Champagne Sourdough Bread Challenge - champagne instead of water?
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- Опубліковано 5 чер 2024
- In this crazy challenge I want to show you my attempt at making the most expensive bread there is by using champagne as a water replacement for the dough. For the 100k subscriber celebration I had to try.
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Chapters:
0:00 Intro
0:45 Champagne Recipe v.1
2:36 Rum Sourdough
4:25 Beer Sourdough
5:20 Champagne Recipe v.2
8:14 Special guest
9:45 Outro
#bread #sourodugh - Навчання та стиль
I love the crunch sounds among with your purring sounds of sourdough satisfaction. ❤️❤️❤️❤️
My fellow bakers friends and I have done red wine with cranberries sourdough. Like what you experienced, the fermentation was much longer and we compensate by increasing the amount of starter to reduced fermentation time. We used 50% water 50% red wine. The loaf tasted really good and close to a dessert SD. Give it a try….
I bake beer bread regularly. The best beer for beer bread imo is dark beer. It is both sweet and malty, providing extra sugar for fermentation and browning agents, which makes the addition of bakers malt unncecessary. Plus, they are usually lower in alcohol content. I even found a half-fermented local dark beer with 3% alc. and a super sweet taste. Defenitley nothing you can enjoy drinking, but perfect for baking. I haven't tried doing a sourdough with it yet, as so far i went the safe route to use dry yeast.
Great idea. Would a Guinness Stout work? It only has 4ish % alcohol too.
I don’t know where you are getting your dark beer from but the ones I drink are definitely NOT lower in alcohol.
@@KahruSuomiPerkele Austria. Zwettler Dunkel. Its a special kind of dark beer, people only use it for cooking and baking, it tastes sweet as hell.
@@the_bread_code i would say so. Köstritzer could be a wide-spread popular alternative in germany. The advantage of dark beers really lies in the added sugar and malt. Like i said, i havent tried making sourdough with it, but natural fermentation goes up to ~13 Vol% , e.g. in wines. Sturm or Federweißer is also a great example for an alcoholic beverage with lots of yeast activity left inside. So with an active starter, i wouldnt worry too much about the Alc. You can also boil it off before if you want. ^^
I have tried different beers in pizza and found that I enjoyed the pilsner, IPA, APA, and similar, but not so much the brown ale, and stout (and red wine). It's probably a personal preference thing.
This video really put a smile on my face and I love every video you make 🤗. You are the king of sourdough bread baking and have made all the difference in my successful baking.
My suggestion is that you encourage the sourdough starter with beautiful music. I do this when she is going too slowly and it boosts her growth remarkably. Seriously works every time.
Aww. Thank you 🤗🤗🤗🤗. Also a great idea 🤣.
Nice. Looks great!
Congratulations!🎊🎉 🍾🍾🥂 so well deserved!
Love your experiments…but still sticking to really honing my bread making and technique. I want to get to the point where I can just make bread the simplest way. I am experimenting with kneading by hand and learning when it is enough. This has been difficult to master…I get get good bread but sometimes better than other
This was one of the best videos ever! Hilarious experiment, great results. Thank you so much for giving your explanations in grams. Most of us home bakers don’t really need to know baker’s math, because were usually just making one loaf at a time. Plus some of us are intimidated by math. Grams makes it so much easier to keep track! I also liked seeing you eating and commenting on your bread while facing the camera, plus it was fun to see you dip it in a delicious cheese! Love your channel. Keep up the good work!
Thanks for another great video! :)
I have always wondered about adding beer to my bread mix. Thanks for this video!
I’m a big fan of all your experimentations !
You are a bit crazy and it feels good 👍
My husband as Norman origins and we use to drink cider when we go to Normandy.
Using cider could be also an interesting try. For sure cheaper than champagne 🍾 😉😁
Thanks for all your sharing.
I love your experimentations 😂
Thanks for providing the great idea!
