Long Bulk Fermentation vs Preferment | What is the Difference?

[@ChainBaker]

📖Read the article 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 🥨 To learn more about bread making click here ⤵ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

[@jvallas]

A long time ago, the description used to exist below the video, but it doesn’t any more, at least not on devices I use. You have to click a down arrow under the video, and then the description (& links):open up at the side. I only mention it in case newer viewers don’t know what you mean when you say the article is linked under the video. On the other hand, maybe it’s different on a computer, which I never use any more unless I have to.

[@BelieveItOrDot]

I absolutely love every single one of your videos. I truly do. You've helped me become a better baker and for that I thank you from the bottom of my _bready_ heart. Just please, please, please, include the ingredient list in the description. I can understand you want to generate traffic on your website but some of us watch your videos on TV where it's not easy or even possible to surf the web. So, please, include the ingredient list on the video description. I know many subscribers will appreciate it.

[@Monin102]

Just discover u, thank you so much, very informative, finally, there’s help to fill in so many questions. Fairly new to baking bread, my number question remained, where’s the bakery deep flavor in my bread. Now i might accomplish it, w/o sourdough flavor.

[@Felix-fk5qy]

Wow! Finally, your face reveals! You are good looking and well explained! Well done sir. Thanks for this video. Keep going! :)

[@ChainBaker]

Thank you so much! :))

[@alekjwrgnwekfgn]

Haha, somehow I was imagining a fat-bloke (like me) 😸

[@ChainBaker]

I was quite big just half a year ago. Intermittent fasting for the win 😁

[@50sKid]

Really great stuff man. I’ve been planning on doing similar experiments but just haven’t gotten around to it yet. I really really appreciate these comparison/experiment vids you’ve been doing. I really learn a lot and I’m glad your channel exists and you’re having fun with it. Excited to see what you do this year!

[@ChainBaker]

Thank you so much! :) I will try and make more videos like this one.

[@tunatuna6723]

Your preferment videos are worth their weight in gold!

[@ChainBaker]

I hope I can make a few more. Running out of ideas for preferment videos.

[@chsyank]

I prefer long cold full dough fermentation. I almost never use a small preferment for bread. Good videos where I can learn more about bread making. I've been making bread for 40+ years and still learning.

[@matthewrace3532]

I’m a relatively new home baker and I’m finding your videos very helpful. Thank you.

[@ChainBaker]

Happy to help! :)

[@charboe1]

Not sure if you are aware of a KZbinr named "This Old Tony", but your way of expressing yourself, as well as creating content, is very similar, just different areas of passion 🙂

[@bubbleobill267]

Imagine Tony baking something with maho?. That I’d like to see!.

[@hardwareful]

French Guy Cooking's dry pasta project is screaming ToT to me, hoping for a "bottle jack pasta press" :)

[@charboe1]

@@bubbleobill267 haha yeah would be a nice collab

[@tissuepaper9962]

@@charboe1 these comments aged so well lol.

[@Bright-It]

Do not advertise other channels here. ChainBaker is a professional baker and your suggested guy is completely different bird …

[@thehitomiboy7379]

Good info! I actually do both. Because of my schedule, it works best to make a preferment on Fri night or Sat Morning, then add and mix on Sat night, bulk ferment, fold (I use a high hydration ciabatta style recipe), and then proof like 18 hours before baking (mostly fridge; only 1-2 hours room temp). Gets kind of a mix of these 2 things. That said as before I use a sourdough starter for all this (one that's quite immature). Anyway, keep up the great work!

[@tallcedars2310]

Love seeing the wrap "bubble up" as fermentation takes place! It gives a clear picture as the dough rises compared to lose wrapping. Wonderful videos! I'm fortunate KZbin put your video up in my feed.

[@sandracartica4932]

Hello handsome Chain Baker! As always a wonderfully informative video! I am what you call a "lazy baker" so I mix everything all at once and let it do its thing for at least 15-16 hours, then do a fold/pre-shape, final shape then bake. It always come out chewy and with a nice crust. My crumb isn't as open as yours was... I have to keep trying. Thanks again, love your channel!

[@ChainBaker]

Thank you so much 🙏 I'm a super lazy baker. You'll never see me do anything complicated unless it's for a video haha!

[@georgepagakis9854]

@@ChainBaker lol

[@alexer071]

Nice to see your channel start to get the recognition it deserves! I've learned so much from your techniques and awesome recipes, thank you mate. Keep up the good work!!!

