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Great Bake Charlie Yes it is a French Bread. You're right. With some notable exceptions French bread never contains sugar or fat and certainly no eggs. FWIW an American, Chad Robertson, did a baking apprenticeship in France in the 1960's and brough tthe Bâtard back to the States as the Tartine loaf. Tartine is French for toast. It has since swept the globe via the internet. Can I throw some French bread pointers in? They might be helpful for some folk. This sort of French bread should have a crispy crust and a soft, but chewy interior. Some rubbery qualities to the crumb too. The loaf should have an open crumb with largish open holes. Though some folk on the internet take this to extreme. Th French have been arguing over poolish, yeast and sourdough for a couple of hundred years. So choose your poison and enjoy. I prefer Natural Leaven(Soudough) as it does not require a cold fermentation which is really a yeast technique. Though some folk do sourdough and cold fermentation. If I may and with no criticism at all, these are most often cold proofed and not cold bulk fermented. The advantage of cold proofing is that (as with cold bulk fermentation) there is some gluten deterioration in the fridge leading to the development of a more open crumb and the larger holes typical of this bread. The shaping after cold bulk fermentation destroys these and gives a closer crumb with smaller regular holes. Having said that I have never seen anyone else refine Cold Bulk Fermentation to the level you achieve. Notes were taken! I guess it is bakers choice and what you're after. The shaping should be fairly light. Unlike a baguette we do not want to degass the dough much. Again it is about open structure. Heavy shaping gives a fine even crumb. Increasing the hydration to 75% with a good bread flour will increase the loaf volume and crumb openness. Lastly to get the authentic French / Tartine crumb the dough should be baked until the centre of the loaf reaches 99C / 210F to get a fully gelatinised starch structure. That is where the French bread firm mouth feel comes from. I do hope you don't mind me throwing all of this in. I've written far more than I intended. This is a lovely bread. Thanks for another superb bake. It's a joy to watch as always and I have picked up so much watching your videos. 👍
Thanks, Kevin. What you said about cold proofing, and the crumb structure that it produces, is a great point which I had not thought about yet. I should do a side-by-side test video. Cheers for the idea! 😁
I have been making French bread for a couple of years and for me it is the crust that reminds me of my childhood. I am from Sweden. I have used a very similar recipe with cold fermentation, however about 8 months ago I decided to add about 2 table spoons of oil to the recipe and it improved the bread and the crust immensely. I just wanted to share it with you. I have been enjoying your baking videos for some time. Thank you!
It lost looks like the bread we would get from the Italian baker of my childhood, tho less elongated. He didn’t make baguettes, but his tasted similar and yours reminds me of that. Yes, I’m definitely going to make this some time.
Baked this again, two batches: one shaped for the Lodge Combo (as per the video) and a "test bake", shaped longer and slimmer to bake in my Emile Henry Italian Loaf Baker. Want to cut into "crusty" chunks for dipping into chili cheese dip and spinach dip for "Dip" day next week at the office. They came out beautiful! Photos have been posted. Thanks, Charlie!!
As an American, I can speak to a thing found in large chain grocery stores labeled "french bread" which I'm sure is in no way french. It is a favorite bread of mine. Compared with your beautiful loaf here I would say that it has a lighter and whispier crumb, and the crust can be quite leathery at times. But hot and fresh and covered with a liberal amount of good butter, it is amazing. I'll have to try your recipe here and see how close it comes.
Thanks for sharing! I tried this with using 25% of the flour and water from my whole wheat discard to add a bit of extra flavour and this turned out great. I have not been disappointed with any of the bakes I have made flowing your method, I really appreciate you sharing your knowledge.
Another great video.. my loaf is cold fermenting as we speak.. every recipe of yours I’ve tried has had amazing results.. thanks for the awesome content and look forward to the next one!..
