I am 14 years of age (with adult supervision) and I tried this recipe and did everything by hand. It was grueling and it took a few minutes to get the hang of kneading but it was honestly a very easy recipe that I can follow for whenever i need bread. Thank you.
The tip about fluffing the flour, then pouring into the measuring cup made a HUGE difference! This is the best my dough has risen ever! I took a cue from Alton Brown during the first rise and put a pan of boiling water in my oven (turned off), then added the bowl of dough right over it. Gives a nice, stable controlled humidity environment.
I really enjoy your videos. Your explanation of the whole process makes baking bread fun. You are a gifted baker and teacher. Thank you for your expertise and sharing a very good recipe with the best flour. I am excited to go bake. Thanks for the flour measuring tip. It works. I made cookies the other day and they were the best ever. Hats off to King Arthur flour and it's employees. Have a great day!
I also enjoyed the video but I measure with cups like he said and he said put one cup of flour, I had to Google the metrics to figure out how many to actually put in, he never said how much water and what to cook it on/how long. Hopefully mine comes out.
This is one of my old favorites. I've made it at least dozens of times. I always divide my dough into thirds and make long skinny loaves, however, because the CRUST is the best part. I also brush them with water and sprinkle with sesame and/or poppy seeds before baking. 😋
In the past 2 years my eggs have gone from a nickel apiece to a quarter or more. So I now substitute brushing water or oil over my bread, for everyday baking. I get "more bang for my egg buck" by baking the egg inside, for those tasty recipes that call for an egg. Like King Arthur's Beautiful Burger Buns recipe. I made those for a cookout last weekend, and no one noticed that I brushed them with oil before the second rise. They are so good, leftovers get eaten up for breakfast.
over the last 3 years the egg industry had massive fires ( looked like arson) and a bird flu. So hopefully prices will stay relatively normal now.@@1-Wheel-Drive
I love the part where he told us how much water to use and what temperature and how long to bake at. Very useful tutorial without any key information missing.
@buzzgreen20 4 1/2 to 5 cups (540g to 600g) King Arthur Unbleached Bread Flour 1 tablespoon (11g) granulated sugar 2 1/4 teaspoons instant yeast 2 1/2 teaspoons (15g) table salt 1 2/3 cups (379g) water, lukewarm (90°F to 110°F) yellow cornmeal, for coating the pan it's literally in the description, but I'll help with your laziness I guess
First time ever making bread from scratch and it turned out soo good! Watching your video made it so much easier to understand how to properly do it! I cant wait to make more and continue to learn other recipes!
Hi, Sandy! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the recipe here if it is not showing for you: www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe. Happy baking 🧡! -🍮Nicole
Great video! I stopped baking 20+ years ago. I don't know why. This video convinced me to stop buying half-baked Tuscan loaves at Wallyworld and to start baking again. This dough came together perfectly using the grams measurments in the recipe. I didn't need to add anything. BTW, 2.25 teaspoons of SAF Red instant yeast is 7.031g. My dough is on a second rise as I type this after spending 24 hours in the fridge to develop more flavor. Wallyworld carries King Arthur Bread flour AND King Arthur All Purpose flour for those of us in rural America. THANK YOU MARTIN!
One small suggestion - placing a scale underneath the bowl as you add the ingredients so that you can verbally comment on how much was added by weight throughout the video. It's nice to have volumetric, but it would make sense to include viewers in either camp by simply commenting on the other measurements you aren't using as you go along. That or having the recipe with both measurements in the video description; which, as an aside, please consider adding a shot of the recipe ingredients and amounts in the first few frames of the video. It makes it so much easier to follow and write down.
Yes. I agree with that observation. It's confusing the way you flipped around using grams one second, and measuring cups the next. I like to take notes while watching you demonstrate the method.
Thanks for a very good video. As a chef instructor one thing I have to mention for those using volumetric measure. I have found that most students that have some experience cooking with volume measure do not know there is a difference between a liquid measure and a dry measure. They are used to measuring dry ingredients like flour in a pyrex liquid cup. If it is say, a cup needed , they will fill the glass cup with flour and bang it on the counter to level it off. I wish you would mention this in your videos. Also I wish you would tell people that dough CAN rise in the refrigerator. It does not have to be a warm spot for rising. Keep up the great videos. Now if I could get you to do something about your shipping costs I would be so happy. Xo
Thanks for your note. To best help our customers, we currently calculate shipping based on the cost of merchandise rather than by weight. Many of the orders we fulfill are quite heavy and would incur prohibitively high fees if weight were the standard. You can be sure that we will continue to monitor related costs and best practices in order to meet the needs of our community. We do offer a couple of programs, including electronic promotions (bakewith.us/37qd7b) and our Baker's Rewards Plus program (bakewith.us/azq8m4), which can both offer help with the cost of freight, as well as flat-rate standard shipping on orders of $99 or more. Happy baking 🧡! -🍮Nicole
I try to order when shipping is either free or low cost. In May I'm going back home to New Hampshire and King Arthur is my first stop, can't wait to shop:)
Wow..... Thank you so much for your recipe. I made the bread. It came out so well. It was my first time making bread. I recommend this for everyone who wants to learn making bread. Thank you so much. ❤❤❤❤
Very good recipe relative to the amount of effort it requires, with bar none the best visualization of each step possible. Incredibly easy to follow and very tolerant of mistakes, absolutely worth trying for anyone looking into making bread on their own. It's an absolutely transcendent experience when it goes right.
My stepdad always uses and raves about the products from this company, so when I decided to bake my own bread for the first time as an adult in my own home, and was looking up easiest bread recipes, I immediately trusted the article I found. To do the steam I just put a pan of water in the oven and allowed it to heat up during the oven preheat and then just kept it in there during the bake, and I could not believe how well my first attempt turned out (and how tasty, considering nothing was really added!). For my second bread I got creative and added some spices, hand-minced garlic, and hand-chopped green olives and pimento during the kneading in my stand mixer. Figured it was only the waste of a few hours and some ingredients if it sucked. Literally the best bread I've ever had in my life. I'm so excited to have found such an easy and versatile bread recipe because now I am just dreaming up different flavor profiles to try (and my friends ask me to bring bread whenever we do anything involving food/potluck)!
I tried this recipe and cooking instructions on the link, it turned out great actually and not just that, it's my 1st time baking this type of bread thank you so much for sharing this idea. I really appreciate it.
We make this bread at least once a week and love it! We get compliments all the time and I've shared this recipe multiple times with friends! thank you for this!
