No video
What happens when you add butter to your sourdough bread? | Foodgeek Baking
Рет қаралды 147,476
Күн бұрынThanks to Squarespace for sponsoring this video. Go to Squarespace.com for a free trial and when you’re ready to launch, go to squarespace.com... and add code “FOODGEEK" at checkout to save 10% off your first purchase of a website or domain
Today I am testing what different butter makes in your sourdough bread. I will bake a control with no butter, one using melted butter mixed in at the beginning and one where the butter is kneaded in. Mmmh... Butter!
Buy Foodgeek Merch: fdgk.net/buy-m...
Patreon: fdgk.net/patreon
Discord: fdgk.net/discord
The formulas:
fdgk.net/sourd...
fdgk.net/sourd...
Tshirt by @Iliketomakestuff :)
Ad links!
Essential Sourdough Baking Tools:
Baking Vessels:
Challenger Bread Pan (big dutch oven): fdgk.net/buy-c...
Brovn (glass dome): fdgk.dk/buy-brovn
Cast Iron Combo Cooker: fdgk.net/buy-c...
Pyrex (or equivalent) glass dish: fdgk.net/buy-g...
Enameled Roaster: fdgk.net/buy-en...
Lames/blades:
Walnut Lame: fdgk.net/buy-w...
Buy razor blades: fdgk.net/buy-r...
Buy cake turntable: fdgk.net/buy-c...
Starter:
Jars for your starter: fdgk.net/buy-w...
Small spatula for starter: fdgk.net/buy-s...
Banneton/proofing baskets:
Round Proofing Baskets: fdgk.net/buy-p...
Oval Proofing Baskets: fdgk.net/buy-o...
Bowls:
Rosti Bowl (used in video): fdgk.net/buy-m...
Bowl: fdgk.net/buy-bowl
Bread Knife:
Awesome Bread Knife (used in video): fdgk.net/buy-k...
Good Bread Knife: fdgk.net/buy-v...
Gloves:
Heat resistant gloves: fdgk.net/buy-h...
Baking pans:
Pullman Loaf Pan (small): fdgk.net/buy-s...
Loaf Pan (medium): fdgk.net/buy-m...
Miscellaneous:
Lodge Cast Iron Skillet: fdgk.net/buy-c...
Mockmill Grain Mill: fdgk.net/buy-m...
Bench Scraper: fdgk.net/buy-b...
Baking Steel: fdgk.net/buy-b...
Flour shaker: fdgk.net/buy-f...
Spray Bottle: fdgk.net/buy-s...
Pizza Peel: fdgk.net/buy-peel
Brød & Taylor Proofer: fdgk.net/buy-b...
Silicone Spatula: fdgk.net/buy-s...
Stand Mixer: fdgk.net/buy-s...
Wire Rack: fdgk.net/buy-w...
Precision Scale: fdgk.net/buy-p...
My Amazon store fronts:
US: fdgk.net/amazo...
UK: fdgk.net/amazo...
Follow me on:
Instagram: fdgk.net/insta...
Facebook: fdgk.net/facebook
Reddit: fdgk.net/reddit
Music:
Epidemic Sound: fdgk.net/epide...
Guitars in the back:
Custom Fender Batman Stratocaster
Alhambra Maestro 400
Line 6 JTV-69
Fender American Deluxe Stratocaster 3-Colour Sunburst
Adlinks!
My KZfaq Gear:
Camera and lenses:
Canon EOS R: fdgk.net/buy-c...
Canon EF 24-105mm f/4 II USM IS: fdgk.net/buy-c...
Canon EF 50mm f/1.4 USM: fdgk.net/buy-c...
Canon EF 100mm f/2.8L Macro IS USM: fdgk.net/buy-c...
Screen:
Atomos Ninja V: fdgk.net/buy-a...
Angelbird Atom X SSDMINI 500GB SSD Hard Drive for Atomos: fdgk.net/buy-a...
Lighting:
Neewer Light Stands: fdgk.net/buy-n...
Neewer Heavy Duty Light Stand: fdgk.net/buy-n...
Neewer Light HY-2000: fdgk.net/buy-n...
Yongnuo YN-300 III 5500K: fdgk.net/buy-y...
Yongnuo YN-300 III Power Supply: fdgk.net/buy-y...
Yongnuo YN-1200: fdgk.net/buy-y...
Yongnuo YN-1200 Power Supply: fdgk.net/buy-y...
Tripod:
Neewer Tripod: fdgk.net/buy-n...
Neewer Fluid Head: fdgk.net/buy-n...
Neewer Ball Head: fdgk.net/buy-n...
Sound:
Zoom H4N Pro: fdgk.net/buy-z...
