NOTE: I'm using cold pressed organic rapeseed oil. I don't believe any oil is heathy if consumed excessively. But this one is certainly a lot better than the ultra processed bottom shelf stuff. And the flavour is nice. If used in moderation it will not kill you. Just like anything else. 📖 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/
@@dawnmichelle4403 I was using grapeseed for a while and I liked it better than olive for my bread, but my store was out last week so I got a bottle of avacado oil, and it gave the bread a nice flavour and texture.
I just started making bread again, after almost fifty years hiatus and found using a scale and grams made a world of difference. I have used three of the oils or fats, and noted a difference, but didn't have opportunity to compare, straight across, and really appreciate this. I lost my wife a couple years ago, and am alone now, and try to get the most out of my bread, as it goes stale before I finish a loaf. This helped the choosing for me. Thanks again, well done.
Bread freezes beautifully. We have 3 kids and I bake often, so leftover bread, pies, cookies and cakes get frozen. They reheat well in the oven and make great garlic bread, french toast and bread crumbs if stale.
U can keep your bread in a box in the freezer after u make it so that is always fresh ,i cut it in slices and store it in freezer,them i just put it in the toaster when i want to eat it
I use the stale bread if there is any for grilled cheese or grilled sandwiches, croutons, or just toast and jelly or applebutter...stale bread has many uses...bread pudding is also a favorite! Sorry about the loss of your wife.😔
Real education is a key that opens the door to the possibility of predictable results. These videos of the basic , axiomatic building blocks of leavened bread baking are the best I’ve ever encountered. Thank you so much. Live long and prosper. 🕊🖖😁👍🕊
Absolutely fascinating! and a real learning curve thank you. I had never thought about the effects that the different fats/oils would have apart from flavour, I tend to be an olive oil user for bread and sometimes part lard (shop bought ashamed to say but that could change now!) for pastry.
My favourite is 50/50 olive oil and butter, gives a nice even crumb but with a buttery taste. I like these comparison videos, gives a really good insight into how different ingredients change the outcome.
I started baking this year without knowledge in baking, I just want to bake a whole wheat pan bread, and this videos serves as my guide and build my fundamentals in baking, you are very helpful, thank you so much Sir!!
I normally use Cookeen margarine in my bread making and it gives the bread a very soft texture, but I'm so happy you did this video because this week gone I tried olive oil for the 1st time and everything you mentioned in video I experienced. Bread tasted excellent with the addition of it. Another great video btw!!
Today I've baked challah, for the first time using 6 braids which turned out amazing, and as a fat for the first time I've used ... canola oil. To keep it short, butter tastes better in sweetened dough 🤣 I have to admit it is very distinctive in taste.
Another great video! Thank you! Ive been rendering my own bacon fat for years, although i avoid including meat when i render (i also remove the skin if using belly bacon). The bacon fat works especially well in my pizza dough, which i add after gluten formation - butter results in burnt crust, bacon fat give a better colour and crunch than olive oil
I'd be really interested to see how seed pastes and nut butters impact bread dough, e.g., tahini, peanut butter, etc. And, similar to your video on how salt affects bread dough, I'd love to see how MSG affects bread dough.
Subscribed because of this video so thanks for posting it. I just started making bread and it's a satisfying, horrendous, joyful nightmare. I love it and hate it at the same time. I'm going to try using butter next time. I wanted to use lard because that's what my mother used for everything & she always said it (and butter) was healthier than vegetable oils. I'm going to go bake some bread with butter. Fingers crossed.
You've got a great style of teaching - you make me want to get into the kitchen and start making bread! I really appreciate your approach to understanding the 'whys' behind the recipe, giving me a strong foundation to stand upon. I'll definitely be watching this site regularl.
I have no clue why this was recommended to me, but let me say youtube algorithm did a good job on this one. There was something super satisfying to how you handled the dough and bread, and it was very educational.
I really like the concept of your channel. It’s handy for all levels of baking. You can find your own favorite recipe, but you are showing the fundamental differences between the ingredients themselves and the results they produce. I never considered using bacon fat to make bread, but now it’s all I can think about.
Butter, lard, or olive oil for me most times. I don’t like canola oil at all due to how processed it is and I find it smells and tastes fishy. I am trying to cut down on use of seed oils where possible, so bread is an easy one. I haven’t made bread with beef fat, but I have some I rendered a few days ago, so I might give it a shot. I love duck or goose fat for breads like focaccia. Lard is awesome in bread. If you use leaf lard it tends to be a little more firm than lard rendered from other parts. No point to the shelf stable stuff. It may as well be replaced with shortening.
Instead of cold butter, I use clarified butter which is much easier to work with (at room temperature) and is pretty much 100% fat versus butter which is around 80% fat.
@@nathanboeger978 Ghee is just clarification plus one really. You just need to clarify the butter for longer to make ghee. Cheaper than buying it. Check out my channel if you like, I have a recipe there.
