Ciabatta For Breakfast? This Cold Proofed No-Knead Recipe Is What You Want!
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- Опубліковано 14 лют 2023
- You know I love cold fermentation. Usually, I stick with cold bulk fermentation and then finish the final proof at room temperature the next day. Cold proofing flips the process upside down. The bulk fermentation is done at room temperature and the final proof is finished in the fridge. Cold proofing is the perfect method for breakfast bakes because all you need to do the next day is pre-heat the oven and bake the bread. You can find a few recipes using this method in the Cold Fermented Dough playlist.
Little ciabatta rolls are ideal for breakfast. They are hearty, taste great, and can hold a lot of topping/fillings. You can leave them as they are, or you can toast them. What makes this recipe even better is that there is no kneading. The dough is simply folded a few times during bulk fermentation instead.
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#Bread #Baking #ChainBaker - Навчання та стиль
📖 Find the written recipe in the link below the video.
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Have you ever tried making pasta?
@@Historysponge Pasta is easy and its not considered baking and its super simple. Here is a full proof recipe
Pasta Dough:
300 g flour
5.7g salt
185g wet ingredients*
* Wet ingredients:
2 large eggs
3 large yolks
weigh the eggs and yolks then add enough water to get to 185 grams total
mix ket rest and then pass through pasta machine :)
I made this over the weekend and it was great! So easy! I also wondered if it would work if you subbed in rye or sorghum flour for some of the white flour. Do those types of flour work in cold-ferment recipes like this?
@KerrisStories sure. Just don't sub too much or else the dough will become very weak.
I haven't watch yet but once I saw the title pops up in less than 8 hours ago, I said to myself "THAT'S IT! THAT'S THE CHAINBAKER I'VE BEEN WAITING FOR! THE COLD FERMENTED CIABATA!"
I crawled out of bed to bake these super early in the morning, no regrets and totally worth it. Thanks for the recipe!
✌️😎
I made these last night and baked them this morning. They came out perfect and it was my first chiabatta bread. Thank you for the instructional.
For me, a little olive oil in my ciabatta dough is a must. Forming them into a straight edge format is a really neat idea. From now on, I am making my ciabatta straight edge!
Why do you add olive oil?
Charly these ciabatta buns are FANTASTIC. I doubled the quantities and made 6 nice big buns. Next time probably next week I will add some seeds but not too much. Thanks for the recipe which is so easy to make and no need of stand mixer.
I can absolutely see myself using this in the future. Thank you for posting it!
I'm going to learn to make these. My Dad would love these.
"You could easily be eating this for breakfast tomorrow". I love this quote!
If only I didn't already have so much bread... Day after tomorrow!
I baked these early this morning and brought to the office to share. I share all of Charlie's bakes with family, friends, colleagues and neighbors.
we thank you for your gift to humanity oh great bread god
I'm a mere mortal like everyone else 😄
I enjoy the science behind bread making, and what I have learnt from you, I can easily experiment, adapt and modify recipes.
With this Ciabatta, i changed the whole process to suit my quantities and timing, and it worked out perfectly.
Thank you for the knowledge you have passed on 👍👍
Wonderful! Thank you for this
Perfect, making this tonight! Cheers
This is what I’ve been waiting for!!!!!!! Thank you
That was actually one of the recipies I was waiting for. Thank you!
This time I made a single batch just for “me” 😉
These came out perfect, just like the video. Crunchy crust, slightly chewy interior.
I also baked a couple batches yesterday and shared with my brother and a friend I was meeting at a local farmer’s market. Her parents have a farm and she gave me some fresh eggs from their chickens.
What a perfect use for them - a breakfast sandwich with a gooey, runny egg yolk, ham, tomato and melty Havarti cheese.
Photos have been posted on "Charlie's Baking Buddies".
Thank you Once again!! Always Informative. Always Delicious!!
The texture looks brilliant,
excellent tutorial….x
Thank you!
great recipe. I will have to try that this weekend
This is perfect. It didn't take much time in the evening and I don't have to finish a whole loaf before it went stale. I made a halt batch with 1/4 tsp of yeast since my scale is iffy at 1g.
