📖 Read more in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

@silentvoiceinthedark5665

2 жыл бұрын

For really good taste soak the tomatoes in their own juice in oregano, basil and black pepper for 30 mins prior to adding as a topping. The pectin in the tomato skin reacts with the herbs to produce a very nice taste.

@Skincare_Lad92

2 жыл бұрын

@ChainBaker.. As always, brilliantly insightful.... And just adding to my limited knowledge base of how to yield a perfect dough for your bread.. And as always, now am hungry 🙃🤤😒

@vq5962

2 жыл бұрын

I would like to ask you, sometimes you say in your videos that the warmer the dough the more problems will rise, can you tell me what these promlems are ? Or can you make video about it

Learned something? Are you kidding....IMHO one of the best videos on these topics I've ever seen. In 8 minutes you answered a bunch of questions I've had for years. Thanks a ton for the great content.

@ChainBaker

2 жыл бұрын

Thank you so much! I'm glad you found it useful :)

@MoPoppins

2 жыл бұрын

YES…so much bang for buck!!

@romystumpy1197

Жыл бұрын

I agree,Charlie is a master,he knows his craft,the science and maths which it entails,unlike the plethora of videos of amateurs just dabbling

I am a beginner baker. Last week I tried making dinner rolls, and I added butter in the beginning. I kneaded it for 40 minutes with occasional spurts of rage to throw the dough against the wall and give up. I kept at it -- the rolls came out quite fine, but if I had known what butter did to gluten, I would have not done that. This video is exactly what I should have watched! Edit (2/24/2022): Adding butter after 3 minutes of kneading cut down the overall kneading time by 4 times (from 40 minutes to 10 minutes), and the dough did not stick to the counter!

@ChainBaker

2 жыл бұрын

I'm glad I could help :)

@Plasma_King

11 ай бұрын

That’s what i have been doing also! I have never understood how some bakers in youtube would add melted butter along with eggs IN THE BEGINNING and make a perfect dough after 10min in stand mixer. Now i know they’re not being honest. I find this channel really helpful and have watched almost all his videos!

@tkcldk

10 ай бұрын

i'm a beginner baker as well and i really had the same issue as you while kneading the dough, if i had watched this vid earlier it would've saved so much of my time

@moonlightsonata5576

4 ай бұрын

"Throw the dough against the wall" LOL 😂🤣. I'm a beginner baker as well and my first breads were so hard as rocks and I had to feed them to birds.

I have watched a lot of content on baking bread and I don’t recall anyone elaborating on this. I have made many loaves and always thought it was due to how I kneaded the dough. This was a big help.

As a man of many hobbies who uses KZread to add knowledge, I have yet to come across a channe as detailed as yours. Particularly the bakers percentage video. Game changer on how to view baking and doughs. Well done mate, keep the videos coming!!

@ChainBaker

2 жыл бұрын

Thank you so much Christopher 🙏

As someone who is experienced in cookie baking and Italian cuisine, I wanted to make 2022 the year that I add bread baking to my list of culinary skills. Your channel has been a gold mine of great information and knowledge. Thank you for everything you do!

@ChainBaker

2 жыл бұрын

Thank you, Sam! :)

@MrBilld75

2 жыл бұрын

It truly is a goldmine, he's so informative. I started just before you in Dec. cause bread and other things are supposed to go up in price again. And I'm not sorry I did either, I love homemade bread so much better. Just the smell alone is divine. He's taken my bread game to a new level too. I had made bread before, many years ago, but just cultured my own sourdough and made simple loaves, that were frequently mediocre, although quite sour delicious. It was the bread that was my issue (texture etc.) back then and lack of knowledge, not making sourdough culture. I was pretty good at that. The stuff he covers is those finer details and science of good bread and I love it. From beginners to advanced I think there's something here for everybody.

the most helpful cooking channel on youtube

Always love the detailed look at bread making. Everything is a trade off and you show us the differences. Thank you!

