📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵️ www.flickr.com/groups/chainbaker/
These high hydration recipes work well for pizza too. After the final proof I just dump the dough on a floured surface or parchment paper, flour and press into a pizza shape, leaving the crust fluffy. Probably the best pizza crust I've made. Thank you Chainbaker! You've done a great service with these baking lessons.
Success! I used freshly-milled Mulika wheat and wholemeal Spelt. I sieved out the bran after milling and recombined this back into the dough at the 3rd fold so as not to lose any. I baked it as a normal loaf and the texture, rise and flavour are great! Thank you very much for this recipe!
Fabulous lesson😃 Not a beat missed. Super organized. Excellent tempo. Accents in the right places. Perfect filming. Very easy looking. Inspiring !! 🙏🌿❤️
I don't know of you can read minds I was just thinking to make whole wheat flour bread and thought check you videos and lo behold you uploaded the recipe thank you. I did make your pre ferment white bread recipe and it was mind blowing thank you so much
Tried this today, I left my dough in the fridge overnight before baking. Result is soft , chewy, healthy loaves. Thanks for the recipe and clear instructions.
Agree with your fold, is no knead! Thank you again for all the instructions and recipes. You can’t image how many of your recipes I have made. I made cruffins and they were perfect, just like yours.
Wow that came out great. Followed everything to the T. The flour was 100% whole wheat with a little lower protein content from the grocery store here in Greece. Left it in for a little over 20 minutes and initially the crust was very crunchy but settled down into a softer loaf. It's messy to work with initially but becomes very cooperative quickly. Super delicious. I don't have an oven so I used my toaster oven which has a convection/fan and it worked great. Very healthy and a recipe I will add as suggestions for my patients who have blood sugar issues.
LOVE the way you inform with your videos, no drag time at all, quick and to the point! Please consider sharing a 100% whole wheat recipe like this with lots of seeds. Figuring the hydration when the seeds are soaked gets complicated for me. Maybe even a 100% whole wheat potato bread with lots of seeds too! Thanks so much
Instead of adding seeds to the dough I would cover it in seeds. It is so sticky that it would work really well. Just use seeds instead of flour for all the shaping and dusting steps 😁
I thought my bread game was pretty solid but you have really helped me take it to another level. Thank you so much and please keep this content coming. Exploiting that oven spring makes such a difference. My cast iron bread pan just arrived from Amazon. I'm going to try the Khachapuri next.
Good video. I like the folding technique. I used it recently when practicing my baguette skills. Only 995 more tries to achieve perfection on those... 😁 I tried 100% wheat bread many years ago and they were bread cudgels in the end. Not edible but maybe good for protection if you found yourself alone in a dark alley. I'll have to try this recipe. BTW - on the baguettes I used ice cubes in a pie tin to extend the steam in the oven. I was very pleased with the results.
Prepped the dough this morning and baked the bread during lunch - just enjoyed a slice with some salted Kerrygold butter for my lunch. The nuttiness of the whole wheat with the soft/moist interior and firm yet flexible crust is utterly FANTASTIC. Perhaps I'll make an oven-broiled "grilled cheese" using the rest of the loaf. As always, thank you for this wonderful recipe. Photos have been posted.
A video about wheat berries and the different types when it comes to bread making would be awesome! I haven't been able to find a video where you talk about it, though your wheat protein video was pretty close to it. Loved the video!
Thanks for your videos! I follow several youtube channels and your videos have the best techniques. Thanks to your advices I have the best result in every recipe I try.
And once again, Charlie and his magic hands make it look so easy. I know you were busy explaining how to get the dough in the oven, but I know you consider these bakes Bad Boys even though they weren't described as such. 😎
Vielen Dank! This kind of recipe get the people Start! I have baked before, but never like this, this is the next level, and it worked out perfectly! Thx for your work!
beautiful recipe, dough handling, and result. i may try this with 4x square loaves instead of 2x rectangular, and do most of bake under stainless steel bowls to develop crust
This looks delicious. I made your "laziest pizza" recipe yesterday, which was tasty. I'm baking the second half of the dough while I watch this. This may have to be my baking project for tomorrow.
Love it. I followed the recipe and made the softest whole wheat ever in my life :) Thank you for sharing! The only thing I don't like is the high temperature 230C (445F). I was worrying all the time that my old oven could go wrong...
I’ve been seeking recipes for sourdough bread that would great for taking to the lake on the weekends, going to give this a whirl using our fresh milled flour as it looks perfect to make sandwiches with for taking on the boat.
