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Salt dough Charlie wakes up too early from deep slumber in rough puff pastry bed. Proceeds to celebrate Halloween - in broad daylight.
Rough Puff Pastry from 'How To Make Rough Puff Pastry' Chainbaker recipe
Channel logo saves salt dough Charlie from drowning in beer
(from "Try These Soft Pretzels Next Time You're Looking for an Awesome Beer Snack" Chainbaker recipe)
Monkey salt dough sculpture shares a piece of himself
(Perfect Pullapart Garlic and Herb Loaf Chainbaker recipe)
Ghostly faces swirl in my possessed cinnamon loaf.
(from "Use This Trick To Make Beautiful Swirly Sandwich Bread" recipe)
Mix 1½ tsp of cocoa powder (for color) to a 3rd of the dough for eyes, nose, mouth.
Divide into 4 parts lengthwise.
Spread filling thickly before rolling.
⅓ of dough to wrap around each section of eyes, nose, and mouth. No filling, just brush with egg white x water.
Arrange, align, pile up rolls to form a face. In the cross-section, you'll see a face either way you look at it as long as the nose is pinched at 3 corners (which forms a triangle in the cross-section), and placed in between the other 3 sections)
⅓ of dough to wrap around all the sections to frame the face. Spread filling thickly before rolling.
7 x 3 inch loaf tin was the perfect size for this recipe
A long baking day yesterday, with several rise times, etc... and, doing things inside and outside...like tossing things onto the roof for somebody to clean out the eavestroughs, picking weeds and trying to dig in some new dirt...etc....
....but, in the end....wow.... what great buns! I'll defo make these again.
But, the size of them!
Next time Charlie....I think I'd better divvy the dough into at least 6 instead of the 5 ... maybe 8 ..... already there is only 1 left .. and I'm sure I'd feel a lot less guilty eating one half the size, never mind just sightly smaller. More jumping jacks..................... or whatever...........
And, like Charlie... I thought I had totally 'butchered' them trying to cut in a cross or at least some type of scoring. Nope... didn't cut nearly deep enough to get it to remain after the oven spring that happened! Look at how big and puffy they are...
Amazing flavour with the hit of rosemary.... love it with the sweet raisins. I've read some recipes that add walnuts as well .....
next time!!!
These are soooooo tasty!!
Warm up sketch early Sat morning
Spicy spanish sardines, garlic roasted in olive oil, tomatoes, whole wheat bread, hot calamansi with raw forest honey
Bread recipe from
Improve the Basic Sandwich Loaf by Using a Preferment by Chainbaker
(from "Try These Soft Pretzels Next Time You're Looking for an Awesome Beer Snack" recipe)
First batch of pretzels came out perfect! Baking 2 recipes next time.
Sweet and savory filling in rough puff pastry coffins
Carrot and Calamansi Curd Filling
Spicy Ground Beef filling
Rough Puff Pastry from 'How To Make Rough Puff Pastry' Chainbaker recipe
Image title courtesy of Philip Penrose
Yesterday I had friends at home, and I prepared some pizzas (my own recipe), some incredibly good cinnamon rolls (www.youtube.com/watch?v=GkAnwnY5uGI&t=2s&ab_chann...), and this lovely focaccia (www.youtube.com/watch?v=426sTdKmCds&list=PLJ97q0PY0sX...)among other things. I didn't use the filling that Charlie used in this video though, but some caramelised tomatos I baked, and black olives. It was just fantastic!
This was my first time making bagels. Furthermore, I had never had a bagel before making this batch!
They just don't make them here. They always seemed so delicious in the movies. I was especially excited to try them with Chain Baker's no knead cold proof recipe. I used Italian "00" flour and swapped out the olive oil for a more neutral sunflower seed oil. They turned out fantastic! I'll definitely be making more if them soon.
(from "Try These Soft Pretzels Next Time You're Looking for an Awesome Beer Snack" recipe)
First batch of pretzels came out perfect! Baking 2 recipes next time.
"Epic fail" ... well, it is to me anyway.
I never have breads do this.... no clue why it did this time.
It is a new method to me and I followed his instructions and weighed and measured everything exactly.
A "flying crust" as they call it and a huge air gap at about 2/3 the way through the loaf and for about 4 slices more...
The only consolation is ..it tastes great. Makes amazing toast.
But......... who wants to see this in a loaf of bread? Sorry Charlie ...I didn't do the loaf justice. Any suggestions?
I'll definitely try it again of course... but not today.
Must go dig dead plants out of pots.
Chainbaker 100% Wholewheat Loaf Yudane Method.
