ame la forma en que trabaja Chad y su equipo, quisiera conocer mas de su trabajo, soy de chile y me encanta la panadería, quisiera aprender mas, bendiciones. Kota.
Would love to attend this class...I noticed he didn’t preheat the Dutch oven....all videos I see say preheat for an hour...is that necessary to go that long? I have a good oven, but not a professional industrial grade... grade
He says that the steam in ovens is for "the crust." While I've heard that said before, more often from other experts I've heard that the steam is for the oven spring. The moist air allows the loaf to rise more in the first half of baking. They remove the lid from the Dutch oven after 20-30 minutes, after the spring, to release the steam and allow the crust to form in the drier heat. Others remove the tray of hot water from their ovens halfway through as well.
It's sort of for both. The steam prevents the crust from forming too quickly (so you get a little more bubbly/crackly crust when it eventually does form; you also give the crumb more time to expand before the hardened crust stops the bread from springing).
He's using a cold Dutch oven. I thought the pot gets pre heated. Does that extend the time for baking using a cold pot? I thought a pre heated DO gets better oven spring.
Where I live, carolinaground offers a similar flour ground to order. I wonder how the wheat varieties and growing conditions compare to the Danish version. BTW, in every Dutch Oven recipe I've seen, the pot is heated before putting the loaf in. Apparently it doesn't matter, or is the recipe adjusted somehow to compensate for his starting with a cold pot? BTW^2, where did these people learn to cut bread? They are crushing every piece rather than sawing it cleanly.
Can anyone tell me what it says on that label on the flour bag? I'm trying to find a flour made in U.S. or Canada not made from hard red wheat. Hoping to find flour milled in traditional method from softer white wheat but high gluten.
Central Milling has an organic flour made from 100% hard white wheat grown in Southern Idaho. Protein content is 13% and recommended for bread and sourdough. They can ship, or you can pick up an order from their distribution center in either Petaluma, CA or Logan, UT.
Many, if not most of us, aren't able to find some of the fours that you and other bakers are able to use. We have to use what's inn our local stores and in my case ... just the usual. Other flours can be ordered, but shipping for items that heavy isn't what plain folks are able to pay. I have all the books (yours included), but ... have to work with common grocery store flour. There are no mills where I live, no wonderful flours.
@@jred5153 I could have sworn that he said King Arthur in the video, but my memory isn't great and that was 8 months ago. But thanks for the correction.
in the video he states that he uses his leaven to make his dough only an hour after he makes his leaven.. in his book he suggests mixing the leaven and letting it ferment over night.... thoughts?
no expert myself, but I think he means he uses his Starter to make his Leaven when the Starter is very young. Using a young (recently fed) starter means less acidity / sourness in the final product. The leaven still sits overnight.
I was thinking of when he says, in the book, if your leaven goes a little long ( past the ideal stage), you dump out half.. refresh it and use it within two to three hours.. So maybe he is feeding his mature starter more often?
You might also want to note that he may have used a higher percentage of prefermented flour to inoculate the leaven. The example in the book is a tablespoon which could be 5% flour weight. However, here it is likely that he'd use 30-40% leaven to flour weight. Just an idea
I was under the impression that you're meant to pre-cook the metal pots before throwing the dough inside them? it looks like they are cold (he's lifting them without gloves...)? wouldn't that mean that the dough doesnt get the initial blast of heat that makes it expand instantly??
Hey dude, I dont know if the guys running the channel (dunno if its Claus himself) replied to you, but. The grain for the flour is grown by an organic farmer on Sjælland i Denmark, by the name of Per Grupe (and some other dudes around scandinavia). They mix different types of wheat for optimal flavour, and grind it on a stone mill which leaves all of the seed and shell of the grain in the flour. 85 % extraction is a semi-filtered whole grain flour. Dont think you can get the flour outside DK...