I have found that, for me, pate fermentee is the way to go. Basically, I have been baking a 75% hydration loaf weekly, and pate fermentee makes up 25% of the dough. After bulk fermentation, I take 25% of the dough off, and place it in the fridge for next weeks bake. I have been removing the pate fermentee from the fridge the night before, to add some extra sourness. I am enjoying this bread, which I shape into a large boule, and after it rises, I bake it, unscored, in a 450 F oven for 45 to 50 minutes, achieving a very dark crust. I am getting a nicely open crumb bread.
That looks a lot like what is called French bread in our American grocery stores. But your version looks WAY better and I’m sure it tastes WAY better too. Yours is a bit shorter than the American versions, but I think that is just because you needed to fit it into the cast iron pan. Another great recipe and video!
What you say would suggest that the French only eat baguettes. It's true that the baguette is ubiquitous, but every bakery has many additional choices including boules and breads shaped identically to what you show here. Baguettes are tough to make at home because of the oven and because of manual skill. This sort of alternative, which I always preferred when I had time the years I lived in France, is much easier to master. I bake this bread in an enameled Dutch oven inside my home oven. The Dutch oven captures and retains the moisture which makes the superb crust. It overcomes the problem of American home ovens' venting.
Hey Charlie, I always enjoy your videos, you have such a classy and joyful way of explaining the art of bread making🏆 This recipe is my go to bread at home. I use the same ingredients, sometimes I use (10 g of) olive oil (more like a Ciabatta really) at a 64 % hydration. After cold fermentation I let it adjust to room temperature for about two hours. Then I stretch and fold for about 6 times every half hour for a total of 4-6 times until it gets veeery wobbly. I don't shape it like a baguette, for fear of degassing it too much. I form it into a ball just as you have demonstrated until there is enough tension. The rest is identical to yours😇 Sometimes I add 10 g of caraway seeds, or 10 g of Brotgewürz (bread spice in German) which consists of ground caraway seeds, fennel and coriander. Love from Germany.
i make breads like this with a ceramic dish + lid. the crust is fantastic. when i make it, i refer to it as a Pane Italliano. Generally, in America, store bought "french bread" is typically long, has a thin very-very chewy crust, and is not as small as a baguette. the loaves are 3"-4" across and ~24" long (roughly).
I was just watching your videos on the effect of sugar on bread dough (the comments there were really next level!) when I saw you had uploaded a new video. I love what we call "French bread" (I'm in Belgium) but my attempts to bake one always failed. Thanks for this video, I'm definitely trying out this "American style French bread".
A long time ago in a thank-Heaven long-gone country (the USSR) they used to make very similar "French" bread. Just the slices were three along the width. They also made true baguettes (called it "batons"), but these were scarce and lasted exactly the time that was needed to get home from the bread store, so usually were bought in doubles :)))
I always thought baguettes were simply one type of many French breads. I don't mind what you call it, gonna try and see how it goes. Thanks for showing.
As an American, we call a baguette just French bread. That shape you made is called a Batard, like a football shape, but we don't use that word. We don't have a word for that shape. A shortened baguette is called a Baton, but this is similar to what we call a hero roll, or a sub roll, for a large sandwich. A popular shape here is called a Bastone, which is known simply as Italian bread, which is like a fatter French bread but not as long as a traditional baguette. Italian bread is usually like 18 inches or so (45cm). And a simple round bread is a Boule, but we call it just round bread.
No offense, but you could change the "we" in your comments to "I" and it would be correct. Americans have varied ideas about - and names for breads and a host of other foods. We certainly don't all use the same bread terms - in fact, often different terms used for all kinds of items is simply a regional difference.
San Francisco Bay Area "French Bread" in my memories of 70 years ago was always larger than a baguette with a crisp, scored crust and much more open crumb that your present loaf. San Francisco had a large French community, even the French hospital of the era. Yours is better for sandwiches and toasting. I might add 100 g of spent sourdough starter, mostly because I have some. The long ferment is key. Thanks.
This is a very awesome recipe! Looks very similar to Mexican Bolillo (aka pan francés (french bread)). I was really looking for a shaping technique for it and will give this one a try!
