How Different Fats Affect Bread Dough | The Effects of Fat Explained

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How Different Fats Affect Bread Dough | The Effects of Fat Explained

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ChainBaker

Күн бұрын

Пікірлер: 510

@ChainBaker 2 жыл бұрын

NOTE: I'm using cold pressed organic rapeseed oil. I don't believe any oil is heathy if consumed excessively. But this one is certainly a lot better than the ultra processed bottom shelf stuff. And the flavour is nice. If used in moderation it will not kill you. Just like anything else. 📖 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/

@dawnmichelle4403 2 жыл бұрын

I'm glad you clarified the name of the oil. I wasn't sure if you were saying rapeseed or grapeseed. I suppose either one would be a healthful choice 😊

@Hotrob_J 2 жыл бұрын

@@kacperjankowski9042 In Canada at least, we usually rebrand it as "Canola Oil"

@Hotrob_J 2 жыл бұрын

@@dawnmichelle4403 I was using grapeseed for a while and I liked it better than olive for my bread, but my store was out last week so I got a bottle of avacado oil, and it gave the bread a nice flavour and texture.

@berniefynn6623 2 жыл бұрын

The only healthy oil is olive oil. The rest are manufactured for lubrication.

@microcolonel 2 жыл бұрын

Hard fats like tallow, lard, and butter are objectively healthier. Most liquid oils are garbage, maybe coconut is okay in moderation.

@johnmcclain3887 2 жыл бұрын

I just started making bread again, after almost fifty years hiatus and found using a scale and grams made a world of difference. I have used three of the oils or fats, and noted a difference, but didn't have opportunity to compare, straight across, and really appreciate this. I lost my wife a couple years ago, and am alone now, and try to get the most out of my bread, as it goes stale before I finish a loaf. This helped the choosing for me. Thanks again, well done.

@ChainBaker 2 жыл бұрын

Definitely! You can convert pretty much any recipe. Of course, it will take more fermentation time, but that is ok too :)

@corumuk67 2 жыл бұрын

To avoid stale bread, you could always slice and freeze anything you won't use within the first 24 hours.

@milkandhoney84 2 жыл бұрын

Bread freezes beautifully. We have 3 kids and I bake often, so leftover bread, pies, cookies and cakes get frozen. They reheat well in the oven and make great garlic bread, french toast and bread crumbs if stale.

@CinnamonForest-m7k 7 ай бұрын

U can keep your bread in a box in the freezer after u make it so that is always fresh ,i cut it in slices and store it in freezer,them i just put it in the toaster when i want to eat it

@ProximaCentauri88 2 жыл бұрын

Just 77k subscribers? This is the best baking channel I found so far. The videos are neat and informative. Way to go sir!

@ChainBaker 2 жыл бұрын

🙏

@chopsddy3 2 жыл бұрын

Real education is a key that opens the door to the possibility of predictable results. These videos of the basic , axiomatic building blocks of leavened bread baking are the best I’ve ever encountered. Thank you so much. Live long and prosper. 🕊🖖😁👍🕊

@schrodingerscat1863 2 жыл бұрын

My favourite is 50/50 olive oil and butter, gives a nice even crumb but with a buttery taste. I like these comparison videos, gives a really good insight into how different ingredients change the outcome.

@artycrafty9209 2 жыл бұрын

Absolutely fascinating! and a real learning curve thank you. I had never thought about the effects that the different fats/oils would have apart from flavour, I tend to be an olive oil user for bread and sometimes part lard (shop bought ashamed to say but that could change now!) for pastry.

@DanoneczkQs 2 жыл бұрын

Today I've baked challah, for the first time using 6 braids which turned out amazing, and as a fat for the first time I've used ... canola oil. To keep it short, butter tastes better in sweetened dough 🤣 I have to admit it is very distinctive in taste.

