A Professional Baker Teaches On how to Make Bread At Home A-Z

[@naturegreen123]

Thank you for making this video. I am opening up a new Bakery in South Africa in a couple months time but still know so little. Your like an instructor I don't need to pay for. What amazing content. I have learnt sooooo much with you. Fantastic teacher. Thanks.

[@dreamcastH]

I really appreciate you doing this. I can't typically find baking videos that teach the process this well.

[@kingdombread-tampa2932]

Glad it was helpful! Thank you for the support.

[@markusaralius]

Just a tip, he's using a 7qt NSF KitchenAid, it's rated for home or commercial use. Don't try this amount of dough in your 4, 5 or 6qt models. You'll likely smoke the fail safe nylon gear and maybe even the motor at worst, or if does make it (because it's a wet dough), you'll definitely overheat the gear grease which will drastically reduce it's life.

[@Buntyscakebox]

Hello sir... U know today I made my own bread using baker's percentage n ac to the exact size of my loaf pan.. The taste n texture was so good just bcoz of exact measurements. M so thankful you explained this topic so well. Now m able to make even more loaves of breads of any size... M so happy. Thanks again.

[@kingdombread-tampa2932]

Great job!

[@Buntyscakebox]

@@kingdombread-tampa2932 thanks to you

[@aloemanbows2455]

Excellent videos! You are a gifted teacher of the art thank you very much.

[@kingdombread-tampa2932]

You are very welcome, thank you for such kind words.

[@klaskristian1]

I really enjoy your videos. More than other baking channel on youtube. Please do more. It would be nice to see some more breads

[@abelsjca]

Thank you. Very detailed, very professional. I really like all the detailed information of the whole process.

[@kingdombread-tampa2932]

Glad it was helpful!

[@dunzxoxo]

@Mel did u open your bakery, and where about? I am in CT and been making my own ciabatta for the past 6 years now 😉 so glad I found this because I have forgotten the what I learnt and this brings it all back. And also wanted a simpler formula for making bread rolls. I use stone ground flour, for my breads, gives such a nice, tasty, chewy texture to the ciabatta Thank u Tim

[@joewarren4443]

My dough continues to ball up around the hook while mixing. What would you suggest tweaking to get a more supple dough similar to yours in this video? Thanks again for all the great content!

[@jamalsalam6581]

Good day Thank you for all the information please if you have tips for pita bread ( manakeesh) whats your recommendation for dough ratio with home oven Thanks in advance

[@Javaman92]

I've a question about the work surface. Making pasta we use a wooden board. What effect does the work surface have and what's best for breads? Is stainless steel ok? Formica?

[@oicfas4523]

I think most surfaces that are hard, flat, spacious, and can be cleaned are effective. One surface that I can tell you is NOT is laminated countertops with the plasticky coating 😂. You won't get the dough to stick enough to shape it. I think stone and wood are probably the best surfaces. Most bakeries have lots of wood surfaces to work on.

[@johnboyd7158]

Great series of videos. I have learned a lot already. Are you a JW?.THANKS

[@TurkeyDart]

What is also in your steam pan? Before you add ice and water. It looks like something is already inside the pan

[@kingdombread-tampa2932]

lava rocks, they also retain heat, and helps to spread the steam

[@jeevanjayawardena4868]

If adding fat and sugar what % should it be

[@kingdombread-tampa2932]

It all depends on what is the flavor profile of the bread. To begin keep between 5-10% for either sugar or fat.

[@Buntyscakebox]

Plz tell me what percent of sugar I add to my bread 🍞 if I want it a little sweet for my kids breakfast 😊.. any rule for sugar ???

[@kingdombread-tampa2932]

A bit of tricky question. If you are adding sugar to a lean dough, likely not much more than 5%, baker's percent, will add a slight sweetness. Anything over 5%, the mixing will change, as well as the dough texture and strength. Some breads run as high as 20% or more, but turn into cake like breads. On a lean dough, begin at the 5% and if not sweet enough add up to 10%, but in stages, meaning a little bit at a time. Butter would help with the mouthfeel, and taste, maybe 5-10% as well. Just remember, mixing and dough strength changes. Glad you like the videos!

[@Buntyscakebox]

@@kingdombread-tampa2932 oh sure... I like ur videos... That was a very detailed answer m so thankful💖. That's so nice of you.

[@anwershaikh2333]

wow