Baking the Classic French Bread Loaf You Love So Much

[@thisguy2973]

I love that King Arthur is so readily available as a baking company to the public. I started my bread making journey a year ago, and I’m proud of what I’ve learned so far. I feel like an expert, even if I’m just a home baker. Makes me feel like I’m in control of yet one more thing in my life. Happy baking, y’all!

[@KingArthurBakingCompany]

We loaf sharing our knowledge and the joy of baking, and are thrilled to help you only improof. 😊 Thanks for sharing your baking journey with us! 👑🍞 -🥐Lily

[@Brandonisfinished]

Okay I measured everything thing on a scale my dough is not starchy. It’s tight and doesn’t seem right. Please help!

[@thisguy2973]

@@Brandonisfinished did you mean stretchy? If so, can you outline all the steps and ingredients thus far?

[@ShaunBryant-e3u]

For those that are just starting to bake bread or for those that want to increase their knowledge and skill levels follow this guy. Concise, relevant instruction that will get you to where you want to be

[@KingArthurBakingCompany]

Thanks for the shout-out, Shaun! We're proud to work with Martin. 👑 -🥐Lily

[@M-a-k-o]

The amount of knowledge you share in 15 minutes is second to none. You are an extremely generous, likeable and talented teacher🏆 Liked and subscribed.

[@idaliaorantes2076]

😂😂😂 ❤❤ I love King Arthur is the best flour ❤❤❤

[@M-a-k-o]

@@idaliaorantes2076 Surely, you mean King Martin, right🤔

[@idaliaorantes2076]

@@M-a-k-o😅

[@annettecampbell9913]

Martin is phenomenal! I love to watch him! Precise information, not a lot of silliness; just straight forward baking, but not dull and boring either!!

[@KingArthurBakingCompany]

Thanks for sharing your cheers for Martin, Annette! Please let us know what you think of this recipe. 😊 -🥐Lily

[@terezagrbin4357]

didn't like him wanted to learn and he doesn't give all information

[@dhm486]

I started dieting 3 months ago and down 25 lbs so far. I love pizza so I started to learn how to bake them to control the ingredients. I am going to step into bread making now and try this recipe this weekend. I appreciate your videos and I really appreciate that on your site you list the nutrition for the recipes. Keep up the amazing work!

[@Zimzimhk]

Martin is officially my fav bread teacher.

[@KingArthurBakingCompany]

😄😄😄 -🥐Lily

[@AndySpicer]

Same!

[@MsOwenMeany]

Well I agree, but Bake with Jack has a catchier intro! I really like Bake with Jack as well.

[@AndySpicer]

@@MsOwenMeany haven’t seen that one. I’ll check it out. Thx!

[@Whereslove1004]

저는 레스토랑에서 연구하며 사워도우 빵을구운지 10년째입니다. 마더폴리쉬, 폴딩, 가스발생, 기포와 탄성의 이해, 컷팅을 이용한 쿠프를 설명하는 내용을 담고있네요. 이 영상의 설명내용은 빵을 배우는사람에게 정말정말중요한 내용을 가지고있습니다. 이내용을 가지고 다양한 t55,t65,t100 등 다른 종자와 회분함량의 밀가루를 사용하여 자신만의 빵을 만들어나간다면 정말 좋은 베이커가 된다고 보장합니다. 여러분들이 더 나아가서 다양한 수분함량조절과, 마더폴리쉬의 관리방법 등 더 깊이있는 베이커가되길 응원합니다.

[@clintmsmith]

That little laugh as he carries the baked loaves, and then when he squeezed them. I’m sure he’s baked he’s baked countless loves and is still thrilled. Little joys

[@floramuthoni8115]

I baked this yesterday, my first time baking bread. Came out so good . Thank you Martin

[@lindacoffin5110]

You make me believe! I am grateful for the net and King Arthur flour for what you do!

[@KingArthurBakingCompany]

We're proud to be here for you, Linda, and to help you bake your best! -🥐Lily

[@guitarvocs]

I have been baking our bread since before COVID using the King Arthur No-Knead recipe. A friend and third generation professional baker has been encouraging me to step up to the ways of pre-ferment and poulish. As we speak, next to my laptop is this dough waiting for its second fold. I have family coming over for lunch tomorrow and I'm excited to see how this turns out. Thank you to Martin for his exceptionally clear and detailed explanation/demonstration. All hail King Arthur!

[@KingArthurBakingCompany]

Can't wait to hear how it goes, keep us posted and thanks for baking with us! -🍰Grace

[@guitarvocs]

@@KingArthurBakingCompany I wish I had better news, but it was a train wreck. After I added ingredients to the preferment, the dough never behaved correctly. I think I may not have mixed thoroughly enough. To make matters worse, I did not budget my time correctly and realized at the pre-form stage I would not have enough time to complete the process. Oh, well, I'll try again sometime.

[@KingArthurBakingCompany]

Oh no! We'd be happy to help with your next back, feel free to ask any questions you may have! -🍰Grace

[@ScottA2345]

It's "poolish" - a French term meaning from Poland - as the technique was developed by Polish bakers.