Røde NTG2: fdgk.net/buy-r...
Focusrite Scarlett 18i8 (3rd gen): fdgk.net/buy-f...
SE Electronics SE2200: fdgk.net/buy-s...
Gimbals:
Zhiyun Wibill S: fdgk.net/buy-z...
Zhiyun Smooth 4: fdgk.net/buy-z...
#experimenttime #foodgeek #butter
Sune Trudslev also known as Foodgeek makes videos about how to bake bread. It's bread baking made simple. I explain everything and I make lots of experiments to see what the best methods are.
@iluminameluna 2 жыл бұрын
Because I'm part Italian, I like to add olive oil to most recipes, even bread. I do, however, make some white bread recipes for my younger son with butter, but these bake with lower temps and for longer. I've never tried butter in my sourdough recipes. I'm wondering if maybe the butter in the sourdough needs a lower temp and slightly longer stay in the oven once it's done the majority of the baking. Say, another 10 minutes with the oven off? Not a geek, but I LOVE to experiment! Most humbly yours.
@wlhlmknrd6456 3 жыл бұрын
I would love a video about melted vs kneeded butter in brioche! This one‘s great too btw :)
@v7ran 3 жыл бұрын
Ive actually made brioche with melted butter (ATK’s recipe) and it’s way easier! idk about the taste tho bc i didn’t compare but i’m pretty sure it tastes the same.
@CC-lv1ox Жыл бұрын
Please do a brioche comparison study.
@sallymoen7932 2 жыл бұрын
I just happened to apply the kneaded butter experiment in my latest bread, and I had similar result of softer, better tasting bread. Also, I think it rose quite a bit higher than without the butter. Oh and I used only about 2 tablespoons unsalted butter. My recipe is add the starter, flour and water, rest, then overnight in fridge, next day add more flour with salt and water. At that point I added the butter. Rest, do 4 cycles of pull & fold, then final rise in pan. Then bake. I think it came out very soft for a whole wheat sourdough.
@elephantwalkersmith1533 3 жыл бұрын
Chemical engineer here. The oil in butter has a lower Prandtl number than the a water soaked dough. This is like an insulating layer where the dough contacts the cast iron. Conduction is important here, whereas the rest of the surface, radiation and convection from air, mostly radiation at this high temperature. So the bottom is colder than the top. Not a big deal with no butter, but with butter the temperature difference would be larger. Two temperature probes at each boundary should be able to gather enough evidence to prove this hypothesis.
@lewiskingtheflat 3 жыл бұрын
Could there be any chance of butter melting and "pooling" at the bottom during the bake? I know when I made croissants recently I ended up with them baking a great full if butter that had melted out... So the dough fried at the base.
@andersjeppsson8499 3 жыл бұрын
Agree happens for me with olive oil as well when not hot enough
@barneyewing2664 3 жыл бұрын
MSU Chem Eng '84. Haven't heard Prandtl number since college. Definitely worth checking out.
@PlaylistCZ 3 жыл бұрын
Idk, but this happens to me when I add any significant ammount of oils into my bread - olive oil, lard, butter.
@dartthewarrior 3 жыл бұрын
This is where having a pizza stone in the oven helps. Adds thermal mass and ensures the bottom of the Dutch oven gets/stays hot. I also have it in the oven when using a bread tin.
@jbirdyhome-4050 Жыл бұрын
Love all your experiments. My main takeaway is that you do whatever works for you and gets you results that you enjoy and are pleased with. And it's important to nail the strength of your starter, follow basic principles of bulk fermentation, shaping, proofing, oven temperature and baking times - that work for you. Once you get the basics down, then you can play with hydration, ingredients, etc., just for fun.
3 жыл бұрын
A sourdough brioche is the obvious next step! As for the melted butter, that's usually a big nono for brioche. That dough gets incredible difficult to pull together if the emulsion of the butter gets broken, and it's just too soft to work with as well. The butter needs to be softened but not melted. Or so I've experienced it, and that's also what the books say. Looking forward to your experiment!
@rustyshillford1967 3 жыл бұрын
Anyone else feel anxiety about wondering if he was going to scrape the dough from the tile and then suddenly a rush of relief when he pulled out the scraper?
@kryjchek 3 жыл бұрын
I would've died if he didn't clean up XD
@artbarn2624 3 жыл бұрын
I thought I was the only one!
@gkorm 3 жыл бұрын
I was ready to close the video if he would leave the mess on the counter.
@mythicalwitchery 3 жыл бұрын
omg yes
@Burrelium 3 жыл бұрын
Yes to the Melted vs kneaded butter in brioche experiment!
