📖 Read more in the link below the video. 🥨 Get early access to videos ⤵ ua-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin 🌾 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 🥐 Visit my friends ⤵ breadbakingathome.wixsite.com/website
As daily bread, I never use any of sweetener, love the pure and original wheat flour aroma. But as knowledge, this is a great video. Thank you for your hard work and experimental spirit.
So this must be why I've never found any sweet bread recipes. Here in Brazil we have tons of sweet breads in the bakeries, but they add a mixture of milk and condensed milk to the bread already baked to make it sweet. I was searching a recipe that yields a sweet dough without having to add the mixture but your excellent explanation sorted it out. Thank you a lot! Love your chainnel! (haha)
Always loved your side by side, incremental videos regarding how a key ingredient can affect the overall bread recipe. This was cool to check out because it verified some intuitive tweaks that I've made over time w my own bread recipe. I use a combination of sugar and honey for my enriched bread and it helps in the flavor and how long it can last. Again thanks for sharing your expertise and baking experiments! It's a great way to understand the impact of each and every ingredient to one's recipe!
Superb video. So much careful thought and good info went into this. 👍 FWIW the American Bakers Assoc. recommends no more than 8% sugar as a maximum, in savoury breads. Certainly above 10% slows fermentation. Like you I don't know why someone would want to speed up fermentation. Maybe for what I refer to as emergency bread, when a loaf is wanted very quickly. Then liquid Malt is the thing to use. It mainly maltose, malt sugar and this is the sugar yeast feeds on best. No more than 9% or it might make the bread gummy and horrid. 2% - 5% of the flour weight is a more common amount to use. I sometimes use it for its malty flavours. Honey can be used at the same rates. These 'Principles' videos are seriously good Charlie. Thank you.
Hey Charlie, I just love your comparative series. You have put alot of effort into this video and it shows. Thanks so much for dispelling some common myths around sugar👌
Another great experiment well planned and flawlessly carried out. Comprehensive explanations and therefore rather self-explanatory outcomes :) Many thanks, Guru. very inspiring.
I have been working on my pizza dough for years. With just flour, water, salt and yeast, it always came out very tough and chewy. It was unpleasant. Also hard to work with. It kept pulling back when I stretched it. To help soften it, I started adding a little oil and it helped but was still tough. When I added some sugar too, it has a perfect texture. It's not sweet tasting at all. It's definitely a keeper! I never noticed a change in how fast it ferments, but not doing side by side tests, it would be hard to notice. That's why your videos are so useful. Thank you!
Thanx for the info. When in Panama, the flour I could get made a very hard bread, could only eat if toasted. To soften, I tried adding milk or sugar. The sugar worked best. Only needed 2 tbsp for 6 cups flour. Did not taste any sweeter. Flour in Costa Rica, USA or Canada did not need any sugar to give a soft textured loaf.
Thanks for the work you put into this experiment! Very interesting results that I'll be considering when adding (or removing) sweeteners in the future.
I'm so grateful for your channel. With bread making I often feel so helpless, like I need to follow the recipe exactly, forcing me to often buy a very specific kind of flour/yeast etc. Now that I've watched through most of your principles playlist, I actually feel like I can make reasonable changes myself to swap out ingredients or just to specify a bread to my personal preference. It's amazing that you offer your experience and expertise to us for free - thank you so much! PS: I always wonder: Do you just have a giant freezer to store all that bread in or are your friends/neighbours/family very lucky to always have fresh baked bread at the ready :D
That is great to hear. I'm glad I could play a part in your baking experience. My freezer is pretty small, but I do have plenty of bread junkies at work 😄
Thanks for another informative video. More things to consider & try 😊. Today's bake schedule is for 2 loaves of pullman white bread & 8 bagels. Every day bread baking is something I never did until I found the Chain Baker chanel. 8:13
Thanks for sharing this new Principles of Baking video, Charlie! I do agree that sugar does have its place in bread making. I do have white sugar and black treacle and on - I just may need to give this one a try!!! 👍 I even have the same containers that you used for fermenting the dough for this video 😉
I used to add sugar just because the recipe says to. When I started creating my own recipes, however, I chose to add it because I love what it does to crust color. Now I know fat does the same thing, and usually gives the bread superior flavor. The science here is so fascinating.
