📖 Read more 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 🍞 Share your bread pictures here ⤵️ www.flickr.com/groups/chainbaker/

I’m not sure how many more comparison videos you can come up with…but they are By Far the most informative and best on the channel. Love your recipes, too!

My beautiful baker! Your “Do not follow recipes, ask questions” concept is a rare view, a thing of beauty that should be extended into every aspect of life, not just baking.😌😉 You are the best.

So many recipes/videos show you what to do but never why your doing. I always want to know why. Love the side by side comparisons where you compare a variable. Best bread channel on KZfaq.

Amazing video. I love it when people don't just tell you what to do, but explain WHY to do it. Having a better understanding of the underlying mechanics and processes is super important and I think you really delivered some great info here. Thank you for doing what you do and please keep doing it!

I find these videos relaxing for some reason and I don’t even bake. lol.

All your videos are so aesthetically pleasing!

Just want to say thank you. I finally understand why this might be done.

Everything I learned about bread, I learned on thins channel. Thanks!

Your videos are the best for who want to learn baking.

5:30 Critical info for open (or tight) crumb structure! I've been baking for decades.....and I wish I could have seen all of your comparison videos DECADES AGO!! I also appreciate that you mention often that the 'right' crumb, or the 'right' taste/appearance etc. is what the baker WANTS it to be, as we all have our own tastes and preferences. With the kind of info you provide, we have a much clearer path on how to get there, consistently. Thanks so much Charlie. I've made some killer good bread in the last couple of weeks with the help of your videos.

Such an underrated channel! Love how you explain the principles of bread making.

Fantastic. My bread lore and baking technique have improved because of your videos. Your experimental comparisons are so educational and practical. I now get annoyed when I hear TV chefs talk about certain steps without properly demonstrating because it shows they don't really know what they are talking about! You do; thanks 👍😄

I just love the way that you "advise", not lecture and also encourage us all to take the huge number of variables of each individual into account! Brilliant! Best bread baking channel on KZfaq! 👌👍

“It will never punch you, so why are you punching it?” - On Bread Relations: How to Treat Your Bread by The Chainbaker

Your demonstrative comparisons and experiments are very helpful in understanding the processes occurring in dough. Thank you, man!

Only started watching the video, but wanted to thank you for stating the hydration outright. Even if it isn't a recipe video it helps to know it without bringing out the calculator.

You keep answering questions ive had for such a long time, in such a detailed, informative way. Ive known "yeah you should do this", but Why should you do it has always been my question.

That bracelet is sick

I would that my younger brother were so easily degassed. Thanks for another wonderfully enlightening video. 🕊😁👍🕊

I love that you start out greeting “my bakers”. Yes I am a baker that have trained! Thank you for your efforts!

I see that congratulations are in place: 90.000 fans for you! Inter National Bread Treasure. Thank you so much

Learned to bake from my dad in the 90's. Back in the day punching dough was like breathing. You had to do it. My kids are in college now but have many happy memories of "punching the dough" when I baked. Fun stuff for a kid! Still baking the "old fashioned way" but learning SO much from your channel!

You know Chef, it is not enough to just follow a recipe in order to bake or cook something good. A serious cook or baker needs to know the techniques of each and that is what you for us here on KZfaq. The valuable techniques are what we come away with and for that, I thank you from all of us, serious home bakers.

Hi, Charlie. I'm from Brazil and I do love your videos (I'm your fan)!!!! thanks a lot for everything u share with us. You show things no one shows. Thank you so much!!!

Thank you for this informative video. It answered all of my questions and it was exactly what I was looking for. Short and sweet 🙏🏾.

I am addicted to this channel. Priceless information that breaks down the science of making bread in easy to understand tutorials. I am learning so much! Thank you!

This is a brilliant bread-making video; one of the best you have done. It reminded me of all the mistakes (learning opportunities!) I made when first starting out on my bread journey, Now I always de-gas my dough, even though it makes the proving process longer. But as always, patience brings better results. Keep up the great content. Your clear and direct style make your videos easy and enjoyable watching. Probably the best bread-making channel out there.

I really do love your voice. It's just so calming.

I think you just solved my problem thank you for the great description

These are the kind of question that seldom gets talked about. Perfect explenation. I will spread this video. thx :)

I learn more from this guy than anyone else.

aprendo mucho de la ciencia detrás de una masa con tus explicaciones, excelente aporte hermano!

I'm not a baker. But dude, your videos are perfect. Presentation, format, video quality, speech. I'm confused why don't you have million subscribers already. Also there is already so much stuff in playlists, i feel like your content is a bit underrated. I might try baking myself. Keep up the good work!

These videos have saved me from having to do too many experiments. My goal is to know how to make bread out of anything and to make a different bread every time.

You make so many good baking videos that hep me understand how bread works!

