The 12 Steps of Baking Guide | Bread Making Principles

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4 жыл бұрын

Every step of the baking process is important and will affect the result. Understanding each of the steps and performing them correctly will help you stay in control of every bake.
📖 Read more ➡️ www.chainbaker.com/the-12-ste...
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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#Bread #Baking #ChainBaker

Пікірлер: 144

@ChainBaker 2 жыл бұрын

📖 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 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

@wokenessaplague5387 Жыл бұрын

Could point me to the video detailing about the baking step(oven)

@nickkrause7606 2 жыл бұрын

Probably my favorite bread baking channel on KZfaq - very informative, very clear and visually pleasing!

@ChainBaker 2 жыл бұрын

Thank you so much, Nick! :)

@nickkrause7606 2 жыл бұрын

@@ChainBaker I have to thank you, I'm learning so much so quickly!

@cheriberry9633 Жыл бұрын

@@nickkrause7606 kiiiolk😊o

@ellegaunt 3 ай бұрын

Easily. He has the gift of being plain spoken without being boring.

@jeremycrochtiere6317 Жыл бұрын

I can't thank you enough for this channel, Your tips and tricks for baking are unmatched, thanks to you, the Breads I bake will always be springy and soft. Hands down you're one of Best Baker on KZfaq. Keep up the incredible job educating people on proper Baking techniques.

@ChainBaker Жыл бұрын

🙏

@aneasygoinguy 19 күн бұрын

Chef, I came across your site while looking for a bread sponge recipe. Glad I found you. I’m learning a great deal about bread baking. Yesterday, I used your Biga, Baker’s %’s, and baking techniques to bake what turned out to be the most delicious bread I’ve made to date. Thank you for your time and the great lessons you’re teaching us. I wish you all success. Nice tattoos. 😊

@ChainBaker 19 күн бұрын

Happy baking! ✌️😎

@ugochinnamdi9275 Жыл бұрын

Chain baker is my highly recommended tutor on baking. I want to try for the first time and after watching four of his videos, I am feeling like a pro already.

@highmountain95 Жыл бұрын

Thank you for this very instructive video, ChainBaker. I’ve learned a lot watching your videos and hope you keep making them.

@yellowperil6307 3 жыл бұрын

Thank you. Your explanation is really good!

@aihysp 2 жыл бұрын

i've been baking bread for so long but never know half of what you know thank you!

@ChainBaker 2 жыл бұрын

And I don't even know 10% of what there is to know. We will never stop learning 😄

@samyuktapuranam730 Жыл бұрын

Wow that was the best detailing on the DOs n DONTs

@JustFun-vc2ri 8 күн бұрын

Thank you SO much for sharing this!!! Super informative. I tried making homemade buns for some smoked meat I cooked over the weekend and failed. Subbed and will be watching many of your videos soon to learn what the hell i did wrong and how correct those issues.

@gustavorlore 7 ай бұрын

Thank you for putting everything together. Before i was just wing it and guessing, still i learned a lot from those mistakes.

@timkemmerling9037 Жыл бұрын

Always pleasing to find the pearls of youtube! Informative and concise, nice style.

@dalewright7908 Жыл бұрын

Just found your channel. Great information and well delivered. Going to use a ton of this for my bread making 'journey' ;) Thanks a bunch!

@theodorewarman4423 Жыл бұрын

Another excellent, informative video! Love it!

@livinglifeinthenorth8512 2 жыл бұрын

Excellent videos!! Love the information!

@chopsddy3 5 ай бұрын

I'm three years late commenting on this video. I've watched it repeatedly. I still haven't fully watched it because I can't resist jamming along with that awesome background track.

@ChainBaker 5 ай бұрын

😄

@FloraJoannaK Жыл бұрын

Great stuff! I'm getting into baking again, and vids and channels like this are very useful. I've made pies and buns before, but the results have been so-so. 🙂 It's fun learning, though.

