I've been using your bread recipe for about two years now, very successfully. Just came back for a refresher on the mixing/folding/shaping techniques cos you know how it is, over time a person can get sloppy. Pleased to see I've stayed on top of it, and want to thank you for all your excellent instruction. My family, friends and neighbours have all had loaves thrust at them, and baking your bread takes top spot on my list of pleasurable things to do in the kitchen! Thank you, and Happy New Year!
I purchased the book on my Kindle. I live in the Middle-East, and we don't have access to the type of flours the author uses, so I use locally produced flours. Plus, I live in a city that has 1500+ meters elevation. I too never find my end product to have those nice air holes illustrated in Ken's FWSY book, no matter what I do. I'm running out of ideas, and I would really love no nail baking a perfect bread. So, if anyone could give me a suggestion, I'd really appreciate it.
Hi Ken, I baked my first loaf using the 80% Biga recipe from your book and came out spectacular, the best bread I've ever made! I have a question: if I can't bake straight away and keep my dough in the fridge, do I need to take it out and bring it back to room temperature before baking or can I bake straight from the fridge? Is it the same for every method including sourdough and pizza dough? Thank you!
I’m so excited to start baking my bread, got all the equipments I need. My question is do I preheat the oven to convection bake or just bake, my oven is an electric one
Any chance of seeing a cooled loaf being sliced... wanted to see the crumb. The book is sold out here in the U.K.... nobody knows if its going to be reprinted or not. Anyone with any info?? Having to use the kindle version.
I'm having an issue that when I remove my proved loaf from the basket it instantly begins to collapse, it doesn't hold its shape like Kens in the video. Using 14% protein flour and following the 80% biga recipe in the book. Any tips please? The bread still rises nicely in the oven and tastes /looks good, but I really want to master this!
Every time I make this, the bottom of my bread burns. I can't move the rack higher bc the lid of the Dutch oven hits the top (I guess my oven isn't high??). I've tried putting a double layer of parchment paper on the bottom of the pot, & it helps a bit, but still too dark.
Bakes in the Dutch over mainly so it can generate it's own steam. Steam is important for the crust, and commercial ovens have steamers built into them. So he recommends this for home baking of bread. Other books will suggest setting up a hot pan with rocks in it and pour water over them...one goes as far to use a super soaker water gun to spray and generate steam. There are multiple ways to accomplish this, and his way is just one example.
Ken, is it correct that you basically go right from the refrigerator to the pre-heated oven? It is OK to cook the bread starting at the cold temperature and not room temperature? Thanks!
What size/diameter are these ovens? I have 24cm (4.5 qt) and 28cm (7.25 qt) round Dutch Ovens, but most people suggest that the ideal size is actually in the middle at 26cm (5.5qt). Will my ovens be too small and too large?
In his book, he recommends a 4qt size, but says 5qt will also work - the loaf will just spread out a little more. I'd imagine a 7qt would also work, but you'd have to make larger loaves than his recipes.
Just a tip for everyone, a dutch oven is not required to bake the bread. Just use some parchment paper (it doesn't burn) and use it to cover a baking sheet or pan. Then put the dough on that to bake. Works for me!
Ken, I absolutely love your book. I am having issues with the bread getting stuck in the dutch oven. Any recommendations? It is so frustrating after everything else going so well. Thank you
Try flouring the bottom of your loaf more. If it still sticks, you can put it onto parchment paper instead of flour, then put the loaf into the Dutch oven using the parchment paper like a muffin cup for your bread.
Dutch Ovens have a specified maximum capacity! Emile Henry has a table... Each of their Dutch Oven has its own maximum capacity... Are you baking too large a loaf in your Dutch Oven?
Hi Ken - got your book and have made some white saturday loaf, amazing results thanks, I notice though that you don't score the loaves in this video can I ask why please...?
Paul Pennell I believe in the book he only scores the boule. He mentions early in the book that he prefers how unscored loaves naturally crack open giving them an organic look.
I wonder about using dutch ovens. My casserole dish is what I use, and the bread always turn out dense, but if I bake in the oven with just the baking tray, then I get better results. I wonder if my lid on the casserole dish should be tight, it is slightly loose and surely lets steam out. Thanks.
