This 100% Whole Wheat No-Knead Sandwich Loaf Will Stay Soft for Days

[@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/

[@R481D]

What a wonderful and very detailed breadmaking video, as always! Could you take a shot at making a (vegan) loaf of bread made from spelt flour, perhaps? I'm very interested to see your professional approach to it. Once again, thanks for this wonderful upload and all the other wonderful content on your channel; it's got me into the kitchen to start making my own bread again after many years!

[@NotMyNameGrandma-wz9yx]

I agree 100%!!

[@ChainBaker]

You can use this recipe to make a loaf kzbin.info/www/bejne/g2PQZZZjg7iHg6s I will do some more in the future too ✌️

[@R481D]

@@ChainBaker Awesome! Thanks 👍🙂

[@koubenakombi3066]

Oh dear, Charlie... nothing you teach us needs to last for days. Life spam in my kitchen is 15min! Everything you do is delicious! I eat straight from the oven, burning my fingers regularly!

[@ChainBaker]

Exactly 😆

[@dianemn8978]

Thank you, Charlie! I've made the regular recipe several times and now I'll try this one. Something I do for the scald to cool faster: I spread it on a plate or cake pan and cover it. The larger surface area will make it cool a lot faster 😊

[@dianeamero3405]

I just LOVE the no knead , cold proof bread recipes! It has given me so much more confidence in my bread baking. I recently made your ww spelt buns but I only had 50% of the spelt flour so I added 25% ww flour and 25% AP flour and even added 8 tbsp. of chia seeds. I added a little more water to compensate for the chia seeds and sunflower seeds. They turned out delicious and soft. Thank you for your fabulous videos and recipes, you are my favorite 'chainless' baker out there! 😉❤️👍

[@ChainBaker]

Awesome! Experimentation brings the best discoveries 😁

[@JRoChi]

This is the EASIEST whole wheat bread recipe I’ve ever come across. I’m going to try the oatmeal bread recipe next. Thank you for such easy-to-follow instructions and great recipes!

[@margaretchowdhury3071]

Thank you for the recipe. Doubled the portions and made a loaf, a free standing one using my skillet and a couple of rolls. It came out amazing! The rolls were the softest!

[@theMightyMonarch88]

Perfect timing, sir! I was just recently thinking I need to start making my own whole wheat sandwich bread for a healthier, high protein diet, and you appear like a gift!

[@PoPo-ku9oc]

Same!

[@koubenakombi3066]

If you already know, excuse-moi, but whole grains may not be the most effective way of getting effective nutrition... some whole grains - encapsulated in their natural package - cannot the reached by or digestive system. Mostly, the "whole-gimmick" has been pure marketing.

[@JRoChi]

@@koubenakombi3066Eating whole grains is way healthier than processed white flour.

[@NotMyNameGrandma-wz9yx]

So many different breads - so little time! I want to bake them all! Charlie, your breads look so amazing I can almost taste them. My head is full of recipes to try, but we can only eat so much bread - even if it is my favorite food. I think this will be my next project as I've been wanting to bake bread using a scald. Thanks for another great video to showcase your talent!

[@ChainBaker]

One loaf at a time 😉

[@Jeepy2-LoveToBake]

Finally baked these loaves this morning - it sure makes for a lovely loaf. Enjoyed in an open-faced sandwich for lunch today. Photos have been posted (#213) 🍞

[@eejones7762]

Compliments on your presentation style. Your instructions are straightforward, perfectly paced, clear, complete, and efficient. Everything is explained but there is not a wasted word. You are an excellent communicator and teacher. I came here for the whole-wheat sandwich bread, as I have been baking the Tassajara whole-wheat bread recipe for years and I want to improve it with techniques such as Yudane. All your recipes look wonderful and I intend to make every one. Marry me.

[@ChainBaker]

Thank you so much for the kind words 🤩

[@cauldron101]

Great video! I love your guides. I came to your channel by accident after misspelled "Chain breaker" (a tool for my bike) and stuck with it ever since!

