tip for folks who bulk in cambros; buy a pack of dry erase markers. you can mark the level and starting time when you proof if youre a bit prone to forgetting your dough. they wipe off easily and Ive never stained my cambros (though I use the square ones).
That is an exceptionally good crumb for a miche. :) Yes, my main house bread is battards made with flour variations like this, because of the flavour and the the fact they are a substancial meal with no more callories. I quite often use heritage flours too. After a while it is hard to go back to white breads unless it's for things like French breads, or ciabatta.
I’ve only ever made simple bloomer loaves and have been wanting to make a sourdough bread. I will try this recipe. Thank you for the great tutorial video 🙏
Great recipe and as usual outstanding instructions and tips from Martin. I made this loaf as written and was fantastic. Thanks Martin and KAF for tis recipe.
KA or Martin, Anyway you can provide preferment weights and times omitting the sourdough culture replacing with yeast? In cases of folks not maintaining living sourdough but could achieve similar ripe preferment with the whole wheat alone. As noted these videos have taken cosmic leaps in quality and instruction by the way, keep it up!
Hi there! You could experiment with replacing the sourdough starter in the preferment with a small amount of yeast, maybe try a 1/8 to 1/4 teaspoon of yeast. And then you'll want to add 14 grams of water and 14 grams of whole wheat flour to make up for the lack of the sourdough starter. The rise times will be a bit shorter, so you'll want to go more so by how the dough looks and feels based on the descriptions in the video and recipe. Best of luck and happy experimenting! -👩🍳Morgan
@@KingArthurBakingCompany My only regret is that, since Covid, it isn't possible anymore to order some King Arthur flour (which are really of outstanding quality) in Canada. 😔
We don't currently have any distributors in Canada, and though we’d shipped to Canadian bakers for a number of years, high fees and increasingly complex logistics have challenged our ability to continue doing so. As such, we’ve regretfully discontinued this offering. While we’re unable to extend our products beyond US states and territories, we remain sincere in this belief and hope you’ll continue to join us in our kitchen via the free and robust resources we make available online! -🍰Grace
@@KingArthurBakingCompany I clearly respect and understand your decision. I will continue to faithfully follow all the online information that you provide. It could maybe be a good idea to make a small trip to United States, just to buy some King Arthur flour and bring it back to Quebec 🙂 Thanks again for all the good work !
I have lots of contaminants in my kitchen (sauerkraut, alive tempeh, chinese sweet rice) so my breads' crumb usually melt down and get sticky on day 3, with blue dots and taste cheesy. So I have to refrigerate my bread and enjoy them solely for toasting
You may know this, but it was news to me until I bought a grain mill and started grinding my own Montana hard red winter wheat which changed my entire taste and opinion of whole wheat bread, A loaf of whole wheat bread made from flour you grind yourself is so much better than a loaf made with all its additives to keep it shelf-stable. It is almost unbelievable, it's that much better in flavor. I have been a Chef, Baker, Pastry Chef and Executive Pastry Chef for about 45 years and I'm not blowing smoke up your fanny. You can search the internet to find a grain mill, I found mine in Nebraska.
Thanks for the feedback! We discuss oven spring in this blog post (www.kingarthurbaking.com/blog/2015/10/15/artisan-sourdough-bread-tips-part-3) but we'll let our team know that there's interest in making some video content! -🍰Grace
I only use King Arthur flours, i’m looking forward to making a successful sourdough bread! I have a question about starter: how do I make a successful starter?. Starts out looking successful then it stops rising after two or three days. What am I doing wrong?. I’m very new to sourdough
Hi Gail! We're so glad to hear that you're embarking on your own sourdough journey! You're not doing anything wrong, it's very normal for a starter to not grow much when getting established! The yeast cells and good food-fermenting bacteria are just trying to find a balance and as long as you stick with the feeding schedule you should start to see more predictable behavior soon. We hope this can help and please feel welcome to reach out with any other questions! -👩🍳Morgan
Hi Marcus! I like to store my bread in an air tight container or bag in the fridge, that helps to keep it fresh for a week or longer (if you don't eat it all before the week is over!) If you find that you have an excess of bread, it can always be frozen too! -🍰Grace
Just made the classic baguettes over the weekend (they went so well!) and now I’m excited to try this next weekend. Could I use “white whole wheat” for the whole wheat flour, or should I stick to the regular “whole wheat” only instead?
