We're not entirely sure which brand of IR thermometer that Martin and Arlo are using here, but you can find similar ones for pretty reasonable prices either online or at your local hardware store. They're pretty handy. And thanks so much for the kind words. We're so inspired to share the joys of baking like this, and we're honored to have the chance to bake with you. All the best, and happy baking! -👨🍳Ethan
I’m an experienced home bread baker and new subscriber. I love watching bread videos, even after 13 years of baking. I started with the Lahey’s no knead method. I do yeast and sourdough, all kinds of bread, rolls, pizza. This is a great video for the novice baker. I make the same loaf.
We're so glad you enjoyed this video, Liz! You could bake your bread on a baking stone or steel or a sheet pan, but a sheet pan will make for a less robust bake as it doesn't hold heat the same way. We hope this can help! -👩🍳Morgan
There are many great things about this series of videos you're doing, and one of them is how much valuable information you're able to disseminate to us novice home bakers. My bread baking has gone up so many levels these last few months, and videos like these have been a huge part of my education. Many thanks from a locked-down Melbourne.
Thanks so very much to Martin, Arlo, Anthem (great names!!), and everyone at KAF for doing these videos and making them available. What a treasure! I'm learning so much and improving my baking skills week by week.
I really enjoyed this. I have been baking this recipe since you posted it, but the 1st time watching the video through. Super helpful. You all make a great team. Super kind, and helpful and courteous to each other. A joy to watch! I have a loaf in the oven, cheers!
Martin and Arlo, you are my new best friends for ever! I appreciate the videos so much. I've learned so many things. Again thank you for all your hard work in teaching so many.
omGosh this could not be better!!! The bread is amazing and incredibly easy! But I LOVE Martin & Arlo! This is the highlight of Quarantine!!! Thank you!!
I also wanted to say thank you for making these videos. I enjoy finding these videos on the KAF RUclips channel. I hope you will have some time every now and then to keep making these videos.
Thanks for this wonderful video, most of us bake in isolation at home, outside of this imposed isolation, and it's great to watch other's techniques and handling of the dough especially Marin and Arlo. Thanks Anthem - you are so patient and your steady camera work is greatly appreciated.
Thank you for your videos on sourdough. I love that you cook with your son. We started RUclips series of “Cooking with Kids” since March. It’s been fun cooking with our grandchildren or my daughter. Your video makes me appreciate all the prep work that goes into this.
Thanks so much for this! My first two attempts at Maura’s bread from the written instructions came out delicious but pretty flat. After watching the video, I fixed my shaping technique and attempt #3 came out GREAT! The shaking motion during the stretch & fold step was also helpful and kind of fun - just like making hand-pulled noodles!
I just watched a rerun of PBS' "Confucius Was a Foodie." The chef/host discovered that noodles were first made in China at least 4500 years ago, from a primitive unleavened bread that was round like the cast iron pan and kind of flat, just a little bit puffy. The soldiers then tore it into pieces and tossed it into the broth or soup. Quick food for an army on the move, That was the first noodles.
Your videos helped me in many ways over the past 2 years. I’m a better baker and the videos still have the power to make me happy and ambitious even on a difficult day or during a challenging time. Cheers to you and your family an KAB. Happy New Year
That's so wonderful to hear, Sarah! We're so thrilled to be able to help you bake your best, and we will happily pass along your wonderful comments here to Martin. Lots of loaf to you, and happy baking! -👨🍳Ethan
You made a very helpful video. And what a treasure you have baking together. Thank you very much. Also, I've got to say I have never seen so many resources in one place as I have at King Arthur. I have always appreciated the product and now I am using and appreciating the online resources.
Great videos by the way! I would love you guys to make the no knead sourdough recipe with the Emile Henry bread pan. I will be trying it as soon as I get the pan I ordered. It could be fun to do one with and one without the malt... just a thought.
