How to Make Super Soft & Delicious Bread With Millet
Вставка
- Опубліковано 29 лип 2024
- The cracks in the crust of this loaf are formed in a unique way. Instead of being scored the dough is proofed ‘the wrong way up’ with the seam on the bottom. Then when it’s inverted onto the baking surface the seam that was formed during final shaping ends up on the top of the dough. When baked the seams open up as the dough rises creating a unique design every time.
📖 Get the recipe ➡️ www.chainbaker.com/millet-bread/
----------------------------------------------------------------------------------
🥨 Get early access to videos ⤵️
/ @chainbaker
----------------------------------------------------------------------------------
🌾 Buy me a bag of flour ⤵️
www.ko-fi.com/chainbaker
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker - Навчання та стиль
![Lp. Последняя Реальность #107 РОДНОЙ ДОМ [Финал] • Майнкрафт](http://i.ytimg.com/vi/IK3QKzKUlHM/mqdefault.jpg)
📖 Find the written recipe in the link below the video.
🥨 Get early access to videos ⤵
ua-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin
🌾 Buy me a bag of flour ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Visit my friends at ⤵
www.breadbakingathome.com/
How beautiful it looks!
This bread is BEAUTIFUL ! I imagine to describe its taste “elegant” … (?!)
I found your channel a few weeks ago. Your thorough explanations of the principles of making bread, plus your no knead and cold fermentation method, has led to me finally being able to make good bread - and enjoy making it! Thank you so much!
Millet can be dry toasted in the pan before adding water. I find it cuts grassy flavors (which is an issue in some varieties of millet but not so much in others) and adds nice toasted flavors. It can make a pretty big change in taste.
Prepped this recipe on Thursday and baked Friday evening. The fragrant fennel aroma whilst baking was wonderous - when I saw the natural crust formation when I removed the lid of my combo cooker - Oh my - it was quite a site - the cracks and fissures that formed are stunning and during the 10+ minutes uncovered baking brown the crust such that the fissures are even more pronounced.
Sampled this morning, a small piece plain and a larger piece with salted butter. The beautiful natural artisan crackled crust, the soft, chewy and dense crumb and the flavor was phenomenal. Photos have been posted (#356) - Many thanks to Charlie for this new "Baking with Porridge" series.🤩
You just go from strength to strength. Bravo. I always use the natural cracking pattern on the underside of the loaf as my scoring skills are dismal.
I can't wait to try this out! I, too, have a taste for millet and I am blessed that my kitchen is in the basement of our house so even in the summer heat I can bake!
I put my convection oven in the garage! It's too hot to bake in the house.
Oh, millet this time - sounds lovely. I really like the look of the "un scored" baked loaf! Will plan for this bake soon. Thank you for sharing recipe #2 in the "Porridge Series".
fun fact, there's a name for a category of porridge breads in Pennsylvania Dutch!
Called Datsch, short for (originally) Datschkuche, or something like Datsch-cake (the word Datsch originally referred to the porridge or mash)
The most traditional forms are yeasted rye flat breads (flat ish anyways, they're flat in the way cornbread is flat, but not like a pancake) made by mixing the flour into some form of cooked starch, most often potatoes but also grits, which is called Musch, or other grains like buckwheat. What distinguishes Datsch from other breads the Pa Dutch made with potatoes is that the amount of potatoes is much higher and the bread itself, besides being more of a thick batter than a dough per se, is baked in a wide round pan like a dutch oven rather than free form.
That different is important because historically bread was baked only one day out of the week in wood fired ovens outside the house, while the dutch oven allowed it to be baked inside on the hearth, so it was about as quick as a bread could be in those days
Of course nowadays we have much quicker breads and that holds true with Datsch, many more modern forms of Datsch are now wheat based and powder risen, a lot more like a cake
As an example, a traditional Datch recipe for St. Gertrude's day I've a recipe for uses 3 cups of flour (2 of barley and 1 of wheat) to 1 cup of mashed potato (and the water in the recipe is the cooking liquid from the potato)
Very interesting. Thanks!
