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• 
  @pavelhlushchanka13 сағат бұрын

  Sometimes i also add a bit of cocoa powder together with rye malt for some extra flavour.

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  @jamewakk13 сағат бұрын

  Love your channel, have a question for you. Did the recipe hoagie roll from Ethan, the only difference is that i cold fermented it and didn't get the rise he got. Was more like a Ciabatta, you have any suggestion on why?

• 
  @Jeepy2-LoveToBake13 сағат бұрын

  Yay - the video is now live! Now everyone can make this simple yet delicious cold-fermented dark loaf. I shared this at the office with some of your other breads for an impromptu "bread sampling day". While they enjoyed trying all of the breads, this loaf and the pretzel loaf were the first to disappear. 🤩🤩🤩 Charlie now has 218K subscribers - whoo hoo!! Everyone, please continue to share your bakes with family, friends and colleagues and share photos and baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. His exceptional videos have taught us many baking principles and techniques and shared many delicious recipes - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes ONE post to go viral (any "Swifties" out there that can #ChainBaker? ) - Go "Team ChainBaker"

• 
  @kato850422 сағат бұрын

  Hello just a question ive been trying your rye recipes and have found it difficult to find the rye malt. I did find one online called toast rye malt ...would that be the same? the package says: Characterized by a dark color and an intense scent, roasted rye malt powder is used in bakery as an improver of rising. It is obtained through a process that starts from a first phase in which the cereal is cleaned and hydrated, and subsequently left

• 
  @ChainBaker18 сағат бұрын

  Sounds about right!

• 
  @ab-zg8ptКүн бұрын

  This man is handsome as f*ck, and he bakes <3

• 
  @ChainBaker21 сағат бұрын

  🤩

• 
  @alexbowman7330Күн бұрын

  Doing the same thing with sourdough would be a good video. A lot of people seem to be against cold bulk fermentation with sourdough. Cold proofing has a good track record in that world with banneton loaves, but what if we're making sourdough baguettes? Cold proofing shaped baguettes doesn’t make much sense when it comes to fridge space. 🥖

• 
  @fionnaitsradag5152Күн бұрын

  Those are absolutely beautiful buns.

• 
  @marialorenaboersma6566Күн бұрын

  Wow your video is great! the best explanation, thank you! I will go keep making mistakes!

• 
  @tahsinreyhan8723Күн бұрын

  u have to add some water in this recipe

• 
  @ChainBakerКүн бұрын

  You can add as much as you like

• 
  @LizZie-xk2eeКүн бұрын

  Amazing video thank you, I have learned so much from you. Please may you let us know thoughts in website or video on part baking and freezing? Does it make any difference?

• 
  @ChainBakerКүн бұрын

  Here's my freezing guide kzread.info/dash/bejne/gKB916apgdCrhrg.htmlsi=KfIPxM2-JeUE60qJ

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  @shawnjoseph3925Күн бұрын

  Thanks!

• 
  @ChainBakerКүн бұрын

  Thank you 🤩

• 
  @bv_benhur2087Күн бұрын

  These turned out very wonderfully. Definitely gonna bake them again in the future.

• 
  @Denien82Күн бұрын

  Tried these ones today. Very nice!

• 
  @kozureokami8553Күн бұрын

  As soon as I saw the khachapuri strewn with greens, I immediately left the channel in disappointment...😮‍💨ask Georgians why

• 
  @ChainBakerКүн бұрын

  Makes no difference

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  @kozureokami8553Күн бұрын

  @@ChainBaker All the more so, why add greens to Adjaruli Khachapuri? Parsley is not only out of place there and ruins the very essence of Adjaruli, but also kind of offensive to any Georgian - something like making Bolognese with macaroni instead of spaghetti (again, ask the Italians). However, if you still think it makes no difference, I don't see the point in continuing this conversation. Good luck.

• 
  @ChainBakerКүн бұрын

  @kozureokami8553 it really does not. We're making bread here. The herbs do not change the recipe in any way.

• 
  @jimsales3743Күн бұрын

  I followed your recipe to a T, 200g chilled butter, 250 g bread flour, 5 g salt. Everything looks the same as you processed however, your dough appears to be much smaller than my 4-3/4 inch in diameter and thickness is 1 -3/4 inch same as yours. Any comments.

• 
  @ChainBakerКүн бұрын

  No idea how you managed it. But it can't be a bad thing, can it? 😂

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  @jimsales3743Күн бұрын

  @@ChainBaker Actually, the finish product is beyond my expectations. Great recipe, I wish I can send you the photo. I am so impressed with the lamination it's so perfect. This one is a keeper, I can create other yummies calling for puff pastry using this recipe. Thank you so much.