Thanks again for posting. This really helps out.

Oh wow, this was eye opening! I love your practical scientific explanation. Thank you!

@ChainBaker

3 жыл бұрын

Thank you :) I will be posting another one of these soon :)

@dvybeyond

3 жыл бұрын

@@ChainBaker Looking forward to it! :)

Such excellent advice. Major differences in quality can occur, with only seemingly small changes in amounts of ingredients, or the timing when they are added.

@marcuscosta3353

2 жыл бұрын

5

@trashcatlinol

Жыл бұрын

Bread is absolutely stunning. The more I learn, the more I love it. Simple yet complex. I got into bread baking again through history and hearing other countries tear American's apart for not knowing good bread. I used to work as a dishwasher in a bakery/café through high school, and although they focused on sweet rolls, their bread and buns were super popular. The baker had a habit of coloring his bread, and I always remember everything but their white bread being dry... Carmel color and egg yellow dye are two things I ll never add for the drying effect a single tablespoon had on a batch of bread, alone. I would have loved to try the original rolls when the eggs made the dough that color unaided. Reminds me of when my great grandmother mentioned the same thing. She used to be a baker, and mentioned them being yellower and richer. My college town had more bakeries, but the one connected to the grocery store had the other sweet roll bakery beat in regular bread choices. They had a five foot space which had a huge selection of German breads. My favorite was the oatmeal, and it's surprising how little oatmeal you need to add to make a good one at home. I learned about scalded dough technique recently and am convinced they utilized this method, because I finally got the texture down. Small changes, and timing make a world of difference. It's such a fascinating subject from all angles.

I think I'm slowly becoming a baking master thru your videos!!!! cheers mate

Thank you for sharing these precious tips😊🌻🌻🌻🌻

Thank you again for sharing your knowledge

You can't imagine how much I learn from your video, thank you!

@ChainBaker

2 жыл бұрын

🙏

After twenty years of baking I see this and.. wow THATS why its behaving this way ! Thank you

@ChainBaker

2 жыл бұрын

I'm glad it answered some questions :) cheers!

Thank you sooooo much. I finally understand so many things.

Another great informative video. Thank you

Thank you for Explaining all this so well. There is not a lot of wiggle room for adding flavors when Baking. It is sure nice to know these options.

Love these videos, tons of info

Man this is fantastic thanks for sharing your science

Great as always.

This is a lesson everyone needs to know ,thank you ❤

Really great job breaking that down for us!!!

@ChainBaker

2 жыл бұрын

Glad you found it useful :)

Learned? Wow. Fantastic videos. Bread King!

This man has skills to share and answers to questions. Great channel 👍

That focaccia looks amazing!

That foccacia looked gorgeous.

Thank you! Very well explained!

@ChainBaker

3 жыл бұрын

🙏🏻

I just tried your preferred method of adding butter and what a difference it made in reducing kneading time! I was initially worried it wouldn’t come together, but I was pleasantly surprised. Thank you!

It's crazy you've only got 36k subscribers. Ty for the wealth of information you're providing.

@ChainBaker

2 жыл бұрын

Thank you so much, Richard 🙏

Great stuff! Currently binge watching your videos!! I’m hooked

@ChainBaker

2 жыл бұрын

Hey Richard! Welcome to the channel :)

I am learning so much with your videos, please don't stop, you are doing an amazing job!

@ChainBaker

2 жыл бұрын

Thank you so much, William :) Got a new video coming later on today 👍

Thank you for this great tutorial and sharing your knowledge and expertise.

Love this explanation!

@ChainBaker

3 жыл бұрын

Thank you so much 🙏😊

Just found what I was looking for! Great content, thanks!

@ChainBaker

2 жыл бұрын

Thank you Gustavo! I'm glad you find it useful.

Great videos very helpful

wow, who knew such a simple thing as bread, has such complex science. I love it. thank you for sharing.