@MrJules0227 3 жыл бұрын
I like your progression in video quality, light, atmosphere and talking. Smoother and very calming everytime you change the set up a little bit. Like the new „vibe“ the most!
@PreachingChief 3 жыл бұрын
I've been doing no knead sourdough the last couple of weeks. I just mix the starter with water, salt with the flour. Then mix the water mixture with the flour mixture. Wrap it up, leave it in the fridge for 12 hours. Shape the dough, let if proof for 2 hours while getting back to room temperature and bake. I just call them my lazy loafs.
@Maggie60450 3 жыл бұрын
Can you tell a difference in the end product? Have you tried this with whole grain?
@PreachingChief 3 жыл бұрын
@@Maggie60450 Really not much of difference for me in the end product. Still has the same crust, same light interior and aroma. Way less effort than stretching and folding several times. I use a 80:20 mixture of unbleached stone ground white bread and brown bread flour. Both to my knowledge is made from whole grain.
@Maggie60450 3 жыл бұрын
@@PreachingChief Thanks! That sounds a lot easier. Foodgeek also made a video on the easiest sourdough bread in the world...so I should go for it!
@marcsduk 3 жыл бұрын
The only one that says “ i heat my oven “ not preheat lol you only can heat an oven not preheat god for you for this small thing you got another subscriber ;)
@bobbruno9091 3 жыл бұрын
Peter Reinhart, in his excellent book, Bread Revolution, discusses "fruit trap" starters, where fruit, mozzarella, and coffee are used for their yeast in the single use starters. It sounds intriguing, and I may try it at some point, but I'm wondering if you'd be willing to test it and share your results. Thanks for the great videos!
@xTobsecretx 3 жыл бұрын
Have been wondering if you can also use some liquid from lactofermentation as a starter - especially towards the end of the fermentation, there's a lot of yeast in it.
@oakstrong1 3 жыл бұрын
When I make pulla (Nordic sweet bread) I always put butter into the dough. Sometimes I use melted butter and sometimes kneaded butter. Pulla is eaten with coffee - sometimes there is jam or butter "eye" or it is sprinkled with large sugar crystals (especially intended for the purpose) - the crust must be soft! (I cannot think of any similar bread in the UK right now.
@RobertaPeck 3 жыл бұрын
Food Geek the ultimate Science teacher!!!
@RonSonntag 3 жыл бұрын
Yes, absolutely do a brioche comparison. Great video, excellent comparison. Thank You.
@rowdog6376 3 жыл бұрын
Thanks. I've wondered how long it would be till someone had the courage to do this. Great video. Please make some brioche.
@usernameclayful 3 жыл бұрын
I vote for you reducing the music when you cut into the bread for that ASMR satisfying content
@Foodgeek 3 жыл бұрын
Yeah, I kinda got away from that. I was doing that in several videos :)
3 жыл бұрын
Yes, yes, please! A comparison of a melted vs kneaded butter in brioche!
@rafaeliretaballeza5881 3 жыл бұрын
Thanks! I would really love the video with the butter brioche experiment please!
@vc1693 3 жыл бұрын
Hey Sune, I'd like to see an experiment with Diastatic Malt, love all your experiments!
@SuperMainemom 3 жыл бұрын
Hi. I am a new sourdough baker and recently started watching your videos. They are so helpful! After watching one of them I ordered the bread proofer that you recommended. It came yesterday, which is very exciting. In one of your videos I think you said you found using the bread proofer helpful with the levain and the bulk fermentation steps. I am wondering if you could provide a general sense of time guidelines for making your artisan sourdough bread recipe using the bread proofer, and also the temperature that you are setting the bread proofer at for this recipe. Thank you so much. Sourdough has become my new fascination/obsession.
@susanlemieux2451 2 жыл бұрын
Very happy to see this. Husband always complains the crust is difficult to chew.
@v7ran 3 жыл бұрын
For those of us who don’t have a mill, please test the different ways of using whole grains in bread! The 3 methods i’ve seen are: crack the wheat berries in a blender to the texture of polenta/corn grits then put it in a bowl and pour it’s weight in boiling water over it and let it soak until it’s room temp. (KAF’s fresh milled spelt bread recipe) soak 1:1 in weight of whole uncracked wheat berries with room temp water and let it sit for 12-24 hours, then process it in a food processor for 4 min until it’s smooth. (In Breads Illustrated Wheat Berry Bread, also online somewhere) The third way is to sprout the wheat berries, which is shown in KAF’s sprouted wheat pain de mie recipe.
