1 Dough vs 15 Glazes | Which One do You Like Most?
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- Опубліковано 3 лип 2024
- Comparing 15 glazes on one dough was quite a fun experiment with surprising results. We all know the most common ones like egg, milk, oil. But you could make dozens of different glazes with various ingredients and then even more once you start mixing them with one another. There are literally hundreds of options.
But why use a glaze at all? Not all breads benefit from it. Most whole loaves of bread are not glazed. The crust is supposed to be ‘naked’ and natural. Not glazing lets the crust dry out more and become crispier (although some glazes will do that too).
Most of the time a glaze is used for enriched dough. Breads that are made with fat, eggs, milk, and sugar are elaborate in texture and flavour and a glaze can elevate that even further. Also, a soft and shiny crust is usually desired on those kinds of breads.
Smaller loaves and rolls benefit from a glaze too as it can help with keeping them moister and softer for longer. Most glazes help the dough expand more as they moisten the crust preventing it from setting too soon.
But not all glazes are created equal. Some make the curst sticky, some make it shiny, some make it crispy, and some make it softer. Some are used as glue for sticking on seeds and other ingredients.
Let us not forget about the glazes that can be brushed on after baking. Hot sugar syrup gives extreme shine and sweetness. A jam and water mix and enhance pastries. Honey or other sweet syrups can be used to similar effect. Oil can soften and give a nice shine. Just naming a few here.
I chose some of the most common ones to compare side by side, but I also chose some more unusual ones to keep it interesting. Some of them require preparation. You will find all the ingredients and specific methods below.
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Chapters
0:00 The 15 Glazes
1:52 Panettone glaze
2:28 Water/oil emulsion
3:03 Corn starch glaze
3:31 Wheat flour paste
3:54 Rye bread dough glaze
4:42 Applying the glazes
5:47 Post baking glazes
6:37 Side by side comparison & final thoughts
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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
📖 Read more in the link below the video ⤴
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🔪 Find all the things I use here ⤵
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🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
I was about to do a ton of tests with a variety of ingredients on 12 different pastries and I figured "Hey. Someone probably already did this."
Thank you lol You saved me HOURS.
Love how you demonstrate and test differences instead of just saying "do this".
loved the video, would have been nice to see one baked without a glaze to use as the control for comparison. appreciate all the great content you are creating - keep it up!
Year o
I mean that’s basically the water
This is truly the ultimate glazes video. So useful for any baker.
This channel has helped me become more curious about my hobby and made me appreciate how much work can go into recipe testing when baking.
Love the content keep it up!
Thank you! :)
I would normally use milk, but I'm so glad you showed us how different glazes work. another great video as usual!!
I love how you show the differences when changing just one thing so that it's pretty clear what that one difference is.
I have used: whole egg (sometimes mixed with a pinch of salt for flavor contrast) , maple syrup drizzle, no glaze, whole egg plus coarse demerara sugar--all for sweet egg Challah. I do like the maple (it does not taste strongly of maple however), and the egg+salt and the egg+demerara sugar glazes. I like "flavoring" the glaze--it adds an extra dimension and emphasis that you taste right away.
Your channel is a fantastic resource for any baker. I am just an amateur baker and I am learning so much from your videos. Thank you for providing a ton of useful information in a very concise and easy to watch format. I can't wait to catch up and watch all your videos!
You are so welcome! And thank you for being here :)
Great info and video!
Very interesting! Some of theses glazes are new to me!
Your videos have become some of my favorite baking videos. Practical and an emphasis of understanding what you are trying to accomplish with fundamentals. Keep up the good work!
Thank you so much! :)
Thank you for this
Great video!
Thanks Charlie... I'm not a 'glazer' currently, but it's nice to have this info available for future use. 👍
Thank you, thank you, thank you!!!
So much useful info!Congrats!!
Glad it was helpful! :)
Thank you so much for the comparison. I usually use plain milk or milk mixed with some sugar and sometimes I brush finished bread with butter instead of oil, especially when I make Ladi Pav.
Thank you for your videos
These videos are great help as a foundation for all baking. Recently did "Finnish" cinnamon rolls and my brother wondered the glaze I had which was not too dark like it would ordinarily be. Secret behind the glaze was remembering that you had this video. Tho I did whole egg with splash of milk, but whole base for the idea comes from here. Also did use your video for yudane base as an inspiration in the same bake. Even nephew was like maybe I should start baking in a local bakery, which I'm thinking about, if they would take in an apprentice. And that is all thanks to you Charlie.
criminally underfollowed channel
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Thank you so much for your content. I'm learning a lot through your videos and as an amateur baker, it is a gold mine !
