I love that King Arthur is so readily available as a baking company to the public. I started my bread making journey a year ago, and I’m proud of what I’ve learned so far. I feel like an expert, even if I’m just a home baker. Makes me feel like I’m in control of yet one more thing in my life. Happy baking, y’all!
We loaf sharing our knowledge and the joy of baking, and are thrilled to help you only improof. 😊 Thanks for sharing your baking journey with us! 👑🍞 -🥐Lily
For those that are just starting to bake bread or for those that want to increase their knowledge and skill levels follow this guy. Concise, relevant instruction that will get you to where you want to be
Martin is a great teacher. His teaching style encourages you to have a go. My family followed his baking series during covid lock downs when he baked with his son. And that encouraged teenagers to get into baking. Now they are in university and have continued making bread 💃🏻💃🏻💃🏻
Thanks for sharing your kind note! Martin sure has a talent to inspire others, and we're thrilled to learn that it lives on through your family. 💚🍞 -🥐Lily
I started dieting 3 months ago and down 25 lbs so far. I love pizza so I started to learn how to bake them to control the ingredients. I am going to step into bread making now and try this recipe this weekend. I appreciate your videos and I really appreciate that on your site you list the nutrition for the recipes. Keep up the amazing work!
Made this recipe yesterday exactly as printed and it came out beautifully - excellent oven spring, 2 delicious flavorful loaves that the whole family enjoyed. Thank you KAFlour for this wonderful recipe! Excellent filming (Tucker? :) and super helpful tips from Martin, yet again. I am so grateful for the wealth of knowledge shared on this RUclips channel. One possible error in the recipe: I baked my 2 loaves for only 30 min at 475 F on a preheated baking steel with steam and they came out VERY dark, borderline burnt. I believe the 32-38 min cooking time in the recipe may be too long. I made a note to bake for only 25-30 min next time.
We appreciate your kind words, Jennifer! We're honored to make these videos and then bake with you. 😊 Each oven is unique so there will be adjustments made for each baker - it's great to see that you've been able to adjust the recipe according to your oven! -🥐Lily
I'm with you on the overbaking (and thanks for your comment). I checked at 27 minutes; the top was already starting to burn. Next time, 450 F. And there will be a next time - this bread was great. My first time using a couche. I'll also cut down on the water a little bit. A little too sticky which required me to flour my bench more heavily (which left too much of a coating on the outside). It may be a summer thing.
I have been baking our bread since before COVID using the King Arthur No-Knead recipe. A friend and third generation professional baker has been encouraging me to step up to the ways of pre-ferment and poulish. As we speak, next to my laptop is this dough waiting for its second fold. I have family coming over for lunch tomorrow and I'm excited to see how this turns out. Thank you to Martin for his exceptionally clear and detailed explanation/demonstration. All hail King Arthur!
@@KingArthurBakingCompany I wish I had better news, but it was a train wreck. After I added ingredients to the preferment, the dough never behaved correctly. I think I may not have mixed thoroughly enough. To make matters worse, I did not budget my time correctly and realized at the pre-form stage I would not have enough time to complete the process. Oh, well, I'll try again sometime.
As always, Martin is certainly a great baker but he is also a master teacher ! Thank you so much for your time and efforts. Looking forward to receive the new book !
Martin! What an amazing teacher you are! You freely share a wealth of knowledge with all the little tips and tricks that will end up making all the difference in turning out a stellar loaf of yumminess! Thank you!
New subscriber! I really enjoyed this video. I have been a baker for years, grew up with a baker who made many types of breads and dinner rolls as well as sweet treats all week long to sell at farmers markets on weekends and fulfill many repeat orders. Boy was I lucky! Now at 55 I still enjoy baking a few times a week and taught my 5 kids how to bake as well. Your video was easy to listen to, no rambling on or annoying background noise music etc..right to the point but also useful knowledge passed along. I am going to make this bread tonight and finish it tomorrow to go with some homemade vegetable soup. I look forward to watching more and checking out that book...can never have enough cookbooks and baking recipes lol.
Welcome to our kingdom, Mary! 🏰👑🌾 We appreciate your kind note and want you to know how proud we are to inspire your bakes. We can't wait to get kneading all of the incredible doughs from our new recipes! -🥐Lily
Martin. Cambro containers... yes, absolutely yes! I preferment my dough for 72-96 hours. What I do is mix the poolish up, let it rest on the counter for 1-hour, then place it in the refrigerator. The day before I plan to bake the bread, I add the remaining ingredients like Diastatic Malt Powder, salt, water, and flour. Mix that either in the KitchenAid, or in a bowl and do a strength building fold a few times. Once I'm happy with the gluten, I place it back in the fridge for another day. I find by doing this, I virtually eliminate any glycemic impact. The other added benefit is the flavor development. If you are reading this response and have any questions, reply to me! By the way, I do the pizza dough exactly the same way.
We're sorry to hear that you had some trouble! It sounds like maybe the consistency of your dough was a bit different than the dough in this video, is that right? Could you share a bit more about your process, including how you measured your flour (by volume or weight) and what kind of flour you used, as well as any other changes? We look forward to helping you troubleshoot! -👩🍳Morgan
Very very helpful thanks. Thank you and your farmers so much for producing nutrient dense Wheat. Thank you for taking care of the soil so we can eat products similar to those I had as a child. Flavorful, filling you up with goodness. This is why I buy this great flour.
Wow! I baked these this morning, and we had a lovely turkey sandwich for lunch! I used sourdough starter in the preferment, and 1/2 tsp yeast in the dough. I baked them on a steel for exactly 32 min., and they were a perfect color from top to bottom. If I wanted to refrigerate after shaping and place in bannetons (like traditional sourdough), would it affect the end result? I assume it should sit out for at least an hour before baking? This video was so full of great information. Thank you so much!
You have the best lunch! 😄 A proof in the fridge should be just fine for these, and will increase the flavor. 😋 Please let us know how that bake goes! -🥐Lily
Outstanding job Your presentation and explanation is really Superior and the Quality makes me envious .Just fabulous. I'm and merely just a amature but not afraid to work with high hydration doughs and I also make deserts and cook.
I'm not a baker...yet, but I can see just how "alive" this dough is. When I saw your focaccia recipe, I was hooked! I can't wait to buy the book so I can learn how to make my own bread. Thank you, Martin, I've liked and subscribed!
