📖 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 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
Fun fact: The egg you had spinning in the intro was cooked. No uncooked egg will spin like that. If you’re ever not sure if an egg is cooked or raw, spin it. The unstable yolk throws off the balance in an uncooked egg and it simply won’t spin more than a few wobbly turns. 😉
I could never be so much be happier that I found such a channel that teaches you in great detail. I’m trying to improve my baking skills and you helped me so much to understand the science behind it. Keep it up!👍🏻
I have been baking bread for forty years now and I still have learned a lot from you since I've started watching your videos. Thanks for being one of my teachers!
@@ChainBaker I really really want to know why my bread smells sour. I always follow exactly the same amount every recipe has ever showed me. Including the yeast of coz (I think the yeast is the cause of the sourness which is too strong to me). How to avoid / control that? Still in my journey to bake perfect breads for my family 😢. (I bought a bread maker just for the sake of helping me kneading the dough - coz I am terrible at that. But still, no sign of success, yet 😂)
My favourite thing about using Egg, is that the Bread stays fresh far longer 3 to 4 days. I much prefer home made bread for sandwiches, but making bread daily becomes a chore, for me making bread twice a week is a real time saver. Love the informative video's, have a great day.
If you'd like to reduce further time, you can cold retard a loaf in the fridge to be baked mid-week. One day prep both loaves, bake one and save the other in the fridge to bake later in the week. The longer proof may give you a more developed flavor. Yeasted dough bread loaf can be proofed in the fridge for days, similar to sourdough, to bake at a later time. Just be sure to monitor the dough’s temperature and adjust the proofing time accordingly to achieve the best results.
Another banger video. I appreciate the fact that you're so thorough and taste as well as open them up to show us. It's very important to know WHY we're using an ingredient and what effect it has on the final product.
I just have to comment that your channel is absolute gold! These are the questions that my brain is always asking in regards to baking bread, and they're all being answered by you in easy to understand, detailed explanations. Thank you for posting these great videos!
Thank you for your videos! I learned to bake bread in 1968, from my grandmother. I love baking bread ... it's almost therapeutic, working and kneading warm dough. I always use only the yolk, and my breads are fluffy inside and have a crispy crunchy outside. Sometimes I glaze the outside with the egg white, particularly if I want to sprinkle sesame or poppy seeds on top. Leftover whites get mixed with whole eggs to make a fluffy omelet!
Just thought I'd share a little story with you. Yesterday I made a loaf that I called Honey Wheat. I used milk and a whole egg, and a ratio of about 1/3 wheat flour to 2/3 white bread flour. . Can honey freeze? Something weird had happened to my honey and it had nearly crystalized in the jar! I couldn't get it out, so I used maple syrup and a drop of vanilla extract. The bread came out so soft and fluffy, and so very delicious! Shalom! God bless!
Kevin, I lived most of my life in Florida, and always ate Orange Blossom Honey, which has a slightly tangy citrus-y flavor. But a few years ago, I moved to a small town in deep south Texas, right on the Mexican border, and haven't been able to find Orange Blossom Honey. Here, the bees make honey out of Mesquite, Guajillo, and Wild Flowers. If you don't know, mesquite is a tree that gives a smokey nutty aroma and flavor to BBQ or grilled foods (similar to hickory). Guajillo is a mildly spicy dried pepper that is used a lot in Mexican cuisine. The honey is delicious, and a bit smokey -- very different from Orange Blossom Honey. I hope some day you can try it. Shalom, my friend! God bless!
@@kevinu.k.7042 Dear Kevin, I made a batch of Mexican salsa yesterday, out of Guajillo and other aromatic chiles ... and thought of you. Wishing you a happy day, and wondering if you start your mornings with tea & honey. My favorite morning tea is Earl Greyer, and before bed I like a calming cup of Tulsi Rose. Shalom! God's blessings to you!
Thank you for that wonderful comparison of breads. I have been a bread maker since I was married 64 years ago and I loved your video. I will surely watch more of them🤗
your videos are just what I want to learn about baking breads!I always asked myself these questions but I don't have time for experiments :) Thank you!
Late to finding you but so glad I did. These videos are excellent! Your explanations are all clear and precise - I've watched quite a few of your videos and all have great information. How you explained all the ingredients and used charts to clarify the math in your formulas was excellent. Your write ups on your website are fabulous too! These are some of the best bread tutorials I have ever watched since I began baking about 15 years ago…and believe me, I have watched many a video! Thank you for all the time you have taken to present your wisdom and love for baking bread.