Good morning, good day and good evening sir, whichever you have. I appreciate you and the effort you put forward to making videos and thank you for your experience you are imparting to us. I’ve read the principles of baking, the cold fermentation section. It’s great info and a lot of things to try with that information. I do keep a journal. Your commentation says that the lower the temperature the more yeast needs to be added. So I used 7g (yours says 3.5)of yeast to account for the lower temperature, it’s a start. I keep my fridge at 36°. Are used your recipe for a simple French bread last night. It’s at 36°. I hate to give up on it but do I take it back out set it on the counter let it warm back up and then put it back in. I was wanting to know if If you have any experience in developing a dough at lower temperatures and is there a percentage for every 5° lower than the average of 45° which is where most people keep their refrigerators. It may be easier for me to get a small refrigerator that I can ferment my go in and keep it at the ntl average. Well that’s about it. I would appreciate any help if you can offer. As Jacques Pepin says "Happy cooking".
You can try and make the dough warmer to begin with. And you can let it sit out at room temperature for 30 minutes before placing it in the fridge. That should help :)
I've lived in a lot of different countries in my life but I'll be darned if I can guess your accent!!?? Fun to watch anyway, and the recipes I've tried from this channel have all turned out really good.
Thanks so much for this recipe! I just baked this bread with some minor adjustments regarding baking uncovered. It is delicious! Unfortunately I can't upload a picture here :(
You always have the nicest ears. I'm so jealous. Mine never really opens up. 1-2'' max . Bought a cast iron dutch oven ( very similar but no long handles.) A bit discouraged.
Yum. Crusty French-style bread is my favourite. Particularly the Vietnamese-style crispy baguettes used in Bánh mì. That crispy outside and the light, fluffy inside. I've tried to replicate it, but I can't quite get it.
Peter Reinharts artisan breads every day has recipe like this under French breads section. It’s great. Have you done a video with the same ingredients and method but for sandwich rolls? We could use this for baguettes and Bahn mi too with a pan for steam instead.
Hello. I really enjoy all your videos. I was wondering if you could make one about the amount of yeast in bread. For example as you usually do - too little, exact amount and too much. I am sure people would learn a lot from it
@@ChainBaker True, but for example I use active dry yeast, and not instant. And for a long time I didn't realize I have to adjust it and I was adding too little. Now it is good, but I am curious what would happen if i add too much, etc. Also, the yeast quality can vary by brand, same amount can lead to different result. Would be good to know how to tell if you added just right amount. I know you provide the amounts for different type yeast on your website, which is great
I don't know how it's possible that your final proof takes so little time. I've done cold fermentation several times, and my final proof usually took 2 hours or more. After watching your video, I decided to make a similar bread, just twice the size. I did the preshaping, let it rest for 30 minutes, and once again, my final proof, at a room temperature of 24°C, took 2 hours. Because of this, I'm getting more and more discouraged about cold fermentation, even though I know it's good for the bread. What frustrates me the most is that I never know when to start preheating the oven because the time range is just too big 😅 I’d love to see you make a yeast-based bread, but with the final proof done in the fridge, similar to sourdough bread. It would be better to take it out after several hours and bake it right away. I’ve tried doing that before, but it would still overproof quickly in the fridge. I’m not sure how to adjust the yeast in this case.
For me, French bread is when I speak French whilst making a bread, interspaced with a lot of 'Hon hon hon'. Italian bread is when I talk with my hands a lot.
Funnily enough something that looks like this is what's called "french bread" in Brazil (but MUCH lighter - 50g by law I think, ideal for cutting in half and making a sandwich)
Do you think using pyrex glass baking dish with a lid would be a viable option, for those who do not have one made of iron? Any chance you could test such solution?