A BIG THANK YOU! I've recently started a new way of eating which includes no sugar and only whole grains, among other things. Lost 20% body weight so far. On my journey I've been testing many different 100% whole grain breads which all taste great but were dense. I tried vital wheat glutton, baking powder, vinegar, and was going to try a egg. Then I tried 5050 mixes of flours whole wheat and rye, oat, buckwheat, or millet. Nothing worked as good as this recipe. Turns out all I was missing was more water. I ended up tripling your recipe, sifting the flour, adding 1/3c each sunflower, pumpkin, and flax seeds and baking it in a bread pan at 375f for 45 minutes to reach 190f inside. I was wondering if you could do a video showing how mixing whole wheat flour with other whole grain flours affects the final product. Thanks.
I'm usually one for letting the kitchenaid knead since my arms can't stand the strain, (seriously, it's my whole day if I try, then I have no arms lmao) but this has me tempted to do some loaves no knead!
I was so impressed with the results from yesterday, I had to make this again today (also to use up the whole wheat flour before I go on my baking "sabbatical" for the next couple of weeks). This time I made four smaller loaves/buns and these are just for me! 😜 Note: while I do not mind the extra flour on top, I tried using a pastry brush to lightly brush off the excess flour after baking - just to see how it would work. It turned out looking pretty nice, you still get the "rustic bread " appearance, just not as much loose flour. Photo has been posted.
Love the video! Another suggestion: how to make a black bread that does NOT use coffee. There are several restaurants here in the US that serve black bread and I suspect it's made with cocoa in it.
That is funny because I have a recipe which also contains cocoa. Here it is - ua-cam.com/video/F21oBav50rI/v-deo.html If you don't want the cocoa in there, then just leave it out. The recipe will work just as well.
Tried to make 100% whole wheat bread in the past and it's really good but very heavy. The highest protein I can get in my area of the US is about 12%, should I add vital wheat gluten to the flour? Really looking forward to trying this.
@@ChainBaker Cheers mate! Thanks for the reply!! If I may, I would like to suggest a topic: “what are the differences of cutting a hot bread and letting it cooldown” I countless discussions with my impatient hungry friends and family members over the topic and they never get convinced of the importance of it… lol
Good Day Charlie 🌞 I can wait to try this fantastic recipe. The wheat bread looks delectably yummy as any other recipe videos you’ve posted. Thank you so much for these videos 🙏🏼😊
Hi Charlie, I've recently subscribed to your channel and it's amazing! I've been baking different breads every weekend since then and they all come out perfect and reproducible! You have hundreds of recipes, but I couldn't find the banana bread one, how is it possible? It would be great if you posted it some day, I believe many people would love it. Thank you for your work! Great job :)
In my country it's avg 30 C in autumn now So should I use cold water to bring the temp to 26 or put the flour in refrigerator Or put the dough in the end into refrigerator ?
Going through a bunch of your videos to learn where I go wrong. So many epiphanies 😅 It is also interesting to see your video production evolve and *perfected* from your earlier videos. 👍
I have a question, if I may. I notice that here, as in your whole wheat recipes generally, you used red whole wheat, that is, flour made from red wheat. Would this or any other recipe change if you were using white whole wheat, that is, flour made from white wheat? Maybe you could do a principles of baking video on white whole wheat versus red whole wheat?
Here in the UK the distinction is not used commercially; that's what "wholemeal" looks like and a lot of strong white flour is indeed from varieties of red wheat. Of the "hard" wheats the red seems better suited to our climate and is often sown as winter wheat while the whites do better as spring sown in places with hotter summers. If the protein content is the same I wouldn't have expected the recipe to need adjusting.
I applied what you said in detail. At the third fold (as first fold everything to the mid, second coil fold) the dough started to fall into pieces. Did I overfolded it or maybe I manhandled without noticing? 13,7% protein whole wheat flour, natural spring water is used.
Sometimes protein percentage is not a reliable indicator. You can try and reduce the hydration a bit next time. That should solve it. How did it turn out in the end?
Never used the 100% whole wheat flour yet, usually mix with the regular bread flour, I would love to get my hands on this one..Thank you for the instructions.👍🏻❤️ Question: If I can not be there through the entire process and baking it, , at what point can I put the dough in the fridge, then continue to the finish line? 😊
I attempted to make this with 30% Rye SD Starter, thinking this would speed up the fermentation. My kitchen temp was 75 F and my dough after mixture was 80 F. I decreased the fermentation times by 5 minutes between folds. Pre-shape and shaping went well. One puffed up well the other looked like the moon. after baking at 445 F for 20 min. when I cut the puffy one open the inside bottom was a bit gooey and the top was like a scab, lolol, Next one is the cold fermentation one with yeast to see if I get better results.😁
Definitely. But it may be difficult to get nice slices because the bread will be so airy. I'm actually making such a bread right now. If it turns out alright I'll post a video in a few weeks.
