Your book is very well written and the pictures are great. These videos fill in the blanks that the still images leave. I just finished my first two loaves of the same day 'Saturday Morning Bread' and they came out great. I was a few minutes short baking the 2nd loaf but they both look and taste great! Thank you for both the book and these videos and thank you for the wonderful conversation at Ken's Pizza a few weeks ago! It was a real pleasure to meet you and the 'za was exceptional.
Like your book, love your videos and the way you demonstrate the whole process! You are informative, relaxed yet not too casual, absolutely love your style!
I tried following the instructions given in the book regarding shaping, but I just didn't get it. I turned to the video and voila! Here's to visual learners! Thanks so much. Best bread I ever made aside from challah which I make regularly. By the way, do you have a video for challah bread? I am always trying to improve. Thanks a million
Ken, Thank you for writing your book and making these videos. Your book arrived last week. I've made two batches of overnight white. First comment, they look just like the pictures in your book. Second comment, I can't believe that I made bread that tastes this good. Looking forward to making my first focaccia later today.
I struggle with transferring the dough to the dutch oven. Any suggestions? Do you use parchment paper? Do you score the dough before or after placing it in the dutch oven? The book is wonderful. I get a little better each time I bake.
I finally received your book!! I have my first loaves proofing and noticed that you and I have the exactly the same oven! Ha! Ok so do you use convection? Btw thank you for taking the time to do these videos, they rock!!
Can I get some guidance. I have tried both the straight Saturday bread and overnight bread. The folds went great and then, for the overnight, I come to this stage and it is super super sticky. Cannot manipulate the dough like this video. Everything was risen the way it’s supposed to. What’s happening? Also, just for completeness, as I don’t have the vessels, I halved the recipe.
it stays down during the proofing, once ready for baking that seam side gonna be the top. The seam will cracking open in natural way during the baking (because he does it without scoring)
I successfully made one batch of boules with the proofing baskets, and they came out beautifully lined with the basket rings. The second time, however, my bread stuck to the basket and came out a bit torn (though still delicious). Any tips on how to stop my bread from sticking to the proofing basket? I have a suspicion that my fridge temp may be wonky, could a too-low temperature be the culprit?
It’s definitely not your fridge. You simply didn’t use enough flour. Try using rice flour. It’s a bit coarser and will really help with not sticking. If your dough is that sticky than lower the hydration. Too many ppl go for the high hydration doughs first bc it’s the trendy bread to make. I made that mistake and I had loaves stick to the basket as well. Now after some practice, I told and shape a 75-78% hydration dough with ease hardly using any flour. Start lower and practice. It’s worth it.
I'm sitting in front of the computer with a big crunchy slice of my firts bread made out of your book. This is the last nigth bread so I crusted and filled with homegrown tomato, baby kale, red cabbage and olive oil and basil. Ohh, GOD this is HEAVEN! LOVE THIS BOOK. Love the bucket idea! for my busy kitchen is just perrrfect. I do have to work more with the techniques. Thanks for the videos!! I'm from Puerto Rico, I live in the tropics... you know...hot - humid- ... so I did change the water temp. I felt the dough to much sticky (I had work with "wet" doughs before) I wonder if I have an issue with humidity or is a measuring problem (first time Weighing ingredients) What do you recomend? Thanks again.
Hello ! i am planning to buy a bannetton basket. i usually use 500 gr flour and sometimes 1000 gr of flour for making 2 bread loaf. 28*10 cm round shape OR 22*8.5 cm round shape OR 20*12 cm oval shape ? which one do you suggest for me ?
Hi, I love your book but I’m having a problem if you could help me troubleshoot. Everything works perfectly up to the proofing part. When I put the bread in the banetons overnight in the fridge inside a plastic bag, every time, they get completely overproofed by many hours and also they sweat so much that they get completely stuck to the banetons. And are completely unusable. Really really wet dough. However they look and seem fine when I make them into boules etc. I’ve been checking dough temp and kitchen temp. I’m stumped. Any ideas? Thanks so much!
i had the same issues with the fridge. I got around it by changing my timings to skip the fridge part. Feeding the levane late at night, and then starting the autolyse around 7am. This allows me to get the steps done during the day
Had similar problem with the 40% overnight wholewheat - wet dough that stuck to the inside of the banneton. Once I'd eased the bread out it lost structure and was almost too big for my Dutch oven!
