The Easiest Loaf of Bread You'll Ever Bake
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- Опубліковано 15 чер 2024
- Get the recipe: bakewith.us/EasiestLoafEverYT
Five ingredients. Simple instructions. No special equipment. No advanced techniques. This recipe for European-style crusty bread is a great introduction to yeast baking! Martin is in the kitchen to show you how easy it can be, thanks in large part to the high-protein of King Arthur Unbleached Bread Flour, which makes for great texture and a high rise no matter how elementary a baker you may be. Simply mix the dough ingredients, knead by hand or mixer, and let it rest. Then split the dough in half, shape them, and once they've risen, score the tops, and bake them up!
King Arthur Bread Flour: bakewith.us/BreadFlourEasiest...
Measuring cups and spoons: bakewith.us/MeasuringToolsYT
Bench knife: bakewith.us/BenchKnifeEasiest...
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:24: Introduction to the easiest bread ever
0:25-2:03: Fluff the flour, pour into a cup, and sweep to level
2:04-3:23: Measure the remaining dough ingredients
3:24-5:15: Combine the dough in the bowl and begin to knead
5:16-6:44: Place the bread dough in an oiled bowl, cover, and let rise
6:45-8:50: Shape the dough into two equal bread loaves
8:51-10:00: Let loaves rise on top of sheet pan with semolina
10:01-10:57: Scoring and baking the bread loaves
10:58: Slicing and eating the easiest bread you'll ever bake
I love the part where he told us how much water to use and what temperature and how long to bake at. Very useful tutorial without any key information missing.
We're so glad you found the recipe (at the very top of the video description where it says "Get the recipe") useful! -🍮Kat
@@KingArthurBakingCompany shame he didn't say how much water to add amongst his ramblings
So please tell me where he told us how much water to use. I missed that part, and if you didn't please tell us all..
I am 14 years of age (with adult supervision) and I tried this recipe and did everything by hand. It was grueling and it took a few minutes to get the hang of kneading but it was honestly a very easy recipe that I can follow for whenever i need bread. Thank you.
We're glad you enjoyed this recipe! Thanks for baking along with us. 🧡 -👩🍳Morgan
Grueling 🙄
if your 14, I would not come here for recipie
540(+ ~60gm during kneading)gmflour, 1 tbsp sugar, 2.25tsp yeast, 2.5tsp salt,+379gm lukewarm water
What temperature are baking at and for how long? Is the oven fan forced or static please
I always stir the dry ingredients together briefly before adding liquid. Don’t want all of one ingredient to start out on one side of the dough ball.
I have been baking bread for 40 years and generally do not use sugar in my bread dough because it doesn’t need it for the yeast to activate since the yeast is very happy just to munch on flour alone and my loafs always turn out beautiful. If it’s cold inside your home because of the AC in the summer, set your covered dough in the oven with the light on only and your dough will rise nicely! Also, it depends on how much moisture is in the air which determines how much water you need to add to your dough. If you use these measurements given here and you live in the dessert, you most likely will have to add a little bit more water to your flour to hydrate it, where as if you live in a humid climate you will need a little less water. ☺️
I’ve been using KAB recipes for years and I’ve never had one turn out wrong or wonky. The bread recipes are fantastic and the sweet recipes are delicious. I made the deep, dark fudgy brownies over the weekend and my family loved it!!
Ridiculously good and easy. Martin Philip you might be my baking hero if that's even a thing.
Martin is a wonderful teacher. Always enjoy his tutorials. The serrated knife trick is one I will use in the future.
I really enjoy your videos. Your explanation of the whole process makes baking bread fun. You are a gifted baker and teacher. Thank you for your expertise and sharing a very good recipe with the best flour. I am excited to go bake. Thanks for the flour measuring tip. It works. I made cookies the other day and they were the best ever. Hats off to King Arthur flour and it's employees. Have a great day!