Lovely stuff. 😀
I discovered ciabatta working in a sandwich bar off Haarlemerstraat in Amsterdam. Had never heard of it before but boy did we fall in love. 😂. We used it for many of the sandwiches - my two favourites were Egyptian chicken with bacon, monchego, Romano lettuce, and lime Mayo; and oven roasted butternut squash with honey and slivered almonds, and creamed goats cheese.
Ciabatta is an awesome sandwich bread.
Little sandwich tip I learnt there: always cover both sides of the bread with something. Was a game changer for me. 😂
Ps. Making this tonight for tomorrow! 🎉
That does sound like a damn good sandwich! 🤤
@@ChainBaker AVOCADO!!! I forgot the avocado. 😂👍🏻
It seems silly, but someone told me to salt and pepper your sandwiches, even just deli sandwiches, and I've never looked back. It really takes a "meh" sandwich to an Actual Meal.
Most definitely both sides.
Otherwise, just take off the dry half and eat it open-face.
@@relaxingquietkate I think sometimes salt, and leaving out the pepper can make a difference. I've noticed this especially with salmon sandwiches.
Someone told me "Salt enhances a flavor, and pepper changes a flavor...so think first before using both."
It was actually a good tip.
I have learned so much from you. Thanks!
Cheers, Nick! ✌️😎
I made these this morning and they were absolutely delicious - I was sceptical that something as low maintenance would be good, these were super good - Thank you Mr chain Baker
cheers mate,will try it tonight
ok i tried this way of making Ciabatta,this is my experience: the result was much better than i think,when i put my dough into the fridge,one of my dough didn't rise perfectly and another one next to in raised very well which i have no idea why and once o baked them both of them where similar from outside but inside was different,but it tastes amazing,thanks a lot
I'm staring at my empty plate wishing I had one of these rolls to sop up the last little bit of egg and hot sauce from my breakfast quesadilla. Love these breakfast bakes! Keep them coming pleeeeeeze!!!
I appreciate your technique. There were several questions I had which you answered. I believe using the square tins to help contain the dough and trimming the edges was helpful as well. Back to the oven for try #3....Hopefully the third time is the charm
Just had a breakfast with these and🍳. Sooo good 👍
😎
Can't wait to try this! thanks for the recipe!
I wonder how these would turn out if we used both cold methods (fermentation + proofing) 🤔might need a little more water to avoid drying it out too much. Anyhow, will definitely try this out!
Thanks for another great video. I recently discovered cold proofing. I mix, bulk ferment, shape the night before, into the fridge overnight, bake next morning. I now do this for not only rolls, but breads too. My large toaster oven has a ferment cycle, so speeds up the bulk fermentation.
A very well-made and informative video with a great set of instructions made available. Short, sweet, and to the point. Another thing I really like about the video is a modified version of the BLUF (Bottom Line Up Front) system in that he showed the results, talked the viewer through a clear video of the process then showed the results again. Perfect. Oh, before I forget, the ingredients and process in the written link showed me what I needed without a long and exhausting explanation of everything right and wrong with the world. Again sort and sweet.
Cheers 😎
WOW !!! We can throw a successful weekend brunch party on the theme of this freshly-baked ciabatta bread - the adults can fill theme with ham, cheese, arugula, egg, etc., the kids Nutella, peanut butter, jam, etc., or just plain. Thank you, Charlie !
😳
Please be watchful with all the Nutella and jams on bread with kids. This should NOT be their main meal. And if kids already eaten, they will not crave Nutella nor jam. Hungry kids should be eating your “adult” sandwiches sharing the joy with you ☺️
Writing this because of the staggering obesity rates amongst children, and the Pediatric Academy now is quick to put kids on pills or surgery😮 to “treat” obesity.
