📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ ruclips.net/channel/UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ 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/ 🍞 Visit my friends at www.breadbakingathome.com/
I was very excited to see this episode. Last week I decided to use some excess raw goat milk kefir in place of most of the water required in making a naturally fermented sandwich loaf. The recipe called for mostly white bread flour but I made it a 50/50 ww/bread flour instead. It was suppose to be a pretty high hydration and very sticky. I was very surprised to see how easily it mixed up and not sticky at all once completely mixed. I cold fermented for about18 hours for one loaf and 36 hours for the next loaf. It was the best 50/50 loaf I ever made and several days later the bread is still soft and tasty. Now I know why! Thanks so much for your experiment and explanation.
Tried this, and it turned out great. Had to improvise using a mix of bread flour, rye and whole wheat as i was at the bottom of my bags of bread flour and rye. Also used what was left of my wifes salted caramel flavored greek yogurt, came up short about 100g so I added some sour cream to make up the difference. 1st time doing cold fermentation, that was handy. Loaf had a nice rise and oven spring. Man, it tastes good, whole family is enjoying it. Thanks for all the great videos, and instruction😎 👍
Started baking with yogurt a few years ago, taking inspiration from Indian cooking where yogurt is a common ingredient in dishes and breads. I make my own yogurt, and first experimented with whey from straining yogurt, later I tried yogurt. I call it my "faux-sourdough". It's become my go-to for burger & hotdog rolls, sprinkled with poppy/nigella/sesame, etc. Interesting texture, and flavor. I've only done 50:50 yogurt:water hydration, this has inspired me to go further.
I've been following your channel for a while now - you've really come a long way in your production skills and clarity of instruction - am proud of you and what you've accomplished! I thinking adding your image to the video's has helped personalize things and improved connection with the viewers. I also like how you suggest using a particular tool or ingredient - but if we you dont have it - "no worries" .. just make bread. Nice work Mr. Chain!
I made this bread yesterday. It didn’t look as pretty as yours (mine was a little flat) but it has a great taste and is almost spongy. I will be making it again. Thanks for the recipe!
As always the crumb structure of this loaf is AMAZING! Seeing you give it a lil squeeze is so satisfying to behold. The idea of a bread having more yoghurt than flour is, frankly provocative and that's another reason we love your channel. You're boldly baking where only a few bakers have baked before
Thank you so much! Every time i bake bread with your recipes/techniques or just inspiration it turns out amazing! Baked this yesterday and enjoying it right now. I used greek yogurt but only half of the amount, because that's what i had and the rest i just used water. Added some more seeds and didnt do the cold ferment. You are my favorite baking channel on YT. Keep going and doing what you love 🙏☀️
This is such an interesting recipe! I picked up some whole milk Lactose-free yogurt - the dough has been chilling for about 6 hrs so far - will prep, final proof and bake mid-morning. Hey everyone, Charlie is now at 186K subscribers (YAY!) - let's all pitch-in to help him reach that elusive 200K YT subscribers (no special YT award, just a nice goal to reach by the end of the year.). Please share photos of your bakes with your family, friends, colleagues and on your social media channels - don't forget to share a link to his YT channel!!
I tried this one and it turned out so good and stayed awesome even after 5 days after baking! Thank you so much! I have an Italian strong white bread flour (13.5% protein) and it absorbs liquid so well that I decided to go to 135% hydration and it was still very easy to handle. It was amazing! I’ll definitely do it again later.
I made this two weeks ago exactly per the recipe and it was very tasty but it was also very stiff. It actually started to tear when doing the final shaping. I made it again yesterday (just finished baking it today) but, this time, I used an extra 100 grams of yogurt. It was a much better dough all around. Even at 142% yogurt, it was still easier to handle than, say, a 70% pizza dough. Very slightly tacky - just enough that I didn't need to wet the dough to adhere the bran and not so much that it stuck to my hands. Great rise on final proof and great oven spring. Thanks again for the recipe. Thought you might like to know that, yes, it'll accept a lot more yogurt.
Tried the technique with a 50:50 mix of whole wheat & white flours, with the same ratios as your recipe, and got a great result. I'll be trying a 100% whole wheat version next. Thanks for sharing - keep up the great work!
