How to Make a Classic Cold Fermented Bread with a Nice Ear

The no-knead method is here to stay, and I will keep using it as long as the breads keep turning out the way I want them to. Here is another fine example of this method. A free-standing moderately high hydration loaf that only requires a few folds and a nice tight final shape.
What is an ‘ear’ and why would you want one? An ear is a raised sharp-edged part of the surface of a loaf that is extra crispy. It is created by scoring the dough in a certain way and by baking it correctly.
A nice ear makes the loaf look great and it indicates a few things too. In order to achieve a nice ear, the dough must be correctly proofed, scored, steamed, and baked.
📖 Get the recipe ➡️ www.chainbaker.com/ear
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#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@lottapossum1812]

CB, I've been baking bread for the family over 50 years now . My beautiful loaf using this recipe came out of the oven yesterday evening, and OMGosh, it was the best-tasting and easiest bread I've ever made! My white flour is 12.7% protein, so I used highly complex mathematics to slightly reduce the water added - everything else exactly following your recipe. I've also adopted the folding/shaping techniques you use in the video - they worked great. Ya know, we're never too old to learn - thanks for making our kitchen tastier and more fun-filled!

[@ChainBaker]

Awesome! I'm glad you enjoyed it 🤩

[@MidnightAT]

This is good stuff. Everybody is just talking sourdough and I think a lot of people appreciate recepies using dry yeast.

[@kevinu.k.7042]

What a lovely bread and such a polished method. 👍 Some folk toast their seeds in a dry skillet. They're more nutty that way. I stopped using scoring on the side of the loaf (2.00 o'clock on the dough). My loaves tended to collapse outward a little much for me. It was introduced by Chad Robertson when he returned to America after his apprenticeships in France and the Swiss Alps. He introduced it as his loaf 'signature'. In France they mainly score on top. Yes, it's all bakers choice. To get an ear with top scoring just angle the lame a little more and think undercutting one side. About 45 degrees is good. Thanks for yet another great tutorial. 👍

[@katleiayorkie8311]

I must admit there is nothing nicer than warm bread fresh out of the oven with butter.

[@MAli-xs2pm]

@katleiayorkie8311 The first warm kiss, at least better than my bread for sure 😊

[@zvezdoblyat]

There's one thing that's nicer: warm bread fresh out of the oven with butter in the winter. Eating warm bread in the winter is so peaceful for some reason. The house smells great, and there's added warmth ❤

[@kztrekz3329]

Ive only been baking for about 6-8 months. I was slowly getting better until I found your channel. Then I started getting MUCH better MUCH more quickly. The cold fermentation is the key to out of this world taste. Im a baking newbie but Im also a 59 year old bread connoisseur....I know GOOD bread when I taste it...........and Im baking good bread now :) I will say I miss the kneading, next to the eating part.......kneading was my favorite thing about baking :)

[@ChainBaker]

You can still knead it just for the experience 😁

[@koubenakombi3066]

Charlie, the fingers' clicking "clean the mess" method is not working here... I still have to clean the table. Am I doing something wrong?

[@ChainBaker]

That one takes years of practice! 😄

[@dwb289]

I would also like to know 😂

[@tammytammy4932]

😂

[@frankchen4229]

did you remember to wet your hands before snapping your fingers?

[@chillout7206]

I just came back here to say:my bread turned out amazing, so happy with the results.... THANK YOU for the recipe and advice! 😉💯😊

[@ChainBaker]

Awesome! Well done :)

[@Jeepy2-LoveToBake]

Loving the no-knead/cold-ferment techniques you have shared with us and this loaf looks fantastic and sounds delicious - very nice ear! Ingenious folding process "air-folding" 🤩. This is my next bake!

[@supernoobsmith5718]

You can't go wrong with that combo cooker. I use 70% hydration, and AP flour as of late. 1% yeast down from 1.4. 24-48 hours cold ferment. And a cross for the scoring, 4 nice little peaks. My loaves puff up shockingly well for AP flour. Best results come from proofing experience and tension building experience. It's taken me about 20 bakes to get decent at this, but it's always been edible, even when I've overproofed or degassed by accident.

[@handlesrtwitterdontbelivethem]

armor penetrating flour

[@ChainBaker]

I like that 😄

[@tammytammy4932]

I made this bread today … it came out soooo beautifully perfect!!!! Note: I used 100% Whole Wheat flour. This is my new go-to bread recipe. I shall make this every week! This bread is super soft & very yummy. I like the texture the sunflower seeds and flaxseeds bring to the bread. Thanks for all your recipe videos! 🖖

[@talyehuda2829]

Hi Tammy, did you change anything else in the recipe to make it 100% whole wheat? Amount of water maybe?