I really enjoy experiments like this. Your videos give me a lot of knowledge about the backing process and how important are all of the steps and ingredients. So far I've tried only butter and olive oil, but not in the typical bread. I'll try all of them in the upcomming weeks. Thumbs up for the next video. PS: I've also got a question. Which kind of bread do you usually for yourself / your family? You gave a lot of recipes but so far my #1 bread recipe is the Rustic one. Usually, I make two of them, one pure as in your recipe and the second one with black seeds, pumpkin seeds, cumin, flaxseeds, and sesame. 3 - 4 days and both breads are gone, and here we go again. ;)
These are the kinds of breads I like the most - ruclips.net/p/PLJ97q0PY0sXIwFcsJzV0LYG_SxC-6B5by I should really have more recipes on those :D I especially love 100% rye. That is my all time favourite :)
I have to say, I've learned quite a lot. Not just this video, but I have watched a few other of your videos since yesterday, when I found your youtube channel by coincidence. I'm a professional chef, tho working at a small cafeteria nowadays. We do baking quite a lot.. daily breadrolls and buns, and then pies and cakes and other things too. So this is not just for my own curiosity, but I think watching more if your videos will help me professionally too. Thank you for your work!
Thank you for the tutorial! I have often thought of using olive oil or bacon rendering for my bread...but...my favorite is butter! Everything is better with butter in my house :)😊
Great video! I had been waiting for this one. I am Greek and mostly use olive oil, especially when making a pizza dough. Also what do you think about using a bread proof setting on oven to cut down on proofing time? How do you feel about that technique?
I'd always wondered why my heavily enriched (with butter and milk) multigrain lasted 3x as long as my basic white bread. Now I know! I learned so much, thank you :)
Thank you! For the many nuggets of info here!!! Very helpful! ❤🎉❤
2 года назад+3
Really interesting experiment! Local bakeries in Puerto Rico sell "Pan Sobao”, which is made with lard, though it's not flavored. It tastes sweet, and has a very soft texture with a very tight crumb and soft crust. We also have "Pan de Agua”, which contrary to it's name it's not super high hydration. But it's baked in cold oven, which is super interesting. That one has a much more open crumb, and a crispy crust.
I just found your channel. Outstanding! I keep my bacon fat and have used it for frying but not for bread. I use butter almost exclusively, but my next one is getting the bacon fat. Thanks for the great work.
I am using olive oil now after a spell from bread making and I'm excited to get back to it. A few years back I used to use coconut oil. I was adding these oils during the kneading process. So adding them early will be a nice experiment to see if I can see the difference. I wanted to say thank you, as I'm learning something new with every video I watch. 😊😁
Thank you so much for these videos. I had such a difficult time to explain this to my staff. But the way you make it is so simple yet efficient. It was like having someone telling exactly what I need to say to them. If you ever make a whole basic baking guide I’ll buy it.
I normally don't use fat at all, as I somehow prefer the straightforward taste of well-fermented bread. With sweet enriched doughs, however, I always go for the mighty butter. :)
Awesome video, I mainly use butter in the bread I make. I have beef tallow that I will try sometime this week and see how that works out. As always thank you for the great content and have a wonderful day!
Over the years I’ve tried pretty well all the oils and fats you would care to mention but by far my favourite is Palm Oil (certified sustainable). It has very little flavour, so you can taste the ferment better and it produces an exceptionally smooth, silky bread and good crust. 4% by weight works really well for me.
Thank you for this wonderful lesson. I'm switching from canola oil [rapeseed oil] to butter after watching this. You are such a terrific teacher -- I love the science supporting everything you say. [Jan 9 2024 Salt Spring Island BC]
Cold geese lard and also pig lard together with roasted onions and salt are sometimes used as a spread on whole bread or black bread in nothern/central Europe. Especially when it comes to parties with alcohol involved. Or when you visit your elderlies. Mostly both 😅 Our local butcher sells the lard in form of little balls, like vanilla ice. Nothing warms your heart more as eating black bread with 'geese-vanilla' and some shots of home made apple-'juice' while great-grandma in her ninethies brags about her time as a burlesque dancer when she was in her early twenties to support the family after WW2
I've noticed Caribbean island breads often call for coconut milk and margarine--never butter. It leaves a noticeable globular texture that works well with the coconut flavor. I have to agree butter doesn't give it the oomph.
So glad to have stumbled upon your channel! Already watched several of your videos and all have been very educational. I mostly use vegetable oil for my bread baking but have been trying to figure out whether it's OK to add early on with the water rather than try to knead in later (which video answered for me). Thank you! I'm always trying to improve my bread baking and will be incorporating your tips in my next bake!
Thanks for sharing the results. Quite a while ago I did a similar experiment, but with cookies. The results were: vegetable oil produces the hardest cookies, lard produces the fluffiest cookies, butter produces something in the middle (I used a regular unsalted butter and did't compensate water content).
I live in a state with fully recreational cannabis laws. I regularly infuse harvested fats from roasted chicken or bacon. I love what these fats do to the texture of my bread and the quality of my life experience. Most recently it was browned butter with fenugreek and rosemary. Love the channel!
I can count on my hand how many time I have had Bacon in my life but it sounds like an interesting ingredient to bread. Always interesting to see well done side by sides like you have presented here.
I just recently got into bread/bun making and I've found that I like a mixture of butter and olive oil. Slightly higher on the butter percentage. It seems to add a bit of the benefits of both IMO. I still have lots to learn but my loaves of bread are better than any of the store bought loaves and cheaper! ;oP
I enjoyed this. I mostly use Canola oil in my bread, what you call rape seed oil I think, we always have it on hand in bulk in our kitchen. I started with olive oil, and then went to corn oil before settling on Canola oil. I think our Canadian hard wheat flour benifits from the addition of some form of fat to soften the crumb.
