📖 Read more in the link below the video. 🥨 Become a channel member ⤵ ua-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
YES. Charlie ! Cold proofing actually works better for today’s busy life style - besides tasting better, doughs can be “parked” in the fridge for not just overnight but up to 4 - 5 days, until one has time to bake.
This has become, by far, the best youtube channel for learning how to bake bread. I have only encountered recently. Your manners, your "relaxed" take on everything, it's all presented in a clear and comprehensive way. I consider myself a pretty decent home cook, but my main "complain" with my cooking skills was precisely bread making, and this channel is a game changer for me and my family (because I'm the main chef in the house). Thanks!
That over-proofing tip is so liberating. 😂 I always feel a surreal sense of obligation to bake it and hope for the best (which never works out - at least not to my standard). Such a relief to hear “yes my son, I have a fallback plan for even you who find it too much to remember to check your dough after an hour”. 😂
Finally I know where I make mistake 😃 I wait for the dough to be fully risen and then will go to the fridge. So I have to cut the fermentation time. Thank you so much. It's been so irritating to see my over fermented dough in the morning and it not rising enough after that. Thank you again, the video was very helpful 🙂
These cold fermentation videos have been great and has helped solve a problem where my apartment is always way too hot. Not only do I do the cold bulk ferment but I also return the dough after final shaping and bake the next morning. While I have not had issues with over fermentation as yet (its winter here) it is something I will keep an eye out in the summer. For the most part, I can pop them in the oven however on some rye breads and other heavier loaves I just check them when I turn on the oven and if they are under proofed, I just bring them out and put them in when both the oven and the dough is ready. This has been such a great help, thanks!
Just realized after your comment that these videos will be crucial when the summer comes. I got small flat and all windows directed to south, so it will be hot in here as there ain't even trees giving any cover from sun. Sometimes I guess you need to read another persons thoughts that you realize your own.
I have been doing this for a while now, with focaccia. I like to take freshly baked focaccia to work to share with colleagues, but there's no way I'm waking up three hours early so it can proof, rise etc. I do all the work the night before, including spreading the dough out to fit the baking tray, then when I wake up the next day, I put the oven on preheat for 30 minutes and take the tray out of the fridge to sit out for a final puff while the oven preheats and I make my toppings. I'm very popular at work :)
No unnecessary talk unlike those other baking vloggers who have less to say about the process and much more boring anecdotes, chitchats, and fillers to extend the time. Every word uttered here is relevant and purposeful.
I recently tried both thanks to your cold bulk fermentation videos and it seems you can do everything cold and get a very tasty bread early in the morning 😉
I can't understand how your videos don't have more views? I came across them by chance and have always been too nervous to try baking bread, not anymore, in going to try this weekend. Thanks for the great videos
My kitchen is getting warm, so what I've been doing for my cold proofed recipes is simply let it bulk ferment in the fridge after mixing. So it would be something like: mix all ingredients doing a no knead method, pop it in the fridge for 45 minutes, fold it, pop it back in the fridge for 45 minutes, divide, shape, and back in the fridge to cold proof. My dough hasn't had any trouble rising in the fridge over those 90 minutes, the colder dough is easier to handle when dividing and shaping, and it helps the dough get a head start on cooling down. Bread is honestly so magical it feels like there's so few ways to do it "wrong". That's what I love about your videos, you always emphasize that it's up to the baker to figure out their style and preferred methods. I need to try those cheesy rolls sometime soon though, they look amazing.
Thank you for providing another insightful video. As always, you provide so much JOY in encouraging others! I like how you help our online community realize that with a little experimentation of various techniques, we can obtain great results. BAKING should be “enjoyable” - not - “stressful”…You demonstrate this beautifully! I hope your day is a wonderful, as you just made ours!🇨🇦☺🇨🇦
Thank you so much! Cold proofing is all I do now. I do two folds every 45 at room temperature, after resting the dough for 20’. Then shape it and put it in a mold. Goes in the fridge for 12h. Bake it at 500F for the first 15’ then 350F for 35’. Bread has been coming amazing. I can’t believe how easy it is! 1% instant dry yeast, mix of bread, all-purpose and whole wheat. You’ve taught me a lot! Thank you!
I've had good results with cold bulk fermentation. Recently, I did a 24 hr cold bulk fermentation loaf that I took to the office. They thought it was sourdough! Very flavorful! I'll have to try cold proofing. Tonight was a new experience for me. I had freshly made bread with freshly made butter! So delicious!!! Butter is so simple to make! Maybe you could do a video. It only took about 10 minutes to churn in my food processor. From now on I may have to make butter while I'm waiting for bread to proof.
I didn't realize the yeast ratio was important. I made a milk bread earlier that I put in the fridge to bake off in the morning. When it bakes tomorrow morning it would have been cold proofing for 14 hours. I'm so excited to see how it turns out I'm going to wake up 5:00am just in case there needs to be any tweaks. But just like you, I was looking for that baked in the morning method. So thank for showing us how it's done and explaining what things we need to look out for when adjusting our own recipes.
As a starting point for experimenting, for every 17F change in temp, proofing time will double or half (Peter Reinhart) for the same amount of yeast. For instance if I proof at 78F and it takes 1 hr, standard fridge temp is around 38F then we are looking at (78-38)/17=2.35 so approximately 6hrs in the fridge
Thank you! I just love precision. When I can use math to calculate times/temp/duration, I will because it makes my life so much easier. You're a hero! ❤
When I first started baking GF bread, this was the *exact* method I used. But GF bread is extremely prone to overproofing, and I never was able to get my yeast percentage right. The cold bulk fermentation works perfectly, but my needs are different. For that matter, so are my kneads. 😎
I've been using this method for about a month now, and I'm very happy with the results. I use it basically because it's convenient for a reason of time (I don't always have the time to do all the bread making process in the same day, and in this way I can divide this process in two days), and, too, because It has some "magic" in it (yes, sometimes I'm THAT stupid :-P), and I lov that 🙂
I bake four loaves of bread every Saturday and a few rolls. I can't fit four loaf pans in my refrigerator, even thought it is an overflow fridge, so I cold bulk proof them. The preshaped rolls do just fine in the fridge overnight. I actually prefer to steam the rolls using a pot with boiling water at the bottom. Everything turns out wonderfully.