I also enjoyed the video but I measure with cups like he said and he said put one cup of flour, I had to Google the metrics to figure out how many to actually put in, he never said how much water and what to cook it on/how long. Hopefully mine comes out.
We're so happy to hear that, Emily! Thanks for making us a part of your baking adventures! -👩🍳Morgan
What is the over temperature and baking time? It did not say.
Just made it tonight. First time scoring and with regular serrated knife. They turned out beautifully. Thank you so much!
So happy to hear it! 💜 -👩🍳Kat
The tip about fluffing the flour, then pouring into the measuring cup made a HUGE difference! This is the best my dough has risen ever! I took a cue from Alton Brown during the first rise and put a pan of boiling water in my oven (turned off), then added the bowl of dough right over it. Gives a nice, stable controlled humidity environment.
That's fantastic! 😊 -🍮Kat
Thank you for this video. Very informative of the different steps. Other videos set you up to fail because they don’t show you all the steps, they cut the video away and come back and the dough is done. I have saved his video so I can watch over and over to help me when baking bread 🥖❤️. PS I am glad you used cup measures, that’s how I bake ❤️❤️❤️
You guys have honestly helped me so much with your videos and shorts - I've just placed a grocery order for the week and am now exclusively purchasing King Arthur products 😊
I used to go for the cheaper store brands- but you've gained a new loyal customer!
Thanks so much for making room for us in your kitchen! Happy baking, Mason! -👩🍳Morgan
As always amazing tutorial, thanks Martin and the KA team!!
BEST BREAD EVER. Thank you so much for sharing this recipe and explaining each step
I have always been intimidated by baking bread! Your video is so well presented that I am going to give it a try! Thank you!
That's so exciting, Janet! Please let us know how your first loaf (of many, we hope!) turns out. 😊 -👩🍳Kat
Yeah, me too
How'd it go?
You can tell Martin really was soothed by that water temp.
I love King Arthur videos. Everything well explained with the science behind it, tips and tricks.
Loaf to hear it! 😊 Thanks for baking with us! -🥐Lily
I baked my first ever loaf of bread, guided by this video.
Thank you so much!!
Thank YOU for making this loaf along with us, Vakhtang. Wishing you happy baking 🧡! -🍮Nicole
I like using cup measuring always used that way, so glad you did
Will definitely try this recipe! Thank you for this video!
Thank you for the explanation behind each process. Great video!
Our pleasure! -👩🍳Kat
This is one of my old favorites. I've made it at least dozens of times. I always divide my dough into thirds and make long skinny loaves, however, because the CRUST is the best part. I also brush them with water and sprinkle with sesame and/or poppy seeds before baking. 😋
In the past 2 years my eggs have gone from a nickel apiece to a quarter or more. So I now substitute brushing water or oil over my bread, for everyday baking.
I get "more bang for my egg buck" by baking the egg inside, for those tasty recipes that call for an egg. Like King Arthur's Beautiful Burger Buns recipe. I made those for a cookout last weekend, and no one noticed that I brushed them with oil before the second rise. They are so good, leftovers get eaten up for breakfast.
over the last 3 years the egg industry had massive fires ( looked like arson) and a bird flu. So hopefully prices will stay relatively normal now.@@1-Wheel-Drive
Yes Joseph, you can certainly bake this recipe in a loaf pan! You will still want to divide the dough into two and be sure to grease the pan. Happy Baking! -👩🍳Maranda
One of the BEST teachers EVER! GREAT VIDEO!!
Can you tell me the amount of flour and water? Somehow, he didn't explain that part.
Hi, Natalia! You can find the complete recipe here: bakewith.us/EasiestLoafEverYT -👩🍳Kat
The baker’s mode on your website is heaven sent. My bread turned out amazing, thank you!
We're so thrilled to hear that you're enjoying that new feature, Arianna! Thanks for baking with us! -👩🍳Morgan
Your patient and reassuring style of instruction has caused me to attempt my first ever bread baking.
Thank You!!!
