📖 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/
I personally would consider repeating this experiment using the same flour, and altering the protein content by adding pure wheat gluten. I feel like having different flours adds other variables, other than just protein level.
It might be interesting to see a comparison of other variables, maybe… Like whether the fineness of the flour grind makes a difference. I have no idea how one might test for the different variables! Loved this video to see a comparison
It sometimes is hard to believe such knowledge is offered on public for free, thank you for all of your videos. You have taught me more about baking than any class I have took or business I have worked in. I have worked with dough for 8 years however, thanks to you -I am finally able to make nearly anything my imagination desires. It is a privilege to have someone as passionate as you, I look forward to more content, information, and inspiration.
Great content. Great comments. The best channel on RUclips. Charlie my man, my parents and brother, in my mind, have always been real bakers. Once I got into bread baking, I’ve shared as much of this channel as I can with them and they’ve all been gobsmacked over how much they didn’t know. It’s become my mission to get this channel to the very top, man! Even if there are gaps still to be bridged, your openness to learning and “making mistakes so that we don’t have to” is reason enough for this channel to be the most watched baking channel on YT. You don’t presume to know anything - I love that.
I recently found your channel. While every RUclips food chef has a bread video of some type, you are the only one I have found that actually 'teaches' how to make bread. You explain all the aspects of bread making beyond the written recipe. I really appreciate the level of information in your videos. I used to tell my nutrition students once you the 'how' food/recipes work, making good food is easy.
In our country almost all the flours are 9.5- max 11% (the 11% are rare) so I have to do my best with what I got ❤️ Thank you for this video, it helped me a lot to realize why every time my doug is sticky and spread more to the side than rise like yours
Hi Charlie I’ve recently discovered your channel and I’ve been binging your amazing videos. After years of stop start failures I think I finally understand how to succeed with a sourdough. Thanks for all the fantastic content and please don’t ever stop.
I usually use all-purpose ( plain in UK )unbleached organic flour. It has more gluten then bleached one and good for making yeast breads. Cheers for another interesting video, Charlie! Plus I really enjoy watching how other bakers are making bread. It’s really soothing my soul and I think that art of bread making is the number one art on this planet. ATB🙏🏻🍀🥖🥖🥖💚
Probably one of the more important videos on this channel for the international audience that doesn't have access to the same kinds of flower. I was always wondering why my doughs were turning out too sticky and didn't rise well, thinking I was making some technical error. Turns out it was the gluten content. Much appreciated video!
Another flour property with large effect on water absoption, but is uncommon information, is the amount of damaged starch from the milling process. It's rather a situation of trusting the mill to keep a consistant blend. They may even add malted wheat to some crop years for the enzymes that help control starch, change pectin content, or to convert some protien into amino acids for yeast nutrient. (and other stuff) Hard vs soft wheat greatly effects the damaged starch percentage.
I’ve been learning so much from your channel over the last month or so! From no nonsense loaf, how to add fats, baker’s percentage and such. I have gained a new skill set in the kitchen with your helpful videos! Thank you very much! Just recently I have been looking up the different types of flours and their protein content. Very timely video upload! Keep it up dude
Found this channel a few days ago and it's already a favorite for how concise and straightforward everything is. If they're available in your country, I would like to see experiments using alternative flours like almond, cassava, coconut, etc.
Interesting experiment and also informative! I'm a hobbyist home baker and I often make phyllo dough for making burek with different fillings. My flour of choice for hand-stretching a paper-thin sheet of pastry is 9.1-9.5g protein per 100g of flour (the 'plain white' variant in the UK), which is very elastic but doesn't give a lot of structure for making yeasted doughs (e.g. bread). I believe if I were to try stretching the dough out using a flour with 11g of protein and more, I would end up with a chewy texture and probably a thicker pastry, probably more suitable for dumplings rather than burek.
Reading our minds again!! 😅 Personally I use Canadian because I find easier to handle and love the chewiness from it. I’ve also seen some add protein powder to plain/AP flour to make strong bread flour, apparently it keeps the cost down?? Never tried it so not too sure
Thank you ever so much for this explanation. You addressed my question about the difference between elasticity and stretchiness (is that even a word?). This is a wonderful lesson of the Bread University. Thanks professor ChainBaker. I will need to watch this video a couple of times to grasp the meaning of it all
I could never get my sourdough bulk fermentation right until I started using vital wheat gluten with my bread flour to make the protein content up to 14%. Since then I haven’t ran into the same problem. It’s been a game changer for me. As long as I keep a 75% hydration I get a lovely soft open crumb and huge oven spring. 14% all the way for me now 😊
Thanks for another informative and engaging video! I'm curious if you would ever make a video or share tips on how to approach "reverse-engineering" a bread you find without a recipe. These principles of baking have been so helpful and I'm excited to continue learning :)
That is a great idea! With the principles we should be able to do something like that. Perhaps I will buy a loaf of bread in the shop and try to recreate it in the video 😁
Great video and it explains why my dough ended up being too sticky on that other video. German flour seems to have a rather low protein content with the two regular types (405 and 550) being as low as 9% and 11% respectively and even the strongest one you can find in a regular shop only being 12%. I'm learning so much from your videos, it's amazing. Thanks a lot.
Well that answers my question about does the flour matter. I just went to check my flour...I thought I bought bread flour. I just looked and it was pasta flour. 10g protein per 100g. All of the flour boxes are identical except the words, somehow I picked up pasta flour...That explains a few things.🤦♂ Thanks for doing these demonstration tests. It is so helpful.
We use Einkorn in 90% of our household baking.. Boule, sandwich loaf, even baguettes. Low gluten content, and high hydration. So it is not the easiest to work with, but It is by far the healthiest wheat flour. And is a great substitute in gluten free diets. I have had great success with it, but can see how some night struggle. I love your training style, format and would love to see your analysis of Einkorn and other ancient grain flours. I hate to hear that people can’t eat bread. Charlie, perhaps you can help. Thanks for your great work.
Oh I just tried making a bread with it a couple of days ago. It was a mess. I was totally unprepared 😆 I guess some research is in order! I'd love if you could give me some pointers :)
I’ve just realised my usual brown wheat flour is at the upper end of the scale with 14g of protein per 100g. The medium white and the white variety of the same brand have 13% and 12%, respectively. Apparently, we like our flour strong in Switzerland 😄
Sublime explanation and experiment. I learned a lot about the loaf of bread that I eat not knowing the difference: Now I know. Thanks for your very informative video!
