Baked this on Saturday afternoon, in between all of my Easter bakes. Happy Easter everyone!!! This dough was easier to handle as it was 100% whole wheat flour, but it sure did want to jump out of the bowl during the cold bulk fermentation - when I checked it early Sat morning, the dough was in the process of lifting the glass lid from the bowl, so I had to cover with another bowl to all it to continue to ferment until later in the afternoons (about 22 hrs total). The rest of the process when smoothly - final proofing was a bit faster as I placed the loaf in a slightly warmer spot for an hour and then back at room temp for another 45 minutes. Total bake time was 50 minutes as the loaf was not quite ready at 40 minutes. Finally sliced this loaf for a quick snack during final prep for our family Easter lunch. I also sliced the Tea Cake loaf I baked on Friday (enjoying with Smuckers Peanut Butter). The 100% wheat bread is outstanding!!! Soft and slightly moist crumb (not as moist as the previous “100% hydration crumpet bread”) - nice sturdy crust as you can see by the extra thin slices and the depth of flavor - such a nice nuttiness to it! Thanks to Charlie for sharing this recipe - will be making this again!!! (#332) Photos have been posted.
My overnight 100% whole wheat (650 g), 2.75 c water, 1 Tablespoon yeast, 1 t salt. Mix until no dry ingredients and cover. No folding before refrigerating overnight. In the morning, let sit out still covered until you are wake, then fold four ways, shape, let rise and bake 45 minute in oiled pan at 425 F. Wrap in a tea towel on a rack to cool. Thanks for your video. Through them and lots of iterations I arrived at this wonderful bread recipe for my flour.
This was quite an impressive recipe - the results are phenomenal, lovely crust and such a soft and tender crumb considering it is 100% wheat flour. I plan to make this again this weekend. Charlie now has 212K subscribers - please continue sharing your bakes with family, friends and colleagues, share photos on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. His videos have helped many of us become better bakers (well, me at least) - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral..... Go "Team ChainBaker"! 🎉🎉
I used to bake my sourdough breads based on Claus Meyers wonderful book Meyers bakery. His whole wheat breads are pretty similar: 500 g flour, 450 g water, 50 g sourdough (definitely not thick). I't super useful that he gives the optimal inner tempriture of the dough when the bread is ready so I usual bake different versions as I can always check the temperature and know if it's ready or not yet. butter is my fav used in the baking form, it gives az excellent extra taste for the bread. (love your page and recipes too ♡)
Recién encuentro tu canal y desde ya que hice una maratón con cada vídeo! Aún no decido que receta intentar, la emoción es total jaja. Saludos desde Argentina y gracias por compartir tanta sabiduría!
Watching this video I realised something that I had started taking for granted. That open faced sandwich you made looked amazing 😩 It's a skill you develop with practice I think, being able to place the foods in their most beautiful arrangement. It becomes a habit with time, something I just do without thinking about it. I bet it's the same way with you, especially with baking...seeing as how your projects turn out so beautifully!
Amazing recipe I made it both as whole wheat and as half whole wheat and it came out amazing! I have never ate whole wheat bread that is not dense before, and I used a stronger whole wheat flour 16.5%. the dough was not hard to deal with at all. The only thing that I needed to change is giving it a bit more baking time to hit the 95 Celsius to know that the bread is ready. Huge respect for this one!
Could you do a no knead Shokupan or Japanese Milk Loaf recipe? The versions I generally see online require insane amounts of kneading usually with a stand mixer, so would be great to explore if that is actually necessary.
I really liked this one, such a great idea! I found some Canadian wholemeal (waitrose/dobbies) with 15.8g protein, and it was very easy (could probably have tried 110%). Texture is moist, yet airy. A wonderful sandwich bread!
Love the channel and used all your tutorials on principals of baking. It's the best information I could find. Since I became a diabetic i have had to stop baking bread, its sucks. do you have any recopies for the diabetic community? Everything I see is extremely expensive for the ingrediencies. Thanks for your time and videos.
Hi You are a great teacher I want to ask if you can do a video on grinding your own grain and how to modify recipes from store bought flour to using whole wheat ?