Hello! Nice video. Just wondering what kind of whole wheat flour is used in the video, since the whole wheat flour we have in my country is very coarse and doesn't really look like dusty flour at all. I even tried to make it finer using my blender but it just ripped the gluten and the dough didn't want to be shaped. Can I use 100% of that flour with this method or should I mix it with white flour?
@@ChainBaker so the one used in the video is the finely milled one that's identical with usual white flour? Gotcha. I'll try using 50/50 whole wheat/white flour and see how it goes from there. Thanks for the reply! 👍
Hi chef, I don’t know why it full of bubbles on top of the bread after I cold proof it in the fridge overnight. Do you know what’s went wrong with the dough? Thank you
It may have been over proofed. Baking it sooner, making the dough cooler to begin with, or using slightly less yeast next time should fix that. But even though it's all bubbly you should be able to bake it still.
I’m discovering that I CAN make a loaf of 100% ww without it being too dense. This looks to be flat enough, I’d like to try this in my pizza oven -minus the parchment.
It looks so easy when you do it. As soon as I touch it, the dough start making popping noise like foam and starts deflating. Also it the top tore. I've been baking bread at home for years, but never really dealt with 100% whole wheat. Any tips? Thank you!
In Germany its nearly impossible to get 13% whole wheat flour. Everything is just 11% I just made it with 200g whole wheat and 50g manitoba but the gluten network doesn't look too good :D Lets see how it bakes
Hi chainbaker, I have tried the recipe and reduced the water content to 230g because the Protien content of my flour is 12, however, it has not hold the shape and always break specially in the first fold , any ideas?
Hi Chain baker, It has worked with 210g water, with another of breaking and not the best shape possible which I believe it’s related to the flour I am using. Will try another flour and let you know 👍 For now I am think to try the whole wheat brioch and then the lativian dumplings 🥟😍😋😋 Thank you for everything you do and share with u. You rock 🙌
Do you get access to buffalo milk where you live? It would be interesting to see a comparison video between cow's milk and buffalo milk to see if there's any difference. Buffalo milk is whiter and higher in fat. Would be cool to see if there's any difference in crumb colour and texture.
The fat content would be the main difference. It would make the dough softer and lighter. But you would need to use more since it contains less water than regular milk.
I was only checking out hydration % for wholewheat flour ... I ended up on your website and 5 hours and several videos later ... very good videos and tutorials, some of the best I've seen and read. My only 'vaguely' negative comment, more of a plea really, is that whilst I totally understand that your focus is hand made bread ... it would be great if you could include some stuff for those of us who find it physically very difficult to knead or otherwise mix dough. I used to make bread by hand, then tried some no knead bread (which worked out great) but I find even that difficult/painful due to problems with my hands so I've mostly switched to using a bread machine. Please don't cringe ... there is a place for everything. The issue I have with most people who use bread machines is that they are fearful of straying from the machine's manual/user guide and vehemently oppose ANY departure from its 'rules'. So, my plea is help to educate those of us who need (or want) to use a machine to produce better bread. I appreciate that the results may not be up to your 'normal', preferred standards but maybe that would be a good challenge for you too??? (PLEASE & thank you. 😊👍)
How to convert a recipe to be made in a mixer - ua-cam.com/video/a0sbfWRhSU8/v-deo.html How to not need to knead your dough ever again - ua-cam.com/video/1knjFj923MQ/v-deo.html 😉
@@ChainBaker Thanks for your reply and the links. I had seen your no knead video and I've done a few loaves using a no-knead method which have been quite successful. I hadn't seen your video about converting hand to stand mixers though - it was very interesting and useful. Thank you. 🙂
It would be nice if you had a direct way to access and print your recipes, at least access so I could write them down. I will try this recipe, looks easy and good.
