This is How Eggs Affect Bread Dough | How to Use Eggs in Breadmaking

We all use eggs in our bread dough from time to time. But do we ever question the effect it may have on the dough? And which part of the egg does what? These questions have been increasingly popping up in the comments section under some of my videos. And I started asking the same question myself.

Usually, the same bread dough that contains egg also contains sugar and fat. So, it is more used in enriched dough - be it brioche buns or cinnamon rolls. Most of the time they all contain the whole egg.
I decided to make four breads and I kept it simple with just flour, water, yeast, and salt. One was made without egg as a benchmark. One with a whole egg. One with just the egg white and the last one with only the yolk.

There are some things to consider when writing a recipe that contains egg. First. Is the water and fat content of it. A whole egg is 75% water and 9% fat. An egg yolk is 50% water and 30% fat. And an egg white is 90% water and basically 0% fat. We can adjust the water and fat content in the final dough using these percentages and applying them to the baker’s percentage dough recipe calculations.

But perhaps even more importantly than the calculation is the question of what the egg brings to the final product?

📖 Read more here ➡️ https://www.chainbaker.com/eggs/
----------------------------------------------------------------------------------
🥨 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
0:41 Egg stats
1:05 Example dough ingredients
1:55 Mixing
4:27 Proofing & folding
6:34 Shaping
8:29 Side by side comparison
9:40 The crumb
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
----------------------------------------------------------------------------------
Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.