I never add sugar, molasses or anything else to my bread. I find it more exciting to bring out different flavors by using different types of grain in my BIGA and varying its water content and time in the fridge. A coarsely ground old wheat type in the BIGA can conjure up very exciting flavour nuances, and EVERYTHING about "bake-improving" chemicals is banned. Too many types of bread flour contain at least amylase, which gives the bread a texture like a sponge, and can make pig feed rise like the best Italian flour.
Hello! I would like to say that I very much enjoy your content, you have helped me to bake some nice bread. I have been making some doughnuts, and while I'm kneading the dough, it feels very sticky before I add butter. After I worked it for 3-5 mins it still feels sticky but feels with more structure, so I add soft butter and I do get this soft manageable dough that does not stick to the table or hands after 10 minutes of kneading; however, I do the window test and it does not seem as elastic as yours haha, I'd like to achieve that. I'm using 300g of 12.8% protein flour, one egg, 7g of instant dry yeast, 140g of milk, 40g of butter, 2-3g of salt, and 50g of sugar. I ferment the dough twice for one hour before making the balls. I have no way to measure temperature in my kitchen yet (I'm trying to find a good thermometer),but the dough always feels a bit cool (the weather is about 25-27 degrees with 50% humidity in my city at the time though). Now, the bread does rise during baking and it comes out nice and soft, with good texture, I'm just annoyed that the window test does not look like on videos and I'm not sure if I manage for it to pass the window test it will come out even better. watching your videos I thought that I might be using way too much sugar, or maybe I need to knead it more (but I don't want to over knead the dough). Do you have any advice for this? thank you, I appreciate it.
I've never used treacle before so I don't know if this works but heating the container of molasses in some warm water for a few minutes before pouring will make it MUCH easier to deal with when trying to handle it.
Just signed up and already learning things. I never heard of Treacle, but will make a point to look for it the next time I need to restock on some things after reading some nutritional facts. I tend to prefer using honey over granulated sugar because of the added flavor, but treacle might be superior in some cases.
Helloi there, thank you so for the distinctive content her, really like your videos. I want to ask about using sourdough starter insted of instant yeast, what would be the ratio? Thanks
You up for trying a fans recipe who created his own whole grain bread by watching and learning from you? It took many iterations with trial and errors but I think after watching this today and adjusting the sugar, along with a few other things, I finally have it. It came out perfect.
As a home brewer, i wonder how much of the starch is converted to sugar in the scalding process of bread making and does that increase the fermentation by the yeast to create more co2 to make the bread lighter. Hope you have the answer.
Mixing the flour with boiling water denatures the enzymes which would otherwise help with sugar production. If anything, fermentation should slow down. When making bread however we can see the dough puffing up and rising quicker, but that is mostly because scalding has weakened the gluten structure which is allowing the dough to expand more easily.
@@ChainBaker That makes sense. Brewing has nothing to do with gluten in baking. I have found that scalding is a wonderful side of baking that is liken to allowing the wort to steep for a while before pitching the yeast.
Hi there! I have totally enjoyed watching your videos. I'm currently working on a recipe for Bimini bread which is basically a sweet coconut milk bread. The liquid in the recipe is the coconut milk. It also has three whole eggs. Calls for sugar and honey. The loaf came out dense but we used part all purpose flour and part bread flower which was probably one of our mistakes. Here's my question though, the bread we are trying to duplicate is a golden color, almost a honey color, and the crust is very lumpy and bumpy. When it comes out of the oven it's covered in a stick of butter and 5 tablespoons of honey. I can't figure out how to get that lumpy bumpy exterior texture to the bread. It always comes up looking like a nice loaf of bread and that's not what we're going for lol. I was wondering if you had any thoughts on how I should form the bread to give it the lumpy bumpy exterior texture / look that we're going for. Thank you again for your great videos. I've already made adjustments to the original recipe for our next attempt.
