📖 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 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

@ChainBaker

2 жыл бұрын

Thank you so much! 🤩

@caramelobear1952

Жыл бұрын

Can fresh cream be used to bake cakes and biscuits.

@ChainBaker

Жыл бұрын

I don't see why not.

@MAsadali3538

6 ай бұрын

Please make a vedio on different bread preservatives as well.

Fun fact: The egg you had spinning in the intro was cooked. No uncooked egg will spin like that. If you’re ever not sure if an egg is cooked or raw, spin it. The unstable yolk throws off the balance in an uncooked egg and it simply won’t spin more than a few wobbly turns. 😉

@ChainBaker

2 жыл бұрын

You got me 😁

@virginiavoigt2418

2 жыл бұрын

My mother always penciled an "X" on her cooked eggs and so do I. But it's great to know an easier way.

@mariusgreeff3143

2 жыл бұрын

The same apply for rotten eggs. Uncooked rotten eggs also spin. That's a test for rotten eggs.

@wolfman773

2 жыл бұрын

Egg professional 😂

@crownenvmr

2 жыл бұрын

@@wolfman773 an eggspert*

I could never be so much be happier that I found such a channel that teaches you in great detail. I’m trying to improve my baking skills and you helped me so much to understand the science behind it. Keep it up!👍🏻

As someone who bakes as a hobby, I love how your channel is to the point, and clearly does side by side comparisons. Great videos.

@ChainBaker

2 жыл бұрын

Cheers! :)

I have been baking bread for forty years now and I still have learned a lot from you since I've started watching your videos. Thanks for being one of my teachers!

@ChainBaker

2 жыл бұрын

That is what I love about baking. There is always something to learn and I learn every time I make one of these videos :)

@fizakusnin2961

Жыл бұрын

@@ChainBaker I really really want to know why my bread smells sour. I always follow exactly the same amount every recipe has ever showed me. Including the yeast of coz (I think the yeast is the cause of the sourness which is too strong to me). How to avoid / control that? Still in my journey to bake perfect breads for my family 😢. (I bought a bread maker just for the sake of helping me kneading the dough - coz I am terrible at that. But still, no sign of success, yet 😂)

Another banger video. I appreciate the fact that you're so thorough and taste as well as open them up to show us. It's very important to know WHY we're using an ingredient and what effect it has on the final product.

@ChainBaker

2 жыл бұрын

Cheers, Beinerth! :)

My favourite thing about using Egg, is that the Bread stays fresh far longer 3 to 4 days. I much prefer home made bread for sandwiches, but making bread daily becomes a chore, for me making bread twice a week is a real time saver. Love the informative video's, have a great day.

@j.d.3269

Жыл бұрын

Making bread daily with a bread maker is a piece of cake.

@Fermentable

Ай бұрын

If you'd like to reduce further time, you can cold retard a loaf in the fridge to be baked mid-week. One day prep both loaves, bake one and save the other in the fridge to bake later in the week. The longer proof may give you a more developed flavor. Yeasted dough bread loaf can be proofed in the fridge for days, similar to sourdough, to bake at a later time. Just be sure to monitor the dough’s temperature and adjust the proofing time accordingly to achieve the best results.

@user-yn4xc8kt3i

Ай бұрын

Bread freezes well. I just bake slice and freeze, i only bake once every week or 2

Awesome dude, truly awesome. I always learn something. I’m totally gonna make some egg yolk sandwich rolls now!

I just have to comment that your channel is absolute gold! These are the questions that my brain is always asking in regards to baking bread, and they're all being answered by you in easy to understand, detailed explanations. Thank you for posting these great videos!

@ChainBaker

2 жыл бұрын

Thank you Vittoria! I'm glad you're finding it useful 😊

Underrated Channel... You deserve millions of subscriptions

Best baking content on KZread. The detailed knowledge you gives allows one to really bake, not just recipe follow. Thanks!