[@ChainBaker]

Nice one 😁

[@j.5222]

This is such a great explanation and guide - thank you! I really appreciate how you clarify points throughout, explaining why for things or how to adjust etc. Hadn't come across your videos before but this has really helped make bread feel less overwhelming to attempt to make - thank you!

[@urouroniwa]

I finally figured out how to do the magic clean up by clapping your hands. For those that don't know, the secret is to close your eyes when you do it and *believe* that it is working. Faith is the most important part. Then walk away without looking at it. The one strange thing I noticed is that my wife was really grumpy all the time, yelling at me about lots of stuff. I eventually realised that if I stick my fingers in my ears and sing, "La, la, la! I'm not listening!" eventually she goes away. However the most weird part is that now that my wife has gone to visit her mother, I can' quite seem to get the magic clean up to work. The closed eyes and faith thing is going great, but it seems like later when I come back, it gets messy again. Probably just not enough faith. I'm going to work on it. BTW, love this recipe. Seems like it's the only thing that this bread is the only thing that lures my wife back from her mother's.

[@ChainBaker]

Finally, someone made it work! 😂

[@cindyhall2242]

I very much appreciate the pan measurements......thank you so much ! ☺ Starting it now.

[@NsA5370]

Brilliant as always! I love your recipes, thanks for the thorough explanation and great tips, was just looking for whole wheat toast recipe that remains soft, many thanks.

[@ratiquette]

Fantastic sandwich loaf! I make this at least twice per week. I’ve started making it with a 75g multigrain soaker and scaling the water up to 391g to maintain 68% hydration. 316g water in the yudane and the remaining 75 into the soaker - mixing it all together right before adding the egg yolk and yeast.

[@ChainBaker]

Nice one. The more grain the better ;)

[@chelle-y3u]

I was wondering if I can add some seeds to this recipe, well, you gave me a wonderful idea!

[@rlukasr]

Making this starting NOW. What I love about you are the very specific instructions and then the notes that say well it’s optional :)

[@ChainBaker]

😁

[@Relyas]

Uodate review: It took 4 adjustments, but using KA Whole Wheat and 470g of water yielded a fantastic loaf! Easy to make, great results, and the family loves it! I made another loaf today. :)

[@bonnie_gail]

thanks, I used 340 grams (12 oz/1.5 cups) of water and my dough was a lump, I could not whisk it, going to add the difference of 470 grams of water

[@sundayswithsam497]

Thanks for that! 340 gms of water definitely didn’t cut it.. had to turn my loaf into chewey bagels. Will try with 470 gms!

[@Relyas]

@@sundayswithsam497 hope it worked out!

[@ashbash9103]

I'm so impressed with myself, I've never made a 100% whole wheat loaf before, and this one turned out fantastic! :) I used vegan ingredients and I took your advice about swapping 20% of the flour with a sourdough starter. But I forgot to subtract 100g water from the scald, so I ended up with an 88% hydration dough. I didn't lose hope and carried on. I didn't do any refrigeration because sourdough is naturally slower. I just did the two folds 1 hour apart. I baked it yesterday in the evening and had it for breakfast this morning. Very pleased! Nice soft uniform crumb, not at all dense, just the way I like it. Will make again 😊

[@ChainBaker]

Nice one! I'm glad you make it work. Great job 😎

[@janegardener1662]

I like the way this loaf is in sections. Good for cutting up and freezing for toast.

[@maarmstrong8]

Outstanding! I have also tried the previous recipe. This recipe definitely simplifies the process with excellent results. Thank you!

[@Raymond-ts1gg]

Great recipe, I am trying this one out aswell! I will try out just one roll of dough in my bread thin. I used ice cold water with ice cubes to cool down the scald and I cooled it in 30 minuten instead of 5 hours. I would really recommend this.

[@kondalamahantysita1342]

Thank you soo much sun following your method I made beautiful tasty bread.

