How to Always Have Fresh Bread with Very Little Effort

If we want a constant supply of fresh bread, we need to devise a baking plan. I imagine that most of the people who eat bread every day usually do it in sandwich form, so that is why I chose sliceable loaves for this demonstration. A medium sized loaf of bread can be consumed in 3 – 4 days while still being fresh enough during that period. That means if we bake twice a week, we could always have fresh bread available.

Of course, I appreciate that not everyone is a sliced bread enthusiast. You can use this baking system for any recipe that you like. The system can be modified and changed in ways to not only fit your recipe but also your schedule. Instead of baking twice a week you could bake once a week. Or you could make a big dough, stick it in the fridge and pull a piece off of it to bake a fresh bread every day provided you have enough fridge space.

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[ChainBaker]

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[imthecanary]

I can not tell you how exciting this is. I have been learning to bake bread from you and have already learned more than anywhere else. I also have 3 active growing boys and I would love for them to have fresh bread as much as possible. This is a realistic way to do that!

[wt]

I started doing this after I saw this video. It really helps with having fresh bread on my schedule and I think the loaves taste better. Thank you!

[Jeepy-LoveToBake]

Wow - fresh bread EVERY DAY??? What a concept!!! Now a feasible concept. 😍 Thank you so much for sharing this "so very important" information. Your breadth of knowledge continues to astound me - you keep coming up with more recipes and now bread theory!!!

[domeiuji]

I learned the proper way and the principles behind making bread from you. Now we no longer buy sandwich bread from the store. I bake a huge bread loaf every week. This will last for a whole week, then mix the dough and cold ferment for 7 days. This is the only available day that I have for a week, so the no-knead method is really great!

[sheilam]

That is so cool. Thx for doing this, filming it and sharing it with us.

[wt]

This is what I needed! I have a loaf cooling right now and I’m going to start my next dough to bake Wednesday. Thank you ❤❤❤

[asterixky]

In the same idea, I make a Sh%t load of dough on day one. After the usual fold, I cold ferment the dough in my fridge for 12 hours. The next day I divide it in loaf size loaves. Then freeze all of them but the one I will be making that day. Then I pull one frozen dough from the freezer the day before I want to make a new loaf. Make dough once, then enjoy bread every week until your freezer runs out of dough. Same goes for my pizza dough. They wait in the freezer until I need them.

[hw]

You are The Bread Genius. Thanks Charlie

[erikadogmomanddoc]

my go to is a multigrain pizza dough with 3c flour, close to 100% hydration, cold fermentation, and when I make the first pizza 8-24h later I divide the dough into 4-6 balls and put the remaining ones in fridge in 2c (500mL) deli containers with a drizzle of olive oil, and voila, personal pizza every night after work in a 9" cast iron. repeat every 1-2 weeks.

[aneasygoinguy]

Chef, thank you. This schedule is just what I needed. 😊

[DeannaWalsh]

This video is brilliant timing for us. I have sourdough starter and I’m just throwing dough for a couple days later. But, I don’t want to buy bread anymore… yet, I can’t make bread every day. So, this video is absolutely perfect.

[doctwiggenberry]

great idea. the ready to bake dough is always ready.

[pezboy]

Wonderful proof-of-concept video here. I love the efficiency, thank you for the inspiration!

[ayresysarmy]

I make a sourdough boule once a week, then once it's cooled put half of it in the freezer 😊

540g of strong bread flour
60g of rye flour
420g of water
12g of salt

For the start if I'm going to bulk ferment over night I use 90g (15%),
And if I'm doing in during the day then I use 120g (20%).

Dough temperature is 23°c
(you can vary this depending on how fast you want your fermentation to happen and what suits your starter, as they are all slightly different too)

[Jeepy-LoveToBake]

Completed this project today with baking the white bread loaf on "Day 4, Week 2". All three loaves baked nicely and produced a wonderful crumb. I wrapped the sandwich loaf in plastic wrap which kept the crust soft. All three were delicious. Photos showing the process/results for the various loaves (in the same order as the video) have been posted - YAY! #350 unique ChainBaker recipe bakes 😊

[HanneLund]

Thank you for a really interesting video!
I bake on weekends - sourdough buns, high hydration ciabattas for sandwiches, and rye bread. The buns and ciabattas I freeze and then take out of the freezer every night for the next day. I put the buns in the airfryer for 2 minutes, so we have warm buns every single morning. The ciabattas are for lunch sandwiches, and the rye bread keeps fresh the longest and is for variation during the week 🥪

Freezing my baked goods is the absolute best way for me to ensure that we enjoy eating every single bite of it.

And most things I bake are either your recipes and methods or highly inspired by you. You've seriously changed the way we eat - thank you!! 🙏🫶

[knottybead]

What a great idea! I’m going to try this. Thanks Charlie! 😊

[Jeepy-LoveToBake]

I wrote down the recipes for the three breads (dark, sandwich, white) in the video (3-day cold ferment - 0.5% yeast) and will attempt the Day 1–Day 4–Day 7/1–Day 4 schedule - this will be ChainBaker recipe #350 (milestone for me 😍).

[suemitchell]

Hi Charlie, You put so much work into these videos which are high quality and so very helpful, thank you. Would it be possible to do a similar regime for sourdough please?