I tried this method today…. But I had everything set up to go waiting for the whole wheat flour to get delivered when I got a notice it wouldn’t be here till tomorrow… so I Substituted (BIG TIME)… I used 40gm medium rye flour mixed with 10gm vital wheat gluten (no math involved to get the protein %age right.. just a guess), 200 gm unbleached white flour (13%), 22gm Cocoa powder for color, 18 gm ground caraway seeds (just cuz I like them), 6gm of salt and 3gm of dry active yeast. I mixed some sesame oil from the top of some tahini paste and olive oil -15ml combined. I wasn’t sure if I should account for the weight of the seeds and the cocoa powder but I increased tepid water to 280gm. The “batter” was 21.9C… The first bowl fold was ok… the second coil fold ended up being another bowl fold (I probably should NOT have added that extra 30gm of water… but it was experiment day…so) I never got much beyond a stiff batter. I ended up pouring it into a heated cast iron loaf pan and baked it off. It rose a little. It tasted great but not the result I was trying for. I’l definitely try over with the whole wheat flour and new yeast. I have a feeling my dry active yeast was not so active. Thanks Chris for another great video !
Im not able to find one answer,,, then what is the use/role of sugar in other youtube recipes with yeast ?? What the difference with using sugar then ????
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵️
www.flickr.com/groups/chainbaker/
These high hydration recipes work well for pizza too. After the final proof I just dump the dough on a floured surface or parchment paper, flour and press into a pizza shape, leaving the crust fluffy. Probably the best pizza crust I've made. Thank you Chainbaker! You've done a great service with these baking lessons.
Success! I used freshly-milled Mulika wheat and wholemeal Spelt. I sieved out the bran after milling and recombined this back into the dough at the 3rd fold so as not to lose any. I baked it as a normal loaf and the texture, rise and flavour are great! Thank you very much for this recipe!
Fabulous lesson😃
Not a beat missed.
Super organized.
Excellent tempo.
Accents in the right places.
Perfect filming.
Very easy looking.
Inspiring !!
🙏🌿❤️
Thank you❣ My hands don't always let me knead. This is fabulous.
I don't know of you can read minds I was just thinking to make whole wheat flour bread and thought check you videos and lo behold you uploaded the recipe thank you. I did make your pre ferment white bread recipe and it was mind blowing thank you so much
Tried this today, I left my dough in the fridge overnight before baking. Result is soft , chewy, healthy loaves. Thanks for the recipe and clear instructions.
I have not tried using a whole wheat flour but after watching this I am starting to feel confident that it can be done Thanks Charlie🥰
Did you try the recipe? Would you please mind sharing your experience with us.
Agree with your fold, is no knead! Thank you again for all the instructions and recipes. You can’t image how many of your recipes I have made. I made cruffins and they were perfect, just like yours.
Wow that came out great. Followed everything to the T. The flour was 100% whole wheat with a little lower protein content from the grocery store here in Greece. Left it in for a little over 20 minutes and initially the crust was very crunchy but settled down into a softer loaf. It's messy to work with initially but becomes very cooperative quickly. Super delicious. I don't have an oven so I used my toaster oven which has a convection/fan and it worked great.
Very healthy and a recipe I will add as suggestions for my patients who have blood sugar issues.
LOVE the way you inform with your videos, no drag time at all, quick and to the point!
Please consider sharing a 100% whole wheat recipe like this with lots of seeds. Figuring the hydration when the seeds are soaked gets complicated for me.
Maybe even a 100% whole wheat potato bread with lots of seeds too! Thanks so much
Instead of adding seeds to the dough I would cover it in seeds. It is so sticky that it would work really well. Just use seeds instead of flour for all the shaping and dusting steps 😁
I thought my bread game was pretty solid but you have really helped me take it to another level. Thank you so much and please keep this content coming. Exploiting that oven spring makes such a difference. My cast iron bread pan just arrived from Amazon. I'm going to try the Khachapuri next.
😎👍
Good video. I like the folding technique. I used it recently when practicing my baguette skills. Only 995 more tries to achieve perfection on those... 😁 I tried 100% wheat bread many years ago and they were bread cudgels in the end. Not edible but maybe good for protection if you found yourself alone in a dark alley. I'll have to try this recipe.
BTW - on the baguettes I used ice cubes in a pie tin to extend the steam in the oven. I was very pleased with the results.
just made this today, it came out so unbelievably good 😭 i don’t think ill ever need another bread recipe after finding this thank you ❤️
🤩
Thank you very much for this recipe! Even a beginner can bake this bread. The bread came out perfect, thanks again!
Wholewheat flour, wholesome videos!
Prepped the dough this morning and baked the bread during lunch - just enjoyed a slice with some salted Kerrygold butter for my lunch. The nuttiness of the whole wheat with the soft/moist interior and firm yet flexible crust is utterly FANTASTIC. Perhaps I'll make an oven-broiled "grilled cheese" using the rest of the loaf. As always, thank you for this wonderful recipe. Photos have been posted.
