📖 Find the written recipe 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/
I've been watching your videos for years now, and just wanted to say thank you for the amount of time and effort you have put into this. You've really helped so many aspects of my bread making. People ask - "Why do you make your own bread". Give them a loaf and "Ah yes, now I understand." You're helping us all out, so thank you!
I just made this morning, baguettes on poolish pre-ferment. Started two days ago. I am exhausted! Next time I will try your new recipe. It is a time saver. Beautiful baguettes. Thanks
Charlie, I use some pinch-back to help develop flavour and make a larger amount of dough. Keeping it in the fridge and taking some out each day. Flavour is amazing, most daily breads can be made like this. I constantly make your sourdough focaccia and fougasse recipes, they are the 'Don'.
They look delicious. Your instructions and video presentation are always crystal clear. You’re a great instructor. Love the new channel pic too. Take care Charlie. 🥖🥖🥖
Never leave the comments, but today is a special day! This recipe is so easy.Baguettes are so yummy and crispy! Thank you very much for your videos and hard work!
Like many people I became addicted to baguettes in Paris but I've never been able to make them successfully no matter how hard I tried. I'm very anxious to try this method and I'm very thankful for the video, maybe I'll get it right this time.
Ok so now I saw this video and I just made a no knead pizza dough with no poolish. I will bulk ferment it in the fridge for 24 hours then do a fold / degas and then cut the pizza dough balls and put them back in the fridge for anotother 24 hours. Which is about the same as doing a pre ferment. I like this method because you are building up strength in the fridge. I am really curious to see the crispness of the crust and the rise. I will let you know how it goes.
Finally baked this early this morning - Such a simple and so convenient recipe - allows for much flexibility for scheduling your bakes. I made a double batch of dough - as it sat in the fridge for about 36 hrs, I gave it an extra fold late last night. I decided to make three longer loaves: a couple Pain d’epi wheat stalk loaves and one baguette. Maybe not the best scoring or cuts, but hey, I only had five hours of sleep and it’s been quite some time since I cut an epi loaf. Results for taste and texture? Fantastic - everyone at the office is loving this bread!! ❤❤ As ever, many thanks to Charlie for this recipe - and my oven didn’t even go wonky when I steamed the loaves!! #210 - Photos have been posted 🥖🥖🥖
It looks just awesome with cold fermentation! Thank you! But it's not possible here in Africa without having stable electricity... I'd be very happy about videos with room temperature fermentation, that's here 31°C... Can you, please, think of us? My daughter loves your bread and we're both looking for a solution! Greetings from your 2 German followers in Tanzania
Kneading is required when making large batches of dough in a bakery in order to mix all the ingredients properly. Folding a huge piece of dough would be a challenge too. We don't have those problems as home bakers ;)
Hey Charlie. As much as you have come a long way in the journey of bread making I have had one hell of a bumpy ride as well. I went all the way and said no more preferments and everything in the fridge including no knead method. I did a 24 hour bulk fermentation and then degassed and then made the dough balls and left them for another 24 hours to proof in the fridge. I used 1% yeast in the mix and no olive oil or Diastatic malt powder. I was worried that without a preferment I would not get a crispy crust but it was the opposite. The bulk fermentation worked great and the fridge proof worked out even better. I took out the balls and left them at room temp of 22C for 2.5 hours and they where perfect. I cooked them at 400C on my Roccbox and to be honest with you, I couldn't taste a difference from a preferment and the crust was crispier then with a preferment. I am now a firm believer as well. I will never knead again. The fridge no knead works great and the bulk fermentation along with fridge proofing worked out perfect for me. I found the center shelf of my fridge is 5C as you get and that worked perfect. My internal temp of the dough was 25C when I mixed it. I am really happy I did these tests, I was a firm believer that preferments made a crispier crust but that's all a myth now. I also don't add any olive oil either, I found that even 2% olive oil makes the pizza chewy. Yay! Now I wish you where a bit closer so I can makes us a couple of pizza and espressos :) Cheers m8. I am really happy today!
Hey George! I'm glad we've whittled it down to the bare essentials :) I really think that pre-ferments and cold fermentation don't need to be together. On to a simples life of baking! Pizza and espresso - two of my favourite things ;D Cheers, George!
@@ChainBaker I totally agree. You know you have an open invitation :) Anytime you are in Quebec Canada you let me know :) Now I think I am ready to make begets :)
My family hosted friends at home during the weekend and we served them your basic white bread (48hr in fridge!) and seeded ear bread, and both of these families loved your pastries so much that I had to send them link to your channel so they can join our 'no-knead cold-bulk comunity' and make their own loafs;) They could not believe how this process is simple - thank you again, Maestro! You made myself proud😊❤
Welcome to my life 😊I'm a novice in the baking field, but you just make my aspirations of trayng to bake good bread easier then I thought possible. Thank you 🙏
i just started baking but always wanted to do it since i was young. kneading is one of the things that fascinates me. it makes me sad hearing you said that "kneading bread is over". along with other no knead recipes i see online it feels my dreams are shattered. but i still love breads and loved to try this recipe.