White whole wheat flour has less protein % than the regular whole wheat flour, so it won't absorb as much liquid and be more tender in texture. You can certainly use it! To try out the recipe as-is, though, definitely stick with the regular. 😊 Let us know how it goes, Ayesha! -🥐Lily
Hi Cesar! You can certainly use whole rye flour in this recipe. The loaf will not rise as high due to decreased amount of gluten-development and result a more dense texture. If the dough seems to be a bit dry when kneaded, you can add 1 Tbsp at a time until the desired consistency is achieved; the dough may be a bit more dry due to the increased absorbency of the darker rye. Please let us know how your bake goes! -🥐Lily
Hey Barney, off the top of my head I think it's just 20% prefermented flour. That's not too high, considering a normal range might be between something like 18% and 33 to 40% of total flour. But yes, to your point, prefermented flour is just a dial that you can turn depending on your desired outcomes and schedule. More can mean less bulk or more flavor. Good question! Happy baking, Martin@KABC
Hi can you explain why we need to fold the dough during the first proofing process? Cause isn’t the dough’s gluten structure has been developed during mixing in the machine? Thank you
Hi Tran! In this recipe, the folds help the dough retain strength! Folding has two purposes, it can be used to build strength or to help a dough retain structure. Happy baking! -👩🍳Morgan
Hi Varundin, the recipe has all of the information you need, located in the description box for all of our videos. For your convenience: www.kingarthurbaking.com/recipes/classic-miche-recipe Happy baking! -🥐Lily
Such a beautiful loaf!!!! I always know that I can use a King Arthur recipe, and it will come out, but I was wondering can I use 100% spelt flour? I'm not supposed to eat wheat.
Spelt is a type of wheat, so we'd recommend checking with your doctor or dietician before using it in your baking to see if it's a suitable choice for your needs. 💛 -🥐Lily
You're welcome to experiment! Spelt is different by it's nature, so it will need some adjustments and likely will be a much more dense loaf: keep an eye on the dough since it'll ferment at a different rate than if made as written, and because spelt doesn't absorb as much the amount of water needs to be adjusted by adding the water slowly. Hoping this helps! -🥐Lily
Am trying this for the third time. Both times produced nice bread, but my dough is much wetter than yours and never gathers on the hook the way yours does. What might I be doing wrong? the end result is a great tasting, but somewhat shapeless loaf. i've reduced the water and still ends up the same. Thanks!
Hi Brad! That should work out just fine with no adjustments, pumpernickel is whole rye flour so the medium rye will just be a touch more fine than the pumpernickel. Happy baking! -👩🍳Morgan
Do you think I could do an overnight cold ferment at the end of the shaping for this recipe? My first attempt was almost perfect but the crumb, with some uniform areas and other large holes, seemed to indicate underproofing. Rise was quite nice though. Might try it…
Thanks so much for the response! Great advice. If I might get in another question - do you think this loaf might also benefit from a Dutch oven bake? For the crust texture?
It could! The size of this loaf is large, so this dough would need to be divided into two smaller loaves, one regular loaf and a mini-loaf, etc. 😊 Please keep us posted! -🥐Lily
@@KingArthurBakingCompany well, it was a good experiment at least. Oven spring was just OK. I think the overnight cold proof probably didn't make up for my relatively new, weak starter. the crust looked nice with the steam effect of the dutch oven, but I kind of love the matte, dark color that the loaf had when baked exposed on a stone. overall, I would try the overnight proof again to get a better feel for their effects, but would make sure to use a very lively starter. I'd skip the dutch oven. this loaf looks really great on the stone.