Awesome! I'm glad you're enjoying it :)
Couldn't agree more!
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My new favorite channel. Way more informative than most.
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Wow another brilliant video, thank you Charlie for this very education content and taking the time to show a very important stage in baking. I often think about what I should glaze this or that with, now we have a really great reference, well done as always.
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I love this kind of content, keep it up!
Cheers! :)
Thanks!
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OMG! You read my mind! I literally just searched "glaze" and "egg wash" on your channel 2 hours ago and nothing came up... Then this showed up on my feeds couple mins ago, I thought I missed it somehow... Kinda scary lol. Thanks! Amazing content as usual.
Haha I love that! Just in time 😉
Fellow INA baker 👋👋
No surprise - whole egg. Thank you for your job, it’s great!
I love your purely scientific approach for comparing.
My favourites are the simplest ones: water, milk, oil, whole egg. But I really wanna try that diluted rye dough one!
The rye dough is nice. I will publish a tiger bread video soon which uses a similar glaze. The crust is super crunchy :)
What a great visual resource! I've never used sour cream before but always have it on hand. Can't wait to try it!
of all the many videos I have watched, this is my #1 now. I have always enjoyed making many different breads and rolls/buns but when you find someone who is 'born' to the craft is it a delight to witness. Please don't get ahead of yourself or too vain. Keep at this level and you will have more followers.
Thank you Peter! :) I'm pretty happy with how the channel is right now so I'll just keep going 😉
This was epic! Looking forward to trying some of them out.
I think it would have been cool to hear even more of your thoughts specifically on flavor and texture as you test them not just how they look and feel. I guess I should make some too and figure it out lol!
Loving the channel, Charlie! ...and loving these kinds of comparisons! I like to do them as well when I have the opportunity to spread around the experiments :D.
One interesting proofing idea you could try is to proof a dough as an oven is heating up and then let it cook. Don't bother with proper gluten development and shaping, do it lazy and sloppy. I was introduced to that very recently and the results are surprisingly good.
Cheers!
That sounds pretty interesting! I do love a lazy bake sometimes ;D
Thanks for making this useful video. The honey and water looks best imo and it's easy to make too.
what a gift - you have shared so much intricate knowledge and present it in such a scientific way. Truly grateful!!
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I use evaporated milk for sweet breads. It came out slightly shiny and it has the same color like the almond milk one. Thanks for making such an amazing video!
That glaze with the dough reminded me of the "Rotiboy" buns for some reason!
I would love to see you make that because it looks delicious! Thanks for doing all this extra work so we can learn!
You're the GOAT, CB!!!
A little GOAT I'd say ;D
How does this channel only have 60k subs, talk about a hidden gem!
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Wow, this is a video to come back to.
Another great video. Thanks. I also use a mix of rice flour, yeast and sesame oil to coat/glaze the top of my tiger loaves.
Thank you! I must make a tiger loaf someday too 👍
@@ChainBaker that would be great.
Charlie, once again a FANTASTIC video, sharing with us the characteristics and uses for each of these glazes! Hoping I can use all of these in the future 👍👍😍
I'm sure you will go through these sooner than anyone 😁 they all have their place, but I'd say eggs is a good standard one for most.
@@ChainBaker thanks, still no power to the oven so no baking for a while longer. I did end up making four more batches of Stuffed naan to share. Trying my hand at empanadas today - hopefully they will turn out.👍
Oh you'll love them for sure! :) Hopefully the oven will be on again soon!
wow...so nice.
thumbnail alone is so nice, and that even before starting the vid.
glaze i use most, egg dash milk pinch salt, prevents dough from drying so they can proof without cover (croissant hamburger buns) the remainder goes into the oven in a rammekin when the bread bakes.
that chocolate glaze, interesting never seen it, cool ty!
Thank you really wanted to know differences of glazes
Thank you for explaining how the Tiger loaf is glazed. I have often wondered about that and will definitely try it.
It's not exactly how a tiger loaf is glazed, but it is similar. I will make a proper tiger bread video someday though.
@@ChainBaker In your video it looked close enough, but I am looking forward to your Tiger Loaf video 😊
So nice to put a nice face to a great voice! I have learned so much from all of your videos! Great job!
Hey Betz! :) Cheers for being here 🤩
"Theres only 15 glazes" lmao dude you went above and beyond
My thoughts exactly :D. I'd expect most channels to spot at a measly 3-5.
