French Bread & Biscuits - The Isolation Baking Show with Gesine & Jeffrey - Episode 1

The first episode of The Isolation Baking Show with superstar bakers Gesine Bullock-Prado and Jeffrey Hamelman! Join them as they teach techniques for bread and pastry to isolated bakers at home.
Recipes:
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[@joanray6897]

Jeffrey is Poetry in motion when handling the bread dough. Its a pleasure to watch how he dances around the bread and handles it with the utmost tender touch. Gesine adds the interest level to the programme by discussing the issues viewers have with their bread making with Jeffrey. Thank you for a lovely tutorial on how to make bread. I enjoyed every minute!

[@darwilson6776]

52 seconds in and I am already inspired by Jeffery. I thank him for wanting to help complete strangers

[@KingArthurBakingCompany]

It's an old tale that's been known to be untrue for many years, but it's hard to get people to shake it, Joy! Salt will slow down the rise of yeast, if they are both together *in the presence of water*. But when dry, they don't have any impact on each other at all. Some people still claim that salt will "kill" yeast, but that's simply not true. We do wish people would quit spreading that rumor, but it's a decidedly persistent one. -👩‍🍳Kat

[@arthureaks3591]

I just discovered these videos which have been incredibly helpful, though I’ve been baking for years. I also use Jeffrey’s book like a Bible (the oatmeal bread is my favorite all-around bread). Just stepped off into high-hydration doughs and the videos are incredibly helpful. Thanks to you both and King Arthur Flour for the knowledge, enthusiasm, and quality products.

[@09mclemens]

I discovered these tutorials recently after seeing a recent video from Gesine on making Simple White bread. What a gift these videos must have been to people during isolation and what a gift they continue to be. I feel that I am attending a master class. I love the interplay between you, the foot "hand" shaking, your humor and all of the techniques and information you shared. I look forward to working my way through all of these videos and offer my sincere thanks for your generosity and kindness in creating these. Now I'm off to bake some bread.

[@KingArthurBakingCompany]

Thank you for baking with us! -🍮Nicole

[@johnboyd7158]

What a wonderful video! I'm a 70 year old Veteran, and have been baking bread for only 6 months. I will watch it again, just to learn as much as possible. Also discovered why my first sourdough loaves looked like a doorstop!(Jeffrey- you started baking the same year that I got out of the Army!) Cool! Thanks

[@lindahipple4817]

I've been baking for 60 yrs, I've learned some new things! Thankyou Team King Arthur! Blessings for a beautiful Christmas season.

[@mysteriousu5528]

I was afraid of handling dough initially. Immense thanks to Jeffrey. Because of him, I overcame that fear and now enjoy playing with the dough and follow proper measurements doesn't matter what type of dough. Jeffrey is an amazing baker with a great heart to share his knowledge with others.

[@KingArthurBakingCompany]

Thank you for sharing such a nice complement! We'll pass your message along to Jeffrey, he certainly is one of the best! And thank you for baking with us! -🍰Grace

[@crc532]

How comfortable this man is with the dough. He is unafraid. I love watching him with it.

[@Lawman212]

Thank you to you both. I was very happy to see Jeffrey criticize his efforts and point out the shortcomings. So often in a video, you only see perfection coming out of an oven. However, I learned a lot from Jeffrey pointing out areas of the loaves which could be improved.

[@shellydickens4666]

I am a huge Jeffrey Hamelman fan. Thank you both for doing this series!

[@sarahdeschene3152]

Jeffrey & Gesine definitely made me a better and more adventurous baker. I find I revisit this channel often.

[@joypolk3093]

Watched this 2 yrs ago and again today. Love the stories you two share and all the tips regarding baking! 🤗

[@s.d.berquist6866]

I love this!! I have your book, Jeffrey, and have been learning for several years. Thank you so very much!!!

[@KingArthurBakingCompany]

Hwy, S.D. We'll send along your thanks to Jeffrey. We are indeed so lucky to have him as one of our resident experts. He's so generous and knowledgeable, and truly loves to share the joy of baking through education. He and Gesine, as well as all of our other experts, are true treasures. Thanks as well to you for the kind words, and for baking along with us. Ethan@KAF

[@KingArthurBakingCompany]

Hi there, Mary! In most cases, regular tap water is fine. If you drink it yourself, it's suitable for your starter. If your tap water has high levels of chlorine, we'd suggest filling up a glass or jar and letting it sit, uncovered, at room temperature for a while so the chlorine can evaporate. Hard water shouldn't be an issue at all though. We hope this can help! -👩‍🍳Morgan

[@theab7123]

Hi, Morgan, Many Water treatment plants in the USA do not use Chlorine anymore, instead they use something called Chloramine. The downside to Chloramine is that it does not evaporate and can't be boiled away from water. You must treat the water with another chemical to uncouple the Chlorine and Ammonia in Chloramine. Something I learned many years ago keeping an aquarium. Most fish cannot survive in water with Chloramine. It will also affect Komucha cultures which of course have yeast components. For this reason, it might be easier to use bottled water for breads with yeast instead.