Kids should get nothing sweet until kids have eaten nonsugary food. Once they’ve eaten, give them at least 20-30 min. After that they can have a bit of sugar …. IF they are still asking for it. They won’t. Works every time. And that is how they learn hungry vs wanting a candy bar or Nutella. Nothing wrong with “nutella” occasionally, but only if the adults TOO are eating a bit of “dessert”
🌿Stay well🙏🌿☀️
@@ArtU4All Thank you so much for your information! Yes, most of my family are “genetically” thin - in fact, VERY thin -, so I am usually not considerate enough to think about weight issues and its related health problems; meanwhile, the rest of my family are in fact the opposite - which is overweight; in fact, considered quite overweight; further, some are “genetically” Type 1 diabetes (not Type 2). (Hereby I use the quotation mark for the word “genetic” because as we know, Type 1 diabetes is not correlated with body weight - in other word, very thin people can have Type 1 diabetes as well.) At any rate, we have indeed seen for more than 30 years the increase of obesity - even in small children -, and obesity exists disproportionately no longer in the U.S. only but the whole world now. Thank you so much again!
@@ArtU4All Good advice, and good for @DamianRhea for responding appropriately, and actually taking into consideration what you said.
I simply don't feed kids (or adults, pretty much) the sugary 'treats' anymore, and they don't miss it.
I've also found a sneaky way to get kids to try something that they might not try, if given a choice between something new/or the standard 'kid's menu'.
I put off the time that they expect to eat by a bit(maybe 1/2 an hour)...and then cook in front of them, and have a bite myself of the 'new' food (Let's use fried liver as an example). I say something like "Mmm, that's so good"...like I'm talking to myself, and don't even look at them...then if they don't ask for a bite, I don't offer.
If they DO ask, I'll grudgingly say "Well..... I guess you could have a tiny bite, but this is for (Grandpa's) supper, so you could only have a wee taste, and that's all."
Works about 95% of the time to get them started on a new food that's really good for them. 😉
Tried this recipe twice and it is fantastic. Very little work. Very little cleaning up. Be sure to take them straight from the fridge to the oven. On my first batch I had them out while the oven was preheating and they ended up being a nightmare to pull off the towel. Love your work chainbaker 💪
I personally like the method of just using two solid baking trays instead of steaming: preheat both and flip the second one upside down to cover the rolls like a clam shell. The steam coming out in the first minutes is trapped like in the iron skillet method and you don’t have to steam at all. Remove the second tray after 5 minutes. 😊
About to shape mine... Wish me luck! Hoping breakfast ends up a hit tomorrow!
You can do it! 💪
It's now "tomorrow morning" and they're perfect and very forgiving, since my husband packed food on top of the tray in the fridge. 🤦♀️ Thank you for the end-of-video reminder to brew some coffee, too.
Awesome! I'm glad they turned out well 😁
I’m making this! Now! It’s looking good. So happy!
I’m using Coup De Chance French bread flour. I added 5g more to it. Felt a tad sticky after mix. So will see. But again. Looking good
How was it? :)
The bread is chewy. I didn’t shape it properly but will get some tools today. All in all it’s really fun and super easy to achieve W YOUR INSTRUCTIONS 😍
Tried making this again….. cause just love ciabatta. Folded in some black sesame. It’s great. Love it! 🫶🏼
Have you made pan de cristal before? It seems to be like ciabatta but 100% hydration and extremely light.
ua-cam.com/video/2xk0sMXc7NQ/v-deo.html ✌️
Comment to feed the algorithm. Great video!
Can't wait to try it, thanks! How about making a couche out of the baking sheet and placing them smooth side up into the fridge. The next day, just uncover and transfer them directly to the hot baking iron.
That could work! 😎
@ChainBaker hopefully! Every time I use linen couches, I end up having flour everywhere...
Yeah that is definitely a problem. I always try to handle it as gently as possible 😅
@@ChainBaker just tried it yesterday and the result was glorious💯. I also had a cheap adjustable baking tray laying around in my basement. One side is removable and I could use it as a paddle in the end, so it was really only a matter of taking the tray out of the fridge, removing one side of the tray, and sliding the ciabattas to the baking iron.