We're so happy to hear it, Louis! Happy baking! -👩🍳Kat
Trying this today. Dough is now rising, and it feels really good.
I just made my first loaf of bread last week on a whim after getting curious about making our own. I had never done it before and while I can cook, baking bread has always had a sort of mystery that I hadn’t really discovered.
After succeeding with that loaf(using King Arthur Bread Flour), I started seeing ads on UA-cam from King Arthur about making various breads. So I watched this video after getting inspired to bake some more, and I’m currently sitting at the oven watching my loaves bake, which is SUPER exciting to me!
Even after making that first loaf, it immediately inspired me to think about sharing this with my family and with anyone I meet. I had a dream a few years ago of opening my own bakery, and this really scratched that itch again. Great videos and recipes KAB!!
That’s awesome! I’m baking my first ever loaf too! May your bread always turn out amazing ✌️ and you get to own your bakery
First time ever making bread from scratch and it turned out soo good! Watching your video made it so much easier to understand how to properly do it! I cant wait to make more and continue to learn other recipes!
How did you know oven temp and bake time?
Hi, Sandy! We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the recipe here if it is not showing for you: www.kingarthurbaking.com/recipes/the-easiest-loaf-of-bread-youll-ever-bake-recipe. Happy baking 🧡! -🍮Nicole
Awesome❣️ I hope you’re still baking bread. 🥰
I love smell of bread dough and it's fun to make❤
An easy way to add steam is to throw 2 cups or so of ice cubes in the bottom of the oven. They evaporate on about 10 minutes which is about all the steam you want. Taking out a big pot of boiling water after 10 minutes isn’t very safe.
Very informative. Thank you!
Made this a bunch of times. Great recipe!
Thank you for baking with us 🧡! -🍮Nicole
Martin is the bomb!
We make this bread at least once a week and love it! We get compliments all the time and I've shared this recipe multiple times with friends! thank you for this!
We're glad to hear that this recipe is well-loved in your kitchen! 🧡 -👩🍳Morgan
This is a great easy beginner bread. I bet this would make excellent garlic bread for a pasta night.
I tried this today and it turned out to be so damn good! This is my second time baking bread so I am very impressed with how it turned out. My 2 1/2 year old and 15 month old helped me make it. The one thing that I wish I did right was to only PAT the dough after you separate it, I kneed it. My dough would have been more fluffy
Very good recipe relative to the amount of effort it requires, with bar none the best visualization of each step possible. Incredibly easy to follow and very tolerant of mistakes, absolutely worth trying for anyone looking into making bread on their own. It's an absolutely transcendent experience when it goes right.
Thank you so much for your kindness! We're glad you enjoyed this recipe and video! -👩🍳Morgan
Wonderful instructional video! Thanks. For those of us in Europe, remember that KAB mentions temperatures in Fahrenheit so we need to translate these to Celsius! Don't prove your bread at 70c ! I learned how to knead in a simple way today - and it worked better than MY old, usual method! Thanks again!
Haha, always an excellent reminder! Proofing at 70 degrees Celsius would result in some very unhappy bread. 😄 -👩🍳Kat
I remember, as a child, my grandma making homemade bread. She did need it a lot. It was awesome rolls.knead.
This is my go-to loaf for days when I just don't have time to do anything more complicated. Very easy to follow and well-explained. Thank you!
You're most welcome, Tay! 😊 We loaf helping you get bakes in during those busy days! -🥐Lily
Baked one tonight..Amazing!! Thank you for sharing, Martin…😊
🧡🍞🧡 -🍮Nicole
I will be making this bread. Thanks for all the wonderful tips!
Our pleasure, Brenda! Please share how the bake goes, and what you think of it! 😊 -🥐Lily
Thank you for sharing ❤
Beautiful
Thank you very much for using American measurements!! It's so helpful.
Happy baking, Arlene 🍞🧡! -🍮Nicole
Great communicator for these basics. Appreciate the valuable advice.