@@ChainBaker thank you. I'm getting it another try right now! I will let it ferment longer. But when you say that, do you mean let it ferment longer on the first bulk rise? Or on the second rise after the bread has been formed into a loaf?
@@ChainBaker Thank you so much! Because of your videos I was able to make changes to the original recipe which gave me better results than what we were purchasing at the restaurant! I did let the dough ferment longer before baking but it really just ended up puffing up and then starting to go over the sides of the pan lol. At that point I baked it and, using my own experience, decided to bake it for only 18 instead of the 35 minutes that the recipe originally called for. We are very pleased with the final product! Thank you so much for your video on flour, fats, sugars, and another one that I can't remember off the top of my head. I can't wait to comb through the rest of your videos. I'm very happy with the success based on the knowledge you provided to me. Thank you again!
Honey does make dough stickier and looser, but I would count it separately. Milk powder will absorb some water, but usually it will not be much, so I would not count it together with the flour.
@@ChainBaker i was thinking that i t was about milk powder which make the dough dry!! But i surprised when I discovered that the issue is with whipping cream, as i was substituting 1/3 of the milk with the whipping cream I made another dough with the same ingredients, but the total hydration only milk, the dough was very sticky!! But when i used the cream it was tough and dry and i had to add liquid 😊
I ad 3% glucose to my everyday bread, it keeps the bread moist and soft and fresh for longer. My everyday bread is otherwise 1/6 of the flour dark rye, 1/6 whole wheat, 4/6 strong wheat, 0,5% Barley Malt Powder, 50/50 water/milk, 3% brown flax seeds, 3% sunflower seeds, 3 % honey and 3% rapeseed oil.
Do you have a video on how to handle stickier doughs? I've been experimenting with stickier recipes, either from certain additions or just higher hydrations. But even with flouring or weting my hands, it always seems like a ton of dough sticks to my hands, making a mess and wasting some of it.
As far as I know the common sugar is not usable by the yeast, as it consumes glucose. Sucrose splits into glucose and fructose in an acidic environment but at room temperature and without extra enzyme it takes days.
Yeast can consume many different sugars as far as I know. And I have observed the increase of fermentation rate when using small amounts of regular sugar in my bread doughs. I have also read about this in several baking books.
@@ChainBaker the saccharomyces cerevisiae (common yeast) produces an invertase enzyme that in acidic environments splits sucrose in glucose and fructose. Glucose and fructose (simple sugars in general) are then fermented into alcohol and CO2. Faster to split sucrose than starches in the common environment as you say. Same as starch, sucrose must be broken down into simple sugars before being consumed by the yeast (and by us too, AFAIK).
Is there a flavor difference between using the diastatic malt powder and the sugar? I'm trying to achieve a light fluffy sweetbread, if there is such a thing, and it calls for sugar and honey. The loaf came out very dense. I'm wondering how it would affect the flavor if I just used the diastatic malt powder. Any thoughts?
This was such an interesting comparison test - pleased with the outcome. Thanks again, Charlie for making this very informative video. Makes me want to bake something with black treacle, eggs and butter.... Hi Everyone! Charlie has 228K subscribers - let's do what we can to get him to 250K!! Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your followers to subscribe to his channel. He has taught us "all things baking" with his fantastic videos: principles of baking, sweet bakes, breads, bread-making techniques, his annual Christmas playlist and his always "fun to watch" year-end compilation video - I know all of you LOVE that annual tradition!!! Let's keep spreading the word about his YT channel and get him to 250K subscribers by the end of the year. Go "Team ChainBaker" 📣📣📣
I don’t like sweet bread if I’m going to make a sandwich. Can I make bread or hot rolls without sugar? I’ve noticed in the restaurant here US in the US that they are adding so much sugar to the hot rolls that I can’t eat them. Is there an alternative that I can use? Thank you so much for your help
As a diabetic, I stay away from typical sugars. Would Monks Fruit work just as well as a sweetener? I use a diluted monksfruit that is 1:1 replacement for regular sugar. Your thoughts ?
