📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ kzfaq.info/love/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ 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/ 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

I've been wanting to try a higher percentage of scalded flour. Glad to see it can work.

Brilliant! I love seeing other people's mistakes when they teach in the process. Sometimes I take comfort in not having to re-invent the wheel. Making those rolls PDQ.

I’ve been doing this. Mine are turning out a bit heavy, I need to proof for longer. I love this channel, this creator has guided me on so many important aspects. Has anyone ever tried 20% rice flour with scalded?

Great video as always, love seeing the two methods!

What a concept! Thanks for showing us how this is possible - impressive!!

I never use oil to grease my USApans. They are truly non stick pans. If sometime they stick, it means the bread needs to stay in the oven a little bit longer. Once the crust is cooked as it should, the loafs come right out.

I definitely have to try this

Pretty good experiment. Thanks

This video blew my mind 🤯 Thanks a million my friend

Inspired to make polish plus scold! Already did a polish plus hydrolyze for pizza!

Thank you so much for your help!

Interesting concepts here that I was not familiar with. Cheers

I must try

Hi Charlie! I'm just starting my bread baking journey and I love your channel. I have a request...can you make a bread recipe with olives and fennel thats chewy on the inside and a crusty exterior please? At your leisure, of course lol! Anyhow, thanks so much for making such informative videos for us novices. I'm having so much fun with my new hobby and I found that I love the aroma and feel of the dough just as much as the final loaf! Thanks again and I'm looking forward to the next video.

I LOVE chewy breads so, thanks to you, I can try exactly what you suggested not to do😂 I’ve tried adding viral wheat gluten to my already high gluten flour trying to achieve the chewy texture I love but, it didn’t produce the chewiness I crave. This video just may be my answer!! Thank you!!❤❤

Hello my friend i've been gone from youtube for a while, It's good to hear your voice again. Great video thank you.

I love your blade🎉🎉❤❤🇹🇭

I had all of the ingredients readily available so I decided to give this a try. Making the scald went smoothly and the dough puffed up nicely during the bulk fermentation step. I shaped six smaller dough balls and rolled the entire surface in the cornmeal. Scored them with scissors (as we did for the Chocolate Pinecones kzfaq.info/get/bejne/oNKGerl528e2YXk.html from a previous Christmas playlist). I now have a pair of scissors marked as “scoring scissors” 😊. They baked up nicely - I allowed them to cool and then cut one roll to sample The crumb was so soft and fluffy, the nutty depth of flavor (from whole wheat and whole grain rye flours) and the caraway, sesame seeds and the crunch of the cornmeal. All contributed to this wonderful bake, which I thoroughly enjoyed with peanut butter and homemade strawberry jam (from another ChainBaker recipe - "channel members only access" for now). I always enjoy watching Charlie’s “experiment videos” and being educated on “what or what is not possible”. Thanks, Charlie 👍 (#324) Photos have been posted.

I’ve thought about this before so thanks for the experiment! Gonna try it using a sourdough starter though and see how mine turns out 😊

Another excellent way make bread Thanks

For sure I will try out this recipe myself :D

Good stuff.

Interesting experiment

Interesting results. Good to know high hydration + scalding and cold fermentation wont work. I wonder how this would turn out with a sourdough starter for flavor to cut out the cold fermentation 🤔

I often use 100% scalded flour for unleavened flatbreads and one result is that the flour _can_ take in much more water, 80-90% hydration and still a manageable dough. But as there's no yeast all the water goes in hot, at the beginning. I've never done a 100% sladed and yeasted dough with the yeast plus cold water added later.

I'm glad your "failed" bread was still attractive and edible, the best kind of mistake is retrievable. Started my rolls this morning and will coat with more (of my favorite) sesame seeds.

Hmmm...workdays? We need to try to get more people subscribing so this can be a full time gig. Getting another video or two a week would be amazing.

I haven’t searched all of your videos. Have you baked any loaves with say 20 or 30% scalded ingredient? Add it into the dough. If so, how do you think the dough would hold up after long cold fermentation? Say like shaping bagels and cold ferment in the fridge overnight. I’ve tried this and I’m not getting a good oven spring. I like the idea of Yudane scalding for bagels so they keep fresh longer. I would love to see a video.

Wow 😊

Could one make a scaled sourdough loaf ? Cheers from Canada

Have you done a comparison video with different percentages of Tengzhong in a recipe? I’d be interested to see what a bread looks like with 10% - 100% (or some variation of that).

Thanks for sharing this experiment - I think the rolls are very cute - I may have to try this recipe. Hi everyone, Charlie has 205K subscribers 🤩 - let's all do our part to help him reach 300K by the end of the year. Please continue to share your bakes with family, friends and colleagues and share photos on social media (and links to Charlie's YT), asking your followers to subscribe to his channel. He has shared so many different and unique baking videos - it's the least we can do. It only takes "ONE" post to go viral..... 🏆

How do the rolls compare to an enriched bread (unscalded) in terms of softness? Would you say that these rolls are as sof as or softer than an enriched bread (unscalded)? Is this a good technique if you want soft bread but don't have sugar, milk, or butter? Thanks in advance for all the help.

I feel like the benefits compared to just increasing hydration may not be worth it for this?

I want u to make experiment by added msg in dough

Would that loaf work as a melba toast?

I have heard that using hot water and high hydration helps with whole grain bread, because it softens the bran and thereby prevents it from cutting the gluten strands. Would you say that that is accurate?

So scalding is yudane method?

I wonder how the dough rises... dont you kill amylase by scolding it? Does it proof only because of the honey?

Hey, i have a question. Whenever i scald a portion of the flour(usually around 20%) everything works fine but they do end up noticeably denser then store-bought buns. I usually do it whenever i am making burger buns. Any advice?

You've done milk bread. You've done scalded bread. How about scalded milk bread? 🍞

2:19 I guess you could say there is... no knead

Hi Charlie.... I sent you an email.

great video! next up 100 % hydration 100 % scalded flour? :D really clickbaity concept

Please show your failures more often, so the rest of us can relate 😉