Here's my very little playlist of freshly milled flour videos - ua-cam.com/play/PLJ97q0PY0sXIOBItl7MQNnZlERY68TuY9.html Use it as a guideline. There will be more coming in the future.
For some reason I stopped using olive oil when making pizza dough. Recently I went back to olive oil to get a softer crust but it ended up giving me that crispiness I was missing. I found that 3% was a perfect amount to give a crispy pizza even when it gest cold. I tried 2% oil as well but 3% was slightly better. Just thought I would add that, because besides colour and softness EVO plays a big factor for crispy pizza dough. I bake at 650F but not sure why it would not give the same results at a lower temp.
Looks great, just finished mixing this up! Added a little bit of honey to balance out the strong whole wheat flavor. Going to try folding it in along with the oil (i didn’t think about adding honey until after mixing). I’m guessing it should work just fine. I did a modified version of your other 100% sandwich loaf with half strong bread flour and half whole wheat. It was a big hit and I’m sure this one will be too!
Turned out really good! I forgot to mention that I also swapped a small amount of flour for some whole grain rye. So it took an extra fold to really get the gluten to feel strong enough. Folding in the drizzled honey worked really well too. Subtle honey flavor throughout with excellent consistency. I’ll definitely be making this and other variations again!
I don't have a starter at the moment, so I can't make any videos anytime soon. But here's a freshly milled bread recipe that you could use as a guideline - ua-cam.com/video/jWL7rTtbAcQ/v-deo.html
Amazing channel and very informative. I have been using sprouted whole wheat spelt and light spelt flour do you have any guidance on this type of flour. This is the only flour we have in North America who no additives and gmo. I look forward to your input. Warm greetings from Canada
I've not baked with spelt that much. It definitely needs a lower hydration. Here are a few recipes of mine: 1) ua-cam.com/video/M2m4c-NSTMI/v-deo.htmlsi=2GBci1O6bPz_qOjB 2) ua-cam.com/video/lVW1yGCpWGU/v-deo.htmlsi=qRQCzobulcofTMK8 3) ua-cam.com/video/RAGF6vyZwQ0/v-deo.htmlsi=SlczmHAimB3zm252
@ thanks so much for speedy response. Here in Canada we have light Spelt which I mix with some whole wheat spelt and I get good results that way. I love your bread recipes and am learning so much about. Cold fermentation which I plan to try soon. I really love the idea of using less yeast and thanks to you for teaching us these amazing methods of bread making. Warm greetings from Canada and keep up the great work. I look forward to your next video
Atta will make a weaker dough. With such a high hydration it may not even work. You will need to reduce the amount of water to around 80% max I would say.
might be a weird question, but if you had your own bakery, based on your youtube video breads, what lineup of which recipes of bread, would you sell, if you could only pick a couple : )
That is a great question! And a difficult one to answer. I would probably stick to mostly large loaves that pack a lot of flavour and can stay fresh for a long time. Rye and whole wheat with seeds and other tasty additions, slow fermented and most likely made with natural leavening. And some sweet bakes using the scalding technique. Basically, I would not want to deal with any of those baked goods which go stale in a few hours.
@@ChainBaker thank you. That is what I have used for other lower hydration doughs (up to 80%) but wasn’t sure if the 100% (maybe more after the first try) required it to reach full boil (I am at sea level) and some time expelling moisture. I live in the US and just ordered that Pullman from your link hope you get credited for it! We have a much longer commercial Pullman pan but I was afraid the dough would flop on transfer. And it has been a long time since I bought a baking tool so I figured why not treat myself? I will be trying this with 100% home milled (Nutrimill Harvest) Rouge de Bordeaux. Keeping all other elements the same (although I am already wanting to convert to my sourdough starter, just don’t want to change many variables. Thanks again for the super videos! My wife and I love them.
This type of dough will not benefit too much from machine mixing. You will have to fold it anyway. But you can certainly begin by mixing on medium speed for 5 minutes perhaps.