Hi there! All this information, including ingredient weights in grams, is in the recipe that is linked at the very beginning of the video description. Happy baking! -👩🍳Kat
Just like knitting or playing the violin, becoming a strong baker like this takes a bit of training and a LOT of practice. But none of us are born knowing how to bake, it's a skill that anyone can learn! 🧡 -👩🍳Kat
@@KingArthurBakingCompany I followed your instructions, watched the video multiple times and reading the instructions. My first ever bread came out very well, I am pleased. My weakness was the cutting the bread before putting it in the oven. My cuts were not as clean as yours. Thank you
This guy uses broad ethereal thinking on some details instead of technical details and it has improved my bread making. I understand coddled and swaddled more than i understand leave at 85 degrees. My bread making improved with this video thank you!
I’ve been using KAB recipes for years and I’ve never had one turn out wrong or wonky. The bread recipes are fantastic and the sweet recipes are delicious. I made the deep, dark fudgy brownies over the weekend and my family loved it!!
How much yeast he says 2 1/4 tea spoon or table spoon and how much water . I've never made home made bread be for and I don't want to do it wrong and waste anything .. thank you in advance
He’s really good at explaining for somebody that’s learning how to make bread Martin can you please do this same video but with a Dutch oven like an artisan bread, so I can follow exactly the steps 😊thank you
Hi Michell! You may find this video helpful. It's a different bread recipe, but also very delicious and easy to make: th-cam.com/video/0FhiJr6WCGI/w-d-xo.htmlsi=0Q-7gCF5XOEHUcK2 😊 -👩🍳Kat
I made this and was very pleased with the result. Very delicious and satisfying. To me the first loaf was ideal but the loaf I put in the freezer was still good but I prefer the bread as it comes from the oven. Very good descripton of the process.
Hi there! Towards the end of the rising time, preheat the oven to 450°F. Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer. We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the recipe here, if it is not showing for you: www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe. Happy baking 🍞🧡! -🍮Nicole
Making this for the second time. The first time the bread was quite dense. I'm not having this issue so often when making cheese-onion bread, but that recipe uses milk and butter and more sugar. Today I'll use a cake form and see if it's any better.
@@KingArthurBakingCompany thsnk you. It went very well this time. I cheated a little though. 1. I added more flour because after 20 minutes of kneeding it was still extremely sticky. 2. I used a cake mold so it would rise to the top instead of sideways. I think that is what made it so dense the last time. It was pretty flat compared to the video result. Anyway, I gave it an egg wash and sesame seeds on top. Great recipee. What would you recommend against the bread going stale? I placed it in an airtight container after it cooled but that didnt help at all.
A little cheating never hurt, glad to hear it went well! As for keeping your bread fresh, in addition to keeping it in an airtight container or bag, I'd also recommend storing it in the fridge. -🍰Grace
Excellent video Martin..love your bread baking…our daughter lives in Vermont and uses King Arthur also.?we’re a short distance away down in Northwestern Connecticut..Great product! Thank you for sharing..great time of the year in the Northeast..perfect baking weather..😊
My mom taught me to make bread 66 years ago. She taught me to knead bread dough until you press it with your finger until it feels like a “babies bottom”. That always worked perfectly for me.
This is such a cute reference! Unfortunately not everyone has experienced poking a baby's bottom, or it's been so long that one can't remember what it was like. XD Just think that it bounces back slowly, but it stays indented for quite a bit but does bounce back like rubber.
This is a great video! I watched twice but missed oven temp and baking time? I have your big baking cookbook, use your flour, and have been to your place many times when we lived in Vermont!
Made this for a Friendsgiving with some cinnamon honey butter and it was definitely a hit! Just finished making another batch for myself- definitely going to be my go to bread recipe!
Infuriating when you find a really good recipe BUT with volume measurements you are set up to fail. I notice though that King Arthur Baking uses both volume and weight with a lot of their recipes. In the past, I contacted them to find weight of dry ingredients per cup of flour they use. There was a discrepancy between their cup sizes and ones I use. A company like that should know that not all cup sizes world wide hold the same amount.
Nothing wrong? Everything is wrong, if you’re serious about baking, bread or anything else for that matter. It’s sad to see how low Martin has gone. I remember watching videos of Jeffrey Hamelman and Martin showing people how to make professional baguettes. He’s a long way from those times.
@@cachi-7878 I'm not going to lose any sleep over a free baking channel on TH-cam. The man is baking bread, not cooking up pharmaceuticals, and the fact is people use volumetric measurements in real life, so there's nothing wrong with posting a video about it. Once again I'll reiterate, if you've graduated to buying fancy flour, then make an investment and buy a $10 kitchen scale ✌️
I’m adding an AMEN to that. Measuring flour or any ingredients by WEIGHT, in GRAMS, is a no brainer. Just put the bowl on the scale, zero out the scale for net weight start, start scooping the flour to the bowl. No counting cups, no forgetting that cup count. Easy, simple, brainless. @KingArthurBaking
Following 7 - 8 minutes with the dough hook on my stand mixer I'm worried that the dough is still a bit tacky. Underworked? Overworked? Too much water? Proofing now and plan to make this bread a few times a week to figure it out!
How much water did you use? What's the ratio to the flour? If I live in a tropical climate where it's hot and humid, how do you suggest I adjust my ratio?
Hey there! 😊 The amount of each ingredient is found in the recipe, located below the video in the description area. This blog "Winter to summer yeast baking" (www.kingarthurbaking.com/blog/2018/06/22/winter-to-summer-yeast-baking) will offer insight to bake in your climate, specifically in the "summer" parts. Let us know if this helps! -🥐Lily
@@KingArthurBakingCompany Thanks! Could I ask another question about another one of your recipe? I tried following your ciabatta recipe, mine is not as airy but overall it's pretty good. My question is, is the bottom crust supposed to be tough? For some reason that's how my bread comes out.
I believe what you're asking for is the baker's formula for this recipe. If I'm correct in that assumption, I apologize but can't do it for you atm. However you can do it yourself or find a formula for it online by googling it. If you want to do it yourself, you'd have to remember your school math on how to find % from fractions. Just know that the quantity of flour in a recipe is always 100%, & go from there. Good luck, & happy baking!