I thought I should have done more 😂
@@ChainBaker So you are saying there a part 2 in the making? 😃
Someday for sure 😁
I cannot say it enough but I love how organized, clean and comfortable your videos are to watch Charlie. We are a lot alike as I make pizza 🍕 every Saturday and love to experiment with different beverages to use instead of water and create the dough. Please do not use fruity energy drink to make pizza dough 🤢🤮🤮
My best by far in the past two years of learning to make pizza 🍕 dough is using beer. It was the most airy crust and fluffy. *I do use egg yoke glaze* for the pizza crust, to get that blister effect and crunch. Great job and thank you for your hard work! 🙏🏼
Thank you so much Mr. Pizza! :)
This is why I love UA-cam 🙂
I want to have your book. Now 😅 I’m not a big fan of YT but tour channel rocks!!! ❤ thank you!
I like egg whites for anything with a seed topping because it’s great for getting them to stick.
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All I use is egg and water on brioche Cornettis. Now I want to try a lot more. The bread dough and buttermilk could really make something cool. Thank you.
I like egg yolk + pinch of salt + a bit of cream. If it happens to be too thick, you can dillute it with some whole milk (3%+ fat content).
Result if done right is very shiny brown crust. Color depends on temperature/time obviously.
99% of the times I use whole egg glaze because I alway reserve a small amount. Milk only if I’m lazy or don’t want to crack a new egg. Would love to try out your panettone glaze looked very nice in your panettone video
I really love this one as it opens a whole new level of possibilites. And man, I am really hungry now, I want to have one of these buns right here 😂
A topping you might like to try sometime: there are rolls called springbrotchen. They get two coats of rye flour mixed with water and then a third coat of lard (or other solid fat) mixed with baker’s ammonia. Looks like tiger bread, but different flavor.
That sounds super interesting! And I also need to finally make a proper tiger bread too. Cheers 😁
Yes please. Tiger Bread for Water Tiger Year next month
Cool vid
New subs here, loving your videos
Welcome to the channel 😊
Wow!
Educational!
Great Tutorial!
Thank you for sharing!
Greetings from Kuala Lumpur, Malaysia 🌹🌹🌹
Edith, a happy Subcriber
Great video. I was surprised how little visual difference there is between different glazes. I can only see the difference between a few of them.
Yeah it felt quite underwhelming when I pulled them out of the oven :D
And that's the beauty of testing. It tells you what to do and what not to do.
Definitely going to try the panettone glaze with my next loaf!
Just keep in mind that it does not like extremely high temperatures. I'd say 180C max 👍
@@ChainBaker ah ok. Good to know.
@@ChainBaker So to continue, I used the Panettone glaze on the chocolate banana challah and it tasted awesome, but I prefer the shine of the egg wash glaze - it was quite matted.
I’m fermenting the krendel as we speak and I don’t have any icing sugar nor corn starch to make my own icing sugar so I thought about two alternatives; sugar water glaze post baking; but the chef in me also wants to do something with these superfluous egg whites, so then I thought let’s do that. If I use the egg white, I want to add sugar water to it and beat it ever so slightly - then it would look smooth and glassy and possibly crunchy. Then I had the idea to beat it to a thin foam and maybe do two applications with the thinking that maybe I could get a cool bubbling texture on top since 160°C is basically meringue temp so it shouldn’t burn or darken too much. What are your thoughts? Does this sound like something that would work? If I do add water to the egg, how much? And would you add sugar or not? I’ve also considered using both, the egg glaze to bake; the sugar water to soak and sweeten post bake but I don’t know - the bubbly glaze sounds cool to me.
I’d like the honey and water glaze, and also the whole egg and the egg white
Oh my word!! I just made the panettone glaze. I've got a new favorite! My wife had just used all of the remaining almonds and walnuts to make some roasted nuts. All that was left were some pistachios, so I used those. Since I am always left with so much glaze in the bowl I fry that in a pan. I encourage anyone to fry the leftover panettone glaze and separately, fry the intact egg yolk. Then, place the egg yolk on top of the chocolate, nutty egg white and enjoy. I'll make them this coming halloween and call them goblin eggs for my son.
Goblin eggs sound awesome 😄
I've done the flour and water glaze before for a thicker crust, but for the dark glaze, egg has to be the favorite
its incredible to see that the water alone was almost the same as olive oil next to it. Very uniform color.
I wonder how it would work on pizza crust. and why would anyone want to use malt to get color. when you have water :)
Next pizza I make I am brushing water on the crust! Maybe the perfect color in the end!
