God bless you Jeffrey I am from Poland. I am also a baker. I run their bakeries for 25 years. Your book and your videos are very helpful. Great, thank you very much.
Thanks for letting us know it's hard to hear Jeffrey on your end. We're sorry about that. This is one of our older videos, but you should still be able to use TH-cam's provided auto Closed Captioning feature to read much of what's being said. It's not 100% perfect, but we hope it helps and wish you happy baking! -👨🍳Jesse
@cyn3rgytoob, the protein content of the flour does play an important role in the recipe. We would be happy to help you troubleshoot your specific recipe--feel free to contact us through our Baker's Hotline at 800-827-6836, or our online Baker's Chat on the King Arthur Flour website. ~Mel @ KAF
Mr. Hamelman I have your book, it's the best cooking book I own, and I have quite some. Your ciabatta is the best, and I am Italian so I know how it should be. Thank you.
We're thrilled to hear how helpful Jeffrey's book has been and how much success you've had with his recipes! We'll be sure to pass the message along to him and know he will be too. Happy baking! Mollie@KAF
Hello Jeffrey, Good morning, for me its a great pleasure and an honor to meet your web page, your videos and I also have your book, I have since my 23 years old learning gastronomy and also working with bread in a self working way, after that I course another bakery courses, but what I want to tell you from the bootom and honesty of my heart you are the best baker in the world, just looking at the way you work, and how your bakery work, and more specially the way you speak to us, your fanss and the ones that are dedicated to the bakery business, I see you have an European look, for me you look like the Pope Juan Pablo II, you manage yourself to speak in a very proffesional way, and also what makes you get higher is the nice and sympathy of you when you explain it makes a unique difference in the world and in youtube, I can see you are a beautiful people, I can tell that by your face and the way you speak. i would like for real continue my baker career making a course with you, I dont know how to, I am in Venezuela, it would be the best thing to do in my life, it would be an honor for me to be in your team, it would be wonderful for my life, I think if I am not wrong, you are in San francisco, I would do everything to get to you, Thank you Jeffrey for sharing this beautiful videos of baker, we as bakers will be grateful for that, I hope to get an answer an to know if I could get an scholarship or something to study with you. Thank you
Thank you so much for reaching out, Alexander! Though Jeffrey doesn't work in social media himself, we're happy to share your message forward to him knowing that you're such a big fan and your message is so heartfelt. We know it'll a lot to Jeffrey to read your words. While we don't quite have a program like the one you've described, Jeffrey does sometimes teach classes at our Baking School here in Norwich, Vermont! Should you ever find yourself traveling to the US, we hope you'll be able to join us for a class. You should also keep an eye on our page for remote classes that may be of interest! You can find all of our class schedules here: bakewith.us/vua8w Be well and happy baking! Morgan@KA
A quick follow-up, Alexander. Jeffrey thoroughly appreciated your message after I forwarded it to him. Would you mind sending an email to us via our Customer Support team contact form (www.kingarthurbaking.com/contact) and direct your message to Jesse? We look forward to hearing from you and connecting further. Kindly, Jesse@KA
@@KingArthurBakingCompany The pleasure is mine thank you for answering is an honor for me, also for taking time to read my words, I will do everything possible to be there in teh USA as soon as I can, for now it is a great satisfaction to have that option of the remote classes, because what I want to achieve in my life as a Goal is to join King Arthur's team, For now I will be completely in touck by the llinks you sent me, thank you so so much, I look forward to know more about all of you.
@@KingArthurBakingCompany At this moment I am studying Jeffrey Hamelman book, it is call: the bread, it is very very good. I am sorry I didnt understand the last message you send with the link telling to to contact a direct message to Jesse, may you explain that to me thank you.