I have only used Olive Oil in bread making . Once I tried Peanut Butter because it is an fat, hated the taste. I might add most of my bread is sourdough. I am going to try your other fats in my bread. I started adding the olive oil to get a slightly softer crust. Thank you for your video, and for helping me with my bread journey
All your videos are so helpful and clear, thank you so much 🙏 Have you considered a sort of "troubleshooting" video where you also show side by side comparisons of some of the more common beginner mistakes people make while baking? Or mistakes you yourself made when you first started? As with anything, practice helps and it's much easier to make a recipe after you've done it a few times -- but often, my ADHD means tackling new recipes can be hard, and I've made glaring mistakes without knowing exactly where I went wrong. Might be fun to see you bake poorly on purpose to try and replicate some of the mistakes you commonly see, so new bakers trying your videos or baking for the first time can see side by side comparisons and have a visual to match up where their dough might have gone wrong! Here's some mistakes I've made personally: - Accidentally made the water too hot and killed the yeast (or unknowingly used dead yeast). - Not giving yeast enough time to rise. - Not kneading enough and giving up too early, thinking I ruined it or didn't add enough liquid. It just looked dry and flaky and I thought there was no way there was enough moisture in the dough to incorporate the flour (but I've seen the same look in some of your videos since, and should have just kept kneading). - Adding WAY too much or too little of an ingredient. For example: I have skipped an ingredient entirely, thinking I've already added it. I've also accidentally added as much as double the amount of something because I forgot I did it already. (And while we do it by weight here on this channel, for people who are new and measure by volume? The american TBS vs tsp is still very easy to misread in other recipes haha!) - Attempted to substitute an ingredient I didn't know I was out of. The substitutions didn't always work well. - Misshaping. (A silly example: I accidentally cut cinnamon rolls too long and tall and did not squish them down, which caused them to expand and unwind straight up and topple over, which was quite funny). - Accidentally flattened or overworked the dough after rising and before putting into the oven. - And many more haha Obviously some of these mistakes are going to be very visibly and drastically incorrect, while others might "look" correct to an untrained eye but taste terrible when you actually bite into it. I just think it would be very fun to see you try to bake poorly on purpose, to show people an example of why their bread might look or taste the way it does. And so new bakers (or scattered bakers like myself that regularly have trouble in the kitchen) know it's normal to make mistakes and to hopefully not get discouraged! New bakers: It's possible to bake!! I promise you!! There's nothing wrong with you, and you are not doomed to being a "bad cook" -- baking can be quite difficult and it's okay! You can still do it!
Thank you! 🤩 The thing with most of those types of mistakes is that you only make them once, so I don't see a need for a video there :) The Principles of Baking playlist has everything you may need for success and you can always just follow one of my recipes as a guideline to help along.
The amount of information in your videos is stunning. It's realy interesting how fat shortens the gluten chains. But i find your videos to be pretty quite, if you were to make them a little louder that be great. Sorry for misspelling and have a nice day/night/whatever else. :)
Really interesting video! It looks the biggest difference at the end has to do with if the fat is solid at room temp or not. I'd be curious to see how coconut oil would compare to the olive oil and butter loaves - somewhere between the two maybe? Great work as always 😁 P.S. what size are your small loaf tins? I've looked on your amazon list and don't see them.
Damn! I should have used coconut oil instead of one of the oils. Especially because I had it in the cupboard. I reckon you are right - it would be in between the plant and animal fats. I got those tins in my local supermarket. They are 250g (0,5lb)
Just started to have success with bread baking. Love your videos. Specifically, when you describe the oils being good for sandwich bread vs butter for buns, etc. intrigued by use of rendered bacon fat as a preservative and mention of other fats. I never thought about using chicken fat or beef fat in breads. Do you have recipes for these? So interesting as I get more into cooking from scratch.
I really enjoyed this video. It is thoughtfully presented for ease of learning and very interesting. Thank you. P.S. I now want to render lard and eat it! 😁
i really like your videos talking about the science behind the ingredients. That's something I've always wanted to know. Would you mind doing a video explaning the difference between underproofed, perfect proofed and overproofed pre ferment and it's effect towards the loaf in the end ? I've always wanted to know how to distinguish an slightly underproofed pre ferment towards a "prefect" one.
Great video. Just found your channel and love the comparisons and showing what these things do. I only ever cook bread with water, flour, yeast, and salt. Sometimes I'll use just water and flour (whole wheat roti, sometimes I do 50% flour 50% peanut butter powder if I want less carbs in the roti.)
Great video I have been using avacado oil in my baking probably overkill since not much flavor. Thanks again for sharing your knowledge always enjoy your videos.
Wow.. your video is answer my question! I have a silent question in mind while i mixed my dough yesterday and boom! Today i got the answer, what a coincidence 😆
Hello, What a helpful video, I am just beginning to make my own bread, and I was scare to begin the kneading, you just help me to go through with this presentation. and I am using Grapeseed Oil, just a basic one, it does not say it's organic, I will look for it though, but the results were good, flavour nice I think. of course I am adding sesame seed flour, flax flour and oat flour. the recipe said to spoons, I did that the first time, and the second time I added 1 more spoon of oil, that I think the bread is softer as you said.
I'm really happy that I found your channel today, because I prefer to understand how things work as I usually like to modify recipes or invent my own. So thank you so much for all the very useful information and experiments :) . I have a couple of question and a request. 1- What about clarified butter? The fat contend is much higher than butter, the taste is stronger and it's softer as far as I can see. 2- I usually modify or invent my own thing because I prefer recipes that are quick and don't need a ton of work and time but still give great results especially taste and texture. When it comes to bread, I don't particularly care about the bread being chewy. So, are there types of bread that don't require a lot of kneading and proofing? Thank you so much again and best wishes for your channel :)
Clarified butter is 100% fat, so you have to keep that in mind. It will make the dough looser than butter. Here is a no-knead technique guide - ruclips.net/video/1knjFj923MQ/видео.html Here are no-knead recipes - ruclips.net/p/PLJ97q0PY0sXJlCK0SjruujBQU0wfI9qIK And you can find more in the Cold Fermentation and Cold Proofing playlists.