[@tammytammy4932]

@@talyehuda2829 yes a little more water 💧. I do not remember how much more. For whole wheat flour, after you mix up the recommended ingredients … Let it sit for 20 or 30 minutes, and then see if you need additional water.

[@KitchenFairy61]

A lidded enameled cast iron pot (like a Le Cuset), or a Lodge style Dutch oven will work to bake the loaf as well. I've done it with artisan style breads many times.

[@lizzieboredom3775]

Can confirm!

[@kattykakes8135]

Love it! 🩷🩷

[@antheeamorgan]

I am drooling so bad ! There is nothing better than the smell of freshly baked bread 🤤🤤🤤 I am saying this because I am just baking some poppy seed sour cherry coils 🥰

[@cindyhall2242]

Rock solid recipe and method. Thank you.

[@karthiktee]

Fantastic recipe! Cant wait to try it. Thanks for sharing.

[@itsVeru1]

Very informative video, thanks for great content!

[@clarabartha1737]

Love this recipe

[@henjak448]

I will definitely try this recipe very soon. Thank you Charlie

[@doraharrison1642]

it looks yummy and so easy to make, Thank You for sharing :)

[@raidcrhonos]

Beautiful

[@brucetrathen8011]

Looks like Another winner! So many loaves so little time.

[@davepratt3912]

Perfect. Cold fermentation is such a relaxing process for between work weekday breads.

[@Poundy]

love a good seedy blended white/wholemeal flour loaf!

[@1Widowsson0]

Your videos are excellent. Thanks for another great one.

[@ChainBaker]

Cheers! 😎

[@littlefox01]

Thanks for another great video! Cold bulk fermentation is the best thing I’ve ever tried in my baking journey. Will definitely try out this recipe ❤

[@joannestretch]

will try this with sourdough starter looks yummy, ty ;)

[@J3unG]

Thank you so much for your vids, mate. I am with you on the cold fermentation. I'm just a home baker and this method is nearly foolproof and easy for someone like me. Cheers and keep up the good work!

[@CheloRoca1216]

Your cold fermentation recipes are a God send especially for us who live in a very warm and humid climates. I keep my flours in the fridge as well. Thanks for your sharing your recipes with us.

[@sonnypally6]

This folding technique is exactly what I learned to do for pizza dough from Vito Lacopelli's channel, and what I do for the cold proof English Muffin recipe you shared. Glad you learned it as I have found it to work great for me! Edit: Grammar

[@Jeepy2-LoveToBake]

Baked this last night (I had two batches of your no-knead, cold-fermented brioche to bake yesterday morning) - the "air-folding" technique is ingenious - works well with smaller batches of dough, well at least for my hands. Sharing at the office this morning - what a wonderful bread - the interior was soft, slightly chewy with a nice nuttiness to it (toasted the seeds) and a hearty crust. The depth of flavor is phenomenal - the whole wheat flour was a perfect addition as were the seeds. Thanks again for this great recipe - will be making it again (if only to get that "ear"!!) 👂👂😉😉 Photos have been posted. #208

[@wt3869]

I have the no knead brioche in the oven right now. It smells and looks amazing. Can’t wait to try this recipe next! Thank you!

[@keithjones9546]

Earlier in the week, I made a no-knead brioche loaf using the "cake batter" mixing method with the butter. Best loaf of bread I have ever made.

[@ladyanemone4485]

I am literally going to my kitchen right now to make a start on this beauty 🤩

[@ladyanemone4485]

I ended up making this bread two days in a row because everyone ate it and demanded more 😂

[@cindyhall2242]

It was really helpful when you showed the measurement of the banneton with the ruler. Maybe you could do it with a loaf pan recipe too ? Your cold proofing/no knead method is changing my world. Thank you.

[@dmitryr5610]

Can't thank you enough for this wonderful take on cold ferment! 3rd time making this bread, consistently wonderful loafs and a perfect size too, not too big, not too small! This is a terrific "base" recipe! I've substituted latest loaf with 50g of dark rye flour (from the total of white flour content) added 10g of molasses and included 10g black sesame seed powder (deducting 10g from total sunflower seeds). The possibility of this bread is limitless! The bread keeps well, silky and soft crumb remains silky! And if you bake a loaf in the evening, just underbake by 5 min, then, next morning, for breakfast - 500F oven for 5-7 min, beautiful light, yet crispy crust is back and is fantastic! Really is a new and full time favorite of the family, thank you for the introduction to this effortless process, very much appreciate it!

