📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵️ ruclips.net/channel/UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵️ 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'm and old lady who took home economics for three or four years in high school. That is where I learned to bake bread. One method we were taught was making refrigerator rolls. The refrigerator was never empty of ready to use dough while I lived at home. As time went on, I experimented using more sugar, more eggs or egg yolks and less milk for a rich dough. I didn't know if it would work, but it did, and everyone loved the results. The past few years I have baked little due to health issues. I'm doing much better and am anxious to try out more of your recipes. Thank you, Charlie!!
Yea with baking I think it's a great idea to use metric. But for me since I am American I use imperial measurement in other cooking if needed. I think sometimes we don't even measure when we cook and is only really used when writing a recipe for someone.
Any time you don't have to knead is an improvement in my book. Long fermentation is a bonus as well. My son is in his first apartment. Yesterday I took basic bread baking gear to him. He is comfortable in the kitchen, so he should be a natural. I suggested he watch your channel to try his first loaf. This vid may be the one. I learned from my dad. But you're a WAY better teacher than he ever was. No offense, Dad! 😁 I'll report on the results later.
Just what most people need. simple basics to get started. minimal steps, minimal ingredients, and let them add or modify things later as their understanding improves, and as they desire to start experimenting with flavor and variety.
I made almost this exact bread a couple weeks ago except with less yeast and kept it in the fridge for 4 days and it was absolutely delicious. I couldn’t believe how much flavor something so easy and simple could have
This is interesting in that I've been experimenting with long fermentation in the fridge, too! This works surprisingly well, especially for free form loaves. One thing I also do, a tip I picked up from an America's Test Kitchen baker, is to spray the loaf with water, then put a lid on the pan and bake it covered for the first 20 minutes. Finish baking the loaf uncovered for whatever is the remining time. This produces a superior loaf and looks like something you'd be proud to offer as a gift!
Made this bread and wow, it combines a long and easy ferment with an awesome bread for everyday use. The one part I love is how much in-active time this one takes. I mixed it after getting home, folded it twice before going to bed, once when I got up and then baked it when I got home while enjoying the night on the deck. No more trying to fit in a loaf after working all day!. The timing of this one is perfect for a weekday bake. And the flavor! Our new recipe for our everyday bread. Far superior to the same day, long ferment bread we have been using. I did use a proving oven for the final prove and that cut out some of the time in the pan. Still, amazing. Thanks you for making these videos, I really appreciate you sharing your knowledge with all of us.
Now I have a recipe I can make at night for when my baby wakes up-easy reminder to fold my dough a bit before it stays in the fridge all day unattended during hectic times! 😂 And ready to bake in the morning the days after for the family!
Cooking is easy and has room for improv, baking is difficult and all about ratios. If you differ from the printed recipe exactly you are DOOMED. I love this channel for being the first I've seen that spits in the face of that.
Incredibly well made and easy to understand content, I'm mad at youtube for not having been recommended your channel soon enough! Thank you so much for your efforts!
I've been meaning to try this recipe for awhile now, and I finally did this past week. WOW! The crust turned awesome and the overall bread is great. What I really liked about your recipe was it had no fat's in it and yet, had lots of flavour because of the cold fermentation. I actually left mine in the fridge for 48hrs and added 10% whole wheat flour to the recipe. Thanks again Chain Baker!
You can't beat fermenting a loaf over 24/48 hours the amount of flavour is off the chart after a long ferment. For something like pizza, which is also essentially a very basic bread, I always ferment for 3 to 4 days and the flavour is outstanding.
You're instructions make it easy to understand. And your voice and style is comforting somehow like soothing. Thank you for making these videos and sharing your knowledge!
Hello! So glad I discovered your channel, Charlie! I just visited your Amazon page and will order several of the items you use. I especially like USA Bakeware and have several pans already. I like that while your passion for baking shows, you don't take yourself too seriously. That, in my humble opinion, is what makes you a great teacher. Thank you for sharing what you know with us.
Yes, these no-knead methods are much easier --- or less involved for proven/known recipes; you having the experience to make needed adjustments. If even near the same result as all the hard work, it's worth it. :) Now, on the flip-side of that -- the "hard work" was "to learn" from experience, teaches the differences in recipes, ingredients, temperatures (environment & oven), humidity and so on :) !!!! And Charlie my friend -- your channel/website has a tremendous amount of "demonstrated" experience of simple teaching for learning!!! For that, I applaud you!!! Be Safe
We’ll, what can I say? I started bread making almost a year ago and tried several recipes which have all been good………..until I tried this one 2 days ago! I only did a 24 hour proof but it is seriously the best bread I’ve baked yet! So sad ft and fluffy and after it cooled down, the crust was so crunchy. I’m so glad you showed up on my RUclips page when I was scrolling through recipes. Thank you for sharing this ‘ultimate’ recipe for an amazing loaf of bread 🥰
I am a hobbyist just starting the learning process. I anxious to try your technique because it promises to produce the exact loaf I am looking for; crust and substantial crumb.
I started making this on Friday and just baked it after letting it ferment in the fridge during a weekend trip and wowwwwwww. Flavour is amazing, texture is so nice! I can't believe it was so simple.
I tested this recipe yesterday with a minor change, namely I made it in the food processor ... delicious bread, thanks for this recipe and all the previous ones!
Always cool to see how to make the basic white bread incorporating cold-fermenting. Ironically, I've not made this before and it seems simple enough to give it a go :) And oh yeah...those pans are great for baking bread. Just one warning...don't soak these pans w water overnight EVER! They WILL rust! I've used parchment paper for lining. Maybe one day, I'll try greasing the pans to see if that makes a difference one day.
