How Much Fat Should You Add to Bread Dough?

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  • Опубликовано: 23 янв 2025

Комментарии • 125

  • @ChainBaker
    @ChainBaker  6 месяцев назад +1

    📖 Read more in the link below the video.
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  • @ChainBaker
    @ChainBaker  5 месяцев назад +39

    I misspoke! It's 25g not 10g 😅

    • @AdrianF-qw1uf
      @AdrianF-qw1uf 5 месяцев назад +5

      No problem.👍
      I usually remove two Zeroes and multiply easily:
      1200 g flour => 12
      50% water => 50*12 = 600g
      2% salt => 2*12 = 24g
      1.5% Yeast => 1.5*12 = 18g
      5% fat = 5*12 = 60g
      And if we want to go for the "Milk Powder", I searched and found out the ratio of Milk powder to water is around 1:10, so
      600g water , 10% milk powder = 60 Grams of milk powder mixed with water to get the best result.
      more crumb? go for 5% powder, less chewy? go for 15% powder.

    • @realwmm
      @realwmm 5 месяцев назад +2

      Ha ha ha--I just rewound the video about three times, thinking "what did he just say!?!". Phew.

    • @1kreature
      @1kreature 5 месяцев назад +1

      I was just about to say but decided to look at the comments first 😛

    • @RaisedByTheMostHigh
      @RaisedByTheMostHigh 7 дней назад

      Great video regardless

  • @jjortiz7504
    @jjortiz7504 5 месяцев назад +10

    This right here is my new favorite baking channel. I love your approach! You manage to keep it simple and straightforward yet informative. No nonsense storytelling, just straight to baking.

