How to make EASY no-nonsense WHITE BREAD | Detailed Beginner Friendly Recipe
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- Опубліковано 21 сер 2024
- The simplest of simple recipes. This is what you make as your first bread ever. You can double this recipe to make a larger loaf. I prefer to bake more often and have fresh bread available that is why I sometimes make them quite small like this one. Follow my easy instructions for success! And after you have made this one, discover all the other breads that you can make following the basic principles used in this recipe.
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#Bread #Baking #ChainBaker
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📖 Find the written recipe in the link below the video ⤴️
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🥨 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
Here is a guide on how to convert recipes to be made with preferment - ua-cam.com/video/rRV3O68r944/v-deo.html 😉
@@ChainBaker as a real beginner i was happy this recipe even worked for me...THANX... but i need to practice more
I can’t believe it.This is the first beginner recipe I’ve tried and it actually came out edible! Thank you so much @ChainBaker I really appreciate your knowledge and way of explaining things. I think I can finally start to dig deeper into the world of baking bread!
Youre the only channel that explains it so simple. Its given me the confidence to finally bake my own bread.
I never thought of baking my own bread until I stumbled upon your channel. The style of presentation, the relaxing music and your soothing voice made me watch all your series about the basics of baking. I just baked this bread for the first time and it came out great! Thank you and keep up with the great content!
Awesome! I'm so glad it was a success and you enjoyed it :)
I did a double recipe (ie: 500g of bread flour) and it came out perfect. I had to bake 35 minutes instead of 25 minutes. This is my new base for "We Need Bread for Tomorrow Morning!" bread, however I will test by increasing the water content by 3%. Cheers!
"Sea salt. Because table salt is full of chemicals." Its actually a common misconception that sea salt is healthier than table salt because the latter would be full of chemicals. Thing is, everything is full of chemicals because everything is made of chemicals. A regular table salt won't contain more contaminations than sea salt. Health-wise, I would recommend table salt over sea salt as it often contains added iodine, which is more likely to be deficient in the human body than the minerals found in sea salt. The latter can be found plenty in a normal diet. Either way, its best to use sodium in moderation.
I'm referring to anti caking agents. But I do also agree with you.
It’s mostly sodium chloride and aluminum hydroxide, I’ll pass and take something more natural lol
You deserve a lot more subs mate, awesome content. I learned a lot from your channel!
Thank you so much, Timo! :)
Totally agree
🙏
I agree,
I've been baking bread for a while, and the results of this simple recipe still blew me away. Absolutely delicious.
Just used this recipe as a test for baking in a Tetevenian wood fire oven. Worked out awesome-sauce! Ooh yeah! Breakfast is ready! 🙌🏻🙌🏻
I try this today. One after the recipe and another with a little bit of seeds…Perfect. No smell of yeast or taste of yeast. Simple and delicious bread. Thank you for your passion and content.🙏
Tried this today, really easy and great results!! Thanks for posting!
Glad you enjoyed it! :)
Never going back to store bought. This was pretty easy an honestly very good. I could taste my soft hands in the bread.
I don’t know what I was doing wrong before, but I followed this recipe and the instructions in the video and got great oven spring and some great looking loaves! Thank you for the help. Your channel really helps me out!
I've watched hours of bread making videos, have read through books and still didn't know what to do. I followed this 8 min video and had a beautiful, reasonably sized loaf in 2 hours. Thanks!
I'm glad it was helpful :)
Thanks so much for your work! I stumbled on your channel via cooking videos while I had almost no interest in baking other than occasionally making fresh tortillas. I watched a bunch of your videos and finally made this one.
I've made this bread 3 times so far. The first two I made following the exact recipe. Then I made a much larger loaf. Today I finally decided to buy bread flour and make it again with that (12.7% vs 11.7% protein in my all-purpose flour). All the loaves have been incredible. I also made your recipe for yeasted pancake batter and those pancakes were the best I've ever made. Thanks to you, I'm eating better bread, enjoying the very zen process of making it, and I'm saving money doing it all.
Amazing channel. Hands-down the best baking tutorials I found on UA-cam. Just baked my first loaf of bread ever following this recipe and it turned out pretty damn good! Just one question: why do you turn on the oven something like 1.5 hours before the dough actually goes in?
Hey! :) Thank you so much. I'm glad you're finding my videos useful. My oven is pretty crappy and takes quite some time to properly heat up. But I'd say you should at least preheat your oven for 40 minutes before baking as it must be properly hot before the bread goes in. And you should never trust that little light that indicates the oven being up to temperature as it only measures the air temperature in the oven chamber. It is important for the oven itself to be at the right temperature and not only the air inside it.