I'm loving these ingredient comparison videos, thanks for taking the time to do them. I was wondering, how much flour and water are you using in these small loaves, I'm thinking 250g flour as they look like 1 lb loaves (gotta love swapping units :-P). The tins you use also look nice, do you have a link to them, couldn't see one on your existing links.
@@ChainBaker Awesome, I've started using a new flour and was thinking about making some small loaves to test what hydration it can cope with and yours looked pretty good.
Hello! I use olive oil because that is how I learned! I really appreciate your tutorials! I grind my grains for flour. So your teachings are a great help! I do not use commercially produced flour. Oh, and I use mostly instant yeast. ❤❤❤ I am really loving the "sponges"! A world of flavor! Thank you!
@@ChainBaker Good morning! I have been enjoying your teachings! I began with a Retsel with stone burrs, and I baked tasty bricks! I have preferred Blendtec's Kitchen Mill, an impact mill. It used to be $179. So much for that! Stone and steel burrs will give a "healthier" grind. We grind for health. We fixed health issues including diabetes and high blood pressure. I have followed Sue Becker for these past 20 + years. And it has been a learning process. I can now make bread dough using stone burrs, and hand kneading. The husband bought me Ankasrum and that tool taught me what to look for in a dough. I must say that as I hand knead, in the manner that you teach, after I have used the mixer, I see a good difference!!! 🤩 I talk alot, too!!! Very best to you and yours! -Darlene and Scott
There are a lot of mexican breads that use pork fat like conchas, it really gives a distinct flavor. Also a have a neighbor that has a farm and makes sells lard, it’s so good.
Baker from Australia here. I've only ever used olive oil in flat breads, canola (rape) is the industry standard for us. You brought up melting butter we do clarify the butter but hardly use it as a fat mainly as a glaze , animal fats I've only used in shortcrust pastry in some specialty pies ie a pork pie but even that's becoming rare these days
Hi, I just wanted to say thank you for these videos, I'm trying to replicate a bread recipe from a favorite bakery of mine which is unfortunately across the country. All your videos about these specifice variables have helped me zone in on what I need to do to get it right.
Awesome! :) I'm actually planning to make a series of videos in which I try and reverse engineer some popular supermarket breads and recreate them at home.
NOTE: I'm using cold pressed organic rapeseed oil. I don't believe any oil is heathy if consumed excessively. But this one is certainly a lot better than the ultra processed bottom shelf stuff. And the flavour is nice. If used in moderation it will not kill you. Just like anything else.
📖 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'm glad you clarified the name of the oil. I wasn't sure if you were saying rapeseed or grapeseed. I suppose either one would be a healthful choice 😊
@@kacperjankowski9042 In Canada at least, we usually rebrand it as "Canola Oil"
@@dawnmichelle4403 I was using grapeseed for a while and I liked it better than olive for my bread, but my store was out last week so I got a bottle of avacado oil, and it gave the bread a nice flavour and texture.
The only healthy oil is olive oil. The rest are manufactured for lubrication.
Hard fats like tallow, lard, and butter are objectively healthier. Most liquid oils are garbage, maybe coconut is okay in moderation.
I just started making bread again, after almost fifty years hiatus and found using a scale and grams made a world of difference. I have used three of the oils or fats, and noted a difference, but didn't have opportunity to compare, straight across, and really appreciate this. I lost my wife a couple years ago, and am alone now, and try to get the most out of my bread, as it goes stale before I finish a loaf. This helped the choosing for me. Thanks again, well done.
Definitely! You can convert pretty much any recipe. Of course, it will take more fermentation time, but that is ok too :)
To avoid stale bread, you could always slice and freeze anything you won't use within the first 24 hours.
Bread freezes beautifully. We have 3 kids and I bake often, so leftover bread, pies, cookies and cakes get frozen. They reheat well in the oven and make great garlic bread, french toast and bread crumbs if stale.
U can keep your bread in a box in the freezer after u make it so that is always fresh ,i cut it in slices and store it in freezer,them i just put it in the toaster when i want to eat it
I use the stale bread if there is any for grilled cheese or grilled sandwiches, croutons, or just toast and jelly or applebutter...stale bread has many uses...bread pudding is also a favorite! Sorry about the loss of your wife.😔
Real education is a key that opens the door to the possibility of predictable results. These videos of the basic , axiomatic building blocks of leavened bread baking are the best I’ve ever encountered.
Thank you so much. Live long and prosper. 🕊🖖😁👍🕊
Just 77k subscribers? This is the best baking channel I found so far. The videos are neat and informative. Way to go sir!
🙏
Absolutely fascinating! and a real learning curve thank you. I had never thought about the effects that the different fats/oils would have apart from flavour, I tend to be an olive oil user for bread and sometimes part lard (shop bought ashamed to say but that could change now!) for pastry.
My favourite is 50/50 olive oil and butter, gives a nice even crumb but with a buttery taste. I like these comparison videos, gives a really good insight into how different ingredients change the outcome.
I started baking this year without knowledge in baking, I just want to bake a whole wheat pan bread, and this videos serves as my guide and build my fundamentals in baking, you are very helpful, thank you so much Sir!!