    • @nayon9379
      @nayon9379 5 месяцев назад

      🥀THE GOSPEL OF THE WORD OF ALMIGHTY GOD "the Salvation of the last day that Christ brought the second and last incarnation of His new and holy name"
      (People only experience in the last days the reappearance of the Redeemer in the flesh, and they receive the personal work and words of God. This is because the last days are the conclusion of the whole age. These the sum and end of God's six-thousand-year rule plan, and these are the end of mankind's suffering life journey. My work will only last six thousand years, and I will I whose contempt for all mankind will not last more than six thousand years. I will not continue or delay any more: In the last days I will conquer Satan, I will take back all My glory, and I will take back the all the souls on earth that belong to Me so that these sorrowing souls can escape from the sea of ​​suffering, and thus My whole work on earth will be finished. I will only do one thing on earth: I will change mankind, the humanity that is holy, and My faithful city on earth. This humanity will remain with Me forever, but it is not the vile filthy humanity of today, but the humanity accumulated from My earnings. The spoils of war I have rescued from Satan's domain, and are the only consummation and fruition of My six-thousand-year rule plan. They come from every nation and denomination, and every place and town, throughout the universe. I will destroy this ancient, and utterly defilement of mankind, as I destroyed the firstborn sons and cattle in Egypt, leaving only the Israelites, who ate lamb's flesh, drank lamb's blood, and sealed blood of sheep's on the beams of their houses)
      Almighty God said
      PEOPLE only in the LAST DAYS experience the RE-APPEARANCE of the REDEEMER in the FLESH, and they ACCEPT GOD'S PERSONAL WORKS and WORDS. It will not be two thousand years before the LAST DAYS of the END COME; they are SHORT, as JESUS ​​DID the WORKS during the AGE of GRACE in JUDEA. This is because the LAST DAYS are the CONCLUSION of ALL TIME. These are the FULFILLMENT and the END of the SIX--THOUSAND--YEAR PLAN of GOD'S RULE, and they are the END of HUMANITY'S LIFE JOURNEY of SUFFERING. 🙏
      My WORK WILL ONLY LAST SIX THOUSAND YEARS, and I PROMISE THAT EVIL'S HOLD OF ALL HUMANITY WILL NOT LAST MORE THAN SIX THOUSAND YEARS either. ☀️
      And so timely. I will not continue or delay any longer: In the LAST DAYS I WILL CONQUER SATAN, I WILL RECOVER ALL MY GLORY, and I WILL RECOVER all the SOULS on EARTH that belong to Me so that these suffering SOULS can LOSE in the SEA of SUFFERING, and thus My ENTIRE WORK on EARTH will be FINISHED. From this day forward, I will never again incarnate on earth, and My domineering Spirit will never again work on earth. 🙏
      I will only DO one THING on EARTH: I will CHANGE HUMANITY, humanity that is DIVINE, and My FAITHFUL CITY on EARTH. 🌺
      But you must know that I will not destroy the whole world, nor will I destroy the whole humanity. I will KEEP the REMAINING PART THREE---the third part that LOVES Me and COMPLETELY SUBMITS to Me, and I will MAKE them fruitful and MULTIPLY in the EARTH as the ISRAELITES DID UNDER the LAW, FEEDING them with Abundant SHEEP and CATTLE and ALL the ABUNDANCES OF THE EARTH. 🌺
      This humanity will remain with Me forever, but it is not the vile filthy humanity of today, but the humanity accumulated from My earnings. 🙏 That mankind will not be harmed, disturbed, or besieged by Satan, and they will be the ONLY mankind that WILL REMAIN ON EARTH AFTER I AM VICTORIOUS AGAINST SATAN. This is humanity that I have NOW CONQUERED and GOT MY PROMISE. And so, the humanity conquered in the LAST DAYS is the same humanity that WILL BE SAVED and ACHIEVE My ETERNAL BLESSINGS. 🌺
      This will be the only proof of My victory over Satan, and the only spoils of My battle with Satan. The SPOILERS of WAR I HAVE SAVED from SATAN'S ATTITUDE, and the ONLY COMPLETION and FRUIT of My SIX-THOUSAND-YEAR REIGN PLAN. They come from every nation and denomination, and every place and town, throughout the UNIVERSE. They come from different races, different languages, customs and skin colors, and they are scattered in all countries and denominations around the world, and even in every corner of the WORLD. 🏵️ SOON, they will COME TOGETHER to BUILD THE PERFECT HUMANITY, the meeting of humanity that SATAN'S FORCES CANNOT REACH. 🙏 Those of HUMANITY that I have NOT SAVED and CONQUERED and will SINK SILENTLY in the DEPTH OF THE SEA, and MY BURNING FIRE WILL BURN ETERNALLY. 😪
      I will wipe out this old, and utter abomination of mankind, just as I DESTROYED the FIRST-BORN BOYS and cattle in EGYPT, leaving only the ISRAELITES, who EAT lamb's flesh, DRINK sheep BLOOD, and STAMP the BLOOD of the asSHEEP on the beams of their DOORS. 🙏🌷🙏
      AREN'T the PEOPLE I CONQUERED and became FAMILY the same PEOPLE who ATE My FLESH as LAMB and I REDEEMED and WORSHIP Me? Aren't they the TYPES of PEOPLE who are always ACCOMPANIED with My GLORY? Are they not without My body, the Lamb, and have quietly sunk into the depths of the sea? Now they oppose Me, and now My words and just like those that Jehovah said to the male children and male grandsons of Israel. BUT HARDNESS IN THE DEPTH of your HEARTS STORES MY WRATH, CAUSES MORE JUDGMENT on your SINS, and more WRATH on your unrighteousness. Who will be saved in My day of wrath, if this is how you treat Me now? ☀️
      Whose UNJUSTICE can ESCAPE My EYES of PUNISHMENT? Whose sins can escape the hands of Me, the ALMIGHTY? Whose resistance will escape My judgment, the ALMIGHTY? I, JEHOVAH, am SPEAKING to you, TRIBES of GENTILE FAMILIES, and the WORDS I AM SPEAKING to you are MORE than ALL that was SPOKE in the AGE of LAW and in the AGE of GRACE, but you are more stubborn than all people in Egypt. Are you not storing up My wrath while I PREPARE My REST? How can you get away with nothing?g damage from My Sun, the ALMIGHTY? 🌻
      From "The Word Appears in the Flesh"
      The kingdom that Christ brought down and built from heaven engraved with His Holy name "THE CHURCH OF ALMIGHTY GOD" 💐 fulfillment of (Matthew 16:18) The Lord Jesus said "And I say to you, you are Peter, in upon this rock I will build my Church, that the power of death shall not prevail over her."
      💌 So everyone is led here! because this is the last day which means the last age and the last salvation the last stage is the AGE OF THE KINGDOM or the age of the word, in His lowered Kingdom "THE CHURCH OF ALMIGHTY GOD" 💐because the purification of God has come to the individual of the spirit of man ("The Parable of the Washing of the Feet" John 13:5-9)... . EVERYONE WHO HAS AN EAR LISTEN TO WHAT THE SPIRIT SAYS TO THE CHURCHES!" (Rev. 2:7,11,17,29 and 3:6,13,22) 🌺

  • @terabit.
    @terabit. 5 месяцев назад +9

    My FAVORITE CHANNEL !
    I Love your experiments !!!!!
    God Bless you !!!

  • @timmerrill
    @timmerrill 5 месяцев назад +4

    Your extended comparisons like this one are most appreciated. Most of us don't have the will or time to do such things. Nice.

    • @Eternal-Security
      @Eternal-Security 5 месяцев назад

      I like the mini loaf tin he uses too. Seems to help keep things consistent.

  • @StateofDecayScience
    @StateofDecayScience 5 месяцев назад +3

    I really wanted to see how 0% fat bread compares to others! Just one extra bake and this would have become a complete video!

  • @i_am_trolling
    @i_am_trolling 5 месяцев назад +2

    The channel deserves more

  • @shivcharan5700
    @shivcharan5700 5 месяцев назад +2

    Thank you so much for this video! I have been trying to figure out how much fat to add to my bread to make them soft. This is the most detailed and useful guide I've seen on this topic till date!

  • @archimedes131
    @archimedes131 5 месяцев назад +2

    dude, you are changing the game! I pray you get credit for it. seriously! you need to do a book or a show or something...if Julia could do it you can too!

