Professional Baker Teaches Rustic Italian, THE BEST White Bread EVER!!!

Watch and learn how to make this unbelievable Rustic Italian at home. No doubt the best white bread you will ever taste!!!
Check out our online academy. onlineartisanbakingacademy.th...

[@SciPunk215]

Great stuff !! I wish he would show the crumb.

[@tonycasarrubia1394]

Me to.

[@dbabini1]

Great instructions and explanations without corny jokes and cheesy music... subscribed!

[@TURTLEORIGINAL]

Wonderful and instructional video tutorial. Thank you!

[@TurkeyDart]

One of the best tutorials and bread videos known to man! Thank you for your time and effort in making this. Incredible recipe

[@manuelvazquez8758]

What about showing the crumb. Are these loaves just to be used for stage props?

[@Javaman92]

Much of this was over my head. PERFECT! I've enjoyed making bread in the past and was looking to up my game so to speak and your knowledge and enthusiasm tells me that I can learn a lot here.

[@fedelefolino7879]

Very grateful to you for sharing your knowledge and passion!

[@Handletaken4]

I learned so much and your presentation is spot on. Thank you.

[@aperture24]

Just tried it. Amazing bread indeed! Thank you for sharing

[@Compashn]

Going to use this recipe tomorrow....very excited.

[@mgwood6939]

Going to try this...as this is a new skill im trying to master! Looks delicious 😋! Thanks for sharing!

[@ataisa1]

Best Bread I have ever tried or baked Thank you for your fantastic teaching

[@giuseppecvl7069]

Thank you very much for this, that looks just sensational!!

[@MK-km2wc]

I must say this is One of the best tutorials 👍👍👍😍

[@pj9290]

Cut the recipe in half but followed to the T. Was absolutely outstanding. Thanks.

[@moemanm1202]

awesome video. explained to me things I been wondering for years about dough development

[@donsager7746]

I just made this bread last weekend exactly the way he said with the weights and ingredients and time and it was the BEST bread I've ever made. This is now my go to bread. Thank you so much.

[@Idk-bs6in]

What did you use for starter? I don’t understand what he means

[@willphelps6715]

@@Idk-bs6in Starter is a term used for a naturally formed flour/water/yeast mixture. It uses "natural" yeast, found in the air and on the skins of fruits, like grapes, rather than commercial yeast, like "fresh yeast blocks" or "instant dry yeast". Search KZbin for "Making Sourdough Starter" for more information about it and how to make and care for it. It takes about 10 days to get the thing going, so you're not going to make bread tomorrow. I have given away small amounts of my starter to help others kick start their own batch. Ask around on social media if there's anyone near you that can give you a little.

[@ddbruno]

Hi, Don. Did you proof the levain for 14 hours as well? He never offered a proofing time in the video.

[@ColleenScatena69]

​@user-nm2cp3ot2d if you look up polish and levian it will explain each. The levian is basically some of his sourdough starter and polish is equal amount of water and flour with some yeast mixed and left out at room temp to ferment both of these pre ferments will be added to rest of the recipie. There are some great you tube videos that explain all the different pre ferments.

[@ci8127]

A terrific video! You are a calm speaker and a good instructor - so glad you don't use annoying music and text everywhere. I SO MUCH wanted to see the inside of the bread ' cause that's the proof of the pudding (next time, I hope). Keep up your good work. You have great technique and are quite the pro.

[@teriadams7398]

I hate all the added music too, is usually annoying.

[@crelombardi9278]

Thank you for the videos! I am really enjoying the Italian and baguette formula. This is my 5 th batch of the Rustic Italian and with your starter formulas I have not made a bad batch. This is the best bread I have ever made.

[@Rob_430]

I just found your channel, and want to say as a home bread baker, this channel is great. Your presentation, content and calming voice to watch this. I bake yeast breads or sourdough. I never worked with a poolish, however, I have added a pinch of yeast to my sourdough mix, and found I get a better loaf. I know it as a hybrid loaf.

[@williamoconnor9125]

I made this bread and its beautiful. Thank you

[@bayard1332]

Been a long time since I’ve watched such a talented baker. Thanks!