[@bhuvidya]

Thank you Gesine and Jeffrey (and Ray), and King Arthur. These videos have been just splendid.

[@wufflemann]

This series was the best! So much knowledge and fun. I am learning a lot.

[@KingArthurBakingCompany]

Winnie, I agree, there is a lot of knowledge bundled up in all of those Isolation Baking Show episodes. 👍🏼 Jonathan@KA

[@turiel86]

The man, the legend - himself! :) Bread is an absolutely amazing book Jeffrey, greetings from Poland!

[@donaldboys7094]

I am delighted to see this series. Although I have all your Craftsy classes and books for both of you I still love to see you both again. Thanks for bringing us such enjoyment as we remain locked in place (mostly).

[@savagefrieze4675]

Wow and omg this is great. I’m completely self taught as home cook and baker and I’m learning so much! There is nothing like watching and learning from pros. Some day perhaps I’ll be able to come to Vermont and feel, smell, and taste. To me cooking and baking is sensory immersive!

[@KingArthurBakingCompany]

We agree! We hope you get a chance to come visit us someday. 😊 Kat@KA

[@angeliquerider-mitchell2538]

I'm so glad I happened upon this today. Great info well presented by thoroughly enjoyable people. I hope you do continue these Friday @ 2pm, I'll look forward to it. Thanks from Los Angeles 😊

[@KingArthurBakingCompany]

That's definitely the plan, Angelique! Kat@KAF

[@andrewcullen8635]

@@KingArthurBakingCompany I used to make all my bread, Mostly Harvest Grain Sub Rolls to take to work. Start to finish about the same time s to cook a Large Baked Potato. In from work, Oven goes On, Potato in Oven. Mix the dough, Question? I used dried Yeast which said either mix with sugar in the dough or start the Yeast in a mug with warm water and sugar. Books said not to add Salt as that stopped the Yeast rising as quick? Once Dough was made it n top of the cooker to rise. After 20 Minutes knock back and form the Rolls on a tray and cover with Tea Towel and return to top of stove. Leave to rise until Potato is cooked. Remove Potato and put in the Rolls on the tray. Cook for 12-13 Minutes then turn Off the Oven and part open the Oven door. Remove Rolls next morning and make Rolls for work.

[@hydiereyes4238]

Thank you for sharing your knowledge Jeffrey. I have always learned baking through youtube and it was a blessing in disguise to have crossed this channel. It is indeed a great feeling to be getting your bread from your home oven. Learned a bunch of tips and it seems like I will be baking breads more frequently now. Thank you Jeffrey and Gesine- fan from Dubai❤️

[@cherryreyes2466]

WONDERFUL! More episodes please! Bravo!

[@lindacampbell316]

I loved loved loved this first episode!!!! I have been doing sour dough bread for several years now and baking for many many more. I am always happy and excited when I learn some precious nuggets from the experience others especially professionals like the both of you. There were a couple of tricks I learned from both of you and I look forward to the next episode. Thanks from Quebec, Canada

[@howardbond1583]

Thank You Both!!! I’ve been a home brrad baker for years but I’m always learning!!

[@robertdewalt8711]

I have learned so much from Jeffrey, I have been working my way through each recipe in Jeffrey’s book, ‘Bread’ 2nd edition, A Baker’s Book of Techniques and Recipes. The two recipes I couldn’t do were the the two that needed high extraction flour. So far, I completed Yeasted Pre-Ferments section , Levain section, and I am currently on Sourdough Rye Section. I have 2 recipes left to try but I am debating not to do the 65% sourdough Rye with no acidified flour, if I decide to do it, it will likely be used for bread pudding. Once I finished working through sourdough rye section, I will be on to the straight doughs. I scale down commercial recipe down to 685g to 2.5 kg depending on size of loafs and how many I will be making. I first got hooked on Baker’s Apprentice and because I wanted to expand my knowledge, I got your book Jeffrey. I have learned so much that I am now comfortable with making changes all the way to designing new recipes. Thank you very much Jeffrey. I do one different recipe once a week.

[@zvipeshkess8536]

Great presentation. I bake only sour dough starter - doing it for about 9 months and love it . My kids and grand-kids love the final products.... love your techniques and relaxed performance.. thanks and looking forward to next shows.

[@brendawatsoninsurance]

OMgosh just found your vlog on KAF website and LOVE IT!!! Love baking bread but I'm no expert, can't wait to see all the episodes, thank you guys for doing these vlogs.

[@vcwalton2010]

Thank you KAF for this series. Here it is Dec 2020 and I am just discovering these programs. I am a home cook and love to bake; however, my bread baking results are somewhat erratic at times. Unfortunately, many of us don't know what it was that derailed us. I have watched several of your programs... I have already learned several things... the instructors give interesting and useful information and it is wonderful to see and learn from amazing instructors who are at such ease with their medium. It is easy to see that they love what they do and their words are encouraging to people with different skill levels. I was tempted to buy Jeffrey's Bread Cookbook but heard that a 3rd edition is coming out soon. Do you have any set date yet? I would love to know so I can preorder on Amazon.