Been cold bulk fermenting and final proofing bagels/other breads for months now due to convenience and wanting to go to bed at reasonable hours haha. Love it!
Great video!!! I would like to point out that the yeast percentage of 1% is just perfect for adapting cf method to your own needs in most environments. One package of dry yeast is 7-10 grams in most of Europe and that is waay too much for most up to 500g of flour recipes, not to mention that 350 - 400g amount gives you an oven full of rolls.
@@a_l_e_k_sandra Have you seen the "rolls in 1 hour" kind of recipes that use *tablespoons* of yeast? I do understand that some people won't make bread if they can't have it almost immediately, but they don't know the flavor they're missing.
@@jvallas oh, don't get me started about recipes for bread rolls with baking powder 😆💀 in this day and age, with busy schedules, timing is everything. But if we are being real, planning is the key. Creating your own micro routines around prep and hands off time is such a life hack, and the award is THAT taste, THAT aroma, THAT freshness. In my opinion, it's definitely worth it.
Enjoying your videos! Would also love to see one of your comparison videos where you test different dough types and storage methods for longevity. You often talk about how preferment and cold-fermented doughs will last longer, as well as doughs with fat, but it'd be awesome to see a full experiment where you demonstrate what that shelf-life is in real terms. That's a lot of variables (and bread), but if you were making a sandwich loaf for the week, what would you do to keep it fresh (without freezing)?
That's a great ideal. I'll add that one to my projects list. So far I'd say the best options are increased hydration, scalding, potatoes, butter, and eggs. If one could combine all of them perhaps that would make for the longest lasting bread 😁
Wow - what an information packed video!! Thank you so much for taking the time to make this detailed Cold-Proofing guide. I may have to experiment someday soon (in-between baking bread and sweet treats). 😉 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 146K subscribers and continue to grow each week!!!! 🤩🤩🤩
I just became a channel member, because $3 per month is the least I could do for all that I've learned over the past few months. Thank you, Charlie! You deserve way more subscribers and I have mentioned your channel on a few social media platforms. Hope that helps!!
After I tried your cheesy breakfast rolls, I tried cold proofing regular rolls a few times. It works just like you said. Like you said in the video if your kitchen or refrigerator is different, then you may have to bulk ferment more or let the rolls rise out of the refrigerator.
I'm a high school food studies teacher and adapting recipes to work within the strict schedule is always a challenge. Basically, I have my students for one hour at the same time every weekday. I almost always have them do bulk fermentation in the fridge overnight in a large, oiled ziplock bag. For enriched breads, I may try to pull it out of the fridge before class so it has more time to come to room temperature and maybe ferment a bit more. Then students shape their dough. For lean doughs that bake quickly, like pita, we usually have enough time to shape, rest and bake all in one class. Sometimes I will have students shape and the cold proof. That is more tricky though since we need to have enough tins and fridge space for multiple classes. The big thing is knowing our priorities. #1 is schedule. It can't be altered. #2 is resources like tins and fridge space. #3 is affordability and practicality of ingredients. #4 is functionality of the recipe. Getting the absolute best flavour and texture is way down at #5. Anyway, my point is that you can mess with the process a lot and your bread will be fine. Maybe not the best thing you've ever made, but totally serviceable. Cold bulk fermenting AND cold proofing can work really well. ALSO, one thing I've noticed is that when we cold ferment in a ziplock bag, it can make a difference how much air you leave in the bag and the shape of the dough. My theory is that pushing out air will force your yeast into anaerobic fermentation more quickly which develops a bit more flavour. Leaving the dough a little more spread out (pancake as opposed to ball) and leaving some air in the bag will encourage more aerobic respiration, so more puff and less flavour development.
Thank you for this comment, quite helpful! With your observations in mind, I mixed five doughs yesterday and put them directly into the fridge. Each one got a fold at 15 minutes, then back into the fridge in oiled ziplocks. Every evening I will shape one and place it in a greased load pan, cover with plastic wrap and then back into the fridge overnight. First thing in the morning, take it out and bake it (allowing it to rise more, if needed). I adjusted amounts of yeast based on how many days each dough will be bulk fermenting. Every day I will mix a new dough to add to the collection in the fridge, so that in 5 days I will from then on be baking 5 day fermented bread every morning. This method is so easy, doesn’t take much time, and develops wonderful softness and flavor! ❤
@@TomatoMakes It amused me that flavor & texture are (by necessity, I get it) #5 in your list. I have enough trouble timing things for me, the only person in the kitchen! Bravo (or Brava)! You're doing good things!
I do want to try this as I hate fussing in the morning! Also I did recommend your channel to a professional baker, who did not know about you! You are a semi-secret wonder!!
I've been doing cold-start baking (following 9- to 12-hour cold proofing). I was skeptical at first but the prospect of saving a lot of natural gas was appealing. I've been surprised by how well it works. I use a thin-walled roasting pan rather than a heavy walled cooker-although I did get it to work just fine once using a heavy enameled Dutch oven. The oven is set to 435° F. w/fan on, equivalent to a slightly higher temperature without fan. 55 minutes later the bake is done. The lid stays on the entire time. Afterward I turn the oven off, remove the lid, and let the bread sit in the hot oven for another 10 minutes. This all works well, though one drawback is that it's difficult to get steam into the cooker.
@@ChainBaker That it worked so well was quite the surprise. I am still trying to figure out how to introduce steam. Of course the cooker is cold when you put it in the oven, so dropping a couple of ice cubes into it succeeds only in melting them and having the water run all over the bottom of the cooker. I also tried putting ice cubes into small stainless steel shot glasses and leaving them inside the cooker. Very odd result. There was still water in the cups 55 minutes later. How could it not have all flashed into steam? I remain perplexed.
I learned the trick from the Breadcode channel to spray cold water around the dough including the lid before putting in the oven in order to introduce steam. I’ve been doing this for a few months but removing the lid about 20 minutes into baking and then continue without the lid to finish off baking. Mind you I’ve been using 2 aluminum roasting pans with the other inverted as a lid enough to fit a 2 pound sandwich loaf tin. I like this method because I can put it in the hot oven without having to heat the roasting pan like you have to in the Dutch oven. Happy baking
Thank you for this info. I've used this method for overnight fermentation and I use it for short term. ie: I have dough fermenting on my counter and I'm watching my clock because I have to go out. More than once I have covered the dough, which is in a basket with and plastic bag that I inflate and seal and refrigerate. Today I was away for only two hours. The dough has risen in the fridge somewhat in that time but I'll be able to bake it. If I had left it out I think I would have been back to reshaping to get rid of the air pockets.
