Long Bulk Fermentation vs Preferment | What is the Difference?

Long bulk proof (fermentation) vs using a preferment. This has been quite a common question under some of my ‘breads with preferment’ videos.
And it totally makes sense, as you would think - why put in the extra effort of fermenting a portion of the total flour separately and only then adding it into the final dough, mixing again and continuing fermentation? Why do this if you could simply reduce the amount of yeast in a straight-through bread dough and leave it to ferment for the same amount of time as you would the preferment?
Preferments are used to add more flavour to bread, to make the crust crispier, and the crumb more substantial. They also help with keeping quality as the slight acidity prevents the bread from going off too soon (not that it would last long before being eaten anyway).
Flour that is fermented for a longer time can also benefit our bellies as the bran and the gluten gets broken down more thus enabling our bodies to absorb them more easily and get more nutritional benefits. Call it pre-digestion. Saying that, when it comes to bread made with commercial yeast the main benefits are flavour and some of that gluten ‘relief’, let’s call it. Because a sourdough starter brings more of health benefits to our gut and helps with breaking down the flour and releasing all the goodies.
That is why naturally leavened bread is far heathier than bread made with commercial yeast. The whole dough is fermented for many hours allowing the wild yeast to break down the flour and all the enzymes to work their magic which I by no means fully understand. One thing I can say is that I am gluten intolerant and eating bread that is slowly fermented significantly reduces the effects of my intolerance. Especially if it is naturally leavened. But today we are not making naturally leavened bread.
So, back to the preferment vs bulk proof discussion.
Looking at what is mentioned above we may naturally think that a long bulk proof of the whole dough should be better in every way. It seems more convenient and because all the flour is fermented it should give us the greatest benefit in terms on the qualities described above.
But not so fast! There are a few points to consider when choosing which method is best for your bake.
📖 Read the article ➡️ www.chainbaker.com/preferment...
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🥨 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
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🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
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Chapters
0:00 Intro
0:36 Example dough ingredients
1:16 Making the preferment
2:05 Mixing the dough
3:31 Fermentation, shaping, final proofing
7:25 Baking the straight loaf
8:24 Baking the preferment loaf
8:50 Side by side comparison
9:57 24 hour fermented dough example
11:43 24 hour fermented dough result
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🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
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#Bread #Baking #ChainBaker
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Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

[@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 😁

[@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.

[@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.

[@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! :)

[@Disco.Wizard]

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

[@julianl.109]

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

[@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.

[@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.

[@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.

[@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 🙏

[@dvybeyond]

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

[@ChainBaker]

Thank you so much, Valerie! :)

[@theclimb8632]

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

[@ChainBaker]

Thank you so much! :)

[@LunchwithLisa]

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

[@ChainBaker]

Thank you so much, Lisa! :)

[@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.

[@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 🥳

[@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 🥳

[@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 ;)

[@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!

[@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 🥳

[@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 :)

[@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! 😊

[@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

[@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.

[@matthewrace3532]

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

[@ChainBaker]

Happy to help! :)

[@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!

[@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 😁

[@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!

[@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.

[@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! :)

[@robertyabut989]

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

[@ChainBaker]

Happy New Year, Robert! Thank you 🥳

[@nielsandersostergaard2949]

THANKS FOR LETTING US THINK !!!!

[@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]

😉

[@mikefromflorida8357]

A great channel. Thank you.

[@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.

[@whip8]

I like how diplomatic you are

[@Gwyndl]

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! :)

[@mikegrode7697]

This is the video I have been waiting for!

[@kevinu.k.7042]