We're thrilled to hear how it went, Ali! Excellent points for the strength of the starter and the method of bake. We can't wait to hear how the next bake turns out! -🥐Lily
At the end of the recipe (linked in this video's description box), "Storage information: Wrap the bread loosely and store it at room temperature for up to several days; freeze for longer storage." 😊 -🥐Lily
At the end of the recipe (linked in this video's description box), "Storage information: Wrap the bread loosely and store it at room temperature for up to several days; freeze for longer storage." Happy baking, Sue! -🥐Lily
This bread bakes in an oven that's first preheated to 475°F, then is immediately lowered to 450°F after the dough is loaded in the oven. There more details on baking time and temperature in the recipe linked in the description below this video. -🍰Grace
This is just one of the mixers that's in our filming studio! Martin picked it because he felt the clear bowl would be helpful in showing folks how the dough looks. 😊 -🍮Kat
I think the syrup is called barley malt syrup. Barley malt comes in powder form and it has it's enzymes active. Barley malt syrup, on the other hand, has the enzymes deactivated, it only brins sweetness and flavour, but not the enzymatic activity. One thing I do not understand: the pumpernickel flour bag says: "Ingredients: Whole rye flour, Contains: Wheat.". What are we missing here?
Not all dry malt is active-they are labeled as either diastatic (containing active enzymes) or non-diastatic (deactivated enzymes). Sometimes cereal grains need the “contains wheat” due to shared processing equipment. The pumpernickel is whole rye. 👍🏻
Hi Sue! There are a few reasons this might be happening, first is that loaf is still warm when it's cut. This is caused by the structure not being set and the starches regelatinizing (getting gummy) when sliced. Another common reason, is improper proofing -- either over or under. If a dough is overproofed, the structure will collapse before the loaf if fully baked and it will be dense throughout, if it's under proofed it will often be dense towards the bottom of the loaf. A third reason that is specific to breads with rye in them, though more common in breads with a higher amount of rye, is "starch attack". Rye forms a delicate gluten network because the sugars it has are called "pentosans" which are a less stable due to their shape. Starch attack happens when a high percentage rye loaf is over mixed, damaging those delicate pentosans. This is unlikely with a loaf like this one with a small amount of rye flour, so one (or both) the first two factors are probably more likely to be what's causing your problem. We hope this can help! -👩🍳Morgan
If you're working in a warmer climate, we highly recommend you calculate your desired dough temperature to help you get a better estimate on how your rise times will go. Check out this blog article for details on finding what your desired temperature is for your area: www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature The studio where Martin is filming from is usually a bit cooler this time of year so his rise times were likely a bit longer than listed in there recipe. As always, go by how your dough looks and feels in comparison to the descriptors in the recipe rather than just the time! -👩🍳Morgan
There's sure is! We have our own starter that can be shipped right to you, which comes with a kit to take you through everything. 😊 //shop.kingarthurbaking.com/items/fresh-sourdough-starter-and-glass-sourdough-crock-set We also have a recipe to make your own sourdough www.kingarthurbaking.com/recipes/sourdough-starter-recipe. Either way of procuring your starter, These resources are incredibly helpful for any sourdough owner! www.kingarthurbaking.com/learn/guides/sourdough www.kingarthurbaking.com/learn/sourdough www.kingarthurbaking.com/blog/2021/09/02/did-i-kill-my-sourdough-starter We believe in you! And our awesome Baker's Hotline is happy to help any time you "knead"! (855) 371-2253 -🥐Lily
From the very end of this blog (www.kingarthurbaking.com/blog/2022/03/14/difference-between-diastatic-malt-non-diastatic-malt-barley-malt-syrup), "...wondering which type of malt to go for, we find that barley malt syrup imparts the best color and flavor. Beyond that, most recipes will call for the best malt option in their ingredient list." So, yes, you could use Diastatic Malt, if you wish, and learn the differences from this blog! 😊 -🥐Lily
Lily has good tips, below. I like malt syrup for color and browning (you could use honey). DIASTATIC, or active malt will bring too much activity. Just use honey or barley malt. Happy baking! Martin@KABC
So in what sourdough bread types ( baguettes, batard, ciabatta….etc) would I use diastatic malt vs just the malt syrup ? I am very confused about when and in what recipes do use either product @@breadwright
So I still don't understand something. I tested my scale and it seems right but the recipe I'm making assumes that a cup of bread flour is 120 grams but when I weigh it out it comes to 160 grams. Does anyone know why ?