@marilynbouziane5530 3 ай бұрын

I recently stumbled upon your channel, after searching for sourdough, still intimidated to begin making it,as it seems very intricate and time consuming,but I'll give it a try anyway with your guidance. In my country, we mainly use semolina, wich is way better than flour in taste,and requires more kneading, back in the days, they used similar method to proof their dough as starter,but in fact they always take a small part of today's dough to use it tomorrow, that was their method to feed the starter I guess, there wasn't any,except for the scrape left in the jar each day, never used extra water or flour, neither a scale, but I remember it was very delicious especially when finished on the wooden stove.

@markvannnorris 9 ай бұрын

I’m new to your channel. And I’m learning so much!

@joan-mariacbrooks 2 жыл бұрын

I found you by accident while looking for bread making. Thank you for a Masterclass!

@ChainBaker 2 жыл бұрын

Cheers! :)

@FarooqKhan-mx8ux Жыл бұрын

simple and to the point ❤❤❤❤

@ra90205 2 жыл бұрын

A very informative presentation. Thank you.

@ChainBaker 2 жыл бұрын

Thank you 🙏

@chankoendjbiharie961 2 жыл бұрын

Dankjewel voor methode fom beaking

@ItsJabaCast Жыл бұрын

nice video thanks will be checlimg out your playlists

@stephendelacruzone 11 ай бұрын

Dude! You're a Legend👑for this!✨👍

@larisalarisa4134 3 жыл бұрын

Love your videos, thanks

@ChainBaker 3 жыл бұрын

Larisa Larisa 🙏🏻

@americanrebel413 2 жыл бұрын

Great information thank you.

@ChainBaker 2 жыл бұрын

Cheers! 😊

@billcunningham361 Жыл бұрын

Your video's were very informative. Apparently I need to bone up a bit on my math for percentages and so forth. Thank you

@ashotovanessian9439 Жыл бұрын

Thanks!

@ChainBaker Жыл бұрын

Thank you! 🤩

@philadams493 Жыл бұрын

very good video, never baked bread before (i will attempt soon studying video's on it) - just joined

@cleTIGER125 8 күн бұрын

nice video ;loved it

@MatildaYama 3 ай бұрын

You just earned a subcriber🎉

@ChainBaker 3 ай бұрын

Cheers! 😎

@jeanninecrider8521 5 ай бұрын

How on earth did those pioneer women ever make that bread without a scale and a thermometer?

@ChainBaker 5 ай бұрын

They only made a couple of types. That's how.

@user-fv3il2hb7m 3 ай бұрын

I made bread and cakes 2000 times and still cant get it soft and smoth from inside, but now that I am learning from you thanks a loooooot

@ChainBaker 3 ай бұрын

Try this one - kzfaq.info/get/bejne/gsdoadmSuc-mnHU.html

@kellyzent2415 Жыл бұрын

I recently purchased a hand grain mill for grinding wheat. I purchased 3 types of wheat to work with. I would like to see you make a video using home ground flour. I think you would have fun experimenting. Thank you!

@ChainBaker Жыл бұрын

Coming this year ✌️😎

@hyeja_tube3157 4 жыл бұрын

Nice presentation keep it up 💪💪

@ChainBaker 4 жыл бұрын

Thank you so much 🙏🏻

@bismarashid187 Жыл бұрын

Thankyouu definitely gonna help me in my baking exam tomorrow 🤩🤞

@ChainBaker Жыл бұрын

Best of luck!😉

@salhaddad5 Жыл бұрын

Amazing that the women in my family made wonderful bread and never weighted it.

@ChainBaker Жыл бұрын

I'm sure they did. But I am also certain that they did not make dozens of different breads with different recipes and various ingredients.

@fun_ghoul Жыл бұрын

@@ChainBaker Counterpoint: Literally nobody ever did that before the 20th Century.

@davidweeks1997 Жыл бұрын

Yum!

@mattcero1 6 ай бұрын

Some say to sift the flour as it goes into the water. Others say that when the bread is at the end of the baking cycle to turn off the oven but keep the bread in there to let it cool with the oven. Some also say to do this with the oven door cracked to hasten the process. What say you?