This is the best vlog I have seen on this subject. it covers so much. Superb, thank you. Here are some comments which are merely my take as so much in baking comes down to bakers choice. Slow fermentation increases the acidity as you say. Acidity is what gives bread enhanced keeping qualities. This is one of the advantages of sourdough. Most (all?) pre-ferments were developed by professional bakers who wanted to get some of the qualities and flavours of a slow fermentation without the costs of fermenting all of their doughs slowly. Home bakers aren't handling 50kg of dough at a time and so perhaps don't need to do pre-ferments. We tend only to bake a few kilos at a time and so we can slow ferment all of our dough. We can bulk ferment all of our dough in the fridge. This is a good way to go for those going out to work. When they get home the bake can easily be completed in the evening. Your bonus loaf is another great way to go. New to me. Another way of getting a slow fermented dough is to shape it into a banneton, cover it with a disposable shower cap (or put it in a plastic bag), and place it in the fridge overnight. It will proof slowly through the night and in the morning it can go straight into a pre-heated oven. The result is not only a loaf with more flavour, but a much lighter loaf too. This, along with baking in a cloche/Dutch oven two of the four easily done 'best ways' I know of getting a better bread. The crust can be kept thin, or soft, by using plenty of steam (back to that cloche) and by covering the finished bread with a tea towel as it cools. That last loaf was a big surprise. It breaks Jeffrey Himmelman's rule of never leaving dough untouched for more than two hours. Another thing I've learned here. Again, thanks for another thought provoking video with plenty of takeaways for me.

[@LloydsofRochester]

I enjoy your insights. The two of you together are a great combination.

[@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 🥳

[@strangerintheselands251]

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

[@ChainBaker]

Gotta be done ;D

[@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.

[@karlastrebel1909]

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

[@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!

[@marjanyd1703]

Thank you for everything. Happy New year

[@ChainBaker]

Happy New Year! 🥳

[@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!

[@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 😊

[@hksunshine1573]

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

[@ChainBaker]

My pleasure 😊

[@johnwalsh1648]

Nice to see you at the end!!!

[@ChainBaker]

I thought it was about time I said hi 😉

[@jessebanwell5705]

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

[@ChainBaker]

Welcome to the channel :)

[@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 :)

[@arnaudseguin6404]

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

[@ChainBaker]

Happy New Year! :)

[@francotettamanti3962]

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

[@ChainBaker]

Thank you so much Franco 🤩

[@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.

[@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.

[@JonathanOvnat]

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

[@ChainBaker]

Thank you! Cheers! :)

[@Justme-hc3kt]

I stumbled upon this channel and I love it 🥰

[@ChainBaker]

Welcome aboard! :)

[@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.

[@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

[@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]

🤩

[@chefpizza4677]

Great content as always!

[@ChainBaker]

Thank you! :)

[@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!

[@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!

[@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.

[@wekencook]

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

[@ChainBaker]

Thank you, Ken! 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

[@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!

[@macswanton9622]

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

[@ChainBaker]

Cheers 😁

[@macswanton9622]

@@ChainBaker 👍

[@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 :)

[@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 :)

[@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! :)

[@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 :)

[@ajl8198]

Thank you I learned so much from this !

[@georgepagakis9854]

Yay!!! I love this video. I have done poolish at 18 hours with .001% yeast and temp of 18C and the smell was amazing. Only problem is that its harder to time an 18 hour then a 12 hour so I go for the convenience :) Since I only make Pizza I have found that high hydration gives you a super nice crunch and less chew which I don't like anything to chewy. I really don't like when I tried putting 10% semolina flour as I have seen others do. That is super chewy. I like the Bigga for the high rise and big air pockets and taste. but poolish tastes great too but has the small bubbles of air. Great for Detroit style pizza where I prefer biga for regular pizza. I don't like straight dough bulk ferment. Tried that with pizza flour and degassed it and then left the dough balls for an additional 24 hours in the fridge. Tasted like bread without any crunch. The taste was very bland in comparison to a Biga or Poolish. Also my tests made me conclude that long fermentation in the fridge also taste better and nicer crunch with less chew. Leaving the dough balls proof in the fridge for 36 hours, when you smell the dough it smells just as good as when you took your poolish out after 12 hours. The entire dough becomes poolish :) So you don't need more then 10 to 20% to do the job. The only trade off is the final color as its lighter. I have been experimenting with diastatic malt powder but had bad results even at 2% i got the crust being gummy and the top of the pizza as well. oh well. I think its the crap I bought on Amazon. I will try with other brands and see the difference. Using powder to achieve color is better then adding sugar or honey. for color. But I still have to try the egg wash :P LOL I hope your 2022 kicks super ass and hopefully you will get100k by the end of this year. I hope you have 1 million because you deserve it :) I can't wait to see a video on fridge long fermenting. Hopefully my findings and yours will match :) Nice to finally see a face to that voice :) Good move!