This dude's a pro, so many good tips. I always think of dough starting as a big lump of tangled spaghetti, where stretching and folding it detangles and neatly layers the strands.
Love watching you; learned a lot! And you did the coil fold, you said the dough feels great, not too stretchy and has a lot of strength. I would actually find it very helpful if you did a cut away mini video saying here’s an example of one that is too stretchy doesn’t have enough strength and here is what I do to fix it.
WOW! made my first loaves last weekend. It was okay, not as big as shown, but I've altered my timing this week. Last week I waited 15 hrs for the preferment. It looked ok from the top view I saw in the video. Today I only waited 13 hrs, WOW what a difference. Now it works much better. I learned a lot. Up to now my French loaves were just French loaf "Shaped" bread.
Hi trooper, we provide the link to our recipes in the description box of our RUclips videos! For your convenience: b.link/fuakl3dx, which will have all of the details. Happy baking! -🥐Lily
This is a superb recipe. Follow it to the letter and you can't fail. Thanks, team! Here are my measurements in grams for the sane ;-) and this makes a single loaf. I've rounded them down a touch so that they're more memorable. I have a sourdough starter so I start with 10/100/100g starter/water/flour for the poolish. Then add 150/250g water/flour. 7g salt, 1g dry yeast. 💥
This is a superb video. You explain things so well and the production is great too. I've been baking for some forty years and use different methods, as I bake with a lot of wholewheat / wholemeal flours, and rye. It's always a pleasure to watch your videos, you bake so very well. Thank you. P.S. - Did you forget to mention the oven temperature and time?
Thanks for sharing you kind note, Kevin! We're glad that you're enjoying our videos. 😊 For the temperature, time, and other details, those are found in the recipe: b.link/fuakl3dx. Happy baking! -🥐Lily
Hi Martin - appreciate the work you're doing. The site has been really easy to follow and looking forward to the book coming out. It's nice having videos to help with the learning process along with the written recipes. Made the Focaccia Cristal last week and my family loved it. For the french loaves...If we wanted to make this into something used for sausage and pepper or meatball sandwiches , would you recommend this bread for that and if so how many pieces should I divide the dough into? Looking for around a 6" roll. Thanks for your help. My golden wheat flour arrived today and planning on the Everyday sandwich loaf this weekend. Trying to break out of the store bought nonsense breads, and your book/videos is looking like my ticket. Thanks again!
We're thrilled you're enjoying our recipes, E.L.! We recommend portioning the dough into about 100g pieces for the rolls. 😊 Please let us know how it goes! -🥐Lily
Hi Again - sorry one last question. All the breads I’ve made from the book (which is such a great resource and loving it by the way) my salt seems to be off. I use Diamond Kosher normally. Do you guys use a different brand? How can I fix this?
We're thrilled you're enjoying the book! Could you clarify what you mean by the salt seems to be off, are the loaves too salty or lacking in flavor? Also, how are you measuring the salt, by weight or volume, and if you're using weight what kind of scale are you using? We look forward to chatting further! -👩🍳Morgan
Hola, soy mexicana, específicamente de la Laguna Méx, es decir, vivo en tre 2 estados, Durango y Coahuila, vivo en 🇺🇸 pero estoy buscando la receta de pan francés, tengo entendido que en mi tierra mexicana llegaron unos religiosos y desde entonces nuestro pan es muy famoso, lo invito a que conozca esta variedad del pan francés, toda una gran historia, en ningún otro estado de mexico les queda igual, solo en este lugar tiene un sabor inigualable, de verdad lo invito!!!!😊
Martin is the best! Such a good teacher… he explains everything in great detail in a way that anyone can understand while giving you the sense of confidence to try each recipe.
1st. You taught me that I was getting poor results because I was rushing/forcing the yeast bloom. 2nd. You reminded me of the ned for planning and patiences. I have just started "day one" and will pick it up in the AM. I usually don't bother with premium ingredients but I do actually find the King Arthur brand to be worth the little it extra that I pay for it. Got a recipe for Drop Biscuits? I'd be grateful
We're thrilled to help you bake your best, Susan! Thanks for choosing to bake with us. 😊 We have the perfect recipe for you: kingarthurbaking.com/recipes/easy-drop-biscuits-recipe. Happy baking! -🥐Lily
Thank you. I was born in San Francisco in 1947 and love sourdough french bread, so I'll be adding a tablespoon of my sourdough starter to the poolish.👍
This looks so fantastic. I have a Blue Star Oven in my range. They told me using steam was a no go due to the infrared broiler at the top of the oven. I'm so bummed. That crust is over the top awesome, and sans steam impossible to achieve. :(
Hey there, Martin here. All is not lost, place the loaf (shaped as a round) into a preheated covered baker to bake. Any questions, reach out to our hotline! We’ll get you sorted out! Martin@KABC
I love this recipe. The recipe calls for pouring water into a "cast iron pan." The only cast iron pan I have that fits beneath the baking stone is a cast skillet. So I poured water into my cast skillet and it worked as intended except that the steam removed most of the seasoning on my skillet cooking surface. May I suggest using a Pyrex baking dish instead?
You can use a Pyrex dish! The cast iron retains more heat, but the glass dish works just as well - I speak from experience because that's what I do! Please let us know how your bake goes with the Pyrex! -🥐Lily
Hi there! We recommend storing soft sandwich bread or rolls at room temperature, wrapped in a plastic bag, for 4 to 5 days. Sourdough or a dense country loaf do best at room temperature, in a paper bag. Once cut, place the bread in the bag sliced-side down. After a day or two, slip the bread into a plastic bag. This will help preserve its moisture, but the crust will soften a bit. You can also freeze any extra bread that you won't be able to consume in the foreseeable future. Happy baking! -👩🍳Morgan
Desde COSTA RICA mi respeto y muchísimas gracias por el tutorial. . Siempre he querido hacer pan francés, como el que compraba en las panaderías en mi adolescencia cuando visitaba la capital. 53 años después no he encontrado un buen pan francés como el de antes. Así que voy a seguir esta receta al pie de la letra y deseo con todo mi corazón lograrlo. P. D quise reservar la compra del libro, pero esta sólo en inglés. 🤔
Hola ceci! Diganos que crees sobre la receta, por favor! 🤞 Fuemos dar su nota a nuestro equipo para consideraciones de la futura. La mas interesada hacemos, la mas podemos hacer cerca libros en espanol. En media tiempo, gracias horneado con nosotros! -🥐Lily
Your videos are excellent. You’re a top notch teacher. Your instructions are easy to understand & you inject a bit of humor too. Looking forward to more.