I found your videos 7 days ago and watched a pile of them. I was Never completely happy with results until NOW. Cold bulk fermentation makes an enormous difference. I used Potato water as grandma did, Robin Hood AP flour, added cornmeal and sesame seeds, buttered tops before and after baking….and result was best ever bread since grandma’s. Can’t thank you enough. 😍 Vernon, B.C. Canada

Another great content! Thanks for sharing this. 😊

I love these comparison videos. As someone who is just new to baking, these videos answers my questions visually.

every one of your videos is immaculate. nothing is said that doesn't need to be, and everything that is said is said well. all of the questions i've ever asked myself while baking and more, answered. thank you, truly, for your contribution.

Lesson learned: If I want fluffy bread with a fine crumb, I can't be lazy about it, and it will take more time!

Thank you for all the tips. I was always afraid of yeast until I watched a video on it. My husband loves my bread, thanks to all your videos on bread making. Recently I had a few loaves that didn't turn out well. I couldn't figure it out. Then I looked at the date on my yeast, it was expired. It wasn't that old. Here is a tip I went back to the store and the store brand yeast was almost expired. Look at the date before buying. Thanks again.

Chainbaker 2030: "How does gravity affect your bread? Zero gravity dough explained"

Very excited for this video! Thank you for these comparisons - it really helps to understand specific factors.

These comparisons really make things a whole lot more clear. I'm one of those people that needs to actually SEE the difference between two methods, sometimes, especially with baking. The whys and such are important to know, but actually seeing how different methods change the overall results helps kinda cement things in my head. Even if my style of breadmaking is a little more...freeform than yours, its still REALLY helpful to know exactly what's goin' on and what needs to happen when, so thank ya!

Thank Chef, I never knew the importance of these variables in resting, fermentation and folding, and shaping importance. Thank you for making me a better home bread maker

You explain every thing so well. L have been baking for years and I learn every video.😇

Yes I do it 3 times and it's brilliant.

Thank you for taking the time to do this. This will make a big difference for me. Thank you again - this video is extremely valuable.

Very good video. I was wondering the same thing. For a while I even thought that I might be doing it all wrong and that I shouldn't degas my dough

As always, great information. During my "knowledge journey" it dawned on me to forget about the the clock when baking bread and only analyze the dough. When rising I found that (for me) only rising the dough 50% to 75% produced the best results as I stopped getting pancake loaves. from over-fermenting. Thanks for making these video clips.

Do I de-gas? Well, I definitely will from now on. Thanks for another great instructive video.

Holy crap so I'm going through all your vids and I think I've figured out what is ACTUALLY causing my issues. My timing is really screwy (my days are 28h long and my level of sleep and when I have free time is weird) and what I've been doing it GENERALLY following your vids but the times in which I do things - for instance a final fold, or folds, etc. is usually MUCH closer to when I would be taking it out the fridge. For instance I don't typically do one before bed, then next day / 12h later take it out and do the outside-the-fridge stuff. What happens is when I wake up I'll do my final fold then, then within like 4h I'd start the outside fridge bits. And this might be the only consecutive thing in all my recipes. Basically I've not been folding it enough near the beginning, AND been degassing it way too close to the end! This might actually be my MAIN issue lol Right time to start a new one, and to actually not touch it after it's gone in the fridge before bed until it comes out the fridge. (At this rate you're gonna have to start charging me 2 subscriptions, I am deffo high maintenance)

This was very good. Explains a lot

Fascinating! Well that answers my question. Thanks

I ain't a huge fan of this kind of bread, but the explanation is worth the view, I did it with a general understanding of what degazing and building tension do to the dough. I know have a clear view of what happened if I don't, especially on the first one ! Thanks a lot for doing it !

Legend. Best channel on youtube at the moment.

Me encantan tus vídeos hermano, puntuales y muy bien explicados, eso de las comparaciones entre resultados es hermoso. Plus el audio y la producción de los vídeos . impecable! Well done!

Such a great experiment. It really shows you how easy it is to make bread, any method you'll get an edible loaf, but the different methods will give you different results. So relax ... and start baking your own bread!☺️

So informative (as usual). I always wondered where there was no degassing in sourdough baking. I also wondered whether the series of stretches & folds, plus pre-shaping and shaping, had some degassing involved. This answers the questions.

Another great video, also explains the nice oven spring on my recent loaf. Love the comparison methods used to demonstrate the subject.

Excellent tutorial. You’ve got a talent for explaining well. Nice job.

Just discovered your channel. So much great insights. I love how these insights will help me be a better baker

another great question, experiment and discussion. one thing i'd add: like you said CO2 is a waste product of fermentation, so its buildup slows fermentation. removing some CO2 prolongs fermentation and allows enzymes to also act in the bread, in addition to finer gas distribution and strengthening of gluten as you explained beautifully

The Lee Mill is made in Milwalkee! AND there is a world of information on his website! I work to help my friends learn to make breads from fresh ground grains! This channel is awesome and we are excited! 😍 And hungry!!!