[@ChainBaker]

That is great to hear! I'm glad you're having fun with this recipe 😎

[@dmitryr5610]

Very much appreciate, an eye opening process! I bake sourdough and yeasted breads at home, there are times where we all need that great loaf with minimal hands on time for the busy week schedule - this bread is simply that! Great loaf, perfect size, great flavor and it just fits the schedule! Home at 16:00, pre-shaped, and into the banneton at 16:30... baked by 18:30 and served at dinner at 19:30! Perfect everyday loaf that looks and taste great, thank you very much!

[@piozem]

I made one today and I need to make another one tomorrow...all gone😮 delicious, Maestro!😊 Thank you!👍

[@ChainBaker]

😁

[@stefang1087]

Amazing recipe. Even a newbeginer like me kan do it. I asume that it will be a bit challenging but it looks doable 🤓

[@PerfectDeath4]

Because I do most of my baking at night in my basement room (kitchen table is often crowded with stuff from the other household members) the colder basement temp often feels like I'm doing some 1/2 cold ferment. I also only use a large bowl to do all the work with. So its interesting how your folding method basically turned out to be similar to what I do. I do like how you did the shaping though, I can definitely improve my shaping step with that.

[@rosanesilva4016]

I recently found your channel, and I´ve been making bread less than a year. FIrst time making overnight/refrigerated bread. I slightly reduced water, due to weaker flour. I was a bit skeptical and sad because the dough didn´t rise much. But even so I baked it in a hot cast iron pot w/lid, my expectations were slim to none. Much to my surprise, it puffed up beautifully, ear and all. The best tasting and looking bread I´ve made 😍 It´s a shame I can´t post the photo 👨‍🍳📸 Thank you for all the info, tips and inspiration P.S. I loved the stitching method for final shaping

[@ChainBaker]

I'm glad it worked out 😉 you can post photos of your bakes in our Flickr group. It's linked below the video 😎

[@rosanesilva4016]

Done. Thanks !@@ChainBaker kzbin.infogaming/emoji/7ff574f2/emoji_u1f35e.png

[@BMWHP2]

Thanks, i hoped you would make this one. It is my wives favorite (and mine)

[@qiubick]

Nice recipe. My favorite bread recipe looks similar, but I have a few tips and tweaks: 1. The bread tastes better when sunflower seeds are toasted before adding to the dough (I also strongly recommend using pumpkin seeds) 2. And a much better taste when we use sourdough starter instead of yeast

[@Raymond-ts1gg]

I have tried out my own cold fermented no knead recipe with 100% whole wheat flower with an high hydration, been following the steps you do and it tastes amazing, it creates lots of flavour and it tastes much better than the whole wheat dough improved breads from my local baker. Thanks for your videos, can't wait to see more of them!

[@rosanesilva4016]

Hi Raymond, Did you change anything in the recipe to make it 100% whole wheat?

[@Raymond-ts1gg]

@@rosanesilva4016 I only used whole wheat flower, water, yeast and salt :)

[@alexanderhummel3917]

My Dough is already in the fridge, keep those cold ferment receipes coming.

[@alexanderhummel3917]

Truly my new favorite. Best oven spring i ever achieved. The hint to roast the seeds is fantastic. I added some carraway seeds.

[@bloodwolf7462]

Yup still here for Chimney Cake recipe ;)

[@grizewald]

Thanks for another zero effort recipe Charlie. 👍 I just baked this loaf this evening using pumpkin seeds and it looks fantastic! My flour was 12% protein, so I reduced the hydration by 2.5%. Lots of oven spring - I went to look after 15 minutes of baking and the loaf was over twice as tall as when I put it in! Looking forward to tasting it for breakfast tomorrow. I was finding it hard to get bread flour with 13% protein here in Sweden, but finally found one today called Finax "Rustique" which is a stone milled, spring harvested wheat. I'm hoping it will help to give my ciabatta a little more strength so that they pop up reliably.

[@ChainBaker]

Awesome! Have your tried it yet? How was it?

[@grizewald]

@@ChainBaker It was excellent. Probably the best bread I have baked so far. The 6mm thick baking steel that I have now turned my under-powered oven into a real baking machine! 😃

[@mrmudcatslim1004]

How cold would you recommend the fridge be? Mine might be a bit on the cold side. Love your channel by the way, and subbed since I found it last year. Best bread channel on KZbin if you ask me.