@ChainBaker

3 жыл бұрын

The more I learn, the more I realize how little I actually know 😄 thank you for watching! 🙏

I love your videos. Cant stop watching. Learning A TON !! Thx a lot m8

@ChainBaker

2 жыл бұрын

Thank you! :)

Another thing I didn't knew! Thanks, by watching your videos I'll make some great bread that my wife will love 😄

The greatest baking instructor on the internet. Thank you so much

@ChainBaker

4 ай бұрын

😍

Now I see (and more importantly) KNOW why my focaccias did not turn out! After your explanation why and showing the correct method, I'm REALLY tempted to try making focaccia again! Thank you!!

wow, love your principles!

@ChainBaker

3 жыл бұрын

They definitely come in handy :) thank you for watching :)

I've been baking bread for over 20 years. I've always baked edible bread, but it's never been good enough to make me satisfied, plus, mine has never been very consistent. I learned from my elders to blame the weather! My grandmother, who had 19 children and baked a dozen loaves every 2 days always said that it was a good bread baking day when the dough squeaked. I have been doing a pre-ferment for a long time now, but only for a few hours. It was mainly to activate the yeast and to start the process. After prefermenting, I'd add the rest of the flour, olive or avocado oil, salt, and then mix. My preferment was sugar, water, yeast, and a portion of the flour. I now preferment for a day or two and it works much better. I do preferment in the fridge, then the morning of making the bread, I pull it out to go bonkers. This video showed me the proper time to add the fat, and now I use butter as my fat of choice. Following tips from your videos, my bread recipe has become pretty darned good and consistent. I now use 2T of milk powder and add an egg. I made a screw-top can with a hole in the lid as my humidifier. I put water in it and leave it in the oven. A small stream of steam comes out the hole. Thank you very much for these videos. You've done more to improve my bread baking than any book, TV show, or other KZreadr. Great stuff indeed!

@ChainBaker

Жыл бұрын

That is awesome! I like your methods :)

You helped me out a lot in a few minutes you showed me how to fix a mistake that my coworkers and teachers couldn't explain to me because it was to complicated

Your are best educational vidioes in the filed of baking

Thank you for worthy experiment.

@ChainBaker

2 жыл бұрын

Thank you! :)

Interesting video Thanks for sharing

What a wonderful video. This is the best instruction I've come across on incorporating fat into dough. It's so helpful, although you did make kneading butter into dough look easy, when in reality it's a messy business. The focaccia looks delicious~~~~ can't wait to try your method the next time I make one.

@ChainBaker

2 жыл бұрын

Cheers! :) This may come in handy too - kzread.info/dash/bejne/m5OJmtWjh7zKprg.html

The best perfection baker I have ever seen is you 😃❤️❤️❤️❤️

@ChainBaker

2 жыл бұрын

🤩

Underrated content warning! Bravo sir, you are now my favorite dough channel. Will binge watch.

@ChainBaker

2 жыл бұрын

Thank you so much, Mads! I'm glad you're finding it useful. Cheers!

@MrBilld75

2 жыл бұрын

Binge watching him too, so informative. He will take your bread game to a new level.

amazing video, mate! Thank you :)

@ChainBaker

2 жыл бұрын

My pleasure! :)

Thank you

Fat hinders gluten. Simple yet powerful knowledge

Gob bless u sir ! Love ur channel

Thanks for the tip. I was having difficulty adding the butter to my bread and now I know why. It took way too long for me to knead the dough to a proper consistency. Now I'll add it later 😀

@MrBilld75

2 жыл бұрын

Same, I was adding it at the beginning. I can't wait to try the difference with adding it later.

Thank you!

@ChainBaker

3 жыл бұрын

Thank you for watching! 🙏🏻

I follow an engineer in America, James Cordon, as a fellow engineer! Your approach to baking bread is that of his in terms of analysis and reason! I tried this today and the difference in results are amazing! I kneeded my dough today for 4 minutes and only then added the butter! The results are just so different! The surface of the formed dough was so much smoother, same ingredients, different method. Who would have thought? 🤔 Brilliant video!