100k schon, soo geil! Glut gemacht! :) Congrats! 🕺🏻
Danke brudi ❤️
Maybe evaporate the alcohol leaving the taste? Since all alcohol should evaporate when baking anyway.
Love your experiments, they are unique :D Btw, I tried once or twice using brown ale and the flavor was spectacular, you should give it a try ;)
Thank you!
That cheese dip made me so hungry ! Thanks for the idea to use beer...eventually 😀
Love your chef hat!
Maybe I should wear it more often 🤣
The chef's hat!🤣😂🤣😂🤣
Maybe I should wear it more often 🤣
Now I want to try sourdough with beer! thanks :)
Can you heat the champagne first to evaporate some or all of the alcohol leaving behind just the champagne flavour or would heating it change/ruin the flavour?
That would have been a great idea indeed!
I mean, you're heating it when it bakes so I think that's a safe idea.
@@the_bread_code It would probably take a long time to avaporate all the alcohol so you might need to add some water.
Also, I made pizza once where I substituted all the water for red wine, and that worked quite well (not so much the taste, but the fermentation was there, though a little slower), so I am surprised your dough wouldn't rise. Maybe because I used commercial yeast?
How about increasing the amount of starter, or adding some commercial yeast?
@@KahruSuomiPerkele Sure, half is good
I sometimes make beer bread (recipe inspired by the book bread and butter) with 80percent hydration with an 8% abv cheap dark beer and the bread comes out beautifully with a deep brown caramelized crust, maybe to increase the champagne taste you can try diluting it with less water to reach an abv of 8%?
I was thinking maybe reducing champagne down for flavor reasons and evaporating the alcohol would help increase the intensity. I’m not sure if you’d ever consider baking with champagne yeast and I have no idea if that’d work either but could be an interesting test to see what the flavor difference is vs. sourdough.
I told you about beer instead of water months ago! And you've posted your video on my birthday, heh. Love it. ❤ Btw which one tasted better in the end? The beer one or the champagne?
Happy birthday! The beer one I prefered!
Mouth watering 😋😋😋
Thanks a lot 😊
How about doing a presentation on Koji Sourdough starter and bread?
I agree with the previous commenters that have suggested using darker beer for beer bread. I made a sourdough beer bread (inspired by a King Arthur recipe I think?) that used a cheap chocolate stout and an oatmeal soaker that turned out fantastically! :)
My next idea was to use my homemade vegetable broth made from veggie scraps in place of water, maybe with some additional roasted garlic and rosemary. Have you ever tried anything like that? Maybe that's too mainstream for the experimentation challenges though, haha.
Thanks as always for all of the great bread baking content and tips! :)
I would be interested in an experiment on how high exactly you can push the alcohol content :)
OMG, Hendrik! What an experiment. Btw, your beer bread looked AMAZING!!! Is it your basic recipe? Did you just replaced water with beer? Cold or room temp? How was the taste????
Thank you! Yep, that recipe and just beer :-). I used around 300ml of beer, all at room temperature. I think it is better with an even darker beer! I didn't taste the beer that much.
I am trying a Balsamic and Tomato bread next weekend. People put both on bread, so why not bake it in? :)
I don’t know why I think you would like this cooking channel, but I think you would! The two of you have some things in common in terms of presentation style, including a deep love for, and complete joy from, the delicious foods you create. Plus a sense of humor. I hope you enjoy it! The UA-cam channel is Young Man Cooking.✌️
I would agree with evaporating the alcohol before baking and use the full amount of champagne undiluted. During cooking and evaporation you will concentrate the flavour! Good luck! BTW use the cheap stuff!
would be fun if you made a sweet bread sometime! Maybe strawberry daiqiri bread ;)
Agree I love the crunch ! Do you have a recipe for using only all purpose flour ( no whole wheat) ? Also the beer sourdough sounds good ... recipe.? I love your videos and hope to get your book once it is back in stock . Thanks :) Kathy in Florida, US
Have you tried making bread with kombucha?
