How to Make a Super Soft & Crusty White Bread

I love a soft and fluffy white bread. It’s one of those simple treats that takes me to my childhood. Huge freshly baked white bread loaves were sold in our local shop. As a kid I used to love tearing a piece off of that big loaf and eating the white crumb before devouring the crispy crust.
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#Bread #Baking #ChainBaker

[@ChainBaker]

🥨 Get early access videos ➡ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ➡ www.ko-fi.com/chainbaker 🔪 Find all the things I use ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥐 Visit my friends ⤵ breadbakingathome.wixsite.com/website

[@chadcarroll1499]

Just baked this, replaced the topping with an egg glaze. Absolutely fantastic! Soft as a pillow! Thank you Charlie

[@rodconner9079]

This channel won't steer you wrong and makes it simple. I've made a few of your breads/recipes Charlie (Ok, maybe more than a few : ) but not with this topping. It's been a learning process for me; I've come a long way! Be Safe

[@kattykakes8135]

Hiya Charlie, this loaf looks beautiful and healthy! Thanks for all you do! 🥰🥰

[@Evan-bc6nb]

Just finished half of the loaf. It was the perfect bread to make on a Sunday afternoon. Inside was soft as a pillow!

[@Jeepy2-LoveToBake]

I love soft and crusty bread - this recipe looks like a winner to me! Printing recipe now....

[@devroombagchus7460]

Your introduction said it all. Bread for kids. They hate chewing. Mushy mushy and sweet.

[@ChainBaker]

Yeah I guess I am a big kid. It's great 😄

[@MiroBG359]

@@devroombagchus7460 make em chew anyway to develop their Jaws

[@LZzzzzzzsssHAHSJ]

Just made it! Awesome and delicious!

[@alcdotcom]

Another beautiful loaf. I'm going to have to try this crispy topping. It reminds me a bit of the topping on choux au craquelin. Although I only ferment with sourdough, I really enjoy your videos. And I've definitely learned some great techniques and recipe ideas from you over the years. Thanks!

[@MsPats1]

That’s a beautiful loaf of bread, Charlie! I’ve never made that type of bread before & can’t wait to try it! I think I might have time today 😃❤️

[@Jeepy2-LoveToBake]

Use this recipe to make 12 dinner rolls. Doubled the topping ingredients to accommodate the increased surface area, proofed for 1.5 hrs until the buns were nice and wobbly (it was a bit chilly yesterday) - baked for 25 mins to achieve a nice golden crust. A beautiful light and fluffy crumb, lovely crispy crust and simply delicious! Photos have been posted. Thanks again Charlie - next time I am going to try to make this gluten-free using Caputo Fioreglut flour.

[@ritacamarsh2553]

Great recipe, I made it today. Very easy and great taste.

[@carolseven3802]

I’m excited to try this! I’ve not seen this topping before!

[@xoverzero]

I’ve been waiting for this one!

[@margaretrungare906]

Thanks for the video about egg in baking bread.

[@MiroBG359]

It's like I ordered this video. I've been thinking about a soft crusty white bread for three days

[@trifarries273]

Thank you! 🎉

[@GlasnHost]

@Chainbaker all your videos are great and you have a lot of ideas! in case you need inspiration, I'd love to see, even if not typical bread, recipes for: flammekuchen, grissini, pane carasau, batbout, roujiamou, panettone...

[@ChainBaker]

Awesome! Cheers for all the suggestions. I've added them to my list. Here's an extremely simplified version of panettone kzbin.info/www/bejne/f3aQmWh_ndJ_Y5Y

[@DeannaWalsh]

I am definitely gonna make these for smaller dinner rolls. Thanksgiving is coming, and this will be perfect!

[@MichealBacon]

Just once I'd love to hear your voice say, "hello my lovelies" in the most villain way possible...lol

[@ChainBaker]

😄

[@billsimpson2392]

Nice one Charlie.... Do you ever use steam/boiling water in your oven mate? Thoughts?

[@ChainBaker]

I prefer a water spray bottle for moistening the loaf before it goes in the oven.

[@amunnany]

What makes it tiger bread. Looks great. Any substitute for rice flour?

[@kjdude8765]

Tiger (or giraffe) refers to the pattern on top of the bread after it bakes. You could try cornstarch as a substitute but be prepared for it to not quite work out. It will still be good bread though, so I'd say it's worth the experiment.

[@ChainBaker]

I do not know of any good substitute. But you can leave the topping off and it'll still make a great loaf!

[@phaedrussocrates7636]

Thank you it's fun 👍 Are there any adjustments you would make with spelta flour (type 630 or 550)? Thanks

[@ChainBaker]

Spelt is very weak. I'm not sure how I would convert it. Definitely lower the hydration. 60% perhaps.

[@phaedrussocrates7636]

@ChainBaker would adding gluten or something help?

[@ChainBaker]

@phaedrussocrates7636 it should do. I've not played around with it too much so I can't say exactly how much.

[@RalfffH-we9ml]

I replaced wheat for spelt because me and my kids are allergic. I use a German brand „Zimmermann Mühle“ spelt flour type 630 and it is great. I don’t even have to change the recipe, just replace the flour and it is always excellent. I used spelt from different brands and that can go either way, some are good, some are weak. I make a lort of bread, pizza, toast, buns with spelt and they all turn out great. Hope that helps. I love to use 812 for pizza because it is a bit more rustic. In that case I use a bit more water.