[@willphelps6715]

I made this last night. I halved all the amounts to make 2 loaves, but forgot to half the yeast (1 g vs .5 g) in the poolish. it still came out great! I can't wait to do it right next time. My oven makes the crust a little darker than I like. Almost burned in a couple of places. I'm going to put foil over them about half way through the baking process next time. My family is from NY and they all loved this bread. It's their new favorite. Thanks for sharing this great recipe.

[@FranciscoSilva-ll5uh]

Great! video thanks

[@siracusariskmanagement]

Great video, I just wish you cut one open so we could see how the inside formed.

[@AmericaFirstNow]

Back again. Cool mornings now in NY state. I need my re- orientation. Thanks again.

[@robertsimon6500]

The key to success of this recipe and others getting a group of flour's that you like and stick with them and learn how they mix and bake. All Flour hydrates at different levels. I switched flour recently and it takes a whole lot more water to make this bread correctly. I just started a batch and had to add at least 50 grams more water after I had done the first mix to the dough the dough was that stiff. I am letting the 2nd bulk ferment longer now just to try to save what I made. The bread may not come out as well as I had hoped but it is better than throwing the whole batch in to the trash. I like your vids, now if I could find more people to give out the amount of bread I have been baking, I would be golden.

[@michaelm077]

That is absolutely beautiful bread, takes me back to my childhood in Brooklyn where you can visit the local bakeries at midnight and get the loaves fresh from the oven.

[@kingdombread-tampa2932]

I totally agree!

[@shereendayim6251]

Amazing

[@hormz7754]

Indeed it is the best white bread I have ever made, it is now my wife's favourite , thanks for teaching us 🙏

[@kingdombread-tampa2932]

Cool, and thanks for joining the Academy.

[@jeffdeez1]

Have just subbed to your channel today and loving the videos. I have just started homebaking through covid and am so grateful to see pro's in action talking about their recipes and handling dough and equipment. I am curious about your crumb structure for a few of your videos. I would love to see some bread cutting and cross section views if you didn't mind. Just a suggestion from a curious learner. 😉😎 Keep up the great videos! 🙏🏼

[@kingdombread-tampa2932]

Will do, thanks for the support.

[@isabellejean-marie1571]

@@kingdombread-tampa2932 The all demonstration was amazing, my only regret was like Jeffrey mentioned the cutting of the bread to demonstrate the crumb. I just subscribe to your video, you're amazing

[@doinamarina6616]

Where have you been all life? Why do I find you after one year of frustration and very little success with sourdough? Bless you, please keep the videos coming 🙏. Great content!

[@kingdombread-tampa2932]

Wow, thank you!

[@fabriciocoelho2303]

i do enjoe ,congratulation

[@JP-wb1oo]

I just made this for pizza crusts. I've always used a ferment but never minded the percentages as closely as this recipe. For levain I had a freeze dried "SF Sourdough" culture that I resurrected a month ago and it's nice and active and the only addition was 1% malt powder. Handling was similar but no folds. Straight from the mixer into the bulk for 2 hours then balled up and kept cool for 2 more hours. Then on the counter until 67-70f. Cooked on stone at 500f. In my past, I have made thousands of pizzas using the PF, or "old dough" method as a one-man wood fired operation but never had a pizza crust come out like this. This recipe is perfect for pizza and stretched beautifully! Next time I'm going to use 90/10 poolish/levain rather than 80/20. Not because it wasn't awesome but I want to try just a touch of sour. (side note: I added malt because of the relatively short proof of

[@lespaul8818]

That is the nicest looking Italian bread I have seen in a very long time !

[@kingdombread-tampa2932]

Thank you, it is relatively easy to make with good procedure. Hope you enjoy the breads!

[@lespaul8818]

@@kingdombread-tampa2932 what do you think gives the crust that dark color?

[@kingdombread-tampa2932]

@@lespaul8818 The fermentation and a good, deep bake with proper steam.

[@k0nko]

I used 00 flour and a 00 starter (70% hydration, adjusted water in the final mix). I baked this formula two times. First time a bit dry. I guess that was the flour. Second time with just a little splash extra was perfect. Thank you so much.

[@dbabini1]

Awesome video going to def try this, but brah left me hanging when the bread wasn't cut open

[@ddbruno]

I thought I'd let you know, since I found this recipe I haven't made any other bread. It's perfect every time. I hadn't seen the previous video with the ratio system but one I did, I got and have never looked back. Thanks for this.

