📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
I am a new baker. I made this Rustic bread 4 times now and it always turned out perfect. The last one I did I recalculated and estimated adding to the recipe a soaker of Pumpkin, Flax, Sunflower and Caraway seeds. Turned out fantastic. For some reason though, I can never get my dough to perform like you show on the video Chain Baker. Mine does not come together in a ball as your video shows. I am meticulous on measuring to the 1/10 of a gram and dough temp is between 24-25 degrees C. I cannot figure out why. But the result is fantastic! Thanks Chain Baker!!! Any comment will be appreciated. You are the best!
Hi just to say thank you forthe teaching Im now indipendenly make my bread without needing of others recipes as you thought me how to count my own recipe . Great teacher give is, to teach to fish so than their student will be able to do it on their own.
I made this today and couldn’t be happier with the results! I shaped it in a boule and final proof in a well floured Banneton. Baked in a cast iron Dutch oven - lid on for the first 20 minutes. Excellent!!!
This bread was delicious! I've made it twice. The first time, dough was sticky and a little tricky to work with but it still came out pretty good. I made it today, adding 185 grams of water to the main dough instead of 220 grams. That did the trick, it was easier to work with and it came out great. My wife said it was the best loaf I've made. I just got into baking and your channel has been indispensable!
Great bread recipe. I cheated and used a stand mixer. Thanks to your video on using stand mixers, I was confident using that method. The second time I made it, I omitted the sugar and used 4 gm of diastatic malt powder. The malt improved the taste and provided the sweetness.
Made this today and it was epic! Thanks for the great recipe and showing the messy kneading. I have watched videos that show it look pretty or don't show it at all and it would make me think I am doing something wrong.
I’m convinced this is another one I want to try! I made you Vietnamese Bahn Hi Baguettes and they turned out wonderful! Thank you again! So very happy with the outcome! It was my first time making them! Sorry I didn’t go to that video to post this…
Hi Charlie, appreciate your scientific approach to bread making… You encouraged me to try making my own bread. May I suggest you to make one video to explain type of flour you are using in bread making? Thanks
This would definitely be the next thing I try this week. Thanks for the recipe and detailed explanation, especially interesting to see the autolyse part in action
You were asking me about the APF yesterday right? This will be way too much water for apf to handle. I would suggest lowering the amount of water in the main dough to 170g. Otherwise you will be making pancakes 😄
To any new folks trying this out - when combining the autolyse and the poolish, you'll knead and knead, and after a while you'll think you screwed it up. Knead for two more minutes - it'll come together. Great channel - my wife gets plenty of ideas for ME to try. I've been sucked in. I even got one of those Lodge Dutch ovens! Thank you.
Been baking sourdough for a few years now and only just come across your channel, loving the science of making and using dough, preferments, and watching your great videos. My go to channel now. Thank you for making the time and effort.
FWIW: if you wet a knife blade right before scoring, it won’t stick to anything! Even Fly-paper! 😎👍 I prefer the 4.75” Victorinox Rosewood Serrated Steak Knives but, I’m sure any short serrated knife would be sufficient! The short blade makes them very handy. BTW: Superb videos! Absolutely excellent in every way! New subscriber. Cheers from the States! 🇺🇸
I'm glad you were successful and that you enjoyed it :) yes, this dough can be quite sticky and adding a bit more flour is a great way to control that 👍
Tried this yesterday, failed to make it rise big due to a couple of mistakes during the process, however it did rise good enough to enjoy the absolutely delicious fragrance and texture of this loaf. Thanks!
Hey Charlie. I've learned how to make STUNNING (ok, I'm bragging...but it IS, lol) Sourdough bread from your channel. Thanks! Here is a tip that works for Me, anyways, because I was having so much trouble slashing/scoring my loaves. I tried really hard, but kept making a mess. I use SCISSORS now, and I dip the blades in water quickly before I make my cuts. I have made beautiful ears, and designs this way. I hope this helps someone, and if You try it Charlie, please let me know. 🙂 PS: I also use my own starter, that I learned from your channel. I've had it going for over a year now, and all of your terrific instructions have contributed to my new skill. I even impress myself now! 😄
I'd like to thank you for this recipe CB, I tried it today and it was by far the best bread I've ever baked. I've tried quite a few of your recipes but so far this one takes the crown! I wanted to ask if anything fundamental will change if I don't add sugar at all. I have a baby son and I'd rather he doesn't get any extra sugar whenever possible! Thanks again
@@ChainBaker I firmly believed that yeast MUST have some sugar to feed on, until I watched some of your comparison videos when I first found your channel. I was a wee bit mistaken (Ok, I was completely WRONG). lol Thx
I'm going to try to make this recipe using cold bulk fermentation. Any suggestions on how long or if I should fold, preshape, and final shape the loaf? Im thinking about just going on the feel of the dough after I pull it out of the fridge tomorrow. Update: I only did a preshape and final shaping on the dough. The oven spring was crazy. This is my 2nd time making this, and last time it I loved the loaf, but it was flatter. I'm excited to taste this in the morning!
I've tried your recipe and didn't receive the same results. I know it depends on a few things, but after analyzing the whole process I think I have found the problem. Correct me if I'm wrong. You add in total 320 gr of water to 400gr of flour, which in my calculation is hydration around 80%. Is that correct? I was doing the same stretch & fold method you mentioned but didn't receive the same result after 500 times. The first issue appears in the second point = autolyze. The dough was too hydrated. You didn't mention hydration % in the video but tomorrow I'll make a second try using less water. 260 gr in total, which will be 65 %. I have backed the dough at my first attempt, the bread came a little bit flat but the taste was very, very good. :) Thanks anyway in advance for reply. Ps: I made this weekend also Cozonac cu Nuca from your Christmas playlist. It came epic. Especially the filling.