@@musicianoffailure-3804 That might be because your pan, or baking surface, was not as hot as it needed to be. Your oiled surface then parboiled your dough instead. It's like a cast iron pan on top of your stove: if the pan isn't hot enough, your meat will not sear, it'll just steam. Try to up the temp in your oven, or find a pan that's really heat conducive. Ciabatta needs to cook fairly quickly in order to get all that water in the dough high enough to steam throughout it, & that means cooking through the oil in the pan as well. And if you've added a sheet of parchment (not saying you have, just an example) then the heat would have to get through that as well. If these tips don't help, you might want to add an oven thermometer in your oven to make sure you have a the correct temp going when you place your breads in it. A cheap analog one will set you back maybe US$7-8 at your local hardware but it will make a difference in your baking. You'll find your hot or cool spots, & whether or not your oven thermostat is working correctly. If everything else is copacetic (everything is cool), then I've got no ideas left. I'm not a professional baker, just someone that's passionate about baking w/ champagne tastes but a beer budget, if you get my drift. I will do everything in my power to figure out what I I'm doing wrong w/out spending a dime more than I absolutely have to. I'm stingy, I admit it, but I'm on a fixed income but my health absolutely demands I can't eat certain things or I end up in the ER. So I HAVE to bake my own bread, can't eat certain foods, & have to, HAVE TO, wash all utensils before I can even cook my own food, or eat it. So if I want to eat bread, ANY kind of bread, I troubleshoot until the cows come home. And all the advice I've given above is what I've discovered on my own. *shrug* Good luck, & I hope you continue on your baking journey!
I have enjoyed all the videos you have made and posted to TH-cam, including the home episodes. This question is on percentages, if you wanted to add whole wheat and rye flours. What are the percentages of each flour you would start with? How would those flours change the percentage of water/hydration? Is there a good source that I or one could go to in order to learn and have positive results?
We're so glad to hear that you enjoy Martin's videos! When it comes to substituting whole wheat flour into a recipe, you can typically replace up to 50% of the white flour in a recipe. You'll also want to add 1-2 teaspoons of water per cup of flour you replace with whole wheat flour. Check out out our How to substitute whole wheat for white flour in baking blog article for more details: www.kingarthurbaking.com/blog/2020/06/22/how-to-substitute-whole-wheat-for-white-flour-in-baking We'd also recommend checking our How to substitute rye for all-purpose flour article: www.kingarthurbaking.com/blog/2020/10/05/how-to-substitute-rye-for-all-purpose-flour The substitution will be similar when using rye in place of bread flour. We hope this can help and happy baking! -👩🍳Morgan
Save yourself trouble and just get a digital scale. They're cheap. I'd recommend that it has a max of at least 5kg/11#. If you're baking bigger batches you'll need more but if you're baking bigger then you probably already have a scale.
For sure! We always suggest folks measure in grams, but it's important to us to help beginners without access to a scale to bake as well. That's why our recipes include both grams and volumetric measurements. 😊 -🍮Kat
Love Martin’s videos and appreciate his using volume measurements! But can we get videos with a stand mixer? You can see he loves getting his hands into the dough but using a mixer is a bit different and I need help with my Christmas present, lol.
There are KA recipes which are specifically for beginning bakers who have mixers, whether or not they're KitcheAid. I found them very useful when I first got my mixer. Happy baking! 😍
Hello! I'm wanting to try this but have some questions. I am familiar with yeasted dough (I'm also at high altitude) but have never attempted an artisan loaf. 1. Can I shape the dough into a big loaf in a brotform? 2. Can I add in some dark rye flour and if so how much? 3. If I wanted to bake in a dutch oven would I just preheat it in the oven with lid, then turn the dough onto some parchment with cornmeal, slash it and place into pan and put everything in the oven? Would the bake time change and would that produce the same steaming effect? Thank you for your help and time!
Hi, Emily! As we don't have tested modifications to share for this recipe I would recommend one of our easy no knead bread recipes, some of which are made in a Dutch oven and can be proofed in brotform baskets: www.kingarthurbaking.com/search?query=no%20knead#recipe_index. We also have a guide for rye and it's additions to bread dough: www.kingarthurbaking.com/blog/2020/09/28/types-of-rye-flour. If you give the recipe with this video a try with brotform baskets, a small amount of rye flour or made it in a Dutch oven please let us know how it goes 😄 Happy baking! -🍮Nicole
Hi Swathi! The recipes for our videos are found in the description box, which will have all of the information you knead. 😊 For your convenience: bakewith.us/EasiestLoafEverYT Happy baking! -🥐Lily
Hi, Dorothy! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the recipe here, if it is not showing for you: www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe. Happy baking 🍞🧡 -🍮Nicole
It was helpful to hear Martin say the dry ingredient measurements. While the full ingredients list can be found on KA's website via the video link it would have also been helpful to hear him say the amount of water used (which is 1 2/3 cup or 379g from their site). In the video he indicated 540g of flour, but KA's site lists 540-600g. Why the range? What are results of using between 540-600g?
Hi there! As stated in the recipe instructions, you'll want to use 540 grams when initially mixing your dough. The rest is for bench flour and adding only if needed. Happy baking! -👩🍳Kat
At the price of flour today I just can't afford my favorite brand name & King Arther is one. I'm using all purpose flour, store brand. 😔 But I will try this bread. Thank you.
As soon as you have to start a rain dance to prepare the flour for measuring the $5 for a simple digital scale has allready been spent in my opinion. IS fine if you are going to bake once, otherwise my advice would be to go get a cheap scale before you start it's just so much better in every way. That wasy you can just state hydration level aswell rather than actual measurements. I made a spreadsheat where I jsut need to input the size of the pan/loaf in grams and it will tell me the weight I need of each ingredient.
Totally, that's why all our recipes are in grams as well as volume! But we thought we'd show what someone with no special equipment can do to still make bread at home. 💛 -🍮Kat
You don’t mention the oven temperature and for how long it should be baked. Also, I can’t find the link to the written recipe. Grateful for a response.
Hi there! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the recipe here if it is not showing for you: www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe. Happy baking 🧡! -🍮Nicole
It's aggregate and will incorporate and hydrate during the entire process and/or bake out either way. Notice that he says if you add too much. That would have to be such a large amount to see the streaks he's talking about.
I see he is using regular flour - does it matter if I use bread flour? What is my best choice here. I made this twice already. It is the first bread I have made. I enjoy it a lot. I’d simply like to know more about the flour choice. Thank you.
The recipe and video are both Bread Flour 💙 To learn the difference between types of flours, this guide is helpful! www.kingarthurbaking.com/blog/2019/07/12/types-of-flour -🥐Lily
Hi Martin, thank you for this wonderful tutorial-I cannot wait to try it! I'm fairly new to bread making and, so far, have only made no-knead breads. Instead of the kneading by hand, is it possible to do it in a stand mixer with a dough hook? If so, for how long do you think it should be run for? Thanks so much!