@ChainBaker

2 жыл бұрын

Cheers! :)

You need more recognition!

@ChainBaker

3 жыл бұрын

Thank you. That is very nice of you to say 🙏 hopefully more more people will get hooked on baking soon 😄

In all honesty I seen about 3 videos from ur channel and u don’t know how I am excited to find a helpful channel with real practical applications dont stop man ur the best

@ChainBaker

2 жыл бұрын

Cheers 😀

I'm learning how to make bread and found your videos are so helpful and subscribed. Enjoy watching your videos 😉👌

@ChainBaker

4 ай бұрын

Awesome! Thank you! :)

Thanks!

@ChainBaker

2 жыл бұрын

Thank you so much for the support Takis! :)

Thank you! I think I'll use my mixer 😁

Thanks for the great tips on making bread, I'm still a novice, so all os these really help :D Cheers!

@ChainBaker

2 жыл бұрын

I'm glad you're finding it useful 😉

Wonderful videos, thank you, I am trying to view more of your excellent videos.

@ChainBaker

2 жыл бұрын

Thank you, Mark! :)

Your video on the necessity (or lack thereof) for sugar in a yeast dough had me interested. This one made me subscribe.

@ChainBaker

2 жыл бұрын

Welcome to the channel :)

@samfish90212

2 жыл бұрын

@@ChainBaker although I seriously must ask about your accent. Where are you from?

@ChainBaker

2 жыл бұрын

Grew up in Latvia. Living in the UK.

Thank you. I wondered why butter was added after everything was mixed together. Seemed like a waste of time. Now I know why it is done that way. You have a new subscriber.

@ChainBaker

2 жыл бұрын

Welcome to the channel 😉

Learning from you I always making bread with fatvin it an learning now

Wow, thank's a lot. now i understand where I fail when making yeast bread with fat. your video is really invaluable knowledge, really helping.

@ChainBaker

2 жыл бұрын

I'm glad you found it useful :)

you make it look absurdly easy! ahahhaha your content is awesome!!

First time I learn something in a cooking video

Nicely demonstrated. Good job. that was helpful. Thank you. Mehran from San Diego

@ChainBaker

2 жыл бұрын

Cheers Mehran :)

Love these comparison videos! I'm a new (only 2yrs) home bread baker. The video on the eggs, I now use 2 med instead of 1 large, bread is more yellow but we like it. Fat, I add butter last when kneading. Honey instead of regular sugar. My breads are so soft now it's almost difficult to slice, and they stay soft so much longer! Thank you so much for taking the time to do them. I have learned so much from you!

@ChainBaker

2 жыл бұрын

That is awesome! I love that you're putting the principles in practice. Cheers :)

This was very helpful. I had last night made a bread and incorporated milk and egg to a 5% olive oil, 60% hydration dough. I added the egg and oil after a few minutes of kneading, which made the dough unbelievably sticky. A couple periods of fermentation and further kneading seemed to eventually work, and following with folding and shaping, it became one of my best loaves. Next time, I'll need to fold/absorb the olive oil, rather than try to incorporate it in all at once.

Your techniques and experimental videos are quite interesting! Please add more.

@ChainBaker

3 жыл бұрын

I will definitely keep making more of these :) Thank you!

OMG I'm making that focaccia tonight

It would be great to see all those different kinds of dough under microscope to see.

This was super helpful. I'm about to make a lot of bacon grease sourdough and this is going to change my approach!

@ChainBaker

18 күн бұрын

If you use the no-knead method you can easily add any fat right at the beginning.

@ignolator

18 күн бұрын

@@ChainBaker interesting! Could you help me understand why this is so?

I have a 100% whole wheat sourdough recipe that works for me, I add 24g of a quality oil at the last 10 min of the rest (I've also found I do t have to wet my fingers during the slap & fold) then I slap and fold then rise and bake. I don't know how much "a lot of oil" is, but having this knowledge has increased my baked goods 3 fold!!