Ken, you say to cook it in the oven for 20 more minutes to brown it, but at 27 minutes when you check it it is still not done. How much longer did you have to keep it in the oven and was the extra time caused by your oven temperature being off?
He states it was at the 30 min mark at first check when he took off the cover. Then he stated "20 mins later" but his stove clock actually shows it was 27 mins later. He then stated it needed a couple mins, so in total he baked for 60 mins
So I have read the book and the recipe and I have not a clue how to know when to go from mixing to doing the folds. It says, "Let it rise". Not how long or how much. Nada. One video says when it flattens out do the next fold but what happens between the initial mix and the first fold?
LOVE THIS BOOK! Has anyone used Staub Dutch ovens for his recipes? They look like great ovens but I'm not sure if I should upgrade the size because the flat top takes away some height.
Yes I just used a Staub Dutch oven for my first loaf. Turned out excellent except for a burnt bottom that I blame on my putting the Staub on a baking stone rather than an aerated grill...
Have an aluminum tray in between your oven's heat source and the dutch oven. This acts as a shield so the cast iron isn't blasted. Cast iron is a very poor conductor of heat so the heat diffusion in the iron does not travel properly.
Your dutch oven is either not seasoned correctly or your dough did not have a proper coating of flour on the base to keep it from attaching. Suggestions only, I am not able to see the rest of your process.
Is there any reason I can't just invert the proofing basket over the Dutch oven, emptying dough straight into the Dutch oven? rather than going through the extra step of first putting it on counter, then lifting it up and putting it into the Dutch oven--which looks horribly dangerous, given the heat of that thing and the extreme closeness of bare skin! I know that would put the seam side down, but I could do a knife slash.
You could invert the load onto parchment paper and use the two sides as handles to place the loaf into the Dutch oven. Seems safer than getting your hands so close to the Dutch oven. Then you can pull the paper out from under the loaf when you take the lid off at 30 minutes.
The dutch oven is preheated. If you try to do that, it will likely hit the side of the dutch oven and cause a problem. Then good luck fixing as it is very hot at this point.
use an 8 inch wok (greased) and do your final proof in that. The wok has a handle so no worries getting to close to your skin. Flip that dough over and let 'er land in the hot dutch oven. Score and put the lid on and bake at 430F with lid on for the first 30 minutes then remove lid for another 10 minutes. Bread is done when it reaches an internal temp of 199F. I love my digital thermometer ! No guess work there.
He states in the book he prefers to have the loaves open up naturally. Because of how he shapes the loaf, the "seam" is on the top instead of the bottom - so it doesn't require scoring. If the seam was under the loaf, it would require scoring.
David golf the steam will release from the bread out of the path of least resistance. Because he he put the dough in the proofing baskets seam side down, the seam is up when he flipped them out. This is where the steam will release and thus cracking the crust when it breaks. It’s just his preference. It’s more of a rustic look sometimes referred to as peasant bread.
@@1967davidfitness Do you know anything about bread? Literally every other "Rustic" loaf I have seen isn't scored. Every single country in Europe has a Rustic Loaf which isn't scored. Scoring Bread wasn't even a thing until the 19th century and was done for better appearance. Your the arrogant one thinking you know anything at all about Bread.
@@ExecutiveChefLance He isn't doing rustic bread. I know nothing about bread, of course I don't, even though I am a classically trained chef and have made my own sourdough using Chad Robertson's method, and I also like Jim Lahey's bread making methods, as well as Nicolas Supiot and Poilane's techniques. I am sure bakers hundreds of years ago scored their bread, it does produce a better bread. What do you think Mr Baker.
I've never given a thumbs down to a video before but at 3:15 in this video you fail to caution about the risk of severe burns as the baker reaches into the pot. This is a major risk, especially for novice bakers and is an inexcusable omission. (I've done 500+ dutch oven bakes so not talking out of my hat.) Respectfully, Jon Rotholz
Is he even a baker? He doesn't check if the bread is ready by tapping the bottom of the loaf. He doesn't even feel happy about slicing it up and showing a slice of the bread. He doesn't even smell it!!!!! I feel that he doesn't love bread. He just doesn't.
Yes, after reading his book it was very clear that he hates both bread and baking. And, after eating bread that his kitchens have produced, it was even more clear that he had no idea what he was doing. Good catch!