[@esef1948]

Martin is a great teacher. His teaching style encourages you to have a go. My family followed his baking series during covid lock downs when he baked with his son. And that encouraged teenagers to get into baking. Now they are in university and have continued making bread 💃🏻💃🏻💃🏻

[@KingArthurBakingCompany]

Thanks for sharing your kind note! Martin sure has a talent to inspire others, and we're thrilled to learn that it lives on through your family. 💚🍞 -🥐Lily

[@jenniferschiro6322]

Made this recipe yesterday exactly as printed and it came out beautifully - excellent oven spring, 2 delicious flavorful loaves that the whole family enjoyed. Thank you KAFlour for this wonderful recipe! Excellent filming (Tucker? :) and super helpful tips from Martin, yet again. I am so grateful for the wealth of knowledge shared on this KZbin channel. One possible error in the recipe: I baked my 2 loaves for only 30 min at 475 F on a preheated baking steel with steam and they came out VERY dark, borderline burnt. I believe the 32-38 min cooking time in the recipe may be too long. I made a note to bake for only 25-30 min next time.

[@KingArthurBakingCompany]

We appreciate your kind words, Jennifer! We're honored to make these videos and then bake with you. 😊 Each oven is unique so there will be adjustments made for each baker - it's great to see that you've been able to adjust the recipe according to your oven! -🥐Lily

[@franklingold416]

I'm with you on the overbaking (and thanks for your comment). I checked at 27 minutes; the top was already starting to burn. Next time, 450 F. And there will be a next time - this bread was great. My first time using a couche. I'll also cut down on the water a little bit. A little too sticky which required me to flour my bench more heavily (which left too much of a coating on the outside). It may be a summer thing.

[@SavhannasSpirit]

Love this recipe! So easy and so delicious. I’ve made six loaves now and it’s incredibly popular. Might even challenge Martin’s hamburger bun recipe as the best bread I’ve ever made. Thank you to Martin and the KA team for making great recipes and videos so we can surprise our families with amazing bread. 🥖

[@KingArthurBakingCompany]

You are most welcome! Thank you for baking along with us! 💕 -🍰Grace

[@babadeedee214]

Martin! What an amazing teacher you are! You freely share a wealth of knowledge with all the little tips and tricks that will end up making all the difference in turning out a stellar loaf of yumminess! Thank you!

[@micheljodoin531]

As always, Martin is certainly a great baker but he is also a master teacher ! Thank you so much for your time and efforts. Looking forward to receive the new book !

[@KingArthurBakingCompany]

We're thrilled he resonates with your learning, Michel! We're excited to bake the loaves of new recipes in the book with you! -🥐Lily

[@thegrim418]

That's a great way to get people to buy your flour. Show them how to use it effectively.

[@crystalbluepersuasion1027]

They definitely have the best pans!

[@marjoriepark1198]

Great ideas. As a home baker and user of KA flour for 35 years I also use this technique,but I have called it a sponge. I started doing this as a convenience. Being a busy mom and domestic engineer 🙆🏼‍♀️👐🏼 this was a way to get the bread started and tend to it when convenient. Nice to see it here. K A flour is the bomb 💣

[@Nah481]

Watching from the USA

[@michaelshepherd5604]

I have made this bread from this recipe several times now, and it has come out perfect every single time. Definitely worth the time spent.

[@KingArthurBakingCompany]

Amazing! That's just what we like to hear, thank you for sharing, Michael! -🍰Grace

[@RaymondCore-ts5jl]

Bakers share their secrets on a 'knead to know' basis. This much effort has to reproduce the crusty, chewy, New Orleans loaves I grew up eating. Thank you for being thorough and concise.

[@KingArthurBakingCompany]

Thanks for sharing your appreciation and for baking along with us, Raymond! -🍰Grace

[@maryspringer1442]

New subscriber! I really enjoyed this video. I have been a baker for years, grew up with a baker who made many types of breads and dinner rolls as well as sweet treats all week long to sell at farmers markets on weekends and fulfill many repeat orders. Boy was I lucky! Now at 55 I still enjoy baking a few times a week and taught my 5 kids how to bake as well. Your video was easy to listen to, no rambling on or annoying background noise music etc..right to the point but also useful knowledge passed along. I am going to make this bread tonight and finish it tomorrow to go with some homemade vegetable soup. I look forward to watching more and checking out that book...can never have enough cookbooks and baking recipes lol.

[@KingArthurBakingCompany]

Welcome to our kingdom, Mary! 🏰👑🌾 We appreciate your kind note and want you to know how proud we are to inspire your bakes. We can't wait to get kneading all of the incredible doughs from our new recipes! -🥐Lily

[@The_Original_Big_Daddy]

Martin. Cambro containers... yes, absolutely yes! I preferment my dough for 72-96 hours. What I do is mix the poolish up, let it rest on the counter for 1-hour, then place it in the refrigerator. The day before I plan to bake the bread, I add the remaining ingredients like Diastatic Malt Powder, salt, water, and flour. Mix that either in the KitchenAid, or in a bowl and do a strength building fold a few times. Once I'm happy with the gluten, I place it back in the fridge for another day. I find by doing this, I virtually eliminate any glycemic impact. The other added benefit is the flavor development. If you are reading this response and have any questions, reply to me! By the way, I do the pizza dough exactly the same way.