Good information by example

wow!

This is awesome. I wish someone would tackle gluten free with this level of detail and explanation. Been trying to get an oat/psyllium bread to work for something other than bowling balls.

@ChainBaker

2 жыл бұрын

I am planning to explore that side of baking too :)

@nate6692

2 жыл бұрын

@@ChainBaker Awesome. Me I love it. But I got a kid I'm trying to figure out how to bake GF for, and he's a tough audience. I haven't tried Xanthum yet - I like the idea of Psyllium because I can buy in bulk and store it. But there's definitely an art to I haven't mastered.

If there was a monument to the gods of gluten, I believe you would have a spot reserved from all the great vids you produce. Great vid and audio quality makes the wonderful content even easier to absorb. Thanks for the info and have a great day

@ChainBaker

2 жыл бұрын

You're too kind! I'm a home baker just like you 😉

Amazing videos! I have learned a lot from them. Thank you so much! When mixing flour, why sometimes we use milk but sometimes we use water? What's the reasoning behind it?

@ChainBaker

2 жыл бұрын

Milk gives the dough a bit of sweetness, makes it slightly softer and it makes the crust colour more when baking. Water and milk can be used interchangeably in most cases. It depends on your preference really :)

Perfect Chef. t.y.

I've had oil absorbed into my dough before during proofing. Started making bread last year. I work with spelt flour. I must have forgotten to add the oil the recipe called for and was afraid to continue kneading, I guess. I just remember I had the dough sitting (covered?) in oil when I left it to proof and it was all absorbed when I went to check on it. I have no idea what my plan was if it hadn't been absorbed. Haha! But, I felt that was nifty and maybe something to play with at a later time.

You are such a great resource of information! Thank you so much ♥️ I take my first baby steps in baking breads, but also busy mom with 2 little kids. When would you suggest I add butter if I do cold fermentation over night? Thank you again 🤗

@ChainBaker

7 ай бұрын

You can add it at the beginning. I've changed my methods since this video. Check out the Cold Fermentation playlist on my channel for some ideas :)

Late Tom Lehmann was big on delayed oil addition even at pizza levels (2-4%)

Learned something? Absolutely YES... For about 2 months I started watch your videos and it's very interesting, the experiment, the method, I do learn a lot, thank you for the awesome videos 🙏, by the way i just tried your regular kneading method and it's not as smooth as i think :v, I saw your videos and looks like very easy when you did it ahhahah, but i know i lack of experience, i must do some practice.. Anyway, thank you very much for all the awesome videos, i'm sorry if my English is not so.good. I'm Indonesian btw, terima kasih banyak😁

@ChainBaker

2 жыл бұрын

Thank you so much 🙏😊 I'm sure your kneading will improve quicky! 😉

Mind. blown.

Thanks for the real and useful information. Thanks for all your receipts. I have en question concern butter, do i need to calculate with water to chech the hydration of the dough? And what are including and what not includes for total hydration plus the water?

@ChainBaker

2 жыл бұрын

Fat is calculated separately. Here is another fat video that may answer some questions - kzread.info/dash/bejne/m5OJmtWjh7zKprg.html Here are a couple more videos about baker's percentage and other ingredients. Milk - kzread.info/dash/bejne/falt2aObfMWvaaQ.html Eggs - kzread.info/dash/bejne/mpWFyJKFfKfAnsY.html Sugar - kzread.info/dash/bejne/iXiNtcazo5bKoco.html Salt - kzread.info/dash/bejne/f3WBmZmhoZvJgLQ.html

I really love these scientific basis video. BTW, have you ever done anything similar about the best strategy to make bread with whole wheat/grain flour ?