[@KingArthurBakingCompany]

Thanks so much for the kind words, Victoria. It's been such an honor baking with, and learning from, so many people these recent months. It's really brought a lot of sweetness to the bitter times. And yes, a third edition is on the way. We don't have an exact timeline, but expect it sometime in the Spring. Thanks again, and happy baking! Ethan@KA

[@martineastburn3679]

I use iodized salt in baking as all can goods don't and in general people making for others don't. So that is how I get mine unless I get more shell food but now days that is short! Came across these and love both of you ! Nice to all and what good cooks! Martin - turning 73.

[@user-ey9bt7fs6n]

Thank you for your knowledge. I hope to come take a class one day. I’ve had starters in the past when I was younger, l let life get in the way, but now I’m attempting to get a new starter going. I have more time on my hands and I want my grandson to eat real bread.

[@sammi-joreviews1135]

Jeffrey, thank you for showing how to mold baguettes as a south paw. We are out here! 😉👍🏼

[@KingArthurBakingCompany]

We LOAF Gesine! ❤️❤️❤️ -👨‍🍳Ethan

[@TheWoodStroker]

LOL at the wacky face as she dashes in front of camera! Lot's of great insight here. Thanks!

[@lowreedman]

I love you guys. Such a wonderful atmosphere and camaraderie. Great content and expertise. You two are great.

[@KingArthurBakingCompany]

👍 Happy baking! Jonathan@KAF

[@gettem6341]

Jeff, I did like 83/86 bread recipes in your book. I learned a lot.

[@emmaharper3432]

I have learned so much from your videos, thank you for all your tips and tutorials!!!

[@KingArthurBakingCompany]

Hi John! You'll want to look for fresh yeast locally, it can typically be found in the refrigerator section of the grocery store. We hope this can help and happy baking! -👩‍🍳Morgan

[@gilterdadirai2633]

Hie guys this is tasty

[@GlasUndMetall]

I have learned so much from these episodes, I do hope you continue to do these, they have helped me so much and my husband is certainly thrilled with my renewed interest in bread baking!

[@KingArthurBakingCompany]

We are so glad you are enjoying and learning from these! Thanks for baking with us! Libby@KAF

[@bhuvidya]

I love it - Jeffrey remembers the exact day he started baking. Awsm.

[@johnclarke6647]

That kneading and mixing is just fine for beginners with limited equipment but I use my big Kitchen Aid to take the effort out of it. I usually beat up my bread for about ten minutes, 4 mixing and 6 beating. My dough hook will beat it up real good and it will develop good structure. I then proof it for an hour in my proofing box. Then divide it and let the formed rolls or loafs rise for another hour and then bake it. I can whip it up in about three hours. My first and second rise are in my proofing box, 20 minutes for the first rise and 40 minutes for the second rise. My specialty is Kaiser rolls. I make 14 per batch @ about 95 grams per roll. I cook all breads over a pan with water in it @ 400 degrees. This gives an excellent soft crust without a MilkBone type bottom or top. Biscuits. Always bake biscuits as close together as you can. Touching is fine. This makes them rise upward instead of outward. I bake mine on a greased cast iron skillet.

[@stevenpalmer5256]

Such a wonderful gift to those who enjoy baking and desire to continue to learn.

[@natmccallum8885]

So much talent sharing the knowledge, Thank you I would love to make true whole grain bread with the whole grain flour, no white flour. Jeffery is such an amazing bread maker I wonder if he can give some tips?

[@KingArthurBakingCompany]

That sounds like a fun experiment, Nat. And though Jeffrey can't answers questions or give tips here, he has been known to pop in on our Bakers Hotline from time to time: bakewith.us/9yszp. So give them a call. Even if he doesn't answer, our Hotline folks would LOVE to chat with you about bread, baking, and everything in between. Thanks! Ethan@KA

[@natmccallum8885]

@@KingArthurBakingCompany Thank you so much. Your recipes are fabulous I recommend them frequently.

[@carpenterfamily6198]

51:58 . . . All of that’s fine, the oven will take care of things we are unhappy with. I like that, even after the pandemic 😊

[@beckyurbano5806]

The perfect companion to Jeffery's book.

[@esthersaldana7016]

I’m loving all this episode. Thank you for sharing your knowledge and love for baking. I wonder if you have an episode of Challah Jewish bread. I love making bread and looking forward to learn much more from this classes. The Lord bless you and your families much more. Stay Safe 🤗🥰💜

[@KingArthurBakingCompany]

We're glad you enjoyed this video, Esther! We sure do have an episode that features challah, check it out here: bakewith.us/fus8b Happy baking! Morgan@KAF

[@KingArthurBakingCompany]

We have a Challah video. I believe it is on KZbin. If not, you can watch it on Facebook. Kristen@KAF bakewith.us/szlqb

[@frankgerlach5059]

I've been a baker/Pastry Chef for about 40+ years. I call baking ,"edible Chemistry" as everything is usually weighed. Remember this old bakers memory helper, "A pints a pound, the world around".Water eggs most liquids weigh 1 Pound . Weighing is much more accurate than cups or scooping ingredients. I also have a grain mill and make my own Whole Wheat flour so You can buy wheat grain from internet source's .I try to get wheat berries from Montana sources as the protein is higher than most other states, 14% and up.