Do you have a video that covers bread making at high elevations? I have done some reading about it but your bread making seems to be more on the level of a Master Class and I’m wondering if there are any changes or tweaking involved. I’m at about 7000ft
I don't have experience baking at higher altitudes. But I would guess that it is probably less humid, so you may need to use more water. When it comes to this recipe no adjustment would be needed since the dough is super wet already :)
I've seen your videos about rustic bread. Mostly u baked it with lid covered the cast iron. But not this one. Why and What's the differences of the result ? Thank's...
It is always better to bake with a lid on as it traps steam inside and helps the dough expand more because the moisture prevents the crust from setting too early. This was quite a high hydration loaf with a preferment which made it quite extensible so I was not too worried about it being stopped in its tracks while baking as the crust was moist and the dough was stretchy. Still, I would advise baking with the lid on for the first half of the bake.
Results are amazing as always😁 But watch out, dought is REALLY sticky and slimy. Add less than 30 ml of water, it will not effet on bread so much (just checked, it's fine)
I grew up in St Petersburg and used to eating dark breads. Can I add some barley "solid" and/or molasses to this recipe? Also, can I substitute some flour, 50g, for rye?
Ok my Baker friend, I am baffled! I made a 90% hydration dough with preferment of 6hours. After the final shaping I put itinto a 395 degree oven in a loaf pan uncovered. first 20 mins everything rose nicely then THE CENTER OF THE BREAD Sank, DUHH!
I followed this recipe carefully from the scale until the kneading and the period of fermentation, it was easy to make, and when the dough was baking in the oven I opened the oven door slightly because I thought that the bread might be browned, but I found that it did not turn red completely (because the lighting in my oven is not good and it appears that the color The surface of the bread is dark) so I closed the oven door, and when I took out the bread after I waited and knew that it would not rise any longer I took out the bread and waited for it to cool down and then cut it, and found it spongy and full of small bubbles, but its shape and texture were not like county bread at all, was the result because I am She opened the oven door and then closed it?
Country bread is not really a set recipe. Every bakery will have their own version of it. This is mine :) When it comes to the shape or perhaps the rise, then keep in mind that the fermentation times that I give may differ for you as the conditions in your kitchen may be different. Perhaps it over proofed slightly and that is why I did not rise?!
Hi Charlie, I wanted to bake this bread but I don't have a cast iron skillet. Does baking the bread on a baking tray and spritzing it with water produce enough steam to give similar results?
I tried the recipe today but I failed with the preferment because it was the same level as it was before and I could see on the container at what level it was risen but then it dropped down to were it was....I didn't want to put it in the fridge because I thought I wouldn't have time to prepare everything since I was in a hurry so I left it outside but not in a warm room...but I made it anyway. I followed the recipe properly but your recipe and this video are two different thing based on your recipe everything is highly hydrated because Autolyse mixture was waaay to runny it was nothing like what I saw on this video the preferment as well. I have just one question...when you bake the loaf do you use both top and bottom heaters? I love what you doing here and although I failed the loaf it was still delicious hehe :) Thank you and keep up the good work...Cheers :)
Your flour could be weaker and that could be the reason for the extra runny dough. You can lower the hydration a bit to make up for it. My crappy oven only has the top heating element. Use both if you can 😎
Hello, Chainbaker. I just made this amazing recipe. Safe to say, my bread did not come out like yours. Mine grew to the sides. Safe to say, the kneading was not easy at all. What could I do better next time? I think my big problem is the kneading.
Looks really tasty, due to my sourdough not being ready for baking bread, I am about to try this one. It makes this probably different recipe, but what if I use rye wholegrain flour instead of wheat wholegrain, do I have to change hydration due to higher content of ashes in rye flour?
I think you can swap them straight out. Rye flour will absorb a lot more water, but it will also make the dough a lot weaker. So, I think it should have more or less the right consistency. If anything, you may need to reduce the hydration slightly. If the dough feels super loose and sticky when you knead it, then add a bit more flour. Adjust the recipe on the next bake.
@@ChainBaker Thank you, I appreciate your quick answer (and also that you answer at all, not all youtubers do). Reduce hydration? That surprised me, I thought that if rye flour will absorb more water I should add more water, not reduce. If the dough will be weaker as you said, does that mean I should knead it more thoroughly to get better gluten?
@@Darthy0 The lower hydration would help with the looseness of the dough I think. But there is only one way to find out :) No worries, I do try and get back when people ask questions 😎
@@ChainBaker So I tried the rye wholegrain flour. Man it was disaster, however, that's mostly because of my inexperience. It tasted very good - for my first bread ever, although, I could have baked it for a shorter time (35min at 230°C). It had very strong and dark brown crust that was slightly bitter. Inside wasn't much airy due to my poolish over ferment as you mentioned in the video. The dough was extremely sticky, even after two proofings and when shaping it was sticking to the table and leaving pieces there, I had to add over 100g more flour throughout the whole process. So next time I have to adjust the recipe as you said, ergo it will be different recipe after all.
in one of your other videos, you explained that the usual yeast quantity is 1,4% (for dry yeast). In this recipe, the amount of yeast is only 0,75%. How come? Is it something to do with the preferment? Can I make the poolish and put it in the fridge after 1 hour and leave it there for a bit longer, since it would slow down the whole process and it would give me more flexibility as to when would I finalise the rest of the recipe? Thank you ;)
@@ChainBaker Awesome, thank you:) This loaf was a preferment, next one will be the bulk cold ferment to do a taste comparison🤗 You make bread baking so much fun!