Awesome video, thank you, I loved it and will definitely buy the book. My wife is gluten intolerant, is there a gluten free flour that can be used instead?
We're thrilled you're enjoying the video, Sheldon! If your wife is not allergic to wheat, our Gluten Free Bread Flour can be swapped 1:1. 😊 shop.kingarthurbaking.com/items/gluten-free-bread-flour -🥐Lily
@@KingArthurBakingCompany I bought the book and love it. It's beautifully made and illustrated and robust enough to survive on our kitchen counter. And there are so many delicious recipes I don't think we will ever be able try them all. I have a question about what water is best to use. We're on a well and the water goes through a 6 stage filter that removes all of the minerals. Is that OK to use or would bottled water be better?
We're so happy to hear that you're enjoying the book! You can definitely use your well water, if it's water you're comfortable drinking you can use it for bread baking. The only time you have to be conscious of what water you're using is if there's a high level of chlorine in the water and you're creating a sourdough starter. Hope this can help! -👩🍳Morgan
I'm looking forward to trying this receipt. However, can I safely cut it in two and make one loaf? So many bread receipts are for making 2 large loafs and my wife and I cannot finish one before the second goes stale! Any tricks and tips for dividing bread receipts?
Those are half-sized sheet pans, which are 13" x 18" (shop.kingarthurbaking.com/items/king-arthur-sheet-pans) and you can find a similar sheet pan with cover here: shop.kingarthurbaking.com/items/half-sheet-pan-with-lid -🍰Grace
This is a good introduction to bread video. I love the definition of poolish and coil folding. The information on different flour types and why is helpful. This book will be a great gift for your friends and relatives. Thank you!
My preferment rose quite a bit a room temperature. I live at 7,000 feet. Will just putting it in the fridge overnight work as well for us high altitude folks?
It will! The fridge is perfect. There's a bit at the bottom of our High Altitude Baking Guide that affirms the use of the fridge: www.kingarthurbaking.com/learn/resources/high-altitude-baking. Please let us know how your next bake goes with a fridge rise, Tom. 😊 -🥐Lily
The full recipe with oven temperatures and cooking times can be found in the link in the description of the video! You can also find it here: www.kingarthurbaking.com/recipes/everyday-french-loaf-recipe -🍰Grace
We're not the hugest company and currently only have distribution within the United States. But perhaps we'll have international distribution someday! -🍮Kat
Martin sir, im the french bread loaf video you show to leave the preferment 12-16 hrs. Are there any additional steps to let the dough go to 24 hrs. I did not managed my time very well.
No additional steps! But your dough may be a bit sluggish as a result. To combat this, you could try adding a full 1/2 tsp rather than the suggested scant 1/2 tsp to help give your dough a boost. -🍰Grace
Great question! I believe Martin poured water in one tray, and the rest is poured on the bottom of the oven itself. Nevertheless, I believe only one tray is necessary! -🍰Grace
Just made it yesterday. They came out incredibly crunchy on the outside and airy on the inside. I left the second loaf to proof further while the first one was baking, the difference is definitely noticeable between the two loaves. The first one had better rise and shape but they were equally delicious. So happy with this recipe, I will definitely be making it every week.
This is a great use of your starter, Vivian! You could use 444g of starter and omit the yeast for the recipe, for which the rising times would be adjusted as needed for more time. This method would also omit step #1 of waiting 12+ hours for the poolish to ferment. Alternatively, you can make the poolish as-is and substitute the yeast for the dough with 1 - 2 Tbsp of starter (fed will have a faster rising time). Please let us know how your bake goes! -🥐Lily
"Don't let it smell your fear." (omg. he's been in my head.) Thank you, King Arthur! Watching too many of the Les Dieux du Pain Français only makes me feel dumber and farther away from the deep magic. Here: I CAN DO THIS.
You can incorporate your starter into this and many other recipes with a couple of small substitutions. Simply replace 113 grams (1 scant cup) flour and 113 grams (1/2 cup) water in your recipe with 226 grams (1 cup) of your sourdough starter. Using sourdough starter, either fed or unfed, is possible in a wide range of recipes - so long as the recipe includes sufficient water/liquid and flour to be replaced by starter. Feel free to check out our blog article on adding sourdough to a recipe (www.kingarthurbaking.com/blog/2015/10/29/adding-sourdough-recipe) for additional tips and inspiration. Happy baking! -🍰Grace
Love everything about this! Thanks for sharing! Was trying to do some math regarding percentages! Poolish is roughly 86% of flour weight? And looking at a just over 60% hydration? Typical for a preferment to be such a large percentage? And how would this operate if using natural leaven? Much appreciated! Sorry for all the questions!
Hey John, Martin here. When calculating poolish, we always refer to it by the percentage of total flour it contains. An example would be, if there's 1,000g of flour in a recipe and 250g are in the poolish, we say, it's a poolish bread with 25% prefermented. By referring to the flour, we keep things consistent, thus allowing comparisons between different preferments with differing amounts of water. If you want to convert this over to a sourdough preferment, I'd keep the same quantities in the preferment, and simply sub. the yeast with healthy culture, using it at about 10% of prefermented flour weight, about 20 to 25g. On day two, give your bulk fermentation an extra hour to allow the culture to move things along. Happy Baking! Martin@KABC
Me, before this video: You know what? I think I want to try baking a French loaf. Me, after this video: You know what? I'm way too lazy and impatient for this.
Hi there, Susan! We don't recommend freezing raw dough as it can negatively impact the yeast making for a poor rise after defrosting. You could freeze the fully baked and cooled bread though! -👩🍳Morgan
Great question, Charlie! Before I can offer advise, could you share what bread recipe you're making and how you bake it (for example: covered in a dutch oven)? -🍰Grace
I basically follow the same recipe-technique here with a poolish, but using about 50/50 BF and AP, with about 72% hydration. Regardless of my ratios still getting a soft exterior after cooling. Cooking to internal temp about 208-210F. Thank you so much for the reply.