Looks simple enough, but what if you can't use two loaves. So many recipes are for two loaves. Can you freeze one of the loaves of unbaked dough for later? If so, how to handle when you want to bake it off?
A more foolproof solution is to bake both, then freeze one loaf! Then you won't have to worry about messing around with your recipe at all. Alternatively, just cut all the ingredients in half, and bake one loaf instead. 😊 -👩🍳Kat
Hi Jonas! We don't currently have any international distributors, and though we have done limited international shipping in the past, high fees and increasingly complex logistics have challenged our ability to continue doing so. As such, we’ve regretfully discontinued this offering. Kindly, -👩🍳Morgan
Hey, loafly question! The fans ON will help you get that dark crust ✨ We have a handy blog here (www.kingarthurbaking.com/blog/2015/02/15/convection-conundrum) all about convection vs conventional ovens, what bakes work well for each, and some bakes that work well for convection ovens with fans on or off! We're excited to see how this raises your bread-game! 🍞 -🥐Lily
Hi, Sadek, sure can! 🤎 From the recipe, "Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer." - so, just bake it a little longer 😊 Also, this cover-photo of the video makes the crust look darker than it actually is in the video + recipe. Hope this helps 😄 -🥐Lily
I am 14 years of age (with adult supervision) and I tried this recipe and did everything by hand. It was grueling and it took a few minutes to get the hang of kneading but it was honestly a very easy recipe that I can follow for whenever i need bread. Thank you.
We're glad you enjoyed this recipe! Thanks for baking along with us. 🧡 -👩🍳Morgan
Grueling 🙄
@@buzzgreen20why?
I am also 14 and made this recipe yesterday.
I was 12 and did this recipe with no supervision 😁
I always stir the dry ingredients together briefly before adding liquid. Don’t want all of one ingredient to start out on one side of the dough ball.
The tip about fluffing the flour, then pouring into the measuring cup made a HUGE difference! This is the best my dough has risen ever! I took a cue from Alton Brown during the first rise and put a pan of boiling water in my oven (turned off), then added the bowl of dough right over it. Gives a nice, stable controlled humidity environment.
That's fantastic! 😊 -🍮Kat
We're so happy to hear that, Emily! Thanks for making us a part of your baking adventures! -👩🍳Morgan
What is the over temperature and baking time? It did not say.
Martin is a wonderful teacher. Always enjoy his tutorials. The serrated knife trick is one I will use in the future.
540(+ ~60gm during kneading)gmflour, 1 tbsp sugar, 2.25tsp yeast, 2.5tsp salt,+379gm lukewarm water
What temperature are baking at and for how long? Is the oven fan forced or static please
I have always been intimidated by baking bread! Your video is so well presented that I am going to give it a try! Thank you!
That's so exciting, Janet! Please let us know how your first loaf (of many, we hope!) turns out. 😊 -👩🍳Kat
Yeah, me too
How'd it go?
I really enjoy your videos. Your explanation of the whole process makes baking bread fun. You are a gifted baker and teacher. Thank you for your expertise and sharing a very good recipe with the best flour. I am excited to go bake. Thanks for the flour measuring tip. It works. I made cookies the other day and they were the best ever. Hats off to King Arthur flour and it's employees. Have a great day!
I also enjoyed the video but I measure with cups like he said and he said put one cup of flour, I had to Google the metrics to figure out how many to actually put in, he never said how much water and what to cook it on/how long. Hopefully mine comes out.
This is one of my old favorites. I've made it at least dozens of times. I always divide my dough into thirds and make long skinny loaves, however, because the CRUST is the best part. I also brush them with water and sprinkle with sesame and/or poppy seeds before baking. 😋
In the past 2 years my eggs have gone from a nickel apiece to a quarter or more. So I now substitute brushing water or oil over my bread, for everyday baking.
I get "more bang for my egg buck" by baking the egg inside, for those tasty recipes that call for an egg. Like King Arthur's Beautiful Burger Buns recipe. I made those for a cookout last weekend, and no one noticed that I brushed them with oil before the second rise. They are so good, leftovers get eaten up for breakfast.
over the last 3 years the egg industry had massive fires ( looked like arson) and a bird flu. So hopefully prices will stay relatively normal now.@@1-Wheel-Drive
I love the part where he told us how much water to use and what temperature and how long to bake at. Very useful tutorial without any key information missing.
We're so glad you found the recipe (at the very top of the video description where it says "Get the recipe") useful! -🍮Kat
@@KingArthurBakingCompany shame he didn't say how much water to add amongst his ramblings
So please tell me where he told us how much water to use. I missed that part, and if you didn't please tell us all..
@buzzgreen20 if only there was some place that this information was clearly documented!
@buzzgreen20 4 1/2 to 5 cups (540g to 600g) King Arthur Unbleached Bread Flour
1 tablespoon (11g) granulated sugar
2 1/4 teaspoons instant yeast
2 1/2 teaspoons (15g) table salt
1 2/3 cups (379g) water, lukewarm (90°F to 110°F)
yellow cornmeal, for coating the pan
it's literally in the description, but I'll help with your laziness I guess
You can tell Martin really was soothed by that water temp.
First time ever making bread from scratch and it turned out soo good! Watching your video made it so much easier to understand how to properly do it! I cant wait to make more and continue to learn other recipes!
How did you know oven temp and bake time?
Hi, Sandy! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the recipe here if it is not showing for you: www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe. Happy baking 🧡! -🍮Nicole
Awesome❣️ I hope you’re still baking bread. 🥰
Your patient and reassuring style of instruction has caused me to attempt my first ever bread baking.
Thank You!!!
We're so happy to hear it, Louis! Happy baking! -👩🍳Kat
The baker’s mode on your website is heaven sent. My bread turned out amazing, thank you!
We're so thrilled to hear that you're enjoying that new feature, Arianna! Thanks for baking with us! -👩🍳Morgan
Trying this today. Dough is now rising, and it feels really good.
Great video! I stopped baking 20+ years ago. I don't know why. This video convinced me to stop buying half-baked Tuscan loaves at Wallyworld and to start baking again. This dough came together perfectly using the grams measurments in the recipe. I didn't need to add anything. BTW, 2.25 teaspoons of SAF Red instant yeast is 7.031g. My dough is on a second rise as I type this after spending 24 hours in the fridge to develop more flavor. Wallyworld carries King Arthur Bread flour AND King Arthur All Purpose flour for those of us in rural America. THANK YOU MARTIN!