![FNAF Into the Pit has A LOT of Unused Graphics | LOST BITS [TetraBitGaming]](http://i.ytimg.com/vi/6YhZCRdipl4/mqdefault.jpg)
I've been using your bread recipe for about two years now, very successfully. Just came back for a refresher on the mixing/folding/shaping techniques cos you know how it is, over time a person can get sloppy. Pleased to see I've stayed on top of it, and want to thank you for all your excellent instruction. My family, friends and neighbours have all had loaves thrust at them, and baking your bread takes top spot on my list of pleasurable things to do in the kitchen! Thank you, and Happy New Year!
Great and very informative video! But I would have loved to see the baked bread being cut to see the texture....
Jesse, we need to bake.
Ken, I love your videos, your book, your bread and YOU! Thank you. I want to come bake with you.
I baked today. I read every single line of your book. This is really amazing! I borrow the book from Stockholm bibliotek. I will buy your book!
A helpful video! I have been working my way through the book and hope to get through most of the recipes before Christmas. Thanks for the post!
waltuh, put your bread away, waltuh
Why not using a cooling rack? Still, love your book~
I've never wanted to start baking my own bread ..until now.
I really like this Gentleman he is not one of those big ego bakers great video thanks.
I purchased the book on my Kindle. I live in the Middle-East, and we don't have access to the type of flours the author uses, so I use locally produced flours. Plus, I live in a city that has 1500+ meters elevation. I too never find my end product to have those nice air holes illustrated in Ken's FWSY book, no matter what I do. I'm running out of ideas, and I would really love no nail baking a perfect bread. So, if anyone could give me a suggestion, I'd really appreciate it.
+aah57 tune.pk/video/2795630/limmy-breadmaking-show
There's videos! Next weekend the bread will be better, not that it's bad right now but there are a few things I wasn't doing correctly.
Hi Ken, I baked my first loaf using the 80% Biga recipe from your book and came out spectacular, the best bread I've ever made!
I have a question: if I can't bake straight away and keep my dough in the fridge, do I need to take it out and bring it back to room temperature before baking or can I bake straight from the fridge?
Is it the same for every method including sourdough and pizza dough?
Thank you!
I’m so excited to start baking my bread, got all the equipments I need. My question is do I preheat the oven to convection bake or just bake, my oven is an electric one
Any chance of seeing a cooled loaf being sliced... wanted to see the crumb.
The book is sold out here in the U.K.... nobody knows if its going to be reprinted or not. Anyone with any info?? Having to use the kindle version.
I'm having an issue that when I remove my proved loaf from the basket it instantly begins to collapse, it doesn't hold its shape like Kens in the video. Using 14% protein flour and following the 80% biga recipe in the book. Any tips please? The bread still rises nicely in the oven and tastes /looks good, but I really want to master this!
I am having the same issue! I think maybe it is because it is over proofed?
he owns a very successful artisan bread bakery
with the color if the bread there is no need to tap
Didn't score the bread? And straight into the oven from the fridge?
Every time I make this, the bottom of my bread burns. I can't move the rack higher bc the lid of the Dutch oven hits the top (I guess my oven isn't high??). I've tried putting a double layer of parchment paper on the bottom of the pot, & it helps a bit, but still too dark.
If it's a gas oven, put pizza stones or a cast iron griddle on the lowest rack to spread the heat.
Bakes in the Dutch over mainly so it can generate it's own steam. Steam is important for the crust, and commercial ovens have steamers built into them. So he recommends this for home baking of bread. Other books will suggest setting up a hot pan with rocks in it and pour water over them...one goes as far to use a super soaker water gun to spray and generate steam. There are multiple ways to accomplish this, and his way is just one example.
Ken, is it correct that you basically go right from the refrigerator to the pre-heated oven? It is OK to cook the bread starting at the cold temperature and not room temperature? Thanks!
Did you get an answer regarding this?
I'd like to know also.
What size/diameter are these ovens? I have 24cm (4.5 qt) and 28cm (7.25 qt) round Dutch Ovens, but most people suggest that the ideal size is actually in the middle at 26cm (5.5qt). Will my ovens be too small and too large?
In his book, he recommends a 4qt size, but says 5qt will also work - the loaf will just spread out a little more. I'd imagine a 7qt would also work, but you'd have to make larger loaves than his recipes.
