I recently updated my cold proofed cheesy breakfast roll recipe, and that got me thinking about more cold proofed bakes. Cold proofing is an excellent method for saving time on the day of baking. All of the prep can be done on the night before and all that is left to do on the next day is baking. It’s a perfect method for breakfast bakes, but any time of day will do.
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I have recently joined the cold proofing club. It is a great way to make bread and the cold proofing does something to the consistency of the raw dough that makes it easier to handle and easier to shape. It tastes much better, too!
Poppey seeds would be good too.
How do you determine the oven temp according to dough weight?
I have made your super easy tasty deli rye bread a couple of times. For such a simple recipe, it has terrific flavour and texture. And we love it toasted. I have made about 20 of your recipes and all are great and some are amazing.
Looking tasty! Muffaletta bread on the schedule for lunch and dinner.
heh, a giant burger sounds really good! I've taken to making one whenever I want to brown my mince…you get a good sear with less water coming out of the meat…smash after and go!
I will defiantly try this one Charlie. 👍👍🦘🦘
This is fantastic🤩🤩
That loaf is a thing of beauty. Everything bagel seasoning would be wonderful topping. Imagine a smoked salmon sandwich on that instead of a bagel. Or a hot roast beef and cheese toasted sandwich.
I’ve never had a muffuletta but I would love to try one.
Looks fabulus, Thank You Charlie, Muffuletta or muffaletta is a type of round Sicilian sesame bread, as well as a popular sandwich, created by a Sicilian immigrant to the United States, that was popularized in the city of New Orleans.
The muffuletta sandwich is said to have been created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, U.S., by its delicatessen owner Salvatore Lupo, a Sicilian immigrant. I also shared your video on my FB page
You really changed how I deal with meals. I very often make bulk food for the week, such as chili, because it's cheap and scales very well. Since I started doing cold fermentation (and actually baking with skill) I've also spend large stretches of time with sandwiches as well. I usually make about two and a half kilos of dough, let it cold ferment overnight, split into 7-8x 250-300 g balls, then freeze all but two. Make one immediately, then leave the other in the fridge. Every morning I pull one out for final proof and baking, then move a frozen one to the fridge. A couple hours over two days and I have fresh bread for dinner every night. Sadly I have a tiny toaster oven, so I need to make two sausage-roll sized sandwiches instead of a real sub sandwich size, but it's such a low-effort routine for lovely sandwiches for a week. All from ideas I've learned from you. Thanks!
I always wonder, if the temperature of the do goes above 27c, how to deal with it? I mean people always say that you dough temp shouldn't exceed 27c (approximately), I sometimes have a hot to the touch dough after kneading 😅 what to do in this situation? Thank you.
Amazing,something I'd like to bake💪🏽💪🏻💪🏽💪🏻✊🏽✊🏻
Many people said to add fat only when the dough was kneaded, but in this video the fat added first before kneading and the result is also good, so what's the difference between adding fat before mixing and after kneading?
Oh yeah, this one is next!
My day just got better! 😀
Next thing I am going to do is to empty my fridge, because I must get this into my life. It is like a warm hug baked into bread 🤗 Thank you so much for yet another fantastic video and recipe!! Take care! 🙂 🙂
Gorgeous crumb. I made a pesto monkey bread a while back that was incredible, video idea maybe?
Looks tasty, I like all the sesame seeds you put on it, I'm definitely making this one
This would be perfect for a muffaletta. Yum!
2:50 who cares about keeping the table clean? The Chainbaker is so powerful, he can clean up the entire kitchen with a snap of the fingers!