A Professional Baker Teaches Semolina Bread with Sesame Seeds at Home!

Learn from a professional baker and teacher how to create this fantastic semolina bread. A favorite among customers.
If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.th...

[@alexbowman7330]

I wish this was an ongoing channel. I have come back to these videos more times than I can count.

[@gijoker1150]

Such a pleasure to watch and learn from a true professional. Thank you for sharing this with us, I was on the hunt for a perfect Semolina bread recipe!

[@rodneyferris4089]

I love watching how you handle the dough. I think we always have a tendency to rush.

[@maureen0001]

My mom .used to mix it all by hand. She never weighed anything. Her hands, eyes and nose and years of practice helped her to make the most perfect bread.

[@KeyHBCR]

I am in awe after the results, the video was very informative, thank you very much! It would've been nice watching you cut a loaf and to see the crumb. Thanks for sharing!

[@ovalwingnut]

"in awe"... YES!

[@Luna-ib6gb]

Great video, thanks for sharing!

[@BashLoGiudice]

Absolutely amazing. Thanks.

[@paulbecker9426]

A joy to watch you work, thanks for the informative vid!

[@ovalwingnut]

Wonderful! Rocket science in the kitchen! This neophyte was impressed & dazzled. Pure magic. Sub & 🔔 was a no brainer. Thank you for the education and infotainment. Cheers from So.CA, 3rd House On the Right

[@ferozekhambatta8709]

Wow, the results were awesome Such a tasty bread. Used Italian Rimacinata and strong bread flour. Thanks 👍

[@user-dq9mi8ud3y]

Ich wundere mich wie wenige Leute sich hier über Brotbacken informieren. Es ist die beste Serie über Backen die ich je gesehen habe. Sehr genau und verständlich und mein englisch ist nicht sehr gut. Dennoch die Fülle an Material, wo ich endlich die Vorgänge verstehen kann ist überwältigend. Die Idee mit Eis auf Lavasteine ist Klasse. Danke! To jest najlepsza seria Video którą znam. Nareszcie rozumiem dlaczego moje poprzednie chlebki nie wychodziły tak jak trzeba. Teraz mogę wszystko sama obliczyć inie muszę opierać moich wypieków na przepisach, które podają składniki i nic więcej. Ten pomysł z kamieniami i lodem jest fantastyczny. Dziękuję za kurs pieczenia, ten najlepszy!

[@scifier1]

Thanks for this wonderful bread formula. going to make this in a couple days the yeast is looking pretty active now. Just wondering on the Rolls how long did you bake them and did you do them with the bricks and steam as well? thank you.

[@MBrono610]

I use a Caputo Rimacinata Tipo 00 as it’s more fine. I also use it for fresh pasta mixed with Caputo Pizzeria flour.

[@philipryan6877]

at what point would you add the 2g of yeast

[@HornadySetiawan]

That kind of hand finesse would take at least 3 years to master! 😍👍

[@TurkeyDart]

Best bread channel on youtube hands down

[@kingdombread-tampa2932]

Wow, thanks! You may also enjoy the Academy I just launched. kzbin.info/www/bejne/oZjNYnt4j9ail7s

[@christina7160]

Have you ever tried an Ankrasum mixer and if so what do you think about it vs the kitchen aid?

[@Frankiefigs1976]

is there a link for the ingredients for this recipe? Thanks!

[@jaymekopelman4673]

Would you please inform where do you get those set of plastic containers from? Thanks Jayme Kopelman

[@charlieeleftheriou6894]

What should I do if I don’t have a starter yeast? Could I make a biga the night before? What do you recommend? Thanks!