@ChainBaker 2 жыл бұрын

My brain breaks at anything more than 4 braids 🤣

@pkuchnicki 2 жыл бұрын

Instead of cold butter, I use clarified butter which is much easier to work with (at room temperature) and is pretty much 100% fat versus butter which is around 80% fat.

@nathanboeger978 2 жыл бұрын

I do the same with Ghee, it's cheap if you can find a local Indian market.

@thelazychefuk4410 Жыл бұрын

@@nathanboeger978 Ghee is just clarification plus one really. You just need to clarify the butter for longer to make ghee. Cheaper than buying it. Check out my channel if you like, I have a recipe there.

@uffa00001 8 ай бұрын

@@nathanboeger978 "Clarified butter" is the English word for "Ghee".

@markeoniarty Жыл бұрын

I started baking this year without knowledge in baking, I just want to bake a whole wheat pan bread, and this videos serves as my guide and build my fundamentals in baking, you are very helpful, thank you so much Sir!!

@TheWalkerKJ 2 жыл бұрын

I normally use Cookeen margarine in my bread making and it gives the bread a very soft texture, but I'm so happy you did this video because this week gone I tried olive oil for the 1st time and everything you mentioned in video I experienced. Bread tasted excellent with the addition of it. Another great video btw!!

@annchovy6 2 жыл бұрын

Butter, lard, or olive oil for me most times. I don’t like canola oil at all due to how processed it is and I find it smells and tastes fishy. I am trying to cut down on use of seed oils where possible, so bread is an easy one. I haven’t made bread with beef fat, but I have some I rendered a few days ago, so I might give it a shot. I love duck or goose fat for breads like focaccia. Lard is awesome in bread. If you use leaf lard it tends to be a little more firm than lard rendered from other parts. No point to the shelf stable stuff. It may as well be replaced with shortening.

@Strevale 2 жыл бұрын

Thank you for taking the time to make the video. A control loaf without fat would have been nice.

@ulrichspencer 2 жыл бұрын

I'd be really interested to see how seed pastes and nut butters impact bread dough, e.g., tahini, peanut butter, etc. And, similar to your video on how salt affects bread dough, I'd love to see how MSG affects bread dough.

@kittenlang8641 16 күн бұрын

I've noticed Caribbean island breads often call for coconut milk and margarine--never butter. It leaves a noticeable globular texture that works well with the coconut flavor. I have to agree butter doesn't give it the oomph.

@peterroots9779 2 жыл бұрын

Another great video! Thank you! Ive been rendering my own bacon fat for years, although i avoid including meat when i render (i also remove the skin if using belly bacon). The bacon fat works especially well in my pizza dough, which i add after gluten formation - butter results in burnt crust, bacon fat give a better colour and crunch than olive oil

@TrudyConway Жыл бұрын

Subscribed because of this video so thanks for posting it. I just started making bread and it's a satisfying, horrendous, joyful nightmare. I love it and hate it at the same time. I'm going to try using butter next time. I wanted to use lard because that's what my mother used for everything & she always said it (and butter) was healthier than vegetable oils. I'm going to go bake some bread with butter. Fingers crossed.

@musingfoodie1041 Жыл бұрын

I use olive oil in most of my baking, thanks for such instructive video. Very useful information!

@Hehfg 2 жыл бұрын

I have no clue why this was recommended to me, but let me say youtube algorithm did a good job on this one. There was something super satisfying to how you handled the dough and bread, and it was very educational.

@ChainBaker 2 жыл бұрын

Cheers, Henning :) there's a lot more where that came from!

@1110jesse 2 жыл бұрын

I have to say, I've learned quite a lot. Not just this video, but I have watched a few other of your videos since yesterday, when I found your youtube channel by coincidence. I'm a professional chef, tho working at a small cafeteria nowadays. We do baking quite a lot.. daily breadrolls and buns, and then pies and cakes and other things too. So this is not just for my own curiosity, but I think watching more if your videos will help me professionally too. Thank you for your work!