  • @Ross1of1
    @Ross1of1 5 месяцев назад +5

    Always the best baker on the Internet. Second to NADA.

  • @robertstegmann9260
    @robertstegmann9260 5 месяцев назад +12

    I would love to a sequel to the MSG in bread video, but comparing different amounts of MSG in bread where it is addition to salt and not a subsitute

    • @KnopyGames
      @KnopyGames 5 месяцев назад +1

      yeah, totally on board with this!

  • @Dino-LMAO
    @Dino-LMAO 6 месяцев назад +5

    I always love adding fats to bread dough. When I make bread I always do 10% enrichments; sometimes all fats, sometimes all sweetening, but usually a combination of the two. I prefer a tighter, more uniform crumb in my pan loaves. The most unusual fat I have ever used is schmaltz.

  • @JohnDoe-os3mc
    @JohnDoe-os3mc 2 месяца назад

    i'm a beginner baker and i've found some useful info on your channel. thanks!

  • @MaciejNogaj-u3l
    @MaciejNogaj-u3l 4 месяца назад

    Not only 40% butter brioche is possible to make using your no knead method! Some time ago I checked, that it works even with your 100% brioche recipe (only replacing the bread flour with some extra strong manitoba). This method really makes wonders!

  • @antheeamorgan
    @antheeamorgan 5 месяцев назад +1

    Okay, this was a very interesting and useful experiment. This is very important to take in consideration, depending on what kind of dough you want to get.
    Awesome video again ! 🤘

  • @geraldsahd3413
    @geraldsahd3413 5 месяцев назад +2

    Good Video- Informative and dispelling misconceptions!

  • @rodconner9079
    @rodconner9079 5 месяцев назад +1

    Nice!!! I love the science --- and the proof to back it up!!! Oh so great info! Those "Principles of Baking" List (vods) Hugely beneficial!!! Thanks Again Mr.!!! Be Safe

  • @asterixky
    @asterixky 5 месяцев назад

    For sandwich breads, I use 70% hydration and 5% vegetable oil (neutral flavor). The dough is wet. I don't kneed it but place it in the fridge for about 12 hrs. It is still wet when I take it out of the fridge and use a bunch of flour to handle it. In the final rest, I will not bake it until it has 1.5 hr of final rise (my house is around 72F)

  • @findingmyrootswoolmarketms
    @findingmyrootswoolmarketms 2 месяца назад

    I had to take a break and come back because I couldn’t get past you telling me the reason why some fats are called shortening. 61 trips around the sun and you blew my mind with that one! 🤯

  • @bloodwolf7462
    @bloodwolf7462 5 месяцев назад

    Another "Principles of Baking" content :D For sure something to consider in my next bakes.

  • @damianrhea8875
    @damianrhea8875 5 месяцев назад +1

    The information in this video is, again, so useful ! Thank you so much, Charlie !

  • @SunriseLAW
    @SunriseLAW 5 месяцев назад

    Thank you for the video. I melt some butter in the microwave and then stir in some hot water. I put the mixture into the dry ingredients, which brings it to the right temperature. Then I add the sourdough starter (or yeast). Mostly, I do it because it cleans all the melted butter out of the cup. It also makes it easier to mix it in to the dry ingredients.

  • @mhouslay7281
    @mhouslay7281 4 месяца назад

    Thanks so much.
    As ever.
    Super interesting, intriguing and inspiring.

  • @cidercreekranch
    @cidercreekranch 5 месяцев назад

    Interesting as always. Lately I've been making a raisin bread with brown butter. After the brown butter has cooled slightly, I bloom the spices in the brown butter and the raisins as well. While the butter mixture is cooling I mix the dough holding back the salt and then let the dough rest for 20 minutes. After the 20 minutes rest the butter should be cool enough, but still liquid, so that it can be added to the dough along with the salt. I then kneed the dough for 5-7 minutes using a stand mixer.

  • @aclonymous
    @aclonymous 5 месяцев назад +6

    3:50 that's 2%, 5% would be 25g.
    Great video though, I've been working on a high fat recipe and was wondering if it was really worth the effort, so I've been waiting for this to go public for the last few weeks

  • @alice5362
    @alice5362 5 месяцев назад

    I love your experiments. Very useful content!

  • @dillydanny-o8807
    @dillydanny-o8807 5 месяцев назад +1

    Such a helpful video!!! Thanks!

  • @markstinson4434
    @markstinson4434 5 месяцев назад +1

    I generally find the 3% to 5% range to work a bit better for my tastes for everyday breads. About the only adjustment I'll make is using a bit more butter by weight due to the lower fat content, but I also drop the water slightly to compensate for what's in the butter. Both fats work very well and produce excellent breads.