Prepped a double batch on Sunday morning (after watching this video), which allowed for three “folds” (four hours apart), another fold this morning, shaped the loaves, placed in the buttered 9" Pullman tins for final proofing. Baked for 40 mins, removed from the tins - the crust had a nice light golden color, but I still baked them for an additional five minutes per side to firm up the crust. Let them cool for a few hours and finally cut into one - what a nice crust and the interior -so soft, as white bread should be.. I think this week is “sandwich” week!!! Many thanks to for this “next-level” Basic White bread recipe! Photos have been posted. #195
Cheers for the tip ;) I don't use pre-ferments any longer. Cold fermentation is the way to go. Try this recipe ruclips.net/video/nJ3HGAk69UY/видео.html Throw it in the fridge overnight.
Just wanna say thanks, Im 30y.o and occasionally eat a conventional loaf from the market that has many things listed on its composition. I tried this loaf just today, 24hours of process, and it turned out amazing, i didn't think that a very simple loaf containing only few ingredients even without sugar can taste this good, it reminds me of the first day of drinking a freshly brewed cup of black coffee, the different from the sachet one is like night and day, it just a coffee with no sugar and milk yet it tasted delicious. I think it's the first time i feel not to add anything like a spread and just enjoy a piece of loaf as it.
Baked another double batch of this recipe - this time with a 40hr cold-ferment. I also prepared the slices four ways: PB&J, Texas Toast, Grilled Cheese and French Toast - this bread is perfect with all of these. I also tried the bread "plain" - wow, the texture is fantastic and such a depth of flavor. Photos have been posted #195
Hi Charlie, the bread is awesome. I kept in fridge for 24 hrs and did a total of 5 or so FOLDS, Baked in two 8.5x4.5x2.75 inch loaf pans.( one is for a friend) This is going to be one of my go to recipes...Thank You. I joined your Flickr group and hopefully the 2 pics I uploaded, that I did it right !!
@@svitlana1796 his print out says:pre-heated oven at 180C (356F) fan off for 40 minutes. 9. Remove the loaf from the tin and place it back in the oven for another 10 minutes to set the crust on the sides and the bottom.
Just finished my first ever loaf following this recipe. I made it free standing (I don't own a tin) and a bit lower hydration due to weaker flour. I was losing faith at points but in the end it came out packed with flavour. So much better than the store bought stuff! Will definitely be doing this again.
I just made the best bread OF MY LIFE, using this recipe. I'm so excited about it. Instead of cold fermenting it in my (tiny) fridge, I kept the dough in a Romertopf clay baker that had been pre-soaked in water. The evaporation off the clay creates a natural cooling inside the container so the dough stays nice and chilled. I splashed more water over the clay baker to keep it cool occasionally, but I don't think it needed it. Otherwise I just followed the recipe . Then after 24 hours I pre-soaked the lid again, and floated the dish (containing my shaped loaf) in warm water to speed up the final rise (and to make sure the Romertopf didn't crack in the oven). Then I popped the whole thing in the oven at the temperature you gave for cooking bread in a dutch oven. I took the lid off 25 mins in and browned the top for ten minutes and it was done! It was so delicious I almost cried. Thanks ChainBaker! Every single one of your recipes that I've tried has been amazing.
Very shapely loaf of bread there, I like it! My mom's bread tins have a bit of a rounded interior which makes the corners of the bread quite obtuse Also; My mom says to tell you, she intends to try baking the sides and bottom of bread the next time she bakes. "I want him to know we listen to him!" 😊
Thx Charlie! Just made bread this morning, waiting on the 1st rise & this pops up. Something new for me to try, a no-knead cold ferment... Do your own cooking & Kind regards 2all...
Hey, Charlie! I just wanted to chime in about the pan you used in this video. The pans from USA Pan don’t require any greasing. I use their 8.5”x4.5” loaf pan regularly and I have never greased it. As soon as I take a loaf out of the oven, I just give it a little shake, and it comes out perfectly clean. Doesn’t even look like I used the pan. 😁
I made a negative comment a day or two ago after watching a different video and thinking the whole thing is too high tech. Sorry! This video and others do a tremendous job of answering many questions. Keep up the great work!
You certainly don't need to get too deep into it. I'm just trying to answer everyone's questions here. Not all the information is essential for sure ✌️😎
Your Videos are always so informative! I'm an amateur baker and I would love to see a video going over ways to improve this basic white bread recipe like you mentioned at the beginning of the video. thank you for the amazing content!
perfect timing, i was looking for a method of long fermentation with yeast and not sourdough I tried it last week proofing in the fridge for 12 hrs and then baking from the fridge like sourdough, didnt work well I should've let it proof and warm up on the counter first i think (i might be wrong) but this video fixes that by bulk fermenting in the fridge and proofing outside, glad to be following you as always, Ty Charlie from the vegan lady from Canada
I store it in my stomach 😅 Bread never lasts more than a day here. I share most of it to be honest. But here is a quick storage guide - ruclips.net/video/VVPSL58IQWg/видео.html
Thank you, Charlie! Wonderful video as always. Special thanks for the link to your equipment, not sure I will be able to order from amazon, but at least I know what to look for.
Hi ChainBaker ! Great video, I have a video suggestion - I am always wondering how temperature affects bread - why some breads we bake at 180, 210, fan on and off it would be great video for your comparison series ! My dad built oven from refractory bricks where he is using wood to heat it and I found that wood have a lot of water in it and it's great for keeping humid conditions. But yea any video on that topic, that would help me understand temperatures better would be great! We both are great fans of your videos (even when he doesn't understand English :) )
6:02 I thought I was the only one who threw flour at themselves like you just did! 😅 glad to see I’m not alone in this haha Most of the time, it’s just me and can’t count the times I’ve had to try to get more dusting without a free hand clean enough to! I wash my hands so much I avoid it all I can until I absolutely have to (between resting periods you know..) Can’t wait to try this out next bake day!