You should definitely look into cutting these down into super short 1 minute videos to post on tiktok and youtube shorts as well, your videos are incredibly well produced, shot and written. Would love to see a series on some cultural and historical breads, like unleavened bread etc. A video on a whole bunch of different glazes would be awesome, like Control load(no glaze) water, water+sugar, Egg wash etc
Yes, historical breads are on my list. Next week I got a video coming with 15 different glazes 😁 and yeah shorts are just too short for me. There is no way I could explain anything valuable in one minute.
Dude... I'm baking bread at home for some years, good bread but nothing fancy. I've learn so much in this video than in hundreds that I've seen in years so thank you for making this video!
I'm very glad I found your channel! Your tips and bits on the science behind developing good dough will help me in getting more consistent results on my baking.
Fantastic info ! I have never used fat or egg in my bread & have never been satisfied with the texture, the bread is always doughy....so now I shall definitely try the egg Yolk version.Thank-you !
Suggestion for the next episode for principles, is to show the differences in baking temperature. People that are starting off on this bread-making journey might not know yet if their oven is too hot or too cold, so what should they expect if they compensate the "wrong" temperature with adjusting the time?
Awesome! Again the results were not as I expected, but very useful. I did not realize the effect eggs have on the finished bread loaf. Your videos are so helpful. Thank you!
you content is amazing! every single video is of such high quality, thank you for devoting your time and effort to making these. once again - amazing content
this channel is a TREASURE. you have explaned every and each detail I was curious about! thank you so much for making such structured explanations! just perfect!!👏👏👏
I have been baking bread for a few years and it was always OK but when I tried your cold ferment method - well - I am now totally converted!! Absolutely love your videos and recipes. I always wondered why some recipes have egg and now I know. Definitely going to try your soft burger bun recipe this weekend.
I would love to see your take on yeasted waffles. Perhaps 2 versions, something like a poolish pre-ferment for if you have time and like a sponge levain? type for if you don't have the time. Would be really interesting to see those side by side.
I need a waffle maker first 😄 but I do have this slow fermented pancake recipe which you can use to make waffles too. Check it out - czcams.com/video/h3SnfA-vj5Q/video.html
Вот,сколько лет пеку хлеб,но не разу не догадалась печь хлеб в маленьких формочках, ведь это насколько меньше энергии тратиться, а какая прелесть.Большое спасибо за идею.🤗👍🍞
i love your channel! when i have imagined myself making a youtube channel about baking, this is what i had in mind. i love the test runs and comparisons. thank you!!
Thank you, You are the only reason that I haven’t given up on working with dough. Working with dough and achieving the desired effect can be a “slippery slope.” (For a Novice) Your videos are incredibly informative and you have explained (With Examples) the many variables that occur during the entire process. My Family is reaping all the benefits your channel has provided. My whole Family thanks you. Keep those Videos coming!!
Thank you for sharing this experiment. I usually put powdered eggs since prepping for the pandemic, I have a lot to go through using three tablespoons for each 500g flour recipe. I noticed the breads were taller and softer with nice crunchy crust.
Love these experiments keep them coming! It makes me think critically about recipes and gives me the knowledge to make bread on my own without looking at recipes over and over. The result with the egg yolk was definitely surprising.
Wow - very interesting results. Thank you, Charlie, for taking the time to run this comparison test and sharing this information with all of us. We are all learning so much about baking from you. 🤩
from your videos, we (me and my wife) FINALLY can produce decent beginner bread..... not only that, you give us "THE WHYs" of bread making aspects, these clearly show your depth in bread making, again thank you from the other side of globe
Came here because I somehow forgot to put eggs in my bread dough and didn't realize until I was kneading that it was tougher than usual. Thanks for the content. Very informative and great to know i didn't just waste my dough!
packed with useful information for baking, including water content of egg whites/yolks, discussion of how fats affects gluten development, and much more. the yolk-only result is pretty amazing. i like the way you constantly apply the understanding of how baking works to what you are observing in the process. being able to do that is probably the most important skill in baking. question: is there an oil or fat that would perform equally as well as yolks in providing loft/softness?
Yes you can use butter or oil to lighten the dough similarly. The advantage egg is the lecithin it contains which acts as a dough improver softening it even further.
In my first ever attempt at breadmaking i was following the suggestions of my mom, however I haphazardly decided to add egg to the dough mixture. When I went to take it out of the oven, the crust had rizen so high it was almost too tall to use as sandwich bread and I eventually cut it horizontally for ease of use 😅 Glad to see why that had happened. Ill make sure to only add egg yolk if I want the afro look 😂
I appreciate all of the information you explain. Thank you. I also like the little loaves you make. The ones I make are too big and often go to waste. Did you say there would be a recipe link? I can not find it. Please and thank you.
Not sure if you have appeared on your other videos but its really nice to actually see who the Chain Baker is in person!! As always thankyou for your wonderful baking tips.