This looks fun, I used to add vinegar or lemon juice sometimes but I forgot about it. I was making all my bread for my family of ten for a long time and tried a lot of things but never yogurt. I’ll try it today. Thank you❤
I baked this again using reg whole milk yogurt and in a Pullman Tin with lid, then removed from pan, baked for 7 mins on the sides and 5 mins standing up. It is a wonderful bread, so soft, lovely crust, beautiful crumb and a slight tang to it. (#283) Photos have been posted
Kenji Lopez-Alt's own recipe for a basic no-knead boule includes a very slight amount of vinegar (1/8th tsp, or just a few drops), with the purpose of tightening up the gluten and making the boule easier to work with. At such small amounts, it's difficult for me to say quite what it's doing, and I haven't done side-by-side comparisons (and I lack the controlled environment to really do so anyway). But it's fascinating to see when you take an acidic ingredient, even much less acidic than vinegar, but use it at high volume; then the effects are very clear! I use yogurt in my fladenbrot recipe for when I make doener kebab, and this makes me wonder just how much more yogurt I could add to really boost the hydration and softness of the bread. I love how these videos get me thinking! Thanks for what you do!
Wow, I started watching you when you had about 1.5k subscribers, and were often getting like ~500 views in the first week -- I haven't seen any of your videos in a long time. One thing I remember is that you would like and respond to basically every comment, and amusingly, you still seem to be doing that, even though you're 100x bigger now!
I guess I’ve had it in my head that using sourdough/yeast together with lactobacilic dairy was like using a double negative in a sentence - you’re not supposed to as they cancel each other out. I will try this
Great timing. Next Thursday is US Thanksgiving. I plan to make and bring bread, but I have to bake it a day earlier (traveling that day). I'm also planning on making a bread shaped like a turkey. I'll use this exact recipe for the drumsticks (dark meat) and the same but only white bread flour for the breast and wings. With the yogurt, it should still be fresh at dinner.
This will be making an appearance on my Thanksgiving table next week. Thank you so much for sharing this. It looks amazing. I guess I'm a bit early. The recipe link has no recipe. You're sleeping on the job there Charlie. :)
Dear Chef, great video! I'm inspired once again to try your recipe. I'm never disappointed when I follow your recipes and methods for bread making. Do you ever conduct in-person baking seminars? If so, I'd gladly fly from the US to GB (assuming you're British) to attend. Let me know.
If you use parchment, you can add a few ice cubes into the hot pan under parchment right before adding lid. If you use an open pan...a cake pan on bottom oven shelf with a handful of ice cubes would help too. Not as much as in a covered pan but still helpful
Very informative, your videos are amazing and very useful for understanding how bread works 👍 Recently I have been experimenting with how pH affects bread dough and this video is just what I was looking for.
Apart from making bread, i stumbled into asian quisine lately. MSG (monosodiumglucamate) is often used there to boost (umami)flavour compared to salt and the corresponding natrium intake. I wonder, if we can replace the salt and how it affects the bread in texture, flavour etc.
I tried this recipe a couple of days ago. Your starting dough temperature was quite warm. Did you leave the yogurt out on the counter to warm up to ambient temperature first? In my case, it was fridge cold, 6% milk fat. So my starting temperature was closer to 12C. That seemed too cold but it did rise well. Unfortunately for me, I forgot about it until closer to 26 hours had past and so it was overproofed and unable to hold it's shape in the basket. I was able to pivot quickly and put it into my USA Pans 9x4x4 Pullman and baked it uncovered. It mushroomed a bit and still had plenty of rise, but without the pan, likely would have just collapsed. The crumb had small holes and was akin to a sandwich bread but also had a rather spongy texture. The trick with taking overproofed dough and baking it in a high sided loaf pan was a lifesaver here and saved what would have been a failed loaf.
Charlie, your breads are so interesting and very nutritious ! They can be main courses of great meals themselves, instead of being accompaniments, w/ green salad, soup, vegetable, a bit of protein, cheese and fruit !
I want to try this recipe! All of my no knead recipes call for countertop fermentation for the night. Would this work with this recipe? Any reason why it needs to be in the refrigerator? And second question, if my yogurt has less fat (I make it with 2% milk), do I need to change anything? I wouldn’t think so but asking just in case. Thank you again.