[@phaedrussocrates7636]

@@RalfffH-we9ml thank you 😉

[@mattlevault5140]

Seems almost like challah - which I love. And which makes lovely rolls - with or without the topping. Not sure I understand the need for the topping on this one. What is the value added? Better than just steaming the oven? If so, how? BTW I will be making your milk bread rolls for Thanksgiving... again!

[@ChainBaker]

The topping creates a super crispy and unique crust which cannot be achieved any other way. But you can certainly make it without the topping and it will still be a great bread.

[@DC-Aust]

Tiger bread, yum!

[@knottybead4871]

I might have missed it, but I couldn’t find anything about figuring out if a bread recipe will fit the bread pan on your playlist. How to find out what size a bread pan is. Thanks.

[@ChainBaker]

They usually come in standard sizes from 0.5lb to 2lb and more. 0.5lb is for a bread with 125g flour, 1lb is for one with 250g flour and 2lb is for a bread made with 500g flour. This will work for most recipes. Here's a video about calculating recipes kzbin.info/www/bejne/qV7TpWdobs2abJosi=_VGXvGyXRnbbEYvn

[@knottybead4871]

@ thanks Charlie, that is exactly what I was looking for. I knew you would have a video about this, but I couldn’t find it anywhere. I love your channel.

[@danielcamarajr398]

Dutch crunch topping?

[@ChainBaker]

It is 👍

[@Sklikucs]

As i eat a lot of bread I'd love to get a loaf tin the size you used, what are it's measurements?

[@ChainBaker]

24cm long, 12cm wide, 9cm deep

[@georgejones3526]

You would multiply by 0.75 to reduce the ingredients by 1/4th.

[@ChainBaker]

My bad 🫣

[@georgejones3526]

@ Easy mistake.

[@Emilydzinmb]

please look into making Cuban bread. Supposedly it has a 125% hydration poolish that rises for 24 hours folded into flour, water, lard, sugar?, and yeast, with salt added after 2 min of kneading The resulting baguette should be very light, airy, and bubbly inside. The crust should be very thin, and crunchy/crumbly so that it "shatters" when you bite it. It does NOT keep well and that's Ok. It should be eaten soon after baking and left overs are toasted.

[@ltgray2780]

9x5 loaf pans are very common in America.

[@kjdude8765]

Was just going to say the same thing. In Classic American style, the bigger pan is actually the most common.

[@joanneklug7665]

Could I use a sourdough starter? My starter is 100% hydration. Could never understand cold fermenting. I thought yeast needed warmth.

[@ChainBaker]

You can. I'd say use 200g starter. Remove 100g flour and water from the base recipe. Yeast only needs warmth to kick off the fermentation process. Later it can easily ferment at cold temperatures.

[@susanvelez6534]

No I’ve never made or had tigar or giraffe bread

[@georgejones3526]

Not having rice flour, is the topping necessary?

[@ChainBaker]

Not at all. It'll still be a great bread without it.

[@georgejones3526]

@ I’ll definitely try it. I’m working on French bread pizzas at the moment. I made the pain de mie but I think I over baked it. I have no fan in my oven but I’m beginning to think that I don’t need to raise the temperature. Still, it was good.

[@kjdude8765]

​@@georgejones3526 Rice flour is mostly starch so you might be able to substitute Cornstarch.

[@georgejones3526]

@ Appreciate that.

[@mercyln9090]

Hi, why does my bread and buns crumble?😢 i cant even slice them😢

[@ChainBaker]

Try any of my recipes for that not to happen 👍

[@darthlaurel]

I really like how methodical men are. This is a very interesting recipe.

[@rosannasalle6608]

where is the recipe please???

[@ChainBaker]

Link below the video.

[@dawnlatham2599]

Recipe

[@ChainBaker]

Link below the video

[@lauriescott8364]

Hi Charlie, I hate to tell you that the yeast is completely missing from your recipe. Hope you will update it.

[@ChainBaker]

It is definitely there. I just checked 🤔

[@rabbit_scribe]

How soft is soft? I'd love to find a good white sandwich bread recipe but they all emphasize how "soft" they are which puts me off a bit.

[@ChainBaker]

I guess it's subjective. The only way to find out is by baking it and seeing for yourself. It's very soft for me and I bake different breads all the time.

[@seyitsahin8568]

Hi, thank you for recipes. I want to ask a question with email, but i cant find mail adress. What is your mail adress

[@ChainBaker]

[e-mail] Can't promise when I'll get back though 😄

[@seyitsahin8568]

@ChainBaker thank you

[@JohnBau]

You surely meant "...multiply each ingredient by 0.75 ..." to reduce by 1/4....

[@ChainBaker]

Yep!

[@mattlevault5140]

Give the man a break. He's a baker, not a math... er... 😆 We knew what he meant.

[@JohnBau]

@@mattlevault5140 Lighten up... I gave him a hand, not a break...

[@bushkisser]

Your other white bread videos are all sugar free. The one I've been trying suggests 24 hr cold ferment. What fridge temp? Do you think all your baking has a multitude of natural yeast in your house? Mine stops rising by 24 hour. I'm about to try much less time.

[@ChainBaker]

The sugar makes it extra soft. My fridge is 5C. Nah my house only has commercial yeast 😃 I have not had a starter in ages.

[@bushkisser]

What kind of yeast do you use

[@ChainBaker]

Instant. Active dry yeast would need to be activated for 15min in water before the dough is made otherwise the dough will not rise well in the fridge.

[@MsPats1]

That’s a beautiful loaf of bread, Charlie! I’ve never made that type of bread before & can’t wait to try it! I think I might have time today 😃❤️