Baked this loaf late last night and allowed to cool overnight. I was pleased to hear the loaf crackling while it was cooling 😊. The crust was still crunchy this morning when I sliced a sample piece. The French bread had a nice sturdy crust with a lovely tasty interior with a nice bite to it, just like American “French Bread” 🥖, but oh so much better!!! Thanks, Charlie!! Photos have been posted (#365)
Yeasted Countryloaf. If i were to do the same & put a label on it so my customers would know what is it, i'd call it 'yeasted countryloaf'. 'Coz we got 'sourdough countryloaf', on the other hand as well. Besides, they also look almost exactly the same alread when placed side by side. 🤔
I don't think my oven is powerful enough to heat up the cast iron pot. Maybe it is. It looks like you heat up the pot remove it and score then return to the oven. Is this "preheating" step necessary for your oven to get the pot up to temp?
@@ChainBakerI love all your videos and learning about how different elements/techniques influence the loaf, helping us to create our own perfect loaves❤ I would make a loaf like the one in the video to serve as a bread soup bowl.
I like soft crusts. Hard ones can hurt the top of my (sensitive) mouth. The softer crusts on my bread are crusts that I actually like to eat. I always used to feel guilty cutting crusts off my bread before I started making my own.
@@JeffO- In my house I've got two people who LOVE chewy crispy crusts and two who won't touch em. Works out great, I make crusty bread and cut the crusts off for us who like it and serve the fluffy middles to the others :D One of my favorite parts of baking and cooking is iterating on recipes to tailor them exactly to our tastes!
It looks like a fat Brötchen :) I'll definitely would want to give it a Mediterranean vibe by adding herbs and maybe marinated dried tomatoes or olives into it. When would you suggest I add those; directly in the begining and ferment for 48 hours or at a later point? Thanks 😊
📖 Find the written recipe in the link below the video.
🥨 Get early access to videos ⤵
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www.ko-fi.com/chainbaker
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Great Bake Charlie
Yes it is a French Bread. You're right. With some notable exceptions French bread never contains sugar or fat and certainly no eggs.
FWIW an American, Chad Robertson, did a baking apprenticeship in France in the 1960's and brough tthe Bâtard back to the States as the Tartine loaf. Tartine is French for toast. It has since swept the globe via the internet.
Can I throw some French bread pointers in? They might be helpful for some folk.
This sort of French bread should have a crispy crust and a soft, but chewy interior. Some rubbery qualities to the crumb too. The loaf should have an open crumb with largish open holes. Though some folk on the internet take this to extreme.
Th French have been arguing over poolish, yeast and sourdough for a couple of hundred years. So choose your poison and enjoy. I prefer Natural Leaven(Soudough) as it does not require a cold fermentation which is really a yeast technique. Though some folk do sourdough and cold fermentation.
If I may and with no criticism at all, these are most often cold proofed and not cold bulk fermented. The advantage of cold proofing is that (as with cold bulk fermentation) there is some gluten deterioration in the fridge leading to the development of a more open crumb and the larger holes typical of this bread. The shaping after cold bulk fermentation destroys these and gives a closer crumb with smaller regular holes.
Having said that I have never seen anyone else refine Cold Bulk Fermentation to the level you achieve. Notes were taken!
I guess it is bakers choice and what you're after.
The shaping should be fairly light. Unlike a baguette we do not want to degass the dough much. Again it is about open structure. Heavy shaping gives a fine even crumb.
Increasing the hydration to 75% with a good bread flour will increase the loaf volume and crumb openness.
Lastly to get the authentic French / Tartine crumb the dough should be baked until the centre of the loaf reaches 99C / 210F to get a fully gelatinised starch structure. That is where the French bread firm mouth feel comes from.
I do hope you don't mind me throwing all of this in. I've written far more than I intended.
This is a lovely bread.
Thanks for another superb bake. It's a joy to watch as always and I have picked up so much watching your videos. 👍
Thanks, Kevin. What you said about cold proofing, and the crumb structure that it produces, is a great point which I had not thought about yet. I should do a side-by-side test video. Cheers for the idea! 😁
@@ChainBaker Please do.