• 
  @ChainBakerКүн бұрын

  @jimsales3743 ✌️😎

• 
  @jjflash2611Күн бұрын

  Sometimes my Family doesn't go through a loaf in a week. Could you instead put together a larger dough and cut up to portion out, and freeze the individual balls and defrost when you want fresh bread? How does the bread hold up after defrosting and baking? Would it be similar in quality to freshly made? Enjoy your vids. Thanks.

• 
  @ChainBakerКүн бұрын

  I have a whole guide on freezing kzread.info/dash/bejne/gKB916apgdCrhrg.htmlsi=KfIPxM2-JeUE60qJ

• 
  @Denien82Күн бұрын

  Tried this one a couple of days ago. They turned out great. Recommended!

• 
  @arcaniswithertree4284Күн бұрын

  🎉 super easy recipe to make that day. It's a joy to be able to give your friends loaves of bread they topped them the way they want and have a baking party.

• 
  @shawnjoseph3925Күн бұрын

  This is awesome, can you do this with the no knead method?

• 
  @ChainBakerКүн бұрын

  Sure. You can make any dough with that method. This one should be folded once or twice.

• 
  @user-hr4tb5bg6eКүн бұрын

  Thanks for another great recipe Charlie, trying it today! You said in the video you should've scored the breads - which scoring pattern would you choose, if any? And do you think this dough and baking temperature could be used to make a batard?

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  @ChainBakerКүн бұрын

  One slash across the top is good. You could make a batard with it. Shape it tightly to help it stay upright.

• 
  @janetnelson33992 күн бұрын

  Due to issues with my hands, I have to use a stand mixer to knead my breads. Do you think this recipe will work if I can't knead by hand? Thank you

• 
  @ChainBaker2 күн бұрын

  Sure! Here's a guide for it kzread.info/dash/bejne/k2SnxMiQgsu5hZs.htmlsi=JqwTawbpkAVBQOHZ

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  @jailwhy2 күн бұрын

  Hey Chainbaker, Love your videos! Can you keep mentioning how much the dough needs to increase? Eg, does it have to double after the 90 Mins? Cheers from cologne :)

• 
  @ChainBaker2 күн бұрын

  Yep twice the size is just about right 😎

• 
  @johno52 күн бұрын

  No list for ingredients

• 
  @ChainBaker2 күн бұрын

  Link below the video

• 
  @billy41472 күн бұрын

  Recipe worked out real well for me. I rolled out the dough, wet the surface on one side, placed in carefully, wet side down, on an upside-down hot tawa, cook until bubbles start to form then turn tawa over and roast the naan over the flames. Yum! give it a try, just like tandoori

• 
  @doctwiggenberry53242 күн бұрын

  great idea. the ready to bake dough is always ready.

• 
  @HanneLund2 күн бұрын

  Thank you for a really interesting video! I bake on weekends - sourdough buns, high hydration ciabattas for sandwiches, and rye bread. The buns and ciabattas I freeze and then take out of the freezer every night for the next day. I put the buns in the airfryer for 2 minutes, so we have warm buns every single morning. The ciabattas are for lunch sandwiches, and the rye bread keeps fresh the longest and is for variation during the week 🥪 Freezing my baked goods is the absolute best way for me to ensure that we enjoy eating every single bite of it. And most things I bake are either your recipes and methods or highly inspired by you. You've seriously changed the way we eat - thank you!! 🙏🫶

• 
  @LizZie-xk2eeКүн бұрын

  Do you part bake any of the breads and then freeze? Or do you fully bake, freeze, defrost?

• 
  @HanneLund13 сағат бұрын

  @LizZie-xk2ee I fully bake - cool down - freeze then defrost (take them out the night before) and reheat in the morning 2-3 mins in the airfryer. It works like a charm 🙂

• 
  @neilthorley3592 күн бұрын

  We lived in england my mother was latvian she lived in Riga she used to make piragi for us children it was fantastic very tasty brings back memories of my loving mum who passed away in 2018 I miss her badly a loving mum who I really miss

• 
  @domeiuji2 күн бұрын

  I learned the proper way and the principles behind making bread from you. Now we no longer buy sandwich bread from the store. I bake a huge bread loaf every week. This will last for a whole week, then mix the dough and cold ferment for 7 days. This is the only available day that I have for a week, so the no-knead method is really great!

• 
  @ChainBaker2 күн бұрын

  I like your method! 😎

• 
  @TheLastLogicalOne2 күн бұрын

  4:25 nice stop motion animation. That takes a while

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  @stanroberts5412 күн бұрын

  What happened to the no salt bread and could you do a no salt crackers fingers crossed great channel

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  @DapurAnokPokmat2 күн бұрын

  Saya berjaya buat puff pastry setelah menonton video ni . Dulu pernah cuba banyak kali tapi tak pernah menjadi . Terima kasih !