5:27 magic thing that makes stuff not stick is "pan spray". It is popular here in USA. You can make your own by mixing a basic cooking oil with some LECITHIN which is commonly available.
I did this cold fermented method with whole wheat bread. Worked perfect. I also used poolish. Is the combination poolish and cold ferment not redundant?
Hey Charlie, can you make a video on what to do with leftover stale bread? IMO the best part of baking regularly is achieving "bread abundance": always having more bread on hand than you need, so you start to get creative with it. For me, I tend to do french toast breakfasts and blitzing dry loaves back into breadcrumbs to make meatballs. One can also make bread pudding, strata, and croutons.
Good idea cold fermenting a BWL. I also have the USA Pullman pan, but find my tins from Campbell Macfarlane do a much better job at browning the sides and bottom of the loaf in one step. They are aluminized steel with NO non-stick coating. One step and the loaves are perfectly baked.
There is not a single dough that needs sugar. Flour contains plenty of starch that the enzymes convert into sugar for the yeast to then eat. Adding sugar to bread dough to make it rise is outdated information.
Interesting! On the way to the kitchen now. I've never baked a loaf without fat.. but I'm sure gonna try this as I'm all about cutting cost! (I bake for the homeless and could easily bake 100 loaves a week if I could afford to). Thank you very much!!! (PS I'm gonna skip the stream - petrified that it will destroy my oven!)
What will happen if you do preferment and 24 hrs cold fermentation together? Are they gonna elevate the flavor more or the preferment is completely redundant because of cold ferment?
I think it's redundant in that case. Just leave the dough in the fridge for longer and skip the extra step of making a pre-ferment. Got a video on that coming soon ✌️
Where can I find a fridge with an always-free-shelf inside? 🙃 My fridge is always packed with all sorts of groceries and leftovers, so putting something extra inside is like playing a game of 15. 🤠
This is great AND I would love to see your "advanced" white loaf that includes yudane, cold bulk ferment, cold proofing, pâte fermentée, sweetener (diastatic malt?), baker's special dry milk, and/or whatever it takes to make the perfect white sandwich pullman loaf.
Thanks Charlie for always putting precise instructions in your recipes when you say "if you use fresh yeast, dry yeast, instant yeast" Could you add levain as well you think ? Thanks for the great work
Hi ... I am almost confused with oven settings... Please help me explain... To bake bread whether top and bottom rods both has to be heated up or only bottom? Do we need fan function for baking bread? What if the fan functionality not available in oven then what should be the setting? Do we need to keep water inside oven for break baking to get moisture or not?
Top and bottom together if possible. Fan vs no fan should be a 10% temperature adjustment. 160C fan on = 180C fan off. Here's a video about steaming - ruclips.net/video/JSMGpEqAqKA/видео.html
I can already make some absolutely fantastic cloud like white bread (using tangzhong and high hydration) but have always desired a better flavor. I am trying your recipe today (will cold ferment for 24 hours) and post my findings. Let's hope that this technique enhances the flavor.
OK so I baked this bread after 24 hours cold ferment. There is definitely improvement in flavor but you can still taste yeasty afternotes that are typical of home made bread. Next I am going to try 3 days cold ferment to see if flavor can be further improved.
@@ChainBaker Thanks so much for this recipe really! A question: if I increase hydration to around 85% and add tangzhong to this recipe, will any other factors or ingredients need to be adjusted?
@@ChainBaker OK so I am going to try that next. Another question: how to cold ferment enriched doughs (with lots of milk or eggs or butter)? I have tried 3 days in fridge and it tasted really weird. I was thinking of cold fermenting this basic white bread recipe for 3 days in fridge and mixing in other ingredients on last day before final proofing. Will that work?
Love your recipes! I'm always struggling to get the kind of rise you do with my yeast. I'm using active dry yeast and used 4g as suggested in the recipe. My fridge is 4 C, but after 18 hours in the fridge, it has barely risen. Perhaps it's my yeast? My ambient temperature is 21 C but I took it out of the fridge to rest for 5 hours and it didn't rise.
Do you let the yeast sit in the water for 10 - 15 minutes before adding other ingredients? That would make a huge difference. Otherwise, just use more yeast or make the dough slightly warmer ✌
Hey, a lot of your videos use cold ferment. Is there no way to do long room fermentation to achieve the same. I know it depends on the protein in the flour, but what are the prime advantages to slowing things down in the fermentation process by doing a cold ferment? If say it takes 24 hours to achieve this via cold fermenting, could the same thing be achieved by a 12 hour room temp ferment?
I'm going to give this a try, looks great! Can you do your final rise in the pan in the fridge and bake directly from the fridge? Thanks and keep up the great work!
Hi Charlie , please Let me know which one of your sandwich bread recipes is the one that accomplish with the following claims : low carbohidrate ( low GI ) , high fiber and eventually high proteíns. It Will be an importante help for me. Thank you and regards from Ecuador.
In other beginner bread recipes, sometimes they suggest oil & sugar, does that just make the bread sweeter or also softer? Would you recommend adding either/both to this recipe if we have them? I remember you mentioning that the cold fermentation replaces the need to knead. Do you know why that is? I have a stand mixer, so I don't mind kneading if it would help in any way. Thank you for this great & accessible recipe, I will definitely try it next week! :)
Yes, bot sugar and oil make bread softer. You can find plenty of examples for this in the Enriched Dough playlist. Kneading is not necessary no matter how the dough is fermented. Here's a no-knead guide ruclips.net/video/1knjFj923MQ/видео.html Here's a video about converting recipes to be made in a mixer - ruclips.net/video/a0sbfWRhSU8/видео.html ✌
Hi Charlie! Nice. I like this method, although Id use my sd starter. I've never done the folding method while using the cold bulk fermentation. Is this an uncommon technique. Also I noticed you're using a lower oven temp for this one(180°C). Any reason why?