[@KingArthurBakingCompany]

Brilliant! We're thrilled to see that you have your own groove with these doughs! -🥐Lily

[@The_Original_Big_Daddy]

@@KingArthurBakingCompany Thank you Lily!

[@michaelb2999]

Too bad that's a lexan

[@Brandonisfinished]

I followed the recipe exactly but my flour didn’t have that bounce. Please help!? I don’t know!

[@KingArthurBakingCompany]

We're sorry to hear that you had some trouble! It sounds like maybe the consistency of your dough was a bit different than the dough in this video, is that right? Could you share a bit more about your process, including how you measured your flour (by volume or weight) and what kind of flour you used, as well as any other changes? We look forward to helping you troubleshoot! -👩‍🍳Morgan

[@haylinmilsam]

Wow! I baked these this morning, and we had a lovely turkey sandwich for lunch! I used sourdough starter in the preferment, and 1/2 tsp yeast in the dough. I baked them on a steel for exactly 32 min., and they were a perfect color from top to bottom. If I wanted to refrigerate after shaping and place in bannetons (like traditional sourdough), would it affect the end result? I assume it should sit out for at least an hour before baking? This video was so full of great information. Thank you so much!

[@KingArthurBakingCompany]

You have the best lunch! 😄 A proof in the fridge should be just fine for these, and will increase the flavor. 😋 Please let us know how that bake goes! -🥐Lily

[@haylinmilsam]

@@KingArthurBakingCompany Will do!

[@RonaldMCRAE-j1j]

Thank you sir. You have enhanced my baking skills, who is learning. Having been using the King Arthur's brand of flour.

[@matseklundh8241]

My favorit baking channel… and Martin is the best teacher!

[@Dremvel2335]

Thank you Martin... You are a very good teacher and have given me even more valuable tips on breadmaking. I not long ago became over-tired of paying outrageous prices for poor quality breads in the store and decided to begin home baking. Success has been moderate, and thanks to folks like you I have had more success recently.. French breads are among my most favorite, so I will definitely give this recipe a try. I'm also looking for Italian Crustini and am planning today to make some sesame sandwich buns and preferably at least one regular loaf. Empanadas sound good today too - heh!.. Making your own breads is soooooooooooo very satisfying once you understand all those little tricks of the trade that keep you from making the proverbial "Rock Cakes" hehehe.. Thanks again.. It was a very good video.. Liked, Saved, Subscribed.

[@KingArthurBakingCompany]

Thanks so much for sharing! We're always happy to help provide baking information, advice, and inspiration! -🍰Grace

[@mayasaktiishaya7515]

Very very helpful thanks. Thank you and your farmers so much for producing nutrient dense Wheat. Thank you for taking care of the soil so we can eat products similar to those I had as a child. Flavorful, filling you up with goodness. This is why I buy this great flour.

[@KingArthurBakingCompany]

It's our passion to provide only the best for you and continue to only improve. 👑 Please let us know if you give this recipe a try! -🥐Lily

[@2brownbraids]

You are so good with your hands, I wish i can make bread like you. Thank you, an excellent lesson on French Bread.

[@jeromesalem4369]

I'm so sorry we don't have King Arthur here in central Europe, I'd gladly buy it as a big thank you. Appreciate your explanation!🥰🥰🥰

[@cookiewl]

I don’t have King Arthur either here in Canada it’s Five Roses or Robin Hood both are great flours and I’ve used it in this recipe and it was great too.

[@flexmasterson4297]

First attempt today. I made a couple of mistakes but the loaves came out beautiful. Hope the internal structure is ok, as I made a mistake on the hydration and did not score the loaves quite deep enough. But they were cracking as they cooled and have a nice golden brown color. Proof will come at dinner. Thank you for the video.

[@ObsidianRose10]

Beautiful! I'm making some this weekend! Be absolutely fantastic with my butter bean & dino kale harissa dip😊

[@KingArthurBakingCompany]

Oh yum! -🍮Kat

[@veecee3669]

I'm not a baker...yet, but I can see just how "alive" this dough is. When I saw your focaccia recipe, I was hooked! I can't wait to buy the book so I can learn how to make my own bread. Thank you, Martin, I've liked and subscribed!

[@KingArthurBakingCompany]

Welcome, Vee Cee! We're thrilled to animate loaves of new recipes in The Big Book of Bread with you! 😄🍞 -🥐Lily

[@curtislambert8752]

Outstanding job Your presentation and explanation is really Superior and the Quality makes me envious .Just fabulous. I'm and merely just a amature but not afraid to work with high hydration doughs and I also make deserts and cook.