@flurry1337 3 жыл бұрын
Best Method i know is the Gel method in which you use about 10g psyllium husk and mix it into the water (30 min rest -> gel). This works every time and does not need any kneeding while still giving nice airbubbles in the dough with 100% Whole grains
@annareuter7639 3 жыл бұрын
On the dense bottom layer-my thoughts: Did you preheat the flat bottom (or the dome?) of the baking pan? Cast iron is a good heat conductor but dough (carbohydrate) is not. When the bottom layer of the dough hits the flat pan, it will "feel the heat" immediately and kill the dough yeast that causes the "spring" or air holes in the bread. So the bottom layer is denser. The rest of the loaf gradually increases in temperature to allow the yeast to grow and form air pockets. I use an instant thermometer and take readings at various points in the loaf towards the end of the baking time. The thermometer does give different values (I leave it in to see if it changes) at different locations of the loaf. I pull the loaf out when thermometer reads 205 degrees Fahrenheit.
@plouteo6612 3 жыл бұрын
I don't know about the killing the yeast too soon theory, it might be true.. but this gummy layer at the bottom is a common occurrence in banana bread, a quick bread that has no yeast. It's the result of too wet batter they said (like when they used too much bananas).
@marcoandres7475 3 жыл бұрын
Your comparisons hit the mark. Sometimes the result is destroying a myth [adding yeast before of after autolyse makes no difference]. Consider making brioche feuilletée. This is a variation of brioche. The butter is added later and incorporated just like a croissant. The result is a cross between a croissant and brioche.
@jhanlon241 2 жыл бұрын
So butter makes everything better, thanks for the video.
@dorothywandruff2121 3 жыл бұрын
Yes please on the brioche with melted vs. kneaded. Thanks, this was great. I’m going to try it.
@fabiennemitchell2371 3 жыл бұрын
The butter is better incorporated into the dry flour, like pastry making. Also, in bread using commercial yeast the quantity of butter is minute.
@paigettie 3 жыл бұрын
Wow, I believe I will be ditching my mixer for sourdough bread from now on! Also, the kneading in butter before the rise gave me a huge clue in some mouth watering fry bread I had years ago. I've been trying to replicate it with no success. I have a feeling I finally found out how to get the buttery outcome I've been searching for! Thanks!!
@nafafonafafofo 3 жыл бұрын
Great experiment! Butter makes everything better. Yes! Do a brioche experiment!
@zodak9999b 3 жыл бұрын
I have noticed the difference between when I add the butter in my yeast bread loaves. I've been using melted butter added at the start (like your second loaf) for years but a couple of months ago I saw a lady making bread and she kneaded softened butter into the dough much later. The dough looked so smooth and nice that I had to try it, and am I glad I did. I'm no scientist, but I think adding the butter later in the process lets the water hydrate the flour completely without any of the fat coating it. I just know it works. From what I can tell after a few loaves done this way, the more important bit is the "added later" and not the "melted vs softened".
@ginsederp 3 жыл бұрын
Do you mix in the butter after the 3rd stretch and fold, or after the autolysis?
@zodak9999b 3 жыл бұрын
@@ginsederp I'm doing this with yeast sandwich loaves, so it's a slightly different process. I add butter after just a few minutes of autolysis.
@bethsprow5092 3 жыл бұрын
Thank you Sune. I wonder if the high temperature of the Dutch oven causes the butter at the bottom To heat up so quickly that the butter separates and causes the gooeyness. Whereas the the temperature of the bread above heats up more slowly and the butter doesn’t separate but stays incorporporated in the dough. Just a thought. I would love to see this test on brioche dough.
@Atcraftcity 2 жыл бұрын
That makes a huge amount of sense. Brilliant.
@markmark2961 3 жыл бұрын
I was very confused at the start, since I didn't remember I clicked on a guitar themed tutorial or similar video :) Nice content, loved the comparison!
@danielb.8421 3 жыл бұрын
As far as I know, adding butter means the bread will be fresh for longer, since oil does not evaporate :). Softness is just a side effect - maybe it's good for you, maybe not. Would be interesting to see them after a week :) Also, this thing at the bottom is appear when you don't give time the dough to rise (happened with me with a milk-loaf where I was in hurry). I make the dough totally differently, with much more time, so it doesn't appear for me. Melted butter looks a bit wierd - it must be hot, looks causing problems with the dough; I use kneaded butter.
@joshrubenovitch7740 3 жыл бұрын
That’s a big yes for the butter brooch test toi proposed. I enjoy your work, thanks
@marcelacristinadesouza7235 3 жыл бұрын
I also would love to see the difference between melted and kneaded butter in brioche! I normally do it kneaded and indeed the smell and taste of butter is awesome!