@@nicholasrubin1 did you sort your bread out? If it's too sticky, you may have added too much water for you to cope with at your level of baking. Look up baskets percentages. For a beginner, you want around 65% water to flour. E.g. 650 grams of water to 1000 grams of flour. Convert to pounds and ounces if needed. Increase to 70% and higher as you feel more confident. The bag? Let it dry, scratch the dough off, wipe clean! Good luck. I'm on sourdough and pizza now. Taken time to get there but it's worth it.
On your book you should've written about working with high hydration doughs, most of the bread recipes are above 75%, which is kind of difficult to work around as a beginner.
uh in ken's defense, he does talk about how higher hydration doughs need more folds/strength building. there really isn't any special trick other than that. all a beginner can ever want to know about baking bread in general is in chapter 4. beginners often fail high hydration recipes because higher hydration doughs are more sensitive to bad technique (overproof, bad final shaping, not enough gluten formation). there's really no way around this other than actually developing the experience or intuition for the bread, which is best done using easier recipes like his 72% saturday white bread.
Whenever I take my loaves (my standard is about 30-40% wholemeal, 70-60% white) up to 70% hydration, they flatten out in the oven. I get a nice crumb, but a flat bread. Can anyone suggest how to make higher-hydration free-form bread? Perhaps I am not fermenting it enough?
I had similar issues when going up to 75%-80% hydration mix. Building up surface tension and tight seals on the final shaping were game changers for me. When I dropped my loaves into the oven, they would usually expand almost inmediatly. Not anymore. Look for "High hydration dough shaping" from the SF Baking Institute.
Learning from your book and let's just say I did not expect you to be so hardcore that you can wear a watch while doing this😻. We don't talk about my degree of mess.
His book mentions that he actually bakes it seam-side up. He doesn't score the bread as the seam serves that purpose, so with that in mind the top of the loaf is actually in the basket the way you are describing... about to proof my first attempt in 30 minutes.
I've got a sour dough that I'm trying out, however the crumb is coming out so heavy. I've used it at 60% and 40% sour. Got any suggestions to make it lighter??
It’s unlikely it’s your starter that’s making your crumb tight. A lot of things can give you a tough crumb. As far as starter goes, make sure it’s as active as possible. I like to feed mine 3-4 times a couple days before I use it. You need to make sure your dough has enough strength before you shape it. You may have to knead it more or give it more folds before you shape. Be careful not to degas your dough too much when you fold it and shape it. Many new bakers jump right into the high hydration doughs when they bake bread bc it’s the trendy thing to do. Anything above 70% is going to be difficult to work with for a new baker. Start out around 60-65% hydration when you start out. Get used to working with the dough and then gradually move up. You can still get a good crumb with a low hydration dough. Hope this helps.
Ian Peter Hosfeld Try giving the dough more development by giving it another fold or two, remembering to invert the dough, seam side down after every stretch and fold so it holds its shape while bulk fermenting.
BigBluHaze Because after proofing seam side down, you can bake it seam side up. Baking a loaf seam side up allows the dough to open up with beautiful, natural cracks without scoring it.
If your dough has enough strength from gluten development (adequate amount of stretch and folds), then it should retain its shape. The two things that that would contribute to the dough spreading in the oven would be if the dough itself didn't have enough strength or if it's overproofed.
I usually proof my doughs around 12 hours in the fridge. The cold temperature and the slower rising help keeps the dough's shape with barely any spread when I take it out of the proofing basket. Perhaps try that too?
Can you explain the significance/importance of 'seam side down'? I've seen many suggest seam side up which allows you to then score the bread...thoughts?
His book- wastes a lot of flour and starter- nothing on scoring- just ignored it. Unclear ratios and amounts- so can't believe he got an award- well we know more now thats for sure.
He keeps adding non hydrated flour all the time to the dough. That is so wrong. He keeps adding water when he wets his hand. That is also really bad. You could see real bakers making bread and they will also tell you that you should avoid putting too much flour on the bench because you don't want to add non hydrated flour....
