Creating a Brand New Bread - Bread School
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- Опубликовано: 2 авг 2024
- Martin and Arlo are back for part three of their experiment in making a brand new bread using imagination, personal taste, and baker's percentage. Arlo came up with his new invention, Cranberry Walnut Bread - watch them bake it for the first time!
Watch parts 1 and 2 of Bread School on our playlist: • Playlist
It is so beautiful to see my son and father cooking together.
Perhaps one day I will be able to teach my great nephew. He just turned one! Thank you Arlo for doing this with your dad!
Looking forward to seeing Arlo’s bakery or cookbook in maybe 15 years.
What a great tutorial series! Thank you so much!
At 4:35... I was wondering when you were going to let Arlo get his hands into the dough - just watching him up to this point we can see how eager he is!
I loved all three videos. I recently bought your book and read it cover to cover. Your story and journey was wonderful. thank you 💗
I love spreadsheets! After watching this a couple or three times, I think I understand it! Yay!
This recipe came out great! I did just as directed except I used toasted pecans instead of toasted walnuts because that's what we prefer. Also, Martin's advice on "know your oven" was important. I know my oven runs hot. I preheated 1 hour, with the baking stone, for an hour at 500 F. Then when I added the bread, I did use the steam and turned the oven to 450. It was done in 20 minutes. Also, my dough was a little wetter than Martin's but we are in a humid environment so that made a difference. So 75% hydration was fine for me--I got a slightly wetter dough than on the video (which Martin indicates at the end to perhaps increase the hydration between 75% and 80%--75% was fine in my environment). I did cold ferment for about 12 hours after shaping and then brought it out of the fridge while my oven preheated for the hour. Great recipe!! Thanks for sharing the recipe, the spreadsheet, and all the great techniques and advice on the video.
Thank you! The bread looks Delicious! Good Job Arlo!
The spreadsheet is great! Thanks so much for sharing it! I noticed you added the salt and yeast together. I always get confused with that. Some bakers are of the mind that salt inhibits yeast and so one should be intentional about not adding them in right on top of each other. Other bakers are of the mind that it does not matter. You seem to be in the latter camp. I am wondering if you have any background on that? I've heard it's an "urban myth" that salt and yeast are incompatible. Perhaps that is an overstatement? Again, thank you so much for a very informative video and a great father-son interaction.
Hi there Richard! Salt and yeast do compete with moisture , but until that moisture is introduced, yeast isn't much affected by the presence of salt. With long-fermenting formulas, after moisture is added (such as during autolyze, use of preferments or sponges) it's best to add the salt along with the final dough ingredients. Robyn@KAF
Love this bread with homemade chicken salad!
You are such a good teacher !!
Thank your for your sharing, it helped me to decode a lot of bread recipes that puzzled me.
Your videos are super helpful. Thank you for sharing!
Arlo worships you and looks at you like we look at Batman or He man and the master of universe.!!
He is very observant and would make a great Baker.!!
Chef Hemant
Thanks!
Hey Great Job Arlo!! Keep up the fantastic yummy work! 😊😁👍
Fantastic video! Thanks guys
So glad you enjoyed it! Jonathan@KAF
This is great background knowledge! Is there a “basic formula” reference for the different bread types that we can start with?
Bread by Jeffrey Hamelman has tons of classic recipes already in baker's percentages.
bakewith.us/yq6z5
If you don't want to go that route though, a good tool for practicing and getting a better understanding is converting recipes you already use. Happy baking! Becca@KAF
Making mine right now. 🍞
Thank you for sharing
Thank you guys -- that was incredibly informative! Could say a bit more about the choice of a stiff levain? You mentioned it would impart great flavor, but what about stiff as opposed to liquid levain would accomplish that? Also, how/why did you chose the 2.5% levain inoculation? Thank you!
Stiff levain provides a slightly different flavor than liquid. More yogurt vs vinegar. Liquid levain also breaks down some of the protein structures a bit more quickly, so you'll often see stiff levain chosen for recipes that have a high hydration percentage overall (think ciabatta), or have some ingredients that weigh down the structure, such as the cranberries and walnuts in this recipe.
The inoculant is generally calculated as a percentage of the flour in the preferment, rather than in relation to the overall flour. If you look in the stiff levain portion of the recipe, you will notice that the inoculant is about 10% of the prefermented flour weight, which is fairly standard. This amount could go up or down a bit if you were trying to shorten or lengthen the time it will take for your preferment to ripen.
Happy baking! Becca@KAF
Imagine a kid learning to bake instead of plugged into Fortnite ! Well done Arlo and dad.
I tried this recipe, very flavorful. I’ll be making it again.
One question, when you say dough temperature are you speaking about the ambient temperature of the air during its rise period or the dough itself?
As it turned out I had to keep cooling everything down as the Room temperature was in the high 80’s.
Hi there Mike! Thanks for trying this recipe. Ambient air temp is only one variable we need to consider. Here dough temperature is explained!
bakewith.us/sugkk
Happy baking! Elisabeth@KA
Great information!! Thank you for sharing the tips and the process.... would you be willing to share the spreadsheet? Thank you!
Sure! Here you go, Glenn!
bakewith.us/w9z7s
Becca@KAF
King Arthur Flour Thank you!! And thanks for the fast reply! Also, as a chef, was wondering if I could PM you about a visit?
Sure! Head to our facebook, youtube, or twitter. Becca@KAF
King Arthur Flour Thank you!