[@Butterb0ne]

This is how you do a tutorial. I enjoyed watching it and can't wait to try it myself. Bravo!

[@KingArthurBakingCompany]

We're thrilled that you enjoyed it! Please let us know how your bake goes. 🙌🍞 -🥐Lily

[@ryanlam5909]

Y’all keep up the great amazing work that you are doing. love the videos and bought the book.

[@KingArthurBakingCompany]

Thanks for sharing your kind words, Ryan! Please keep us posted with your bakes through the book 🙌 -🥐Lily

[@erinbradcook]

Hi Martin - appreciate the work you're doing. The site has been really easy to follow and looking forward to the book coming out. It's nice having videos to help with the learning process along with the written recipes. Made the Focaccia Cristal last week and my family loved it. For the french loaves...If we wanted to make this into something used for sausage and pepper or meatball sandwiches , would you recommend this bread for that and if so how many pieces should I divide the dough into? Looking for around a 6" roll. Thanks for your help. My golden wheat flour arrived today and planning on the Everyday sandwich loaf this weekend. Trying to break out of the store bought nonsense breads, and your book/videos is looking like my ticket. Thanks again!

[@KingArthurBakingCompany]

We're thrilled you're enjoying our recipes, E.L.! We recommend portioning the dough into about 100g pieces for the rolls. 😊 Please let us know how it goes! -🥐Lily

[@erinbradcook]

​@@KingArthurBakingCompany Thanks so much for responding. ok so 100g weight portion for the rolls. Should I adjust the bake time and temp?

[@KingArthurBakingCompany]

You're most welcome! The temperature will still be fine, though the bake time will be less by at least half the time. 🍞 -🥐Lily

[@erinbradcook]

Hi Again - sorry one last question. All the breads I’ve made from the book (which is such a great resource and loving it by the way) my salt seems to be off. I use Diamond Kosher normally. Do you guys use a different brand? How can I fix this?

[@KingArthurBakingCompany]

We're thrilled you're enjoying the book! Could you clarify what you mean by the salt seems to be off, are the loaves too salty or lacking in flavor? Also, how are you measuring the salt, by weight or volume, and if you're using weight what kind of scale are you using? We look forward to chatting further! -👩‍🍳Morgan

[@arlenejokozo222]

Beautiful execution teaching just great

[@Larry-j3m]

Thank you for including measurements in grams too, it makes life a little easier for us Europeans :)

[@KingArthurBakingCompany]

We're proud to do so! It just makes sense 😉 Happy baking, Larry! -🥐Lily

[@rncommercial]

And Canadians!!

[@KingArthurBakingCompany]

And Americans, honestly! Grams are just easier all around. 😄 -🍮Kat

[@rodrigomunera8523]

Yes. Experienced home bakers in the US generally prefer grams too. It’s more accurate. Thank you!

[@CapNJunkie]

"Don't let that loaf smell your fear" lol. Great advice.

[@KingArthurBakingCompany]

🧡🧡🧡 -🍮Kat

[@timh750]

Martin is the best! Such a good teacher… he explains everything in great detail in a way that anyone can understand while giving you the sense of confidence to try each recipe.

[@KingArthurBakingCompany]

We're lucky to work with Martin! Thanks for sharing your kindness for him, Tim. 😊 -🥐Lily

[@nerdcave0]

This dude's a pro, so many good tips. I always think of dough starting as a big lump of tangled spaghetti, where stretching and folding it detangles and neatly layers the strands.

[@KingArthurBakingCompany]

Loaf the visual, Jay. 😊 Martin's passion and mastery shine through in his teachings, for sure! -🥐Lily

[@LightBeing369]

Oh wow!!! Good things really do come to those who wait. I think I could eat a whole one of those all by myself

[@KingArthurBakingCompany]

Haha me too! 😋 -🍰Grace

[@kevinu.k.7042]

This is a superb video. You explain things so well and the production is great too. I've been baking for some forty years and use different methods, as I bake with a lot of wholewheat / wholemeal flours, and rye. It's always a pleasure to watch your videos, you bake so very well. Thank you. P.S. - Did you forget to mention the oven temperature and time?

[@KingArthurBakingCompany]

Thanks for sharing you kind note, Kevin! We're glad that you're enjoying our videos. 😊 For the temperature, time, and other details, those are found in the recipe: b.link/fuakl3dx. Happy baking! -🥐Lily

[@kevinu.k.7042]

@@KingArthurBakingCompany You are so kind. I've just seen that the link is above. Thank you! 😁

[@MrJerryBeeman]

WOW! made my first loaves last weekend. It was okay, not as big as shown, but I've altered my timing this week. Last week I waited 15 hrs for the preferment. It looked ok from the top view I saw in the video. Today I only waited 13 hrs, WOW what a difference. Now it works much better. I learned a lot. Up to now my French loaves were just French loaf "Shaped" bread.

[@KingArthurBakingCompany]

Fantastic observations with the different times, Jerry! We're thrilled that your loaf game went up a few levels. 🙌 -🥐Lily

[@TastyTable101]

Great recipe to make bread! Simple and delicious. Thank you!