... malt is nice for bagels. It gives it that bagel shop flavor.
@@tmcche7881 Problem is the malt I got gave me gummy results. So not sure which product is any good. I will do more tests as I got some new malt non diastatic and diastatic and I will get to the bottom of this. Baking is so much fun :/
@@georgepagakis9854 ... that's interesting. I use diastatic malt powder. Never had that problem. Try the King Arthur brand. That's what I have been using.
ps, it is fun to bake. As a retired chemical engineer, l found that learning to bake is like being in product development allover again.
@@tmcche7881 Thanks for the tip but only problem is Iive in Canada and I cannot get anything from King Arthur. They don't deliver to Canada. I get great color without it and the flour I use has no malt. I bought some Malt Diastatic and non Diastatic from another company and I will try both. I will let you know how it works out. thanks for letting me know. if all fails i will get a buddy of mine from the US to send me some King Arthur :)
@@georgepagakis9854 I would appreciate learning about the brand of malt and how it works out. Not only is baking enjoyable, it can get expensive trying out available ingredients.
Awesome video
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Very inspirational!!!
Love your calico cat. I have a tortoise shell snowshoe white and aren’t they divas?
Oh my goodness, such a cool idea for a video! I'm inspired! What glazing would withstand high temperature for a very hot oven loaf? Guessing rye dough, starch and flour ones? Any others you'd know would not be too burnt? Thanks!
You're right. The floury starchy ones will be the best options.
I want to try oil, honey and egg white emulsion. Thank you.
I've learned so much watching your videos, especially bakers %s. Do those %s apply to cakes, cookies, & banana breads?
I'm not sure because I'm not much of a pastry chef :) Perhaps there are some standard formulas, but not that I know of.
Thanks man, i didn't know how many types of glaze could be used on bread...
Oh yes. Hundreds! 😁
I like the idea of the simple glazes, like milk or oil, because I use spray bottles in the kitchen for cooking and it would greatly simplify coating a loaf of dough evenly. I'm used to egg washes, but meticulously brushing and messing up the evenness of the coating will be a thing of the past for me.
A spray bottle is a great tool. You could perhaps dilute egg and use that in a spray bottle too.
This channel is rapidly becoming my go to for breads and ideas. Watching this video made me think about my air fryer. It's not very big, single person unit. If I made up some dough on sunday, I wonder how long i could use it throughout the week. Just pinch off a chunk and pop it in a Ramikin. I think by the end of the week it would have some really intense flavors, or possibly make me sick. How long can you bulk ferment in the fridge?
Depends. If you place it in the fridge right after mixing it may last quite a few days. There's only one way to find out :)
@@molybdenum20 that sounds dope! Let us know how that turns out
@@molybdenum20 nothing wrong with being careful while you experiment. Doubt or worry can sit heavy in the gut and ruin food just as bad as any bugs or contaminants.
I have to work on fixing my bake times too haha. Had a loaf or 2 not quite done in the middle. My quick fix is also throwing my slice on the skillet!
Great experiment - would have been nice to have a plain roll with no topping to serve as a control.
I think sour cream is my new favorite
I like the panettone glaze. It has the appetizing look to it. I think it will add flavor to a bread bite. Congratulations, your subscribers have grown. I think your new intro every episode has something to do with it. Quite cool! Mr. Chainbaker if i add cream to my hydration mixture how much should it be? And would it make my bread taste and smell awesome like how Korean and Chinese bakers made it?
Thank you! :)
You need to check the water and fat content of the cream and then calculate accordingly. The different types will vary in the amount of each they contain. Like milk for example is 90% water. I have never actually tried making bread with cream. Sounds interesting though.
Thanks for this informative video. And A for the effort of washing 15times of your brush… 😅
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Good work! Just one thing, the panettone glaze should have almonds instead of hazelnuts. Your videos are quite useful
This was great, thank you.
I baked the Punittone, It didn't rise like yours, I know it's something I did or didn't do, It still tastes good. Thank you. This is the 1st bread I have ever made besides fruit bread which is more like a batter.
Making a panettone as the first bread ever is a major undertaking and I salute you for going in all guns blazing 😁 I would suggest trying some breads from the 'Basic Dough' playlist on my channel. They are easier, but still super nice and you will get to know the process really well 👍
I love comparison videos. I would be awesome if you could incorperate talking about the flavour more (or film yourself or a family member taste testing them, without knowing what exactly you changed between recipes). By the way, what are your top 3 favorites regarding flavour?
