How Cold Fermentation Can Improve Wholegrain Flour Bread
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- Опубликовано: 30 янв 2024
- As soon as I baked my first freshly milled flour bread, I started thinking of ways to improve on that base recipe. My first attempt was a simple straight dough mixed and baked on the same day within a few hours. If you have been following the channel for a little while you’d know how much I like cold fermentation. It improves flavour, makes the dough easier to handle allowing for higher hydration, and it can help with gluten development which can result in nicer ears on scored loaves.
Freshly milled flour makes dough with weaker gluten. On one hand that is a good thing especially if you want a light and airy bread, but it also limits the variety of breads you can make. To make a taller free-standing loaf with a nice ear the dough needs to be a little stronger. That is where cold fermentation can come in handy. You can use this method for any of your favourite recipes.
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📖 Find the written recipe in the link below the video.
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I don't see the link for the recipe. Good video you the way
@Cementhead48 click 'show more' under the video 😎
Commenting on this video as it's your latest one, just want to say thank you! I have finally started baking since binge watching your videos, pizza, brioche, and focaccia so far, but it's the confidence you have given me in knowing what's actually going on with the hydration, the yeast, the flour types, what the fat is doing, and all that stuff that has actually made me feel like i can bake. Really, thanks bro.
That is great to hear. Happy baking! 😎
The comparison between cold fermentation and ambient temperature fermentation should be done with an equal degree of overall fermentation. In the fridge, the yeast works about 4 times slower than at room temperature, if we apply the rule of thumb of a doubling of fermentation for each 10°C warmer temperature. In order to make a useful comparison, the ambient temperature loaf should have been left to ferment for 4:30-6 hours at ambient temperature, when the other loaf has been left 18-24 hours in the fridge. If this fermentation phase is omitted, the comparison is not between cold fermentation and "warm" fermentation, but between more fermented and less fermented.
That makes sense. The way I see it is that time is the main factor that helps when it comes to cold fermentation and not the fermentation itself. The long time that the dough spends in the fridge allows the flour to absorb the water as well as possible. And cold dough is also easier to handle and shape tightly.
I don't think we can rely on the rule of thumb at such low temperatures. I mean, if it were true, then we would be able to ferment at -15C for a week, which seems unrealistic.
There is probably some bread scientist who has measured yeast activity at +5C more precisely.
@@bogdanlevi A rule of thumb is a very approximate thing. Yeast are active between more or less fridge temperature and 40°C or so. Below fridge temperature they go into some sort of lethargy, and so they do in high temperature. Other micro-organisms go into lethargy at higher temperatures. Yet, no organism goes into complete lethargy at fridge temperature, we see things getting spoiled by bacteria and moulds in the fridge. There always is some sort of activity. Even at -15°C there is some activity, and that is why there is an expiry date for frozen food. Yet, between +25°C and -15°C there are 40°C of difference, which means 16 times less activity, i.e. according to the rule of thumb a day on counter corresponds to 16 days in the freezer, and I agree that, in fact, there is a non-linearity here, so maybe that corresponds to 30 or 40 days in the freezer.
@@uffa00001 fair.
This video is quite interesting - and guess what? The Mockmill Lino 200 arrived a couple days early - perhaps this weekend I can try my first milled flour loaf. 🍞
Charlie now has 199K subscribers - fantastic!! Please continue sharing your bakes with family and friends and on your social media channels - while 200K is almost upon us, let's keep doing our part until we can get him to 1 Million subscribers!!!
Awesome! I best start making more milling videos then 😅
We should get to 200k by the end of the week. 1 Million perhaps in another 10 years 😄
@@ChainBaker No rush on my part, I still have many of your recipes to bake plus Feb 9 - 14 will be quite busy with Lunar New Year, Valentine's Day and Quarterly Earnings bakes. 🤩
All it takes is one or two posts that go "viral".... 😉
Thank you, loved the explanation and visible demonstration. We lack that additional information to understand recipes sometimes. Continue to share.