[@KingArthurBakingCompany]

It's our pleasure to share with you! Please let us know how your bake goes. 😊🍞 -🥐Lily

[@K_Lee]

Best French loaf! Delicious!

[@ralphdejuliis8825]

Love watching you; learned a lot! And you did the coil fold, you said the dough feels great, not too stretchy and has a lot of strength. I would actually find it very helpful if you did a cut away mini video saying here’s an example of one that is too stretchy doesn’t have enough strength and here is what I do to fix it.

[@breadwright]

Hey, Martin here. Check out the video we did on Pan de Cristal for some additional examples of coil folds! Happy baking! Martin@KABC

[@johannafriedt6362]

Thank you Martin for this very detailed wonderful video 👏🏼👌

[@KingArthurBakingCompany]

We're thrilled you're enjoying his style, Johanna! -🥐Lily

[@trooper1228]

Never heard what temp to bake this at?

[@KingArthurBakingCompany]

Hi trooper, we provide the link to our recipes in the description box of our KZbin videos! For your convenience: b.link/fuakl3dx, which will have all of the details. Happy baking! -🥐Lily

[@iraza75040]

Martin, what did you set the oven temperature at and how long did you bake the loafs for?

[@KingArthurBakingCompany]

475°F for 32-38 minutes, the full recipe with bake times and temperatures can be found in the description below this video! -🍰Grace

[@iraza75040]

@@KingArthurBakingCompany thank you ❤️

[@danielapagliaro8025]

Love King Arthur Products, everything is great quality! Where can I buy the plastic bowl covers?

[@KingArthurBakingCompany]

Right here! shop.kingarthurbaking.com/items/set-of-10-bowl-covers -🍮Kat

[@janiboo2222]

GREAT VIDEO! I'm inspired! What is that peice of cloth you used to put the dough on? is it available to buy?

[@KingArthurBakingCompany]

We're glad you enjoyed it! It's a couche, you can check it out here: shop.kingarthurbaking.com/items/bakers-couche? Happy baking! -👩‍🍳Morgan

[@beatrizsoto9523]

Hola, soy mexicana, específicamente de la Laguna Méx, es decir, vivo en tre 2 estados, Durango y Coahuila, vivo en 🇺🇸 pero estoy buscando la receta de pan francés, tengo entendido que en mi tierra mexicana llegaron unos religiosos y desde entonces nuestro pan es muy famoso, lo invito a que conozca esta variedad del pan francés, toda una gran historia, en ningún otro estado de mexico les queda igual, solo en este lugar tiene un sabor inigualable, de verdad lo invito!!!!😊

[@renetapouleva211]

Thank you so much for your well explained recipe 🙏🏻🍀👌

[@KingArthurBakingCompany]

Always happy to provide great recipes for bakers like you! -🍰Grace

[@derosa98]

Great instrutional video...can you please advise as to the brand of bowl cover you used. Thank you...cheers!

[@KingArthurBakingCompany]

You can find them here! shop.kingarthurbaking.com/items/set-of-10-bowl-covers -🍮Kat

[@dfedko]

Great video! I’m trying to make the bread now.

[@KingArthurBakingCompany]

Awesome! Let us know how it goes! -🍰Grace

[@vvade9789]

I’ve made this, along with a dozen other recipes from King Arthur. Best damn bread channel on the tubes!

[@KingArthurBakingCompany]

Thanks a loaf! Let us know how this bake goes! 🍞✨ -🥐Lily

[@vvade9789]

@@KingArthurBakingCompany it was perfect! Made it yesterday and 3/4 of the first loaf is already gone.

[@KingArthurBakingCompany]

Woohoo!! We're glad it was a hit! -👩‍🍳Morgan

[@lindapearson2376]

Looks yummy!

[@alanjacobus2500]

Could I not divide this dough and bake a single boule? If so, what changes would need to be made in time and temperature? Could it be baked in a dutch oven?

[@KingArthurBakingCompany]

If the entirety of the one boule fits in your Dutch Oven, then yes! There are instructions that can be used at the bottom of the recipe (b.link/fuakl3dx) under "Tips..." Please let us know how it goes! -🥐Lily

[@johnny.decimal]

This is a superb recipe. Follow it to the letter and you can't fail. Thanks, team! Here are my measurements in grams for the sane ;-) and this makes a single loaf. I've rounded them down a touch so that they're more memorable. I have a sourdough starter so I start with 10/100/100g starter/water/flour for the poolish. Then add 150/250g water/flour. 7g salt, 1g dry yeast. 💥

[@barnes128]

Thanks very much for this video. I am still learning every day.

[@TheRange7]

This looks so fantastic. I have a Blue Star Oven in my range. They told me using steam was a no go due to the infrared broiler at the top of the oven. I'm so bummed. That crust is over the top awesome, and sans steam impossible to achieve. :(

[@breadwright]

Hey there, Martin here. All is not lost, place the loaf (shaped as a round) into a preheated covered baker to bake. Any questions, reach out to our hotline! We’ll get you sorted out! Martin@KABC

[@jackimieczaniec2578]

What temperature and how long do you bake it for?

