I bought your book yesterday and am starting the first bread today. I’m so thankful you included these videos to give a visual of the expected product at different stages.
I have met him in person, he was at the delivery window at Ken’s artisan Pizza! Thanks for making these videos, reading your book but watching this helps a lot!
Thank you so much for doing these videos. My eyes were going a little crossed reading the descriptions of the manual processes. Somethings are just better expressed with a video. Love the book so far. Preparing to bake my first loaves over the next two days.
Thank you Ken for your book and these videos. I am a new home baker hoping to grow into a good bread baker and have found your book and videos to be an excellent source of instruction. You are making our journey of growth to be much more pleasant by eliminating much of the guess work. Great job!!
I read the book and it was extremely helpful. Even though I have made bread for 30-years the way my mother showed me, the book helped me think about why my bread is never the same. This video was helpful to me to have a visual. I have never made a levain, never heard of autolyse, or poolish. I've purchased other bread books- but this one was the first book that held my interest to read the entire book.
I bought the Chinese version of the book at Costco in Taipei a couple months ago, gradually collected the gears and one kg Les Moulins d’Antoine Tradition France T65 flour. The label doesn’t say it’s whole wheat or white. Just now I did the mixing and the first folding according to the book for overnight white bread. As I am waiting to do the second folding, I thought why not checking if TH-cam has any videos related to your book. And here I am. As now, the dough looks a little watery. First time doing it, hoping it would go well. Thanks for writing the book!! It’s hard to get an authentic artisian, not-over-expensive bread here. So this book is a saver.
Reading through your book, thanks for sharing your knowledge. Why did you recommend All purpose flour instead of bread flour for the recipes? Also you remind me of Jeff Goldblum in the video playing on my phone. Thanks again!
Is there always the same amount of waste at every feeding ? Do you have to feed every day! I bought the book and am in the learning stages any advise would be appreciated.
He left out that after this, you should let the dough rest for 15-30 minutes before adding the yeast, salt and poolish or levain if using them (you shouldl!)
I've only watched two videos from this series, but they're already so helpful that I bought a copy of the book to say thank you for offering the videos for free.
You mentioned that whole wheat flour absorbed more water that (white) flour.I was under the impression that WW absorbed the same amount of water as white, it just did so more slowly giving the impression of absorbing more.
I used spot for my first few loaves, and a mixing bowl will work fine. The cambros are nice however. Probably too late to help you, but maybe it'll help someone else.
My Cambro came with a big label that said it is not food safe. I don't understand the appeal of these containers. ETA: In light of the comment below, I just got off the phone with Cambro and they assured me that this container is food safe. The only thing we could speculate is that the seller mislabeled this in error. Do not buy from Kitchen Restock. They don't know what they are doing.
@@SandraWarmbreath It was advertised as food safe or I would not have purchased it. D'uh. This came with the warning label on it: Cambro 6SFSCW135 Square Food Container
I bought your book yesterday and am starting the first bread today. I’m so thankful you included these videos to give a visual of the expected product at different stages.
I have met him in person, he was at the delivery window at Ken’s artisan Pizza! Thanks for making these videos, reading your book but watching this helps a lot!
Thank you so much for doing these videos. My eyes were going a little crossed reading the descriptions of the manual processes. Somethings are just better expressed with a video.
Love the book so far. Preparing to bake my first loaves over the next two days.
Zak Berrie me too I more a visual learner
Thank you Ken for your book and these videos. I am a new home baker hoping to grow into a good bread baker and have found your book and videos to be an excellent source of instruction. You are making our journey of growth to be much more pleasant by eliminating much of the guess work. Great job!!
I read the book and it was extremely helpful. Even though I have made bread for 30-years the way my mother showed me, the book helped me think about why my bread is never the same. This video was helpful to me to have a visual. I have never made a levain, never heard of autolyse, or poolish. I've purchased other bread books- but this one was the first book that held my interest to read the entire book.
Great video on autolyse. method. I am amazed at how just adding water before the salt and yeast makes such a big difference in the dough.
Just bought your book. So glad to see the techniques in action in addition to the book. Thanks!
