📖 Read more in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
I can't thank you enough for this channel, Your tips and tricks for baking are unmatched, thanks to you, the Breads I bake will always be springy and soft. Hands down you're one of Best Baker on RUclips. Keep up the incredible job educating people on proper Baking techniques.
Chain baker is my highly recommended tutor on baking. I want to try for the first time and after watching four of his videos, I am feeling like a pro already.
Chef, I came across your site while looking for a bread sponge recipe. Glad I found you. I’m learning a great deal about bread baking. Yesterday, I used your Biga, Baker’s %’s, and baking techniques to bake what turned out to be the most delicious bread I’ve made to date. Thank you for your time and the great lessons you’re teaching us. I wish you all success. Nice tattoos. 😊
I recently stumbled upon your channel, after searching for sourdough, still intimidated to begin making it,as it seems very intricate and time consuming,but I'll give it a try anyway with your guidance. In my country, we mainly use semolina, wich is way better than flour in taste,and requires more kneading, back in the days, they used similar method to proof their dough as starter,but in fact they always take a small part of today's dough to use it tomorrow, that was their method to feed the starter I guess, there wasn't any,except for the scrape left in the jar each day, never used extra water or flour, neither a scale, but I remember it was very delicious especially when finished on the wooden stove.
I'm three years late commenting on this video. I've watched it repeatedly. I still haven't fully watched it because I can't resist jamming along with that awesome background track.
I recently purchased a hand grain mill for grinding wheat. I purchased 3 types of wheat to work with. I would like to see you make a video using home ground flour. I think you would have fun experimenting. Thank you!
Thank you SO much for sharing this!!! Super informative. I tried making homemade buns for some smoked meat I cooked over the weekend and failed. Subbed and will be watching many of your videos soon to learn what the hell i did wrong and how correct those issues.
Great stuff! I'm getting into baking again, and vids and channels like this are very useful. I've made pies and buns before, but the results have been so-so. 🙂 It's fun learning, though.
Im new to bread making. I started milling my own flour to get the best taste and nutrients from my breads. This alone changes recipes etc. Any tips on where to start?
I guess the main thing that changes is the amount of water the dough can take. With some hydration adjustments it should be ok. I am planning on getting a mill in the not too distant future and I will definitely make some videos about it. So far I have not used freshly milled flour.
I am learning so much from you, but I do have a question. I have read to never mix salt directly with the yeast. Instead, mix the salt with the flour. Thoughts on this?
I have never separated them and I have never had any problems. The salt will only affect the yeast if you leave them to sit together for an unreasonably long time 👍
I am pretty new to baking bread, so I am enjoying your videos. In each video, you mention taking the temperature of your dough.... I almost feel that you are trolling something, because I have yet to see you explain any difference based on any given temp. What good does taking temperature do other than poke a hole in the bread? Does the temperature help you determine something else like length of time further down the road? If this explanation is in a video somewhere, I have yet to see it. Can you give me a basic rundown on the function?
The higher the temperature the quicker it will ferment. The lower, the slower. Controlling the temperature allows for controlled fermentation time. Here is a video that should answer some of your questions ruclips.net/video/MrgXRwkz-3w/видео.html 👍
I have some problems with scale measurements. The area where I live has rapid and large swings in humidity,. I have calculated that a 3 percent shift in the flour's humidity can change the dough's hydration by up to 5 percent; not only is damp flour lost from the measurement, extra water is added. The combination of both, causes such radical swings in the dough's actual hydration level. Yes, I use the scale, but only as a starting point, I frequently find it necessary to make adjustments to the dough by and how it feels, and how looks. Any thoughts, opinions, or feedback (from anyone) would be greatly appreciated. Thank you for all of your great presentations.
It could, but it was a 25kg bag from Italy, which went through Texas, and picked up a lot of moisture, for now, I think I’ll have to refrigerate or freeze it to avoid spoiling. Thanks
It would be great to see a video on how to store bread ? And how long resting is needed before putting it in a box. When the bread was to hot and moist I noticed it started moulding faster. Could you guide the best way to store bread. Just in a box, in the open or cling wrap
Thank you so much for this. I’ve just started my baking. Finding your channel really helpful. The bakers percentage was extremely helpful too. I get to make my own style and decide the hydrations and get to experiment as well. Cheers
Some say to sift the flour as it goes into the water. Others say that when the bread is at the end of the baking cycle to turn off the oven but keep the bread in there to let it cool with the oven. Some also say to do this with the oven door cracked to hasten the process. What say you?