You do know he's a real baker too, right? You want to limit the amount of flour introduced into the dough, but he puts it on the bench and shapes UP, so that the flour stays on the outside of the dough (it's skin). You DO need to add non hydrated flour while working with the dough, because otherwise the dough will stick to your hands (and everything else), and same reason you want to add water to your hands. You just want negligible amounts.
This guy is a world renown baker who has published works and a very successful bakery in my town of portland oregon. what is your credentials? internet trolling since you were 12? Cool story bro.
Your book is very well written and the pictures are great. These videos fill in the blanks that the still images leave. I just finished my first two loaves of the same day 'Saturday Morning Bread' and they came out great. I was a few minutes short baking the 2nd loaf but they both look and taste great! Thank you for both the book and these videos and thank you for the wonderful conversation at Ken's Pizza a few weeks ago! It was a real pleasure to meet you and the 'za was exceptional.
Thank you for your book, and for sharing your story!
I love your book! Thank you for adding these videos to help guide us as we work with this high-hydration dough!
Always cool to see a master confident at their craft. Great videos 👍
I really needed to see this demonstrated! I have to say that his chill vibe really makes me feel like I'll get it 😉
Like your book, love your videos and the way you demonstrate the whole process! You are informative, relaxed yet not too casual, absolutely love your style!
Thank you @ Ken forkish. The 70. % wheat turned out exactly like the front cover of the book. Cheers mate.
This is so helpful. A video is worth a thousand pictures.
I tried following the instructions given in the book regarding shaping, but I just didn't get it. I turned to the video and voila! Here's to visual learners! Thanks so much. Best bread I ever made aside from challah which I make regularly. By the way, do you have a video for challah bread? I am always trying to improve. Thanks a million
This guy was awesome on jurassic Park
Ken, Thank you for writing your book and making these videos. Your book arrived last week. I've made two batches of overnight white. First comment, they look just like the pictures in your book. Second comment, I can't believe that I made bread that tastes this good. Looking forward to making my first focaccia later today.
this guy is the master. thanks for your book and complementary videos. amazing bread!!!!
Ken, why seam side down? Dont you want the side with the tension at the bottom?
I had the same thought! Wondering...
Is there a reason why you don't just make two separate doughs to eliminate the dividing the dough step?
If you are going to refrigerate, do you still proof at room temperature and do the proofing test first, or is it straight to the Fridge?
Love the book and these videos Ken! Can you freeze one half of the dough successfully - and at what point in the process would you freeze?
Sourdough freezes quite well, .
I struggle to shape my bread or let it keep its shape and I also struggle to get proper oven spring.
Sounds like overfermentation
I struggle with transferring the dough to the dutch oven. Any suggestions? Do you use parchment paper? Do you score the dough before or after placing it in the dutch oven? The book is wonderful. I get a little better each time I bake.
I transfer from banneton to parchment. You don't need to score if you cook seam side up.
I finally received your book!! I have my first loaves proofing and noticed that you and I have the exactly the same oven! Ha! Ok so do you use convection?
Btw thank you for taking the time to do these videos, they rock!!
I have the same oven too! He does look like he has it set on convection please see here - th-cam.com/video/rtoMhY0vS9E/w-d-xo.html
Can I get some guidance. I have tried both the straight Saturday bread and overnight bread. The folds went great and then, for the overnight, I come to this stage and it is super super sticky. Cannot manipulate the dough like this video. Everything was risen the way it’s supposed to. What’s happening? Also, just for completeness, as I don’t have the vessels, I halved the recipe.
Literally same, it was beautifully rising but so sticky it couldn't keep the shape and was goop.
Seam side stays down? I thought it was the other way around or is it one of those things bakers have differing opinions on?
Of course, I'm talking in context of using banneton.
it stays down during the proofing, once ready for baking that seam side gonna be the top. The seam will cracking open in natural way during the baking (because he does it without scoring)
I always do seam up and get amazing results.
gcom haha shows you know very little then
why seam side down when putting it in the banneton?