[@Woobuz]

The segmenting isn't only for looks in my opinion. It makes portioning the bread much easier. It is probably great for diets, where you have to watch your carbs :D I also have an idea for a new video. In Poland, we have a bread that is called chleb baltonowski. It is made of wheat and rye flour (I've also eaten one that had potato in the dough). It looks simple, but the skin is the gamechanger. It is a really shiny, cracked skin, and it is absolutely delicious. I wonder if you have tried it before. I'd love to see a video about it. Cheers!

[@ChainBaker]

I'll add it to my endless project list 😅 Here's the crispiest crust bread I've ever made - kzbin.info/www/bejne/aIK0eqKaptJoq8k 😉

[@Jeepy2-LoveToBake]

What a beautiful whole wheat loaf - always enjoy incorporating the no-knead, cold-fermented techniques - can hardly wait to make this loaf. Thank you for sharing this recipe.

[@adamcoe]

another banger. i must say it's so awesome to have really good recipes where I don't need (knead!) to get out the mixer. as long as you plan this ahead this is a killer recipe.

[@DavidCollinsRivera]

Thank you! I've been waiting for a scald recipe with the no-knead method. This looks great!

[@Magjes]

Nice looking bread thanks for sharing recipe.

[@tammytammy4932]

I’m totally making this over the weekend. I gotta vegan-ize it with coconut cream instead of butter & flax-egg instead of chix egg.

[@palmchord]

Maybe margarine would provide a more butter like taste and consistency than coconut cream. And I am not sure about the flax egg as well. It would introduce a completely new element and maybe not contribute to the consistency as well. I for my part will instead raise the vegan butter fraction as recommended. But please tell us how it worked out. I rather use flax seed in thinner batters.

[@tammytammy4932]

@@palmchord Thanks for suggestions. I do not use vegan butters or margarine or anything with extracted oils. When I substitute coconut cream for butter in recipes, the results are fantastic. Also no issues with flax substitute either.

[@ingridscott91]

You could use Sunflower Lecithin Powder instead of the egg. That is what I do. As for butter, you could use some Olive Oil, also something I use in my breads.

[@AlishaTownley]

This is exactly what I needed for my husband!! Thanks for the recipe and easy to follow walkthroughs 😀

[@jacobdikelsky3875]

Thanks for the whole wheat recipe!!

[@paulshouse524]

This is an exceptional loaf, thank you so much for the recipe! Of course I'm going to increase the size to make a bigger loaf, and maybe use a some rye flour for a different savor. Thanks again!

[@tubited]

I enjoy watching your videos to see what you are going to do next.

[@gregorydemott1369]

Bravo! this is one of your best.

[@andrea_can_2]

So glad to see you again. Congrats on choosing yourself and your own happiness. That is so hard to do sometimes. Outtakes are a hoot! Finger guns rule!

[@altitude1039]

I've been making your yudane method whole wheat loaf since you first posted it. I make a triple batch every two weeks, but I've added seeds to the recipe. With 400 g of seeds, it makes four med loaves. Delicious. . . I'll have to try this scald no knead recipe, but I have to say I do like to knead dough. Although the yudane and scald methods seem to be the similar, but you have presented them differently here. 🤔

[@puinin]

Thx for the recipe! ❤

[@palmchord]

Hi Charlie, that loaf looks great! It is definitley on my list. Why didn't you bake it with steam?

[@ChainBaker]

Loaves that are glazed don't need much steams since the glaze keeps them moist.

[@palmchord]

Thank you.

[@ruruville]

I'm gonna try it this weekend, love a good no-knead dough

[@alexbowman7330]

You're good. I have that same bread fermenting right now.

[@timothy2118]

Add a tiny pinch of salt and a 1/2 tsp of water to thin the egg whites (or whole egg) out so that it coats more evenly. Also, I love this recipe. Thanks!