Sifting is pointless and achieves nothing. I have made a video about it. Leaving bread in the oven to cool down would make it very dry. Speeding up fermentation by keeping the dough in a warm place would prevent it from developing good flavour because longer fermentation makes it taste better.
@@ChainBaker For inspiration, maybe have a look at Roberto Susta's gluten-free pizzas (channel: @Pizzaiolo Napoletano), or the video with him on the Malati di Pizza channel...
There is bulk fermentation and final proof, and sometimes some steps in between. We don't divide them into 'rises'. Bulk fermentation can be punctuated by folds and degassing, but that does not split it up into 'rises'. It's still bulk fermentation. You can find videos bout folding and degassing in the Principles of Baking playlist 😉
Tbh the hardest part about kneading bread for me is that there's no proper surfaces to knead in my house and if you use a silicone sheet it just sticks to the dough and makes it even harder, doesn't help that the table wobbles as well.
Watch this and never knead dough again ruclips.net/video/1knjFj923MQ/видео.html I have not kneaded a single bread dough this year and I'm planning to keep it so 😄
What is the difference between donut dough and bread dough? I know that the donut is fried. But I want to know the difference between these doughs and if they have difference in principles when preparing.
Donut dough is bread dough. You could shape it into a loaf and bake it. But generally it does contain more fat and sugar than regular bread. Same principles apply with exception of the cooking part. Here is my donut recipe - ruclips.net/video/4YFNjjLzBoo/видео.html
You will learn to spot it with time. The tighter you preshape it the longer it will need. You will feel the dough resisting if it has not rested enough. Generally 15 - 30 minutes is the rage. The lower the hydration the longer it will take too. Here is a quick video about resting - ruclips.net/video/C7LzQvM5fPc/видео.html
So you said that sitting was very important, then you said right after that the type of bread you were mi didn't necessarily need to be scored. I'm confused 🤔
Loaves like this one are proofed until they almost reach their full volume, so when it's baking it will not expand as much and you would not risk it tearing open. I cut the lines simply to make it look more interesting.
Are you talking about flour types in any of your videos? When to use what type. If I'm not mistaken you are from Europe or at least some background of it….. So then you probably understand when I say T400 or T500 type flour. There are others but I believe those two are most common in bread and cake baking for most people.
Here in the UK we only have cake flour and bread flour in supermarkets. The T-numbers are mostly used in mainland Europe. I use the same strong white bread flour (13% protein) in every video. Here is a little more about protein - ruclips.net/video/al--1T_9lgM/видео.html
@Alan-ug2qm thanks! Check out some of the playlists on my channel for plenty of recipes. If you want something similar to this one then head over to the Basic Dough playlist
@@ChainBaker omg there is a wide world of people out there looking for a very good recipe I don’t think they understand the equation as well as you😉 so whatever you come up with I’m pretty sure it would be greatly appreciated and loved by us Americans here in the US😜😁
Because this video is just to show the steps of baking. I have almost 200 more videos with recipes for breads like this and others which you can find on my channel 😉
Bulk fermentation. Final proof. Sometimes a fold is added in between to strengthen the dough. Sometimes it is pre-shaped and rested. The punctuation does not mean it's fermented once, twice, or three times. It's still just bulk fermentation and final proofing.
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
📖 Read more in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Could point me to the video detailing about the baking step(oven)
Probably my favorite bread baking channel on RUclips - very informative, very clear and visually pleasing!
Thank you so much, Nick! :)
@@ChainBaker I have to thank you, I'm learning so much so quickly!
@@nickkrause7606 kiiiolk😊o
Easily. He has the gift of being plain spoken without being boring.
I can't thank you enough for this channel,
Your tips and tricks for baking are unmatched, thanks to you, the Breads I bake will always be springy and soft.
Hands down you're one of Best Baker on RUclips.
Keep up the incredible job educating people on proper Baking techniques.
🙏
Chain baker is my highly recommended tutor on baking. I want to try for the first time and after watching four of his videos, I am feeling like a pro already.