@jimsjacob 3 жыл бұрын
Thank you for doing that. I’m ready to start making some changes in my baking. I’m now able to create repeatable results and I was looking for the next step. I was thinking along these lines and here it is. Thanks so much. Please do experiment with the brioche
@suecollins3246 Жыл бұрын
It's certainly the only thing I put _on_ my Sourdough Bread!
@user-hl1zt1cv8i Ай бұрын
Exelent insight to sour dough trials and tribulations ❤
@franciscogarcia7280 3 жыл бұрын
👍🏽 Great video. Looking forwards for the brioche experiment 🤞🏽
@maggiealena 3 жыл бұрын
Great video. When you melted the butter it took away moister in the the butter. This is why butter is cold when cut 8n to pastry dough. When cold butter goes into the o en it vaporizes and creates pockets between the folds. This is what you have going on here, except you didn't have cold butter and cut in with a 0astry cutter, fork etc.
@CaputoRed00 3 жыл бұрын
Sune, butter and oil interfe with gluten formation when added at the start. However if added after gluten develops they act as lubricants contributing to oven spring like a brioche or panettone. You do a spectacular job. Thank you.
@suitsofitchy 3 жыл бұрын
I will say you can see the more dense structure in the bottom of the two butter loaves. I'll stick with spreading butter on my bread after it's baked! Thanks for the video
@Myshelisgold 8 ай бұрын
I think you should come to Thailand and experiment in my humid kitchen 😅. Thanks for these soothing informative vids ❤
@mainqueetcheverrigaray7307 3 жыл бұрын
i think the iron pot you put the bread in was hotter in the first cook, because you preheated at more temperature, for the second and third bread the oven temperature was lower ... i think thats why you get a dense crumb below...i dont know if you realized the process of preheating every time you cooked , its just a guessing!! thank you for this video, sorry for the bad english
@neilbateman7039 3 жыл бұрын
Kneaded butter with White/Spelt flour, it's delicious & very soft.
@kinnish5267 2 жыл бұрын
yes,yes please do the same thing for Brioche
@Foodgeek 2 жыл бұрын
Can you make a sourdough brioche bread with melted butter? | Foodgeek Baking kzfaq.info/get/bejne/eLh3dqxjurqcmZ8.html
@AuxHex 3 жыл бұрын
Your defect at the bottom of the loaf can have several reasons. First of all - unfinished fermentation. Butter slows fermentation down and probably you should've proofed for a slightly longer period. Another reason - excessive dough softness. And butter does soften the dough! Butter should be kneaded into the dough like you did in the last test case, but it should be softened to a point when it will start melting, but not melting yet. Melted butter causes the dough to be softer and cold butter will required additional kneading time which might result in overworked gluten, which will also result in a defect. I would advice you search for Viennese pastry technology description (please don't read American sources). I have old Soviet book for factories and it explains everything in great detail. There should be info in your language as well as You're European and Viennese processes are European :) On a side note, small amounts of fat actually improve gluten development. Fat coating lets flour particles move easier in the dough and interact with water faster. But excess amounts of fat will coat flour particles to the point of repelling all water. One thing to keep in mind is that butter will speed up gluten development while slowing down fermentation. This is why Viennese pastries usually add butter as late as possible and use dough restructuring in many recipes.
@nz5752 3 жыл бұрын
Alexander Ivanov can you recommend a good source? There’s is so many books, and since English is my language can one get information on Viennese baking techniques Thank you for your help!👩🏼🍳🍞🥣📚📖💝
@canaldofrank7122 3 жыл бұрын
Nice. Can you tell us a proper way to put butter into the dough? I want to make something like this. Also, he used salted butter. But doesn't is have too strong a flavor? Shouldn't we use unsalted butter?
@lissyperez4299 Жыл бұрын
Try French kneading, I'm not a professional, but have heard that enriched doughs take a longer rising time so maybe a longer bulk fermentation might give you a higher rise and not as doughy on the bottom?
@vittoriabakes 3 жыл бұрын
Would love to see the melted/kneaded brioche comparison!
@jmcg5838 Жыл бұрын
Your experiments are amazing. My conclusion is there are many ways to make delicious bread!
@ToastedSynapseGaming 3 жыл бұрын
Would love to do little round breads for home cooked burgers. Looks like butter would be a great addition
@MariusViken 3 жыл бұрын
Question: What happens when you add butter to your sourdough bread? Answer: You now have butter in your sourdough bread.
