This is How Eggs Affect Bread Dough | How to Use Eggs in Breadmaking
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- Опубліковано 31 тра 2024
- We all use eggs in our bread dough from time to time. But do we ever question the effect it may have on the dough? And which part of the egg does what? These questions have been increasingly popping up in the comments section under some of my videos. And I started asking the same question myself.
Usually, the same bread dough that contains egg also contains sugar and fat. So, it is more used in enriched dough - be it brioche buns or cinnamon rolls. Most of the time they all contain the whole egg.
I decided to make four breads and I kept it simple with just flour, water, yeast, and salt. One was made without egg as a benchmark. One with a whole egg. One with just the egg white and the last one with only the yolk.
There are some things to consider when writing a recipe that contains egg. First. Is the water and fat content of it. A whole egg is 75% water and 9% fat. An egg yolk is 50% water and 30% fat. And an egg white is 90% water and basically 0% fat. We can adjust the water and fat content in the final dough using these percentages and applying them to the baker’s percentage dough recipe calculations.
But perhaps even more importantly than the calculation is the question of what the egg brings to the final product?
📖 Read more here ➡️ www.chainbaker.com/eggs/
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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Chapters
0:00 Intro
0:41 Egg stats
1:05 Example dough ingredients
1:55 Mixing
4:27 Proofing & folding
6:34 Shaping
8:29 Side by side comparison
9:40 The crumb
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#Bread #Baking #ChainBaker
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Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. - Навчання та стиль
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📖 Read more in the link below the video ⤴
🌾 If you would like to support my work click here ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
Thank you so much! 🤩
Can fresh cream be used to bake cakes and biscuits.
I don't see why not.
Please make a vedio on different bread preservatives as well.
Fun fact: The egg you had spinning in the intro was cooked. No uncooked egg will spin like that. If you’re ever not sure if an egg is cooked or raw, spin it. The unstable yolk throws off the balance in an uncooked egg and it simply won’t spin more than a few wobbly turns. 😉
You got me 😁
My mother always penciled an "X" on her cooked eggs and so do I. But it's great to know an easier way.
The same apply for rotten eggs. Uncooked rotten eggs also spin. That's a test for rotten eggs.
Egg professional 😂
@@wolfman773 an eggspert*
I could never be so much be happier that I found such a channel that teaches you in great detail.
I’m trying to improve my baking skills and you helped me so much to understand the science behind it. Keep it up!👍🏻
I have been baking bread for forty years now and I still have learned a lot from you since I've started watching your videos. Thanks for being one of my teachers!
That is what I love about baking. There is always something to learn and I learn every time I make one of these videos :)
@@ChainBaker I really really want to know why my bread smells sour. I always follow exactly the same amount every recipe has ever showed me. Including the yeast of coz (I think the yeast is the cause of the sourness which is too strong to me). How to avoid / control that? Still in my journey to bake perfect breads for my family 😢. (I bought a bread maker just for the sake of helping me kneading the dough - coz I am terrible at that. But still, no sign of success, yet 😂)
As someone who bakes as a hobby, I love how your channel is to the point, and clearly does side by side comparisons. Great videos.
Cheers! :)
Underrated Channel...
You deserve millions of subscriptions
My favourite thing about using Egg, is that the Bread stays fresh far longer 3 to 4 days. I much prefer home made bread for sandwiches, but making bread daily becomes a chore, for me making bread twice a week is a real time saver.
Love the informative video's, have a great day.
Making bread daily with a bread maker is a piece of cake.
If you'd like to reduce further time, you can cold retard a loaf in the fridge to be baked mid-week. One day prep both loaves, bake one and save the other in the fridge to bake later in the week. The longer proof may give you a more developed flavor. Yeasted dough bread loaf can be proofed in the fridge for days, similar to sourdough, to bake at a later time. Just be sure to monitor the dough’s temperature and adjust the proofing time accordingly to achieve the best results.
Bread freezes well. I just bake slice and freeze, i only bake once every week or 2
Another banger video. I appreciate the fact that you're so thorough and taste as well as open them up to show us. It's very important to know WHY we're using an ingredient and what effect it has on the final product.
Cheers, Beinerth! :)
I've been baking bread for years and never once thought of this very helpful experiment, thank you ❤😂
Wow! I added 1 egg to my regular recipe and it is 40% taller than usual! Amazing. Thanks for the great comparison.
I just have to comment that your channel is absolute gold! These are the questions that my brain is always asking in regards to baking bread, and they're all being answered by you in easy to understand, detailed explanations. Thank you for posting these great videos!
Thank you Vittoria! I'm glad you're finding it useful 😊
I couldn't sleep so I watched a couple of your videos. Now I'm hungry! Shalom, and God bless.
If my videos can have that kind of effect, then my work has been done right 😁 cheers! :)
You should definitely look into cutting these down into super short 1 minute videos to post on tiktok and youtube shorts as well, your videos are incredibly well produced, shot and written.