My main suggestion is to try baking them in some form of covered baker in addition to the above method. The trapped steam should produce an more firm, crispy crust. Proper storage of your bread post cooling is also important! -🍰Grace
Are y'all using a fan oven for this sort of thing? I'm trying this and the dough looks epic but like every other loaf it seems to brown way too fast. I'm worried it'll burn.
I like crusty bread that isn’t gummy on the inside which you get from the folding technique. Is this a recipe that has a soft airy crump and not gummy?
Hi there! Instant and active dry yeast can be used interchangeably. You might find that your dough rises a little slower than listed in the recipe, but as always go by how your dough looks and feels in comparison to the descriptions given in the recipe and not just time alone. Happy baking! -👩🍳Morgan
![YoungBoy Never Broke Again - Sneaking [Official Video]](http://i.ytimg.com/vi/1ILUps2zDFU/mqdefault.jpg)
Martin is phenomenal! I love to watch him! Precise information, not a lot of silliness; just straight forward baking, but not dull and boring either!!
Thanks for sharing your cheers for Martin, Annette! Please let us know what you think of this recipe. 😊 -🥐Lily
I love that King Arthur is so readily available as a baking company to the public. I started my bread making journey a year ago, and I’m proud of what I’ve learned so far. I feel like an expert, even if I’m just a home baker. Makes me feel like I’m in control of yet one more thing in my life. Happy baking, y’all!
We loaf sharing our knowledge and the joy of baking, and are thrilled to help you only improof. 😊 Thanks for sharing your baking journey with us! 👑🍞 -🥐Lily
Okay I measured everything thing on a scale my dough is not starchy. It’s tight and doesn’t seem right. Please help!
@@Brandonisfinished did you mean stretchy?
If so, can you outline all the steps and ingredients thus far?
For those that are just starting to bake bread or for those that want to increase their knowledge and skill levels follow this guy. Concise, relevant instruction that will get you to where you want to be
Thanks for the shout-out, Shaun! We're proud to work with Martin. 👑 -🥐Lily
The amount of knowledge you share in 15 minutes is second to none. You are an extremely generous, likeable and talented teacher🏆 Liked and subscribed.
😂😂😂 ❤❤ I love King Arthur is the best flour ❤❤❤
@@idaliaorantes2076 Surely, you mean King Martin, right🤔
@@M-a-k-o😅
Martin is officially my fav bread teacher.
😄😄😄 -🥐Lily
Same!
Martin is a great teacher. His teaching style encourages you to have a go. My family followed his baking series during covid lock downs when he baked with his son. And that encouraged teenagers to get into baking. Now they are in university and have continued making bread 💃🏻💃🏻💃🏻
Thanks for sharing your kind note! Martin sure has a talent to inspire others, and we're thrilled to learn that it lives on through your family. 💚🍞 -🥐Lily
I started dieting 3 months ago and down 25 lbs so far. I love pizza so I started to learn how to bake them to control the ingredients. I am going to step into bread making now and try this recipe this weekend. I appreciate your videos and I really appreciate that on your site you list the nutrition for the recipes. Keep up the amazing work!
I baked this yesterday, my first time baking bread. Came out so good . Thank you Martin
Made this recipe yesterday exactly as printed and it came out beautifully - excellent oven spring, 2 delicious flavorful loaves that the whole family enjoyed. Thank you KAFlour for this wonderful recipe! Excellent filming (Tucker? :) and super helpful tips from Martin, yet again. I am so grateful for the wealth of knowledge shared on this RUclips channel. One possible error in the recipe: I baked my 2 loaves for only 30 min at 475 F on a preheated baking steel with steam and they came out VERY dark, borderline burnt. I believe the 32-38 min cooking time in the recipe may be too long. I made a note to bake for only 25-30 min next time.
We appreciate your kind words, Jennifer! We're honored to make these videos and then bake with you. 😊 Each oven is unique so there will be adjustments made for each baker - it's great to see that you've been able to adjust the recipe according to your oven! -🥐Lily
I'm with you on the overbaking (and thanks for your comment). I checked at 27 minutes; the top was already starting to burn. Next time, 450 F. And there will be a next time - this bread was great. My first time using a couche. I'll also cut down on the water a little bit. A little too sticky which required me to flour my bench more heavily (which left too much of a coating on the outside). It may be a summer thing.
I have been baking our bread since before COVID using the King Arthur No-Knead recipe. A friend and third generation professional baker has been encouraging me to step up to the ways of pre-ferment and poulish. As we speak, next to my laptop is this dough waiting for its second fold. I have family coming over for lunch tomorrow and I'm excited to see how this turns out. Thank you to Martin for his exceptionally clear and detailed explanation/demonstration. All hail King Arthur!
Can't wait to hear how it goes, keep us posted and thanks for baking with us! -🍰Grace
@@KingArthurBakingCompany I wish I had better news, but it was a train wreck. After I added ingredients to the preferment, the dough never behaved correctly. I think I may not have mixed thoroughly enough. To make matters worse, I did not budget my time correctly and realized at the pre-form stage I would not have enough time to complete the process. Oh, well, I'll try again sometime.
Oh no! We'd be happy to help with your next back, feel free to ask any questions you may have! -🍰Grace
As always, Martin is certainly a great baker but he is also a master teacher ! Thank you so much for your time and efforts. Looking forward to receive the new book !
We're thrilled he resonates with your learning, Michel! We're excited to bake the loaves of new recipes in the book with you! -🥐Lily
Martin! What an amazing teacher you are! You freely share a wealth of knowledge with all the little tips and tricks that will end up making all the difference in turning out a stellar loaf of yumminess! Thank you!
You make me believe! I am grateful for the net and King Arthur flour for what you do!
We're proud to be here for you, Linda, and to help you bake your best! -🥐Lily
New subscriber! I really enjoyed this video. I have been a baker for years, grew up with a baker who made many types of breads and dinner rolls as well as sweet treats all week long to sell at farmers markets on weekends and fulfill many repeat orders. Boy was I lucky! Now at 55 I still enjoy baking a few times a week and taught my 5 kids how to bake as well. Your video was easy to listen to, no rambling on or annoying background noise music etc..right to the point but also useful knowledge passed along. I am going to make this bread tonight and finish it tomorrow to go with some homemade vegetable soup. I look forward to watching more and checking out that book...can never have enough cookbooks and baking recipes lol.