@SparkyOne549 3 жыл бұрын
I had always added melted butter to my proofing dough. Best bread I ever made, light and fluffy. I have used oat water also, not with butter though. The oat water made a fluffy light loaf also. I started to learn sourdough 3 years ago. It was a last ditch effort for me to be able to eat good bread. I have a severe gluten intolerance...possibly celiac but I had talked to some people online who have celiac that said they could eat it without an issue... did they get a biopsy done after eating sourdough? I doubt it. I never had the biopsy done, so I don’t know. So, began my sourdough journey. I was my own guinea pig. I experimented with proofing times because the shorter the proof time the worst it affected me. I experimented and paid for experiments in pain and extensive digestive issues. But the longer and longer I proofed, the better. I stopped my experiments when a 2 day cold proof still affected me. So, I quit making sourdough this year. I will start up again as friends and family had a fit when I said I had to stop haha, i would always give everyone enough dinner rolls and loaves for months, for Christmas. I still enjoy your videos. I like to know I was a decent sourdough baker lol.
@nz5752 3 жыл бұрын
Racer Girl have you tried Probiotics? Dr Ohirar (Japanese) has a 3yr fermented probiotic and a 5yr There’s is also the highest 100,000 ppm probiotic in the market mostly taken for very ill - How about Organic Flour/s ? Is your Water Filtered (no Fluoridated/chlorine) Canola OIL (RapeSeed Oil)- Kills your GUT FLORA !!! It’s USED in Most Products and Restaurants because it’s Cheap! And used in Pesticides, because it kills bugs!
@SparkyOne549 3 жыл бұрын
nidia zabala No, I haven’t tried any quick fixes. I was born with this issue, so it’s genetic/ medically caused. Organic does the same thing, all wheat flours and derivatives of. I have never use canola oil and only eat out rarely, I eat a healthy diet. Water isn’t the issue. The cause is my mother taking thalidomide when she was pregnant with me. I have a WEALTH of physical issues from it. So nothing on this earth can cure it. I have a host of food allergies, and an autoimmune disease, also my digestive system is seriously messed up. Heart issues, I have to avoid many foods, not just wheat.
3 жыл бұрын
As for the doughy-soggy bit at the bottom, whenever I see that I believe it's a sign of imperfect (not quite long enough) raise and fermentation, overworking the dough, or possibly the stone bottom not being hot enough. Yours look minor still and probably wouldn't be noticable while eating. If you ever figure out for real how these happen, I'm really very interested.
@andersjeppsson8499 3 жыл бұрын
Would like to know as well. Happens to me sometimes. Suspect not hot enough Dutch oven / slightly undercooked?
@LuNemec 3 жыл бұрын
What about simply the butter melting during baking and pooling at the bottom, preventing the yeast to form proper rise?
3 жыл бұрын
@@LuNemec It shouldn't bleed out when it's properly incorporated and emulsified.
@Mikeyde2324 3 жыл бұрын
The butter wasn't incorporated well enough for it to be almost absorbed in the dough, that's why you need a mixer to do that it's faster and easier. The dough should've been worked more, and a window pane preformed again.
@ciceronx 3 жыл бұрын
@@Mikeyde2324 Nope. I work my dough entirely in a mixer with melted butter and also have a collapsed crumb on the bottom of the loaf.
@montanalee3560 3 жыл бұрын
Maybe the butter breads were doughy at the bottom because the butter sank to the bottom while baking. Or, fat globules could have floated to the "top" during the final proof. A concentration of fat would make the dough more oily and dense.
@catgill9536 2 жыл бұрын
Great video, thank you so much. You’d answered my question in my head, plus I’d got chance to rest while watching with hands being cleaned 😁👍
@johnallen821 3 жыл бұрын
Any plans to sell your 3D printed lames? If not then would you consider sharing the model files so that we can print our own? Thanks!
@excitedbox5705 3 жыл бұрын
Why wouldn't you make your own. It is 2 disks with in fill and a hole for a screw. Barely takes 5 minutes to model that.
@fabricio-agrippa-zarate 3 жыл бұрын
Hej, Sune! I think maybe flipping the bread upside down in the last two or three minutes would prevent the tightness of the crust at the bottom. I think it is because the crump is so soft that it can't lift its own weight. IDK that's what I think!
@excitedbox5705 3 жыл бұрын
The butter breads are under baked by a couple minutes. the kneaded butter is the most under baked. The very center looks kinda dark/gray like semi raw dough. You should either bake longer or use tiny bit less water AND bake longer.
@nevillesmith530 7 ай бұрын
I would like to see a comparison between the kneaded butter and the melted butter breads
@rsuplido 3 жыл бұрын
Tried this and will be doing this going forward. Bread is also lasting (softer) longer.
@jcomden 3 жыл бұрын
I have tried butter in my sourdough a couple of times and did not like the taste at all. But I do love it *on* my sourdough toast. :)
@bh7622 2 жыл бұрын
The bit at the bottom was subject to “frying”due to the melted butter moving towards the cleft in the bread and eventually the bottom.