I usually need 18 mins 330F to bake bread. How many minutes I need to add if using the loaf pan with lid. Also, will there be any oven spring for 100% whole wheat bread? Thanks
@@ChainBaker I know it’s not wheat at all! 😊 Clearly, you haven’t tried making bread from it before. In my opinion, the best bread is buckwheat bread, and I highly recommend giving it a try. I often make bread using buckwheat grains, and the process is quite simple. First, I soak the grains in water for about 12 hours. Afterward, I drain the water (without rinsing the grains) and blend them for around 5 minutes until smooth. Then, I let the mixture rest for another 12 hours to ferment. Once it’s ready, I pour it into a bread mold and bake it in the oven at 220°C for about an hour. The bread comes out looking almost identical to yours. It’s firm enough to spread anything on, has a slightly moist texture inside, and doesn’t crumble at all. My question is whether it’s possible to follow the same process using wheat grains. I don't like using flour when making bread. Do you know if that would work?
@AkgunIlhanIstanbul i tried it once and it came out like a brick 😄 sounds like an interesting method. I may give it a try. Not sure how it would work with wheat. There's only one way to find out.
@@ChainBakerFrom what you wrote, it seems like the bread wasn’t fermented. The key is not to rinse the soaked grains-just drain the excess water. That sticky water is essential for fermentation. Another important tip is to avoid using a metal spoon or spatula before or during the fermentation process. There are a few helpful videos on UA-cam if you’re interested in trying it out again. I’ve just soaked some wheat grains myself-definitely worth a shot! I’ll let you know how it turns out. 😊
I'm a new subscriber and cant get over it how easy it looks when you do it. Im 77 year's old started last year to bake bread that turned out pretty good. Ever since i got my pullman tin the dough never rises high enough and the corners never fill in? I usually take 2 cups of white strong bread flour and 1.5 cups of rye flour The usual water 12 oz room temp and yeast, salt and 1tbsp sugar with 2 tblsp caraway seeds. I usuallu let it rest overnight about 12 hours on the counter. Then release air and rest for another hour in the bowl on the counter. Let air out and put in pullman tin and wait for it to rise almost to the top but never does. Is it best to put in the fridge? What amounts do you take of each ingredients? I love to make bread but something im not doing right. Have you got a video with overnight rising dough on a countertop? Thanks for any tips, what am i doing wrong......?
That is quite a large ratio of rye flour which would interfere with the dough rising very high. The best way to make it fill the tin would be by increasing the amounts of all the ingredients by 10% - 15%. That should be an easy fix.
I left it to cold ferment making it using the 50/50 sandwich bread method where we mixed the flour with boiling water at the beginning. Anyway why are we heating yhr oven to 250 fan on instead of 180 fan on in the other recipe?
For sure this recipe will be baked before weekend :D Back to those questions I asked there are few more... I've seen on "The Bread Code" baking method that uses 2 trays and stones to imitate "dutch oven" (yup my equipment still lack "Lodge Pan") can you make comparison? Cold fermentation, cold fermentation and what about cold proofing? You always check temperature of dough... What will happen if we remove that variable from whole baking proces?
My equipment lacks two trays and stones 😅 When it comes to cold proofing commercial yeast dough, the bulk fermentation time must be reduced and the dough must go into the fridge right after shaping. There are of course exceptions like sweet rolls and such which are not at such a high risk of over proofing. Here's the video - ua-cam.com/video/fMq3eUSgv28/v-deo.html
There's so much water here that you can just add the seeds without adjusting anything. When it comes to grains, watch this ua-cam.com/video/eH-JauKo0zo/v-deo.htmlsi=fsP2HMUd0nSL4Zu5
If the flour is not 13% can I make up the difference with vital wheat gluten and still keep the hydration at 100%? I'll have to try this as most bread flour at my grocery store is only 10%
That should work. Although, depending on how you look at it, the hydration may not be 100% anymore. When I used VWG I simply added it to the flour. Technically, it could be assumed that there now is more flour in relation to water. Personally, I count the VWG as a separate ingredient. So, if you ask me, the answer is - yes 😄
Trying right now :-). Pretty expensive, those USA Pan tins. And almost 2,5 as expensive in the Netherlands. Alternatives available on the Dutch Amazon site almost all have three vent holes in the bottom. What do you think of that?