Great video. I don't bake during the cold months. Now I am wondering if it is possible to cold bulk ferment, cold pre-shape and cold final proof. Do you think it's possible?
Hi DukeofHexx ~ I use all 3 methods simultaneously for a number of reasons…flavour, control proofing, time constraints, and getting the end results I desire. I’m a fan of experimenting, as my mother, who is a professional pastry chef taught me in my youngest years to enjoy experimentation. It’s truly worth the efforts. Depending upon environmental factors, time, expense, and access to ingredients, amongst others, your results will be similar, but, unique to where you live. For instance, I live in the mountains in Western Canada, but, I have also lived next to the ocean, on the Prairies, and other places. I mention all that, just to say that in the mountains my bread takes a bit longer due to elevation and more dryness. Yet, I found in a more humid and warmer climate, my bread rises faster. I wish you much success in your baking endeavors…Cheers!🇨🇦☺🇨🇦
I’ve been trying this for awhile with mostly good results but also doin it with foccia not loaf breads..as I asked before now with how much yeast to use ..I have baseline now I was using 10-15g yeast with 1k of flour didn’t do that bad so I was on right track just messed up grams of yeast for other breads I was trying to make. Great vid!
I just did this with your Yudane Burger Buns 🤣 It was 2am and the recipe was like "2 hours for final proof", welp.... In the fridge it went! Took it out, let it rest for ~2h then baked it, came out perfect.
Last week I cold proofed a sourdough and it came out perfect -30 minutes outside the fridge then in overnight. This week the temperature was much warmer and bulk fermentation happened faster, it was obviously much more active , was definitely overproofed in the morning. Still smells great out the oven, just looks a bit flat. I think with the new weather it should go straight in or only after 5-10, and maybe the fridge should be colder to compensate too.
I've done a cold proof tin loaf twice since watching this. The first time I got a brick. The second time, having given it 1½ hours warm-up out of the fridge before baking, I got a very slightly larger brick. Pretty certain that the bottom of my fridge is too cold for this and unfortunately that's not going to change as it's dialled in for my flatmate's Optimum Beer Drinking Temperature™ On the plus side the flavour, from 80% strong plain and 20% wholemeal rye, has been excellent. 😀 Back to no-knead + cold bulk ferment I think.
Love your channel bro, you're my favorite bread-tuber! After looking at your channel I only just realized how much there is to learn about bread. I'm gonna be baking so much from now on
Excellent! What I have found from the few months watching your channel, the recipes are somewhat less important then the methods used. The cold proofing like Yudane are methods which sure seem to be quite reliable while a few baker's % points here or there have minimal effects. A reasonable recipe can be improved with your methods.
Charlie, is it possible for an overnight cold final proof "shaped" focaccia and bake fresh in the morning? Trying to not have to wake up in the wee hours to final proof focaccia at room temp, add toppings and bake (and try to arrive at the office by 6:30am) - bake straight from the fridge with toppings (added the night before) OR - remove from fridge, let come to room temp, add toppings and bake OR - cold final proof, add toppings and then bake If you don't recommend it, that is fine 😊
I've never tried it with focaccia, so can't say for sure which option would work best. It may deflate too much if proofed and then topped on the next day. Perhaps letting it proof at room temperature halfway, then topping it, then finishing the proof in the fridge, adjust if needed the next day and bake 😅 or just let it proof in the fridge and top it before baking the next day and see what happens :)
@@ChainBaker Thanks for the reply and the guidance - I just don’t want to ruin the end result - it would be 5-6 batches for Wednesday Perhaps it’s better if I just lose a couple hours sleep 😴 However, I will try the “partial bulk ferment” process you described on another weekend - just one batch to see if it is feasible.
I have become a big fan of yours! Thanks for all the great videos. Question though…I have been baking the same sandwich bread recipe of my own creation for a couple of months now. Lots or trial and error. I want to try the cold proofing method so I can bake early in the morning but I’m not sure how it affects baking times and temps? Do I bake at the same temp as when proofed at room temp? Assuming it has to bake a bit longer because it’s starting colder, should I reduce the oven temp slightly to avoid over darkening of the crust?
I have tried cinnamon rolls for cold proofing recently, but I will not prepare them fully anymore, before refrigerating, because the sugar became liquid and it was quite a sticky mess😅they were still delicious though
@@ChainBaker When I saw that video drop, I hoped that you got that idea from my comment! Anyway, thank you for all of your amazing videos. My grandfather and great grandfather were professional bakers (traditional Jewish rye, pumpernickel, bagels etc). I have always been a cooker instead of baker and you converted me. Cheers.
Hi. Greetings from Malaysia. Can i know what is the minimal time for Cool Proofing? Do we need to wait for at least 14 hours or I can take it out from the fridge earlier? Thank you so much for the video. ❤
As long as it has risen you can bake it. If it is taking too long you can increase the yeast a bit or make the dough very slightly warmer to begin with.
Thank you so much for the great videos! I keep consulting them whenever I am baking! I have a question though. With regards to cold proofing, I find that my bread rolls get a somewhat thick and chewy crust, compared to room temperature proofing. I can't really explain why, except perhaps the rolls dry out a little? They are not enriched fyi.
Hello I am a new subscriber and have been watching many of your videos. One thing I did not see on any of your videos was how to make Pumpernickel Bread. I love it and where I live it is very hard to find in the stores. If you have recipes for Pumpernickel can you post them if not can you make one up. I know there are many ways including traditional but am looking for a recipe that is similar to the Arnolds bread brand style of Pumpernickel.
It's been on my list of projects forever. Perhaps I should finally get to it 😅 until then you can find a few rye bread recipes on my channel. Search 'chainbaker rye'
Hi From Alabama. I’ve got a beautiful brioche dough that I had to refrigerate for past twelve hours. Now that I took it out of refrigerator, do I shape and bake?
