This video was eye opening for me, I have been doing the exact thing she mentions in exposing the sticky part of the dough and over-adding flour. I can't wait to try this in the coming days.

@TRCEgroup

9 жыл бұрын

Yup, I was doing that as well. I figured out through trial and error and perfected my bread. I always use the least amount of flour for the moisture.

That makes sense about the flour having more or less moisture in it and so having a range of flour to add. I never understood that before. Very helpful! :)

@thomasgronek6469

Жыл бұрын

She is one of the very few that know what's going on.

I purchased the new King Arthur's Baking School book, and started with the basic white bread and this video was the perfect companion for my first bake.

@KingArthurBakingCompany

Жыл бұрын

We're thrilled to hear that, happy baking! 😊 -👩‍🍳Kat

That's a really good video - I've been kneading my dough by treating it like a punch bag, and not very successfully either. My digits will now become flippers...

Thank you! This is definitely the best video to explain this! I finally understand what I did wrong and even tried it the way she explained and I am amazed at the difference!

@KingArthurBakingCompany

8 ай бұрын

Thanks for sharing, Sara! You're unstoppable now! 🍞✨ -🥐Lily

Thank you! I now realize I was pushing too aggressively and adding a ton of flour. Excited to make some more bread now!

@shaycua6891

4 жыл бұрын

Same here, this is truly an enlightenment.

@Simplentertainments

3 жыл бұрын

Omg, same... I forced too much flour in my dough to meet the recipe’s amount. Now it’s dry, despite already adding more water. It never had that nice spring from gluten development. Anyone knows how to fix this?!

@erikaglenn2844

3 жыл бұрын

@@Simplentertainments You probably just need to knead it longer without adding more flour to get the springiness. It can be a little tricky adding the water back in. It'll be a tiny bit slimy at first until it gets to the rest of the dough. Might want to do that part in a mixing bowl before kneading. Good Luck!

@user-et7fu3jg9l

2 жыл бұрын

Me too

Seems very THOUGHTFUL and KIND Robyn... GREAT teacher.

This was incredibly helpful!!

You are awesome! What a great video lesson. All those things you said are the wrong way to kneed...yeah, I was doing every single one. Thank You!

You guys are so awesome!

This is SO helpful, as is the bakers hot line you guys have. You've helped me get my bagels from Frisbees to pretty darned good, if not up to NYC standards (but that's not your fault).

@KingArthurBakingCompany

2 ай бұрын

We applaud your perseverance and motivation, Belle! We're always here for you and are thrilled to hear of your growth! -🥐Lily

These were superb videos, thank you so much for your cool tips! It's been so helpful. my breads always turn out to be spongy and chewy. But i hope that your recipe and kneading techniques will give me better results.

Made my first loaf of bread today and wondered where i went wrong! Thank you for the video, i'll have to try again. More kneading and probably more salt since it came out tasting bleh.

nice ring terry!

I live in England. I would like to know if I can buy your products from here. The recipes are excellent. Thanks

@KingArthurBakingCompany

3 жыл бұрын

Thanks so much for your interest in our products, Julia! We don't currently have any international distributors, and though we have done limited international shipping in the past, high fees and increasingly complex logistics have challenged our ability to continue doing so. As such, we’ve regretfully discontinued this offering. You know us as a team who sees baking as an act of unification, able to build community across cultures, ages, ideologies, and oceans. While we’re unable to extend our products beyond US states and territories, we remain sincere in this belief and hope you’ll continue to join us in our kitchen via the free and robust resources we make available online: Recipes (bakewith.us/lsv9r), Blog Articles (bakewith.us/s4xkw), Baking Guides (bakewith.us/6h8kk), and more. Happy baking! Morgan@KA

@juliakrolski1315

3 жыл бұрын

Thanks to answered very kind. I love everything you do. I hace a folder just for your recipes thanks again Julita

The aggressive kneader is my problem and I did not even know that I was doing it wrong !! Omg lol

I love King Arthur flour!!

@KingArthurBakingCompany

Жыл бұрын

We 🧡 to bake with you, Lana! -🍮Nicole

Before putting the dough onto a surface, is it supposed to have a little bit of a tack? Some of these dough recipes say "if it's too sticky add a bit of flour" and I'm guessing that because mine wasnt sticking at any point I probably needed a wetter dough. Although, aren't there doughs that ought to be a bit drier anyways?