@ChainBaker

2 жыл бұрын

🙏

I couldn't sleep so I watched a couple of your videos. Now I'm hungry! Shalom, and God bless.

@ChainBaker

2 жыл бұрын

If my videos can have that kind of effect, then my work has been done right 😁 cheers! :)

Wow! I added 1 egg to my regular recipe and it is 40% taller than usual! Amazing. Thanks for the great comparison.

The most efficient and informative series for a new bread baking junkie. Thanks !

This was super interesting!😊 With the added advantage of no endless filler, great editing, and no annoying music. I have subscribed.

@ChainBaker

2 жыл бұрын

Thank you. Welcome to the channel Polly! :)

Awesome! Again the results were not as I expected, but very useful. I did not realize the effect eggs have on the finished bread loaf. Your videos are so helpful. Thank you!

I'm very glad I found your channel! Your tips and bits on the science behind developing good dough will help me in getting more consistent results on my baking.

4:23 - that bowl scraper positioning for the cut is just 😘👌 Your skills are just too good!

Great summary for egg use. Egg makes so many things better, from kofta to breads 🤤🤤

This is by far one of your most informative videos you've done and this lesson has taught me alot. Thank you so much!!!

@ChainBaker

2 жыл бұрын

Thank you! I got a couple more like this one lined up 👍

Thank you! I appreciate you answering my question!! Keep up the great work!

Great lesson. Thanks for all your hard work and effort. Appreciated.

Late to finding you but so glad I did. These videos are excellent! Your explanations are all clear and precise - I've watched quite a few of your videos and all have great information. How you explained all the ingredients and used charts to clarify the math in your formulas was excellent. Your write ups on your website are fabulous too! These are some of the best bread tutorials I have ever watched since I began baking about 15 years ago…and believe me, I have watched many a video! Thank you for all the time you have taken to present your wisdom and love for baking bread.

@ChainBaker

6 ай бұрын

Cheers ✌️😎

your videos are just what I want to learn about baking breads!I always asked myself these questions but I don't have time for experiments :) Thank you!

i love your channel! when i have imagined myself making a youtube channel about baking, this is what i had in mind. i love the test runs and comparisons. thank you!!

@ChainBaker

2 жыл бұрын

Thank you 🙏😊

this channel is a TREASURE. you have explaned every and each detail I was curious about! thank you so much for making such structured explanations! just perfect!!👏👏👏

@ChainBaker

2 жыл бұрын

Thank you so much 🙏

You have really opened my eyes. I now know which breads I'll prefer to bake and why. Thanks!

4:22 - 4:24 omg that transition is so smooth!!!! So satisfying!!!

Love these experiments keep them coming! It makes me think critically about recipes and gives me the knowledge to make bread on my own without looking at recipes over and over. The result with the egg yolk was definitely surprising.

@ChainBaker

2 жыл бұрын

Thank you :)

Thank you for that wonderful comparison of breads. I have been a bread maker since I was married 64 years ago and I loved your video. I will surely watch more of them🤗

@ChainBaker

2 жыл бұрын

Thank you Kathleen :)

Love how precise the explanation is! Awesome! (Like how you precisely arrange the bowls :) too)

What a thoroughly satisfying video. Thank you.

Dude... I'm baking bread at home for some years, good bread but nothing fancy. I've learn so much in this video than in hundreds that I've seen in years so thank you for making this video!

@ChainBaker

2 жыл бұрын

Thank you! I'm so glad you found it useful 🤜🤛

Fantastic info ! I have never used fat or egg in my bread & have never been satisfied with the texture, the bread is always doughy....so now I shall definitely try the egg Yolk version.Thank-you !

Thank you, You are the only reason that I haven’t given up on working with dough. Working with dough and achieving the desired effect can be a “slippery slope.” (For a Novice) Your videos are incredibly informative and you have explained (With Examples) the many variables that occur during the entire process. My Family is reaping all the benefits your channel has provided. My whole Family thanks you. Keep those Videos coming!!