What temperature should dough be while it's cold fermenting ? I checked mine and it's quite warm (was 12c), not sure how much of this is the yeast-feast and if I should turn my fridge up. Down ? Whatever. Make it colder lol.
@@ChainBaker oh no the fridge itself isn't that high, the dough was that temp. The fridge last time I checked was 4c. This was the first time I measured the temp of the fridged dough though so just wanted to check. Like does the dough get warmer than the fridge because of the activity, or is my fridge screwed as the dough should be same temp as the fridge ? BTW sorry about all the questions, just let me know if I'm being unreasonable. I get a bit obsessed with like..getting every detail, and can sometimes not realise I'm asking too much of others!
The dough should start off at around 25C and after a few hours it should drop down to fridge temp. But saying that, I have never measured the temperature of my dough after it had been in the fridge all night, so you may be onto something 😅
@@ChainBaker Yeah but the reason I tested it was because the fridge had been messed with as flooring was being pulled up so it was turned up for a bit lol. Tell you what, let's ignore this for now, and on my NEXT one I'll measure it after I know the fridge has deffo been on the entire time! This actually is going to be my best loaf; I let it proof for less time as my kitchen is ROASTING (drier running, but even without it's warm as hell), and I proofed it in a tighter container, so it proofed up instead of out.
Sounds good! I will also measure mine next time I do cold fermentation just to see. Been baking a lot of rye bread lately which really does not like being in the fridge.
@@ChainBaker thanks for the quick reply ! Your channel is now my go-to for learning how to improve ! Subscribed to see what your up to in the future ! One more question ... I just watched your video on what type of butter is best to use for bead (awesome) can I add butter to this no kneed recipe ?
Going to bake this for my first bread. I've only got 14g protein white bread flour in my house. Would I need to adjust the ratio of the other ingredients?
📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵️ ruclips.net/channel/UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵️ 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/
why does your oven only have one element in the oven?
No idea. That's how it always was. It came with the rental. I'd never buy such a thing 😂
@MisterE369 on Amazon. It's a 2L pyrex bowl.
I'm and old lady who took home economics for three or four years in high school. That is where I learned to bake bread. One method we were taught was making refrigerator rolls. The refrigerator was never empty of ready to use dough while I lived at home. As time went on, I experimented using more sugar, more eggs or egg yolks and less milk for a rich dough. I didn't know if it would work, but it did, and everyone loved the results. The past few years I have baked little due to health issues. I'm doing much better and am anxious to try out more of your recipes. Thank you, Charlie!!
I doubt if you are ever to old to bake a loaf. Im 83 and bake all the time. Learn all the time too. So much bread to bake so little time!
I'm glad I found your channel. You have ignited my passion for baking. You are a great teacher. Keep up the great work!
Cheers! ✌️😎
Well said. Every recipe is laid out in a way that's easy to follow and the principle videos provide a ton of knowledge
Adam, I couldn't have said it more eloquently!! I feel the same and can't wait to try some recipes.
Cheers 🍻 to a great teacher with a sense of humor.
I really like how you write your recipe
very accurate
you never use vague units such as "cup", "tbsp"
Good instructions = great results 😎 cheers! ✌️
Yea with baking I think it's a great idea to use metric. But for me since I am American I use imperial measurement in other cooking if needed. I think sometimes we don't even measure when we cook and is only really used when writing a recipe for someone.
Any time you don't have to knead is an improvement in my book. Long fermentation is a bonus as well. My son is in his first apartment. Yesterday I took basic bread baking gear to him. He is comfortable in the kitchen, so he should be a natural. I suggested he watch your channel to try his first loaf. This vid may be the one. I learned from my dad. But you're a WAY better teacher than he ever was. No offense, Dad! 😁 I'll report on the results later.
First apartment! He's got some exciting times ahead of him! All the best 😎
Just what most people need. simple basics to get started. minimal steps, minimal ingredients, and let them add or modify things later as their understanding improves, and as they desire to start experimenting with flavor and variety.
Thanks!
Cheers! 😎
I'm glad you give the temperature of your kitchen. It explains a lot about how well the dough rises for you.
I made almost this exact bread a couple weeks ago except with less yeast and kept it in the fridge for 4 days and it was absolutely delicious. I couldn’t believe how much flavor something so easy and simple could have
This is interesting in that I've been experimenting with long fermentation in the fridge, too! This works surprisingly well, especially for free form loaves.
One thing I also do, a tip I picked up from an America's Test Kitchen baker, is to spray the loaf with water, then put a lid on the pan and bake it covered for the first 20 minutes. Finish baking the loaf uncovered for whatever is the remining time.
This produces a superior loaf and looks like something you'd be proud to offer as a gift!
Made this bread and wow, it combines a long and easy ferment with an awesome bread for everyday use. The one part I love is how much in-active time this one takes. I mixed it after getting home, folded it twice before going to bed, once when I got up and then baked it when I got home while enjoying the night on the deck. No more trying to fit in a loaf after working all day!. The timing of this one is perfect for a weekday bake. And the flavor! Our new recipe for our everyday bread. Far superior to the same day, long ferment bread we have been using. I did use a proving oven for the final prove and that cut out some of the time in the pan. Still, amazing. Thanks you for making these videos, I really appreciate you sharing your knowledge with all of us.
