This type of baguette is often made without any sourdough, they work well. Try them simply omitting the sourdough in the recipe. They may take a little longer to get going on day two but they will work! Martin@KABC
HI, I really like this recipe ! Is it possible to frees uncooked baguette and then let them proof and cook them ? If yes, what is the best time to freeze them ?
Great question, Michel! We recommend freezing after the shaping part of the recipe. We have more about freezing and baking dough, here: www.kingarthurbaking.com/blog/2021/07/06/freeze-yeast-dough-make-ahead-bread. Happy baking, -🥐Lily
What about if don’t have sourdough starter. Is doing a poolish day before accomplish same? Thank you so much for your videos. I am learning to bake and milling my own fresh milled flour
From step #6 in the recipe, "After the cold rise, allow the dough to warm slightly at room temperature, anywhere between 1 and 2 hours. By this point, the dough should have risen in volume 1 1/2 to 2 times." The recipe is accessed via the link in the description box for this video. 😊 Happy baking! -🥐Lily
Step #13 of the recipe has the details for you, Joseph! bakewith.us/OvernightBaguettesYT Please let us know how your bake goes! "While the dough rises, preheat the oven to 500°F with a cast iron pan on the bottom of the oven, or on the lowest rack. (If you can fit two cast iron pans, even better; alternatively, use a 9" x 13" pan that you are comfortable reserving for this purpose; it may warp.) Place a baking steel or stone on the middle rack above the pans to preheat." -🥐Lily
Hi Martin thank you. Im learning a lot n encouraged to try my hand at baguette again. My first with freshly milled flour tasted great but they needed to rise a little more and crust didn’t get as crusty bc oven temp off I used Emile Henry baguette baker thank you for referring me to the whole wheat recipe I was curious in this recipe, your overnight baguettes they go into overnight cold fermentation after 2 30 min rest n bowl fold The Whole Wheat recipe goes through 3-4 hr rest with one fold every hr then all the way to final shaping before overnight cold fermentation? My question is can it be placed in fridge after pre shape n finished in am?
Hi there! You're welcome to experiment with when you do the overnight rest in the fridge with this recipe. If you want to do it after shaping, we'd recommend doing it after the final shaping rather than the pre-shape. Just be sure to check that your baguettes are fully risen before baking, giving them time at room temperature to finish rising if needed. Happy baking! -👩🍳Morgan
I only have WWW Flour and think I can use that. Also can the sourdough starte eliminated and just add a little more yeast. I don’t have a starter and don’t use it much. GREAT video as always.
We have a blog that demonstrates the oven set-up (www.kingarthurbaking.com/blog/2017/02/28/baking-bread-with-steam)! 😊 Additionally, in this video at 12:04 (th-cam.com/video/MYL9Y0IOR6k/w-d-xo.html), you can see Martin set up the steaming in the oven just before baking. Hoping these help! -🥐Lily
Using King Arthur products produces consistent and known outcomes. But KA is often not available and all of the other options of alleged same bounces around in outcome. any thoughts on process workarounds?
Hi there! We'd recommend looking for a flour with a similar protein content and that is unbleached. It's also important to know what margin in protein content change the flour company allows for from bag to bag. -👩🍳Morgan
Very educational. Only small issue is that parchment paper is oven safe to 425F. The dough will keep it cooler than the stone temp, at least on one side, so it may be safe, but not sure how hot it gets. As to when to eat the baguette, I still think waiting 3-4 hours will let it develop the best flavor.
Is there a reason to use a separate oiled bowl instead of using the original bowl he mixed the ingredients in for the overnight part? Would save cleaning another bowl, wondering if there's a reason for it.
That's easy! If you're using a pan without sides like the one Martin is using here, you can just slide the baguettes on the parchment onto the stone. -🍰Grace
Thanks for all your videos Martin. I've made just about all the breads you have demoed, and the grilled pizza with the KA 00 flour. I have a gas range, and it exhausts steam immediately regardless of how many cast iron pans of boiling water I use. I've also tried inverted foil steam table pans, but I'd like more steam. Any ideas for steam in gas oven? Thanks again for the great videos.
Man, Roger, this is the hardest thing when it comes to baguettes. But here's something. Years ago I went to a guy's house where he had a wood-fired oven with no steam. He wanted to make baguettes and so we did. The crust was matte and dull, and maybe a little thick, but somehow in spite of no ears and the dusty appearance, they were excellent. So good that I still think about them. I think the moral of the story is that if you pour your heart into it, some of that comes out in the bread, in spite of some shortcomings. So, adjust your standards (just a little!), and you might be surprised, too. Wishing you all the best, Martin@KABC (And thanks for the kind comments!)