Huge thanks for the most informative and foolproof videos about baking on this platform! Unlocked a whole new level to my baking through these videos 🍞🥨
When cold proofing a brioche dough it does not grow well in refrigerator (maybe because solidification of the butter inside). What do you recommend?? Bake directly out from the fridge or waiting until dough is softer? It is very dificult to me to assess the right moment for baking when proofing in general thank you!!
Yeah that is the case for brioche. I usually stick to cold bulk fermentation when making it. The best you can do I guess is refrigerate the shaped bread later or take it out sooner the next day and let it rise a bit before baking.
Quick question. Can I knead cold butter into the dough instead of melting butter and not fold it every half an hour and then to put it in the fridge for cold bulk fermentation for 12 hours like for a sandwich loaf approximately 5% butter content. And then next day final proof at room temperature? I’ve had bad experiences with adding butter for long cold bulk or final proof fermentations.
Thanks again. Would that work for croissants? During my only trial, the butter in the croissant's lamination melted before the dough was even warm during cooking.
Depends on the size of the bread. Smaller loaves and rolls can be easily baked right from the fridge and for the same amount of time. A large loaf can be either left to warm up a bit or baked for longer.
Hi! In the case of overproofed dough after taking it out from the fridge, does it need to get to room temperature before reshaping? Or should you work on it immediately?
@@ChainBaker thanks for quick response! And thanks for the great videos. A lot of effort clearly made in the production and it’s a pleasure visually too.
I have some had massive fails trying to to the second proof in the fridge, then bring it out and try to bake cinnamon rolls. I am much more educated in doughs of all kinds and wonder, those fails were so awful that I hesitate. The dough was tough and not the tender rolls I was expecting. I used a recipe from a reliable cookbook, but I know more about cookbooks, too.
I tried your method, and I set my freeze to 5 degree centigrade, but it looks my dough was stop growing. After about 14 hous, it still the same dough. When I baked it, it dense. On second experiment, after 12 hous in the freeze, I put it 4 hous on the room temperatur before baking, and it was better, but not only a little oven spring, so the result is a bit flat, but better than the 1st try. I don't know why.
Are you using active dry yeast or instant dry yeast? If you are using active yeast you should let it sit in the water for 10 minutes before adding other ingredients otherwise it will take a lot longer to raise the dough.
Was the final dough temperature correct? Perhaps you could make it warmer or leave the dough to sit at room temperature for 30 minutes before refrigerating.
I have never baked a cold loaf, though I have cold proofed. Are you saying that you can literally take a cold shaped proofed loaf right out the fridge and put it directly into a hot oven?🤯 Or am I misunderstanding? I had always thought that the dough has to reach room temp after cold proof before you place it in a hot oven.
You can definitely move it right from the fridge into the oven. But sometimes it is better to let it warm up a bit especially if the loaf is large. I usually just leave it out while the oven is pre-heating.
Hi again Charlie! I've always been perplexed when baking cold fermented pan breads regarding oven temperature. Could you tell me what temperature you bake yours at? Looks amazing!
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I should really eat breakfast before watching these...
YES. Charlie ! Cold proofing actually works better for today’s busy life style - besides tasting better, doughs can be “parked” in the fridge for not just overnight but up to 4 - 5 days, until one has time to bake.
This has become, by far, the best youtube channel for learning how to bake bread. I have only encountered recently.
Your manners, your "relaxed" take on everything, it's all presented in a clear and comprehensive way.
I consider myself a pretty decent home cook, but my main "complain" with my cooking skills was precisely bread making, and this channel is a game changer for me and my family (because I'm the main chef in the house).
Thanks!
Cheers 😍
Mate, I watch other channels on my feed just so I can redirect them to Charlie. If they’re too far gone, I hit the “don’t recommend” toggle. 😂
My thoughs exactly! I follow some bread and cake makers for 5 years. I found this channel just this week and it is now my number one 😀
That over-proofing tip is so liberating. 😂 I always feel a surreal sense of obligation to bake it and hope for the best (which never works out - at least not to my standard). Such a relief to hear “yes my son, I have a fallback plan for even you who find it too much to remember to check your dough after an hour”. 😂
😁
Finally I know where I make mistake 😃 I wait for the dough to be fully risen and then will go to the fridge. So I have to cut the fermentation time. Thank you so much. It's been so irritating to see my over fermented dough in the morning and it not rising enough after that.
Thank you again, the video was very helpful 🙂
These cold fermentation videos have been great and has helped solve a problem where my apartment is always way too hot. Not only do I do the cold bulk ferment but I also return the dough after final shaping and bake the next morning. While I have not had issues with over fermentation as yet (its winter here) it is something I will keep an eye out in the summer. For the most part, I can pop them in the oven however on some rye breads and other heavier loaves I just check them when I turn on the oven and if they are under proofed, I just bring them out and put them in when both the oven and the dough is ready. This has been such a great help, thanks!
Just realized after your comment that these videos will be crucial when the summer comes. I got small flat and all windows directed to south, so it will be hot in here as there ain't even trees giving any cover from sun. Sometimes I guess you need to read another persons thoughts that you realize your own.
I have been doing this for a while now, with focaccia. I like to take freshly baked focaccia to work to share with colleagues, but there's no way I'm waking up three hours early so it can proof, rise etc. I do all the work the night before, including spreading the dough out to fit the baking tray, then when I wake up the next day, I put the oven on preheat for 30 minutes and take the tray out of the fridge to sit out for a final puff while the oven preheats and I make my toppings.
I'm very popular at work :)
No unnecessary talk unlike those other baking vloggers who have less to say about the process and much more boring anecdotes, chitchats, and fillers to extend the time.
Every word uttered here is relevant and purposeful.
Cheers ✌️😎
I recently tried both thanks to your cold bulk fermentation videos and it seems you can do everything cold and get a very tasty bread early in the morning 😉
I can't understand how your videos don't have more views? I came across them by chance and have always been too nervous to try baking bread, not anymore, in going to try this weekend. Thanks for the great videos
Cheers 😁
My kitchen is getting warm, so what I've been doing for my cold proofed recipes is simply let it bulk ferment in the fridge after mixing. So it would be something like: mix all ingredients doing a no knead method, pop it in the fridge for 45 minutes, fold it, pop it back in the fridge for 45 minutes, divide, shape, and back in the fridge to cold proof. My dough hasn't had any trouble rising in the fridge over those 90 minutes, the colder dough is easier to handle when dividing and shaping, and it helps the dough get a head start on cooling down. Bread is honestly so magical it feels like there's so few ways to do it "wrong". That's what I love about your videos, you always emphasize that it's up to the baker to figure out their style and preferred methods. I need to try those cheesy rolls sometime soon though, they look amazing.
