Just bought my first bag of KAF and am going to try a no knead cibatta tommorow.Breadmaking is really an art and after years of trying im just now finding a little success.Vids like this are really a help
This is the only flour I use... wish I was there for u...I’ve been a nurse my whole life so I’ve worked all hours ....I think I’ve been a secretly a baker at heart. I bake all the time...all types of desserts. Urs look fantastic!
Our company has been in operation since 1790 and that makes King Arthur Flour the oldest flour company in the United States! We are very proud to be the flour of choice at your culinary school. And, yes, we are in all 50 states now. Thanks for taking a look at our video Leigh and if you are ever in VT, come see us! Elisabeth
When in culinary school we used King Arthur flour. We were told that once you get used to a flour brand it is important to stay with it because all flour is different. We used the best ingredients in school which lead me to believe that King Arthur is the best flour. In addition they said that no matter where you go in this country, you can find King Arthur, and I have found that to be true.
Just used King Arthur White Whole Wheat flour to bake bread and it was delicious. I love using my Cuisnart food processor to knead my bread. Does a great job kneading!
Hello, Lisbet! There is a Werner-Pflederer (WP, aka Kemper), and a Pavaillier in the bakery. And in the Baking Education Center, a VMI. Thanks! Elisabeth
@AbstractMan23 I checked with Martin Philip, our bakery operations manager, and here's what he said: Digital scales are used for weighing out formulas (scaling portions of flour, water, salt, yeast, etc.), but balance beam scales are the artisan industry standard for hand-dividing loaves because, in the hands of an experienced baker, they are faster. Some items, due to their size, are divided with the digital. Thanks for asking! -Allison@KAF
Hello Travis - I asked our bakers and here is what they had to say. "The best settings for baguettes in the WP depends on scale weight of the product, shape and personal preference. We bake ours at 240C for 22 minutes with 2.4L of steam. Sourdoughs will also depend on the shape, scale weight and personal preference. Many of our 680g boules bake for 34-35 minutes at 225-230C.” Hope that helps! Elisabeth
Hello Lisabet, The video is actually a few years old and was made before the last years major expansion. So the mixer you see in the video may have been upgraded. That being said, our bakery currently uses spiral mixers made by Kemper and Javailler.
I was told that as well when I worked at a baker and pastry chef a year ago.. I do awesome work, but I am "too slow".. I think speed is important, after all; it's a big part in making money, but at the same time I don't think that it should substitute for quality. And the big problem with pointing out someone with being too slow, especially when they're just starting out, is that people aren't given the chance to grow into it. Once you've worked long enough, you will get faster.
hi guys just a quick question what yeast are you using in the bakery? I had a look on your bakers formulas page just wanted to check that the percentage is for the correct type of yeast. Thanks Great content!
Great question, Sven. In our bakery, we use fresh yeast. The recipes for home bakers on our website use dried Instant yeast. For some helpful conversion tips, check out our Professional Resource page: bit.ly/2qMKmMu Happy baking! Annabelle@KAF
so i think my career as a baker has finished just as fast as it started. my bakery manager says on my first day this "we'll see how fast you can do muffins on monday morning and if you can't go fast enough you will have to not work here anymore" they are both rude to me on my first day , the assistant manager just was in a bad mood cuz he kept saying he's in a rush because he wants to go home and was all cranky. are all bakery's like this. crabby people that don't even give anyone a chance.
Hi, Kathy! Do you have a specific cookie recipe in mind? Or in general? All-purpose flour will work well for most all cookies! (shop.kingarthurbaking.com/items/unbleached-all-purpose-flour) 🍪 Let me know if that helps, or if I can answer further! -🥐Lily
D Ang You're right, good eye! While most home bakers find wearing rings to be a sticky mess, some of our professional bakers have gotten so used to having their hands in dough, there is no need to take off rings before. (We still take ours off most of the time...but challenge by choice!) Kye@KAF
![โรงเรียนดัดสันดาน นักเรียนเถื่อน..!! [โรงเรียนไดเม่]](http://i.ytimg.com/vi/vRKPeXn4Fl4/mqdefault.jpg)
I wish that KAF had cut one of its baguette to show us the crumb.
I like this informative video. Thanks for posting.
Just bought my first bag of KAF and am going to try a no knead cibatta tommorow.Breadmaking is really an art and after years of trying im just now finding a little success.Vids like this are really a help
This is the only flour I use... wish I was there for u...I’ve been a nurse my whole life so I’ve worked all hours ....I think I’ve been a secretly a baker at heart. I bake all the time...all types of desserts. Urs look fantastic!
Our company has been in operation since 1790 and that makes King Arthur Flour the oldest flour company in the United States! We are very proud to be the flour of choice at your culinary school. And, yes, we are in all 50 states now. Thanks for taking a look at our video Leigh and if you are ever in VT, come see us! Elisabeth
Thank you for watching Jim and Larissa. I will let Jeffrey and crew know you sent your greetings. Thanks! Elisabeth
When in culinary school we used King Arthur flour. We were told that once you get used to a flour brand it is important to stay with it because all flour is different. We used the best ingredients in school which lead me to believe that King Arthur is the best flour. In addition they said that no matter where you go in this country, you can find King Arthur, and I have found that to be true.
Just used King Arthur White Whole Wheat flour to bake bread and it was delicious. I love using my Cuisnart food processor to knead my bread. Does a great job kneading!