You asked I your first freshly milled video what our experiences were with fresh flour, so I’m going to tell you what I did with my loaf. I have 100% freshly milled hard, red wheat. I made a leaven 25 g of starter, 100 g of freshly milled flour, sifted with a 60 screen, and 100 g of water. I let the lemon sit out all day long and put it in the refrigerator overnight. At the same time I mixed up 445 g of the freshly milled wheat, with about 70% hydration of water. I left that out to autolyse several hours and then put it in the fridge overnight. In the morning I took the leaven and flour out to come to room temperature for a couple of hours. Then mixed them together with 10 g of salt. I kneaded it for about eight minutes. I did use my mixer to do this. But it’s not necessary. The dough was not ready at this point. I did a stretch and folds once an hour for three hours, then a couple of coil folds. And it was very clear that my dough was beginning to ferment nicely had a beautiful stretch and even had a positive window pane test. I bulk fermented for about six hours. then put it into the fridge overnight. In the morning I baked it in my challenger in my preheated oven at 425°. For 20 minutes. Uncovered it and cooked it another 20 minutes uncovered. Until it reached 200°. Now my loaf did not get a beautiful ear on it, but it did rise and open and it did round, and it is beautiful. Just like a traditional sourdough loaf. It is soft in the middle and crispy on the outside. It is not flat by any means. I did not have to add a bunch of things to get it to be soft. It’s delicious and I am so very happy with it. I have been trying for over a month now to get a really nice freshly milled sourdough sandwich bread. But really, in my heart of hearts, I wanted to make a traditional sourdough loaf with the freshly milled grain. Most people say it can’t happen unless you do lots of different things or mix regular flour into it. The only sifted flower I used in this entire recipe was for the leaven. I’m not sure that did anything I may try sifting a little bit of the actual bread flour. But not much because otherwise, what’s the point of going through the trouble of milling it yourself so you have all of the nutrition of fresh flour with the germ and the bran, and then sifting it all out. Anyway, this was my experience and I’m sorry for such a long text. I really would’ve liked to sent this to you personally but I don’t know how. I just thought maybe you would benefit from my experience. I wish I could send you a picture.I actually made a little video and I put it on my private RUclips. So if you’re interested, you can text me and I will send you the link to that.
Thank you for sharing your experience. The comments section is the perfect place for it because everyone can benefit from reading it. You can post pictures of your bakes in our Flickr group linked below the video 😉
@@ChainBaker I wonder why I still didn’t get an ear? Can you think of anything else I could have done?
Cold fermentation improves every bread ive made since i watched your video on it.
I can't do the freshly milled part, I've always wanted to.
However, I now keep a batch of wholemeal sour dough on tap at the bottom of my fridge, so over the course of a week, I will snip a piece off, cook for 20 mins in the Ninja, and enjoy some freshly baked bread for tea.
By day five, the flavour is absolutely amazing, especial with some mature cheddar folded in.
I'm going to try both. I miss the bread my Omi baked in Germany as a child.
Scream your doing it !! Thx so much.
Thank you so much. I have a Mockmill and your recent videos are so appreciated. I'm also doing the "Blue Zones Challenge" to improve my health, and need to stick with whole grain...preferably sourdough, and you're right on time and target for this.
I have incorporated a scald along with the yogurt method and cold fermentation using wheat, spelt, Kamut, and rye grain. I grind the grains and sift some bran out also. Thank you for the inspiration.
Nice! Thanks! I love this series:) been milling for a while and I want to do more cold ferments so I can prep the day/night before and bake the next day!
I love your channel so much!
I constantly share your video/link to other baking enthusiasts 😁
Cheers 🤩
Thank you for showing two methods in a comparison. Yes, have been doing modest hobby baking for 2 years, I decided that cold fermentation is the better solution if you wait for better aroma from your ready-made bread.
