Відео

I left it to cold ferment making it using the 50/50 sandwich bread method where we mixed the flour with boiling water at the beginning. Anyway why are we heating yhr oven to 250 fan on instead of 180 fan on in the other recipe?

Your not supposed to put plastic on tight.

can i substitute treacle for honey?

Very good, I may start making this often. At what temperature is the milk supposed to be when you add it into the scald?

I used bacon grease the other day because I was running low on butter and my husband detected the difference, said he didn't like it. I thought I was on to somethinh but I guess not🥹

Hi! Would like to try this recipe. Does it work ok if you double the mix for a larger loaf? Thanks!

I'm milling grains and have had dense results, even if they tasted great. Using this recipe, I produced a very nice loaf. I'm finding this channel is the most informative and enjoyable to consume. Excellent vibe! I'm not LDS, but I found my local LDS church sells bulk foods and their dehydrated onion is very convenient and adds wonderful flavor to breads. The loaf I cut into today was so tasty that I couldn't help but eat a few slices without anything on them. All it had in its soaker was onion, carrot (also dehydrated from LDS), oats, and carraway seeds. The carrots were slightly chewy, even though they soaked in the fridge for 24 hours. I love that you can be creative with the soaker. I just bought the bread pan with lid and some other things through his link.

Great to see you using freshly milled flour. I’m a novice bread baker, I only use fresh milled flour for the nutritional benefits.

Just subscribed! I’ve learned so much here. Thank you! Still trying to understand why some bread recipes use butter only, or egg only or some even use both. Are egg and butter are interchangeable in bread recipe?

How do i work backwards? I have a starter that is 70 g water and 70 grams flour. If the recipe calls for a different amount, how canI use this starter in the recipe?

*NOTES* * shape dry doughs less * shape wet doughs more /Thanks, Chain Baker! It seems that I need to wait more during bench rest, and to shape more or less accordingly./

Hi , I have just made it and still in the oven however my filling wasnt enough for the pastry . will let you know how it went . Thank you very much :)

Here, you have capablely demonstrated how to avoid a quantity of salt to escape " dough not rise and kinds of the practice."I am sure your chain of baking examples will keep us smiling at the dining table. Thanks for the video.

I baked it today and it tasted awesome! Spongy and fragrant and goes very well with balsamic vinegar.❤

This looks really good. While I don't have olives, I do have chocolate so I'm going to try it with that instead.

Do you have a recipe for baked donuts on your channel? I was going to try using the scald technique that I learned from one of your video to soften the dough, but I feel like you probably executed it much better than I if you've already done it 😅

I liked the second design! It looked like some sort of fantastic sea creature.

Mate the shape of the second loaf (leaf? 😅) wasn't beautiful, but I got so excited about tearing off those little pieces to dunk into a soup, or to mop up some sauce! It looked amazing to me, if a little unconventional! I'm definitely going to play with designs like this for my 'soup breads'

Since osmosis is the mechanism by which salt affects the yeast, wouldn't it make more sense to think of the salt as a ratio of the water rather than of the flour? For instance, in a 100% hydration dough, could you use 4 or 5% salt without bricking the loaf?

Could you please make a 100% whole wheat sourdough bread recipe?

looks great! any chance you could add directions for making with a sour dough starter?

First time making bagels and I used whole wheat! So chewy, tender, and delicious. Hope to be an expert baker someday.

can i prepare it a night before and bake it the day after to keep it fresh ?

Please please could you do even just one video about gluten free bread.???

Great recipe. Nice to see a decent recipe for making curry instead of buying a premix.

The second recipe has no yeast . . . Because the rye flour?

I use a poolish preferment that makes overnight. Next day I mix, develop gluten and bake. I like the deep flavor of the preferment.

Another great video. I’ll try the one with rye.

I love your channel. It has certainly helped my baking skills. Do you have any thoughts or recommendations regarding artificial sweetener or sugar substitutes for baking?

I have become a big fan of yours! Thanks for all the great videos. Question though…I have been baking the same sandwich bread recipe of my own creation for a couple of months now. Lots or trial and error. I want to try the cold proofing method so I can bake early in the morning but I’m not sure how it affects baking times and temps? Do I bake at the same temp as when proofed at room temp? Assuming it has to bake a bit longer because it’s starting colder, should I reduce the oven temp slightly to avoid over darkening of the crust?

Gosh, that looks delicious! I could eat an entire one on my own.😋😋

I enjoy your content. I’ve baked a bread of yours many times. Can you please do a cinnamon bread with preferment to enhance flavor.? 😊

Maybe kneading originally was a necessity due to the lack of modern day refrigeration? And now that we have it, the bread process evolves!

Would the scalding method work to keep it fresh longer?

Nooooo now I have to make thissss

Hi Charlie, Wow another great recipe! I can't wait to try it.

Fougasse is a french way to have an all-in-one meal. Usually fitted with olives but also with cheese, ham of whatever. A very convenient snack and also delicious.