You can ferment at room temperature, but the amount of yeast must be reduced and it is riskier. I prefer cold fermentation because it is pretty much fail proof. Here is a video you may find useful - ruclips.net/video/YrQMc2v0Z3Q/видео.html I would use a bit less yogurt in that case and see how it is. It's easier to add than to take off 😉
Hmm my kids bring yogurt almost everyday from school. It seems now is the time dad will make bread out of it XD Sorry for long absence but I had to sort things out after moving to new home. I'm gonna catch up with your vids asap :D
I am still a beginner, but I am learning so much from these videos and recipes. I wonder if you take requests? In Denmark, we have a traditional bake called "fastelavnsboller" (a sweet bread roll / bun with your choice of cream on the inside) which always prove to be fatal, when I try making them at home. Could you perchance provide a recipe/video to assist a beginner? No matter what, love the channel, stoked to check out your next bake! 🙂
Thank you so much for this recipe, that I admittedly will have to adjust due to what I have on hand/access to. A few questions for you if you get a chance: what style of yogurt has 8% fat? The highest I've been able to find in all the grocery stores here (southwestern US) is 5%. How do you think that lower amount of fat affects the flour. Would it need more flour to be as workable? And if I only have active dry yeast and need to dissolve the yeast in water first, I'm trying to determine how that would affect the amount of flour I'd need. I don't think I'd need more than 1/4 cup of warm water to activate the yeast but that can significantly change things. All the best, and thanks again for all the knowledge and experience you bring.
The yogurt will work just fine. Perhaps add 20g less just in case. When it comes to active yeast you can just let it dissolve and sit in the yogurt for 10 - 15 minutes before adding the other ingredients. It does not need warm water. It only needs to dissolve properly.
My brioche recipe is super easy to handle without it. But you could certainly try that. Replace an egg with an equal amount of yogurt and work from there.
I really want to make this bread. I have one of those giant cast iron Dutch ovens you show and I use that as my primary vessel. Is there a particular reason as to why you said the ingredients should be reduced by 20%?
Nice recipe. A coupe videos back you called you 22°C kitchen cold. I would go into thermal meltdown from the temperature and emotional meltdown from the fear of the gas bill.
Regarding cheese, have you ever tried adding cream cheese to a dough? Just did a sour dough experiment with honey foam from fermented honey, whole flour, bread flour and a 8% of home made cream cheese. The loaves just came out of the oven, and though there was no impressive spring to them, the aroma is just amaaaaazing (insert every drooling emoji imaginable). Only reason why I used cream cheese is because I was all out of yoghurt, and so decided to go wild and just see what would happen.
I see you have a Victorinox paring knife. After buying a few, I bought 8 more for steak knives. I like them because they are much smaller than regular steak knives. I also have their chef’s knife and their Chinese slicer.
Hey, Charlie, why are your videos marked "members only"? I can't access your recipe or give you a thumbs up. I have used yogurt in recipes and I'm anxious to try this one too. It looks beautiful - as usual!
I never use or buy yoghurt so I forgot that Greek yoghurt is very thick and not liquid. Then I used 2/3 of what the recipe calls and compensated for the rest with water. I ended up having to use slap and fold because it was just too sticky to knead normally, and then I ended up having to add almost a 100g of flour to get it be able to handle it and actually be able to form it. It will turn into a good loaf of bread no doubt, I just screwed up when I first bought the yoghurt but it is what it is. There, I struggled so you don’t have to 😁
may be sorry for the question... but what do you mean by "double" (dough)... mathematical content of a sphere means that for double the dough is aprox 25 % of the diameter... not so much and means that I usually overproof my dough!!! thanks!! :)
Hello Charlie, can you explain the type of yogurt used? Is it Greek? It looks very loose, so I'm assuming it's regular yogurt. Can you share the protein content so I know what to buy here in the US? Thank you
I mistakenly bought 11% protein wholemeal flour so I’m curious to see if this recipe would help it. I still have some 12% fat Romanian smântâna leftover and will top up the recipe with 10% fat Greek style yoghurt. I’m wondering how this will impact the recipe? If the fat content is higher, will I need adjust other ingredients?… I’ve watched your alkaline vs acid vid and am still not sure what to do. 😊
ooohh i can do this, i make my own vegan yogurt and i think ill use sourdough instead and bulk ferment and proof like i would a SD bread, oh yesss ty for the inspiration as always Charlie , always love your video's the recipe url is down? getting error
I've heard from a baker that acidity weakens the gluten. I'm gonna show him this video. I guess it weakens the gluten only if it's excessive? A lower pH?
I've never tried pushing the acidity, so I can't say. Perhaps they're talking about sourdough bread and slow fermentation. In that case the dough would be more acidic while at the same time slow fermentation would weaken/break down the gluten structure.
The website is down at the moment. Not sure what's going on there. Might be maintenance. Check back a little later. It should be back online then. The recipe is linked in the video description.