Chef, I came across your site while looking for a bread sponge recipe. Glad I found you. I’m learning a great deal about bread baking. Yesterday, I used your Biga, Baker’s %’s, and baking techniques to bake what turned out to be the most delicious bread I’ve made to date. Thank you for your time and the great lessons you’re teaching us. I wish you all success. Nice tattoos. 😊
Happy baking! ✌️😎
I recently stumbled upon your channel, after searching for sourdough, still intimidated to begin making it,as it seems very intricate and time consuming,but I'll give it a try anyway with your guidance. In my country, we mainly use semolina, wich is way better than flour in taste,and requires more kneading, back in the days, they used similar method to proof their dough as starter,but in fact they always take a small part of today's dough to use it tomorrow, that was their method to feed the starter I guess, there wasn't any,except for the scrape left in the jar each day, never used extra water or flour, neither a scale, but I remember it was very delicious especially when finished on the wooden stove.
I'm three years late commenting on this video. I've watched it repeatedly. I still haven't fully watched it because I can't resist jamming along with that awesome background track.
😄
Great video. Watched once for education and then played again to help me fall asleep. Very soothing voice.
i've been baking bread for so long but never know half of what you know thank you!
And I don't even know 10% of what there is to know. We will never stop learning 😄
@@ChainBaker we need more videos please!!
Thank you for putting everything together. Before i was just wing it and guessing, still i learned a lot from those mistakes.
I recently purchased a hand grain mill for grinding wheat. I purchased 3 types of wheat to work with. I would like to see you make a video using home ground flour. I think you would have fun experimenting. Thank you!
Coming this year ✌️😎
Thank you SO much for sharing this!!! Super informative. I tried making homemade buns for some smoked meat I cooked over the weekend and failed. Subbed and will be watching many of your videos soon to learn what the hell i did wrong and how correct those issues.
Great stuff! I'm getting into baking again, and vids and channels like this are very useful. I've made pies and buns before, but the results have been so-so. 🙂 It's fun learning, though.
Thank you for this very instructive video, ChainBaker. I’ve learned a lot watching your videos and hope you keep making them.
I found you by accident while looking for bread making. Thank you for a Masterclass!
Cheers! :)
I made bread and cakes 2000 times and still cant get it soft and smoth from inside, but now that I am learning from you thanks a loooooot
Try this one - ruclips.net/video/La86vaTiBlA/видео.html
Just found your channel. Great information and well delivered. Going to use a ton of this for my bread making 'journey' ;) Thanks a bunch!
I’m new to your channel. And I’m learning so much!
Thank you. Your explanation is really good!
Wow that was the best detailing on the DOs n DONTs
Exactly what I’ve been searching for thank you so much!
Your video's were very informative. Apparently I need to bone up a bit on my math for percentages and so forth. Thank you
Always pleasing to find the pearls of youtube! Informative and concise, nice style.
Im new to bread making. I started milling my own flour to get the best taste and nutrients from my breads. This alone changes recipes etc. Any tips on where to start?
I guess the main thing that changes is the amount of water the dough can take. With some hydration adjustments it should be ok.
I am planning on getting a mill in the not too distant future and I will definitely make some videos about it. So far I have not used freshly milled flour.
I am learning so much from you, but I do have a question. I have read to never mix salt directly with the yeast. Instead, mix the salt with the flour. Thoughts on this?
I have never separated them and I have never had any problems. The salt will only affect the yeast if you leave them to sit together for an unreasonably long time 👍
Yes never mix salt and yeast together
Thankyouu definitely gonna help me in my baking exam tomorrow 🤩🤞
Best of luck!😉
A very informative presentation. Thank you.
Thank you 🙏
I am pretty new to baking bread, so I am enjoying your videos. In each video, you mention taking the temperature of your dough.... I almost feel that you are trolling something, because I have yet to see you explain any difference based on any given temp. What good does taking temperature do other than poke a hole in the bread? Does the temperature help you determine something else like length of time further down the road? If this explanation is in a video somewhere, I have yet to see it. Can you give me a basic rundown on the function?
The higher the temperature the quicker it will ferment. The lower, the slower. Controlling the temperature allows for controlled fermentation time. Here is a video that should answer some of your questions ruclips.net/video/MrgXRwkz-3w/видео.html
👍
@@ChainBaker l
Please Sir at what temperature should we work with?
very good video, never baked bread before (i will attempt soon studying video's on it) - just joined
I have some problems with scale measurements. The area where I live has rapid and large swings in humidity,. I have calculated that a 3 percent shift in the flour's humidity can change the dough's hydration by up to 5 percent; not only is damp flour lost from the measurement, extra water is added. The combination of both, causes such radical swings in the dough's actual hydration level. Yes, I use the scale, but only as a starting point, I frequently find it necessary to make adjustments to the dough by and how it feels, and how looks. Any thoughts, opinions, or feedback (from anyone) would be greatly appreciated. Thank you for all of your great presentations.