No worries. If you head on over to our website here: bakewith.us/7ehjs, you can send us a direct email to our Community Manager, Jesse. That way we can connect better than here on social media. Thanks! Ethan@KA
Just love your videos man... getting great little hints n tips through your video, I work over night baking breads and cakes and at points I can hear your voice repeating the tips I've learned watching your videos... so thank you
Hello Diane. I'm sorry but we don't have any plans to distribute in Canada through Target stores. Thank you for your enthusiasm. Your videos are great! Happy Baking! Ken@KAF
@azt3c It is best to adjust your hydration, though with natural climate humidity, you only need to do it slightly to accommodate the change. Hold back on about a ½ cup of water and only add it as you see it is required. You will be able to determine this as the dough mixes and begins to form a cohesive mass. -Deb @ KAF
@bowow0807, it sounds like your dough may still be a bit too wet. It should not be so sticky that you can't work with it. You may need a bit of extra flour at the kneading stage. Be sure to check out all of the videos, and you may want to check out some of the step by step blogs on our regular site . ~MJ @ KAF
I have made bread from recipes of King Arthur Flour including some sourdough bread. I have no chance to use any flour of King Arthur Flour since they are not available here in Thailand. However I would confirm that your recipes are great and can apply to my local flour. To show my appreciation towards KAF, I've ordered some of your cookbooks via Amazon. Hope I will get them soon.
I read somewhere that the more you knead the dough, the less sticky it becomes (I don't know why this happens but I have noticed it a bit myself when kneading by hand - it is still sticky but I guess since the gluten has developed, the dough wont be pulling apart when it sticks to your hand and it simply feels tacky). This was making challah bread but I imagine it works for all breads.
Hi chef, i hope you can help me. Every time I am mixing the dough using my 10quart mixer i noticed that my dough is getting warm or hot while mixing it and I ended up throwing it. do i need to use cold wet ingredients? I am using strong bread flour.
Hi Basic Life simple! There are many ways to control your dough temperature. We have a wonderful blog on this very topic. bakewith.us/k7348b Using the temperature of the water is the easiest way to control the dough temperature. If you live in a particularly warm climate, keeping your flour in the fridge is another way to reduce dough temps. Good luck! Jonathan@KA
a few questions to ask , what temperature do you have your kitchen set at ? what about humidity ? cooking time and temperature ? advice on whole wheat white weed mix multi seed bread ? how long does it take for the dough to relax ?
Hi Nidal! The temperature and humidity of our kitchens change from season to season so it varies. The goal is for it to be between 68°F and 72°F. The humidity isn't controlled. These breads generally bake at 460°F but baking time will vary depending on the loaf size and hydration level. Proofing time also varies. We encourage you to look at the professional formulas on our website for details and instructions: bit.ly/2NywkY1 Since this video is more about the technique of mixing rather than specific recipes, these formulas will be extremely helpful to you. Recipes using seeds are included. Kindly, Annabelle@KAF
I also added a bit of extra flour during kneading, as well as dusting it with flour, but I think you are supposed to add like 2 TBSP at a time, some people say to reserve some of the initial flour and add it in bit by bit which is what I was doing. I'm just a hobby-baker though so I am not sure. I also didn't realize how old these comments were, haha.
God bless you Jeffrey I have your book and do all by hand and have been over to a baker in the south of France Stephane Marrou (Le Pain Levain) in Azillanet who is certified organic and completely all sourdough with a wood fired oven.There is a video on youtube of his bakery(Avec Stephane Marrou le boulanger en Azillanet uploaded by Celia34210)Happy New Year
can i ask how does the dough end up not sticking to the table and their hands?! i know they put a bit of flour but when ever it try it with my breads they just absorb the flour and keep on sticking! please tell me! to help the amateur who wants to make good bread for the family. ps. i use a 100% hydration natural whole wheat starter for my yeast.
In general, bread is ready when it's puffy and marshmallow-like. When poked with a floured finger, the indent should very slowly fill back in. If it pops right back out, the dough needs to rise a bit longer. If it doesn't fill in at all or collapses, that's a sign that the dough has over-proofed. Annabelle@KAF
Thank you for the reply! @@KingArthurBakingCompany I've been using several of your flours through my nascent journey into sourdough and pizza making. Wonderful products and I love the large variety for every niche of the baking world!
Hi, Roger! Preferment is an umbrella term for a wide variety of techniques for allowing some of your dough ingredients to rest overnight (or sometimes longer) before proceeding with the rest of the recipe. You can learn more about preferments here: bakewith.us/baking-with-preferments. Happy baking! Kat@KAF
Hi there, we'd love to help answer any questions you may have about baking, but we're only able to converse in English at this time. Kindly, Kye@KAF (From Google Translate: Привет, мы хотели бы помочь ответить на любые вопросы, которые могут возникнуть по поводу выпечки, но в настоящее время мы можем разговаривать только по-английски. Пожалуйста)
hello i'm from egypt and working in a bakery like this completely i'm very good at making too many shapes of bread also i can make pies and another eastern products but i need more experience to be better more and more can i communicate with you by way or another ??