You have my respect Kevin for these insightful comments.
@@M-a-k-o Thank you. You are very kind. :)
Looks like larger Brotchen! Looks great! Thanks for the wonderful videos and tips!🔥👍
I have been making French bread for a couple of years and for me it is the crust that reminds me of my childhood. I am from Sweden. I have used a very similar recipe with cold fermentation, however about 8 months ago I decided to add about 2 table spoons of oil to the recipe and it improved the bread and the crust immensely. I just wanted to share it with you.
I have been enjoying your baking videos for some time. Thank you!
I also make a similar bread and found that adding light olive oil improved the crumb and crust.
@@jeffkirk4761 that is my oil of preference. 😉
It lost looks like the bread we would get from the Italian baker of my childhood, tho less elongated. He didn’t make baguettes, but his tasted similar and yours reminds me of that. Yes, I’m definitely going to make this some time.
Baked this again, two batches: one shaped for the Lodge Combo (as per the video) and a "test bake", shaped longer and slimmer to bake in my Emile Henry Italian Loaf Baker. Want to cut into "crusty" chunks for dipping into chili cheese dip and spinach dip for "Dip" day next week at the office. They came out beautiful! Photos have been posted. Thanks, Charlie!!
You are incredibly underrated - you should have 10x the subs! Thanks for another great recipe! 😊
😍
just made this the other day… fantastic results!
As an American, I can speak to a thing found in large chain grocery stores labeled "french bread" which I'm sure is in no way french. It is a favorite bread of mine. Compared with your beautiful loaf here I would say that it has a lighter and whispier crumb, and the crust can be quite leathery at times. But hot and fresh and covered with a liberal amount of good butter, it is amazing. I'll have to try your recipe here and see how close it comes.
Thanks for sharing! I tried this with using 25% of the flour and water from my whole wheat discard to add a bit of extra flavour and this turned out great. I have not been disappointed with any of the bakes I have made flowing your method, I really appreciate you sharing your knowledge.
Another great video.. my loaf is cold fermenting as we speak.. every recipe of yours I’ve tried has had amazing results.. thanks for the awesome content and look forward to the next one!..
Excellent recipe. Have just made this bread. It is by far, better than other overnight bread recipes I have tried. Thank you so much 😊
I have found that, for me, pate fermentee is the way to go. Basically, I have been baking a 75% hydration loaf weekly, and pate fermentee makes up 25% of the dough. After bulk fermentation, I take 25% of the dough off, and place it in the fridge for next weeks bake. I have been removing the pate fermentee from the fridge the night before, to add some extra sourness. I am enjoying this bread, which I shape into a large boule, and after it rises, I bake it, unscored, in a 450 F oven for 45 to 50 minutes, achieving a very dark crust. I am getting a nicely open crumb bread.
That looks a lot like what is called French bread in our American grocery stores. But your version looks WAY better and I’m sure it tastes WAY better too. Yours is a bit shorter than the American versions, but I think that is just because you needed to fit it into the cast iron pan. Another great recipe and video!
Made this today, this recipe is a keeper! Easy and delicious.
Soft crust for me. Thx for filming this and sharing it with us.
What you say would suggest that the French only eat baguettes. It's true that the baguette is ubiquitous, but every bakery has many additional choices including boules and breads shaped identically to what you show here. Baguettes are tough to make at home because of the oven and because of manual skill. This sort of alternative, which I always preferred when I had time the years I lived in France, is much easier to master. I bake this bread in an enameled Dutch oven inside my home oven. The Dutch oven captures and retains the moisture which makes the superb crust. It overcomes the problem of American home ovens' venting.