As someone interested in baking only recently, I thought egg white is the one improving the bread rise (I got this impression from recipes of castella cake in which whipping the egg white until frothy is the key) , so it is a surprise for me to see your result. I really enjoy watching your channel and find your videos highly informative and right to the point.
Paldies Tev! Ļoti vērtīgs video. Šodien ieraudzīju to un uzreiz veicu eksperimentu ar olas dzeltenumu mīklā. Fantastiski mīksta un garšīga maize. Vienīgā nelaime, ka nav ko parādit, jo viss jau apēsts.
I'm far less methodological than you, but by the feel I've generally been using only yolks for enriched sweet doughs, those that should taste luxurious, and whole eggs for softer "special occasion" breads, such as rolls or tear and share. However, I've never thought of using whites only, and now it sure seems like a great way to put the leftover ones to good use. TY for trying things out!
OMG! Just found your channel and cannot stop watching your videos!! Will you PLEASE do a video on fried dough, specifically doughnuts 🍩? I’d love to see the results of different ingredients and the science behind it. Thank you 🙏🏼
That was awesome! I always wondered about eggs in baking and you just answered so many of my questions. I love your scientific rendition , Thank you, that was very interesting! 😊🙏💫
Bro blessings upon you, the time taken for your videos and the knowledge you have is amazing, thank you so much for this, hope you get to a hundred thousand before half the year.
I use an egg yolk for molasses cookies. Rather than throw out the yolk, I use it as a half egg to make half of a muffin recipe. Your video explains why the results aren't quite the same as with a whole egg. Thanks!
Thanks for the thorough explanation in your article. I've been trying to wrap my head around some gluten free bread recipes because I could not understand the purpose of the egg and how it factored into hydration.
I really like your comparison videos. I going to add a yolk to my next loaf of sandwich bread. I would like to see a similar video comparing ingredients and technique for making the BEST toast.
Hey Charlie, that was amazing, thank you for your time. I have never added eggs to regular bread but starting on my next bake, I will add egg yolk. May I ask an eggy question: I saw a tip somewhere a year or so ago and I cannot remember it but it was when to glaze with egg white and when to glaze with egg yolk. Do you have any idea what that tip was?
I commented on another video about this and now I’ve found the answer. And to answer your question yes I do have recipes that call for egg yolk instead of whole eggs. Is called Pan de Muerto, which is Day of the Dead bread. My family has been making it for years. I’ve tried making it with just whole eggs but it’s not the same. The flavor just hits different with egg yolk. And it’s softer and stays softer for much longer. Even without bagging it can stay soft for long.
@@ChainBaker Definitely the first time I made it the mistake I made was overmixing it. And I found out it rises better if you ferment some dough with a little bit of water flour and half the yeast the recipe calls for and the other half is added to the dough. I usually just put in a warm place for about 15 mins and then when then fold it into itself and let rise for another 15. A lot of places add some orange flavor to the dough. I personally don’t add too much. I use this recipe although I’ve never kneaded by hand just mixing machine. I don’t know how this would translate on a smaller scale. I don’t know how to convert it to small batch. For the dough that’s meant to ferment: 8oz fresh yeast 1/4 gallon water 3 pounds bread flour For the actual dough: 8 oz Fresh yeast 4 pounds sugar 3 1/2 pound fat (I usually go half shortening half margarine but I guess it doesn’t matter as long as it’s fat) 1/2 gallons egg yolk 1/2 gallon whole eggs 1/4 gallon water or milk (I think for me water is good enough since the yolk already gives it good strength) 18 pounds bread flour 4 oz salt Orange flavor I know this recipe is for a huge batch but I just put so you could have a rough idea of the amounts in respect the flour. There are many shapes you can make with this. Just search up “pan de muerto shapes.” This is definitely one of my favorite breads to make. Too bad it’s only made once a year. I wish we could have this all year long. I’d definitely buy it every week or so. It goes great with hot chocolate!!!
@@ChainBaker you’re welcome man. I’d love to see you try and make this someday! I just found your channel and I’ve been watching a lot of your videos. How did I not know about you before?
This channel has been a true blessing, thanks to your wonderful content, the people i bake for are truly happy with homemade bread. We have chickens and i will definitely use our eggs to improve the dough it may become the secret ingredient. May you be blessed for your work
This was really helpful for me, I never make breads with just yolks or eggwhite before. Now, I know the diffrence after watching ur video. Thank u so much for sharing this! Greetings from Indonesia !⚘🇮🇩
I use egg yolks for challah. (3 yolks and 1 whole egg. Room temp.) but in my brioche is use 6 whole eggs (cold). I find that both bread crumbs are significantly different. (Excluding the fat content)
Very interesting indeed. And cutie little loaf pans. If I used parts of eggs in bread it would be because they were left-over in the refrigerator and I was looking for a way to use them up. Same reason I sometimes put other things in my bread.