Hello, Salleh! For questions about baking, why not reach out to our Baking Specialists through email? You can use the standard "Contact Us" form found on the King Arthur Flour website: www.kingarthurflour.com/contact/ Just make sure that you select "Baking question" as being your reason for inquiry. We look forward to hearing from you! Jesse@KAF
Hey Simon. Sorry, you really don't know what you're talking about. Artisan bakers may use a natural starter. The vast majority of professional bakers, however, (particularly those selling to a mass market) use manufactured yeast.
God bless you Jeffrey I am from Poland. I am also a baker. I run their bakeries for 25 years. Your book and your videos are very helpful. Great, thank you very much.
I am from India I am in bakery line can I get job and work with you
hI Bogdan, przypadkowo natknelam sie na Twoj komentarz, czy doradzilbys kupienie dosc drogiego mizera ankarsram? tylko do domowego korzystania..
Aga
Be bless uncle JEFFREY for this amazing video
I had the pleasure of learning from him when he was an instructor at the CIA....his take on both bread and life was a pure take away! Bake on JH!
lochteme Thank you for the shout out, I will be sure to pass it along! Happy Baking! -Chris@KAF
Thanks for letting us know it's hard to hear Jeffrey on your end. We're sorry about that. This is one of our older videos, but you should still be able to use TH-cam's provided auto Closed Captioning feature to read much of what's being said. It's not 100% perfect, but we hope it helps and wish you happy baking! -👨🍳Jesse
These videos are so helpful for a baker like myself. great detailed comments.
We're so glad to hear that these videos are helpful to you, Per! Barb@KAF
What a wealth of information you are providing on your website. Thank you.
He makes it seem so easy. With a few simple folds he shapes that mound of dough into almost a pillow.
@cyn3rgytoob, the protein content of the flour does play an important role in the recipe. We would be happy to help you troubleshoot your specific recipe--feel free to contact us through our Baker's Hotline at 800-827-6836, or our online Baker's Chat on the King Arthur Flour website. ~Mel @ KAF
And I thought I was the only crazy that loved not just the feel and smell but even my mixer makes a certain slapping sound! GREAT video!
Mr. Hamelman I have your book, it's the best cooking book I own, and I have quite some. Your ciabatta is the best, and I am Italian so I know how it should be. Thank you.
We're thrilled to hear how helpful Jeffrey's book has been and how much success you've had with his recipes! We'll be sure to pass the message along to him and know he will be too. Happy baking! Mollie@KAF
Wish I could visit the King Arthur Bakery ... what a magnificent way to see and learn!!!
Must underrated bread making video. So much detail in such a short video.
Hello Jeffrey, Good morning, for me its a great pleasure and an honor to meet your web page, your videos and I also have your book, I have since my 23 years old learning gastronomy and also working with bread in a self working way, after that I course another bakery courses, but what I want to tell you from the bootom and honesty of my heart you are the best baker in the world, just looking at the way you work, and how your bakery work, and more specially the way you speak to us, your fanss and the ones that are dedicated to the bakery business, I see you have an European look, for me you look like the Pope Juan Pablo II, you manage yourself to speak in a very proffesional way, and also what makes you get higher is the nice and sympathy of you when you explain it makes a unique difference in the world and in youtube, I can see you are a beautiful people, I can tell that by your face and the way you speak. i would like for real continue my baker career making a course with you, I dont know how to, I am in Venezuela, it would be the best thing to do in my life, it would be an honor for me to be in your team, it would be wonderful for my life, I think if I am not wrong, you are in San francisco, I would do everything to get to you, Thank you Jeffrey for sharing this beautiful videos of baker, we as bakers will be grateful for that, I hope to get an answer an to know if I could get an scholarship or something to study with you. Thank you
Thank you so much for reaching out, Alexander! Though Jeffrey doesn't work in social media himself, we're happy to share your message forward to him knowing that you're such a big fan and your message is so heartfelt. We know it'll a lot to Jeffrey to read your words. While we don't quite have a program like the one you've described, Jeffrey does sometimes teach classes at our Baking School here in Norwich, Vermont! Should you ever find yourself traveling to the US, we hope you'll be able to join us for a class. You should also keep an eye on our page for remote classes that may be of interest! You can find all of our class schedules here: bakewith.us/vua8w Be well and happy baking! Morgan@KA
A quick follow-up, Alexander. Jeffrey thoroughly appreciated your message after I forwarded it to him. Would you mind sending an email to us via our Customer Support team contact form (www.kingarthurbaking.com/contact) and direct your message to Jesse? We look forward to hearing from you and connecting further. Kindly, Jesse@KA
@@KingArthurBakingCompany The pleasure is mine thank you for answering is an honor for me, also for taking time to read my words, I will do everything possible to be there in teh USA as soon as I can, for now it is a great satisfaction to have that option of the remote classes, because what I want to achieve in my life as a Goal is to join King Arthur's team, For now I will be completely in touck by the llinks you sent me, thank you so so much, I look forward to know more about all of you.