[@ChainBaker]

Thank you so much, Alex 🙏

[@Dr.W1zard]

Just found this channel yesterday and it's really great man, very informative and well produced videos I've already learned a lot from a few videos. Can't wait to apply these things to my own baking and experiment with some ideas. Top notch baking videos

[@blah-kf5vn]

You should have way more subscriber. Your explanation clear, understandable, way better than other baking channels I've came across. Good job, and happy new year with tons of new subscriber :)

[@ChainBaker]

Thank you so much! Happy New Year 🥳

[@Jeepy2-LoveToBake]

Charlie - OUTSTANDING job on the new format!! Very nice backdrop for your "in-person" intro/closing. Very informative video today - I am going to learn so much more about baking this year. Oh yes, and I agree with the other comments - very handsome, indeed!

[@ChainBaker]

Thank you so much, Lan! :) You also played a big part in the backdrop happening 😉 My head won't fit through the door soon if I keep getting nice comments like this 😂

[@Jeepy2-LoveToBake]

@@ChainBaker 😆 I think your YT subscriber base will increase dramatically this year with the new format. Congratulations on a job well done!! 👍👍👏👏

[@ChainBaker]

Thank you 😊

[@LloydsofRochester]

Interesting! Now my husband is getting interested because he used to make bread when he was in school and he is noticing that it is done differently and is impressed by the results.

[@psalm_eight_videos8938]

Thank you for this video. I tend to like chewier bread, but I like the convenience of the biga. It was fascinating to see that the differences were not that great. You have a great teaching style.

[@julianl.109]

I love how you so easily explain the processes going on. You make me excited to bake

[@mgxa_]

Great video. Helped explain many things I had questions about. Regarding the differences in crust browning, one thing to remember is that fermentation has an effects on 2 browning factors which work against each other: sugars and pH. Longer fermentation causes more starch to break down into sugar, which yes, means there is more sugar *available* for caramelization and the Maillard reaction. But also, longer fermentation also results in a more acidic dough. The speed of the Maillard reaction is inversely proportional to the pH. I'd speculate that in the 24-hour fermented straight-through dough, the pH dropped such that the Maillard reaction was much slower and controlled, resulting in the beautiful even browning given the temperature and baking time. I'd suspect that the browning *potential* may have been quite a bit greater if left in the oven much longer, due to the greater amount of sugars available.

[@johnp1992]

Happy New Year Charlie! I’m looking forward to your videos this year, and to seeing your channel take off ... The content is always informing and relevant; your videography is interesting; and the production is fabulous. Your baking experience seems deep and your presentation is very inviting... perhaps consider a background story episode 👍

[@ChainBaker]

Happy New Year to you John! :) And thank you so much for the nice comment. Perhaps I'll do something like that in the distant future. Cheers!

[@mrca443]

Happy New Year! I made your Brioche with Brie yesterday for a Party. Since the bread was doubled, I made two! Not a single piece left. Thanks again for the videos! I am shocked you don’t have a million subscribers!

[@ChainBaker]

Happy New Year! 🥳 I'm so glad you enjoyed it. If I can attract more like-minded people like you then we'll get to that million in no time 😁

[@leighannebrown-pedersen7536]

I love your channel for learning the science behind baking. I live outside Denver in Colorado, USA (think Vail and Aspen 4 hours away). So the house is at 5900 ft, 1775 ish m elevation. The pressure and oxygen here is different and I think that is affecting my bread. I did a polish preferment today in the basement cellar at 65F 18c and my poolish went crazy in only 8 hours with just under 1g yeast to 400g/ 400g flour water. I’ll make half into pizza dough and the other half into a boule bread tomorrow. I finished the poolish tonight in the fridge to slow it down. This is a long way of saying I am using your video and some others to learn, experiment, learn more and bake.

[@artycrafty9209]

So, so, so informative and a real learning curve, thank you very much for this, I shall no doubt go back and watch many times to take in details. You are the Professor! knowing the reasons why is the most important learning curve.

[@ChainBaker]

Thank you so much Arty! 😊

[@mrmudcatslim1004]

Been following your channel, the best KZbin channel so by far when it comes to explanations. I actually have one of the books you recommend and will probably purchase the other two. I will probably use the links in your descriptions. Glad to see you back at it, and look forward to more of your excellent content.

[@ChainBaker]

Thank you so much for the support! :)

[@robmerry5253]

Hi - Charlie. Great channel - so informative it’s off the scale with useful information. Can you let me know the books recommended?

[@ChainBaker]

Thank you so much Rob! You can find the books I recommend in my Amazon shops linked below the video. The best one of them by far is 'Bread: A Baker's Book of Techniques & Recipes' by Jeffrey Hamelman. Cheers!

[@trackie1957]

Bread is like children - the same recipe produces different results, but you love them anyway. You are absolutely right in that the exact same recipe can produce very different breads. I’ve been baking with starter for about 15 years and for my everyday bread I use the same basic recipe and the method I use depends on my schedule and whether I have room in the fridge for my dough. The bread is always good, just not consistent. The downside to this approach is that if I make an outstanding loaf I probably can’t duplicate it.