We're so glad to hear you're baking again! 💛 -👩🍳Kat
One small suggestion - placing a scale underneath the bowl as you add the ingredients so that you can verbally comment on how much was added by weight throughout the video. It's nice to have volumetric, but it would make sense to include viewers in either camp by simply commenting on the other measurements you aren't using as you go along. That or having the recipe with both measurements in the video description; which, as an aside, please consider adding a shot of the recipe ingredients and amounts in the first few frames of the video. It makes it so much easier to follow and write down.
there’s a link to the recipe with both types of measurements in the description.
OR… just click the recipe link, which includes weight measurements. 🙄
Yes. I agree with that observation. It's confusing the way you flipped around using grams one second, and measuring cups the next. I like to take notes while watching you demonstrate the method.
Just to be clear, I 100% buy King Arthur flour as a thank you for these awesome videos.
Aw, you're too sweet! WE LOAF YOU. 🥖🧡 -👩🍳Morgan
Thanks for a very good video. As a chef instructor one thing I have to mention for those using volumetric measure. I have found that most students that have some experience cooking with volume measure do not know there is a difference between a liquid measure and a dry measure. They are used to measuring dry ingredients like flour in a pyrex liquid cup. If it is say, a cup needed , they will fill the glass cup with flour and bang it on the counter to level it off. I wish you would mention this in your videos. Also I wish you would tell people that dough CAN rise in the refrigerator. It does not have to be a warm spot for rising. Keep up the great videos. Now if I could get you to do something about your shipping costs I would be so happy. Xo
Thanks for your note. To best help our customers, we currently calculate shipping based on the cost of merchandise rather than by weight. Many of the orders we fulfill are quite heavy and would incur prohibitively high fees if weight were the standard. You can be sure that we will continue to monitor related costs and best practices in order to meet the needs of our community. We do offer a couple of programs, including electronic promotions (bakewith.us/37qd7b) and our Baker's Rewards Plus program (bakewith.us/azq8m4), which can both offer help with the cost of freight, as well as flat-rate standard shipping on orders of $99 or more. Happy baking 🧡! -🍮Nicole
I try to order when shipping is either free or low cost. In May I'm going back home to New Hampshire and King Arthur is my first stop, can't wait to shop:)
I went on both promotions and the rewards Plus. Neither link was available it stated. Any other way to get this info?
I’m like a medieval king on how much I love bread
Haha, same! 👑 -🍮Kat
Wow..... Thank you so much for your recipe. I made the bread. It came out so well. It was my first time making bread. I recommend this for everyone who wants to learn making bread.
Thank you so much. ❤❤❤❤
Glad to hear that you had such great results, Mayuri! -🍰Grace
One of the reasons I’ve been intimidated by bread making is the kneading. Thank you for the kneading tutorial. I’m going to do this!
Wonderful, AW! Please share how it goes! -🥐Lily
Very good recipe relative to the amount of effort it requires, with bar none the best visualization of each step possible. Incredibly easy to follow and very tolerant of mistakes, absolutely worth trying for anyone looking into making bread on their own. It's an absolutely transcendent experience when it goes right.
Thank you so much for your kindness! We're glad you enjoyed this recipe and video! -👩🍳Morgan
My stepdad always uses and raves about the products from this company, so when I decided to bake my own bread for the first time as an adult in my own home, and was looking up easiest bread recipes, I immediately trusted the article I found. To do the steam I just put a pan of water in the oven and allowed it to heat up during the oven preheat and then just kept it in there during the bake, and I could not believe how well my first attempt turned out (and how tasty, considering nothing was really added!). For my second bread I got creative and added some spices, hand-minced garlic, and hand-chopped green olives and pimento during the kneading in my stand mixer. Figured it was only the waste of a few hours and some ingredients if it sucked. Literally the best bread I've ever had in my life. I'm so excited to have found such an easy and versatile bread recipe because now I am just dreaming up different flavor profiles to try (and my friends ask me to bring bread whenever we do anything involving food/potluck)!
Made this a bunch of times. Great recipe!
Thank you for baking with us 🧡! -🍮Nicole
I tried this recipe and cooking instructions on the link, it turned out great actually and not just that, it's my 1st time baking this type of bread thank you so much for sharing this idea. I really appreciate it.
Congratulations, Joshua!! 🎉🍞 It's our pleasure to provide this lesson for you and to see you succeed! -🥐Lily
This is my go-to loaf for days when I just don't have time to do anything more complicated. Very easy to follow and well-explained. Thank you!
You're most welcome, Tay! 😊 We loaf helping you get bakes in during those busy days! -🥐Lily
Martin is the bomb!
We make this bread at least once a week and love it! We get compliments all the time and I've shared this recipe multiple times with friends! thank you for this!
We're glad to hear that this recipe is well-loved in your kitchen! 🧡 -👩🍳Morgan
I like using cup measuring always used that way, so glad you did
That looks great! One correction…. rising bread does not fill with air, it fills with CO2 (just like yeast creates bubbles in beer or champagne)!
First time on your channel. I learned to make my grandmother's bread as a young bride and have been making it for 50 years. Great video!
Aw, that's so wonderful! 💛 -👩🍳Kat
Hi there! All this information, including ingredient weights in grams, is in the recipe that is linked at the very beginning of the video description. Happy baking! -👩🍳Kat
The recipe does not show a grams measurement for the yeast. 2.25 teaspoons of SAF Red instant yeast is 7.031g.
The baker makes it look easier than it is,, he is gifted
Just like knitting or playing the violin, becoming a strong baker like this takes a bit of training and a LOT of practice. But none of us are born knowing how to bake, it's a skill that anyone can learn! 🧡 -👩🍳Kat
@@KingArthurBakingCompany I followed your instructions, watched the video multiple times and reading the instructions. My first ever bread came out very well, I am pleased. My weakness was the cutting the bread before putting it in the oven. My cuts were not as clean as yours. Thank you
This guy uses broad ethereal thinking on some details instead of technical details and it has improved my bread making. I understand coddled and swaddled more than i understand leave at 85 degrees. My bread making improved with this video thank you!
That's great to hear! We'll pass your message along to Martin too! -🍰Grace
I love smell of bread dough and it's fun to make❤
Thank you for the explanation behind each process. Great video!
Our pleasure! -👩🍳Kat
I’ve been using KAB recipes for years and I’ve never had one turn out wrong or wonky. The bread recipes are fantastic and the sweet recipes are delicious. I made the deep, dark fudgy brownies over the weekend and my family loved it!!