@ChainBaker

Жыл бұрын

You can do it! Happy Holidays to you and your family 🎅

You are a champion thankyou so much. It is so hard to find good clear bread advice on the internet

@ChainBaker

2 жыл бұрын

Cheers, Nick 😊

Very informative! I am so glad I found this!!!

Great testing. This is very valuable knowledge! Will be sure to implement it in my bread experimenting myself

It's interesting to see the differences, thank you for showing us.

@ChainBaker

2 жыл бұрын

My pleasure 😊

You should definitely look into cutting these down into super short 1 minute videos to post on tiktok and youtube shorts as well, your videos are incredibly well produced, shot and written. Would love to see a series on some cultural and historical breads, like unleavened bread etc. A video on a whole bunch of different glazes would be awesome, like Control load(no glaze) water, water+sugar, Egg wash etc

@silverkittyzen

2 жыл бұрын

No, please! Those shorts are for entertainment...not educational. He actually teaches us in great detail.

@ChainBaker

2 жыл бұрын

Yes, historical breads are on my list. Next week I got a video coming with 15 different glazes 😁 and yeah shorts are just too short for me. There is no way I could explain anything valuable in one minute.

@HowardBaileyMusic

2 жыл бұрын

Please...no, never tiktok

@ChainBaker

2 жыл бұрын

😁👍

@PotatoMcWhiskey

2 жыл бұрын

@@ChainBaker Shorts are just for getting people interested in watching your full videos!

Awesome and helpful video! I like the look of the bread with the egg yolk only best!

Excellent instruction...thank you sir

Excellent, excellent, excellent test!!! Very interesting results!

@ChainBaker

2 жыл бұрын

Cheers! :)

That was awesome, thank you!

So enjoyed your testing demo! Thanks so much😊

@ChainBaker

2 жыл бұрын

Cheers! :)

you content is amazing! every single video is of such high quality, thank you for devoting your time and effort to making these. once again - amazing content

@ChainBaker

2 жыл бұрын

Thank you so much for the kind words! :) I'm glad you're enjoying it.

You do not only a great job on the subject matter, but your video editing is pleasing.

@ChainBaker

2 жыл бұрын

Thank you so much! :)

I've been baking bread for years and never once thought of this very helpful experiment, thank you ❤😂

I didn't know I needed this, Thank you!

@ChainBaker

2 жыл бұрын

Cheers! :)

Charlie, as always excellent experiment, your channel is my go to channel to figure out the effect of each ingredient when I need to tweak a recipe.

@ChainBaker

2 жыл бұрын

Thank you Mike! 🙏 Milk episode dropping in 40 minutes btw 😁

Thank you for sharing this add my knowledge more about bread and the comparison

The best commentary while making the bread! Top video!

Thanks for your incredible work! These comparison videos are really useful 😃

@ChainBaker

2 жыл бұрын

Glad you like them! :)

@darlenesummervillr8402

2 жыл бұрын

1100

Superb. Thanks dude. Wish I’d watched this half an hour ago I’ve just put one in. I’ll be going with just yolk on the next one.

Very informative. Thank you!

Very helpful experiment; thank you!

@ChainBaker

2 жыл бұрын

🙏

Man, I have just started watching your videos. Amazing! Thanks a lot :)

@ChainBaker

2 жыл бұрын

Thank you :) welcome to the channel 🙏

Thank you for your videos! I learned to bake bread in 1968, from my grandmother. I love baking bread ... it's almost therapeutic, working and kneading warm dough. I always use only the yolk, and my breads are fluffy inside and have a crispy crunchy outside. Sometimes I glaze the outside with the egg white, particularly if I want to sprinkle sesame or poppy seeds on top. Leftover whites get mixed with whole eggs to make a fluffy omelet!