@KingArthurBakingCompany thank you for responding. I was thrown off by the recipe also because it says 5 cups of bread flour or 600 grams. I did 600 grams and I'm not sure if it's my scale but it seemed like it wasn't even 4 full cups. Again. Thanks for responding!!!
Every time I put my dough in an oiled container like that and then try to fold it, it won’t come back together, the oil makes it not stick to itself. So then I have weird layers to my bread. 😕
Hi Tim! You want to have the bowl coated with oil enough so that the dough doesn't stick but the dough should stick to itself still, we'd recommend using a touch less oil next time. We hope this can help! -👩🍳Morgan
I see a martin video, I click play. I have learned more from watching these videos than anyone else
We're thrilled to hear that you're enjoying them! Thanks for baking along with us! -👩🍳Morgan
tip for folks who bulk in cambros; buy a pack of dry erase markers. you can mark the level and starting time when you proof if youre a bit prone to forgetting your dough. they wipe off easily and Ive never stained my cambros (though I use the square ones).
I gave up on getting Cambros. They’re overpriced. And most of the restaurant grade ones aren’t BPA-free.
Martin is the man!
💛💛💛 -🍮Kat
Best bread making instructional video I have seen, Great job guys
We're glad you enjoyed this one, Rafi! Happy baking! -👩🍳Morgan
Best tutorial I’ve seen!! So many helpful tips! More please! He’s a great teacher!
Can’t wait to get the cookbook! I’ve had the best success with KA bread recipes. And I’ve been making bread for many years!
Thanks for baking with us! 💕 And we look forward to sharing our new book with you! -🍰Grace
That is an exceptionally good crumb for a miche. :)
Yes, my main house bread is battards made with flour variations like this, because of the flavour and the the fact they are a substancial meal with no more callories.
I quite often use heritage flours too.
After a while it is hard to go back to white breads unless it's for things like French breads, or ciabatta.
I’ve only ever made simple bloomer loaves and have been wanting to make a sourdough bread. I will try this recipe. Thank you for the great tutorial video 🙏
You've got this! 💛 -🍮Kat
Yup - missed you, Martin. And you're back w/ a vengeance! That is SOME loaf!
Great recipe and as usual outstanding instructions and tips from Martin. I made this loaf as written and was fantastic. Thanks Martin and KAF for tis recipe.
We're thrilled to see you keep baking with us, Roger! Martin's the best. 😊 It's a joy to share this with you! -🥐Lily
LOVE KING ARTHUR BAKING CO❣
And we love our amazing community of bakers! 💛 -🍮Kat
This is absolutely beautiful.
My dream bread! I’m so excited to try it!! Thank you👏 Martin, I really like your style of teaching!
Please let us know how your bake goes! Martin truly is the best! 😊 -🥐Lily
Absolutely beautiful. Thank you!!
Great recipe! Came out perfect!
Hooray! -🍮Kat
this bread looks like a dream!
💕💕💕 -🍰Grace
KA or Martin,
Anyway you can provide preferment weights and times omitting the sourdough culture replacing with yeast? In cases of folks not maintaining living sourdough but could achieve similar ripe preferment with the whole wheat alone.
As noted these videos have taken cosmic leaps in quality and instruction by the way, keep it up!
Hi there! You could experiment with replacing the sourdough starter in the preferment with a small amount of yeast, maybe try a 1/8 to 1/4 teaspoon of yeast. And then you'll want to add 14 grams of water and 14 grams of whole wheat flour to make up for the lack of the sourdough starter. The rise times will be a bit shorter, so you'll want to go more so by how the dough looks and feels based on the descriptions in the video and recipe. Best of luck and happy experimenting! -👩🍳Morgan
What Morgan says! Just replace with a little yeast! Have fun! Martin@KAF
@@KingArthurBakingCompanyThank you!
