We are beyond BLESSED to live in an era where we can sit under the tutelage of high-caliber artisans like this from our own homes. Man, I appreciate this more than words can express. THANK YOU King Arthur Baking Company!!
The sound of the baguette being cut is music to my ears! I learnt Artisan bread baking from Chef Hafizh, who was taught by Jeffrey Hamelman himself. I can't thank these 2 great men enough for showing me the world of bread!
Wow, thank you so much for these wonderful tutorial video's. I just made my first bagettes today following KA Flour recipe and your video tutorials. I have been using your products for several years now, and wouldn't use anything else. Excelent flours and products. I so appreciate the expertise of your bakers and their willingness to share thier knowledge. THANK YOU.
I only work in a grocery store bakery, Publix to be exact, while we don't make our recipes at the store, we still need to mix the yeast flour and water together and all that normal stuff. When it comes to shaping baguettes, I do as you guys do, and shape it by rolling. my manager yells at me every time and wants me to slap the dough on the bench to stretch it out. she says rolling it takes too much time. so after watching your videos, I will convince her that it's not good to slap the dough because it tears it and destroys the quality. thanks for the vids, they taught me a few things.
Hello Gopi- In a bread formula, flour is 100%, salt is about 2%, and yeast is about 1 to 2%. Salt helps control the fermentation of the yeast in the dough, but they don't react well when dumped on top of each other. Please read the articles in this gudie about yeast and salt for further information: bit.ly/1GPa87D Happy baking! Laurie@KAF
Watching you cut the bread made me wish I had better knives! Would be great if KA would do a video on knives. I know the basics about the blade, but would love a video!!
I need to learn about this bread your shape is good also cutting. Sir for making baguette 1 kg flour how much need water I use normally in my dough 60% water
Hello Gopi- Baguettes are an eternal challenge! If you want to make a more open loaf, you will probably want more water- 63-68% would allow the gluten to hydrate more fully. Here's a recipe to start with: bit.ly/1Ah69f2 Laurie@KAF
Thank you very much, these series are great but -- there's always a but -- where in the h#$%# is the baking phase? Of course shaping is one of the most important phase, but baking? I have done myself and saw others erring this step and trashing otherwise an excellent bread :-) Please consider adding this baking phase *before* this one, and please mention times, temp°s, humidity for the round (how do you call it?), baguette and the delicious batard breads :-) One bonus? The poolish recipe :-)
Hi there! We source our yeast from Lasaffre Yeast Corporation. If you have more specific questions about their product we'd suggest reaching out to their customer support team. Happy baking! Morgan@KAF
In our opinion, it's simply the best yeast we've tried! We want to use the best products to create the most delicious and satisfying baked goods as possible. Annabelle@KAF
I followed the whole process to the letter, then I bake for ~18 minutes at ~230C with a small tub of water for steam, and my crust doesn't develop to be like theirs! why?!? :(
Ohad, please give our free Baker's Hotline a call at 855-3712253 so that one of our friendly Baking Specialists can help trouble shoot this with you and offer useful advise for round 2! Jesse@KAF
We do offer a number of gluten free (including bread) recipes on our website, as well as a wide range of gluten free baking mixes (including a GF bread mix) and GF ingredients. Be sure to call our Baker's Hotline if you have any questions about gluten free baking at 1-800-827-6836. ~Mel @ KAF
Great lesson, thank you all. BUT (there's always a but), I literally had to close my eyes when you cut the tops off those baguettes. That knife seems to get so close to your hand, over and over again. YIKES!!!
Sure, if you're a regular Joe. This guy most likely knows how the bread will taste when he sees it across the room. I mean, did you listen to anything he said?! After all, only thing that hugely impacts the taste of bread is amount of salt assuming its baked to some standard. If the amounts of salt/yeast/flour/water are always the same in the process, and you have made tens of thousands of loaves Im pretty sure you can judge how they taste just by inspecting them. And no, to someone who devotes his life to baking bread its not "just food". Its an art form.
Qlicky is absolutely correct. Once you have a standard established, you stick to it and you do know that bread will taste basically the same as the batch you made last week and all the way back to when you established that constant. Also by the way, about your scoring concerns....well, baking is a real man endeavor.
You'll be happy to know that each batch of bread is taste-tested as well. For the purpose of this particular video, our team focused on other aspects of the loaves. You can probably imagine just how much everyone dreads the job of tasting loaves to make sure they meet our high standards. ;) Jesse@KAF
do you honestly think that the oldest bakery in all of North America has been making loaves for over 200 years and has never tasted them? don't be a such a dick! This video is just focusing on one aspect, that being the visual.
It is such a delight to watch Jeffrey talk about and interact with the bread. It is more than bread. It is about life.
Awesome! These videos are the best on bread I've seen. Jeff is a BOSS! Martin is so on his way!
We are beyond BLESSED to live in an era where we can sit under the tutelage of high-caliber artisans like this from our own homes. Man, I appreciate this more than words can express. THANK YOU King Arthur Baking Company!!
The sound of the baguette being cut is music to my ears!
I learnt Artisan bread baking from Chef Hafizh, who was taught by Jeffrey Hamelman himself. I can't thank these 2 great men enough for showing me the world of bread!
I love your books,the colour of your crusts and your passion for bread Jeffrey.God bless you
There is so much I don't know about bread baking. Excellent video. Thank you King Arthur.