I normally use Cookeen margarine in my bread making and it gives the bread a very soft texture, but I'm so happy you did this video because this week gone I tried olive oil for the 1st time and everything you mentioned in video I experienced. Bread tasted excellent with the addition of it. Another great video btw!!
Today I've baked challah, for the first time using 6 braids which turned out amazing, and as a fat for the first time I've used ... canola oil. To keep it short, butter tastes better in sweetened dough 🤣
I have to admit it is very distinctive in taste.
My brain breaks at anything more than 4 braids 🤣
Another great video! Thank you! Ive been rendering my own bacon fat for years, although i avoid including meat when i render (i also remove the skin if using belly bacon). The bacon fat works especially well in my pizza dough, which i add after gluten formation - butter results in burnt crust, bacon fat give a better colour and crunch than olive oil
Your folding and shaping technique is absolutely elite
I use olive oil in most of my baking, thanks for such instructive video. Very useful information!
Thank you for taking the time to make the video. A control loaf without fat would have been nice.
I'd be really interested to see how seed pastes and nut butters impact bread dough, e.g., tahini, peanut butter, etc.
And, similar to your video on how salt affects bread dough, I'd love to see how MSG affects bread dough.
Subscribed because of this video so thanks for posting it. I just started making bread and it's a satisfying, horrendous, joyful nightmare. I love it and hate it at the same time. I'm going to try using butter next time. I wanted to use lard because that's what my mother used for everything & she always said it (and butter) was healthier than vegetable oils. I'm going to go bake some bread with butter. Fingers crossed.
You've got a great style of teaching - you make me want to get into the kitchen and start making bread! I really appreciate your approach to understanding the 'whys' behind the recipe, giving me a strong foundation to stand upon. I'll definitely be watching this site regularl.
Cheers! 😊
I have no clue why this was recommended to me, but let me say youtube algorithm did a good job on this one. There was something super satisfying to how you handled the dough and bread, and it was very educational.
Cheers, Henning :) there's a lot more where that came from!
I really like the concept of your channel. It’s handy for all levels of baking. You can find your own favorite recipe, but you are showing the fundamental differences between the ingredients themselves and the results they produce. I never considered using bacon fat to make bread, but now it’s all I can think about.
Butter, lard, or olive oil for me most times. I don’t like canola oil at all due to how processed it is and I find it smells and tastes fishy. I am trying to cut down on use of seed oils where possible, so bread is an easy one. I haven’t made bread with beef fat, but I have some I rendered a few days ago, so I might give it a shot. I love duck or goose fat for breads like focaccia.
Lard is awesome in bread. If you use leaf lard it tends to be a little more firm than lard rendered from other parts. No point to the shelf stable stuff. It may as well be replaced with shortening.
Instead of cold butter, I use clarified butter which is much easier to work with (at room temperature) and is pretty much 100% fat versus butter which is around 80% fat.
I do the same with Ghee, it's cheap if you can find a local Indian market.
@@nathanboeger978 Ghee is just clarification plus one really. You just need to clarify the butter for longer to make ghee. Cheaper than buying it. Check out my channel if you like, I have a recipe there.
@@nathanboeger978 "Clarified butter" is the English word for "Ghee".
I really enjoy experiments like this. Your videos give me a lot of knowledge about the backing process and how important are all of the steps and ingredients. So far I've tried only butter and olive oil, but not in the typical bread. I'll try all of them in the upcomming weeks. Thumbs up for the next video.
PS: I've also got a question. Which kind of bread do you usually for yourself / your family? You gave a lot of recipes but so far my #1 bread recipe is the Rustic one. Usually, I make two of them, one pure as in your recipe and the second one with black seeds, pumpkin seeds, cumin, flaxseeds, and sesame. 3 - 4 days and both breads are gone, and here we go again. ;)
These are the kinds of breads I like the most - ruclips.net/p/PLJ97q0PY0sXIwFcsJzV0LYG_SxC-6B5by
I should really have more recipes on those :D I especially love 100% rye. That is my all time favourite :)
I have to say, I've learned quite a lot. Not just this video, but I have watched a few other of your videos since yesterday, when I found your youtube channel by coincidence.
I'm a professional chef, tho working at a small cafeteria nowadays. We do baking quite a lot.. daily breadrolls and buns, and then pies and cakes and other things too. So this is not just for my own curiosity, but I think watching more if your videos will help me professionally too. Thank you for your work!
Awesome! :) I only started baking 10 years into my cheffing career. Now I love baking far more than cooking. Can't wait to get out of the business 😁
These are really interesting. I enjoy using coconut oil as my bread making fat. It makes the dough sweeter and darker.
I am learning! I found you by accident after watching another RUclipsr's baking video.
Thank you for the tutorial! I have often thought of using olive oil or bacon rendering for my bread...but...my favorite is butter! Everything is better with butter in my house :)😊
I use plain yogurt for our regular bread and it is very good, nice flavour and texture.
I've started to instantly click at notifications from CB. Love this channel. Have been waiting for it mate!
Legend! :))
I LOVE THESE FOOD CHEMISTRY VIDEOS!
Thanks so much for doing these and EXPLAINING WHY! 👍
Great video! I had been waiting for this one. I am Greek and mostly use olive oil, especially when making a pizza dough. Also what do you think about using a bread proof setting on oven to cut down on proofing time? How do you feel about that technique?