That looks so delicious!
Hahaha, this is hilarious! We’ve just discovered millet! 😂🎉🎉🎉🎉
Hey there CB what a great fragrant loaf of wonderful life! OM G....we hit 40 degrees here yesterday ❤ stay cool man❤
Damn that's hot! I'm freezing here in the UK at 20C 😅
@@ChainBaker Thats cRazY..im in Canada
I love millet porridge bread, but I sometimes overdo it with the water, so it's handy having this tried and tested method!
Stop, stop!! All these fabulous recipes when its 100 Fahrenheit outside, AC running I just can't bake anything that needs 400 plus in the oven😂 the oven is on holiday!
😅
Well, I'm baking plenty with the AC on in 100° high humidity in Florida lol. Just started 2 loaves. Go for it!
@dct1238 not paying for cooling and heating at the ame time, too stingy 😀 besides we are not eating much bread over the summer, some quick English muffins in the cast-iron pan on the stove top off and on. Thanks to chain baker the dough is ready to go in the fridge!
@@kleineroteHex I understand, but I love my Sourdough too much. Stay cool!
@dct1238 THAT I understand! Yup hopefully getting some much needed rain, however it will still remain hot. Sourdough waffles fill the void ! 😀
I jad this semolina / durum wheat bread back in sardinia italy, it looked like a baguette/sourdough but it was suuuuper soft and the outside didnt wound the roof of my mouth. I've been looking online but dont know the name or cant find a recipe for it. It would be really great if you could make a recipe video on that. I have just mever tasted bread that good before
I'll try and look it up ✌️
Charlie, have you seen the upside down sheet pan on the top rack method from Bread Code? It works fantastic and I stopped considering buying a combo cooker because it works so well
I have not. It does not sound like it would do anything to help with the steam though. A combo cooker is definitely a big investment but it's well worth it. But whatever works it's all good :)
I recently was diving into some cake recipes using mayonnaise since it helps with moisture control as a fat and protein mix. Made me wonder if it would also work as an easy way to soften up some heavier grain breads, or just enrich a simple dough recipe?
I've never tried that. Very interesting. That one's going on my list!
i have a quesiton
what does oil in dough
i mean in our bread
what effect oil in it?
i think use oil make our bread toast & crunchy
& no oil = soft bread
im right?
There's a full video about fat in the principles of baking playlist. And there will be a new video coming out soon.
Le pain est succulent mais il faudrait écrire le poids des ingrédients merci
As gluten free baker here(neccesity), I would appreciate if you call your recipies "bread with millet" instead of "millet bread". Happen twice to me that I got to your channel by mistake :) Would love to bake as you, but cant :/
Still, I appreciate the process and how you present it. Its enjoyable.
Done!
@@ChainBaker Thank you :)
Not to be too pedantic, but millet is a grain and a seed. Grains are the seeds of grass plants, which millet is.
Hey I'm fourth
Oh, I hoped it was actually an impossible millet bread, not a wheat bread salted with millet 😅
Impossible is the right word 😆
@@ChainBaker well... If I were to add a pound or two of pure gluten 😁
This was a fantastic bake - I loved the artisanal rustic "scoring" of this loaf -it is so beautiful and unique. The flavor from the whole grain flours, millet and fennel seed was outstanding - such a soft and bouncy dense bread, with a wonderful chew to it. Perfect with butter! (but then again, what bread isn't perfect with butter???) 🧈🧈🧈 Hope there will be more "Porridge" bread recipes in the future.
Charlie now has 221K subscribers - whoo hoo!! Everyone, please continue to share your bakes with family, friends and colleagues and share photos and baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel.
He has shared so many outstanding videos: principles of baking, sweet bakes, breads, bread-making techniques and delicious Baking World Tour recipes - let's keep spreading the word about his YT channel and get him to 250K subscribers by the end of the year. Remember, It only takes ONE post to go viral - Go "Team ChainBaker"