My 13 year old just made this today. He did an amazing job and came out great
Sounds like you've got a professional baker on your hands, Bethany! 🥖💕 -🍰Grace
One of the BEST teachers EVER! GREAT VIDEO!!
Can you tell me the amount of flour and water? Somehow, he didn't explain that part.
I just made this yesterday and it is amazing! Me and my family finished 1.5 loafs in less than 24 hours.
We're so happy to hear that it was a hit! -👩🍳Morgan
How much yeast he says 2 1/4 tea spoon or table spoon and how much water . I've never made home made bread be for and I don't want to do it wrong and waste anything .. thank you in advance
Great communicator for these basics. Appreciate the valuable advice.
We're so glad to hear it! 😊 -👩🍳Kat
He’s really good at explaining for somebody that’s learning how to make bread Martin can you please do this same video but with a Dutch oven like an artisan bread, so I can follow exactly the steps 😊thank you
Hi Michell! You may find this video helpful. It's a different bread recipe, but also very delicious and easy to make: th-cam.com/video/0FhiJr6WCGI/w-d-xo.htmlsi=0Q-7gCF5XOEHUcK2 😊 -👩🍳Kat
I remember, as a child, my grandma making homemade bread. She did need it a lot. It was awesome rolls.knead.
Thank you very much for using American measurements!! It's so helpful.
Happy baking, Arlene 🍞🧡! -🍮Nicole
I made this and was very pleased with the result. Very delicious and satisfying. To me the first loaf was ideal but the loaf I put in the freezer was still good but I prefer the bread as it comes from the oven. Very good descripton of the process.
We're so happy to hear you found it helpful! -👩🍳Kat
Did i miss the temp of oven or is it just 450 standard?
Hi there! Towards the end of the rising time, preheat the oven to 450°F. Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer.
We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the recipe here, if it is not showing for you: www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe. Happy baking 🍞🧡! -🍮Nicole
Wonderful recipe. Best video/bakimg channel I've found! Watching from the Virgin Islands.
Welcome, Eleisha! Thanks for tuning in. 😊 We're excited to get to baking with you! -🥐Lily
This is a good video, thank you. Hello from Republic of Macedonia..!! Good bless you.."
Will definitely try this recipe! Thank you for this video!
Making this for the second time. The first time the bread was quite dense. I'm not having this issue so often when making cheese-onion bread, but that recipe uses milk and butter and more sugar. Today I'll use a cake form and see if it's any better.
That's odd, but let us know how this next test goes, Ed! If you're still not happy, let us know and we'll see how we can help. -🍰Grace
@@KingArthurBakingCompany thsnk you. It went very well this time. I cheated a little though.
1. I added more flour because after 20 minutes of kneeding it was still extremely sticky.
2. I used a cake mold so it would rise to the top instead of sideways.
I think that is what made it so dense the last time. It was pretty flat compared to the video result. Anyway, I gave it an egg wash and sesame seeds on top. Great recipee.
What would you recommend against the bread going stale? I placed it in an airtight container after it cooled but that didnt help at all.
A little cheating never hurt, glad to hear it went well! As for keeping your bread fresh, in addition to keeping it in an airtight container or bag, I'd also recommend storing it in the fridge. -🍰Grace
Just what I was looking for. Thank you so much!
Our pleasure! -🍮Kat
Can anyone tell me how long do I need to bake this??
Hi, Christy! You can find the complete recipe here: bakewith.us/EasiestLoafEverYT -👩🍳Kat
Very informative. Thank you!
that loaf bread look so good 10/10
Thanks! 😊 -👩🍳Kat
I enjoy the Chris Trager impersonation at 8:44 :)
Excellent video Martin..love your bread baking…our daughter lives in Vermont and uses King Arthur also.?we’re a short distance away down in Northwestern Connecticut..Great product! Thank you for sharing..great time of the year in the Northeast..perfect baking weather..😊
🧡🍞🧡 -🍮Nicole
My mom taught me to make bread 66 years ago. She taught me to knead bread dough until you press it with your finger until it feels like a “babies bottom”. That always worked perfectly for me.
And of course, KAF.
Aw, love that! It's so wonderful how food traditions keep us connected across generations. 💛 -👩🍳Kat
This is such a cute reference! Unfortunately not everyone has experienced poking a baby's bottom, or it's been so long that one can't remember what it was like. XD Just think that it bounces back slowly, but it stays indented for quite a bit but does bounce back like rubber.
This is a great video! I watched twice but missed oven temp and baking time? I have your big baking cookbook, use your flour, and have been to your place many times when we lived in Vermont!
Thanks so much for making us a part of your baking adventures! You can find the full recipe linked in the video description. Happy baking! -👩🍳Morgan
Made this for a Friendsgiving with some cinnamon honey butter and it was definitely a hit! Just finished making another batch for myself- definitely going to be my go to bread recipe!
Oh my goodness - that cinnamon honey butter is the cherry on top! 😍🤎🧈 -🥐Lily
Nothing wrong with volumetric measurements, but if you've graduated to baking bread with fancy flour, buy a scale.
Infuriating when you find a really good recipe BUT with volume measurements you are set up to fail. I notice though that King Arthur Baking uses both volume and weight with a lot of their recipes. In the past, I contacted them to find weight of dry ingredients per cup of flour they use. There was a discrepancy between their cup sizes and ones I use.
A company like that should know that not all cup sizes world wide hold the same amount.
Nothing wrong? Everything is wrong, if you’re serious about baking, bread or anything else for that matter.
It’s sad to see how low Martin has gone. I remember watching videos of Jeffrey Hamelman and Martin showing people how to make professional baguettes. He’s a long way from those times.
@@cachi-7878 I'm not going to lose any sleep over a free baking channel on TH-cam.
The man is baking bread, not cooking up pharmaceuticals, and the fact is people use volumetric measurements in real life, so there's nothing wrong with posting a video about it.
Once again I'll reiterate, if you've graduated to buying fancy flour, then make an investment and buy a $10 kitchen scale ✌️
A scale provides consistent results, but I think the big selling points are that it's faster, and you don't have as much cleanup with a scale.
I’m adding an AMEN to that. Measuring flour or any ingredients by WEIGHT, in GRAMS, is a no brainer. Just put the bowl on the scale, zero out the scale for net weight start, start scooping the flour to the bowl. No counting cups, no forgetting that cup count. Easy, simple, brainless. @KingArthurBaking
Following 7 - 8 minutes with the dough hook on my stand mixer I'm worried that the dough is still a bit tacky. Underworked? Overworked? Too much water? Proofing now and plan to make this bread a few times a week to figure it out!