I love your no knead recipes because of my volleyball injured wrists. Your recipes have never let me down. Love the consistency. Keep up the great work !
I started baking just 4 months ago， come across Charlie’s yudane whole wheat loaf, a great success! I also tried the cold proof baguette, left it in the fridge for 3 days, mist the dough and prepare steam for the oven，was it ever crunchy on the outside, and airy and soft on the inside ; he is so detail with his instructions , now I am totally hooked, and so looking forward to bake all his bread shown on the video!
No-knead Baguettes - it can't get much simpler and better than this! Will most definitely give this a try - hmm maybe as an added bake for Tuesday's group meeting..... 🥖🥖🥖
I bet you could throw these in with the other bakes because the dough is cold fermented and does not require looking after much. Looking forward to seeing it all 😎
Love this recipe. I stumbled across these basic parameters by trial & error over the last couple of years, but am eager to try your more refined shaping technique. When I started using my (very crude) rolling & stitching technique, it made an enormous effect on the spring of my loaves... It's even tastier if you use about 10% whole wheat flour.
1. ua-cam.com/video/tFF_wfYYF-k/v-deo.html 2. ua-cam.com/video/6wfUnI0ZPE0/v-deo.html 3. ua-cam.com/video/l0T7LywaiLU/v-deo.html I may do some more in the future 😉
worked very well, better than any other video I have seen. I don't know why I try anything else but your recipes. Thanks. I was going to buy a Lame from your amazon store but I didn't see one...expand man!
I’ve been wanting to try making baguettes. I’ve made many traditional knead boules and they’ve come out incredible! This weekend, I wanted to live life the easy way so I tried someone’s “no knead” method on UA-cam. Was an 85% hydration… my dough was a nasty sloppy mess. I wound up adding a ton of extra flour to it just so that it could be shaped. I baked it this morning. Great taste….. I’m just didn’t have a good experience trying something new for the first time. However, I am thinking of giving your no knead recipe a try this week.
This is the best baguette recipe I've ever tried. They turned out perfect. I've learned a lot from your channel. Does the temperature of the dough matter that much if we're just popping it in the fridge after mixing?
Definitely. Because yeast needs a certain temperature to start fermentation effectively. Even in the fridge. If the dough is cold and then we cool it down even further it will not rise enough in time.
Seeing is believing and I've been seeing you make a lot of different bread using this method. So I think I can safely say I believe any bread can be made using this method, until you prove me wrong. : - )
The kneading is the least challenging part of that whole process. I always end up breaking the butter and ruining the layers. It's been a while since I've tried though. Perhaps it's time!
Hi charlie! great video, but a question (about baking paper in general) in my country (the Netherlands) our baking paper is usually spec'd to 220 degrees celcius, any higher than that and the paper starts burning. Mind you the baking paper is white and I haven't found the brown variety around just yet. Is yours capable of withstanding higher heat?
Mine can withstand 250 easily. You can always bake baguettes and ciabattas straight on a tray or steel or a baking stone. Keep the paper for lower temp recipes :)
If you like making bread and you don't have a baking steel, fix that. It takes your bread to another level, especially for higher hydration recipes like baguettes and ciabattas.
Looks lovely except those folds even in slo mo look hard for me at least 😂 I noticed the sweet new logo as well…also, noticed you haven’t been wearing your chunky chain bracelet in quite awhile. 🩷
I tried this one today, it was great! I'd previously had problems with cold ferments rising after coming out of the fridge, so I left this one an hour or so before putting it in... still had issues with the post-fridge rise... perhaps I should have left them longer on the final proof (it's under 20 degrees in my kitchen at the moment). I've got another batch in the fridge with a bit of Diastatic Malt Powder - we'll see how that goes. Might be time for some new yeast...
Hi chain baker🙂 i have a few questions about bread making and pastry baking. I was looking at tons of recipe videos on different types of doughs and noticed that some professionals use a wooden table or a stainless steel table to do there shaping and dough working and i was wondering what type of work table is best for working with a variety of different doughs?
It depends on who you're baking for and where. In a commercial bakery I would go with metal because it is easy to clean and does not harbour bacteria. At home I would always go with wood just because I like it better and it is also warmer which helps the dough rise.
And look how they turned out -- DAMN!!! :) Nice! Not sure anymore if a bread exists that can't be made using the "no knead" method!!!! LOL --- all that work for nothing haha... Be Safe
Charlie, why emphasize on temperature if the dough is going in the refrigerator right after mixing? I understand not too hot and not too cold but anywhere in the 20's should be just fine in my opinion.
It can still over ferment or not ferment enough during its time in the fridge. A couple degrees here or there can make a big difference. It also depends on your fridge temp. If we keep the temperature consistent, then we'll always know what to expect.
Hi CB - tried these tonight and turned out great - mine were a little more yellow than most baguettes I buy but the taste was fantastic- very easy to do with my lack of skills and equipment - question: If I wanted to bake one bigger baguette, would you recommend a 400g recipe? Also, the video says to go down to 230 once the steam goes in, and the written recipe says 220 - so I split the difference - Lastly, I think my total proof time was about 20 hours and they worked well.