@ChainBaker 2 жыл бұрын

Awesome! :) I only started baking 10 years into my cheffing career. Now I love baking far more than cooking. Can't wait to get out of the business 😁

@DarbyDumont Жыл бұрын

I really like the concept of your channel. It’s handy for all levels of baking. You can find your own favorite recipe, but you are showing the fundamental differences between the ingredients themselves and the results they produce. I never considered using bacon fat to make bread, but now it’s all I can think about.

@vaughnparkes Жыл бұрын

I am learning! I found you by accident after watching another KZfaqr's baking video.

@gimiak 2 жыл бұрын

I really enjoy experiments like this. Your videos give me a lot of knowledge about the backing process and how important are all of the steps and ingredients. So far I've tried only butter and olive oil, but not in the typical bread. I'll try all of them in the upcomming weeks. Thumbs up for the next video. PS: I've also got a question. Which kind of bread do you usually for yourself / your family? You gave a lot of recipes but so far my #1 bread recipe is the Rustic one. Usually, I make two of them, one pure as in your recipe and the second one with black seeds, pumpkin seeds, cumin, flaxseeds, and sesame. 3 - 4 days and both breads are gone, and here we go again. ;)

@ChainBaker 2 жыл бұрын

These are the kinds of breads I like the most - kzfaq.info/sun/PLJ97q0PY0sXIwFcsJzV0LYG_SxC-6B5by I should really have more recipes on those :D I especially love 100% rye. That is my all time favourite :)

@daiworkman2084 2 жыл бұрын

I use plain yogurt for our regular bread and it is very good, nice flavour and texture.

@pamelaarmitage3915 Жыл бұрын

You've got a great style of teaching - you make me want to get into the kitchen and start making bread! I really appreciate your approach to understanding the 'whys' behind the recipe, giving me a strong foundation to stand upon. I'll definitely be watching this site regularl.

@ChainBaker Жыл бұрын

Cheers! 😊

@adamcoe Жыл бұрын

Your folding and shaping technique is absolutely elite

@tnk4me4 2 жыл бұрын

These are really interesting. I enjoy using coconut oil as my bread making fat. It makes the dough sweeter and darker.

@charliefoxtrott1048 2 жыл бұрын

Cold geese lard and also pig lard together with roasted onions and salt are sometimes used as a spread on whole bread or black bread in nothern/central Europe. Especially when it comes to parties with alcohol involved. Or when you visit your elderlies. Mostly both 😅 Our local butcher sells the lard in form of little balls, like vanilla ice. Nothing warms your heart more as eating black bread with 'geese-vanilla' and some shots of home made apple-'juice' while great-grandma in her ninethies brags about her time as a burlesque dancer when she was in her early twenties to support the family after WW2

@ChainBaker 2 жыл бұрын

Damn that just took me back to my childhood minus the vodka, of course 😂

@arthurakopyan8218 9 ай бұрын

Oh my glob, I don't know why I never thought of using my bacon/duck lard to infuse the Chedder Biscuits I make. Thanks for the idea!

@robertdenysiak9874 2 жыл бұрын

Great piece. However, it would be nice to see a no fat bread as a control "group" all in one video :)

@jhonnya6032 2 жыл бұрын

Yep, the perfect experiment ill never use because i don't really care but its good to watch at 2am

@ChainBaker 2 жыл бұрын

I hope you got some sleep after all :)

@aviationchannel6204 2 жыл бұрын

I normally use butter in dough if I need to use a fat. I use butter in croissants (obviously), brioche, sandwich bread, buns and so on.

@hannahthehomesteader Жыл бұрын

I'd always wondered why my heavily enriched (with butter and milk) multigrain lasted 3x as long as my basic white bread. Now I know! I learned so much, thank you :)

@jody2873 6 ай бұрын

I LOVE THESE FOOD CHEMISTRY VIDEOS! Thanks so much for doing these and EXPLAINING WHY! 👍

@madmh6421 6 ай бұрын

Butter, but I do like bacon fat in cooking. Never thought about using it in bread, but will my next bake! Thank-you!