"It's bread! It is all good!" Great video!
A video about wheat berries and the different types when it comes to bread making would be awesome! I haven't been able to find a video where you talk about it, though your wheat protein video was pretty close to it. Loved the video!
Great idea. I'd like to know more about wheat berries, too.
Really like the looks of this. I'd bet it makes a spectacular sandwich. Thanks for the great content.
I made these and they came out great. Thank you for the recipe and detailed instructions.
I love this recipe. I’ve added a little other flours like Rye and this time Spelt. Yummy. Thank you.
I just made the recipe and it turned out perfect. The whole family loved it. Thanks!
Thanks for your videos! I follow several youtube channels and your videos have the best techniques. Thanks to your advices I have the best result in every recipe I try.
And once again, Charlie and his magic hands make it look so easy.
I know you were busy explaining how to get the dough in the oven, but I know you consider these bakes Bad Boys even though they weren't described as such. 😎
😁
Vielen Dank! This kind of recipe get the people Start! I have baked before, but never like this, this is the next level, and it worked out perfectly! Thx for your work!
Thank you for the recipe! I will definitely make these as I love the taste of 100% whole wheat bread.
* and it is hard to bake a non dense loaf!
Beautiful, kneading seems fun too, gotta try that for my next bread
It's bread! It's all good!!
beautiful recipe, dough handling, and result. i may try this with 4x square loaves instead of 2x rectangular, and do most of bake under stainless steel bowls to develop crust
This looks delicious. I made your "laziest pizza" recipe yesterday, which was tasty. I'm baking the second half of the dough while I watch this. This may have to be my baking project for tomorrow.
Love this no-knead recipe and plan to make this very soon. Thank you again for sharing this recipe.
Love it. I followed the recipe and made the softest whole wheat ever in my life :) Thank you for sharing! The only thing I don't like is the high temperature 230C (445F). I was worrying all the time that my old oven could go wrong...
That's just amazing, Charlie! It looks great!
Nice looking crumb. 👍🏻
Whole wheat Focaccia is awesome too. 😋
Hi, thank you for the amazing recipe.Can I make it in a loaf pan?
Yeah. You can use this as a guide ua-cam.com/video/SGSIKqg8Iak/v-deo.htmlsi=YBx99ZQNpPrQOG4d
I like your folding method amazing.
I’ve been seeking recipes for sourdough bread that would great for taking to the lake on the weekends, going to give this a whirl using our fresh milled flour as it looks perfect to make sandwiches with for taking on the boat.
I just made this and this is one of the best wheat bread
Well explained.. would try it..
Finally, I made it🥰 . It's soft, fluffy, bubbly 💃💃💃. Thanks a lot ❤❤❤
Will definitely try this, but it won’t be this week. Just made a sandwich loaf and a sourdough loaf this week already.
A BIG THANK YOU! I've recently started a new way of eating which includes no sugar and only whole grains, among other things. Lost 20% body weight so far. On my journey I've been testing many different 100% whole grain breads which all taste great but were dense. I tried vital wheat glutton, baking powder, vinegar, and was going to try a egg. Then I tried 5050 mixes of flours whole wheat and rye, oat, buckwheat, or millet. Nothing worked as good as this recipe. Turns out all I was missing was more water. I ended up tripling your recipe, sifting the flour, adding 1/3c each sunflower, pumpkin, and flax seeds and baking it in a bread pan at 375f for 45 minutes to reach 190f inside. I was wondering if you could do a video showing how mixing whole wheat flour with other whole grain flours affects the final product. Thanks.
BTW... after finding this video, I've subscribed and added a dozen or more of your videos to my queue. They all look amazing!
That is awesome! Good luck on your weight loss. I've been there myself 😎 check out the Whole Grain bread playlist for more ideas!
Super sick🤩🤩🤩love it!!!
Great as usual!!
I'm usually one for letting the kitchenaid knead since my arms can't stand the strain, (seriously, it's my whole day if I try, then I have no arms lmao) but this has me tempted to do some loaves no knead!
Thank you for making this recipe. Looks a treat
Congrats on 100k !
Thank you! 🙏
I was so impressed with the results from yesterday, I had to make this again today (also to use up the whole wheat flour before I go on my baking "sabbatical" for the next couple of weeks). This time I made four smaller loaves/buns and these are just for me! 😜
Note: while I do not mind the extra flour on top, I tried using a pastry brush to lightly brush off the excess flour after baking - just to see how it would work. It turned out looking pretty nice, you still get the "rustic bread " appearance, just not as much loose flour. Photo has been posted.