Just a tip for everyone, a dutch oven is not required to bake the bread. Just use some parchment paper (it doesn't burn) and use it to cover a baking sheet or pan. Then put the dough on that to bake. Works for me!
Is the dough still cold from being in the fridge? Or did you let it come to room temp?
Ken, I absolutely love your book. I am having issues with the bread getting stuck in the dutch oven. Any recommendations? It is so frustrating after everything else going so well. Thank you
Try flouring the bottom of your loaf more. If it still sticks, you can put it onto parchment paper instead of flour, then put the loaf into the Dutch oven using the parchment paper like a muffin cup for your bread.
@@nikolaihedler8883 This is exactly what I have done. I also learned that doubling on the parchment paper helps from burning the bottom!
Is your oven at 475? Have you preheated the dutch ovens for 30 minutes or longer? I've not had a problem with the dough sticking.
Dutch Ovens have a specified maximum capacity! Emile Henry has a table... Each of their Dutch Oven has its own maximum capacity... Are you baking too large a loaf in your Dutch Oven?
Excellent thank you!!
Bravo Vince!
Super informative! Love your book! My only issue is that as soon as I tip the bread out, it spreads!
Use lower hydration and shape more tightly.
Hi Ken - got your book and have made some white saturday loaf, amazing results thanks, I notice though that you don't score the loaves in this video can I ask why please...?
Paul Pennell I believe in the book he only scores the boule. He mentions early in the book that he prefers how unscored loaves naturally crack open giving them an organic look.
Paul Pennell The loaves are baked upside-down (the folds on top), so when they bake they open naturally along the creases and folds.
He is baking a boule in the video
His book has a big boule, which is what I think Don was referring to.
I don't really like the ridges left by the proofing baskets. Can't I just let it rise in the Dutch oven?
I wonder about using dutch ovens. My casserole dish is what I use, and the bread always turn out dense, but if I bake in the oven with just the baking tray, then I get better results. I wonder if my lid on the casserole dish should be tight, it is slightly loose and surely lets steam out. Thanks.
+David J I get good results using a dutch oven. They have heavy, tight-fitting lids so the steam stays inside.
They should be tight to hold the steam. Simulates an oven with steam injectors.
Are you preheating the dish? If not, that is the cause of the problem.
Ken, you say to cook it in the oven for 20 more minutes to brown it, but at 27 minutes when you check it it is still not done. How much longer did you have to keep it in the oven and was the extra time caused by your oven temperature being off?
He states it was at the 30 min mark at first check when he took off the cover. Then he stated "20 mins later" but his stove clock actually shows it was 27 mins later. He then stated it needed a couple mins, so in total he baked for 60 mins
What size are those dutch ovens?
(b)aking (br)ead
Robert Picardo sent me.
What make of home oven do you use? Is is dual fuel?
So I have read the book and the recipe and I have not a clue how to know when to go from mixing to doing the folds. It says, "Let it rise". Not how long or how much. Nada. One video says when it flattens out do the next fold but what happens between the initial mix and the first fold?
Ms. Pam bakes this artisan bread following Ken's recipe from beginning to the end:
ruclips.net/video/c7f1bSmUu_s/видео.html
cooling rack?
I use one. I use an oval, more open, rack (fewer tines).
loaves don't always need to be scored however if not scored they will generally Burst open on top in a irregular pattern
That’s the look he is going for. It’s why he proofed his loaves with the seam side down. So when he turns them out, the seam is up.
LOVE THIS BOOK! Has anyone used Staub Dutch ovens for his recipes? They look like great ovens but I'm not sure if I should upgrade the size because the flat top takes away some height.
Yes I just used a Staub Dutch oven for my first loaf. Turned out excellent except for a burnt bottom that I blame on my putting the Staub on a baking stone rather than an aerated grill...
oh no the breaking bad memes are coming (they already came)
I am curious, how much would those loaves weigh?
You didn't score the loaf?
my bread doesn't rise as this! I still get the air bubbles but not such a significant dome,just a little bit
How do I not burn the bottom of my bread?
Have an aluminum tray in between your oven's heat source and the dutch oven. This acts as a shield so the cast iron isn't blasted. Cast iron is a very poor conductor of heat so the heat diffusion in the iron does not travel properly.