Shorter fermentation time = less flavour. I'd say it's ok to stick in a proof box for the final proof sometimes, but not during bulk fermentation 👍
Oh my glob, I don't know why I never thought of using my bacon/duck lard to infuse the Chedder Biscuits I make. Thanks for the idea!
I'd always wondered why my heavily enriched (with butter and milk) multigrain lasted 3x as long as my basic white bread. Now I know! I learned so much, thank you :)
Thank you! For the many nuggets of info here!!! Very helpful!
❤🎉❤
Really interesting experiment! Local bakeries in Puerto Rico sell "Pan Sobao”, which is made with lard, though it's not flavored. It tastes sweet, and has a very soft texture with a very tight crumb and soft crust.
We also have "Pan de Agua”, which contrary to it's name it's not super high hydration. But it's baked in cold oven, which is super interesting. That one has a much more open crumb, and a crispy crust.
I just found your channel. Outstanding! I keep my bacon fat and have used it for frying but not for bread. I use butter almost exclusively, but my next one is getting the bacon fat. Thanks for the great work.
Yes, I have learnt a handful of new knowledge of bread making through your channel. Thanks!
How can I didn't know this channel????
your explanation is super neat and clear. Really got the answer for all of my questions🙏🙏
Thank you! :))
Wow, love the attention to detail and all the info on the process.
❤I am so delighted to have found your channel! I’ve learned so much more about bread baking from you ! Thank you 😊 I am stoked to make bread again!
Welcome aboard 😊
I am using olive oil now after a spell from bread making and I'm excited to get back to it. A few years back I used to use coconut oil. I was adding these oils during the kneading process. So adding them early will be a nice experiment to see if I can see the difference. I wanted to say thank you, as I'm learning something new with every video I watch. 😊😁
Thank you so much for these videos. I had such a difficult time to explain this to my staff. But the way you make it is so simple yet efficient.
It was like having someone telling exactly what I need to say to them. If you ever make a whole basic baking guide I’ll buy it.
Science level of documentation happening here. Great work!
So t main reason fat is added is to make the bread softer. I have been wondering this for a long time. Thanks!!
I normally don't use fat at all, as I somehow prefer the straightforward taste of well-fermented bread. With sweet enriched doughs, however, I always go for the mighty butter. :)
Awesome video, I mainly use butter in the bread I make. I have beef tallow that I will try sometime this week and see how that works out. As always thank you for the great content and have a wonderful day!
Over the years I’ve tried pretty well all the oils and fats you would care to mention but by far my favourite is Palm Oil (certified sustainable). It has very little flavour, so you can taste the ferment better and it produces an exceptionally smooth, silky bread and good crust. 4% by weight works really well for me.
Thank you for this wonderful lesson. I'm switching from canola oil [rapeseed oil] to butter after watching this. You are such a terrific teacher -- I love the science supporting everything you say. [Jan 9 2024 Salt Spring Island BC]
excellent video as usual Charlie, looking forward to the next one.
Please don't stop sharing your valuable insights. Thank you. ❤
Cold geese lard and also pig lard together with roasted onions and salt are sometimes used as a spread on whole bread or black bread in nothern/central Europe. Especially when it comes to parties with alcohol involved. Or when you visit your elderlies. Mostly both 😅
Our local butcher sells the lard in form of little balls, like vanilla ice.
Nothing warms your heart more as eating black bread with 'geese-vanilla' and some shots of home made apple-'juice' while great-grandma in her ninethies brags about her time as a burlesque dancer when she was in her early twenties to support the family after WW2
Damn that just took me back to my childhood minus the vodka, of course 😂
Beautiful shooting of the video. Love the aesthetics. Great information. Thank you for sharing your knowledge.
I'm rendering tallow today. Can't wait to try baking bread with it!
I've noticed Caribbean island breads often call for coconut milk and margarine--never butter.
It leaves a noticeable globular texture that works well with the coconut flavor. I have to agree butter doesn't give it the oomph.
So glad to have stumbled upon your channel! Already watched several of your videos and all have been very educational. I mostly use vegetable oil for my bread baking but have been trying to figure out whether it's OK to add early on with the water rather than try to knead in later (which video answered for me). Thank you! I'm always trying to improve my bread baking and will be incorporating your tips in my next bake!
Thanks for sharing the results. Quite a while ago I did a similar experiment, but with cookies. The results were: vegetable oil produces the hardest cookies, lard produces the fluffiest cookies, butter produces something in the middle (I used a regular unsalted butter and did't compensate water content).
I live in a state with fully recreational cannabis laws. I regularly infuse harvested fats from roasted chicken or bacon. I love what these fats do to the texture of my bread and the quality of my life experience.
Most recently it was browned butter with fenugreek and rosemary.
Love the channel!
Love the detail in your videos...learning much. Thank you
I can count on my hand how many time I have had Bacon in my life but it sounds like an interesting ingredient to bread. Always interesting to see well done side by sides like you have presented here.
I just recently got into bread/bun making and I've found that I like a mixture of butter and olive oil. Slightly higher on the butter percentage. It seems to add a bit of the benefits of both IMO. I still have lots to learn but my loaves of bread are better than any of the store bought loaves and cheaper! ;oP
I enjoyed this. I mostly use Canola oil in my bread, what you call rape seed oil I think, we always have it on hand in bulk in our kitchen. I started with olive oil, and then went to corn oil before settling on Canola oil. I think our Canadian hard wheat flour benifits from the addition of some form of fat to soften the crumb.
The first video I’ve seen from you. Subscribed.