Ok, two experiments later. 1) Thank you sooo much for this idea! 2) I tried it on chimney cake recipe and used only spelt flour and.. yep, it didnt collapse, it worked, should have leave it to rise a bit longer, since it got some ruptures as it expanded too fast during baking, but apart that it worked just nice. 3) today I tried using it in pizza dough so.. 100g spelt flour, 100g spelt wholegrain/wholemeal, 150g yogurt (3,6% fat), 1g demerara sugar, 2,5g salt and 4g dry yeast. It rises a bit slower, like 15 minutes extra in this case, but it handles like slightly over 50% hydration dough, which is amazing, cause if you try this with same flour and water, you get absurdly sticky mess and nothing like lovely fluff dough, actually I will definitely try to up yogurt content next time as it can absorb more for sure. And result? Well, I think I made my probably best pizza so far and I made really quite a few since I started baking. Crunchy just enough, thin, but risen with bubbles inside. Tasty. Honestly, great.
@@ChainBaker I’m very tempted to try going high. Here in Australia we have a recipe for a simple pizza base that is essentially 1.5:1 self raising flour and Greek yogurt so some of the principles in use are similar.
I will make this recipe tomorrow, but I believe you've made a miscalculation. If yogurt is 80% water then the solids are 1200 for a kg of flour, resulting in 800/1200, or 67% hydration.
📖 Find the written recipe in the link below the video.
🥨 Get early access to videos ⤵
ruclips.net/channel/UCzSKbqj9Z042HuJTQI9V8ugjoin
🌾 Buy me a bag of flour ⤵
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/
🍞 Visit my friends at www.breadbakingathome.com/
I was very excited to see this episode. Last week I decided to use some excess raw goat milk kefir in place of most of the water required in making a naturally fermented sandwich loaf. The recipe called for mostly white bread flour but I made it a 50/50 ww/bread flour instead. It was suppose to be a pretty high hydration and very sticky. I was very surprised to see how easily it mixed up and not sticky at all once completely mixed. I cold fermented for about18 hours for one loaf and 36 hours for the next loaf. It was the best 50/50 loaf I ever made and several days later the bread is still soft and tasty. Now I know why! Thanks so much for your experiment and explanation.
Tried this, and it turned out great. Had to improvise using a mix of bread flour, rye and whole wheat as i was at the bottom of my bags of bread flour and rye. Also used what was left of my wifes salted caramel flavored greek yogurt, came up short about 100g so I added some sour cream to make up the difference. 1st time doing cold fermentation, that was handy. Loaf had a nice rise and oven spring. Man, it tastes good, whole family is enjoying it. Thanks for all the great videos, and instruction😎 👍
Started baking with yogurt a few years ago, taking inspiration from Indian cooking where yogurt is a common ingredient in dishes and breads. I make my own yogurt, and first experimented with whey from straining yogurt, later I tried yogurt. I call it my "faux-sourdough". It's become my go-to for burger & hotdog rolls, sprinkled with poppy/nigella/sesame, etc. Interesting texture, and flavor. I've only done 50:50 yogurt:water hydration, this has inspired me to go further.
I've been following your channel for a while now - you've really come a long way in your production skills and clarity of instruction - am proud of you and what you've accomplished! I thinking adding your image to the video's has helped personalize things and improved connection with the viewers. I also like how you suggest using a particular tool or ingredient - but if we you dont have it - "no worries" .. just make bread. Nice work Mr. Chain!
Thank you 😀
I made this bread yesterday. It didn’t look as pretty as yours (mine was a little flat) but it has a great taste and is almost spongy. I will be making it again. Thanks for the recipe!
As always the crumb structure of this loaf is AMAZING! Seeing you give it a lil squeeze is so satisfying to behold. The idea of a bread having more yoghurt than flour is, frankly provocative and that's another reason we love your channel. You're boldly baking where only a few bakers have baked before
I wonder how much yogurt it could take before it falls flat!
I enjoy the way you constantly evolve your methods.
Thank you so much!
Every time i bake bread with your recipes/techniques or just inspiration it turns out amazing!
Baked this yesterday and enjoying it right now.
I used greek yogurt but only half of the amount, because that's what i had and the rest i just used water.
Added some more seeds and didnt do the cold ferment.
You are my favorite baking channel on YT.
Keep going and doing what you love 🙏☀️
Cheers! 😉
This is going to be my next loaf. Can’t wait to taste it!
This is such an interesting recipe! I picked up some whole milk Lactose-free yogurt - the dough has been chilling for about 6 hrs so far - will prep, final proof and bake mid-morning.
Hey everyone, Charlie is now at 186K subscribers (YAY!) - let's all pitch-in to help him reach that elusive 200K YT subscribers (no special YT award, just a nice goal to reach by the end of the year.). Please share photos of your bakes with your family, friends, colleagues and on your social media channels - don't forget to share a link to his YT channel!!