In how much time can i cut my bread?
Give it at least 20-30 minutes.
Ken! My bread stuck to my Dutch oven. Any ideas? Oven to hot?
Your dutch oven is either not seasoned correctly or your dough did not have a proper coating of flour on the base to keep it from attaching. Suggestions only, I am not able to see the rest of your process.
Use parchment paper
Is there any reason I can't just invert the proofing basket over the Dutch oven, emptying dough straight into the Dutch oven? rather than going through the extra step of first putting it on counter, then lifting it up and putting it into the Dutch oven--which looks horribly dangerous, given the heat of that thing and the extreme closeness of bare skin! I know that would put the seam side down, but I could do a knife slash.
I'd assume you might end up losing more of the gas built up in the loaf than you would like?
You could invert the load onto parchment paper and use the two sides as handles to place the loaf into the Dutch oven. Seems safer than getting your hands so close to the Dutch oven. Then you can pull the paper out from under the loaf when you take the lid off at 30 minutes.
The dutch oven is preheated. If you try to do that, it will likely hit the side of the dutch oven and cause a problem. Then good luck fixing as it is very hot at this point.
Some people use combo cookers, which have a flat "top", and they put the bread on the "top".
use an 8 inch wok (greased) and do your final proof in that. The wok has a handle so no worries getting to close to your skin. Flip that dough over and let 'er land in the hot dutch oven. Score and put the lid on and bake at 430F with lid on for the first 30 minutes then remove lid for another 10 minutes. Bread is done when it reaches an internal temp of 199F. I love my digital thermometer ! No guess work there.
where i can find those kind of baskets?
Online through amazon or a specialty baking store; they are called bannetons
I got mine at Breadtopia.com
Field blend? Don’t see that in your book?
Why didn't Ken score the loaf?
He states in the book he prefers to have the loaves open up naturally. Because of how he shapes the loaf, the "seam" is on the top instead of the bottom - so it doesn't require scoring. If the seam was under the loaf, it would require scoring.
All other professionals score, he is so awkward..."If you wanna know the ratios, buy my book!" Arrogant man.
David golf the steam will release from the bread out of the path of least resistance. Because he he put the dough in the proofing baskets seam side down, the seam is up when he flipped them out. This is where the steam will release and thus cracking the crust when it breaks. It’s just his preference. It’s more of a rustic look sometimes referred to as peasant bread.
@@1967davidfitness Do you know anything about bread? Literally every other "Rustic" loaf I have seen isn't scored. Every single country in Europe has a Rustic Loaf which isn't scored. Scoring Bread wasn't even a thing until the 19th century and was done for better appearance. Your the arrogant one thinking you know anything at all about Bread.
@@ExecutiveChefLance He isn't doing rustic bread. I know nothing about bread, of course I don't, even though I am a classically trained chef and have made my own sourdough using Chad Robertson's method, and I also like Jim Lahey's bread making methods, as well as Nicolas Supiot and Poilane's techniques. I am sure bakers hundreds of years ago scored their bread, it does produce a better bread. What do you think Mr Baker.
Is no danger for cracks to appear for an enameled dutch oven by preheating it ?
oh yeah...it has ruined my Staub...all the enamel is cracking...
Can you oil your squeaky oven door already?
17.5 % ....lol.
I've never given a thumbs down to a video before but at 3:15 in this video you fail to caution about the risk of severe burns as the baker reaches into the pot. This is a major risk, especially for novice bakers and is an inexcusable omission. (I've done 500+ dutch oven bakes so not talking out of my hat.)
Respectfully,
Jon Rotholz
The hot thing is hot, who’d have thought!
Is he even a baker? He doesn't check if the bread is ready by tapping the bottom of the loaf. He doesn't even feel happy about slicing it up and showing a slice of the bread. He doesn't even smell it!!!!!
I feel that he doesn't love bread. He just doesn't.
Once you bake enough, you know when the bread is done.
you should read the book, he loves baking. :)
think he's just camera shy. You can tell he loves bread from the book
LOL he literally wrote THE book on loving/baking bread.
Yes, after reading his book it was very clear that he hates both bread and baking. And, after eating bread that his kitchens have produced, it was even more clear that he had no idea what he was doing. Good catch!