Improving The Basic White Bread | How To Use A Preferment (Biga)

Preferments not only improve the flavour. They also improve the crust and keeping quality. There are various preferments that can be used like a flying sponge which is a quick preferment usually used in sweet bakes. Or a sourdough derived levain. Or a biga in the case of this loaf. A biga is a 'stiff' preferment because it has a lower hydration. There is also a preferment called poolish which is a liquid preferment. Check out my 'breads made with pre-ferment' playlist to learn more.

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🥨 To learn more about bread making click here ⤵️
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🔪 Find all the things I use here ⤵️
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#Bread #Baking #ChainBaker

[ChainBaker]

📖 Find the written recipe in the link below the video ⤴️

🌾 If you would like to support my work click here ⤵️

🔪 Find all the things I use here ⤵️

🥨 To learn more about bread making click here ⤵️

[ckenner]

What makes Chain Baker unique is his clarity, conciseness and precision. He has a gift for explaining why and how he uses these processes. A great teacher.

[mikeh]

Update, i have made half the stuff on your channel now and this one is probably the best and easiest, amazing the difference the small things you go into detail about make such a difference. Thanks so much man my family are eternally grateful.

[lizdp]

I've made this loaf 5 times this week. Thats how much my family loves it. The loaf is gone before its completely cooled. 😄 Thank you for sharing all these recipes. Were making your pate fermente sandwich loaf tonight. And were really looking forward to bagels. 🍞🍞🍞

[gustavorlore]

Just did my first loaf, it was off the hook, it was soo delicious, dip the bread on tuscan olive oil, gurantee even litle kids will want more. Thank you Mr. Chainbaker, and God bless you.

[andrewpearce]

This is the first loaf I have made with a preferment and it came out pretty much just like the one in the video. My wife told me it was the best bread I have ever baked! Chain Baker, you are a brilliant teacher and unlike some other "bakers" who post videos, you are clearly someone with great knowledge and experience. Great video and very clear, easy to follow instructions - thanks so much 🍞👍

[anthonynastasijr]

Can't thank you enough. About 4 months ago, I started baking bread that was supposed to be a copy of Italian bread from a famous bakery in my area. It was close but I wanted to improve it. To say that I spent hours looking a countless websites and videos (I'm retired) would be an understatement. I would try different techniques that I learned to augment the recipe but had inconsistent results. I tried your biga and your techniques and got a beautiful and delicious loaf of bread. Again, thank you.

[privato]

Ohhh damn!
I'm eating thus right now for breakfast and all the steps are so worth!
I took the bread at 12:15 in the night out of my oven and was going to bed really happy.
At first my dough was a little bit stickier than yours but in the end everything came together.
Thank for being such a Bread Nerd and sharing all these information with us.

I wish you all the best and have a nice day!

[marianam]

I don’t usually leave comments, but I had to on this bread. 1. I truly appreciate your approach to bread making. I have seen most of your videos and have made quite a few breads by hand. Thanks for that. Knowing how to make bread by hand and how bread feels once kneaded makes me a better baker. 2. This bread is amazing. My husband adores it. The preferment truly makes a difference.

[oldvlognewtricks]

The stop motion sections always give me such joy 😆

[bigseattle]

made this this bread and now my wife said do not make any other but this one, taste like childhood! If there is Russians, this same taste as white bread for 28 kop.from old days!!!! Thank you brother!

[YouzACoopa]

Just made three loaves of this with AP flour. The crust tastes amazing! It seems to work equally well with cast iron or with a pan of boiling water in the oven for humidity

[michaelurig]

I made the original white loaf last week and it was great. We haven't bought bread in over a week. Right now it is in it's first 45 minute proof. It will be ready and cooled for dinner. Also I have everything set up for the sourdough bread loaf on the counter, starter is almost ready. The sourdough will be baked tomorrow morning. I also bought the lodge cast iron set you use in your videos and I can't wait to see what a difference it will make compared to a dutch oven. I'll post the photos on Flikr when done. Happy baking !!

[definitelynosebreather]

Following this recipe, it was the best bread I've ever made.

[losmarcon]

Hey, just baked your bread recipe, yesterday I made the biga and oh my!!! next i will try the poolish one, i have been baking sourdough for awhile though but these are awesome additions to my repertoire, thanks man !!

[deniseglowicki]

I'm new to preferments and I'll never go back. I just made this. Mine didn't rise as much as yours, but I'm very happy with my first try. Thanks for these videos.

[lavague]

Dear chainbaker your videos inspire me a lot. I tested biga (made by whole mill flour) using simple all purpose flour and 65% hydration. Guess what. It works smoothly. What i only changed is lefting biga 48 hours to start sensing the acetic acid. I need some more air pockets. Next time i will go for 70% hydration. Thanks so much educating us.

[JimiJo]

Your needing technique is second to none! Thank you

[definitelynosebreather]

Wow. I had never used a preferment before, and I was suspicious if my bread was going to be like this (this crumb looks so soft and beautiful). But the bread turned out amazing and very similar to yours!

[jakemurphy]

Excellent video. This is next on my list of bread to bake. I really enjoy the science bit - I need the why and how it works, and you explain it in a manner that I would wish to explain it to someone were I the teacher. I have loved bread for as long as I can remember. If it could provide me with everything I need to live, I would eat nothing else.
Thank you for your videos