Welcome to our kingdom, Mary! 🏰👑🌾 We appreciate your kind note and want you to know how proud we are to inspire your bakes. We can't wait to get kneading all of the incredible doughs from our new recipes! -🥐Lily
My favorit baking channel… and Martin is the best teacher!
That's a great way to get people to buy your flour. Show them how to use it effectively.
They definitely have the best pans!
Martin. Cambro containers... yes, absolutely yes! I preferment my dough for 72-96 hours. What I do is mix the poolish up, let it rest on the counter for 1-hour, then place it in the refrigerator. The day before I plan to bake the bread, I add the remaining ingredients like Diastatic Malt Powder, salt, water, and flour. Mix that either in the KitchenAid, or in a bowl and do a strength building fold a few times. Once I'm happy with the gluten, I place it back in the fridge for another day. I find by doing this, I virtually eliminate any glycemic impact. The other added benefit is the flavor development. If you are reading this response and have any questions, reply to me! By the way, I do the pizza dough exactly the same way.
Brilliant! We're thrilled to see that you have your own groove with these doughs! -🥐Lily
@@KingArthurBakingCompany Thank you Lily!
Too bad that's a lexan
I followed the recipe exactly but my flour didn’t have that bounce. Please help!? I don’t know!
We're sorry to hear that you had some trouble! It sounds like maybe the consistency of your dough was a bit different than the dough in this video, is that right? Could you share a bit more about your process, including how you measured your flour (by volume or weight) and what kind of flour you used, as well as any other changes? We look forward to helping you troubleshoot! -👩🍳Morgan
Thank you sir. You have enhanced my baking skills, who is learning. Having been using the King Arthur's brand of flour.
"Don't let that loaf smell your fear" lol. Great advice.
🧡🧡🧡 -🍮Kat
Very very helpful thanks. Thank you and your farmers so much for producing nutrient dense Wheat. Thank you for taking care of the soil so we can eat products similar to those I had as a child. Flavorful, filling you up with goodness. This is why I buy this great flour.
It's our passion to provide only the best for you and continue to only improve. 👑 Please let us know if you give this recipe a try! -🥐Lily
You are so good with your hands, I wish i can make bread like you. Thank you, an excellent lesson on French Bread.
Wow! I baked these this morning, and we had a lovely turkey sandwich for lunch! I used sourdough starter in the preferment, and 1/2 tsp yeast in the dough. I baked them on a steel for exactly 32 min., and they were a perfect color from top to bottom.
If I wanted to refrigerate after shaping and place in bannetons (like traditional sourdough), would it affect the end result? I assume it should sit out for at least an hour before baking? This video was so full of great information. Thank you so much!
You have the best lunch! 😄 A proof in the fridge should be just fine for these, and will increase the flavor. 😋 Please let us know how that bake goes! -🥐Lily
@@KingArthurBakingCompany Will do!
This is how you do a tutorial. I enjoyed watching it and can't wait to try it myself. Bravo!
We're thrilled that you enjoyed it! Please let us know how your bake goes. 🙌🍞 -🥐Lily
Outstanding job Your presentation and explanation is really Superior and the Quality makes me envious .Just fabulous. I'm and merely just a amature but not afraid to work with high hydration doughs and I also make deserts and cook.
I'm not a baker...yet, but I can see just how "alive" this dough is. When I saw your focaccia recipe, I was hooked! I can't wait to buy the book so I can learn how to make my own bread. Thank you, Martin, I've liked and subscribed!
Welcome, Vee Cee! We're thrilled to animate loaves of new recipes in The Big Book of Bread with you! 😄🍞 -🥐Lily
Great recipe to make bread! Simple and delicious. Thank you!
It's our pleasure to share with you! Please let us know how your bake goes. 😊🍞 -🥐Lily
Thank you so much for your well explained recipe 🙏🏻🍀👌
Always happy to provide great recipes for bakers like you! -🍰Grace
Thanks very much for this video. I am still learning every day.
Best French loaf! Delicious!
Thank you for including measurements in grams too, it makes life a little easier for us Europeans :)
We're proud to do so! It just makes sense 😉 Happy baking, Larry! -🥐Lily
And Canadians!!
And Americans, honestly! Grams are just easier all around. 😄 -🍮Kat
This dude's a pro, so many good tips. I always think of dough starting as a big lump of tangled spaghetti, where stretching and folding it detangles and neatly layers the strands.
Loaf the visual, Jay. 😊 Martin's passion and mastery shine through in his teachings, for sure! -🥐Lily
Love watching you; learned a lot! And you did the coil fold, you said the dough feels great, not too stretchy and has a lot of strength. I would actually find it very helpful if you did a cut away mini video saying here’s an example of one that is too stretchy doesn’t have enough strength and here is what I do to fix it.
Hey, Martin here. Check out the video we did on Pan de Cristal for some additional examples of coil folds! Happy baking! Martin@KABC
WOW! made my first loaves last weekend. It was okay, not as big as shown, but I've altered my timing this week. Last week I waited 15 hrs for the preferment. It looked ok from the top view I saw in the video. Today I only waited 13 hrs, WOW what a difference. Now it works much better. I learned a lot. Up to now my French loaves were just French loaf "Shaped" bread.
Fantastic observations with the different times, Jerry! We're thrilled that your loaf game went up a few levels. 🙌 -🥐Lily
Thank you Martin for this very detailed wonderful video 👏🏼👌
We're thrilled you're enjoying his style, Johanna! -🥐Lily
Never heard what temp to bake this at?
Hi trooper, we provide the link to our recipes in the description box of our RUclips videos! For your convenience: b.link/fuakl3dx, which will have all of the details. Happy baking! -🥐Lily
Love these videos , just starting to get into making breads
We're so happy to hear that! Enjoy your baking adventures and let us know if you have any questions along the way! -👩🍳Morgan
Beautiful! I'm making some this weekend! Be absolutely fantastic with my butter bean & dino kale harissa dip😊
Oh yum! -🍮Kat
❤ love that crunch too! Great upload
Happy baking, Lloyd! -🥐Lily
I love this !! Thank you
This is a superb recipe. Follow it to the letter and you can't fail. Thanks, team!