Some years ago I tried making dough with unfeed starter (added one big table spoon), i remember the bulk fermentation and proofing was really long (amounted to a day.) The dough was fermenting on a cold marble staircase in a unheated room at winter. I was surprised that the final bread was well risen and not sour at all. This video made me wonder if you can feed the cold/refrigerated starter (don't let it come to room temperature). So I did it today. We'll see.
Hi there, John! Check out our How To Feed Sourdough Starter video: www.kingarthurbaking.com/videos/baking-skills/how-to-feed-sourdough-starter Happy baking! -👩🍳Morgan
Hey there! This loaf is meant to be baked freeform, on a baking sheet or in a large Dutch oven, so it would be a bit of an experiment to bake it in a loaf pan. You wouldn't need to preheat the pan, but you'd have to downsize the recipe or make two to three loaves if you're baking in a regular-sized loaf pan. We hope this can help and happy experimenting! -👩🍳Morgan
Great video, thanks. Your written recipe called for between 40 and 100 grams of starter. How do you decide the amount, and what does the additional starter do?
The original recipe calls for 40 grams, but if your starter seems sluggish, increasing to 100 can help things move a bit more quickly. It all just depends on your starter, your schedule, and your preference. -👩🍳Kat
I noticed you took one loaf off of a Lodge round, flat pan. I like that idea because when I use the Dutch Oven and pre-heat it I am a little leary of dropping the dough into it. I love your idea with the parchment paper. When does it matter to use a Dutch oven or does it matter? Does it brown the dough more?
I bake 75% hydration and I do get more of an open crumb than the one you cut. Have you ever thought or done cold baking? It’s cold dough, cold vessel, put in a cold oven……then turn the oven on. It works and better since no dealing with hot vessels.
Hi Martin, good morning. You are a master baker, and the truth is that I have been watching your videos for a long time. I make bread using King Arthur flour with 12.7% protein, I follow the instructions as you explain them, but I think that even though things turn out more or less well, sometimes you make mistakes and everything goes wrong. Now I ask you, is it advisable to use Vital Gluten or not? In other words, if AP flour is used, it is necessary to use this product... do you recommend it? King Arthur flours are of excellent quality but it is only my curiosity if it can be added and if so in what percentage. Thank you very much for all your videos and keep teaching us new techniques. Blessings
It's generally not necessary unless you're making a type of bread that contains whole grains or other heavy ingredients, or that requires a higher protein flour for a particular texture or structure (bagels and pretzels can often benefit from more gluten to give you that extra chewy texture). But as with all things in baking, the real answer is: experiment! Try it out yourself, take good notes, and see if you prefer it or not. That's the way you get from being someone who can follow a recipe to someone who can make their own. 😊 -👩🍳Kat
@@KingArthurBakingCompany Thank you very much Kat for your prompt reply. I'll take it into account, in case I decide to make bagels or some other bread that requires extra protein, such as flour mixes, which I sometimes make and for some reason they don't turn out the way I want them to. I am referring to flours like Whole Grain Barley Rye or any other, but let's see what happens when I go to make them. Also what I would like to know is the cold fermentation (I know that it delays its rise) but what time is recommended to not exceed it. 12 hours or more? And if when you take it out of the refrigerator it should be baked right away or it is better to let it acclimate (let's say an hour or more before baking) Well this would be all I thank you for your kind attention and your prompt response to my questions. May you have an excellent day.