Wow wow awesome .delicious
I will be making this. Might let it ferment overnight in the fridge.
Love the video! Another suggestion: how to make a black bread that does NOT use coffee. There are several restaurants here in the US that serve black bread and I suspect it's made with cocoa in it.
That is funny because I have a recipe which also contains cocoa. Here it is - ua-cam.com/video/F21oBav50rI/v-deo.html
If you don't want the cocoa in there, then just leave it out. The recipe will work just as well.
I'm not usually a big fan of whole wheat, but this one is tempting.
Looking forward trying these beauties!! Looks absolutely delicious. Thanks for sharing!
Tried to make 100% whole wheat bread in the past and it's really good but very heavy. The highest protein I can get in my area of the US is about 12%, should I add vital wheat gluten to the flour? Really looking forward to trying this.
It'll be easier just to lower the hydration ✌️
Thank you...thankyou....thankyou....thankyou Charlie!!
Really enjoyed this. Superb
Thank you for your recipe.❤It turns out really successful 😊
Could you try a 50/50 mix of whole wheat and white flour
I could. But it would be probably quicker and easier if you did it. Just swap 50% of the whole wheat with white and make your bread ✌
Do you have any videos covering the cooling time importance?
Btw… You are excellent! Helping me a lot!! Thanks for the excellent content!
Cheers Eduardo! :) Here is a quick video on cooling - ua-cam.com/video/fY5dMWmvom0/v-deo.html
@@ChainBaker Cheers mate! Thanks for the reply!!
If I may, I would like to suggest a topic: “what are the differences of cutting a hot bread and letting it cooldown”
I countless discussions with my impatient hungry friends and family members over the topic and they never get convinced of the importance of it… lol
Good Day Charlie 🌞
I can wait to try this fantastic recipe. The wheat bread looks delectably yummy as any other recipe videos you’ve posted. Thank you so much for these videos 🙏🏼😊
very nice, looks good
This looks so easy and good! Thank you and hope you are doing well
🙏
Have been looking forward to this one
Please could I ask? How can I make this dough into a taller loaf please? Less water? More folding? Thanks!
Yes, you'd need to lower the hydration to about 80%>
@@ChainBaker OK! Makes sense. I am learning
Perfect timing, I'm just putting together a grocery list!
can we use poolish for this dough? tnks for the video
This dough is practically a poolish. You could just use a very tiny amount of yeast and let the whole thing ferment for 12 hours.
I’d like to try this with spelt
I like spelt with oats;-)
You may want to lower the hydration a bit!
@@ChainBaker thanks for the advice
Great video, lots of great information. when you preheat your oven are you turning on the upper element or lower or both?
Upper. Because I only have one! Use both if you can.
Hi Charlie, I've recently subscribed to your channel and it's amazing!
I've been baking different breads every weekend since then and they all come out perfect and reproducible!
You have hundreds of recipes, but I couldn't find the banana bread one, how is it possible?
It would be great if you posted it some day, I believe many people would love it.
Thank you for your work! Great job :)
Cheers! :) Oh yes banana bread is still on my list and I will definitely make it!
In my country it's avg 30 C in autumn now
So should I use cold water to bring the temp to 26 or put the flour in refrigerator
Or put the dough in the end into refrigerator
?
You can use cold water as well as cold flour :)
@@ChainBakerthis i understand but
Wouldn't temp go back up during the resting time period
So should I put it in fridge or in AC room (set at 26°C)
AC would work the best I'd say.
Thank you 🤩
Does the whole wheat dough 'rice up' as much as normal white bread flour
It can. This one was a little flatter than the white version but if you lower the hydration a bit then it should rise well too.
Hey thankyou for the easy recipe..if we are baking whole into one loaf what will be baking time?
Here's a video about such a bread ua-cam.com/video/YlptuYqKbaw/v-deo.html
Going through a bunch of your videos to learn where I go wrong. So many epiphanies 😅
It is also interesting to see your video production evolve and *perfected* from your earlier videos. 👍
Cheers :)
I'm glad I can help along!
I have a question, if I may. I notice that here, as in your whole wheat recipes generally, you used red whole wheat, that is, flour made from red wheat. Would this or any other recipe change if you were using white whole wheat, that is, flour made from white wheat? Maybe you could do a principles of baking video on white whole wheat versus red whole wheat?