@@ChainBaker oh boy, I forgot to review the video again before mixing my ingredients, I did water+leaven+salt+sugar and yeast --> mix. then added the flour. then when on left it in fridge.... been folding on hourly bases for 4 times now... still very very sticky...guess I will leave it in fridge over night and see if it would feel a bit happier and come up some strength for me 😅🥲 on the other hand, since had extra leaven so I made another 65% hydration one... same folding schedule and this one has been very nice to me and the plan for this one would be let it stay in fridge over night for tomorrow's baking and see. oh boy.. oh boy... fingers crossed for the 1st one.... 😅😅
I would suggest lowering the amount of water and instead of kneading simply give the dough 2 - 3 folds during bulk fermentation. Here's a guide - ruclips.net/video/1knjFj923MQ/видео.html
I landed into trouble trying to use a poolish pre ferment. I let it to preferment for about 12 hours(100grams flour and equal part water) . It looked lovely and ready. After adding it to my main dough with 68% hydration. Mixed it all in a machine. Added the preferment, performed a few folds and left it to proof. 1st proof was for 1 hour. Second time I tried to kneed it in the machine again and it just became a running liquid. I seem to be falling in to trouble every time I use a preferment.
@@ChainBaker yes, after the first proof i tried to run it in the machine again to save time. But it was disaster. Is there a percentage that we need to use in preferments as well? I wanted to make a loaf with 450 grams of flour. Out of which I took 100 grams to make the preferment. Its about 22% .is that fine? Or should the percentage be lower?
Around 20% of prefermented flour is standard. You should never mix a dough that has been once mixed and fermented already. During fermentation only gentle folding is needed. It takes very little time 👍
I've done this recipe three times now, and after kneading for 500 turns (which takes more like 10-15 minutes!) I'm still left with a super sticky dough. It doesn't rise much and when I pour it out to fold and even to shape it's still very "flowy" and sticky. It doesn't want to ball up and I certainly can't form it into a round loaf at the end when it's still sticking to everything. Any ideas what is wrong? Do I just need to knead way more? The round loaf that's supposed to be rising before baking is spreading out more than it's rising!
Kneading more won't do much. Reducing the amount of water or kneading in more flour would fix that. It could be that your flour is weaker and is not able to absorb the water as effectively. Check out some of the recipes in the Whole Grain or Cold Fermentation playlist. There are many great options and nowadays they don't require any kneading at all.
In principles of baking, folding, you advise "A high hydration sourdough focaccia (80%), for example, which is being fermented for 3 - 6 hours may benefit from 3 folds." Would this bread dough also benefit from a extra fold in the process?
@@ChainBaker I'm just trying this formula and given the dough 2 folds already with a 30 minutes interval. Although al my ingredients were cold from the fridge, since I live in a tropical climate, my initial dough temperature after 500 folds was 29 degrees C. So I placed the dough in the fridge again. After 30 minutes and first fold it cooled down to 26 C. After that I placed the dough in my air-conditioned room for 30 minutes to give it e second fold. It's now proofing for nearly another hour so I will give it another fold as it's indeed still very lose. I will bake it in a Dutch oven.
Hi there. I followed your instructions precisely, but it turned out far too wet. It's on its last proving before going into the oven, but it looks like a pancake. Please advise. Thanks, Chris.
This dough is super loose and wet. You need strong bread flour to make it work. If it is too unmanageable, then just lower the amount of water next time.
I make a loaf very similar to this every week. I use a combination of bread flour, whole rye, and whole wheat. If you add a tsp. of gluten for every 1/4 cup of whole grain flour you use, it will help the bread keep an airy texture.
Just trying this method now (for the 2nd time) I dont think I got the stretch and folds perfect as while it was a nice ball it smooshed out again (plus took me 20 minutes vs 8) but I know it'll just be practice and I'm sure the bread will be fine.
It is a very sticky and loose dough, but you should get a decent bread in the end :) If it is too difficult to handle, then you can decrease the hydration a little bit on the next bake.
@@ChainBaker yeah it turned out fine, I just always get worried because dough in videos looks much less wet and yours kept a ball after 500 folds! It's just practice though, and trying toa void the stickiness pulling apart the ball as I release
I’m a super impatient person and hate the stress of time. So methodically counting out the turns or divisions there of will help not rush it. Wet doughs are not my favourite but having something to keep a regular pace will help. Shi! 😳 Is this how swimmers do it? Such a boring sport… but I get it now. 👍🏻 Ps. Will start on this tomorrow. How forgiving is the preferment? Having little tikes running around, sometimes an extra hour or so is needed. I suppose chucking it in the fridge should help control it, right?
Funny enough, I love swimming 😁 Poolish is the least forgiving preferment, but it takes a lot to mess it up regardless. If it's ready and you're not, then best pop it in the fridge :)
@@ChainBaker so does my wife - she was basically born with gills. 😂 Us land-runners tend to sink like an overly ventilated submarine. Is it the water content that makes a poolish somewhat tetchy? Good to know. Can’t wait to make my own bread again. Spent an hour yesterday trying to find a genuine bakery in Veliko Tarnovo.
It was fermenting quite rapidly, so I left that step out. But it could certainly be beneficial. You can take 5% of the total flour and make a tangzhong at 1:5 ratio. Then incorporate it into the dough. I will soon publish a dedicated tangzhong guide.
@@ChainBaker thank you. I think the tangzhong video is a great idea, maybe also show difference with yu-dane. Another one I recently found was fermenting bread with raisin water.
