The first video I ever posted on the channel was for a basic white bread recipe. And it sure was as basic as it can get. Flour, water, yeast, and salt baked on the same day. I would guess that this is the kind of bread most people bake on their first try at breadmaking. It’s a great starting point and a good way of practicing the skills for making bread by hand. It does not take a long time and it’s super easy.
Later I published a video about an improved version of the basic white loaf which was made using a pre-ferment. This is a slight step up from the basic white bread as it involves extra preparation. The pre-ferment changes the characteristics of this bread. It gives it more depth of flavour, it makes the crust crispier, and the crumb slightly more substantial.
But that was a long time ago and as most of you know by now, I have all but given up on using pre-ferments in favour of cold fermentation. Cold bulk fermentation develops a lot more flavour than a pre-ferment and it removes the extra step of making a pre-ferment. Basically, we are going back to the first recipe, but instead of making it on the same day, we simply mix the dough and leave it in the fridge for 24 hours to develop.
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Principles of Baking http://bit.ly/principles-of-baking
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???? Find the written recipe in the link below the video. ???? Become a channel member ⤵️ https://www.youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join ???? Support the channel on Ko-Fi ⤵️ https://www.ko-fi.com/chainbaker ???? Find all the things I use here ⤵ ???????? https://www.amazon.com/shop/ChainBaker ???????? https://www.amazon.co.uk/shop/ChainBaker ???? Share your bread pictures here ⤵ https://www.flickr.com/groups/chainbaker/
Will try this
Doesn’t the salt kill the yeast? I prefer to add salt once the flour, yeast and water starts to come together.
Any time you don't have to knead is an improvement in my book. Long fermentation is a bonus as well. My son is in his first apartment. Yesterday I took basic bread baking gear to him. He is comfortable in the kitchen, so he should be a natural. I suggested he watch your channel to try his first loaf. This vid may be the one. I learned from my dad. But you're a WAY better teacher than he ever was. No offense, Dad! ???? I'll report on the results later.
Well, I don't call this kind of bread basic white bread… For me that's sandwich/toast bread
I think basic white bread for me it's something more like this:
https://blog.giallozafferano.it/loti64/wp-content/uploads/2020/05/IMG_3129-720×555.jpg
https://www.ricetteperbimby.it/foto-ricette/pane-bianco-bimby.jpg
(your farmer's bread it's a lot more like my ideal basic white bread)
The main difference is the crust and the shape of curse, maybe it's because in Italy sliced packaged bread is only seen as toast bread and most people buy bread from bakeries (which are also often in supermarkets)… still I like to make toast bread at home too so I like this recipe but I think I'll make it with at least the yudane method and olive oil.
But if I want to make basic bread I want the crust to be thicker.
That's great, can't wait to give this one a try, thanks for sharing!
Hi Charlie! Nice. I like this method, although Id use my sd starter. I've never done the folding method while using the cold bulk fermentation. Is this an uncommon technique. Also I noticed you're using a lower oven temp for this one(180°C). Any reason why?
Thank you! I know it’s absolutely horrible to ask of you: Would you mind perfecting American hot rolls? I think this also might be similar to your milk bread recipe which I just now remembered. Thanks for teaching!
I’ve been seriously considering doing exactly this at home on a regular basis so we can stop buying sandwich bread. American bread is trash!
I also like how you casually justified my tendency to fold my long cold bulk fermentations at all kinds of intervals, sometimes hours or days (especially pizza dough since I usually make it 5-7 days in advance).
It also makes me curious how many days it would take a cold fermented dough to run out of steam and stop rising if folded, say daily? Could be a fun experiment ????
Thanks, this recipe will be my go to for basic sandwich bread.
Just what most people need. simple basics to get started. minimal steps, minimal ingredients, and let them add or modify things later as their understanding improves, and as they desire to start experimenting with flavor and variety.
Silicone loaf pan is pretty close to magic ????♀️
no chain..
Cooking is easy and has room for improv, baking is difficult and all about ratios. If you differ from the printed recipe exactly you are DOOMED.
I love this channel for being the first I've seen that spits in the face of that.
Thanks,
Does it still taste like a typical yeasted bread?
You can't beat fermenting a loaf over 24/48 hours the amount of flavour is off the chart after a long ferment. For something like pizza, which is also essentially a very basic bread, I always ferment for 3 to 4 days and the flavour is outstanding.
My fridge usually is at 4°C. I guess that might be too cold for the yeast, right?
3 of my tins have teflon, and the bread doesn't stick in them. I just grease them when I use them form baking cakes. You should try something like that!