@user-eb3ii4zn3n 2 жыл бұрын

How can I didn't know this channel???? your explanation is super neat and clear. Really got the answer for all of my questions🙏🙏

@ChainBaker 2 жыл бұрын

Thank you! :))

@andrewruiz2045 2 жыл бұрын

I live in a state with fully recreational cannabis laws. I regularly infuse harvested fats from roasted chicken or bacon. I love what these fats do to the texture of my bread and the quality of my life experience. Most recently it was browned butter with fenugreek and rosemary. Love the channel!

2 жыл бұрын

Really interesting experiment! Local bakeries in Puerto Rico sell "Pan Sobao”, which is made with lard, though it's not flavored. It tastes sweet, and has a very soft texture with a very tight crumb and soft crust. We also have "Pan de Agua”, which contrary to it's name it's not super high hydration. But it's baked in cold oven, which is super interesting. That one has a much more open crumb, and a crispy crust.

@tobyfouks5109 7 ай бұрын

Thank you for this wonderful lesson. I'm switching from canola oil [rapeseed oil] to butter after watching this. You are such a terrific teacher -- I love the science supporting everything you say. [Jan 9 2024 Salt Spring Island BC]

@hannahthehomesteader Жыл бұрын

I'm rendering tallow today. Can't wait to try baking bread with it!

@smithchasea 2 жыл бұрын

So t main reason fat is added is to make the bread softer. I have been wondering this for a long time. Thanks!!

@sarajillianshepherd3858 11 ай бұрын

I am using olive oil now after a spell from bread making and I'm excited to get back to it. A few years back I used to use coconut oil. I was adding these oils during the kneading process. So adding them early will be a nice experiment to see if I can see the difference. I wanted to say thank you, as I'm learning something new with every video I watch. 😊😁

@andybonneau9209 2 жыл бұрын

I just found your channel. Outstanding! I keep my bacon fat and have used it for frying but not for bread. I use butter almost exclusively, but my next one is getting the bacon fat. Thanks for the great work.

@ERam-mt7gg Жыл бұрын

Thank you so much for these videos. I had such a difficult time to explain this to my staff. But the way you make it is so simple yet efficient. It was like having someone telling exactly what I need to say to them. If you ever make a whole basic baking guide I’ll buy it.

@curiosity2314 Жыл бұрын

I can count on my hand how many time I have had Bacon in my life but it sounds like an interesting ingredient to bread. Always interesting to see well done side by sides like you have presented here.

@tonylonczyk5980 2 жыл бұрын

Over the years I’ve tried pretty well all the oils and fats you would care to mention but by far my favourite is Palm Oil (certified sustainable). It has very little flavour, so you can taste the ferment better and it produces an exceptionally smooth, silky bread and good crust. 4% by weight works really well for me.

@xrailfans 2 жыл бұрын

Wow.. your video is answer my question! I have a silent question in mind while i mixed my dough yesterday and boom! Today i got the answer, what a coincidence 😆

@meri9943 2 жыл бұрын

I normally don't use fat at all, as I somehow prefer the straightforward taste of well-fermented bread. With sweet enriched doughs, however, I always go for the mighty butter. :)

@mattshadow81 2 жыл бұрын

I've started to instantly click at notifications from CB. Love this channel. Have been waiting for it mate!

@ChainBaker 2 жыл бұрын

Legend! :))

@MendeMaria-ej8bf 5 ай бұрын

Please don't stop sharing your valuable insights. Thank you. ❤

@bchompoo 3 ай бұрын

Thank you. I'm just going to experiment the use of olive oil in bread but watching your video I think I know the result. Lol.