The advantage of a weaker protein is it can take higher heat, this is why Neapolitan Pizza which is cooked in 800F or higher and uses lower protein type 00 flour. It also is good because it cannot hold a lot of water so you can achieve really crispy pizza without burning the dough at a lower hydration then bread flour. Lower protein higher temp lower hydration, Higher protein higher water factor but lower temp otherwise the flour will burn. I guess that is why you see NY pizza with pre ferments going for 24-48 hours in the fridge. They use very high protein and high hydration but when they cook the pizza its not higher then 650F. These are very important factors to consider as well when talking about high protein flours. because High protein and high water go together and as you said in bread they work great because they give you a higher rise and a softer crumb but crispy on the outside. For instance if you take a type 00 flour with a protein content of 12.5% it cannot handle more then 63% hydration with a preferment then in the fridge for 36 hours. So that maximum 63% hydration will give you nice crispy crust and soft inside with a nice rise. This to me is better then where it is commonly mixed it at 60% which has less crispness and more of a softer but denser crust which I don't like but cooks at 800F. I have learned so much from you bro, these are just things that I have figured out. maybe they can help someone else that's into pizza because as you say we are all bakers LOL
Thanks for making this video. Suggestion: You should really use bowls with lids - it’s much easier and less wasteful than using plastic wrap every time, especially considering how much bread you make. Thanks again.
@@ChainBaker I have some Weck jars that have glass caps that clip on. Mine are about single-yogurt size, so I’m not sure if they also sell larger sizes. I’m gonna guess probably yes. Amazon has them, OF COURSE - LOL - but I’m sure other places do, too.
another good experiment and always a pleasure to see your dough-handling and shaping. your results are consistent with my experience that a medium gluten flour is optimal for volume, and high gluten is optimal for open crumb. a word about whole wheat flour: i use whole wheat flour in many things, even in desserts and pie crusts, but for breads i find the bran is too destructive on gluten development. i keep a separate supply of bolted whole wheat flour (using #50 sieve). this removes most of the bran while leaving most of the germ intact. you can use up to 15% of this kind of flour without an appreciable effect on loft while adding depth of flavor, texture and nutrition, and of course you can use a lot more if you're making a bread (like miche) where you dont care much about loft
That sounds awesome. I have never tried whole wheat flour in sweet bakes :) A miche has been on my list forever. Never made it before, but I'm super curious.
Another hugely beneficial video Charlie; explains a lot for me. I have a much better understanding of why I experience wetter dough ... = cheap flour!!!! :) I've already started to adjust the liquid for the consistency intended... start with less then add small amounts till I get the intended "finished" product and ready for bulk fermentation. A few batches I ended up with the stretch & fold, lol -- didn't turn out bad, just not what was intended. I have to experience the situation, see and feel it, in order to "know" ------ So again, Thank You!!! Be Safe
These are really helpful videos! I would love to see a video comparing the different Italian flours (0, 00, including all the different varieties of 00) and French flours (T45, T55, etc) because they use such different grading systems than protein percentage. I also find einkorn wheat to be very interesting, as it is over 13% protein but is notoriously difficult to make bread with because it tears instead of stretching; something about its gluten being weaker than other kinds.
Thank you for another excellent video! A little off the main topic, but I was actually just wondering about oven spring - I just finished making a sandwich bread that was delicious, but I wished had less of a dome crust. Your comment on tension affecting oven-rise has given me good ideas for the future makes!😄
Would really appreciate IF you could do similar experiments using ITALIAN Flours such as Double Zero, Zero, and One which are how coarse and how fine the flour often is milled, something similar which could also be found in China which uses finely milled high protein flour for making 'La Mian' or pulled noodles. But most of all it would be nice in-fact to see HOW the "W-ratings" in Italian Flours also compare to the flours you use when it comes to strength and water absorption, as much of their objectives often is for longer fermentations to develop more flavour. It would be nice to see these experimentations and comparisons done on video😊
Greetings from Oaxaca. I thouroughly enjoy your videos, very informative. I've been cooking and baking for 58 years now. When I moved to Mexico in 1986 I had to reproduce my favorite things myself. Pumpernickle Bread, Pretzels, Crepes, Buttery Cakes, Mille-Feuillets etc. As the years past more and more imports trickled in. Vielen Dank. Deine Freund im Ausland. JIM
Idk if it's available across the pond, but the brand I swear by, the only one I use is King Arthur flour. It's 100% consistent, and really good quality, really notice the difference in the end. Just the standard KA all purpose is 12.7% here in the states.
We use a 14% Strong Bread Flour. We also don't buy it in the puny 5lb bags. We get is 25lbs at a time. I tossed a Kilo of it into my Buttermilk Sourdough just yesterday.
At least in the USA all-purpose (the equivalent to your plain) is ideally around 10%. It can be between 10-12%, but it’s more versatile on the lower end. Bread flour is typically 12-13%, but if you get Italian flour for pizza it’s 10-11%. Since I’m not in the USA anymore, when they don’t bring over American bread flour, I use Italian Manitoba flour. It’s 12% protein and meant to be used for bread. One thing about American versus European flour is that it’s not just the protein content, but the type of gluten as well. Joe Pastry wrote about this a bit on his site: As I point out frequently, not all gluten is the same. The stuff we know as “gluten” is actually a combination of different wheat proteins, and depending on the relative proportion of those proteins, the gluten in this-or-that flour can have very different characteristics. Case-in-point European gluten. It’s firmer and more plastic (moldable) than ours (which is more springy and elastic). And that has implications for everything from the crumb (the size of the holes inside the loaf) to the crust and the chew. The thing I most envy about firm and plastic European gluten is the way in which the allows bread loaves to “stand up” versus spread out. If you’ve ever wondered how Euro breads can get so tall and round, even without being proofed or baked on a form, Euro gluten is the answer. But European gluten is also great flat bread. You often hear the word “extensible” used to describe a flat bread dough made with European flour. That’s the plasticity at work again. When you roll out, say, a piece of pizza dough made with Italian 00 flour, it simply rolls out - and mostly stays rolled out. It doesn’t stretch out and spring back, stretch out and spring back, like ours does. Of course there are down sides to European gluten too, which Europeans experience when they try to make our thick cake layers, muffins, biscuits, even brownies. These sorts of tall, tight-crumbed foams are surprisingly hard to produce without American flour and the stretchy, elastic gluten it contains.
I'm really enjoying your videos. I'm a vegan gluten-free baker, gluten-free due to my son's wheat allergy. I have often thought that gluten-free flours are not well understood, that each has its own properties, and many people are simply not aware there are differences between them at all. Mostly where I live, if it's gluten-free it's always rice flour, which typically gives a very gummy texture. Would you be willing to do a video exploring the differences between gluten-free flours? Perhaps by making the same loaf using different flours? There is a complication in that gluten-free flours are usually best in combination, not as 100% just one type of flour. My best gluten-free loaf uses whole lentils, millet, and peas soaked overnight and blended to create the base of the dough, and contains yeast, flax, psyllium husk and other ingredients.