[@ChainBaker]

'Bread is like children - the same recipe produces different results, but you love them anyway' - this line should be in bread book! Love it! :)

[@toshiyukisuzuki7610]

Finally, I am now able to associate a face to your channel name. Thank you for this masterclass. Learned tons! Those hands are extremely beautiful!

[@ChainBaker]

🤩

[@UrbanArtCentral]

Can you please make a video of making bread with rice flour? I tried a few times and failed, it was never fluffy and soft.

[@quakerwildcat]

Awesome to see your face, Charlie. Happy new year and congrats on the growth of your channel. Been following since the beginning and have learned a ton. Now baking a couple of loaves a week. These experiments are educational and loads of fun. I'd love to see you tackle the big kilo-sized batard. I'm making those myself with a preferment and 10% whole wheat (and a makeshift parchment "basket" that's working quite well) but would be fascinated by your take.

[@ChainBaker]

Thank you so much! And thanks for sticking around :) I will publish a few loaves like that this month. Tomorrow's video might be of interest. Cheers!

[@londobali]

Was going to say the same.. Nice to put a face to that voice. :)

[@ChainBaker]

😉

[@DanoneczkQs]

Didn't expect your video today and it was a pretty good surprise :) I've found your channel about a ~week ago and went through lots of videos already, and I have to admit that your scientific way of handling baking + complex understanding of it is what will make me stay here longer. Just what I was looking for, there are not that many channels where not only delicious food is baked or cooked, but at the same time it's well explained for what reason we're doing what we're doing :D Don't know if it's okay to advertise other people channels but I've got to say; yours, Foodgeek and Ethan Chlebovsky are my top now. Greetings from Poland, as per my greedy request, I'd love to see yours take on one of Polish baked goods called pączek/pączki (fried doughnut stuffed with jam) as in 1,5 month we'll be celebrating Tłusty Czwartek (Fat Thursday/Shrove Tuesday I guess?) treating ourselves with delicious food :D And of course I would love to see more videos like today's - comparing different takes on bakery :)

[@ChainBaker]

Thank you so much, Daniel! I'm glad you're finding my videos useful. I got to admit that I still have so much to learn. And I have got some facts wrong in past videos. But the side by side comparison speak for themselves so I guess that's what saves me :) Thanks for the tip! I will add them to my projects list. Definitely want to make them. I have had many Polish co-workers who told me about Fat Tuesday and I was always intrigued. I love the name for the most part haha! Cheers.

[@eugenetswong]

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

[@matthewmorgan2975]

Happy New Year 🥳 Charlie 🍻 a nice surprise at the start of the video with a face to the voice 🙌🏻👍🏻 looking forward to seeing what you have in store for us in 2022 👌🏻

[@ChainBaker]

Happy New Year, Matthew! Thank you so much. I will try and make more videos like this one ;)

[@jmcg5838]

Pretty new baker trying to nail a nice high and open crumb rustic bread that is not too dense. I do not like sourdough much. Have made may loaves while experimenting and just broke down to buy a 4 litre dutch oven for my next batch. I will use a Biga preferment. I add a tablespoon of diastatic malt powder to the flour and a teaspoon of apple cider vinegar for every 2 cups of flour. 75% hydration. All purpose flour. My bread tastes great with a lovely crust but not much oven spring and does not rise a lot when baking. Hoping the dutch oven will help. Thank you for your excellent content.

[@catherinedavid2265]

Finally! A face behind the chains 😂 A handsome one too! Happy new year and many thanks for all your videos. 👍🥂

[@ChainBaker]

Thank you, Catherine 😊 Happy New Year to you 🥳

[@Quibus777]

this is an awesome vid, ty! about degassing, waste products of any organism usually are not beneficial for that organism, hence degassing, getting rid of CO2 a waste product of yeast is good. the ethanol one cant discard as easy with some folds, and the lower boiling temp of ethanol/alcohol gets the oven spring going faster (alcohols boil/gas at 70 upwards where water needs 100C) great vid thanks again

[@francotettamanti3962]

As we usually say in Argentina: sos un crack!, keep going with such great stuff!!!! Excellent!

[@ChainBaker]

Thank you so much Franco 🤩

[@Gwyntog-21]

Lol good to see you brother,I’m 61 and a grandfather I thought you were about my age,but your way way younger👍🏻love your videos,great new year to you 👍🏻

[@ChainBaker]

Hey Neil! Yeah I thought it's about time to say hello to everyone. Happy New Year to you! :)

[@fedelefolino7879]

Your not only a great baker but a great teacher! Many thanks!

[@ChainBaker]

Thank you so much! I'm glad you're finding my videos useful :)

[@FoxForceG]

I enjoy your side by side comparison of techniques/ingredients/ratios. I would really like to see a comparison of all purpouse flour and bread flour (I think it's stong flour in the UK), to understand the difference in fermentation and final bread.