[@AskAWalker]

I'm going to start bringing my dough to the office.

[@rebeccamorris7671]

I have visited your facility, And I loved it !

[@KingArthurBakingCompany]

Thanks for coming Rebecca. We look forward to welcoming baker enthusiasts again! Elisabeth@KAF

[@loricoleman902]

With regard to the 6 fold, does the first set of folds count for the total of 6? If so, the dough would rest for the last 30 mins. I have made this recipe 3 times and it’s turned out amazing. I have been doing the last fold at the 3 hour mark.

[@KingArthurBakingCompany]

We're glad you're enjoying this recipe, Lori! The first fold does count towards the six folds. Happy baking! Morgan@KA

[@misspimake]

Hi! I noticed Jeffrey didn’t use a poolish starter. I’ve seen videos of him using the starter. Do the 6-fold method for Baguettes as well?Also, after the 6 fold, do I need to do the 1-2 hour bulk fermentation?

[@KingArthurBakingCompany]

Hi there! This recipe does not use a pre-ferment of any kind. If you wanted to try adding one for deeper flavor, you certainly could! I would take a look at the recipe on our website for more inspiration and clarity on the instructions: www.kingarthurbaking.com/recipes/unkneaded-six-fold-french-bread-recipe. Happy baking! -👩‍🍳Tess

[@Danashele]

Dear King Arthur, Can you bring back these wonderful bakers for more videos?? Please and thank you 🙏

[@Danashele]

I forgot to say my daughter and I named our sourdough starter "Vasha" 😁

[@user-ey7pp2fz5j]

Fantastic videos and incredibly informative as well. Just made this according to your recipe. However, I used UK ‘all-purpose’ flour, which has 3g per 100g’s of protein, and found the dough unbelievably wet and sticky which necessitated my having to add much more flour during shaping. I wonder if I should have used strong bread flour instead, which has a protein content of between 11-13g’s (per 100 g’s)? I also note that the recipe calls for lukewarm water, but not sure if this just means ‘not hot’? And can you do this with cool water, I wonder? I do have to say that the bread, when it came out of the oven was delicious, and there was a fantastic crust, so I was very happy, so thank you very much for all your wonderful efforts. Tim

[@KingArthurBakingCompany]

UK AP is indeed a different sort of animal, and will demand a bit of tweaking. As you saw, it needs a good deal more of flour to water in order to come together. Using something like the strong bread flour would work a bit more like our own. Our AP has an 11.7% protein count and our Bread Flour has 12.7%, so it seems pretty similar to what you're working with as far as the bread flour is concerned. As for 'lukewarm,' we tend to go with 98-100 degrees, or 36-40 C. And we'd recommend using that rather than cold. Hopefully some of this helps, and we're so happy that the bread turned out delicious. Thanks so much for baking with us! Let's keep it up. Ethan@KA

[@user-ey7pp2fz5j]

King Arthur Baking Company Hi Ethan, Thanks very much for replying so quickly. I shall use bread or strong flour next time, so thanks again for taking the time to come back to me. We can also get French flour here in the UK too, so perhaps I can experiment with this too, I wonder? Best wishes Tim

[@user-ey7pp2fz5j]

King Arthur Baking Company Oh, and I forgot to ask if there was any way one could do this in a mixer, if only for a short time, to help speed up the process in any way? Or perhaps this defeats the purpose of a no-knead dough? Many thanks Tim

[@KingArthurBakingCompany]

No worries, Tim, it's why we're here! With this recipe, because it's so simple, there's not much need (knead?!) to use a mixer. The dough will come together pretty quick, and then it's just a matter of working it. Which is the real essential part here: the 20-25 folds that you do. It's a very specific process that requires a more 'hands-on' approach. As Jeffrey Hamelman always tells us, "the most important tools you have in a bakery are your hands." Thanks again for reaching out, and happy baking! Ethan@KA

[@user-ey7pp2fz5j]

King Arthur Baking Company Hi Ethan, That’s great. I am now going to try this with strong, bread flour. Much appreciated as always. Take care. All best Tim

[@misspimake]

Hi! I would like to refrigerate the dough and have fresh bread in the morning. Jeffrey mentioned it can be done after shaping. Would this be done after pre shaping or after the final shaping the dough into a baguette? What do I do the next morning after removing it out of the fridge? Do I let it come to room temperature and let it proof for an hour and then bake it?