Would love to see a series on some cultural and historical breads, like unleavened bread etc.
A video on a whole bunch of different glazes would be awesome, like Control load(no glaze) water, water+sugar, Egg wash etc
No, please! Those shorts are for entertainment...not educational. He actually teaches us in great detail.
Yes, historical breads are on my list. Next week I got a video coming with 15 different glazes 😁 and yeah shorts are just too short for me. There is no way I could explain anything valuable in one minute.
Please...no, never tiktok
😁👍
@@ChainBaker Shorts are just for getting people interested in watching your full videos!
Great summary for egg use. Egg makes so many things better, from kofta to breads 🤤🤤
The most efficient and informative series for a new bread baking junkie. Thanks !
4:23 - that bowl scraper positioning for the cut is just 😘👌 Your skills are just too good!
I'm very glad I found your channel! Your tips and bits on the science behind developing good dough will help me in getting more consistent results on my baking.
Excellent instruction...thank you sir
Awesome! Again the results were not as I expected, but very useful. I did not realize the effect eggs have on the finished bread loaf. Your videos are so helpful. Thank you!
Thank you! I appreciate you answering my question!! Keep up the great work!
What a thoroughly satisfying video. Thank you.
Best baking content on UA-cam. The detailed knowledge you gives allows one to really bake, not just recipe follow. Thanks!
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Great lesson. Thanks for all your hard work and effort.
Appreciated.
You have really opened my eyes. I now know which breads I'll prefer to bake and why. Thanks!
This was super interesting!😊
With the added advantage of no endless filler, great editing, and no annoying music. I have subscribed.
Thank you. Welcome to the channel Polly! :)
Love how precise the explanation is! Awesome! (Like how you precisely arrange the bowls :) too)
4:22 - 4:24 omg that transition is so smooth!!!! So satisfying!!!
Very informative! I am so glad I found this!!!
Late to finding you but so glad I did. These videos are excellent! Your explanations are all clear and precise - I've watched quite a few of your videos and all have great information. How you explained all the ingredients and used charts to clarify the math in your formulas was excellent. Your write ups on your website are fabulous too!
These are some of the best bread tutorials I have ever watched since I began baking about 15 years ago…and believe me, I have watched many a video!
Thank you for all the time you have taken to present your wisdom and love for baking bread.
Cheers ✌️😎
your videos are just what I want to learn about baking breads!I always asked myself these questions but I don't have time for experiments :) Thank you!
Wow! Great experiment... enlightening.
Great testing. This is very valuable knowledge! Will be sure to implement it in my bread experimenting myself
very helpful video, thank you!
Dude... I'm baking bread at home for some years, good bread but nothing fancy. I've learn so much in this video than in hundreds that I've seen in years so thank you for making this video!
Thank you! I'm so glad you found it useful 🤜🤛
Very informative.
Thank you!
Fantastic info ! I have never used fat or egg in my bread & have never been satisfied with the texture, the bread is always doughy....so now I shall definitely try the egg Yolk version.Thank-you !
Super helpful thanks!
i love your channel! when i have imagined myself making a youtube channel about baking, this is what i had in mind. i love the test runs and comparisons. thank you!!
Thank you 🙏😊
Love the test very informative!
Awesome dude, truly awesome. I always learn something. I’m totally gonna make some egg yolk sandwich rolls now!
Thank you for that wonderful comparison of breads. I have been a bread maker since I was married 64 years ago and I loved your video. I will surely watch more of them🤗
Thank you Kathleen :)
another great video, thank you.
Thank you for sharing this add my knowledge more about bread and the comparison
This is by far one of your most informative videos you've done and this lesson has taught me alot. Thank you so much!!!
Thank you! I got a couple more like this one lined up 👍
Very interesting. Thanks.
this channel is a TREASURE. you have explaned every and each detail I was curious about! thank you so much for making such structured explanations! just perfect!!👏👏👏
Thank you so much 🙏
Awesome and helpful video! I like the look of the bread with the egg yolk only best!
Excellent, excellent, excellent test!!! Very interesting results!
Cheers! :)
Great information and very scientific with all of the explanations for each bread made.
So enjoyed your testing demo! Thanks so much😊
Cheers! :)
Man, I have just started watching your videos. Amazing! Thanks a lot :)
Thank you :) welcome to the channel 🙏
Awesome video. Very educational. Thank you
Thank you 🙏
Very helpful experiment; thank you!
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The best commentary while making the bread! Top video!
Feedback ! I have now made loaves with egg yolks, twice.
I used 400g of mixed flour = third with cereals added & the rest T55 flour + 2 egg yolks.
Each time they rose very well, the bread is delicious & fluffy.
The other advantage is, as you've said, the bread keeps far better than bread without egg..............
At last I can make make decent bread . Thank-you again.