[@ChainBaker]

Thank you. I will definitely make a video on that in the future. I don't think there should be much of a difference in fermentation. The shape and volume of the bread would be quite different though, but even that can be adjusted with folding and shaping techniques.

[@tanniawilson161]

Thankyou so much for ALL of these educational informative videos. I only started to bake bread about 6 months ago and have only used yeast. I have so far really stuck to 1 basic bread recipe and 1 enriched burger bun recipe. I've attempted Japanese milk bread and although I really enjoyed it really isn't an everyday bread. I also tried to make a tiger loaf but I cant seem to get the paste right. Thanks to you I now have enough confidence to try sour dough breads. its going to be an adventure for sure lol.

[@BelieveItOrDot]

I absolutely love every single one of your videos. I truly do. You've helped me become a better baker and for that I thank you from the bottom of my _bready_ heart. Just please, please, please, include the ingredient list in the description. I can understand you want to generate traffic on your website but some of us watch your videos on TV where it's not easy or even possible to surf the web. So, please, include the ingredient list on the video description. I know many will appreciate it.

[@ChainBaker]

Thank you so much! :) I do understand that it can be a pain in the rear to have to go to another website to get the recipe, but unlike the KZbin channel my website is mine and always will be, so that is why the recipes are there. Plus, I could not afford to stop getting traffic to the website. The channel would suffer because of it.

[@BelieveItOrDot]

@@ChainBaker I can't argue with your logic, you're absolutely right. Again, thanks a lot for all those awesome videos!

[@BreadedRedhead]

Around 8:50 did you say fermentation produces sugar? That seems unexpected, can you elaborate please?

[@ChainBaker]

I guess I meant the enzymes in the flour produce sugar which then caramelizes the crust a bit more.

[@queenofpixels5458]

i love to cook but baking has always been a bit fussy for me. But bread, it's really hard to screw bread up to the unbeatable point. It is very forgiving and no two loaves are exactly the same. I love your channel. All the different things you try and you still end up with a beautiful loaf no matter what. That gives me confidence to just go for it.

[@ChainBaker]

That's the attitude I like to see. Just go for it! Awesome :) I'm glad you're enjoying the process. Cheers!

[@mikimaruii]

Omg so nice to see your face! I love your channel and your recipes. Wishing you all the best in 2022!

[@ChainBaker]

Hey! Nice to meet you 😉 Thank you so much 🥳

[@atrotsiuk]

New subscriber here and I’m so happy that I found your channel. I’ve made a couple of recipes and I’m learning a lot! Your content is gold! Happy New Year!

[@ChainBaker]

Thank you so much. And welcome to the channel! Happy New Year 🥳

[@chun5143]

Charlie, I have been wondering yr face. It is nice to see you handsome baker ! Thank you for the experiment. It's Delicate and down to earth . Preferment bread puff more vertically with thnner crust. Worthy findings. All The Same compliments to you as given by other subscribers below. Wish you live next door to me for tutorials and friendship. 💖💗💓💞💕.

[@ChainBaker]

Thank you so much for the kind words! :)

[@IlkkaVuoristo]

This was a very informative video! Thank you. I've done some bread baking (more than ten, less than hundred) using the "no knead" method, because I'm lazy. Sometimes it works great and the bread is delicious. Other times it's an absolute disaster. Watching your videos made me realize that I've been skipping a crucial step: temperature control. The latest bread was the best because I didn't skip this time. ps. I've seen some "no kneaders" do the whole bulk fermentation in the fridge. It's slower, but rarely appears to over-ferments.

[@ChainBaker]

Thank you! I love no knead bread. There are quite a few of them on my channel :) Cold bulk proofing is a great method and I will make a separate video on it. It does give the bread a more sour flavour, but I like it. And it is super convenient too. Cheers!

[@WorldTravelerCooking]

I currently use a number of different approaches. For a full-rye bread (these are difficult and require a lot more practice), I do a 24 hour preferment. Rye doesn't ferment in the same way that wheat does. I am still figuring out my wheat bread techniques and paying attention to your videos closely. Mostly I prefer the long bulk ferment styles, but playing with these more over time.

[@ChainBaker]

This could be a good option - kzbin.info/www/bejne/rl6bhqJ7nNmnapo 😎

[@WorldTravelerCooking]

@@ChainBaker Thanks!

[@arnaudseguin6404]

I thoroughly enjoyed watching this video. Happy New Year to all.

[@ChainBaker]

Happy New Year! :)

[@dvybeyond]

Super informative, thank you for this! I really appreciate the super high quality of your channel.