@ChainBaker

2 жыл бұрын

The main thin with wholegrain flour is that more water is needed. There's not much else to it :)

I've been trying to make better bread (and I've already done well), now I am fine tuning my skills. And your channel is so informative. I love videos like this, filled with scientific details and tips and your direct comparison experiments are fantastic. You've taken my bread game, to a new level. I always wanted to know how sugar and fat affect yeast and although some guides are good, you give the visual evidence, in detail of how these things affect the dough.

@ChainBaker

2 жыл бұрын

Thank you so much Bill! I'm glad you're finding my videos useful 🙏

@MrBilld75

2 жыл бұрын

@@ChainBaker Very much so, thank you for the effort you put into these. And I think the plethora of positive comments from everyone, mirrors what I believe and say about your vids. Seems like no matter the level of experience/knowledge, even people with businesses who bake a lot are finding your vids very useful. That's the mark of quality to me, when everyone of every level is impressed with what you're doing. And all your vids are very beginner friendly, as well as useful for the advanced. Don't change a thing, you've got a winning formula here.

I was a strict low carb guy for over a decade. I switched to Intermittent Fasting. Started looking the bread I was buying and the cost. Thanks to this channel, I am becoming very interested in this ancient way of adding carbs to diet without things that sound like they came out of a chem lab in them. Failing is sometimes just as interesting!

@ChainBaker

2 жыл бұрын

Oh yes store bought bread is more like cake than bread. The production process between mixing and the bread being wrapped up in a bag takes less than an hour. That alone speaks of how raw the flour is in a 'bread' like that. In January I will upload a few nice multi grain bread recipes that may interest you :)

@MrBilld75

2 жыл бұрын

Yeah, that no sugar needed in his sugar comparison video appealed to me for lower carb too. And the fact he's using butter and egg "real" ingredients is very appealing to us low carbers or at least healthier carbers too. I don't any more garbage oils in my life. And besides eggs are magic in the kitchen nothing else can match. No need for the chem. lab, nope. lol. Just wholesome real ingredients.

@MrBilld75

2 жыл бұрын

@@ChainBaker "more like cake than bread". Sooooo true!

Amazing video, thank you. One thing that I never see mentioned is how to control dough temperature when you add butter? In the DDT calculation, should the butter be added as a 4th variable (assuming no levain)?

@ChainBaker

Жыл бұрын

I never consider it and it works just fine without adding that variable 👍

Thank you! I'm in love with this video series. Been looking so much for resources that discuss how sugar and fats impact dough and these videos have been a blessing. So concise educational.

@ChainBaker

2 жыл бұрын

There will be even more soon ;)

So interesting! And you have a beautiful voice.

@ChainBaker

Жыл бұрын

🙏

when making southern style biscuits you add the fat to dry self risingflour, and incorporate it. then you add your liquid and work the dough just till it comes together. the less work the better. then you pop it in the oven at 220 c and cook till brown. they are tender and flakey, but have very little grain structure.

@ChainBaker

2 жыл бұрын

That's right. Gluten is the one thing you don't want in biscuits so adding the fat like that will prevent gluten formation.

I wonder how a keto bread with vital wheat gluten autolyzed, then adding nut flour, and using this technique for any remaining fats would work out. I can’t wait to try! Science day!

@ChainBaker

12 күн бұрын

Give it a go. Let me know how it turns out ✌️

Why haven’t you written a book yet? I have been trying to develop my bread making as I want to serve fresh bread at my sandwich shop. You answered a Bunch of questions for me... I am most grateful

@ChainBaker

3 жыл бұрын

I believe that videos are more effective than books when it comes to bread making 😁 Thank you so much 🙏 I am happy that I could contribute to your experience. Hopefully I can answer more of your questions in the future too.

@MrBilld75

2 жыл бұрын

@@ChainBaker For sure, it was the visuals along with the excellent explanations of the behavior, that did it for me (and awesome comparisons). I've seen some of these things in print, but it's those visuals we need, especially when literally playing with the dough ourselves, it's almost tactile, vicariously, if that makes any sense. Like, I feel like I am there and know better what to look for. It was the most clear I've ever seen.