I have zero experience with gluten free baking at the moment. But once I learn more about it and get some time, I will definitely make some videos. Can't say when though 😅
@@ChainBaker Neither did I. It's not that hard to learn. The biggest things you need to know are no gluten means you need a binder, more raising agent, and combinations of flours work better than just one flour. It's an amazing journey to learn how to make gluten-free bread, one I'm pleased I went on. I am also vegan so I bake vegan gluten-free. Key pieces to learn: Flax eggs, cream of tartar vs baking powder, eggs can be replaced with fruits for binding, internal temps should be higher with finished GF bread. It must be allowed to cool completely before cutting into it. Each GF flour is different and should be used differently, this is the area I would most like to see a video on, such as, 8 loaves each made with a different GF flour. If you ever do this good luck and thank you.
I use AP flour with vital wheat gluten boosting flour to 13% although I can make great tasting bread with AP alone if I use the poolish method. Long fermentation is a must for the flavor I like the best.
It also depends on the region where you live, I mean: the laws of your country. Here in Brazil the law is very relaxed in relation to labels because all flours have exactly 10% protein (on the label) but they vary immensely when making the dough (elasticity, water absorption, etc... all that good stuff). After a few years of trial and error, I finally found two brands that are more geared towards this type of food, but the protein description on the packaging didn't help (; NOTE: I use a 10% protein flour, but I always add vital wheat gluten to get to 12% or 13%. It makes A LOT of difference!
Charlie, first: You were born with magic hands. If I made a video of me working with dough, you would be in hysterics. My hands are musical, but not "kneady". Second, here in US I use King Arthur flour for my bread. It is hard red American wheat with a 12.7 % protein. I also use their whole wheat and AP flour. For cost comparison, the bread flour is $5.49 for a 5 pound bag. Thanks for the lesson! 🍞
You're too kind, Philip! My hands took years to get comfortable on camera ;D From what I've heard King Arthur makes great flour. Also, most of what I know about baking I leaned from one of their bakers - Jeffrey Hamelman. His book is my bible.
@@ChainBaker YES! He and Gesine Bullock-Prado did a really illuminating short bread series during the beginning of the pandemic. Wish I could remember what they called it, but I imagine their names will get you to the videos. (RUclips)
@@ChainBaker Another of their bakers, Martin (forgot last name) is great to watch, too. He recently did a fun “glass” bread - Pan de Cristal - that I was sire I couldn’t duplicate. But with his instructions, I got a terrific bread from the recipe.
I am like you. I love experimenting like this to compare results 😊 I experimented with this RUclips recipe where cold water was used, and instant yeast and fats were added LAST with a few other methods. To my great amazement, it turned out to be the best of the lot. I was gobsmacked! Maybe you can do an experiment to show us on different methods of mixing with instant yeast because it is the most popular kind of yeast used by home bakers now. Thx!
I hope you can test vital gluten. One vendor advised: "Typical white bread would be at 4-5% but depending on how much protein is desired in the bread it can go up to 12-13%." Wouldn't 12-13% have a major effect on hydration and on the "behavior" of the dough? (But I don't know if the vital gluten figures into baker's math as if you were simply adding more flour.) If it could help with high hydration it would certainly be useful. Recently a high hydration dough (83%--I had not tried the recipe before) defeated me. It was unusable. Folding did nothing for it and it remained like sloppy oatmeal the whole time. It was as if the gluten never developed at all. It couldn't be shaped, full stop. Weird. Finally I just had to give it up.
@@ChainBaker Thanks. Interesting results. I'm guessing that even with the added gluten, I'd have had to give up on that 83% hydration recipe. I'll bet even stronger bread flour would not have helped it. I will try it again but with MUCH lower hydration, and stronger flour. Thanks again.
Flours available in south africa are mostly 11.4% protein even for breadflour.. But I find one no brand cake flour is cheaper and is 12.3%.. It works fine for bread.
Hi. Nice video. I recently did an experiment between stop and shop APF vs. king arthur unbleached bread flour. 50g flour 27g water Knead, cover in bowl, wait 30 min. Wash in 100ml water. Rinse. === Results King arthur = 66 grams hydrated gluten, good firm structure Stop and shop APF = 32 grams hydrated gluten. Poor structure. Loosely organized sticky. ---- It seems that some of the processing mat have altered the gluten network. Consider doing this simple extraction experiment for each of the flour types you use
I really enjoy your videos! Esp the principles of baking as well as the explanations of the steps of baking helped me improving my bread extrem quickly. As I also was kind of in a lumb by baking as the joy went away, so thank you! I was wondering if you ever did a video on how to convert normal yeasts to sourdough! Have a great fay
Hi Alina, I have a video on converting recipes to be made with yeasted preferments. The same principles apply to sourdough. Just turn it into a leaven instead. And of course extend the fermentation times a lot! :) here is the link - ruclips.net/video/rRV3O68r944/видео.html
Nice experiment! I wonder if the results would have been more in-your-face if you also shaped them similarly so that the cake flour just, like, falls. I mean, wouldn't have you "bread", but breadcrumbs are nice lol
THIS was what I needed. THANK YOU. Finally solved the mystery of why my dough was perpetually sticky when folding. Thank u thank u. For pizza, and all I have is weak AP flour, would u recommend blending in semolina flour?
You could try that. I have had some great success using semolina flour. I'm also working on a video about vital wheat gluten. That could save all the weak flours out there :)
Mine has 12% and i am quiet happy with it. Once i made steamed buns at my grandmas place and the dough behaved weird and i saw the protein content was under 10% so no wonder. But whats funny in Austria the 12% is the cheapest flour, and in poland where my granny lives its more expansive and the price is conected a bit to the percentage of protein
Mathematically, doesn't adding 1g of vital wheat gluten per 100g increase the protein content by 1% as opposed to the 1.5g you suggested? Thanks for clarifying and great video!!! 🙂
Try this but use the weak flour and add the protein yourself for a more scientific approach and will help a lot of people who might have issues getting high protein flour
In Mexico, the highest content of protein in white flour is 11%. The most commonly used one being 9 or 10%. Whole wheat flour 13 or 14%. How could I use the whole wheat flour to increase the overall content of my flour to make bread?😢
we have not very good flour here in Australia. 00 used to be high protein and now under 12%. a while ago i bought a big bag of specialty bread baking flour mailorder, and doesnt even list percentages. seems to be working though. can you please show making 500g flour loaves. they're my usual size.