Thank you for providing another insightful video. As always, you provide so much JOY in encouraging others! I like how you help our online community realize that with a little experimentation of various techniques, we can obtain great results. BAKING should be “enjoyable” - not - “stressful”…You demonstrate this beautifully!
I hope your day is a wonderful, as you just made ours!🇨🇦☺🇨🇦
🙏
@@ChainBaker 🙏…To you as well, my dear friend!
Thank you once again. Have a wonderful day!🇨🇦☺🇨🇦
Thank you so much! Cold proofing is all I do now. I do two folds every 45 at room temperature, after resting the dough for 20’. Then shape it and put it in a mold. Goes in the fridge for 12h. Bake it at 500F for the first 15’ then 350F for 35’. Bread has been coming amazing. I can’t believe how easy it is! 1% instant dry yeast, mix of bread, all-purpose and whole wheat. You’ve taught me a lot! Thank you!
After baking a great variety of recipes your cold proofed cheesy-roll is still my favorit thing to do.
After 4 years of trying to make pita pockets and failing, this technique was 100% successful for me. Thank you! I have learned so much from you.
I've had good results with cold bulk fermentation. Recently, I did a 24 hr cold bulk fermentation loaf that I took to the office. They thought it was sourdough! Very flavorful! I'll have to try cold proofing. Tonight was a new experience for me. I had freshly made bread with freshly made butter! So delicious!!! Butter is so simple to make! Maybe you could do a video. It only took about 10 minutes to churn in my food processor. From now on I may have to make butter while I'm waiting for bread to proof.
I also make my own butter
I didn't realize the yeast ratio was important. I made a milk bread earlier that I put in the fridge to bake off in the morning. When it bakes tomorrow morning it would have been cold proofing for 14 hours. I'm so excited to see how it turns out I'm going to wake up 5:00am just in case there needs to be any tweaks. But just like you, I was looking for that baked in the morning method. So thank for showing us how it's done and explaining what things we need to look out for when adjusting our own recipes.
As a starting point for experimenting, for every 17F change in temp, proofing time will double or half (Peter Reinhart) for the same amount of yeast. For instance if I proof at 78F and it takes 1 hr, standard fridge temp is around 38F then we are looking at (78-38)/17=2.35 so approximately 6hrs in the fridge
Thank you! I just love precision. When I can use math to calculate times/temp/duration, I will because it makes my life so much easier.
You're a hero! ❤
I love doing my final proofs in the fridge! I find I get better results not only in flavour, but also aesthetics.
When I first started baking GF bread, this was the *exact* method I used. But GF bread is extremely prone to overproofing, and I never was able to get my yeast percentage right. The cold bulk fermentation works perfectly, but my needs are different. For that matter, so are my kneads. 😎
The guide I’ve been waiting for!
Always wondered about this, thanks for the video man. Excellent as always!
It's hard to describe but everything I like about baking gets a little extra fuel from your videos, big ups, thanks for making high quality videos
I have done both cold bulk and cold proof, and really love how much control they give you. Even if it takes a little longer.
I've been using this method for about a month now, and I'm very happy with the results. I use it basically because it's convenient for a reason of time (I don't always have the time to do all the bread making process in the same day, and in this way I can divide this process in two days), and, too, because It has some "magic" in it (yes, sometimes I'm THAT stupid :-P), and I lov that 🙂
I bake four loaves of bread every Saturday and a few rolls. I can't fit four loaf pans in my refrigerator, even thought it is an overflow fridge, so I cold bulk proof them. The preshaped rolls do just fine in the fridge overnight. I actually prefer to steam the rolls using a pot with boiling water at the bottom. Everything turns out wonderfully.
I’m a fan of cold proofing both bulk and final. The taste is just amazing. Thank you for sharing.
I love the idea of freshly baked buns for breakfast. My oven takes ages to pre-heat so it'll be mainly a weekend morning affair for me.
Been cold bulk fermenting and final proofing bagels/other breads for months now due to convenience and wanting to go to bed at reasonable hours haha. Love it!
Great video!!! I would like to point out that the yeast percentage of 1% is just perfect for adapting cf method to your own needs in most environments. One package of dry yeast is 7-10 grams in most of Europe and that is waay too much for most up to 500g of flour recipes, not to mention that 350 - 400g amount gives you an oven full of rolls.
@@a_l_e_k_sandra Have you seen the "rolls in 1 hour" kind of recipes that use *tablespoons* of yeast? I do understand that some people won't make bread if they can't have it almost immediately, but they don't know the flavor they're missing.
@@jvallas oh, don't get me started about recipes for bread rolls with baking powder 😆💀 in this day and age, with busy schedules, timing is everything. But if we are being real, planning is the key. Creating your own micro routines around prep and hands off time is such a life hack, and the award is THAT taste, THAT aroma, THAT freshness. In my opinion, it's definitely worth it.
got my dough in the fridge right now, looking forward to some fresh bread in the morning!
Enjoying your videos! Would also love to see one of your comparison videos where you test different dough types and storage methods for longevity. You often talk about how preferment and cold-fermented doughs will last longer, as well as doughs with fat, but it'd be awesome to see a full experiment where you demonstrate what that shelf-life is in real terms.
That's a lot of variables (and bread), but if you were making a sandwich loaf for the week, what would you do to keep it fresh (without freezing)?
That's a great ideal. I'll add that one to my projects list. So far I'd say the best options are increased hydration, scalding, potatoes, butter, and eggs. If one could combine all of them perhaps that would make for the longest lasting bread 😁
Wow - what an information packed video!! Thank you so much for taking the time to make this detailed Cold-Proofing guide. I may have to experiment someday soon (in-between baking bread and sweet treats). 😉
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 146K subscribers and continue to grow each week!!!! 🤩🤩🤩
I just became a channel member, because $3 per month is the least I could do for all that I've learned over the past few months. Thank you, Charlie! You deserve way more subscribers and I have mentioned your channel on a few social media platforms. Hope that helps!!