Hey Charlie, I always enjoy your videos, you have such a classy and joyful way of explaining the art of bread making🏆 This recipe is my go to bread at home. I use the same ingredients, sometimes I use (10 g of) olive oil (more like a Ciabatta really) at a 64 % hydration. After cold fermentation I let it adjust to room temperature for about two hours. Then I stretch and fold for about 6 times every half hour for a total of 4-6 times until it gets veeery wobbly. I don't shape it like a baguette, for fear of degassing it too much. I form it into a ball just as you have demonstrated until there is enough tension. The rest is identical to yours😇 Sometimes I add 10 g of caraway seeds, or 10 g of Brotgewürz (bread spice in German) which consists of ground caraway seeds, fennel and coriander. Love from Germany.
Nice one! I love brotgewürz 😁
i make breads like this with a ceramic dish + lid. the crust is fantastic. when i make it, i refer to it as a Pane Italliano.
Generally, in America, store bought "french bread" is typically long, has a thin very-very chewy crust, and is not as small as a baguette. the loaves are 3"-4" across and ~24" long (roughly).
I love crusty bread. This will be my next bake!
I love crusty bread! Thanks Charlie!
I was just watching your videos on the effect of sugar on bread dough (the comments there were really next level!) when I saw you had uploaded a new video. I love what we call "French bread" (I'm in Belgium) but my attempts to bake one always failed. Thanks for this video, I'm definitely trying out this "American style French bread".
A long time ago in a thank-Heaven long-gone country (the USSR) they used to make very similar "French" bread. Just the slices were three along the width. They also made true baguettes (called it "batons"), but these were scarce and lasted exactly the time that was needed to get home from the bread store, so usually were bought in doubles :)))
yes! Crusty French bread!!! Excited to make this one ❤
Fantastic recipe - everyone should try this!! ❤
Nothing important to add other than observing the great crumb on this loaf. And to any bread-heads reading this, keep on baking!
💪🏼🍞
I always thought baguettes were simply one type of many French breads. I don't mind what you call it, gonna try and see how it goes. Thanks for showing.
4:57 the dough looks so happy!
Mmmm French bread 🥖! 🥰🥰🥰
As an American, we call a baguette just French bread. That shape you made is called a Batard, like a football shape, but we don't use that word. We don't have a word for that shape. A shortened baguette is called a Baton, but this is similar to what we call a hero roll, or a sub roll, for a large sandwich. A popular shape here is called a Bastone, which is known simply as Italian bread, which is like a fatter French bread but not as long as a traditional baguette. Italian bread is usually like 18 inches or so (45cm). And a simple round bread is a Boule, but we call it just round bread.
No offense, but you could change the "we" in your comments to "I" and it would be correct. Americans have varied ideas about - and names for breads and a host of other foods. We certainly don't all use the same bread terms - in fact, often different terms used for all kinds of items is simply a regional difference.
@@philip6502 I'm from NY, where else matters?
@@supernoobsmith5718😂❤
San Francisco Bay Area "French Bread" in my memories of 70 years ago was always larger than a baguette with a crisp, scored crust and much more open crumb that your present loaf. San Francisco had a large French community, even the French hospital of the era. Yours is better for sandwiches and toasting. I might add 100 g of spent sourdough starter, mostly because I have some. The long ferment is key. Thanks.
This is a very awesome recipe! Looks very similar to Mexican Bolillo (aka pan francés (french bread)). I was really looking for a shaping technique for it and will give this one a try!
Good morning, good day and good evening sir, whichever you have. I appreciate you and the effort you put forward to making videos and thank you for your experience you are imparting to us.
I’ve read the principles of baking, the cold fermentation section. It’s great info and a lot of things to try with that information. I do keep a journal. Your commentation says that the lower the temperature the more yeast needs to be added. So I used 7g (yours says 3.5)of yeast to account for the lower temperature, it’s a start. I keep my fridge at 36°. Are used your recipe for a simple French bread last night. It’s at 36°. I hate to give up on it but do I take it back out set it on the counter let it warm back up and then put it back in. I was wanting to know if If you have any experience in developing a dough at lower temperatures and is there a percentage for every 5° lower than the average of 45° which is where most people keep their refrigerators. It may be easier for me to get a small refrigerator that I can ferment my go in and keep it at the ntl average. Well that’s about it. I would appreciate any help if you can offer. As Jacques Pepin says "Happy cooking".