Yeah that should work. If you make it in the morning, them you would be able to control it better and pop it in the fridge before it starts rising too much.
Man idk what I am doing wrong. I’ve tried this recipe twice and I can never get the dough to come together when I start doing the slap and fold. I went for a solid 15 min and it’s still just a sticky mess with little to no gluten development. Hopefully adding some extra folds will help lol
Thanks CB! I didn’t even think about that. The bread flour I use is around 12% I remember in on your your comparison videos your standard you use was 13% so I bet I’ll need to cut back on the water a bit. Thanks! It actually came out pretty good. A little flat…but super tasty 😊
Usually the autolyse is made without salt. It slows down enzymatic activity and it tightens the gluten structure. With salt the dough would ferment a bit more slowly and be tighter. You can certainly make it that way.
Back then I used to watch a heck of a lot of makeup tutorial videos on how to keep my face smooth. Now all I watch are baking videos on how to get my bread dough THAT smooth. I have yet to nail my rustic loaf. I shall try your method on my next attempt. Fingers crossed!
I am doing it right now ... my dough is way too wet and sticky , nightmare in the kitchen it will likely end up in the trash :( it seem to be a 75% hydration though , so not too bad
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📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
You proofed it twice (5:07, 5:53) before the final proof (7:27). Can I just proof it once before the final proof?
It's better to give it a fold because the dough is so loose
Recipe
@@chrisgiles8903 ruclips.net/user/redirect?event=video_description&redir_token=QUFFLUhqa3V2cDlpMW4xWlVFX2pvb0wta1FqNU5WS1BHZ3xBQ3Jtc0tuUW5TeWVRUHhwV0wyY1V5Zi1walpVc3VVU0tHOHFqOGhXZUFkLV9NenRsYmo1UUpNenUyMnp5LW9Eay1tcE5uckUxMk9ydWhqaTlMa3ZnYnBxQ0JMb0ctMU9jcFlENXBGSjF3SjZuamNtQmhkV1dPOA&q=https%3A%2F%2Fwww.chainbaker.com%2Frustic-country-bread-recipe-autolyse-method%2F&v=zG3M35EaTL0
I am a new baker. I made this Rustic bread 4 times now and it always turned out perfect. The last one I did I recalculated and estimated adding to the recipe a soaker of Pumpkin, Flax, Sunflower and Caraway seeds. Turned out fantastic. For some reason though, I can never get my dough to perform like you show on the video Chain Baker. Mine does not come together in a ball as your video shows. I am meticulous on measuring to the 1/10 of a gram and dough temp is between 24-25 degrees C. I cannot figure out why. But the result is fantastic! Thanks Chain Baker!!! Any comment will be appreciated. You are the best!
Your flour may be a bit weaker. Try lowering the hydration to make up for it ✌️
Hi just to say thank you forthe teaching
Im now indipendenly make my bread without needing of others recipes as you thought me how to count my own recipe . Great teacher give is, to teach to fish so than their student will be able to do it on their own.
🙏
Made this today. First time doing a Poolish too. Turned out fantastic! Soft crumb, crispy exterior and lovely taste. Thank you Chain Baker.
I made this today and couldn’t be happier with the results! I shaped it in a boule and final proof in a well floured Banneton. Baked in a cast iron Dutch oven - lid on for the first 20 minutes. Excellent!!!
This bread was delicious! I've made it twice. The first time, dough was sticky and a little tricky to work with but it still came out pretty good.
I made it today, adding 185 grams of water to the main dough instead of 220 grams. That did the trick, it was easier to work with and it came out great. My wife said it was the best loaf I've made. I just got into baking and your channel has been indispensable!
👏👏👏👏👏
I am new to baking, too. Yes, it was very very sticky to work with. I'll try to make it with 185 gm of water next time. Thank you
Thanks for the recipe! I was worried mine was too soggy but it worked out great!
Made this a few times and every time it comes out great. New to bread making. Thank you for a delicious recipe that’s easy to follow.
Beautiful loaf. Thank you for sharing
Great bread recipe. I cheated and used a stand mixer. Thanks to your video on using stand mixers, I was confident using that method.
The second time I made it, I omitted the sugar and used 4 gm of diastatic malt powder. The malt improved the taste and provided the sweetness.
Made this today and it was epic! Thanks for the great recipe and showing the messy kneading. I have watched videos that show it look pretty or don't show it at all and it would make me think I am doing something wrong.
Sometimes the messiest doughs make the best breads ;D
Looks beautiful. I am new to bread making and look forward to learning much from your channel. Thank you Chain Baker.
I’m convinced this is another one I want to try! I made you Vietnamese Bahn Hi Baguettes and they turned out wonderful! Thank you again! So very happy with the outcome! It was my first time making them! Sorry I didn’t go to that video to post this…
Hi Charlie, appreciate your scientific approach to bread making… You encouraged me to try making my own bread. May I suggest you to make one video to explain type of flour you are using in bread making? Thanks
This would definitely be the next thing I try this week. Thanks for the recipe and detailed explanation, especially interesting to see the autolyse part in action
You were asking me about the APF yesterday right? This will be way too much water for apf to handle. I would suggest lowering the amount of water in the main dough to 170g. Otherwise you will be making pancakes 😄
@@ChainBaker hahah thank you for the advice, will do so. Definitely don't want to make pancakes :)
To any new folks trying this out - when combining the autolyse and the poolish, you'll knead and knead, and after a while you'll think you screwed it up. Knead for two more minutes - it'll come together.
Great channel - my wife gets plenty of ideas for ME to try. I've been sucked in. I even got one of those Lodge Dutch ovens!
Thank you.