They are expensive for sure, but they're a good investment. I have had some of those tins with the holes in the bottom. The ones I had did not last long at all. The coating wore off very quickly and they became super sticky. You get what you pay for when it comes to these things.
But does it toast? Some breads toast in one cycle of my toaster, store bought sourdough usually takes 2 cycles(on the same darkness setting) and some homemade breads take 3 cycles. I haven't found the cause, I think it may be hydration or protein content, possibly density. The last bread that I made which took 3 toaster cycles was 4% sugar and had a long ferment both of which generally cause more browning of the crust while baking but it was med-high hydration and about 13-13.5% protein (2/3 whole grain hard red wheat and 1/3 low to med ash hard red wheat flour.) Changing the fat from 3% to 11% had no significant effect on toasting, neither did an egg yolk.
It's whole wheat bread flour. Quite a bit stronger than atta. It will not work very well if you use it. I would keep the hydration well below 80% and give it extra folds.
I have started to make my own bread for over a year now and I've always had successful result, but lately I've had so many failures, especially with high hydration breads. I am using the same yeast as always, but different flours. I don't know what I've been doing wrong lately ☹
Just use 20% sourdough starter instead of yeast and ferment for longer. It will probably be more difficult to handle tho, because Sourdough causes faster gluten degradation.
@@ChainBaker Hey Charlie, I've just had my first bite. It was super fluffy and tasty despite it being a bit on the flat side. I think I overproofed it (3 hours in total) and it lost height after I put it in the oven. Thanks for your terrific help. You are the man🏆
Baked this on Saturday afternoon, in between all of my Easter bakes. Happy Easter everyone!!!
This dough was easier to handle as it was 100% whole wheat flour, but it sure did want to jump out of the bowl during the cold bulk fermentation - when I checked it early Sat morning, the dough was in the process of lifting the glass lid from the bowl, so I had to cover with another bowl to all it to continue to ferment until later in the afternoons (about 22 hrs total). The rest of the process when smoothly - final proofing was a bit faster as I placed the loaf in a slightly warmer spot for an hour and then back at room temp for another 45 minutes. Total bake time was 50 minutes as the loaf was not quite ready at 40 minutes.
Finally sliced this loaf for a quick snack during final prep for our family Easter lunch. I also sliced the Tea Cake loaf I baked on Friday (enjoying with Smuckers Peanut Butter).
The 100% wheat bread is outstanding!!! Soft and slightly moist crumb (not as moist as the previous “100% hydration crumpet bread”) - nice sturdy crust as you can see by the extra thin slices and the depth of flavor - such a nice nuttiness to it!
Thanks to Charlie for sharing this recipe - will be making this again!!! (#332) Photos have been posted.
My overnight 100% whole wheat (650 g), 2.75 c water, 1 Tablespoon yeast, 1 t salt. Mix until no dry ingredients and cover. No folding before refrigerating overnight. In the morning, let sit out still covered until you are wake, then fold four ways, shape, let rise and bake 45 minute in oiled pan at 425 F. Wrap in a tea towel on a rack to cool. Thanks for your video. Through them and lots of iterations I arrived at this wonderful bread recipe for my flour.
This was quite an impressive recipe - the results are phenomenal, lovely crust and such a soft and tender crumb considering it is 100% wheat flour. I plan to make this again this weekend.
Charlie now has 212K subscribers - please continue sharing your bakes with family, friends and colleagues, share photos on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. His videos have helped many of us become better bakers (well, me at least) - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral..... Go "Team ChainBaker"! 🎉🎉
This was extremely informative, thank you for all the tips and tricks, they're highly appreciated ❤ !!! Keep up the good work, you're awesome 😎 !!!
Thank you so much :)
I used to bake my sourdough breads based on Claus Meyers wonderful book Meyers bakery. His whole wheat breads are pretty similar: 500 g flour, 450 g water, 50 g sourdough (definitely not thick). I't super useful that he gives the optimal inner tempriture of the dough when the bread is ready so I usual bake different versions as I can always check the temperature and know if it's ready or not yet.
butter is my fav used in the baking form, it gives az excellent extra taste for the bread.
(love your page and recipes too ♡)
Recién encuentro tu canal y desde ya que hice una maratón con cada vídeo! Aún no decido que receta intentar, la emoción es total jaja. Saludos desde Argentina y gracias por compartir tanta sabiduría!