@@ChainBaker Thanks for the quick reply! Oh wow, I always relied on the oven light as the bearer of ultimate truth, seems I need to update my epistemological methods...
I am late to the party but the primary reason home ovens need a LONG pre-heat is to make sure you have a well-heated mass when you put the (colder) loaf in the oven. Large commercial ovens don't have this problem, but small home ovens do.
Never too late for some baking tip! Cheers!
I did a 50g flour 50g water + a tiny bit of yeast pre-ferment overnight.....so awesome. A perfect size loaf for one but I usually triple these recipes and put the extras in the freezer.
Cheapest bread in my town $4.99, I do appreciate your style and technique, you are a good communicator. May be in the future a book “ready reference of all your recipes, I often go back and look for different shows for ideas then have to track ingredients” I would support you by buying a book.
This is by far the best baking channel. I curse myself daily because I didn't find your channel earlier,
Better late than never! Thank you so much 😊
Oh, my! This actually works! Thank you for helping me make my first bread! I'm a beginner baker, so I tried following the directions as best as I could, and the bread turned out delicious! Thank you for the detailed, step-by-step instructions!
It actually really works! I made this recipe and it became perfect! Unbelievable, the best recipe so far! Thanks a lot! Im sure i will make it over and over again!😇🍀🙋♂️
I finally made my first loaf of bread! Thank you for giving me this! I used a dutch oven and found I had to cook it a little longer for the crust to brown. I've heard I should have taken the lid off the dutch oven for the few minutes to help it brown the crust. I guess I will find out when I make another one tomorrow! 😍
Nice one! :) the best way is to bake for half the time with the lid on and for the second half take the lid off to finish the crust 👍
@@ChainBaker Loafs 2 & 3 just came out of the oven . Taking the lid off midway through the bake worked like a charm. 👌
I made this white bread b4 but using a bread machine. Great steps to follow....👌🏽
Decided to scroll all the way down to your first video. 👍🏼👍🏼👍🏼
Ahh the beginnings on ChainBaker 😄 my voiceover microphone was atrocious back then. Hurts my ears when I listen to the audio here 😄 but still it's all about the recipes here not about the videos I guess :)
Ooh, this is a lovely boi. Just showed up randomly in my feed. I looked at the web recipe really quick, I didn't see a poolish which shocked me! And I love that you got a big ear on it. I've been having a partaaay lately with poolish based artisan loaves, ears and bellies for day. I MUST try this one!
You’re the man brother! 👊
Nice oven spring. Tasty. Nice crust. Simple. Too many recipes out there are guessing with misinformation and make it so unnecessarily difficult to make a loaf of bread.
Hello! Im a new member of your bread cult! Since I’m your newest apprentice! I’ll be asking loads! And loads of questions! I have already watched allot of your videos today… and you have really inspired me! And fed my brain full of knowledge that books don’t seem to pass on aswell…. My dream is making perfect sourdough doughnut! I’ve seen your recipe video…. Im going to try and control all variables in my kitchen and do some practice….. I’ll be back! Thank you teacher!
Most of your questions will be answered by the Principles of Baking playlist 👍
Love your channel! Thanks for your videos, they’re all really informative. Not just recipes but also explaining and showing the difference in ingredients/methods.
I used this bread recipe a couple of times and every time it came out beautifully. I’m just starting out with baking our own bread. I’m really intrigued by preferments though so I’m gonna try out one of your preferment recipes next
Cheers! :)
Just made this recipe, tastes amazing, omg this is waaaay better than store-bought and so easy ❤🎉
I cut too deep with the knife because it wasn't sharp enough so it looks like a mini-loaf is popping out of a larger one-will definitely look into getting a kitchen razor
Wow, I gotta say, I am lovin' the music in this one. I like the newer videos style way more, definitely but this video had so much vibe.
Just made this loaf; badly I might add and it still came out really nice. It didn't come out as airy looking but that's probably because I under proofed. My kitchen was sitting around 22C and I was using a metal bowl instead of glass so probably should have left it for 45-60 minutes instead of 30 each time. Oh well lesson learned, I guess it does mean I can get more bread per bite in my mouth though.
Very tasty bread and the crust, oh my god the crust. The sound it makes when you cut through it, so good. I don't think I can go back to store bought bread after this. Will definitely work on tweaking the proofing times to get it even better.
Awesome! :) I'm glad you enjoyed it. Making your own is definitely tastier, heathier, and more fun!
I recently subscribed to your channel, and enjoy your videos greatly. I started making various breads about a year ago, but had never heard of a preferment or cold ferment till your videos. You are so far over my head, but I will soon work up the courage to try a cold ferment. I don't like to waste supplies, so I'm overly cautious. Thanks for all the great info!