You're right! It always comes together!
Cheers :))
Been baking sourdough for a few years now and only just come across your channel, loving the science of making and using dough, preferments, and watching your great videos. My go to channel now. Thank you for making the time and effort.
Thank you so much! 😊
This is a great video and I can see what I have been doing wrong. I am going to try this today. Thank you!
must try to make this soonest- maybe tomorrow
FWIW: if you wet a knife blade right before scoring, it won’t stick to anything! Even Fly-paper! 😎👍 I prefer the 4.75” Victorinox Rosewood Serrated Steak Knives but, I’m sure any short serrated knife would be sufficient! The short blade makes them very handy. BTW: Superb videos! Absolutely excellent in every way! New subscriber. Cheers from the States! 🇺🇸
I'm getting addicted to this channel..... superb programming. Can not stop watching.
Thank you so much! :)
Followed your recipe, work out great! Made my first loaf. I add in slightly more flour, a bit too wet for my dough.
I'm glad you were successful and that you enjoyed it :) yes, this dough can be quite sticky and adding a bit more flour is a great way to control that 👍
Tried this yesterday, failed to make it rise big due to a couple of mistakes during the process, however it did rise good enough to enjoy the absolutely delicious fragrance and texture of this loaf. Thanks!
I'm sure it will be even better next time ✌️😎
@@ChainBaker You can bet on that!
Hey Charlie. I've learned how to make STUNNING (ok, I'm bragging...but it IS, lol) Sourdough bread from your channel. Thanks! Here is a tip that works for Me, anyways, because I was having so much trouble slashing/scoring my loaves. I tried really hard, but kept making a mess. I use SCISSORS now, and I dip the blades in water quickly before I make my cuts. I have made beautiful ears, and designs this way. I hope this helps someone, and if You try it Charlie, please let me know. 🙂
PS: I also use my own starter, that I learned from your channel. I've had it going for over a year now, and all of your terrific instructions have contributed to my new skill. I even impress myself now! 😄
Awesome! Cheers for the tip 😎
Great video for a basic loaf. Thank you for posting. Do you ever use a stand mixer for mixing your ingredients? (Amateur baker here)
I don't because I only bake when I film. Here is a video on how to convert to mixer - ruclips.net/video/a0sbfWRhSU8/видео.html ✌
I'd like to thank you for this recipe CB, I tried it today and it was by far the best bread I've ever baked. I've tried quite a few of your recipes but so far this one takes the crown! I wanted to ask if anything fundamental will change if I don't add sugar at all. I have a baby son and I'd rather he doesn't get any extra sugar whenever possible! Thanks again
Leave it out :) It's just there for sweetness.
@@ChainBaker I firmly believed that yeast MUST have some sugar to feed on, until I watched some of your comparison videos when I first found your channel.
I was a wee bit mistaken (Ok, I was completely WRONG). lol
Thx
Thanks!
Thank you for the support :)
@@ChainBaker Thank you for the amazing content. You are the best!!
I'm going to try to make this recipe using cold bulk fermentation. Any suggestions on how long or if I should fold, preshape, and final shape the loaf? Im thinking about just going on the feel of the dough after I pull it out of the fridge tomorrow.
Update: I only did a preshape and final shaping on the dough. The oven spring was crazy. This is my 2nd time making this, and last time it I loved the loaf, but it was flatter. I'm excited to taste this in the morning!
Awesome! I'm glad it turned out well ;)
I've tried your recipe and didn't receive the same results. I know it depends on a few things, but after analyzing the whole process I think I have found the problem. Correct me if I'm wrong. You add in total 320 gr of water to 400gr of flour, which in my calculation is hydration around 80%. Is that correct? I was doing the same stretch & fold method you mentioned but didn't receive the same result after 500 times. The first issue appears in the second point = autolyze. The dough was too hydrated. You didn't mention hydration % in the video but tomorrow I'll make a second try using less water. 260 gr in total, which will be 65 %.
I have backed the dough at my first attempt, the bread came a little bit flat but the taste was very, very good. :) Thanks anyway in advance for reply.
Ps: I made this weekend also Cozonac cu Nuca from your Christmas playlist. It came epic. Especially the filling.
Indeed it is 80%. Very high. Glad it came out somewhat nice though :) Good luck with the second try!
@@ChainBaker Today I made two breads, with the hydration 70 and 75 %. It came excellent. Thanks and till next time. ;)
Looking good as usual! 👍🏻
🙏🙂
My room temperature was little high. Dough was too wet. Added more 10g of flour. Well done!! Thanks for the recipe :)
Glad it worked out after all :))
Great trilogy of videos 👌👍 love 3 in a row 👏🤘
Thank you 🙏 I was just getting rid of some older videos that I've been hesitating to upload 😁
@@ChainBaker so glad you did upload 🙏👍
@@matthewmorgan2975 I'm glad you like them 🤩
Do you have a video that covers bread making at high elevations? I have done some reading about it but your bread making seems to be more on the level of a Master Class and I’m wondering if there are any changes or tweaking involved. I’m at about 7000ft
I don't have experience baking at higher altitudes. But I would guess that it is probably less humid, so you may need to use more water. When it comes to this recipe no adjustment would be needed since the dough is super wet already :)
I've seen your videos about rustic bread. Mostly u baked it with lid covered the cast iron. But not this one. Why and What's the differences of the result ? Thank's...
It is always better to bake with a lid on as it traps steam inside and helps the dough expand more because the moisture prevents the crust from setting too early. This was quite a high hydration loaf with a preferment which made it quite extensible so I was not too worried about it being stopped in its tracks while baking as the crust was moist and the dough was stretchy. Still, I would advise baking with the lid on for the first half of the bake.