A great intro... at our higher altitude (6000ft) I use about 1/2 the yeast. I don't mind the slightly slower rise and think it gives added flavor.
How much water did you use? What's the ratio to the flour? If I live in a tropical climate where it's hot and humid, how do you suggest I adjust my ratio?
Hey there! 😊 The amount of each ingredient is found in the recipe, located below the video in the description area. This blog "Winter to summer yeast baking" (www.kingarthurbaking.com/blog/2018/06/22/winter-to-summer-yeast-baking) will offer insight to bake in your climate, specifically in the "summer" parts. Let us know if this helps! -🥐Lily
@@KingArthurBakingCompany Thanks!
Could I ask another question about another one of your recipe? I tried following your ciabatta recipe, mine is not as airy but overall it's pretty good. My question is, is the bottom crust supposed to be tough? For some reason that's how my bread comes out.
I believe what you're asking for is the baker's formula for this recipe. If I'm correct in that assumption, I apologize but can't do it for you atm. However you can do it yourself or find a formula for it online by googling it.
If you want to do it yourself, you'd have to remember your school math on how to find % from fractions. Just know that the quantity of flour in a recipe is always 100%, & go from there.
Good luck, & happy baking!
@@musicianoffailure-3804 That might be because your pan, or baking surface, was not as hot as it needed to be. Your oiled surface then parboiled your dough instead.
It's like a cast iron pan on top of your stove: if the pan isn't hot enough, your meat will not sear, it'll just steam.
Try to up the temp in your oven, or find a pan that's really heat conducive. Ciabatta needs to cook fairly quickly in order to get all that water in the dough high enough to steam throughout it, & that means cooking through the oil in the pan as well. And if you've added a sheet of parchment (not saying you have, just an example) then the heat would have to get through that as well.
If these tips don't help, you might want to add an oven thermometer in your oven to make sure you have a the correct temp going when you place your breads in it. A cheap analog one will set you back maybe US$7-8 at your local hardware but it will make a difference in your baking. You'll find your hot or cool spots, & whether or not your oven thermostat is working correctly.
If everything else is copacetic (everything is cool), then I've got no ideas left. I'm not a professional baker, just someone that's passionate about baking w/ champagne tastes but a beer budget, if you get my drift. I will do everything in my power to figure out what I I'm doing wrong w/out spending a dime more than I absolutely have to. I'm stingy, I admit it, but I'm on a fixed income but my health absolutely demands I can't eat certain things or I end up in the ER. So I HAVE to bake my own bread, can't eat certain foods, & have to, HAVE TO, wash all utensils before I can even cook my own food, or eat it.
So if I want to eat bread, ANY kind of bread, I troubleshoot until the cows come home. And all the advice I've given above is what I've discovered on my own. *shrug*
Good luck, & I hope you continue on your baking journey!
I have enjoyed all the videos you have made and posted to TH-cam, including the home episodes. This question is on percentages, if you wanted to add whole wheat and rye flours. What are the percentages of each flour you would start with? How would those flours change the percentage of water/hydration? Is there a good source that I or one could go to in order to learn and have positive results?
We're so glad to hear that you enjoy Martin's videos! When it comes to substituting whole wheat flour into a recipe, you can typically replace up to 50% of the white flour in a recipe. You'll also want to add 1-2 teaspoons of water per cup of flour you replace with whole wheat flour. Check out out our How to substitute whole wheat for white flour in baking blog article for more details: www.kingarthurbaking.com/blog/2020/06/22/how-to-substitute-whole-wheat-for-white-flour-in-baking We'd also recommend checking our How to substitute rye for all-purpose flour article: www.kingarthurbaking.com/blog/2020/10/05/how-to-substitute-rye-for-all-purpose-flour The substitution will be similar when using rye in place of bread flour. We hope this can help and happy baking! -👩🍳Morgan
Great video! can I section these into smaller loaves without changing anything?
Yes! The smaller loaves will bake faster, so the bake time will decrease. Happy baking, Chris! -🥐Lily
Save yourself trouble and just get a digital scale. They're cheap. I'd recommend that it has a max of at least 5kg/11#. If you're baking bigger batches you'll need more but if you're baking bigger then you probably already have a scale.
For sure! We always suggest folks measure in grams, but it's important to us to help beginners without access to a scale to bake as well. That's why our recipes include both grams and volumetric measurements. 😊 -🍮Kat
So ! How much water?
Love Martin’s videos and appreciate his using volume measurements! But can we get videos with a stand mixer? You can see he loves getting his hands into the dough but using a mixer is a bit different and I need help with my Christmas present, lol.
I agree. There is a timing/art to kneading in a stand mixer, which I frequently do. Just takes some experimentation, but I have had great success.
There are KA recipes which are specifically for beginning bakers who have mixers, whether or not they're KitcheAid. I found them very useful when I first got my mixer.
Happy baking! 😍
I’m a huge fan of King Arthur
Thank you for baking along with us! -🍮Nicole
Can I use a mixer and dough hook? I’ve only got one working hand and can’t stand for long (stroke). Love this channel.
You sure can, Lyn! The directions mention using a mixer. 😊 For your convenience: bakewith.us/EasiestLoafEverYT. Happy baking! -🥐Lily
Please give the details about the temperature and the time that is needed for baking this bread
You got it, Pamela! 😊 The link to the recipe, which has all of the information, is in the description box under this video. Happy baking! -🥐Lily
Hello! I'm wanting to try this but have some questions. I am familiar with yeasted dough (I'm also at high altitude) but have never attempted an artisan loaf.
1. Can I shape the dough into a big loaf in a brotform?
2. Can I add in some dark rye flour and if so how much?
3. If I wanted to bake in a dutch oven would I just preheat it in the oven with lid, then turn the dough onto some parchment with cornmeal, slash it and place into pan and put everything in the oven? Would the bake time change and would that produce the same steaming effect?
Thank you for your help and time!
Hi, Emily! As we don't have tested modifications to share for this recipe I would recommend one of our easy no knead bread recipes, some of which are made in a Dutch oven and can be proofed in brotform baskets: www.kingarthurbaking.com/search?query=no%20knead#recipe_index. We also have a guide for rye and it's additions to bread dough: www.kingarthurbaking.com/blog/2020/09/28/types-of-rye-flour. If you give the recipe with this video a try with brotform baskets, a small amount of rye flour or made it in a Dutch oven please let us know how it goes 😄 Happy baking! -🍮Nicole
@@KingArthurBakingCompany thank you so much for the helpful information! I really appreciate it!
water temp facts: if it feels cool, it is below your body temp: if it feels warm it is above body temp, if feels neither it is body temp (98.6).