Oh, I was so excited to see your post until I read you cannot get it outside of DK. I'm in the states, trying to find some bread flour not milled from hard red wheat. Your post is 3 years old. Don't know if anyone will see this but if anyone does and knows a source for better bread flour in the states or Canada, please reply
in Québec Canada we have great flours from ( la milanese ) it is organic stone milled and in the states you have king Arthur flours that seems to be good
@@iammisskizzy Sorry this is 2 years after you posted, but if you ask at your local health food store they may have ideas. Here in San Francisco we are blessed to have options like Josey Baker who mills his own flours including whole grain white wheat, and an outfit called Community Grains. Plus the health food stores stock einkorn flour, spelt flour, kamut flour and other good stuff! King Arthur is also wonderful because it's so consistent. Happy baking@
Wow I never noticed that! He really doesn’t preheat the Dutch oven! I think if you keep placing a cold Dutch oven into a 500-550 F oven you will eventually crack it. And those Le Creusets he is using are not cheap. Very strange!
Chad's book, as mentioned by Ian Lozoda, is by far the best book ever. It has both nerd-theory for us dough-lovers and numerous photos, too. Chad - my everyday hero : )
this is the flour he is using: www.meyersmad.dk/produkter/mad-og-drikke/mel-fra-grupemeyer/#Økologisk hvedemel Økologisk = Organic, hvede = wheat, mel = flour
@@myshinobi1987 If you scroll down to the absolute very bottom of the web page, you'll see words like "For Virksomheder," "Kundeservice," and "English." Clicking on English will translate the majority of the text.
He didn't explain the ratios of flour/water, and didn't say whether he proves his bread in the fridge first, etc...... it was a basic masterclass. I bet he was glad that it was over.
"Oooh, look honey. This is a bread farm." (Otherwise normal people suddenly take on bread-expert language, talking knowingly about crust and crumb and moisture. In a few hours they will all be in their living rooms watching Two and a Half Men.)
badjujuwan - Chad is a keystone figure in our bread community. his work is a benchmark for third wave bread. if i were there i'd take tons of photos in the same fashion as his bread should belong in a museum. stop sounding ignorant on youtube you fool.
aphaneuf "third wave bread", "his bread should belong in a museum". This is Poe's Law at it's finest. "[...] without a clear indicator of an author's intended sarcasm it becomes impossible to tell the difference between an expression of sincere extremism and a parody of extremism." -en.wikipedia.org/wiki/Poe%27s_law
Kevin Bourque thanks for taking my comment out of context. was merely stating that the crowd in attendance is at a Meyers talk and to see Chad. pretty sure they know a thing or two about bread. your cynicism poorly disguised as a childish jab to the audience of this video is a little silly. that's all i'm saying. thanks for the cute wiki to explain yourself.
Reminds me of Poiläne bread in Paris , something like 40 years ago ,where the sourdough bread was "rediscovered " by Pierre Poiläne in the 1930's.
this video is very informative, thank you
The shape of the delicious bread is delicious.💙
This man is about as good at his craft as anyone has ever been at anything.
ame la forma en que trabaja Chad y su equipo, quisiera conocer mas de su trabajo, soy de chile y me encanta la panadería, quisiera aprender mas, bendiciones.
Kota.
ua-cam.com/video/uebRV21rWOM/v-deo.htmlsi=6RzNZpA3MRsVlD9B
I would marry him. Beautiful! Love watching him work, and the bread looks amazing!
Would love to attend this class...I noticed he didn’t preheat the Dutch oven....all videos I see say preheat for an hour...is that necessary to go that long? I have a good oven, but not a professional industrial grade... grade
He says that the steam in ovens is for "the crust." While I've heard that said before, more often from other experts I've heard that the steam is for the oven spring. The moist air allows the loaf to rise more in the first half of baking. They remove the lid from the Dutch oven after 20-30 minutes, after the spring, to release the steam and allow the crust to form in the drier heat. Others remove the tray of hot water from their ovens halfway through as well.
It's sort of for both. The steam prevents the crust from forming too quickly (so you get a little more bubbly/crackly crust when it eventually does form; you also give the crumb more time to expand before the hardened crust stops the bread from springing).
Please does anyone know the brand name of the bannetons
He's using a cold Dutch oven. I thought the pot gets pre heated. Does that extend the time for baking using a cold pot? I thought a pre heated DO gets better oven spring.
I second that
Where I live, carolinaground offers a similar flour ground to order. I wonder how the wheat varieties and growing conditions compare to the Danish version.