Your videos really are amazing and very informative! can you please let us know how to adjust the recipes (in terms of hydration) when you are using a higher protein content flour than the one used in recipes online For instance I have a 13.9 % protein content bread flour that I want to use in a recipe that calls for a 12.9% How do I adjust the hydration of the dough to get the exact same results ?
Not at all. Whole wheat flour makes things a lot stickier and it's harder to develop strong gluten in a whole wheat flour dough. The protein percentages can be deceiving too. The bran in the flour brings the protein percentage up on paper, but it does nothing for gluten strength. The whole wheat flour I usually use has 16% protein and it's not extremely strong. But generally the higher the percentage the stronger it should be ✌️
I'm not a native English speaker, you said you can apply something in particular to increase the amount of protein and I didn't really catch that, what was it?
I have not tried this yet, but from what I can find adding around 1.5g of vital wheat gluten to 100g flour can increase the gluten protein content by 1%. I will make a video on this in the coming weeks.
question : in my local store in Nova Scotia, all the flours are only 4g (4%) regards it's AP, whole wheat, flour for bread. How can I increase the protein content? The only place I can find high protein bread flour is bulk barn which their bread flour is 2.5 times more than in the store.
Is it not 4g protein per 30g flour? I know that American flour producers they like to label it that way. So, it's more like 13%. Should be perfectly fine for all breads :)
what about the differences between Japanese and American flours? Do the Japanese flours make a difference in recipes, i.e;, they make bread fluffier and taller, then if you use Gold Medal flour? The Japanese flours are really expensive, too. What do you think?
I have never used either, so I can't say for sure. But the grains produce flour with different characteristics depending on what kind of climate they were growing. So, it may as well be a fact. But there are ways of making the bread fluffier without using different flours. Just add some fat or eggs or use an improver like yudane.
The other day I sore some stone ground white organic flower and some stone ground whole wheat flour. I wonder if the way it is ground makes any difference.
Excellent video thank you and a fascinating experiment and learning curve. I am curious to know what difference you personally find between your go to named bread flower and say supermarket own brand with same....ish protein content, is it flavour? texture? finished loaf crumb? manageability during making? spring and rise? Ramon.
Love it as always, informative. I just checked my flour package and stated 21% protein. How to calculate the water or liquid (e.g egg) with baker's percentage rules? I failed sometimes because using different flour and liquid amount in the recipe. Any suggestions? Many thanks!
wow 21%! I have never seen such a high percentage. I would suggest just trying any recipe using that flour and comparing the results. See what mine looks like and compare to yours. If it feels very stiff and does not rise as freely, then perhaps you could increase the hydration by a few % and try again until you get a good result.
After watching over bread at the lowest end of the spectrum in protein, compared to the higher end but both look identical, the only thing would be taste test which I cannot do by watching haha! Maybe one day, we'll have 4D TV with smell option to en hoy these videos even more 🥰🍕👌🏼
Would a lower protein flour, like 11%, be more suited for sandwich bread made in a tin like this? Seems like it would be softer and the tin would help it hold its shape. Or would it be better to add butter to the strong white flour? Thanks!!
You can do it either way. Both will produce a good result. I prefer strong flour plus fat or higher hydration. Mostly because I only use one type of white flour, so it makes it more practical for me.
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📖 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/
Yo CB! great video, as always. A quick question, is there a very faint background music to your videos? Or am I going gluten-mad? :D
I personally would consider repeating this experiment using the same flour, and altering the protein content by adding pure wheat gluten. I feel like having different flours adds other variables, other than just protein level.
This, I've had to experiment with a really weak flour and added extra protein and while it felt better than without it I think I'll need more of it
It might be interesting to see a comparison of other variables, maybe… Like whether the fineness of the flour grind makes a difference.
I have no idea how one might test for the different variables! Loved this video to see a comparison
I am planning to do some experiments with gluten too. Cheers :)
Yea our local store always sell 9.7, no other highest probably 10. Been wonder with gluten flour, resome local forum ppl does add that.
I conquer👌🏼 even the slightest factor can be a game changer.
It sometimes is hard to believe such knowledge is offered on public for free, thank you for all of your videos. You have taught me more about baking than any class I have took or business I have worked in. I have worked with dough for 8 years however, thanks to you -I am finally able to make nearly anything my imagination desires. It is a privilege to have someone as passionate as you, I look forward to more content, information, and inspiration.
Thank you so much for the kind words :) I'm happy that I could play a part in your baking experience!
Great content. Great comments. The best channel on RUclips.
Charlie my man, my parents and brother, in my mind, have always been real bakers. Once I got into bread baking, I’ve shared as much of this channel as I can with them and they’ve all been gobsmacked over how much they didn’t know. It’s become my mission to get this channel to the very top, man! Even if there are gaps still to be bridged, your openness to learning and “making mistakes so that we don’t have to” is reason enough for this channel to be the most watched baking channel on YT. You don’t presume to know anything - I love that.
Wow, thank you so much, Anthony! 🤩
I totally agree! Love your videos!
I recently found your channel. While every RUclips food chef has a bread video of some type, you are the only one I have found that actually 'teaches' how to make bread. You explain all the aspects of bread making beyond the written recipe. I really appreciate the level of information in your videos. I used to tell my nutrition students once you the 'how' food/recipes work, making good food is easy.
In our country almost all the flours are 9.5- max 11% (the 11% are rare) so I have to do my best with what I got ❤️
Thank you for this video, it helped me a lot to realize why every time my doug is sticky and spread more to the side than rise like yours
I understand now why I prefer biga more than poolish
I live in Thailand and have the same problem. I am experimenting with adding pea protein powder in place of part of the lower protein flour.
As an engineer I really appreciate all knowledge you are giving to us. Thank you 👍🏻
Hi Charlie I’ve recently discovered your channel and I’ve been binging your amazing videos. After years of stop start failures I think I finally understand how to succeed with a sourdough. Thanks for all the fantastic content and please don’t ever stop.
🙏
I usually use all-purpose ( plain in UK )unbleached organic flour. It has more gluten then bleached one and good for making yeast breads. Cheers for another interesting video, Charlie! Plus I really enjoy watching how other bakers are making bread. It’s really soothing my soul and I think that art of bread making is the number one art on this planet. ATB🙏🏻🍀🥖🥖🥖💚
Probably one of the more important videos on this channel for the international audience that doesn't have access to the same kinds of flower.
I was always wondering why my doughs were turning out too sticky and didn't rise well, thinking I was making some technical error. Turns out it was the gluten content.
Much appreciated video!