Brilliant videos - but also, have you considered doing a live lesson so people can ask live questions? 😁 I'm floundering with the temp stuff (don't judge!!). I've read, watched, been told so many different things...I'm lost. I just want some decent baguette. 🥺
Should not have watched this before breakfast! Now I'm super hungry. If the dough doesn't puff up how do you know if it's done the final proof? Just time?
Mate, these look legit! It almost defies logic... and is a little sad doing away with what seems to be the quintessential part of baking. In saying that, woohoo! More time for more baking! 😂
Me neither! 😂 My double batch turned out very tasty - my wife is finishing them off. The dough came out real nice and tight. Still using einkorn flour so I’m realising low hydration doughs are the best for this kind of flour, even at 14% protein, so I’m confused. The 100% spelt no knead rolls and your country loaf I did yesterday both turned out wet gloopy bowls a’mess, so I’m pretty certain it’s the hydration - which you’ve mentioned before in regards to low protein percentage flours. Maybe you’d be keen looking into some original grain flour recipes. For those interested in a healthy choice, this might be interesting.
Maybe a high butter brioche would be hard to make with the no knead method? I guess you could melt the butter to make it easier, but I assume that would change the texture (?).
I tried this and it produced the best baguettes I've made. I've tried many other recipes and the results have always been disappointing - particularly with the crumb, which has always been too tough. This recipe produced a crisp crust and a softer, fluffier crumb. Is the fluffy crumb due to the lack of kneading?
I'll add it to my list. There will be a sheet pan pizza recipe soon though. I'd say bake smaller breads! But other than that croutons, breadcrumbs, add soaked bread to burgers or meatballs. I have heard of people just adding it to a new batch of dough, but I have never tried that.
@@ChainBaker I have a very good recipe for New Orleans style bread pudding. But that is a winter dessert IMO. I guess I'll just keep feeding my neighbors and the local firehouse. They love it when I show up!
Hi! I dry leftover bread on the counter and ground it into powder in my food processor. I optionally roast this powder on a hot baking steel after I have finished baking another bread. I store this in a jar and use it to boost the flavour in breads with short fermentation. Approx. 5% of the flower. When mixing the dough I give it a 10 minutes headstart with water and salt to ensure it is well soaked.
In one word, revolution! No knead and no poolish for the same results? Beware of the Francis 🧐. But really, is this method have the same results of the poolish variation?
If i start in the afternoon can i do the 1st fold in the evening (~9h later) and bake it in the morning? That would mean making the total fermentation time 19-20h instead of 24h? Or would that hurt the end result. I guess i will see :)
Hello Charlie, could you please show us the effect of using baking soda in doing the donut dough, I am asking you this question because I saw that some pages on the internet says that when mixing baking soda with an acid based liquid like buttermilk, the dough will rise due to the emission of "carbone dioxide"
It would fizzle out and lose its power long before the doughnuts hit the oil, so I'm not sure if it's worth adding it. I will post a new doughnut video soon. Extra soft and fluffy 😉
Making it for the second time. It looks like for my tray it's better to make not 2 but 3 shorter baguettes. It's nearly impossible to eye measure 3 pieces equally) My question is: Given dough has a top and a bottom How do I cut a piece of dough from one baguette to another and add it to smaller baguette in a proper way? I mean we cannot knead or mix it at pre-shaping step.
There is only one thing I knead today, well machine hook kneading. My standard white Pullman pan de mie that bakes in a 13x4x4 Pullman loaf pan with lid. I just haven't tried converting it to a no knead yet, everything not using the Pullman pan with lid I do no knead. 🤷♂️
@@ChainBaker I only worry about the crumb. The machine mixer and Pullman lid combine to make a nice tight crumb but still soft even seven days later. My no knead usually have more open crumb with larger gas holes. That's the only thing keeping me using the mixer is I always learned Pullman pan de mie that way so old habits 😜 I think the softness is my treatment of cool down and storage. Cool with lid cracked and towel covered 10-15 minutes then tip the loaf and cool wrapped in a towel one hour. I reuse supermarket sandwich loaf bag to store the loaf. Slice as needed.
Whooo boy do I need practice. I’ve made these twice now and they taste good but they look like rectangular blobs. Zero oven spring. Almost no crisp. Is my oven not hot enough. I did 480 heat up on a pizza stone for 30 min then dropped to 430. I’ve heard leave it at 500 for 10 min then finish at 450? Like you said, it won’t be till I make a thousand that I’m a baguette expert. And I’ve now done two, twice so 4 down, 996 to go?
Charlie are you east European? I want to see light rye bread made by weight. Nina in the kitchen did a video on UA-cam with cups. I did it and it was perfect first time but never right since. I’ve had so many failed attempts and salt beef doesn’t taste the same in other bread. I hate cups they can vary so much even from one day to the next.