[@daethar]

I did try the other version before and definitely going to make this one too 👍 As an added benefit, cold fermenting recipes fit well with my schedule

[@rodconner9079]

Charlie bud, you keep proving that all the hard work isn't necessary!!! :) Be Safe

[@ChainBaker]

You've been here for a very long time! Cheers, Rod 😎

[@spiritofacook]

I really needed this recipe. Thank you! 😇

[@AnthonyLeighDunstan]

No knead baguettes are in the fridge right now so I’ll have to wait till tomorrow to try this one. Luckily I have plenty of room in the freezer. I hate to admit it, but you’re right - these no knead breads are bloody awesome. The amount of time and effort I’m saving is incalculable. Doing kneaded doughs will be a special occasion - fun for the whole family.😂👍🏻

[@AnthonyLeighDunstan]

Just pulled this bad boy out of the oven and damn this is an amazing loaf. The smell is seriously ridiculous.😂 Will head to bed and let this little puppy cool overnight. Ps. Got the classic ear batard in the fridge now. GD Charlie, I’m going bread crazy over here! 😂👍🏻

[@jamesc8259]

Awesome work Charlie! Also your Pide from the other video looked phenomenal. Like a bread boat of delicious goodness 🥖 🚣‍♀️

[@Jelmazmo]

Perfection, I'll be making this soon.

[@ChainBaker]

Let me know how it turns out ✌️

[@Jelmazmo]

​​​@@ChainBakerWell, here I am 😢 Didn't go well, and I knew it from the get go. The moment I mixed the rest of the flour in the scald, something didn't feel right. I ended up with a weird dough, it was kinda crumbly I'd say and not elastic at all. Unfortunately it didn't puff much in the fridge or afterwards, and because of that I went with the whole loaf instead. My last hope was that while it was baking in the oven it might rise some... alas! In the end, I ended up with a weird-kinda-dead loaf but the flavour is still nice. I don't know what went wrong, but I guess I'm really bad at breadmaking. I'll stick to my pastries and cooking which I do pretty well. 😅🎉

[@ChainBaker]

I'm sure it will be better next time!

[@Jelmazmo]

@@ChainBaker And you were right! This time came out perfect!

[@colew123]

Thank you for the amazing videos. Even if I'm terrible at making bread, it's still fun to try your recipes. I've been trying some of these cold proof bread recipes recently, and I always notice my bread never puffs up in the fridge. Maybe it's too cold or I'm not doing something right...I'll keep trying!

[@ChainBaker]

It could be colder than my fridge. Mine sits at 5C (41F). You can leave the dough out for a bit before chilling, use more yeast, or make the dough warmer to make up for it.

[@colew123]

@@ChainBaker I just checked and it's at 2C, so quite a bit colder. Thanks for the response! You're the man. 👍

[@Ko1234567890S]

Great recipe, I used bacon fat then used the bread for a BLT

[@knottybead4871]

Look delicious!

[@chopsddy3]

This is incredible! I just bought the same pan. This is perfect. Thanks Chain.👍 I agree. This is the best I’ve ever had. It’s built like a tank and browns extremely evenly. Did you get it with the pullman lid? The way the lids gently but firmly lock make them suitable for using like a bread box. They’re awesome.

[@ChainBaker]

That lid is awesome! Never thought of using it as a bread box, but it makes total sense!

[@chopsddy3]

@@ChainBaker Chain, I just tried it. I made a soft sourdough loaf of approximately 660 grams and it sprung just enough to fill the pan with the lid on. The square loaf was a success. When it cooled, I put it in a brown paper lunch bag (perfect fit) and back into the wiped clean pan. Worked like a charm for storage. I defy any errant mouse to get at that loaf locked up in there. This is day three and the bread is still fine.(what’s left of it)

[@oliviainglese6868]

This might be a strange question but have you ever baked bread with okara in the dough?? I have a lot leftover from making tofu and I was wondering if you've experimented with it before? I don't eat eggs so I'm always looking for alternatives.

[@ChainBaker]

That could be used as a replacement in a way I guess. The lecithin contained in the soy may work similarly to egg. But I have not tried it, so I can't say for sure.

[@ingridscott91]

You could also go with Sunflower Lecithin Powder. That is what I use in my breads.