[@ChainBaker]

Mine is at 5C (41F). If yours is cooler you can try using more yeast or making the dough warmer or leaving it out at room temperature for a bit before chilling or a combination of two or more of those. Cheers :)

[@user-bv4zx6ln9m]

@@ChainBaker Thanks

[@NotMyNameGrandma-wz9yx]

Charlie,, do think this recipe could be doubled and made into hearty rolls? I used to make a hearty dough that was full of seeds, etc. and then did the final shaping as rolls. I used my Zojirushi bread maker only to mix the dough and the first rise. That machine was a workhorse and worth the money for that dough alone. Sorry, I got carried away. I no longer have the Zojirushi or that recipe, so I would like to find a similar recipe. The rolls were a perfect accompaniment to the homemade soups I made during cold weather. Your loaf looks so delicious and I'm anxious to try another of your recipes. Keep them coming our way, please! I agree with other viewers who have been watching your channel from day one - you are the best at giving clear, detailed instructions. I've only been watching a few weeks and I'm hooked already! My non-existent chef's hat is off to you.

[@ChainBaker]

Definitely! I'd say one loaf would make 5 decently large rolls 😉

[@hakiminzubircwr9597]

this is how i make my loaf for my family at home 👍🏼👍🏼👍🏼 but i use Rye instead of wholewheat

[@Godofwar1112]

I've been trying some of your recipes over the last few weeks with great success. Absolutely fantastic work 👍 Question: If I wanted to add raisins or other mix-ins to this bread would I be adding them during the initial mixing like the seeds or would a later point during folding or even final shaping be more beneficial?

[@ChainBaker]

Add it all right away ✌️😎

[@Godofwar1112]

@@ChainBaker Thank you very much. There's so many recipes on your channel I want to try out, it's overwhelming 😂 But I think I'll be trying your no-knead brioche next. Looking forward to it. 😎

[@margritkaminsky1470]

Uuh, uuuh. Takes a lot of time, but looks wonderful. I must make one.

[@suyapajimenez516]

I’m delayed with the videos but I’ve been baking crumpets you know but I have experience with the starter in other ways we grate success for my way of eating. I bake the starter in different shape molds and I got beautiful crunchy breads with a delicious fermented flavor. I plan to bake a sandwich loaf and see what happens 😂

[@SharmaYelverton]

Hi, this looks great! If you were to leave out the seeds would you lower the hydration at all? Looking at your recipe, if I calculate the hydration against the flour, then it comes out as about 81%, but as there's a lot of seeds in this I wonder if you're factoring those in as well. What do you suggest? Thanks!

[@ChainBaker]

I'd drop the water down to 230g to make up for it.

[@daethar]

I haven't made that one yet but give me circa 30 hours and I will 🤤👍 My oven does only 210C max but I can still make it, just gotta add more time, right?

[@ChainBaker]

Certainly. 5 minutes longer should do it. Just judge it by the crust colour.

[@KingJellyfishII]

I've just made this recipe and it tastes amazing! one thing i can never get right is the scoring. my bread always comes out mostly smooth on top as if it's kind of melted back together. i suspect my shaping technique to be lacking but I'd be interested in people's advice.

[@ChainBaker]

Could be the shaping. Try rolling it tighter. Could also be over proofing. Try baking it sooner.

[@KingJellyfishII]

@@ChainBaker Thank you for the advice

[@-0159]

Man.. Just the same as i did a few weeks ago 😮

[@DrChimRichels]

This is my go to recipe for bread for a month now. I just wondered whether you've tried making it with just one fold after 30 minutes and then final shaping and proving. Do you think the results are different, if so how??? I've tried it but and see no real difference but Im not sure my loaves aren't as good as yours so Im curious what results you see. Cheers. Keep up the good work!

[@ChainBaker]

The fold is just there to tighten the dough and make it spring open a bit more when it bakes. You can certainly skip a fold and the bread will still taste the same ;)

[@frankkudlo5215]

Hi, my oven when wacky and I had a cold ferment ciabatta so I made it in the air fryer. It turned out pretty well. Have you ever heard of that?

[@ChainBaker]

I've never tried making bread in an air fryer, but I'm not surprised that it works. It's just an oven with a strong fan at the end of the day :)

[@Lifehackswithellyana]

Wow thank you for sharing this! Is there a point where there is little to no gluten left and it is less irritating to the stomach to eat the bread? Also does the type of flour make a difference eon flavor?

[@ChainBaker]

There will always be gluten left, but the longer the bread ferments the more digestible it will be. Here is a long fermentation video kzbin.info/www/bejne/iKa8l6h4qrSpfc0 Whole grain flours will always be more flavourful than white. Wheat, rye, spelt, einkorn, you could add a bit of either of these to change the flavour of the bread.

[@saahiraalhassani976]

I like it, you describe the procdure in nice way. Can we use havre instede👍🍀

[@ChainBaker]

What is havre?