@@KingArthurBakingCompany At this moment I am studying Jeffrey Hamelman book, it is call: the bread, it is very very good. I am sorry I didnt understand the last message you send with the link telling to to contact a direct message to Jesse, may you explain that to me thank you.
No worries. If you head on over to our website here: bakewith.us/7ehjs, you can send us a direct email to our Community Manager, Jesse. That way we can connect better than here on social media. Thanks! Ethan@KA
Just love your videos man... getting great little hints n tips through your video, I work over night baking breads and cakes and at points I can hear your voice repeating the tips I've learned watching your videos... so thank you
paul doyle hi man, do you mind advicing me on bread improver?? Like how much to mix on a 1 kg flour??
Hello Diane. I'm sorry but we don't have any plans to distribute in Canada through Target stores. Thank you for your enthusiasm. Your videos are great! Happy Baking! Ken@KAF
@azt3c It is best to adjust your hydration, though with natural climate humidity, you only need to do it slightly to accommodate the change. Hold back on about a ½ cup of water and only add it as you see it is required. You will be able to determine this as the dough mixes and begins to form a cohesive mass. -Deb @ KAF
MusicforMe123, you'll find the formulas on our website under the professional bakers tabs. Hope this helps! ~ MJ
@bowow0807, it sounds like your dough may still be a bit too wet. It should not be so sticky that you can't work with it. You may need a bit of extra flour at the kneading stage. Be sure to check out all of the videos, and you may want to check out some of the step by step blogs on our regular site . ~MJ @ KAF
An extraordinary tutorial. Thank you.
He makes it look so easy!
I have made bread from recipes of King Arthur Flour including some sourdough bread. I have no chance to use any flour of King Arthur Flour since they are not available here in Thailand. However I would confirm that your recipes are great and can apply to my local flour. To show my appreciation towards KAF, I've ordered some of your cookbooks via Amazon. Hope I will get them soon.
Thanks for such a kind note, Faye! We too hope your cookbooks arrive soon - those recipes are ready to be baked and enjoyed! Annabelle@KAF
Terrific video, I want to get a King Arthur Hat!
You guys are AWESOME!
Thank you for the technical explanations. I thought the analogy of DNA was appropriate.
I want a job as the designated dough slapper!
I read somewhere that the more you knead the dough, the less sticky it becomes (I don't know why this happens but I have noticed it a bit myself when kneading by hand - it is still sticky but I guess since the gluten has developed, the dough wont be pulling apart when it sticks to your hand and it simply feels tacky). This was making challah bread but I imagine it works for all breads.
Hi chef, i hope you can help me. Every time I am mixing the dough using my 10quart mixer i noticed that my dough is getting warm or hot while mixing it and I ended up throwing it. do i need to use cold wet ingredients? I am using strong bread flour.
Hi Basic Life simple! There are many ways to control your dough temperature. We have a wonderful blog on this very topic. bakewith.us/k7348b Using the temperature of the water is the easiest way to control the dough temperature. If you live in a particularly warm climate, keeping your flour in the fridge is another way to reduce dough temps. Good luck! Jonathan@KA
a few questions to ask ,
what temperature do you have your kitchen set at ?
what about humidity ?
cooking time and temperature ?
advice on whole wheat white weed mix multi seed bread ?
how long does it take for the dough to relax ?