[@janetra1111]

Did I miss something? I don’t see an actual recipe with quantities of ingredients for the poolish and liquid levain🤷🏻‍♀️

[@ddbruno]

@@janetra1111 Hi Janet. The Poolish and Levain ratios are at this point in the video. kzbin.info/www/bejne/qqvVhJeFis6dkJo If you're recipe isn't working, watch the video describing the percentages. kzbin.info/www/bejne/hqqtnmSsZ5iqncU Once I watched that, I got it. Just remember, if you're using a Poolish or Levain, subtract those quantities from the total. I hope this helps.

[@janetra1111]

@@ddbruno Thank you so much. I’ll check out the video then I’ll bake some beautiful bread 🥖

[@raquelramalhocruz]

Nicely done. I would have liked to see the inside.

[@fredblues4250]

I have baked to this recipe twice and method twice now and the result and taste is really great. Big thanks and thumbs up from me

[@JoyMorse-mi5kb]

@fredblues4250 I couldn't find the amount of flour and salt to add after the poolish and levain. Do you know or is there a written recipe somewhere?

[@ydhb6169]

I think you are the best baker on youtube.

[@menace46]

Superb 🙏🏼

[@ronaldsach5856]

i made 1/2 the recipe today - started it yesterday afternoon - followed the recipe exactly, and all i can say is.... WOW... best bread i have made ... i will make this again.... probably this week... a bit of work... but well worth the time... thanks

[@franco634]

How much flour did you use? and salt? I don't believe he said or else I missed it each time I watched it.

[@player234145]

Perfect. This guy knows how to do it ;-)

[@Queenie_Francie]

Very nice breads. I really like your videos.

[@kingdombread-tampa2932]

Glad you like them! Maybe you would like the Foundation class at the Academy.onlineartisanbakingacademy.thinkific.com/ All the best!

[@pamg518]

This bread turned out so amazing!! Thank you for this bread recipe. The crust is the best!! In the video you suggested trying a biga preferment. How do I swap out the Poolish for a biga? Is it a straight swap?

[@zekidogan4311]

like the last shaping method , is it possible to see it closer or from a different angle as we cannot see the other side of the dough while you are shaping it.Thanks

[@renatovenuto296]

Look awesome 👌

[@Drumston]

Thank you for a very nice and instructional video. This bread is now baking as I write. I have, however, one small question: you mention at 5:00 to 5:27 the reasons the KitchenAid foodprocessor is not your favorite. Today I was warming up to buy one of these, so I thought I would ask: which foodprocessor do you like or maybe even recommend for mixing dough?

[@joek4377]

I love bread, i love learning how to make bread. That being said it is the most difficult thing to get good at for me. Cheers

[@yankeesfan8561]

Great video, really informative! How did you steam your oven if I may ask?

[@kingdombread-tampa2932]

cast iron pan, with lava rocks... crushed ice and water, as shown in the video

[@catholicworks]

Where did you purchase the inserts for your oven? Is this a material I can purchase and cut to size? Great video. Easy to follow.

[@tlnamz62]

Hello, I watched this video (very well done) and just finished making this bread. Looks great still cooling off so haven't cut yet. Made smaller loafs (qty 6). I scored the tops of all and had side blowouts on 2. How do I prevent that from occurring? Thanks, Tom

[@kingdombread-tampa2932]

Any blowouts are generally a result of under proofing. Don't go strictly by time, as conditions will be different from kitchen to kitchen. Check proof by touching the dough gently with a finger. The dough will allow you to press into the loaf, slowly spring back, leaving a slight indentation where you pressed. Good luck!

[@dilekakar6618]

I have learned so much. Thank you for a great video and instructions. I do ot have stand mixer yet. Do you think I can catch same dough consistency through rouba or regular hand kneading? Any suggestions?

[@dilekakar6618]

I just baked my bread. I worked half the recipe, and it turned out just great. I was little nervous since It was my first time working with poolish, however, result exceeded my expectations. I got a wonderful oven spring, great crust and really delicious taste. My tenth grader daughter and myself almost finished half of the loaf....Thank you.....

[@kingdombread-tampa2932]

Yes you can, it will just take more time and labor.

