Ingredients: For the dough - 300g (10.5oz) strong white bread flour 1 medium sized egg 50g (1.75oz) soft butter Extra melted butter for brushing between the layers 40g (1.4oz) sugar 3g (0.1oz) dry yeast or 3x the amount of fresh 6g (0.2oz) salt 120g (4.2oz) cold milk* *To learn more about dough temperature control click here - https://www.youtube.com/watch?v=MrgXRwkz-3w For the glaze and finish - 1 egg yolk mixed with 1 teaspoon of milk Melted butter for brushing after baking Method: 1. In a bowl add the milk, salt, yeast, sugar, butter, egg and mix well to dissolve the sugar and hydrate the yeast. 2. Add the flour and mix to a dough. 3. Knead for around 5-7 minutes. *Desired dough temperature 26-27C (79-80F). 4. Cover and proof for 1 hour. 5. Fold. 6. Proof for another 1 hour. 7. Divide the dough into 6 equal pieces and preshape into rounds. 8. Rest for 30 minutes. 9. Roll out 5 of the dough balls, brush with butter, cut in half and roll up. You should end up with 10 layered buns. Shape the one remaining dough piece into a round bun. Place the round bun on a tray and arrange the 10 rolls around it. *Preheat your oven to 160C (320F) fan on! 10. Cover and proof for 1 - 1.5 hours. 11. Brush with the egg yolk & milk glaze twice. Score (optional). 12. Bake for 30 minutes until puffed up and golden brown all over. Brush with melted butter once ready and enjoy! To learn more about the principles of baking check out my other videos. It is more valuable knowing the how's and why's than knowing a recipe. Baking Equipment I Use: The book I learned everything from - http://ebay.us/srENsT Lodge Cast Iron Pot - http://ebay.us/cSk8fy Bread Baskets - http://ebay.us/gK3FSZ *I generally use the 22cm (9in) size. Sandwich Loaf Tin - http://ebay.us/gN1mVX Dough Scrapers - http://ebay.us/V8PfTS Temperature Probe - http://ebay.us/iNpsE5 Razor Blades - http://ebay.us/DAaNX5 Baker's Lame - http://ebay.us/GY2dh6 Digital Scales - http://ebay.us/N9mzno Kitchen Aid Mixer - http://ebay.us/pY96JG Video Equipment I Use: Canon M50 - http://ebay.us/m7wv0U GoPro Hero 7 Black - http://ebay.us/cD9wQT Sony RX100 mk1 - http://ebay.us/cdTXzX Large Tripod - http://ebay.us/WdBo3k Small Tripod - http://ebay.us/Ym0H4F Clamp - http://ebay.us/VXFHq0 Memory Cards - http://ebay.us/vacnty Small LED Light - http://ebay.us/9YEZhP Large LED Light - http://ebay.us/H6BxGU Microphone - http://ebay.us/x1wMPw Laptop - http://ebay.us/sjWOL8 *Disclosure: I only recommend products I use myself. If you purchase anything through the links listed above I will earn a small commission at NO extra cost to you. I have specifically chosen eBay as it is the most affordable and I personally use it because of that. In short - you may save money while I may earn a little bit. CREDITS: --------------------------- ... https://www.youtube.com/watch?v=3AZp-MW0rS0

Miche or pain de campagne is an old-style French country bread. The reason for its large size is the fact that back in the old days most people did not have ovens at home. Bread dough would be made at home and brought to the village bakery or communal oven to be baked. This was not a daily occasion, so the bread had to feed a whole family for several days or even up to a couple of weeks. The miche made with this recipe is only 2kg (4.4lb). They can get multiple times larger. An advantage of such a large bread is its ability to retain moisture thus keeping it fresh for longer. In fact, the larger the bread the slower it will stale. It is usually made with a sourdough starter, but in this recipe, we replace it with a yeasted preferment which works similarly. It provides a lot more flavour than a straight-through dough and it adds acidity which will prevent the bread from becoming mouldy. Another unique characteristic of a large bread that is kept for a long time is the way it develops flavour as the days go by. It becomes more complex with age. It will stale just like every other bread, but it will stay soft for several days and even after a week it will be still perfect for toasted sandwiches. ? Get the recipe ➡️ https://www.chainbaker.com/miche/ ---------------------------------------------------------------------------------- ? To learn more about bread making click here ⤵️ Principles of Baking http://bit.ly/principles-of-baking The Steps of Baking http://bit.ly/steps-of-baking ---------------------------------------------------------------------------------- ? Find all the things I use here ⤵️ ?? https://www.amazon.com/shop/ChainBaker ?? https://www.amazon.co.uk/shop/ChainBaker ---------------------------------------------------------------------------------- ? If you would like to support my work click here ⤵️ https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- ? Share your bread pictures here ⤵️ https://www.flickr.com/groups/chainbaker/ ---------------------------------------------------------------------------------- #Bread #Baking #ChainBaker ---------------------------------------------------------------------------------- Disclosure I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you. ... https://www.youtube.com/watch?v=NlmXNiqq0Qo

