This is the Easiest Bread Recipe Ever I Have Ever Made
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- čas přidán 12. 06. 2024
- I have posted plenty of easy recipes on the channel, but this one is by far the simplest one. That does not mean that it’s any worse though. We are not sacrificing any quality here. This cold fermented no-knead sandwich loaf is made with some cornmeal and whole wheat four in the mix adding great flavour. The 24-hour cold fermentation does not only make it taste amazing, but it also makes it super convenient. Perfect for a busy schedule.
The method is so simple that it takes no more than 5 minutes to prepare this loaf. Make it after work and the next day when you get back just bake it right from the fridge and have fresh bread for dinner and for the next couple of days.
📖 Get the recipe ➡️www.chainbaker.com/easiest-br...
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🌾 If you would like to support my work click here ⤵️
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🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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www.flickr.com/groups/chainba...
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Chapters
0:00 Intro
1:08 Ingredients & equipment
2:06 Mixing & coating
4:48 Cold proofing & baking
6:20 The result
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#Bread #Baking #ChainBaker - Jak na to + styl
📖 Find the written recipe 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/
You managed to make my 9 year old daughter really happy. I printed the recipe for her, and she is super proud that this is the first loaf of bread that she made all by herself without any help. Came out delicious. The only change that she decided to make was adding some caraway to the sesame and poppy seeds. We had a very yummy Sunday morning breakfast with freshly baked seeded bread and Käsebrötchen (that I contributed). We also had insanely fluffy Yudane hamburgers yesterday evening. I think this family just celebrated a Chainbaker Holiday. LOL
That is awesome! And well done to her 👩🍳 Caraway was a great choice. That's a real baker's touch 😁
You've been chain baking properly lol!
Gotta say your channel made me excited for baking again, like I rediscovered the hobby, I already saved a bunch of videos to try out, thanks for the content.
I would love to see a whole grain version of this!!
Brilliant!! The only thing I can think of that would make this recipe any easier, is if I made someone else do it...
Your channel is so underrated. I just chanced upon your videos and I am hooked. It’s really wonderful the way you share your knowledge with information that’s relevant to beginners in bread baking. Thank you for sharing your wealth of knowledge. Please write a book and I will be first to buy it.
🙏
Oh no! No cornmeal at home! Can't wait for tomorrow 😭 greetings from Poland! 🙂❤️
This looks delicious, Charlie. You never cease to amaze me. 🍞
🤩
Oh my goodness I’m excited to try this one! Thank you for encouraging me to bake bread often.
😉
Hey my mom made a loaf of bread that was basically the same thing as those breakfast rolls you made the other day, just in roll form. I'm eating a slice of it toasted even now. It's perfect snack for watching your latest episode!
oh my goodness... your channel is amazing!
Cheers! 😁
While a slight deviation from "Easiest Bread" I have to try this using the Yudane method you put me on to as it takes Fresh Milled Whole Wheat to a whole new level of flavor. Might take a bunch of experiments but Yudan and Tangzhong have never failed for me.
You will have to knead it then to incorporate it properly, but it should work 👍
Loaf is prepped and in the fridge alongside a slab of pork belly (drying out the skin while it's marinating in some Shaoxing wine, mirin, 5-spice, white pepper and salt). Easiest bread prep EVER!!! 🍞🍞👍👍
Ok, you've set a new personal best 😁😄 awesome! Can't go wrong with the easiest bread recipe ever 👨🍳 I'm looking forward to seeing it.
And the pork belly sounds like it's going to be amazing too 🤤
@@ChainBaker I have all sorts of grains/seeds on hand from baking so many of your recipes (and for many of them, multiple times) - 150 and counting....
150.5 😁
Those seeds will come in handy when I post the rye bread that has more seeds than flour 😎
@@ChainBaker 😆 0.5 for minimal effort... love it! 😍
Love this recipe. So quick to put together. Would like to see similar recipes that are very low effort and actually yields some quality bread like this
Wow! Very easy to make. Thank you!
This was so easy to make, and it was delicious! Thank you, ChainBaker!
Love all your bread, looks delicious
Brilliant bread. Made 4 types all great Thanks
Thanks, Charlie! That's a perfect bread for today... I'm so lazy I can't even finish to write this comm...
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Lol
What a fantastic loaf delicious cannot wait to try Well done Chain Baker
Looks delish!
