ChainBaker
4 recipes converted from their YouTube cooking videos.
100% Whole Wheat No-Knead Cold Fermented Focaccia Recipe
A rustic, 100% whole‑wheat focaccia made with a no‑knead method and a cold bulk fermentation. The dough is folded three times during a short fridge rest, then proofed overnight for maximum flavor and a light, airy crumb. Topped with goat cheese, olives, chives and plenty of olive oil, this bread is perfect as a snack, side dish, or base for sandwiches.
How to Make Super Soft Tangzhnong Burger Buns
These ultra‑fluffy burger buns use a Japanese milk‑bread technique called tangzhong (a cooked milk‑flour roux) to achieve a pillowy texture. The recipe yields four soft, slightly sweet buns with a golden glaze and optional sesame seed topping – perfect for burgers, hot dogs, or any sandwich.
Perfect Pull-Apart Garlic & Herb Loaf
A soft, airy pull‑apart loaf packed with garlicky butter and fresh parsley. The dough is enriched with butter after an initial knead, folded for extra gluten development, and baked in a loaf tin for a golden crust. Perfect as a snack, side dish, or party appetizer.
How to Make Perfectly Thin Tortillas with 5 Different Flours
Learn how to make soft, flexible tortillas using five different whole‑grain flours—rye, spelt, einkorn, whole wheat, and buckwheat. The method is identical for each flour; only the hydration varies slightly. Each batch yields three tortillas, perfect for experimenting with flavor and nutrition.