I made this yesterday. kneaded in stand mixer, stood for 45 mins then shaped and put in the fridge for about 15 hours. the final product was really good, but not quite as open crumb as I'm used to, not sure why. still very good to be able to have ciabatta for breakfast though, absolute game changer 💯💯🤘🔥❤
More breakfast bakes coming soon 😎
I use a poolish preferment that makes overnight. Next day I mix, develop gluten and bake. I like the deep flavor of the preferment.
that looks yummy and easy. It also looks like I will not make it anytime soon due to lack of equipment.
Hopefully you can bake again soon 🤞
Outstanding recipe. Great taste. Any advice on how to get it to be a little less chewy (for sandwiches)?
Long fermentation is what makes it chewy. You can try and make them on the same day. But then they won't be ready for breakfast 😅
Love the video. Will definitely try this. After cold proofing, does the Joe need to come up to room temperature before baking? Also, what are your thoughts on the lamination fold method for this?
You can bake it right from the fridge. Lamination could work, but the dough may be too stiff for it. Give it a go and if it does not, then just stick to regular folds.
could you make hamburger buns with this? Most bun receipes are too dense for me, what do you think? Thanks!
Softest buns ever ua-cam.com/video/L6MeyTvy7GQ/v-deo.html ✌️
Took me 20 YEARS with Instant Yeast to FINALLY...
Obtain those BIG AIR BUBBLES inside my Bread!!! 😆
It was trial and error all the way!!!! hahaha
One Baker said not enough protein !!!
(true! My white flour only has 6.5%, but that wasn't it!)
Then someone said not enough hydration...
So I added water! But that wasn't it!
Then I noticed Ciabata bakers FOLDED their dough every 30 minutes!
But I noticed it tore itself apart on the first fold...SO
I let it rest 60 minutes before folding the FIRST fold and added
something like 18oz of water to my 3.5 cups of white flour and VOILÀ!!!
A decent size bubble for a 6.5 % protein content dough! 😁🥳🤩🥳
I am sure you will agree with me. I have completely adapted the no knead method to all my mixes now. I will never do stretch and fold again.
I do find with high hydration doughs. as I was making a Detroit a few weeks ago and I did no knead but instead of letting it rise for each fold I put it in the fridge for 15 minutes and then did the folds as you did in a previous video. I find that even with very high hydration its not sticky at all and the end result rocks.
So why bother letting anything rise. Do the no knead in the fridge and then bulk ferment in fridge then degas and back in the fridge for proof :)
The only thing I found is that if you put the dough in the oven and its to cold it will make big bubbles. But that's with pizza. I do final rise at room temp.
I never did proof in the fridge and then bake, I don't think it would be easy to strerch a pizza dough that way.
Anyways I have adapted your methods into my pizza making, although some things work for bread and maybe not so much for pizza but never the less.
I love no knead and everything in the damn fridge after :)
I guess when you degass the dough you can stretch the pizza and put it in the fridge for proofing :) Still not sure about how it will react in the oven if it comes out of the fridge into the oven.
And no I will not try that LOL
We both love to simplify the process as much as possible😁And why not if it does not compromise the result! 😎
@@ChainBaker Amen!
your cold final proofing made baking more user friendly breakfast rolls were awesome and after 3 days they are still soft and yummy:) btw what do you think, isn't it help to leave ciabattas out for a while before refrigerating, like you said with breakfast rolls? they were divided after proofing but moving from one tray to another and then onto a towel could have knocked out some air. also, are you using rice flour? I found that mixing it with regular flour give better result in long cold proofing. There's been cases where even with a lot of wheat flour I couldn't get my bread out of the basket.
No need to leave them out any longer. They will puff up well anyway. If you move them carefully they will not deflate. They're not that fragile :)
Rice flour can help for sure. But I have not yet had problems with regular flour.
You have caused me a huge problem, today when I reached for my dough bowl...my wife looks ate me and says "Breakfast Ciabatta ??"and I wanted to make a different bread this is so popular in this house now!...I hold you responsible🤣🤣
😂👍
Great recipe. Will have Ciabatta for breakfast tomorrow. Next week I am planning to double up your cold proofed semolina bread and cook it in a tin. How does doubling up a recipe effect proofing, cooking time or temperature?
A larger dough can ferment more rapidly, so you can reduce the bulk fermentation time slightly just in case.
