Easy Understanding of Bread Baking Ingredients

[@jimrafe3109]

I have been baking bread at home for many years. I have read various books on the subject. Your videos are excellent. They are clear, thorough and full of facts, tips and methods. My bread making, and understanding, has improved more from watching your videos over the last few months than from books etc over the past years. Thank you.

[@dreamcastH]

I know this channel isn't updated anymore, but I wanted to share that my bread making skills have improved considerably since you made this channel. I still watch the videos for reference as I continue to improve my bread.

[@pushpawattage3345]

Thank you. Valuable information and I really enjoyed while watching your video. Your presentation is very clear and contained enough information to understand the basic principles.

[@opus1952]

😎👍 Really enjoying your videos over here in the UK. Your presentation and delivery are excellent to follow. Thank you for sharing your skills.

[@lc.castro7113]

Achei seu canal e estou babando nessas receitas é tanta informação valiosa, muito obrigado por compartilhar conosco, saudações do Brasil.

[@farzanehizadi4700]

thanks for sharing these useful information. I enjoy watching your videos

[@kingdombread-tampa2932]

So nice of you, I hope you are learning quite a bit. Best of luck!

[@africo9104]

Hi there, I've followed your video to a T, scale and grams 😊 I'm going to be using your videos to learn. I'm going to be baking rye breads only , as my husband can't take much white flour. I'm on my day two. What do I do with the first starter once I've taken the 50 gr out of the jar to feed it for second day ? Can you recomend a recpie on your videos for rye bread. I really like your videos as they so precise. Thanks a lot.

[@hormz7754]

Thanks again for sharing your valuable knowledge. It would be great if you give us more information about different grains.

[@kingdombread-tampa2932]

It's coming

[@hormz7754]

@@kingdombread-tampa2932 great 🙏🙏

[@Sharajj]

What's interesting (to me) is that I'm in Canada and our all purpose flour is higher in protein than in the US. So most of us (speaking of the few people I talk to about baking) just use all purpose flour for bread making. That flour is usually 12-14% protein. The stuff I buy, which is local, heirloom grains, must be higher because I follow recipes to a T (gram) and the dough is always less liquidy than the ones I see in the videos and pictures. I'll have to do more research and figure out exactly why that is and what the protein content is. But, they always turn out good, so that's all that matters!

[@craig00]

Thank you so much for this video! It’s super helpful and informative!!!

[@kingdombread-tampa2932]

You're so welcome!

[@raol635]

Thank you very much.

[@myblackandwhitelife]

Just a suggestion and i don't mean this in a bad way at all, but i hope you would take it into consideration; maybe you can adjust the camera angle so you would be looking directly into it, so that it would give the impression that you're looking at the viewer and talking to him/her. I feel like that would make the viewer connect more with you. I love all of your videos, all of them are very informative. Thanks for making them

[@hr1100]

If i add milk and/or eggs, do i need to adjust actual water percentage to account for the water in the milk/eggs?

[@danavanhove1598]

Do you have videos on how you do your poolish or levain?

[@esraayousef5643]

Very informative thank you

[@kingdombread-tampa2932]

Glad it was helpful!

[@zebelkhan0001]

Great informative video. Thank you. What is your opinion on the use of Dry Malt (Diastatic) baking Powder?

[@kingdombread-tampa2932]

Generally used when the flour has a high falling number, meaning the enzymatic activity is low, producing more pale breads. If seen, adding malt powder helps to provide food, hence color. Otherwise, I would not choose to add malt.

[@dutchgirl2]

Great info.

[@thegiftlady1]

Very good foundation vid. Can you number / date in the title your vids so we can view in a sort of order?

[@kingdombread-tampa2932]

Really after the first five videos, the rest just follow along with the foundation. Glad the videos help.

[@Franco4590]

Everything Jim Rafe said, (below comment). Still referring back. 2yrs. later.

[@renueenergia9617]

thanks

[@Tomboy1933]

He wishes for perfection I wish he could come down and enjoy himself

[@gonzabuzz9844]

Do you reccomend any books?

[@kingdombread-tampa2932]

Honestly, the only book one truly needs to understand baking is "Advanced Bread and Pastry, A Professional Approach", by Michel Suas, my old boss. Go to sfbi.com to order. Another great book is "Bread", by Jeffrey Hamelmann, my old Mentor. A great book. As well, the Culinary Institute of America book on baking and pastry is excellent.

[@gonzabuzz9844]

@@kingdombread-tampa2932 thanks for taking your time to respond, I'll try to get my hands on that book.

[@salvociancimino4627]

good morning teacher, a question. if I have an ambient temperature of 19/20 ° c. What temperature should it be for mixing water? for a classic bread. translation on google, grazie

[@kingdombread-tampa2932]

Salvo, another tricky question. The translation may not be clear, so you may need to ask someone with strong English. Great success with your baking! As a guess, keeping your mixer in low speed, 16-18 C. There is a simple calculation that you can apply, if you want final dough temperature to be 23-25 C, take the temperature of the flour, the water, and assume a friction factor (heat factor) from the mixer. If the friction factor is 3-4 degree per minute, the flour is 25 C, then the water needs to be: 25*3 (the three factors: water, flour, friction) = 75. Then 75 - flour temperature of 25 - friction of 14 to 21 = water at 29 or 22 C. First figure out how much heat your mixer gives to the dough per minute of mixing, then apply this simple calculation. Keep in mind tighter doughs make more friction, looser doughs make less friction.