@@breadwrightThank you!
We're happy to help! 😄 -🥐Lily
Another great video ! Thank you so much for sharing so much valuable information !
Thanks so much, Michel! We're always happy to share the joys of baking! -🍰Grace
@@KingArthurBakingCompany My only regret is that, since Covid, it isn't possible anymore to order some King Arthur flour (which are really of outstanding quality) in Canada. 😔
We don't currently have any distributors in Canada, and though we’d shipped to Canadian bakers for a number of years, high fees and increasingly complex logistics have challenged our ability to continue doing so. As such, we’ve regretfully discontinued this offering. While we’re unable to extend our products beyond US states and territories, we remain sincere in this belief and hope you’ll continue to join us in our kitchen via the free and robust resources we make available online! -🍰Grace
@@KingArthurBakingCompany I clearly respect and understand your decision. I will continue to faithfully follow all the online information that you provide. It could maybe be a good idea to make a small trip to United States, just to buy some King Arthur flour and bring it back to Quebec 🙂 Thanks again for all the good work !
If you are making the trip over, we'd be happy to see you at our Vermont bakery! Stop by for some pastries and coffee when you get your flour! -🍰Grace
I have lots of contaminants in my kitchen (sauerkraut, alive tempeh, chinese sweet rice) so my breads' crumb usually melt down and get sticky on day 3, with blue dots and taste cheesy. So I have to refrigerate my bread and enjoy them solely for toasting
It would be great to see the percentages of ingredients and to know the oven temp
Good morning, Jeff! The full recipe is linked in the video description. Happy baking! -👩🍳Morgan
You may know this, but it was news to me until I bought a grain mill and started grinding my own Montana hard red winter wheat which changed my entire taste and opinion of whole wheat bread, A loaf of whole wheat bread made from flour you grind yourself is so much better than a loaf made with all its additives to keep it shelf-stable. It is almost unbelievable, it's that much better in flavor. I have been a Chef, Baker, Pastry Chef and Executive Pastry Chef for about 45 years and I'm not blowing smoke up your fanny. You can search the internet to find a grain mill, I found mine in Nebraska.
Best host on KABC
We're lucky to work with Martin! 😄 We're glad your enjoying the videos! -🥐Lily
Have you done any video on improving oven spring? If not, could you please make one? Thanks.
Thanks for the feedback! We discuss oven spring in this blog post (www.kingarthurbaking.com/blog/2015/10/15/artisan-sourdough-bread-tips-part-3) but we'll let our team know that there's interest in making some video content! -🍰Grace
Nice video, thanks! What was the room temperature there? When you say, "put it in a warm spot" a warm spot, how warm is that? Thank you!
Bread proofs best in 72F-78F temperature. We have more about proofing your best here www.kingarthurbaking.com/blog/2023/08/31/proofing-bread 😄 -🥐Lily
I only use King Arthur flours, i’m looking forward to making a successful sourdough bread! I have a question about starter: how do I make a successful starter?. Starts out looking successful then it stops rising after two or three days. What am I doing wrong?. I’m very new to sourdough
Hi Gail! We're so glad to hear that you're embarking on your own sourdough journey! You're not doing anything wrong, it's very normal for a starter to not grow much when getting established! The yeast cells and good food-fermenting bacteria are just trying to find a balance and as long as you stick with the feeding schedule you should start to see more predictable behavior soon. We hope this can help and please feel welcome to reach out with any other questions! -👩🍳Morgan
How do you keep it fresh throughout the week?
Hi Marcus! I like to store my bread in an air tight container or bag in the fridge, that helps to keep it fresh for a week or longer (if you don't eat it all before the week is over!) If you find that you have an excess of bread, it can always be frozen too! -🍰Grace
Just made the classic baguettes over the weekend (they went so well!) and now I’m excited to try this next weekend. Could I use “white whole wheat” for the whole wheat flour, or should I stick to the regular “whole wheat” only instead?