@KingArthurBakingCompany

2 жыл бұрын

It really does depend on the type of bread you're making! Some doughs have less than 60% water than flour by weight, while there are extremely wet doughs that have the same weights of water and flour. It can also depend on the weather. In the cold, dry winters here in Vermont, our ingredients tend to dry out, and we need to add as much as 10% more water to our dough than we would in the humid summertime. But definitely experiment if you think your doughs may be a bit on the dry side! You really can't beat a side-by-side comparison bake for showing you how to adjust your technique for better results. 😊 -👩‍🍳Kat

How would I make this a wheat bread? I love this bread but my husband prefers wheat.

@KingArthurBakingCompany

7 жыл бұрын

Good question, Kristina. You may want to simply use one of the designed-to-be whole wheat recipes on our site: bakewith.us/B4g If you prefer to adapt a recipe made with All-Purpose Flour, our Complete Guide to Baking with Whole Grains can help: bakewith.us/B4v Happy baking! Mollie@KAF

👍👍👍👍

I was taught that you never need to add flour, but I guess that's just different teachers teaching different things.

@thomasgronek6469

Жыл бұрын

If the dough is too wet, then yes, one must add flour. A variation of the flour's moisture by only 3% can swing a 70% hydration dough, up to over 75% hydration, and it becomes an unmanageable mess. Many of the videos are done by 'actors', putting on a show, they aren't really cooks. If you happen across a cook, the video is done in a climate controlled area, and the starting materials are kept in a climate controlled environment, we don't have that (Well, I don't) A recipe must, absolutely must contain the type of flour used, and the manufacturer of that flour. a variation of either could throw the recipe way off.

can the dough become tough before you knead for 7 plus minutes? I'm trying to be as gentle as possible while I knead but I feel like my dough is getting tough before I come even close to the time most videos are saying to knead. And I haven't over floured the dough. Any help?

@KingArthurBakingCompany

5 жыл бұрын

As soon as it feels bouncy and stretchy, you can go ahead and stop! Everybody's kneading technique is different, and you should feel free to adjust based on what you're experiencing in your own kitchen. Happy baking! Kat@KAF

"A nice warm place" for the rise. What would that temperature range be ? 65 - 70 degrees F ? 85 - 90 degrees F ? Have never run across a temp for the rise, in a written recipe or video. With thermometers much more common in kitchens, "warm" should have some sort of temp range associated with it.

@KingArthurBakingCompany

3 жыл бұрын

Hi there, Rich! The ideal temperature for rising dough is between 75°F to 78°F. We'd recommend checking out our Where to put dough to rise blog article for more details on this topic: bakewith.us/ugd97 Happy baking! Morgan@KA

What if you put more flour to knead will there be any problem?

@KingArthurBakingCompany

3 жыл бұрын

Hi there, JS! You want to use as little additional flour as possible when you are kneading the dough. A dusting of flour on your hands and a dusting on the bench should be sufficient. Happy baking! Jonathan@KA

If my dough is tight, should I let it rest and then carry on?

@KingArthurBakingCompany

3 жыл бұрын

Yup! A rest is hugely helpful whenever your dough seems to be fighting back. Kat@KA

@1tbrew

3 жыл бұрын

@@KingArthurBakingCompany thank you so much!!!!

Hi!! Than you for shared!! I wanna ask, How much I have to do that?

@KingArthurBakingCompany

3 жыл бұрын

Hi there! How long you have to knead you dough will depend on your recipe. You want to make a dough that looks and feels similar to what's described in the recipe you're making. A basic sandwich loaf like is shown here typically take about 5 minutes to knead by hand but it all depends on the speed and vigor of your kneading. We hope this helps and happy baking! Morgan@KA

@elca83

3 жыл бұрын

@@KingArthurBakingCompany Thank you so much!! :)

I wish I had watched this 10 minutes ago. I have just kneaded my dough and I've made the mistake of having too much flour and kneading too hard! 😫

@KingArthurBakingCompany

3 жыл бұрын

We're all learning! Now you know, and your next batch of dough will look better. 😊 Kat@KA

@peachypie2962

3 жыл бұрын

@@KingArthurBakingCompany thank you Kat 😊

"Flour, if you knead it"

@cloudstrife5256

3 жыл бұрын

😁

Wouldn't this way too gentle to form the gluten of the dough?