[@KingArthurBakingCompany]

Hi Jacki! The full recipe is linked in the video description. Happy baking! -👩‍🍳Morgan

[@helenlevann3120]

Love that he uses the handle of the spoon for mixing - better than the bowl and much easier than the Swedish whisk.

[@KingArthurBakingCompany]

How neat to share the same technique! Please let us know if you give this recipe a try, Helen. 😊🍞 -🥐Lily

[@Lind-t6s]

What are the Best ways to store the bread to keep it crispy?

[@KingArthurBakingCompany]

Hi there! We recommend storing soft sandwich bread or rolls at room temperature, wrapped in a plastic bag, for 4 to 5 days. Sourdough or a dense country loaf do best at room temperature, in a paper bag. Once cut, place the bread in the bag sliced-side down. After a day or two, slip the bread into a plastic bag. This will help preserve its moisture, but the crust will soften a bit. You can also freeze any extra bread that you won't be able to consume in the foreseeable future. Happy baking! -👩‍🍳Morgan

[@susanorourke6868]

1st. You taught me that I was getting poor results because I was rushing/forcing the yeast bloom. 2nd. You reminded me of the ned for planning and patiences. I have just started "day one" and will pick it up in the AM. I usually don't bother with premium ingredients but I do actually find the King Arthur brand to be worth the little it extra that I pay for it. Got a recipe for Drop Biscuits? I'd be grateful

[@KingArthurBakingCompany]

We're thrilled to help you bake your best, Susan! Thanks for choosing to bake with us. 😊 We have the perfect recipe for you: kingarthurbaking.com/recipes/easy-drop-biscuits-recipe. Happy baking! -🥐Lily

[@susanorourke6868]

@@KingArthurBakingCompany Got the biscuit recipe. Friday morning. Thank you

[@lloydgoldston3620]

❤ love that crunch too! Great upload

[@KingArthurBakingCompany]

Happy baking, Lloyd! -🥐Lily

[@AndyHess-jy6vx]

I love this recipe. The recipe calls for pouring water into a "cast iron pan." The only cast iron pan I have that fits beneath the baking stone is a cast skillet. So I poured water into my cast skillet and it worked as intended except that the steam removed most of the seasoning on my skillet cooking surface. May I suggest using a Pyrex baking dish instead?

[@KingArthurBakingCompany]

You can use a Pyrex dish! The cast iron retains more heat, but the glass dish works just as well - I speak from experience because that's what I do! Please let us know how your bake goes with the Pyrex! -🥐Lily

[@brenthronik6066]

Thanks so much! Is there a reason you add a second batch of yeast and not just the yeast in the preferment?

[@KingArthurBakingCompany]

Hi Brent! Additional yeast is added when assembling the dough because there isn't enough yeast in the preferment to leaven the dough. -👩‍🍳Morgan

[@marionwensing]

Hi Martin, thank you for your great recipe, and such a great explanation', Can I half the recipe?

[@KingArthurBakingCompany]

This recipe can absolutely be cut in half! And thank you for baking with us! -🍰Grace

[@sheldonrubin7934]

Awesome video, thank you, I loved it and will definitely buy the book. My wife is gluten intolerant, is there a gluten free flour that can be used instead?

[@KingArthurBakingCompany]

We're thrilled you're enjoying the video, Sheldon! If your wife is not allergic to wheat, our Gluten Free Bread Flour can be swapped 1:1. 😊 shop.kingarthurbaking.com/items/gluten-free-bread-flour -🥐Lily

[@sheldonrubin7934]

@@KingArthurBakingCompany I bought the book and love it. It's beautifully made and illustrated and robust enough to survive on our kitchen counter. And there are so many delicious recipes I don't think we will ever be able try them all. I have a question about what water is best to use. We're on a well and the water goes through a 6 stage filter that removes all of the minerals. Is that OK to use or would bottled water be better?

[@KingArthurBakingCompany]

We're so happy to hear that you're enjoying the book! You can definitely use your well water, if it's water you're comfortable drinking you can use it for bread baking. The only time you have to be conscious of what water you're using is if there's a high level of chlorine in the water and you're creating a sourdough starter. Hope this can help! -👩‍🍳Morgan

[@n4xyy]

I'm looking forward to trying this receipt. However, can I safely cut it in two and make one loaf? So many bread receipts are for making 2 large loafs and my wife and I cannot finish one before the second goes stale! Any tricks and tips for dividing bread receipts?

[@KingArthurBakingCompany]

Absolutely, Rick! We design our recipes to be easily halved. Happy baking! -🥐Lily

[@bettyl8434]

Your videos are excellent. You’re a top notch teacher. Your instructions are easy to understand & you inject a bit of humor too. Looking forward to more.