I've been enjoying seeing you working with your son! That's awesome! I found making a pizza dough recipe with sourdough but I can't find it! This dough you can freeze it! Can you please help me. Thank you
Love this series. Wonder if I could get some quick feedback. I've tried this technique 2 times and both times after the long ferment, the dough was flabby, with little strength. I don't think it's the starter--the dough had a good rise after the 12 hours (more than double in size), but when I touched the dough and emptied it onto the table, it spread out like a sad pancake. I kinda saved it by doing 3 pre-shapes before proofing it, but even after the 3 pre-shapes, the dough still lacked strength. For me, the issue appears to be in the stretch and folds. fyi, I usually employ the "slap and fold" technique,. Could that be the issue? Do I need to spend more time in the stretch & folds? Could I use the "slap and fold" technique, if desired? I really want this technique to work since it would make baking sourdoughs a little easier on my schedule.Thanks in advance for your time,
Hi there, René! We'd recommend adding a couple more folds during the first rise time, this should help strengthen the dough. You most certainly can use the slap and fold technique, this method will work beautifully with this dough. Also, you might consider holding back some of the water (even just a tablespoon or so) can help to make the dough more manageable. In the high humidity of summer, this can be super helpful! Morgan@KAF
Is whole wheat necessary in this recipe? If I left it out how would I modify the ratio. This is gunna be my first loaf ever so I’m a total amateur at this.
Hey there, Jake! Without the whole grain flour, the dough will ferment at a slower rate so you'll want to go by how the dough looks and feels in comparison to the descriptions given and what is shown in this video. If it's your first ever sourdough loaf, we might suggest using some kind of whole grain so the recipe is as close to as written as possible. Any kind of whole grain flour will work here! Please feel welcome to give our Baker's Hotline folks a call if you want to talk through the recipe or if you need any help! You can reach them at 855-371-BAKE (2253). Best of luck and happy baking! Morgan@KA
Hi Martin, Thanks again for another great recipe I want to add walnuts to my bread but I don’t know when and how to add it Can you please let me know how? Thank you
Hi Anoushka! You'll want to fold them into the dough after all of your ingredients are mixed together. Check out this Fig and Walnut Sourdough Recipe as a guide (see Step 3): bakewith.us/f2a2y. Thanks for reaching out, and happy baking! Ethan@KA
Hi there! You'll find that your dough rises faster at room temperature so you'll want to go by how your dough looks and feels and use the times given as a loose guide. We hope this can help! Kindly, -👩🍳Morgan
Can the final rise be on the counter instead of 8 to 12 hours in the fridge? I would like to make the bread, let it bulk rise, then do the preshape and final shape, then final rise and then bake in the morning. Not sure how to fit this in correctly since recipe calls for 8 to 12 hours in the fridge? hope this makes sense. Thanks!
I'm surprised the instructions for this recipe do not include adding water at the bottom of the stove for the first phase of baking. Wouldn't it affect the bread crust?
Hi Martin I made this bread first time with 100 gr. Active starter ( I don’t keep my starter in fridge) I bake 3 times a week, and with the same fermentation I got an amazing bread Second time with 40 gr starter same process I got flat bread ☹️ I don’t know why??
Hi Anoushka. It sounds like the decrease in starter amount is definitely the culprit here. Bring it back up to that 100g amount, and you should be back on track. Thanks so much, and happy baking! Ethan@KA
@@KingArthurBakingCompany Sorry, I should have clarified... What is the round one with the long handle at the beginning of the video that he pulls out of the oven?
I have a question - I follow the instructions for Maura's bread but I have a problem after the dough sits in the refrigerator. The dough for the first rise doubles but then seems to deflate during the night. Can anyone help me as to why?
Hi there! We're sorry to hear that you're having some troubles! If the loaf is collapsing in the fridge, it's likely over-proofing. We'd recommend shortening up the rise time at room temperature to see if this helps. In warmer, more humid weather, dough will rise faster so you'll want to go by how the dough looks and feels rather than time alone. You might also consider using cooler water, which will help to slow fermentation. We hope this helps! Kindly, Morgan@KA
Hi there, Jerry! You're welcome to try baking this recipe on a baking stone but you may end up with a slightly shorter loaf. The Dutch oven, or other baking vessel, gives the loaf a bit of support and encourages it to rise upwards rather than spread outwards. As long as you shape the dough tightly, you should be just fine. Happy baking! Morgan@KA
Hi there! Without knowing more particulars about your process it's tough to diagnose what went awry with your bread, but we're happy to chat with you in more detail if you reach out to our free and friendly Baker's Hotline: bakewith.us/lwzb5. Happy baking! Kat@KA
Our whole wheat, white whole wheat, and sprouted wheat flours are the three whole grain options among our signature flours. We do have a number of whole grain flours among our specialty flours as well, but these three are the ones you can find in a grocery store. Kat@KA
It is beautiful to see how much love and devotion you're giving your son, this is not just a baking lesson it's a parenting lesson.