Here in the UK the distinction is not used commercially; that's what "wholemeal" looks like and a lot of strong white flour is indeed from varieties of red wheat. Of the "hard" wheats the red seems better suited to our climate and is often sown as winter wheat while the whites do better as spring sown in places with hotter summers.
If the protein content is the same I wouldn't have expected the recipe to need adjusting.
Matthew and Kevin answered it well. The best thing to do is make it without changing anything and then adjusting if need be.
I wanna make this with the last amount of flour I have so can I use wheat bran instead
can i replace IDY with sourdough ?
and how much should i use please
ua-cam.com/video/5a4RqHyI-kE/v-deo.html
Hello 👋 🇲🇽
Can we try this technique in whole wheat toast please ?
You could try and place this in a bread tin, but I have not attempted it myself.
I applied what you said in detail. At the third fold (as first fold everything to the mid, second coil fold) the dough started to fall into pieces. Did I overfolded it or maybe I manhandled without noticing? 13,7% protein whole wheat flour, natural spring water is used.
Sometimes protein percentage is not a reliable indicator. You can try and reduce the hydration a bit next time. That should solve it.
How did it turn out in the end?
Never used the 100% whole wheat flour yet, usually mix with the regular bread flour, I would love to get my hands on this one..Thank you for the instructions.👍🏻❤️
Question:
If I can not be there through the entire process and baking it, , at what point can I put the dough in the fridge, then continue to the finish line? 😊
I'd say refrigerate it right after the final fold. And make the dough with colder water, so that it does not ferment too rapidly.
@@ChainBaker
Thank you!🙏🏻❤️
Is it Martinet method? Please reply. Thanks.🙏
I've never heard of that method, so I'm not sure.
I attempted to make this with 30% Rye SD Starter, thinking this would speed up the fermentation. My kitchen temp was 75 F and my dough after mixture was 80 F. I decreased the fermentation times by 5 minutes between folds. Pre-shape and shaping went well. One puffed up well the other looked like the moon. after baking at 445 F for 20 min. when I cut the puffy one open the inside bottom was a bit gooey and the top was like a scab, lolol, Next one is the cold fermentation one with yeast to see if I get better results.😁
The rye starter would make this dough quite a lot weaker since there is no gluten in it, so that will affect the result too.
@@ChainBaker I missed that!!! I thought the rye starter would have been stronger than white, I will have to do a re-make thanks
Going try this technique to make pizza 🍕 only step I'll do different, is *I'll stretch it* thin and round. But it should give me airy crust 🍞😁
Wow, I thought we need to cold ferment it for 24h. But it seems It can be baked on the day we make a dough!
Can this method be used in a regular bread tin?
Definitely. But it may be difficult to get nice slices because the bread will be so airy. I'm actually making such a bread right now. If it turns out alright I'll post a video in a few weeks.
Hello! Nice video. Just wondering what kind of whole wheat flour is used in the video, since the whole wheat flour we have in my country is very coarse and doesn't really look like dusty flour at all. I even tried to make it finer using my blender but it just ripped the gluten and the dough didn't want to be shaped. Can I use 100% of that flour with this method or should I mix it with white flour?
Whole wheat bread flour. You should definitely swap a portion for white flour to make it work best 👍
@@ChainBaker so the one used in the video is the finely milled one that's identical with usual white flour?
Gotcha. I'll try using 50/50 whole wheat/white flour and see how it goes from there. Thanks for the reply! 👍
@decorousdonut it's pretty fine. Yeah 50/50 is a good starting point 👍
Hi chef, I don’t know why it full of bubbles on top of the bread after I cold proof it in the fridge overnight. Do you know what’s went wrong with the dough? Thank you
It may have been over proofed. Baking it sooner, making the dough cooler to begin with, or using slightly less yeast next time should fix that. But even though it's all bubbly you should be able to bake it still.
Thank you very much for your prompt reply and guidance. Again, you are the best chef 🧑🏼🍳！
I’m discovering that I CAN make a loaf of 100% ww without it being too dense. This looks to be flat enough, I’d like to try this in my pizza oven -minus the parchment.
would a sourdough version with 100 % WWheat be possible? Would there be enough rise?
As long as your starter is nice and active you can make anything with it ✌️
@@ChainBaker excellent thankyou!!
It looks so easy when you do it. As soon as I touch it, the dough start making popping noise like foam and starts deflating. Also it the top tore. I've been baking bread at home for years, but never really dealt with 100% whole wheat. Any tips? Thank you!