Could keeping the flour in an airtight container be an option?
It could, but it was a 25kg bag from Italy, which went through Texas, and picked up a lot of moisture, for now, I think I’ll have to refrigerate or freeze it to avoid spoiling. Thanks
Amazing that the women in my family made wonderful bread and never weighted it.
I'm sure they did. But I am also certain that they did not make dozens of different breads with different recipes and various ingredients.
@@ChainBaker Counterpoint: Literally nobody ever did that before the 20th Century.
Another excellent, informative video! Love it!
How on earth did those pioneer women ever make that bread without a scale and a thermometer?
They only made a couple of types. That's how.
It would be great to see a video on how to store bread ? And how long resting is needed before putting it in a box. When the bread was to hot and moist I noticed it started moulding faster. Could you guide the best way to store bread. Just in a box, in the open or cling wrap
Here is a quick video on storage - ruclips.net/video/VVPSL58IQWg/видео.html
Here is a video about freezing - ruclips.net/video/NlIuDpQmEVU/видео.html
Thank you so much for this. I’ve just started my baking. Finding your channel really helpful. The bakers percentage was extremely helpful too. I get to make my own style and decide the hydrations and get to experiment as well. Cheers
nice video thanks will be checlimg out your playlists
Dude! You're a Legend👑for this!✨👍
wow best video for beginners i truly appreciate it.
\
Some say to sift the flour as it goes into the water. Others say that when the bread is at the end of the baking cycle to turn off the oven but keep the bread in there to let it cool with the oven. Some also say to do this with the oven door cracked to hasten the process. What say you?
Sifting is pointless and achieves nothing. I have made a video about it. Leaving bread in the oven to cool down would make it very dry. Speeding up fermentation by keeping the dough in a warm place would prevent it from developing good flavour because longer fermentation makes it taste better.
Dankjewel voor methode fom beaking
Excellent videos!! Love the information!
It would be good if you could do an actual baking course in London somewhere
My channel has way more information that I could ever put into a course. You just have to watch it 😁
Can you post a recipe for the Gi Bread that is made by a popular supermarket. It’s gorgeous but I can’t find a recipe. Thanks.
I must do some research on it because I have never made or even heard of it. Looks line an interesting topic though. Cheers.
Lots of recipes shown on a Google search.
What is the recipe for the bread here it looks very good.
Here is a better one - ruclips.net/video/COGZOn9Rdyc/видео.html
how long do you let your dough rest before the final shaping?
It depends ruclips.net/video/C7LzQvM5fPc/видео.html
thank you very much by Batch Walnut!
simple and to the point ❤❤❤❤
Can you giver advice for making gluten free artisan bread?
I have no experience with gluten free baking.
@@ChainBaker For inspiration, maybe have a look at Roberto Susta's gluten-free pizzas (channel: @Pizzaiolo Napoletano), or the video with him on the Malati di Pizza channel...
Nice presentation keep it up 💪💪
Thank you so much 🙏🏻
Can you send a link for the recipe of the sandwich loaf you made in this video Please.
Try this - ruclips.net/video/ox20b4445q4/видео.html
@@ChainBaker Thank you, I was looking for it!
You just earned a subcriber🎉
Cheers! 😎
If I understand correctly there are 3 rises? The basic recipes I have used only have 2 rises. This can be confusing. Thank you for your videos!
There is bulk fermentation and final proof, and sometimes some steps in between. We don't divide them into 'rises'. Bulk fermentation can be punctuated by folds and degassing, but that does not split it up into 'rises'. It's still bulk fermentation. You can find videos bout folding and degassing in the Principles of Baking playlist 😉
Love your videos, thanks
Larisa Larisa 🙏🏻
nice video ;loved it
Tbh the hardest part about kneading bread for me is that there's no proper surfaces to knead in my house and if you use a silicone sheet it just sticks to the dough and makes it even harder, doesn't help that the table wobbles as well.
Watch this and never knead dough again ruclips.net/video/1knjFj923MQ/видео.html I have not kneaded a single bread dough this year and I'm planning to keep it so 😄
For baking bread perfectly you need the best Oven
Cast Iron Dutch Oven For Bread Baking
Yeah that is the best option for a home baker.
Great information thank you.
Cheers! 😊
What is the difference between donut dough and bread dough? I know that the donut is fried. But I want to know the difference between these doughs and if they have difference in principles when preparing.