[@ChainBaker]

Thank you so much, Valerie! :)

[@doomo]

As usual a fine lesson. from personal experience I find preferment better suits my needs. I like to make several loves worth of dough at once. I measure them out before final rise and freeze them individually. The day before I need it I remove one or sometimes two and allow them to thaw in the fridge overnight. Next morning it is time to remove them. roll them out and fold them. Then shape and final rise. Bulk style tends to take too much space in the fridge and time. Admittedly convenience is important to me but taste is quite good. Sorry for taking up your time. Looking forward to your vid on dough enhancers (vital wheat gluten and others). Oh and your cuban bread recipe is well worth the time to study.

[@theclimb8632]

glad to see your channel is growing! You deserve it, man!

[@ChainBaker]

Thank you so much! :)

[@robertyabut989]

Happy New Year and keep up the great and informative videos! From Seattle, Washington, USA.

[@ChainBaker]

Happy New Year, Robert! Thank you 🥳

[@alshalan7986]

Great content as always you sir keeping me refreshing youtube daily looking for a new update from your channel 👊🏻 and what a great surprise to see you

[@ChainBaker]

Thank you so much! :)

[@roxiviski9860]

Grazie.

[@ChainBaker]

Thank you so much for the support, Roxi! :)

[@Xelbiuj]

Holy crap, you have 10X sub from when I started watching you. Congrats!

[@ChainBaker]

You're the OG! Thanks for being with me for so long :)

[@hksunshine1573]

Very nice bread and experiment always! Thanks for your professional sharing!!!🤩

[@ChainBaker]

My pleasure 😊

[@eddybash1342]

Hi ! 12:19 How do you explain the big bubbles made of collapsed lil bubbles ( I think )? Why are not they located in the middle ? Did you ever think you could measure the density in 2D ? I think the density is high in the middle because it can not expand as expected due to the pressure.

[@ChainBaker]

You could be right. I have never paid much attention to the distribution of those bubbles in the crumb. Not sure about measuring. How would you do that?

[@eddybash1342]

@@ChainBaker basically, slice your bread ( z ), For each slicing (x,y): -use a punch of 1cm2 or more, a caliper to measure the thickness, then weigh the piece of Crumb. You should use a scale having a fine resolution (100mg at least). You should watch a beautiful gradient of density vs the voxel (x,y,z ) I know it is a hard work but it could be nice to do it for the Science ! ;)

[@eddybash1342]

@@ChainBaker may I suggest you to ' always' weigh your bread before and after the baking. It could be very interesting to survey the leak of water during the baking. It is easy to do and it is very interesting too ! Then you could calculate the leak of water vs the ratio of water before baking The ratio of water = weigh of water / ( weigh flour + water )

[@eddybash1342]

Do you know the ' breadometer ' ? It measures few temperatures while you are baking your bread such as: - air temperature, - 4 temperatures inside the dough vs Z You can do your own breadometer buying a thermocouple thermometer having 4 channels ( about 20 dolls ). It could help you to stop the baking of your bread at the right moment. Please, see the Bakerpedia channel of Dr Lin for more details about the baking profile.

[@ChainBaker]

That would be an interesting experiment. I have read that generally it should lost about 10% of its weight when baked.

[@bonnie_gail]

I thought I got here by mistake, I thought it was a spoof on gansta baking LOL .......... love your channel !!

[@ChainBaker]

😊 thank you

[@avouzas]

This is great content! Keep it up! I would like to kindly ask you to make a video/research on Kefir Sourdough. There are some videos out there but the variables are quite vast and I believe you could cast a light on this super ferment. BR!

[@ChainBaker]

Great suggestion! I have yet to try it myself, but I will investigate :)

[@YouzACoopa]

interesting video, I made your giant ciabatta Pain Rustique a couple of days ago. it turned out beautifully even though I struggled with the stickiness of the dough. I've never made such incredible crust, keep up the good work

[@ChainBaker]

Glad you enjoyed it! Cheers :)

[@hilarychandler3621]

Happy New Year and thank you! You have given me bakers courage. I adore your revelations of the subtleties of bread art and science. Hydration, autolyse, preferment and oil infusion are the angels of breadbaking! Yay focaccia!Please can you do a video on croissants? 🌟

[@ChainBaker]

Happy New Year! :) I'm glad you you are enjoying baking and that I can play a part in your experience. Here is my cruffin video. You can use this dough to make croissants - kzbin.info/www/bejne/r6S6qYF4r9V2hsk But I will make actual croissants in the future too. Cheers!

[@hilarychandler3621]

@@ChainBaker thank you, I will try this and I look forward to the new videos!