We're so glad to hear it! 😊 -👩🍳Kat
He’s really good at explaining for somebody that’s learning how to make bread Martin can you please do this same video but with a Dutch oven like an artisan bread, so I can follow exactly the steps 😊thank you
Hi Michell! You may find this video helpful. It's a different bread recipe, but also very delicious and easy to make: ua-cam.com/video/0FhiJr6WCGI/v-deo.htmlsi=0Q-7gCF5XOEHUcK2 😊 -👩🍳Kat
First time on your channel. I learned to make my grandmother's bread as a young bride and have been making it for 50 years. Great video!
Aw, that's so wonderful! 💛 -👩🍳Kat
Hi there! All this information, including ingredient weights in grams, is in the recipe that is linked at the very beginning of the video description. Happy baking! -👩🍳Kat
The recipe does not show a grams measurement for the yeast. 2.25 teaspoons of SAF Red instant yeast is 7.031g.
Brilliant!
Made this yesterday for my sister and I to have with soup. It was so delicious!! I will be doing this again soon.
We're so glad to hear you both enjoyed it, Nancy 🧡 Happy baking! -🍮Nicole
Thanks !!
I just love this guy. Lol.
My stepdad always uses and raves about the products from this company, so when I decided to bake my own bread for the first time as an adult in my own home, and was looking up easiest bread recipes, I immediately trusted the article I found. To do the steam I just put a pan of water in the oven and allowed it to heat up during the oven preheat and then just kept it in there during the bake, and I could not believe how well my first attempt turned out (and how tasty, considering nothing was really added!). For my second bread I got creative and added some spices, hand-minced garlic, and hand-chopped green olives and pimento during the kneading in my stand mixer. Figured it was only the waste of a few hours and some ingredients if it sucked. Literally the best bread I've ever had in my life. I'm so excited to have found such an easy and versatile bread recipe because now I am just dreaming up different flavor profiles to try (and my friends ask me to bring bread whenever we do anything involving food/potluck)!
This is a good video, thank you. Hello from Republic of Macedonia..!! Good bless you.."
Great video! I stopped baking 20+ years ago. I don't know why. This video convinced me to stop buying half-baked Tuscan loaves at Wallyworld and to start baking again. This dough came together perfectly using the grams measurments in the recipe. I didn't need to add anything. BTW, 2.25 teaspoons of SAF Red instant yeast is 7.031g. My dough is on a second rise as I type this after spending 24 hours in the fridge to develop more flavor. Wallyworld carries King Arthur Bread flour AND King Arthur All Purpose flour for those of us in rural America. THANK YOU MARTIN!
We're so glad to hear you're baking again! 💛 -👩🍳Kat
The baker makes it look easier than it is,, he is gifted
Just like knitting or playing the violin, becoming a strong baker like this takes a bit of training and a LOT of practice. But none of us are born knowing how to bake, it's a skill that anyone can learn! 🧡 -👩🍳Kat
@@KingArthurBakingCompany I followed your instructions, watched the video multiple times and reading the instructions. My first ever bread came out very well, I am pleased. My weakness was the cutting the bread before putting it in the oven. My cuts were not as clean as yours. Thank you
that loaf bread look so good 10/10
Thanks! 😊 -👩🍳Kat
Ty so much
I love King Arthur flours ❤❤❤❤
Did I miss the oven temp and baking time?
Great video man thx
Happy baking, Nestor 🍞! -🍮Nicole
❤❤❤❤❤thank you!
Excellent video Martin..love your bread baking…our daughter lives in Vermont and uses King Arthur also.?we’re a short distance away down in Northwestern Connecticut..Great product! Thank you for sharing..great time of the year in the Northeast..perfect baking weather..😊
🧡🍞🧡 -🍮Nicole
This is a great vide. Bread making and baking. Nothing easy about it, however. this is a complete bread making synopsis of the normal way to baking.
I made this and was very pleased with the result. Very delicious and satisfying. To me the first loaf was ideal but the loaf I put in the freezer was still good but I prefer the bread as it comes from the oven. Very good descripton of the process.