100% Whole Wheat & Whole Rye Bread Recipe - sourdough version Recipe: www.chainbaker.com/whole-wheat-loaf/
My first bake from Chainbaker videos I've been watching the past few weeks.
I was all excited to try it and followed instructions and measurements exactly.
My sister declared the loaf "epic" from this photo of it ... but, ... a couple of hours after this..the crust looked all wrinkly...and, the inside was a disaster. I was almost too embarrassed to show it... but, it's always an experiment with bread it seems.
And, so, in the interest of science ...I show my disaster in the photo beside this one.
The crust is pretty much detached from the crumb... a huge air space showed up about 2/3 of the way into the loaf.
Such a disappointment.
The only redeeming feature in my mind is the flavour and actual texture of the crumb.
Amazing really. It makes great toast... but, don't try putting on anything where that gaping hole is... it'll dribble right through....
oh, well.... there's always next time...... and, next I'm doing the Cheesy buns...... can't go wrong with cheese and buns....
I baked this kind of pastries for a tea gathering with friends yesterday, and were a total succes.
For the dough I followed Charlie's recipe in this video (www.youtube.com/watch?v=h_03N1BrOIY&t=18s&ab_chan...), and I can tell you that is one of the best brioches I have ever tasted. I just cut a bit the amount of salt by half, and, before shaping it, I added chocolate chips by a series of foldings.
This started with a 3-day rye poolish and ended up with the balance of bread flour, water & salt. Overnight cold ferment, counter final rise and baked in a covered/soaked clay pot starting with a cold oven.. The poolish (which was a small percentage) was quite sour and the resulting loaf has a very, very subtle sour taste under the surface and a very soft texture.
Chainbaker recipe 'Is This The Easiest Bread Recipe Ever'
(with Sesame and Chia seeds)
& Home made Strawberry and Cranberry Jam
.. and, these are absolutely, hands down...the best buns I have ever eaten.
I haven't been home, nor have I baked, in weeks... so, this was taken ages ago and I'm just now posting it for you to drool over.
Oh, I'm terrible..I know...
You definitely need to give these buns a try people!
Here is the recipe and watch his video as well... easy to understand and pretty easy to do.. I stumbled onto Chainbaker from somebody's bread blog not too long ago.
He has a blog with all sorts of interesting recipes and baking information.
This is my bake of Kevin's Pain L' Ancienne No.5 www.flickr.com/photos/195939682@N02/53386067163/in/pool-c...
The variations were:
I replaced his 200G natural leaven with a poolish (14 hours).
I used medium rye. My bread flour is 12.7 protein. I used no butter because I forgot. :)
Also, my kneading/folding method was different as I had limited time.
If I had more time, I believe it would have come out a bit better/lighter texture-wise. Though I haven't tasted it yet, it seems a bit heavier than I would have expected, though that's my fault.
I'll report back on the taste test.
Thanks, Kevin for your tests.
And, of course Chainbaker, to be found here: www.youtube.com/@ChainBaker
chainbaker Greek pita bread recipe
ground beef with onions and peppers with a can of Rotel with habaneros
garlic sour cream sauce
with some with feta cheese and others with bleu cheese crumbles
Pan di ramerino, following the Chainbaker´s recipe! (www.youtube.com/watch?v=-S1K5IyW2ZI&list=PLJ97q0PY0sX...).
It really is delicious. Just a couple of things I did in a different way: I strained the oil, so there's no rosemary bits, and I soked the raisins (sweet Port, in my case) almost 24 hours. For the rest./, I followed every step, and the result is fantastic.
(Ah, I forgot to brush them with egg before going to the oven, but as it has a glaze, I don't think that my omission is significant :-P )
from Chainbaker recipe 'Is This The Easiest Bread Recipe Ever I Have Never Made Anything Simpler'
*Kimchi x Cheese x Mayo
*Bacon x Onion x Cheese
*Cream cheese x Home made Pineapple jam
*Banana x Home made Chocolate spread
*Egg x Mayo x salt x pepper
Pane sciocco (daft bread), flour, yeast, water but importantly no salt. Made from Chainbaker's recipe at youtu.be/EV4eJzVxnZU
www.chainbaker.com/oatmeal-raisin-bread/
- with jumbo golden raisins
- replaced honey with date molasses 1:1
- just 1 gr cinnamon - it was a family consensus after first attempt to lower amount
- baked in a Dutch oven, 35 minutes lid on, ~15 minutes lid off
I've just started playing around with enriched doughs. Here is my latest creation - from chainbaker's lemon challah.
I baked this using Charlie's recipe - "Improve the Basic Sandwich Loaf by Using a Preferment" His shaping technique certainly helps with both rise and looks.
His site and recipe: www.chainbaker.com/pate-fermentee-sandwich-bread/