Good very easy 👍👍👍
WOW! Looks even easier than your overnight whole grain rolls which turned out fantastic for me! Thanks again! (I do wonder if the bread loaf would work without the seeds). Amazing work you do on this channel!!
It would work just fine, but I think it may not look as nice 😁
Thanks for everything. All your videos are very informative
Cheers! ✌️
That bread looks really good!
I've never tried baking bread before, but this one I might try.
You can do it! 😎
I just made this today. I cannot believe how easy it is and how good it is. It was a bit denser than yours but the flavor is amazing.
yesssssss......🤩🤩😍😍indeed it is.
Thanks so much, will give it a go today
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Thank you Charlie. I'll try this soon and leave a comment to let you know how it turned out.
My man, you read my mind. Was looking for a simple recipe for sandwich bread, and you've sparked my imagination on different ways to make the bread based on the sandwich choice 💡🔥
Put this together yesterday and baked today substituting with rye flower and its so easy and so delish :)
Oh! i'll have it with teatime on the next morning.
Nothing goes to waste here!
THE EASIEST!
man that was a gorgeous tomato you put on that sandwich, especially for november
Yes please that’s wonderful thank you very much!
You don’t need to do the Whole Cirque du Soleil action!!! Sometimes very simple technique or art it is appreciate as the same and taste for the soul or the mouth In this matter as the same or maybe even better!
Another great video. I'd love to see a side by side of what covering in plastic does compared to a towel compared to not covering at all
Working on it 😉
OMG, this looks amazing. I love how convenient this is. Just wondering, I have a 450g pullman loaf tin, do I just half the receipe and baking time too? I am so looking forward to try this recipe this week. Thanks.
Yes just halve everything. The baking time should be reduced by 1/3 I'd say.
I baked at 400 f for 40 minutes and I think the hotter oven gives a thicker, darker crust, which our adult household prefers. I was watching the bake to adjust the temp or cover if necessary but the seeds didn't burn. Great suggestion to use the fallen seeds for salads or to sprinkle on top of anything! I did make it with sourdough (75g) and my usual method of s & f, bulk at room temp, overnight fridge, so can't comment on your super simple method, but the recipe ingredients made a delicious loaf of bread. I can't seem to break away from using my starter. .. maybe I have a problem!! Ha. Thank you for the inspiration.
One of your best tasting recipe !! Its my third time doing it and I've baked one for my parents too !! Only ''complaint'' I had is I wish the loaf would puff up more. I was wondering if maybe putting more yeast ? Or add bread booster maybe. I will probably try next time ! I just LOVE the taste! Cant eat enough !
The dough is weak due to not being kneaded or properly shaped so it will never puff up as much as other loaves.
I have to try this! It would be great ti try variations, perhaps with rye flour?
There will be a slow fermented rye recipe soon 😉
I am new to bread making and I’m truly enjoying your videos. In South African there are many traditional breads! Dombolo also known as steamed bread is a common favourite.
Video recommendation: make a series trying traditional breads from different countries and cultures.
Awesome! I'll add it to my list :)
Here is a playlist with breads from 36 different countries czcams.com/play/PLJ97q0PY0sXK-TJtxE7M5jhmmHuyuusah.html
I'll be adding more in the future 😉
I routinely steam my yeast breads. I would definitely make this recipe but cook it dombolo style.
The only way I can think to simplify this recipe is to leave out the seeds, but of course it will suffer somewhat from the loss, at least for us seedy types. This is such a great recipe for a beginning baker as noted by commenter gutschke. Also great for low energy people and those suffering from hand mobility issues. Hmmm, also good for people who have no kitchens and few resources or have lost them (as in Ukraine). It could be steamed in a pot instead of being baked, or cooked in something like a slow cooker, instant pot, etc. I am thinking of those in dorm rooms, renovating their kitchens, campers, etc. One could always adjust the recipe according to resources available. I enjoy challenging myself by doing more with less.
I love your problem solving approach! Awesome :)
@@ChainBaker You may serve a wider community than you think. People often have greater potential than appears on the surface, all they need is a little boost. It would be wonderful to get your simpler recipes into the hands of occupational therapists, after-school cooking programs, refugee training programs, senior self-empowerment cooking programs and so much more. (Unfortunately I am not connected with any of them.) Your videos inspire confidence, and that is what people need. We can all do more than we think we can.