Yessss This is what I've been waiting for you to come out with. Thank you so much for this! ❤
Watching this video I realised something that I had started taking for granted. That open faced sandwich you made looked amazing 😩 It's a skill you develop with practice I think, being able to place the foods in their most beautiful arrangement. It becomes a habit with time, something I just do without thinking about it. I bet it's the same way with you, especially with baking...seeing as how your projects turn out so beautifully!
Got to make it look good for the camera ;D but yeah a good looking sandwich is somehow even tastier :)
@@ChainBaker as the proverb tells us "you eat with your eyes!"
That Pullman does an excellent job at making perfectly square bread slices.
This bread looks sooooo delicious.
Another great video! Thank you for sharing
Coil fold is pretty much the only thing I do now. Love it!
Easy peasy! 😎
Amazing recipe I made it both as whole wheat and as half whole wheat and it came out amazing! I have never ate whole wheat bread that is not dense before, and I used a stronger whole wheat flour 16.5%. the dough was not hard to deal with at all. The only thing that I needed to change is giving it a bit more baking time to hit the 95 Celsius to know that the bread is ready. Huge respect for this one!
✌️😎
I love your no frills methods for making breads, good work. ❤ 🇦🇺
Love this! Can early wait to make this - and it is even easier? Fantastic!!
Thanks Charlie for another wholewheat recipe🎉🎉🎉
Wholewheat on the map!🎉
Could you do a no knead Shokupan or Japanese Milk Loaf recipe? The versions I generally see online require insane amounts of kneading usually with a stand mixer, so would be great to explore if that is actually necessary.
Coming soon ;D
@@ChainBaker Exciting! Thanks!
Great video My friend it's good to see you again.
✌😎
I like this..
Thanks for posting..🇬🇧👍😁
I really liked this one, such a great idea! I found some Canadian wholemeal (waitrose/dobbies) with 15.8g protein, and it was very easy (could probably have tried 110%). Texture is moist, yet airy. A wonderful sandwich bread!
I don't have a Pullman, so I'm using loaf pan in the roasting bag (turkey). Big oven spring, like Dutch oven.
Super nice ai love your Chanel!!!🎉
😍
Love the channel and used all your tutorials on principals of baking. It's the best information I could find. Since I became a diabetic i have had to stop baking bread, its sucks. do you have any recopies for the diabetic community? Everything I see is extremely expensive for the ingrediencies. Thanks for your time and videos.
I have no experience with low carb baking as of yet 🥲
Hi You are a great teacher I want to ask if you can do a video on grinding your own grain and how to modify recipes from store bought flour to using whole wheat ?
Here's my very little playlist of freshly milled flour videos - ua-cam.com/play/PLJ97q0PY0sXIOBItl7MQNnZlERY68TuY9.html Use it as a guideline. There will be more coming in the future.
Well Charlie, it looks like I knead to add another baking pan to my collection. See what I did there?!😂🤣❤
😁
Definitely be making this, cheers
amazing as always! can't wait to use this dough for buns
They might turn out a little flat. I'd lower the hydration a bit ;)
@@ChainBaker thanks for the tip! I'm hyped already
It reminds me a bit of the Danish ryebread “bondebrød”
Enjoyed the video, thanks! 🤩
Very nice recipe!
For some reason I stopped using olive oil when making pizza dough. Recently I went back to olive oil to get a softer crust but it ended up giving me that crispiness I was missing.
I found that 3% was a perfect amount to give a crispy pizza even when it gest cold. I tried 2% oil as well but 3% was slightly better.
Just thought I would add that, because besides colour and softness EVO plays a big factor for crispy pizza dough.
I bake at 650F but not sure why it would not give the same results at a lower temp.
Looks great, just finished mixing this up! Added a little bit of honey to balance out the strong whole wheat flavor. Going to try folding it in along with the oil (i didn’t think about adding honey until after mixing). I’m guessing it should work just fine.
I did a modified version of your other 100% sandwich loaf with half strong bread flour and half whole wheat. It was a big hit and I’m sure this one will be too!