Would I be able to use a dutch oven for this? I know trapping the steam can really help crusty loaves
Steam will definitely help! Use it :)
Results are amazing as always😁 But watch out, dought is REALLY sticky and slimy. Add less than 30 ml of water, it will not effet on bread so much (just checked, it's fine)
Hey did you mean to release all of thse videos at the same time, or did the scheduling go wrong?
In any case, great videos as always.
I did! 😁I'm just getting rid of some old videos that I've been sitting on for a while. Thanks 🙏
This mini Dutch oven is so cute
I should try baking a loaf in it 😄
@@ChainBaker 😃 indeed!
Hi @ChainBaker what is the benefit of adding whole wheat flour to the dough?
Improved flavour.
Thank you for your recipe..!! Can I use strong flour for whole dough? I don't have wholemeal flour 🥰
You can. But reduce the amount of water by 30g in the main dough.
@@ChainBaker yesss. Thank you. I'm going to try your recipe tomorrow.
I made this today...came out perfect. .such a sticky dough but it was worth the effort
Awesome 🤩 I should make an updated version of this. I totally agree - it's a mess during the kneading stage 😄
@@ChainBaker used my pastry mat to do the kneading on so it helped alot
I grew up in St Petersburg and used to eating dark breads. Can I add some barley "solid" and/or molasses to this recipe? Also, can I substitute some flour, 50g, for rye?
Definitely!
Ok my Baker friend, I am baffled! I made a 90% hydration dough with preferment of 6hours. After the final shaping I put itinto a 395 degree oven in a loaf pan uncovered. first 20 mins everything rose nicely then THE CENTER OF THE BREAD Sank, DUHH!
I followed this recipe carefully from the scale until the kneading and the period of fermentation, it was easy to make, and when the dough was baking in the oven I opened the oven door slightly because I thought that the bread might be browned, but I found that it did not turn red completely (because the lighting in my oven is not good and it appears that the color The surface of the bread is dark) so I closed the oven door, and when I took out the bread after I waited and knew that it would not rise any longer I took out the bread and waited for it to cool down and then cut it, and found it spongy and full of small bubbles, but its shape and texture were not like county bread at all, was the result because I am She opened the oven door and then closed it?
Country bread is not really a set recipe. Every bakery will have their own version of it. This is mine :)
When it comes to the shape or perhaps the rise, then keep in mind that the fermentation times that I give may differ for you as the conditions in your kitchen may be different. Perhaps it over proofed slightly and that is why I did not rise?!
Hi Charlie, I wanted to bake this bread but I don't have a cast iron skillet. Does baking the bread on a baking tray and spritzing it with water produce enough steam to give similar results?
It will work quite well. Use what you have. It will still be a great loaf ;)
I tried the recipe today but I failed with the preferment because it was the same level as it was before and I could see on the container at what level it was risen but then it dropped down to were it was....I didn't want to put it in the fridge because I thought I wouldn't have time to prepare everything since I was in a hurry so I left it outside but not in a warm room...but I made it anyway. I followed the recipe properly but your recipe and this video are two different thing based on your recipe everything is highly hydrated because Autolyse mixture was waaay to runny it was nothing like what I saw on this video the preferment as well. I have just one question...when you bake the loaf do you use both top and bottom heaters?
I love what you doing here and although I failed the loaf it was still delicious hehe :)
Thank you and keep up the good work...Cheers :)
Your flour could be weaker and that could be the reason for the extra runny dough. You can lower the hydration a bit to make up for it. My crappy oven only has the top heating element. Use both if you can 😎
@@ChainBaker Thank you very much for the advice I'll try better next time...Cheers😄
Hi, Can I use all bread flour instead of wholemeal flour? Please advise
You can. But reduce the amount of water then.
Hello, Chainbaker. I just made this amazing recipe. Safe to say, my bread did not come out like yours. Mine grew to the sides. Safe to say, the kneading was not easy at all. What could I do better next time? I think my big problem is the kneading.
Add less water to the dough to make it easier to work with. Work your way back up afterwards :)
What temp should I use the water for pre-ferment ? my home country always too warm around 30 degrees c or more. Thank for good teaching friend 👌🏾
Use cold water and cold flour. You can chill both in the fridge. Cover the flour so that is does not absorb moisture while it's in there.
Nice recipe
Thank you 😍
Looks really tasty, due to my sourdough not being ready for baking bread, I am about to try this one. It makes this probably different recipe, but what if I use rye wholegrain flour instead of wheat wholegrain, do I have to change hydration due to higher content of ashes in rye flour?
I think you can swap them straight out. Rye flour will absorb a lot more water, but it will also make the dough a lot weaker. So, I think it should have more or less the right consistency. If anything, you may need to reduce the hydration slightly. If the dough feels super loose and sticky when you knead it, then add a bit more flour. Adjust the recipe on the next bake.
@@ChainBaker Thank you, I appreciate your quick answer (and also that you answer at all, not all youtubers do). Reduce hydration? That surprised me, I thought that if rye flour will absorb more water I should add more water, not reduce. If the dough will be weaker as you said, does that mean I should knead it more thoroughly to get better gluten?