    • @nayon9379
      @nayon9379 5 месяцев назад

      🥀THE GOSPEL OF THE WORD OF ALMIGHTY GOD "the Salvation of the last day that Christ brought the second and last incarnation of His new and holy name"
      (People only experience in the last days the reappearance of the Redeemer in the flesh, and they receive the personal work and words of God. This is because the last days are the conclusion of the whole age. These the sum and end of God's six-thousand-year rule plan, and these are the end of mankind's suffering life journey. My work will only last six thousand years, and I will I whose contempt for all mankind will not last more than six thousand years. I will not continue or delay any more: In the last days I will conquer Satan, I will take back all My glory, and I will take back the all the souls on earth that belong to Me so that these sorrowing souls can escape from the sea of ​​suffering, and thus My whole work on earth will be finished. I will only do one thing on earth: I will change mankind, the humanity that is holy, and My faithful city on earth. This humanity will remain with Me forever, but it is not the vile filthy humanity of today, but the humanity accumulated from My earnings. The spoils of war I have rescued from Satan's domain, and are the only consummation and fruition of My six-thousand-year rule plan. They come from every nation and denomination, and every place and town, throughout the universe. I will destroy this ancient, and utterly defilement of mankind, as I destroyed the firstborn sons and cattle in Egypt, leaving only the Israelites, who ate lamb's flesh, drank lamb's blood, and sealed blood of sheep's on the beams of their houses)
      Almighty God said
      PEOPLE only in the LAST DAYS experience the RE-APPEARANCE of the REDEEMER in the FLESH, and they ACCEPT GOD'S PERSONAL WORKS and WORDS. It will not be two thousand years before the LAST DAYS of the END COME; they are SHORT, as JESUS ​​DID the WORKS during the AGE of GRACE in JUDEA. This is because the LAST DAYS are the CONCLUSION of ALL TIME. These are the FULFILLMENT and the END of the SIX--THOUSAND--YEAR PLAN of GOD'S RULE, and they are the END of HUMANITY'S LIFE JOURNEY of SUFFERING. 🙏
      My WORK WILL ONLY LAST SIX THOUSAND YEARS, and I PROMISE THAT EVIL'S HOLD OF ALL HUMANITY WILL NOT LAST MORE THAN SIX THOUSAND YEARS either. ☀️
      And so timely. I will not continue or delay any longer: In the LAST DAYS I WILL CONQUER SATAN, I WILL RECOVER ALL MY GLORY, and I WILL RECOVER all the SOULS on EARTH that belong to Me so that these suffering SOULS can LOSE in the SEA of SUFFERING, and thus My ENTIRE WORK on EARTH will be FINISHED. From this day forward, I will never again incarnate on earth, and My domineering Spirit will never again work on earth. 🙏
      I will only DO one THING on EARTH: I will CHANGE HUMANITY, humanity that is DIVINE, and My FAITHFUL CITY on EARTH. 🌺
      But you must know that I will not destroy the whole world, nor will I destroy the whole humanity. I will KEEP the REMAINING PART THREE---the third part that LOVES Me and COMPLETELY SUBMITS to Me, and I will MAKE them fruitful and MULTIPLY in the EARTH as the ISRAELITES DID UNDER the LAW, FEEDING them with Abundant SHEEP and CATTLE and ALL the ABUNDANCES OF THE EARTH. 🌺
      This humanity will remain with Me forever, but it is not the vile filthy humanity of today, but the humanity accumulated from My earnings. 🙏 That mankind will not be harmed, disturbed, or besieged by Satan, and they will be the ONLY mankind that WILL REMAIN ON EARTH AFTER I AM VICTORIOUS AGAINST SATAN. This is humanity that I have NOW CONQUERED and GOT MY PROMISE. And so, the humanity conquered in the LAST DAYS is the same humanity that WILL BE SAVED and ACHIEVE My ETERNAL BLESSINGS. 🌺
      This will be the only proof of My victory over Satan, and the only spoils of My battle with Satan. The SPOILERS of WAR I HAVE SAVED from SATAN'S ATTITUDE, and the ONLY COMPLETION and FRUIT of My SIX-THOUSAND-YEAR REIGN PLAN. They come from every nation and denomination, and every place and town, throughout the UNIVERSE. They come from different races, different languages, customs and skin colors, and they are scattered in all countries and denominations around the world, and even in every corner of the WORLD. 🏵️ SOON, they will COME TOGETHER to BUILD THE PERFECT HUMANITY, the meeting of humanity that SATAN'S FORCES CANNOT REACH. 🙏 Those of HUMANITY that I have NOT SAVED and CONQUERED and will SINK SILENTLY in the DEPTH OF THE SEA, and MY BURNING FIRE WILL BURN ETERNALLY. 😪
      I will wipe out this old, and utter abomination of mankind, just as I DESTROYED the FIRST-BORN BOYS and cattle in EGYPT, leaving only the ISRAELITES, who EAT lamb's flesh, DRINK sheep BLOOD, and STAMP the BLOOD of the asSHEEP on the beams of their DOORS. 🙏🌷🙏
      AREN'T the PEOPLE I CONQUERED and became FAMILY the same PEOPLE who ATE My FLESH as LAMB and I REDEEMED and WORSHIP Me? Aren't they the TYPES of PEOPLE who are always ACCOMPANIED with My GLORY? Are they not without My body, the Lamb, and have quietly sunk into the depths of the sea? Now they oppose Me, and now My words and just like those that Jehovah said to the male children and male grandsons of Israel. BUT HARDNESS IN THE DEPTH of your HEARTS STORES MY WRATH, CAUSES MORE JUDGMENT on your SINS, and more WRATH on your unrighteousness. Who will be saved in My day of wrath, if this is how you treat Me now? ☀️
      Whose UNJUSTICE can ESCAPE My EYES of PUNISHMENT? Whose sins can escape the hands of Me, the ALMIGHTY? Whose resistance will escape My judgment, the ALMIGHTY? I, JEHOVAH, am SPEAKING to you, TRIBES of GENTILE FAMILIES, and the WORDS I AM SPEAKING to you are MORE than ALL that was SPOKE in the AGE of LAW and in the AGE of GRACE, but you are more stubborn than all people in Egypt. Are you not storing up My wrath while I PREPARE My REST? How can you get away with nothing?g damage from My Sun, the ALMIGHTY? 🌻
      From "The Word Appears in the Flesh"
      The kingdom that Christ brought down and built from heaven engraved with His Holy name "THE CHURCH OF ALMIGHTY GOD" 💐 fulfillment of (Matthew 16:18) The Lord Jesus said "And I say to you, you are Peter, in upon this rock I will build my Church, that the power of death shall not prevail over her."
      💌 So everyone is led here! because this is the last day which means the last age and the last salvation the last stage is the AGE OF THE KINGDOM or the age of the word, in His lowered Kingdom "THE CHURCH OF ALMIGHTY GOD" 💐because the purification of God has come to the individual of the spirit of man ("The Parable of the Washing of the Feet" John 13:5-9)... . EVERYONE WHO HAS AN EAR LISTEN TO WHAT THE SPIRIT SAYS TO THE CHURCHES!" (Rev. 2:7,11,17,29 and 3:6,13,22) 🌺