I sure am :) Here is my soft rye - ua-cam.com/video/BrwacI1-8Hg/v-deo.html Here is a very light rye (if we can even call it rye 😅) - ua-cam.com/video/ox20b4445q4/v-deo.html
The baguette hydration ratios are always too low I suspect. My theory after watching the French making baguette, is that they might start with 60/65%, but they would adjust dough temperature by adding water during mixing, this is well known and they call it bassinage. I suspect the real final ratio is closer to 70%, at least. Their doughs are puffy and extremely soft, a lot more difficult to shape and handle than the usual 65%. The other part of the equation is the oven. Looking at the video's bread against an actual French baguette, a very clear difference is in the porous surface of the crust due to steam. The way we generate steam in the oven seems insufficient for baguette, though admittedly that depends on set up and ovens. I put a tray on top with boiling water at the bottom.
I never got around using a couche, and want to limit cleanup to a minimum, so what do you think of the following method ? Line a baking sheet with parchment paper, take the dough and elongate it to the desired shape, and lay it on the paper. Put some weights (knives, spoons, whatever) on the free areas of the paper to prevent the dough from snapping back, and let the baguette proof for 30-60 mins in a cold oven ; this should help limit the moisture loss, as the baguette is uncovered. After proofing, take out the sheet, put in a baking steel if it's not already there, and preheat the oven to 250°C. Once the oven reaches the desired temperature, remove the weights, score the baguette and spray it with water, then place the baking sheet in the oven, ideally so it touches the baking steel directly. Spray the baguette again a few mins later, and after 10-12 mins total in the oven, you may have to flip the baguette upside down, as the top and bottom may not cook evenly. Keep the baguette in the oven till the desired doneness, which would probably take 20-30 mins of baking in total. Note I generally bake baguettes and pizzas on the same days, so I use pizza dough for my baguettes, but it works fine ; my pizza dough is similar to the baguette dough, with a touch more gluten and olive oil and a little less salt. After my baguette is done, I remove the baking sheet and crank up the oven temperature to the max for my pizzas.
Sounds like a good method! I still like the couche for ciabatta and baguettes because it can give them a nice floured finish. Plus, it's not much to clean up anyway. I keep fold up the floured couche for next time and keep it in my bread basket.
📖 Find the written recipe 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/
I've been watching your videos for years now, and just wanted to say thank you for the amount of time and effort you have put into this. You've really helped so many aspects of my bread making. People ask - "Why do you make your own bread". Give them a loaf and "Ah yes, now I understand." You're helping us all out, so thank you!
Cheers 🙏
I just made this morning, baguettes on poolish pre-ferment. Started two days ago. I am exhausted! Next time I will try your new recipe. It is a time saver. Beautiful baguettes. Thanks
Charlie, I use some pinch-back to help develop flavour and make a larger amount of dough. Keeping it in the fridge and taking some out each day. Flavour is amazing, most daily breads can be made like this. I constantly make your sourdough focaccia and fougasse recipes, they are the 'Don'.
They look delicious. Your instructions and video presentation are always crystal clear. You’re a great instructor. Love the new channel pic too. Take care Charlie. 🥖🥖🥖
🙏
Great Mr. Chain! You never disappoint! Thank You!
🙏
I love your *no knead* to sweat when making bread style! 💪🏼🥖🥖
I’m so excited to try this out. Every recipe I’ve tried of yours has been very tasty. Thank you!
Never leave the comments, but today is a special day! This recipe is so easy.Baguettes are so yummy and crispy! Thank you very much for your videos and hard work!
Like many people I became addicted to baguettes in Paris but I've never been able to make them successfully no matter how hard I tried. I'm very anxious to try this method and I'm very thankful for the video, maybe I'll get it right this time.
You can! 😉
Ok so now I saw this video and I just made a no knead pizza dough with no poolish. I will bulk ferment it in the fridge for 24 hours then do a fold / degas and then cut the pizza dough balls and put them back in the fridge for anotother 24 hours. Which is about the same as doing a pre ferment.
I like this method because you are building up strength in the fridge. I am really curious to see the crispness of the crust and the rise.
I will let you know how it goes.
Finally baked this early this morning - Such a simple and so convenient recipe - allows for much flexibility for scheduling your bakes. I made a double batch of dough - as it sat in the fridge for about 36 hrs, I gave it an extra fold late last night.
I decided to make three longer loaves: a couple Pain d’epi wheat stalk loaves and one baguette. Maybe not the best scoring or cuts, but hey, I only had five hours of sleep and it’s been quite some time since I cut an epi loaf. Results for taste and texture? Fantastic - everyone at the office is loving this bread!! ❤❤
As ever, many thanks to Charlie for this recipe - and my oven didn’t even go wonky when I steamed the loaves!! #210 - Photos have been posted 🥖🥖🥖
It looks just awesome with cold fermentation! Thank you!
But it's not possible here in Africa without having stable electricity... I'd be very happy about videos with room temperature fermentation, that's here 31°C...
Can you, please, think of us?
My daughter loves your bread and we're both looking for a solution!
Greetings from your 2 German followers in Tanzania
All my other baguettes are fermented at room temperature. You just need to try and keep the dough temperature low. That goes for every bake :)
Those look amazing. You’re challenging the whole concept of kneading… can’t wait to try it
Kneading is required when making large batches of dough in a bakery in order to mix all the ingredients properly. Folding a huge piece of dough would be a challenge too. We don't have those problems as home bakers ;)
@@ChainBaker thanks for clarifying about when each method is most applicable and why! :)
Absolutely beautiful, and the first time I've seen no-knead baguettes, very well done!