Hi! First of all, thank you very much for your videos. I just got into breadmaking and finding your channel was a blessing, I love how you explain everything so that we can understand the process.
I have one question: if I were to make more than one of this bread at the same time, at what point would you recommend to divide the dough?
Thank you very much!
Hey! Cheers :)
I'd say divide it after step #7. You will need to pre-shape it and let it rest for a while (10 - 15 minutes) before final shaping. Here is a video about the steps of baking ua-cam.com/video/e8tymUqV2-4/v-deo.html If you want a more in-depth look at dividing, preshaping, and resting, then check out the Steps of Baking playlist on my channel.
@@ChainBaker Thank you for your response! I will look at the video and the playlist for future reference :)
You are an amazing Baker!
Congratulations because you just earned a new sub🤭😌
Also......
Can I get a heart?🤭🙄🥺
Wishing you loads of luch for the future
Welcome to the channel 🙏😊
Thank you so so much. After trying
Thank you so much. I've tried so many bread recipes from various sources, I have never been happy with the results. After watching your videos, especially the basics, and hydration. I now am making better bread. The how and why better bread is made, explained in your videos has greatly improved my bread making skills. Especially DDT. Thank you for the all the videos which are clear and concise. All other recipes were dump everything in and mix. No science, or, explanation why it happens when you do that. Thanks again , when it's explained, it makes sense.
The best dough maker on youtube.
😍
thank you so much for your valuable and beautiful content, I started baking after watching your videos. i keep trying and adjusting as you advised and I am so happy to learn more about this beautiful craft. i am going to watch and practice more. you are really inspiring people.
🙏
thank you! just made this one today. a very light flavor and good size recipe. perhaps next time will try to use all purpose flour and see if any difference. :)
Finally, quick baking 😊. I will try it and let you know.
Almost too quick 😅
Hi. I’ve just tried the recipe. The Result is really good. Thanks for understandable and step by step expression. You’re my favorite baking channel. I followed all the steps and got really crispy crust. But the middle of the loaf was little bit uncooked. What should I do for the best result?
You can try fermenting it for a bit longer so that it has a more airy interior. That will make the heat penetrate better in to the middle of the loaf. If you are ever unsure of the doneness of the bread, then you can take its temperature. If the middle reads above 94C, then it's ready :)
@@ChainBaker thank you so much
Thank you for this recipe. This was the third time I baked bread and it turned out really well!
I’m wondering, is increasing the hydration (for example up to 70%) as easy as adding more water and as a result increasing the fermentation time or that’s not how bread works? I got this idea after watching your bread math video
It does work like that, but be aware that a higher hydration dough will be stickier and it will spread out more sideways instead of rising up. You will need to fold/pre-shape/shape it more tightly.
Dear Charlie, I tried this recipe twice in my wood-fired oven. Today turned out better than day before. It took 55 mins for the loaf to turn amber brown. I cooked it covered and kept the surrounding temperature between 190-230 degree celsius. It's still dense in the middle, with not many holes and only 90% cooked all the way through. Would love your advice on how to get it lighter and softer inside. The outside is a good crust. I would have attached a photo (however, no way to do that.) Looking forward to your thoughts. Cheers!
I have not baked in a wood fired oven, so I can't be sure. Try letting it rise more before baking for a lighter crumb. A puffier dough will also have an easier time baking thoroughly.
I cant stop making your recipes !! So easy to follow and so much to learn! Thx !! This is the third bread from yours channel that I have done this week ahah. This one will be for my girlfriend. Which bread would you recommand for me ? (more nutritious and with some grains !?) I just cant decide wich one to do !
That is so cool! I'm glad you're enjoying it :) Some of my latest recipes are made with grains and seeds and there will be more soon.
Great and Educational Tutorial,
Thank you for sharing your Amazing Professional Skills.
Greetings from Kuala Lumpur, Malaysia🌹🌹🌹
Edith , a happy and appreciate Subscriber.
I was intimidated by your chanel and decided to try your first video.
Today was my second attempt. I will continue to try.
First attempt I had an accident.. as I was placing the water, the Pyrex container shattered 😢
As I am learning to cook/bake is something that I will not forget 😂.
Second attempt I did 2 loaves, on a cast iron skillet, and griddle.
I was not able to find the right flour, I was using all purpose.
My loaves are cooked but didn't get that beautiful brown color. Should I have left them longer?
Also curious on the difference between proofing the dough with plastic 2x and the last time covered by the bowl.
I can't wait to learn more from you.