Feedback ! I have now made loaves with egg yolks, twice. I used 400g of mixed flour = third with cereals added & the rest T55 flour + 2 egg yolks. Each time they rose very well, the bread is delicious & fluffy. The other advantage is, as you've said, the bread keeps far better than bread without egg.............. At last I can make make decent bread . Thank-you again.
Very interesting! I've always made my italian-style knot rolls with only egg yolk. I knew that the egg had an effect on the baking and flavour, but never understood the science of it until now.
📖 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
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
Thank you so much! 🤩
Can fresh cream be used to bake cakes and biscuits.
I don't see why not.
Please make a vedio on different bread preservatives as well.
Fun fact: The egg you had spinning in the intro was cooked. No uncooked egg will spin like that. If you’re ever not sure if an egg is cooked or raw, spin it. The unstable yolk throws off the balance in an uncooked egg and it simply won’t spin more than a few wobbly turns. 😉
You got me 😁
My mother always penciled an "X" on her cooked eggs and so do I. But it's great to know an easier way.
The same apply for rotten eggs. Uncooked rotten eggs also spin. That's a test for rotten eggs.
Egg professional 😂
@@wolfman773 an eggspert*
I could never be so much be happier that I found such a channel that teaches you in great detail.
I’m trying to improve my baking skills and you helped me so much to understand the science behind it. Keep it up!👍🏻
As someone who bakes as a hobby, I love how your channel is to the point, and clearly does side by side comparisons. Great videos.
Cheers! :)
I have been baking bread for forty years now and I still have learned a lot from you since I've started watching your videos. Thanks for being one of my teachers!
That is what I love about baking. There is always something to learn and I learn every time I make one of these videos :)
@@ChainBaker I really really want to know why my bread smells sour. I always follow exactly the same amount every recipe has ever showed me. Including the yeast of coz (I think the yeast is the cause of the sourness which is too strong to me). How to avoid / control that? Still in my journey to bake perfect breads for my family 😢. (I bought a bread maker just for the sake of helping me kneading the dough - coz I am terrible at that. But still, no sign of success, yet 😂)
My favourite thing about using Egg, is that the Bread stays fresh far longer 3 to 4 days. I much prefer home made bread for sandwiches, but making bread daily becomes a chore, for me making bread twice a week is a real time saver.
Love the informative video's, have a great day.
Making bread daily with a bread maker is a piece of cake.
If you'd like to reduce further time, you can cold retard a loaf in the fridge to be baked mid-week. One day prep both loaves, bake one and save the other in the fridge to bake later in the week. The longer proof may give you a more developed flavor. Yeasted dough bread loaf can be proofed in the fridge for days, similar to sourdough, to bake at a later time. Just be sure to monitor the dough’s temperature and adjust the proofing time accordingly to achieve the best results.
Bread freezes well. I just bake slice and freeze, i only bake once every week or 2
Another banger video. I appreciate the fact that you're so thorough and taste as well as open them up to show us. It's very important to know WHY we're using an ingredient and what effect it has on the final product.
Cheers, Beinerth! :)
I just have to comment that your channel is absolute gold! These are the questions that my brain is always asking in regards to baking bread, and they're all being answered by you in easy to understand, detailed explanations. Thank you for posting these great videos!
Thank you Vittoria! I'm glad you're finding it useful 😊
Awesome dude, truly awesome. I always learn something. I’m totally gonna make some egg yolk sandwich rolls now!
Thank you for your videos! I learned to bake bread in 1968, from my grandmother. I love baking bread ... it's almost therapeutic, working and kneading warm dough. I always use only the yolk, and my breads are fluffy inside and have a crispy crunchy outside. Sometimes I glaze the outside with the egg white, particularly if I want to sprinkle sesame or poppy seeds on top. Leftover whites get mixed with whole eggs to make a fluffy omelet!
Thank you, Ruth! :)
Just thought I'd share a little story with you. Yesterday I made a loaf that I called Honey Wheat. I used milk and a whole egg, and a ratio of about 1/3 wheat flour to 2/3 white bread flour. . Can honey freeze? Something weird had happened to my honey and it had nearly crystalized in the jar! I couldn't get it out, so I used maple syrup and a drop of vanilla extract. The bread came out so soft and fluffy, and so very delicious! Shalom! God bless!
@@kevinu.k.7042 Thanks so much for the tip, and the laugh. I will surely not skip the last step!