[@KingArthurBakingCompany]

Great questions! Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. You can chill your dough during either the first or second rise. Your yeast won't give you much love if it's asked to do both rises in the fridge, so it's best to do one or the other at room temperature. You would refrigerate the dough after the final shaping and allow it to rise for about an hour before baking. Happy baking! -🍮Nicole

[@pawelwezgowiec8043]

Rye bread is not specific to Germany. In Poland it is (or at least was, in the pre-industrial, one-size-fits-all times) the standard one. And the mixed bread (50/50 wheat and rye, save the starter) is the Polish tradition. And it truly does it's job.

[@christinelocastro2843]

Yes it is very hard to get yeast I was smart and stocked up early, I have been making bread for my family very other day since Easter including Easter bread

[@johnbaptist7476]

HI Where can i buy FRESH YEAST please ? I could not find it in kingarthur shop , thanks for let me know .❤

[@pault477]

Didn’t know that about flour down the drain.

[@ThePeoplesFootCare]

I found it very confusing that Jeffrey goes from creating the dough, which you do the folding step for 3 hours,... then comes out with a big bowl that has about triples in size, and cuts that into segments, that does not follow the downloaded recipe. Appreciate there are a lot of tips and interesting info, but I really think you should do just the Unkneaded bread without confusing it with biscuits. And to do it all the way thru step by step.

[@milesmorse2619]

Such a great series. Jeffrey is such a wealth of information and Gesine’s energy is fantastic. I made this bread too and it’s deceptively simple but the crumb and rise I got out of the bread was astounding. Question: in terms of the six folds does the mix count as one of the six? Or is it mix + 6 folds and then bulk proof after the folds are complete correct?

[@garyolsen3409]

I always see people combining dry ingredients with a spoon. I guess maybe that works, but I've always used a wire whisk and feel like that does it better and quicker. Just a thought.

[@loricoleman902]

When is the 3rd addition of your book due to come out Jeffrey?

[@KingArthurBakingCompany]

Hi Lori, we currently do not have a specific date for publication but I believe it will be in the first half of 2021. Kindly, Jonathan@KA

[@pault477]

Yes - I freeze my butter before grading it.

[@joeredd3867]

I really enjoyed all of this. I did not see the amounts for the baguette + breads. I like the recipe data of 100%m 65%,2% and 1.5% of flour, water, salt, yeast. Thanks.

[@KingArthurBakingCompany]

We're glad you enjoyed this video, Joe! You can find details about how much dough per loaf in the recipe: bakewith.us/6kr9x We hope this helps and happy baking! Morgan@KAF

[@MalcolmNathrienS1lv34]

I just attempted this recipe, sorta. I used bread pans in order to bake the loaves in and I successfully got loaves. However, the bread didn't have a fantastic color (very pale and somewhat sad.) Probably because I didn't use the water. The bread had a lot of chew. Mightve folded too much, added too much flour, or something. Lastly the bread was not too tasty. By itself it was bland, maybe a tad underdone, not enough salt, it was just "meh." I can understand why people enjoy butter with bread. Still, that whole process was fun. I simply enjoyed the process of playing with dough. It was my very first time baking bread from scratch with only motivation and a recipe. Thanks so much for the amazing experience! I'm sure gonna try again.

[@KingArthurBakingCompany]

That's actually a pretty awesome result, Malcolm. We're so happy that you chose to bake with us, and we look forward to doing it again soon. It takes a little bit of practice, but, as you said, it's always such a fun and rewarding experience just playing around with the dough. Let us know what sort of baking adventures you get up to next, and for sure, don't be a stranger. In fact, if you ever want to have a quick chat, give us a call: [phone]. Our Baker's Hotline team LOVES talking bread and baking. In the meantime, we wish you well, and extend a very fond HAPPY BAKING your way. Ethan@KA

[@MalcolmNathrienS1lv34]

@@KingArthurBakingCompany I'm happy to say I did a second attempt at this recipe. It went much better than previously, I used the water and the bread looks MUCH better. Rich color, firm crust, I also added a tad more herbs and salt so I hope to have a nice taste with it as well. My shaping and cutting was admittedly rough, attempted round loaf, but for a 2nd try I'm very happy.

[@MalcolmNathrienS1lv34]

@@KingArthurBakingCompany Hello again! I have slowly been getting a little better with my bread baking, and have gotten some tools to help me out. (A cast iron pot, and a flexible bowl scraper. Good god, how can you work without one of those?) I've attempted it a few more times in the past few months, and have slowly gotten better. I still don't have the steaming element perfect, but it's gotten exponentially easier with the cast iron pan. Also, I'm not afraid to add more salt than I'd think is necessary. Salt = flavor = Bread you wanna eat. I don't have a super sharp knife so scoring is still a no-go. I don't have a pizza stone, so I can't imitate a hearth. However, I am proud to say that with some experimentation, I am able to make some really tasty loaves. I've done bigas with breads, both in "Ciabatta"/Somewhat-bubbly-non-shaped-bread, and in french-ish style bread. I find Bigas to be absolutely lovely for flavor, gives it a floral tartness that can really help a bread taste good without much effort. Before, I had been using herbs to spice my bread, and now I've learned how to give a bit more flavor through a bit more time in preparation. With the cast iron, I've gotten darker (Still light brown but not pale) color, and proper crunch! Boy, when my bread came out and cooled into crunchy goodness........ It didn't last long. Ultimately my breads are still somewhat flat, not very tall or full as I'd like, but it's still better than nothing.

