This is indeed a bit of a different take on the written recipe. If it's your first time baking it, we suggest following the written recipe as is, and using this video as a guide. Once you're a bit more familiar with it, then you can play around a bit as Martin demonstrates here. Lamination like this can be intimidating, but once you get a hang of it, it's lots of fun. Let us know if you have any additional questions, and happy baking! -👨🍳Ethan
Wow, how fun to watch the two of you working together to make something yummy while the teacher shares and the student learns! Looks divine. Thanks for taking us along on your adventure!
It's so heartwarming to see you teach your son the skills of baking and building his confidence and all that. Thanks for teaching us about Viennoiserie.
I love watching Martin & Arlo bake. I’ve baked more these past few months thanks to you both and all the other lovely people at KAF. I watch and think, maybe I can do that too. That is the true gift. Thanks to Anthem for filming.
Thank you for the great instruction and I enjoy seeing a young person into your professional training. Makes me so proud! My son is a bit older but into his own hobbies. I envy you ;)
Absolutely Daria! If Martin and Arlo can pull it off, anyone can. So please do give it a go, and let us know how it all turns out. We're excited for you. Happy baking! Ethan@KA
Thank you for this great video! I went for it and made them today (well half of them at least) and they are AMAZING!!! So flaky,, so light, so worth the effort! THANK YOU!!!
So refreshing to see a dad spending the time to teach his kid valuable skill... this kid is a perfectionist...perfectionism is like reverence and is a great quality in a person.
This was awesome! I've been missing my coffee and viennoiseries afternoons while in lockdown. I might try it (I'm also intimidated by laminated though). I wish we would have had a closer look at the inside with the lamination, next time for the croissant video?
I was doing great for the first 2 folds and turns, and put it in the refrigerator for the 1 hour. When I was rolling out the dough for the 3rd fold, the dough stuck to the counter and rolling pin, and now there’s exposed butter. Not sure how to prevent this in the future. Did I not flour enough? I live in a warm climate and the indoor temperature is 75F, but it wasn’t a problem with the first 2. I’ll admit I didn’t clean my counter between, but I did dust counter and dough with flour before rolling. Maybe I had some stuck on dough on the counter? Possibly freeze dough slightly instead of refrigerate? I’m going to finish my current dough anyway and see what happens, but would like to figure out what I did wrong or how I can do better next time.
Hi Laura Lee! As you make more folds and create more layers of flour and butter, each layer gets thinner and thinner. Because of this, it's imperative that the dough does not stick to your work surface or your tools. The work surface must be spotless with no remnants of dough left from the previous folding session. There can be no dough stuck to your rolling pin. If the dough is getting warm, put it back in the fridge, covered until it firms up. You have a very warm work environment which makes working with laminated dough very challenging. But if you keep your tools clean and the dough cool, you should be successful. Good luck and happy baking, kindly, Jonathan@KA
This video makes me feel less intimidated by laminated dough. I'll have to try these when fall stars to roll in and cool down here. Also, what is that banjo song called? I swear I've heard it maybe from a college professor I had that played banjo.
That's wonderful to hear, Michelle! We want people to know that baking - even more complex-looking baking - is within reach. As for the song, it's Martin himself playing a version of "John Henry" which probably dates to the 19th century and which he learned from Clifton Hicks. Happy baking! Jesse@KA
i notice the process in this video is a little different from the written recipe on the KA website... the recipe says to do 2 folds then let the dough rest in fridge 8-12 hours after laminating, while the video says to do 2 folds, chill 30 mins, 2 more folds, chill again and then shape. Was the second chill 8 hours like the written recipe, or just 30 mins like the first chill in video? Is this just preference?
Hi Bill, we have our Pan Au Chocolate recipe here: bakewith.us/tgtetz We have a good article on how to add sourdough to a recipe here: bakewith.us/nehbuu Good luck and happy baking. Kindly, Jonathan@KA
Hi, Shane! At the end of the recipe, step #16: "Storage information: Store any leftover rolls, well wrapped, at room temperature for several days; freeze for longer storage." 👏 -🥐Lily
It's just not the same without the crunch! The rolls should be wrapped well - the bread bag is good to collect them, try wrapping them in plastic wrap, and then storing them together in the bread bag. To get that crunch, they can be put into the toaster/toaster oven/air fryer for just a couple/few minutes. Hoping these help you get that crunch! 😊 -🥐Lily
Can you make plain croissant with these? Are there any adjustments to the dough? Can I freeze these before or after proofing? Sorry, I think they said there would be a croissant video as well. I’m on vac this week and this is my project!