[@LunchwithLisa]

Hi Chainbaker!! Good to see you and thanks for sharing all your knowledge. Love watching your videos 🥰

[@ChainBaker]

Thank you so much, Lisa! :)

[@nutrinogirl456]

Haha the bonus made me laugh. Always learning something new on this chanmel

[@whip8]

I like how diplomatic you are

[@mandiigraham1596]

Great information. Looking forward to making my next loaf with method 3. 😋

[@ChainBaker]

Let me know how it turns out!

[@mandiigraham1596]

@@ChainBaker well it worked but i can improve on it. I live in a semi tropical climate. Our winters are equal to your summers so for our warmer months i need to adjust some things. Mainly time between steps. But I am encouraged to keep at it. Thanks again.

[@ChainBaker]

I'm sure you'll find the perfect formula :)

[@kdkrone]

At 4:38 you mention vulcanization of the dough. I thought that term refers to rubber. How does it apply in bread dough? Thanks

[@ChainBaker]

Autolysation ana autolyse - www.chainbaker.com/baking-step-number-2-autolyse/

[@wekencook]

The face reveal! Happy New Years Charlie and looking forward to learning more!

[@ChainBaker]

Thank you, Ken! Happy New Year to you :)

[@macswanton9622]

Your model of 'let's learn together' is most effective. Everybody learns something, Very democratic!

[@ChainBaker]

Cheers 😁

[@macswanton9622]

@@ChainBaker 👍

[@Rob_430]

I previously mentioned this. With a preferment, the next day after mixing all, how long does the final dough have to ferment before shaping? With a straight dough, the next morning you can shape right away. Fermenting is done.

[@ChainBaker]

It depends on the bread you are making. It could be as little as 1 hour or up to several hours.

[@Rob_430]

@@ChainBaker when doing research on poolish, some thought a no knead, high hydration, overnight fermentation straight dough works as well as doing a 2 step preferment, plus as mentioned, can go right into shaping.

[@mikegrode7697]

This is the video I have been waiting for!

[@miketheburns]

both you and Brian Lagerstrom do a pinch of yeast for pre-ferment and then add 1% dry yeast to final dough. This method works for me fine, but it seems like every other pre-ferment dough I've encountered doesn't add yeast to the final dough and just relies on the pre-ferment. I cannot get good results doing it this way. I was wondering if there are factors that determine whether you need to addd extra yeast to the final dough before bulk fermentation.

[@ChainBaker]

WhThe way I see it is that I may as well just ferment the whole dough with a small amount of yeast and for a longer time instead of adding the extra step of making a pre-ferment. A yeast pre-ferment should only be used to improve flavour and texture in my opinion and not to provide leavening. I much prefer cold bulk fermentation nowadays. It removes the extra step of making a pre-ferment and brings all the same benefits and more ✌️

[@miketheburns]

@@ChainBakerwow, thanks for the quick reply! I guess I'll try that next. Should I let the dough start to bulk ferment before putting in the fridge, or just after aa 30min rest? Is 0.1% dry yeast OK for 12-16hrs cold ferment? For high hydration (75%+) should the stretch-and-fold happen after cold ferment, or during, or just pre-shaping? I ask because you only touched upon 60% hydration.

[@ChainBaker]

@miketheburns here's my cold fermentation guide kzbin.info/www/bejne/rl6bhqJ7nNmnaposi=8lWfP8TM6kujnYX_ You can find lots of example recipes in the Cold Fermentation playlist 😎

[@strangerintheselands251]

It breaks my heart to see you cutting bread on this beautiful beautiful table, man

[@ChainBaker]

Gotta be done ;D

[@acaicadunkley792]

Reading this description was very informative. I find it ironic that you make so much bread when you have a gluten intolerance, good for you!

[@ChainBaker]

I enjoy the process of making it just as much as the eating :)

[@lucianosmurf7037]

Anyone know what he baked these in, is it still his round cast iron with lid and they kept their shape or did he use square/oval cast iron with lid?

[@ChainBaker]

Round cast iron with lid ✌

[@calicademy762]

Could u please what it means for a dough to be extensible and strechy do they mean the same thing or they are different and how does gluten development affect these two? I would be really grateful if you would help me with this cause it's a lot confusing

[@ChainBaker]

Extensible and stretchy are the same. It means the dough can be stretched (extended) without tearing. More gluten development makes the dough elastic which means that it will pull back when you stretch it.

[@pawerzepka7676]

Preferment dough is my favourite, I have bake just sourdough bread before. But my kids loved your recipe 🍞🍞😊

[@ChainBaker]

Awesome! I'm glad they're enjoying it :)

[@umavidalongedecasa]

Dude, you're teaching the whole world of baking to me, really! Learn more from you than in my entire life! I have a question though! I live in Germany and I am having a hard time keeping the temperature high enough, even with a radiator. I made a pre-fermented rye bread the other day but it didn't grow much on the prefermentation. I used a sourdough that was my fridge for quite a while, I would say almost a month untouched? Left it fermenting at 26 degrees for 20 hours and then mixed everything plus 4 grams of dry yeast. The recipe takes kind of 50/50 rye flour and wheat flour. I mixed everything just like you do, yeast in the water, salt and then the rest of the dry ingredients. Where can my mistake be?