BTW, in every Dutch Oven recipe I've seen, the pot is heated before putting the loaf in. Apparently it doesn't matter, or is the recipe adjusted somehow to compensate for his starting with a cold pot?
BTW^2, where did these people learn to cut bread? They are crushing every piece rather than sawing it cleanly.
Can anyone tell me what it says on that label on the flour bag? I'm trying to find a flour made in U.S. or Canada not made from hard red wheat. Hoping to find flour milled in traditional method from softer white wheat but high gluten.
in Québec Canada we have great flours from ( la milanese )
king Arthur flour in the states
Central Milling has an organic flour made from 100% hard white wheat grown in Southern Idaho. Protein content is 13% and recommended for bread and sourdough. They can ship, or you can pick up an order from their distribution center in either Petaluma, CA or Logan, UT.
Many, if not most of us, aren't able to find some of the fours that you and other bakers are able to use. We have to use what's inn our local stores and in my case ... just the usual. Other flours can be ordered, but shipping for items that heavy isn't what plain folks are able to pay. I have all the books (yours included), but ... have to work with common grocery store flour. There are no mills where I live, no wonderful flours.
Chad uses King Arthur, which is available in many stores (at least in the US), and is also available online.
@@jquinnjr Actually he uses Central Milling Flour. But, King Arthur is a very nice flour.
@@jred5153 I could have sworn that he said King Arthur in the video, but my memory isn't great and that was 8 months ago. But thanks for the correction.
Does anyone know what brand of scale that is underneath the dough container?
+Lance Padgett It was a hob.
Chad's book, Tartine Bread, details the recipe.
Where can we find the full video?
@meyersmad what was the name of the flour that was given to Chad by the host?
Interested
in the video he states that he uses his leaven to make his dough only an hour after he makes his leaven.. in his book he suggests mixing the leaven and letting it ferment over night.... thoughts?
no expert myself, but I think he means he uses his Starter to make his Leaven when the Starter is very young. Using a young (recently fed) starter means less acidity / sourness in the final product. The leaven still sits overnight.
eric manning - his books are designed for home bakers, not professionals. FYI
I was thinking of when he says, in the book, if your leaven goes a little long ( past the ideal stage), you dump out half.. refresh it and use it within two to three hours.. So maybe he is feeding his mature starter more often?
You might also want to note that he may have used a higher percentage of prefermented flour to inoculate the leaven.
The example in the book is a tablespoon which could be 5% flour weight. However, here it is likely that he'd use 30-40% leaven to flour weight.
Just an idea
He prefers to use a young levain because it's less acidic. Acidity will have already built up after the overnight cold proofing of the bread.
I was under the impression that you're meant to pre-cook the metal pots before throwing the dough inside them? it looks like they are cold (he's lifting them without gloves...)? wouldn't that mean that the dough doesnt get the initial blast of heat that makes it expand instantly??
so what i just saw in the vide was just for show?
pheww!! I thought so but was confused for a moment. I love his breads so much!!
His book says to preheat the pot in a 500F oven for twenty minutes and then coast it down to i think 450 when the bread goes in.
Hey dude, I dont know if the guys running the channel (dunno if its Claus himself) replied to you, but. The grain for the flour is grown by an organic farmer on Sjælland i Denmark, by the name of Per Grupe (and some other dudes around scandinavia). They mix different types of wheat for optimal flavour, and grind it on a stone mill which leaves all of the seed and shell of the grain in the flour. 85 % extraction is a semi-filtered whole grain flour. Dont think you can get the flour outside DK...
Oh, I was so excited to see your post until I read you cannot get it outside of DK. I'm in the states, trying to find some bread flour not milled from hard red wheat. Your post is 3 years old. Don't know if anyone will see this but if anyone does and knows a source for better bread flour in the states or Canada, please reply
in Québec Canada we have great flours from ( la milanese ) it is organic stone milled and in the states you have king Arthur flours that seems to be good
@@iammisskizzy Sorry this is 2 years after you posted, but if you ask at your local health food store they may have ideas. Here in San Francisco we are blessed to have options like Josey Baker who mills his own flours including whole grain white wheat, and an outfit called Community Grains. Plus the health food stores stock einkorn flour, spelt flour, kamut flour and other good stuff! King Arthur is also wonderful because it's so consistent. Happy baking@
Shannon Dodge I can’t see the rest of your post.where can you buy flour near San Francisco?!