@bagnome Жыл бұрын

You would also use cold butter for American biscuits where you would cut it into the dough and make something that's crumbly almost like a pie pastry.

@ChainBaker Жыл бұрын

You certainly can, but that's not bread then ✌️

@PNH-sf4jz Жыл бұрын

The American "biscuit" is, I believe, what the English would refer to as a "scone" which is also made as described by "bagnome".

@gsus3918 Жыл бұрын

Science level of documentation happening here. Great work!

@humanbeing3946 2 жыл бұрын

Yes, I have learnt a handful of new knowledge of bread making through your channel. Thanks!

@SimaShangde 2 жыл бұрын

Thanks for sharing the results. Quite a while ago I did a similar experiment, but with cookies. The results were: vegetable oil produces the hardest cookies, lard produces the fluffiest cookies, butter produces something in the middle (I used a regular unsalted butter and did't compensate water content).

@noriakikakyoin4430 Жыл бұрын

There are a lot of mexican breads that use pork fat like conchas, it really gives a distinct flavor. Also a have a neighbor that has a farm and makes sells lard, it’s so good.

@tallb 2 жыл бұрын

Man I love how you look so badass and yet you bake bread so well. Certainly the definition of more than meets the eye. 😂

@ChainBaker 2 жыл бұрын

😄

@annhaines7442 2 жыл бұрын

I have only used Olive Oil in bread making . Once I tried Peanut Butter because it is an fat, hated the taste. I might add most of my bread is sourdough. I am going to try your other fats in my bread. I started adding the olive oil to get a slightly softer crust. Thank you for your video, and for helping me with my bread journey

@maggsbufton1969 2 жыл бұрын

❤I am so delighted to have found your channel! I’ve learned so much more about bread baking from you ! Thank you 😊 I am stoked to make bread again!

@ChainBaker 2 жыл бұрын

Welcome aboard 😊

@DyesubDave 2 жыл бұрын

I just recently got into bread/bun making and I've found that I like a mixture of butter and olive oil. Slightly higher on the butter percentage. It seems to add a bit of the benefits of both IMO. I still have lots to learn but my loaves of bread are better than any of the store bought loaves and cheaper! ;oP

@lilpiggy89 2 жыл бұрын

Awesome video, I mainly use butter in the bread I make. I have beef tallow that I will try sometime this week and see how that works out. As always thank you for the great content and have a wonderful day!

@666venus 2 жыл бұрын

love this vid Usually I cut the fat off my bacon and toss it, for my burger, but now I see so much more possible.

@666venus 2 жыл бұрын

Update: tonight was burger night & I saved the trimmed fat

@ahemschmeyer 7 ай бұрын

Bacon fat pizza dough sounds amazing. Ty for the idea

@evansaldana7399 2 жыл бұрын

Yay, been waiting for this one.

@arpadcsorba2053 Жыл бұрын

I use butter and lard. The lard is derived by grinding töpörtö or bacon chunks in english.

@constantintrudel3756 2 жыл бұрын

Wow, love the attention to detail and all the info on the process.

@Bryan36985 Жыл бұрын

Baking bacon bread. Couldn't help myself and thank you

@davidzagu 7 ай бұрын

Nutrition has advanced a lot in the last few years. Rapeseed oil is the unhealthiest of the ones you have on the table. Olive oil is good as long as it's extra virgen. Butter and other animals fats are the healthiest. I thought you would like to know that. I like your content a lot, thank you!

@ChainBaker 7 ай бұрын

I don't consume enough oil to have a need to worry about it. Cheers 😎

@railfan439 Жыл бұрын

Unsalted, Clarified Butter. Thanks for the lessons. Jon

@gordianknot5625 2 жыл бұрын

Once again an informative video. I like to use half olive oil and half butter to get the best of both worlds.

@patricioiasielski8816 Жыл бұрын

One fat that's comonly used here in Argentina is tallow (beef fat). It's absolutely great.