Cold fermentation for the win! Here's a bunch more recipes using this method - ruclips.net/p/PLJ97q0PY0sXKY-oq1rQS3fUiSCfClW5N3 ✌😎
Now I have a recipe I can make at night for when my baby wakes up-easy reminder to fold my dough a bit before it stays in the fridge all day unattended during hectic times! 😂 And ready to bake in the morning the days after for the family!
In the baking it is important to tell the tips and tricks,As ingredients are present everywhere and this is the best part of this channel.
Your channel is great to understand the basics of baking
Cooking is easy and has room for improv, baking is difficult and all about ratios. If you differ from the printed recipe exactly you are DOOMED.
I love this channel for being the first I've seen that spits in the face of that.
Bread making is super forgiving. When it comes to cakes I'd definitely stick to the recipe though 😅
Incredibly well made and easy to understand content, I'm mad at youtube for not having been recommended your channel soon enough!
Thank you so much for your efforts!
Thanks, this recipe will be my go to for basic sandwich bread.
I've been meaning to try this recipe for awhile now, and I finally did this past week. WOW! The crust turned awesome and the overall bread is great. What I really liked about your recipe was it had no fat's in it and yet, had lots of flavour because of the cold fermentation. I actually left mine in the fridge for 48hrs and added 10% whole wheat flour to the recipe. Thanks again Chain Baker!
You can't beat fermenting a loaf over 24/48 hours the amount of flavour is off the chart after a long ferment. For something like pizza, which is also essentially a very basic bread, I always ferment for 3 to 4 days and the flavour is outstanding.
Just what I needed, simple and easy, thanks!!
You're instructions make it easy to understand. And your voice and style is comforting somehow like soothing. Thank you for making these videos and sharing your knowledge!
Hello! So glad I discovered your channel, Charlie! I just visited your Amazon page and will order several of the items you use. I especially like USA Bakeware and have several pans already.
I like that while your passion for baking shows, you don't take yourself too seriously. That, in my humble opinion, is what makes you a great teacher. Thank you for sharing what you know with us.
Thank you so much 😊
My #1 bread baking Chanel so for!
✌️😎
Yes, these no-knead methods are much easier --- or less involved for proven/known recipes; you having the experience to make needed adjustments. If even near the same result as all the hard work, it's worth it. :) Now, on the flip-side of that -- the "hard work" was "to learn" from experience, teaches the differences in recipes, ingredients, temperatures (environment & oven), humidity and so on :) !!!! And Charlie my friend -- your channel/website has a tremendous amount of "demonstrated" experience of simple teaching for learning!!! For that, I applaud you!!! Be Safe
Thank you! 🙏
@@ChainBaker You are very welcome - so deserving! I've learned from what you've shared ... For that - I Thank YOU!!!
We’ll, what can I say? I started bread making almost a year ago and tried several recipes which have all been good………..until I tried this one 2 days ago! I only did a 24 hour proof but it is seriously the best bread I’ve baked yet! So sad ft and fluffy and after it cooled down, the crust was so crunchy.
I’m so glad you showed up on my RUclips page when I was scrolling through recipes.
Thank you for sharing this ‘ultimate’ recipe for an amazing loaf of bread 🥰
Cheers! 😎
I am a hobbyist just starting the learning process. I anxious to try your technique because it promises to produce the exact loaf I am looking for; crust and substantial crumb.
I started making this on Friday and just baked it after letting it ferment in the fridge during a weekend trip and wowwwwwww. Flavour is amazing, texture is so nice! I can't believe it was so simple.
Nice one! 😎
I tested this recipe yesterday with a minor change, namely I made it in the food processor ... delicious bread, thanks for this recipe and all the previous ones!
Always cool to see how to make the basic white bread incorporating cold-fermenting. Ironically, I've not made this before and it seems simple enough to give it a go :)
And oh yeah...those pans are great for baking bread. Just one warning...don't soak these pans w water overnight EVER! They WILL rust!
I've used parchment paper for lining. Maybe one day, I'll try greasing the pans to see if that makes a difference one day.
Prepped a double batch on Sunday morning (after watching this video), which allowed for three “folds” (four hours apart), another fold this morning, shaped the loaves, placed in the buttered 9" Pullman tins for final proofing.
Baked for 40 mins, removed from the tins - the crust had a nice light golden color, but I still baked them for an additional five minutes per side to firm up the crust. Let them cool for a few hours and finally cut into one - what a nice crust and the interior -so soft, as white bread should be..
I think this week is “sandwich” week!!! Many thanks to for this “next-level” Basic White bread recipe! Photos have been posted. #195
I enjoy your content. I’ve baked a bread of yours many times. Can you please do a cinnamon bread with preferment to enhance flavor.? 😊
Cheers for the tip ;) I don't use pre-ferments any longer. Cold fermentation is the way to go. Try this recipe ruclips.net/video/nJ3HGAk69UY/видео.html Throw it in the fridge overnight.
Superb recipe and the bread looks delicious ❤
I just love your passion for bread.❤
Thanks very much for providing this updated recipe! I am going to do as you suggested and try it tonight.
Just wanna say thanks,
Im 30y.o and occasionally eat a conventional loaf from the market that has many things listed on its composition.
I tried this loaf just today, 24hours of process, and it turned out amazing, i didn't think that a very simple loaf containing only few ingredients even without sugar can taste this good, it reminds me of the first day of drinking a freshly brewed cup of black coffee, the different from the sachet one is like night and day, it just a coffee with no sugar and milk yet it tasted delicious.
I think it's the first time i feel not to add anything like a spread and just enjoy a piece of loaf as it.