[@KingArthurBakingCompany]

We're always grateful for Martin! We're glad that his teaching inspires your baking! -🥐Lily

[@cecisol1981]

Desde COSTA RICA mi respeto y muchísimas gracias por el tutorial. . Siempre he querido hacer pan francés, como el que compraba en las panaderías en mi adolescencia cuando visitaba la capital. 53 años después no he encontrado un buen pan francés como el de antes. Así que voy a seguir esta receta al pie de la letra y deseo con todo mi corazón lograrlo. P. D quise reservar la compra del libro, pero esta sólo en inglés. 🤔

[@KingArthurBakingCompany]

Hola ceci! Diganos que crees sobre la receta, por favor! 🤞 Fuemos dar su nota a nuestro equipo para consideraciones de la futura. La mas interesada hacemos, la mas podemos hacer cerca libros en espanol. En media tiempo, gracias horneado con nosotros! -🥐Lily

[@mikemalter]

Hi, a few questions about some of the equipment used. What size are the sheet pans? Where did you get the plastic cover for the sheet pans? Thank you.

[@KingArthurBakingCompany]

Those are half-sized sheet pans, which are 13" x 18" (shop.kingarthurbaking.com/items/king-arthur-sheet-pans) and you can find a similar sheet pan with cover here: shop.kingarthurbaking.com/items/half-sheet-pan-with-lid -🍰Grace

[@aileensmith3062]

As expected and another great video Martin. Now to count the days down until my ordered book FINALLY arrives!

[@KingArthurBakingCompany]

💛💛💛 -🍮Kat

[@extremepyro624]

Love these videos , just starting to get into making breads

[@KingArthurBakingCompany]

We're so happy to hear that! Enjoy your baking adventures and let us know if you have any questions along the way! -👩‍🍳Morgan

[@Irina-c8v4t]

Hi, do you have two pans/trays under the stone in the oven? Does it make any difference if using only one tray for the hot water?

[@KingArthurBakingCompany]

Great question! I believe Martin poured water in one tray, and the rest is poured on the bottom of the oven itself. Nevertheless, I believe only one tray is necessary! -🍰Grace

[@Irina-c8v4t]

@@KingArthurBakingCompany thank you for the answer, Grace!)

[@deliaramirez6044]

I love the sound of the bread. Thank you Martin for another great video

[@KingArthurBakingCompany]

💛💛💛 -🍮Kat

[@tomwestbrook]

My preferment rose quite a bit a room temperature. I live at 7,000 feet. Will just putting it in the fridge overnight work as well for us high altitude folks?

[@KingArthurBakingCompany]

It will! The fridge is perfect. There's a bit at the bottom of our High Altitude Baking Guide that affirms the use of the fridge: www.kingarthurbaking.com/learn/resources/high-altitude-baking. Please let us know how your next bake goes with a fridge rise, Tom. 😊 -🥐Lily

[@sweetmaths4213]

They look gorgeous. I'm going to have a go. ❤

[@KingArthurBakingCompany]

Nice! 🙌 Keep us posted! -🍰Grace

[@jasonreblando5154]

I’m wondering if you can use a plastic lipped bowl cover instead of elastic plastic wrap?

[@KingArthurBakingCompany]

Absolutely! -🍮Kat

[@fmc6338]

thank you

[@robertdeatherage2354]

I loved Martin's covid videos!!! Than you for more great content ❤

[@noodaenghollimanfarm8686]

I love this !! Thank you

[@mini-t2348]

Can I use my sourdough starter instead of yeast? I’m just new to bread and made my own starter

[@KingArthurBakingCompany]

You can incorporate your starter into this and many other recipes with a couple of small substitutions. Simply replace 113 grams (1 scant cup) flour and 113 grams (1/2 cup) water in your recipe with 226 grams (1 cup) of your sourdough starter. Using sourdough starter, either fed or unfed, is possible in a wide range of recipes - so long as the recipe includes sufficient water/liquid and flour to be replaced by starter. Feel free to check out our blog article on adding sourdough to a recipe (www.kingarthurbaking.com/blog/2015/10/29/adding-sourdough-recipe) for additional tips and inspiration. Happy baking! -🍰Grace

[@Michael-bq1yj]

Martin sir, im the french bread loaf video you show to leave the preferment 12-16 hrs. Are there any additional steps to let the dough go to 24 hrs. I did not managed my time very well.

[@KingArthurBakingCompany]

No additional steps! But your dough may be a bit sluggish as a result. To combat this, you could try adding a full 1/2 tsp rather than the suggested scant 1/2 tsp to help give your dough a boost. -🍰Grace

[@husnidawood7130]

I always watched your show on KZbin channel as well I appreciate it very much

[@smeeglesapprentice1468]

The recipe (in the book) calls for 8 -12 bowl folds. Is that 8 - 12 individual folds or 8 - 12 complete bowl fold turns which would be 32 - 48 individual folds?

[@KingArthurBakingCompany]

I believe it would be 8-12 individual folds, but I would follow the method linked in the recipe here to be exact: www.kingarthurbaking.com/blog/2023/07/31/what-does-folding-bread-dough-mean-exactly -🍰Grace

[@smeeglesapprentice1468]

@@KingArthurBakingCompany Thank you.