Here are my measurements in grams for the sane ;-) and this makes a single loaf. I've rounded them down a touch so that they're more memorable.
I have a sourdough starter so I start with 10/100/100g starter/water/flour for the poolish.
Then add 150/250g water/flour. 7g salt, 1g dry yeast. 💥
Love that he uses the handle of the spoon for mixing - better than the bowl and much easier than the Swedish whisk.
How neat to share the same technique! Please let us know if you give this recipe a try, Helen. 😊🍞 -🥐Lily
This is a superb video. You explain things so well and the production is great too. I've been baking for some forty years and use different methods, as I bake with a lot of wholewheat / wholemeal flours, and rye.
It's always a pleasure to watch your videos, you bake so very well.
Thank you.
P.S. - Did you forget to mention the oven temperature and time?
Thanks for sharing you kind note, Kevin! We're glad that you're enjoying our videos. 😊 For the temperature, time, and other details, those are found in the recipe: b.link/fuakl3dx. Happy baking! -🥐Lily
@@KingArthurBakingCompany You are so kind. I've just seen that the link is above.
Thank you! 😁
I always watched your show on RUclips channel as well I appreciate it very much
Hi Martin - appreciate the work you're doing. The site has been really easy to follow and looking forward to the book coming out. It's nice having videos to help with the learning process along with the written recipes. Made the Focaccia Cristal last week and my family loved it. For the french loaves...If we wanted to make this into something used for sausage and pepper or meatball sandwiches , would you recommend this bread for that and if so how many pieces should I divide the dough into? Looking for around a 6" roll. Thanks for your help. My golden wheat flour arrived today and planning on the Everyday sandwich loaf this weekend. Trying to break out of the store bought nonsense breads, and your book/videos is looking like my ticket. Thanks again!
We're thrilled you're enjoying our recipes, E.L.! We recommend portioning the dough into about 100g pieces for the rolls. 😊 Please let us know how it goes! -🥐Lily
@@KingArthurBakingCompany Thanks so much for responding. ok so 100g weight portion for the rolls. Should I adjust the bake time and temp?
You're most welcome! The temperature will still be fine, though the bake time will be less by at least half the time. 🍞 -🥐Lily
Hi Again - sorry one last question. All the breads I’ve made from the book (which is such a great resource and loving it by the way) my salt seems to be off. I use Diamond Kosher normally. Do you guys use a different brand? How can I fix this?
We're thrilled you're enjoying the book! Could you clarify what you mean by the salt seems to be off, are the loaves too salty or lacking in flavor? Also, how are you measuring the salt, by weight or volume, and if you're using weight what kind of scale are you using? We look forward to chatting further! -👩🍳Morgan
I’ve made this, along with a dozen other recipes from King Arthur. Best damn bread channel on the tubes!
Thanks a loaf! Let us know how this bake goes! 🍞✨ -🥐Lily
@@KingArthurBakingCompany it was perfect! Made it yesterday and 3/4 of the first loaf is already gone.
Woohoo!! We're glad it was a hit! -👩🍳Morgan
Hola, soy mexicana, específicamente de la Laguna Méx, es decir, vivo en tre 2 estados, Durango y Coahuila, vivo en 🇺🇸 pero estoy buscando la receta de pan francés, tengo entendido que en mi tierra mexicana llegaron unos religiosos y desde entonces nuestro pan es muy famoso, lo invito a que conozca esta variedad del pan francés, toda una gran historia, en ningún otro estado de mexico les queda igual, solo en este lugar tiene un sabor inigualable, de verdad lo invito!!!!😊
Beautiful bread❤
Martin is the best! Such a good teacher… he explains everything in great detail in a way that anyone can understand while giving you the sense of confidence to try each recipe.
We're lucky to work with Martin! Thanks for sharing your kindness for him, Tim. 😊 -🥐Lily
I loved Martin's covid videos!!! Than you for more great content ❤
They look gorgeous. I'm going to have a go. ❤
Nice! 🙌 Keep us posted! -🍰Grace
Martin, what did you set the oven temperature at and how long did you bake the loafs for?
475°F for 32-38 minutes, the full recipe with bake times and temperatures can be found in the description below this video! -🍰Grace
@@KingArthurBakingCompany thank you ❤️
As expected and another great video Martin. Now to count the days down until my ordered book FINALLY arrives!
💛💛💛 -🍮Kat
Looks great 😊👍🏼
matin you make it look easy.
He doughs! But, you can't make it look easy unless you've made it look... you know. 😎 We believe in you, Robert! -🥐Lily
Love King Arthur Products, everything is great quality! Where can I buy the plastic bowl covers?
Right here! shop.kingarthurbaking.com/items/set-of-10-bowl-covers -🍮Kat
1st. You taught me that I was getting poor results because I was rushing/forcing the yeast bloom.
2nd. You reminded me of the ned for planning and patiences. I have just started "day one" and will pick it up in the AM.
I usually don't bother with premium ingredients but I do actually find the King Arthur brand to be worth the little it extra that I pay for it.
Got a recipe for Drop Biscuits? I'd be grateful
We're thrilled to help you bake your best, Susan! Thanks for choosing to bake with us. 😊 We have the perfect recipe for you: kingarthurbaking.com/recipes/easy-drop-biscuits-recipe. Happy baking! -🥐Lily
@@KingArthurBakingCompany Got the biscuit recipe. Friday morning. Thank you
Great instrutional video...can you please advise as to the brand of bowl cover you used. Thank you...cheers!
You can find them here! shop.kingarthurbaking.com/items/set-of-10-bowl-covers -🍮Kat
Thank you. I was born in San Francisco in 1947 and love sourdough french bread, so I'll be adding a tablespoon of my sourdough starter to the poolish.👍
Love that! -🍮Kat
This looks so fantastic. I have a Blue Star Oven in my range. They told me using steam was a no go due to the infrared broiler at the top of the oven. I'm so bummed. That crust is over the top awesome, and sans steam impossible to achieve. :(
Hey there, Martin here. All is not lost, place the loaf (shaped as a round) into a preheated covered baker to bake. Any questions, reach out to our hotline! We’ll get you sorted out!