Another flour property with large effect on water absoption, but is uncommon information, is the amount of damaged starch from the milling process. It's rather a situation of trusting the mill to keep a consistant blend. They may even add malted wheat to some crop years for the enzymes that help control starch, change pectin content, or to convert some protien into amino acids for yeast nutrient. (and other stuff) Hard vs soft wheat greatly effects the damaged starch percentage.
I’ve been learning so much from your channel over the last month or so! From no nonsense loaf, how to add fats, baker’s percentage and such. I have gained a new skill set in the kitchen with your helpful videos! Thank you very much!
Just recently I have been looking up the different types of flours and their protein content. Very timely video upload!
Keep it up dude
Awesome! Thank you! :)
I love this. Could you expand the experiment? Adding additional protein until you hit 25% for example. Could be really interesting.
Working on it! :)
Found this channel a few days ago and it's already a favorite for how concise and straightforward everything is. If they're available in your country, I would like to see experiments using alternative flours like almond, cassava, coconut, etc.
Very much appreciate this. I like to look for "the why of cooking/baking" rather than just follow a recipe
Interesting experiment and also informative! I'm a hobbyist home baker and I often make phyllo dough for making burek with different fillings. My flour of choice for hand-stretching a paper-thin sheet of pastry is 9.1-9.5g protein per 100g of flour (the 'plain white' variant in the UK), which is very elastic but doesn't give a lot of structure for making yeasted doughs (e.g. bread). I believe if I were to try stretching the dough out using a flour with 11g of protein and more, I would end up with a chewy texture and probably a thicker pastry, probably more suitable for dumplings rather than burek.
Reading our minds again!! 😅
Personally I use Canadian because I find easier to handle and love the chewiness from it. I’ve also seen some add protein powder to plain/AP flour to make strong bread flour, apparently it keeps the cost down?? Never tried it so not too sure
Thank you ever so much for this explanation. You addressed my question about the difference between elasticity and stretchiness (is that even a word?). This is a wonderful lesson of the Bread University. Thanks professor ChainBaker. I will need to watch this video a couple of times to grasp the meaning of it all
I could never get my sourdough bulk fermentation right until I started using vital wheat gluten with my bread flour to make the protein content up to 14%.
Since then I haven’t ran into the same problem. It’s been a game changer for me. As long as I keep a 75% hydration I get a lovely soft open crumb and huge oven spring. 14% all the way for me now 😊
Thanks for another informative and engaging video! I'm curious if you would ever make a video or share tips on how to approach "reverse-engineering" a bread you find without a recipe. These principles of baking have been so helpful and I'm excited to continue learning :)
That is a great idea! With the principles we should be able to do something like that. Perhaps I will buy a loaf of bread in the shop and try to recreate it in the video 😁
Great video and it explains why my dough ended up being too sticky on that other video. German flour seems to have a rather low protein content with the two regular types (405 and 550) being as low as 9% and 11% respectively and even the strongest one you can find in a regular shop only being 12%.
I'm learning so much from your videos, it's amazing. Thanks a lot.
Awesome! I'm glad it was helpful :)
Well that answers my question about does the flour matter. I just went to check my flour...I thought I bought bread flour. I just looked and it was pasta flour. 10g protein per 100g. All of the flour boxes are identical except the words, somehow I picked up pasta flour...That explains a few things.🤦♂ Thanks for doing these demonstration tests. It is so helpful.
We use Einkorn in 90% of our household baking.. Boule, sandwich loaf, even baguettes. Low gluten content, and high hydration. So it is not the easiest to work with, but It is by far the healthiest wheat flour. And is a great substitute in gluten free diets. I have had great success with it, but can see how some night struggle.
I love your training style, format and would love to see your analysis of Einkorn and other ancient grain flours. I hate to hear that people can’t eat bread. Charlie, perhaps you can help.
Thanks for your great work.
Oh I just tried making a bread with it a couple of days ago. It was a mess. I was totally unprepared 😆 I guess some research is in order!
I'd love if you could give me some pointers :)
I’ve just realised my usual brown wheat flour is at the upper end of the scale with 14g of protein per 100g. The medium white and the white variety of the same brand have 13% and 12%, respectively. Apparently, we like our flour strong in Switzerland 😄
Your vids are amazing man I used to be not good at making bread now that I’ve watched your videos I love making and eating the your recipes keep it up
🙏
Sublime explanation and experiment. I learned a lot about the loaf of bread that I eat not knowing the difference: Now I know. Thanks for your very informative video!
This video is fantastic! Have been looking around for this kind of comparison video for a while
The advantage of a weaker protein is it can take higher heat, this is why Neapolitan Pizza which is cooked in 800F or higher and uses lower protein type 00 flour. It also is good because it cannot hold a lot of water so you can achieve really crispy pizza without burning the dough at a lower hydration then bread flour. Lower protein higher temp lower hydration, Higher protein higher water factor but lower temp otherwise the flour will burn. I guess that is why you see NY pizza with pre ferments going for 24-48 hours in the fridge. They use very high protein and high hydration but when they cook the pizza its not higher then 650F. These are very important factors to consider as well when talking about high protein flours. because High protein and high water go together and as you said in bread they work great because they give you a higher rise and a softer crumb but crispy on the outside.
For instance if you take a type 00 flour with a protein content of 12.5% it cannot handle more then 63% hydration with a preferment then in the fridge for 36 hours. So that maximum 63% hydration will give you nice crispy crust and soft inside with a nice rise. This to me is better then where it is commonly mixed it at 60% which has less crispness and more of a softer but denser crust which I don't like but cooks at 800F. I have learned so much from you bro, these are just things that I have figured out. maybe they can help someone else that's into pizza because as you say we are all bakers LOL
Brilliant - absolutely fascinated to see the different shaping techniques and results. Also LOVE your bracelet - where's it from?!
I got it off eBay a long time ago. I think it was shipped form Thailand 😄
Thanks for making this video. Suggestion: You should really use bowls with lids - it’s much easier and less wasteful than using plastic wrap every time, especially considering how much bread you make. Thanks again.
I think he uses clear plastic so we can see the process.
That's it! But I would love to find some glass lids that fit those small jars perfectly 😁
@@ChainBaker I have some Weck jars that have glass caps that clip on. Mine are about single-yogurt size, so I’m not sure if they also sell larger sizes. I’m gonna guess probably yes. Amazon has them, OF COURSE - LOL - but I’m sure other places do, too.
I'll check them out :)
another good experiment and always a pleasure to see your dough-handling and shaping. your results are consistent with my experience that a medium gluten flour is optimal for volume, and high gluten is optimal for open crumb. a word about whole wheat flour: i use whole wheat flour in many things, even in desserts and pie crusts, but for breads i find the bran is too destructive on gluten development. i keep a separate supply of bolted whole wheat flour (using #50 sieve). this removes most of the bran while leaving most of the germ intact. you can use up to 15% of this kind of flour without an appreciable effect on loft while adding depth of flavor, texture and nutrition, and of course you can use a lot more if you're making a bread (like miche) where you dont care much about loft
That sounds awesome. I have never tried whole wheat flour in sweet bakes :)
A miche has been on my list forever. Never made it before, but I'm super curious.