@breadwright thanks for the words of encouragement. My favorite/ go to baguette is your artisan sourdough baguette. I'll keep baking, and always try to improve. I'll be trying this recipe soon.
What’s your recommended cold bulk fermentation temperature? I would love to know, I believe temperature is very important specially for very long fermentation times.
Hi there! The ideal dough temperature for proofing would be around 75-78°F, as your ambient kitchen temperature. We have a blog article that details why multiday breads are actually the easiest breads of all, that may be handy: www.kingarthurbaking.com/blog/2022/02/28/why-multiday-breads-are-actually-the-easiest-breads-of-all and a desired dough temperature one here: www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature. Happy baking 🧡! -🍮Nicole
For this we're doing around 35°F but everyone's fridge is a little different. I've done them as high as 45°F. The main thing (if you're looking for consistency) is to know your dough temperature before chilling and then check activity on the other side (after the cold), and adjust as necessary. Too much activity will impact structure so, if your fridge is warmer, reduce any rest before it goes into the fridge. Hope that helps! Martin@KABC
That was indeed an excellent presentation. Even though I have made bread for years, I still learned something (although, I still can't make a sourdough starter work out for me; maybe Houston is too humid for it). And you have a nice list of everything in the video, _except_ that bread knife Martin uses near the end. I could use a knife like that! Do you sell it? If not, what brand is it? 🙂
That's our Country Bread Knife! (shop.kingarthurbaking.com/items/country-bread-knife?_gl=1*9f376t*_ga*NTAyNDkyNzY3LjE3MDM2ODg3NDM.*_ga_1ZJWCQGS21*MTcwNDk4MTYwMy40MS4xLjE3MDQ5ODgwNzQuMC4wLjA.) How does your starter go awry? -🥐Lily
@@KingArthurBakingCompany It's been a long time since I tried, but it always seems to just refuse to ferment once the first one (as I recall). When Martin scooped his out, I never saw anything as substantial as that. Just a runny flour and water mixture.
@@KingArthurBakingCompanyAlso, the bread knife you link doesn't look like the one Martin had. His appeared more like a serrated vegetable cleaver, which was one reason why I noticed it (my primary knife is a vegetable cleaver) 🙂
Ah, yes! Looks like it was a knife either Martin brought from home, or a treasure kept in our studio's stash of kitchen goodies. It looks like a serrated utility knife! We're unable to determine the exact brand, but having the style should make your search considerably easier. -🍓Annabelle
Time is on your side with this recipe 😁 We have a helpful article that details how to produce an open crumb in sourdough bread, which may also be helpful to apply in this and other recipes:www.kingarthurbaking.com/blog/2020/11/05/how-to-produce-an-open-crumb-in-sourdough-bread. Happy baking 🥖🧡! -🍮Nicole
We do, Sande! You can get our fresh sourdough stater (shop.kingarthurbaking.com/items/classic-fresh-sourdough-starter) which you would have to feed and maintain, or we have a French sourdough starter (shop.kingarthurbaking.com/items/french-sourdough-starter) that you would activate and it's a single use sourdough starter. Hopes this can help! -👩🍳Morgan
@@KingArthurBakingCompany hi Kat. I don't think is that one. the one he is using its a thin long piece of carbon steel or maybe stainless steel holding the blade. I really like the one he is using. Do you know he name of it? thx
That is great, Just as I like it. The little bit of Whole Wheat does its magic with all the enzymes, etc inside. I prefer 1150er Flour, it is the stage before Whole Wheat, but a lot more than Bread Flour (550)... so people do not even see that there is whole wheat in it.
Two quick questions: Martin says he rests the loaves after final folds "seam side up". Do they stay seam side up as they go into the cloth? I couldn't tell if he flipped them seam side down or not. Also is he using fed starter or could you use discard? Thanks!