Taste is so subjective and that is why I leave it up to you to try :) I could not pick a favourite as they all have their specific uses and one can be better on one bread than another. Purely taste wise I'd say the panettone glaze is the best. Closely followed by the honey and egg glazes.
I used a mix of egg and milk butter egg cooks and causes buns to stick on tray, making the difficult to remove; I need a perfect glaze for ensuring the sesame seeds stick to the bun even after baking
Just don't brush the egg wash right down to the paper. That should solve it.
do you beat the egg whites for the glaze? and how do you get rid of the bubbles
I beat them lightly to not create a lot of bubbles in the first place.
I have watched every video you have posted. Thank you for sharing.
I have question what is the difference once You make brioche bread by using liquid milk vs powered milk mix with water on the final result?
Thank you ♥️
They should be quite similar. I will soon post a video about milk and milk powder. I mix water with 10% powdered milk to achieve a similar result.
@@ChainBaker can’t wait 😍 to see your experiment
Interesting video, some glaces I've used depending on what I've been working on with, sweet or sour. But am a hobbyist so this video really gives some opportunities to maybe improve some buns especially. And almost perfect bridge idea that I was thinking today when made breads. If using beer instead of water, which one should I go for from lager to stout. Then thought of you as you've been doing these comparison videos. Would you like to try some simple bread or bun dough with different beers and if poolish or any preferment is any use with beer.
That sounds like and interesting experiment! I will put it on my future projects list. Cheers :)
@@ChainBaker Nice if you like the idea. Obviously could try it myself but I ain't a baker yet and might be a good content for you. My experiments would only stay with me most likely.
If you do try it before I do, then let me know what you find 👍
@@ChainBaker Will take a week or few. But why not, I'll be making tin loafs most likely anyways so why not give a shot. Got only two tins so need to think if will make one lager and one ale or water and ale... this is why was thinking about you. You have better tools and actually know what you are doing :). I've been making bread only for 6-8 months now. Already adapted your folding/rolling style for last proof in a tin after few weeks after saw your first video.
You would not believe how much I have learned from people in the comments section. You guys give me most of the video ideas 😄
I'm impressed with almond milk too. I wonder if I can add cocoa powder to it to give it a more golden color for vegan challah. But it still wouldn't have the shine.
Cornstarch + water cooked to a thin paste makes a lovely shiny vegan glaze. I can't remember the exact ratio. 1:20 could be a starting point. Brush it on after the bread comes out the oven or during the final 5 minutes of baking.
@@ChainBaker I'll give that a try. Thank you! I've been binge watching all your videos. :)
Trying to make a Keto bread that tastes like real bread, please could you give a recipe using Almond flour, vital wheat gluten, oat fiber, yeast, even egg yoke Thank you very much
It's on my list 😉
Right now I do two separate glazes: first an egg white, then after it dries, i glaze with butter. I’ve tried just using butter but I like the shell the egg white produces, and i like that it isn’t as greasy.
However. I find the double glaze very tedious and time consuming, especially since i wait for the egg whites to dry. Do you think i could achieve the same effect if i blitzed the egg whites and butter together and brushed it on all at once? Thanks again for your video and knowledge and all your help! Cheers. 🍞
That sounds like a good idea. There's only one way to find out 😄
Okay next question, haha, i have a client who likes the crunch of my egg white glaze but wants it vegan. Do you recommend anything?
Curious how would Butter stack up -- Would it be similar to the olive oil and other fatty glazes? Or is butter not really used in this context?
It would be a cross between oil and milk.
I don't think it is caramelization, i think they are Maillard Browning. Same results, just more towards protein and sugars rather than sugars alone.
My favorite glaze is definitely lye. Or soda, if lye is not available.
Do you have a video about the best order to put the ingredients to make the dough, the dry ones first or the liquids?
I always add the liquid first, then followed by the yeast and salt. Stir. Add flour last and mix. You can see me doing it in this order in pretty much every one of my videos.
@@ChainBaker Thank you
They look so much better than mine... When I do it, it's more transparent and glossy (using egg yolk and milk)
Mine didn't caramelize at all it seems.
Try baking at a higher temperature :)
I wonder what effect condensed milk would have.
I guess it would lead to even more colour and caramelisation.
Definitely. You could lower the temperature to prevent it from darkening too soon. But it does sound like an interesting glaze. Cheers!
I use whole egg. I learned that from my mother RIP.