White whole wheat flour has less protein % than the regular whole wheat flour, so it won't absorb as much liquid and be more tender in texture. You can certainly use it! To try out the recipe as-is, though, definitely stick with the regular. 😊 Let us know how it goes, Ayesha! -🥐Lily
@@KingArthurBakingCompany thank you!
You're welcome 😊 Happy baking! -🥐Lily
Hey there he is!
Hi Martin or King Arthur bakers! Can this recipe substitute whole rye with medium rye flour? Would there be any adjustments to the proportions ?
Hi Cesar! You can certainly use whole rye flour in this recipe. The loaf will not rise as high due to decreased amount of gluten-development and result a more dense texture. If the dough seems to be a bit dry when kneaded, you can add 1 Tbsp at a time until the desired consistency is achieved; the dough may be a bit more dry due to the increased absorbency of the darker rye. Please let us know how your bake goes! -🥐Lily
Art!
It seems like there is a large amount of preferment in the miche. Is this so you need less bulk fermentation and proofing time?
Hey Barney, off the top of my head I think it's just 20% prefermented flour. That's not too high, considering a normal range might be between something like 18% and 33 to 40% of total flour. But yes, to your point, prefermented flour is just a dial that you can turn depending on your desired outcomes and schedule. More can mean less bulk or more flavor. Good question! Happy baking, Martin@KABC
@@breadwright Thanks for the response Martin, your videos are the best on the web!
@@barneybilello7606 Thanks, buddy. Too kind. Just a baker, like you, enjoying some bread and pastry.
Loaves and Loafers with Martin
😂 spot-on! -🥐Lily
Hi can you explain why we need to fold the dough during the first proofing process? Cause isn’t the dough’s gluten structure has been developed during mixing in the machine? Thank you
Hi Tran! In this recipe, the folds help the dough retain strength! Folding has two purposes, it can be used to build strength or to help a dough retain structure. Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany thank you so much 🫶🏻
Anytime! -👩🍳Morgan
I dont think it was mentioned, what was the oven temperature and how long was the loaf baked for? Thank you:)
Hi Varundin, the recipe has all of the information you need, located in the description box for all of our videos. For your convenience: www.kingarthurbaking.com/recipes/classic-miche-recipe Happy baking! -🥐Lily
@@KingArthurBakingCompany Thank you!
Such a beautiful loaf!!!! I always know that I can use a King Arthur recipe, and it will come out, but I was wondering can I use 100% spelt flour? I'm not supposed to eat wheat.
Spelt is a type of wheat, so we'd recommend checking with your doctor or dietician before using it in your baking to see if it's a suitable choice for your needs. 💛 -🥐Lily
@KingArthurBakingCompany according to my doctor, I can eat it. I can even eat any of the "sprouted" grains.
You're welcome to experiment! Spelt is different by it's nature, so it will need some adjustments and likely will be a much more dense loaf: keep an eye on the dough since it'll ferment at a different rate than if made as written, and because spelt doesn't absorb as much the amount of water needs to be adjusted by adding the water slowly. Hoping this helps! -🥐Lily
Am trying this for the third time. Both times produced nice bread, but my dough is much wetter than yours and never gathers on the hook the way yours does. What might I be doing wrong? the end result is a great tasting, but somewhat shapeless loaf. i've reduced the water and still ends up the same. Thanks!
Hi there! What flour are you using? Also, what hydration do you keep your starter at? -🍮Kat
Do you think any adjustments would be needed to the amount of water in the recipe if I used organic medium rye flour instead of pumpernickel?
Hi Brad! That should work out just fine with no adjustments, pumpernickel is whole rye flour so the medium rye will just be a touch more fine than the pumpernickel. Happy baking! -👩🍳Morgan
Do you think I could do an overnight cold ferment at the end of the shaping for this recipe? My first attempt was almost perfect but the crumb, with some uniform areas and other large holes, seemed to indicate underproofing. Rise was quite nice though.
Might try it…
That should be fine. 😊 Just keep in mind to take it out to warm up to room-temp pre-bake! We'd loaf to know how it goes! -🥐Lily
Thanks so much for the response! Great advice.
If I might get in another question - do you think this loaf might also benefit from a Dutch oven bake? For the crust texture?