Kevin, I lived most of my life in Florida, and always ate Orange Blossom Honey, which has a slightly tangy citrus-y flavor. But a few years ago, I moved to a small town in deep south Texas, right on the Mexican border, and haven't been able to find Orange Blossom Honey. Here, the bees make honey out of Mesquite, Guajillo, and Wild Flowers. If you don't know, mesquite is a tree that gives a smokey nutty aroma and flavor to BBQ or grilled foods (similar to hickory). Guajillo is a mildly spicy dried pepper that is used a lot in Mexican cuisine. The honey is delicious, and a bit smokey -- very different from Orange Blossom Honey. I hope some day you can try it. Shalom, my friend! God bless!
@@kevinu.k.7042 Dear Kevin, I made a batch of Mexican salsa yesterday, out of Guajillo and other aromatic chiles ... and thought of you. Wishing you a happy day, and wondering if you start your mornings with tea & honey. My favorite morning tea is Earl Greyer, and before bed I like a calming cup of Tulsi Rose. Shalom! God's blessings to you!
Underrated Channel...
You deserve millions of subscriptions
Best baking content on CZcams. The detailed knowledge you gives allows one to really bake, not just recipe follow. Thanks!
🙏
4:23 - that bowl scraper positioning for the cut is just 😘👌 Your skills are just too good!
This was super interesting!😊
With the added advantage of no endless filler, great editing, and no annoying music. I have subscribed.
Thank you. Welcome to the channel Polly! :)
I couldn't sleep so I watched a couple of your videos. Now I'm hungry! Shalom, and God bless.
If my videos can have that kind of effect, then my work has been done right 😁 cheers! :)
Wow! I added 1 egg to my regular recipe and it is 40% taller than usual! Amazing. Thanks for the great comparison.
Great summary for egg use. Egg makes so many things better, from kofta to breads 🤤🤤
Thank you for that wonderful comparison of breads. I have been a bread maker since I was married 64 years ago and I loved your video. I will surely watch more of them🤗
Thank you Kathleen :)
your videos are just what I want to learn about baking breads!I always asked myself these questions but I don't have time for experiments :) Thank you!
Late to finding you but so glad I did. These videos are excellent! Your explanations are all clear and precise - I've watched quite a few of your videos and all have great information. How you explained all the ingredients and used charts to clarify the math in your formulas was excellent. Your write ups on your website are fabulous too!
These are some of the best bread tutorials I have ever watched since I began baking about 15 years ago…and believe me, I have watched many a video!
Thank you for all the time you have taken to present your wisdom and love for baking bread.
Cheers ✌️😎
You should definitely look into cutting these down into super short 1 minute videos to post on tiktok and youtube shorts as well, your videos are incredibly well produced, shot and written.
Would love to see a series on some cultural and historical breads, like unleavened bread etc.
A video on a whole bunch of different glazes would be awesome, like Control load(no glaze) water, water+sugar, Egg wash etc
No, please! Those shorts are for entertainment...not educational. He actually teaches us in great detail.
Yes, historical breads are on my list. Next week I got a video coming with 15 different glazes 😁 and yeah shorts are just too short for me. There is no way I could explain anything valuable in one minute.
Please...no, never tiktok
😁👍
@@ChainBaker Shorts are just for getting people interested in watching your full videos!
This is by far one of your most informative videos you've done and this lesson has taught me alot. Thank you so much!!!
Thank you! I got a couple more like this one lined up 👍
Dude... I'm baking bread at home for some years, good bread but nothing fancy. I've learn so much in this video than in hundreds that I've seen in years so thank you for making this video!
Thank you! I'm so glad you found it useful 🤜🤛
I'm very glad I found your channel! Your tips and bits on the science behind developing good dough will help me in getting more consistent results on my baking.
It's interesting to see the differences, thank you for showing us.
My pleasure 😊
Fantastic info ! I have never used fat or egg in my bread & have never been satisfied with the texture, the bread is always doughy....so now I shall definitely try the egg Yolk version.Thank-you !
Suggestion for the next episode for principles, is to show the differences in baking temperature. People that are starting off on this bread-making journey might not know yet if their oven is too hot or too cold, so what should they expect if they compensate the "wrong" temperature with adjusting the time?
@@saintyafi Warning: David's link has absolutely nothing to do with baking. It is some sort of music video.
Awesome! Again the results were not as I expected, but very useful. I did not realize the effect eggs have on the finished bread loaf. Your videos are so helpful. Thank you!
you content is amazing! every single video is of such high quality, thank you for devoting your time and effort to making these. once again - amazing content
Thank you so much for the kind words! :) I'm glad you're enjoying it.
You do not only a great job on the subject matter, but your video editing is pleasing.