Don't show me the math. Half way through it's Greek to me. Good going Arlo, I'm sure you'll be an expert baker soon.
Thank you guys! The bread looks delicious!
Happy to help Soraia! I think you'll love it.
Robyn@KAF
Is it better to use oven stone when baking breads?
It depends on what kind of bread you're baking, Geo! For a crusty artisan loaf, a baking stone or covered baking vessel are great options! Morgan@KA
Since we're all working with different room temperatures, how do you know when bread has proofed properly?
Hi Fonting, that is such a good question! This blog post will be helpful: bakewith.us/zmzvn. In the article, pay particular attention to the "poke test." The more you bake bread, the easier it will be to determine when your dough is proper;y proofed and ready to bake. 👍🏼 Happy baking! Jonathan@KA
Could I substitute SAF instant yeast for the sourdough starter if I don’t have any?
Hi there, you can, but it would be somewhat of an experiment. In bread recipes, yeast is generally between 1.5 - 2% of the total flour weight. You'll also have to compensate for the amount of liquid and flour in the preferment. We have many other recipes on our website, kingarthurbaking.com, that you may enjoy which were designed to use yeast. Kindly, Jonathan@KA
Enjoyed the video, would it be possible to share the spreadsheet ?
Hi there John, here is the spreadsheet: bakewith.us/xayf2
Thank You
Can I build the preferment without the sourdough culture? So I still want to make the stiff levain with the whole wheat and buckwheat and water. Just need a sub for the 12 g of sourdough culture added in the spreadsheet. What should I do? Thank you so much! This series is great!!!
Hi Richard, Use the exact quantities prescribed for flour and water and add 1/8 teaspoon of instant dry yeast.You don't need to compensate for the 28 grams of starter flour and water. That should work out fine! Happy baking! Jonathan@KAF
King Arthur Flour thank you so much!!!
Richard, my pleasure! Happy baking! Jonathan@KAF
So, into the levain I put the two flours and water as listed, plus 1/8 tsp yeast and leave it overnight. Then do I add the additional 1 gram of yeast with the remaing ingredients? Also, if I want a round loaf, not two batards, would the full recipe be the right amount for a dutch oven or cast iron pan and cover ( a la isolation baking)?
Hi Libby, yes, add the 1 gram of yeast with the remaining ingredients 12-18 hours after mixing the preferment. Two round boules would work well. If you have one dutch oven or pan, keep the second boule in the fridge until the first one is finished baking. Happy baking! Jonathan@KA
The question does not really concern this particular recipe as it's more of a general nature. I was wondering about autolyse. When should I use this technique? Can it be used with any recipe or is it needed in some cases only?
Thanks for reaching out Monika! We call it The Power of the Pause. This blog will answer all your questions (and more) about autolyse! Robyn@KAF
bakewith.us/5jxmn
@@KingArthurBakingCompany Thank you so much! I will read it with pleasure! :)
So glad to help! It's a great blog. Robyn@KAF
Could you drop a read only link for the spreadsheet?
Hi there, Tyler! You can find the spreadsheet here: bakewith.us/shjb9 Happy baking! Morgan@KA
Do you have a template for that recipe spreadsheet ??
Scott, we don't have one in particular. The Fresh Loaf website has a discussion on this topic which may be useful. I have not used this method. bakewith.us/xk7s72 Happy baking! Jonathan@KA
I'm sorry, I don't know how to bake like this. Is there a "Old time" recipe with amounts? Thank you.
Hi there, Joan! This video series goes over how to create your own bread recipe. You can find the previous videos linked in the description and the recipe Martin and Arlo created can be found here: bakewith.us/6dh9x We hope this helps to clarify! Kindly, Morgan@KA
Could you share your spreadsheet?
Glenda, if you send us an email at customercare@kingarthurflour.com with Attention: DET in the subject, we'd be happy to email it to you! Kat@KAF
I would also like to see the spreadsheet. It might keep me out of trouble!
Here you go, Sue!
bakewith.us/589zx
Becca@KAF
What if we don’t have a sourdough culture? What would be different?
Hello! Two things: you'll want to increase the yeast and you'll have to replace the sourdough with the flour and water that make up the starter. (Equal parts by weight. So if you're following the recipe exactly and would have been adding 28g starter, replace that with 14g water and 14g flour. The standard baker's percentage for yeast in bread is 1%. So instead of .4% yeast, you'd use 1%, or 11g. Annabelle@KAF
@@KingArthurBakingCompany Thank you! I am making this bread this weekend and had the same question!!! Thanks so much.
What? No spreadsheet you can provide a link to?
Hi George! You can find the formula spreadsheet here: bakewith.us/gjmz5u -👩🍳Morgan
@@KingArthurBakingCompany thanks, but it is read only permission?
It is, but you should be able to download it, and then you can edit it if you'd like. Hope this helps! -👩🍳Morgan
Everybody's a winner here. 🙄
I don't know is anyone is monitoring this any more, but... Why all purpose flour and not bread flour?
Hi there, Sue! It was just baker's choice here! You could use all-purpose flour if you'd like, it'll make for a chewier loaf. Because of the higher protein content in bread flour, it can also make for a tighter crumb with a less open interior structure. We hope this can help and happy baking! Morgan@KA
@@KingArthurBakingCompany Thank you so much. This also helps explain why my sourdough would have a less open crumb!