@ChainBaker 6 ай бұрын

Sifting is pointless and achieves nothing. I have made a video about it. Leaving bread in the oven to cool down would make it very dry. Speeding up fermentation by keeping the dough in a warm place would prevent it from developing good flavour because longer fermentation makes it taste better.

@aarepelaa1142 Жыл бұрын

Tbh the hardest part about kneading bread for me is that there's no proper surfaces to knead in my house and if you use a silicone sheet it just sticks to the dough and makes it even harder, doesn't help that the table wobbles as well.

@ChainBaker Жыл бұрын

Watch this and never knead dough again kzfaq.info/get/bejne/Z9GenambnpiXfYU.html I have not kneaded a single bread dough this year and I'm planning to keep it so 😄

@markdlt2989 Жыл бұрын

Im new to bread making. I started milling my own flour to get the best taste and nutrients from my breads. This alone changes recipes etc. Any tips on where to start?

@ChainBaker Жыл бұрын

I guess the main thing that changes is the amount of water the dough can take. With some hydration adjustments it should be ok. I am planning on getting a mill in the not too distant future and I will definitely make some videos about it. So far I have not used freshly milled flour.

@ghuraba-9280 2 жыл бұрын

It would be good if you could do an actual baking course in London somewhere

@ChainBaker 2 жыл бұрын

My channel has way more information that I could ever put into a course. You just have to watch it 😁

@akhduke 2 жыл бұрын

It would be great to see a video on how to store bread ? And how long resting is needed before putting it in a box. When the bread was to hot and moist I noticed it started moulding faster. Could you guide the best way to store bread. Just in a box, in the open or cling wrap

@ChainBaker 2 жыл бұрын

Here is a quick video on storage - kzfaq.info/get/bejne/jLyAhq9mna-1h5s.html Here is a video about freezing - kzfaq.info/get/bejne/hNJ5qKehttOphok.html

@akhduke 2 жыл бұрын

Thank you so much for this. I’ve just started my baking. Finding your channel really helpful. The bakers percentage was extremely helpful too. I get to make my own style and decide the hydrations and get to experiment as well. Cheers

@mannylunasin1670 Жыл бұрын

🔥

@graciekinkopf7979 2 жыл бұрын

I am learning so much from you, but I do have a question. I have read to never mix salt directly with the yeast. Instead, mix the salt with the flour. Thoughts on this?

@ChainBaker 2 жыл бұрын

I have never separated them and I have never had any problems. The salt will only affect the yeast if you leave them to sit together for an unreasonably long time 👍

@paramjitabbotts171 9 ай бұрын

Yes never mix salt and yeast together

@S.A.O.D.A 6 ай бұрын

Somehow I get the feeling my supermarket doesn't go through quite this much trouble for my bread.

@ChainBaker 6 ай бұрын

Yeah that one is more like 3 steps 😄

@thomasgronek6469 Жыл бұрын

I have some problems with scale measurements. The area where I live has rapid and large swings in humidity,. I have calculated that a 3 percent shift in the flour's humidity can change the dough's hydration by up to 5 percent; not only is damp flour lost from the measurement, extra water is added. The combination of both, causes such radical swings in the dough's actual hydration level. Yes, I use the scale, but only as a starting point, I frequently find it necessary to make adjustments to the dough by and how it feels, and how looks. Any thoughts, opinions, or feedback (from anyone) would be greatly appreciated. Thank you for all of your great presentations.

@ChainBaker Жыл бұрын

Could keeping the flour in an airtight container be an option?

@thomasgronek6469 Жыл бұрын

It could, but it was a 25kg bag from Italy, which went through Texas, and picked up a lot of moisture, for now, I think I’ll have to refrigerate or freeze it to avoid spoiling. Thanks

@Ravy73 2 жыл бұрын

I am pretty new to baking bread, so I am enjoying your videos. In each video, you mention taking the temperature of your dough.... I almost feel that you are trolling something, because I have yet to see you explain any difference based on any given temp. What good does taking temperature do other than poke a hole in the bread? Does the temperature help you determine something else like length of time further down the road? If this explanation is in a video somewhere, I have yet to see it. Can you give me a basic rundown on the function?

