Farmer’s bread can refer to many different breads and the definition seems to be quite fluid. It can be made with varying proportions of flour and various types of flour. It can be sweetened with malt syrup, molasses, honey, or treacle. Caraway seed is a common addition too.
This kind of bread would be made with a sourdough starter. Other recipes suggest using a yeast derived preferment and others even add some vinegar for extra acidity. I decided to stick to cold bulk fermentation which gets us as close to sourdough as we can get with using commercial yeast.
It is also the easiest and most fail proof-fermentation method. Another great thing with cold fermentation is that it allows us to easily use the no-knead method. It would be hard to simplify the process even further without any compromises.
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Such a simple, basic recipe, I just had to bake it again (a double batch, no less!!), replacing the light rye flour with an organic whole grain dark rye flour. Will be bringing to the office to share. Photos posted on "Charlie's Baking Buddies". 🤩🤩
Hi, In a recipe like this i sometimes wonder if the final shaping is necessary, or if you could just bake it straight out of the glass bowl. The shaping degasses and it takes another 2 hours to get back up. It also builds tension, but a comparison would be interesting, wether the extra tension is worth the extra 2 hours ?
??How to add cooked whole grains (like wheat berries) to no-knead cold proofed dough??
How will it affect the dough? What adjustments need to be made?
Thanks for sharing your experience with us!
Easily the best baking channel on YouTube, hands down. Brilliant
A pitfall is to feel overwhelmed with too much information, and shy away from baking entirely, as it appears too hard. Let me assure you, it's really not difficult to make a good-tasting bread. Feel comfortable first, and only then watch videos to expand your horizons
I love it when you mention all the options. In my opinion, that is how bread should be: to look at a lump of dough and see endless potential.
Baked this loaf at lunchtime today (after the 24 hr cold-ferment and a 2.5 hr final proof).
His version of this bread is seriously good. Slight crunch in the crust and a soft interior. Rye flour, crushed caraway seeds, malt barley syrup and the 24-hr cold-ferment period all contributed to the fantastic depth of flavor to this loaf.
I have eaten two slices so far 😊 – I may just have to start another loaf or two 👍. Photos have been posted on "Charlie's Baking Buddies". As ever, many, many thanks for all that you share with us. 🤩🤩🤩
My daily bread is something almost like this, and I love it. I sometime substitute the Caraway with roaster Sesame and sesame oil.
Hellraiser.. Damn it, I wouldn't think anyone would still remember this weird movie 😀
Definitely on the list to bake!
Hi Charlie! Just curious, but what is your fridge temperature?
Hi! As always, THANK YOU for a great and easy recipe for a fantastic bread and also for the Fahrenheit temps for us across the pond. Praying you are well!
High quality as usual thx!!
Everything explayned properly.
Pls make a video of sourdough cold fermented bread then.
How about posting a recipe for a bread like this made with rye flour that would be awesome.
Good timing! I learned to bake from my father 40ish years ago. Last summer my parents moved to a retirement community and my dad gave up his beloved stand mixer. "No more baking for me. I can't knead the dough." he said. I will take this recipe to him to prove that kneading is over rated!
Mmm another one to add to the must do list! Looks great. After seeing your cold bulk ferment recipes I've just converted my standard multigrain weekend loaf to cold bulk ferment from a poolish preferment and the results have been excellent – only problem is now there are no leftovers for during the week! Thanks for the inspiration!
Oooooo Jerry, that’s my sourdough starter’s name, has been hungry for a bake…I think I’ll do this with some sourdough tomorrow!
I love the look of this bread 😍 Going make cuts on my pizza dough edge to get cool textured design like this on my pizza 🍕 Thank you for another amazing idea to take my pizza to the next forbidden level.
I spent all day planting veggies in the garden…… so I guess I have to make some Farmer's Bread tonight! Thanks Charlie
(note: I posted this bright and early this morning, yet it appears to have been removed, so I am trying again.)
OMG, thank you so much for adapting this recipe for me. I started on it immediately after watching the video – it is currently in the 24-hr cold-ferment process. I can bake it tomorrow as it is a work holiday.
Thank you ever so much for this recipe – it sounds simply wonderful and is a beautiful loaf.
ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe – we are now at 142K subscribers and continue to grow each week!!!! 🤩🤩🤩
Thank you. Yes, I have made rye bread before with caraway seeds inside and on top. I learned about the cold fermentation step from this video and I am eager to try it to see more improved flavor. Thank you once again. Be well.
Great sandwich loaf Thanks so much!
"It kind-of reminds me of Hellraiser" oh my god lol
Hi. I just started watching your channel and am learning so much. I have been baking for a while but I have never tried many of your techniques. I plan to try 100% hydration bread.
i was never able to learn how to knead, the hands simply wont do the moves. So i was hoping to find some no-knead dedicated channel
I was so stoked to see the thumbnail of this vid and seeing that amazing scoring! For sure one of my favourite patterns! Looks super impressive with little skill/effort. 😊
[edit] I made your country loaf back in Batak, Bulgaria last year and scored it this way. Posted it on the Flickr group too!
You buttered your thumb 🤭 how's it going, guy!
The Chain Baker becomes The Ring Baker. Superhero character arc!
Delicious!!!!!
And looks as easy as a walk in the park 😉
I have watched your videos for about a year, maybe more. I have learned so much! I have been baking bread for about a decade, but I have never really understood why it all works. Thanks to you I now know! You have given me the gift of knowlege for which I am so greatful!!
Looks lovely. If I dont use the malt should I increase the water content by 30g?
“ it would be rude not to make it” 👍😂
very good as usual 😊
There is never enough free space in the fridge to cold ferment my dough. 🙁
What a great loaf to do Thanks
Little by little, you are turning me into a more confident baker, man. A few years ago, I wouldn't have imagined myself enjoying baking this much. Thank you.