Hi Sarah! Absolutely. In fact, some of us actually prefer this dough for baking croissants. Just leave out the chocolate, and shape them accordingly. As for freezing the dough, you're going to want to do all the steps, and then freeze them just before the final rise, after you've shaped them. So between steps 10 and 11 on the recipe here: bakewith.us/jcph9. When you're ready to bake, place them in the refrigerator to thaw, and then let them come to room temp on the counter as the oven heats up. Then pop them in and off you go! Thanks so much for reaching out, and of course: happy baking! Ethan@KA
Hey there! They'll lose their crispness over time, but we recommend storing them well-wrapped at room temperature and recrisping them in a 350°F oven for about 8-10 minutes. We hope this can help! -👩🍳Morgan
Hi there! We'd recommend re-seasoning your pan so you can clean out the rust and then going forward, we'd suggest wiping out any excess water after baking and oiling the pan to prevent it from rusting. Lodge Cast Iron has a great guide on troubleshooting your pans, you can check it out here: bakewith.us/se4q79 We hope this can help! Morgan@KA
I have a butcher block countertop very similar to the one in the video. How do you clean yours? I want to thoroughly clean it so no raw dough residual is on it but not use anything that leaves a chemical behind since I do knead and roll out dough on it. I even use it with high hydration dough.
Hi there! At our Baking School, we use soapy water and then use a bench knife to "scrape" the benches which will remove any stuck-on dough (you want to do this in the direction of the wood grain). Then the benches are sanitized with a sanitizing solution that is safe for food surfaces. We hope this helps and happy baking! Morgan@KA
Personally, I would follow the advice of John Boos (Boos Block). They recommend hot soapy water. Use a paper towel and let it air dry. If you want to sanitize the board more thoroughly, use a diluted mixture of chlorine bleach or vinegar solution that consist of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Kristen@KA
@@epp You can also use Starsan (ready available by any homebrewing store); diluted citric acid; baking soda or vinegar solution and similar stuff. What you basically need is any food grade, very low pH agent (around 3) to destroy cells of "undesired elements". Or, even go full restoration mode 😉, with orbital sander/sanding paper and food grade boiled linseed oil layers before using your top.
Hi there! For crusty artisan breads, the convection fans can be helpful! Check out our Convection oven vs. traditional oven for more details on what to bake with the convection setting: bakewith.us/wuk52r We hope this helps and happy baking! Morgan@KA
Hi there! While we don't have a video for croissants, the shaping is the only difference. Check out this blog article for step-by-step photos on the shaping process for croissants: www.kingarthurbaking.com/blog/2011/02/21/capturing-butter-heaven-making-bakers-croissants Happy baking! -👩🍳Morgan
I am a devoted King Arthur cast amor, and go on your website about every other day or so to look up recipes and so on. I appreciate what you are trying to do here. But may I make a firm butt humble request? I don't know about others oh, but I am busy trying to raise two young kids and keep up with them and with household chores. I don't have 30 or 45 minutes or an hour or more to sit around and watch a video which could present me with the essential information I need to know in one text the amount of time. Show me how to make it, give me a short list of what to do and what not to do, pull it out of the oven or whatever so that I can drool and wish I had one, and be done with it already.
Hi Happy Blind Dad, it sounds like our videos may not be the best way for you to learn new techniques or explore new recipes. To save time, may I suggest that you go directly to the recipe you are interested in and then scroll down to the "Tips From Our Bakers" section and the Questions section at the end of the recipe. These two sections often have valuable information relevant to the recipe. And of course, if you have any questions, please don't hesitate to contact us. Happy baking! Jonathan@KA
@@KingArthurBakingCompany yeah that's what I usually do. I'm just a little disappointed that the videos are so incredibly long. I would watch if they were considerably shorter.
This is indeed a bit of a different take on the written recipe. If it's your first time baking it, we suggest following the written recipe as is, and using this video as a guide. Once you're a bit more familiar with it, then you can play around a bit as Martin demonstrates here. Lamination like this can be intimidating, but once you get a hang of it, it's lots of fun. Let us know if you have any additional questions, and happy baking! -👨🍳Ethan
Wow, how fun to watch the two of you working together to make something yummy while the teacher shares and the student learns! Looks divine. Thanks for taking us along on your adventure!
It's so heartwarming to see you teach your son the skills of baking and building his confidence and all that. Thanks for teaching us about Viennoiserie.
I love watching Martin & Arlo bake. I’ve baked more these past few months thanks to you both and all the other lovely people at KAF. I watch and think, maybe I can do that too. That is the true gift. Thanks to Anthem for filming.
Super helpful! Thank you! The written recipe was a little confusing so I was thrilled to find this very helpful tutorial.