@ChainBaker 2 жыл бұрын

The higher the temperature the quicker it will ferment. The lower, the slower. Controlling the temperature allows for controlled fermentation time. Here is a video that should answer some of your questions kzfaq.info/get/bejne/g9iXi7Wo0OCRY6s.html 👍

@ugochinnamdi9275 Жыл бұрын

@@ChainBaker l

@ugochinnamdi9275 Жыл бұрын

Please Sir at what temperature should we work with?

@mandiigraham1596 2 жыл бұрын

Can you send a link for the recipe of the sandwich loaf you made in this video Please.

@ChainBaker 2 жыл бұрын

Try this - kzfaq.info/get/bejne/pd5iY8VlmZqZoWg.html

@xgamingpoorly92 2 жыл бұрын

👍👍👍

@RawrNguyen Жыл бұрын

how long do you let your dough rest before the final shaping?

@ChainBaker Жыл бұрын

It depends kzfaq.info/get/bejne/eZ18rbSnspvKgJc.html

@georgec9384 Жыл бұрын

What is the recipe for the bread here it looks very good.

@ChainBaker Жыл бұрын

Here is a better one - kzfaq.info/get/bejne/ebV3jbKfnrjIqZc.html

@marypryor6645 2 жыл бұрын

Can you post a recipe for the Gi Bread that is made by a popular supermarket. It’s gorgeous but I can’t find a recipe. Thanks.

@ChainBaker 2 жыл бұрын

I must do some research on it because I have never made or even heard of it. Looks line an interesting topic though. Cheers.

@philip6502 2 жыл бұрын

Lots of recipes shown on a Google search.

@davemitten6137 2 жыл бұрын

Came for the bread, stayed for the ASMR.

@ChainBaker 2 жыл бұрын

🤩

@erenyeageriscringe7661 Жыл бұрын

I follow all the recipes I find to a T but my bread always turns out bad, I hope this video helps

@kellyzent2415 Жыл бұрын

If I understand correctly there are 3 rises? The basic recipes I have used only have 2 rises. This can be confusing. Thank you for your videos!

@ChainBaker Жыл бұрын

There is bulk fermentation and final proof, and sometimes some steps in between. We don't divide them into 'rises'. Bulk fermentation can be punctuated by folds and degassing, but that does not split it up into 'rises'. It's still bulk fermentation. You can find videos bout folding and degassing in the Principles of Baking playlist 😉

@BeccaL2016 Жыл бұрын

Can I use the yeast that is expired already? Mine is expired in 2020

@ChainBaker Жыл бұрын

Try it! I have used expired yeast in the past and it worked just fine :)

@annec5637 Жыл бұрын

Can you giver advice for making gluten free artisan bread?

@ChainBaker Жыл бұрын

I have no experience with gluten free baking.

@fun_ghoul Жыл бұрын

@@ChainBaker For inspiration, maybe have a look at Roberto Susta's gluten-free pizzas (channel: @Pizzaiolo Napoletano), or the video with him on the Malati di Pizza channel...

@marklawrencesolo101 2 жыл бұрын

What is the difference between donut dough and bread dough? I know that the donut is fried. But I want to know the difference between these doughs and if they have difference in principles when preparing.

@ChainBaker 2 жыл бұрын

Donut dough is bread dough. You could shape it into a loaf and bake it. But generally it does contain more fat and sugar than regular bread. Same principles apply with exception of the cooking part. Here is my donut recipe - kzfaq.info/get/bejne/ar92gc2bseCmn6M.html

@marklawrencesolo101 2 жыл бұрын

@@ChainBaker Thank you for the response! You're very helpful and informative as always. I'll try out your recipe immediately!

@highfrequencymonkeyman 4 ай бұрын

Finally made the move and bought a shower cap an some razor blades today. Time to get serious!

@AztekaMor 5 ай бұрын

Measurements please!!!

@ChainBaker 5 ай бұрын

This is not a recipe video.