I tried this one and it turned out so good and stayed awesome even after 5 days after baking! Thank you so much!
I have an Italian strong white bread flour (13.5% protein) and it absorbs liquid so well that I decided to go to 135% hydration and it was still very easy to handle. It was amazing! I’ll definitely do it again later.
I made this two weeks ago exactly per the recipe and it was very tasty but it was also very stiff. It actually started to tear when doing the final shaping. I made it again yesterday (just finished baking it today) but, this time, I used an extra 100 grams of yogurt. It was a much better dough all around. Even at 142% yogurt, it was still easier to handle than, say, a 70% pizza dough. Very slightly tacky - just enough that I didn't need to wet the dough to adhere the bran and not so much that it stuck to my hands. Great rise on final proof and great oven spring. Thanks again for the recipe. Thought you might like to know that, yes, it'll accept a lot more yogurt.
Wow, that's a lot of yogurt! I will definitely have to try that out 👍
Tried the technique with a 50:50 mix of whole wheat & white flours, with the same ratios as your recipe, and got a great result. I'll be trying a 100% whole wheat version next. Thanks for sharing - keep up the great work!
This looks fun, I used to add vinegar or lemon juice sometimes but I forgot about it. I was making all my bread for my family of ten for a long time and tried a lot of things but never yogurt. I’ll try it today. Thank you❤
I did make that bread and it came out fantastic. I just bought some yogurt to make it again. 😊
I baked this again using reg whole milk yogurt and in a Pullman Tin with lid, then removed from pan, baked for 7 mins on the sides and 5 mins standing up. It is a wonderful bread, so soft, lovely crust, beautiful crumb and a slight tang to it. (#283) Photos have been posted
This recipe produced an excellent loaf of bread! Thank you!!🔥🔥
Just had my first bite of this delicious bread. I shall be making more in the future. My other half thought it was amazing. Praise indeed!
Awesome. Glad you enjoyed it :)
Kenji Lopez-Alt's own recipe for a basic no-knead boule includes a very slight amount of vinegar (1/8th tsp, or just a few drops), with the purpose of tightening up the gluten and making the boule easier to work with. At such small amounts, it's difficult for me to say quite what it's doing, and I haven't done side-by-side comparisons (and I lack the controlled environment to really do so anyway). But it's fascinating to see when you take an acidic ingredient, even much less acidic than vinegar, but use it at high volume; then the effects are very clear! I use yogurt in my fladenbrot recipe for when I make doener kebab, and this makes me wonder just how much more yogurt I could add to really boost the hydration and softness of the bread. I love how these videos get me thinking! Thanks for what you do!
Wow, I started watching you when you had about 1.5k subscribers, and were often getting like ~500 views in the first week -- I haven't seen any of your videos in a long time. One thing I remember is that you would like and respond to basically every comment, and amusingly, you still seem to be doing that, even though you're 100x bigger now!
Hey Peter! Cheers for being here since the beginning 😎
Looking forward to trying this thanks for sharing.😍
I overestimated how much yoghurt I'd need this month, so I have a bunch to use up! Very excited to give this a try.
I guess I’ve had it in my head that using sourdough/yeast together with lactobacilic dairy was like using a double negative in a sentence - you’re not supposed to as they cancel each other out. I will try this
mmmm, that really is a beautiful looking loaf, and I love how the crumb turned out
Great timing. Next Thursday is US Thanksgiving. I plan to make and bring bread, but I have to bake it a day earlier (traveling that day). I'm also planning on making a bread shaped like a turkey. I'll use this exact recipe for the drumsticks (dark meat) and the same but only white bread flour for the breast and wings. With the yogurt, it should still be fresh at dinner.
Turkey shaped bread sounds awesome 😄
This will be making an appearance on my Thanksgiving table next week. Thank you so much for sharing this. It looks amazing. I guess I'm a bit early. The recipe link has no recipe. You're sleeping on the job there Charlie. :)
It's up now. It was meant to go public at 4pm not 4am 😆
Brilliant. Love high hydration doughs. Looking forward to your next recipes of a similar nature.
Certainly going to try this approach.
Dear Chef, great video! I'm inspired once again to try your recipe. I'm never disappointed when I follow your recipes and methods for bread making. Do you ever conduct in-person baking seminars? If so, I'd gladly fly from the US to GB (assuming you're British) to attend. Let me know.
Everything I know is on this channel. No need to fly anywhere 😉
I make a very similar recipe using my homemade kefir as the entire liquid part. Tartness makes it almost taste like sourdough.
Same lactic acid, so it should taste the same.