You always make it look so easy. Thank you for a wonderful recipe.
Hey Charlie. As much as you have come a long way in the journey of bread making I have had one hell of a bumpy ride as well.
I went all the way and said no more preferments and everything in the fridge including no knead method.
I did a 24 hour bulk fermentation and then degassed and then made the dough balls and left them for another 24 hours to proof in the fridge.
I used 1% yeast in the mix and no olive oil or Diastatic malt powder.
I was worried that without a preferment I would not get a crispy crust but it was the opposite.
The bulk fermentation worked great and the fridge proof worked out even better.
I took out the balls and left them at room temp of 22C for 2.5 hours and they where perfect.
I cooked them at 400C on my Roccbox and to be honest with you, I couldn't taste a difference from a preferment and the crust was crispier then with a preferment.
I am now a firm believer as well. I will never knead again. The fridge no knead works great and the bulk fermentation along with fridge proofing worked out perfect for me.
I found the center shelf of my fridge is 5C as you get and that worked perfect. My internal temp of the dough was 25C when I mixed it.
I am really happy I did these tests, I was a firm believer that preferments made a crispier crust but that's all a myth now.
I also don't add any olive oil either, I found that even 2% olive oil makes the pizza chewy.
Yay! Now I wish you where a bit closer so I can makes us a couple of pizza and espressos :)
Cheers m8. I am really happy today!
Hey George! I'm glad we've whittled it down to the bare essentials :) I really think that pre-ferments and cold fermentation don't need to be together. On to a simples life of baking!
Pizza and espresso - two of my favourite things ;D Cheers, George!
@@ChainBaker I totally agree. You know you have an open invitation :) Anytime you are in Quebec Canada you let me know :)
Now I think I am ready to make begets :)
✌️😎
I'm getting hungry 😂I always love a good baguette and will give it a try...thanks for sharing!
My family hosted friends at home during the weekend and we served them your basic white bread (48hr in fridge!) and seeded ear bread, and both of these families loved your pastries so much that I had to send them link to your channel so they can join our 'no-knead cold-bulk comunity' and make their own loafs;) They could not believe how this process is simple - thank you again, Maestro! You made myself proud😊❤
Awesome! 😎
Welcome to my life 😊I'm a novice in the baking field, but you just make my aspirations of trayng to bake good bread easier then I thought possible. Thank you 🙏
✌️😎
Man, you have revolutionized my home bread baking. I now have a rather expensive Kitchen Aid that will be collecting more cobwebs than flour dust.
Same here 😅
This looks so good and manageable! I will make this recipe. Thank you, Charlie!
Thank you for this wonderful recipe!
love your videos you are so relaxed about everything
✌️😎
Can't wait to try this for myself! Also loving the new channel logo 😍
Let me know how it turns out :) Cheers!
i just started baking but always wanted to do it since i was young. kneading is one of the things that fascinates me. it makes me sad hearing you said that "kneading bread is over". along with other no knead recipes i see online it feels my dreams are shattered. but i still love breads and loved to try this recipe.
You can still knead the dough if you want to. The recipes will work just the same :)
Banquette! Can’t wait to try!! 😋
always love your work bro! i'll give these a crack this week. i still havent mastered baguettes even though I've made about 1,000,000,000!
❤thank you!
Baguette is the perfect level of crunchy for breakfast...
I love your no knead recipes because of my volleyball injured wrists. Your recipes have never let me down. Love the consistency. Keep up the great work !
Super recipe!
Great recipe and tutorial. Thanks Man!
Thank you, Tommy! 😎
Very good and tasty recipe with the steps shown in an easy to use manner, nice! Thank you.
I started baking just 4 months ago， come across Charlie’s yudane whole wheat loaf, a great success! I also tried the cold proof baguette, left it in the fridge for 3 days, mist the dough and prepare steam for the oven，was it ever crunchy on the outside, and airy and soft on the inside ; he is so detail with his instructions , now I am totally hooked, and so looking forward to bake all his bread shown on the video!
😍
I discovered your page last week and have been bing watching your content ever since. Thank you so much for blessing us with so much bread education
Cheers! ✌️😎
Thanks from Oregon. USA
Those are your best looking baguettes to date. This has been quite an enjoyable journey.
I love this! So many people tell you that you can’t cold bulk ferment so this is wonderful ! Thank you!
I tried the no knead 24 hour cold fermentation today. I Love the taste!!!
No-knead Baguettes - it can't get much simpler and better than this! Will most definitely give this a try - hmm maybe as an added bake for Tuesday's group meeting..... 🥖🥖🥖
I bet you could throw these in with the other bakes because the dough is cold fermented and does not require looking after much. Looking forward to seeing it all 😎
@@ChainBaker Thanks - yes, bake the sweet treats after work tomorrow, and bake the baguettes early Tuesday morning.
@@ChainBaker LOVE the new logo!!! 🥨🥨🥨
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Brilliant 👏 👏 👏 cannot wait to try Thank you so much
As always...excellent instruction.