Thank you 😊
Forget this old recipe. Here's a new and improved version - ua-cam.com/video/hYuc9kW2OfA/v-deo.html
I just followed this exact recipe on stream, I'll let you know how it goes
Absolute beginner here. What exactly is 'strong bread flour'? If I go to the supermarket, I see white flour, wholemeal flour or self-raising flour, and '00' flour, plus big bags of premixed muti-grains for bread makers.
The 'strength' refers to protein content. The more protein the stronger the gluten. You can find this on the nutritional information on the bag of flour. It will either say the percentage or the amount of grams of protein per 100g of flour. Plain white flour or all purpose flour would have around 9 - 10% protein. Strong flour can be between 11 - 14%. Wholemeal will have more protein because it contains more bran, but that is not what we want for this particular recipe.
Self raising flour contains baking powder and is no good for bread making and the pre-mixed stuff is not great either.
Try and get the highest protein white flour and it will work just fine. But even all purpose flour would be ok for this recipe.
Gluten is important for making the bread keep its shape whilst it is proofing and baking. You can use 'weaker' flour, but then you must know how to develop it effectively. For a beginner I would always suggest using strong flour to make life easy 😉
Haven't cut into it yet but it looks pretty good! Dough felt better than any others I've tried lately and it looks much better, too.
How was it? :)
Really good. Received many compliments. Threw a slice in the toaster this morning. Usually when I toast my homemade bread it gets ridiculously dried out. Not this one, though. Crisp crust but the rest was simply chewy not scratch the roof of your mouth dried out. Looking forward to knocking out another recipe or two very soon!
Awesome :)
Thanks!
Thank you so much! :)
Been watching your content for quite a while, but I'm too scared to try anything but this recipe. I love your calm voice and easy to follow instructions.
I'm having trouble though. Often times when I make this recipe my bread explodes out the side when baking. Am I not proofing enough? The dough was 25 C after kneading, I proofed for 45 minutes in a 23 degree kitchen, then a fold and then another 45 minutes. Maybe I'm not rolling the dough tight enough.
It could be that it is not proofed enough. It could be that you are not slashing it deep enough. Proper steaming can also help with this. Here is a video about that - ua-cam.com/video/JSMGpEqAqKA/v-deo.html 😉
@@ChainBaker You're the best!
I did my 1st bread today and it was a 100% success. I think I scored the bread a little bit too deep because it grew uneven in the oven (one side taller than another) but everything else was perfect. Im gonna try a lot more recipes. Thx a lot.
Awesome! Great job :) I'm so glad it was a success. On to many more great breads 😉
Hey Charlie, I’d like to add some whole-wheat flour to this recipe. Could you advise how much whole-wheat flour I should sub and the water needed? Thanks much!
You could sub 100g and add around 15g water.
Hi , I love your detailed videos, they really give me confidence to bake. I have few questions on modifying the basic bread loaf. Can I convert the same recipe to whole wheat loaf? Do I need to increase the amount of liquid? Also, what stage do we add mix ins such as spices, nuts , seeds and dried fruit?
Here is my whole wheat bread with nuts and dried fruit. You can use this as a general guide - ua-cam.com/video/r-ABFYo1qDQ/v-deo.html :)
@@ChainBaker Hi, thank you , but I'm getting an error as this video is private and I'm not able to view it
My bad! Try now it should work :)
@@ChainBaker thank you so much
Hey Amrishan, short answer: yes - by subbing in slightly less whole wheat (plus a little water) than what you took out. Long answer… I asked the same conversion question a few days ago and found a pretty good reference point that worked gangbusters! (I’ve tried almost all of Charlie’s whole wheat recipes already. And it’s actually that I just can’t get enough. 😂)
So, sub out 25% of the white flour, but only sub in 94% of that amount (not the total, but the subbed amount) with whole wheat flour PLUS 10g water… ok, I see it. Confusing. So for example, today I made Charlie’s recipe but doubled the quantities - so 500g of white flour in total. In order to sub in “25%” whole wheat, I took out 125g white flour (25% of the total 500g), but only subbed in 118g (23.5% of the total flour) of whole wheat ALONG WITH 10g of filtered water. And I didn’t need to add anything more at any moment of the process. The whole wheat needs more moisture and so when replacing white flour with whole wheat, factoring in extra water weight is really important.
After leaving the dough to hydrate for 15-30mins, it kneaded beautifully just as Charlie shows. And although I faffed around with the fermenting times and temperatures, the batard rose so damn well you’d have no idea it was 25% whole wheat (although that’s the point - you’ll start noticing a difference around 50%). And so when you’re subbing quantities, make sure what you’re subbing out is a common fraction - ¼ ½ ⅓ etc - then you can control the maths easily (I suck at maths ;-)).