@ChainBaker

2 жыл бұрын

Thank you, Ruth! :)

@ruthdaniel1501

2 жыл бұрын

Just thought I'd share a little story with you. Yesterday I made a loaf that I called Honey Wheat. I used milk and a whole egg, and a ratio of about 1/3 wheat flour to 2/3 white bread flour. . Can honey freeze? Something weird had happened to my honey and it had nearly crystalized in the jar! I couldn't get it out, so I used maple syrup and a drop of vanilla extract. The bread came out so soft and fluffy, and so very delicious! Shalom! God bless!

@ruthdaniel1501

Жыл бұрын

@@kevinu.k.7042 Thanks so much for the tip, and the laugh. I will surely not skip the last step!

@ruthdaniel1501

Жыл бұрын

Kevin, I lived most of my life in Florida, and always ate Orange Blossom Honey, which has a slightly tangy citrus-y flavor. But a few years ago, I moved to a small town in deep south Texas, right on the Mexican border, and haven't been able to find Orange Blossom Honey. Here, the bees make honey out of Mesquite, Guajillo, and Wild Flowers. If you don't know, mesquite is a tree that gives a smokey nutty aroma and flavor to BBQ or grilled foods (similar to hickory). Guajillo is a mildly spicy dried pepper that is used a lot in Mexican cuisine. The honey is delicious, and a bit smokey -- very different from Orange Blossom Honey. I hope some day you can try it. Shalom, my friend! God bless!

@ruthdaniel1501

Жыл бұрын

@@kevinu.k.7042 Dear Kevin, I made a batch of Mexican salsa yesterday, out of Guajillo and other aromatic chiles ... and thought of you. Wishing you a happy day, and wondering if you start your mornings with tea & honey. My favorite morning tea is Earl Greyer, and before bed I like a calming cup of Tulsi Rose. Shalom! God's blessings to you!

Great information and very scientific with all of the explanations for each bread made.

Wow! Great experiment... enlightening.

Awesome video thank you ! This is where I am at the moment with my baking. I am using eggs lately with some added butter for richer doughs - I only use egg yolks as they give colour richness and keeping quality to my final product. Thanks for the statistics at the beginning. I made a note of them in my notebook for later. Cheers from Adelaide South Australia.

Awesome video! So much useful information. This is the one I was waiting for :)

@ChainBaker

2 жыл бұрын

I got a few more like this one lined up ;)

Love the test very informative!

I used what I learned from this video to make some bread with egg yolks in it. It was so easy and beautiful and soft and yummy!!! Thanks for sharing!

@ChainBaker

2 жыл бұрын

Awesome! 🤩

Came here because I somehow forgot to put eggs in my bread dough and didn't realize until I was kneading that it was tougher than usual. Thanks for the content. Very informative and great to know i didn't just waste my dough!

very helpful video, thank you!

Your videos are amazing! Just what I was looking for - seeing comparisons of with and without a specific ingredient, while reducing all other variables to a minimum, just like the scientific method. I've been learning a lot with your videos. Congratulations on your awesome work! I'm, for sure, a new subscriber of yours! :)

@ChainBaker

2 жыл бұрын

Glad it was helpful! :)

Thank you for sharing this experiment. I usually put powdered eggs since prepping for the pandemic, I have a lot to go through using three tablespoons for each 500g flour recipe. I noticed the breads were taller and softer with nice crunchy crust.

That was awesome! I always wondered about eggs in baking and you just answered so many of my questions. I love your scientific rendition , Thank you, that was very interesting! 😊🙏💫

@ChainBaker

2 жыл бұрын

Cheers! :)

Great video. Fantastic information. Thank you for sharing your knowledge and interesting experiments.

New subscriber and new to bread making. Thanks so much for the excellent information. Looking forward to watching the videos in your library. 🌺

@ChainBaker

2 жыл бұрын

🙏

Awesome video. Very educational. Thank you

@ChainBaker

2 жыл бұрын

Thank you 🙏

Very interesting and thank you for your sharing.

Definitely an eye opener. Gotta try the egg yolks for myself.

