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Yup I made them as well. Amazing buns, soft but hold up very well to a juicy burger, amazing crust and flavour. Massive thanks to Charlie for developing this recipe www.chainbaker.com/burger-buns/
Chainbakers take the white loaf to the next level. I wasn’t sure if it was done. Comments are welcomed.
Chainbaker No Knead Brioche braided loaf. I liked this recipe the Brioche had a nice texture and was rich and buttery. Definitely one to try again.
Made 5 loaves of bread, which was about 4kg of dough! Surprised that kneading did not take me longer than my usual 10 minutes.
Second time I have made Chainbaker's matzah recipe. 1 cup flour made a whole tub of crackers - to have with dip. Added garlic powder and oregano.
Chainbakers take the white loaf to the next level. I wasn’t sure if it was done. Comments are welcomed.
Naan was made ala ChainBaker Recipe.. The curry and rice pilaf were from past recipes and my own touch’s thrown in.. I like it Spicy..
I increased the ingredients to fit a 10 inch bannenton. Cold proofed for 18 hours. Baked at 430F for 20 minutes then reduced heat to 350F until the internal temperature was 200F
That’s the “four grain whole wheat bread”. I made some adjustments such as using a iron pan covered with foil paper cause my lid has wood. Also I switched some of the grains. That is the second recipe from ChainBaker that I followed and I’m very satisfied.
Wow super impressed with the results! Did not knead the dough at all, just did 2 folds during bulk fermentation. Saw the video about converting any recipe to no-knead and was super excited to try it! :D
Made with very similar pastry dough which Chainbaker used for the Jinagolv Hats. Rolled out very thinly like filo pastry.
Sorry, Charlie.
This is what failed multitasking looks like. I started these Turkish Bagels (Acma) on Monday morning using Charlie's no knead cold proof method. I took them out this afternoon (Wed) to shape and bake. In between the canning peaches and the company I promptly forgot about them in the oven. They are rock hard
I followed the recipe exactly, even using the cold milk, because I knew I was going to proof them for 2 full days. They would have been perfect. This morning, the dough was puffy and proofed.
I chiseled one open and the insides are delicious.
I will do them again. Thank you for a great recipe.
www.chainbaker.com/how-to-make-acma-acma-turkish-bagels-t...
Lovely home made sandwich bread. Bought the 4 x 4 x 12 inch (10 x 10 x 30 cm) alluminium loaf pan from a local cook shop (not treated to be non-stick) and made a simple rye bread. The loaf pan takes 3 and a half cups of flour. Put 1 cup of brown rye flour and the rest AP and local (Greek) "country" flour. Added an egg and one and a half tbsp caraway seeds (untoasted), 1 tbsp oil, half tsp salt, 2 tbsp sugar. Proofed overnight in the fridge the way Chainbaker shows. Let it rise in warm place for approx. 30 min, then baked in 200C convection oven for an hour. Turn out of loaf pan onto rack after taking out of oven to cool completely. And, voila !!