[@KingArthurBakingCompany]

Malcolm, it sounds like you have really gained a very good understanding of how all this stuff works! This is wonderful! Keep baking and keep learning. A word about a pizza stone--you can use an inverted cookie sheet. Use the heaviest one you own. Make sure to preheat it for at least 1/2 hour. For scoring, buy some double-sided razor blades and stick a flat wooden coffee stirrer through the slots. Practice your shaping to get a nice taught surface. That will make your loaves stand proud up off the work surface and create a higher loaf. And keep asking questions!👍🏼 Jonathan@KA

[@MalcolmNathrienS1lv34]

​@KingArthurBakingCompany And so now, a full 2 years since I've posted last, I wanted to give an update. Ive successfully managed to get great color, texture, and flavor from this bread! I've began to make my own spin using black pepper alongside side. It makes for a lovely little thing to make, plus it's a heavenly thing to do to fold that bread. My shaping is still mediocre, but my rolls were at least round-ish and held their shape decently okay. The most important development was color and texture. My bread looks like bread you'd wanna eat! And that makes me so happy. It's not super perfect, but I've gotten significantly better results with great crunch and chew. Thanks again for sharing this recipe!

[@savagefrieze4675]

Would really like some more information about using the couch linen. Do you flour the couch, wet the couch, leave the shaped dough in it for very long, why use the couch? What is the purpose?

[@KingArthurBakingCompany]

Hi, Savage! These are all good questions. To use it, lightly flour the cloth, then place your shaped baguettes in the folds and let them rise. Use a transfer peel to move your baguettes onto a hot baking stone (or other baking surface). The larger cloth size (24" x 26") allows more room for baguettes. Made from 100% flax fibers with finished edges so it won't fray over time. Imported from France. Simply brush flour off the couche when done. If dough sticks, allow it to dry, then scrape off. Please do not wash your couche! Doing so washes away the yeasty, floury surface that gives your bread the unique crust for which baguettes are known; to help maintain that floury surface, we recommend storing your couche in a ziplock bag in the freezer in between uses. Please don't hesitate to contact us again if you have any follow-up questions. Happy baking! Jonathan@KA

[@savagefrieze4675]

@@KingArthurBakingCompany thank you. I’ll be trying it this afternoon!

[@savagefrieze4675]

@@KingArthurBakingCompany put the couche to the test along with gesine and jeffrey’s way of making a dough. Worked great for a beginner. Sure did like the results!

[@tamarachistory8460]

I have made several breads most of them no knead and have never added the water in the oven. Do you suggest this method to be used with any bread recipe?

[@loricoleman902]

In Canada, Fleischmanns Yeast corners the market. I cannot find straight up “Instant Yeast” It’s called “Rapid Rise Instant yeast. If I understood correctly, Jeffrey stated do not use Rapid Rise. So should I used active dry instead? Using perhaps a 1/2 C of the water in recipe to start the active dry?

[@KingArthurBakingCompany]

Yes, Lori, you can use the same amount of active dry yeast but you don't have to "bloom" or "proof" the yeast first. Just add it to the dry ingredients. Kindly, Jonathan@KA

[@loricoleman902]

Thanks so very much. King Arthur is the best. Clear and concise, friendly instruction. I’m a huge fan and tell everyone about you! I have even called your Bakers Hotline. I have learned so much and I have used the 6 fold recipe a few times and I’m a fan of no knead now 🙂

[@KingArthurBakingCompany]

Wonderful Lori! We're so happy to be able to help you and to share the love of baking with you. Kindly, Jonathan@KA

[@dianahipsley9417]

can I mix the no knead dough in my bread machine or stand mixer

[@KingArthurBakingCompany]

You can indeed! Beat the dough ingredients together at medium speed with the beater blade for about 30 to 60 seconds, and then transfer it to a bowl or bucket, and continue with the recipe. Happy baking! Ethan@KA

[@tgif1207]

What's the scraper tool called and where do we find them?

[@Kymberlee_W]

It's called a dough scraper and you can find it in the homewares area if any store that carries cooking supplies, even grocery stores often have them... Right by the cake baking stuff, spatulas, etc. Amazon has them... And finally!!! Many of the chefs on KZbin sell them along with their personal branded baking things like bannetons, aprons, tea towels, etc. Good luck! By the way, you don't really need a scraper, hands are fine baking tools it's just messier. However, you *can* go to your local hardware store and buy a small & wide paint scraper - scrapers are most often used on the counter not in the bowl, however, just be really careful of your counter surface as a paint scraper often has sharp corners.

[@tgif1207]

Thank you!