  • @luxemkingII
    @luxemkingII 5 месяцев назад

    For christmas this year you should attempt pannetone again but the traditional way using sourdough and preferment. I made it last year and basically it is three days of knocking as much butter and eggs into a dough as you can without splitting the mass

  • @stevehendry9890
    @stevehendry9890 6 месяцев назад +1

    Again, another great video.

  • @supernoobsmith5718
    @supernoobsmith5718 5 месяцев назад +2

    6% oil is what I add. For regular hydration 64-68% dough. Works for me. 10% is too much. For regular round bread and rolls. I add the oil into the water after the yeast proofs. And then add it to the dough at the beginning.

    • @HaAuIs-u4g
      @HaAuIs-u4g 2 месяца назад

      Ever heard of Brioche?

    • @supernoobsmith5718
      @supernoobsmith5718 2 месяца назад

      @@HaAuIs-u4g Yeah, but that's butter, and the dough has to be handled differently with that much butter.

  • @zeeteethreedee
    @zeeteethreedee 5 месяцев назад

    I used this sort of testing to dial in my pain de mie recipe. I found I like 15% butter which gets me a pretty good result in my 68% Hydration recipe.

  • @AdrianF-qw1uf
    @AdrianF-qw1uf 5 месяцев назад

    I had this problem recently, Thank you very much for the video. 🙏
    Sometimes adding Fat and Sugar together will make everything even worse, makes dough very weak and Acidic. So I can't just wait or fold more to get any better result.

    • @ChainBaker
      @ChainBaker  5 месяцев назад +1

      Interesting. I've never had that happen. It does become weaker that's for sure. But where would the acidity come from?

    • @AdrianF-qw1uf
      @AdrianF-qw1uf 5 месяцев назад

      @@ChainBaker the way I understand it is adding more Sugar makes it as if yeast only react with the Sugar and doesn't touch the flour's Sugar content and becomes much more acidic compare to not adding any honey or sugar at all. so we have weak dough, adding fat alongside this situation makes a mess out of it. I'm sure it's my lack of knowledge.
      Thank you very much for replying to your viewers messages.🙏 have a great day 😊

  • @georgepagakis9854
    @georgepagakis9854 5 месяцев назад

    Great video! I do mostly pizza and cooking temperatures of up in the 650F so its shorter cooking time. I find that to much hydration makes the final product soft and not to much crunch and to little hydration you get a dense and not as soft crumb. I find 3% oil gives it that crispness that I like with a softer crumb.
    Basically for me adding 3% fat gives me a softer and crispier pizza then without the oil.
    I was surprised to see that there was no difference in crispiness.
    Its like you said depending on the bake you need to experiment.
    I also don't find a difference putting the oil at the beginning or the end of the mix,
    I have completely switched to no knead and no pre ferments and all is the same as before!

  • @McPebbster
    @McPebbster 4 месяца назад

    So do I subtract the oil amount from the water amoung to maintain my hydration percentage?

    • @ChainBaker
      @ChainBaker  4 месяца назад +1

      I'm not sure if that is common practice, but that is what I most often do.

  • @pv_hl
    @pv_hl 3 месяца назад

    How about experiment adding peanut butter or even pistachio butter?