@halsti99 3 жыл бұрын
ayyyy look at you getting the sponsors! good for you bud
@beckyshields700 3 жыл бұрын
You mesmerize me in your videos, sooo calming, informative, very fun & interesting.
@syiunshi 2 жыл бұрын
Used a few of your affiliate links. Thanks for all the great content!
@neilasmith-dorfman8185 3 жыл бұрын
Very interesting, Thank you! Just by observing the crumb I would say that the kneaded butter loaf was a bit underproved, the melted butter one less so- I think the fat inhibits the rise so they need a bit more time- just my opinion. You've inspired me to experiment! Enjoying your channel!
@DJBelbe 3 жыл бұрын
I use butter or lard in allmy loafs and the crumb does get more closed, but also more evenly airated (most holes the same size),regardless of wether i proof it longer or shorter. The main difference is taste. If you allow a longer proofing time the wheat and butter taste disappear. The taste is also awsome, but more on the grandma rustic bread style (cant describe it better... lol)
@ddunsson2 3 жыл бұрын
My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food.😍💚
@y0taman 3 жыл бұрын
You could negate the water content in the melted butter if you browned it , might add a interesting depth of flavor as well.
@Foodgeek 3 жыл бұрын
I'm like a cat with catnip around browned butter 🤣
@joonasantikainen 3 жыл бұрын
Very good experiment thank you for doing and documenting. I'd say that the butter ones needed maybe 5 more minutes in the dutch oven. To me the doughy stripe on the bottom looked like they were a bit underdone. It happened to me with a sourdough without butter at first but was corrected the next time when I increased the dutch oven time by 5 minutes or so.
@natanmilikowsky4797 3 жыл бұрын
Great vid! Would love to see a brioche one.
@timtyndall4025 2 жыл бұрын
I’ve noticed unequal starting flour and other ingredient amounts in most of your recipes. So I wrote a spreadsheet where you can modify the types of flour, plus you can modify the water, salt, inoculation, plus add butter, oil, and eggs. Now I just need to figure out the odd ingredient percentage per different recipes. Salted vs unsalted butter, number of eggs, amount of oil, plus flour mix( bread% + wheat/rye/spelt). It seems to work fairly well so far but I only have reverse engineered 1 dough plus your basic dough.
@DJBelbe 3 жыл бұрын
Wow! 20% butter? Local recipes are always 3-6%! I use 6-7% butter or pork lard and its more than enough to give an excelent smell, taste and softness. I sometimes also go sandwich style and add 6% sugar and replace half the water with full fat milk. The crumb closes down a bit and the taste changes but not so much that you feel like you are eating your kid's lunch. The whole family LOVES this tweaked recipe 🤩
@skapur 3 жыл бұрын
The owner of Proof Bread bakery in Phoenix Arizona who makes a lot of sourdough for sale has stated in several of his videos that he adds butter AFTER kneading like you did with kneaded butter experiment. You may want to watch his videos.
@domenicomonteleone3055 3 жыл бұрын
Yes do the test control on the brioche and the butter to the brioche please make more videos so I can learn more about sourdough bread and sourdough starter
@domenicomonteleone3055 3 жыл бұрын
@@IslandKate thank you kindly 🙏 domenico
@timenlove42 3 жыл бұрын
yes please do the brioche test melted butter or kneaded butter
@petegau 3 жыл бұрын
Yes please. Love brioche
@mattmallecoccio8378 3 жыл бұрын
Pretty much what happens when you add butter is you get a sandwich style loaf with a softer crumb and crust, but I dig that
@TheSkarful 3 жыл бұрын
Please do the brioche! loving the videos :D
@russell2449 2 жыл бұрын
Looks sooo good, I'm definitely adding butter to my next bake ;?) So newb that I am I hesitate to make a guess as to the denser bottom of the buttered loaves, but since you noticed that they were stiffer coming out of the fridge, I wonder if letting them warm up a bit before baking might help (less stiff=more bottom spring?). Anyway, love learning more about the art of bread from watching your videos Sune, thanks for the education ;?)
@southstreetbluesband124 3 жыл бұрын
My guess on the less fermented (?) bottom of the loaf occurs because fat will rise when in water and float on the top (as in oil floating on the top of water). This being a high hydration dough, when in the proofing basket for a rise, any butter will try to float to the top of the basket (inhibiting fermentation there) which becomes the bottom of the loaf when being baked. I’m thinking this all happens during the proof and not during the bake. Thoughts?
@gattamom 3 жыл бұрын
Can you do a test of the effect of different preheat times? I hate wasting electricity for a one hour preheat if it is not necessary...