Hey there! 😊 From the recipe: "2 tablespoons (24g) sourdough starter, fed within the last 24 hours", and step #11, "Once shaped, place the baguette seam-side up onto a baker’s couche or stiff cotton dish towel that’s been lightly dusted with whole wheat flour. Repeat with the remaining pieces of dough." The link for the recipe is found under the video in the description box. Happy baking 😄 -🥐Lily
I like the seam-side-up as it leaves the loaves with a little dusting which is nice visually (and also supports easier scoring). Happy Baking! Martin@KABC
I started the recipe and failed to see I needed the couche and a bread stone 😢 rookie mistake! I’ll still try it knowing it will be better next time. Wish me luck!
Hi Milos! You just want the dough to warm up slightly so it's easier to stretch and shape but not get so warm that the dough starts to overproof. -👩🍳Morgan
As a diebetic , the doctors are concerned about my love of bread. I love bread. I was told yeasted bread was a big no. But sourdough was ok. Question… I do not understand the nutrition info posted, can you explain? Seems too good
A few ideas: 1) On the bottom of the nutritional information is the disclaimer, "* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.", which may offer clarity for the determination of the values. 2) The nutritional information is created in the context of the "SERVING SIZE: 1/4 baguette (63g)" (so not for a whole baguette). 3) Another avenue you could consult with your doctor is our Keto products and recipes. (www.kingarthurbaking.com/recipes/collections/keto-friendly-recipes) Let us know if this helps! -🥐Lily
I’m also a T2 diabetic. I e found that the sourdough component impacts a spike but also eating the right foods in the right order can reduce a glucose spike. I use KA for almost all my baking mostly their 00 flour for pizza and a combo of AP and bread flour for sandwiches, buns, etc. because of the quality and more important, the consistency. Very important to me in my diet. Best of luck.
He shares that he has his iron pans and stone "ready to go", and in the written recipe step #13, "While the dough rises, preheat the oven to 500°F with a cast iron pan on the bottom of the oven, or on the lowest rack." Later, step #16 includes, "Carefully pour about 1 cup of water into the cast iron pan(s) and quickly shut the oven door." Why it's not shown, not sure, but there are the steps in the recipe. 😊 -🥐Lily
Great presentation, I love that King Arthur provides so much free education on how to use their products to the best possible result. If I may make a critique; the presenter is awesome, however, he uses filler words constantly. So, kinda, sorta, a little bit, right? right?... his communication would greatly improve if he could clean up these words and phrases that add zero value and only distract from the material.
Martin says preshaped so quickly it sounds like he is saying 'preciate, as in appreciate. I love the idea of stopping to appreciate the dough ❤❤
Lol. It's just my dialect coming through. : ))) Thanks for joining us! I 'preciate you! Martin@kingarthur
Another master class of instruction. Always learning. Thankyou for another great video
I have done twice classic baguette recipes of Martin .it was amazing taste
Thank you
Thanks for baking with us, Abed! What do you enjoy most about the recipe? 😊 -🥐Lily
Made a batch for the first time this past weekend for our Superbowl party...no piece was left behind.
We're glad they were a hit, Robert! -👩🍳Morgan
Is there a way to make this without sourdough starter?
Not overnight. That culture is needed for the rise and flavor. Just my take.
Yep! Our Classic Baguette recipe features yeast instead: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. Happy baking 🥖🧡 -🍮Nicole
This type of baguette is often made without any sourdough, they work well. Try them simply omitting the sourdough in the recipe. They may take a little longer to get going on day two but they will work! Martin@KABC
HI, I really like this recipe ! Is it possible to frees uncooked baguette and then let them proof and cook them ? If yes, what is the best time to freeze them ?
Great question, Michel! We recommend freezing after the shaping part of the recipe. We have more about freezing and baking dough, here: www.kingarthurbaking.com/blog/2021/07/06/freeze-yeast-dough-make-ahead-bread. Happy baking, -🥐Lily
@@KingArthurBakingCompany Thank you so much Lily ! I will check the link ! 😉
You didn’t show what you did with the two preheated cast iron pans. I’m guessing you put ice cubes in the pans while loading into the oven.
Add 1 cup of boiling water into one, or each pan if using two, immediately after loading. Close the door quickly.
@@mattthebrat What Matt says!
lol why would u put ice in there
Ice is for scotch
What about if don’t have sourdough starter. Is doing a poolish day before accomplish same? Thank you so much for your videos. I am learning to bake and milling my own fresh milled flour
Was the pre shape done while the dough was still cold? Or was it left out to warm up first? Does it matter?