I successfully made one batch of boules with the proofing baskets, and they came out beautifully lined with the basket rings. The second time, however, my bread stuck to the basket and came out a bit torn (though still delicious). Any tips on how to stop my bread from sticking to the proofing basket? I have a suspicion that my fridge temp may be wonky, could a too-low temperature be the culprit?
It’s definitely not your fridge. You simply didn’t use enough flour. Try using rice flour. It’s a bit coarser and will really help with not sticking. If your dough is that sticky than lower the hydration. Too many ppl go for the high hydration doughs first bc it’s the trendy bread to make. I made that mistake and I had loaves stick to the basket as well. Now after some practice, I told and shape a 75-78% hydration dough with ease hardly using any flour. Start lower and practice. It’s worth it.
I'm sitting in front of the computer with a big crunchy slice of my firts bread made out of your book. This is the last nigth bread so I crusted and filled with homegrown tomato, baby kale, red cabbage and olive oil and basil. Ohh, GOD this is HEAVEN!
LOVE THIS BOOK. Love the bucket idea! for my busy kitchen is just perrrfect. I do have to work more with the techniques. Thanks for the videos!!
I'm from Puerto Rico, I live in the tropics... you know...hot - humid- ... so I did change the water temp. I felt the dough to much sticky (I had work with "wet" doughs before) I wonder if I have an issue with humidity or is a measuring problem (first time Weighing ingredients) What do you recomend? Thanks again.
ivonne ramirez camacho word I'm on my way! Para la isla Boricua!
Thank you Chef !!
Hello ! i am planning to buy a bannetton basket. i usually use 500 gr flour and sometimes 1000 gr of flour for making 2 bread loaf. 28*10 cm round shape OR 22*8.5 cm round shape OR 20*12 cm oval shape ? which one do you suggest for me ?
What would proofing an additional 5 minutes achieve?
Excellent thanks!
Hi,
I love your book but I’m having a problem if you could help me troubleshoot.
Everything works perfectly up to the proofing part.
When I put the bread in the banetons overnight in the fridge inside a plastic bag, every time, they get completely overproofed by many hours and also they sweat so much that they get completely stuck to the banetons. And are completely unusable. Really really wet dough. However they look and seem fine when I make them into boules etc. I’ve been checking dough temp and kitchen temp. I’m stumped.
Any ideas?
Thanks so much!
i had the same issues with the fridge. I got around it by changing my timings to skip the fridge part. Feeding the levane late at night, and then starting the autolyse around 7am. This allows me to get the steps done during the day
Had similar problem with the 40% overnight wholewheat - wet dough that stuck to the inside of the banneton. Once I'd eased the bread out it lost structure and was almost too big for my Dutch oven!
I found shaping the loaf tough because it was so wet! Any tips?
Also, what do you do with the bag afterwards - it's collected a fair amount of condensation and the dough stuck a little. Wash it presumably?
@@nicholasrubin1 did you sort your bread out?
If it's too sticky, you may have added too much water for you to cope with at your level of baking.
Look up baskets percentages. For a beginner, you want around 65% water to flour. E.g. 650 grams of water to 1000 grams of flour. Convert to pounds and ounces if needed. Increase to 70% and higher as you feel more confident.
The bag? Let it dry, scratch the dough off, wipe clean!
Good luck. I'm on sourdough and pizza now. Taken time to get there but it's worth it.
On your book you should've written about working with high hydration doughs, most of the bread recipes are above 75%, which is kind of difficult to work around as a beginner.
uh in ken's defense, he does talk about how higher hydration doughs need more folds/strength building. there really isn't any special trick other than that. all a beginner can ever want to know about baking bread in general is in chapter 4.
beginners often fail high hydration recipes because higher hydration doughs are more sensitive to bad technique (overproof, bad final shaping, not enough gluten formation). there's really no way around this other than actually developing the experience or intuition for the bread, which is best done using easier recipes like his 72% saturday white bread.
Whenever I take my loaves (my standard is about 30-40% wholemeal, 70-60% white) up to 70% hydration, they flatten out in the oven. I get a nice crumb, but a flat bread. Can anyone suggest how to make higher-hydration free-form bread? Perhaps I am not fermenting it enough?