Very interesting and thank you for your sharing.
That was awesome, thank you!
Great explanation
Love these experiments keep them coming! It makes me think critically about recipes and gives me the knowledge to make bread on my own without looking at recipes over and over. The result with the egg yolk was definitely surprising.
Thank you :)
Thanks. That was informative.
Thanks for your incredible work! These comparison videos are really useful 😃
Glad you like them! :)
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It's interesting to see the differences, thank you for showing us.
My pleasure 😊
Awesome video! So much useful information. This is the one I was waiting for :)
I got a few more like this one lined up ;)
Superb. Thanks dude. Wish I’d watched this half an hour ago I’ve just put one in. I’ll be going with just yolk on the next one.
Awesome video thank you ! This is where I am at the moment with my baking. I am using eggs lately with some added butter for richer doughs - I only use egg yolks as they give colour richness and keeping quality to my final product. Thanks for the statistics at the beginning. I made a note of them in my notebook for later. Cheers from Adelaide South Australia.
Thank you for sharing this experiment. I usually put powdered eggs since prepping for the pandemic, I have a lot to go through using three tablespoons for each 500g flour recipe. I noticed the breads were taller and softer with nice crunchy crust.
Thanks for your effort, very help full.
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Great video. Fantastic information. Thank you for sharing your knowledge and interesting experiments.
Thank you so much for this and for everything else! Im looking forward to watching all other videos. 😍
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interesting results.
Came here because I somehow forgot to put eggs in my bread dough and didn't realize until I was kneading that it was tougher than usual.
Thanks for the content. Very informative and great to know i didn't just waste my dough!
I didn't know I needed this,
Thank you!
Cheers! :)
Good info. Great job. Very clear and useful info. Thanks.
Glad it was helpful! :)
Thank you,
You are the only reason that I haven’t given up on working with dough. Working with dough and achieving the desired effect can be a “slippery slope.” (For a Novice) Your videos are incredibly informative and you have explained (With Examples) the many variables that occur during the entire process. My Family is reaping all the benefits your channel has provided. My whole Family thanks you. Keep those Videos coming!!
You can do it! Happy Holidays to you and your family 🎅
Thank you! I always wondered...
Very interesting, thank you.
Thank you 😊
You are a champion thankyou so much. It is so hard to find good clear bread advice on the internet
Cheers, Nick 😊
Suggestion for the next episode for principles, is to show the differences in baking temperature. People that are starting off on this bread-making journey might not know yet if their oven is too hot or too cold, so what should they expect if they compensate the "wrong" temperature with adjusting the time?
@@saintyafi Warning: David's link has absolutely nothing to do with baking. It is some sort of music video.
Charlie, as always excellent experiment, your channel is my go to channel to figure out the effect of each ingredient when I need to tweak a recipe.
Thank you Mike! 🙏 Milk episode dropping in 40 minutes btw 😁
New subscriber and new to bread making. Thanks so much for the excellent information. Looking forward to watching the videos in your library. 🌺
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I found this channel because when I fast I torture myself.
Thanks for doing what you do man, I've learned a lot!!
Cheers! :))
So cool! Thank you!
very nice thanks for the effort and clear explanations
Thank you 🙏😊
This was very interesting & knowledgeable. Thank you.
PS.. yesterday i used your Rustic Bread recipe and it was the first time i was able to achieve a semi-edible bread, including using a bread machine.!!
Perfecttttt big thanks
I love this video much and learnt a lot. Thanks for producing such a high-quality video.
Thank you 😊
Your videos are amazing! Just what I was looking for - seeing comparisons of with and without a specific ingredient, while reducing all other variables to a minimum, just like the scientific method. I've been learning a lot with your videos. Congratulations on your awesome work! I'm, for sure, a new subscriber of yours! :)
Glad it was helpful! :)
you content is amazing! every single video is of such high quality, thank you for devoting your time and effort to making these. once again - amazing content
Thank you so much for the kind words! :) I'm glad you're enjoying it.
As someone interested in baking only recently, I thought egg white is the one improving the bread rise (I got this impression from recipes of castella cake in which whipping the egg white until frothy is the key) , so it is a surprise for me to see your result. I really enjoy watching your channel and find your videos highly informative and right to the point.
Beautiful presentation!
Thank you Kelly! :)
Thanks for doing that.
Thanks for that comparison!!
Very interesting! (The one dough I use only yolks for is panettone, simply because that’s the standard recipe.)
Thanks for the thorough explanation in your article. I've been trying to wrap my head around some gluten free bread recipes because I could not understand the purpose of the egg and how it factored into hydration.
Awesome video!!!!!
Super interesting as it provides a more empirical guide to cooking...
Very informative 👍
Interesting, indeed. 👍 Thanks for yet another lesson. 💯
Thank you, Philip :)
Great video, with great content. Thanks for sharing.
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👍👍 Fascinating!