[@saahiraalhassani976]

@@ChainBaker havre flour , its not wheat

[@ChainBaker]

If it does not have gluten forming proteins then this bread will turn out very different. But you can always try and see ✌️

[@saahiraalhassani976]

Oat in English , havre in Norway

[@saahiraalhassani976]

@@ChainBaker yes I look for something gluten free.anyhow I will try 🙏

[@El_Siervo]

Sharlie, thanks for sharing. Sorry, I'm a beginner and I don't know anything about bread. Is there any benefit on doing cold fermentation? Thanks for your time!

[@kztrekz3329]

Yes......TASTE!

[@ChainBaker]

It makes it taste better and makes the crumb more substantial and the crust crispier. Here's a video about it kzbin.info/www/bejne/rl6bhqJ7nNmnapo

[@terrywickham781]

Good morning chef, how to know how much homemade starter to use when baking bread whether it be sourdough, or any other kind of bread? Thanks ;0)

[@ChainBaker]

I usually pre-ferment 20% of the total flour in a recipe.

[@Baz-xt4tq]

Is bench rest time always the same and just proof time varies? I've totally embraced your cold fermentation approach but not sure if I am cutting rest/proof times short. I'm working with 800g dough 10% wheat, 70% hydration. Refrigerated for ~30 hours. At 21C is 20mins enough for bench rest? Also roughly would proof time be normally 1.5-2hrs at 23C. my results are mixed in crumb and size but taste is great. Your videos are fantastic btw - amazingly helpful and not all about sourdough as most bread channels seem to be these days :)

[@ChainBaker]

It depends on the dough and how tight you pre-shape it. There is no way of telling except by trial and error. If the dough feels difficult to shape, then let it rest for longer next time. 20 - 30 minutes should be sufficient in most cases. Recently I made baguettes and I had to rest the dough for 45 minutes. The final proof will depend not only on the room temperature but also on the amount of yeast. Sometimes 1 hour is enough for a cold fermented loaf, but sometimes it can take up to 2.

[@dwb289]

Should the dough be a certain temperature before baking after cold fermentation ?

[@ChainBaker]

Not really. If the final proof is done in the fridge, then you could take it out and let it warm up a bit white the oven is pre-heating to get a better rise. If bulk fermenting in the fridge it does not matter as long as the loaf has visibly puffed up, you can bake it.

[@koubenakombi3066]

Whoo-hoo!

[@icedmelon]

How would you use fresh yeast ? Thank you

[@ChainBaker]

Triple the amount.

[@goattactics]

I make my pate fermentee with this method. I let the dough sit at room temp for an hour before putting it in the frig with a dough temp of 70 F. I am curious if you've found there to be better flavor starting with a higher dough temp and putting it in the frig right away?

[@ChainBaker]

Flavour will develop over time. A warm dough will fill up with more gas more quickly but not develop as much taste. Saying that, I've never tried making it warmer on purpose.

[@goattactics]

Gotcha, thanks. I too have found that proper fermentation overall is all that's needed, regardless of the temp. I had read that yeast develops the best flavor around 75 F so I wasn't sure if I was missing something. I'm going to make this recipe soon. It will be exciting to be able to make bread during the work week instead of having to wait for the weekend.

[@aorr8204]

Hi, love your content 😊. My question is, I don’t have a Dutch oven type of vessel, but I do have a glass vessel like the one you use to proof your loaf in the fridge. That is, with a “lid”. Could I use that vessel to bake the bread in it? I am thinking glass hold on to heat ok. Or would it be better to bake in the oven alone and just spray it?

[@gutschke]

If Charlie's experiments over the last few years show anything, it is that bread recipes are surprisingly forgiving and flexible. You can make all sorts of adjustments, and things generally still can be made to work. So, while I don't have any experience with using a glass vessel for baking, my gut feeling is that it will work fine. Just make sure that it is oven safe. You should only attempt this with Borosilicate glass. You are dealing with rather high temperatures and sudden temperature swings. Regular glass, even just tempered glass is not going to take this well. I wouldn't try it with American "pyrex", but if the company logo is written in all uppercase as "PYREX", it might work. Even then, you might want to adjust your workflow to minimize temperature shocks. Preheat oven to no more than 150°C (300°F) or even start from a cold oven if your oven preheats quickly, add bread to room temperature glass vessel, transfer to oven, then increase oven temperature to desired target (e.g. 220°C, 430°F). Avoid the higher temperatures that Charlie used. Use a trivet when taking glass vessel out of the oven and let cool down slowly. You will probably have to adjust baking times when you do this, but I suspect overall, this is still going to work. The bread is likely going to be fine -- your main worry is not letting the glass explode from thermal shock. Also, expect a brownish patina to develop on your glass. It won't hurt it. But you need to be OK with this visible blemish. This is particularly likely to happen, if you mix in various seeds when making the dough. Alternatively, in most parts of the world, a basic cast iron Dutch oven isn't going to cost a fortune. IKEA, Lodge, and Tramontina all are frequently mentioned for good but reasonably priced versions. You won't necessarily get the fancy shape that Charlie has. But even just a standard Dutch oven is going to work just fine; and it's super versatile for other foods, too. For baking, both the enameled and the raw cast iron version have very comparable performance. If you plan on also cooking in your Dutch oven, I personally prefer enameled Dutch ovens, but that's a somewhat subjective choice and depends a lot on the type of recipes you plan on making in that pot.