[@candidotorres1852]

I make the bread yesterday I divided the recipe in half, the bread come out absolutely perfect totally different to any bread I make before absolutely delicious ,I used King Arthur all purpose flour 11.7 protein what flour you use? Thanks for sheer this amazing recipe i subscriber forever now 👏🏻👏🏻👏🏻

[@jn-xs9ug]

Amazing looking bread! Appreciate your detailed explanation! Is you oven a Convection one? I do not like my convection oven for baking bread... but unfortunately it does not have an option to turn off convection...

[@kingdombread-tampa2932]

In artisan breads, especially larger loaves, It is best to not use a fan, as the heat is mostly surface related, and the crust may form and darken before the interior is properly baked.

[@cindyturner7240]

Your videos are awesome. I am learning so much with each one. Just to be clear, your levain is left on the counter over the 12-16 hours not in the fridge?

[@kingdombread-tampa2932]

You are correct

[@UEFN.Creator]

Thanks

[@santabell2339]

hello is there a way to make this style bread using poolish or biga and instant yeast instead of the sourdough starter? Please let me knowif I can do this, how much yeast to use, and how to alter the process so that instant yeast can be used. I understand the flavor will be different but I just love the look of that bread.

[@salvociancimino4627]

professional compliments. an info can I use the chariot instead of the poolisch?

[@kingdombread-tampa2932]

Hello Salvo, Can you clarify what is the "chariot"? All of the pre-ferments can be recalculated to provide the overall fermentation. Let me know, and I can send a revised formula. Thanks for the support!

[@tristannezybala7171]

Thank you for these videos and I'm excited to join your Academy as I've been having some difficulty. I've tried this recipe 3 times now and I never get the oven rise that you do. My bread turns out quite dense. Your dough is much more fluid than mine, which is more elastic-y. I've had it mixing for 7 minutes and a bit more and less. Any ideas on what I might be doing wrong? Thanks

[@kingdombread-tampa2932]

Perhaps your flour absorbs more water than the flour I have in the video. The flour used is ~11.0% protein. As well, your pre-ferments may not be a full maturation.

[@saburahma]

As always thank you so much for your videos. I tried this last week, but of course scaled back to smaller amount. I felt I was off with the hydration, had to add flour, but didn't pay attention to add more salt, the bread lacked flavor naturally, but was nevertheless very chewy and just awesome color and crumb, so I'd like to give this another go. My 2 questions if I may are: 1. with final hydration around 70%, do you include the water and flour in the white levain in addition to those in the poolish in your calculations for final hydration percentage? 2. with white levain does it need more time than traditional spelt levain to ferment, should I prepare it prior to the poolish to get good fermentation? the poolish was way more fermented and had grown substantially more than the levain. Thanks so much!!

[@kingdombread-tampa2932]

The hydration is calculated with total flour and total water, so yes the flour and water in the poolish and levain are contributors. Unfortunately, in this particular video, I had transcribed the formula incorrectly, must have been a long day.

[@christina7160]

I keep my starter in a warmer part of my house and the poolish in a cooler part so they are ready at the same time

[@manuelvazquez8758]

I can't believe a 25 minute video on bread making and only showing what the outside looks like. The inside is ultimately important.

[@MJA-1970]

Why is the recipe not listed under the video???

[@njneer7511]

Thank you for this video. I was looking for a video specifically on handling the dough after proving and into the oven. Even with extremely accurate dough recipes, Ive failed many times to bring a tall fluffy Italian loaf to fruition because I didnt know how to get it from table to oven. I am currently on a kitchen renovation and looking for an oven to best handle bread making. I see your bottom oven has baking stones. May I ask what is the brand and model of the oven featured in this video? Also, can you please explain how you made the steam so significant? Ive tried many ways of getting steam into my oven but nowhere near what you did here. Thanks

[@gonzabuzz9844]

Look at his first videos everything is explained.

[@kingdombread-tampa2932]

Yes, thanks, gonzabuzz. The oven is not the issue, but purchase the thickest stone plates you can find that will fill your oven. I found mine on Amazon. As far as steam, place a cast iron pan below the stone plates, add lava rocks, and apply the crushed ice, and water as seen in the videos. The idea is to add the ice and water as you are closing the oven door, so you retain as much steam as possible. All the best!