There’s also protein content, why don’t you let Charlie explain that. He’s a genius with this stuff! I’ve never had as good a result as with his recipes! Anyway, hope that helps.😬👍🏻
Hi , if I want to sweeten this bread how much sugar do I need to add? Also since sugar reduces the fermentation process, how long should the bulk fermentation and final proofing be done if we add the sugar?
Depends on how sweet you want it to be. The bread already has some sweetness by nature, but you could safely add 10g of sugar. That should sweeten it sufficiently and not slow the process down too much. Just keep and eye on it and it'll be ok.
@@ChainBaker thank you 😀
Hey Charlie, when I try this recipe the dough is so dry that I can't possibly mix in all the flour. I need to add like 50g more water just to get it around the consistency yours is. Any idea what might be going wrong? I'm just using normal bread flour, not some crazy high protein flour.
Perhaps your flour absorbs water better 🤔
This bread is awesome. But no matter what bread I make I never get that spring like you and other bakers get.
Try shaping it more tightly and do not let it ferment too much before baking. The dough must still have some tension in it before you score it. Score at an angle too.
Hi I love how simple and to the point this videos are. I have a question on the instant and active yeast if I use active yeast for this recipe do I need to activate it first or I can just follow your video? Other question how to make bread to be lighter or less bulky inside ? Thank you
Hey! Thank you so much, Victoria! :) you do not need to activate it as long as you mix it with the water first and dissolve it, then it will work just fine. To make bread lighter you can add fat and increase water content. Here are a couple of recipes that do that.
1) ua-cam.com/video/COGZOn9Rdyc/v-deo.html
2) ua-cam.com/video/ox20b4445q4/v-deo.html
@@ChainBaker thank you so much for the response. I will try these tips.
Do we not add sugar for yeast? With sugar will yeast become active?
Never. That is an old wives tale. And of course you can see that I made the bread successfully without doing that. Yes - yeast feeds on sugar, BUT the sugar that it consumes is being created by the bacteria breaking down starch in the flour during fermentation into sugar. So the yeast makes its own dinner in a sense 😄👍🏻
@@ChainBaker Thanks for breaking the myth🙏
Hi! I'd love to be able to refrigerate the final shaped loaf overnight to cook in the morning.... what other adjustments would I need to make for this to work? Thanks!
You need to cut down on the initial fermentation time by half to prevent the dough from over proofing. Then refrigerate and bake right from the fridge.
@@ChainBaker Amazing - thanks! I'll give that a go!
NICE!
Thank you! Cheers!
How would you bake a loaf without a pan or Dutch oven? Sorry for the simple question wondering if you have a video on this topic
ua-cam.com/video/JSMGpEqAqKA/v-deo.html ✌️
Excellent video! I'm hoping you're still answering questions. How and why do you have that little crock of butter?
I saw it in a shop and thought it would be a nice container for butter. Been using it for years now.
Rather than spraying water on the surface of the loaf before it goes into the oven, has anyone tried spraying the surface with olive oil?
ua-cam.com/video/nBlf-yjgpUo/v-deo.html ✌️
If I use instant yeast, do I still follow the same procedure (and same temp for the water?)
Everything should be exactly the same, yes. When it comes to water temperature it all depends on how warm your kitchen is. The warmer it is the cooler you want your water to be. A have a video where I explain all about bread dough temperature control. Check it out and then you will be able to nail it every time! :) ua-cam.com/video/MrgXRwkz-3w/v-deo.html
@@ChainBaker thank you! 😊
Hello! This is the 2nd time I tried this recipe and both times my dough was super sticky and didn't rise hardly at all. Any advice?
Hi :) oh I can relate to that..I have been trying to make tiger bread for the third time now and the thing just wont work 😅
Ok let's try and troubleshoot the issue.
What kind of flour are you using? Is it strong bread flour or all purpose flour? Are you measuring the ingredients by weight? What was the temperature of the dough after mixing? Did you follow all of my instructions the way I suggested? 🙂
@@ChainBaker And now I have to look up tiger bread to see what that is! :) Bread flour, using a scale, temp of the dough was 79F (26c? ) - Initially it's just super wet to start and I can't get it to firm up and get shaggy like yours does no matter how much I mix it. More yeast? More flour? Less water? These are my wonderings :D
Tiger bread is a nightmare for me right now 😂
I'm baffled. The dough should not be very sticky at all. Kneading it for 5 minutes should be sufficient. If it's a little sticky then that's not a big deal. You temperature is correct too. You can try adding less water. Reduce it by 5 grams. Then just follow the same steps. And even if you feel that something aint right just keep going and make it till the end to see the result. If the dough is not rising then just wait longer. Conditions in every kitchen are different. The times I give are relative. If it's not visibly puffed up them it's not ready and you just have to let it rise for longer :)
@@ChainBaker Thank you! I'll be back with my results later
Good luck! I'm sure this time you will succeed :)
Hi Charlie, pls tell me how to go about if I want to bake it directly tomorrow morning.
ua-cam.com/video/fMq3eUSgv28/v-deo.html
Thanks for the great recipe. Is it possible to double it? Thanks, too, for the quick response to my question about the whether to add gluten to the flour amount or subtract it out.