That is great to hear. Simple sometimes really is best 👍
I really liked how this bread turned out. Very tasty.
That's great, can't wait to give this one a try, thanks for sharing!
Perfection Charlie.!!. every time!
Baked another double batch of this recipe - this time with a 40hr cold-ferment. I also prepared the slices four ways: PB&J, Texas Toast, Grilled Cheese and French Toast - this bread is perfect with all of these.
I also tried the bread "plain" - wow, the texture is fantastic and such a depth of flavor. Photos have been posted #195
Hi Charlie, the bread is awesome. I kept in fridge for 24 hrs and did a total of 5 or so FOLDS, Baked in two 8.5x4.5x2.75 inch loaf pans.( one is for a friend) This is going to be one of my go to recipes...Thank You. I joined your Flickr group and hopefully the 2 pics I uploaded, that I did it right !!
How long did you bake the bread?
@@svitlana1796 his print out says:pre-heated oven at 180C (356F) fan off for 40 minutes.
9. Remove the loaf from the tin and place it back in the oven for another 10 minutes to set
the crust on the sides and the bottom.
WOW...I really needed your video...thank you!!! I will keep trying!!!
Just finished my first ever loaf following this recipe. I made it free standing (I don't own a tin) and a bit lower hydration due to weaker flour. I was losing faith at points but in the end it came out packed with flavour. So much better than the store bought stuff! Will definitely be doing this again.
I figured this would be cold bulk fermentation or cold proofing...and no knead 😃Great job, as always. You've transformed my bread-making.
I just made the best bread OF MY LIFE, using this recipe. I'm so excited about it. Instead of cold fermenting it in my (tiny) fridge, I kept the dough in a Romertopf clay baker that had been pre-soaked in water. The evaporation off the clay creates a natural cooling inside the container so the dough stays nice and chilled. I splashed more water over the clay baker to keep it cool occasionally, but I don't think it needed it. Otherwise I just followed the recipe . Then after 24 hours I pre-soaked the lid again, and floated the dish (containing my shaped loaf) in warm water to speed up the final rise (and to make sure the Romertopf didn't crack in the oven). Then I popped the whole thing in the oven at the temperature you gave for cooking bread in a dutch oven. I took the lid off 25 mins in and browned the top for ten minutes and it was done! It was so delicious I almost cried. Thanks ChainBaker! Every single one of your recipes that I've tried has been amazing.
That is awesome! Way to go! :)
Great job
Very shapely loaf of bread there, I like it! My mom's bread tins have a bit of a rounded interior which makes the corners of the bread quite obtuse
Also;
My mom says to tell you, she intends to try baking the sides and bottom of bread the next time she bakes. "I want him to know we listen to him!" 😊
It's a great way to finish the crust 😉
Thx Charlie! Just made bread this morning, waiting on the 1st rise & this pops up.
Something new for me to try, a no-knead cold ferment...
Do your own cooking & Kind regards 2all...
This is an awesome channel! Love it!
Yet another nicely done video. 💯
Fabulous, i too have an oven with only one element. but still works good.
Hey, Charlie! I just wanted to chime in about the pan you used in this video. The pans from USA Pan don’t require any greasing. I use their 8.5”x4.5” loaf pan regularly and I have never greased it. As soon as I take a loaf out of the oven, I just give it a little shake, and it comes out perfectly clean. Doesn’t even look like I used the pan. 😁
That's good to know! But I still love the slight buttery taste and colour that comes from greasing 😁
@@ChainBaker Haha! That’s fair! Butter makes everything better. 🧈 🤤
I made a negative comment a day or two ago after watching a different video and thinking the whole thing is too high tech. Sorry! This video and others do a tremendous job of answering many questions. Keep up the great work!
You certainly don't need to get too deep into it. I'm just trying to answer everyone's questions here. Not all the information is essential for sure ✌️😎
Will share this when I try it. Thanks!
Good timing again!👍🏻😊
Do I bake it on the middle or middle lower rack? 🙏🏻🙏🏻
Lower would be better to avoid the top from darkening too much too soon.
@@ChainBaker
Thank you! 👍🏻❤️
Thanks,
Does it still taste like a typical yeasted bread?
It has a more intense flavour. Well fermented.
Your Videos are always so informative! I'm an amateur baker and I would love to see a video going over ways to improve this basic white bread recipe like you mentioned at the beginning of the video. thank you for the amazing content!
Wonderful! Will try this 😊
perfect timing, i was looking for a method of long fermentation with yeast and not sourdough
I tried it last week proofing in the fridge for 12 hrs and then baking from the fridge like sourdough, didnt work well
I should've let it proof and warm up on the counter first i think (i might be wrong)
but this video fixes that by bulk fermenting in the fridge and proofing outside, glad to be following you as always,
Ty Charlie from the vegan lady from Canada
Thank you👌🏽
I always love your videos. I was wondering how you store your bread? Sorry if you answered this before and I missed it. Thanks for your time.
I store it in my stomach 😅 Bread never lasts more than a day here. I share most of it to be honest. But here is a quick storage guide - ruclips.net/video/VVPSL58IQWg/видео.html
@@ChainBaker LOL!, Thank you very much.
No-knead, cold fermentation and cold proof truly makes it a lot simpler and the dough works around your schedule 🙃
Thank you, Charlie! Wonderful video as always.
Special thanks for the link to your equipment, not sure I will be able to order from amazon, but at least I know what to look for.