How was it? :)
Turned out really good! I forgot to mention that I also swapped a small amount of flour for some whole grain rye. So it took an extra fold to really get the gluten to feel strong enough. Folding in the drizzled honey worked really well too. Subtle honey flavor throughout with excellent consistency.
I’ll definitely be making this and other variations again!
I really enjoy your videos
That is great to hear. Happy baking! :)
I love your videos... can you please do one on fresh milled wheat sourdough with an open crumb
I don't have a starter at the moment, so I can't make any videos anytime soon. But here's a freshly milled bread recipe that you could use as a guideline - ua-cam.com/video/jWL7rTtbAcQ/v-deo.html
Amazing channel and very informative. I have been using sprouted whole wheat spelt and light spelt flour do you have any guidance on this type of flour. This is the only flour we have in North America who no additives and gmo. I look forward to your input. Warm greetings from Canada
I've not baked with spelt that much. It definitely needs a lower hydration. Here are a few recipes of mine:
1) ua-cam.com/video/M2m4c-NSTMI/v-deo.htmlsi=2GBci1O6bPz_qOjB
2) ua-cam.com/video/lVW1yGCpWGU/v-deo.htmlsi=qRQCzobulcofTMK8
3) ua-cam.com/video/RAGF6vyZwQ0/v-deo.htmlsi=SlczmHAimB3zm252
@ thanks so much for speedy response. Here in Canada we have light Spelt which I mix with some whole wheat spelt and I get good results that way. I love your bread recipes and am learning so much about. Cold fermentation which I plan to try soon. I really love the idea of using less yeast and thanks to you for teaching us these amazing methods of bread making. Warm greetings from Canada and keep up the great work. I look forward to your next video
Looks great!! Can we talk about how can the recipe be adjusted when using indian Atta?
Atta will make a weaker dough. With such a high hydration it may not even work. You will need to reduce the amount of water to around 80% max I would say.
@@ChainBaker thanks so much! I will try
might be a weird question, but if you had your own bakery, based on your youtube video breads, what lineup of which recipes of bread, would you sell, if you could only pick a couple : )
That is a great question! And a difficult one to answer. I would probably stick to mostly large loaves that pack a lot of flavour and can stay fresh for a long time. Rye and whole wheat with seeds and other tasty additions, slow fermented and most likely made with natural leavening. And some sweet bakes using the scalding technique. Basically, I would not want to deal with any of those baked goods which go stale in a few hours.
Wonderful video. Thank you! I’m curious if you know the internal temp of the loaf when you felt it was done?
I did not measure it, but when it comes to a fully baked bread, there is a pretty much a universal rule of reaching at least 94C (200F).
@@ChainBaker thank you. That is what I have used for other lower hydration doughs (up to 80%) but wasn’t sure if the 100% (maybe more after the first try) required it to reach full boil (I am at sea level) and some time expelling moisture.
I live in the US and just ordered that Pullman from your link hope you get credited for it! We have a much longer commercial Pullman pan but I was afraid the dough would flop on transfer. And it has been a long time since I bought a baking tool so I figured why not treat myself?
I will be trying this with 100% home milled (Nutrimill Harvest) Rouge de Bordeaux. Keeping all other elements the same (although I am already wanting to convert to my sourdough starter, just don’t want to change many variables.
Thanks again for the super videos! My wife and I love them.
Wondering, can this be achieved with sourdough leaven instead of yeast?
Sure. Use 20% of the flour in the leaven. The acidity should make this dough even tighter and easier to handle.
I'll be making this. Accidentally bought 7.5 kg of wholewheat flour. 😂
Sounds like a lucky accident to me 😄
If I prefer using a dough hook to knead would that be possible? If so how long should it go for?
This type of dough will not benefit too much from machine mixing. You will have to fold it anyway. But you can certainly begin by mixing on medium speed for 5 minutes perhaps.
I usually need 18 mins 330F to bake bread. How many minutes I need to add if using the loaf pan with lid. Also, will there be any oven spring for 100% whole wheat bread? Thanks
It depends on the recipe. There will be oven spring for sure. Try this one and see how it turns out.