Wow, thank you so much for these wonderful tutorial video's. I just made my first bagettes today following KA Flour recipe and your video tutorials. I have been using your products for several years now, and wouldn't use anything else. Excelent flours and products. I so appreciate the expertise of your bakers and their willingness to share thier knowledge. THANK YOU.
such a mix of art and science. really appreciate these two artists.
I only work in a grocery store bakery, Publix to be exact, while we don't make our recipes at the store, we still need to mix the yeast flour and water together and all that normal stuff. When it comes to shaping baguettes, I do as you guys do, and shape it by rolling. my manager yells at me every time and wants me to slap the dough on the bench to stretch it out. she says rolling it takes too much time. so after watching your videos, I will convince her that it's not good to slap the dough because it tears it and destroys the quality. thanks for the vids, they taught me a few things.
The last cut! I love it. the signature, like a true artisan!
Well articulated. It’s an art.
I have so much to learn.
Hello Gopi- In a bread formula, flour is 100%, salt is about 2%, and yeast is about 1 to 2%. Salt helps control the fermentation of the yeast in the dough, but they don't react well when dumped on top of each other. Please read the articles in this gudie about yeast and salt for further information: bit.ly/1GPa87D Happy baking! Laurie@KAF
Is there a current working link? Thanks for your hard work!
Thx for your prompt reply. I just ordered that particular yeast from Amazon yesterday. Good to know where our food comes from.😉
I wished more backing videos on TH-cam would follow your example and show the finished product in such great detail!
Watching you cut the bread made me wish I had better knives! Would be great if KA would do a video on knives. I know the basics about the blade, but would love a video!!
So my off-white (ivory, leaning grey) translucent crumb is good? I find the translucency really unappealing.
I need to learn about this bread
your shape is good also cutting.
Sir for making baguette 1 kg flour how much need water
I use normally in my dough 60% water
Hello Gopi- Baguettes are an eternal challenge! If you want to make a more open loaf, you will probably want more water- 63-68% would allow the gluten to hydrate more fully. Here's a recipe to start with: bit.ly/1Ah69f2 Laurie@KAF
+King Arthur Flour
and can yeast damage salt power in loaf item
I would love to know what type of flour they used for this baguette... Any idea?
keneálissan, most likely it was our Sir Galahad (unbleached all-purpose flour). Here is a link to a similar baguette formula: bit.ly/1IQdzEN Barb@KAF
Thank you very much, these series are great but -- there's always a but -- where in the h#$%# is the baking phase? Of course shaping is one of the most important phase, but baking? I have done myself and saw others erring this step and trashing otherwise an excellent bread :-)
Please consider adding this baking phase *before* this one, and please mention times, temp°s, humidity for the round (how do you call it?), baguette and the delicious batard breads :-)
One bonus? The poolish recipe :-)
Your reply to my question I found questionable. What is the name of your supplier in Mexico for yeast?
Hi there! We source our yeast from Lasaffre Yeast Corporation. If you have more specific questions about their product we'd suggest reaching out to their customer support team. Happy baking! Morgan@KAF
I have to ask, why do you order your yeast from Mexico?
In our opinion, it's simply the best yeast we've tried! We want to use the best products to create the most delicious and satisfying baked goods as possible. Annabelle@KAF
So great!
I followed the whole process to the letter, then I bake for ~18 minutes at ~230C with a small tub of water for steam, and my crust doesn't develop to be like theirs! why?!? :(
Ohad, please give our free Baker's Hotline a call at 855-3712253 so that one of our friendly Baking Specialists can help trouble shoot this with you and offer useful advise for round 2! Jesse@KAF
Maestro!
This video is like a Bible to me.. no one has ever thought me those..
We do offer a number of gluten free (including bread) recipes on our website, as well as a wide range of gluten free baking mixes (including a GF bread mix) and GF ingredients. Be sure to call our Baker's Hotline if you have any questions about gluten free baking at 1-800-827-6836. ~Mel @ KAF
how I wish I can make bread like these
it's a nice job
A++++....
Great lesson, thank you all. BUT (there's always a but), I literally had to close my eyes when you cut the tops off those baguettes. That knife seems to get so close to your hand, over and over again. YIKES!!!
I am so a amateur
i would have thought that tasting the bread would be the most important part of the evaluation!!! after all, it is food, not an ornament!!
Sure, if you're a regular Joe. This guy most likely knows how the bread will taste when he sees it across the room. I mean, did you listen to anything he said?! After all, only thing that hugely impacts the taste of bread is amount of salt assuming its baked to some standard. If the amounts of salt/yeast/flour/water are always the same in the process, and you have made tens of thousands of loaves Im pretty sure you can judge how they taste just by inspecting them.
And no, to someone who devotes his life to baking bread its not "just food". Its an art form.
Qlicky is absolutely correct. Once you have a standard established, you stick to it and you do know that bread will taste basically the same as the batch you made last week and all the way back to when you established that constant.
Also by the way, about your scoring concerns....well, baking is a real man endeavor.
Sorry but people eat with their eye in this era, especially when it comes to baked goods.
Strange indeed that they are so meticulous about evaluating the structure of the gas bubbles but have no idea how the finished loaves taste.
You'll be happy to know that each batch of bread is taste-tested as well. For the purpose of this particular video, our team focused on other aspects of the loaves. You can probably imagine just how much everyone dreads the job of tasting loaves to make sure they meet our high standards. ;) Jesse@KAF
do you honestly think that the oldest bakery in all of North America has been making loaves for over 200 years and has never tasted them? don't be a such a dick! This video is just focusing on one aspect, that being the visual.