[@christina7160]

Do you then not use convection bake but just regular bake so the steam stays in the oven ?

[@andersholmstrom3571]

This bread looks great. Could you please post a written recepie?

[@caasr57]

INGREDIENTS Makes 1 loaf (~900g) • Poolish: 12-14hrs @25°C to triple - 0.3g instant dried yeast - 156g wheat flour - 156g water • Levain: ~8h @25°C to double - 3g liquid levain - 25g water - 25g wheat flour • Dough: - 312g poolish [88%] - 53g levain [15%] - 145g water [41%] - 353g wheat flour [100%] - 10g salt [2.8%] - 11g extra-virgin olive oil [3.1%] METHOD • 00:00 Prepare the poolish • 08:00 Feed levain • 16:00 Prepare the dough - use the paddle attachment: - Mix water, poolish and levain at mid-low speed for 2min - Add the flour and salt and mix at mid-low speed for 5min + scrape and turn the dough up side down (S&T) + repeat - Spread the olive oil over the dough's surface, dip it into the dough with your fingers and then knead at mid-low speed for 4min + D&V - Increase the speed to mid-high then knead for 1min + S&T -> should get window pane • 16:28 Do a set of 8 stretch & folds; cover and let it rest for 15 minutes. • 16:45 Check the dough every ½ h: - If domed top and sides showing fold lines -> let it rise for another 15min - If flat top and sides without fold lines -> do a set of coil folds - End of the bulk fermentation: dough inflated, light and aerated (feel with a moistened hand) • 18:15 Shape as a batard then put it in a banneton (or on a couche , if doing more than one loaf) • 18:20 Proof: ~2h @25°C • 20:20 Bake in a pre-heated dutch oven: 30min @240°C with steam + 20min @230°C without steam • 21:10 Remove from the oven and let it rest for 2 hrs before slicing

[@andersholmstrom3571]

@@caasr57 Thank you for sending the written recepie.

[@man0sticks]

This is basically what Raymond Calvel called "levain de pâte", or bread made with two pre-ferments. The Poolish gives the natural levain a bit of help. It decreases production time and produces a loaf that is somewhat lighter in texture than a pure sourdough, while still more flavorful that a direct method bread. I have made this recipe and find that it's more trouble than it is worth. Like my usual sourdough, it takes two days, but requires the creation of two preferments and the resulting flavor is not as good as sourdough.

[@cmackcolbert8649]

I just made this recipe again yesterday - 1/2 recipe yielded 2 loaves 876 gms each. I substitute the levain with a whole wheat poolish of the same weight. Delicious bread. Remarkable presentation and instruction. Thank you very much @kingdombread-tampa for sharing so much of your knowledge, wisdom, and techniques.

[@bulldaagg]

can you tell us what the conversion is for starter % to replace yeast, thanks

[@natw8327]

Very professionally presented information, without any hype. Just one question, how did you create the steam? I looks like a cast iron skillet with something in it, with ice added, and water, but I can't see what was in the skillet. Can you please briefly explain? Thank you.

[@kingdombread-tampa2932]

Yes, steam is essential for proper loaf expansion, crust formation and coloration. In the skillet are lava rocks, using crushed ice and water.

[@natw8327]

@@kingdombread-tampa2932 Thank you so much for replying, sir. I appreciate it.

[@tothpianopeter]

I am a big fan of your videos, and also a subscriber of your Online Artisan Baking Academy, I bought the course of Building a Bread Baking Foundation which I have been really enjoying. I would like to make this bread, but as many others, including you, have pointed out, the formula has been transcribed incorrectly. Not only does the hydration not add up, but the percentage of the olive oil also seems off, as it came out not even 2% according to my calculations, while in the video it says 3%. I wonder if you would be so kind and publish the corrected formula.

[@MelissaBoehl]

Do you have this written recipe to share? I need to adjust to make just a couple loaves and want to make sure I calculate correctly. Thanks for the awesome video!