If you use parchment, you can add a few ice cubes into the hot pan under parchment right before adding lid. If you use an open pan...a cake pan on bottom oven shelf with a handful of ice cubes would help too. Not as much as in a covered pan but still helpful
Very informative, your videos are amazing and very useful for understanding how bread works 👍 Recently I have been experimenting with how pH affects bread dough and this video is just what I was looking for.
Apart from making bread, i stumbled into asian quisine lately. MSG (monosodiumglucamate) is often used there to boost (umami)flavour compared to salt and the corresponding natrium intake.
I wonder, if we can replace the salt and how it affects the bread in texture, flavour etc.
That one has been on my projects list forever. I guess it's time! 😅
Wow this bread looks great!
I tried this recipe a couple of days ago.
Your starting dough temperature was quite warm. Did you leave the yogurt out on the counter to warm up to ambient temperature first?
In my case, it was fridge cold, 6% milk fat. So my starting temperature was closer to 12C. That seemed too cold but it did rise well. Unfortunately for me, I forgot about it until closer to 26 hours had past and so it was overproofed and unable to hold it's shape in the basket. I was able to pivot quickly and put it into my USA Pans 9x4x4 Pullman and baked it uncovered. It mushroomed a bit and still had plenty of rise, but without the pan, likely would have just collapsed. The crumb had small holes and was akin to a sandwich bread but also had a rather spongy texture.
The trick with taking overproofed dough and baking it in a high sided loaf pan was a lifesaver here and saved what would have been a failed loaf.
I left my yogurt out at room temp.
That is a great save! :)
This detail is usually missing from your cold fermentation videos so please elaborate:
What is the temperature inside your fridge?
5C (40F)
I use kefir quite often when making sourdough-discard pancakes, it really does make them softer!
Should I try this with buttermilk? Looks really good!!!!
Yeah buttermilk should work. Use a bit less to being with because it contains less fat.
🍞oh that just looks so yummy 🤤definitely will try this recipe! Happy Thanksgiving 🦃 from the US 🙂
👋🏼😎
Charlie, your breads are so interesting and very nutritious ! They can be main courses of great meals themselves, instead of being accompaniments, w/ green salad, soup, vegetable, a bit of protein, cheese and fruit !
Bread is life 😁
I want to try this recipe! All of my no knead recipes call for countertop fermentation for the night. Would this work with this recipe? Any reason why it needs to be in the refrigerator? And second question, if my yogurt has less fat (I make it with 2% milk), do I need to change anything? I wouldn’t think so but asking just in case. Thank you again.
You can ferment at room temperature, but the amount of yeast must be reduced and it is riskier. I prefer cold fermentation because it is pretty much fail proof. Here is a video you may find useful - ruclips.net/video/YrQMc2v0Z3Q/видео.html
I would use a bit less yogurt in that case and see how it is. It's easier to add than to take off 😉
I want to try this ...
In my country, "kefir" and "matsoni" are popular sour dairy products.
Is there a way to use them instead of yoghurt?
You may need to use less, but the effect should be similar.
Wow it looks so,so good
Making this in a few days. I'm betting it'll make a great turkey sandwich. Thanks very much!
Hmm my kids bring yogurt almost everyday from school. It seems now is the time dad will make bread out of it XD
Sorry for long absence but I had to sort things out after moving to new home. I'm gonna catch up with your vids asap :D
Nice loaf😊❤👍🏼
How high can the hydration get with yogurt or some set acidity before it cannot support its structure?
I've never tested it. But I reckon I could have gone to 130% here easily.
I am still a beginner, but I am learning so much from these videos and recipes.
I wonder if you take requests? In Denmark, we have a traditional bake called "fastelavnsboller" (a sweet bread roll / bun with your choice of cream on the inside) which always prove to be fatal, when I try making them at home. Could you perchance provide a recipe/video to assist a beginner? No matter what, love the channel, stoked to check out your next bake! 🙂
I'll add it to my endless projects list! Cheers 😁
This is so interesting!!!
Thank you so much for this recipe, that I admittedly will have to adjust due to what I have on hand/access to. A few questions for you if you get a chance: what style of yogurt has 8% fat? The highest I've been able to find in all the grocery stores here (southwestern US) is 5%. How do you think that lower amount of fat affects the flour. Would it need more flour to be as workable? And if I only have active dry yeast and need to dissolve the yeast in water first, I'm trying to determine how that would affect the amount of flour I'd need. I don't think I'd need more than 1/4 cup of warm water to activate the yeast but that can significantly change things. All the best, and thanks again for all the knowledge and experience you bring.