You can try and make the dough warmer to begin with. And you can let it sit out at room temperature for 30 minutes before placing it in the fridge. That should help :)
I've lived in a lot of different countries in my life but I'll be darned if I can guess your accent!!?? Fun to watch anyway, and the recipes I've tried from this channel have all turned out really good.
It's Latvian 🇱🇻
Thanks so much for this recipe! I just baked this bread with some minor adjustments regarding baking uncovered. It is delicious! Unfortunately I can't upload a picture here :(
I'm sure it's a beauty! 😎
Oh I’m ready for this!
Have just shaped after the long overnight in the fridge. Will report back how it turns out. I love this size loaf by the way, easier to handle.
Mmm mm! This looks so good!
You always have the nicest ears. I'm so jealous. Mine never really opens up. 1-2'' max . Bought a cast iron dutch oven ( very similar but no long handles.) A bit discouraged.
Try baking the bread slightly sooner while it still has not reached its full potential. It'll spring up better.
@@ChainBaker Thank you for taking the time to help me. I will do so next time. 🤗
Yum. Crusty French-style bread is my favourite. Particularly the Vietnamese-style crispy baguettes used in Bánh mì. That crispy outside and the light, fluffy inside.
I've tried to replicate it, but I can't quite get it.
Peter Reinharts artisan breads every day has recipe like this under French breads section. It’s great.
Have you done a video with the same ingredients and method but for sandwich rolls? We could use this for baguettes and Bahn mi too with a pan for steam instead.
For baguettes and sandwich rolls for sure, but bahn mi requires additional ingredients and perhaps more hydration.
This ended up great!
BTW, do you have any chocolate bread recipe on your channel?
ua-cam.com/video/6vnTvxQDY-k/v-deo.htmlsi=-4yiZCwYQJLoge40
@@ChainBaker THNX
Hello. I really enjoy all your videos. I was wondering if you could make one about the amount of yeast in bread. For example as you usually do - too little, exact amount and too much. I am sure people would learn a lot from it
I usually go with 1% in baker's percentage.
@@ChainBaker True, but for example I use active dry yeast, and not instant. And for a long time I didn't realize I have to adjust it and I was adding too little. Now it is good, but I am curious what would happen if i add too much, etc. Also, the yeast quality can vary by brand, same amount can lead to different result. Would be good to know how to tell if you added just right amount. I know you provide the amounts for different type yeast on your website, which is great
I don't know how it's possible that your final proof takes so little time. I've done cold fermentation several times, and my final proof usually took 2 hours or more. After watching your video, I decided to make a similar bread, just twice the size. I did the preshaping, let it rest for 30 minutes, and once again, my final proof, at a room temperature of 24°C, took 2 hours. Because of this, I'm getting more and more discouraged about cold fermentation, even though I know it's good for the bread. What frustrates me the most is that I never know when to start preheating the oven because the time range is just too big 😅
I’d love to see you make a yeast-based bread, but with the final proof done in the fridge, similar to sourdough bread. It would be better to take it out after several hours and bake it right away. I’ve tried doing that before, but it would still overproof quickly in the fridge. I’m not sure how to adjust the yeast in this case.
Here's a whole cold proofing guide ua-cam.com/video/fMq3eUSgv28/v-deo.htmlsi=-WaBNbDkpRn2Ol5x 😉
really nice you 🥖 bread❤❤🇹🇭
Looks like the bread that we have commonly in greece un every bakery
Always hard at my house! I like a nice crust, hubby wants soft😅
GENIO ❤❤❤
For me, French bread is when I speak French whilst making a bread, interspaced with a lot of 'Hon hon hon'.
Italian bread is when I talk with my hands a lot.
Funnily enough something that looks like this is what's called "french bread" in Brazil (but MUCH lighter - 50g by law I think, ideal for cutting in half and making a sandwich)
Love this recipe. Thank you.