Cheers for the kind support, Lizzie! ✌️😎
Charlie, you are the pro of pros! These look amazing. All done simultaneously. Respect, man
😍
After I tried your cheesy breakfast rolls, I tried cold proofing regular rolls a few times. It works just like you said. Like you said in the video if your kitchen or refrigerator is different, then you may have to bulk ferment more or let the rolls rise out of the refrigerator.
This is my preferred method. Just want to finish the whole process in one go, and get ready to bake as the final step.
I'm a high school food studies teacher and adapting recipes to work within the strict schedule is always a challenge. Basically, I have my students for one hour at the same time every weekday. I almost always have them do bulk fermentation in the fridge overnight in a large, oiled ziplock bag. For enriched breads, I may try to pull it out of the fridge before class so it has more time to come to room temperature and maybe ferment a bit more. Then students shape their dough. For lean doughs that bake quickly, like pita, we usually have enough time to shape, rest and bake all in one class. Sometimes I will have students shape and the cold proof. That is more tricky though since we need to have enough tins and fridge space for multiple classes. The big thing is knowing our priorities. #1 is schedule. It can't be altered. #2 is resources like tins and fridge space. #3 is affordability and practicality of ingredients. #4 is functionality of the recipe. Getting the absolute best flavour and texture is way down at #5.
Anyway, my point is that you can mess with the process a lot and your bread will be fine. Maybe not the best thing you've ever made, but totally serviceable. Cold bulk fermenting AND cold proofing can work really well.
ALSO, one thing I've noticed is that when we cold ferment in a ziplock bag, it can make a difference how much air you leave in the bag and the shape of the dough. My theory is that pushing out air will force your yeast into anaerobic fermentation more quickly which develops a bit more flavour. Leaving the dough a little more spread out (pancake as opposed to ball) and leaving some air in the bag will encourage more aerobic respiration, so more puff and less flavour development.
Some great points right here. Thank you!
Thank you for this comment, quite helpful! With your observations in mind, I mixed five doughs yesterday and put them directly into the fridge. Each one got a fold at 15 minutes, then back into the fridge in oiled ziplocks. Every evening I will shape one and place it in a greased load pan, cover with plastic wrap and then back into the fridge overnight. First thing in the morning, take it out and bake it (allowing it to rise more, if needed). I adjusted amounts of yeast based on how many days each dough will be bulk fermenting. Every day I will mix a new dough to add to the collection in the fridge, so that in 5 days I will from then on be baking 5 day fermented bread every morning. This method is so easy, doesn’t take much time, and develops wonderful softness and flavor! ❤
@@TomatoMakes It amused me that flavor & texture are (by necessity, I get it) #5 in your list. I have enough trouble timing things for me, the only person in the kitchen! Bravo (or Brava)! You're doing good things!
@@fernforest5295 This reminds me a lot of Zoë François' bread in 5 minutes a day.
I do want to try this as I hate fussing in the morning! Also I did recommend your channel to a professional baker, who did not know about you! You are a semi-secret wonder!!
😁
I've been doing cold-start baking (following 9- to 12-hour cold proofing). I was skeptical at first but the prospect of saving a lot of natural gas was appealing. I've been surprised by how well it works. I use a thin-walled roasting pan rather than a heavy walled cooker-although I did get it to work just fine once using a heavy enameled Dutch oven. The oven is set to 435° F. w/fan on, equivalent to a slightly higher temperature without fan. 55 minutes later the bake is done. The lid stays on the entire time.
Afterward I turn the oven off, remove the lid, and let the bread sit in the hot oven for another 10 minutes. This all works well, though one drawback is that it's difficult to get steam into the cooker.
I am planning to try this out in the near future.
@@ChainBaker That it worked so well was quite the surprise. I am still trying to figure out how to introduce steam. Of course the cooker is cold when you put it in the oven, so dropping a couple of ice cubes into it succeeds only in melting them and having the water run all over the bottom of the cooker. I also tried putting ice cubes into small stainless steel shot glasses and leaving them inside the cooker. Very odd result. There was still water in the cups 55 minutes later. How could it not have all flashed into steam? I remain perplexed.
I learned the trick from the Breadcode channel to spray cold water around the dough including the lid before putting in the oven in order to introduce steam. I’ve been doing this for a few months but removing the lid about 20 minutes into baking and then continue without the lid to finish off baking. Mind you I’ve been using 2 aluminum roasting pans with the other inverted as a lid enough to fit a 2 pound sandwich loaf tin. I like this method because I can put it in the hot oven without having to heat the roasting pan like you have to in the Dutch oven. Happy baking
@@mikearst2940 Does water spritzing do anything, or does that also require immediate flash of heat? Edit: I should have read the next comment. 🥴
@@jvallasWater spritzing did not seem to have much effect.
Love love love this channel!!! Do appreciate such vast information; it's priceless! Be Safe
Thank you for this info. I've used this method for overnight fermentation and I use it for short term. ie: I have dough fermenting on my counter and I'm watching my clock because I have to go out. More than once I have covered the dough, which is in a basket with and plastic bag that I inflate and seal and refrigerate. Today I was away for only two hours. The dough has risen in the fridge somewhat in that time but I'll be able to bake it. If I had left it out I think I would have been back to reshaping to get rid of the air pockets.
Great video. I don't bake during the cold months. Now I am wondering if it is possible to cold bulk ferment, cold pre-shape and cold final proof. Do you think it's possible?
I have not tried it, but it's on my list.
Hi DukeofHexx ~ I use all 3 methods simultaneously for a number of reasons…flavour, control proofing, time constraints, and getting the end results I desire. I’m a fan of experimenting, as my mother, who is a professional pastry chef taught me in my youngest years to enjoy experimentation. It’s truly worth the efforts. Depending upon environmental factors, time, expense, and access to ingredients, amongst others, your results will be similar, but, unique to where you live. For instance, I live in the mountains in Western Canada, but, I have also lived next to the ocean, on the Prairies, and other places. I mention all that, just to say that in the mountains my bread takes a bit longer due to elevation and more dryness. Yet, I found in a more humid and warmer climate, my bread rises faster.