[@caasr57]

There it is.. INGREDIENTS Makes 1 loaf (~900g) • Poolish: 12-14hrs @25°C to triple - 0.3g instant dried yeast - 156g wheat flour - 156g water • Levain: ~8h @25°C to double - 3g liquid levain - 25g water - 25g wheat flour • Dough: - 312g poolish [88%] - 53g levain [15%] - 145g water [41%] - 353g wheat flour [100%] - 10g salt [2.8%] - 11g extra-virgin olive oil [3.1%] METHOD • 00:00 Prepare the poolish • 08:00 Feed levain • 16:00 Prepare the dough - use the paddle attachment: - Mix water, poolish and levain at mid-low speed for 2min - Add the flour and salt and mix at mid-low speed for 5min + scrape and turn the dough up side down (S&T) + repeat - Spread the olive oil over the dough's surface, dip it into the dough with your fingers and then knead at mid-low speed for 4min + D&V - Increase the speed to mid-high then knead for 1min + S&T -> should get window pane • 16:28 Do a set of 8 stretch & folds; cover and let it rest for 15 minutes. • 16:45 Check the dough every ½ h: - If domed top and sides showing fold lines -> let it rise for another 15min - If flat top and sides without fold lines -> do a set of coil folds - End of the bulk fermentation: dough inflated, light and aerated (feel with a moistened hand) • 18:15 Shape as a batard then put it in a banneton (or on a couche , if doing more than one loaf) • 18:20 Proof: ~2h @25°C • 20:20 Bake in a pre-heated dutch oven: 30min @240°C with steam + 20min @230°C without steam • 21:10 Remove from the oven and let it rest for 2 hrs before slicing

[@toddramonochoa3086]

At 5:20 you comment on Kitchen Aid mixers and their shortcomings in terms of dough development and heat. Can you recommend a better at-home mixer that could do better, or is Kitchen Aid the best for us small-scale folks? Thank you!

[@dawnindy7383]

I made this bread yesterday along with your Volkorn Rye bread and they are both the best breads I have ever made. I made sure to log in today, subscribe and like the videos that i watched. I would like to ask you a favor. If you could list your recipe under the video it would be much easier to follow.

[@bill8985]

Looks great and will try. I wish you would cut open a loaf so we can see the open crumb...

[@Eugenecraig8950]

Hi there and thanks for the super video. Question, you mentioned that the hydration was 73%, could this be an error. When you the math, it comes out around 61% with toatal four being 2140 grams and total water being 1305 grams.

[@LiHongLinTaiwan]

Thanks for this wonderful recipe. I am wondering if the recipe listed at 3:02 is correct? when adding all the water ( which are 579+628+105= 1313) divided by the total flour (which are 1412+628+105= 2146) , it comes out the total hydration is around 61% instead of what you said around 73% at 3:30.

[@mattreddy3016]

Was wondering the same thing I couldn't figure that out

[@kimcarson2645]

Just a point in clarification, given the poolish & levain quantities - 1300 + 210 and stated water (580g) yields 650+105+580 + 45 oil = 1380g hydration(given the 100 % hydration of the preferments). The stated dough weight is 3500g and subtracting out approximately 42 g salt gives a flour weight of 3500 - 1380 - 42 = 2078g or a hydration level of 66.4% . . . or am I missing something . . . The dough certainly looks more slack that that . . . Beautiful batard BTW

[@gabsmoscow]

Amazing videos but wish you would cut the bread at the end to show the cell structure

[@MBrono610]

I’m building my own starter but I’m not a fan of super sour sourdough. Is there a way I can still make levain with a strong starter but do so with a milder taste? On a side note I love poolish. I’ve been making poolish and biga for several months now for my wood fired Pizza Napolitana.Poolish is a lot easier to work with than biga. At least for me.

[@kingdombread-tampa2932]

When you are speaking of a milder taste, such as a poolish, a white liquid levain can be fed to increase the pH to create a more mellow flavor, but still add the acidity and strength characteristics from a sour culture. Try feeding the levain 3 times a day, with a higher percentage of the starter in the feeding, as well as keep the temperature warmer, say 80 F. The cool thing about fermentation is the subtle differences that can be achieved.

[@goattactics]

What are you looking for in appearance to determine bulk fermentation is complete?

[@kingdombread-tampa2932]

Mostly from repetition will you see what you are looking for, but as a general rule, and approximate doubling of volume, or a lighter, gassier appearance and feel to the dough.

[@cathytricase1890]

This is exactly what I'm looking for but where are the instructions for the levain and poolish? I really want to try this. Would someone link the videos for me please? Thanks so much!