[@aorr8204]

@@gutschke thank you very much for taking the time to answer my question with such detail. I will double check my glass dish if I decide to give it ago. And I think I’ll start looking for a Dutch oven, although I do have to save for it. It really doesn’t seem so affordable right now for me in my country, México. But you are right, it’s very versatile. Thank again for the advice.

[@ChainBaker]

Great answer by gutschke! You can just bake it on a tray for now if the glass dish is not suitable. Use a spray bottle to moisten the loaf and the oven with water.

[@aorr8204]

@@ChainBaker Thank you for your answer. I think I will try that. Great channel, and awesome community you have built here 🥰

[@ChainBaker]

✌️😎

[@CristinaHumbleHustle]

Hi Charlie! If I wanted to remove the 60gr of seeds you use, do I have to adjust in flour and/or water? I can see you don’t soak the seeds here, so I’m guessing I can add 60gr in flour to the final dough? Thank you😊

[@ChainBaker]

60g of flour may be too much, but I reckon you could add 30g without adjusting anything else.

[@CristinaHumbleHustle]

@@ChainBaker thank you :)

[@shanene3145]

Hey Charlie, Is there a guideline as to which bread gets how many folds? Do you only do one type of folds typically? I’ve seen coil folds as well….is that only for really high hydration dough?

[@ChainBaker]

It all depends. Here's more about folding kzbin.info/www/bejne/ZoGbY5WHeb-Gd6csi=EfnNwXBjBqPRTd3m and degassing kzbin.info/www/bejne/el6kfXaeg6eUeNUsi=BB3QtBMSd_OeaWO8

[@shanene3145]

Awesome!!! I'll check these out. Thank you😊

[@basspejs]

I always struggle to get nice oven spring.. still didn't figure out exactly whether that's the case with shaping, oven temp or final proofing time. I got few times nice result but only with log shaped bread, never with round shape.

[@ChainBaker]

It's all of those 😁

[@Exquisite_slurper_of_milk]

Can you please make a kneaded dough next? Kneading is pretty relaxing once in a while

[@ChainBaker]

You can knead it if you want to 👍 I'm never kneading again.

[@lizzieboredom3775]

I love to knead also. Please check out his earlier videos, there's plenty of kneading, and Charlie explains the different types of kneading for different hydration levels.

[@ChainBaker]

Even all the new recipes can be made by kneading. Just keep an eye on temperature control 😁

[@grayfan90]

Do I need to change flour/water quantities if I don't use any seeds ?

[@ChainBaker]

Reduce the water by 20g.

[@grayfan90]

@@ChainBaker Thank you!

[@ifl2141]

Great recipe! I found it a bit bland though. Could I extend the 24h fermentation to 3 days to get more flavor? If so, when do I do the folds? Thanks! !

[@ChainBaker]

You can. I'd suggest reducing the amount of yeast to 0.7% or so. With such a long fermentation you may not get a very good ear. Give it a single fold on the first day and then give it another fold on the morning of the last day. Then come back later and continue as per recipe.

[@ifl2141]

@@ChainBaker Thanks! This worked great!

[@Th3LostR3dCoat]

I've been trying this recipe for a while now and I can't quite crack it. My dough feels quite relaxed even after pre-shaping. I admit I don't have a proper proofing basket so I use a bowl with muslin cloth to compensate... But even after I make a slash, the ear ALWAYS heals up in the oven. I'm not sure if it's because there's not enough surface tension. But I can't quite seem to get my dough to be quite like yours. Mine is very relaxed. I even tried shaping it twice! 😔

[@ChainBaker]

Perhaps your flour is weaker. Try adding less water to the dough.