I prefer Ciabatta with a crunchy crust. Would I need to bake them longer and/or hotter?
Bake them hotter. They will most likely take less time. Baking them at the same temperature for longer may make for a thicker crust.
Looks wonderful ;0)! What makes the holes in the bread, and also, do you bake for a living? Thanks ;0).
More water = bigger holes 😉 I am a chef 👨🍳
Since we moved from a house into an apt. (temporarily) I have more time to bake breads, which hubby loves, but unfortunately has to also watch the carbs. Thanks chef Chain Baker, Virginia/Washington D.C. area, also aka, the Belly of the Beast, lol ;0).
This is a great video! Quick question... Is there a need to bring dough to room temp after cold proof before baking? Thanks again.
Not in this case. For a larger loaf it may be a good idea though.
@@ChainBaker Thanks for the reply. Could this method be applied to final shaped baguettes?
Baguettes can be baked right from the fridge too.
I love this recipe because it makes portions for a single person like myself. But, I was wondering if I can make two batches; and keep one dough batch in the fridge without going through the whole process of proofing? (Lack of space and utensils and I eat too much bread. I love this recipe for the taste also Yum 😋)
You can switch this to the cold bulk fermentation method.
1) ua-cam.com/video/x-8UoEgtt48/v-deo.html
2) ua-cam.com/video/nPogKfUFlik/v-deo.html ✌😎
Amazing recipe and technique.
Can the whole wheat flour be replaced with Barley Flour?
Barley flour has no gluten, so it would weaken this dough quite a bit. I would say try starting with a smaller amount and then increasing it.
@@ChainBaker Thank you for your quick response & advice. I agree that Barley Flour ratio would have to be quite less. Will let you know how it turns out.
Hi , what if you need to make larger quantities of cold long fermentation of ciabatta bread ? Can you leave the dough at room temperature ?
You can make it on the same day and just ferment at room temperature. If you want to make more simply multiply all the ingredients.
I do have food grade lye, so what would be the ratio for that boil? Thanks.
I've never used it, so I can't say.
You make it look to easy and too good. Thanks for the vid.
Charlie, could I make six slightly smaller ciabatta rolls from one batch or is four the smallest you recommend?
Oh yes six will be fine. They won't be too small ;)
@@ChainBaker Yay, I just measured out ingredients for a triple batch - will start the dough at lunchtime today
@@Jeepy2-LoveToBake ARE THEY READY YET??? (Yes, I'm yelling. I'm a hungry child!) 😇
@@philip6502 stop by my office cubicle tomorrow morning for freshly baked ciabatta 😉😍
@@ChainBaker Okay, I prepped a triple batch, making 6 rolls per batch. Baked them a few hours ago - enjoying one at the office now. WOW!!! Slightly crispy crust with a wonderfully flavored fluffy interior. Photos have been posted on "Charlie's Baking Buddies".
So you can pop them in the oven directly from the fridge? No need to bring the dough to room temp?
No need to warm it up ✌️
Considering rise percentage , how much in percentage 0:54 did ur dough rise during bulk! If I may ask. Thanks a million for all ur amazing informative videos ❤️
I usually wait for it to double in size during bulk. That is a good indicator for pretty much any dough.
@@ChainBaker thank u so much for your reply. Would you do the same with sourdough bakes? I mean wait until double before shaping etc !!
Definitely ✌️
@@ChainBaker I have been a padwan of yours for a year now , love all your videos and love the way you present baking. I wish one day I make a Chanel like yours for Arabic home bakers and mention that Charlie was one of my mentors 😄😄 thanks a lot brother and god bless you man.
🙏
We are in Japan, we enjoy numerous limitations, we don’t have a traditional oven, we can order wholemeal flour online but it will take a week to arrive, however we do have a good bread making machine & bags of white bread flour, we have an air fryer & a combination microwave/convection oven, how would you recommend we proceed to make ciabatta our favourite bread choice?
Skip the bread maker and just bake the ciabattas in the convection oven. That should do it 👍
Hey can you show us a recipe for whole wheat bread and any other whole grain breads.