Wow! Thanks for the sifting tip. I treated the bran like any other inclusion and folded it in later to allow for maximum gluten formation. ❤❤❤❤❤
There are tradeoffs when you use freshly milled flour. You get more nutrients and this unique earthly smell and taste that grains have. You get this kind of bread that you can't find anywhere but in some small villages mostly in southern Europe. But you also lose. You lose the elasticity, the internal structure and oven spring that you get with a well aged flour. Aging the flour in simple terms means leave it exposed to the air and let it oxidize. Oxidization of the flour's proteins and carotenoids will increase the chances for gluten development when proteins comes in contact with water and also you get a whiter color. The industrialized flour is usually aged artificially using chemical agents in order to shorten the time from production to the shelf. So the best solution is to use a blend of freshly milled flour with aged store bought flour or let your flour to age before you use it. Long cold fermentation will indeed improve the taste and structure but not that much.
you almost reached 200k subs.. CONGRATS!!
Thank you! You're part of it 🤩
Thanks!
Cheers 🤩
Thank you very much for all your videos. Your videos are very educative and informative. They save me a lot of time as you do answer all questions that I might have. Thank you. lastly, do you every add vinegar to the dough and why? Thanks
Cheers! :)
I've only ever added vinegar to rye bread dough to increase the acidity and prevent the bread from becoming sticky. I've never added it to wheat bread.
I only no knead and cold ferment my bread and it definitely helped the flavor in my at home science experiments with whole wheat. I do find a little more hydration helps whole wheat. Need to get a mill like you for true next level bread 🤙
Side note: Whole grain definitely boosted my sourdough starter. I started straight whole wheat, fed the second day half and half (whole/white) and it grew 3x in 16hrs on day 2 😳
My next at home experiment is around sourdough whole wheat. Sourdough whole wheat + no knead + cold fermentation may be perfection. Shall see in a couple weeks
Thank you for the video. Can you compare cold fermentation and a room temperature fermentation with autolyse?
Cold fermentation is basically like long autolyse.
just clicked on the video and liked it before I watched it, because I know it'll be good
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Go to 0:54 at the point you turn on the mill. Look in the center of the grain hopper. Moth? It reveals itself once the grain starts to drop in level.
Nah it's a piece of husk 😄
@@ChainBaker 👍
Your videos proved I really need to buy a sieve, a digital scale and a TIMER, not to mention a thermometer. I don’t know about your oven, but the “fan on” and “fan off” symbols refer to the grill on mine, so I’m concerned I’ll just grill my bread, rather than bake it! 😂 Another great and interesting video.
Scale and thermometer are essential. Everything else is extra ;D My oven only has the top heating element, that's why it's confusing. I'd say use both top and bottom heat and if your oven does have a fan then use it whenever stated in the recipe. If not then increase the temperature by 10%
@@ChainBaker good advice. Thank you 🙏
Thanks for unother great recipe! I noticed that if I flatten out the dough during final shaping as you do I get a lot less nice bubbles than if I just streach it out more gently. What do you think is the best methos? And if I use ready WW flour, should I purchase barn separately (it doesn't seem to be there when I sift the flour)? Thanks😊
That is correct. It's something that you can control and decide which option is best.
Bran can be bought separately. Or you can try a finer sieve :)
@ChainBaker Thanks for the advice :) :) I also noticed that you use only white flour for shaping. Tryed WW, works great as well :)
I use freshly milled hard white wheat fory bread loaves, I've got a lot of inspiration from your videos, could I give you my recipe and see if you can improve upon it?
Type it here. But I can't promise anything 😅
600g flour, 480g water, 9g yeast, 10g salt, 84g oil (I use avocado oil), 42g honey.
13x4x4 Pullman pan 350 degrees fahrenheit for 40 - 45 minutes
Bakers percentage if you want to scale it down easier
Flour: 100%
Water: 80%
Yeast: 1.5%
Salt: 1.67%
Oil: 14%
Honey: 7%
I find it does better with a 20% yudane prior to mixing
Thank you for all your videos!