Martin@KABC
Hi Martin, thank you for your great recipe, and such a great explanation', Can I half the recipe?
This recipe can absolutely be cut in half! And thank you for baking with us! -🍰Grace
Beautiful 😍
I really do not have the time to mess about like this for days for a few bread rolls.
You don't have to, Kathleen! 😊 But in case you'd like to try, we're here for you. Happy baking, -🥐Lily
I love how he talked to the bread like its his baby.. "You behave yourself, I'll be back in 20 mins" LOL
Haha sometimes it feels necessary to get a proper loaf out of your bake! -🍰Grace
I love this recipe. The recipe calls for pouring water into a "cast iron pan." The only cast iron pan I have that fits beneath the baking stone is a cast skillet. So I poured water into my cast skillet and it worked as intended except that the steam removed most of the seasoning on my skillet cooking surface. May I suggest using a Pyrex baking dish instead?
You can use a Pyrex dish! The cast iron retains more heat, but the glass dish works just as well - I speak from experience because that's what I do! Please let us know how your bake goes with the Pyrex! -🥐Lily
“Bullion cube of fermentation flavor” has got to be the best pre-ferment description I’ve heard
Beautiful,
I love the sound of the bread. Thank you Martin for another great video
💛💛💛 -🍮Kat
Ordered!!! I only use KA flour and always have yummy results .😊. Employee owned too🥰. Thank you for this excellent tutorial!
Thanks for sharing the employee ownership love! -🍮Kat
Oh! Man! How I wish I was as proficient as you! Yum!❤
What are the Best ways to store the bread to keep it crispy?
Hi there! We recommend storing soft sandwich bread or rolls at room temperature, wrapped in a plastic bag, for 4 to 5 days. Sourdough or a dense country loaf do best at room temperature, in a paper bag. Once cut, place the bread in the bag sliced-side down. After a day or two, slip the bread into a plastic bag. This will help preserve its moisture, but the crust will soften a bit. You can also freeze any extra bread that you won't be able to consume in the foreseeable future. Happy baking! -👩🍳Morgan
Desde COSTA RICA mi respeto y muchísimas gracias por el tutorial. . Siempre he querido hacer pan francés, como el que compraba en las panaderías en mi adolescencia cuando visitaba la capital. 53 años después no he encontrado un buen pan francés como el de antes. Así que voy a seguir esta receta al pie de la letra y deseo con todo mi corazón lograrlo.
P. D quise reservar la compra del libro, pero esta sólo en inglés. 🤔
Hola ceci! Diganos que crees sobre la receta, por favor! 🤞 Fuemos dar su nota a nuestro equipo para consideraciones de la futura. La mas interesada hacemos, la mas podemos hacer cerca libros en espanol. En media tiempo, gracias horneado con nosotros! -🥐Lily
Thanks so much! Is there a reason you add a second batch of yeast and not just the yeast in the preferment?
Hi Brent! Additional yeast is added when assembling the dough because there isn't enough yeast in the preferment to leaven the dough. -👩🍳Morgan
Your videos are excellent. You’re a top notch teacher. Your instructions are easy to understand & you inject a bit of humor too. Looking forward to more.
We're always grateful for Martin! We're glad that his teaching inspires your baking! -🥐Lily
Martin always explained bread making simple and easy to follow.
This was amazing to watch..unfortunately i don't have such patience to replicate lol.
Awesome video, thank you, I loved it and will definitely buy the book. My wife is gluten intolerant, is there a gluten free flour that can be used instead?
We're thrilled you're enjoying the video, Sheldon! If your wife is not allergic to wheat, our Gluten Free Bread Flour can be swapped 1:1. 😊 shop.kingarthurbaking.com/items/gluten-free-bread-flour -🥐Lily
@@KingArthurBakingCompany I bought the book and love it. It's beautifully made and illustrated and robust enough to survive on our kitchen counter. And there are so many delicious recipes I don't think we will ever be able try them all. I have a question about what water is best to use. We're on a well and the water goes through a 6 stage filter that removes all of the minerals. Is that OK to use or would bottled water be better?
We're so happy to hear that you're enjoying the book! You can definitely use your well water, if it's water you're comfortable drinking you can use it for bread baking. The only time you have to be conscious of what water you're using is if there's a high level of chlorine in the water and you're creating a sourdough starter. Hope this can help! -👩🍳Morgan
I'm looking forward to trying this receipt. However, can I safely cut it in two and make one loaf? So many bread receipts are for making 2 large loafs and my wife and I cannot finish one before the second goes stale! Any tricks and tips for dividing bread receipts?
Absolutely, Rick! We design our recipes to be easily halved. Happy baking! -🥐Lily
Hi, a few questions about some of the equipment used. What size are the sheet pans? Where did you get the plastic cover for the sheet pans? Thank you.
Those are half-sized sheet pans, which are 13" x 18" (shop.kingarthurbaking.com/items/king-arthur-sheet-pans) and you can find a similar sheet pan with cover here: shop.kingarthurbaking.com/items/half-sheet-pan-with-lid -🍰Grace
I’m wondering if you can use a plastic lipped bowl cover instead of elastic plastic wrap?
Absolutely! -🍮Kat
This is a good introduction to bread video. I love the definition of poolish and coil folding. The information on different flour types and why is helpful. This book will be a great gift for your friends and relatives. Thank you!
We're so glad you found it helpful! -🍮Kat
My preferment rose quite a bit a room temperature. I live at 7,000 feet. Will just putting it in the fridge overnight work as well for us high altitude folks?
It will! The fridge is perfect. There's a bit at the bottom of our High Altitude Baking Guide that affirms the use of the fridge: www.kingarthurbaking.com/learn/resources/high-altitude-baking. Please let us know how your next bake goes with a fridge rise, Tom. 😊 -🥐Lily
Any mention of oven temp and cooking times?
The full recipe with oven temperatures and cooking times can be found in the link in the description of the video! You can also find it here: www.kingarthurbaking.com/recipes/everyday-french-loaf-recipe -🍰Grace
Curious why King Arthur flour isn’t sold in Alberta, Canada?