I wish you much success in your baking endeavors…Cheers!🇨🇦☺🇨🇦
I’ve been trying this for awhile with mostly good results but also doin it with foccia not loaf breads..as I asked before now with how much yeast to use ..I have baseline now I was using 10-15g yeast with 1k of flour didn’t do that bad so I was on right track just messed up grams of yeast for other breads I was trying to make. Great vid!
I just did this with your Yudane Burger Buns 🤣 It was 2am and the recipe was like "2 hours for final proof", welp.... In the fridge it went! Took it out, let it rest for ~2h then baked it, came out perfect.
Fantastic as usual
I needed this. Thank you!
Great video, i think i would need to start at the begining. And work my way up. Thank you for the great content.
Last week I cold proofed a sourdough and it came out perfect -30 minutes outside the fridge then in overnight.
This week the temperature was much warmer and bulk fermentation happened faster, it was obviously much more active , was definitely overproofed in the morning.
Still smells great out the oven, just looks a bit flat.
I think with the new weather it should go straight in or only after 5-10, and maybe the fridge should be colder to compensate too.
That flatbread looks amazing! Charlie.
Thanks for sharing very useful information and tecnic
Oh, man, I've been waiting for this video! Thanks so much.
I've done a cold proof tin loaf twice since watching this. The first time I got a brick. The second time, having given it 1½ hours warm-up out of the fridge before baking, I got a very slightly larger brick. Pretty certain that the bottom of my fridge is too cold for this and unfortunately that's not going to change as it's dialled in for my flatmate's Optimum Beer Drinking Temperature™
On the plus side the flavour, from 80% strong plain and 20% wholemeal rye, has been excellent. 😀 Back to no-knead + cold bulk ferment I think.
You could try and leave the dough out for longer before you refrigerate it. That should solve it ✌️
This is a very exciting idea, I want to try it!
Good stuff I like it yummy👍 thank you so much may God give you more success stay bless🌹
Question, do you get some "eggy" smell or taste after cold proving stuff that has eggs or just egg yolks in it?
I get an eggy taste even when doing a quick fermentation. I don't mind it though.
@@ChainBaker Ah. Well I usually dont when I do regular fermentation. It only happened once after doing long-ish cold proving.
I could not tell much of a difference between long and short. I guess it's up to our own taste buds 😄
@@ChainBaker Yea probably. Tried enriched dough in cold proof few days ago and it went fine. Guess it was old egg before or something else.
oooooo I've been waiting for this one!!
Less work is always better. Thanks 🙂
Love your channel bro, you're my favorite bread-tuber! After looking at your channel I only just realized how much there is to learn about bread. I'm gonna be baking so much from now on
Cheers 😎
@@theforeskinsnatcher373 bread-tuber 😁😁😁
Did you say your fridge temperature is 41° f that's a little warm I Rock 35 to 38. Awesome information in the video 👍
Excellent! What I have found from the few months watching your channel, the recipes are somewhat less important then the methods used. The cold proofing like Yudane are methods which sure seem to be quite reliable while a few baker's % points here or there have minimal effects. A reasonable recipe can be improved with your methods.
Oh yeah, breakfast bake! Fresh bread all day
Charlie, is it possible for an overnight cold final proof "shaped" focaccia and bake fresh in the morning? Trying to not have to wake up in the wee hours to final proof focaccia at room temp, add toppings and bake (and try to arrive at the office by 6:30am)
- bake straight from the fridge with toppings (added the night before) OR
- remove from fridge, let come to room temp, add toppings and bake OR
- cold final proof, add toppings and then bake
If you don't recommend it, that is fine 😊
I've never tried it with focaccia, so can't say for sure which option would work best. It may deflate too much if proofed and then topped on the next day. Perhaps letting it proof at room temperature halfway, then topping it, then finishing the proof in the fridge, adjust if needed the next day and bake 😅 or just let it proof in the fridge and top it before baking the next day and see what happens :)
@@ChainBaker Thanks for the reply and the guidance - I just don’t want to ruin the end result - it would be 5-6 batches for Wednesday
Perhaps it’s better if I just lose a couple hours sleep 😴
However, I will try the “partial bulk ferment” process you described on another weekend - just one batch to see if it is feasible.
I have been cold proofing my sourdough for a few years now, no problem
👍
I have become a big fan of yours! Thanks for all the great videos. Question though…I have been baking the same sandwich bread recipe of my own creation for a couple of months now. Lots or trial and error. I want to try the cold proofing method so I can bake early in the morning but I’m not sure how it affects baking times and temps? Do I bake at the same temp as when proofed at room temp? Assuming it has to bake a bit longer because it’s starting colder, should I reduce the oven temp slightly to avoid over darkening of the crust?
Let the loaf sit out at room temperature while the oven is pre-heating. That way you won't have to adjust anything.
I have tried cinnamon rolls for cold proofing recently, but I will not prepare them fully anymore, before refrigerating, because the sugar became liquid and it was quite a sticky mess😅they were still delicious though
Bagels!! Cold proofing overnight is pretty standard before the boil and then you get fresh bagels for breakfast.
I will soon publish a recipe which simplifies it even further. Boiling will be done the day before 😉
@@ChainBaker When I saw that video drop, I hoped that you got that idea from my comment! Anyway, thank you for all of your amazing videos. My grandfather and great grandfather were professional bakers (traditional Jewish rye, pumpernickel, bagels etc). I have always been a cooker instead of baker and you converted me. Cheers.
Hi. Greetings from Malaysia. Can i know what is the minimal time for Cool Proofing? Do we need to wait for at least 14 hours or I can take it out from the fridge earlier? Thank you so much for the video. ❤
As long as it has risen you can bake it. If it is taking too long you can increase the yeast a bit or make the dough very slightly warmer to begin with.
Thank you so much for the great videos! I keep consulting them whenever I am baking! I have a question though. With regards to cold proofing, I find that my bread rolls get a somewhat thick and chewy crust, compared to room temperature proofing. I can't really explain why, except perhaps the rolls dry out a little? They are not enriched fyi.
One reason could be that they dry out a little. But long cold fermentation does make bread chewier and crustier, so that could just be the case.
Very nice! Thank you!
Thank you master.