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  @basspejs2 күн бұрын

  If I eat only self-baked bread, I bake 2 500g loafs every 1,5 week. But I don't really care for staling since I freeze my bread. Nothing fancy, just throwing bred into zipbag with paper towel, and when it comes back to room temperature (by itself, not with microwave) it's as good as fresh. (of course not as barely pulled out of the oven :) )

• 
  @sheilam49643 күн бұрын

  That is so cool. Thx for doing this, filming it and sharing it with us.

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  @JonABaptist3 күн бұрын

  Good for non yeasted sourdough as well?

• 
  @ChainBaker3 күн бұрын

  For sure. You'll get some really sour bread from it 😁

• 
  @user-sd1cl4sl9t3 күн бұрын

  What if you just use (powdered) potato starch? Will it be the same?

• 
  @ChainBaker3 күн бұрын

  I have not tried that, but I think it would be different.

• 
  @eugenetswong3 күн бұрын

  Thanks, Mr. Baker. It seems that we should get good at all these techniques, so that we can adjust as our circumstances change.

• 
  @lewisgartenberg41073 күн бұрын

  I would ask that you might present a recipe for a large miche but based on no-knead and also using sourdough discard. I put something together on my own here based on a couple of recipes I saw… But it would be great to hear what you would suggest. by the way: I really appreciate your website and your KZread presence

• 
  @ChainBaker3 күн бұрын

  I'll add that to the list ✌️😎

• 
  @Myway653 күн бұрын

  How about bake to 80% in baking, roasting bags. No need for steam or Dutch oven. Keep it in unopen bag up to a week. Remove from bag. Bake additional10 minutes at any day and time.

• 
  @ChainBaker3 күн бұрын

  Might work!

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  @Myway653 күн бұрын

  @@ChainBaker it does work. I'm doing it weekly.

• 
  @wayneyeo1863 күн бұрын

  We make 800 gram sour dough bread every few days in a cast iron pot. After it cools, I cut it in quarters. If i do not need it quite yet, each piece goes into a freezer bag, and into the chest freezer. I take it out as needed, nuke it for 1 minute on medium power, outside the bag, then return it to the bag for 5 to 10 minutes to let the temperatures settle. If I am organized enough, I take it out of the freezer an hour or two before I need it. Fresh as the day I made it... every day ! Being retired means I have a very flexible timing availability. I love your channel, thank you for everything you do!

• 
  @mimiashford55443 күн бұрын

  When, and how, did you add the pesto thats shown in the final baked & cut bread?

• 
  @ChainBaker3 күн бұрын

  Spooned it on for the picture.

• 
  @TheLastLogicalOne3 күн бұрын

  If dough didn't need so much waiting and resting it would be perfect

• 
  @ChainBaker3 күн бұрын

  It's too elastic to work with and that is why it needs resting. You could try and use all purpose flour instead to shorten the resting times.

• 
  @symlam3 күн бұрын

  Very good video and the suggested plan 🎉

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  @TheLastLogicalOne3 күн бұрын

  Do you do dumplings aswell?

• 
  @ChainBaker3 күн бұрын

  Only these kzread.info/dash/bejne/a4iattefnNKqmLQ.htmlsi=d7BYnRiu-bhyLVe5

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  @Cooking-dv7lz3 күн бұрын

  Excellent, thank you so much!

• 
  @SincerelyYoursWill3 күн бұрын

  Interesting idea there! I was hoping to see an enriched bread recipe w your examples - maybe next time? But yeah I bake my enriched bread after 24+ hours of cold fermentation. Because of all the ingredients that make it softer and tender are added, including the tangzhong technique, my bread can last for a while. For instance, I've doubled my recipe and have bread that I made Saturday morning last week. So, that's how I've been approaching it. But this was food for thought for sure! I don't typically make lean dough recipes, so I don't know if I'll use this. But it's always fun to learn new techniques and approaches from you! :)

• 
  @ChainBaker3 күн бұрын

  This will work just as well with enriched dough. I've kept brioche in the fridge for many days and it turns out very well.

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  @NZtechfreak3 күн бұрын

  ​@@ChainBaker I figured that'd be the case, I make a lot of enriched doughs also, so this is what i was looking for confirmation on. Looks like my kids will be able to enjoy my bread a bit more often. Thanks!

• 
  @TheLastLogicalOne3 күн бұрын

  Do you know the chinese beef pastries. A flaky pan pastry

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  @ChainBaker3 күн бұрын

  I'll add those to my list!

• 
  @catherinedavidson71453 күн бұрын

  Thanks for this one - great for when you live with a bread monster! I have to get digital scales. My scale measures in 25g increments. 😐

• 
  @ronmsharonm27083 күн бұрын

  great video! thank you. Very informative

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  @mitchellmally63813 күн бұрын

  I'm just trying to figure out why this video is not Close Captioned

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  @ChainBaker3 күн бұрын

  It should be.