It could! The size of this loaf is large, so this dough would need to be divided into two smaller loaves, one regular loaf and a mini-loaf, etc. 😊 Please keep us posted! -🥐Lily
@@KingArthurBakingCompany well, it was a good experiment at least. Oven spring was just OK. I think the overnight cold proof probably didn't make up for my relatively new, weak starter. the crust looked nice with the steam effect of the dutch oven, but I kind of love the matte, dark color that the loaf had when baked exposed on a stone. overall, I would try the overnight proof again to get a better feel for their effects, but would make sure to use a very lively starter. I'd skip the dutch oven. this loaf looks really great on the stone.
We're thrilled to hear how it went, Ali! Excellent points for the strength of the starter and the method of bake. We can't wait to hear how the next bake turns out! -🥐Lily
Hey Martin You are saying whole rye when you pour but the bag says pumpernickel?
Hi Myava! Whole rye and pumpernickel are the same! Pumpernickel is the whole grain of rye flours. Hope this can help! -👩🍳Morgan
And advice for those of us who cant afford a stand mixer? Bertinet method of slap and fold maybe?
Yes! That will work well for this recipe. 😊 -🥐Lily
Awesome video
Great looking bread. What is your advise for storing a loaf that large so it can be used all week.
At the end of the recipe (linked in this video's description box), "Storage information: Wrap the bread loosely and store it at room temperature for up to several days; freeze for longer storage." 😊 -🥐Lily
How do you store the bread throughout the week? Plastic bag, paper bag, on the cutting board?
At the end of the recipe (linked in this video's description box), "Storage information: Wrap the bread loosely and store it at room temperature for up to several days; freeze for longer storage." Happy baking, Sue! -🥐Lily
What temp do you bake this bread on?
This bread bakes in an oven that's first preheated to 475°F, then is immediately lowered to 450°F after the dough is loaded in the oven. There more details on baking time and temperature in the recipe linked in the description below this video. -🍰Grace
Over here, it's FRISBEE time! Two years eating frisbees.
🐨what the oven temperature was
Hi there! The full recipe is linked in the video description! -👩🍳Morgan
Hey what model of KitchenAid is that and has it been a friend to you all these what months years? Love to know, considering one. Thanks.
This is just one of the mixers that's in our filming studio! Martin picked it because he felt the clear bowl would be helpful in showing folks how the dough looks. 😊 -🍮Kat
I think the syrup is called barley malt syrup. Barley malt comes in powder form and it has it's enzymes active. Barley malt syrup, on the other hand, has the enzymes deactivated, it only brins sweetness and flavour, but not the enzymatic activity. One thing I do not understand: the pumpernickel flour bag says: "Ingredients: Whole rye flour, Contains: Wheat.". What are we missing here?
Not all dry malt is active-they are labeled as either diastatic (containing active enzymes) or non-diastatic (deactivated enzymes).
Sometimes cereal grains need the “contains wheat” due to shared processing equipment. The pumpernickel is whole rye. 👍🏻
I make a bread with similar proportions of rye and wheat. Does the texture of this bread ever come out slightly gummy? What could cause this?
Hi Sue! There are a few reasons this might be happening, first is that loaf is still warm when it's cut. This is caused by the structure not being set and the starches regelatinizing (getting gummy) when sliced. Another common reason, is improper proofing -- either over or under. If a dough is overproofed, the structure will collapse before the loaf if fully baked and it will be dense throughout, if it's under proofed it will often be dense towards the bottom of the loaf. A third reason that is specific to breads with rye in them, though more common in breads with a higher amount of rye, is "starch attack". Rye forms a delicate gluten network because the sugars it has are called "pentosans" which are a less stable due to their shape. Starch attack happens when a high percentage rye loaf is over mixed, damaging those delicate pentosans. This is unlikely with a loaf like this one with a small amount of rye flour, so one (or both) the first two factors are probably more likely to be what's causing your problem. We hope this can help! -👩🍳Morgan
What temp are you bulk and final proofing at. Is there a general correction if one does not proof at 72f but rather at 84F ?