  • @Tsnafu
    @Tsnafu 5 месяцев назад +2

    @3:50 5% of 500g is 25g, not 10g

    • @ChainBaker
      @ChainBaker  5 месяцев назад +2

      Sure is. My bad 😄

  • @rrrrexx
    @rrrrexx 5 месяцев назад +1

    What do you think about rendered animal fat, bread with it is pretty popular in central asia.

    • @ChainBaker
      @ChainBaker  5 месяцев назад +2

      Yeah it works just as well!

  • @vivalaleta
    @vivalaleta 5 месяцев назад

    I watched a Minnesota wild rice bread recipe yesterday and she put a sliced stick of butter on the top. 🙄

  • @Eternal-Security
    @Eternal-Security 5 месяцев назад

    I made a loaf using mochi (50g, no sugar) that I added to a strong white bread dough (400g, flour), similar to a tahnzong or Japanese milk bread method. It made a really super soft and even crumb, yet also a pleasantly chewy high rising loaf. I added butter too, since rice doesn't add much flavor of itself. I called it senbei bread.
    Might be a good experiment video, using different amounts of prepared mochi dough in the recipe, or trying to add the raw mochi rice flour?

    • @ChainBaker
      @ChainBaker  5 месяцев назад

      I've never tried that. Perhaps a future project for sure! :)

  • @GafAgro
    @GafAgro 5 месяцев назад

    It never occured to me to ask this before but is there a bakers percentage approach to baking cakes, like there is with bread?
    Since learning about and following the bakers percentage guidelines I've been able to create my own bread recipes but I still cannot bake cakes...😊

    • @ChainBaker
      @ChainBaker  5 месяцев назад +2

      Not that I know of. Seems that different cakes follow different rules.

  • @Jeepy2-LoveToBake
    @Jeepy2-LoveToBake 5 месяцев назад +1

    What an informative video - I think I have only used olive oil, butter (lots and lots of butter) and a bit of lard (for tortillas), but I think bacon fat in dough is my next project!!
    Charlie has 223K subscribers, great job everyone!! Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your followers to subscribe to his channel.
    He has taught us "all things baking" with his fantastic videos: principles of baking, sweet bakes, breads, bread-making techniques and his delicious Baking World Tour playlist - let's keep spreading the word about his YT channel and get him to 250K subscribers by the end of the year. Go "Team ChainBaker"
    📣

  • @johnharrison3635
    @johnharrison3635 5 месяцев назад

    A great vid, most useful and giving a fair bit to think about. I tend to only use butter or olive oil, I need to try some others .... but bacon fat .... really?!!!

  • @edi9892
    @edi9892 5 месяцев назад

    AFAIK, historically, bread used to be fatter. Especially travellers and people working outside had to rely on bread and only few portable foods for their lunchbreaks.

  • @chengjm5682
    @chengjm5682 2 месяца назад

    I add 6% olive oil to my sourdough bread, after baking several breads, I can confirm that the bread crumb turns out softer (less chewy) and the crust is darker. I also notice that the crust is a little thicker (than without olive oil). As the video didn't give the reason behind the darker crust, I suspect it could be due to the structural change of the gluten that causes heat to penetrate deeper into the dough, and thus thicker and darker crust (nothing to do with sugar in the dough). Do you think this is a possible explanation for the darker crust?

    • @ChainBaker
      @ChainBaker  2 месяца назад

      That may be true but I don't understand it well enough to verify. Baking with fat is like cooing with fat. The fat acts as a medium between the heat and the dough which makes it darken more. I'd lean towards that explanation.

  • @firagabird
    @firagabird 2 месяца назад

    Thanks for the video! I was wondering what a 0% fat would look and feel like vs. the lowest % bread. I could only find 2 studies testing 0% vs. 2% solid fat (butter in one, hydrogenated Palm oil in the other), but they both observed massive improvements in volume (+1.3x) and hardness (0.5x). As someone trying to maximize volume for calories, I'll be reproducing this test myself, but I'd love to hear some confirmation from more experienced bakers.

    • @ChainBaker
      @ChainBaker  2 месяца назад +1

      0% will be slightly smaller and not as soft.

    • @firagabird
      @firagabird 2 месяца назад

      @@ChainBaker Thanks for the response! Yeah, I managed to reproduce the studies' results using your no-knead technique and making 5 test doughs with varying levels of butter & egg yolk. (I'll also be replacing the kneading step with this for all future bakes; what an effort saver!) The difference between 0 and 2% butter is astounding! Seeing a 30% volume side by side needs to be done firsthand to be believed. (I'd show you my comparison pic of the 5 test buns, but RUclips deleted my earlier comment with the link to it.)

  • @DiegoM163
    @DiegoM163 5 месяцев назад

    I was wondering whether I should add oil to my pizza dough to get better browning of the crust. If so, what % would you recommend?

    • @ChainBaker
      @ChainBaker  5 месяцев назад +1

      I'd start with just 3% and see how it goes.

    • @DiegoM163
      @DiegoM163 5 месяцев назад

      Thank you!