@@ChainBaker will look forward to your miche
Another hugely beneficial video Charlie; explains a lot for me. I have a much better understanding of why I experience wetter dough ... = cheap flour!!!! :) I've already started to adjust the liquid for the consistency intended... start with less then add small amounts till I get the intended "finished" product and ready for bulk fermentation. A few batches I ended up with the stretch & fold, lol -- didn't turn out bad, just not what was intended. I have to experience the situation, see and feel it, in order to "know" ------ So again, Thank You!!! Be Safe
Cheers! :)
This video is absolutely fascinating. I understand now why French pâtissiers recommend using flour with 13% protein.
These are really helpful videos! I would love to see a video comparing the different Italian flours (0, 00, including all the different varieties of 00) and French flours (T45, T55, etc) because they use such different grading systems than protein percentage. I also find einkorn wheat to be very interesting, as it is over 13% protein but is notoriously difficult to make bread with because it tears instead of stretching; something about its gluten being weaker than other kinds.
Thank you! I will definitely get to those in the future :)
Thank you for another excellent video! A little off the main topic, but I was actually just wondering about oven spring - I just finished making a sandwich bread that was delicious, but I wished had less of a dome crust. Your comment on tension affecting oven-rise has given me good ideas for the future makes!😄
Would really appreciate IF you could do similar experiments using ITALIAN Flours such as Double Zero, Zero, and One which are how coarse and how fine the flour often is milled, something similar which could also be found in China which uses finely milled high protein flour for making 'La Mian' or pulled noodles. But most of all it would be nice in-fact to see HOW the "W-ratings" in Italian Flours also compare to the flours you use when it comes to strength and water absorption, as much of their objectives often is for longer fermentations to develop more flavour. It would be nice to see these experimentations and comparisons done on video😊
I'm thinking, that what's print on the packet, isn't always the actual content. Great video👏
Greetings from Oaxaca. I thouroughly enjoy your videos, very informative. I've been cooking and baking for 58 years now. When I moved to Mexico in 1986 I had to reproduce my favorite things myself. Pumpernickle Bread, Pretzels, Crepes, Buttery Cakes, Mille-Feuillets etc. As the years past more and more imports trickled in. Vielen Dank. Deine Freund im Ausland. JIM
Hey Jim! That is awesome. And you have named a couple of things I still must make for this channel like pumpernickel and pretzels ;D Cheers!
Wunderbar.@@ChainBaker I will enjoy tips on pumpernickel. Keep up the positive energy. All the best JIM
Nice video! I've been waiting for this one for a while.
Idk if it's available across the pond, but the brand I swear by, the only one I use is King Arthur flour. It's 100% consistent, and really good quality, really notice the difference in the end.
Just the standard KA all purpose is 12.7% here in the states.
I have heard of it. But they don't sell it here. I'm very happy with the Doves Farm flour I always use :)
We use a 14% Strong Bread Flour. We also don't buy it in the puny 5lb bags. We get is 25lbs at a time. I tossed a Kilo of it into my Buttermilk Sourdough just yesterday.
The question I have been waiting to have answered!
I have been learning a lot from your channel, keep up the good work 😍
Terrific presentation. Very informative. Thanks
At least in the USA all-purpose (the equivalent to your plain) is ideally around 10%. It can be between 10-12%, but it’s more versatile on the lower end. Bread flour is typically 12-13%, but if you get Italian flour for pizza it’s 10-11%. Since I’m not in the USA anymore, when they don’t bring over American bread flour, I use Italian Manitoba flour. It’s 12% protein and meant to be used for bread.
One thing about American versus European flour is that it’s not just the protein content, but the type of gluten as well. Joe Pastry wrote about this a bit on his site:
As I point out frequently, not all gluten is the same. The stuff we know as “gluten” is actually a combination of different wheat proteins, and depending on the relative proportion of those proteins, the gluten in this-or-that flour can have very different characteristics.
Case-in-point European gluten. It’s firmer and more plastic (moldable) than ours (which is more springy and elastic). And that has implications for everything from the crumb (the size of the holes inside the loaf) to the crust and the chew. The thing I most envy about firm and plastic European gluten is the way in which the allows bread loaves to “stand up” versus spread out. If you’ve ever wondered how Euro breads can get so tall and round, even without being proofed or baked on a form, Euro gluten is the answer.
But European gluten is also great flat bread. You often hear the word “extensible” used to describe a flat bread dough made with European flour. That’s the plasticity at work again. When you roll out, say, a piece of pizza dough made with Italian 00 flour, it simply rolls out - and mostly stays rolled out. It doesn’t stretch out and spring back, stretch out and spring back, like ours does.
Of course there are down sides to European gluten too, which Europeans experience when they try to make our thick cake layers, muffins, biscuits, even brownies. These sorts of tall, tight-crumbed foams are surprisingly hard to produce without American flour and the stretchy, elastic gluten it contains.
Totally. The balance of glutenin/gliadin makes all the difference.
I use and really like the King Arthur 12.5 percent protein bread flour... works pretty well for me.
Thank you for your very informative video. My bread game is going to improve!
I'm really enjoying your videos. I'm a vegan gluten-free baker, gluten-free due to my son's wheat allergy. I have often thought that gluten-free flours are not well understood, that each has its own properties, and many people are simply not aware there are differences between them at all. Mostly where I live, if it's gluten-free it's always rice flour, which typically gives a very gummy texture.
Would you be willing to do a video exploring the differences between gluten-free flours? Perhaps by making the same loaf using different flours? There is a complication in that gluten-free flours are usually best in combination, not as 100% just one type of flour.
My best gluten-free loaf uses whole lentils, millet, and peas soaked overnight and blended to create the base of the dough, and contains yeast, flax, psyllium husk and other ingredients.
I have zero experience with gluten free baking at the moment. But once I learn more about it and get some time, I will definitely make some videos. Can't say when though 😅
@@ChainBaker Neither did I. It's not that hard to learn. The biggest things you need to know are no gluten means you need a binder, more raising agent, and combinations of flours work better than just one flour. It's an amazing journey to learn how to make gluten-free bread, one I'm pleased I went on. I am also vegan so I bake vegan gluten-free.