These excellent results with no kneading and no coil folding are amazing.
But, they were troubling me. I couldn't get a lot of 'why's?' and "How's?" out of my head.
In the small hours it came to me.
The gluten network will form in time anyway. Research has shown that the more energy put into the dough the faster the network forms. This is why commercial high speed kneading works so well to reduce the bulk fermentation down to some 15 minutes. They also reduce the loaf's flavour as time and fermentation is needed to develop that.
So this method relies on time for the gluten development and it will also give better flavour for doing that too.
However gluten molecules link up in a coiled spring fashion. The network is coiled up on itself and it needs stretching out in order to better trap the CO2.
I am guessing that this method relies on the gas stretching the coiled network out as the dough is inflated by the CO2.
Usually a little coil folding or stretching and folding will ensure that the gluten network is both full stretched out and folded over itself in gas trapping layers.
Only a double bake using the two methods will demonstrate the difference in crumb by doing this versus a little coil folding / stretch and folds as well as giving the dough a long fermentation with a cold ferment.
This is an incredibly creative method.
🙏 Charlie
Brilliant stuff. 👍👍
This method also heavily relies on the tin for preventing the loaf from turning out like pancake. A couple of folds would result in a much taller loaf I'd imagine. But that would instantly take away from the title of easiest recipe ever 😅
@@ChainBaker Yes, that would never do! 😁
No, I think it's a great idea. I was just trying to get my head around it and the crumb looks very good.
It looks great for those days when there's no time.
And it's certainly a massive improvement on scofa/soda bread, which is also not kneaded. 👍
WOW
Mine gets close in ease - water, salt, yeast and spelt flour - stir in a bowl and leave in the fridge overnight. Scrape out onto parchment and bake in a 225C oven.
Hi love youre videos ❤ learned very much 🙏
Have a question I get cracks on my bread how could it come can you advise me thank you ☺️
Slightly over proofed bread can develop lots of cracks on the crust. Try fermenting is for less time before you bake it next time ✌
this is perfect for a minimalist :) thank you! are the seeds needed? or would the crust burn without them?
You can make it without the seeds, but it will not look as nice 😅
Great chapter Charlie!!!
Looking forward to this beautiful loaf!
Can't wait to try it with sauteed onions on cream cheese and cucumbers...
I'm wondering, what advice and tips you have for a moist and chewy gingerbread Man?
I have not yet made proper ginger bread, but as soon as I try I'll make a video about it! ;)
@@ChainBaker I'm sure it will be amazing, thank you!!
@@ChainBaker By the way, have you had the opportunity to try capirotada?
It's a brioche bread bread pudding.
I'm sure there's thousands of recipes for it, but the way I remember it,it has a cinnamon and brown sugar syrup with walnuts,figs,dates raisins sometimes with shredded sharp cheddar or Gouda.
It was a favourite growing up for me .
I just wanted to share that with you and then you can tell me what you think about it.
If you’re a moist and chewy gingerbread man, I’d be careful with Christmas coming up 😅
Looks good. I have silicon loaf tins, would be even simpler than using baking paper.
😁Nice one. I'm afraid I'm a little old fashioned and I use it as an excuse to smear a little butter onto my bread tins to stop sticking. As Charlie once said, "You can never have too much butter." 😃
Superb!
Nice crumb.
You've proved the point that the gluten will develop over time without kneading.
I've never used cornmeal in bread. Is there a particular reason fir using it here please?
Another great tutorial.
Ta! 😁
It's magical! I think I'll just stop kneading all my cold fermented doughs 😁
It changes the taste slightly, it gives the crumb more bite, it turns it nice and yellow, and it's kind of healthy, probably 😂
@@ChainBaker Ah, corn meal sounds a little like what I do with Durum Semolina then. I should try it. Thanks for coming back on that.
If 'no folding' works with wholemeal breads it might be a good way to go to reduce the bran puncturing the gluten when kneading/folding takes place.
More magic please. 😁
Niiiice…. Just discovering this - have you tried a whole wheat version of this technique yet? Keep up the great work!
It'll work the same way 😎
Looks great! How long do you wait after pulling it out of the fridge before popping it in the oven? You indicate "cold from the fridge". Does that mean it goes in immediately? Thanks!
There is no need to warm it up. Bake it right from the fridge ✌️
Hi, why do you never use the fan when you baking?