I've never heard of that ingredient. Recently, I have made a couple of breads with dough in which water was replaced by vegetable puree. One with sweet potatoes and another one with pumpkin. They add a nice natural sweetness and make the bread softer.
📖 Read more in the link below the video.
🥨 Get early access to videos ⤵
ua-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin
🌾 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
🥐 Visit my friends ⤵
breadbakingathome.wixsite.com/website
As daily bread, I never use any of sweetener, love the pure and original wheat flour aroma. But as knowledge, this is a great video. Thank you for your hard work and experimental spirit.
So this must be why I've never found any sweet bread recipes. Here in Brazil we have tons of sweet breads in the bakeries, but they add a mixture of milk and condensed milk to the bread already baked to make it sweet. I was searching a recipe that yields a sweet dough without having to add the mixture but your excellent explanation sorted it out. Thank you a lot! Love your chainnel! (haha)
I’m definitely going to experiment with condensed milk. I’ve never tried with bread!
Always loved your side by side, incremental videos regarding how a key ingredient can affect the overall bread recipe. This was cool to check out because it verified some intuitive tweaks that I've made over time w my own bread recipe.
I use a combination of sugar and honey for my enriched bread and it helps in the flavor and how long it can last.
Again thanks for sharing your expertise and baking experiments! It's a great way to understand the impact of each and every ingredient to one's recipe!
Superb video.
So much careful thought and good info went into this. 👍
FWIW the American Bakers Assoc. recommends no more than 8% sugar as a maximum, in savoury breads. Certainly above 10% slows fermentation.
Like you I don't know why someone would want to speed up fermentation. Maybe for what I refer to as emergency bread, when a loaf is wanted very quickly. Then liquid Malt is the thing to use. It mainly maltose, malt sugar and this is the sugar yeast feeds on best. No more than 9% or it might make the bread gummy and horrid. 2% - 5% of the flour weight is a more common amount to use. I sometimes use it for its malty flavours. Honey can be used at the same rates.
These 'Principles' videos are seriously good Charlie. Thank you.
Thank you for continuously sharing your clear and concise instruction. Your teaching approach is outstanding!
Hey Charlie, I just love your comparative series. You have put alot of effort into this video and it shows. Thanks so much for dispelling some common myths around sugar👌
I love the scientific, consistent approach because it allows us to continue our bread journey in our own way.
Another great experiment well planned and flawlessly carried out. Comprehensive explanations and therefore rather self-explanatory outcomes :)
Many thanks, Guru. very inspiring.
I have been working on my pizza dough for years. With just flour, water, salt and yeast, it always came out very tough and chewy. It was unpleasant. Also hard to work with. It kept pulling back when I stretched it. To help soften it, I started adding a little oil and it helped but was still tough. When I added some sugar too, it has a perfect texture. It's not sweet tasting at all. It's definitely a keeper! I never noticed a change in how fast it ferments, but not doing side by side tests, it would be hard to notice. That's why your videos are so useful. Thank you!
Thanx for the info. When in Panama, the flour I could get made a very hard bread, could only eat if toasted. To soften, I tried adding milk or sugar. The sugar worked best. Only needed 2 tbsp for 6 cups flour. Did not taste any sweeter. Flour in Costa Rica, USA or Canada did not need any sugar to give a soft textured loaf.
Very useful information. Now I am inspired to try higher percentages. Thank you, Charlie !
great information!....loving your channel.....thank you!