I would lower the hydration and work from there ✌️
@@ChainBaker Cool. I'll try playing with hydration. It probably depends on type of WW flour. Thank you for taking the time to reply!!!
In Germany its nearly impossible to get 13% whole wheat flour. Everything is just 11% I just made it with 200g whole wheat and 50g manitoba but the gluten network doesn't look too good :D Lets see how it bakes
The sanctions work 😅
I would love to see this bread made with wheat berries ground into whole grain flour, no sifting so the entire grain is used.
Hi chainbaker,
I have tried the recipe and reduced the water content to 230g because the Protien content of my flour is 12, however, it has not hold the shape and always break specially in the first fold , any ideas?
It's ok if it breaks on the first fold. As long as it does no break later. Perhaps you could reduce the water even further next time.
Thanks a lot for the quick reply , will try that and let you know 👍 You are awesome 👍
Hi Chain baker,
It has worked with 210g water, with another of breaking and not the best shape possible which I believe it’s related to the flour I am using.
Will try another flour and let you know 👍
For now I am think to try the whole wheat brioch and then the lativian dumplings 🥟😍😋😋
Thank you for everything you do and share with u. You rock 🙌
Do you get access to buffalo milk where you live? It would be interesting to see a comparison video between cow's milk and buffalo milk to see if there's any difference. Buffalo milk is whiter and higher in fat. Would be cool to see if there's any difference in crumb colour and texture.
The fat content would be the main difference. It would make the dough softer and lighter. But you would need to use more since it contains less water than regular milk.
I was only checking out hydration % for wholewheat flour ... I ended up on your website and 5 hours and several videos later ... very good videos and tutorials, some of the best I've seen and read. My only 'vaguely' negative comment, more of a plea really, is that whilst I totally understand that your focus is hand made bread ... it would be great if you could include some stuff for those of us who find it physically very difficult to knead or otherwise mix dough.
I used to make bread by hand, then tried some no knead bread (which worked out great) but I find even that difficult/painful due to problems with my hands so I've mostly switched to using a bread machine. Please don't cringe ... there is a place for everything. The issue I have with most people who use bread machines is that they are fearful of straying from the machine's manual/user guide and vehemently oppose ANY departure from its 'rules'. So, my plea is help to educate those of us who need (or want) to use a machine to produce better bread. I appreciate that the results may not be up to your 'normal', preferred standards but maybe that would be a good challenge for you too??? (PLEASE & thank you. 😊👍)
How to convert a recipe to be made in a mixer - ua-cam.com/video/a0sbfWRhSU8/v-deo.html
How to not need to knead your dough ever again - ua-cam.com/video/1knjFj923MQ/v-deo.html 😉
@@ChainBaker Thanks for your reply and the links. I had seen your no knead video and I've done a few loaves using a no-knead method which have been quite successful. I hadn't seen your video about converting hand to stand mixers though - it was very interesting and useful. Thank you. 🙂
It would be nice if you had a direct way to access and print your recipes, at least access so I could write them down. I will try this recipe, looks easy and good.
A link to the recipe is in the video description.
I will add a print option in the future. For now you can just copy the text from my website and print it that way 👍
I tried this method today…. But I had everything set up to go waiting for the whole wheat flour to get delivered when I got a notice it wouldn’t be here till tomorrow… so I Substituted (BIG TIME)… I used 40gm medium rye flour mixed with 10gm vital wheat gluten (no math involved to get the protein %age right.. just a guess), 200 gm unbleached white flour (13%), 22gm Cocoa powder for color, 18 gm ground caraway seeds (just cuz I like them), 6gm of salt and 3gm of dry active yeast. I mixed some sesame oil from the top of some tahini paste and olive oil -15ml combined. I wasn’t sure if I should account for the weight of the seeds and the cocoa powder but I increased tepid water to 280gm. The “batter” was 21.9C… The first bowl fold was ok… the second coil fold ended up being another bowl fold (I probably should NOT have added that extra 30gm of water… but it was experiment day…so) I never got much beyond a stiff batter. I ended up pouring it into a heated cast iron loaf pan and baked it off. It rose a little. It tasted great but not the result I was trying for. I’l definitely try over with the whole wheat flour and new yeast. I have a feeling my dry active yeast was not so active. Thanks Chris for another great video !
At least you tried something and learned in the process 😉
Im not able to find one answer,,, then what is the use/role of sugar in other youtube recipes with yeast ?? What the difference with using sugar then ????
Sugar ua-cam.com/video/WDYSdzs3dqg/v-deo.html
@@ChainBaker thankyou for replying 🙏☺️☺️