Thank you so much! :)
Super interesting as it provides a more empirical guide to cooking...
this channel is a TREASURE. you have explaned every and each detail I was curious about! thank you so much for making such structured explanations! just perfect!!👏👏👏
Thank you so much 🙏
I have been baking bread for a few years and it was always OK but when I tried your cold ferment method - well - I am now totally converted!! Absolutely love your videos and recipes. I always wondered why some recipes have egg and now I know. Definitely going to try your soft burger bun recipe this weekend.
I would love to see your take on yeasted waffles. Perhaps 2 versions, something like a poolish pre-ferment for if you have time and like a sponge levain? type for if you don't have the time. Would be really interesting to see those side by side.
I need a waffle maker first 😄 but I do have this slow fermented pancake recipe which you can use to make waffles too. Check it out - czcams.com/video/h3SnfA-vj5Q/video.html
Poolish
Вот,сколько лет пеку хлеб,но не разу не догадалась печь хлеб в маленьких формочках, ведь это насколько меньше энергии тратиться, а какая прелесть.Большое спасибо за идею.🤗👍🍞
Я всегда говорю, что лучше печь небольшими порциями и чаще. Тогда у вас всегда будет свежий хлеб :)
i love your channel! when i have imagined myself making a youtube channel about baking, this is what i had in mind. i love the test runs and comparisons. thank you!!
Thank you 🙏😊
4:22 - 4:24 omg that transition is so smooth!!!! So satisfying!!!
Great lesson. Thanks for all your hard work and effort.
Appreciated.
I followed the calculating instruction exactly, bread is just out of the oven, it's perfect. No sugar, egg yolk only. Thanks🍞
That is awesome! I'm so glad it was helpful and that you had a successful bake :)
Thank you,
You are the only reason that I haven’t given up on working with dough. Working with dough and achieving the desired effect can be a “slippery slope.” (For a Novice) Your videos are incredibly informative and you have explained (With Examples) the many variables that occur during the entire process. My Family is reaping all the benefits your channel has provided. My whole Family thanks you. Keep those Videos coming!!
You can do it! Happy Holidays to you and your family 🎅
Thank you for sharing this experiment. I usually put powdered eggs since prepping for the pandemic, I have a lot to go through using three tablespoons for each 500g flour recipe. I noticed the breads were taller and softer with nice crunchy crust.
Superb. Thanks dude. Wish I’d watched this half an hour ago I’ve just put one in. I’ll be going with just yolk on the next one.
Love these experiments keep them coming! It makes me think critically about recipes and gives me the knowledge to make bread on my own without looking at recipes over and over. The result with the egg yolk was definitely surprising.
Thank you :)
Well presented content as always. My bread has improved 10 fold using the techniques and theory I've seen in your vids.
That is awesome! I'm glad I can play a part in your baking experience. Cheers :)
Wow - very interesting results. Thank you, Charlie, for taking the time to run this comparison test and sharing this information with all of us. We are all learning so much about baking from you. 🤩
I should make even more videos like this. Everyone seems to like them. Can't beat some good old principles. Cheers, Lan :)
@@ChainBaker !
Thanks for your incredible work! These comparison videos are really useful 😃
Glad you like them! :)
1100
I've been baking bread for years and never once thought of this very helpful experiment, thank you ❤😂
The most efficient and informative series for a new bread baking junkie. Thanks !
from your videos, we (me and my wife) FINALLY can produce decent beginner bread..... not only that, you give us "THE WHYs" of bread making aspects, these clearly show your depth in bread making, again thank you from the other side of globe
Thank you 🙏
You have really opened my eyes. I now know which breads I'll prefer to bake and why. Thanks!
This was so interesting and informative. I have always wondered why the dough with egg yolks produced larger loaves. Now I know.
Came here because I somehow forgot to put eggs in my bread dough and didn't realize until I was kneading that it was tougher than usual.
Thanks for the content. Very informative and great to know i didn't just waste my dough!
You are a champion thankyou so much. It is so hard to find good clear bread advice on the internet
Cheers, Nick 😊
Very interesting! (The one dough I use only yolks for is panettone, simply because that’s the standard recipe.)
Very interesting. Thanks.
I used what I learned from this video to make some bread with egg yolks in it. It was so easy and beautiful and soft and yummy!!! Thanks for sharing!
Awesome! 🤩
packed with useful information for baking, including water content of egg whites/yolks, discussion of how fats affects gluten development, and much more. the yolk-only result is pretty amazing. i like the way you constantly apply the understanding of how baking works to what you are observing in the process. being able to do that is probably the most important skill in baking. question: is there an oil or fat that would perform equally as well as yolks in providing loft/softness?
Yes you can use butter or oil to lighten the dough similarly. The advantage egg is the lecithin it contains which acts as a dough improver softening it even further.