Donut dough is bread dough. You could shape it into a loaf and bake it. But generally it does contain more fat and sugar than regular bread. Same principles apply with exception of the cooking part. Here is my donut recipe - ruclips.net/video/4YFNjjLzBoo/видео.html
@@ChainBaker Thank you for the response! You're very helpful and informative as always. I'll try out your recipe immediately!
Can I use the yeast that is expired already? Mine is expired in 2020
Try it! I have used expired yeast in the past and it worked just fine :)
Thanks!
Thank you! 🤩
Finally made the move and bought a shower cap an some razor blades today. Time to get serious!
how do i tell when a dough have rested long enough? :)
You will learn to spot it with time. The tighter you preshape it the longer it will need. You will feel the dough resisting if it has not rested enough. Generally 15 - 30 minutes is the rage. The lower the hydration the longer it will take too. Here is a quick video about resting - ruclips.net/video/C7LzQvM5fPc/видео.html
@@ChainBaker thank you, now I'll get started on my bread baking journey :P
So you said that sitting was very important, then you said right after that the type of bread you were mi didn't necessarily need to be scored. I'm confused 🤔
Loaves like this one are proofed until they almost reach their full volume, so when it's baking it will not expand as much and you would not risk it tearing open. I cut the lines simply to make it look more interesting.
I follow all the recipes I find to a T but my bread always turns out bad, I hope this video helps
It's so annoying when metric is not an option in a recipe & I have to figure out the conversion.
Oh yes.
Came for the bread, stayed for the ASMR.
🤩
Where can I find the ingredients 🤔 because I need to make this 😭😭
This is better - ruclips.net/video/ox20b4445q4/видео.html
But if you want the exact one then this is it - ruclips.net/video/ScEHxzPLzGE/видео.html
Are you talking about flour types in any of your videos?
When to use what type.
If I'm not mistaken you are from Europe or at least some background of it…..
So then you probably understand when I say T400 or T500 type flour.
There are others but I believe those two are most common in bread and cake baking for most people.
Here in the UK we only have cake flour and bread flour in supermarkets. The T-numbers are mostly used in mainland Europe. I use the same strong white bread flour (13% protein) in every video. Here is a little more about protein - ruclips.net/video/al--1T_9lgM/видео.html
How much grams for every ingredient?
This is not a recipe video
@@ChainBaker ho Alright, but steel a really good video sir! Thank you♥️
@Alan-ug2qm thanks! Check out some of the playlists on my channel for plenty of recipes. If you want something similar to this one then head over to the Basic Dough playlist
What if I don’t have a scale?
Get one. It'll make things much easier.
Ooooh man I wish you would come up with a keto recipe using lupin and oat fiber with vital wheat gluten ………please please please 🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽👏🏽
I am planning to explore keto baking. Can't say when though.
@@ChainBaker omg there is a wide world of people out there looking for a very good recipe I don’t think they understand the equation as well as you😉 so whatever you come up with I’m pretty sure it would be greatly appreciated and loved by us Americans here in the US😜😁
I cannot for the life of me figure out what the little red pots in the first shot are called or how to buy something similar to them
Good question. I have been thinking and can not remember either 😄 One of them is cast iron and the other is like a clay pot.
Somehow I get the feeling my supermarket doesn't go through quite this much trouble for my bread.
Yeah that one is more like 3 steps 😄
🔥
Yum!
exactly , weight not 2 and a half cups and 3 tablespoons . all my cups are different
👍👍👍
"don't punch your dough, it's done nothing wrong to you" 😄
Wy you dont have gr?
What is that? What does gr mean?
@@ChainBaker with weight 🤔
Because this video is just to show the steps of baking. I have almost 200 more videos with recipes for breads like this and others which you can find on my channel 😉
Do you mean grams?
@@marjamerryflower yes, i think grams 😁
🎉❤🎉
Normally only proving twice ?
Bulk fermentation. Final proof. Sometimes a fold is added in between to strengthen the dough. Sometimes it is pre-shaped and rested. The punctuation does not mean it's fermented once, twice, or three times. It's still just bulk fermentation and final proofing.
Awww I just punched my dough 😣
Very violent! 😄
Measurements please!!!
This is not a recipe video.
Lol "scaling is very important"..
provides no measurements for anything at all
It's obviously not a recipe video.
@@ChainBaker why not. Please provide
There are 400 other recipes on my channel including ones like the one I showed in this video. Pick your favourite and get baking.
Could you give as the temperatures 🌡 for cooking and time
That changes from bread to bread. You can see examples of pretty much every possible recipe on the channel.