Panettone is a delicious citrus flavoured Italian Christmas bread. It is soft and moist and full of flavour because of a long slow fermentation. I have made it extra easy by converting this classic to a no-knead version. Loaded with lemon and orange zest it will fill your home with the most wonderful smell. But the smell is only one part of this delicious treat. Buttery soft texture and moist crumb filled with fruit and candied peel it is the ultimate Christmas loaf. Glazed with a nut and sugar glaze it comes out the oven with a crispy topping that may as well be my favourite part of it! Panettone can be a hassle to make. Especially if you are mixing it by hand as the dough is extremely sticky and can be difficult to handle. This no-knead version relies on long cold proofing to develop structure and flavour. Cold proofing allows for great flexibility when it comes to baking and mixing time. You can leave the dough in the fridge and forget it for a couple of days if you do not have time or your plans change. Or you can chill it for as little as 12 hours and continue with the next step. Temperature control is not that strict in this recipe. Simply use room temperature ingredients and it will work fine. You can find the panettone cases in my Amazon shop linked below along with all the other equipment I use. But if you are not into Italian Christmas breads, then do check out the Breads of Christmas playlist on my channel for many more awesome festive bread recipes from all over the World. ? Get the recipe ➡️ https://www.chainbaker.com/no-knead-panettone/(opens in a new tab) ---------------------------------------------------------------------------------- ? To learn more about bread making click here ⤵️ Principles of Baking http://bit.ly/principles-of-baking The Steps of Baking http://bit.ly/steps-of-baking ---------------------------------------------------------------------------------- ? Find all the things I use here ⤵️ ?? https://www.amazon.com/shop/ChainBaker ?? https://www.amazon.co.uk/shop/ChainBaker ---------------------------------------------------------------------------------- ? If you would like to support my work click here ⤵️ https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- Chapters 0:00 Intro 1:02 Ingredients & equipment 1:45 Making the glaze 2:28 Making the sponge 2:59 First dough mixing & cold proof 3:55 Second dough mixing & cold proof 6:12 Shaping 7:36 Final proofing 8:17 Decorating & baking 9:20 The result ---------------------------------------------------------------------------------- #Christmas #Baking #Christmas2021 ---------------------------------------------------------------------------------- Disclosure I partic ... https://www.youtube.com/watch?v=po2NwFWxSpA

Roti John is a delicious street food popular in several Southeast Asian countries like Malaysia, Singapore, Indonesia, and Brunei. Since we are doing the Baking World Tour in alphabetical order Brunei was first in line. But no matter where it is originally from the fact remains that this thing is totally awesome, and everyone should try. A super soft and fluffy hot dog bun toasted in butter and filled with a curried beef omelette, fresh spring onions, cheese, shredded cucumber, mayonnaise, and hot sauce. This kind of reminds me of Vietnamese banh mi, but the difference is that the egg is fused with the bun in roti john. They are both great and I would suggest you try them both. If you do not feel so adventurous and perhaps do not want to fill your buns with funky ingredients go ahead and simply use the buns to make perfect hot dogs with. Because the buns all by themselves are a beautiful thing. And they are so easy to make. GET THE RECIPE https://www.chainbaker.com/roti-john ---------------------------------------------------------------------------------- LEARN MORE ABOUT BREAD MAKING Principles of Baking http://bit.ly/principles-of-baking The Steps of Baking http://bit.ly/steps-of-baking ---------------------------------------------------------------------------------- You can find all the things I use in the links below MY AMAZON STOREFRONTS UK https://www.amazon.co.uk/shop/ChainBaker US https://www.amazon.com/shop/ChainBaker ---------------------------------------------------------------------------------- IF YOU WOULD LIKE TO SUPPORT MY WORK, CLICK HERE https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- BUILD YOUR WEBSITE DreamHost Web Hosting http://bit.ly/chainbaker-dh Awesome WordPress Theme http://bit.ly/chainbaker ---------------------------------------------------------------------------------- DISCLOSURE I participate in the Amazon Influencer Program, DreamHost Affiliate Program & Elegant Themes Affiliate Program. All will earn commissions from qualifying purchases at no extra cost to you. ---------------------------------------------------------------------------------- CHAPTERS 0:00 Intro 1:10 Ingredients & equipment 2:23 Cooking the curried beef 3:01 Mixing the dough 4:05 Bulk fermentation, dividing & preshaping 5:20 Resting & final shaping 6:00 Final proof, glazing & baking 6:50 Cooling down the buns & final assembly 9:00 The delicious result! ---------------------------------------------------------------------------------- #Bread #Baking #ChainBaker ... https://www.youtube.com/watch?v=fyXVD1B8oA8