At What temperature should we bake the bread and for how long ?
Hi Swathi! The recipes for our videos are found in the description box, which will have all of the information you knead. 😊 For your convenience: bakewith.us/EasiestLoafEverYT Happy baking! -🥐Lily
@@KingArthurBakingCompany just answer the question ffs
I love King Arthur flours ❤❤❤❤
Did I miss the oven temp and baking time?
Haha, I just failed at another video’s ‘beginner’s bread’. So I will try yours next!
We'd loaf to know how it goes, Ellen! 😊 If you need some assistance, our Baker's Hotline is happy to help! (www.kingarthurbaking.com/contact) -🥐Lily
How much water and bake at what temp? Thank you...
Hi, Dorothy! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the recipe here, if it is not showing for you: www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe. Happy baking 🍞🧡 -🍮Nicole
Thank you...@@KingArthurBakingCompany
It was helpful to hear Martin say the dry ingredient measurements. While the full ingredients list can be found on KA's website via the video link it would have also been helpful to hear him say the amount of water used (which is 1 2/3 cup or 379g from their site). In the video he indicated 540g of flour, but KA's site lists 540-600g. Why the range? What are results of using between 540-600g?
Hi there! As stated in the recipe instructions, you'll want to use 540 grams when initially mixing your dough. The rest is for bench flour and adding only if needed. Happy baking! -👩🍳Kat
At the price of flour today I just can't afford my favorite brand name & King Arther is one. I'm using all purpose flour, store brand. 😔 But I will try this bread. Thank you.
can i ask how much water you use please
The complete recipe can be found here: bakewith.us/EasiestLoafEverYT Happy baking! 😊 -👩🍳Kat
I use either a cover from one of my
Pots or pans or a plate to cover my bowl.
Thank you for sharing ❤
As soon as you have to start a rain dance to prepare the flour for measuring the $5 for a simple digital scale has allready been spent in my opinion. IS fine if you are going to bake once, otherwise my advice would be to go get a cheap scale before you start it's just so much better in every way. That wasy you can just state hydration level aswell rather than actual measurements. I made a spreadsheat where I jsut need to input the size of the pan/loaf in grams and it will tell me the weight I need of each ingredient.
Totally, that's why all our recipes are in grams as well as volume! But we thought we'd show what someone with no special equipment can do to still make bread at home. 💛 -🍮Kat
You don’t mention the oven temperature and for how long it should be baked. Also, I can’t find the link to the written recipe. Grateful for a response.
Hi there! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the recipe here if it is not showing for you: www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe. Happy baking 🧡! -🍮Nicole
I don't understand why you would dust them with raw flour when, previously, you made a good point about not incorporating raw flour into the dough.
It's aggregate and will incorporate and hydrate during the entire process and/or bake out either way.
Notice that he says if you add too much. That would have to be such a large amount to see the streaks he's talking about.
I see he is using regular flour - does it matter if I use bread flour? What is my best choice here. I made this twice already. It is the first bread I have made. I enjoy it a lot. I’d simply like to know more about the flour choice. Thank you.
The recipe and video are both Bread Flour 💙 To learn the difference between types of flours, this guide is helpful! www.kingarthurbaking.com/blog/2019/07/12/types-of-flour -🥐Lily
Beautiful
Hi Martin, thank you for this wonderful tutorial-I cannot wait to try it! I'm fairly new to bread making and, so far, have only made no-knead breads. Instead of the kneading by hand, is it possible to do it in a stand mixer with a dough hook? If so, for how long do you think it should be run for? Thanks so much!
You sure can! If using a dough hook, you'll want to knead it on medium speed for around seven minutes. -🍮Kat
@@KingArthurBakingCompany Thanks so much!!
Looks simple enough, but what if you can't use two loaves. So many recipes are for two loaves. Can you freeze one of the loaves of unbaked dough for later? If so, how to handle when you want to bake it off?
A more foolproof solution is to bake both, then freeze one loaf! Then you won't have to worry about messing around with your recipe at all. Alternatively, just cut all the ingredients in half, and bake one loaf instead. 😊 -👩🍳Kat
Are you guys exporting to Sweden any time soon?
Hi Jonas! We don't currently have any international distributors, and though we have done limited international shipping in the past, high fees and increasingly complex logistics have challenged our ability to continue doing so. As such, we’ve regretfully discontinued this offering. Kindly, -👩🍳Morgan
Brilliant!
At what temperature and how long is the bread baked?
This information and more is all in the recipe, linked in this video's description box! Happy baking 🙌 -🥐Lily
Does oven fan has to be on or off? I was baking it for 25 minutes and it didn't trun out this dark
Hey, loafly question! The fans ON will help you get that dark crust ✨ We have a handy blog here (www.kingarthurbaking.com/blog/2015/02/15/convection-conundrum) all about convection vs conventional ovens, what bakes work well for each, and some bakes that work well for convection ovens with fans on or off! We're excited to see how this raises your bread-game! 🍞 -🥐Lily
I am trying to make it right now and I struggling to figure out how much yeast I would need to put in
The recipe has all of the information, linked in the description box for this video! 😊 -🥐Lily
Well, everything went well except the brown color of the top surface.
Could you please give me your advice?
Hi, Sadek, sure can! 🤎 From the recipe, "Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer." - so, just bake it a little longer 😊 Also, this cover-photo of the video makes the crust look darker than it actually is in the video + recipe. Hope this helps 😄 -🥐Lily
Can anyone tell me what temp it should be baked and for how long?
Hi there! All the details are listed in the recipe: bakewith.us/EasiestLoafEverYT -🍮Kat
If I wanted to add steam - when during the baking process would I do so? Great video - going to attempt my first bread making experience this week!
Right when it first goes into the oven! 😊 -👩🍳Kat
Thank you so much!@@KingArthurBakingCompany
Anytime! That's what we're here for. 💛 -👩🍳Kat
is instant yeast the same as dry yeast?
Close enough! Instant yeast and active dry yeast can be used pretty much interchangeably these days. -🍮Kat
Did I miss how much flour?
Im assuming 3 cups.
Hi there! The complete recipe with all the details is here: bakewith.us/EasiestLoafEverYT -👩🍳Kat
Can this recipe also be baked in a small loaf pan?