Great channel, by the way
I use the fan for lower temperature bakes. 160C I usually switch the fan on to get good browning all round. At higher temperatures it can dry the crust too soon.
Loaf has been baked and cooled.
Less than 15 minutes to make the dough and prep the loaf. The covered loaf goes in the fridge for up to 24 hours. Pre-heat the oven and bake! How simple is that??!
The bread has a nice crusty crust with a soft, chewy and tangy interior. The seeds on the crust add a nice chew and flavor.
As always, many thanks ChainBaker for sharing this amazingly simple yet flavorful bread recipe. 🍞🍞 Photos have been posted on "Charlie's Baking Buddies"
It looks delicious, I have one question, instead of cornmeal can I use rye flour? 😅
Definitely! :)
Great video as always. Do you think the recipe would work if you rolled the loaf and crushed nuts instead of seeds? I was thinking peanuts and almonds.
Definitely! 😎
What does the cornmeal do here texture-wise? Another great video, by the way!
It makes it more sturdy and gives it a bit more bite 😉
Another crazy good, useful tutorial! 👍🇺🇸👌 One question, if I may? How do you calculate the ingredients “volume” for a specific pan size? Obviously, what you’re baking, Country Bread vs Baguettes, there’s a difference! Let’s assume using this recipe but, a different size pan? TIA! 🇺🇸
Like this czcams.com/video/s-pt429hg68/video.html 😉
Should have known you’ve already covered it! That’s perfect! 👍
Well... guess I'm making bread today.
Thanks for the recipe, I am a big fan of your channel. Can I do the recipe and perform the proofing ont the countertop at room temperature instead of the refrigerator. How long would I need to proof it then ? (I would like to make it for dinner and I have about a 10 hours window). Thanks
It should rise in about 4 - 5 hours 👍
It worked just fine with 5 hours of proofing. Another option for people that can’t wait 😉 thank you
I baked this recipe today but varied it a ltittle by using 100g wholewheat flour instead of the corn and adding seeds to the dough rather than as a coating. Unfortunately this resulted in a slightly heavier crumb than shown on your video, but it tasted very good indeed. My bread had a very uneven rise- high in the middle and low at each end. I wonder if I did not mix it thoroughly enough? I am certainly going to persevere with this recipe as the flavour given by the overnight ferment is wonderful!
I'm sure it will be better with every time you make it. Slight adjustments here and there and it'll be perfect 😎
Hi Charlie! I am wondering if this method would work for a rye-based bread too, like a pumpernickel with a mix of rye and wheat bread flour? I know the rye won't have as much gluten, but if it's say 50/50 rye and white, do you think that would work? I want to make a pumpernickel but without all the sticky kneading...
I have never kneaded rye bread dough, so I can say it will certainly work! :) Search for 'chainbaker rye' for some ideas.
There will be a new slow fermented rye bread recipe soon too 😉
Hello
Can we double the recipe of this seeded bread ? and bake the two loves at the same time ?
Certainly. Cut the dough in half after mixing, before rolling in seeds.
Would wheat bran work as a coating in place of seeds? I'm worried that stuff might get weird and suck water out of the dough while it ferments.
It would work well for sure. Nothing got weird for me though, so you can definitely try it with seeds too ✌
so did the long hour of fermentation compensate for the lack of kneading and folding?
Yes. Because gluten develops just because of the mixing of flour and water. Of course, the tin helped a lot here to keep the dough in shape. A free-standing loaf would have turned out like a pancake 😄
Im looking for easy breads with rye or whole flour - can it happen without white flour ?
I have playlists for both on the channel. Plenty of no-knead options there ✌️
hey Charlie, finally got to make that bread :) I think it will join my playlist, that's a good recipe for I-work-my-ass-off schedule :) two questions though - what does cornmeal do in that recipe? what's the reason for adding that? second one, correct me if I'm wrong, I understand that you lowered the temp to 180C not to burn seeds, but are seeds the only way to handle that kind of not-kneaded bread? I'm thinking if heavy dusting with whole grain flour or something else would work?
It's there for texture, colour, and imaginary heath points 😂 You could roll it in wheat bran or even oats instead of seeds.