From step #6 in the recipe, "After the cold rise, allow the dough to warm slightly at room temperature, anywhere between 1 and 2 hours. By this point, the dough should have risen in volume 1 1/2 to 2 times." The recipe is accessed via the link in the description box for this video. 😊 Happy baking! -🥐Lily
Thank you!
did you put lava rocks or something in the cast iron pans?
Step #13 of the recipe has the details for you, Joseph! bakewith.us/OvernightBaguettesYT Please let us know how your bake goes!
"While the dough rises, preheat the oven to 500°F with a cast iron pan on the bottom of the oven, or on the lowest rack. (If you can fit two cast iron pans, even better; alternatively, use a 9" x 13" pan that you are comfortable reserving for this purpose; it may warp.) Place a baking steel or stone on the middle rack above the pans to preheat." -🥐Lily
Absolutely fabulous recipe! ❤
Hi Martin thank you. Im learning a lot n encouraged to try my hand at baguette again. My first with freshly milled flour tasted great but they needed to rise a little more and crust didn’t get as crusty bc oven temp off I used Emile Henry baguette baker
thank you for referring me to the whole wheat recipe
I was curious in this recipe, your overnight baguettes they go into overnight cold fermentation after 2 30 min rest n bowl fold
The Whole Wheat recipe goes through 3-4 hr rest with one fold every hr then all the way to final shaping before overnight cold fermentation? My question is can it be placed in fridge after pre shape n finished in am?
Hi there! You're welcome to experiment with when you do the overnight rest in the fridge with this recipe. If you want to do it after shaping, we'd recommend doing it after the final shaping rather than the pre-shape. Just be sure to check that your baguettes are fully risen before baking, giving them time at room temperature to finish rising if needed. Happy baking! -👩🍳Morgan
I only have WWW Flour and think I can use that. Also can the sourdough starte eliminated and just add a little more yeast. I don’t have a starter and don’t use it much. GREAT video as always.
I really liked this video. I would've liked a beter picture of what was in your oven--the pans & how much water was in them to create the steam. 😀
We have a blog that demonstrates the oven set-up (www.kingarthurbaking.com/blog/2017/02/28/baking-bread-with-steam)! 😊 Additionally, in this video at 12:04 (th-cam.com/video/MYL9Y0IOR6k/w-d-xo.html), you can see Martin set up the steaming in the oven just before baking. Hoping these help! -🥐Lily
Thank you. @@KingArthurBakingCompany
@@KingArthurBakingCompany
Using King Arthur products produces consistent and known outcomes. But KA is often not available and all of the other options of alleged same bounces around in outcome. any thoughts on process workarounds?
Hi there! We'd recommend looking for a flour with a similar protein content and that is unbleached. It's also important to know what margin in protein content change the flour company allows for from bag to bag. -👩🍳Morgan
Brilliant!
Very educational. Only small issue is that parchment paper is oven safe to 425F. The dough will keep it cooler than the stone temp, at least on one side, so it may be safe, but not sure how hot it gets. As to when to eat the baguette, I still think waiting 3-4 hours will let it develop the best flavor.
Depends on the brand of parchment! Ours is oven-save to 450: shop.kingarthurbaking.com/items/half-sheet-baking-parchment-paper -🍮Kat
Is there a reason to use a separate oiled bowl instead of using the original bowl he mixed the ingredients in for the overnight part? Would save cleaning another bowl, wondering if there's a reason for it.
I am no professional, however, I use a seperate bowl. I do not want dried up little pieces of dough stuck to my rise.
You didn’t show how you transfer the baguettes from the tray onto the baking stone
Also, others mentioned using a malt dextrose for extra flavour
That's easy! If you're using a pan without sides like the one Martin is using here, you can just slide the baguettes on the parchment onto the stone. -🍰Grace
Thanks for all your videos Martin. I've made just about all the breads you have demoed, and the grilled pizza with the KA 00 flour. I have a gas range, and it exhausts steam immediately regardless of how many cast iron pans of boiling water I use. I've also tried inverted foil steam table pans, but I'd like more steam. Any ideas for steam in gas oven? Thanks again for the great videos.
Man, Roger, this is the hardest thing when it comes to baguettes. But here's something. Years ago I went to a guy's house where he had a wood-fired oven with no steam. He wanted to make baguettes and so we did. The crust was matte and dull, and maybe a little thick, but somehow in spite of no ears and the dusty appearance, they were excellent. So good that I still think about them. I think the moral of the story is that if you pour your heart into it, some of that comes out in the bread, in spite of some shortcomings. So, adjust your standards (just a little!), and you might be surprised, too. Wishing you all the best, Martin@KABC (And thanks for the kind comments!)
