Thanks so much! Can we make it seedless? Judy plain rye?

I just made this yesterday. It's absolutely delicious, the potato flavour goes so well with butter. It's like a fluffy potato farl. It remained soft even the next day, didn't need any toasting. The mash potato I had was more dry than what's in the video, so I used a whole egg instead of just the yolk. Definitely will be making this again.

Easy Delicious Recipe. You are the Bread Genius. Thank you.

I had to take a break and come back because I couldn’t get past you telling me the reason why some fats are called shortening. 61 trips around the sun and you blew my mind with that one! 🤯

Happy to see fresh milled flour on your channel! Autolysing the dough minus the yeast for at least 30 minutes really helps hydration of the flour/bran and no need to sift.

my supernarket sells super fresh yeast, its a clay-like paste of yeast

Wow, thanks for this! Was thinking if to look for it or it might be a futile fool's errand... Hey, I have an insane idea. Do you think you could come up with a way to make Lithuanian Šakotis without a chimney and three people working diligently for 24 hours in a row?

great cartoon🤗🤗🤗🤗

Hi! Does the recipe in your website include the extra 30% of beer already in the scald? I did 190g beer at first, then my scald looks way thicker than yours in the video, and after adding the main flour, the dough mix was very dry, so I added in extra 30g room temp beer to the dough mix, to get a closer look to your dough. Wondering next time when making scald, should I bump the beer from 190g to 220g in my case? Or perhaps my boiled beer temp is higher than yours so it made scald thicker?

Mom used to do something similar with Lebanese Bread.

When you say chopped oats are you talking about steel cut oats? I am looking forward to making this recipe.😋

Thanks bread man

Hey mate! I know i asked this a few years ago! But any chance you wanna try make a gozleme?

I love english muffin

I love your recipes So much that I got fat 🙃 When I think about sourdough starter I think it's possible to make it "fast" by using bacteria for cheesemaking and adding yeast. No idea if it yields the same results but I'm going to try it and see what are the results.

Making this today. Dough is ready. Baking in a couple of hours, but it's for dinner maybe ten hours later. Better to let it sit or put it in a container? I've never made something like this before, but with breads there's always a balance so they don't become too dry or too soggy.

Genius!

very confusing

You are doing a great job; thank you!!

Great!!

Good recipe. Sadly, the video is designated as “unlisted” so it doesn’t appear in KZbin searches.

Thank you! I learned a lot from this video, and I'd also like to compliment you on your excellent English-speaking skills!

Beautifully explained 👌🏽👌🏽

Love your videos, man carry on

Barley malt is my go-to secret ingredient for my multi grain bread.

The filling in these should look like blood or pus. These should be gory.

Wow, great video. Thank you for being so practical and comprehendable!

So glad I found you! SUBSCRIBED ❤🤗

One of the best dough videos I’ve seen

If I'm keeping the dough in the fridge, when should I do that? After bulk fermentation or after bench proofing? And on the next day do I have to do the final proofing?

❤ Charlie, you are most certainly a multi talented person. I love your wonderful pronunciation of Gouda. Very good. Like you were Dutch🎉 I love the playfulness of your videos. They make me smile. The pittas look super tasty. My frozen fresh yeast coated in flour works great. So making simple wholegrain loaves every week now. I wish you all the best

black sesame seed sir

Definitely a contender for a Xmas holiday morning treat. Thank you.

Isn't it impossible to roll the pita thicker? Love the content and those look great for football snack.

Flat Pockets 😂 . I've gotta try this one out for myself. They look so good

Could you cold bulk ferment and then do a cold final proof overnight with success?

If I use 100 g sourdough starter with 100% hydration and your recipe 500 flour and 65% hydration is it correct to work the final dough with 400 g flour , 225 water and 10 g salt ? Thank you.

Thank you for yet another great recipe, Charlie! Looking forward to making these for a winter day! Greetings from the South of France.

Great filling, and the sesame will make it more savoury, thanks for sharing

this looks great... and I have a few types of fillings in mind for this

'We've had one final proof, yes. But what about a second final proof?'

Huh, I always saw croissant (or "pan queso" how we call it commonly in my country) it was something really time consuming and complicated to do, but this recipe really inspired me to give it a try. Meanwhile I'll keep trying to master the loaf pan bread with my sourdough ehehe

What flour do you use

wow, Charlie, you can sure develop some unique recipes. You are a very creative Chef, Thank you, and sharing

I doubt very seriously that I'd be able to eat just one. Or three. I'll let you know, however. Unless I down them all.

Nice! My mind is exploding with variations on this. I am already yearning for a ricotta/yogurt combo in the mix. 🤪😝😋 Spam, yogurt, pepperjack cheese! And after it's cooked, wrap it around sourkraut or coleslaw!!!

Fantastic - that was inspired , I was so impressed with how your formed the dough and stuffing mix - bet it's not as easy as it looks, but i've got to try it.