The yogurt will work just fine. Perhaps add 20g less just in case. When it comes to active yeast you can just let it dissolve and sit in the yogurt for 10 - 15 minutes before adding the other ingredients. It does not need warm water. It only needs to dissolve properly.
I love yogurt recipes, I cannot wait to try this !
If beer is acidic, then yes, I have tried acidic ingredients but otherwise this will be the first time when I try this recipe, :) Thanks
Sir is the real master 😍
Hi Charlie
Quick question about the recipe. Is it greek or natural yoghurt, also can it be far free and what effect would that have?
Natural yogurt. You can use fat free, but then add less because it will contain more water.
Could you achieve similar effects with other acids, such as vinegar or lemon juice?
Definitely.
Thanks!@@ChainBaker
This loaf baked beautifully ( I can't cut into it as I'm gifting it - but will start another loaf for me today (#283) - Photos have been posted.
Thanks!
Thank you 😍
Great video as usual! I wonder if adding yogurt to brioche dough would make it easier to handle 🤔
My brioche recipe is super easy to handle without it. But you could certainly try that. Replace an egg with an equal amount of yogurt and work from there.
Thank you.
That dough looks wery docile. Now we just have to make our own yogurt
I was wondering that too. Is the percentage of yogurt (112%) in the recipe based on the fat content of the yogurt?
Is this some in-joke? I'm sorry but I'm afraid I don't get it
@@BigboiiTonethere is a video where he made cheese and then used the leftover whey to make bread
The video was the one before this
@@Toydota thanks so much! Cheers
I really want to make this bread. I have one of those giant cast iron Dutch ovens you show and I use that as my primary vessel. Is there a particular reason as to why you said the ingredients should be reduced by 20%?
That is if you want to bake it in a 2lb loaf tin. It would be too large otherwise.
Nice recipe.
A coupe videos back you called you 22°C kitchen cold. I would go into thermal meltdown from the temperature and emotional meltdown from the fear of the gas bill.
😅
Regarding cheese, have you ever tried adding cream cheese to a dough?
Just did a sour dough experiment with honey foam from fermented honey, whole flour, bread flour and a 8% of home made cream cheese. The loaves just came out of the oven, and though there was no impressive spring to them, the aroma is just amaaaaazing (insert every drooling emoji imaginable).
Only reason why I used cream cheese is because I was all out of yoghurt, and so decided to go wild and just see what would happen.
I've never tried it but I can imagine that it would be pretty good. Kind of like a creamier and richer version of yogurt 🤤
@@ChainBaker well put, that's exactly the result. But of course it didn't rise as much, which I assume is due to the lack of acidity
I see you have a Victorinox paring knife. After buying a few, I bought 8 more for steak knives. I like them because they are much smaller than regular steak knives. I also have their chef’s knife and their Chinese slicer.
Good quality at a good price for sure.
Hey, Charlie, why are your videos marked "members only"? I can't access your recipe or give you a thumbs up. I have used yogurt in recipes and I'm anxious to try this one too. It looks beautiful - as usual!
As a channel member you will get early access to videos from now on. The written recipes will be available here in the Community Tab on my channel 😉
I never use or buy yoghurt so I forgot that Greek yoghurt is very thick and not liquid. Then I used 2/3 of what the recipe calls and compensated for the rest with water. I ended up having to use slap and fold because it was just too sticky to knead normally, and then I ended up having to add almost a 100g of flour to get it be able to handle it and actually be able to form it. It will turn into a good loaf of bread no doubt, I just screwed up when I first bought the yoghurt but it is what it is. There, I struggled so you don’t have to 😁
I'm glad you made it work! 😎
may be sorry for the question... but what do you mean by "double" (dough)... mathematical content of a sphere means that for double the dough is aprox 25 % of the diameter... not so much and means that I usually overproof my dough!!! thanks!! :)
I mean the dough should look like two doughs put together after it has fermented 😁
Hello Charlie, can you explain the type of yogurt used? Is it Greek? It looks very loose, so I'm assuming it's regular yogurt. Can you share the protein content so I know what to buy here in the US? Thank you
Set natural yogurt with 8% fat. Not sure about protein though.
I may try it with a pizza dough :) But maybe 50-50 water and yogurt. Acidi
You have an interesting accent, where are you from? Also, would you ever consider doing an in-person baking course? Thanks for the great videos 🙂
Latvia 🇱🇻 Everything I know is on this channel, so no need 😉
I mistakenly bought 11% protein wholemeal flour so I’m curious to see if this recipe would help it.