@ruthejimenez 2 жыл бұрын

Beautiful shooting of the video. Love the aesthetics. Great information. Thank you for sharing your knowledge.

@damien__j 2 жыл бұрын

Thanks KZfaq algorithm - this was exactly what I needed this morning to de-stress

@Karras353 2 жыл бұрын

I have a recipe for a version of English muffins that calls for melted butter, though only 35g for 600g of flour. I’ve not tried other ways of incorporating the butter into this specific one for comparison, though the end result is pleasing as it is.

@redgingerhead6006 2 жыл бұрын

Amazing! THANK YOU SOOOOO MUCH! I'm from Germany.

@phl1200r 2 жыл бұрын

Great video! I had been waiting for this one. I am Greek and mostly use olive oil, especially when making a pizza dough. Also what do you think about using a bread proof setting on oven to cut down on proofing time? How do you feel about that technique?

@ChainBaker 2 жыл бұрын

Shorter fermentation time = less flavour. I'd say it's ok to stick in a proof box for the final proof sometimes, but not during bulk fermentation 👍

@buenoedson1 2 жыл бұрын

Suggestion: video showing the differences between different amounts of butter

@alannakennedy5273 Жыл бұрын

Love the detail in your videos...learning much. Thank you

@AshleyMarieMommy Жыл бұрын

*I love this ❤thank you! Subscribed Liked and Saved videos for after I get ingredients.*

@ChainBaker Жыл бұрын

🤩

@Texsoroban 2 жыл бұрын

excellent video as usual Charlie, looking forward to the next one.

@WhatWeDoChannel 6 ай бұрын

I enjoyed this. I mostly use Canola oil in my bread, what you call rape seed oil I think, we always have it on hand in bulk in our kitchen. I started with olive oil, and then went to corn oil before settling on Canola oil. I think our Canadian hard wheat flour benifits from the addition of some form of fat to soften the crumb.

@notfoolediknowthetruth3101 Жыл бұрын

First time I made bread I was 18, camping in my car for 14 days until my first pay check from a new job. I had nine dollars in my pocket for food to last two weeks. My recipe for bread consisted of water and pancake mix; a thick dough wrapped around a stick over an open fire.

@API-Beast 2 жыл бұрын

Just some objection to the remark at the beginning about how healthy olive oil and vegetable oil is. Vegetable oils such as rapeseed or sunflower oil consists mostly out of polyunsaturated fats, while olive oil consists mostly out of monounsaturated fats and butter consists mostly out of saturated fat. Monounsaturated and saturated fats are resistant to oxidation, polysaturated fats are not. Oxidated fats cause a chain reaction in your body that outright destroy the mechanism that allow those cells to absorb energy, cells die off as a result and this cell death is believed to be a main driver of modern diseases such as diabetes and cancer. So the risk of oxidation makes vegetable oils really quite unhealthy.

@nathanboeger978 2 жыл бұрын

What is really scary is the rise of atherosclerosis and the sales of margarine.

@jbz9547 2 жыл бұрын

I use margerine or butter-blend. Butter is expensive (4-8 times price of margerine) where I come from. I find no difference. Sometimes, melted margerine (at room temperature) for other baking. Thanks for sharing your comparisons.

@adolfhipsteryolocaust3443 2 жыл бұрын

Margerine is litteral poison, one of the most unhealthy things ever

@asimhusain8087 Жыл бұрын

Thanx for the tips chain baker I think these tips were great 👍 for baking & 😀 cooking

@lisae5286 Жыл бұрын

I use olive oil. But I do like lighter bread once in a while and will try the butter or fat. Thanks for your help.

@dw6528 6 ай бұрын

Thank you! You address the best question! :-]

@helensarkisian7491 2 жыл бұрын

The first video I’ve seen from you. Subscribed.