@samiadel7043 2 ай бұрын

🎉❤🎉

@powerboy1231 2 жыл бұрын

how do i tell when a dough have rested long enough? :)

@ChainBaker 2 жыл бұрын

You will learn to spot it with time. The tighter you preshape it the longer it will need. You will feel the dough resisting if it has not rested enough. Generally 15 - 30 minutes is the rage. The lower the hydration the longer it will take too. Here is a quick video about resting - kzfaq.info/get/bejne/eZ18rbSnspvKgJc.html

@powerboy1231 2 жыл бұрын

@@ChainBaker thank you, now I'll get started on my bread baking journey :P

@lesleypassarella9646 3 жыл бұрын

So you said that sitting was very important, then you said right after that the type of bread you were mi didn't necessarily need to be scored. I'm confused 🤔

@ChainBaker 3 жыл бұрын

Loaves like this one are proofed until they almost reach their full volume, so when it's baking it will not expand as much and you would not risk it tearing open. I cut the lines simply to make it look more interesting.

@shepompi 2 жыл бұрын

Ooooh man I wish you would come up with a keto recipe using lupin and oat fiber with vital wheat gluten ………please please please 🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽👏🏽

@ChainBaker 2 жыл бұрын

I am planning to explore keto baking. Can't say when though.

@shepompi 2 жыл бұрын

@@ChainBaker omg there is a wide world of people out there looking for a very good recipe I don’t think they understand the equation as well as you😉 so whatever you come up with I’m pretty sure it would be greatly appreciated and loved by us Americans here in the US😜😁

@ronanharvey1714 2 жыл бұрын

Where can I find the ingredients 🤔 because I need to make this 😭😭

@ChainBaker 2 жыл бұрын

This is better - kzfaq.info/get/bejne/pd5iY8VlmZqZoWg.html But if you want the exact one then this is it - kzfaq.info/get/bejne/icl1e9urtbLed3k.html

@BlueCliff72 2 жыл бұрын

I cannot for the life of me figure out what the little red pots in the first shot are called or how to buy something similar to them

@ChainBaker 2 жыл бұрын

Good question. I have been thinking and can not remember either 😄 One of them is cast iron and the other is like a clay pot.

@TohaToni 7 ай бұрын

Are you talking about flour types in any of your videos? When to use what type. If I'm not mistaken you are from Europe or at least some background of it….. So then you probably understand when I say T400 or T500 type flour. There are others but I believe those two are most common in bread and cake baking for most people.

@ChainBaker 7 ай бұрын

Here in the UK we only have cake flour and bread flour in supermarkets. The T-numbers are mostly used in mainland Europe. I use the same strong white bread flour (13% protein) in every video. Here is a little more about protein - kzfaq.info/get/bejne/l9JdYJSFxJ_Ql4E.html

@torsteinv34 8 ай бұрын

"don't punch your dough, it's done nothing wrong to you" 😄

@Alan-ug2qm 4 ай бұрын

How much grams for every ingredient?

@ChainBaker 4 ай бұрын

This is not a recipe video

@Alan-ug2qm 4 ай бұрын

@@ChainBaker ho Alright, but steel a really good video sir! Thank you♥️

@ChainBaker 4 ай бұрын

@Alan-ug2qm thanks! Check out some of the playlists on my channel for plenty of recipes. If you want something similar to this one then head over to the Basic Dough playlist

@lauraiftode965 2 жыл бұрын

Wy you dont have gr?

@ChainBaker 2 жыл бұрын

What is that? What does gr mean?

@lauraiftode965 2 жыл бұрын

@@ChainBaker with weight 🤔

@ChainBaker 2 жыл бұрын

Because this video is just to show the steps of baking. I have almost 200 more videos with recipes for breads like this and others which you can find on my channel 😉

@marjamerryflower 2 жыл бұрын

Do you mean grams?

@xrailfans 2 жыл бұрын

@@marjamerryflower yes, i think grams 😁

@paramjitabbotts171 9 ай бұрын

Normally only proving twice ?

@ChainBaker 8 ай бұрын

Bulk fermentation. Final proof. Sometimes a fold is added in between to strengthen the dough. Sometimes it is pre-shaped and rested. The punctuation does not mean it's fermented once, twice, or three times. It's still just bulk fermentation and final proofing.