    • @kjdude8765
      @kjdude8765 5 месяцев назад

      I use 5% olive oil at 68% hydration and a Tbs of sugar for extra browning help.

  • @Jeepy2-LoveToBake
    @Jeepy2-LoveToBake 5 месяцев назад +3

    I did save the bacon drippings from my recent Bacon-Wrapped Meatloaf escapade. Hmmmm - baconaccia 🥓🥓

  • @babyreps365
    @babyreps365 5 месяцев назад +1

    Butter is king

  • @hottuna2006
    @hottuna2006 5 месяцев назад +1

    3:51 5% of 500g is not 10g, it's 25g. 10g would be 2%.

  • @_DomeCzech
    @_DomeCzech 5 месяцев назад

    I guess i did something wrong. I made a bread using 1300g flour and around 90-100g lard. It should be 7-8 % fat then. Still, the dough got very soaked of the fat and lost its shape. The bread itself was very fluffy but overly teary after baking. What came up to my mind was that I used too much fat but as i see here it probably wasn't the issue. I think I didn't properly knead the dough but not sure.

    • @ChainBaker
      @ChainBaker  5 месяцев назад

      Perhaps the flour that you have is weaker. In that case you should always use a bit less fat to make up for the weaker gluten.

    • @_DomeCzech
      @_DomeCzech 5 месяцев назад

      @@ChainBaker Is there a way to recognize the strength of flour when buying? Or I just need to try and see? :)

    • @ChainBaker
      @ChainBaker  5 месяцев назад +1

      @_DomeCzech if it says 'bread flour' on the bag, then it should be good for it. Otherwise look for a high protein content. Above 11% is good.

    • @_DomeCzech
      @_DomeCzech 5 месяцев назад

      @@ChainBaker very helpful, thank you :)

  • @aznperson8
    @aznperson8 5 месяцев назад

    ...Can you record a video of making another 40% fat brioche? That sounds incredible.

    • @ChainBaker
      @ChainBaker  5 месяцев назад +1

      The brioche playlist is full of them. But I will make more in the future for sure.

  • @misterx3188
    @misterx3188 5 месяцев назад

    I don't think it would make much of a difference for the result, but maybe should be mentioned that butter is just 80% fat, so the breads with the oil had a bit more fat in them and the dough with the butter will have a bit more hydration.

    • @misterx3188
      @misterx3188 5 месяцев назад

      Ha! You say it later (4:08). My apologies 🙏

    • @ChainBaker
      @ChainBaker  5 месяцев назад

      Good points for sure!😉

  • @mateusfccp
    @mateusfccp 6 месяцев назад

    I would love a comparison between butter and margarine, as I often replace butter with margarine because my wife is lactose intolerant.
    In my personal experience, it seems that margarine makes the dough stickier and harder to work with, but I never made a side-by-side comparison with the exact same ingredients (apart from the butter/margarine).
    Although the dough seems to be stickier, in my experience the results in terms of softness tend to be the same. I don't know about the flavor.

    • @ChainBaker
      @ChainBaker  6 месяцев назад +7

      I would not use margarine in anything. It's one of the unhealthiest things you could eat. Stick to oil 😉

    • @mateusfccp
      @mateusfccp 6 месяцев назад +1

      @@ChainBaker This topic aside, is oil always a substitute to butter? If so, what is the proportion replacement? Although butter has less relative fat than oil, I fell that oil make the dough more "liquid", similar to increasing hydration.
      Also, can oil replace butter when making pastry?

    • @ChainBaker
      @ChainBaker  6 месяцев назад

      @mateusfccp that's right. Oil makes dough a lot looser. I usually count it as part of the total hydration. Whenever I add oil, I also remove the same amount of water.
      Yeah margarine or some other type of vegetable fat is the best option for pastry. It should work similarly to butter. I've never tried it though.

    • @supernoobsmith5718
      @supernoobsmith5718 5 месяцев назад

      @@mateusfccp To me....the bread comes out BETTER with oil over butter. It makes the bread softer, moister, and last longer. I use 6%. With bread flour and ~65% hydration you should have no problem with the dough being slack.

    • @supernoobsmith5718
      @supernoobsmith5718 5 месяцев назад

      You can avoid sticky dough by doing a couple of short timed bowl folds with wet hands. 20 minutes apart. THEN knead it for a minute on the table, before letting it rise in the bowl. That's my method.

  • @HaAuIs-u4g
    @HaAuIs-u4g 2 месяца назад +1

    I only eat whole wheat brioche bread ❤🎉

  • @Jeepy2-LoveToBake
    @Jeepy2-LoveToBake 6 месяцев назад

    As much as humanly possible? J/K - thank you for sharing this video - so very interesting!! 👍

    • @ChainBaker
      @ChainBaker  6 месяцев назад +1

      Haha, I wonder what's the limit 😅

    • @Jeepy2-LoveToBake
      @Jeepy2-LoveToBake 6 месяцев назад

      @@ChainBaker well there was that brioche recipe - 100% butter?