Yep, just double all the ingredients ✌️
@@ChainBaker Doubled and worked fine, thanks so much! The loaves were still a bit small. Is it possible to bake a double size (500 grams of flour loaves) using the same technique?
With this recipe, if I want to substitute the yeast with my sourdough starter, how many ?g should I use? Look forward to any answers. Thank you
Use 20% of the total flour to make the leaven.
@@ChainBaker thank you very much!
Thanks for the video!
What mode setting do you use? Bottom heat, grill, fan, or what generally works best for bread?
Mine was gummy at the bottom.😢
My oven only has the top heating element. Use both if you can.
Hey ChainBaker, nice channel. I've made the 100% biga pizza during the weekend. It didn't came up as well as yours, but there was a huge improvement on my usual pizza.
Yesterday and today I tried this recipe and again, massive improvement on my usual (admittedly distrous) bread, however when I cook it, the loaf didn't really raise well to "refill" the cut. It stays with almost the full incision.
What could it be the reason in your opinion, what should I be careful at? Is it the proofing, the folding, something else?
Try shaping it more tightly and then perhaps do a shorter final proof. Tension is what makes it expand well.
Is it alright to add a little bit more water if my dough is really tight? I live in Canada and the outside temperature today is minus 23 degree celsius; although inside my apartment it's about 22 deg C.
Your response is much appreciated. Happy Holidays!!
Definitely! 😉
@@ChainBaker Thanks!
Hello there! Unfortunately I can't achieve a good oven spring, although I am following the technique precisely. Can you share some tips on the subject? Will be most appreciated!
There are many things that affect it. Could be that the flour you use is weaker. It could be that you did not shape it tightly enough. It could be that it was over proofed. All you can do is bake it again and again and try and improve with every time ✌
Hey thank you so much for this video! I did want to ask something about this bread though. How are you getting so much oven spring in your dough? Are you scoring the bread deeply? Whenever I make this the dough does not spring up in this way.
Shape it tightly and don't ferment it for too long. Tension will make it spring open.
What would your suggestions be for my loaf turning out really small? It doesn't seem to have expanded much at all :( I didn't have a pan like yours so used a dutch oven with the lid off, could that be the issue?
This loaf is pretty small as it is. But perhaps you could proof it for longer before baking.
@@ChainBaker thanks so much for your comment, that's exactly what was needed! My next loaf was perfect :)
the born of a legend
Love it :D Thank you, Sir! I'm just a humble apprentice though.
@@ChainBaker thank you for your videos so good and educational, im living in a student apartment and my flatmates think im a bread god thanks to you,
That is awesome! 😁
I’ve quick questions for asking . I can’t control my dough temperature be 25c my kitchen is around 30-31 c after mixing all ingredients be 20c but the final isn’t 25c,it was 28 and my hand temp around 35. What should I control? Or should I control by air conditioner?
You can chill the flour as well as the water. Here is my temperature control guide - ua-cam.com/video/MrgXRwkz-3w/v-deo.html
ok, going back to basics. that kneading technique is not that easy with doubled up recipe, but managed. i dont plastic bowl, as both glass and metal bowls make dough cool off, due to being good thermal conductors.
I don’t think I have bread flour but I have double zero flour from Italy and of course I have all purpose flour. Also can I cook this in a Dutch oven with the lid on? Or is it better to just have a pan at the bottom of the oven to put your hot water in and not cover the bread?
It should work just fine with either of them. The 00 will make the dough slightly tougher because 00 absorbs water better, but it should not be a dramatic difference. APF will result in a looser dough which you may want to knead for a minute or two longer.
A Dutch oven is the perfect baking vessel. Use it. Half the bake with lid on and the second half without the lid :)
@@ChainBaker thank you again for a prompt response. It makes sense what you were saying about the 00 flour because it’s primarily for pasta. I actually do have some bread flour lol but I’m sure there are other people who probably would’ve had the same question. I am going to read over your recipe now and count backwards so if I want my bread to be ready by 7 PM when do I have to start making it. Maybe for your next video you could include that just a thought??