There is a whole playlist of those on my channel 👍
Do you know how to search a channeled? “Videos” “Playlists”…
Love ciabatta, my all time favorite, but haven’t had any luck to get it right yet..😐 Will try this one ..
No need to let the dough warm up before baking? What’s fridge temperature? Mine is 40F, I usually let the dough sit out for 30 minutes…
No need to warm it up. My fridge is 41F, so pretty much the same ✌️
@@ChainBaker
Great 👍🏻 Thank you 🙏🏻❤️
Do I have to let the cold-fermented dough return to room temperature before popping it into a preheated oven ?
Bake straight from the fridge 👍
Yes, thank you Charlie! Definitely will be making these in the near future.
Question Charlie, or anyone who might know, what's a good way to add lard to a high hydration dough? I normally make a lard bread recipe of about 60% hydration so adding the lard to it is very easy once I knead the initial dough for a while. But this time I decided to try increasing the hydration to 80% and the super sticky dough was very difficult to mix the lard in.
Yeah that would be tricky. I never really add fat to anything above 75% and that's a pizza anyway so it does not need to hold much shape 😅 the more water there is the harder it will be. Try starting with a lower hydration and workin your way up slowly.
@@ChainBaker LOL that makes sense. I suppose my jump from 60% to 80% was quite drastic 😅
Thank you so much!
Hi, if I want to make this recipe in bulk, how long can the the Ciabatta dough last in the fridge?
When cold proofing you don't have much wiggle room. If the dough is left for another half or a full day it may not bake up very well. If you want to extend fermentation time I'd suggest cold bulk fermentation.
Hi Charlie,please can you do one of your detailed videos on bread making for the diabetics like me .using the popular "Deidre" vital wheat gluten,flax/almond flour & oat fiber recipes.
It has given back yeast bread to diabetics.But i struggle with the ingredients principles & get inconsistent results in my bread machine,despite much experimentation , just cant get the rise the video makers always do.
When i baked regular bread i could always get a good result every time with all kinds of ingredients.
Do hope you see this comment i couldn't see a way to put the request direct. Regards.
I'll add it to my list, but I can't say when I'll get to it 🙃
Why do you prefer not to proof on the parchment directly? I'm sure you could put a similar crease in it, etc.
Because I like the stripy surface that is created by the floured cloth.
I don't have much space in my fridge to store a tray like you did.
Would the end result still be the same if I did a cold bulk ferment? Then divide/final proof on the day of baking?
You can definitely do that!
@@ChainBaker Perfect. Thanks!
should we bake them right after removing from the fridge or wait untill they comes to room temp plz guide. i am in half way process
You can bake them right from the fridge.
Could I use wholemeal flour instead? Or half and half? Thanks
Yes. Increase the hydration though.
@@ChainBaker thank you! I watched your wholewheat ciabatta and wasn't sure whether you need to preferment just because it is wholewheat. Great to know it can be easier. I'm new to your channel
I really like the flavor of these, so much so I want to really perfect them, but I'm not getting them proofed right I think. They rise in the oven very fast but they each develop a large empty air pocket, with overstretched, broken gluten strands visible. What I know:
-Weighed all ingredients
-I used active dry yeast, dissolved for 10 minutes in the water at 43C. My kitchen was around 18C ambient and my dough initial temp was between 22 and 23C.
-Resting times were followed carefully
-My refrigerator maintains a temperature of about 3C
-Baked straight from the fridge
-My oven runs at correct temperature, however it is a 3/4 size oven and tends to cook things faster. These rolls get well browned after only 12-13 minutes. I'm wondering if lowering the temperature for a gentler bake makes sense.
I'm new to this so I'm unsure what to do besides trial and error one variable at a time - does anything stick out to you?
On a side note, the pockets are absolutely perfect for stuffing with egg, cheese and bacon, so I'm not exactly crying about it.. 😁
Perhaps they get slightly over proofed. Try and get them in the fridge sooner next time.
I have had that happen too. And sometimes it happens to some rolls and not others in the same batch. I'm not 100% sure what the cause could be though.