In my first ever attempt at breadmaking i was following the suggestions of my mom, however I haphazardly decided to add egg to the dough mixture.
When I went to take it out of the oven, the crust had rizen so high it was almost too tall to use as sandwich bread and I eventually cut it horizontally for ease of use 😅
Glad to see why that had happened. Ill make sure to only add egg yolk if I want the afro look 😂
Very very useful video, they all look good to me in different way and, last but not least, I have learnt another way to use leftover egg white😁
Thank you! :) yeah I guess you could even replace all the water in a recipe with egg whites.
So much depth in bread making. Please Thanks for the insight. You are now my bread teacher😁
✌😎
New subscriber and new to bread making. Thanks so much for the excellent information. Looking forward to watching the videos in your library. 🌺
🙏
I appreciate all of the information you explain. Thank you. I also like the little loaves you make. The ones I make are too big and often go to waste. Did you say there would be a recipe link? I can not find it. Please and thank you.
Click the little arrow pointing down right under the video. The link is in the video description 😉
My bread doesn’t go to waste
My bread doesn’t go to waste (waist?), I dry it out, crumble it then use it as stuffing.
I never thought I would find such a scientifical bread-oriented channel in 👏
Well, I'm not much of a scientist, but I do believe what I see. And these side by side experiments are enough proof 😄
exactly. your method is like scientific experiments. never saw it before.
Not sure if you have appeared on your other videos but its really nice to actually see who the Chain Baker is in person!! As always thankyou for your wonderful baking tips.
Just started popping in since the beginning of January :) Cheers!
Thanks for that comparison!!
As someone interested in baking only recently, I thought egg white is the one improving the bread rise (I got this impression from recipes of castella cake in which whipping the egg white until frothy is the key) , so it is a surprise for me to see your result. I really enjoy watching your channel and find your videos highly informative and right to the point.
Thank you! I appreciate you answering my question!! Keep up the great work!
very good experiment I like knowing what the ingredients actually do in the recepies
I have a few more videos like this one lined up ;)
Paldies Tev! Ļoti vērtīgs video. Šodien ieraudzīju to un uzreiz veicu eksperimentu ar olas dzeltenumu mīklā. Fantastiski mīksta un garšīga maize. Vienīgā nelaime, ka nav ko parādit, jo viss jau apēsts.
Nekas cits neatliek kaa cept nakoso 😁
Great explanation
I'm far less methodological than you, but by the feel I've generally been using only yolks for enriched sweet doughs, those that should taste luxurious, and whole eggs for softer "special occasion" breads, such as rolls or tear and share. However, I've never thought of using whites only, and now it sure seems like a great way to put the leftover ones to good use. TY for trying things out!
For sure! You could even replace all the water with whites :) Cheers!
What a great video and demonstration! Thank you.
OMG! Just found your channel and cannot stop watching your videos!!
Will you PLEASE do a video on fried dough, specifically doughnuts 🍩? I’d love to see the results of different ingredients and the science behind it. Thank you 🙏🏼
Welcome to the channel! :) The same principles apply fried dough. Here is my donut recipe btw - czcams.com/video/4YFNjjLzBoo/video.html
@@ChainBaker awesome! Will check it out 🙂
That was awesome! I always wondered about eggs in baking and you just answered so many of my questions. I love your scientific rendition , Thank you, that was very interesting! 😊🙏💫
Cheers! :)
Bro blessings upon you, the time taken for your videos and the knowledge you have is amazing, thank you so much for this, hope you get to a hundred thousand before half the year.
Thank you so much 🤩
I use an egg yolk for molasses cookies. Rather than throw out the yolk, I use it as a half egg to make half of a muffin recipe. Your video explains why the results aren't quite the same as with a whole egg. Thanks!
Thanks for the thorough explanation in your article. I've been trying to wrap my head around some gluten free bread recipes because I could not understand the purpose of the egg and how it factored into hydration.
Love how precise the explanation is! Awesome! (Like how you precisely arrange the bowls :) too)
I really like your comparison videos. I going to add a yolk to my next loaf of sandwich bread. I would like to see a similar video comparing ingredients and technique for making the BEST toast.
Here's a good one - czcams.com/video/COGZOn9Rdyc/video.html :)
Awesome video! So much useful information. This is the one I was waiting for :)
I got a few more like this one lined up ;)
Charlie, as always excellent experiment, your channel is my go to channel to figure out the effect of each ingredient when I need to tweak a recipe.