We're so happy to hear you found it helpful! -👩🍳Kat
One small suggestion - placing a scale underneath the bowl as you add the ingredients so that you can verbally comment on how much was added by weight throughout the video. It's nice to have volumetric, but it would make sense to include viewers in either camp by simply commenting on the other measurements you aren't using as you go along. That or having the recipe with both measurements in the video description; which, as an aside, please consider adding a shot of the recipe ingredients and amounts in the first few frames of the video. It makes it so much easier to follow and write down.
there’s a link to the recipe with both types of measurements in the description.
OR… just click the recipe link, which includes weight measurements. 🙄
I'm my testing, I found that scooping could increase the amount of flour by up to 60%. It makes a huge difference!
Scooping is highly unreliable. No 2 people scoop the same.
My Mother made bread like this her entire life without scale ,
Even never measured water . She knew exactly how much should
Be added to the quantity of flour , added it gradually until reached
Desired consistency.of dough. Needles to say , it was always perfect.
Practice makes wonders .👌
I'm glad I found this channel, I remember watching a video on UA-cam specifically mentioning King Arthur Flour , saying it has a higher gluten or protein, which I think are the same lol.
Also, I've heard spooning flour into the cup works as well. I do that, I think I got it from Sally's baking addiction.
We're so glad you found us as well! 😊 -👩🍳Kat
👍 Awesome Video👍
That looks great! One correction…. rising bread does not fill with air, it fills with CO2 (just like yeast creates bubbles in beer or champagne)!
A great intro... at our higher altitude (6000ft) I use about 1/2 the yeast. I don't mind the slightly slower rise and think it gives added flavor.
I just made this yesterday and it is amazing! Me and my family finished 1.5 loafs in less than 24 hours.
We're so happy to hear that it was a hit! -👩🍳Morgan
How much yeast he says 2 1/4 tea spoon or table spoon and how much water . I've never made home made bread be for and I don't want to do it wrong and waste anything .. thank you in advance
Excellent video, thanks so much for using a bowl cover, I see so many people using plastic wrap which just ends up in a landfill forever
Bowl covers are so handy! Definitely no need for a disposable ones in our kitchen, although of course they make sense for folks who are just baking once or twice a year or so. -👩🍳Kat
I’m a huge fan of King Arthur
Thank you for baking along with us! -🍮Nicole
Hi, I’m doing the bread so when I combined everything can I add my cranberry and my walnuts and my sunflowers at the same time when do I add it would like to do multigrain thank you
King Arthur's flour is the best I have ever use. Eventhough the flour is quite expensive in Malaysia but it's okay..just close the eyes😊
Thank you for that kind compliment! -👩🍳Kat
Do they have king Arthur flour at grocery store?
Thanks for your interest in our flour! Our store locator can help you track down any nearby carriers of our products: www.kingarthurbaking.com/wheretobuy Our search tool even lets you refine the results by selecting which product you're specifically looking for. Happy baking! -👩🍳Morgan
Wish I could get your flour in Nigeria too.
Thanks for a very good video. As a chef instructor one thing I have to mention for those using volumetric measure. I have found that most students that have some experience cooking with volume measure do not know there is a difference between a liquid measure and a dry measure. They are used to measuring dry ingredients like flour in a pyrex liquid cup. If it is say, a cup needed , they will fill the glass cup with flour and bang it on the counter to level it off. I wish you would mention this in your videos. Also I wish you would tell people that dough CAN rise in the refrigerator. It does not have to be a warm spot for rising. Keep up the great videos. Now if I could get you to do something about your shipping costs I would be so happy. Xo
Thanks for your note. To best help our customers, we currently calculate shipping based on the cost of merchandise rather than by weight. Many of the orders we fulfill are quite heavy and would incur prohibitively high fees if weight were the standard. You can be sure that we will continue to monitor related costs and best practices in order to meet the needs of our community. We do offer a couple of programs, including electronic promotions (bakewith.us/37qd7b) and our Baker's Rewards Plus program (bakewith.us/azq8m4), which can both offer help with the cost of freight, as well as flat-rate standard shipping on orders of $99 or more. Happy baking 🧡! -🍮Nicole
I try to order when shipping is either free or low cost. In May I'm going back home to New Hampshire and King Arthur is my first stop, can't wait to shop:)
I went on both promotions and the rewards Plus. Neither link was available it stated. Any other way to get this info?