Hi, I am baking newbie, few days ago was trying to bake wheat-rye bread (50-50) with 70% hydration. Everything gone well, but the bread was a little dense. So if I may ask, what I did wrong? What can cause too dense bread.
Rye flour has no gluten, so the bread becomes heavier the more rye flour you use. Here is a recipe with very little rye flour. It actually makes the bread lighter - ua-cam.com/video/vLpLk9IrDuA/v-deo.html
Here is a recipe with 100% rye four. The bread is super dense - ua-cam.com/video/F21oBav50rI/v-deo.html
Hi! Can and use whole wheat instead of white flour?
You can, but you need to use more water. Check the Whole Grain Bread playlist on my channel for some dedicated whole wheat recipes.
I’m only a few loaves in on this bread baking, but some help?!? Followed recipe, dough temp 77F…little oven spring and crust a little tough. Also, does a metal vs glass bowl make a big difference?Any suggestions?
Try fermenting for longer next time. Any bowl will do ✌
Hey again! I have another question if you dont mind, can I replace bread flour with some whole mill flour as long as its still in total the same amount of flour? I tried it with this recipe, the loaf came out a really strange shape, do you think its because of the flour or maybe over proofed possibly?
The flour would not affect the shape. It may have been over proofer or perhaps you could shape it tighter. You can replace 50g of the flour with whole wheat without having to do any other adjustments.
@@ChainBaker okay thank you!
I've had problems when I add all of the flour into the dough. Do you always add all of the flour or do you hold some back? When I add it all the dough seems really dry and doesn't seem to rise. I've heard ambient humidity can really affect how a dough comes together.
I do always add all the flour. There should be no need to do it in stages. If the dough is dry then the recipe must be wrong as there is not enough water in it. Humidity can affect it somewhat but it should not be as dramatic.
I followed your recipe and was a great oven spring, but can you tell me why I had a divisible seam underneath?
That is totally normal. You shaped it so that the seam is on the bottom and that is where it reamains.
your channel is very important to me
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I like your hands👍
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Same here!
If I would like to get a bigger loaf, would it be enough to just double up all the ingredients? I unfortunately don't have strong flour, so I imagine the water amount would need to be reduced a bit, either way.
Lower the amount of water to 150g and double the recipe.
I'll do so. As always, many thanks!
Great video!!! :)
Thank you so much 🤩 I have become a lot better since then though 😁
@@ChainBaker I can't wait to learn more from you! xo from orlando fl usa
@@ChainBaker im learning... keep it up
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Hello again! After successfully baking 3 loaves using this recipe, I tried to double it to make a bigger loaf.
I don't know why, but after cutting the surface with a serrate knife before baking it, the cut has become flat and, with no seam, the bread hasn't "broken" in the oven as it should, and it hasn't expanded very much.
Do you know what may be the cause? Maybe I cut too deep? Or maybe I sprayed too much water in the oven?
Thank you very much!
Was it fermenting at the same rate? Perhaps you could have left it for longer. A larger dough does not warm as much as a small one does whilst kneading, so the final dough temperature could have been a bit low.
@@ChainBaker I made the smaller and bigger loaves at the same time, by making a bigger batch (at 26°C after kneading) and dividing it into different sized portions (I made 4 loaves using 1/4, 1/4 and 1/2 of the dough, which was made with 1kg of flour).
After the 30 minute final proof, I put the smaller ones in the oven and the bigger one in the fridge, so it didn't overproof. Maybe that was a mistake?
Maybe. Try and leave it out next time and just let it rise. An extra 30 minutes should not harm it :)
Cling wrap and glass bowls to proof are just more to wash equipment. Why not use a dedicated proofing Tupperware with a cover that you don't have to wash all the time. you even mentioned using a shower cap as it is reusable. I am just curious why you don't use a Tupperware or one of those emptied plastic coffee , kimchi containers?
You can use whatever you prefer. I use the glass bowl and wrap so that you could get a better view of what is going on 👍
Hi! I have followed a couple recipes and my bread is always just a touch too dense and a touch too moist inside. I don't know what I'm doing wrong. I leave it in for 30 minutes or more, sometimes the top is just shy of starting to be overdone. I am never sure how long is long enough to leave it in there because it always seems to be just barely done. I also let it cool before slicing it. Do you have any advice?
Try fermenting it for longer before baking. It may be dense because it is under proofed.
If you are not afraid to go against orthodoxy of this channel you can try warmer water and/or fermenting the dough in warmer place.