Does Anyone know that why Chad didn’t preheat the pan?? In his book, he recommend to preheat Dutch oven.
the only difference I know is that a preheated pan will give you more spring.
Wow I never noticed that! He really doesn’t preheat the Dutch oven! I think if you keep placing a cold Dutch oven into a 500-550 F oven you will eventually crack it. And those Le Creusets he is using are not cheap. Very strange!
Er der en opskrift på DET brød?
Chad's book, as mentioned by Ian Lozoda, is by far the best book ever. It has both nerd-theory for us dough-lovers and numerous photos, too.
Chad - my everyday hero : )
SIP DAVID HUBISE SIDO EXELENTE QUE LO SUB-TITULARAN
I think a 4L or 6L pot
What’s the brand of the flour?
Kornbymølle
What size pot do you use?
Its a 6 litre
Una pena no subtitular en español. Me gusta este panadero, pero no lo entiendo:(
Anyone else notice he didn't preheat the dutch oven, like every other UA-cam sourdough "expert" says you must do.
Has anyone heard why he doesn't ?
this is the flour he is using: www.meyersmad.dk/produkter/mad-og-drikke/mel-fra-grupemeyer/#Økologisk hvedemel Økologisk = Organic, hvede = wheat, mel = flour
Hmmm, an English version of the site would be nice
@@myshinobi1987 If you scroll down to the absolute very bottom of the web page, you'll see words like "For Virksomheder," "Kundeservice," and "English." Clicking on English will translate the majority of the text.
Interesting that he's putting the loaves into a non pre-heated dutch oven
My thoughts too...... any one else have opinions on that? Or heard him mention why he does not?
Inside the cold pot?
That really surprised me too and I wat to know WHY?
2
Chad Robertson, will you marry me?
Ppl.say zi look like Chad Roberston...
i really love his scruffy beard.
Im also a straight guy
Thanks for clearing that up 😂😂😂
He didn't explain the ratios of flour/water, and didn't say whether he proves his bread in the fridge first, etc...... it was a basic masterclass. I bet he was glad that it was over.
Why would you need butter on his bread? I would definitely just eat it by itself
Try Lurpak on fresh bread and you have your answer ;-)
Did anyone laugh at 5:14? Middle-aged people taking pictures of bread in a pot as if they were at a museum. LOL
Suburbia!
"Oooh, look honey. This is a bread farm." (Otherwise normal people suddenly take on bread-expert language, talking knowingly about crust and crumb and moisture. In a few hours they will all be in their living rooms watching Two and a Half Men.)
badjujuwan - Chad is a keystone figure in our bread community. his work is a benchmark for third wave bread. if i were there i'd take tons of photos in the same fashion as his bread should belong in a museum. stop sounding ignorant on youtube you fool.
aphaneuf You're the fool to not see the humor in it. Please, get lost.
aphaneuf "third wave bread", "his bread should belong in a museum". This is Poe's Law at it's finest.
"[...] without a clear indicator of an author's intended sarcasm it becomes impossible to tell the difference between an expression of sincere extremism and a parody of extremism." -en.wikipedia.org/wiki/Poe%27s_law
Kevin Bourque thanks for taking my comment out of context. was merely stating that the crowd in attendance is at a Meyers talk and to see Chad. pretty sure they know a thing or two about bread. your cynicism poorly disguised as a childish jab to the audience of this video is a little silly. that's all i'm saying. thanks for the cute wiki to explain yourself.
Ok now I ain't going to eat it after you've prodded it ...
Chad Morrison your hair is greeesy as fuk m8
is there any way he could clean himself up, for appearances? and the fluidity of his speech is off too.
He speaks that way. Maybe because hes always tired or someshit
That bread didnt look so appealing
Yeah, seemed soft, not chewy, crumb was too dense. Doesn't seem like his heart was in this one.
Why did he place it in a cold pot?
I think convention is to have the pot "blazing hot," according to Jim Lahey for best oven spring.
That type of bread is the most exaggerated. Not worth the effort!