[@KingArthurBakingCompany]

Hi, it's called a bowl scraper or a dough dough scraper. You can find it here: bakewith.us/8gq3k baking! Jonathan@KAF

[@Kymberlee_W]

@@tgif1207 sorry, I forgot to mention that a paint scraper is obviously the incorrect shape to use in a bowl. So, if you don't have a scraper of any kind (for inside the bowl) then I'd recommend a wooden spoon. Both ends can be used and when it's time to scrape down the bowl using the back of the spoon is awesome.The handle can be used in the beginning while mixing all the ingredients together. My only wish is that KA bakers would talk about how important the metric system is to baking - I say this because the lady mentioned ounces -an ounce in weight is much different to an ounce in volume. But, that's probably me just being pedantic. I spend many school years relearning the metric system for math class, only to forget over the summer because I never used it. Now, I live in another country where ONLY the metric system is used. Cooking is what got me to convert forever, though.

[@arthurfiorillo8591]

I hung around with a Polish kid and he always talked about his mother was baking Beef stake Rye bread?

[@charlottewun4388]

How long the steam is needed say in baking of baguettes? First 5 or 10 minutes?

[@KingArthurBakingCompany]

Hi Charlotte! We'd recommend steaming the baguettes for the first 10 minuets of the bake. Happy baking! Morgan@KA

[@charlottewun4388]

@@KingArthurBakingCompany Thanks Morgan.

[@tandipatterson4834]

Extremely new to bake what are the measurements for both recipes

[@KingArthurBakingCompany]

Hey Tandi! Welcome to the fun world of baking. You can find all the info you need on the recipe pages here: bakewith.us/UnkneadedSixFoldFrenchBread and bakewith.us/BakingPowderBiscuits. Let us know if we can help in any way, and happy baking! -👨‍🍳Ethan

[@lorifalwell197]

Do you always use steam for baking bread? I'm trying to learn anything to help in baking bread.

[@jeanvignes]

The steam helps form the thin, crisp, crust (think REAL French baguettes). If you want a softer crust (biscuits, banana bread, crumpets, etc.) then no steam.

[@lorifalwell197]

@@jeanvignes thank you, I never really paid attention to bleached and unbleached, always knew it was on packages but didn't know what it was about.

[@dkugler007]

What size is the metal bowl used to mix the biscuit dough?

[@KingArthurBakingCompany]

Hi there! For mixing the biscuit dough any large mixing bowl will do. Happy baking! Morgan@KAF

[@ramonlevy2434]

The bread looks grate can you give me the quantities how many flowr and % of water ?

[@KingArthurBakingCompany]

Here is the recipe for the bread Jeffrey made. Kristen@KAF bakewith.us/w6a49

[@pault477]

Love that - put the baby in the seat next to you in the car. : )

[@gregbridwell1351]

I could not catch the name of the banacan? or rope form that the baker used ?

[@KingArthurBakingCompany]

Hi there, Greg! In the video, Jeffrey is using bannetons or brotforms to rest the shaped loaves in. You can check them out here on our website: www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=brotform#bc_product_index We hope this can help! Kindly, -👩‍🍳Morgan

[@yolandabadillo8766]

I just saw the sourdough and crumpet lesson and was wondering the name of the griddle used?

[@KingArthurBakingCompany]

Hi there! In that edition of the Isolation Baking Show, Gesine mentions that she doesn't have an electric griddle, so she used an crêpe griddle. We hope this helps! Kindly, Morgan@KAF

[@KingArthurBakingCompany]

She actually used a crepe cooker. I'm not sure of the brand. Kristen@KAF

[@raleedy]

Jeffrey is not an aggressive marketer of his book. Without his name or the title, it's hard to look for it.

[@KingArthurBakingCompany]

Hi Allan, Here is the info if you need it. It sounds like you may already have a copy. It's my bible. bakewith.us/vdcdb. Happy baking! Jonathan@KAF

[@margieszymanskyj5416]

I'm a little confused about adding the salt. In the sour dough video, it said not to add the salt in the beginning as it kills the yeast. But in this video the salt was adding right from the start. Can you clarify this for me please?

[@KingArthurBakingCompany]

Hi Margie, it won't kill yeast, though it can slow it down a little. You can do it either way and it'll work. Annabelle@KAF

[@KingArthurBakingCompany]

Hello, Salt is a major component in bread, and performs several important functions. We have details outlined in an informative post here bakewith.us/h7v4u Kris@KAF

[@AskAWalker]

Who is this Jeffrey character and why am I just learning about him?

[@stitcherscottage]

Jeffrey Hamelman. Google him😊

[@davepeacock7438]

I took my first bread class with him over 20 years ago and have been baking bread since.....

[@ken-nevamitchell8536]

Jeffrey is known World wide as the bread baker's bread baker. He has been the go to man for bakers for many years.

[@johnfrisbie9256]

I would liked to have seen the crumb on the baguettes.