Thanks for the work you put into this experiment! Very interesting results that I'll be considering when adding (or removing) sweeteners in the future.
I'm so grateful for your channel. With bread making I often feel so helpless, like I need to follow the recipe exactly, forcing me to often buy a very specific kind of flour/yeast etc. Now that I've watched through most of your principles playlist, I actually feel like I can make reasonable changes myself to swap out ingredients or just to specify a bread to my personal preference. It's amazing that you offer your experience and expertise to us for free - thank you so much!
PS: I always wonder: Do you just have a giant freezer to store all that bread in or are your friends/neighbours/family very lucky to always have fresh baked bread at the ready :D
That is great to hear. I'm glad I could play a part in your baking experience. My freezer is pretty small, but I do have plenty of bread junkies at work 😄
Thanks for another informative video. More things to consider & try 😊. Today's bake schedule is for 2 loaves of pullman white bread & 8 bagels. Every day bread baking is something I never did until I found the Chain Baker chanel. 8:13
Thanks for sharing this new Principles of Baking video, Charlie! I do agree that sugar does have its place in bread making. I do have white sugar and black treacle and on - I just may need to give this one a try!!! 👍 I even have the same containers that you used for fermenting the dough for this video 😉
As usual fabulous! Something I never considered before. I will pay attention in future to the amount of sugar I put into my bread.
I used to add sugar just because the recipe says to. When I started creating my own recipes, however, I chose to add it because I love what it does to crust color. Now I know fat does the same thing, and usually gives the bread superior flavor.
The science here is so fascinating.
Great video. I didn’t know that about the sugar effects.
I never add sugar, molasses or anything else to my bread. I find it more exciting to bring out different flavors by using different types of grain in my BIGA and varying its water content and time in the fridge.
A coarsely ground old wheat type in the BIGA can conjure up very exciting flavour nuances, and EVERYTHING about "bake-improving" chemicals is banned. Too many types of bread flour contain at least amylase, which gives the bread a texture like a sponge, and can make pig feed rise like the best Italian flour.
Another banger, thanks!
Hello! I would like to say that I very much enjoy your content, you have helped me to bake some nice bread.
I have been making some doughnuts, and while I'm kneading the dough, it feels very sticky before I add butter. After I worked it for 3-5 mins it still feels sticky but feels with more structure, so I add soft butter and I do get this soft manageable dough that does not stick to the table or hands after 10 minutes of kneading; however, I do the window test and it does not seem as elastic as yours haha, I'd like to achieve that. I'm using 300g of 12.8% protein flour, one egg, 7g of instant dry yeast, 140g of milk, 40g of butter, 2-3g of salt, and 50g of sugar. I ferment the dough twice for one hour before making the balls. I have no way to measure temperature in my kitchen yet (I'm trying to find a good thermometer),but the dough always feels a bit cool (the weather is about 25-27 degrees with 50% humidity in my city at the time though). Now, the bread does rise during baking and it comes out nice and soft, with good texture, I'm just annoyed that the window test does not look like on videos and I'm not sure if I manage for it to pass the window test it will come out even better. watching your videos I thought that I might be using way too much sugar, or maybe I need to knead it more (but I don't want to over knead the dough). Do you have any advice for this? thank you, I appreciate it.
I have never used the windowpane test and I think it's totally unnecessary. Don't worry about it. If the bread it turning out great, it's all good.
I always appreciate your videos, thank you. Would using honey act the same as using the treakle?
Yes, it would have a very similar effect to treacle.
I've never used treacle before so I don't know if this works but heating the container of molasses in some warm water for a few minutes before pouring will make it MUCH easier to deal with when trying to handle it.
I love add brown sugar and molasses in my bread loafs, tastes amazing
Just signed up and already learning things. I never heard of Treacle, but will make a point to look for it the next time I need to restock on some things after reading some nutritional facts.