Made this for a Friendsgiving with some cinnamon honey butter and it was definitely a hit! Just finished making another batch for myself- definitely going to be my go to bread recipe!
Oh my goodness - that cinnamon honey butter is the cherry on top! 😍🤎🧈 -🥐Lily
I use either a cover from one of my
Pots or pans or a plate to cover my bowl.
water temp facts: if it feels cool, it is below your body temp: if it feels warm it is above body temp, if feels neither it is body temp (98.6).
Yum!
Would baking the loaves individually in a Dutch Oven also work? (Wondering if it’d be a decent alternative to the steaming method basically)
You could definitely do that! -👩🍳Morgan
Love Martin’s videos and appreciate his using volume measurements! But can we get videos with a stand mixer? You can see he loves getting his hands into the dough but using a mixer is a bit different and I need help with my Christmas present, lol.
I agree. There is a timing/art to kneading in a stand mixer, which I frequently do. Just takes some experimentation, but I have had great success.
There are KA recipes which are specifically for beginning bakers who have mixers, whether or not they're KitcheAid. I found them very useful when I first got my mixer.
Happy baking! 😍
Best tutorial I’ve seen about amount of flour on bench. Oh….that’s what I’ve been doing wrong.
We loaf to assist! Happy baking, Burrton 🧡 -🍮Nicole
This is a great video! I watched twice but missed oven temp and baking time? I have your big baking cookbook, use your flour, and have been to your place many times when we lived in Vermont!
Thanks so much for making us a part of your baking adventures! You can find the full recipe linked in the video description. Happy baking! -👩🍳Morgan
I have enjoyed all the videos you have made and posted to UA-cam, including the home episodes. This question is on percentages, if you wanted to add whole wheat and rye flours. What are the percentages of each flour you would start with? How would those flours change the percentage of water/hydration? Is there a good source that I or one could go to in order to learn and have positive results?
We're so glad to hear that you enjoy Martin's videos! When it comes to substituting whole wheat flour into a recipe, you can typically replace up to 50% of the white flour in a recipe. You'll also want to add 1-2 teaspoons of water per cup of flour you replace with whole wheat flour. Check out out our How to substitute whole wheat for white flour in baking blog article for more details: www.kingarthurbaking.com/blog/2020/06/22/how-to-substitute-whole-wheat-for-white-flour-in-baking We'd also recommend checking our How to substitute rye for all-purpose flour article: www.kingarthurbaking.com/blog/2020/10/05/how-to-substitute-rye-for-all-purpose-flour The substitution will be similar when using rye in place of bread flour. We hope this can help and happy baking! -👩🍳Morgan
Hi, so I just did exactly how Martin said two hours is rise but it’s still a little sticky. Do I let it rise for another half an hour 40 minutes
Can this recipe also be baked in a small loaf pan?
Hey! So the bread tastes great but I ran into a small problem. My bread came out a bit flat and there are a few things - I swapped of the bread flour 25% whole wheat flour and I only had about 250 grams of bread flour so I added some 00 flour to make up for it. I also didn’t shape it quite as neatly and my scores weren’t as deep or clean, could any or all of those be a factor in them being flatter?
Hi there! The flours used all hydrate differently, causing the dough to be a little different to work with, but possible. We have a blog article that will show you our testing on swapping flours in your bake: www.kingarthurbaking.com/blog/2014/02/28/yeast-bread-rolls-and-pizza. We hope this helps! -🍮Nicole
Hello! I'm wanting to try this but have some questions. I am familiar with yeasted dough (I'm also at high altitude) but have never attempted an artisan loaf.