[@tlnamz62]

Hello, what model & bowl size is your kitchenaid mixer?

[@wilddog73]

I'm looking for ways to make artisinal/rustic looking bread that's shaped like a loaf you'd find at the supermarket. I just really like the idea of every slice being the same size, all equally useable for sandwiches. Any advice?

[@cmackcolbert8649]

He shows this technique in his ciabatta video. Instead of rolling the ends to a point, he tucks them under, to square off the ends.

[@wilddog73]

@@cmackcolbert8649 Thanks.

[@wyldeman7]

When doing the math to you add the prefermemts flour and water values normally? Like if its 200/200 do you just add 200 to the total flour and 200 to the total water? Or is there a better method for getting the hydration with preferments involved

[@tatersinc]

What kind of flours are you using or what brand? And what kind of flours would you recommend to get for the everyday person?

[@kingdombread-tampa2932]

If you live in the U.S., King Arthur Organic All Purpose, Whole Foods 365 Organic Flours, Arrowhead Mills Organics, Trader Joe's Organic Flours.

[@vernachampion3122]

Love these videos and I’ve turned out some beautiful bread thanks to your wonderful straightforward explanations, but could you please use Celsius temps too (especially as everything else is in grams/metric), for your Australian/European followers. I can never understand why America uses the imperial system when rest of world is all metric. Thankyou.

[@evanhirsch6940]

Wonderful presentation, although I won't be making 4 loaves at once at home ;) Would love to see the crumb! One small thing - there is a high pitched droning whine throughout the presentation, not sure where it came from, but detracts from video. Will watch more videos!

[@FranzKrachtus]

I think it was the convection oven's fan as it was preheating, and later cooling off.

[@julianokuzhicov]

Hello can I half the recipe make 2 bread. Thanks for recipe

[@jamespavlock9615]

Wondering what kind of flour he used. I also am wondering what the crumb structure looks like inside-he never cut the bread open!

[@florinvoicufv]

How long for the levain to ferment

[@efleifel]

Hi, when you say white flour, would it make a difference if it was all purpose or bread flour? Thanks

[@kingdombread-tampa2932]

Look for ~11.5% protein, some are stated as AP, some as bread flour. If you live in the U.S., Whole Foods Organic 365 AP, or King Arthur Organic AP are solid choices.

[@brandonclark8736]

Was a bread-maker years ago. Starting again.

[@friedasciancalepore7095]

Thank you, bread looks great. You have to cut the bread to show finished product.

[@artale4404]

Yes he must cut the bread to show us!!!

[@chuckkanner981]

What is the process of created your liquid levain? I see the formula but not the procedure. HOw long does the liquid levain proof before use? Or please tell me which video. Thank you

[@-tea-5632]

What was the oven temperature?

[@lms6759]

Wow

[@fahminaifar4073]

Thank you for the great video. Tried to recap the figures indicated in the video. Could u please confirm? Can't wait to try this recipe. Poolish White flour 626 g Yeast 1 g Water 626 g White liquid levain White flour 100 g Water 100 g Starter 10 g Rustic Italian dough White flour 1412 g Olive oil 42 g Poolish 1253 g White liquid levain 210 g Water 24°C 579 g Salt 45 g Total White flour 2143 g Yeast 1 g Water 1320 g Olive oil 42 g Salt 45 g Total Weight 3551 g (887,5 g per loaf) % Hydration 61,60 % % Salt 2,10 %

[@rsa4510]

Very useful of you. Thanks. Looks accurate, but he quoted 73% hydration, so he calculated the water wrong as you found out. Others noticed this and he acknowledged it in another post. Happy baking!!!

[@bolck454]

I'm looking for a recipe for a loave of Italian Knot bread.

[@user-cd1go1nf7j]

Your levain recipe says 10g starter. is this to mean the poolish? or where does the starter come in?

[@DaangGurlJay]

What’s that wooden rack thing in your oven? Where can I buy one?

[@danavanhove1598]

Looks like it might be what's called a pizza stone. Measure your oven rack and then google to find one that fits. I tried a steel one and it was not good. I ended up getting some kind of a composite one and it's fantastic. I am thinking a genuine stone one might be good too. FWIW