@@ChainBaker Okay, I will give that a try on the next batch. Thanks for the response!
@@dizzy5303 I've had the same problem, I thought maybe overproofing as well or not developing enough gluten in the folding stages. If you have some success please let me know!
Question: Why not do the final proofing on the baking sheet so you dont have to transfer it?
I like the surface that is created by the floured cloth. You can certainly proof them on paper to simplify the process ✌️
@@ChainBaker Ah, that makes perfect sense. Thank you for the reply and for the incredible work you are doing
@@ChainBaker
That is the artist in you 😊
😁
how would you change the hydration if you don't use whole wheat flour?
Reduce by about 5%.
@@ChainBaker thank you :) Have a very nice day, sir!
If i want to replace the yeast by sourdough. How much should I use for this recipe ? Thanks ;)
I would preferment 15% of the total flour ✌️
@@ChainBaker thank you 😊
I made these yesterday and the came out hollow. No crumb. More like a Hot pocket lol. Any tips or changes to get a more developed crumb?
They were either over or under proofed I'd say. If your dough and kitchen are warm them chill them sooner. If everything is a bit cool and the fridge is quite cold too, then perhaps chill them later.
@@ChainBaker I did have some minor ice development on the plastic wrap. Probably too cold. Thanks!!
Which is the recipe for the BEST Ciabatta? regardless of prep.
For me it's this one so far ua-cam.com/video/J61zM_wIXwI/v-deo.html
But you can certainly improve it a lot and there are much better ones out there ✌️
Do I have to use bread flour? I'm on limited income and I buy regular flour for dumplings and basic cooking. Maybe I should switch to bread flour and use that for dumplings and basic cooking..... Can I still make a white-wash with bread flour?
I use bread flour for everything. Personally, I think it's the most versatile flour. If you can afford it, then try and switch over and see how it goes. Otherwise, to make this ciabatta or other breads you can use all purpose flour if you lower the amount of liquid in the recipe 👍
It is soft bread
It sure is.
I have 2 questions. Do you have Jimmy Johns in the UK? Can you make a bread like their bread? I think the have stabilizers and other stuff in the dough along with a nice layer of mayo. I have looked for recipes but I can’t find one with that thin softish crust on the outside.
Is Jimmy Johns bread any different from any other sub roll? Like Subway? If you save your bread in plastic bags, the outside softens.
Never heard of it. The softest bread with a thin crust I can give you is this - ua-cam.com/video/L6MeyTvy7GQ/v-deo.html 😉
@@feliciagaffney1998 I worked at subway and made their bread. (Takes it out the nigh before to defrost. Put in proofer then bake.) Jimmy johns bread seams denser with a crackly smooth outer crust and less pillowy. Their day old bread makes some great garlic bread. Subway does not have the crisp out side.
@@superllama6051 I just did a search for Jimmy Johns copycat bread. None of those recipes work? 🤷🏻♀️ I dunno. I rarely go out for subs, b/c I try to avoid excess bread carbs. And the reason I'm now making my own bread with spelt. So, the rare times I actually DO get a sub, I usually go to Subway. Lol. 🤷🏻♀️ I've had Firehouse a couple times in the last year, b/c I got free subs. Lol. My friend owns 2 Penn Stations, but think I've only gotten subs from her twice. I may have had a Quiznos once or twice.
So, you work at Subway but prefer JJ subs? Why not change franchises?
perhaps making english muffin with this method?
Those are coming soon 😉
Probably a stupid question, but . . .
can you do both cold fermentation AND cold proofing?
You could. But that would not be very practical imo 😅
I followed the directions perfectly but my buns were very hollow. How do I prevent that?
Might have been a little over proofed. Try refrigerating it sooner next time.
@@ChainBaker love your channel. Your stuff is amazing. Thanks for the reply.
Mine turned out not so good at all 😢 just 1 big air cavity inside. Any thoughts where I went wrong?
They may have been over-proofed. Try shortening the fermentation time before the dough goes in the fridge. Or make the dough slightly cooler. Saying that, it is hard to tell without seeing it, so it may as well been under fermented. If the rolls look like they have not risen much, then flip them onto the baking paper and let them rise a bit longer before baking.