@KingArthurBakingCompany

7 жыл бұрын

Good question, Jeff! This kind of gentle fold, push and turn will definitely develop enough gluten in the dough, as you can see it has with the finished dough here - keep in mind that this video does have a time-lapse, so they were kneading this way for around 7 minutes. More aggressive kneading may tighten the dough up faster, but it can also expose more of the sticky innards of the dough, forcing you to add more flour than you really want or need. Hope this helps! Mollie@KAF

@jefflai7889

7 жыл бұрын

Thank you very much

@EvaAdorable

3 жыл бұрын

@@KingArthurBakingCompany Hello! Are there any drawbacks to exposing a rough edge besides needing to add more flour? Does it ruin the gluten? I was trying a method of "sticky" kneading, for when you want a more hydrated dough. You just keep beating it up until it eventually starts acting nice and not sticky. So for this method, adding more flour was not a risk.

Wish I watched this video and learned about all the warnings before I made my pizza dough. After 30 minutes of kneading, forcing flour into my dough to meet the recipe’s amount, my dough never became smooth, was too dry and didn’t have the gluten development that makes the dough spring back... how to fix this?! I don’t want to waste my dough. 🥺

@KingArthurBakingCompany

3 жыл бұрын

We're sorry to hear that you had some trouble with your pizza dough, Y L! You can try gently incorporating some water by gently patting the dough out and sprinkling some water on the surface, and folding it in. The dough will also soften as it rises but if too much flour has been added, the dough won't rise as expected and make for a dense end result. We hope this can help! Kindly, Morgan@KA

@snipturn

2 жыл бұрын

NEVER add any flour when kneading. Knead on a dry surface, it will be sticky at first but as the dough comes together that will change. Checkout a youtuber called Bake With Jack.

@Simplentertainments

2 жыл бұрын

@@snipturn Thanks for your comment. One week after I posted my comment (8 months ago), and many many KZread videos later (including Bake with Jack ;) ) I successfully made my first and many pizza dough, bread, white and whole wheat. Baking is such a happy thing :)

Was a good video until the spray.

please take off your ring when handling food

@joztics

7 жыл бұрын

the Hair and unbutton jacket... both shows signs of unprofessional.

@chi94

7 жыл бұрын

was looking for this

@Qlicky

6 жыл бұрын

Ah the good old, nothing to do with actual video snarky remark. When you make your own bread you take the ringer off, problem solved.

That is not the way to Knead bread dough

@KingArthurBakingCompany

6 жыл бұрын

Thank you for your candid feedback, Vincent, and for sharing that you prefer to knead dough differently than the instructors in this video do. While this method worked nicely for them, we appreciate that there are so many ways to knead dough, and that every baker has a personal preference. So long as you wind up with a warm piece of bread in the end, we'll be happy! Annabelle@KAF

Blm

The bling teaching the blind....What a horrible way to kneed the dough. very sloppy too much flour, Help we need a French Pastry Chef for some skills here help.

@CintiaVsTia

7 жыл бұрын

lol.

@joztics

7 жыл бұрын

totally, the flour is crazy here... French boulangerie chefs would never put that much flour on the working table. As it will change the ratio for the dough.

@greeneyes1963

6 жыл бұрын

So much criticism. I think this is a basic technique for the home cook and we are by no means French Pastry Chefs. If a French Pastry Chef technique is needed I'm sure those videos are available on KZread also.

@salpta

6 жыл бұрын

I was thinking the over-flouring was done on purpose. 1). Because they're in the flour selling business, but more likely 2). because beginners would likely skimp to keep from making a mess, thereby having trouble with everything sticking... and making a worse mess.

@kerokero_furogu

6 жыл бұрын

Salpta Windspren It's supposed to stick, fool

kneading, touching dough with rings on. That's not sanitary.

Can’t watch video because of writing overlay on top of video. What a waste of everything.

@KingArthurBakingCompany

3 жыл бұрын

Sine there's no text overlay in this video, it seems that you're either referring to closed captions or some other kind of text within KZread, which you should be able to turn off on your end. Unfortunately, we're not able to adjust your KZread settings from our end. Kat@KA