Do you think using pyrex glass baking dish with a lid would be a viable option, for those who do not have one made of iron? Any chance you could test such solution?
A pyrex dish can be used for bread baking. Although, I would not suggest spraying the loaf with water as it's sitting in the dish.
Baked this loaf late last night and allowed to cool overnight. I was pleased to hear the loaf crackling while it was cooling 😊.
The crust was still crunchy this morning when I sliced a sample piece. The French bread had a nice sturdy crust with a lovely tasty interior with a nice bite to it, just like American “French Bread” 🥖, but oh so much better!!! Thanks, Charlie!! Photos have been posted (#365)
Oh yes this one was very talkative! 🥰
Can you try Pandesal (Bread with Salt) from the Philippines? :)
Crusty for me!😀
Yeasted Countryloaf.
If i were to do the same & put a label on it so my customers would know what is it, i'd call it 'yeasted countryloaf'. 'Coz we got 'sourdough countryloaf', on the other hand as well. Besides, they also look almost exactly the same alread when placed side by side. 🤔
Hi, this bread is. just the type I want, though the link to the written recipe is inaccessible. I also could not find it on the blog.
It's in the Membership tab right here on my UA-cam channel right now. Head over there :)
@@ChainBaker got it. Thanks.
I don't think my oven is powerful enough to heat up the cast iron pot. Maybe it is. It looks like you heat up the pot remove it and score then return to the oven. Is this "preheating" step necessary for your oven to get the pot up to temp?
Totally. The pot should act like an oven, so it must be preheated.
I had never considered lowering the temperature during the bake. What’s the reasoning behind that?
Starting off at a high temperature can give a better oven spring.
@@ChainBaker of course. But why lower it so far? I see that you got good color, but that was somewhat surprising to me.
I don't like to bake commercial yeast breads at very high temperatures. The crust burns a lot easier than on naturally leavened bread.
Having the fan on basically increases the temperature by 10% too.
Can you please make bahn mi bread? Thanks 🙏
I'll put it on my list ✌️
Actually, I found a video that you made 4 years ago! 👍
well isnt this just another bread recipe i really dont knead... (i will see myself out)... jokes aside, this will be my bread for the weekend!
😁
I'm tired of hard, tough crusts😭
If I want it crispy i will slice the loaf and toast it😋
The Enriched Dough playlist is full of soft crust breads 😉
@@ChainBakerI love all your videos and learning about how different elements/techniques influence the loaf, helping us to create our own perfect loaves❤
I would make a loaf like the one in the video to serve as a bread soup bowl.
That's a great idea! 🍲
I like soft crusts. Hard ones can hurt the top of my (sensitive) mouth. The softer crusts on my bread are crusts that I actually like to eat. I always used to feel guilty cutting crusts off my bread before I started making my own.
@@JeffO- In my house I've got two people who LOVE chewy crispy crusts and two who won't touch em. Works out great, I make crusty bread and cut the crusts off for us who like it and serve the fluffy middles to the others :D One of my favorite parts of baking and cooking is iterating on recipes to tailor them exactly to our tastes!
A rose by any other name... seems like a French bread to me, but I really don't care what it's called. I only care that it's good bread.
I think size and shape is a batard . Or a fat baguette ❤
Is there a chance that you make a gluten free bread on your channel?
I don't have any gluten free baking experience. Perhaps in the future..
you have kneaded it because mixing is what kneading means.
Totally different.
It looks like a fat Brötchen :) I'll definitely would want to give it a Mediterranean vibe by adding herbs and maybe marinated dried tomatoes or olives into it. When would you suggest I add those; directly in the begining and ferment for 48 hours or at a later point? Thanks 😊
Add them right away ;)
rustic bread
That bread looks too dense. I think no-knead bread are always denser than kneaded bread.
Try it and find out for sure ✌️
Great recipe!!! Will do ir soon 😊 7:06 here in México we call it 'bolillo' or also 'pan francés '