Well done demonstration.
We're not entirely sure which brand of IR thermometer that Martin and Arlo are using here, but you can find similar ones for pretty reasonable prices either online or at your local hardware store. They're pretty handy. And thanks so much for the kind words. We're so inspired to share the joys of baking like this, and we're honored to have the chance to bake with you. All the best, and happy baking! -👨🍳Ethan
I’m an experienced home bread baker and new subscriber. I love watching bread videos, even after 13 years of baking. I started with the Lahey’s no knead method. I do yeast and sourdough, all kinds of bread, rolls, pizza. This is a great video for the novice baker. I make the same loaf.
We're so glad you enjoyed this video, Liz! You could bake your bread on a baking stone or steel or a sheet pan, but a sheet pan will make for a less robust bake as it doesn't hold heat the same way. We hope this can help! -👩🍳Morgan
I really enjoy watching Martin and have learned a lot. Thank You
You're most welcome, Barb. 😊 He is a phenomenal baker and teacher! -🥐Lily
There are many great things about this series of videos you're doing, and one of them is how much valuable information you're able to disseminate to us novice home bakers. My bread baking has gone up so many levels these last few months, and videos like these have been a huge part of my education. Many thanks from a locked-down Melbourne.
Thanks so very much to Martin, Arlo, Anthem (great names!!), and everyone at KAF for doing these videos and making them available. What a treasure! I'm learning so much and improving my baking skills week by week.
I really enjoyed this. I have been baking this recipe since you posted it, but the 1st time watching the video through. Super helpful. You all make a great team. Super kind, and helpful and courteous to each other. A joy to watch! I have a loaf in the oven, cheers!
Martin and Arlo, you are my new best friends for ever! I appreciate the videos so much. I've learned so many things. Again thank you for all your hard work in teaching so many.
omGosh this could not be better!!! The bread is amazing and incredibly easy! But I LOVE Martin & Arlo! This is the highlight of Quarantine!!! Thank you!!
I also wanted to say thank you for making these videos. I enjoy finding these videos on the KAF RUclips channel. I hope you will have some time every now and then to keep making these videos.
Thanks for this wonderful video, most of us bake in isolation at home, outside of this imposed isolation, and it's great to watch other's techniques and handling of the dough especially Marin and Arlo. Thanks Anthem - you are so patient and your steady camera work is greatly appreciated.
I want to thank you for these hint and help. I have learned a lot. Also it is nice that you are doing it home. So we can see you can do at home.
You're welcome! We are so glad you are enjoying the videos. Kristen@KAF
Thank you for your videos on sourdough. I love that you cook with your son. We started RUclips series of “Cooking with Kids” since March. It’s been fun cooking with our grandchildren or my daughter. Your video makes me appreciate all the prep work that goes into this.
Such a nice Dad, lovely
What a great video! You’re so helpful! Love seeing Arlo helping you.
Amazing video....full of great info and tips!! Can't wait to make bread tomorrow!! Thanks for sharing your knowledge and talent!!
Happy baking!
Thank you for baking with us 🧡! -🍮Nicole
Thanks so much for this! My first two attempts at Maura’s bread from the written instructions came out delicious but pretty flat. After watching the video, I fixed my shaping technique and attempt #3 came out GREAT! The shaking motion during the stretch & fold step was also helpful and kind of fun - just like making hand-pulled noodles!
I just watched a rerun of PBS' "Confucius Was a Foodie." The chef/host discovered that noodles were first made in China at least 4500 years ago, from a primitive unleavened bread that was round like the cast iron pan and kind of flat, just a little bit puffy. The soldiers then tore it into pieces and tossed it into the broth or soup. Quick food for an army on the move, That was the first noodles.