[@Th3LostR3dCoat]

@@ChainBaker thanks for replying. I'm using Allinson's strong white and Allinson's very strong wholemeal... I'll try a lower hydration. Thanks so much for all your tips. You're the best guide on KZbin 👍

[@VishwanathSaragadamRV]

Hi Charlie, you briefly mentioned that the loaf should bloom in the oven, not outside. Does that mean that it should not reach the usual, "2X volume" during final proof? If so, are there general guidelines here?

[@ChainBaker]

Usually you want it to double during bulk fermentation and not during final proof. There are exceptions though like some buns and perhaps puffy sandwich loaves baked in tins. Basically, breads that are not scored should be proofed longer so that they don't explode as they bake.

[@VishwanathSaragadamRV]

@@ChainBaker Thank you Charlie! I may have been doing it wrong with simple bread then (salt, yeast, water). It may explain why sometimes the bread expands sideways instead of springing up.

[@doraharrison1642]

Please, What Temp and time if you bake bread in a loaf pan? Thank you

[@ChainBaker]

220C same time. But your oven may be different than mine so it's just my best guess.

[@doraharrison1642]

@@ChainBaker Thank you so much :) Yes, I did see and read your link, I always do, they are spot on with your videos. Thank you for your time, knowledge and printouts..I greatly appreciate it

[@ChainBaker]

✌️😎

[@mr.Mikeyboy]

What book by Jeffery Hamalan do u use? Or get your techniques from ?

[@ChainBaker]

Bread: A Baker's Book of Techniques and Recipes

[@mr.Mikeyboy]

@@ChainBaker lol I litterly answered my own question…thanks for getting back to me!

[@mr.Mikeyboy]

@@ChainBaker one more question did u get the first or second addition ?

[@ChainBaker]

The second one 😎

[@michaelurig3887]

If you don’t add seeds should I reduce the water ? I made this yesterday without seeds and when I cut it open today the crumb looked like sourdough crumb. Very open. It was very soft inside

[@ChainBaker]

Sounds like a great result! You can lower the amount of water, but obviously it worked out well so there is no reason to do so unless you want a tighter crumb.

[@michaelurig3887]

@@ChainBaker Your recipe was an 81% hydration. I had to check my math and I assumed it was the seeds that needed more water. I'm going to make this a few times with different hydration levels and see which one I like best. This might be my new way of making bread. Do you think that I should cut back on the yeast a little ? For a tighter crumb which would be better, less water or less yeast ?

[@ChainBaker]

@michaelurig3887 less water for tighter crumb, less yeast for slower longer fermentation ✌️

[@michaelurig3887]

@@ChainBaker Second loaf at 78% hydration and same amount of yeast 3.3g, it is rising a lot faster than the last loaf so I gave it 2 more folds in the last 24 hours. Going in the oven in 10 minutes. I am using 500g of flour, 390g water 3.3g yeast and 8g salt

[@andytunnah7650]

Trying to convert this to white bread and i'm having a nightmare time, I wonder if it's the yeast amount ? As doing 300g flour with 2g yeast is ~0.7%, or should I make other changes ? As the water content is 80% lol. I'm so confused I just want a cold ferment white batard :(

[@ChainBaker]

0.7% - 1% should work just fine. Lower the water a bit. 70% - 75%.

[@andytunnah7650]

@@ChainBaker funnily enough that's exactly what I did lol. I'm sick of trying to follow recipes it's clearly not working for me so I've took your guide from your baker's percentage vid, and am mixing methods. I'm gonna try a few folds, then a cold ferment, see if that works. My temps are so out of range that it's daft of me to try to straight copy recipes. I'm gonna do a bunch of smaller loaves til I find a way that works. I get too obsessed with following things exactly and it's not working so ya, time to wing it. No doubt I'll forget this convo and ask this all again in a few months, but I've got a good feeling about it this time. 174th time's the charm!

[@patrickdaugharty7475]

Here's the question I have. The dough is pretty cold coming out of the refrigerator, about 42F. I can do all the instructions but when I do the final shaping, the dough is still pretty cold. Even after 1.5 hours of letting it rise in a 68 F house, the dough is still pretty cold. Ideally, what temperature should the dough be when it goes into the oven? Generally, the problem I have been running into is my bread even after 20 minutes in a dutch oven at 480F and 20 minutes at 460F are still doughy inside. A probe indicates the temp in the load is 190F, but still when I cool and cut, it's still doughy. I don't get it. I'm at 74% hydration. Would 80% hydration be better?

[@ChainBaker]

It does not matter what the temperature of the dough is going in the oven. I regularly bake loaves right from the fridge. Leave it to rise for longer and gain more volume before you bake it and that should solve it.