I made a starter and then bread dough with raw unflavored kombucha instead of water an it was pretty nice
Great idea!
"The alcohol will kill the sourdough" was the first thought I had when I saw the champaign
I didn't know it would be that big of an issue!
Very informative once again. But I have questions… when you test the rise is the bulk dough at room temperature? And then when test doubles you shape and put in banneton in fridge? Also, should I be shaping after the 12 hours in banneton in fridge as you did in the video? I appreciate your help as I am trying to perfect my bread baking skills. May the gluten be with you…
Gluten Morgen Mark. Yep. I bulk at room temperature. It changes in time because the temperature in my room also changes. Then I shape it and typically directly fridge it. Sometimes I leave it out for 30-60 minutes at room temperature before placing it in the fridge.
@@the_bread_code thank you 🙏🏻
Hi Hendrik, did you ever make your video on your sourdough drink? You mentioned it quite a lot in your videos earlier in the year and I'm really looking forward to seeing it, is it like a sourdough kombucha?
Oh yes. It's actually right next to me! Good idea to make a video out of it too :-)
@@the_bread_code Fantastic, looking forward to it! 😁
What a cool video this was. Because I wanted to try buttermilk; another fermentation aid to help me achieve a better crumb. Sad to say I am still struggling. My thoughts are, it’s hard to find a high protein wheat for my starter. King Arthur brand has about 12 percent protein. I could call them to get their input. Because I have tasted and seen amazing bread from King Arthur. So perhaps the reason is,how long the flour has been on the shelf. But nonetheless your videos do keep me inspired. By the way I did named my starter Hendrick, although Hendrick has been born 3 times because of mold issues, but I think I got that fixed.
Hahaha. Thank you. Also, what an awesome name! Glad the starter survived 🤣
Better test that Champagne before you bake with it, maybe multiple bottles just to make sure it's good...
👏👏👏👏 laughed so hard, still: going to bake! Thanks 👍 and congratulations! Please keep on doing your gluten work!
🤣🤣🤣 glad you like my work. Sank you.
I use Hefeweizen or Äppelwoi (Hard cider) in my pizza dough and really like them!
And congrats with reaching 100K. Hard work and aiming for quality pays off!
Thanks! Äpplewoi is a great idea indeed :-D
hmm maybe adding in a little beer making yeast? that is more resistant to alcohol
Good idea 👌🏻
So, und jetzt kommt‘s: Caipirinha-Brot! Cachaça statt Schampus und n Hauch Limettensaft oder Schale!
Sehr gute idee :-D
What about a bacon, cheddar, chive sourdough loaf? This would be fabulous toasted.
Great idea, thank you!
For best champagne bread results, use an Irish soda bread recipe with ancient grains, fancy cheese, and fresh herbs. The acidity in the champagne gives the baking soda extra lift.
You may need a lye wash to get it to brown, though. For super fancy effect, paint a spice picture (paprika for red, flour for white, novella seed for black, thyme for green etc..) for instance some toadsools and/or other mushrooms would be nice.
I baked with coffee before, it turns out great as well.
Did you taste the coffee? How about the caffeine, was it still there?
@@the_bread_code my kitchen smelled like coffee store when I baked, but the coffee flavour from the bread is actually subtle, I used 4:6 method to brew my coffee.
I love making bread with beer.
Have you tried sour beer like Gosslarer Gose, not the hipster berliner kindl?
I'm talking about the real lacto bacillus fermented beer.
Great idea!
Question: if you were to autolyse the champagne/beer dough until the alcohol evaporated out of it and then add the starter would that allow the dough to rise while still keep the champagne/beer flavor? Curious.
Great idea. That could work. But you have to be very careful. Since a too long autolysis might also disintegrate your dough :-)
@@the_bread_code Will have to try. As it happens, there’s a Guinness in the refrigerator and it’s time to make a loaf. If it turns out well, I’ll report back!