@breadwright thanks for the words of encouragement. My favorite/ go to baguette is your artisan sourdough baguette. I'll keep baking, and always try to improve. I'll be trying this recipe soon.
Does anyone know what type of lame is being used?
Hi Pete! It's a curved lame, similar to this one: shop.kingarthurbaking.com/items/two-in-one-bread-lame -👩🍳Morgan
What’s your recommended cold bulk fermentation temperature? I would love to know, I believe temperature is very important specially for very long fermentation times.
Hi there! The ideal dough temperature for proofing would be around 75-78°F, as your ambient kitchen temperature. We have a blog article that details why multiday breads are actually the easiest breads of all, that may be handy: www.kingarthurbaking.com/blog/2022/02/28/why-multiday-breads-are-actually-the-easiest-breads-of-all and a desired dough temperature one here: www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature. Happy baking 🧡! -🍮Nicole
For this we're doing around 35°F but everyone's fridge is a little different. I've done them as high as 45°F. The main thing (if you're looking for consistency) is to know your dough temperature before chilling and then check activity on the other side (after the cold), and adjust as necessary. Too much activity will impact structure so, if your fridge is warmer, reduce any rest before it goes into the fridge. Hope that helps! Martin@KABC
That was indeed an excellent presentation. Even though I have made bread for years, I still learned something (although, I still can't make a sourdough starter work out for me; maybe Houston is too humid for it). And you have a nice list of everything in the video, _except_ that bread knife Martin uses near the end. I could use a knife like that! Do you sell it? If not, what brand is it? 🙂
get a victorinox bread knife
That's our Country Bread Knife! (shop.kingarthurbaking.com/items/country-bread-knife?_gl=1*9f376t*_ga*NTAyNDkyNzY3LjE3MDM2ODg3NDM.*_ga_1ZJWCQGS21*MTcwNDk4MTYwMy40MS4xLjE3MDQ5ODgwNzQuMC4wLjA.) How does your starter go awry? -🥐Lily
@@KingArthurBakingCompany It's been a long time since I tried, but it always seems to just refuse to ferment once the first one (as I recall). When Martin scooped his out, I never saw anything as substantial as that. Just a runny flour and water mixture.
@@KingArthurBakingCompanyAlso, the bread knife you link doesn't look like the one Martin had. His appeared more like a serrated vegetable cleaver, which was one reason why I noticed it (my primary knife is a vegetable cleaver) 🙂
Ah, yes! Looks like it was a knife either Martin brought from home, or a treasure kept in our studio's stash of kitchen goodies. It looks like a serrated utility knife! We're unable to determine the exact brand, but having the style should make your search considerably easier. -🍓Annabelle
Ok but how did we get the open crumb? I cannot figure that out at all
Time is on your side with this recipe 😁 We have a helpful article that details how to produce an open crumb in sourdough bread, which may also be helpful to apply in this and other recipes:www.kingarthurbaking.com/blog/2020/11/05/how-to-produce-an-open-crumb-in-sourdough-bread. Happy baking 🥖🧡! -🍮Nicole
@@KingArthurBakingCompany🙄
Fabulous video ! Thank you!
Our pleasure! -🍮Kat
i don't have sourdough starter and don't want to bother with one. does king arthur have some to purchase?
We do, Sande! You can get our fresh sourdough stater (shop.kingarthurbaking.com/items/classic-fresh-sourdough-starter) which you would have to feed and maintain, or we have a French sourdough starter (shop.kingarthurbaking.com/items/french-sourdough-starter) that you would activate and it's a single use sourdough starter. Hopes this can help! -👩🍳Morgan
Oh my god! These came out amazing, baked them yesterday. Thank you Martin!
Hooray! -🍮Kat
Does anyone know what lame is he using? Thank you.
It's this one! shop.kingarthurbaking.com/items/two-in-one-bread-lame -🍮Kat
@@KingArthurBakingCompany hi Kat. I don't think is that one. the one he is using its a thin long piece of carbon steel or maybe stainless steel holding the blade. I really like the one he is using. Do you know he name of it? thx
@@KingArthurBakingCompany He uses the same lame in several videos. like the "The Best Everyday Sourdough" at minute 11. thx
That is great, Just as I like it. The little bit of Whole Wheat does its magic with all the enzymes, etc inside. I prefer 1150er Flour, it is the stage before Whole Wheat, but a lot more than Bread Flour (550)... so people do not even see that there is whole wheat in it.