This is one of the easiest and most successful sourdough recipes I've ever tried. Thanks so much for sharing.
Your videos helped me in many ways over the past 2 years. I’m a better baker and the videos still have the power to make me happy and ambitious even on a difficult day or during a challenging time. Cheers to you and your family an KAB. Happy New Year
That's so wonderful to hear, Sarah! We're so thrilled to be able to help you bake your best, and we will happily pass along your wonderful comments here to Martin. Lots of loaf to you, and happy baking! -👨🍳Ethan
Thank you for covering this
You made a very helpful video. And what a treasure you have baking together. Thank you very much. Also, I've got to say I have never seen so many resources in one place as I have at King Arthur. I have always appreciated the product and now I am using and appreciating the online resources.
Huzzah, Anna! We're so happy to be a source for you. Let's keep baking together! Ethan@KA
What a good and cute kid! I wish my son would learn with me. Very helpful. Merci.
Great videos by the way! I would love you guys to make the no knead sourdough recipe with the Emile Henry bread pan. I will be trying it as soon as I get the pan I ordered. It could be fun to do one with and one without the malt... just a thought.
Very helpful. And now that I have some tools I will experiment! Thank you!
Thanks for sharing. Trying this this weekend.
Love this, thank you so much!
Some years ago I tried making dough with unfeed starter (added one big table spoon), i remember the bulk fermentation and proofing was really long (amounted to a day.) The dough was fermenting on a cold marble staircase in a unheated room at winter. I was surprised that the final bread was well risen and not sour at all.
This video made me wonder if you can feed the cold/refrigerated starter (don't let it come to room temperature). So I did it today. We'll see.
Hi there, John! Check out our How To Feed Sourdough Starter video: www.kingarthurbaking.com/videos/baking-skills/how-to-feed-sourdough-starter Happy baking! -👩🍳Morgan
Loving your videos and learning alot!
Can you bake this recipe in a loaf pan and if so do you need to heat it up first. Great video too.
Hey there! This loaf is meant to be baked freeform, on a baking sheet or in a large Dutch oven, so it would be a bit of an experiment to bake it in a loaf pan. You wouldn't need to preheat the pan, but you'd have to downsize the recipe or make two to three loaves if you're baking in a regular-sized loaf pan. We hope this can help and happy experimenting! -👩🍳Morgan
Great video, thanks. Your written recipe called for between 40 and 100 grams of starter. How do you decide the amount, and what does the additional starter do?
The original recipe calls for 40 grams, but if your starter seems sluggish, increasing to 100 can help things move a bit more quickly. It all just depends on your starter, your schedule, and your preference. -👩🍳Kat
I noticed you took one loaf off of a Lodge round, flat pan. I like that idea because when I use the Dutch Oven and pre-heat it I am a little leary of dropping the dough into it. I love your idea with the parchment paper. When does it matter to use a Dutch oven or does it matter? Does it brown the dough more?
I bake 75% hydration and I do get more of an open crumb than the one you cut. Have you ever thought or done cold baking? It’s cold dough, cold vessel, put in a cold oven……then turn the oven on. It works and better since no dealing with hot vessels.
Hi Martin, good morning.
You are a master baker, and the truth is that I have been watching your videos for a long time.
I make bread using King Arthur flour with 12.7% protein, I follow the instructions as you explain them, but I think that even though things turn out more or less well, sometimes you make mistakes and everything goes wrong.
Now I ask you, is it advisable to use Vital Gluten or not? In other words, if AP flour is used, it is necessary to use this product... do you recommend it?
King Arthur flours are of excellent quality but it is only my curiosity if it can be added and if so in what percentage.
Thank you very much for all your videos and keep teaching us new techniques.