[@ChainBaker]

What was the temperature of the water you used?

[@umavidalongedecasa]

@@ChainBaker 30 degrees, or a bit less.

[@ChainBaker]

That is strange. It should definitely rise with so much yeast in it. You could try feeding your starter first before you try making bread with it. It slows down in the fridge and sometimes is not useable right away.

[@umavidalongedecasa]

​@@ChainBaker Good tip, thanks! I will definitely try that.

[@umavidalongedecasa]

​@@ChainBaker hey! It worked now, but I am not sure if it was your tip or that I didn't follow the recipe a lot after the part where I have to mix everything. I am used to bake cakes and we know that when you bake cakes they grow a lot when in the oven. I believe I was waiting for that while following the waiting time shown in my recipe. Maybe the following thing I am going to explain is a good tip for your audience, but as you are professional baker already, maybe this is just a detail you don't even take into account. I didn't know that when the bread is taking its time for the last bit of growth, it kinda needs to be almost at the size you expected it to be based on the amount of ingredients you used. It is incredible how much with temperature it has to do, so, it will change depending on the country you live at. I come from Brazil, and baking in Germany is a totally different ball game, not only because of the temperature at this time of the year, but also because of the ingredients found here. So, two things changed my baking life watching your videos. - Keeping track of the temperature ALWAYS - Mixing the yeast in the water What I learned myself (and probably goes unnoticed by the professionals at this point) was that I need to let my bread grow significantly, even if it does not respect the rules of the recipe. The recipe says to wait only 30 minutes before baking. I actually had to wait more than 45 minutes so the bread would have a decent size to be thrown in the oven. Anyway, keep up the good work man! I believe a lot of people are appreciating what you're doing. Well, at least I am! Cheers!

[@Justme-hc3kt]

I stumbled upon this channel and I love it 🥰

[@ChainBaker]

Welcome aboard! :)

[@jessebanwell5705]

Just found your channel, looks amazing! I look forward to exploring your videos.

[@ChainBaker]

Welcome to the channel :)

[@mothtv]

Another great video. Watched it twice, couldn't take it all in first time. Actually think I need another go. Have you ever made Glasgow Morning Rolls? I've been trying to get that right, think I'm almost there, but I'd bet you'd nail it!

[@ChainBaker]

Thank you so much :) I have not yet, but I added them to my future projects list. Cheers!

[@nielsandersostergaard2949]

THANKS FOR LETTING US THINK !!!!

[@pablovegas743]

When I make dough I usually combine all the ingredients, let it sit on the counter for like an hour and then leave it in the fridge for a day or two. Sometimes I make it with poolish. I like how it turns out and this no knead bread is usually very easy.

[@Escandella118]

Great channel!! Thank you for sharing your experience! I'd love to see you use less foil but reusable lids though😉😊

[@ChainBaker]

I need to show you how the dough is rising and you would not see it through a lid. That is the only reason why I use it. I never do it when I'm not filming :) Also I try to use the same piece of plastic for the whole project to not make too much waste.

[@roccosdough]

Hola my friend Marco ! I am noticing high moisture buildup while my dough is cold fermenting in sealed dough boxes. Is this normal or something wrong ?

[@roccosdough]

Sorry marco typo

[@ChainBaker]

It's probably just condensation. Moving a warm dough to a cool fridge will do that 👍

[@roccosdough]

@@ChainBaker Thank you !

[@markkevin7245]

I notice you check temperature of inside the dough allot and explain how important it is ….. but what do you do if it’s too hot or too cold? If it’s already mixed you can’t add any more cold ingredients

[@ChainBaker]

If it's too cold, then knead for longer. If it's too warm you could pop it in the fridge for a few minutes.

[@CarlosManuelViana]

are these recommendations also relevant for sourdough?

[@ChainBaker]

Besides fermentation times the same principles apply.

[@HeyWatchMeGo]

Good question! Glad to see it was answered 🙂!

[@BimBumBap]

Brilliant video yet again! I was wondering if a blend of different flours would work in a poolish to add more flavor perhaps?

[@ChainBaker]

Yes, certainly. Whole wheat flour, rye flour would work really well :)

[@karlastrebel1909]

A hundred different breads with the same recipe!!! Yes!

[@rudicandaza3692]

I wish more bread recipes/videos would factor in the dough and ambient temperature like this did. I live in the tropics and when I started making high hydration doughs, I've had many instances where the entire batch was wasted because they overfermented and became a puddled mess despite following the recipe and instructions down to the letter. Now I just pop the dough into the fridge in between folds.

