)
10cl of oil
180° for 45mn
Perhaps you could bake it slightly longer to set the crust and prevent it from shrinking. I wish I could help more. Cake making a pastry is an absolute mystery to me.
@@ChainBaker At least you helped me :D I will try that !
I researched through France's boulangerie school teaching material and they call it a "volcano " bread.
A Shout-out to "Team ChainBaker" - as you know, his subscriber base has been exploding like crazy since late last year - just hit 46K!!! Let's see if we can get it to 100K by the end of this year (or sooner) - tell your friends and family about ChainBaker and his recipes/videos, share photos of your bakes (perhaps include a link to the YT video) on any of your social channels. Go "Team ChainBaker"!!! (okay, I'll step off the soapbox now). Oh, and you can mention his accent (how smooth is that) and that he is rather "hunk-adorable", too. 😃
Thank you so much Lan! You are my main cheerleader for sure ;D Getting to 100k would be an absolute dream. I must keep making useful videos to attract more curious home bakers.
Thank you for all the support. It means a lot :)
Q & A at 100K Subs! Would love to know more.
I don’t think you have done bread flavour yet or maybe I missed it. Why not bake the same bread with different flour that have different amount of protein and tell us what you think of the flavour. I think flour with high protein content fermented correctly will give superior flavour. You could confirm that or give us your findings. Cheers
Look awesome! Gotta try this sometime 😊
Where are you from sir? I can't place your accent .
You won't blame yourself when he answers the question. 😎
Latvian living in the UK 😉
I was thinking German... Such a soothing voice, sometimes I just listen to these videos in the background while I'm doing other things
😍
I knew not only the voice was hot 😂
you can make anything look decent with the right lighting haha! :D
This dude need way more subscribers
Thank you :) Hopefully we'll get there!
More is always good, but he’s building a respectable base more & more all the time. We do need to pass on the word of his knowledge, and tag him when we post Instagram shots of his recipes that we’ve made.
Thank you Judy! You're awesome 😊
I just started my first sourdough starter a few days ago using your videos. Im hoping we do well! I may have questions