@ChainBaker, can you make a video that shows how to prevent hairline cracks in crust of regular white loaf that happens after you take it out of the oven? I get it all the time whenever I release steam in the oven (throw in hot water on the bottom of the oven when putting in the bread). Commercial bakeries use steam in their ovens all the time but their loafs don't get hairline cracks, and outer layers peeling off. This is not the same as when the loaf splits open/bursts because one forgets to score the dough.
I love those cracks! I reckon if you don't steam the dough then you will definitely not have them. What other ingredients do you add to the dough besides flour, water, yeast, and salt? I know that egg in bread dough can have that effect.
@@ChainBaker No other ingredients, bread is steamed to give it extra spring in the oven and to form a better crust.
You are right steam definitely makes all the difference. I just don't know what else could be done to avoid the cracked surface. Perhaps baking at a lower temperature?!
@@ChainBaker I restarted baking recently and changed my oven and temperature. You’re right, I used to bake 15mins 450F with steam, then 20mins 375F, plus 5-10mins without the bread form and I think that didn’t crack. Now I’m baking 450F for 40mins and it’s cracking. Will try to bake at lower temperature for longer.
@@ChainBaker what about cooling the bread after taking it out of the oven? I think putting the bread outside into the 55F cold helped to prevent it from cracking as much, a video on that maybe? Stick a loaf into the fridge and another just on the warm kitchen counter?
I tried this recipe, but the dough ended up soo wet and sticky. I used the 250g flour to 155g water, although it was just all purpose flour, so not sure if that had anything to do with it. But even after kneading for 15 minutes, it was about as wet and sticky as silly putty. Any ideas why it ended up like this despite following the recipe? Was it because of the all purpose flour? Or could have it been the temperature of my kitchen?
It is most certainly the all purpose flour. It makes weaker gluten which results in a stickier dough. You can make up for it by adding a bit less water next time.
@@ChainBakerBrilliant, thanks so much for the response 👍😊 Happy baking
Do you know why could my loaf be looking chewy as opposed to bubbly when i cut it? Ive made this loaf twice and It has happened twice. Both times the loaf had risen enough in the rest times and oven. Only thing, both times i cut it straight out of the oven, but i dont know if that is the reason.
You should always leave the bread to cool down before cutting and eating since it is not quite done yet when you pull it from the oven :)
I'm here for my daily dose of vitamin C-B!
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So lovely to know this was the beginning of the great bread baking journey we are on with you.
Hi! I had one question, Ive tried this recipe a few times now and havent had much success, by the time the first rise is done and we do the shaping, my dough doesnt look nearly as big, fluffy, and light as yours, im assuming i just need to proof way longer than this calls for, ive tried leaving it an extra 15 min or so for each 30 min interval but still its very dense. I find it strange because i have great success with your improved white bread recipe using the Biga and i dont need to proof that much extra, in fact im not sure but i think i may be over proofing that one a little the couple times ive done it. Do you think I should just proof way longer?
I just got into baking about a week ago and ive baked almost everyday since, I seriously am in love with it haha. Also just want to say I love your videos! Ive almost exclusively watched your videos to learn baking and its been really fun.
Yep, just leave it for longer. There are many variables and the given fermentation times in a recipe are just guidelines that were true for my bread made in my kitchen. If your place is cooler, then your bread will take longer :) I'd say it's better to over ferment than under ferment. That way at least you know how far backwards you must work.
@@ChainBaker Thank you! Would it be a good idea for me to use warmer water than you say, to speed it up? If so how warm should I make it?
It's better to let it rise for longer instead of speeding up the process. Longer fermentation = better flavour.
@@ChainBaker ok, thanks again!
I’ve tried this a few time and I can’t seem to get a good open crumb like I would like …it pretty much just comes out like normal bread. I don’t have a nice cast iron skillet with that nice lid I’ve been seeing and it’s winter where I am now so I’ve been proofing in the oven with the light on because I heard that helps but idk what I’m doing wrong
This will give you the result you're looking for - ua-cam.com/video/QXEgKzjWFC8/v-deo.html
Hi, I live in the northern US where it gets quite cold: for a more open crumb I use a little more yeast and extend the time I let it ferment and proof. I also use a casserole dish with a lid to keep steam trapped in around the loaf while its baking for the first half (remove cover halfway through). Hopefully that works for you, it gives me a nice open crumb!
Can you pop your shaped loaf in the fridge overnight if you decide not to cook it that day?
Yes. But do it right after shaping or it may over proof. Btw here is a better method for cold fermented yeast dough - ua-cam.com/video/x-8UoEgtt48/v-deo.html
Isnt preheating for 1 1/2 h a bit long?
It is not. My crappy oven does take a long time though 😅