@@Darthy0 The lower hydration would help with the looseness of the dough I think. But there is only one way to find out :)
No worries, I do try and get back when people ask questions 😎
@@ChainBaker So I tried the rye wholegrain flour. Man it was disaster, however, that's mostly because of my inexperience. It tasted very good - for my first bread ever, although, I could have baked it for a shorter time (35min at 230°C). It had very strong and dark brown crust that was slightly bitter. Inside wasn't much airy due to my poolish over ferment as you mentioned in the video. The dough was extremely sticky, even after two proofings and when shaping it was sticking to the table and leaving pieces there, I had to add over 100g more flour throughout the whole process. So next time I have to adjust the recipe as you said, ergo it will be different recipe after all.
in one of your other videos, you explained that the usual yeast quantity is 1,4% (for dry yeast). In this recipe, the amount of yeast is only 0,75%. How come? Is it something to do with the preferment? Can I make the poolish and put it in the fridge after 1 hour and leave it there for a bit longer, since it would slow down the whole process and it would give me more flexibility as to when would I finalise the rest of the recipe?
Thank you ;)
It has to do with the pre-ferment and also the fact that it was summer when I was filming 😅
@@ChainBaker so is there a rule that we can follow when it comes to the yeast quantity when using preferments?
Make Poolish bread and love the crackle sound after removing it from the cast iron Dutch oven. I'm curious to know what is happening when this occurs?
A well-baked crust will do that. Not sure what exactly is happening, but it means you've done good 😁
@@ChainBaker Awesome, thank you:) This loaf was a preferment, next one will be the bulk cold ferment to do a taste comparison🤗 You make bread baking so much fun!
Hi, for this bread, is that okay if I use 200g of leaven for what the recipe calls for the poolish part? thank you! :)
Definitely! 👍
Yes! Will be trying today!! Thank you!! 😊
@@ChainBaker oh boy, I forgot to review the video again before mixing my ingredients, I did water+leaven+salt+sugar and yeast --> mix. then added the flour. then when on left it in fridge.... been folding on hourly bases for 4 times now... still very very sticky...guess I will leave it in fridge over night and see if it would feel a bit happier and come up some strength for me 😅🥲
on the other hand, since had extra leaven so I made another 65% hydration one... same folding schedule and this one has been very nice to me and the plan for this one would be let it stay in fridge over night for tomorrow's baking and see.
oh boy.. oh boy... fingers crossed for the 1st one.... 😅😅
🤞
CAN I ADD MORE whole wheat and to what percentage you advise me to try
Just swap some of the white for whole wheat. Start with 200g and see how it goes. Any more than that and you will need to add more water
@@ChainBaker thank you 💞
At what temperature do you bake it?
It's written in the recipe in the link below the video title.
Looks great.
which yeast do you use? instant or active? thanks!
Instant.
I like to make 2 loafs. Can I simply double the recipe?? Thank you
Yes.
How would you convert this to a no-kneat bread
I would suggest lowering the amount of water and instead of kneading simply give the dough 2 - 3 folds during bulk fermentation. Here's a guide - ruclips.net/video/1knjFj923MQ/видео.html
Would this work if I added some corn meal to it replacing some of the whole meal?
Corn meal would weaken the dough and make it even looser and more stretchy. You'd have to lower the amount of water in the main dough to around 160g.
@@ChainBaker thanks for the advice. At 1/4 corn meal I found that 200g of water in main dough worked pretty well.
I landed into trouble trying to use a poolish pre ferment. I let it to preferment for about 12 hours(100grams flour and equal part water) . It looked lovely and ready. After adding it to my main dough with 68% hydration. Mixed it all in a machine. Added the preferment, performed a few folds and left it to proof. 1st proof was for 1 hour. Second time I tried to kneed it in the machine again and it just became a running liquid.
I seem to be falling in to trouble every time I use a preferment.
Do you mean that you mixed in the machine after the 1st proof? That would certainly break it down and turn it into a runny sticky dough.
@@ChainBaker yes, after the first proof i tried to run it in the machine again to save time. But it was disaster.
Is there a percentage that we need to use in preferments as well?
I wanted to make a loaf with 450 grams of flour. Out of which I took 100 grams to make the preferment. Its about 22% .is that fine? Or should the percentage be lower?
Around 20% of prefermented flour is standard. You should never mix a dough that has been once mixed and fermented already. During fermentation only gentle folding is needed. It takes very little time 👍
I've done this recipe three times now, and after kneading for 500 turns (which takes more like 10-15 minutes!) I'm still left with a super sticky dough. It doesn't rise much and when I pour it out to fold and even to shape it's still very "flowy" and sticky. It doesn't want to ball up and I certainly can't form it into a round loaf at the end when it's still sticking to everything. Any ideas what is wrong? Do I just need to knead way more?
The round loaf that's supposed to be rising before baking is spreading out more than it's rising!
Kneading more won't do much. Reducing the amount of water or kneading in more flour would fix that. It could be that your flour is weaker and is not able to absorb the water as effectively. Check out some of the recipes in the Whole Grain or Cold Fermentation playlist. There are many great options and nowadays they don't require any kneading at all.
@@ChainBaker thanks! I'm using Salish Blue perennial wheat and guess I just need a stronger flour.
In principles of baking, folding, you advise "A high hydration sourdough focaccia (80%), for example, which is being fermented for 3 - 6 hours may benefit from 3 folds."
Would this bread dough also benefit from a extra fold in the process?
This one definitely benefits from extra folds. It is quite loose.
@@ChainBaker I'm just trying this formula and given the dough 2 folds already with a 30 minutes interval. Although al my ingredients were cold from the fridge, since I live in a tropical climate, my initial dough temperature after 500 folds was 29 degrees C. So I placed the dough in the fridge again. After 30 minutes and first fold it cooled down to 26 C. After that I placed the dough in my air-conditioned room for 30 minutes to give it e second fold. It's now proofing for nearly another hour so I will give it another fold as it's indeed still very lose. I will bake it in a Dutch oven.