Everything you said makes sense. It seems stupid "how does punching it down and waiting for it to rise again help? Seems counter productive " but now we know, it's done for a reason and is worth doing

Man, you're like the Attenborough of bread :D btw, where are you from originally?:D

I love your page, I have learned so much🍞❤🍞❤🍞❤🍞

Thanks to these videos by now I'm a semi-pro at identifying baking-mistakes in the finished products - I only wish I would notice them during the process already

Thank you for making these experiments. What if we fold 4, 5, or even 10 times? How many folds are too many? As counter-intuitive as this experiment would be, I realize degasing and folding helps the dough to grow in a more homogeneous way, bubbles can lean on each other and build a better crumb and rise in a better way, instead of non-homogenous dough where big bubbles will just take some place full of air not building anything consistent.

Thank you for explaining so thoroughly! Very helpful!

Another fascinating and informative video for Scientist John. Thanks.

This video is really helpful, especially for no knead bread. Now I understand better. Ever make bread steaming it? (like making bao? ). If you ever run out of content for comparison, can venture into steaming bread, fry bread or stove top /pan-fry bread.

Excellent video. Thank you.

Enjoy your videos. Very informative and educational. So enjoy learning techniques, reasons and different results and why. Have been learning much from you. Thanks

Charlie, I always do at least one "degas" (fold), more on the high hydration doughs, I even fold my pizza balls an hour after I balled them, makes a huge difference on the cornicione. Hoping you hit the 100K soon. Cheers.

*Absolutely Awesome. Thanks 👍👍*

I made my first ever loaf of bread yesterday (it was successful!) and today I’m using the rest of the flour to make a little plaited loaf. I don’t think I degassed the first loaf enough but because we’re using it for steak sandwiches a nice dense loaf is actually not a bad thing

Hey Charlie since you're fond of these comparison videos, and me too, I thought it would be good for you to do one with Bassinage! I just heard of it and I haven't really got a good handle on it, so a little explanation along with a comparison would make for a good video. You could use the same ingredients make a dough with all the water in the beginning. Then one with only half in the beginning, the rest once you fully kneaded it, Then a last one with three quarters in the beginning, the rest once you fully kneaded it. Or however you want to put it together.

That is interesting Most artisan bread recipes I know don't involve most of the extra steps, but require long mixing Many of them feature addition of buttermilk or other acidic things. Onr recipe requires putting into the non-preheated oven without growing and it grows as the oven heats.

and again an excellent video, thanks for this clear showing of the difference, awesome

Thanks, helpful advice 😊❤👍🏼

Excellent!

So sorry to have come across this great channel so late. My complaints sir

This is perfect!

Again another great video. Idea for an experiment: testing the salt yeast method (not sure if this is even a thing in english language, in German it is Salz-Hefe-Verfahren ) where you mix all the yeast and all salt + ten times the amound of water. It should resault in a 10% salt sulution. You then let it rest for 2-48 hours in the fridge. This way the yeasts starts producing glycerin for a better dough.

Really helpful. Thanks

Awesome content as usual

Something you haven't touched on, is how degasing before final shaping, makes it a lot easier to have an uniform looking product for more complex shapes (mostly long shapes) Things like baguettes, "brioches tréssée" , hot dog buns and many more, if you were to leave as much gas as possible, it would have too much strenght and tear, and you'll struggle having a professionnal really uniform looking result Althought it is less of a problem with baguettes because a flour with more extensible properties is used

Great video! Very interesting

Excellent 👍

Hmmmm.....I LEARNED something!! 🍞

Great video Charlie! I feel my bread I.Q. increases with each video you make for us to enjoy and learn from. I do have an idea for another comparison video if I may suggest: using beer versus water in dough making. Beer had natural fermented yeast and I always create my best pizza 🍕 when using beer versus water. It cannot be a coincidence it happens haha! *Please make it happen Charlie* 🙏🏼🙏🏼🙏🏼🙏🏼 Beer 🍺 vs Water 💦

Thanks.

Thank you

Great content!

I love your channel.

Another fantastic lesson from Charlie! I have been wondering about the crumb structure of the bread and how to improve/change it. Now I'm looking forward to trying a longer ferment stage and an extra fold or 2. Brilliant stuff - thanks again @ChainBaker !

Different breads are great as dips for different soups/stews/pastas/etc. The bread on the far left, the worst one, would be ideal for pasta/tomato sauces to hold the sauce's weight. While the one on the far right, the best one, is ideal for broth based soups to absorb the broth.

Very informative, it's useful knowledge for new bakers. I have a question, how does different kind of dairy "milk" in recipe have a different outcome, eg. Milk powder, pasteurised milk, whole milk, scald milk.