That topping with the cocoa powder and nuts sounds different. I wonder if I could use a nut butter like almond or peanut butter instead of hard nuts since I don’t have a blender I would be doing it by hand? I might try it on top of my quick banana bread it sounds like it might be really good.
That could work! Or you could just buy some ground almonds and use that :)
can you do the recipe of potato bun as martin's rolls?
I will do someday. I have not yet tried them.
@@ChainBaker thank you
Great video again. I'm going to play with that slurry wash this week.
I wanted to ask a question: what is the problem with your dough being "too warm" after kneading by hand that you start with cold water?
If it's too warm it will ferment too rapidly and risk over proofing. The quicker it ferments the less flavour it will develop too.
@@ChainBaker thanks for responding, I'm lucky to be able to pick the brain of an experienced baker like yourself.
When I bake I can be very precise about the ingredients but very imprecise about timing and temperature.
Do you find that there is a flavor difference in the range of room temperature proofed doughs (say 22c to 26c)?
And do you find much difference in the finished product if that first bulk fermentation goes only a little overproofed? Like, not so much it becomes a preferment!
Btw I discovered your channel in the last couple months and it has become my go-to baking resource. Can't wait to see your next videos!
Generally the longer the fermentation the stronger the favour. So the cooler dough should end up being more flavourful. I'd always say it's better to over proof than underproof. But better to hit the sweet spot. Cheers 😉
would you glaze the pizza crust?
Pizza is baked at such a high temperature that most glazes would just burn.
Ok, it's not a glaze exactly but I love the "churro style" on challah. That's 1 egg white on a challah loaf with ~500g of flour and cinnamon sugar on that, then baking. Yum.
That sounds nice! I'd definitely call it a glaze :)
I'm a "what if" kind of person. What if I didn't have an oven? Could I still make bread? First thought is using a slow cooker. What if I didn't have one of those? I decided to steal 2 to 3 ounces of bread dough from a loaf one day and put it in a greased canned chicken can (12 ounce capacity). Let it proof as usual and steam it in an ordinary sauce pan for 15 minutes, no covering of the bun while steaming, but I did put a lid on the pan itself. I prepared the pan with a layer of canning jars rings just covered with water or I could use a rack on the bottom of the pan. The bun came out very different but surprisingly well. It was rather fragile, so I let it dry on a rack until the outside felt dry, an hour or two. The flavor and texture were lovely, nice for a burger bun. But it was pathetically pale. So, I am looking for a glaze to help with that problem. I thought of diluted molasses with or without some soy sauce but haven't tried it yet. It does help to put some seeds on top for some kind of visual interest. Would you care to point me in any particular direction? I have since tried this with several recipes, some whole grain, some white, and they all work well. Now all I need, in a pinch, is a pot with boiling water if I really want bread. I find tuna cans (5 ounce capacity) work fine too. No doubt this idea could be expanded.
I very much appreciated this video. You do the hard work so we don't have to keep re-inventing the wheel. Thank you so much. My favorite was the buttermilk glaze. Some might call streaks a disadvantage, some might call it a decorative opportunity.
Wow your experimentation sounds super cool! I'd say using a dark glaze would be the way to go. Don't know if there is a way of toasting the bread without an oven though. What I can say about using a slow cooker is that it would be perfect for some rye bread recipes like pumpernickel which is cooked at a low temperature for a very long time.
@@ChainBaker Thanks for your interest. Toasting the steamed bread in a frying pan with a little butter (when it gets a bit older) will give it a bit of brown, but not uniformly so. In any event, I don't mind because it tastes quite wonderful to me. Now I am experimenting doing the same thing with quick breads. Haven't had a failure yet. It really does help to use about half whole grain flour as it provides a healthy color. How is your kamut bread progressing? I like kamut so much, I purchase it whole grain and eat the cooked whole grains, sometimes with softer grains mixed in. We have a small stone grain mill so I grind my own flour. Any grain is subject to my curiosity. Sometimes even bean flours. It is always handy to have chickens around when the inevitable failures occur.
If is fantastic to watch your videos, I have learned so much, but I can't enjoy much bread I make as I have a gluten issue. I would like to see you make a Tiger Bread Loaf. Thank you Chain Baker.
Same here. I am gluten intolerant, so I mostly bake for everyone else's enjoyment. But I do self sabotage quite often 😆 I will definitely make a tiger bread someday. It's been on my list forever.
@@ChainBaker Wow, quite the revelation for a baker. You certainly make lots of people happy with your baking and your personality, supergrateful for your channel
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@@ChainBaker love it, me too. I look forward to your Tiger bread. Thank you.