[@ChainBaker]

Oh yes must be challenging baking in the tropics. I would probably make only cold bulk proofed bread if I lived in a hot place like that 😁

[@hananurra6122]

I live in tropic country too and yes, leaving dough proofing overnight at room temp was such a big no. Proofing it only 3 hours and it smells very sour. I always put them in the fridge. But I still figuring out to do a proper cold bulk fermentation

[@ChainBaker]

I will make a video on this in the future 👍

[@hananurra6122]

@@ChainBaker ooh can't wait

[@johnwalsh1648]

Nice to see you at the end!!!

[@ChainBaker]

I thought it was about time I said hi 😉

[@alanhirschman1320]

Have you made videos discussing preferments using sourdough starter rather than commercial yeast?

[@ChainBaker]

There is a sourdough starter playlist on my channel. You can make any preferment using it.

[@c.odubhlaoich2948]

If I wanted to use a preferment for a pizza dough, when should I use malt extract powder, in the preferment or just when adding the rest of the flour?

[@ChainBaker]

I would add it when mixing the final dough.

[@sanc47]

in my opinion higher hydration will also give you tastier bread provided that bread is baked correctly. correct temperature application and timing would be extremely critical to achieve that flavour.

[@JonathanOvnat]

Thanks for your awesome videos. Love these experiments you do.

[@ChainBaker]

Thank you! Cheers! :)

[@artyom108]

If you Google how long dough should safely sit at RT, they say about 4-6 hours. Yet, using this method, I’ve done long RT ferment to 18-20 wo a problem. Could you clarify this “going bad” issue for RT ferments

[@ChainBaker]

That's just inaccurate information. The fermentation process prevents it from going bad very quickly, so there is nothing to worry about.

[@BakersDelight94]

You know how when you make a poolish, you're sometimes left with some scraping leftover? I poured water/flour/malt/yeast into that container and noticed my recent batch of bread had a taste similar to sourdough. Have you ever tried this?

[@ChainBaker]

I have not tried such a method, but if it works, it works! 😁 May give it a go sometimes 😎

[@roxiviski9860]

Surprise Surprise! Very handsome Man you are! So young and talented. My wish for you is that your channel will grow and grow until the million subs and more in 2022! You really deserve it!

[@ChainBaker]

Well, definitely young(ish) haha 😁 thank you so much 🙏

[@roxiviski9860]

@@ChainBakerI'm a granny...of course you are young for me😊

[@ChainBaker]

You know what's funny is that most of my viewers are over 50. I hope there won't be a mass exodus when they find out that a kid has been teaching them 😄

[@roxiviski9860]

Not for me...

[@DJango-pn9mt]

@@ChainBaker don't worry there won't be mass exodus, everybody will stay with you, in fact you will attract more.Happy New Year.

[@fabianernestopacheco]

How would bread turn out without sprinkling vs. bread with sprinkling on top?

[@ChainBaker]

You mean this kzbin.info/www/bejne/pHPPl2Cvn8yji9E

[@marjanyd1703]

Thank you for everything. Happy New year

[@ChainBaker]

Happy New Year! 🥳

[@jamesgerard9330]

Have you tried using larger recipes to test this way? It seems that if the dough is larger, this will change things and so this bulk ferment vs preferment may do different things with different sizes of dough and different amounts of preferment. Also just the space that you normally bake bread vs a new baking spot is bound to have an effect on having "nasty things" grow in the dough. I've been reading lately that leuconostoc creates lactic acid that can be a yeast stressor, but that yeast can also acclimate to this. So in your bakery, even though you're using baker's yeast, the strain of yeast living in your kitchen may breed in the biome of your kitchen and change genetically and incorporate a residually different strain of yeast to your bread as it's proofing. How to test that would be interesting.

[@ChainBaker]

That is interesting. I only ever bake at home, so I can't tell. A larger dough ferments more actively than a smaller one, so adjustments must be made in that regard.

[@jamesgerard9330]

​@@ChainBaker I'm not sure that cross breeding of yeast can happen the way I describe it, but the microbial biome is bound to change from place to place. Yeast can be cross bread, domesticated, genetically modified and patented, and a lot of confusing nomenclature ensues. It seems that science is often predicated on isolation rather than the study of something in nature, but whether the study of yeast suffers from this, I'm not sure.

[@DANVIIL]

Are you from South Africa? Figuring out accents is one of my hobbies, but I mainly focus on US regional accents. I really enjoy your videos, as a home baker.

[@ChainBaker]

I grew up in Latvia, but I live in the UK, so I guess my accent is a hybrid of both ;D

[@DANVIIL]

@@ChainBaker Makes sense.. You have a commplete command of English. Speaking multiple languages is a major asset.

[@ChainBaker]

Thank you so much :)