This is like video number 6 or 7 where I ask you what flour you personally use. I am also living in Germany and would like a better flour than the kind I find at Kaufland. Please, the brand would be very helpful! Danke Dir im Voraus!
Oh sorry. I didn't see it before 🙈. I typically link it in the description. But if you want the flour faster or cheaper, try to go to Metro. They sell Caputo flour. It's really great for making bread too. For default German flour I recommend to bake with a stiff starter.
What kind of cheese is that?
One of my favorite: en.wikipedia.org/wiki/Langres_cheese.
You can always burn off the alcohol, make concentrated liquid Im pretty sure that would help out a lot
Great idea! That would be an expensive liquid 🤣
@@the_bread_code lol I always do it when I add liquor to my baked pandoros and when I soak my raisins for panettone! Hope it works well with you! Love your content❤️
Sometimes I think you are crazy😂 but enjoy your experiments 😉
Sank you!
How about boiling off the alcohol from the champagne instead of diluting it with water? 🤔
I have a local brewery that brews by German purity laws. He makes an incredible Eisbock that can tip the scales at 18% alcohol. How much do you think I could use in a standard loaf of bread?? BTW what was the name of that cheese?
Wow. 18% Alc? That's a loooot. I would try to use 50g of it probably. So that with 250g of water you don't have too much alcohol. The name of the cheese is "Langres" cheese.
@SuomiPerkele. Agreed. It can limit the wildest beer creations.
@@KahruSuomiPerkele you go to the wrong breweries then.
Great experiment and a good laugh, but when pulled out the beer, it became serious business. Gesondheid
I know it's thanks to me already, I gave links to your channel to so many people !
PS: Hopefully you'll get the sound right on each video by the time you get another 100K subscribers.
Thank you! What in general do you think I can improve? Please let me know after the next video. I have a mic on my shirt :-D
Maybe , just maybe, the taste of the champagne would come out best if you drank it 😆
Though not as glamorous, (partially) replacing the water with juice might be interesting and wouldn't hinder the starter too much?
It would be a great idea! You should get a much faster fermentation because of the added sugars.
@@the_bread_code most fruit juices have a very low pH though. What would happen? 🤷♂️
Funny... Just last week I was on my throne, thinking about what if I make bread with club soda? Then I googled it and saw it is a thing... Champagne though...
🤣
Heinrich
Wann girt es ein Bitburger-brot Rezept?
Red wine bread
Volume volume! Turn up the volume!
Thanks for the tip. Hopefully in the next videos. I got myself a better microphone setup :-)
maybe a cheaper option, Since champagne is only sparkling wine, and grapes are used to make the wine why not feed your starter with grapes ? So the price of your bread will only be minimal increase
Great idea!
What about doing Wine bread video?
Me: following along well.
You: MATH MATH MATH!!
Me: 🤪
Bread looks great though!
Sorry. LOL
@@the_bread_code only kidding!!
I read the thumbnail as campagne bread, this is quite different
🤣
Just out of interest, did you think of boiling the champagne to drive off the alcohol?
Why not cook the champagne to evaporate the alcohol?
Good idea!
My sister has the most horror inducing problem. She can't eat gluten.
Damn! Maybe Einkorn and very sour bread!
@@the_bread_code I don't know all I know is I couldn't live like that.
Add the €5 to your normal bread price. Which is?
I have not figured that out yet 🤣
Why not gently warm off the alcohol first?
Good idea
Hendrik, why don't you just cook out the alcohol from the champaign instead of diluting it with water???
Good idea!
I think based on the label, you are using Anejo Tequila, not rum. But hey...why not?
Really? I bought it thinking it was rum 🤣
@@the_bread_code 👀🤦♀️🤣😎You're the BEST.
Alcohol % describes VOLUME of alcohol, not WEIGHT. It's pretty important, cause ethanol has less density compared to water.
Yep. Very true.
@@the_bread_code great video otherwise!