I had similar issues when going up to 75%-80% hydration mix. Building up surface tension and tight seals on the final shaping were game changers for me. When I dropped my loaves into the oven, they would usually expand almost inmediatly. Not anymore. Look for "High hydration dough shaping" from the SF Baking Institute.
Learning from your book and let's just say I did not expect you to be so hardcore that you can wear a watch while doing this😻. We don't talk about my degree of mess.
Ken is 10 feet tall. I am in baking school and working hard to learn.
I think seam side should be on top when you put it in the basket. It will apply the bowl's pattern on the top of the loaf..
His book mentions that he actually bakes it seam-side up. He doesn't score the bread as the seam serves that purpose, so with that in mind the top of the loaf is actually in the basket the way you are describing... about to proof my first attempt in 30 minutes.
I've got a sour dough that I'm trying out, however the crumb is coming out so heavy. I've used it at 60% and 40% sour. Got any suggestions to make it lighter??
It’s unlikely it’s your starter that’s making your crumb tight. A lot of things can give you a tough crumb. As far as starter goes, make sure it’s as active as possible. I like to feed mine 3-4 times a couple days before I use it. You need to make sure your dough has enough strength before you shape it. You may have to knead it more or give it more folds before you shape. Be careful not to degas your dough too much when you fold it and shape it. Many new bakers jump right into the high hydration doughs when they bake bread bc it’s the trendy thing to do. Anything above 70% is going to be difficult to work with for a new baker. Start out around 60-65% hydration when you start out. Get used to working with the dough and then gradually move up. You can still get a good crumb with a low hydration dough. Hope this helps.
My dough tends to be much wetter and stickier at this stage. Is that due to bad folding earlier maybe?
Ian Peter Hosfeld Try giving the dough more development by giving it another fold or two, remembering to invert the dough, seam side down after every stretch and fold so it holds its shape while bulk fermenting.
Please develope an Einkorn Flour bread recipe.
Seam side down? Hmm why
exactly ! every other master baker goes seam up
He says in his book that he loves the natural split at the seam during baking. He inverts after proofing so that’s why seam side down!
Thanks, i understand his idea. i do not agree with his thinking, but to each his own.
Thanks I'll try that!!!
Why seam side down??
BigBluHaze Because after proofing seam side down, you can bake it seam side up. Baking a loaf seam side up allows the dough to open up with beautiful, natural cracks without scoring it.
Samuel Prima Thank you. I was wondering the same thing. I'll have to give this a try. My scoring technique is lousy anyway.
No problem! That way, you never know what you'll get. Each loaf will open up a different way.
If your dough has enough strength from gluten development (adequate amount of stretch and folds), then it should retain its shape. The two things that that would contribute to the dough spreading in the oven would be if the dough itself didn't have enough strength or if it's overproofed.
I usually proof my doughs around 12 hours in the fridge. The cold temperature and the slower rising help keeps the dough's shape with barely any spread when I take it out of the proofing basket. Perhaps try that too?
nice ad for guy savoy book
Can you explain the significance/importance of 'seam side down'? I've seen many suggest seam side up which allows you to then score the bread...thoughts?
my shaped loaves were a total fail compared to his.
Why not let it just plop out.
I love you
His book- wastes a lot of flour and starter- nothing on scoring- just ignored it. Unclear ratios and amounts- so can't believe he got an award- well we know more now thats for sure.
He keeps adding non hydrated flour all the time to the dough. That is so wrong.
He keeps adding water when he wets his hand. That is also really bad.
You could see real bakers making bread and they will also tell you that you should avoid putting too much flour on the bench because you don't want to add non hydrated flour....
You do know he's a real baker too, right? You want to limit the amount of flour introduced into the dough, but he puts it on the bench and shapes UP, so that the flour stays on the outside of the dough (it's skin). You DO need to add non hydrated flour while working with the dough, because otherwise the dough will stick to your hands (and everything else), and same reason you want to add water to your hands. You just want negligible amounts.
bLoOdCoLd .... you should right a book 😏
This guy is a world renown baker who has published works and a very successful bakery in my town of portland oregon. what is your credentials? internet trolling since you were 12? Cool story bro.
bLoOdCoLd if you’re so amazing, why are you watching a video for beginners lol
Don't feed the bread trolls.