EmmaDee is in the house, got her a happy dough and waiting on Martin to show me how to braid!!

Simple. Easy. Informative. King Arthur is the best. HAIL EXCALIBUR!

no croissant video to follow up?

I recently learned of a bread made in Naples called Panuozzo, made from pizza dough. Very similar to what you made and I’ve seen them fold it over like you did. The one I’ve seen and made looks very similar to Ciabatta. Love the KA and Martin videos. You showed me how to shape baguettes, I believe with your Son.

LOVE KING ARTHUR BAKING CO❣

Did you ferment at room temperature, or in the refrigerator?

Oh! I am soooo excited to follow this method! 😊

I’ve watched this a few times. Interesting however doesn’t talk much about gluten-free sadly many of us need to know more about gluten-free bread and how to make. It would be great if you’d have a video on it maybe he does. I just haven’t found it yet.

So that's how you make it!

Can we get a conversion for this recipe using sourdough starter?

How much sodium in this

Curious if you guys have tried using boiling water vs room temp. I normally use a water kettle and add a little water to my bakers because I'm too worried about temperature dropping or thermal shock. 😅

That’s perfect. One question. Do you cover during the rise in the bowl? And what if I don’t have a stone? Will a baking sheet work?

That demonstration was so helpful. Thank you. Is there a better teacher out there on bread baking? I don't think so!

BEST BREAD EVER. Thank you so much for sharing this recipe and explaining each step

I'm happy that so many people are responding to this video. I followed the written recipe on King Arthur Flour's website and wished I could say that what I baked was great, but my results were just average. There's a lot of detail and clarity in the video that simply never translated to the written recipe. So much so that I wished the written recipe demanded that people watch the video before attempting to make these. The reasons I feel are that home cooks are leaning more towards cooking through video tutorials, more so than through reading. I also feel the written recipe was a task given to somebody to simply translate the video, rather than write it out in classic cook book style, which is how I learned to bake. It's easier for me to follow a recipe rather than a video because I'm vision impaired. I can increase the size of text and hold my place until I complete the task. I don't have a tablet and can't do that so easily with a video.

After years of failed attempts to get a rustic loaf, this method was shown to me in a video about Cuban sandwiches of all places. This video really puts a wrap on the method for me - thanks for doing this one!

If I only have bread flour, is it still ok?

I don’t see where he said how much water to use.

why would you make a full length recipe video, leave out key information, and send us over to a website, instead of putting the full recipe in the video??

Can you use ice cubes with a ceramic baking stone or will that crack it?

Me acabo de subscribir a su interesante página, pero quiero pedirle, de que traduzca el paso a paso en español , y creo de que así tendría muchos más seguidores, y gracias.

need to know how change this to Gluten-free

Another great video Martin - Thank you. Pain de Campagne has rye flour in it. I wish people would stop just applying names willy-nilly to breads.

Hell yeah love y'alls flour

I didn’t have rice flour so I used tapioca starch. Tucked an ice cube under an improvised cloche (overturned stainless steel mixing bowl) and got a lovely blistered laquered crust!

BREAD!!!!

To help keep the butter cold and still have smaller pieces, put a stick of butter in the freezer for 30 to 60 minutes, then, keeping the paper on one end of the stick, grate it using the largest holes on a box grater. You won't warm the butter at all by handling with your fingers. Gently mix it in the flour with a spatula to break it all up.

what if you don't have that paper on the bottom of the pan

This was great. Thank you! We can think like kids when we'd roll play-doh. Actually makes it much easier🙃

Math isn't mathing. Wish you wouldnt have skipped to the end. I'm only counting 2 hrs of bulk fermentation. 😢😢😢😢

I have been using ice cubes to make my rustic sourdough loaves for about 9 months. As always, Martin is so on point!

Another amazing video ! Thank you so much for sharing your experience !

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.

Dough rose overnight at what temperature?? That makes a big difference. I can only raise my dough overnight when it's winter or fall when it's cool in the house I can't do that in the summer or even the spring because it's too warm it over proofs

That looks so delicious

Pahn dulsay

This is my go to recipe. It's the only one I can rely on. Thank you Maura and Martin!

the recipe is on description

Girl plz 😢it’s only May don’t make time fly even faster.

Awesome video

Thank you very much! 😊

Gorgeous loaf of bread 🥰🥰

It took me a long time and a lot of experimentation to land on virtually the exact techniques shown here. I can personally vouch that they work and produce amazing results. Martin as usual has the goods.

It is warm in our place. Do we just leave the biga on counter top overnight6

Just spritz into the pan not into the bread. Simple

nice bread....i notice that you basically use the baguette technique that they use in the boulangeries of France....its nice....the more frenchified the bread the better i like it

Two questions … 1). how do you define “hearth bread” and 2) why not dust with rice flour only?

Blueberry loves food!

👏👍🏼💐