If you're working in a warmer climate, we highly recommend you calculate your desired dough temperature to help you get a better estimate on how your rise times will go. Check out this blog article for details on finding what your desired temperature is for your area: www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature The studio where Martin is filming from is usually a bit cooler this time of year so his rise times were likely a bit longer than listed in there recipe. As always, go by how your dough looks and feels in comparison to the descriptors in the recipe rather than just the time! -👩🍳Morgan
Is there an easy way to get sourdough starter?
There's sure is! We have our own starter that can be shipped right to you, which comes with a kit to take you through everything. 😊 //shop.kingarthurbaking.com/items/fresh-sourdough-starter-and-glass-sourdough-crock-set We also have a recipe to make your own sourdough www.kingarthurbaking.com/recipes/sourdough-starter-recipe. Either way of procuring your starter, These resources are incredibly helpful for any sourdough owner!
www.kingarthurbaking.com/learn/guides/sourdough
www.kingarthurbaking.com/learn/sourdough
www.kingarthurbaking.com/blog/2021/09/02/did-i-kill-my-sourdough-starter
We believe in you! And our awesome Baker's Hotline is happy to help any time you "knead"! (855) 371-2253 -🥐Lily
this dude is fire...damn
Can I use diastatic malt for this or do you recommend malt syrup? Why ?
From the very end of this blog (www.kingarthurbaking.com/blog/2022/03/14/difference-between-diastatic-malt-non-diastatic-malt-barley-malt-syrup), "...wondering which type of malt to go for, we find that barley malt syrup imparts the best color and flavor. Beyond that, most recipes will call for the best malt option in their ingredient list." So, yes, you could use Diastatic Malt, if you wish, and learn the differences from this blog! 😊 -🥐Lily
Lily has good tips, below. I like malt syrup for color and browning (you could use honey). DIASTATIC, or active malt will bring too much activity. Just use honey or barley malt. Happy baking! Martin@KABC
So in what sourdough bread types ( baguettes, batard, ciabatta….etc) would I use diastatic malt vs just the malt syrup ? I am very confused about when and in what recipes do use either product @@breadwright
@@Cbbq I rarely ever use active malt (KABC flours are enzymatically balanced, no need for the extra malt).
So I still don't understand something. I tested my scale and it seems right but the recipe I'm making assumes that a cup of bread flour is 120 grams but when I weigh it out it comes to 160 grams. Does anyone know why ?
Let's lighten this load, shall we? 😊 You'll find your answers in here: www.kingarthurbaking.com/blog/2023/10/13/measure-flour -🥐Lily
@@KingArthurBakingCompany super
Miche-d you too❤
The recipe for no knead bread on the back of the king arthur bread flour.says 1/4 teaspoon in a mix with 5 cups of flour. That seems low?
A little bit of yeast goes a long way in these recipes of a long rise and minimal handling of the dough! 😉💪 -🥐Lily
@KingArthurBakingCompany thank you for responding. I was thrown off by the recipe also because it says 5 cups of bread flour or 600 grams. I did 600 grams and I'm not sure if it's my scale but it seemed like it wasn't even 4 full cups. Again. Thanks for responding!!!
You're welcome, Tyler! It's always good to calibrate scales here and there to be certain. Please let us know how your bake goes! 😊 -🥐Lily
My kids would have this gone in 2 days LOL
Every time I put my dough in an oiled container like that and then try to fold it, it won’t come back together, the oil makes it not stick to itself. So then I have weird layers to my bread. 😕
Hi Tim! You want to have the bowl coated with oil enough so that the dough doesn't stick but the dough should stick to itself still, we'd recommend using a touch less oil next time. We hope this can help! -👩🍳Morgan
*_Heads up Martin - There appears to be a typo on the recipe page - It gives 103% Hydration._*
Ok
Use a wet spatula to pull it gently out.
👏👏👍🏼👍🏼👍🏼
☺️ 'Promosm'
Who makes those shoes, I need some comfy cooking footwear
I found a few options by Googling "white mens kitchen shoes loafers" 😄 -🥐Lily