[@oliviainglese6868]

@@ChainBaker Thank you for responding! Your channel is AWESOME!!

[@oliviainglese6868]

@@ingridscott91 I actually have some soy lecithin at home. Thanks for the tip!

[@ChainBaker]

Cheers! 😎

[@Bilal_El-Hassan]

You should put a link in the video for the scald method.

[@nursultantulyakbaycats]

great looking loaf! I've been baking a lot since i've found your videos. Making a roasted malt flavored white bread right now actually :)

[@ChainBaker]

I've never tried adding it to white bread. That will be pretty interesting!

[@nursultantulyakbaycats]

@@ChainBaker i've been doing it a lot lately. Gives your white and soft loaves a nice roasty/ ever so slightly sweet flavor! worth a try

[@nursultantulyakbaycats]

this comes with a sidenote though, for 300 grams of flour i would not add more than 1 flat tablespoon of roasted malt powder, otherwise it becomes a bit bitter

[@ChainBaker]

Cheers for the tip!

[@nursultantulyakbaycats]

@@ChainBaker good luck and thanks for all the videos and tips, you're an inspiration for homebakers

[@joaoweslley6383]

Ok ok, this one I need to try this next Saturday for Sunday. Maybe I'll try it with 75% whole wheat flour, as it doesn't tend to develop gluten enough. And last time I lowered the hydration by 5% my bread cracked all over.

[@Relyas]

Charlie, my scald is significantly less hydrated after adding the 340g of boiling water than what your video seems to show. Is this a problem? The final product is tasty, but very dense, and I have had to add a bit of water to make the dough manageable.

[@ChainBaker]

Your flour may be absorbing the water more effectively. You can increase the hydration next time to make up for it.

[@Relyas]

Ok, thank you!

[@shannanstigri]

Hello. Can I use molasses in place of the barley malt?

[@ChainBaker]

Definitely 👍

[@eyangkodok9454]

Please make Oven Temp test, what happen if you bake with 175c, 200c, etc etc

[@bloodwolf7462]

Great recipe. I made previous one and it was realy tasty. But still I'm waiting for Chimney Cake ;)

[@philip6502]

There's this thing... it's called GOOGLE.

[@ChainBaker]

It'll definitely be quicker than me 😆

[@taylortisaac]

Ok I’ve now made three loaves of this and need some help. First loaf with fresh milled hard red wheat. Second and third loaves with hard red wheat and 1/4 soft white wheat (also all fresh milled). They turned out GREAT. I LOVE the process of making this loaf. I love the texture. And the flavor is pretty good. BUT I do wish it was sweeter. I’ve been using honey. How do I make it sweeter? How do I go about subbing the honey, if that’s the way to go? Or can I add more honey? If so, do I reduce any other ingredients?

[@ChainBaker]

Add more honey or some other syrup like treacle or molasses. The fermentation will slow down as you increase the sugar content so keep that in mind.

[@taylortisaac]

@@ChainBaker thank you!

[@taylortisaac]

@@ChainBaker will adding more honey increase the hydration? Will I need to adjust for that? Or will it be fine?

[@ChainBaker]

@taylortisaac the dough will become looser and stickier, so you may need to reduce the amount of water. It depends on how much you add. If it's not a huge amount then it should not make a big difference.

[@taylortisaac]

@@ChainBaker again, thank you!

[@cjaquilino]

@0:00 Just have a feeling you get lit on hard techno at the clubs on the weekends. LOL.

[@ChainBaker]

All I do is work and train. No partying for me 😅

[@angelabadolato5898]

In the recipe the scald has 100g of flour and in the main dough it says 400g of flour Is this a 500g loaf or do i deduct the 100 g of flour from the 400g I did make it with 500g and it is not right😢

[@ChainBaker]

The total flour in the recipe is 500g, so you don't need to calculate anything. What exactly did not turn out as expected?

[@swilsher]

Guess I'll try this again perhaps with fresher yeast. The bread did not rise that much and when it completed baking and I took it out of the pan it was like 4 rolls instead of a loaf. Any other ideas?