As I am quite an advocate of the Yudane method you showed in a previous video, what do you think about taking ALL the sifted bran and some of the rest of the flour to make up the Yudane and then recombining them with the main dough. I would think the Yudane method would soften the bran significantly and reduce it's bitterness. I think I'll try this as soon as I'm done playing with Fresh Milled Kamut/Khorasan [which I love].
Totally. One of my baking friends suggested this method too. I will definitely try it someday.
Is the better flavor of the first one due to the actual cold fermentation, or due to the longer fermentation time in general? It was fermented for 18-24 hours versus the second one which was only fermented for a few hours.
Both. Cold fermentation can produce a stronger flavour even in commercial yeast breads.
Can you do a comparison of different starting temperatures for cold fermented dough?
It feels like if I'm aiming to ferment it for 2 days anyway, it could even benefit to start with cold water or to autolyze in the fridge.
I prefer adjusting the yeast amount. Here's a video ruclips.net/video/RuYfuBuOvGk/видео.htmlsi=pRT41IzW2MIByCCX
@@ChainBaker thanks.
I put my grain in the freezer...not sure if it makes any difference but it is colder than the fridge.
I like the cold fermentation method, better.
Would the long, cold fermentation serve to soften the bran if you left it in the dough? I usually soak my freshly milled flour (or the majority of it) for 30mins up to several hours before mixing it: the idea being that it helps to soften the bran. I'm wondering if that's an unnecessary step if I'm going to cold ferment?
Yeah cold fermentation is basically like an extended autolyse. The bran should have plenty of time to soften.
Thank you!! I definitely prefer a no knead cold fermented bread over the super long knead times required by most fresh milled flour recipes!
What is the mesh size of your sifter?
No idea. It's not very fine that's for sure.
How does it taste compared to store bought flour?
More flavourful. Sweet and nutty.
I’ve been exclusively using fresh milled flour for few years now. I’m surprised you use less hydration for the fresh flour than white. I routinely do 95% hydration because the fresh, whole grain flour is so thirsty.
The flour that I got would make a nice soup at such a high hydration 😅
@@ChainBaker Is it standard hard red wheat? When I first started milling I tried 70%+- and it was very dry and came out pretty dense. It's definitely a loose dough, but I do stretch and folds after 1 hour autolyse and two sets of slap and fold and it builds good strength.
I'm not sure. I've tried finding information about it but nowhere specifies what exactly it is. All I know is it's some type of heritage wheat that's naturally low in gluten.
What do you do with all the bread you bake? I love baking bread but it can often be too much bread for just me and my wife. I guess if you have kids it's easier.
I bring it to work and share it with my colleagues quite often. And I only bake twice a week so it's not that much :)
There is big debate whether Rye dough can be cool fermented or not. I tried myself and find it better taste & texture, but with slighly harder crust
Long fermentation without any acidic ingredients can make rye bread sticky in the end. If a sourdough starter is used or some kind of acidic liquid like buttermilk, that can prevent it from turning out too sticky. I don't think I've run into this problem yet though 😄
Thanks alot. I like to have others experiences . For me i found it better in texture and taste.
With your freshly milled flour are you able to calculate the protein content?
I don't even know what the protein percentage of my grain is 😄
@@ChainBaker 😂😂😂 solid baking skills, man! You should start a channel! 😅
@AnthonyLeighDunstan perhaps it's dumb luck 😂
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I am telling ya, higher hydration.
Try 88% minimum
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With this loaf is a “baby”? We need a video to teach us how to tell a baby from a bad boy!
Haha that is a good question. I think most of the time if it's only one loaf, then it's a baby. But when there's more than one thing being baked then they're bad boys 😆
OK, good to know. I can bake with confidence now! 🙂@@ChainBaker