View allAll Photos Tagged chainbaker
From December
Best Sufganiyot ever! Like actually.
www.chainbaker.com/super-easy-delicious-donuts-with-lemon
I made dolce de leche for the filling (instead of the lemon creme)
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
I finally checked this one off the list. I first saw this on the King Arthur website. (King Arthur is an employee-owned American flour and baking company) Charlie also did his video on the bread. I sort of combined the two and added a twist:
I used Charlies ingredients and mixed up the dough. (the olive oil was not used yet) The twist: I put the dough in the fridge for an overnight ferment. I removed it the next morning, oiled up a pyrex pan, put the prefermented dough in and let it warm up.
Then I went through the bowl fold and coil folds. It's actually as easy as it looks in both videos. The oil makes it simple to work with. It does come together.
I don't have a baking stone or steel, so I pre-heated a typical baking sheet and slid the risen dough onto the pan with parchment paper.
And you see the results. I was pleased. Try it out for yourself.
They inflated like balloons!
Measurements/ingredients:
akispetretzikis.com/en/recipe/1990/pites-gia-soyvlaki
Method/baking principles:
The pastry which Chainbaker uses for the Jingalov hats is extremely similar to the one I (we) commonly use (in Greece at least) for my thin as possible filo-style pastry. So decided to upload photo of what I make with my home made filo style pastry - spinach pies.
So the filling is:
Frozen spinach - which I thaw and squeeze water out of
Dill or fennel
Mint
chopped onion or spring onion
250gr feta cheese which you crumble
2 eggs
1 tsp baking powder added to the eggs which are beaten
Salt & pepper
Mix all ingredients very well by hand. Place in packages which you roll up and bake. Brush with mix of oil and water and sprinkle sesame seeds if you want.
Tray bake Pizza, 50/50 Wholemeal/White Khobz, ChainBakers Soft Burger buns + Loaf and Breakfast Muffins.
Recipe: www.chainbaker.com/naturally-leavened-focaccia/
I used whole-wheat spelt flour for the starter and white spelt flour for the dough.
Toppings: green olives, sun-dried tomato, capers, bell pepper, rosemary salt
Wow came out so delicious! Vegan chao cheese, fresh tomatos from market, and vegan parmesan as toppings.
Used the ChainBaker recipe and just subbed white flour with whole wheat (12% protein)
Using Charlie's recipe. See his site: www.chainbaker.com
Country Loaf, using Poolish preferment and baked in clay pot.
Scalded, 24 hour bulk ferment. Cooling off now and very soft tops. Temperature was 210F. I'll post more when we grill Charlie's burgers to go with these. I took a chance and baked these at 355F cause I have no fan.
Chainbaker recipe 'Is This The Easiest Bread Recipe Ever'
(with Sesame and Chia seeds)
& Home made Strawberry and Cranberry Jam
Recipe: www.chainbaker.com/sourdough-crumpets/
Mods: As this was going to ferment overnight, I skipped the yeast. Mixed it before I went to bed, it was ready to go at breakfast time.
This is how I used to make bread, perhaps a year ago, pre Chainbaker. In 2000 or so I was given an old bread machine. I quickly realised that the bread was okay but the form was terrible. So I started to use the bread machine simply as a mixer and prover, I would then do a final proof and bake the bread in an oven. The results were decent and for me much better than supermarket bread. I developed a few recipes that worked, 80|20 whole wheat and white and 20|80, Focaccia, Ciabatta, English Muffins, Tomato bread, Pizza and even a version of Brioche. The normal bread was very high hydration, 75-80% and contained oil, sugar, milk powder and sunflower seeds. It was very hands off baking with decent results. Charlie has inspired me to to take the next step and its a joy to be more in contact with the dough and bread. But you can make better than supermarket bread with a mixer and very little effort.
So so good :)
Measurements/ingredients:
akispetretzikis.com/en/recipe/1990/pites-gia-soyvlaki
Method/baking principles:
Seaweed (from How to Make Cheese Straws from Handmade Rough Puff Chainbaker recipe) cheese x basil
Fishes with tuna and veggie filling (Rough Puff pastry dough Chainbker recipe)
Shells (Cinnamon Knots x Rough Puff Pastry Chainbaker recipe)
Somewhat Abnormal Looking
This oat bread is close to, but not quite Charlie's recipe. I did use buttermilk (from powder) rather than water or milk. Otherwise, it is a fairly common recipe.
It had a nice rise prior to the oven, then the oven rise took off. I've never had an oatmeal loaf split. I'll report back when cooled and sliced.
++++++++++++++++++++++++
SLICED - If bread could float, this loaf would. Very nice texture. Easy to slice for some turkey breast sandwiches.
Bread making is becoming my favorite weekend activity :)) Second recipe I tried from chainbaker and it worked out great!
So so good! Toppings are vegan chao cheese, vegan parmesan cheese, red onion, red bell pepper, and oyster mushroom.
Used the ChainBaker recipe and just subbed white flour with whole wheat flour (12% protein)
The ChainBaker's Oat Bread and Deli Rye. I've substituted Fennel seeds for Caraway. It tastes lovely but I will get the Caraway seeds next time I'm in town. Spot the not so deliberate mistake.
Made these loaves for sale to neighbors and friends. Someone ordered a half loaf so I divide the dough for convenience :)
Fresh from the oven - hot cross loaf (chainbaker recipe). These are so awesome I almost ate a whole one while it was still warm...
Experimental loaf: This is a basic ingredient white loaf using both a biga and yudane, cooked in a Dutch oven. While it looks good on the outside, the interior wasn't great...or terrible. Had I stuck with just the biga (as usual), it would have fared better. I think the yudane made for a crumb that is just too moist, though the bread was fully baked (closed, then opened pan) and cooled. The taste is just fine. The top crust, while it looks good, is thin and quite a project to slice through...not because it is so thick and crusty - it isn't, but it is thin and leathery. The knife slides over it. The bottom crust is crispy and tasteful, but it's like using a bread knife on plywood.
So, in the future, yudane bakes will be baked in open pans.
Thank you Chainbaker www.chainbaker.com/ for pushing the experimental side of baking.
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/