Thank you for the great instruction and I enjoy seeing a young person into your professional training. Makes me so proud! My son is a bit older but into his own hobbies. I envy you ;)
YUM! Thanks for sharing, great tips. Love that you bake with your son. 🖤🙏🏽
Very inspiring and informative!! Thank you!
Can’t wait for croissants 😊
Perfect crunch sound when you guys bit in! Thanks for the lesson!
This is wonderful! I've been intimidated by laminated dough, but you make it seem doable, so I'll definitely have to try my hand at it now. Thank you!
Absolutely Daria! If Martin and Arlo can pull it off, anyone can. So please do give it a go, and let us know how it all turns out. We're excited for you. Happy baking! Ethan@KA
Thank you for this great video! I went for it and made them today (well half of them at least) and they are AMAZING!!! So flaky,, so light, so worth the effort! THANK YOU!!!
Thank you for making something "so good". This concept of master and student is just what I need. Learning is fun and you three make it happen.
So refreshing to see a dad spending the time to teach his kid valuable skill... this kid is a perfectionist...perfectionism is like reverence and is a great quality in a person.
for the Crossaint Lover, I thing it´s The Best Lamination Explication, the butter and dough consistency, Sorry for my english
This was awesome! I've been missing my coffee and viennoiseries afternoons while in lockdown. I might try it (I'm also intimidated by laminated though). I wish we would have had a closer look at the inside with the lamination, next time for the croissant video?
I love you both!
I was doing great for the first 2 folds and turns, and put it in the refrigerator for the 1 hour. When I was rolling out the dough for the 3rd fold, the dough stuck to the counter and rolling pin, and now there’s exposed butter. Not sure how to prevent this in the future. Did I not flour enough? I live in a warm climate and the indoor temperature is 75F, but it wasn’t a problem with the first 2. I’ll admit I didn’t clean my counter between, but I did dust counter and dough with flour before rolling. Maybe I had some stuck on dough on the counter? Possibly freeze dough slightly instead of refrigerate? I’m going to finish my current dough anyway and see what happens, but would like to figure out what I did wrong or how I can do better next time.
Hi Laura Lee! As you make more folds and create more layers of flour and butter, each layer gets thinner and thinner. Because of this, it's imperative that the dough does not stick to your work surface or your tools. The work surface must be spotless with no remnants of dough left from the previous folding session. There can be no dough stuck to your rolling pin. If the dough is getting warm, put it back in the fridge, covered until it firms up. You have a very warm work environment which makes working with laminated dough very challenging. But if you keep your tools clean and the dough cool, you should be successful. Good luck and happy baking, kindly, Jonathan@KA
Nice teamwork!
You're a good baker, but even a better dad.
This video makes me feel less intimidated by laminated dough. I'll have to try these when fall stars to roll in and cool down here. Also, what is that banjo song called? I swear I've heard it maybe from a college professor I had that played banjo.
That's wonderful to hear, Michelle! We want people to know that baking - even more complex-looking baking - is within reach. As for the song, it's Martin himself playing a version of "John Henry" which probably dates to the 19th century and which he learned from Clifton Hicks. Happy baking! Jesse@KA
Totally trying this... can Arlo come over?
i notice the process in this video is a little different from the written recipe on the KA website... the recipe says to do 2 folds then let the dough rest in fridge 8-12 hours after laminating, while the video says to do 2 folds, chill 30 mins, 2 more folds, chill again and then shape. Was the second chill 8 hours like the written recipe, or just 30 mins like the first chill in video? Is this just preference?
Another great video - thank you! Do you have a pain au chocolate recipe using a starter instead of instant yeast? Thank you.
Hi Bill, we have our Pan Au Chocolate recipe here: bakewith.us/tgtetz We have a good article on how to add sourdough to a recipe here: bakewith.us/nehbuu Good luck and happy baking. Kindly, Jonathan@KA
@@KingArthurBakingCompany Thank you for the quick reply, Jonathan. Much appreciated. Keep up the good work! - Bill
What’s the best way to store these so they stay crunchy and don’t get rubbery
Hi, Shane! At the end of the recipe, step #16: "Storage information: Store any leftover rolls, well wrapped, at room temperature for several days; freeze for longer storage." 👏 -🥐Lily
Ok.. I put mine in a bread bag which has a plastic liner and the next day they lost a lot of that crunch
It's just not the same without the crunch! The rolls should be wrapped well - the bread bag is good to collect them, try wrapping them in plastic wrap, and then storing them together in the bread bag. To get that crunch, they can be put into the toaster/toaster oven/air fryer for just a couple/few minutes. Hoping these help you get that crunch! 😊 -🥐Lily
Can you make plain croissant with these? Are there any adjustments to the dough? Can I freeze these before or after proofing? Sorry, I think they said there would be a croissant video as well. I’m on vac this week and this is my project!