Yes! Happy baking 🥖🧡 -🍮Nicole
Two quick questions: Martin says he rests the loaves after final folds "seam side up". Do they stay seam side up as they go into the cloth? I couldn't tell if he flipped them seam side down or not. Also is he using fed starter or could you use discard? Thanks!
Hey there! 😊 From the recipe: "2 tablespoons (24g) sourdough starter, fed within the last 24 hours", and step #11, "Once shaped, place the baguette seam-side up onto a baker’s couche or stiff cotton dish towel that’s been lightly dusted with whole wheat flour. Repeat with the remaining pieces of dough." The link for the recipe is found under the video in the description box. Happy baking 😄 -🥐Lily
I like the seam-side-up as it leaves the loaves with a little dusting which is nice visually (and also supports easier scoring). Happy Baking! Martin@KABC
I started the recipe and failed to see I needed the couche and a bread stone 😢 rookie mistake! I’ll still try it knowing it will be better next time. Wish me luck!
Thanks. Great presentation.❤
Happy baguette baking, Valerie 🥖🧡! -🍮Nicole
Can I use a baguette pan instead of using the bakers couche.
You can! -🍮Nicole
Hi, when you take the dough from the fridge, what temperature should it reach before you can shape them?
Hi Milos! You just want the dough to warm up slightly so it's easier to stretch and shape but not get so warm that the dough starts to overproof. -👩🍳Morgan
Great tutorial, thank you !
😄 Happy baking, Nicolas! -🥐Lily
As a diebetic , the doctors are concerned about my love of bread. I love bread. I was told yeasted bread was a big no. But sourdough was ok. Question… I do not understand the nutrition info posted, can you explain? Seems too good
As best we can! Are you referring to the nutritional information found on the recipe page, linked in this video? -🍮Nicole
Yes, the nutrition of this baguette recipe. I am sure you are correct, but what am I missing ?
A few ideas: 1) On the bottom of the nutritional information is the disclaimer, "* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.", which may offer clarity for the determination of the values. 2) The nutritional information is created in the context of the "SERVING SIZE: 1/4 baguette (63g)" (so not for a whole baguette). 3) Another avenue you could consult with your doctor is our Keto products and recipes. (www.kingarthurbaking.com/recipes/collections/keto-friendly-recipes) Let us know if this helps! -🥐Lily
I’m also a T2 diabetic. I e found that the sourdough component impacts a spike but also eating the right foods in the right order can reduce a glucose spike. I use KA for almost all my baking mostly their 00 flour for pizza and a combo of AP and bread flour for sandwiches, buns, etc. because of the quality and more important, the consistency. Very important to me in my diet. Best of luck.
Not sure if I missed something, after the final shaping and placing on the floured towel do you let them rest again? And if so for how long?
45-60 minutes
I love when they pretend like it’s actually the next day when he’s wearing the same thing as “yesterday”
Steamy!
Your recipes are fantastic and delicious! Definitely buying your cookbook!
you need to work on this channel you should more than 192K subs. Martin is worth at least 500K
😄 Thanks!!! Martin@KABC
Why does the video skip the step of putting it in the oven and adding the steam (which he says is SO critical!)?
He shares that he has his iron pans and stone "ready to go", and in the written recipe step #13, "While the dough rises, preheat the oven to 500°F with a cast iron pan on the bottom of the oven, or on the lowest rack." Later, step #16 includes, "Carefully pour about 1 cup of water into the cast iron pan(s) and quickly shut the oven door." Why it's not shown, not sure, but there are the steps in the recipe. 😊 -🥐Lily
Awesome video I have no idea how to do this, but you are certainly a great teacher
Have you tried any of these bakes, Rick? 😊 Martin truly is a gift! -🥐Lily
HA!! 40 days of how to shape a baguette like a ....??? BAGUETTE maybe
you are kinda like the Keven Bacon of baking.
"Goldilocks zone" for the win! 😁
Great presentation, I love that King Arthur provides so much free education on how to use their products to the best possible result.
If I may make a critique; the presenter is awesome, however, he uses filler words constantly. So, kinda, sorta, a little bit, right? right?... his communication would greatly improve if he could clean up these words and phrases that add zero value and only distract from the material.