[@joanmik2625]

I make loaves with your cold ferment technique. Unfortunately I can’t get the ear nice and high. Somewhere along the way I go wrong every time.

[@ChainBaker]

Try shaping it tighter. Also, your flour could be a bit weaker. You could try and lower the hydration a bit. And don't proof it for too long before baking.

[@joanmik2625]

@@ChainBaker oh, wauw. Thank you so much. I’ll take your suggestions seriously.

[@effingsix3825]

What I’m thinking of doing is using a Corning Ware microwave oven-safe dish with a borosilicate glass top, and a silicone rubber knob casserole dish big enough to accommodate baking a loaf. On a lower rack in the oven I figure I can place an oven safe frying pan with water, and use a lower baking temperature.

[@ChainBaker]

Could work. This loaf is relatively small.

[@effingsix3825]

Making bread is a project for me, I figure I can save several dollars a loaf if I make my own bread equivalent to bakery bread. (I like multigrain with seeds.)Just making your basic sandwich loaf saves 30% over store bought and tastes better. But you’ll need maybe a 5kg bag of bread flour per month plus seeds, multigrain flour. I’m also switching to using powdered milk for use in doughs, and coffee.

[@AnthonyLeighDunstan]

I have to say, one of my first failed successes was a beer bread not too dissimilar to this recipe. One major difference was the amount of folds (or lack thereof). The taste was phenomenal as was the ear (and the beer 😂), but the rise was visibly disappointing, on the loaf _and_ my face. 😂

[@AnthonyLeighDunstan]

I got such an ear on this one I wanted to tell it all my secrets. 😂 I’m getting some major success with the Dutch oven method. Probably the best results for rising. Still using einkorn flour btw. ;-)

[@Intensification]

What is the lowest % salt you'd use for this? I am not adding seeds. Need less salt due to kidney disease, but also saw your video comparing different amounts of salt

[@ChainBaker]

You can easily cut it in half. Here's a totally salt free bread recipe kzbin.info/www/bejne/e4eXln2wi92hkLcsi=XplAOY9d8LJe6nsi

[@Intensification]

@@ChainBaker awesome i'll try this one out next!!

[@mdrakic]

So, was watching the MKBHD review of the new Apple VR gimmick, although not an iFanboy. This was the first, next, in the list, and what to watch came naturally. Ergo, here I am...

[@ChainBaker]

That is great news for this channel 😁

[@Rencol666]

i cant do the fold in air method :( my dough is simply too sticky and teary :(

[@ChainBaker]

Wet your hands and don't fold it too tightly. Add an extra fold or two. Your flour is probably weaker.

[@randomnamegenerator997]

It would be great if you added amounts/weights to the video, it makes it so much easier to follow than switching between a recipe and a video

[@ChainBaker]

You can print, copy, or bookmark the written recipe from the website. You can't do that on youtube. And if you ever want to make it again you don't need to watch the video and look for the part where the ingredients are. Having it written down on a page is far better imo and that is why I do it that way.

[@KatMa664]

For anybody who is bread is getting too dark on the bottom, nest, the top into the bottom, when you return it in the oven for its browning.

[@chillout7206]

I wonder if i could leave this in fridge for 24 hrs before baking.. Does anyone know?

[@ChainBaker]

You can. The ear may not be as good though.

[@chillout7206]

@@ChainBaker thank you very much for letting me know, much appreciated Your videos are great and have hit the subscribe button 😊💯

[@ChainBaker]

@chillout7206 ✌️😎

[@Jeepy2-LoveToBake]

How much salt? I didn't see it in the recipe? 2%?

[@ChainBaker]

My bad! Yes, still 2% :)

[@Jeepy2-LoveToBake]

@@ChainBaker thanks for confirming - I measured 6 grams :)

[@wykedmoose7642]

Seen a couple sourdough bakers do the overnight retard-ferment in the refrigerator. But this is the first 24Hr retard I've seen. I looked, but may have missed; have you done comparison with/without seeds in dough? the effect on gluten structure, rise and crumb....

[@ChainBaker]

The more seeds the weaker, heavier, and denser the dough will be. This video might be of interest - kzbin.info/www/bejne/o3WQdYqGlsuAg80

[@thomasskyg]

Now try to compare fresh yeast with instant yeast 😮🎉

[@ChainBaker]

There is no difference. kzbin.info/www/bejne/gaDcm4eqnZKehMk

[@Glance852]

🫶🏼

[@perniciouspete4986]

I'm not sure I want my loaves to have an ear. Who knows what incriminating things they might overhear?

[@ChainBaker]

You must eat it before it tells anyone 😂