@TheChicoRios 3 жыл бұрын
Great video! I can't wait to test the dough with kneaded butter! Thanks for sharing :D
@mutianadyahkurniati9104 2 жыл бұрын
I love and learn a lot your experiment!!! Thaaaaanks
@gailordroberts 3 жыл бұрын
Love your experiments, thank you. Can I recommend that you add a Jono Knife to your collection? It’s changed our bread baking experience completely.
@jackietucker8942 3 жыл бұрын
Pretty cool.. I bake Sourdough bread almost every week.
@maryannjolly181 2 жыл бұрын
Maybe the butter fried the very bottom of the dough when you put it on the dutch oven
@impaque 3 жыл бұрын
Wow, nice! Would really love to see the brioche test as well! Thanks!
@johnaveryworks 2 жыл бұрын
Very interesting and helpful. I'm planning on doing a butter/garlic/parm loaf soon.
@nathanpurdy1479 3 жыл бұрын
You ask for opinions regarding the doughy section in the center bottom of the butter loaves. Is it possible the Dutch oven was a little cooler in that spot after the first loaf was baked? If so, that would lead to a cool spot in the center as the heat tries to creep back in, but it is impeded by the cooler dough being baked. Meanwhile the air around is the right temperature, so the rest of the loaf bakes as expected.
@billmccaffrey1977 3 жыл бұрын
I think the base crust density came cold loaves with fat baked at high temps for enriched dough. I think if you would have turned the temp down for the enriched breads the result may have been different. Yes the Brioche experiment would be great! Thanks.
@pyunker8820 3 жыл бұрын
Love seed breads but even my seed yeast breads don’t rise high as I would like. Thank you for the superb sourdough video! Sourdough, seeds, and spelt flour doesn’t get any better. Preference: millet, sunflower, pumpkin, sesame and poppy seeds.
@1970bosshemi 3 жыл бұрын
Saw you’re at almost 100k subscribers so I subscribed, hope you make it to 100k soon, Sune, 😂😅 I crack myself up.
@Foodgeek 3 жыл бұрын
65 subs missing 🤣
@skapur 3 жыл бұрын
The doughy stuff at the bottom may be butter that melted and settled at the bottom but could not go through the crust
@virginiavandevoorde9600 3 жыл бұрын
Yes, please make a brioche! I would like to find a sourdough bread that is softer and softer crust. Thanks!
@kaatariinaa 3 жыл бұрын
hello! a lot of your experiments helped me become a better baker :) thank you! i would love love to see your guidance on proofing. I find this step to be the most difficult to get right. My fridge also doesn't keep steady 4 degrees so knowing what to look for when the dough is ready would be amazing (the poke test for me is a bit meh) :) thank you! 🤓
@83abhinavnigam 3 жыл бұрын
Very helpful demo it was Thankyou so much !
@kevinu.k.7042 2 жыл бұрын
What a superb experiment. I was surprised at the amount of butter you used. There is nothing wrong with that. In fact using so much butter proved the case. A prety standard amount of butter used in the UK is about 5%. This is enough to improve the keeping qualities and the mouthfeel. To get something more buttery 10% is used. (Dan Lepard) King Arthur's flour go as high as 16% in their butter enriched bread. So your 20% really proved the case for it not harming the loaf volume. I'm going to try it. Have you considered experiments with milk? It gives the crumb a very nice soft mouthfeel. Great for toast too. FWIW I generally use 2% Sunflower oil to improve the keeping qualities in my standard house loaf recipes. It works very well. Thanks for another superb video.
@mrkim3257 2 жыл бұрын
I think the doughy layer at the base of the butter breads would probably be fat saturation. You mentioned how firm the butter loaf felt direct from the fridge. Maybe as the bread heats up at the begining of baking, the butter melts oug of tge dough to form that layer? Maybe a solution is to allow the shaped loaf to come back to room temp prior to baking so the dough sets up more quickly and retains more of the butter. OR (recipe idea) maybe if you crumb some of your bread and use the crumbs to absorb the melted butter and then blend that mix into the dough. ..you will achieve the holy grail of butter enriched sourdough and you can live out your life joyfully floating in sourdough narvana!!! Just a bong inspired thought I had..But I reckon it would fly off the shelves with a catchy name like "Double Baked Butter Sourdough Loaf, especially with hemp leaf scoring 😀
@Monogrammaton 10 ай бұрын
That's good. Though it does require you to have prior existing bread
Дима Масленников
Рет қаралды 9 МЛН
Foodgeek
Рет қаралды 232 М.
Gluten Morgen
Рет қаралды 71 М.