@@ChainBaker ohh right! Oats, that’s a good idea! My wife complained a bit that sunflower and pumpkin seeds that I had at hand at the moment were dominating quite a bit the taste of the bread. Oats seem to be better as they’re not that stron in flavor. Do you think they should be prepared somehow? Or I should just roll the dough in raw oat flakes?
Roll it in raw oats. They will absorb liquid from the dough.
Cooking my loaf now. Looking like it is going to be "dead bread", no rise. I will get this.
This one does not rite much in the oven. But it should have risen while fermenting though. Hopefully it turns out ok 🤞
It came out tight but tasty. I'm trying to learn to cook in a Maine USA kitchen that this time of year is as low as 55 f to as high as 65 f. I love your videos.
Could I used any other type of flour?? Ty
You could swap for whole wheat. You may need to increase the amount of water.
Can i use everything Bagel seasoning for this?
It should work! As long as it does not contain salt.
Would the salt in the Everything Bagel seasoning cause issues in the slow fermentation process? Is that why you say 'no salt'? Also, could you add some soaked sunflower and sesame seeds into the dough? Thanks for your passion and willingness to share your talents in baking with us! ❤️
There would just be too much salt in the recipe. At 2% in the dough it's salty enough as it is.
You can definitely add some more seeds in the dough. It is relatively high in hydration, so if you don't add a huge amount, then don't bother soaking them ✌️
Would this work with spelt flour instead of white?
Yes. But you should lower the hydration by a few % or it may be too loose.
I'm eager to try this recipe Charlie but a 900g (2lb) loaf tin is specified. This seems larger than the tin in your video. Can you clarify this for me please?
It is a 2lb tin 👍
I have a question for you about loaf tin size. I have not baked bread in a tin, and as result I have no idea what size fits what receipe, lost. I could cure this by purchasing several, but I already have enough kitchen equipment to cook for a sports team. The conversion between grams and ounces and lbs only added to my dilemma.
BTW, I did find stainless steel bake pans on Amazon, but of course still confused about size. I will try to find a way to post the Amazon link for you, but CZcams is pissy about cut and paste.
Thanks in advance.
Nick
This was made in a 900g (2lb) tin. The best way to find out is by adding up all the ingredients and then you'll see which tin it might fit in. The total weight of this dough was 863g. Tins usually come in standard sizes of 0.5lb, 1lb, 1.5lb, 2lb, etc.
@@ChainBaker thanks helps a lot
Would you score/slash this bread before baking?
It's almost too weak to hold its shape as it is. If you were to slash it, then it may deflate and collapse.
Do you have a lefse recipe?
Not yet. But I'll add it to my projects list. Cheers! ✌️
Do you think pumpkin seeds would be too big to use for this bread?
Not at all. Go for it! 😎
What would happen if I used leftover, room temperature, unsweetened coffee instead of water? I wonder if it would make something similiar to black bread?
That could work in a nice rye bread recipe. Coffee is commonly used for those kinds of breads. Not sure how it would taste here.
how about a nice oat-nut bread?
The link to the recipe is not leading anywhere 😅😅😅please can you post one that does ?
Whenever that happens just check back in a while and it will be working again ✌️
Have you tried the YUDANE method with this bread? 🤔
I have not tried it in no-knead bread yet. But I guess it could work. You just need to make sure that it's mixed in really well.
Yey, we need more lazy recepies :D
Well it sounds so try, Using the most basic receipe that I know very well. (1000gr regular flour, 300gr whole wheat 780gr water 28gr salt, this normally fills up two dutch ovens nicely (these two fit in the oven really nice, only 10 minuten hot oven needed for so much bread.
Checking them in de morning after being in the fridge for 17 hours did not see significant rising, so put the on the countertop for the day, 30hours after they went in it was time for dinner prep, and still nog a nice rise, in the oven, they puffed up some, but are littereally hlf the size and very dense, tasty and for sure will be eaten, but this trick did not work for me, just running the douch through the mier and bulk fermenttion in de mixerbowl giving it a spin now and then is easier, and I always use seeds to cover the pans/tins to prevent sticking, and seeds on top for a nice look (Usuall ycut some paterns before final proof so it looks nice.)
I think the fridge and colder kitchen slowed down the yest too much. I'll reseve this method for rye :)
The bred is the simples food in world u cnanot siplyfy it other than told robot to make a bread.
did you quit your channel on Odyssee?
CZcams takes a lot out of my day. Answering comments on odyssee and looking after a second channel was just too much.