I still have some 12% fat Romanian smântâna leftover and will top up the recipe with 10% fat Greek style yoghurt. I’m wondering how this will impact the recipe? If the fat content is higher, will I need adjust other ingredients?…
I’ve watched your alkaline vs acid vid and am still not sure what to do. 😊
I reckon the sour cream will work just like the yogurt. You can mix them for sure. The 11% flour should benefit from all the acidity :)
ooohh i can do this, i make my own vegan yogurt and i think ill use sourdough instead and bulk ferment and proof like i would a SD bread, oh yesss ty for the inspiration as always Charlie , always love your video's
the recipe url is down? getting error
It's up now. It was meant to go public at 4pm not 4am 😅
I'm just wondering if this recipe will work with souerdough? Anybody tested this with souerdough instead of yeast?
It should work just the same.
I've heard from a baker that acidity weakens the gluten. I'm gonna show him this video. I guess it weakens the gluten only if it's excessive? A lower pH?
I've never tried pushing the acidity, so I can't say.
Perhaps they're talking about sourdough bread and slow fermentation. In that case the dough would be more acidic while at the same time slow fermentation would weaken/break down the gluten structure.
I used low fat (2%) in a direct replacement for the whole fat Yogurt and it was a total sucess. 5 days and the bread is still moist.
Where can we find the recipe?
The website is down at the moment. Not sure what's going on there. Might be maintenance. Check back a little later. It should be back online then.
The recipe is linked in the video description.
Recipe says 8% yogurt. Most full fat yogurt is 4-5%. We use no-fat yogart. How should I compensate? Add maybe 2 tea. oil? Thanks!
Oh yes you can definitely add some fat. Oil or butter will do.
I will test it and report back 🙂
a was super curious about this.... 💭
Can I use plain Greek yogurt?
Should work just fine ✌️
This guys is on 🔥
Funny I was wondering about cream cheese as a fat yesterday. Different flavored cream cheeses maybe?
Sounds interesting! I'd leave it to spread onto the sandwich though 😄
The link above to the recipe isn't working.
It is now.
@@ChainBaker Thank you for sharing this and the video. You're a very good teacher.
Cheers 😉
Hm, yogurt pizza, possible? It opens quite a few possibilities..
Or.. I could just make pH 5 water. Wonder if it works the same.
Ok, two experiments later.
1) Thank you sooo much for this idea!
2) I tried it on chimney cake recipe and used only spelt flour and.. yep, it didnt collapse, it worked, should have leave it to rise a bit longer, since it got some ruptures as it expanded too fast during baking, but apart that it worked just nice.
3) today I tried using it in pizza dough so.. 100g spelt flour, 100g spelt wholegrain/wholemeal, 150g yogurt (3,6% fat), 1g demerara sugar, 2,5g salt and 4g dry yeast. It rises a bit slower, like 15 minutes extra in this case, but it handles like slightly over 50% hydration dough, which is amazing, cause if you try this with same flour and water, you get absurdly sticky mess and nothing like lovely fluff dough, actually I will definitely try to up yogurt content next time as it can absorb more for sure. And result? Well, I think I made my probably best pizza so far and I made really quite a few since I started baking. Crunchy just enough, thin, but risen with bubbles inside. Tasty. Honestly, great.
That is great to hear! I'm glad your experiments worked out 😎
why don't you use baking paper for that loaf?
It's not very sticky.
I made this but it was very dense and didn't cook through. I think it was too much yoghurt maybe.
Did it puff up well before you baked it?
Can you write recipes please
It's in the link in the video description.
Now I wonder how high a hydration you could go to?
I reckon it would take 130% and still keep its shape pretty well, but I've not tried it.
@@ChainBaker I’m very tempted to try going high. Here in Australia we have a recipe for a simple pizza base that is essentially 1.5:1 self raising flour and Greek yogurt so some of the principles in use are similar.
Give it a go. Let me know how it turns out if you do 😎
I will make this recipe tomorrow, but I believe you've made a miscalculation. If yogurt is 80% water then the solids are 1200 for a kg of flour, resulting in 800/1200, or 67% hydration.
I said yogurt is 90% water. 90% of 560g is 504g. There is 500g flour in the recipe which makes it a 100% hydration dough.
@@ChainBaker Whether it's 90 or 80 percent I don't know. But, you forgot to add the 10 or 20% solids to the flour! All solids count.
Flour is flour. Everything else is calculated in relation to it.
Make one heck of a panini
Oh what? No thats just my cousin, he was born that way.
Can’t get recipe!
Link below the video
❤
🙏👍🏻❤️☮️🫡!