[@ChainBaker]

You can make the dough warmer, place it in a warmer area, or let it rise for longer.

[@explorertimes3328]

Can we put it in fridge to cool down faster?

[@ChainBaker]

It will get soggy because of condensation I think.

[@explorertimes3328]

Ok thank you!@@ChainBaker

[@JeffO-]

I'm wondering if 2-3 days (or even more) in the refrigerator will change the taste.

[@ChainBaker]

Wonder no more kzbin.info/www/bejne/iKa8l6h4qrSpfc0 😉

[@erickrief7625]

Thank you for the great content! Small question, I've made this recipe, and the bread came out smelling like alcohol. I know that yeast produce alcohol but didn't expect to notice it. Have I done something wrong?

[@ChainBaker]

The longer it ferments in the fridge the more of that taste there will be. Shorten the fermentation time or ferment it at room temperature to not have that taste. I quite like it though :)

[@erickrief7625]

@@ChainBaker Thank you for the quick response. I'm your fan! (:

[@ChainBaker]

✌️😎

[@angelicamge]

Hi! Is it ok if I leave it in the fridge more than 24h for the cold ferment? Could I leave it for 48h?

[@ChainBaker]

Definitely. It will only taste better.

[@angelicamge]

Great. Thanks! 😃

[@angelicamge]

Just wanted to tell you that I left it in the fridge for 3 days and it is DELICIOUS! It's my first successful bread ever. Thank you!! 😊

[@ChainBaker]

✌️😎

[@kusiciel]

is it necessary to cover the scold? If you left it uncovered it may have cooled down faster.

[@ChainBaker]

It wold cool down faster, but it would also lose some moisture resulting in a drier dough. You can use a smaller portion of water in the scald and then use the leftover water to cool it down after an hour or so.

[@Khristafer]

I'd love some cookie dough tests. Or maybe looking at how ratios of ingredients make different cookies. Kind falls in line with the "it's not wrong it's just different" vibe of a lot of the recipes.

[@PigSCo]

Please make Chicago deep dish pizza!!

[@Mike-nq7fn]

This guy looks a lot healthier than the carnivore guys out there…probably has a good, balanced, whole food diet and exercise, like God intended

[@ChainBaker]

Thanks! 😎

[@mr.Mikeyboy]

Can u send me something on where to buy that Jeff hamelman book..it was on Amazon but now it says seller not selling it anymore and I can’t seem to find it anywhere?

[@ChainBaker]

I've only ever seen it on Amazon. Just search for the title and buy it form another seller.

[@arielotus24]

Hi Super Baker! I have a challenge for you! Can you show us how to make good fluffy bread out of 100% wholewheat Atta flour (used for chappatis) by adding no other white flour, please? For example, a common brand would be "Aashirvaad Brand" which is readily available in most of Europe. Here in India 'bread flour' is not readily available and knowing how to use Chappati flour to bake the best bread would be so helpful for all the Indian bread makers. It could be a no-need bread, autolysed, cold fermentation or whatever method you deem fit for best results.

[@ChainBaker]

It's on my list! ✌️😎

[@arielotus24]

@@ChainBaker Oh my God, I can't wait!!! By the way, I love your style, hands and tutorials!!! 😜Love the way you reply to your viewers too. Much love from India

[@ashd428]

​@ChainBaker 3rd request from an Indian. I am from Singapore waiting for your Video so that i can buy big bag of chapati flour to try your recipes. 😂 Few questions, can i substitute eggyolk with something, i have a egg allergy. What is protein percentage in wholewheat flour you used for the recipe? Thank you for encouraging us to bake.🙏

[@calhs515]

I've tried this bread before, and personally I'm not a fan of how eggy it tasted in the end. Maybe I should substitute the yolk with more butter

[@ChainBaker]

You can definitely make it without ✌️😎

[@alexbowman7330]

What made you decide to use 1 less egg yolk than the original?