[@ChainBaker]

Hey George! I am still working my way through your email haha! :D Some great findings there and awesome tips in this comment right here! The fridge fermentation video will take some time, but I am working on it. I will try some diastatic malt in there too. I thought it was about time I said hello to everyone :) Cheers mate!

[@garylester8621]

Very helpfull, thank you.

[@reallybadaim118]

Love this channel. Thanks 👍

[@ChainBaker]

🙏

[@why2522]

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 :)

[@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!

[@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.

[@stizan24]

I made a rustic prefect loaf today. Nice airy crumb, nice crunchy crust, should toast up nice, and go good with soup.

[@finnhapp]

Fantastic vid

[@carloalison]

I’m learning more in your channel than from others. Happy New Year, sir! I live in a tropical country and I noticed that most videos and articles have a long proofing time (‘coz the room temp is cooler in their country), so I have to make adjustments by trial and error.. What books do you recommend for bread/ sourdough making? I think I need better references/ sources. Or maybe get a bread proofer. 🤔

[@ChainBaker]

Happy New Year to you! :) You can use cold water and even cool down your flour before mixing. Use less yeast too. I'm sure with some experimentation you will succeed! You can find the books I recommend in my Amazon shops linked below. The best one by far is 'Bread: A Baker's Book of Techniques & Recipes' by Jeffrey Hamelman. I learned most of what I know from that book. Cheers!

[@carloalison]

@@ChainBaker thanks for the reply! I’ll look into that book. I know I don’t need proofer.. unless i’ll be doing it in huge quantities. My work area isn’t air conditioned as well, and I haven’t tried lowering the yeast quantity. I noticed the breads I make (following some recipe books), mostly enriched doughs, are a bit too yeasty at times. The ambient Temperature is always a challenge.

[@ChainBaker]

Perhaps cold bulk fermentation is the way to go?! 😊

[@paulzlens]

great info sir. thank youuu

[@silvermoon3486]

Interesting experiment 😊❤👍🏼

[@chicoern]

Very very nice video!

[@ChainBaker]

Thank you, Francisco!

[@mikesbasement6954]

Fantastic video to start the new year with! I've always wondered about the differences in preferments and now you've explained it :)

[@ChainBaker]

I learned just as much when making this video 😁 Glad you found it useful. Cheers!

[@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 :)

[@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 :)

[@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

[@rb-ex]

excellent topic and investigation with interesting results. your results match my experience that these methods make somewhat different breads but one is not really better. i stretch& fold at the beginning of long bulk proofs with high hydration and no de-gassing until pre-shaping, which is usually 12-18 hours after final stretch& fold, depending on temp. to 1kg of flour i add just a pinch of yeast, too slight for me to weigh, and try to keep the long fermentation cool (below 20C), though in warmer months the temp will be quite a bit higher. for variation i also regularly use traditional preferments and full sourdough starters, but the quality i get out of the long bulk proofing combined with the convenience, low time-input, and versatility of the dough means that i'll opt for the long pre-ferment about half the time. you mentioned you can put a developed pre-ferment in the fridge, but note you can also retard a final-shaped loaf after long bulk proofing. finally, my sense is that for digestiblity, nothing beats full-on sourdough, with the long bulk proofing a close second. loaves with preferment, like traditionally made baguettes, also offer good digestibility, especially as compared to quickly-risen and baked bread with no preferment

[@marjanyd1703]

Glad to see you

[@ChainBaker]

😉

[@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.

[@tykellerman6384]

Very interesting results…. 👨‍🍳👍

[@user-ti2uo9hs5r]

Bravo!!!!!

[@janegardener1662]

Thank you for doing the experiments I always wonder about but don't have the scientific mind or habits to pursue.

[@ChainBaker]

I'm glad you find them useful. Cheers! :)

[@peterroots9779]

Good job 👍

[@ChainBaker]

Thank you, Peter!

[@Cobawsky]

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?

[@Cobawsky]

@@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.

[@Cobawsky]

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

[@Cobawsky]

​@@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!

[@americanrebel413]

Thank you.

[@ChainBaker]

Thanks!

[@charmaytw]

Thanks so much ♥️♥️♥️♥️♥️

[@ChainBaker]

Thank you! :)