Key pieces to learn: Flax eggs, cream of tartar vs baking powder, eggs can be replaced with fruits for binding, internal temps should be higher with finished GF bread. It must be allowed to cool completely before cutting into it. Each GF flour is different and should be used differently, this is the area I would most like to see a video on, such as, 8 loaves each made with a different GF flour. If you ever do this good luck and thank you.
I use AP flour with vital wheat gluten boosting flour to 13% although I can make great tasting bread with AP alone if I use the poolish method. Long fermentation is a must for the flavor I like the best.
I bake sourdough all the time with AP flour that I fortify with gluten. It turns out great and saves space and money.
I love these experiments
It also depends on the region where you live, I mean: the laws of your country. Here in Brazil the law is very relaxed in relation to labels because all flours have exactly 10% protein (on the label) but they vary immensely when making the dough (elasticity, water absorption, etc... all that good stuff). After a few years of trial and error, I finally found two brands that are more geared towards this type of food, but the protein description on the packaging didn't help (;
NOTE: I use a 10% protein flour, but I always add vital wheat gluten to get to 12% or 13%. It makes A LOT of difference!
That's right. I am planning to make a video about the use of vital wheat gluten some time soon :)
Charlie, first: You were born with magic hands. If I made a video of me working with dough, you would be in hysterics. My hands are musical, but not "kneady".
Second, here in US I use King Arthur flour for my bread. It is hard red American wheat with a 12.7 % protein. I also use their whole wheat and AP flour. For cost comparison, the bread flour is $5.49 for a 5 pound bag.
Thanks for the lesson! 🍞
You're too kind, Philip! My hands took years to get comfortable on camera ;D
From what I've heard King Arthur makes great flour. Also, most of what I know about baking I leaned from one of their bakers - Jeffrey Hamelman. His book is my bible.
@@ChainBaker YES! He and Gesine Bullock-Prado did a really illuminating short bread series during the beginning of the pandemic. Wish I could remember what they called it, but I imagine their names will get you to the videos. (RUclips)
@@ChainBaker Another of their bakers, Martin (forgot last name) is great to watch, too. He recently did a fun “glass” bread - Pan de Cristal - that I was sire I couldn’t duplicate. But with his instructions, I got a terrific bread from the recipe.
I am like you. I love experimenting like this to compare results 😊
I experimented with this RUclips recipe where cold water was used, and instant yeast and fats were added LAST with a few other methods. To my great amazement, it turned out to be the best of the lot. I was gobsmacked!
Maybe you can do an experiment to show us on different methods of mixing with instant yeast because it is the most popular kind of yeast used by home bakers now.
Thx!
I hope you can test vital gluten. One vendor advised: "Typical white bread would be at 4-5% but depending on how much protein is desired in the bread it can go up to 12-13%."
Wouldn't 12-13% have a major effect on hydration and on the "behavior" of the dough? (But I don't know if the vital gluten figures into baker's math as if you were simply adding more flour.)
If it could help with high hydration it would certainly be useful. Recently a high hydration dough (83%--I had not tried the recipe before) defeated me. It was unusable. Folding did nothing for it and it remained like sloppy oatmeal the whole time. It was as if the gluten never developed at all. It couldn't be shaped, full stop. Weird. Finally I just had to give it up.
Even adding noticeably more flour to the sloppy mess failed to make it cooperate.
Hey Mike! I did here - ruclips.net/video/mf3Xo6YtsB4/видео.html 😎
@@ChainBaker Thanks. Interesting results.
I'm guessing that even with the added gluten, I'd have had to give up on that 83% hydration recipe. I'll bet even stronger bread flour would not have helped it. I will try it again but with MUCH lower hydration, and stronger flour. Thanks again.
Flours available in south africa are mostly 11.4% protein even for breadflour.. But I find one no brand cake flour is cheaper and is 12.3%.. It works fine for bread.
I think the dough made with very strong flour will have bigger volume if u add more water. Higher protein equals higher water absorbtion... Right?
Hi. Nice video. I recently did an experiment between stop and shop APF vs. king arthur unbleached bread flour.
50g flour
27g water
Knead, cover in bowl, wait 30 min.
Wash in 100ml water.
Rinse.
===
Results
King arthur = 66 grams hydrated gluten, good firm structure
Stop and shop APF = 32 grams hydrated gluten. Poor structure. Loosely organized sticky.
----
It seems that some of the processing mat have altered the gluten network.
Consider doing this simple extraction experiment for each of the flour types you use
That sounds like a great experiment!
@@ChainBaker it was a fun experiment, a bit messy, but gave me a lot more information than just a protein content of the flour on the label.
I really enjoy your videos! Esp the principles of baking as well as the explanations of the steps of baking helped me improving my bread extrem quickly. As I also was kind of in a lumb by baking as the joy went away, so thank you!
I was wondering if you ever did a video on how to convert normal yeasts to sourdough!
Have a great fay
Hi Alina, I have a video on converting recipes to be made with yeasted preferments. The same principles apply to sourdough. Just turn it into a leaven instead. And of course extend the fermentation times a lot! :) here is the link - ruclips.net/video/rRV3O68r944/видео.html
@@ChainBaker ah I've seen this video before didn't think this far tho! Thank you. Keep going with your account it's great!
Hi. I've been working with vital wheat gluten for a bit now. I talked to people working in the industry and they recommend 1-5% of flour weight.
I am planning to make a video on this soon. Cheers :)
I love your videos. Where is the accent from? I ask as I did a search for a RUclips Swedish bread baker. I didn’t find you.
Latvia 🇱🇻
I appreciate the education. Thank you.
nice upload~ have a nice day😋😋💕😋🌺👌
Thank you 😊
now I will have to go and check the protein in my flours.....
Wow! Thanks for another great information packed video!
My brain is like a very strong bread flour and trying to absorb as much as I can. 😅
😁
It will be good to do a video with stonemill white and wholemeal flour
Nice experiment! I wonder if the results would have been more in-your-face if you also shaped them similarly so that the cake flour just, like, falls. I mean, wouldn't have you "bread", but breadcrumbs are nice lol
THIS was what I needed. THANK YOU. Finally solved the mystery of why my dough was perpetually sticky when folding. Thank u thank u. For pizza, and all I have is weak AP flour, would u recommend blending in semolina flour?
You could try that. I have had some great success using semolina flour. I'm also working on a video about vital wheat gluten. That could save all the weak flours out there :)
Very educational and helpful. Thank you.
🙏
Mine has 12% and i am quiet happy with it. Once i made steamed buns at my grandmas place and the dough behaved weird and i saw the protein content was under 10% so no wonder. But whats funny in Austria the 12% is the cheapest flour, and in poland where my granny lives its more expansive and the price is conected a bit to the percentage of protein
so informative video,thank you so much
Mathematically, doesn't adding 1g of vital wheat gluten per 100g increase the protein content by 1% as opposed to the 1.5g you suggested? Thanks for clarifying and great video!!! 🙂
VWG is not 100% gluten that's why you need to add more.