That is right! They are a great team. EFB @ KAF
Absolute artistry - wonderful ✨
Hello, Lisbet! There is a Werner-Pflederer (WP, aka Kemper), and a Pavaillier in the bakery. And in the Baking Education Center, a VMI. Thanks! Elisabeth
@AbstractMan23 I checked with Martin Philip, our bakery operations manager, and here's what he said: Digital scales are used for weighing out formulas (scaling portions of flour, water, salt, yeast, etc.), but balance beam scales are the artisan industry standard for hand-dividing loaves because, in the hands of an experienced baker, they are faster. Some items, due to their size, are divided with the digital.
Thanks for asking! -Allison@KAF
They make it look so easy! Perhaps I can plan a vacation around one of their classes....
This bread is nice when it's hot to eat it with olive oil and cheese over it or onion and olives. Great flavor!
@cherd1971 Sorry, we don't sell the breads online at this time. BUT we do have over 1,500 free recipes on our site. Come on over and try a few!
Hello Travis - I asked our bakers and here is what they had to say. "The best settings for baguettes in the WP depends on scale weight of the product, shape and personal preference. We bake ours at 240C for 22 minutes with 2.4L of steam. Sourdoughs will also depend on the shape, scale weight and personal preference. Many of our 680g boules bake for 34-35 minutes at 225-230C.” Hope that helps! Elisabeth
I was brought here because of "Bakery" Heroes of the Storm. Now I want to make baguettes at home.
Great video i just started working as a baker and i love it
Hello Lisabet,
The video is actually a few years old and was made before the last years major expansion. So the mixer you see in the video may have been upgraded. That being said, our bakery currently uses spiral mixers made by Kemper and Javailler.
King Arthur Flour
We only use King Arthur flour, and bake with yeast... best flour!! This is old video you need to update.
Great video. Very informative...and the bread looks delish!
I wish KAF breads were sold where I live,
Westchester County New York.
i'm just a young guy trying to start out as a baker but i think it's over because they only want speed not quality. their stuff is all frozen mostly.
Yummers!! This form of bread is awesome and delicious.
I wish I had those kinds of skills with bread! I'm extra jealous!...not just jealous, EXTRA jealous.
Alot of local bakeries in Massachusetts use your brand of flour even in the charter oak country club I work at.
I'm eating a KAF baguette right now...crazy to think they'll be making them again in 4 hours...
without pressure and all that.sehr gute atmosphere.
looks great!!
This is a wonderful flour to use for many baked items. Glad you found it. Joan @kaf
nice video but would have liked to have seen the crumb. and curious why no digital scales were being used...?
Any experience? It is worth a try. EFB @ KAF
The oven looks like the containment unit from Ghostbusters =OP
I was told that as well when I worked at a baker and pastry chef a year ago.. I do awesome work, but I am "too slow".. I think speed is important, after all; it's a big part in making money, but at the same time I don't think that it should substitute for quality. And the big problem with pointing out someone with being too slow, especially when they're just starting out, is that people aren't given the chance to grow into it. Once you've worked long enough, you will get faster.
hi guys
just a quick question
what yeast are you using in the bakery?
I had a look on your bakers formulas page just wanted to check that the percentage is for the correct type of yeast.
Thanks
Great content!
Great question, Sven. In our bakery, we use fresh yeast. The recipes for home bakers on our website use dried Instant yeast. For some helpful conversion tips, check out our Professional Resource page: bit.ly/2qMKmMu Happy baking! Annabelle@KAF
@KingArthurFlour interesting, thanks for letting me know.
@puritan164
Yes, we are hiring for a variety of positions in the company. Check out the Jobs link at the bottom of our home page.
I want to work there, so cool!
Did you end up at King Arthur?
We are currently looking for a driver/delivery person. They would work some in the bakery too. Mary @ KAF
so i think my career as a baker has finished just as fast as it started. my bakery manager says on my first day this "we'll see how fast you can do muffins on monday morning and if you can't go fast enough you will have to not work here anymore" they are both rude to me on my first day , the assistant manager just was in a bad mood cuz he kept saying he's in a rush because he wants to go home and was all cranky. are all bakery's like this. crabby people that don't even give anyone a chance.
Hey it’s Martin! 13 yrs ago, was Arlo born yet?
What flour for cookies
Hi, Kathy! Do you have a specific cookie recipe in mind? Or in general? All-purpose flour will work well for most all cookies! (shop.kingarthurbaking.com/items/unbleached-all-purpose-flour) 🍪 Let me know if that helps, or if I can answer further! -🥐Lily
Good stuff! Greetings to Jeffrey and the crew from Jim & Larissa @ AgroEast Baking & Milling Co. (Ukraine)
Just in my home kitchen, but I am trying to get my foot in the door.
what brand spiral mixer do you use at the bakery ?
Yeah, I wake up at 0430 for my 13 hr days!!
Hello Mi,
Send an email to customercare @ kingarthurflour com. I tried to reply with some links but youtube prevented it.
Thanks and Happy Baking!
Ken
just go to a bakery skool
i have a bachelor patissier and chocolatier
How to become a baker
1:09 the baker was wearing a ring while handling the dough... :o
D Ang You're right, good eye! While most home bakers find wearing rings to be a sticky mess, some of our professional bakers have gotten so used to having their hands in dough, there is no need to take off rings before. (We still take ours off most of the time...but challenge by choice!) Kye@KAF
D Ang Compared to what goes on in restaurants a ring on a clean hand is the least of concerns.