🙏🏼
Perfect!!!!! I can’t wait to try this
Love this recipe. I stumbled across these basic parameters by trial & error over the last couple of years, but am eager to try your more refined shaping technique. When I started using my (very crude) rolling & stitching technique, it made an enormous effect on the spring of my loaves... It's even tastier if you use about 10% whole wheat flour.
I just made these....my family thinks I'm a rockstar! 😛 Thanks ChainBaker
🤘
Charlie, have you thought about making videos for steamed buns? The ultra fluffy kind, that's literally a cloud.
1. ua-cam.com/video/tFF_wfYYF-k/v-deo.html
2. ua-cam.com/video/6wfUnI0ZPE0/v-deo.html
3. ua-cam.com/video/l0T7LywaiLU/v-deo.html
I may do some more in the future 😉
Really thank you very much for Your instructions and guidance.
✌️😎
worked very well, better than any other video I have seen. I don't know why I try anything else but your recipes. Thanks. I was going to buy a Lame from your amazon store but I didn't see one...expand man!
Beautiful! Can’t wait to try
I’ve been wanting to try making baguettes. I’ve made many traditional knead boules and they’ve come out incredible! This weekend, I wanted to live life the easy way so I tried someone’s “no knead” method on UA-cam. Was an 85% hydration… my dough was a nasty sloppy mess. I wound up adding a ton of extra flour to it just so that it could be shaped. I baked it this morning. Great taste….. I’m just didn’t have a good experience trying something new for the first time. However, I am thinking of giving your no knead recipe a try this week.
A few extra fold should have done it. Unless you have weaker flour, then lowering the hydration would be the best option.
beautiful baguettes :D
Cheers! 😁
This is the best baguette recipe I've ever tried. They turned out perfect. I've learned a lot from your channel. Does the temperature of the dough matter that much if we're just popping it in the fridge after mixing?
Definitely. Because yeast needs a certain temperature to start fermentation effectively. Even in the fridge. If the dough is cold and then we cool it down even further it will not rise enough in time.
Seeing is believing and I've been seeing you make a lot of different bread using this method. So I think I can safely say I believe any bread can be made using this method, until you prove me wrong. : - )
I'm still waiting for the impossible one 😅
@@ChainBaker 😆😆😆
that was awesome......thank you
I am totally with you on the 'no-knead' bread. I would love to know how you would go about a no-knead croissant or danish pastry?
The kneading is the least challenging part of that whole process. I always end up breaking the butter and ruining the layers. It's been a while since I've tried though. Perhaps it's time!
I'm on to it! My butter does the same, so we'll see...
Thanks
this recipe looks wonderful! i've always wanted to try making baguettes myself. thank you for sharing this with us. :)
I am defined trying this recipe in the weekend
Good approach
Thanks!
Cheers ✌️😎
Thanks again
Have to test it! Nice content Charlie! As usual u r beast at baking!
I'll always be learning :)
Another great video, thank you.
This is the next bread I make.
New Logo is Great 👍
Thanks! 🙂
awesome!!
Hi charlie! great video, but a question (about baking paper in general) in my country (the Netherlands) our baking paper is usually spec'd to 220 degrees celcius, any higher than that and the paper starts burning. Mind you the baking paper is white and I haven't found the brown variety around just yet. Is yours capable of withstanding higher heat?
Mine can withstand 250 easily. You can always bake baguettes and ciabattas straight on a tray or steel or a baking stone. Keep the paper for lower temp recipes :)
If you like making bread and you don't have a baking steel, fix that. It takes your bread to another level, especially for higher hydration recipes like baguettes and ciabattas.
I have one question! How do you clean your kichen desk, because I have the same kichen desk than you have.(I love your videos😀🥖)
Scrape off the flour using my dough scraper. Sponge and soapy water wash. Finally, rub some olive oil in to make it shiny.
Greats results!
Looks lovely except those folds even in slo mo look hard for me at least 😂 I noticed the sweet new logo as well…also, noticed you haven’t been wearing your chunky chain bracelet in quite awhile. 🩷
You can do it! It's all easy 😉
Thank you. It was time for an update and a few changes :)
I tried this one today, it was great! I'd previously had problems with cold ferments rising after coming out of the fridge, so I left this one an hour or so before putting it in... still had issues with the post-fridge rise... perhaps I should have left them longer on the final proof (it's under 20 degrees in my kitchen at the moment).
I've got another batch in the fridge with a bit of Diastatic Malt Powder - we'll see how that goes. Might be time for some new yeast...
It's pretty cool in your kitchen, so that's probably it. Proof them for longer or place them in a warmer area.
@@ChainBaker 2nd, 3rd and 4th tries were absolutely perfect. Mind blown. Easy baguettes that taste great, amazing!
😎👍
Elegance Charlie thank you
Roast beef anyone?
😁
Hi chain baker🙂 i have a few questions about bread making and pastry baking. I was looking at tons of recipe videos on different types of doughs and noticed that some professionals use a wooden table or a stainless steel table to do there shaping and dough working and i was wondering what type of work table is best for working with a variety of different doughs?
