Just made this bread. Scaled down to 800 g using ur baker’s math! So light n airy! Delicious! Thank you!

This looks amazing

THIS is what I'll be making next! These look so good. Thanks for these videos.

Thank you, looks easy enough to try, going to give this a go, the dough is exactly the texture I am wanting to experiment with, love the way you handle it, a true professional.... with care!

Thank you for making things easy to understand!

Love all your bread that you make very interesting, why is it that you don’t cut all of your breads, so we can have a look at the final open crumb

Glad I found your channel. Looking forward to trying this! I live down the road from you in Port Charlotte! Keep up the great work.

I tried this at a supermarket once and now I'm doing them for my production, it's super tasty, a very long shelf life, and relatively easy to make(I make them a little thinner like baguettes), excellent video thanks for sharing your knowledge.

@kingdombread-tampa2932

3 жыл бұрын

Glad to hear, Francese, is one of my favorite breads, and greatly under appreciated. Everyone should try this bread.

Thank you 🙏

I made this bread a few days ago. Excellent formula and clear instructions. This is a lovely bread with a touch of whole wheat, not heavy and easier to make than a baguette. I’ll include it in my rotation for sure. Thank you so much chef. I hope you continue making these videos. So much junk information in KZread one might waste time and ingredients. Having access to a tutorial from a professional baker is invaluable. Kindest regards.

@kingdombread-tampa2932

3 жыл бұрын

Thank you, if you wish for a much deeper understanding, I will be releasing comprehensive baking classes. When complete later this month, a link will be provided. Thanks for the support!

@shabib2261

Жыл бұрын

Hello, I would like to know if the poolish was kept in the fridge to develop for 14 hours?

Thank you very much

I'm sure you've heard the expression "he/she is the musicians' musician". On this channel, we are lucky to be watching the "bread makers' bread maker!" 😀

These looks fantastic! Would it be difficult convert this for sourdough?

My only complaint is that you never show the inside of the bread. You always talk about cell structure but you never show the inside

I'm half way done now prebake. I would say t any home baker that it is imperative to half the recipe down. My standard KA mixer could not handle the whole dough. Just a tip.

Beautiful bread, thanks for sharing your knowledge with us! A quick question: would the recipe work if you put the whole wheat flour in the poolish, keeping the same ratio of 20% prefermented flour? I have heard that soaking whole wheat flour is beneficial as it softens up the bran, therefore putting it in the poolish is often recommended.

@kingdombread-tampa2932

3 жыл бұрын

Yes, that can be done, but be careful of the fermentation time. Whole wheat flour will ferment at a faster rate, and the flavor profile will change, but I believe it will taste great.

Thank you for sharing such a lovely recipe and method. May I please ask if the white and wholemeal flours are bread flours? Thanks in advance

@kingdombread-tampa2932

3 жыл бұрын

The white flour is a bread flour, the whole meal is exactly that, a whole wheat flour.

@micheleboyle5595

3 жыл бұрын

Thank you so much for your reply. Now that the Holidays are here I’m running to try it. Happy holidays 😊

Great video; is there a resting period once they are loaded on the couche or just the time to load them all and they're ready to be baked?

@fbloggs

11 ай бұрын

He says 15-30 mins proof time in between the couche and the oven.

Did I understand that you fermented the dough for 3 - 3.5 hours? That is much longer than I am accustomed to. Is it key to the taste?

Look easy, in reality it's so hard, already tried 5x with no success yet

One question regarding the poolish. Would this be important in baking sourdough breads? I’ve been told to put my dough, while in the banneton, in the frig overnight before baking as it’s an important step in flavor development.

@kingdombread-tampa2932

3 жыл бұрын

For some breads and some formulations. For ciabatta I prefer not too, retarding the dough overnight will make the ciabatta too sour, and too chewy. For many sourdough products, retarding the dough is a benefit, not so much for commercially yeasted products.

What was the steam ? On to rocks and ice blocks????

Come posso fare x a ere la traduzione in Italia o

I want to make half of this - but I don't know how to cut the 1 gram of yeast for the poolish in half. Should I just go ahead an use 1g, with 170g flour and 170g water? Thanks!

@noelleahy7427

2 жыл бұрын

just use a pinch of yeast.

You started to talk about the dough temperature and that your room is about 75 degrees but went on to something else. In my home in NY, winter or summer, the temp is set at 68-69degrees. How do I get the dough to register higher as you suggest? Also, does it matter if the lava rocks are placed below or above the bread in the oven.

@daniels2423

3 жыл бұрын

When my kitchen temperature is low I proof my dough in the oven with only the oven light switched on. Check the temperature of the dough after an hour and if it is higher than 75 F use a wooden spoon to keep the oven door slightly cracked open.

@kingdombread-tampa2932

3 жыл бұрын

The water temperature is the only controllable factor for dough temperature, raise the water temperature as needed to get your desired dough temperature. As far as steam and the lava rocks, I have tried both, and definitely below the baking stones is best.

Crumb?

Show us the crum!