@ChainBaker 2 жыл бұрын

Welcome aboard! :))

@KingOfTheUnderdogs 2 жыл бұрын

This video made me want to learn baking

@darsmith3448 2 жыл бұрын

Hello! I use olive oil because that is how I learned! I really appreciate your tutorials! I grind my grains for flour. So your teachings are a great help! I do not use commercially produced flour. Oh, and I use mostly instant yeast. ❤❤❤ I am really loving the "sponges"! A world of flavor! Thank you!

@ChainBaker 2 жыл бұрын

I have been thinking about getting into home milling. What kind of mill do you have?

@darsmith3448 2 жыл бұрын

@@ChainBaker Good morning! I have been enjoying your teachings! I began with a Retsel with stone burrs, and I baked tasty bricks! I have preferred Blendtec's Kitchen Mill, an impact mill. It used to be $179. So much for that! Stone and steel burrs will give a "healthier" grind. We grind for health. We fixed health issues including diabetes and high blood pressure. I have followed Sue Becker for these past 20 + years. And it has been a learning process. I can now make bread dough using stone burrs, and hand kneading. The husband bought me Ankasrum and that tool taught me what to look for in a dough. I must say that as I hand knead, in the manner that you teach, after I have used the mixer, I see a good difference!!! 🤩 I talk alot, too!!! Very best to you and yours! -Darlene and Scott

@ChainBaker 2 жыл бұрын

Awesome! Thank you so much :) I can't wait to get into making my own flour. It'll open up a whole new world of baking I'm sure.

@crazypoki 2 жыл бұрын

This video is absolutely outstanding. Thank you, I learned so much.

@rwutopia Жыл бұрын

So glad to have stumbled upon your channel! Already watched several of your videos and all have been very educational. I mostly use vegetable oil for my bread baking but have been trying to figure out whether it's OK to add early on with the water rather than try to knead in later (which video answered for me). Thank you! I'm always trying to improve my bread baking and will be incorporating your tips in my next bake!

@Alpemomi 2 жыл бұрын

Have you ever tried the Pain aux Lardons? It's not only made with the lard but also integrates the bacon bits within the crumb! So lekker!

@ChainBaker 2 жыл бұрын

Not yet, but is sounds damn good! :))

@iampanda8804 6 ай бұрын

I don't often sit through a video but this is so damn interesting. I am very happy I found your channel, I wish to entertain this as my new hobby. Bread Making.

@oldgreen16884 2 жыл бұрын

It is a pleasure to watch your programs.

@johnclarke6647 10 ай бұрын

Oil keeps bread from being crumbly. That’s why bakers call a certain pastry biscuit, or bread being short - not having enough oil in the recipe. I use Crisco Vegetable oil for most breads at a 3% ratio. I do not use olive oil because it gives a tangy taste to the bread.

@Xzalo108 2 жыл бұрын

Love your videos, just cant get out of my head that you look like James McAvoy in the movie Split

@ChainBaker 2 жыл бұрын

I'll take that! 😁

@jean-claudeduval 2 жыл бұрын

I use coconut oil ( from Costco ) for my multigrain breakfast bread. perfect texture, slice very thin.

@marthaaguero4968 Жыл бұрын

Hello, What a helpful video, I am just beginning to make my own bread, and I was scare to begin the kneading, you just help me to go through with this presentation. and I am using Grapeseed Oil, just a basic one, it does not say it's organic, I will look for it though, but the results were good, flavour nice I think. of course I am adding sesame seed flour, flax flour and oat flour. the recipe said to spoons, I did that the first time, and the second time I added 1 more spoon of oil, that I think the bread is softer as you said.

@marthaaguero4968 Жыл бұрын

two spoons instead of to, jijiji

@amuzh 2 жыл бұрын

Thank you for putting the time and effort to do this 🙏

@beorcstormorsdatter1097 Жыл бұрын

I really enjoyed this video. It is thoughtfully presented for ease of learning and very interesting. Thank you. P.S. I now want to render lard and eat it! 😁