It depends on who you're baking for and where. In a commercial bakery I would go with metal because it is easy to clean and does not harbour bacteria. At home I would always go with wood just because I like it better and it is also warmer which helps the dough rise.
And look how they turned out -- DAMN!!! :) Nice! Not sure anymore if a bread exists that can't be made using the "no knead" method!!!! LOL --- all that work for nothing haha... Be Safe
Do you use active yeast or instant?
Instant. I've left instructions on what to do if you have active yeast in the written recipe.
Charlie, why emphasize on temperature if the dough is going in the refrigerator right after mixing? I understand not too hot and not too cold but anywhere in the 20's should be just fine in my opinion.
It can still over ferment or not ferment enough during its time in the fridge. A couple degrees here or there can make a big difference. It also depends on your fridge temp. If we keep the temperature consistent, then we'll always know what to expect.
@@ChainBakerWhat temperature is your fridge set at?
Hi CB - tried these tonight and turned out great - mine were a little more yellow than most baguettes I buy but the taste was fantastic- very easy to do with my lack of skills and equipment - question: If I wanted to bake one bigger baguette, would you recommend a 400g recipe? Also, the video says to go down to 230 once the steam goes in, and the written recipe says 220 - so I split the difference - Lastly, I think my total proof time was about 20 hours and they worked well.
If your oven is large enough, then, sure 400g would work great! Cheers for letting me know about the temperature. I've fixed it ;)
Brilliant videos - but also, have you considered doing a live lesson so people can ask live questions? 😁 I'm floundering with the temp stuff (don't judge!!). I've read, watched, been told so many different things...I'm lost. I just want some decent baguette. 🥺
I've answered pretty much all the questions in the Principles of Baking playlist. Here's temperature control ua-cam.com/video/Ig75JsPdgh8/v-deo.html
Should not have watched this before breakfast! Now I'm super hungry. If the dough doesn't puff up how do you know if it's done the final proof? Just time?
It will puff up a bit. Just don't wait for it to double as that will be too much.
Que bonito!
Do you have any hint about pre-cooking baguettes, or breads in general, before freezing it?
Freezing guide ua-cam.com/video/NlIuDpQmEVU/v-deo.html ✌️
Mate, these look legit! It almost defies logic... and is a little sad doing away with what seems to be the quintessential part of baking. In saying that, woohoo! More time for more baking! 😂
I'm never looking back 😄
Me neither! 😂
My double batch turned out very tasty - my wife is finishing them off.
The dough came out real nice and tight. Still using einkorn flour so I’m realising low hydration doughs are the best for this kind of flour, even at 14% protein, so I’m confused. The 100% spelt no knead rolls and your country loaf I did yesterday both turned out wet gloopy bowls a’mess, so I’m pretty certain it’s the hydration - which you’ve mentioned before in regards to low protein percentage flours.
Maybe you’d be keen looking into some original grain flour recipes. For those interested in a healthy choice, this might be interesting.
Maybe a high butter brioche would be hard to make with the no knead method? I guess you could melt the butter to make it easier, but I assume that would change the texture (?).
It is extremely easy ua-cam.com/video/h_03N1BrOIY/v-deo.html 😉
I tried this and it produced the best baguettes I've made. I've tried many other recipes and the results have always been disappointing - particularly with the crumb, which has always been too tough. This recipe produced a crisp crust and a softer, fluffier crumb. Is the fluffy crumb due to the lack of kneading?
That is definitely part of the reason. The dough is looser and can puff up more easily.
great baguettes! Thanks
Now question: I bake 2 baguettes. Eat one. How do I preserve another for tomorrow? Will it last another day?
It will last but it won't be nearly as good. To refresh it chuck it in a super hot oven for 5 minutes and eat it right away, then it will be good.
Quick question....is that rice flour for the linen during the final proof? I use that for my bannetons and was wondering. Love the channel!!
I use the same flour that goes in the dough :)
How about no-knead pizza crust? I've tried several of your no-knead method breads with good success. Any tips on things to do with left-over bread?
I'll add it to my list. There will be a sheet pan pizza recipe soon though.
I'd say bake smaller breads! But other than that croutons, breadcrumbs, add soaked bread to burgers or meatballs. I have heard of people just adding it to a new batch of dough, but I have never tried that.
@@ChainBaker I have a very good recipe for New Orleans style bread pudding. But that is a winter dessert IMO. I guess I'll just keep feeding my neighbors and the local firehouse. They love it when I show up!
Hi! I dry leftover bread on the counter and ground it into powder in my food processor. I optionally roast this powder on a hot baking steel after I have finished baking another bread. I store this in a jar and use it to boost the flavour in breads with short fermentation. Approx. 5% of the flower. When mixing the dough I give it a 10 minutes headstart with water and salt to ensure it is well soaked.
In one word, revolution!
No knead and no poolish for the same results? Beware of the Francis 🧐. But really, is this method have the same results of the poolish variation?
They are slightly different. Poolish baguettes will be lighter in texture and taste.