[@koalasez1200]

Ordered!!! I only use KA flour and always have yummy results .😊. Employee owned too🥰. Thank you for this excellent tutorial!

[@KingArthurBakingCompany]

Thanks for sharing the employee ownership love! -🍮Kat

[@lylaaamir8952]

Beautiful bread❤

[@susancollins9074]

Does anyone know if you can freeze the dough?

[@KingArthurBakingCompany]

Hi there, Susan! We don't recommend freezing raw dough as it can negatively impact the yeast making for a poor rise after defrosting. You could freeze the fully baked and cooled bread though! -👩‍🍳Morgan

[@donnaandre7633]

Curious why King Arthur flour isn’t sold in Alberta, Canada?

[@KingArthurBakingCompany]

We're not the hugest company and currently only have distribution within the United States. But perhaps we'll have international distribution someday! -🍮Kat

[@robertramsey2493]

matin you make it look easy.

[@KingArthurBakingCompany]

He doughs! But, you can't make it look easy unless you've made it look... you know. 😎 We believe in you, Robert! -🥐Lily

[@brettbarbier]

Would this recipe work well with the King Arthur keto flour?

[@KingArthurBakingCompany]

It will! We have some tips for baking with our keto wheat flour, "For yeast breads, increase the liquid in the dough by 2 tablespoons per 1 cup (120g) Keto Wheat Flour. You should only need about 5 minutes of gentle kneading and mixing - this flour yields a strong dough." For more tips: kingarthurbaking.com/blog/2020/11/27/introducing-keto-wheat-flour. Happy baking! -🥐Lily

[@earthgirl369]

what if i only have active dry yeast? how do i do it? i love king arthur flour!

[@KingArthurBakingCompany]

Hi there! Instant and active dry yeast can be used interchangeably. You might find that your dough rises a little slower than listed in the recipe, but as always go by how your dough looks and feels in comparison to the descriptions given in the recipe and not just time alone. Happy baking! -👩‍🍳Morgan

[@earthgirl369]

@@KingArthurBakingCompany thank you!!!

[@vivianli596]

Love the instruction. I have sour dough starter. How do I used the starter as the poolish?

[@KingArthurBakingCompany]

This is a great use of your starter, Vivian! You could use 444g of starter and omit the yeast for the recipe, for which the rising times would be adjusted as needed for more time. This method would also omit step #1 of waiting 12+ hours for the poolish to ferment. Alternatively, you can make the poolish as-is and substitute the yeast for the dough with 1 - 2 Tbsp of starter (fed will have a faster rising time). Please let us know how your bake goes! -🥐Lily

[@vivianli596]

@@KingArthurBakingCompany thank you! I will give both ways you suggested a try!

[@KingArthurBakingCompany]

Awesome! Happy baking 🙌 -🥐Lily

[@vivianli596]

@@KingArthurBakingCompanynot so good. The gluten did not form even though I know the sour dough is working. Ill try again

[@KingArthurBakingCompany]

Great to know the sourdough is working! 👏 Perhaps some more kneading will get the gluten to improve. Thanks for keeping us posted! -🥐Lily

[@johnwalker2408]

Love everything about this! Thanks for sharing! Was trying to do some math regarding percentages! Poolish is roughly 86% of flour weight? And looking at a just over 60% hydration? Typical for a preferment to be such a large percentage? And how would this operate if using natural leaven? Much appreciated! Sorry for all the questions!

[@breadwright]

Hey John, Martin here. When calculating poolish, we always refer to it by the percentage of total flour it contains. An example would be, if there's 1,000g of flour in a recipe and 250g are in the poolish, we say, it's a poolish bread with 25% prefermented. By referring to the flour, we keep things consistent, thus allowing comparisons between different preferments with differing amounts of water. If you want to convert this over to a sourdough preferment, I'd keep the same quantities in the preferment, and simply sub. the yeast with healthy culture, using it at about 10% of prefermented flour weight, about 20 to 25g. On day two, give your bulk fermentation an extra hour to allow the culture to move things along. Happy Baking! Martin@KABC

[@clicheguevara8722]

Any mention of oven temp and cooking times?

[@KingArthurBakingCompany]

The full recipe with oven temperatures and cooking times can be found in the link in the description of the video! You can also find it here: www.kingarthurbaking.com/recipes/everyday-french-loaf-recipe -🍰Grace

[@bbrian2]

​@@KingArthurBakingCompany Thanks for linking to that here -- the link in the description points to a different recipe right now -- a garlic loaf. 32-36 mins @ 475°F -- okay!

[@KingArthurBakingCompany]

Hi Brian! There are a few links in the description, but the first one after "Get the recipe: ..." will bring you to the featured recipe from the video. We hope this can help clarify and happy baking! -👩‍🍳Morgan

[@jenniesantos341]

Martin always explained bread making simple and easy to follow.