I tend to prefer using honey over granulated sugar because of the added flavor, but treacle might be superior in some cases.
It's pretty strong stuff, but I like it. Especially in rye bread. Cheers! ✌️😎
Known as "blackstrap molasses" in the US I think
That's what think too: Blackstrsp versus plain "molasses" @@Tsnafu
Please, do a video about vinegar affect on dough. Apparently, a small amount can greatly improve rise.
Helloi there, thank you so for the distinctive content her, really like your videos. I want to ask about using sourdough starter insted of instant yeast, what would be the ratio? Thanks
Make a leaven with 10% - 20% of the flour used in that recipe.
@@ChainBaker Thank you so much
1:30 tins like that are not at all commonly used in my region, and when they are, it is for rubber cement! 😊
You up for trying a fans recipe who created his own whole grain bread by watching and learning from you? It took many iterations with trial and errors but I think after watching this today and adjusting the sugar, along with a few other things, I finally have it. It came out perfect.
Email it to me and perhaps I will give it a go.
hello@chainbaker.com
Thank you for sharing. Does adding more white sugar cause the bread to fall apart and crumble?
Not necessarily. Maybe if you'd add an unreasonably large amount, then perhaps it would.
As a home brewer, i wonder how much of the starch is converted to sugar in the scalding process of bread making and does that increase the fermentation by the yeast to create more co2 to make the bread lighter. Hope you have the answer.
Mixing the flour with boiling water denatures the enzymes which would otherwise help with sugar production. If anything, fermentation should slow down. When making bread however we can see the dough puffing up and rising quicker, but that is mostly because scalding has weakened the gluten structure which is allowing the dough to expand more easily.
@@ChainBaker That makes sense. Brewing has nothing to do with gluten in baking. I have found that scalding is a wonderful side of baking that is liken to allowing the wort to steep for a while before pitching the yeast.
Hi there! I have totally enjoyed watching your videos. I'm currently working on a recipe for Bimini bread which is basically a sweet coconut milk bread. The liquid in the recipe is the coconut milk. It also has three whole eggs. Calls for sugar and honey. The loaf came out dense but we used part all purpose flour and part bread flower which was probably one of our mistakes. Here's my question though, the bread we are trying to duplicate is a golden color, almost a honey color, and the crust is very lumpy and bumpy. When it comes out of the oven it's covered in a stick of butter and 5 tablespoons of honey. I can't figure out how to get that lumpy bumpy exterior texture to the bread. It always comes up looking like a nice loaf of bread and that's not what we're going for lol. I was wondering if you had any thoughts on how I should form the bread to give it the lumpy bumpy exterior texture / look that we're going for. Thank you again for your great videos. I've already made adjustments to the original recipe for our next attempt.
Try fermenting it for longer before baking. That can result in a bumpy lumpy surface.
@@ChainBaker thank you. I'm getting it another try right now! I will let it ferment longer. But when you say that, do you mean let it ferment longer on the first bulk rise? Or on the second rise after the bread has been formed into a loaf?
The final proof. Before it goes in the oven.
@@ChainBaker Thank you so much! Because of your videos I was able to make changes to the original recipe which gave me better results than what we were purchasing at the restaurant! I did let the dough ferment longer before baking but it really just ended up puffing up and then starting to go over the sides of the pan lol. At that point I baked it and, using my own experience, decided to bake it for only 18 instead of the 35 minutes that the recipe originally called for. We are very pleased with the final product! Thank you so much for your video on flour, fats, sugars, and another one that I can't remember off the top of my head. I can't wait to comb through the rest of your videos. I'm very happy with the success based on the knowledge you provided to me. Thank you again!
I have 2 questions 😅
1- does honey count in dough hydration?
2- is milk powder considered a dry ingredient ?
Honey does make dough stickier and looser, but I would count it separately. Milk powder will absorb some water, but usually it will not be much, so I would not count it together with the flour.