Try Banh mi Baguette
If i start in the afternoon can i do the 1st fold in the evening (~9h later) and bake it in the morning? That would mean making the total fermentation time 19-20h instead of 24h? Or would that hurt the end result. I guess i will see :)
Should work just fine ✌️😎
Hello Charlie, could you please show us the effect of using baking soda in doing the donut dough, I am asking you this question because I saw that some pages on the internet says that when mixing baking soda with an acid based liquid like buttermilk, the dough will rise due to the emission of "carbone dioxide"
It would fizzle out and lose its power long before the doughnuts hit the oil, so I'm not sure if it's worth adding it. I will post a new doughnut video soon. Extra soft and fluffy 😉
@@ChainBaker I am waiting for you man 🔥🔥🔥
No-knead! That's where I bet all my chips! I'm not a gambler, but I'm lazy!
😅
looks good
please let us hear how crunchy it is?
I need to get a better mic for the kitchen camera 😅
Making it for the second time. It looks like for my tray it's better to make not 2 but 3 shorter baguettes. It's nearly impossible to eye measure 3 pieces equally)
My question is: Given dough has a top and a bottom How do I cut a piece of dough from one baguette to another and add it to smaller baguette in a proper way? I mean we cannot knead or mix it at pre-shaping step.
You can still try and pre-shape it in a way that the smaller piece gets folded into the dough. And then finish hiding it during the final shape.
There is only one thing I knead today, well machine hook kneading. My standard white Pullman pan de mie that bakes in a 13x4x4 Pullman loaf pan with lid. I just haven't tried converting it to a no knead yet, everything not using the Pullman pan with lid I do no knead. 🤷♂️
Try it. It will work! :)
@@ChainBaker I only worry about the crumb. The machine mixer and Pullman lid combine to make a nice tight crumb but still soft even seven days later. My no knead usually have more open crumb with larger gas holes. That's the only thing keeping me using the mixer is I always learned Pullman pan de mie that way so old habits 😜 I think the softness is my treatment of cool down and storage. Cool with lid cracked and towel covered 10-15 minutes then tip the loaf and cool wrapped in a towel one hour. I reuse supermarket sandwich loaf bag to store the loaf. Slice as needed.
Whooo boy do I need practice. I’ve made these twice now and they taste good but they look like rectangular blobs. Zero oven spring. Almost no crisp. Is my oven not hot enough. I did 480 heat up on a pizza stone for 30 min then dropped to 430. I’ve heard leave it at 500 for 10 min then finish at 450? Like you said, it won’t be till I make a thousand that I’m a baguette expert. And I’ve now done two, twice so 4 down, 996 to go?
Perhaps your flour is weaker. Try lowering the hydration. That should make them keep their shape better. And then work from there 😉
Charlie are you east European? I want to see light rye bread made by weight. Nina in the kitchen did a video on UA-cam with cups. I did it and it was perfect first time but never right since. I’ve had so many failed attempts and salt beef doesn’t taste the same in other bread. I hate cups they can vary so much even from one day to the next.
I sure am :) Here is my soft rye - ua-cam.com/video/BrwacI1-8Hg/v-deo.html
Here is a very light rye (if we can even call it rye 😅) - ua-cam.com/video/ox20b4445q4/v-deo.html
The baguette hydration ratios are always too low I suspect. My theory after watching the French making baguette, is that they might start with 60/65%, but they would adjust dough temperature by adding water during mixing, this is well known and they call it bassinage. I suspect the real final ratio is closer to 70%, at least. Their doughs are puffy and extremely soft, a lot more difficult to shape and handle than the usual 65%. The other part of the equation is the oven. Looking at the video's bread against an actual French baguette, a very clear difference is in the porous surface of the crust due to steam. The way we generate steam in the oven seems insufficient for baguette, though admittedly that depends on set up and ovens. I put a tray on top with boiling water at the bottom.
We work with what we have 👍
I never got around using a couche, and want to limit cleanup to a minimum, so what do you think of the following method ?
Line a baking sheet with parchment paper, take the dough and elongate it to the desired shape, and lay it on the paper. Put some weights (knives, spoons, whatever) on the free areas of the paper to prevent the dough from snapping back, and let the baguette proof for 30-60 mins in a cold oven ; this should help limit the moisture loss, as the baguette is uncovered.
After proofing, take out the sheet, put in a baking steel if it's not already there, and preheat the oven to 250°C. Once the oven reaches the desired temperature, remove the weights, score the baguette and spray it with water, then place the baking sheet in the oven, ideally so it touches the baking steel directly. Spray the baguette again a few mins later, and after 10-12 mins total in the oven, you may have to flip the baguette upside down, as the top and bottom may not cook evenly. Keep the baguette in the oven till the desired doneness, which would probably take 20-30 mins of baking in total.
Note I generally bake baguettes and pizzas on the same days, so I use pizza dough for my baguettes, but it works fine ; my pizza dough is similar to the baguette dough, with a touch more gluten and olive oil and a little less salt. After my baguette is done, I remove the baking sheet and crank up the oven temperature to the max for my pizzas.
Sounds like a good method! I still like the couche for ciabatta and baguettes because it can give them a nice floured finish. Plus, it's not much to clean up anyway. I keep fold up the floured couche for next time and keep it in my bread basket.