Hi Sarah! Absolutely. In fact, some of us actually prefer this dough for baking croissants. Just leave out the chocolate, and shape them accordingly. As for freezing the dough, you're going to want to do all the steps, and then freeze them just before the final rise, after you've shaped them. So between steps 10 and 11 on the recipe here: bakewith.us/jcph9. When you're ready to bake, place them in the refrigerator to thaw, and then let them come to room temp on the counter as the oven heats up. Then pop them in and off you go! Thanks so much for reaching out, and of course: happy baking! Ethan@KA
how do you store them to keep them crispy?
Hey there! They'll lose their crispness over time, but we recommend storing them well-wrapped at room temperature and recrisping them in a 350°F oven for about 8-10 minutes. We hope this can help! -👩🍳Morgan
Use a thermometer. Laminating butter and dough should both be at around 59F before you start to make your folds.
My cast iron pan gets rusty and I feel like the steam from it is metallic. Would love to hear your thoughts on this point. Thx
Hi there! We'd recommend re-seasoning your pan so you can clean out the rust and then going forward, we'd suggest wiping out any excess water after baking and oiling the pan to prevent it from rusting. Lodge Cast Iron has a great guide on troubleshooting your pans, you can check it out here: bakewith.us/se4q79 We hope this can help! Morgan@KA
I have a butcher block countertop very similar to the one in the video. How do you clean yours? I want to thoroughly clean it so no raw dough residual is on it but not use anything that leaves a chemical behind since I do knead and roll out dough on it. I even use it with high hydration dough.
Hi there! At our Baking School, we use soapy water and then use a bench knife to "scrape" the benches which will remove any stuck-on dough (you want to do this in the direction of the wood grain). Then the benches are sanitized with a sanitizing solution that is safe for food surfaces. We hope this helps and happy baking! Morgan@KA
King Arthur Baking Company is there a sanitizing liquid that you recommend for home bakers?
Personally, I would follow the advice of John Boos (Boos Block). They recommend hot soapy water. Use a paper towel and let it air dry. If you want to sanitize the board more thoroughly, use a diluted mixture of chlorine bleach or vinegar solution that consist of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Kristen@KA
@@epp You can also use Starsan (ready available by any homebrewing store); diluted citric acid; baking soda or vinegar solution and similar stuff. What you basically need is any food grade, very low pH agent (around 3) to destroy cells of "undesired elements".
Or, even go full restoration mode 😉, with orbital sander/sanding paper and food grade boiled linseed oil layers before using your top.
Do you bake on convention or regular when doing bread etc.
Hi there! For crusty artisan breads, the convection fans can be helpful! Check out our Convection oven vs. traditional oven for more details on what to bake with the convection setting: bakewith.us/wuk52r We hope this helps and happy baking! Morgan@KA
Would have liked to see the pain au chocolat out of the oven before any powdered sugar. Makes me think it was over baked and far too brown.
no croissant video to follow up?
Hi there! While we don't have a video for croissants, the shaping is the only difference. Check out this blog article for step-by-step photos on the shaping process for croissants: www.kingarthurbaking.com/blog/2011/02/21/capturing-butter-heaven-making-bakers-croissants Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany Thank you!
I tried finding the croissants video. Is it still coming?
Hi there, Shane! You can find Martin and Arlo's Pain au Chocolat episode here: bakewith.us/76e39 We hope this helps and happy baking! Morgan@KA
i love you
I am a devoted King Arthur cast amor, and go on your website about every other day or so to look up recipes and so on. I appreciate what you are trying to do here. But may I make a firm butt humble request? I don't know about others oh, but I am busy trying to raise two young kids and keep up with them and with household chores. I don't have 30 or 45 minutes or an hour or more to sit around and watch a video which could present me with the essential information I need to know in one text the amount of time. Show me how to make it, give me a short list of what to do and what not to do, pull it out of the oven or whatever so that I can drool and wish I had one, and be done with it already.
Hi Happy Blind Dad, it sounds like our videos may not be the best way for you to learn new techniques or explore new recipes. To save time, may I suggest that you go directly to the recipe you are interested in and then scroll down to the "Tips From Our Bakers" section and the Questions section at the end of the recipe. These two sections often have valuable information relevant to the recipe. And of course, if you have any questions, please don't hesitate to contact us. Happy baking! Jonathan@KA
@@KingArthurBakingCompany yeah that's what I usually do. I'm just a little disappointed that the videos are so incredibly long. I would watch if they were considerably shorter.
No close-up crumb shot? That's cowardly.