Blessings
It's generally not necessary unless you're making a type of bread that contains whole grains or other heavy ingredients, or that requires a higher protein flour for a particular texture or structure (bagels and pretzels can often benefit from more gluten to give you that extra chewy texture). But as with all things in baking, the real answer is: experiment! Try it out yourself, take good notes, and see if you prefer it or not. That's the way you get from being someone who can follow a recipe to someone who can make their own. 😊 -👩🍳Kat
@@KingArthurBakingCompany Thank you very much Kat for your prompt reply.
I'll take it into account, in case I decide to make bagels or some other bread that requires extra protein, such as flour mixes, which I sometimes make and for some reason they don't turn out the way I want them to.
I am referring to flours like Whole Grain Barley Rye or any other, but let's see what happens when I go to make them.
Also what I would like to know is the cold fermentation (I know that it delays its rise) but what time is recommended to not exceed it.
12 hours or more?
And if when you take it out of the refrigerator it should be baked right away or it is better to let it acclimate (let's say an hour or more before baking)
Well this would be all I thank you for your kind attention and your prompt response to my questions.
May you have an excellent day.
May I ask what model of IR thermometer do you use?
I've been enjoying seeing you working with your son! That's awesome! I found making a pizza dough recipe with sourdough but I can't find it! This dough you can freeze it! Can you please help me.
Thank you
Hi, Lynette! You can find our Sourdough Pizza Crust recipe here: bakewith.us/s63c5r. Happy baking! Kat@KA
Thanks!
Love this series. Wonder if I could get some quick feedback. I've tried this technique 2 times and both times after the long ferment, the dough was flabby, with little strength. I don't think it's the starter--the dough had a good rise after the 12 hours (more than double in size), but when I touched the dough and emptied it onto the table, it spread out like a sad pancake. I kinda saved it by doing 3 pre-shapes before proofing it, but even after the 3 pre-shapes, the dough still lacked strength. For me, the issue appears to be in the stretch and folds. fyi, I usually employ the "slap and fold" technique,. Could that be the issue? Do I need to spend more time in the stretch & folds? Could I use the "slap and fold" technique, if desired? I really want this technique to work since it would make baking sourdoughs a little easier on my schedule.Thanks in advance for your time,
Hi there, René! We'd recommend adding a couple more folds during the first rise time, this should help strengthen the dough. You most certainly can use the slap and fold technique, this method will work beautifully with this dough. Also, you might consider holding back some of the water (even just a tablespoon or so) can help to make the dough more manageable. In the high humidity of summer, this can be super helpful! Morgan@KAF
@@KingArthurBakingCompany Thanks for the quick reply. I'll give it another go and let you know how it turns out.
Is whole wheat necessary in this recipe? If I left it out how would I modify the ratio. This is gunna be my first loaf ever so I’m a total amateur at this.
Hey there, Jake! Without the whole grain flour, the dough will ferment at a slower rate so you'll want to go by how the dough looks and feels in comparison to the descriptions given and what is shown in this video. If it's your first ever sourdough loaf, we might suggest using some kind of whole grain so the recipe is as close to as written as possible. Any kind of whole grain flour will work here! Please feel welcome to give our Baker's Hotline folks a call if you want to talk through the recipe or if you need any help! You can reach them at 855-371-BAKE (2253). Best of luck and happy baking! Morgan@KA
Hi Martin,
Thanks again for another great recipe
I want to add walnuts to my bread but I don’t know when and how to add it
Can you please let me know how?
Thank you
Hi Anoushka! You'll want to fold them into the dough after all of your ingredients are mixed together. Check out this Fig and Walnut Sourdough Recipe as a guide (see Step 3): bakewith.us/f2a2y. Thanks for reaching out, and happy baking! Ethan@KA
You are the Best 👏🏻👏🏻
Hello Mr Martin do u have a simple video
how to make small amount of sourdough
starter . Thanks Xmas 21 HNY 22❤
How should i adjust this recipe if my starter is fed active and room tempersture?