1. Can I shape the dough into a big loaf in a brotform?
2. Can I add in some dark rye flour and if so how much?
3. If I wanted to bake in a dutch oven would I just preheat it in the oven with lid, then turn the dough onto some parchment with cornmeal, slash it and place into pan and put everything in the oven? Would the bake time change and would that produce the same steaming effect?
Thank you for your help and time!
Hi, Emily! As we don't have tested modifications to share for this recipe I would recommend one of our easy no knead bread recipes, some of which are made in a Dutch oven and can be proofed in brotform baskets: www.kingarthurbaking.com/search?query=no%20knead#recipe_index. We also have a guide for rye and it's additions to bread dough: www.kingarthurbaking.com/blog/2020/09/28/types-of-rye-flour. If you give the recipe with this video a try with brotform baskets, a small amount of rye flour or made it in a Dutch oven please let us know how it goes 😄 Happy baking! -🍮Nicole
@@KingArthurBakingCompany thank you so much for the helpful information! I really appreciate it!
Can anyone tell me how long do I need to bake this??
Hi, Christy! You can find the complete recipe here: bakewith.us/EasiestLoafEverYT -👩🍳Kat
Wow you are amazing. One thing I noticed is that you did not grow the yeast, it was simply added. Is that how we get these beautiful smaller rolls of bread?
Great observation! The amount of yeast in this recipe is slightly higher in this recipe than what you may see in others, giving this loaf a boost in a short period of time. No need to take the extra step here, making it an easier bake 😄 -🍮Nicole
For anyone who’s wondering where to find the recipe just click on the link above the title it will
take you right to the video 😁
awesome vid man, for how long do you bake the bread after scoring?
Hi Sylvester! This bread gets baked for 20 to 25 minutes. You can find the full recipe linked in the video description. Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany Thanks!!
Nothing wrong with volumetric measurements, but if you've graduated to baking bread with fancy flour, buy a scale.
Infuriating when you find a really good recipe BUT with volume measurements you are set up to fail. I notice though that King Arthur Baking uses both volume and weight with a lot of their recipes. In the past, I contacted them to find weight of dry ingredients per cup of flour they use. There was a discrepancy between their cup sizes and ones I use.
A company like that should know that not all cup sizes world wide hold the same amount.
Nothing wrong? Everything is wrong, if you’re serious about baking, bread or anything else for that matter.
It’s sad to see how low Martin has gone. I remember watching videos of Jeffrey Hamelman and Martin showing people how to make professional baguettes. He’s a long way from those times.
@@cachi-7878 I'm not going to lose any sleep over a free baking channel on UA-cam.
The man is baking bread, not cooking up pharmaceuticals, and the fact is people use volumetric measurements in real life, so there's nothing wrong with posting a video about it.
Once again I'll reiterate, if you've graduated to buying fancy flour, then make an investment and buy a $10 kitchen scale ✌️
A scale provides consistent results, but I think the big selling points are that it's faster, and you don't have as much cleanup with a scale.
I’m adding an AMEN to that. Measuring flour or any ingredients by WEIGHT, in GRAMS, is a no brainer. Just put the bowl on the scale, zero out the scale for net weight start, start scooping the flour to the bowl. No counting cups, no forgetting that cup count. Easy, simple, brainless. @KingArthurBaking
Could you show the steam process next time.Thanks for the lovely video
Hi, Maryann! We have a video explaining the benefits of steaming bread and also details the process: ua-cam.com/video/MYL9Y0IOR6k/v-deo.html. Let us know if you have any questions 🧡 Happy baking! -🍮Nicole
Where are the amounts.
What is the actual temperature of the oven you preheated to? Great video and thanks in advance.
Hi, Eric! The first link will take you to the recipe, where at step #10 indicates 450F 😊 We'd loaf to hear how your baking goes! -🥐Lily