So for chicken breast brine it for like an hour or two? Then could you marinade the chicken?

Mine shows bubbles but it doesn't rise in its jar. I'm using unbleached bread flour and filtered water. It's a new starter, about 9 days old. I'm new to this stuff.

Can you pan fry the brined chicken breast for juicy chicken breast?

Only problem is it only takes that 0.0000009 % to make you unalive. Disinfectant state they unalive 00.9% of germs. Ok, something has a trillion germs on it that leaves a lot to ruin your day, and remember it only takes one.

Many thanks ❤

A young man, Mr. Anderson, there is a chef he’s a KZbinr too. He’s been a chef for over 52 years and he teaches he had a school check him out. His name is Jean Pierre, and he lives in Fort Lauderdale, Florida. Just thought you might wanna know.

Excellent vedio but did not talk about fridge fermentation!

So when you go on vacation do you take your pet yeast??? No capesh.

What bout smokin' Vern

Great info and wonderfully presented Thanks. I still wonder why my chicken breasts up to maybe the 1990's never dried out no matter how prepared them? It must be the change in how they raised chicken, shot them full of antibiotics and switched feed. I stopped purchasing regular chicken when my chicken stock began having a green tint.YUCK!

Use milk wash instead that is what is in the bread itself

It doesn't need egg wash!!!! the traditional Japanese milk breads don't have!! It now why you'll like to teach recipes !!!

Great lesson, well done, thank-you!

best chicken i ever made was when i forgot i was brining it for a day and a half and when i cooked it to 75c internal it was still so juicy i thought my thermometer was broken

I use a Dutch oven with an ice cube between the Dutch oven and parchments paper. Super helpful!

I have just watched your video I have been struggling so much with my sour dough doing BF and always over proofing not even getting to the oven stage straight in the bin but my question is can you just use bread flour mine is 12% protein Allisons strong bread flour and would it come out just like what you have shown BEAUTIFUL take care Dawn from Liverpool

"And in a lot of cases, it will actually continue to rise in temperature after it's been removed." Lost all credibility right there, that's basic physics/thermodynamics. If anything, that's an anomaly with your thermometer. The chicken should be roughly the same temp as the pan, which is the only heat source at that point which could raise the temp "In my case, the temperature stayed the same" you don't fucking say

It should be noted that bread made from active dry yeast is dominantly an American things. Most countries around the world still mainly uses sourdough. Matter of fact, United States might be the only country that calls it sourdough because of how it’s mainly an American thing.

I had to knead by hand which took a while to say the least. I added 4g of Dough improver to help. The results were excellent.

This has been one of the best techniques I've used. I tested it step by step and the bread came out virtually perfect after months of "sourdough woes". Built my confidence again. Than you

I made this morning and brought to a clients office! An absolute hit! Gone in minutes! Delicious, I will make forever now. Thank you

Your calculation of salt content is wrong. A miscalculation can harm you body, if you cook for example with pink curing salt. The higher the concentration and volume, the more harmful it can be. 100% - 6% (for a 6% solution) = 94% 1000g (= 1 liter) / 94% = 10,64g = 1% 10,64g x 100% = 1064g. So you have to add 64g of salt.

Keep it REAL !!!!! THANKS

Looking like a super saiyan

Anyone ever brine chicken with chicken broth instead of water?

All yeast, even commercial one, were once captured from the wild and continuously fed and selected until this moment by yeast producers. So technically bread on commercial yeast is a sourdough bread with a starter living roughly around hundred years already.

@EthanChlebowski released a video, and he compared "air cooled" chicken, versus, "water cooled" chicken, and it completely changes the formula for whether or not to do chicken brining.

👍🏻 Good idea Charlie

So i can use my sourdough starter after 12hrs i thought it was about 4-6 hrs after feeding

For the Americans out there… a 6% brine solution is one truck of salt to one jumbo jet of water.

I am self taught, been baking for 5 years... I have learned MORE from you! Thank you!!! Happy baking.

if you know a chef that's never had a bandaid - they ain't no chef! when you decide to be a cook or chef you are asking to be burned and cut on a semi-regular basis.

Can I use active sourdough? Do I keep the same proportions? Would it give me an even better result?

I just made this recipe and it turned out absolutely fantastic! The only thing I changed was that I increased the salt due to personal preference. Thanks for being such a great resource to beginning bakers like me!

4:05 eggs and milk in bread? Sounds like flipping cake at this point

So we live in 9000 ft. My son got into baking and we tried several times with not much success. Lack of oven spring so bread was always dense even though tasted good. I was ready to quit but he wanted to try this one. For the first time the bread turned out amazing!

Tks charlie! You helped me a lot. By the way, im not an English native speaker but i got all what you said. You have a very good diction to speak. Trust me, a lot of English natives don’t have. Tks again!

There's something called tare.

Since chicken farms are brining chickens with chemicals to gain weight... I think your advice is a bit obsolete 😂😂😂

can marinade (curd + lemon + salt + some spices) replace brining?

FROM FRANCE : MARINADE>>>>

i actually dont like moist meat.

I can go from frozen whole chicken to complete roast chicken dinner in 3 hours. It tastes great. Why would I invest more time than that?

Cold or hot milk

Do you have a link for the wood food prep board you use at 6:52?

great vid, Understood.

Hmmm I’ll bet dry-brined chicken In a air fryer would *smack*

Can I use all white bread flour if that is all I have?

I usually brine a whole chicken for like 2-3 days in the fridge and then let it hang hooked to dry out (kinda like Cured meat) for a day or 2. I have no idea if what I do is any good, but I feel that the chicken is extra crispy. I use a normal oven 250-350F, nothing fancy.

no zion salt thanx