Hi there! You'll find that your dough rises faster at room temperature so you'll want to go by how your dough looks and feels and use the times given as a loose guide. We hope this can help! Kindly, -👩🍳Morgan
Nice video. Could you link to the dutch oven or bread clough you are using in this video, please?
Hi there, Hilde! In this video Martin is using a cast iron combo cooker from Lodge. Happy baking! Morgan@KAF
Can the final rise be on the counter instead of 8 to 12 hours in the fridge? I would like to make the bread, let it bulk rise, then do the preshape and final shape, then final rise and then bake in the morning. Not sure how to fit this in correctly since recipe calls for 8 to 12 hours in the fridge? hope this makes sense. Thanks!
Hi there, Connie! That would work out just fine. Happy baking! Morgan@KAF
I'm surprised the instructions for this recipe do not include adding water at the bottom of the stove for the first phase of baking. Wouldn't it affect the bread crust?
It would be fine to use that technique for the recipe Katarina. You'll get a more crisp crust!
Robyn@KA
Hi Martin
I made this bread first time with 100 gr. Active starter ( I don’t keep my starter in fridge) I bake 3 times a week, and with the same fermentation I got an amazing bread
Second time with 40 gr starter same process I got flat bread ☹️
I don’t know why??
Hi Anoushka. It sounds like the decrease in starter amount is definitely the culprit here. Bring it back up to that 100g amount, and you should be back on track. Thanks so much, and happy baking! Ethan@KA
Martin, what is that cloche you are using? Who makes it?
It's called the Challenger. Costs $295.00.
What pan are you baking the bread in?
Hi Larina! Martin is using a cloche here, it's the Challenger Bread Pan. Kindly, Morgan@KA
@@KingArthurBakingCompany Sorry, I should have clarified... What is the round one with the long handle at the beginning of the video that he pulls out of the oven?
Thanks for clarifying! That a Lodge Cast Iron Combo Cooker! Morgan@KA
Landscape landscape landscape
Bread hostage, that’s me. I eat it faster than I can possibly make it.
I have a question - I follow the instructions for Maura's bread but I have a problem after the dough sits in the refrigerator. The dough for the first rise doubles but then seems to deflate during the night. Can anyone help me as to why?
Hi there! We're sorry to hear that you're having some troubles! If the loaf is collapsing in the fridge, it's likely over-proofing. We'd recommend shortening up the rise time at room temperature to see if this helps. In warmer, more humid weather, dough will rise faster so you'll want to go by how the dough looks and feels rather than time alone. You might also consider using cooler water, which will help to slow fermentation. We hope this helps! Kindly, Morgan@KA
Can I bake this bread on a baking stone if I add a pan with hot water and mist the oven?
Hi there, Jerry! You're welcome to try baking this recipe on a baking stone but you may end up with a slightly shorter loaf. The Dutch oven, or other baking vessel, gives the loaf a bit of support and encourages it to rise upwards rather than spread outwards. As long as you shape the dough tightly, you should be just fine. Happy baking! Morgan@KA
Followed this recipe exact and my bread was flat and just not good. Not sure what happened🤦🏻♂️
Hi there! Without knowing more particulars about your process it's tough to diagnose what went awry with your bread, but we're happy to chat with you in more detail if you reach out to our free and friendly Baker's Hotline: bakewith.us/lwzb5. Happy baking! Kat@KA
King Arthur Baking Company Thanks. Can you tell me which of your flours is considered “whole grain”?
Our whole wheat, white whole wheat, and sprouted wheat flours are the three whole grain options among our signature flours. We do have a number of whole grain flours among our specialty flours as well, but these three are the ones you can find in a grocery store. Kat@KA
I loved going barefooted when working in my kitchen but sadly my doc said no more.
Shit, guess I should go figure out how to make my bread.
Have you ever heard of landscape?
to me your bread is burnt!
YES DESCRIBE THEM... YES DESCRIBE THEM. YOU KNOW WHAT YOU DO... DISCRIBE THEM.......SO ANNOYING!