Thank you Mike! 🙏 Milk episode dropping in 40 minutes btw 😁
Thank you so much for comparing. It is amazing
Hey Charlie, that was amazing, thank you for your time. I have never added eggs to regular bread but starting on my next bake, I will add egg yolk. May I ask an eggy question: I saw a tip somewhere a year or so ago and I cannot remember it but it was when to glaze with egg white and when to glaze with egg yolk. Do you have any idea what that tip was?
Next Sunday I will publish a video where I compare 15 different glazes including egg whites and yolks! :)
I commented on another video about this and now I’ve found the answer. And to answer your question yes I do have recipes that call for egg yolk instead of whole eggs. Is called Pan de Muerto, which is Day of the Dead bread. My family has been making it for years. I’ve tried making it with just whole eggs but it’s not the same. The flavor just hits different with egg yolk. And it’s softer and stays softer for much longer. Even without bagging it can stay soft for long.
Pan de Muerto sounds and looks super interesting and unique. I must make it! Is there anything specific I should know? I'd love some tips :))
@@ChainBaker Definitely the first time I made it the mistake I made was overmixing it. And I found out it rises better if you ferment some dough with a little bit of water flour and half the yeast the recipe calls for and the other half is added to the dough. I usually just put in a warm place for about 15 mins and then when then fold it into itself and let rise for another 15. A lot of places add some orange flavor to the dough. I personally don’t add too much.
I use this recipe although I’ve never kneaded by hand just mixing machine. I don’t know how this would translate on a smaller scale. I don’t know how to convert it to small batch.
For the dough that’s meant to ferment:
8oz fresh yeast
1/4 gallon water
3 pounds bread flour
For the actual dough:
8 oz Fresh yeast
4 pounds sugar
3 1/2 pound fat (I usually go half shortening half margarine but I guess it doesn’t matter as long as it’s fat)
1/2 gallons egg yolk
1/2 gallon whole eggs
1/4 gallon water or milk (I think for me water is good enough since the yolk already gives it good strength)
18 pounds bread flour
4 oz salt
Orange flavor
I know this recipe is for a huge batch but I just put so you could have a rough idea of the amounts in respect the flour.
There are many shapes you can make with this. Just search up “pan de muerto shapes.” This is definitely one of my favorite breads to make. Too bad it’s only made once a year. I wish we could have this all year long. I’d definitely buy it every week or so. It goes great with hot chocolate!!!
Awesome! Thank you so much for that 🙏
@@ChainBaker you’re welcome man. I’d love to see you try and make this someday! I just found your channel and I’ve been watching a lot of your videos. How did I not know about you before?
This channel has been a true blessing, thanks to your wonderful content, the people i bake for are truly happy with homemade bread. We have chickens and i will definitely use our eggs to improve the dough it may become the secret ingredient.
May you be blessed for your work
Thank you so much Bob! :) You can also use butter or oil to make the dough softer. But it's definitely a good use for your eggs. Cheers!
This was really helpful for me, I never make breads with just yolks or eggwhite before. Now, I know the diffrence after watching ur video. Thank u so much for sharing this! Greetings from Indonesia !⚘🇮🇩
Glad it was helpful! :))
I use egg yolks for challah. (3 yolks and 1 whole egg. Room temp.) but in my brioche is use 6 whole eggs (cold). I find that both bread crumbs are significantly different. (Excluding the fat content)
I was a baker, and I loved your video so much. I subscribed coz of this video. Keep up the good work.
Cheers ✌️😎
Thank you❤️❤️❤️ Just starting to learn how to make bread
I found this channel because when I fast I torture myself.
Thanks for doing what you do man, I've learned a lot!!
Cheers! :))
No idea why this was on the top line of my recommended but this is interesting
now I wanna try egg yoke buns
Let me know how they turn out 😉
Excellent, excellent, excellent test!!! Very interesting results!
Cheers! :)
Another awesome informative video. I am addicted to your channel! You should look into creating a formal online baking course, it would be amazing.
Wow! Great experiment... enlightening.
Egg yolk will be know be my preferred way to bake! Thank you!
Some butter and sugar can also achieve a similar result 😉
Very interesting indeed. And cutie little loaf pans. If I used parts of eggs in bread it would be because they were left-over in the refrigerator and I was looking for a way to use them up. Same reason I sometimes put other things in my bread.
Feedback ! I have now made loaves with egg yolks, twice.
I used 400g of mixed flour = third with cereals added & the rest T55 flour + 2 egg yolks.
Each time they rose very well, the bread is delicious & fluffy.
The other advantage is, as you've said, the bread keeps far better than bread without egg..............
At last I can make make decent bread . Thank-you again.
Great information and very scientific with all of the explanations for each bread made.
Folding bread is very fun!!!!👍
Very interesting! I've always made my italian-style knot rolls with only egg yolk. I knew that the egg had an effect on the baking and flavour, but never understood the science of it until now.