Welcome aboard! :))
I have only used Olive Oil in bread making . Once I tried Peanut Butter because it is an fat, hated the taste. I might add most of my bread is sourdough. I am going to try your other fats in my bread. I started adding the olive oil to get a slightly softer crust. Thank you for your video, and for helping me with my bread journey
I use olive oil. But I do like lighter bread once in a while and will try the butter or fat. Thanks for your help.
*I love this ❤thank you! Subscribed Liked and Saved videos for after I get ingredients.*
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This video is absolutely outstanding. Thank you, I learned so much.
Man I love how you look so badass and yet you bake bread so well. Certainly the definition of more than meets the eye. 😂
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Yay, been waiting for this one.
All your videos are so helpful and clear, thank you so much 🙏 Have you considered a sort of "troubleshooting" video where you also show side by side comparisons of some of the more common beginner mistakes people make while baking? Or mistakes you yourself made when you first started?
As with anything, practice helps and it's much easier to make a recipe after you've done it a few times -- but often, my ADHD means tackling new recipes can be hard, and I've made glaring mistakes without knowing exactly where I went wrong. Might be fun to see you bake poorly on purpose to try and replicate some of the mistakes you commonly see, so new bakers trying your videos or baking for the first time can see side by side comparisons and have a visual to match up where their dough might have gone wrong!
Here's some mistakes I've made personally:
- Accidentally made the water too hot and killed the yeast (or unknowingly used dead yeast).
- Not giving yeast enough time to rise.
- Not kneading enough and giving up too early, thinking I ruined it or didn't add enough liquid. It just looked dry and flaky and I thought there was no way there was enough moisture in the dough to incorporate the flour (but I've seen the same look in some of your videos since, and should have just kept kneading).
- Adding WAY too much or too little of an ingredient. For example: I have skipped an ingredient entirely, thinking I've already added it. I've also accidentally added as much as double the amount of something because I forgot I did it already. (And while we do it by weight here on this channel, for people who are new and measure by volume? The american TBS vs tsp is still very easy to misread in other recipes haha!)
- Attempted to substitute an ingredient I didn't know I was out of. The substitutions didn't always work well.
- Misshaping. (A silly example: I accidentally cut cinnamon rolls too long and tall and did not squish them down, which caused them to expand and unwind straight up and topple over, which was quite funny).
- Accidentally flattened or overworked the dough after rising and before putting into the oven.
- And many more haha
Obviously some of these mistakes are going to be very visibly and drastically incorrect, while others might "look" correct to an untrained eye but taste terrible when you actually bite into it. I just think it would be very fun to see you try to bake poorly on purpose, to show people an example of why their bread might look or taste the way it does. And so new bakers (or scattered bakers like myself that regularly have trouble in the kitchen) know it's normal to make mistakes and to hopefully not get discouraged!
New bakers: It's possible to bake!! I promise you!! There's nothing wrong with you, and you are not doomed to being a "bad cook" -- baking can be quite difficult and it's okay! You can still do it!
Thank you! 🤩 The thing with most of those types of mistakes is that you only make them once, so I don't see a need for a video there :) The Principles of Baking playlist has everything you may need for success and you can always just follow one of my recipes as a guideline to help along.
Thanx for the tips chain baker I think these tips were great 👍 for baking & 😀 cooking
It is a pleasure to watch your programs.
Once again an informative video. I like to use half olive oil and half butter to get the best of both worlds.
Butter, but I do like bacon fat in cooking. Never thought about using it in bread, but will my next bake! Thank-you!
The amount of information in your videos is stunning. It's realy interesting how fat shortens the gluten chains. But i find your videos to be pretty quite, if you were to make them a little louder that be great. Sorry for misspelling and have a nice day/night/whatever else. :)
Really interesting video! It looks the biggest difference at the end has to do with if the fat is solid at room temp or not. I'd be curious to see how coconut oil would compare to the olive oil and butter loaves - somewhere between the two maybe? Great work as always 😁
P.S. what size are your small loaf tins? I've looked on your amazon list and don't see them.
Damn! I should have used coconut oil instead of one of the oils. Especially because I had it in the cupboard. I reckon you are right - it would be in between the plant and animal fats.
I got those tins in my local supermarket. They are 250g (0,5lb)
@@ChainBaker You could maybe make part 2 of this video? :D
@@stolefx yes!
Yep, the perfect experiment ill never use because i don't really care but its good to watch at 2am
I hope you got some sleep after all :)
Just started to have success with bread baking. Love your videos. Specifically, when you describe the oils being good for sandwich bread vs butter for buns, etc. intrigued by use of rendered bacon fat as a preservative and mention of other fats. I never thought about using chicken fat or beef fat in breads. Do you have recipes for these? So interesting as I get more into cooking from scratch.
I have not tried it, but chicken fat sounds like a nice option. Perhaps for some burger buns 😁
I really enjoyed this video. It is thoughtfully presented for ease of learning and very interesting. Thank you. P.S. I now want to render lard and eat it! 😁
i really like your videos talking about the science behind the ingredients. That's something I've always wanted to know. Would you mind doing a video explaning the difference between underproofed, perfect proofed and overproofed pre ferment and it's effect towards the loaf in the end ? I've always wanted to know how to distinguish an slightly underproofed pre ferment towards a "prefect" one.
Definitely sometime in the future 😁👍
@@ChainBaker Thanks, looking forward to it :P
Great video it makes me want to try different fats in my loafs. Right now I usually use olive oil or butter. Bacon fat sounds yummy.