[@thegiftlady1]

I love your style ... and def your dough. Up til 1:30am watching ... couldn't get enough. I never make large loaves. Just us 2 but the holidays are coming so I'll give 600g a try. Question: First vid I watched, you made / used both a levain and a poolish. If possible can you do a vid dedicated to explaining more about these ferments/ differences, potential results with percentages, etc? I have not made sourdough yet but want to give it another try so I want to understand more. First starter batch molded so I moved on for now. Maybe make smaller batches too so us home bakers can relate rather than thinking about dividing; doubling is easier. Last. We just had RO water put in in the kitchen. Does that matter in baking?

[@kingdombread-tampa2932]

In a future video, I wish to talk only about creating a formula, and in that, the types of preferments and flavor profiles will be explained. If you make too much bread to eat before molding, freeze the loaves, bread freezes very well. The water should be fine. Thanks for the support. Enjoy the bread!

[@matthews.4839]

Do you use the convection function on your oven for your bread baking temperatures?

[@kingdombread-tampa2932]

No, just direct heat, at 475 F. If you have convection heat, that would be a benefit for smaller items, and pastries.

[@dlibera27]

What is the breakdown of the liquid levain? Starter:water:flour. Thank you

[@user-xi7gz6sz4w]

What is meant by "kingdom" bread?

[@charlesdimino6524]

What or which white flour did you use.....please

[@kingdombread-tampa2932]

An 11.5% protein organic flour. Good choices, if in the U.S., Whole Foods 365 Organic All Purpose, King Arthur Flour All Purpose Organic, Trader Joes Organic.

[@caseymacgill3428]

Can we use active dry yeast?

[@GumriRN]

I’d like to understand precisely how we calculate Levain in any given recipe. Is it calculated as wet or dry ingredients? If we use a 50% combo of flour & 50% water as a starter, do we calculate each component as 50%? I’m just terribly confused when adjusting a recipe e.g. for Focaccia or Pizza dough? Anyone have an answer? Thanks 🙏 N.B. -one “expert” on KZbin clearly said: “Just add 100 grams to any Bread recipe” t la this a good “Rule of Thumb”?

[@kingdombread-tampa2932]

Deni, the levain is calculated as both wet and dry, think total flour, total water. Add the main flour and the flour in the levain, as well as the main water and the water in the levain. The salt is then calculated against the total flour, and the overall hydration is calculated with total water against total flour. And no it is not a good rule of thumb to add 100 grams to any bread recipe, do the calculations to understand the balance. If you have any questions, watch the video on sourdough baker's percent. Hope this helps.

[@fredrickmendelsohn606]

Does autolyse really make a difference?

[@noob19087]

In my experience it mainly makes dough easier to work with, and also when using coarses flours autolyse helps to hydrate it which makes the flour particles less sharp and less likely to break the gluten. I do autolyse pretty much always, personally.

[@tjmoore1084]

may your recipe ingredients simply be cut in half, or a third for a smaller batch?

[@zarek3366]

is this Jerma

[@NK-vd8xi]

Good for wackin guys ova da head with

[@gabsmoscow]

As much as I like your videos, I will not watch anymore because it’s nonsense that you don’t cut the bread and talk about the structure…if you pay attention to the comments of most of your videos (which you apparently don’t or don’t care about), you will notice how many people comment about you not cutting.

[@APNambo]

There's multiple ways to make bread. I've been making bread for a few years with various techniques. A lot of steps can actually be skipped and you will still get very good results at home. The way this guy handles his dough is a real pro. His final results speak for itself. If you don't want to follow his method that's up to you, but they should work for any home baker.

[@olegorik]

Stoped watching right in the beginning. It said home baking, and on the 2nd minute chef says he uses commercial levain. Where the heck I supposed to get it? I'm sure it'll be a perfect bread, but I'll look for the recipe somewhere else!

[@kenkanige8136]

I misspoke, he actually refers to his liquid levain recipe which he has in another video. I will post it below: 162 g bread flour, 163 g water. 32 g starter. Mix and let sit overnight. This yields 357 g of levain. The semolina recipe calls for 347 g of levain, he says to reserve the final 10 g as your starter, for future recipes.