@@ChainBaker ah that makes sense :)
Very good, if you did not know now you know!
Try this but use the weak flour and add the protein yourself for a more scientific approach and will help a lot of people who might have issues getting high protein flour
That video is coming in the future.
In Mexico, the highest content of protein in white flour is 11%. The most commonly used one being 9 or 10%. Whole wheat flour 13 or 14%. How could I use the whole wheat flour to increase the overall content of my flour to make bread?😢
You could try this ruclips.net/video/mf3Xo6YtsB4/видео.html
we have not very good flour here in Australia. 00 used to be high protein and now under 12%. a while ago i bought a big bag of specialty bread baking flour mailorder, and doesnt even list percentages. seems to be working though.
can you please show making 500g flour loaves. they're my usual size.
Your videos really are amazing and very informative! can you please let us know how to adjust the recipes (in terms of hydration) when you are using a higher protein content flour than the one used in recipes online
For instance I have a 13.9 % protein content bread flour that I want to use in a recipe that calls for a 12.9%
How do I adjust the hydration of the dough to get the exact same results ?
I would first make the recipe as written and then adjust the hydration bit by bit if needed.
Excellent video as usual
14% protein is amazing. Cod fillet is only 18%.
Yes, I know that I'm comparing a dry product to a wet one, but it's still worthy of thought
I bet the cod would benefit you more than flour even if it had less protein 😄
@@ChainBaker Both are good - in moderation.
I totally agree with that one ✌️
Hello! Great helpful video … I wonder if you think stronger protein flour would suit doughnuts well
For sure. I use strong flour in my donut video too.
Great video with examples. Should the 100% whole wheat with 13% protein used behave the same as the white 13% protein flour you used here?
Not at all. Whole wheat flour makes things a lot stickier and it's harder to develop strong gluten in a whole wheat flour dough. The protein percentages can be deceiving too. The bran in the flour brings the protein percentage up on paper, but it does nothing for gluten strength. The whole wheat flour I usually use has 16% protein and it's not extremely strong. But generally the higher the percentage the stronger it should be ✌️
Thank you.
should we not adjust the hydration percentage of the dough according to the protein percentage of the flower?
Certainly. The weaker the flour the less water it can take.
It would be great to do the same experiment but the variable to be the W value from as weak as 150 to as high as 380 and see what happe s
I don't even know what that is.
One question. Why don't you feed your yeast with sugar?
It does not need it. There is enough food for the yeast in the flour.
Hy can u show effect of milk powder in bread making and when and how to put it.
Here you go - ruclips.net/video/Ku9wAbLbI9A/видео.html :)
I'm not a native English speaker, you said you can apply something in particular to increase the amount of protein and I didn't really catch that, what was it?
I have not tried this yet, but from what I can find adding around 1.5g of vital wheat gluten to 100g flour can increase the gluten protein content by 1%. I will make a video on this in the coming weeks.
question : in my local store in Nova Scotia, all the flours are only 4g (4%) regards it's AP, whole wheat, flour for bread. How can I increase the protein content? The only place I can find high protein bread flour is bulk barn which their bread flour is 2.5 times more than in the store.
Is it not 4g protein per 30g flour? I know that American flour producers they like to label it that way. So, it's more like 13%. Should be perfectly fine for all breads :)
Bought high gluten flour on accident for my shokupan so frickin soft n fluffy yo
what about the differences between Japanese and American flours? Do the Japanese flours make a difference in recipes, i.e;, they make bread fluffier and taller, then if you use Gold Medal flour? The Japanese flours are really expensive, too. What do you think?
I have never used either, so I can't say for sure. But the grains produce flour with different characteristics depending on what kind of climate they were growing. So, it may as well be a fact. But there are ways of making the bread fluffier without using different flours. Just add some fat or eggs or use an improver like yudane.
The other day I sore some stone ground white organic flower and some stone ground whole wheat flour. I wonder if the way it is ground makes any difference.
It sure does. But I have not experimented with it yet, so I can't say how different it would be.
Excellent presentation although it made my wife correct and me not as correct in a choice for baking kolaches. HaHa... Thank you...
Have you ever done a video showing you make a bread using AP flour when the recipe calls for BREAD flour? I'd like to see what happens...
It would result in a looser dough depending on the recipe. If I had no choice but to use APF instead of strong flour, I'd just reduce the hydration :)
@@ChainBaker interesting. Ok great thank you.
Great video. Just the kind of information and visual proof I was looking for!
hey. thanks for the video. very informative. what percentage would u use for croissant dough?
I am yet to be successful at making croissants 😀 But I'd say around 11 should be good. You don't want the dough too strong.
Excellent video thank you and a fascinating experiment and learning curve. I am curious to know what difference you personally find between your go to named bread flower and say supermarket own brand with same....ish protein content, is it flavour? texture? finished loaf crumb? manageability during making? spring and rise? Ramon.
That is a great idea! :) I will definitely try this.
Do you ever mill your own flour? If so could you do a video on that?
I am planning on getting a mill in the near future and there will definitely be videos about it :)
Love it as always, informative. I just checked my flour package and stated 21% protein. How to calculate the water or liquid (e.g egg) with baker's percentage rules? I failed sometimes because using different flour and liquid amount in the recipe. Any suggestions? Many thanks!
wow 21%! I have never seen such a high percentage. I would suggest just trying any recipe using that flour and comparing the results. See what mine looks like and compare to yours. If it feels very stiff and does not rise as freely, then perhaps you could increase the hydration by a few % and try again until you get a good result.
Do you do any baking with just rye flour? Currently trying to figure out ways to get rye flour (medium or light) to rise well.
Search for 'chainbaker rye' and a few will come up ✌️
After watching over bread at the lowest end of the spectrum in protein, compared to the higher end but both look identical, the only thing would be taste test which I cannot do by watching haha! Maybe one day, we'll have 4D TV with smell option to en hoy these videos even more 🥰🍕👌🏼
I'd love that ;D
@@ChainBaker the day we have smell option, you'll channel will definitely be number one and Pewdiepie will cry for all eternity 🤣🤣🤣🤣🤣
Would a lower protein flour, like 11%, be more suited for sandwich bread made in a tin like this? Seems like it would be softer and the tin would help it hold its shape.
Or would it be better to add butter to the strong white flour?
Thanks!!
You can do it either way. Both will produce a good result. I prefer strong flour plus fat or higher hydration. Mostly because I only use one type of white flour, so it makes it more practical for me.