How to Create a Recipe - Bread School
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- Опубликовано: 16 июн 2020
- King Arthur's bread-obsessed baker and award-winning author Martin Philip is back to show you how new recipes can be created with imagination and calculation. What kind of bread will he and his son Arlo invent from scratch?
This is part two of Bread School, Martin's new series that will demystify advanced techniques and ancient traditions behind the next perfect loaf.
Watch more Bread School on our playlist: • Playlist
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I need a kitchen whiteboard! What an informative video.
Amazing video. I learned so much. Thank you. I would really be interested to learn how to use the baker's formula as it relates to enriched breads. Thanks again!!!
Excellent video.
Thanks you
Excelente tutorial saludos.de.Peru .saludos para ese es pequeño futuro maestro panadero.
Try with sliced onions, dill leaves, and finely chopped green chilli. Shelf life is very low due to onions but, they taste awesome.
These are awesome!
THANKS FOR THE AMAZING VIDEO
Very smart .and valuebale.
En el tutorial de la baguette deberías dar mayores de luces respecto al punto de de la masa.
Omg I so love this class!!! You guys rock!! I would like to know if I can make this recipe using only instant dry yeast, is that possible? I don’t like much of sourdough taste but I love cranberry and walnuts...cant wait to try Arlo’s recipe:) Thank you
Hi there Soraia! It's tricky to adapt sourdough recipes into commercial yeast versions. It's easier to simply follow a commercial yeast recipe. Try this version and add 100 grams dried cranberries! Robyn@KAF
bakewith.us/xg6z2
King Arthur Flour thank you!!!
soraia melo actually i convert sourdough recipes a lot into a commercial yeast bread. The taste is different because there is no starter, but they absolutely taste great! Use a poolish method. With the proportions of the sourdough. Let me know if you need help.
Reema Al Dahneem thank you so much for your tip!! I will definitely try it !
Wow, thank you I am new on the journey to learn how to bake mostly because I’ve recently found out how nutritious whole wheat berries really are. also starting to mill my own flour because I don’t want any of the nutrition to be sifted out so I don’t really want to use AP Flour.
what if you don’t have sourdough to use? and recipe is hundred percent whole wheat/ancient whole grains
If you're newer to baking, you'll want to gain experience with an established recipe first. This is an excellent one that calls for 100% whole wheat flour and no sourdough starter: www.kingarthurbaking.com/recipes/classic-100-whole-wheat-bread-recipe. Happy baking! -🍮Kat
@@KingArthurBakingCompany thank you very much. I enjoy your videos very much. Also watching your son bake with you. He does amazing. I’ve learned s lot. Will have to rewatch the bakers math/percentage ine again. I often heard reference to it, but I didn’t know what it was and couldn’t get it but your video really really helped me. Thank you very much.
@@KingArthurBakingCompany Also wondering if poolish ok to use with overnight fermentation of prepared dough. Does dough rest in the fridge once mixed with the starter poolish or once pre-shaped ?
You sure can rest a dough with a poolish overnight! You can do this either for the first or second rise, it's up to you and the kind of bread you're making! -👩🍳Morgan
Can I Barrow Arlo please 🙏
I need his expertise and the extra hands 😂
Please do not put Arlo in a barrow, we need him. Oh, BORROW. Yeah, sorry, he's ours and we are VERY selective on who we lend him out to. BUT, you can of course keep watching with us. We've loved learning to bake with him, and are looking forward to what sort of hi jinx he and Dad get up to next! Ethan@KA
Can u suggest books to learn baking!?
I there Amit! I sure can! I suggest these two books for bread baking: bakewith.us/pc25y and bakewith.us/f5dnh. You can find our other baking books here: bakewith.us/7bw6k. good luck on your baking journey! Jonathan@KAF
@@KingArthurBakingCompany thank you😇
How would you work in something like sauerkraut?
Sauerkraut is easiest to work into bread either as a topping or a swirl, rather than incorporating it into the dough itself. Or you can use just the juice as some of your liquid for that wonderful flavor! Pickle juice also works beautifully this way. Kat@KA
I'm curious why you decided to preferment all the whole grain flour. TIA
Hey Rob! This is a great question, so thanks for asking. We reached out to Martin for some advice here, and this is what he told us. For the most part, prefermenting the whole grain flour like this aids a lot in flavor development (compared to simply prefermenting all-purpose flour). Though there are occasions as well where prefermenting whole grains (like rye or spelt) can add a little bit more strength to the dough, since those can be, as Martin says, the "weak link" when it comes to dough strength. But you'll want to be careful with that, as you can also over-ferment. We hope that helps a bit. Thanks again, and happy baking! -👨🍳Ethan
Should be 2400/2.149 and not 214.9, right? If you do 214.9 you’ll have to do an extra step to get the 1117g. Looks like you forgot to convert it.
good catch
Why have commercial yeast with "a little bit of sourdough" when the commercial yeast will be overwhelmed by the commercial yeast?
This type of hybrid bread gives both the flavor and keeping quality of sourdough, with an extra boost from commercial yeast to keep things moving along. You could omit it if you'd like to go fully sourdough, and just increase the fermentation and rising times a bit. Happy baking! Becca
How did you get the STIFF LEVAIN numbers? You didn’t mentioned about its percentages!
Hello! In the first video of this playlist, Creating a Brand New Bread, (bakewith.us/e2vhx) you can see the formula for the stiff levain right in the top right of the whiteboard. If you pause the video in the beginning, it's there. Happy baking! Annabelle@KAF
@@KingArthurBakingCompany thanks
How about egg?
Hi there, Nik! You'd want to include eggs in with the liquid. Typically a large egg weighs between 55 and 60 grams. Happy baking! Morgan@KA
Is it the same if I only add egg yolk and not the whole egg? I will still compute it in liquid percentage ? And by how many grams will it differ for whole eggs thanks so much for the reply really appreciate it
An egg yolk weighs about 18 to 20 grams. If you're just using yolks, you do want to count this towards your hydration percentage. We hope this helps! Morgan@KA
You are so helpful thanks so much :)
Can I ask one more thing? How about butter and sugar? Tia