I bought the Chinese version of the book at Costco in Taipei a couple months ago, gradually collected the gears and one kg Les Moulins d’Antoine Tradition France T65 flour. The label doesn’t say it’s whole wheat or white. Just now I did the mixing and the first folding according to the book for overnight white bread. As I am waiting to do the second folding, I thought why not checking if TH-cam has any videos related to your book. And here I am. As now, the dough looks a little watery. First time doing it, hoping it would go well. Thanks for writing the book!! It’s hard to get an authentic artisian, not-over-expensive bread here. So this book is a saver.
love your cheeky smile... I have got your book.... thanks for all videos.. they are helpful.... and easy to understand Ken...
Lol "change your words!"
Would love to know his tips for getting the dough mixture off your hands are mixing the autolyse! And cleanup in general
Reading through your book, thanks for sharing your knowledge. Why did you recommend All purpose flour instead of bread flour for the recipes? Also you remind me of Jeff Goldblum in the video playing on my phone. Thanks again!
With my autolyse (Saturday white bread) I was left with a lot of lumps of flour in the dough. Any suggestions?
When you say short and start laughing, i was laughing also because i can feel what u felt. (in·con·sist·en·cy) haha
I can feel the Portland vibe 😃
Is there always the same amount of waste at every feeding ? Do you have to feed every day! I bought the book and am in the learning stages any advise would be appreciated.
Love your house!
Those 12 quart containers are not BPA free though.. what can I substitute for home use
You can use stainless steel bowls
He left out that after this, you should let the dough rest for 15-30 minutes before adding the yeast, salt and poolish or levain if using them (you shouldl!)
I mean, that’s the whole point of autolysis. He recommends 20 to 30 minutes.
I've only watched two videos from this series, but they're already so helpful that I bought a copy of the book to say thank you for offering the videos for free.
so.... change your words.
I lolled. and subscribed.
Great thanks!
You mentioned that whole wheat flour absorbed more water that (white) flour.I was under the impression that WW absorbed the same amount of water as white, it just did so more slowly giving the impression of absorbing more.
do all the videos demonstrate the same batch of 48% whole wheat 82% hydration boules? thanks
Could I use glass, or stainless steel to mix my dough, or does it affect the dough in some way? Thanks
I used spot for my first few loaves, and a mixing bowl will work fine. The cambros are nice however. Probably too late to help you, but maybe it'll help someone else.
ordered my copy!
do you mean White wheat flour or all purpose white flour?
My Cambro came with a big label that said it is not food safe. I don't understand the appeal of these containers.
ETA: In light of the comment below, I just got off the phone with Cambro and they assured me that this container is food safe. The only thing we could speculate is that the seller mislabeled this in error.
Do not buy from Kitchen Restock. They don't know what they are doing.
There are different grades of Cambro buckets, just buy a food safe one. Try searching for food grade Cambro on computer.
@@SandraWarmbreath It was advertised as food safe or I would not have purchased it. D'uh.
This came with the warning label on it: Cambro 6SFSCW135 Square Food Container
Can you give me the details for the mixing vessel for the Autolyse? And where might I procure one?
Amazon sells them
Webrestaurant or katom was the cheapest for me. If you have a local restaurant supply store they will likely have them.
I'm seeing a book purchase in my future...
How long do you leave it before you add the other ingredients?
What it's the longest time we can autolyse the dough?? Great video by the way. Thank you.
does someone know where i can find a mixing tub like that? i like it
diijona I bought mine from a restaurant supply store. Our local Sam's Club has them too.
I grabbed mine on amazon
There's a little hole in my lid to let out steam on my pot...should I cover up that hole or do I need that to let the steam escape?
What is the book he is talking about? I watched the video twice and did not catch the title.
It's called Flour Water Salt Yeast
Buenas tardes por favor necesito saber cómo si es el primer pasó desde Venezuela 🇻🇪
Einkorn flour recipe please.
Saying "white wheat flour" makes it sound like it's made from a specific wheat that is white. White flour refers to the colour of the flour.
Ken, when halving the recipe (ex. overnight 40% whole wheat bred) do you also reduce the amount of yeast and salt by half?
Yes