@@ChainBaker i was thinking that i t was about milk powder which make the dough dry!!
But i surprised when I discovered that the issue is with whipping cream, as i was substituting 1/3 of the milk with the whipping cream
I made another dough with the same ingredients, but the total hydration only milk, the dough was very sticky!!
But when i used the cream it was tough and dry and i had to add liquid
😊
I ad 3% glucose to my everyday bread, it keeps the bread moist and soft and fresh for longer. My everyday bread is otherwise 1/6 of the flour dark rye, 1/6 whole wheat, 4/6 strong wheat, 0,5% Barley Malt Powder, 50/50 water/milk, 3% brown flax seeds, 3% sunflower seeds, 3 % honey and 3% rapeseed oil.
I really enjoy your content- entertaining, informative, and useful. Thank you very much, you are doing God's work: bread is life.
Do you have a video on how to handle stickier doughs? I've been experimenting with stickier recipes, either from certain additions or just higher hydrations. But even with flouring or weting my hands, it always seems like a ton of dough sticks to my hands, making a mess and wasting some of it.
Be quick and use a light touch. Otherwise you can just lower the hydration a bit.
As far as I know the common sugar is not usable by the yeast, as it consumes glucose. Sucrose splits into glucose and fructose in an acidic environment but at room temperature and without extra enzyme it takes days.
Yeast can consume many different sugars as far as I know. And I have observed the increase of fermentation rate when using small amounts of regular sugar in my bread doughs. I have also read about this in several baking books.
@@ChainBaker the saccharomyces cerevisiae (common yeast) produces an invertase enzyme that in acidic environments splits sucrose in glucose and fructose. Glucose and fructose (simple sugars in general) are then fermented into alcohol and CO2. Faster to split sucrose than starches in the common environment as you say. Same as starch, sucrose must be broken down into simple sugars before being consumed by the yeast (and by us too, AFAIK).
I have been waiting since the salt tests for this one! SUGAR!
I like to use Diastatic Malt Powder when I make bread instead of sugar.
Is there a flavor difference between using the diastatic malt powder and the sugar? I'm trying to achieve a light fluffy sweetbread, if there is such a thing, and it calls for sugar and honey. The loaf came out very dense. I'm wondering how it would affect the flavor if I just used the diastatic malt powder. Any thoughts?
👍👍
❤
This was such an interesting comparison test - pleased with the outcome. Thanks again, Charlie for making this very informative video. Makes me want to bake something with black treacle, eggs and butter....
Hi Everyone! Charlie has 228K subscribers - let's do what we can to get him to 250K!! Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your followers to subscribe to his channel.
He has taught us "all things baking" with his fantastic videos: principles of baking, sweet bakes, breads, bread-making techniques, his annual Christmas playlist and his always "fun to watch" year-end compilation video - I know all of you LOVE that annual tradition!!! Let's keep spreading the word about his YT channel and get him to 250K subscribers by the end of the year. Go "Team ChainBaker" 📣📣📣
I don’t like sweet bread if I’m going to make a sandwich. Can I make bread or hot rolls without sugar? I’ve noticed in the restaurant here US in the US that they are adding so much sugar to the hot rolls that I can’t eat them. Is there an alternative that I can use? Thank you so much for your help
For sure. Sugar is totally optional.
Dont need all that sugar, Europeans do not...bread still comes out nice
As a diabetic, I stay away from typical sugars. Would Monks Fruit work just as well as a sweetener? I use a diluted monksfruit that is 1:1 replacement for regular sugar. Your thoughts ?
I've never heard of that ingredient. Recently, I have made a couple of breads with dough in which water was replaced by vegetable puree. One with sweet potatoes and another one with pumpkin. They add a nice natural sweetness and make the bread softer.
Sugar has no place in bread.
Depends on the bread
@@ChainBaker Nope. But I live in France.
Homsar X 4 at 5:24 hahaha