Thank you for putting the time and effort to do this 🙏
Great video. Just found your channel and love the comparisons and showing what these things do. I only ever cook bread with water, flour, yeast, and salt. Sometimes I'll use just water and flour (whole wheat roti, sometimes I do 50% flour 50% peanut butter powder if I want less carbs in the roti.)
Great video I have been using avacado oil in my baking probably overkill since not much flavor. Thanks again for sharing your knowledge always enjoy your videos.
Great piece. However, it would be nice to see a no fat bread as a control "group" all in one video :)
Wow.. your video is answer my question! I have a silent question in mind while i mixed my dough yesterday and boom! Today i got the answer, what a coincidence 😆
Hello, What a helpful video, I am just beginning to make my own bread, and I was scare to begin the kneading, you just help me to go through with this presentation. and I am using Grapeseed Oil, just a basic one, it does not say it's organic, I will look for it though, but the results were good, flavour nice I think. of course I am adding sesame seed flour, flax flour and oat flour. the recipe said to spoons, I did that the first time, and the second time I added 1 more spoon of oil, that I think the bread is softer as you said.
two spoons instead of to, jijiji
Unsalted, Clarified Butter. Thanks for the lessons. Jon
I'm really happy that I found your channel today, because I prefer to understand how things work as I usually like to modify recipes or invent my own. So thank you so much for all the very useful information and experiments :) . I have a couple of question and a request.
1- What about clarified butter? The fat contend is much higher than butter, the taste is stronger and it's softer as far as I can see.
2- I usually modify or invent my own thing because I prefer recipes that are quick and don't need a ton of work and time but still give great results especially taste and texture. When it comes to bread, I don't particularly care about the bread being chewy. So, are there types of bread that don't require a lot of kneading and proofing? Thank you so much again and best wishes for your channel :)
Clarified butter is 100% fat, so you have to keep that in mind. It will make the dough looser than butter.
Here is a no-knead technique guide - ruclips.net/video/1knjFj923MQ/видео.html
Here are no-knead recipes - ruclips.net/p/PLJ97q0PY0sXJlCK0SjruujBQU0wfI9qIK
And you can find more in the Cold Fermentation and Cold Proofing playlists.
@@ChainBaker Thank you so much for your help :)
Bacon fat pizza dough sounds amazing. Ty for the idea
Thanks RUclips algorithm - this was exactly what I needed this morning to de-stress
I like the neutrality of sunflower oil.
Since I despise olives I naturally avoid any olive oils.
I can see bacon being great for a breakfast bun too 😁
Amazing! THANK YOU SOOOOO MUCH! I'm from Germany.
I'm loving these ingredient comparison videos, thanks for taking the time to do them. I was wondering, how much flour and water are you using in these small loaves, I'm thinking 250g flour as they look like 1 lb loaves (gotta love swapping units :-P). The tins you use also look nice, do you have a link to them, couldn't see one on your existing links.
They are even smaller. 140g flour. The tins are 250g :) I got them in my local supermarket.
@@ChainBaker Awesome, I've started using a new flour and was thinking about making some small loaves to test what hydration it can cope with and yours looked pretty good.
@@ChainBaker Awesome mini-breads!
Your knowledge about the topic is unbelievable 🙌👍
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Brilliant information it's a great pleasure to see these super treats
I normally use butter in dough if I need to use a fat. I use butter in croissants (obviously), brioche, sandwich bread, buns and so on.
Hello! I use olive oil because that is how I learned! I really appreciate your tutorials! I grind my grains for flour. So your teachings are a great help! I do not use commercially produced flour. Oh, and I use mostly instant yeast. ❤❤❤ I am really loving the "sponges"! A world of flavor! Thank you!
I have been thinking about getting into home milling. What kind of mill do you have?
@@ChainBaker Good morning! I have been enjoying your teachings! I began with a Retsel with stone burrs, and I baked tasty bricks! I have preferred Blendtec's Kitchen Mill, an impact mill. It used to be $179. So much for that! Stone and steel burrs will give a "healthier" grind. We grind for health. We fixed health issues including diabetes and high blood pressure. I have followed Sue Becker for these past 20 + years. And it has been a learning process. I can now make bread dough using stone burrs, and hand kneading. The husband bought me Ankasrum and that tool taught me what to look for in a dough. I must say that as I hand knead, in the manner that you teach, after I have used the mixer, I see a good difference!!! 🤩 I talk alot, too!!! Very best to you and yours! -Darlene and Scott
Awesome! Thank you so much :) I can't wait to get into making my own flour. It'll open up a whole new world of baking I'm sure.
Hey man, so interesting, thanks for the video!
There are a lot of mexican breads that use pork fat like conchas, it really gives a distinct flavor.
Also a have a neighbor that has a farm and makes sells lard, it’s so good.
Baking bacon bread. Couldn't help myself and thank you
Baker from Australia here. I've only ever used olive oil in flat breads, canola (rape) is the industry standard for us. You brought up melting butter we do clarify the butter but hardly use it as a fat mainly as a glaze , animal fats I've only used in shortcrust pastry in some specialty pies ie a pork pie but even that's becoming rare these days
Hi, I just wanted to say thank you for these videos, I'm trying to replicate a bread recipe from a favorite bakery of mine which is unfortunately across the country. All your videos about these specifice variables have helped me zone in on what I need to do to get it right.
Awesome! :) I'm actually planning to make a series of videos in which I try and reverse engineer some popular supermarket breads and recreate them at home.