[@ChainBaker]

I did not have a use for the other egg white 😅

[@alexbowman7330]

@@ChainBakerHaha. The first recipe used 3 eggs with 2 leftover eggwhites. I like the refinement of the recipe.

[@daethar]

@@alexbowman7330 I usually make meringues from spare eggwhites 🤤

[@bandman0]

Can I use 100 grams of sourdough starter in place of the instant yeast?

[@ChainBaker]

Definitely!

[@nuranreda7582]

Can i bake it without a tin

[@ChainBaker]

Sure!

[@gyorgybereg6916]

I am envy of your whisk! Looks like you can rob a bank with it!

[@ChainBaker]

It's a serious piece of equipment 😁

[@kayprins6779]

Weird question, I am trying to bake with home ground wheat. but this seems to behave VERY different from whole wheat flour. do you have any tips or could you make a video? the bread is soft and tastes good, but is very dense

[@ChainBaker]

I have not worked with freshly milled flour, but it is on my list. Once I get a mill I will make videos about it.

[@mikewurlitzer5217]

I fresh mill Hard White Winter wheat berries, and for ME, the recipe produces a very soft loaf of bread with the bitterness of the bran removed and a slight sweetness. Certainly not dense. Even my wife who normally does not like WW bread loves this bread. I do pass the berries/flour through the mill 2 or 3 times in a counter top stone mill to get it quite fine. Cannot say what a Hard Red berry would do. As a side note, while I wanted to mill my own flour, I didn't really expect it to be that much better than store bought. I was happily wrong.

[@ppn7]

can we add some seed to the recipe?

[@ChainBaker]

Definitely!

[@fatimayousif4013]

Is it normal that my scald is thicker than yours?

[@ChainBaker]

Perhaps your flour is stronger. You can always add more water to the scald. But then adjust the amount of water in the main dough.

[@perniciouspete4986]

1:45 Why don't my USA Pans wiggle like that?

[@ChainBaker]

That's an optional extra 😂

[@ashbash9103]

Is there a way to turn it into a sourdough recipe?

[@ChainBaker]

Make a leaven using 20% of the flour and that will do it.

[@ashbash9103]

Thank you so much. I can't wait to try it out. I absolutely love your approach for this channel, focusing on teaching techniques with in-depth explanations, and also providing example recipes. I feel like you're truly setting us up for success 💚 Also thank you for the ingredient substitutions.

[@ChainBaker]

@ashbash9103 🙏

[@matthewhall7388]

Link to recipe doesn’t work

[@ChainBaker]

If that ever happens just check back in a few minutes and it will be up.

[@angelabadolato5898]

My dough seems dry and hard?

[@ChainBaker]

Perhaps your flour is better at absorbing liquid. You can add more water to make up for it.

[@karenpage9383]

Dude, your link doesn't work... "no results found"

[@ChainBaker]

If that ever happens check back in a few minutes and it will work

[@PigSCo]

🫶🏼

[@PigSCo]

After dividing and shaping, is it possible to add some flavored nut paste inside, enclose/wrap it in, and shape into ball shape, then finally proof, egg white and bake?

[@ChainBaker]

I don't see why not! :)

[@PigSCo]

How about putting the Haitian puff pastry u did, just put the fillings in this bread dough? How would that affect the baking time and temp? kzbin.info/www/bejne/hIe2doVofamDiMU

[@ChainBaker]

You'd have to eat it pretty soon though because it won't keep as well at room temperature. But technically you can fill any bread with any filling. It will take a bit longer to bake but I can't tell you exactly how much.

[@ariainman6691]

Love the Shape....1. You have TOO many steps for me. 2. You TALK to fast for me. Like the Recipe.

[@philip6502]

Two words: pause button

[@ChainBaker]

That's the way 😄

[@mikewurlitzer5217]

In the KZbin "Settings" [that gear icon] you can reduce/increase the speed of the video without significant distortion of the pitch of the speaker's voice. I've found this bread quite easy to make and the Yudane method has never failed me.