Hi ChainBaker ! Great video, I have a video suggestion - I am always wondering how temperature affects bread - why some breads we bake at 180, 210, fan on and off it would be great video for your comparison series ! My dad built oven from refractory bricks where he is using wood to heat it and I found that wood have a lot of water in it and it's great for keeping humid conditions. But yea any video on that topic, that would help me understand temperatures better would be great! We both are great fans of your videos (even when he doesn't understand English :) )
6:02 I thought I was the only one who threw flour at themselves like you just did! 😅 glad to see I’m not alone in this haha
Most of the time, it’s just me and can’t count the times I’ve had to try to get more dusting without a free hand clean enough to! I wash my hands so much I avoid it all I can until I absolutely have to (between resting periods you know..)
Can’t wait to try this out next bake day!
😁👍
Looked great.
5:27 magic thing that makes stuff not stick is "pan spray". It is popular here in USA. You can make your own by mixing a basic cooking oil with some LECITHIN which is commonly available.
I'm so excited ❤!
As you might know, I love my sourdough...but this method is wonderful. Thank you for sharing your tips and tricks!
you are the sultan of bread and my bread game has vastly improved from watching your videos
✌️😎
Very nice. Thank you.
I did this cold fermented method with whole wheat bread. Worked perfect. I also used poolish. Is the combination poolish and cold ferment not redundant?
In my opinion it is. I've even made a video about it ruclips.net/video/Emuu_SBHNJs/видео.htmlsi=Nj_77ZREuBFZrWNT ✌️
Hey Charlie, can you make a video on what to do with leftover stale bread? IMO the best part of baking regularly is achieving "bread abundance": always having more bread on hand than you need, so you start to get creative with it. For me, I tend to do french toast breakfasts and blitzing dry loaves back into breadcrumbs to make meatballs. One can also make bread pudding, strata, and croutons.
You named every option I could ever think of 😅 One thing I have not tried but would love to is to add the old bread to a new batch of dough somehow!
Doesn’t the salt kill the yeast? I prefer to add salt once the flour, yeast and water starts to come together.
Agree
Watch this and never think that again ruclips.net/video/ez95TmSKG04/видео.html 😉
Good idea cold fermenting a BWL. I also have the USA Pullman pan, but find my tins from Campbell Macfarlane do a much better job at browning the sides and bottom of the loaf in one step. They are aluminized steel with NO non-stick coating. One step and the loaves are perfectly baked.
Thank you for making this great video! May I ask why this dough doesn’t need sugar for the fermentation? Thx!
There is not a single dough that needs sugar. Flour contains plenty of starch that the enzymes convert into sugar for the yeast to then eat. Adding sugar to bread dough to make it rise is outdated information.
@@ChainBaker omg 😱 , I didn’t know that. Thank you!
Interesting! On the way to the kitchen now. I've never baked a loaf without fat.. but I'm sure gonna try this as I'm all about cutting cost! (I bake for the homeless and could easily bake 100 loaves a week if I could afford to). Thank you very much!!!
(PS I'm gonna skip the stream - petrified that it will destroy my oven!)
What will happen if you do preferment and 24 hrs cold fermentation together? Are they gonna elevate the flavor more or the preferment is completely redundant because of cold ferment?
I think it's redundant in that case. Just leave the dough in the fridge for longer and skip the extra step of making a pre-ferment. Got a video on that coming soon ✌️
Great video, simple instructions, no small talk ! Can we follow the same procedure with wholemeal wheat flour?
Certainly. But you should increase the amount of water to at least 360g!
Where can I find a fridge with an always-free-shelf inside? 🙃
My fridge is always packed with all sorts of groceries and leftovers, so putting something extra inside is like playing a game of 15. 🤠
I've never had that problem 😂
This is great AND I would love to see your "advanced" white loaf that includes yudane, cold bulk ferment, cold proofing, pâte fermentée, sweetener (diastatic malt?), baker's special dry milk, and/or whatever it takes to make the perfect white sandwich pullman loaf.
Thanks Charlie for always putting precise instructions in your recipes when you say "if you use fresh yeast, dry yeast, instant yeast"
Could you add levain as well you think ? Thanks for the great work
Sure thing. Use about 20% of the total flour to make a leaven ✌️
Thank you.
Hi ... I am almost confused with oven settings... Please help me explain... To bake bread whether top and bottom rods both has to be heated up or only bottom?
Do we need fan function for baking bread? What if the fan functionality not available in oven then what should be the setting?
Do we need to keep water inside oven for break baking to get moisture or not?
Top and bottom together if possible. Fan vs no fan should be a 10% temperature adjustment. 160C fan on = 180C fan off. Here's a video about steaming - ruclips.net/video/JSMGpEqAqKA/видео.html
@@ChainBaker thank you Charlie for the response... Will try with this guidance
I can already make some absolutely fantastic cloud like white bread (using tangzhong and high hydration) but have always desired a better flavor. I am trying your recipe today (will cold ferment for 24 hours) and post my findings. Let's hope that this technique enhances the flavor.
OK so I baked this bread after 24 hours cold ferment. There is definitely improvement in flavor but you can still taste yeasty afternotes that are typical of home made bread. Next I am going to try 3 days cold ferment to see if flavor can be further improved.
@kamranki experimentation is what it's all about 😎👍
@@ChainBaker Thanks so much for this recipe really! A question: if I increase hydration to around 85% and add tangzhong to this recipe, will any other factors or ingredients need to be adjusted?
It should take 85% with tangzhong. I recently made 75% tangzhong bread and the dough was pretty stiff.
@@ChainBaker OK so I am going to try that next. Another question: how to cold ferment enriched doughs (with lots of milk or eggs or butter)? I have tried 3 days in fridge and it tasted really weird. I was thinking of cold fermenting this basic white bread recipe for 3 days in fridge and mixing in other ingredients on last day before final proofing. Will that work?
What's your thought on that glass bowl with a lead? Doesn't dough get dry?