On what shelf should the bread be cooked in the oven ?
I always bake it on the bottom shelf
Hi there.
I followed your instructions precisely, but it turned out far too wet.
It's on its last proving before going into the oven, but it looks like a pancake. Please advise.
Thanks, Chris.
This dough is super loose and wet. You need strong bread flour to make it work. If it is too unmanageable, then just lower the amount of water next time.
@@ChainBaker will do.
Thanks.
Hey! Could this be made using 100% whole wheat flour? Would love to see you make one of those!
It could be for sure. Making it with 100% wholewheat would also make this dough easier to handle as wholewheat flour absorbs more water.
I do have to make some wholewheat bread videos.
@@ChainBaker you should, and I'm looking forward to seeing it!
It's on my ever growing future projects list, but I'll do it sooner or later :)
I make a loaf very similar to this every week. I use a combination of bread flour, whole rye, and whole wheat. If you add a tsp. of gluten for every 1/4 cup of whole grain flour you use, it will help the bread keep an airy texture.
3 videos today! We are so lucky! You must rest now.
Haha 😄 I am lucky to have viewers like you! 😊
Just trying this method now (for the 2nd time) I dont think I got the stretch and folds perfect as while it was a nice ball it smooshed out again (plus took me 20 minutes vs 8) but I know it'll just be practice and I'm sure the bread will be fine.
It is a very sticky and loose dough, but you should get a decent bread in the end :) If it is too difficult to handle, then you can decrease the hydration a little bit on the next bake.
@@ChainBaker yeah it turned out fine, I just always get worried because dough in videos looks much less wet and yours kept a ball after 500 folds!
It's just practice though, and trying toa void the stickiness pulling apart the ball as I release
Is Wholemeal flour the same thing as what we call Whole Wheat flour in the USA ?
It is.
I’m a super impatient person and hate the stress of time. So methodically counting out the turns or divisions there of will help not rush it. Wet doughs are not my favourite but having something to keep a regular pace will help. Shi! 😳 Is this how swimmers do it? Such a boring sport… but I get it now. 👍🏻
Ps. Will start on this tomorrow. How forgiving is the preferment? Having little tikes running around, sometimes an extra hour or so is needed. I suppose chucking it in the fridge should help control it, right?
Funny enough, I love swimming 😁
Poolish is the least forgiving preferment, but it takes a lot to mess it up regardless. If it's ready and you're not, then best pop it in the fridge :)
@@ChainBaker so does my wife - she was basically born with gills. 😂 Us land-runners tend to sink like an overly ventilated submarine.
Is it the water content that makes a poolish somewhat tetchy? Good to know. Can’t wait to make my own bread again. Spent an hour yesterday trying to find a genuine bakery in Veliko Tarnovo.
Yes, a higher hydration preferment will be more active. btw there are a couple Bulgarian bread recipes on my channel too ;)
@@ChainBaker awesome!!!! Can’t wait!
why no pre shape and bench rest? also how would a tangzhong go in this recipe?
It was fermenting quite rapidly, so I left that step out. But it could certainly be beneficial. You can take 5% of the total flour and make a tangzhong at 1:5 ratio. Then incorporate it into the dough. I will soon publish a dedicated tangzhong guide.
@@ChainBaker thank you. I think the tangzhong video is a great idea, maybe also show difference with yu-dane.
Another one I recently found was fermenting bread with raisin water.
Can we keep poolish for more time like 24 h?
You can if you use less yeast and ice cold water, or perhaps pop it in the fridge half way through fermentation.
@@ChainBaker 10h room temp, 14h fridge?
Yeah that should work. If you make it in the morning, them you would be able to control it better and pop it in the fridge before it starts rising too much.
@@ChainBaker
Thx slot will try it
Man idk what I am doing wrong. I’ve tried this recipe twice and I can never get the dough to come together when I start doing the slap and fold. I went for a solid 15 min and it’s still just a sticky mess with little to no gluten development. Hopefully adding some extra folds will help lol
Perhaps your flour is weaker. You could use less water next time then. I hope the folds helped :)
Thanks CB! I didn’t even think about that. The bread flour I use is around 12% I remember in on your your comparison videos your standard you use was 13% so I bet I’ll need to cut back on the water a bit. Thanks! It actually came out pretty good. A little flat…but super tasty 😊
Why not let the salt touch the yeast in this recipe?
Usually the autolyse is made without salt. It slows down enzymatic activity and it tightens the gluten structure. With salt the dough would ferment a bit more slowly and be tighter. You can certainly make it that way.
Back then I used to watch a heck of a lot of makeup tutorial videos on how to keep my face smooth. Now all I watch are baking videos on how to get my bread dough THAT smooth.
I have yet to nail my rustic loaf. I shall try your method on my next attempt. Fingers crossed!
Haha love it 😁 just be aware that this dough is quite sticky. But it will come together as you keep kneading.
I am doing it right now ... my dough is way too wet and sticky , nightmare in the kitchen it will likely end up in the trash :(
it seem to be a 75% hydration though , so not too bad
Keep working it and it will come together. Are you using strong flour?
seems to be 13% for both the white(unbleached) and the WW , maybe I could have added some typo00 to make it stronger . will see how it turns out :)
It was super sticky for me too. Just try and shape it and fold it tightly and I'm sure it'll be fine 🙂👍
👍💐
Use a little extra flour! Open crumb is overrated. You can't put jelly on it and what good is bread without toppings?
A sticky unworkable mess no matter how much I kneaded. Won't hold a shape at all. Definitely not recommended.
What kind of flour did you use?
@@ChainBaker SWBF in my area is 12.5%
Did you autolyse?