@ChainBaker

2 жыл бұрын

Let me know what you find 👍

Thanks. That was informative.

I love this video much and learnt a lot. Thanks for producing such a high-quality video.

@ChainBaker

2 жыл бұрын

Thank you 😊

So much depth in bread making. Please Thanks for the insight. You are now my bread teacher😁

@ChainBaker

5 ай бұрын

✌😎

another great video, thank you.

Super helpful thanks!

Super interesting as it provides a more empirical guide to cooking...

This channel has been a true blessing, thanks to your wonderful content, the people i bake for are truly happy with homemade bread. We have chickens and i will definitely use our eggs to improve the dough it may become the secret ingredient. May you be blessed for your work

@ChainBaker

2 жыл бұрын

Thank you so much Bob! :) You can also use butter or oil to make the dough softer. But it's definitely a good use for your eggs. Cheers!

Good info. Great job. Very clear and useful info. Thanks.

@ChainBaker

2 жыл бұрын

Glad it was helpful! :)

Thank you so much for this and for everything else! Im looking forward to watching all other videos. 😍

@ChainBaker

2 жыл бұрын

🤩

I loved the way you shot that video. was just so simple yet full of great info.

@ChainBaker

2 жыл бұрын

Thank you :)

@ChristopherShaun

2 жыл бұрын

@@ChainBaker do you have a version of a healthy bread roll?

@ChainBaker

2 жыл бұрын

Not yet. But I am working on some whole wheat recipes for future videos.

Very interesting. Thanks.

Thank u ...this helps

Very interesting! (The one dough I use only yolks for is panettone, simply because that’s the standard recipe.)

Interesting, indeed. 👍 Thanks for yet another lesson. 💯

@ChainBaker

2 жыл бұрын

Thank you, Philip :)

So cool! Thank you!

Suggestion for the next episode for principles, is to show the differences in baking temperature. People that are starting off on this bread-making journey might not know yet if their oven is too hot or too cold, so what should they expect if they compensate the "wrong" temperature with adjusting the time?

@lwilton

2 жыл бұрын

@@saintyafi Warning: David's link has absolutely nothing to do with baking. It is some sort of music video.

Great explanation

packed with useful information for baking, including water content of egg whites/yolks, discussion of how fats affects gluten development, and much more. the yolk-only result is pretty amazing. i like the way you constantly apply the understanding of how baking works to what you are observing in the process. being able to do that is probably the most important skill in baking. question: is there an oil or fat that would perform equally as well as yolks in providing loft/softness?

@ChainBaker

2 жыл бұрын

Yes you can use butter or oil to lighten the dough similarly. The advantage egg is the lecithin it contains which acts as a dough improver softening it even further.

This was very interesting & knowledgeable. Thank you.

@leosrule5691

Жыл бұрын

PS.. yesterday i used your Rustic Bread recipe and it was the first time i was able to achieve a semi-edible bread, including using a bread machine.!!

Thanks for the thorough explanation in your article. I've been trying to wrap my head around some gluten free bread recipes because I could not understand the purpose of the egg and how it factored into hydration.

Thanks for that comparison!!

Beautiful presentation!

@ChainBaker

2 жыл бұрын

Thank you Kelly! :)

Not sure if you have appeared on your other videos but its really nice to actually see who the Chain Baker is in person!! As always thankyou for your wonderful baking tips.

@ChainBaker

2 жыл бұрын

Just started popping in since the beginning of January :) Cheers!

Interesting experiment. Thank you for your recipe sharing.

@ChainBaker

2 жыл бұрын

Thank you! :)

I followed the calculating instruction exactly, bread is just out of the oven, it's perfect. No sugar, egg yolk only. Thanks🍞

@ChainBaker

2 жыл бұрын

That is awesome! I'm so glad it was helpful and that you had a successful bake :)

Thanks for your effort, very help full.

@ChainBaker

2 жыл бұрын

🙏