    • @ChainBaker
      @ChainBaker  6 месяцев назад +1

      @Jeepy2-LoveToBake I need to try and see how far above that we could go. Just for the sake of curiosity 😏

    • @Jeepy2-LoveToBake
      @Jeepy2-LoveToBake 6 месяцев назад

      @@ChainBaker Looking forward to your findings!

    • @supernoobsmith5718
      @supernoobsmith5718 5 месяцев назад

      @@ChainBaker You can add quite a bit to flat bread cooked in a pan.

  • @kevinu.k.7042
    @kevinu.k.7042 5 месяцев назад

    A seriously good video.
    Of course even a little fat will slow staling as well.
    Other researchers doing similar tests get quite different results. Having said that doing a test like yours is irrefutable. I suspect modern strong bread flour with high quality gluten gives a lot of leeway. Using heritage. wholemeal flours, with their weak gluten, I find them to be more sensitive to using too much fat.
    It is perhaps worth saying that butter shortens the gluten by shortening the gluten chains and oil does not. So butter gives a softer mouth feel.
    Butter increases the gas trapping ability of the gluten bubbles and veg oil weakens that. So, usually a better loaf volume will be had using butter, or another animal fat, rather than veg. oil.
    Much food for thought here - Thank you.

    • @kevinu.k.7042
      @kevinu.k.7042 5 месяцев назад

      Your tutorial caused me to revisit the subject. There is so little published on it. I went through some 15 or so 'best books' and not a mention of this sort of material. Your work here is valuable.
      Here is something - adding an emulsifier, such as an egg yolk, enables the use of higher levels of fat - 8% - 15% without loaf volume loss as the fat is broken down into small droplets and doesn't coat the gluten. New to me, but it makes sense.
      Thanks for this great video. Cheers.

    • @ChainBaker
      @ChainBaker  5 месяцев назад +1

      @kevinu.k.7042 that is very interesting! Extra fatty egg bread is going on the list 😄 maybe that's why brioche works so well 🤔

    • @kevinu.k.7042
      @kevinu.k.7042 5 месяцев назад

      @@ChainBaker LOL You might be on to something 😁

  • @GamerAgainstTheMachine
    @GamerAgainstTheMachine 5 месяцев назад

    am thinking of adding an egg to my dough, for a bit of fat and protein, I guess its time

  • @emilja.4205
    @emilja.4205 5 месяцев назад +1

    Nice. I gotta experiment making savory meat breads using beef tallow as the fat.

  • @DeeSperling
    @DeeSperling 4 месяца назад

    Have you ever experimented with flour you mill yourself from wheat berries? There are whole communities looking for answers and so much misinformation about making baked goods like bread with it. We could use your expertise and no nonsense advice.
    For example, after doing a bunch of research about damaged starch and seeing so many flat dense loaves posted on forums for freshly milled flour, I've been trying to convince people NOT to mill their berries at the finest settingbtheir mill will allow, but most people are apparently horrified and think their bread will be grainy that it's an uphill battle.
    Commercial whole wheat flour is not even close to flour you mill yourself, so it would definitely be an investment for you, mills are expensive, for sure. I hope you will give it some thought, though, we need you.

    • @ChainBaker
      @ChainBaker  4 месяца назад

      My experience with milling is pretty limited. Here's a little playlist of what I've done so far ruclips.net/p/PLJ97q0PY0sXIOBItl7MQNnZlERY68TuY9

  • @lisarct1012
    @lisarct1012 5 месяцев назад +1

    Clarified butter is all fat, I wonder how that would work . . .

    • @ChainBaker
      @ChainBaker  5 месяцев назад

      Pretty much the same as the oil.

  • @ltgray2780
    @ltgray2780 5 месяцев назад +1

    I like to use duck fat and lard, which I render myself.

  • @haydnw869
    @haydnw869 5 месяцев назад

    How do you make the healthiest dough possible?
    Also is bread inherently just unhealthy/fat?
    Right now I’m trying to take out the olive oil and salt to make it more healthy.

    • @ChainBaker
      @ChainBaker  5 месяцев назад +1

      Use more whole grains. You can find a whole playlist of such breads on my channel.

  • @passaroa25
    @passaroa25 5 месяцев назад

    Thank you for the lesson.
    I add 4 tablespoons of olive oil to my bread dough because I don't have to handle it [Westbend bread machine]. And because I like soft, chewy bread. I think 4 tablespoons is 59 grams. But, the slice looks like your 20% fat content. And, in addition to the flour, yeast, sugar, salt, oatmeal, poolish, yudane, etc, I add two eggs and 3/4 cup of half and half. I go for nutrient density.

  • @nunyabizniz4556
    @nunyabizniz4556 5 месяцев назад +2

    "There are no rules when using different fats."
    (mfw I use bacon grease for my raisin cinnamon rolls)

  • @Sugarlydeliciousness
    @Sugarlydeliciousness 5 месяцев назад

    If I wanted add poolish to the recipe for added softness and shelf life how does that affect fats in the recipe? Hope this is not a stupid question.

    • @ChainBaker
      @ChainBaker  5 месяцев назад

      You can easily use poolish for enriched dough. If anything, it'll make it better.