[@chillsheridan]

If a recipe calls for "sifted flour" do you measure the flour before or after sifting

[@KingArthurBakingCompany]

Hey there! It depends on how the recipe words it, if the recipe calls for "1 cup of sifted flour" then you'd want to sift and then measure the flour. But if they call for "1 cup of flour, sifted" then you'd want to sift the flour after measuring it. We hope this helps and happy baking! Morgan@KA

[@lubamiller4193]

@@KingArthurBakingCompany would going by weight give you the same end result ?? Ex-1 cup of sifted flour 125 grams vs 1 cup of flour sifted = 125 grams? Or would the weights be different?.

[@gogochem4898]

what was recipe for liquid Levain culture? I could not find anymore yeast but I have 20 # of rye flour!

[@KingArthurBakingCompany]

Hi there! You can find our full guide to Sourdough Baking, including creating your own culture, here: bakewith.us/wksmz Happy baking! Morgan@KAF

[@francesallen3166]

where can I find the recipe?

[@KingArthurBakingCompany]

Here are the recipes. Kristen@KAF bakewith.us/ped7w bakewith.us/9sedp

[@lorifalwell197]

What is bleached flour and when is a good time to use it and what for?

[@jeanvignes]

Bleached flour is whiter, softer, and good for things like pie crusts, pancakes, and waffles. It has less protein and won't rise as well as unbleached flour.

[@ANDREASRIAL]

The time just went to fast in this video... GREATLY APPRECIATED.

[@sternits]

Can you use bread flour instead of AP flour in recipes?

[@KingArthurBakingCompany]

Hey there! Bread flour has a slightly higher protein content than all-purpose flour, about 12.7%, and 11.7% respectively. This will make for a chewier end result as well as cause the flour to absorb more liquid. When using bread flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. We hope this helps and happy baking! Morgan@KAF

[@sternits]

King Arthur Flour WOW! Thank you so much. This is something I’ve asked again and again and never got such a simple, clear cut answer with a practical application. Thanks so very much for educating me. I’m loving your videos.

[@lindcobbs4615]

I use Gold Medal unbleached, unbromated bread flour, which can sometimes be hard to find.

[@contactjoy4140]

I'm Seventy-four and I've always been told to never put salt and yeast together in the flour.... Never, ever put the yeast and salt together in the flour. But, that's exactly what you did. So, why has that rumor been spread for generations of bakers that "salt and yeast cannot be added together in the flour"?

[@leilaniaki344]

My dough was a little drier I got the recipe from KA 8 1/3 cups (1,000g) King Arthur Unbleached All-Purpose Flour 3 cups plus 3 tablespoons (730g) lukewarm water 1 tablespoon + 1/2 teaspoon (21g) salt 1 1/4 teaspoons (4g) instant yeast

[@KingArthurBakingCompany]

Hi there, Leilani! In the drier months, flour can absorb more liquid. If you find your dough is on the dry side, you're more than welcome to add a touch more water. We hope this helps and happy baking! Morgan@KA

[@nancythomas-wardm.b.a2993]

Brill program. Xxx up a mountain in Turkey thank you xn

[@iknownothing-49]

I wish he had shown the progression of the folds

[@christinelocastro2843]

Does it matter which yeast you use to make this bread?

[@KingArthurBakingCompany]

Hi there, Christine! You can use instant or active dry yeast for this recipe. We don't recommend using rapid rise though as it doesn't have enough oomph to go through multiple rise times. Happy baking! Morgan@KAF

[@francesallen3166]

Can I cut this recipe inn half or thirds?

[@KingArthurBakingCompany]

Hi Frances! You sure can cut this recipe in half. Happy baking! Morgan@KAF

[@toniomalley5661]

Why avoid rapid rise did I miss something thank you this is great

[@karenkuhta7032]

Check video at 3:48.

[@toniomalley5661]

Karen Kuhta thank you Karen I did miss that and am glad to have the answer stay safe regards from Ireland

[@karenkuhta7032]

Toni O Malley my pleasure! You also stay safe and best regards from Richland WA USA

[@pilotdiana]

I keep all my flours in the refrigerator is that bad?

[@KingArthurBakingCompany]

As long as they're in airtight containers, that's an excellent place to keep them! Kat@KAF

[@donpeppe1157]

Can I use fresh yeast instead of 4g instant yeast? If so, how many grams?

[@KingArthurBakingCompany]

Sure, Don! You'll need to do a little math to determine the amount of yeast needed though, check out this great Yeast Conversion Table on Red Star Yeast's website: bakewith.us/t97k5 Happy baking! Morgan@KAF

[@francesallen3166]

can it frozen after the first 3 hour rise?

[@KingArthurBakingCompany]

Hi there, Frances! We don't recommend freezing raw yeast dough, it can damage the yeast cells and result in a poor rise. You can freeze the baked bread though! Kindly, Morgan@KAF

[@pault477]

What kind of scale is that?

[@KingArthurBakingCompany]

Hi there, Paul! You can find a scale like the one Jeffrey is using here: bakewith.us/4rne9 Happy baking! Morgan@KA