Beautiful, but itdoesn't work with me i think m'y fridge IS too cold.
You could try using more yeast or making the dough slightly warmer ✌️
@@ChainBaker thanks l'll try
In most cases, the top shelf of the fridge is a bit warmer, you could try to place your dough in there. It's probably just 1°C difference, but it might be enough to keep the yeast awake
@@Dracu1987 thanks 👍
Ingredients
For the dough
230g (8.1oz) white bread flour
20g (0.7oz) whole wheat flour
5g (0.17oz) salt
2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast
190g (6.7oz) water*
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
In a large bowl combine the water, yeast, salt, and whole wheat flour. Mix well to dissolve the salt completely, hydrate the yeast, and to disperse the whole wheat flour in the water.
Add the white bread flour and mix to a dough. *Desired dough temperature 24C -25C (75F - 77F).
Cover and ferment for 15 minutes.
Fold #1
Ferment for 15 minutes.
Fold #2
Ferment for 15 minutes.
Fold #3
Ferment for 45 minutes.
Dust the dough generously with flour and invert it on a floured surface. Trim the edges and cut it into individual rolls.
Place on a floured couche. Separate the rolls with the folds of the couche. Place the trimmed off pieces on each roll.
Cover and leave to cold proof for 12 hours.
Pre-heat the oven to 250C (482F) fan off.
Invert the rolls on a piece of non-stick paper. Slide them in the oven and steam the chamber. Turn the temperature down to 230C (446F).
Bake for 17 minutes.
Leave to cool down slightly and enjoy!
Saving written instructions for later.
👍
@@ChainBakerThank you for the great easy recipes. I have been binging on your videos.
I have mixed dough yesterday and baked it today my family loooooved it.
I doubled the batch and baked one with fan on and 1 batch fan off. The one with fan on gave a better rise and more of fluffy texture than the fan off.
Thanks to you I had the idea of experimenting with my own oven. For this recipe I'll keep baking with fan on.
I also added a little bit of brewers yeast for that extra punch of flavor.
Awesome! Experimentation is what it's all about 😎
Then I'll try to remake a bread using the no-knead method and it will probably be this ciabatta.
Got bagels and English muffins coming soon too. All made the same way 😉
@@ChainBaker 😃😃😃
6:16 you should do a video about how you incorporate bread into bodybuilding 💪🏼😎😄… seriously though, fitness gurus are so anti bread!
Some bread will definitely not harm anyone, but eating a lot is not too good. I only eat bread twice a week.
@@ChainBaker Only twice?! Wow! Do you have any information about long or short fermentation in regards to gluten digestion and glycemic index? When I was in Italy they seemed to care a lot about it in pizza. But I just got the general idea. Thanks!
No clue 😅
I guess I'll be making a few batches of these tonight to bake fresh for the office in the morning!! YAY!!
ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 140K subscribers and continue to grow each week!!!! 🤩🤩🤩
I hope your colleagues know how lucky they are! 🤩
@@ChainBaker 🤩
if you are manipulating dough in any way, stretching, twisting or folding this is kneading so quit the b/s!. nice recipe & video by the way.
What is no-knead bread then?
7:12 the moment you realize the youtuber you've been following for dough/baking hints has just a crappy low level baking oven compared to yours and still all his baking comes out wayyy better than what you've ever made... 😐
(seriously, no bottom heat in this oven at all? 🤔)
None at all 😅 it is possible to bake great bread in most ovens probably 😉 and I know you can do it too!
You should a big huge bite. It'll be funny and give more dramatic effect. I'm going this method of gentle folding for my pizza 🍕 dough. In always trying to find a new technique to improve my pizza crust. I want big airy crumb but crunchy crust.
Is there a better way to cover the dough instead of plastic wrap? Maybe just lay it in a container and cover it? Any tips for doing this folding method with 10x amount of the recipe? 😊🫶🏼
A deep tray covered with another tray would work well. The coil fold method is best for large batches. Lift the dough, let it hang down and roll it underneath itself. Repeat on all corners until tight.