Yes, definitely I will try this receipt. What is the baking time please? Usually I need 18 minutes 330F for loaf pan without lid. Thanks again
Is it possible to make bread from wheat grains like from buckwheat grains?
Buckwheat is not wheat at all. It is only wheat by name. There is no gluten in buckwheat, so it's not really suitable for breadmaking.
@@ChainBaker I know it’s not wheat at all! 😊 Clearly, you haven’t tried making bread from it before. In my opinion, the best bread is buckwheat bread, and I highly recommend giving it a try. I often make bread using buckwheat grains, and the process is quite simple. First, I soak the grains in water for about 12 hours. Afterward, I drain the water (without rinsing the grains) and blend them for around 5 minutes until smooth. Then, I let the mixture rest for another 12 hours to ferment. Once it’s ready, I pour it into a bread mold and bake it in the oven at 220°C for about an hour. The bread comes out looking almost identical to yours. It’s firm enough to spread anything on, has a slightly moist texture inside, and doesn’t crumble at all. My question is whether it’s possible to follow the same process using wheat grains. I don't like using flour when making bread. Do you know if that would work?
@AkgunIlhanIstanbul i tried it once and it came out like a brick 😄 sounds like an interesting method. I may give it a try. Not sure how it would work with wheat. There's only one way to find out.
@@ChainBakerFrom what you wrote, it seems like the bread wasn’t fermented. The key is not to rinse the soaked grains-just drain the excess water. That sticky water is essential for fermentation. Another important tip is to avoid using a metal spoon or spatula before or during the fermentation process. There are a few helpful videos on UA-cam if you’re interested in trying it out again. I’ve just soaked some wheat grains myself-definitely worth a shot! I’ll let you know how it turns out. 😊
What tips to follow if the temperature is around 30 C and above?
Pop it in the fridge right away. Fold it three times in 10 minute intervals. It should cool down quickly enough.
@@ChainBaker thank you for a quick reply
Is it possible to make this as a freestanding loaf?
I imagine it would spread and turn into a rather flat disc.
It may turn out a little flat. You'd need to lower the hydration to keep some height.
I'm a new subscriber and cant get over it how easy it looks when you do it.
Im 77 year's old started last year to bake bread that turned out pretty good.
Ever since i got my pullman tin the dough never rises high enough and the corners never fill in?
I usually take 2 cups of white strong bread flour and 1.5 cups of rye flour
The usual water 12 oz room temp and yeast, salt and 1tbsp sugar with 2 tblsp caraway seeds.
I usuallu let it rest overnight about 12 hours on the counter. Then release air and rest for another hour in the bowl on the counter.
Let air out and put in pullman tin and wait for it to rise almost to the top but never does.
Is it best to put in the fridge? What amounts do you take of each ingredients?
I love to make bread but something im not doing right.
Have you got a video with overnight rising dough on a countertop?
Thanks for any tips, what am i doing wrong......?
That is quite a large ratio of rye flour which would interfere with the dough rising very high. The best way to make it fill the tin would be by increasing the amounts of all the ingredients by 10% - 15%. That should be an easy fix.
@@ChainBaker thank you I will give that a try.
I left it to cold ferment making it using the 50/50 sandwich bread method where we mixed the flour with boiling water at the beginning. Anyway why are we heating yhr oven to 250 fan on instead of 180 fan on in the other recipe?
Because of the high hydration we can bake the bread more aggressively. There is more water that must evaporate for it to cook properly.
@@ChainBaker thank you
For sure this recipe will be baked before weekend :D
Back to those questions I asked there are few more...
I've seen on "The Bread Code" baking method that uses 2 trays and stones to imitate "dutch oven" (yup my equipment still lack "Lodge Pan") can you make comparison?
Cold fermentation, cold fermentation and what about cold proofing?
You always check temperature of dough... What will happen if we remove that variable from whole baking proces?
My equipment lacks two trays and stones 😅
When it comes to cold proofing commercial yeast dough, the bulk fermentation time must be reduced and the dough must go into the fridge right after shaping. There are of course exceptions like sweet rolls and such which are not at such a high risk of over proofing. Here's the video - ua-cam.com/video/fMq3eUSgv28/v-deo.html
How do I adjust the recipe if I’d like to add seeds and grains ?