It's the only one I use. Never had any problems.
Love your recipes! I'm always struggling to get the kind of rise you do with my yeast. I'm using active dry yeast and used 4g as suggested in the recipe. My fridge is 4 C, but after 18 hours in the fridge, it has barely risen. Perhaps it's my yeast? My ambient temperature is 21 C but I took it out of the fridge to rest for 5 hours and it didn't rise.
Do you let the yeast sit in the water for 10 - 15 minutes before adding other ingredients? That would make a huge difference. Otherwise, just use more yeast or make the dough slightly warmer ✌
Hello, if I use one pound loaf pan how long I have to bake the bread?
Thanks in advance, I am learning.
25 - 30 minutes.
Which one is the best one for making steak rolls?
I'd go for ciabatta.
@ChainBaker Thank you for your quick response love 💕🤗
I am your new subscriber , zabardast recipe stay connected
Hey, a lot of your videos use cold ferment. Is there no way to do long room fermentation to achieve the same. I know it depends on the protein in the flour, but what are the prime advantages to slowing things down in the fermentation process by doing a cold ferment? If say it takes 24 hours to achieve this via cold fermenting, could the same thing be achieved by a 12 hour room temp ferment?
Here's a video for you ruclips.net/video/YrQMc2v0Z3Q/видео.htmlsi=s6SAdPX4TDb3Vg6j
I’m so into shokupan lately. I try to figure out to combine sponge pre ferment & yudane technique. Have you try it?
You can definitely do that. Split the recipe so that both the pre-ferment and the yudane have enough water.
I'm going to give this a try, looks great! Can you do your final rise in the pan in the fridge and bake directly from the fridge? Thanks and keep up the great work!
Yes you can - ruclips.net/video/fMq3eUSgv28/видео.html
I would let it sit out at room temp while the oven is pre-heating just to warm up a bit.
Hello, Great video!
Where can I get the recipe with ingredients?
Link below the video.
@@ChainBaker Thank you so much!!!!!!!!!!!!!!! i am a new subscriber.
Hi Charlie , please Let me know which one of your sandwich bread recipes is the one that accomplish with the following claims : low carbohidrate ( low GI ) , high fiber and eventually high proteíns. It Will be an importante help for me. Thank you and regards from Ecuador.
None of them. They are all made with wheat flour. I have no gluten free loaf recipes on the channel yet.
In other beginner bread recipes, sometimes they suggest oil & sugar, does that just make the bread sweeter or also softer? Would you recommend adding either/both to this recipe if we have them?
I remember you mentioning that the cold fermentation replaces the need to knead. Do you know why that is? I have a stand mixer, so I don't mind kneading if it would help in any way.
Thank you for this great & accessible recipe, I will definitely try it next week! :)
Yes, bot sugar and oil make bread softer. You can find plenty of examples for this in the Enriched Dough playlist.
Kneading is not necessary no matter how the dough is fermented. Here's a no-knead guide ruclips.net/video/1knjFj923MQ/видео.html
Here's a video about converting recipes to be made in a mixer - ruclips.net/video/a0sbfWRhSU8/видео.html ✌
Does this long cold fermented method also works for sourdough bread?
For sure!
Hi Charlie! Nice. I like this method, although Id use my sd starter. I've never done the folding method while using the cold bulk fermentation. Is this an uncommon technique. Also I noticed you're using a lower oven temp for this one(180°C). Any reason why?
Because of the long baking time. I don't want the crust to become too dark too soon.
What temperature should dough be while it's cold fermenting ? I checked mine and it's quite warm (was 12c), not sure how much of this is the yeast-feast and if I should turn my fridge up. Down ? Whatever. Make it colder lol.
My fridge is 5C. 12 is very high. Even 5 is on the higher end. Try and turn it down a bit or use less yeast.
@@ChainBaker oh no the fridge itself isn't that high, the dough was that temp. The fridge last time I checked was 4c. This was the first time I measured the temp of the fridged dough though so just wanted to check. Like does the dough get warmer than the fridge because of the activity, or is my fridge screwed as the dough should be same temp as the fridge ?
BTW sorry about all the questions, just let me know if I'm being unreasonable. I get a bit obsessed with like..getting every detail, and can sometimes not realise I'm asking too much of others!
The dough should start off at around 25C and after a few hours it should drop down to fridge temp. But saying that, I have never measured the temperature of my dough after it had been in the fridge all night, so you may be onto something 😅
@@ChainBaker Yeah but the reason I tested it was because the fridge had been messed with as flooring was being pulled up so it was turned up for a bit lol. Tell you what, let's ignore this for now, and on my NEXT one I'll measure it after I know the fridge has deffo been on the entire time! This actually is going to be my best loaf; I let it proof for less time as my kitchen is ROASTING (drier running, but even without it's warm as hell), and I proofed it in a tighter container, so it proofed up instead of out.
Sounds good! I will also measure mine next time I do cold fermentation just to see. Been baking a lot of rye bread lately which really does not like being in the fridge.
How long would i bake 114 gram rolls for ? Also , do i need to adjust the water if i add butter ?
Around 20 minutes should do. The more butter you use the less water you should use.
@@ChainBaker thanks for the quick reply ! Your channel is now my go-to for learning how to improve ! Subscribed to see what your up to in the future ! One more question ... I just watched your video on what type of butter is best to use for bead (awesome) can I add butter to this no kneed recipe ?
@averteddisasterbarely2339 you can. Start with a little bit. As little as 15g - 20g will make a difference.
Going to bake this for my first bread. I've only got 14g protein white bread flour in my house. Would I need to adjust the ratio of the other ingredients?
You can increase the hydration a bit to make up for the stronger flour.