We're not the hugest company and currently only have distribution within the United States. But perhaps we'll have international distribution someday! -🍮Kat
I like to add extra yeast to make it rise faster.
Nice trick, Jp! -🥐Lily
Martin sir, im the french bread loaf video you show to leave the preferment 12-16 hrs. Are there any additional steps to let the dough go to 24 hrs. I did not managed my time very well.
No additional steps! But your dough may be a bit sluggish as a result. To combat this, you could try adding a full 1/2 tsp rather than the suggested scant 1/2 tsp to help give your dough a boost. -🍰Grace
Hi, do you have two pans/trays under the stone in the oven? Does it make any difference if using only one tray for the hot water?
Great question! I believe Martin poured water in one tray, and the rest is poured on the bottom of the oven itself. Nevertheless, I believe only one tray is necessary! -🍰Grace
@@KingArthurBakingCompany thank you for the answer, Grace!)
This guy could coach football. I know it with every part of my being.
Just made it yesterday. They came out incredibly crunchy on the outside and airy on the inside. I left the second loaf to proof further while the first one was baking, the difference is definitely noticeable between the two loaves. The first one had better rise and shape but they were equally delicious. So happy with this recipe, I will definitely be making it every week.
We're so glad you enjoyed this one, thanks for baking with us! -👩🍳Morgan
Love the instruction. I have sour dough starter. How do I used the starter as the poolish?
This is a great use of your starter, Vivian! You could use 444g of starter and omit the yeast for the recipe, for which the rising times would be adjusted as needed for more time. This method would also omit step #1 of waiting 12+ hours for the poolish to ferment. Alternatively, you can make the poolish as-is and substitute the yeast for the dough with 1 - 2 Tbsp of starter (fed will have a faster rising time). Please let us know how your bake goes! -🥐Lily
@@KingArthurBakingCompany thank you! I will give both ways you suggested a try!
Awesome! Happy baking 🙌 -🥐Lily
@@KingArthurBakingCompanynot so good. The gluten did not form even though I know the sour dough is working. Ill try again
Great to know the sourdough is working! 👏 Perhaps some more kneading will get the gluten to improve. Thanks for keeping us posted! -🥐Lily
What temperature and how long do you bake it for?
Hi Jacki! The full recipe is linked in the video description. Happy baking! -👩🍳Morgan
"Don't let it smell your fear." (omg. he's been in my head.) Thank you, King Arthur! Watching too many of the Les Dieux du Pain Français only makes me feel dumber and farther away from the deep magic. Here: I CAN DO THIS.
You totally can! -🍮Kat
Can I use my sourdough starter instead of yeast? I’m just new to bread and made my own starter
You can incorporate your starter into this and many other recipes with a couple of small substitutions. Simply replace 113 grams (1 scant cup) flour and 113 grams (1/2 cup) water in your recipe with 226 grams (1 cup) of your sourdough starter. Using sourdough starter, either fed or unfed, is possible in a wide range of recipes - so long as the recipe includes sufficient water/liquid and flour to be replaced by starter. Feel free to check out our blog article on adding sourdough to a recipe (www.kingarthurbaking.com/blog/2015/10/29/adding-sourdough-recipe) for additional tips and inspiration. Happy baking! -🍰Grace
Love everything about this! Thanks for sharing! Was trying to do some math regarding percentages! Poolish is roughly 86% of flour weight? And looking at a just over 60% hydration? Typical for a preferment to be such a large percentage? And how would this operate if using natural leaven? Much appreciated! Sorry for all the questions!
Hey John, Martin here. When calculating poolish, we always refer to it by the percentage of total flour it contains. An example would be, if there's 1,000g of flour in a recipe and 250g are in the poolish, we say, it's a poolish bread with 25% prefermented. By referring to the flour, we keep things consistent, thus allowing comparisons between different preferments with differing amounts of water. If you want to convert this over to a sourdough preferment, I'd keep the same quantities in the preferment, and simply sub. the yeast with healthy culture, using it at about 10% of prefermented flour weight, about 20 to 25g. On day two, give your bulk fermentation an extra hour to allow the culture to move things along. Happy Baking! Martin@KABC
Me, before this video: You know what? I think I want to try baking a French loaf.
Me, after this video: You know what? I'm way too lazy and impatient for this.
I tried to bake this recipe with an all-purpose-flour with 12 % proteine. Hydration of 74% resulted in a very wet dough.
Does anyone know if you can freeze the dough?
Hi there, Susan! We don't recommend freezing raw dough as it can negatively impact the yeast making for a poor rise after defrosting. You could freeze the fully baked and cooled bread though! -👩🍳Morgan
My loaves are crispy and crunchy when right out of the oven but the exterior goes soft when it cools. What am doing wrong. Great video. Thanks
Great question, Charlie! Before I can offer advise, could you share what bread recipe you're making and how you bake it (for example: covered in a dutch oven)? -🍰Grace
I basically follow the same recipe-technique here with a poolish, but using about 50/50 BF and AP, with about 72% hydration. Regardless of my ratios still getting a soft exterior after cooling. Cooking to internal temp about 208-210F. Thank you so much for the reply.
My main suggestion is to try baking them in some form of covered baker in addition to the above method. The trapped steam should produce an more firm, crispy crust. Proper storage of your bread post cooling is also important! -🍰Grace
Are y'all using a fan oven for this sort of thing? I'm trying this and the dough looks epic but like every other loaf it seems to brown way too fast. I'm worried it'll burn.
Our ovens are convection, but have the option to turn the fans off. Is your oven similar? You could turn off the fans to be on the safe side. -🥐Lily
I like crusty bread that isn’t gummy on the inside which you get from the folding technique. Is this a recipe that has a soft airy crump and not gummy?
As long as you use Alll-Purpose flour, it is more soft, tender, and airy. Please let us know what you think of it, Mel! -🥐Lily
I’m glad to hear that shattering on the crust is ok, I’ve self considered it a defect for years now.
All the more poolish-based loaves you can enjoy even more now! 😄 -🥐Lily
what if i only have active dry yeast? how do i do it? i love king arthur flour!
Hi there! Instant and active dry yeast can be used interchangeably. You might find that your dough rises a little slower than listed in the recipe, but as always go by how your dough looks and feels in comparison to the descriptions given in the recipe and not just time alone. Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany thank you!!!