There's so much water here that you can just add the seeds without adjusting anything. When it comes to grains, watch this ua-cam.com/video/eH-JauKo0zo/v-deo.htmlsi=fsP2HMUd0nSL4Zu5
If the flour is not 13% can I make up the difference with vital wheat gluten and still keep the hydration at 100%? I'll have to try this as most bread flour at my grocery store is only 10%
That should work. Although, depending on how you look at it, the hydration may not be 100% anymore. When I used VWG I simply added it to the flour. Technically, it could be assumed that there now is more flour in relation to water. Personally, I count the VWG as a separate ingredient. So, if you ask me, the answer is - yes 😄
Trying right now :-). Pretty expensive, those USA Pan tins. And almost 2,5 as expensive in the Netherlands. Alternatives available on the Dutch Amazon site almost all have three vent holes in the bottom. What do you think of that?
They are expensive for sure, but they're a good investment. I have had some of those tins with the holes in the bottom. The ones I had did not last long at all. The coating wore off very quickly and they became super sticky. You get what you pay for when it comes to these things.
Do you think it is doable using sourdough with similar results?
Sure. Make a leaven with 20% of the flour.
Question: What happens if you make bread with a tangzong and condensed milk?
You get a sweet and soft loaf out of it.
@@ChainBaker Thanks
Does anything change with the hydration if I were to add oats and seeds?
Technically, you would be lowering the hydration. But it's so high that you can just throw anything into this dough without needing to adjust it.
Can i see it after 3 days, i just starting making wholewheat, i didnt know about fermenting inside fridge.
You can. Here's more about long cold fermentation ua-cam.com/video/RuYfuBuOvGk/v-deo.html
But does it toast?
Some breads toast in one cycle of my toaster, store bought sourdough usually takes 2 cycles(on the same darkness setting) and some homemade breads take 3 cycles. I haven't found the cause, I think it may be hydration or protein content, possibly density. The last bread that I made which took 3 toaster cycles was 4% sugar and had a long ferment both of which generally cause more browning of the crust while baking but it was med-high hydration and about 13-13.5% protein (2/3 whole grain hard red wheat and 1/3 low to med ash hard red wheat flour.) Changing the fat from 3% to 11% had no significant effect on toasting, neither did an egg yolk.
I don't own a toaster, so I can't check. But I guess it would take longer because of the high moisture content.
Is it the Indian wholewheat flour Atta that you used?
It's whole wheat bread flour. Quite a bit stronger than atta. It will not work very well if you use it. I would keep the hydration well below 80% and give it extra folds.
I have started to make my own bread for over a year now and I've always had successful result, but lately I've had so many failures, especially with high hydration breads. I am using the same yeast as always, but different flours. I don't know what I've been doing wrong lately ☹
It will probably be the flour. Lower the hydration and work from there :)
Hi this is off topic, but can I ask how old you are?
Halfway through my 30's 😄
Can you please do a sourdough version? :)
Just use 20% sourdough starter instead of yeast and ferment for longer. It will probably be more difficult to handle tho, because Sourdough causes faster gluten degradation.
Yep, 20% starter is a great amount for pretty much anything.
USA Pan sales after this 📈
They are really good 😄
@@ChainBaker I actually just bought one from Amazon all the way from Norway. Can't wait to bake with it.
Quote: 'A little olive oil never hurt anyone.' This is hilarious😂 I am making your latest baby tonight.
Let me know how it turns out ✌️😎
@@ChainBaker Hey Charlie, I've just had my first bite. It was super fluffy and tasty despite it being a bit on the flat side. I think I overproofed it (3 hours in total) and it lost height after I put it in the oven. Thanks for your terrific help. You are the man🏆
@M-a-k-o great work! I bet the next one will be closer to perfect 😎
I'm going to try it but working with 100% hydration is tough. imho
This one is pretty manageable :)
🙏🏻🌹🙏🏻
Wow, so perfect and I'm sure so tasty! Yum😋
I haven't used my mixer since I first tried one of your recipes. Making good bread is religious for me. Much appreciated.
That is nice to hear. My mixer has been collecting dust for years now 😄