Hi Nidal! The temperature and humidity of our kitchens change from season to season so it varies. The goal is for it to be between 68°F and 72°F. The humidity isn't controlled. These breads generally bake at 460°F but baking time will vary depending on the loaf size and hydration level. Proofing time also varies. We encourage you to look at the professional formulas on our website for details and instructions: bit.ly/2NywkY1 Since this video is more about the technique of mixing rather than specific recipes, these formulas will be extremely helpful to you. Recipes using seeds are included. Kindly, Annabelle@KAF
I also added a bit of extra flour during kneading, as well as dusting it with flour, but I think you are supposed to add like 2 TBSP at a time, some people say to reserve some of the initial flour and add it in bit by bit which is what I was doing. I'm just a hobby-baker though so I am not sure. I also didn't realize how old these comments were, haha.
hopefully with targets stores opening here in Ontario Canada i will be able to get KING ARTHUR FLOUR
God bless you Jeffrey I have your book and do all by hand and have been over to a baker in the south of France Stephane Marrou (Le Pain Levain) in Azillanet who is certified organic and completely all sourdough with a wood fired oven.There is a video on youtube of his bakery(Avec Stephane Marrou le boulanger en Azillanet uploaded by Celia34210)Happy New Year
Very good explanation
Tnkx Mr Arthur pls can you assist me Emmanuel in Ghana to get the automatic machines for my village where there is no electricity
Hi, Emmanuel! If you're without electricity, mixing by hand will be your best option. -👩🍳Kat
can i ask how does the dough end up not sticking to the table and their hands?! i know they put a bit of flour but when ever it try it with my breads they just absorb the flour and keep on sticking! please tell me! to help the amateur who wants to make good bread for the family.
ps. i use a 100% hydration natural whole wheat starter for my yeast.
How can we know when the dough is fully/properly risen to move onto preshaping?
In general, bread is ready when it's puffy and marshmallow-like. When poked with a floured finger, the indent should very slowly fill back in. If it pops right back out, the dough needs to rise a bit longer. If it doesn't fill in at all or collapses, that's a sign that the dough has over-proofed. Annabelle@KAF
From Emmanuel with the kneading machine
the people at my school gave me some of this flour and 4 homework I had 2 bake bread!
What is the percentage of poolish that was used for the mix?
@bowow0807 and how does the dough end up so floppy?and very bouncy.
What was the % of hydration of that dough?
Where is this bakery located?
Hello! Our bakery is located in beautiful Norwich, Vermont, just over the river from Hanover, New Hampshire. Annabelle@KAF
Thank you for the reply! @@KingArthurBakingCompany I've been using several of your flours through my nascent journey into sourdough and pizza making. Wonderful products and I love the large variety for every niche of the baking world!
5:15
oh my god, its beautiful :)
masterpiece !
What does prefurmented mean please?
Hi, Roger! Preferment is an umbrella term for a wide variety of techniques for allowing some of your dough ingredients to rest overnight (or sometimes longer) before proceeding with the rest of the recipe. You can learn more about preferments here: bakewith.us/baking-with-preferments. Happy baking! Kat@KAF
@@KingArthurBakingCompany thank you for your kind reply. I will follow the link.
Audio sync us off just a tiny bit. Camera Man slap the editing Dept mgr.
Скажите сколько пулишь подходил?
Hi there, we'd love to help answer any questions you may have about baking, but we're only able to converse in English at this time. Kindly, Kye@KAF
(From Google Translate: Привет, мы хотели бы помочь ответить на любые вопросы, которые могут возникнуть по поводу выпечки, но в настоящее время мы можем разговаривать только по-английски. Пожалуйста)
Nice
thanx for that
hello
i'm from egypt
and working in a bakery like this completely
i'm very good at making too many shapes of bread
also i can make pies
and another eastern products
but i need more experience to be better more and more
can i communicate with you by way or another ??
Hello, Salleh!
For questions about baking, why not reach out to our Baking Specialists through email? You can use the standard "Contact Us" form found on the King Arthur Flour website: www.kingarthurflour.com/contact/
Just make sure that you select "Baking question" as being your reason for inquiry. We look forward to hearing from you!
Jesse@KAF
oh !!!!
thanks very much
really really i'm happy :D :)
thanks a lot
Hey Simon. Sorry, you really don't know what you're talking about. Artisan bakers may use a natural starter. The vast majority of professional bakers, however, (particularly those selling to a mass market) use manufactured yeast.
I struggle to understand this guy talking over the ridiculous musak.
This information is only good for white flour garbage bread. You have to move wheat bread faster. Machine bakers.
This bread is not garbage. Show some respect for food and take that pickle out of your ass.