Hello I am a new subscriber and have been watching many of your videos. One thing I did not see on any of your videos was how to make Pumpernickel Bread. I love it and where I live it is very hard to find in the stores. If you have recipes for Pumpernickel can you post them if not can you make one up. I know there are many ways including traditional but am looking for a recipe that is similar to the Arnolds bread brand style of Pumpernickel.
It's been on my list of projects forever. Perhaps I should finally get to it 😅 until then you can find a few rye bread recipes on my channel. Search 'chainbaker rye'
With some of these breads having eggs in them, and with eggs being so expensive, I use an egg replacer from bob's red mill.
Hi From Alabama. I’ve got a beautiful brioche dough that I had to refrigerate for past twelve hours. Now that I took it out of refrigerator, do I shape and bake?
Shape, proof for a few hours, bake 👍
I would like to use sprouted wheat flour for baking bread. Have you got a video or any information on that?
I have not used it yet. But once I do I will definitely make videos about it.
Huge thanks for the most informative and foolproof videos about baking on this platform! Unlocked a whole new level to my baking through these videos 🍞🥨
When cold proofing a brioche dough it does not grow well in refrigerator (maybe because solidification of the butter inside). What do you recommend?? Bake directly out from the fridge or waiting until dough is softer? It is very dificult to me to assess the right moment for baking when proofing in general thank you!!
Yeah that is the case for brioche. I usually stick to cold bulk fermentation when making it. The best you can do I guess is refrigerate the shaped bread later or take it out sooner the next day and let it rise a bit before baking.
What I learn from you!!!! t.y Chef!
Could you bake your bread right from the fridge? I'm afraid that the center needs longer time to reach 94C and the outside will be burnt by that time
I almost always do. Unless it's a large loaf with 500g flour. Then it would be a good idea to let it warm up a bit.
Quick question. Can I knead cold butter into the dough instead of melting butter and not fold it every half an hour and then to put it in the fridge for cold bulk fermentation for 12 hours like for a sandwich loaf approximately 5% butter content. And then next day final proof at room temperature? I’ve had bad experiences with adding butter for long cold bulk or final proof fermentations.
Sure you can! ✌️
Thanks again. Would that work for croissants? During my only trial, the butter in the croissant's lamination melted before the dough was even warm during cooking.
I reckon it could work pretty well.
Baking time remainss the same? Or increase? The bread can literally go from the fridge to the oven? Or it must gain some temperature before baking?
Depends on the size of the bread. Smaller loaves and rolls can be easily baked right from the fridge and for the same amount of time. A large loaf can be either left to warm up a bit or baked for longer.
Good stuff!
Hi! In the case of overproofed dough after taking it out from the fridge, does it need to get to room temperature before reshaping? Or should you work on it immediately?
Shape it right away 👍
@@ChainBaker thanks for quick response! And thanks for the great videos. A lot of effort clearly made in the production and it’s a pleasure visually too.
@floydthebarber71 cheers ✌️😎
I have some had massive fails trying to to the second proof in the fridge, then bring it out and try to bake cinnamon rolls. I am much more educated in doughs of all kinds and wonder, those fails were so awful that I hesitate. The dough was tough and not the tender rolls I was expecting. I used a recipe from a reliable cookbook, but I know more about cookbooks, too.
Try cold proofing these ua-cam.com/video/GkAnwnY5uGI/v-deo.html ✌️
Your first loaf recipe (in the link) is interesting because an egg yolk is used in lieu of butter.
Could you cold bulk ferment and then do a cold final proof overnight with success?
Here's a video about that ua-cam.com/video/oL4HX-6J6XY/v-deo.htmlsi=cT8Vf-YDxc1b5al5
@ thank you very much, you’ve really given me the confidence to expand my baking
what bread is the middle oval one please? and do u have a video bec ause i couldnt find it
ua-cam.com/video/U4m880VvsRU/v-deo.html
Can we make bread with both cold bulk and cold proof? How do you address the final proof then?
I am planning to try it out sometime soon.
“Me being me” 😊♥️
Could you show some sponge cakes? I didn't find any on your channel.
There's a good one at the end of this video ua-cam.com/video/0UNLqcqrHdQ/v-deo.html
@@ChainBaker thanks
Great ideas.
Cheers! :)
I tried your method, and I set my freeze to 5 degree centigrade, but it looks my dough was stop growing. After about 14 hous, it still the same dough. When I baked it, it dense.
On second experiment, after 12 hous in the freeze, I put it 4 hous on the room temperatur before baking, and it was better, but not only a little oven spring, so the result is a bit flat, but better than the 1st try. I don't know why.
Are you using active dry yeast or instant dry yeast? If you are using active yeast you should let it sit in the water for 10 minutes before adding other ingredients otherwise it will take a lot longer to raise the dough.
@@ChainBaker I use SAF instant yeast (Gold).
Was the final dough temperature correct? Perhaps you could make it warmer or leave the dough to sit at room temperature for 30 minutes before refrigerating.
Can I proof dough for 3 hours at room temperature then put in frig overnight then shape in the morning?
This is the video you need ua-cam.com/video/x-8UoEgtt48/v-deo.html
What do you think using Ceramic Loaf Pan for breads ? I’m going to buy one but never have any …
I've never used one, but I reckon it could be pretty good at holding and radiating heat. And it should not be too sticky either.
@@ChainBaker Thank you 🙏
Can I use this method in fried dough, like donuts?
I have not tried it, but I think it should work.
Thanks!
🙏
I have never baked a cold loaf, though I have cold proofed. Are you saying that you can literally take a cold shaped proofed loaf right out the fridge and put it directly into a hot oven?🤯 Or am I misunderstanding? I had always thought that the dough has to reach room temp after cold proof before you place it in a hot oven.
You can definitely move it right from the fridge into the oven. But sometimes it is better to let it warm up a bit especially if the loaf is large. I usually just leave it out while the oven is pre-heating.
Hi again Charlie! I've always been perplexed when baking cold fermented pan breads regarding oven temperature. Could you tell me what temperature you bake yours at? Looks amazing!
So I decided to bring the cold proofed pan bread to room temp 64° and baked them in 500°oven and they just popped! 🎉🎉
I usually bake at relatively low temperatures. The loaf was baked at 320 with the fan on.